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$ummer $qua$h
two new bars on ludlow
In 2003, France got a glimpse of what the future may hold. A summer heat wave broke all temperature records, straining the country's medical and energy resources. But a future of warmer summers could bring unexpected pleasures — including wine.
The town of St. Emilion lies in heart of a France's famous Bordeaux wine region. Beside just about every road there are row upon row of exquisitely manicured grapevines. Francois Despagne, the winemaker at Chateau Grand Corbin Despagne, explains that it is impossible to produce good wine without good grapes. And he should know. Despagne's family has been living in this part of the Bordeaux wine region since the 16th century. Today, he has 200,000 plants on 53 different plots.
someone recommended this korean-california frozen yogurt chain which now has 4 nyc locations - pinkberry.
*hic*
the wine library
my friend joe orders online for home delivery
sweet blackberries
France vs. USA: May the Best Cheese Win
In the past, American cheesemakers' reputations have lagged behind the French. Now we'll do a taste test and find out whether America's cheeses have caught up. Ruth Reichl of Gourmet magazine joins cheesemongers Rob Kaufelt of Murray's cheese and Anne Saxelby of Saxelby's Cheese.
Here are the cheeses we're tasting on-air today:
French
Valencay (goats' cheese)
Pyrenee Brebis (raw sheep's milk from the Pyrenees)
Chatelain Camembert
Persille de Malzieu
Mimolette (cows' milk, from Flanders and other parts of northern France)
American
Twig Farm Square Cheese (raw goats' milk, West Cornwall, VT)
Jasper Hill Farm Constant Bliss (raw cows' milk, Greensboro, VT)
Woodcock Farm Weston Wheel (raw sheeps' milk, Weston, VT)
Birchrun Hills Farm Birchrun Blue (raw cows' milk, Chester Springs, PA)
Uplands Farm Pleasant Ridge Reserve (raw cows' milk, Dodgeville, WI)
group hug
chicken
blind tiger ale house
Get Skinny #8
I am starting to feel addicted to Cleansing but I'm gonna start another Master Cleanze manana (6 days like the last one's)......
Should do the Liver Flush cause I have been drinking like a fish, but I will do back to back Sept/Oct......
The kitchen in Ms. Pettijohn’s new loft, in a converted cotton warehouse overlooking New York Harbor, will see plenty of food preparation, but very little cooking. Her meals — hijiki salad, barely steamed haricots verts, lots of smoothies — are constructed (or deconstructed in a blender) rather than sautéed, boiled or braised. Although the developer of this property added typical flourishes, including a set of G.E. Monogram stainless steel appliances, a kitchen island and lots of cabinet space, Ms. Pettijohn will be using little of it. She relies on knives, a blender and an array of pots for brief steaming. “My last oven I used for storage,” she said, “but I don’t need any more storage here. The microwave, well, it’s good for warming up heating pads.”
Marlow and Sons in Williamsburg is fantastic rite now.....well worth the trip!!......and you can DRINK WELL!!
They’re also known as zealots, extremists and even the wine counterculture.