October 31, 2006

Recipe News: Key lime tartlets

"The intensity of lime flavor comes from the use of fresh juice instead of bottled.

Key limes, sometimes referred to as bartenders or Mexican limes, are smaller, rounder and sometimes more yellow than Persian limes. But if you can't find Key limes, don't sweat it. Key limes are smaller — but not necessarily tarter — than standard Persian limes stocked year-round at supermarkets. Feel free to substitute.

Cooking tips: Limes are easier to juice if left out at room temperature, then rolled on a countertop to release the juice before squeezing.

Looking for an easy way to zest a lime? Try a Microplane Zester, available at www.microplane.com.

Serving tips: You may substitute frozen, nondairy whipped topping (light or fat free), thawed, for whipped cream. Use Key lime slices or wedges to garnish."

includes recipe for:


  • Key lime tartlets

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 30, 2006

Recipe News: Recipes from the 'Joy of Cooking' 75th anniversary edition

"The 75th anniversary edition of kitchen classic "Joy of Cooking" contains traditional as well as more worldly recipes, all written in the book's trademark style of including the list of ingredients in the body of the recipe."

includes recipes for:


  • CORN BREAD, MUFFINS OR STICKS

  • SAUTEED BONELESS CHICKEN BREASTS

  • COCONUT LIME SALAD

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 30, 2006

Recipe News: Taste of Home Recipes

includes recipes for:


  • Herbed Roast Turkey Breast

  • Walnut Cranberry Applesauce

  • White Chocolate Pumpkin Cheesecake

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 29, 2006

Food News: Local vet says protect animals on Halloween

"A local veterinarian, Dr. Kathryn McKenzie, recommends people keep their pets inside for the night during Halloween.
"Leaving your pets outside is not a good idea. There are plenty of tales of people who tease, injure, or even steal pet on Halloween," she advised.

"Also, as much as your pet begs for candy, remember chocolate and other types of candies can make your pet very ill. There are recipes for making homemade treats for your pet and you can even hand out these recipes at the door. Also, wrappers, such as tin foil, can get stuck in your pet's digestive track and cause them to become very ill," she added."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 28, 2006

Recipe News: Warm up with hot recipes

These recipes seem like they would be a hit at any super bowl party.

includes recipes for:


  • Cheese, Meatball Soup

  • Aunt Vera's Caliente Chili

  • Aunt Vera's Jalapeño Pie

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 26, 2006

Recipe News: Chicken recipes

includes recipes for:


  • Chicken with Roasted Lemons

  • Southwestern BBQ Pulled Chicken

  • Sweet and Savory Wings

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: More delicious pumpkin recipes

"Aussie Lynette Faul got pumpkin ideas rolling when she asked how to preserve fresh pumpkin.

Readers shared some preservation tips last week, and this week others have weighed in with cleaning and cooking suggestions.

Since Halloween is less than a week away, I thought a few more pumpkin recipes would be in order, such as roasted pumpkin seeds, pumpkin cookies and a nonalcoholic drink for the adults who still enjoy some ghastly or ghostly treats.

"Rather than trying to cut up a tough pumpkin, an easy way to cook the pumpkin is to cut it in half, scoop out the seeds, turn it upside down on a baking sheet and bake," said Lynette Curry of Ocean Springs. "I do not remember the time or temperature (approximately 350 degrees), but it will begin to cave in when it is done. You can scoop it out very easily to use in any recipes that call for cooked pumpkin."

An ice cream scoop also works well to remove the inside pulp and seeds faster.

An anonymous reader said the best way to roast the seeds is to spread them out on a cookie sheet and roast at 160 to 170 degrees for about 15-20 minutes. Sprinkle with choice of seasonings.

