sacramento connect » Food & Wine sacramento blogs & community news around sacramento california Wed, 24 Sep 2014 01:53:00 +0000 en-US hourly 1 Jernigan’s Autumn Beer and Food Pairing Wed, 24 Sep 2014 00:47:40 +0000 0 Breakfast Dining Gem in Carmichael Tue, 23 Sep 2014 20:23:00 +0000 0 Annual PlacerGROWN Farm & Barn Tour on October 12 Tue, 23 Sep 2014 20:18:00 +0000 0 Sweet Tooth Nirvana: Andy’s Candy Apothecary Tue, 23 Sep 2014 20:08:00 +0000 0 Dining Deals: Sandra Dee’s BBQ Tue, 23 Sep 2014 20:00:00 +0000 0 Chocolate-Covered Bacon Tue, 23 Sep 2014 18:56:56 +0000 0 ABC Bakery Tue, 23 Sep 2014 17:00:00 +0000
1309 Florin Road, Suite F. Sacramento, CA 95831. (916) 421-4259.

Is there anything better than holding a piping hot bao on a cold day? It’s like a mini-hand heater and a tasty, toasty treat all wrapped up into one. I recently introduced the kidlets to bao. When I brought a box home for Sunday breakfast, the little scallywags gave me the stinkeye. “What is this blob of dough you’re handing me?” I’m sure their suspicious little minds were thinking, “Is it full of something disgusting? Anchovies? Natto? Liver?”  When I described it as being a Chinese Hot Pocket (work with me here, they’re kids) and stuffed full of BBQ pork, they let down their guard and took one. Kidlet #2, Mr. Picky Picky, even liked it!

If you’re unfamiliar with bao, they are steamed or baked buns stuffed with a variety of yummy fillings like – cha siu pork, Chinese sausage (lap cheong), coconut custard, egg and mung bean, black sesame paste or pickled, spicy veggies.  The steamed bao are a pillowy white and a bit chewy. The baked ones are breadier, with a shiny glaze.

Baked Bao

For the past year or so, my favorite place to buy bao in Sacramento is at a little hole in the wall shoppe called ABC Bakery in the Pocket/Greenhaven (although Lam Kwong Market dowtown is a close second).  ABC Bakery is located off Florin Road in the “Old” Bel Air shopping center. (If you’re looking directly at Bel-Air, it’s along the right side, around the corner of the building.)  It’s a very small store and there’s almost always a line. Items  run out quick- so get there early if you want the best availability. On a recent Sunday, I got there around 9am and bought some of their baked cha siu pork bao, curry chicken bao and a few hot dog bao (slices of hot dog and green onions mixed in with the dough). I'll be honest, I do normally like a little more meat in my bao than what ABC does but I like the fact that everything there is freshly made.  On my last visit, I also picked up some shrimp dumplings which were quite delicious. The egg tarts here (I wish I knew their recipe for their wonderful flaky crust) and (seasonal) moon cakes have also been really good during past visits.

Shrimp Dumplings

Some people I know have bitched about the customer service at ABC citing that’s it’s very abrasive but everyone I've encountered there has always been polite. They aren't usually Chatty Kathys but then again they’re trying to keep the line moving. Here’s a tip, look at the menu and know what you want before you get to the front of the line. That'll keep you from catching flack from the staff as well as the patrons behind you. ☺
]]> 0
This Seasonal Pumpkin Hummus Will Have You Licking The Bowl Tue, 23 Sep 2014 14:34:05 +0000 Hybrid Rasta Mama

Hummus is one of those foods that doesn’t exactly fall into a “food category” for me. It can be served as a dip, a sauce or topping, eaten alone or spread onto most any bread product. It can be a snack, a side dish, or a main meal. Heck, if you make it right, it ... Keep Reading! You Know You Want To!

