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What condiments are staples in your fridge? I always have mayonnaise(atleast 2 types, original and some spicy version) and mustard. Three kinds of mustard, grainy, some fancy local version and Dijon mustard. ALWAYS Dijon Mustard! I love the smoothness of it and spice kick in the nose that is beautifully balanced.
Mustard and Mayo - together, and just the two of them, they make the best spreads for sandwiches!
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Often, when the day has been a tad stressful or just full (of cries, of surprise laughs), I steal a moment of peace and self love with a square of chocolate. Nibbling on it and just staring out has been a cherished meditative escape. Add Christmas lights to that, and my harmony is achieved, over and over. Have you noticed, it is really really hard to be annoyed or sad or frustrated when you stare at a cheerily lit Christmas Tree??!
Here I was tasting chocolates and dreaming of how I would spend my day eating them. So, this is my vision of how I could so easily have chocolate from breakfast through goodnight kiss. Fortunately, I still get to do this atleast once a day and I highly recommend that practice, if you are at all, looking to find a way to steal a moment for yourself :)
Read MoreThe Holiday season is here! And, it is my favorite part of the year! This year in particular I have much to celebrate and be thankful for - life, friends and family. I have been blessed, I have been tested and I have triumphed. And, oh! There have been so many new beginnings to toast and raise a glass. The wines and whiskeys have been flowing free and unchecked and I cannot be more thrilled. It is of course not to say that there haven't been trials but hey, a good glass of wine is well and nice for when its a good day and even better when it ain't so nice! :D
Read on for tasting and food pairing notes on a Chardonnay and Pinot Noir from the Sonoma-Cutrer Vineyards.
Read MoreThere is a frost in the air
A need for cozy
A desire for something warm and silky
And yet, refreshing to sip.
Here we are, I have just the drink for you!
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A typical dish of this Floridan island is fish fritters, typically made with grouper, and, seasoned with a mix of celery seed, paprika, red pepper and salt. It reminds me of the Indian pakora and inspired by a partnership with the region, I wanted to recreate a blend of my memories and the region favorite snack! So, taking this fusion blend, I created Baked Chickpea Mackerel Fritters!
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