Since I am a big fan of lattes, I came across this recipe at www. about.com/ and thought other coffee drinkers would enjoy this recipe at a party or after an evening of trick or treating with the kids."

includes recipes for:


  • PUMPKIN LATTE

  • PUMPKIN COOKIES

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 25, 2006

Recipe News: ORGANIC: Recipes

includes recipes for:


  • Chicken Under A Brick

  • Organic Wild Rice Dressing

  • Cheese Steak Sammy

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Fresh From The Garden: The egg came first, then these easy recipes

"I recently was asked to develop a healthier version of Eggs Florentine, which traditionally is based on heavily creamed spinach. This light, fresh recipe has authentic character but very little fat. Since fresh spinach cooks to practically nothing, allow 6-8 ounces per serving. If you can't get fresh spinach from the garden or your local farmers market, frozen works fine.

Fast and fluffy, this golden, fragrant Portobello Frittata makes a terrific breakfast or brunch, and is great for a quick, light evening meal. If you prefer, use crimini, chanterelles, brown field mushrooms or any kind you like.

Enriched with shreds of nutmeg-scented eggs and cheese, Chicken and Egg Soup is an ideal dish for a convalescent. This easy chicken soup builds its own savory broth with zesty rosemary and fresh lemon, while sweet carrots and fennel are balanced by mildly pungent leeks."

includes recipes for:


  • FAST AND FRESH EGGS FLORENTINE

  • PORTOBELLO FRITTATA

  • CHICKEN AND EGG SOUP

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 24, 2006

Blogpire Podcast - Liquor Snob - All The News that's Fit to Drink 10.24.06

Blogpire 144 Our special guest Jake Jamieson from Liquorsnob.com teaches us about Tequila, and we taste test P.I.N.K. caffeinated Vodka. And of course, we have the latest news and views from around the 'pire. We also answer your questions from the past couple of weeks so keep sending them in to podcast at blogpire dot com.

[iTunes]Subscribe to the Podcast directly in iTunes (MP3).
[RSS] Add the BlogPire Podcast feed to your RSS aggregator and have the show delivered automatically (MP3).
[MP3] Download the show (MP3).
[LISTEN] Listen to the show in your browser.

With Hosts: Russell Miner and Jay Brewer and guest Jake Jamieson

ArrowContinue reading: "Blogpire Podcast - Liquor Snob - All The News that's Fit to Drink 10.24.06"

Jay Brewer Permalink | Comments (0) | social bookmarking

October 22, 2006

Recipe News: McCormick & Schmick recipes

includes recipes for:


  • Salmon Linguini with Sour Cream and Dill

  • McCormick & Schmick's Seafood Chowder

  • Grilled Shrimp with Blackberry Barbecue Sauce

  • Ginger-Kiwi Sauce for Fish Fillets

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Throwers, blowers, coffee makers recalled

"The days of fall and winter chores are upon us. And after a hard day of clearing leaves from the yard or snow from the driveway, a hot cup of coffee is always nice. But before you do any of these things, check these recent leaf blower, snow thrower and coffee maker recalls."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Wine News: Here's how to store your wine

"Most of us won't ever buy the $35,000 GE Monogram Wine Vault, but we do want to know how to properly store the few bottles we keep on hand. So the Pioneer Press asked wine connoisseurs John Brecher and Dorothy Gaiter of the Wall St. Journal's weekly Tastings wine column for their wine storage recommendations for the rest of us.

The husband-and-wife oenophile wrote back with these tips for Pioneer Press readers:

"Anyone who has an extensive collection of fine bottles of wine needs to invest in good storage. When we moved to Miami in 1984, we looked for a house with a room that could be turned into a wine room. We found an Old Spanish house in Coral Gables with a maid's room with its own air conditioning and then had a carpenter build racks for 990 bottles. This was expensive, but it kept the bottles beautifully. Just as important, it made the wine room itself a destination for us. When you have a collection, much of the fun is looking at the bottles and imagining what they taste like, choosing the perfect bottle for dinner among all of your treasures, and remembering when and where you bought each bottle.