This Seasonal Pumpkin Hummus Will Have You Licking The Bowl

]]> 0
River Run for Youth Wrap Up Tue, 23 Sep 2014 13:07:39 +0000 ]]> 0 Dining News: Movie Theater Serving Food & Alcohol Opens on Friday Tue, 23 Sep 2014 04:24:19 +0000 0 38.5468 -121.437 LACTAID® Giveaway! Tue, 23 Sep 2014 00:52:02 +0000 {continue reading}]]> 0 The Three R’s : Rest, Relaxation and Rejuvenation Tue, 23 Sep 2014 00:29:00 +0000 0 Top Fall 2014 Kitchen Items at Sur la Table Mon, 22 Sep 2014 23:58:00 +0000 Top Fall 2014 Kitchen Items at Sur la TableIf you've ever been in a Sur la Table, it's downright overwhelming.  If you have a lot of time and money, you could spend plenty of both there.  I tend to be a tightwad and am easily overwhelmed by their abundance. Therefore, I don't venture in too often. (Plus there's none really close by.) But this weekend I was privileged to go to the new Sur la Table headquarters in Seattle, Washington and they successfully made me want some new great items.

Our host was Doralece Dullaghan, Director of Strategic Partnerships and Public Relations. Doralece has been with  Sur la Table for many years, starting with opening their second store in Berkeley. We also met with the CEO, Jack Schwefel, who talked about his history in retail and where the company has been and is going. 

But it was Jacob Maurer, their top merchandiser, that got me really excited by introducing us to some of the key products for the fall of 2014. I also learned some interesting new tips along the way.

KitchenAid's new items

These days it is tough to stay competitive when everybody can sell the same items at competing prices. To combat this, Sur la Table has agreements with companies to be the sole distributor of certain products. They have such an agreement with KitchenAid to be the only one to sell the Pro Line series and certain colors, including a new cranberry red. The Pro Line series is designed with a retro look with rugged, sturdy construction. All of their pieces are heavy to ensure there is no wobbling or crawling on your counter top while in operation.

KitchenAid Pro Line® Electric Kettle

The new Pro Line Electric Kettle is definitely for those who are tea drinking enthusiasts. It has precision temperature control for getting your water to exactly the right temperature to bring out the best of your teas.  Not being a tea drinker myself, I had only recently learned that green tea is steeped at a lower temperature than black tea and floral and herbal teas have their own temperatures as well. 

It's not just for tea as sometimes a recipe calls for water to be at a specific temperature. No longer a problem with this tea kettle. It also features a cool touch exterior, dual wall construction to insulate and keep the water hotter longer, and a temperature gauge.

KitchenAid Slow Juicer and Sauce Attachment

I got into juicing and went from centrifugal, to Vitamix, to cold press. That's why when they said they had added a juicer attachment to the KitchenAid Mixer, my hand shot up to ask what kind of juicer it was. I was surprised to learn that it's a cold press auger system! Not only that, it has three different screens so that you can choose the amount of pulp/fiber you want to allow through! As the name says, you can also use it to make sauces. And it can all go into the dishwasher!

KitchenAid Food Processor Attachment

While this food processor will not puree or mix things like a full size version, it will do the most common tasks,you can slice, grate, and dice from your Mixer. Note that last one - dice. This processor will actually dice uniform cubes of zucchini or cheese! Like the full size food processors, this one includes a slide mechanism so that you can adjust the thickness of your slices on the fly instead of having to switch blades to change thickness. 

KitchenAid Pro Line® Cordless Hand Blender

While the Cordless Hand Blender might not be new, the KitchenAid version is new to me. I only knew of hand blenders with the single blade that could blend and puree. The one I own does not have adjustable speeds. This one has 5 speeds. It also has interchangeable parts. Five attachments can convert it to a whisk, food processor, shredder, and more. It has a high power lithium battery, like power tools do, so that you can use it for hours with no fading of power. You can purchase it with or without the attachments. 


Scanpan is a brand that was new to me and the CTQ line is also exclusive to Sur la Table. Scanpan is a company from Denmark and they feature pans that are made completely from recycled aluminum and have a non-stick ceramic-titanium coating that does not contain PFOA, the coating that people worry about. What's more, you can use metal utensils on it and it is dishwasher safe. It can be used up to 500 degrees, making it oven safe and able to sear and brown your meats, unlike other non-stick pans. These are the pans that Sur la Table uses in its cooking classes, so they know that they can stand up to heavy use.

