January 2009 Archives

Warm Cherry and Peach Sangria

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I was recently reading the magazine Every Day with Rachel Ray (catchy little title) and came across a recipe for a sangria that sounds delicious for those cold winter days. So I thought, why not ditch the usual coffee or hot chocolate and warm up with a little sangria. And with romance on the minds of many, it's the perfect drink for a night snuggled with your sweetie in front of the fire.  I'll leave the rest of the details to your imagination....

Animal, Vegetable, Miracle - Oh My!

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Hands.jpgBy Courtney Cochran

In Barbara Kingsolver's fascinating new book, Animal, Vegetable, Miracle,  the bestselling author of The Poisonwood Bible chronicles a year in which her family - having relocated to a small Virginia farm - commits to consuming only those foods grown on their own small patch of land or on those of neighboring farms.  And while the premise of the book - a return to the local food culture on which our nation was initially based, and which has long been trumped by corporate farming and industrial food production - is fascinating, even more so may be the insights the book affords into Americans' warped view of just how food is created today, and how it arrives at our tables (clue: we tend not to think too hard about it, to our own detriment).
bouchon.jpgIf you've ever been to Thomas Keller's Bouchon Bakery in Napa Valley Wine Country, then most likely you have tried their signature chocolate treat called "Bouchon".  It is chocolaty, brownie, cake-like goodness that no person should be without! If you have yet to go, definitely make this as a must visit, see, and taste for yourself stop next time you are in town*.  But what will you do until then???

Apparently, Bouchon Bakery has partnered  exclusively with Williams-Sonoma who are now selling the Chocolate Bouchon Mix directly to consumers.  "The mix combines Guittard cocoa powder, Nielsen-Massey pure vanilla and a generous helping of Callebaut chocolate chips".

It's only $18.00 and yields 18 bouchons.  Of course, you also have to buy the "bouchon mold pan".  Sigh...just looking at the picture is making me salivate all over again. I may have to order my mix tonight or since I live local, maybe just pop over to the bakery itself.

If there are any readers out there that have already tried the mix and have tasted the original, let us know if it tastes the same!

*Note: Bouchon Bakery is also located in New York and Las Vegas.