"The problem is that ordinary people who hear stories like this, and about the GE product, then figure that all wine must be kept in pristine conditions, know they don't have pristine conditions — and then don't keep a single bottle in the house for fear of harming the wine. This is a shame."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 20, 2006

Food News: Bon Appétit! The food magazine celebrates 50 years of good eating with a big, beautiful cookbook

"Half a century after the magazine's founding, Bon Appétit's first comprehensive cookbook has arrived. True to its long gestation, it's a big one: More than 1,200 recipes, culled from past issues, run the culinary gamut from breakfast to dessert, low-calorie to indulgent, simple to stylish.

And from easy to -- well, just slightly less easy. The book is not intended to send home cooks over hurdles or teach fancy tricks."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Pumpkin Recipes

includes recipes for:


  • Pumpkin Soup

  • Pumpkin Cake

  • Pecan Pumpkin Pie

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 18, 2006

Coffee News: Coffee, cocoa flatter red wine

"THIS BIG Livermore Valley red is deep enough to serve with a main course, full enough to be sipped with anything chocolate. But the real beauty of this small-batch boutique wine is most apparent when it is served alongside a rich braise that is layered with cabernet-friendly flavors. The slight bitterness of the coffee in the braise underscores the tannins, and the fruity earthiness of the cocoa draws out the berry flavors of the cabernet grapes. A saucy dish like this begs for a creamy, simple side dish such as risotto or potatoes."

includes recipe for:


  • COCOA COFFEE BRAISED SHORT RIBS

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 16, 2006

Wine News: Types of Wine: Pick Your Grape

"I will admit that I'm rather picky. I will only eat certain kinds of food, rarely ingesting dishes labeled with words I can't pronounce or made up of animals I think are cute. And I will only date certain types of men, limiting myself to those who are good looking, charming, successful, or, at the very least, breathing.

But my pickiness doesn't stop there. Transcending many categories, I tend to be picky when it comes to everything from what kind of clothes I wear to what kind of soap I use. However, oddly enough, when it comes to wine, my pickiness subsides — I've never met a type of wine I didn't like or wouldn't drink.

Despite my willingness to form a loving relationship with any type of wine that seeps into my life, you may not be as much as a booze flooze as myself; some of you may prefer certain types over others. Because of this, it's important to understand the different types of wine that exist — the more aware you are of all the varieties, the more likely you will find a wine you really like."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Chicken replaces veal in piccata dish

"Chicken is meat that can be substituted easily for veal in dishes calling for this "baby" meat, and think of the babies you're letting grow up.

You will be surprised how you won't really tell the difference in your recipes and the substitute will also save on you pocketbook.

You can use chicken breast pieces with lean pork pieces to make city chicken or pound it thin for recipes like this one or parmesan. In fact that is the most important part to this recipe -- to make sure you pound your chicken breasts to no more than 1/2-inch thickness."

includes recipe for:


  • Chicken piccata

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Get ready: picking apples

"I nstead of heading to the grocery store to get apples for homemade apple pie, tongue-tingling apple chutney or thick and flavorful applesauce, pick a bushel at an orchard. You will not only get quality apples for those favorite fall recipes, but have fun with family and friends.
Here are some ways to make the day at the orchard a fun and productive one."

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Garden-fresh-veggie recipes are worth a hill of beans

"I have a bushel of green beans sitting on my kitchen counter (yes, a whole bushel) courtesy of my neighbor, the amateur horticulturalist and mad scientist who obviously has more than her extended family can eat so she’s sharing her freakishly large bounty of tomatoes, zucchini (bags and bags and bags of zucchini) and onions.