La Tourangelle Spray Oils

I wanted to put the La Tourangelle sprays next because of something Jacob shared tied into the discussion of non-stick pans. Apparently using aerosol oil sprays on non-stick is actually damaging to them, or rather, the chemical propellants in the sprays are. They bind into the pores of the non-stick coating and actually destroy the non-stick properties. The sprays you are spraying to make the food slip easier are actually doing the opposite. La Tourangelle has come out with a line of oil sprays that are 100% oil, nothing more. So when you need a light bit of oil, these won't destroy your non-stick pans. Sur la Table carries the extra virgin olive oil, walnut oil, and grapeseed oil.

Sur La Table® Vegetable and Fruit Spiral Slicer

Jacob told us that spiralizing has become such a big trend that they can't keep spiralizers in stock. For the first time in years, meat consumption has decreased. It's a sign of how people are starting to eat more vegetables. The spiralizer means you can create vegetable noodles to exchange for traditional pasta in recipes. Or you can shred. This one comes with interchangeable blades to create three different textures: ribbons, thick spirals and thin spirals or shreds. 

Cooking sous vide at home has become popular, especially with the availability of the new immersion circulators.  Sur la Table has an exclusive arrangement with Sansaire for their version. It's an impressive size weighing 4 lbs. and over 15 inches in length. You simply clip it to the side a large stock pot or bucket and it can be set at the target temperature you need for food. A motor circulates the water ensuring that the temperature is even throughout the container. 

Quirky Propane Monitor

This one is not available until around Black Friday (late November), but it is THE perfect gift for your grilling expert. It's a propane tank gauge with wi-fi. You place the propane tank on it when full, connect it to your wi-fi network, download the smartphone app, and you are good to go. What's it do?  It keeps track of the amount of propane in your tank and is able to accurately estimate the amount you have left, even adjusting to the temperature.  If you are grilling on High, then obviously it's consuming gas faster than at low. Quirky keeps track of that and can tell you when you need to go get propane and if you have enough to finish the meal you are making. 

And there you have it. Some great ideas from  Sur la Table that you can give to your friends, family, or yourself. I will disclose that I was on the receiving end of the KitchenAid food processor attachment and I don't have a KitchenAid Mixer. Looks like I know what I'll be getting with my discount!

]]> 0
Dunne on Wine: Oregon Chardonnay Mon, 22 Sep 2014 23:00:00 +0000 Who wants more chardonnay?

OK, OK, calm down.

One of every five bottles of wine sold in the United States is chardonnay. With nearly 100,000 acres planted to the variety, California is meeting much of that demand. France, Italy, Chile and several other wine regions also are helping out.

Very little chardonnay from Oregon, however, is reaching the nation’s dining tables. Only about 1,200 acres of chardonnay are in Oregon, the same total as in 2001.

This is peculiar because Oregon is widely respected in wine circles for three other varietal wines that thrive in the same kind of cool climate most hospitable to chardonnay – pinot noir, pinot gris and riesling.

Yet, just 5 percent of Oregon’s vineyard land is planted to chardonnay, says Josh Bergstrom, winemaker for his family’s eponymous winery in the Willamette Valley southwest of Portland. A few decades ago, chardonnay accounted for about 25 percent of the state’s vineyard land.

Chardonnay, in short, has had a difficult time gaining recognition in Oregon. Several reasons account for that, say Bergstrom and several other Oregon vintners. Early on, the best strain of chardonnay for Oregon’s cool climate wasn’t planted. Then, several winemakers tried to emulate the blustery California style of chardonnay, going for ripeness and richness over finesse and then complicating the fruit with so much oak and other cellar maneuvers that the grape’s inherent delicate fruit got lost in the resulting mix.

As a consequence, in the 1990s vineyard land in Oregon dedicated to chardonnay and the price-per-ton that the grape fetched dropped, even though consumers across the country were rabid for the stuff.

Oregon’s winemakers haven’t given up on chardonnay, however. Indeed, many of them, including Josh Bergstrom, now expect chardonnay over the next decade or so to challenge pinot gris as the white wine most closely identified with Oregon. Bergstrom is so confident in chardonnay’s prospects that he’s stopped making riesling and pinot gris altogether, varietals for which he was gaining recognition throughout the Pacific Northwest.

“I now only focus on chardonnay,” Bergstrom says. “People wanted me to make a pinot gris and a riesling that were inexpensive and quaffable, which is not conducive for efforts at making world-class wine.” It takes chardonnay to achieve that stature, and toward that goal he makes a Willamette Valley chardonnay that fetches $85 a bottle.

