April 26, 2017
April 12, 2017
With the Easter holiday coming this weekend, we’ll be boiling and dying eggs with our niece and nephew, and it’s probably the only time this year I’ll be eating hardboiled eggs. And, while hardboiled eggs are fine, I thought I’d take the opportunity to share five more interesting ways to consume an egg.
April 5, 2017
In a world so often defined by the mundane and ordinary, sometimes it’s important the mix things up, act boldly, and endeavor to live (and taste) in full, vibrant color! Red, to be specific! It’s been a week since my first post outlining four things I learned from Campari, the bitter crimson liqueur from Italy. I’m going to wrap up my musings on the subject with a further five lessons I gleaned from the drink championed by the likes of Lady Gaga and Tennessee Williams. So, without further ado. . .
March 29, 2017
Q: What’s bright red, bitter, alcoholic, filled with the crushed exoskeletons of insects (formerly) and wisdom? HINT: Its not your Aunt Lydia.
A: Campari; the greatest, most divisive spirit you may have never heard of.
Piggybacking off the wild success of my little series of Things I Learned from Sauerkraut, I’ve decided to continue the theme for the Wednesday installment of my blog. So without further ado, here are Four Things I’ve Learned from Campari, with another six to follow next week.
March 22, 2017
Would you kill for a bratwurst right now? Do you dream of salty, tangy Ruebens? Have you been experiencing any strange cravings over the last week? I have been, and as my kraut obsession continues, allow me to pick up where I left off with last week’s post. Here are the other five things I’ve learned from sauerkraut that, surprisingly, apply to real life. What can I say? I’m a fan of metaphor—and cabbage soaked in a brine teeming with its own bacteria.