Thank goodness I can tap my inner vegetarian and revel in meat-free meals for weeks at a time. In my “I gotta know what I’m eating before I eat it” research, I discovered that fresh beans are classified into two categories: edible pod beans and shell beans. Because I know that green beans, otherwise known as snap or string beans, are the most popular edible pod bean, I figured I’d concentrate on them for this column."

includes recipes for:


  • Green Bean and Chicken Salad

  • Hot Szechwan Green Beans

  • Crazy Green Bean Casserole

  • Parmesan Green Beans

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

October 14, 2006

Recipe News: Some of Tyler's main-course recipes

"Here are a few of Tyler Florence's main meals, made easy. He likes simple, fresh food - and he really likes to call things "The Ultimate."

includes recipes for:


  • THE ULTIMATE ROAST CHICKEN

  • STEAMED MUSSELS

  • FILET MIGNON WITH MUSHROOMS AND SAUCE PINOT NOIR

Full articlehere.

Jennifer Permalink | Comments (0) | social bookmarking

Coffee News: Decaf Coffee is not caffeine free

"According to new research conducted by researchers at the University of Florida, almost all decaffeinated coffee contains some amount of caffeine, the only difference is in the dosage.

This is not very good news for the people who drink decaffeinated coffee to reduce their input of caffeine due to medical reasons such as kidney diseases or anxiety disorders. Even the coffee addicts who are looking to escape caffeine's clutches by switching to decaf may be getting much more caffeine than they have bargained for.


In the first phase of the research undertaken by the researchers, they analyzed samples of 10-16 ounce decaffeinated drip-brewed coffee from nine U.S national chains as well as local coffee houses for caffeine content. The results were shocking. The researchers found that all the decaffeinated coffee servings except the one of Folgers Coffee Crystals contained 8.6 milligrams to 13.9 milligrams of caffeine as compared to about 85 milligrams of caffeine in an eight ounce cup of drip brewed coffee."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 12, 2006

Recipe News: Bakers will love these three delicious recipes

includes recipes for:


  • Spice cake

  • Chocolate tweed cake

  • Baked doughnuts

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Low-Fat Cooking: Recipe for low-fat fettuccine alfredo

"A fast and low-fat fettuccine alfredo that uses full-fat milk and cheese?
Sounds like a dream, and Cook's Country magazine's retooling of this artery clogging classic tastes like one, too.

Most standard alfredo recipes call for gobs of fat, including 11/2 cups of heavy cream, a stick of butter and 2 cups of cheese. For most people, that relegates this dish to an occasional indulgence.

And that's a shame. Alfredo comes together quickly, relying on common ingredients and simple techniques, making it a great candidate for weeknight cooking.

Now Cook's Country has made it a winning candidate, reducing the fat from 43 grams per serving to just 12 grams (and saturated fat goes from 27 grams to 6 grams). The trick was using a butter and flour roux, which provides the same mouth feel as thickened heavy cream, but with far less fat.

To help speed up this recipe, prepare the sauce while bringing the water to a boil."

includes recipe for:


  • Fettuccine Alfredo

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Tailgate-tailored menu, chicken wrap recipe

"Tailgate parties can range from the simple to simply fabulous. Atlanta-based Affairs to Remember caters tailgate parties and offered us a healthy recipe from its menu.

Whether you prepare your own foods or have the party catered, don't throw good health out the window while you tailgate. Both the foods you eat and the way you handle foods can go a long way toward keeping you healthy.

Here is a suggested menu :

• Baked tortilla chips or blue organic tortilla chips with pico de gallo

• Tailgate Tortilla Chicken Wraps With Pineapple Serrano Chile Salsa (see recipe, which serves 8, below)

• Grilled fruit skewers (thread pineapple, strawberries and melon balls on a skewer and grill for a few minutes). If that isn't sweet enough, thread a marshmallow between the fruit.

• Favorite beverages, but don't forget to include some nonalcoholic beverages in your cooler for the designated driver."

includes recipe for:


  • Tailgate Tortilla Chicken Wraps With Pineapple Serrano Chile Salsa

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 10, 2006

Food News: Food allergies: Strategies for dining out

"Feel comfortable speaking up about your food allergy to reduce your chances of having a problem.

