“Hold the Beetles and Stale Peeps” or Lessons from Campari—Part 2

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. . .

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“Lady Gaga and Tennessee Williams Are Doing It” or Lessons from Campari—Part 1

Q: What’s bright red, bitter, alcoholic, filled with the crushed exoskeletons of insects (formerly) and wisdomHINT: 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.

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“In Hell all they serve is coleslaw,” or Lessons from Sauerkraut—Part 2

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.

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“You can’t fit a whole cabbage in there,” or Lessons from Sauerkraut—Part 1

If you’ve been to my house at any point in the last eighteen months, I’ve probably made you eat sauerkraut—no small task considering its a highly divisive food.  There’s certainly been plenty of it for me to push.  I started fermenting in August 2015 to indulge my curiosity and kept at it for the fascination, the pride, and the probiotics.  Through practice I’ve gotten pretty good at making it (its not that hard), but thats not the point of this post. Instead, here are five things I learned from smelly, fermented cabbage. (Actually, its not that smelly).

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