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Showing posts from April, 2021

Exploring a Few Bottles of Barbera Plus Wild Boar Tamales + 2018 Cascina San Lorenzo Barbera #ItalianFWT

  This month Gwendolyn of Wine Predator is hosting the Italian Food Wine Travel bloggers in a discussion about Barbera wines. You can read her invitation: here . If you are reading this early enough, feel free to join our live Twitter chat on Saturday, May 1st at 8am Pacific time. Just follow the hashtag #ItalianFWT and be sure to add that to anything you tweet so we can see it. Here's the line up of what the bloggers are sharing on the subject... Linda Whipple is Getting Reacquainted with My Old Friend Barbera on My Full Wine Glass. Nicole Ruiz Hudson has 5 Nights of Barbera on Somm's Table. Terri Oliver Steffes shares Abbona Barbera del Monferrato, Warm and Elegant on Our Good Life. Cindy Rynning writes It’s Time to Drink More Barbera! on Grape Experiences. Andrea Lemieux asks Wherefore art thou, Barbera d’Asti? on The Quirky Cork. Wendy Klik pours Vietti Barbera d’Alba Tre Vinge 2018; Organic, Sustainable, Bio-dynamic   on A Day in the Life on the Farm. Camill

Pães de Mel (Brazilian Honey Cakes) #LitHappens #FoodieReads

Amy of  Amy's Cooking Adventures  selected  The Midnight Library  by Matt Haig* for our April Lit Happens online book group. While this is not a cook-from-the-book group, I almost always head into the kitchen after reading any book or watching any movie.   On the Page I really had no idea what to expect from this book when I read Amy's announcement. And, in the end, I found it a fascinating premise though I didn't anticipate it starting in such a dark place. Spoiler alert - and warning - if reading about depression or a suicide attempt doesn't appeal to you, skip this book. In any case, the idea is that between life and death is a library, a library whose shelves are lined with books of how your life would have played out had you made different decisions. Nora Seed is a desperately unhappy 35-year-old who lives just outside of London. She views her life as a failure in both the personal and professional realms. She gave up on a competitive swimming career despite her Ol

Queso Blanco #CulinaryCam

  Queso Blanco just means 'white cheese' in Spanish, but it's really synonymous with ooey, gooey, cheesy deliciousness that uses a chip as a vessel to my mouth, right?! Okay. Maybe not. But, chips + cheese = happy Cam. And this is so easy to make. We filmed this process for the CulinaryCam YouTube channel. Watch it here...or there . Ingredients Basic Queso 12 ounce evaporated milk 1/4 C all-purpose flour 1 to 2 cloves garlic, peeled and pressed 3 to 4 cups shredded cheese (I used pepper jack and mozzarella) Also needed: your favorite chips for dipping Add-Ins diced tomatoes pickled jalapeños green onions cilantro Procedure In a medium saucepan, whisk together evaporated milk, garlic, and flour until well combined. Heat until the milk begins to steam. Slowly add in shredded cheese. Stir or until completely melted and nicely thickened. Remove from heat and stir in whatever add-ins you want. Spoon the queso into a serving bowl and top with remaining herbs. Serve with chips.

Foraging-Shy, a Haiku + Mushroom Ragù #SundayFunday #NationalPoetry Month

Today the Sunday Funday group is celebrating National Poetry Month while sharing a recipe and a poem. What?!?! I have to write a poem?!  Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Stacy is hosting today and she wrote: "Is there an dish or ingredient that makes you wax poetic? For me, it's coffee and I love using it in both sweet and savory recipes. April is National Poetry Month. Share a recipe and a poem about your chosen recipe or motivational ingredient. It can be in any form and as long or short as you like. No stress. Have fun!" Write a poem. Hmmmm...okay. Here's the line-up of recipes and poems from the group...   An Ode to Kung Pao Tacos  by A Day in the Life on the Farm Bacon Queso   from Amy's Cooking Adventures  Chicken Parmesan Pizza  by Making Miracles  Foraging-Shy, a Haiku + Mushroom Ragù from Culinary Adven

Sopa de Cebolla + 2020 Fillaboa Albariño #WorldWineTravel #GotAlbariño #Sponsored

  This is a sponsored post written by me in conjunction with the #GotAlbariño event with the #WorldWineTravel group.  Wine samples were provided for this post and this page may contain affiliate links.     For our April edition of #WorldWineTravel, Linda of  My Full Wine Glass  is hosting the group on a virtual trip to Rías Baixas. Read her invitation: here . If you are reading this early enough, feel free to join us for our live  Twitter chat on Saturday, April 24th at 8am Pacific time. Follow the hashtag #WorldWineTravel. And be sure to add that to anything you tweet so we can see it. Here's the line-up of posts as the #WorldWineTravel bloggers take a virtual trip to Spain's Rías Baixas. Steve at Children of the Grape shares Troubadours, Love, and Wine . Terri at Our Good Life discusses One Grape: Three Unique Experiences with Albarino . Andrea at The Quirky Cork writes about Albariño and Bacon: A Love Affair . Lynn at Savor the Harvest recommends A Region and Wine You Must

Talking Sustainability: L'Ecole's 2018 Estate Seven Hills Vineyard Syrah, Falconery, and Soft Tacos #Sponsored

  This is a sponsored post written by me on behalf of L'Ecole .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.   If you're been following my blog, you'll know that I'm doing a series of monthly posts in collaboration with  L'Ecole Winery .* A group of us participate in a virtual tasting with their marketing manager, the winemaker, and the general manager and discuss timely topics. This month, we were talking about sustainability; it is Earth Month, after all, with tomorrow - April 22nd - being designated as Earth Day! It's also Walla Walla Wine Month. So, we raised our glasses with L'Ecole's 2018 Estate Seven Hills Vineyard Syrah. Some months I hope to share more than one pairing with one being posted on my  Culinary Cam YouTube  channel, such as the Savory Goat Cheese Truffles + L'Ecole's 2019 Sémillon video:  here .  I kicked off  this series in Februar