Yes! You can enjoy a meal out even if you have food allergies. But, don't rely on menu descriptions alone when ordering. Ask questions about ingredients and how the meal is prepared to lower your risk of an allergic reaction.

Eating out with food allergies
You might be uncomfortable making special requests at restaurants, especially if wait staff are overextended. Discomfort speaking up about
food allergies is the most common reason people
have allergic reactions when dining out. Other
reasons include:
- Meals are cooked with shared pans and utensils.
- The restaurant makes a mistake.
- The wait staff or chef is not educated about food allergies or hidden ingredients in food, such as those found in dressings and sauces.
Plan ahead and learn to feel comfortable speaking up about your food allergy to reduce your chances of having a problem."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 9, 2006

BlogPire Podcast - Autumnal Festival Episode - Fun Fall Products 10.09.06

Blogpire 144We feature all the things you need to get your Fall spirit rolling. Recipes and products from TheCookingNews.com and KitchenContraptions.com. Hear about all the latest natural products at ReallyNatural.com, and find out why we're excited about the Magic the Gathering card game expansion.

[iTunes]Subscribe to the Podcast directly in iTunes (MP3).
[RSS] Add the BlogPire Podcast feed to your RSS aggregator and have the show delivered automatically (MP3).
[MP3] Download the show (MP3).
[LISTEN] Listen to the show in your browser.

With Hosts: Russell Miner and Jay Brewer

Program details after the jump...

ArrowContinue reading: "BlogPire Podcast - Autumnal Festival Episode - Fun Fall Products 10.09.06"

Jay Brewer Permalink | Comments (0) | social bookmarking

Recipe News: Chipping in: Chocolate livens many recipes

"Back in the 1930s, a woman named Ruth Wakefield decided to put small bits of a semi-sweet chocolate bar in her cookies with the idea that they would melt. Sad to say, the chocolate didn’t melt, but the cookie became so popular that Nestlé put her recipe on the back wrapper of their semi-sweet chocolate bar.

Ruth got a lifetime’s supply of chocolate. Not a bad deal for them – or us.

Enter present day. With me as a great aunt (I know, I’m much too young to be a great aunt) and my fabulous niece, Laura (who is an amazing cook in her own right), as a mommy, my brilliant two great-nephews (Ray and Josh) are definitely food savvy. Last week while Laura was making bread and explaining why she was putting raisins in the bread, the children posed the following scenario: “Mommy, we put raisins in the bread to make it sweet, right? Well, if raisins make it sweet, wouldn’t chocolate chips make it even sweeter? And why can’t you put chocolate chips in bread, too?"

includes recipes for:


  • Chocolate chocolate chip muffins

  • Chocolate chip cream cheese ball

  • Coca-Cola chocolate chip sheet cake

  • Caramelized chocolate, banana and marshmallow sandwiches

  • Chocolate chip dessert lasagna

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Wine News: Wine chillers latest remodeling must-have

"One of the hottest items under the kitchen counter is cold — or at least ideal for chilling wine.
Called wine refrigerators, chillers, stewards or wine storage units, these appliances are on the "must-have" list for most new and remodeled upscale kitchens.

"They've gone from the obscure to the expected in the last three or four years," says Kimball Derrick, a certified kitchen designer and owner of the Kitchen Design Studio in Blue Ash, Ohio.

Like warming drawers and wall-mounted pot-filler faucets, Derrick says, many people see wine chillers in trendy magazines or model homes, and "they've got to have one."

"I also think the growing popularity of wine as an adult beverage is behind this as well," he says.

