Potters Shed has added a photo to the pool: … today is jelly day … about five years ago I brought back a root cutting of a wild Muscadine plant from the Ouachita Mountains of SW Oklahoma …. Source : https://www.flickr.com/photos/201237103@N07/53969254498/in/pool-52609756@N00
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Jason Doss has added a photo to the pool: Source : https://www.flickr.com/photos/jcdoss/53966940550/in/pool-52609756@N00
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Jason Doss has added a photo to the pool: Source : https://www.flickr.com/photos/jcdoss/53966481811/in/pool-52609756@N00
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Honeysuckle Jelly | Rusti | Flickr Uploaded on August 27, 2024
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Barragon has added a photo to the pool: Source : https://www.flickr.com/photos/159484094@N05/50291548722/in/pool-52609756@N00
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Barragon has added a photo to the pool: Source : https://www.flickr.com/photos/159484094@N05/50291402131/in/pool-52609756@N00
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Who’s behind it: Last month, chef and humanitarian José Andrés opened his fifth Las Vegas restaurant, Bazaar Mar, in the Shops at Crystals, a luxury shopping destination on the Las Vegas Strip. A counterpart to the chef’s Bazaar Meat, which offers a Wine Spectator Best of Award of Excellence–winning wine program just down the road at the SAHARA resort, Bazaar …
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The post Once Again, Less Is More (Catching Up With Tenuta Carretta) appeared first on 1 Wine Dude. It’s never a bad day when you get to taste through samples with the remote/virtual help of Tenuta Carretta, whose 550+ years of history have seen them craft some of finest wines that you can get your grubby hands on from northwestern …
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Ciliegiolo is the diminutive form of ‘ciliegia’ (cherry), and never was a name more apt than for this native grape of central Italy, because fresh red cherry is exactly the way the wine tastes. There might be a hint of other red fruits and there is often a gentle spicy note, sometimes even some rose petal – but cherry is …
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Baked salmon fillet with asparagus and tomato Fish is a versatile ingredient that can be cooked in different ways – and even enjoyed raw. This means there is an array of grapes and wine styles that will potentially pair with it. So where do you start? First consider the type of fish you’ll be eating. Both texture and flavour are key …
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Read about rum If you’re keen to expand your rum knowledge, a new book by global rum ambassador Ian Burrell has you covered. Published this month, Rum: A Tasting Course explores the history and culture of rum, covering everything from how and where it’s made to different styles and understanding flavours and aromas. There’s practical advice on how to taste, …
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