Archive for June, 2008
Who says real men don’t eat quiche? This gourmet variety from Quintessential Quiche is packed with your daily serving of veggies: fresh tomatoes, broccoli, mushrooms and onions, plus swiss cheese and a flaky crust. Tote them along on a picnic in the park. And, yes, real men picnic…
Truth: Nearly 1.2 billion individuals (that’s 1 in 6 people) lack access to safe drinking water on this planet. In observance of World Water Day last March, we purchased a few bottles of Charity Water and the good cause is still going strong. All donations fund the 250 wells that are being built to serve 150,000 people worldwide. But that’s just the beginning, of course. If you’re feeling really generous, you can forgo the plastic bottle in favor of the “virtual” water. It’s just another way to earn those angel wings.
The Mugo Pine, a miniature pine tree, holds a sweet elixir drawn out by the sun. It’s called Mugolio, or Pine Cone Bud Syrup. Primitivizia’s Elinora Cunacia harvests these cones and stores them in sun-drenched glass jars for a months in order to coax out the sweet syrup. In late Autumn, its filtered and cooked with sugar until it becomes a deep golden brown liquid with a rich honey flavor. Drizzle it on apples, pears, peaches or creamy cheeses (think ricotta or mascarpone) for a special treat.
Feeling bluer than blue? We have a temporary fix: hot, soothing tea. Strengthen The Spirit Tea is an oolong from a Fujian province in China. Known for its fresh, orchid flavor and clean finish, the iron-hued leaves can be infused many times over. You know how we’re fervent recyclers (except when it comes to ex lovers).
When we get cookies on the brain, watch out. Today we’re craving Donatella’s not-too-sweet family recipe almond cookies. They’re traditional Puglian treats, and they are said to be made with oodles of TLC. The slight crunch on the outside goes well with the chewy, irresistibly moist inside. We declare that they are just the right sweets to accompany your mid-day tea or coffee.
Caramel corn is anything but sophisticated (remember the orange and black Halloween candies of your youth?), but Verē has introduced a variety that’s darn near close. The brand’s gluten-free Pump’dcorn combines dark chocolate with caramelized, air-popped organic popcorn and crunchy organic pumpkin seeds that have been roasted with salt and chipotle chile powder. The result? Flavor that’s unabashedly pumped up, of course.
When Pigs Fly has introduced a new lineup of specialty breads made in very small batches from finest ingredients. Since flavors are expected to change seasonally, get to tasting the olive and roasted red pepper variety or the orange, roasted pistachio and cranberry bread for an unforgettable sandwich. Or simply slather on the butter and eat the slices by themselves. Delightful.
Pure Pie’s founder was working as a tree surgeon in Australia when he was bitten by an extremely rare species of pie bug (also known as a craving). He spent many months rolling, filling and tasting pies and unveiled them at festivals across the country. Today, flavors include steak horseradish and ale, steak and kidney, lamb new potato and fresh mint, chorizo sausage with butterbeans and mozzarella, leek and potato with mature cheddar, classic mince beef and Thai chicken. They are cures for the common pie bug.
Special education teacher Kate Amitin was inspired to try her hand at making small batch, organic candy after her favorite candy store ran out of the salt caramels she was craving. Hers are dense, chewy and sweet with just the right amount of saltiness. The confections, such as fleur de sel caramels, coffee caramels and signature burnt caramels, are cut by hand and the wrappers are cut by some of her former students with developmental disabilities.
All of our preferred cookies are handmade with the highest quality ingredients (an occasional Oreo withstanding). Rich Designs are made in small batches resulting in the total sweet tooth satisfaction. The company’s Maple Pecan delights are embedded with toasted pecans, flavored with sweet maple syrup and drizzled with maple icing. Mmmmm. They were made for vanilla gelato (buh-bye biscottis).