Mark Wolf, a salesman at Recker & Boerger, says most of the customers who buy wine chillers at the appliance store in Montgomery, Ohio, are either "people very serious about wine or those just getting into wine."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 8, 2006

Recipe News: Top Recipe 2005: Strawberry-Almond Shortcakes

"A generous helping of ripe strawberries and a billowy cloud of softly whipped cream fill these homemade shortcakes, which are easily made in a food processor and have a drop-biscuit consistency. A crunchy textural contrast comes from toasted sliced almonds and sugar crystals that bake on top of the cakes. The shortcakes may be served at room temperature, but we liked the contrast of warm cakes and cold whipped cream. Also, warm cakes soak up more of the luscious strawberry juices. From Olivia Wu, who joined the Food staff in 2002."

includes recipe for:


  • Strawberry-Almond Shortcakes

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Sumatran Red Short Ribs of Beef

"This curry-like dish has a wonderful balance of seasonings and a flavor that's addictive: The more you eat, the more you want, and the better it gets. The meat should be fork-tender, so be sure to simmer it long enough. If it threatens to dry out as it cooks, just add a little more water. The stew is even better reheated, so it may be made a day ahead. Serve with plain steamed rice or a pilaf cooked with a pinch of turmeric and studded with currants. This recipe is from Copeland Marks (1921-1999), who wrote several articles for the Food section and was a food historian, cookbook writer, and teacher and lecturer on ethnic foods at the Asia Society, the Smithsonian Institution and New York University." includes recipe for:
  • Sumatran Red Short Ribs of Beef
Full article here.
Jennifer Permalink | social bookmarking

October 6, 2006

Recipe News: Top Recipe 1992: Double Corn Spoon Bread with Green Chiles

"The contrasting tastes and textures of cornmeal and fresh corn kernels enrich this simple dish from Georgeanne Brennan. Tasters really liked the charred fresh chiles and the light, souffle-like texture. Serve this anytime -- even for a light supper with a green salad and French bread. Brennan started writing for the Food section in 1982. She is author of "Potager," "The Glass Pantry" and "The Food and Flavors of Haute Provence," among others."

includes recipe for:


  • Double Corn Spoon Bread with Green Chiles

  • /ul>

    Full article here.

    Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Caramel gives sweet satisfaction

includes recipes for:


  • Best caramel sauce

  • Pumpkin pudding with caramel sauce

  • Caramel ice cream

  • Chocolate caramel nut tart

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 4, 2006

Recipe News: Quick & Simple: Easy recipes put icing on the week

includes recipes for:


  • BROCCOLI AND MUSHROOM FRITTATA

  • PASTA WITH SPINACH, BEANS AND CHEESE

  • CHICKEN AND RICE CASSEROLE

  • LUSCIOUS LEMON CHICKEN

  • PORK WITH APPLES AND TOASTED WALNUTS

  • GREEK-STYLE FISH FILLETS

  • UPSIDE-DOWN SHEPHERD'S PIE

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

Recipe News: Elizabeth Bennett's winning burger recipe

"This is Elizabeth Bennett's original recipe, which won the $10,000 prize in the non-beef category of the Build a Better Burger contest.

For other winning recipes, go to www.buildabetterburger.com."

includes recipe for:


  • Opa! burgers

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 3, 2006

Recipe News: Marshall shares recipes from her kitchen

When Elfie Marshall goes to work in her kitchen she always cooks for more than one meal.

"You prepare enough to make frozen dinners that you can pull out whenever you want the convenience," Marshall says. "You can get several different meals from the same dish if you use different recipes. If you cook yourself, you can save money."

includes recipes for:


  • Schweinebraten

  • Raw Potato Dumplings

  • Garden Salad

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking

October 2, 2006

Wine News: Wine and the Holidays: How to Achieve the Perfect Pairing

"Wine and the Holidays: How to Achieve the Perfect Pairing

(ARA) -When it comes to choosing wine to serve at your holiday celebration keep this in mind: the spirits you serve should complement the spirit of the occasion. You probably wouldn’t serve whiskey shots at the family holiday dinner, nor fruit punch at your adults-only New Year’s bash. Learning a little about wine can help you make the right choice for your party."

Full article here.

Jennifer Permalink | Comments (0) | social bookmarking
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