Oregon’s turnaround with chardonnay is due in large part to a new appreciation among farmers and winemakers for strains of the grape better suited for the state’s cool climate. They also are planting chardonnay in choice spots previously reserved for pinot noir. And in styling the fruit into wine they are retreating from the California model, principally by toning down their exploitation of new French oak barrels while capitalizing on the direct fruit flavors and the zingy acidity with which the state’s cool growing season fills the grapes.

Though chardonnay from Oregon can be found in a wide range of styles, many vintners today look more to Burgundy than California for both grape-growing and winemaking cues. While the term “burgundian” itself represents a diversity of styles, Oregon winemakers customarily take it to mean a type of chardonnay that is leaner, fresher and snappier than what typically unfolds from the vineyards and cellars of California.

A Burgundy take on chardonnay is dry rather than even a little sweet. Its flavor is more likely to run to suggestions of apricot, peach and citrus instead of tropical fruit. Descriptors like “flinty” and “minerally” pop up often in talk of the white wines of Burgundy, and now also of the chardonnays of Oregon.

Josh Bergstrom says his winemaking increasingly has been influenced by what he’s learned and experienced in Burgundy, where he’s both studied viticulture and enology and worked the harvest. “I have begun picking at lower sugars, when the peak of aromatic intensity and the ratio between malic and tartaric acids is perfect,” Bergstrom says. “I am not going for an austere style, because I think Oregon does ‘balanced opulence’ very well.”

Not long ago, a group of Oregon winemakers sent me a mixed case of recent chardonnays that they feel show the progress they are making. As I tasted through the selection I was struck by how often I jotted down “burgundian” in my notes. My use of “burgundian” is shorthand for a chardonnay unusually dry, lanky, agile and sharp, at least by California standards. Most were notably aromatic, direct and lingering, and zesty with citric fruit.

From that case, here are six that I especially will be looking for:

• The Eyrie Vineyards 2011 Dundee Hills Reserve Chardonnay ($45): This is where Oregon’s way with chardonnay began, the vineyard that David Lett planted in 1966. Since 2005, his son, Jason Lett, has been the winemaker. He says his goal with chardonnay is to make an interpretation transparent as to place and vintage. Thus, he applies little oak to the wine. The result is a lean, dry chardonnay with sweet and tangy citric fruit from first sniff through its lasting and refreshing finish.

• Chehalem 2012 Willamette Valley Chardonnay ($19): Chehalem winemaker Wynne Peterson-Nedry does Lett one better by not applying any oak at all to her chardonnay. The resulting wine, however, is no less sturdy, while its peachy scent, suggestion of apricot on the palate and notes of petrol and lime in the finish are frank and vivid. Don’t let the bottle’s screwcap fool you into thinking this is a chardonnay meant only for early consumption. Peterson-Nedry predicts it will continue to live and develop for another 15 to 20 years. “With the Dijon clones (of chardonnay), the flavors are so lush that the wine tastes like barrels have been used when they haven’t at all,” says Harry Peterson-Nedry, the winery’s founder and original winemaker.

• Boedecker Cellars 2012 Willamette Valley Chardonnay ($25): The least “burgundian” and the most “Californian” sample in the case, owing to the fermenting of the juice in oak barrels and then the stirring of the wine on its lees, giving it more earthiness and nuttiness, with banana being the most prominent note in its overall tropical-fruit flavor. The wine’s richness is balanced by the nimble acidity for which Oregon wines are celebrated.

• Lange Estate Winery 2012 Willamette Valley Three Hills Cuvee Chardonnay ($38): While slim in build, it nonetheless is muscular and animated in its swagger, the result, perhaps, of the precise juggling that winemaker Jesse Lange practiced in assembling this wine. He drew from three mixed-clone blocks of the vineyard, inoculated with several types of yeast, and used two methods of fermentation, one in French oak barrels, the other tanks of stainless steel. The result is a dry, willowy chardonnay whose brisk acidity underscores the wine’s citric flavor, which runs mostly to lemon and meringue.

• Adelsheim Vineyard 2012 Willamette Valley Caitlin’s Reserve Chardonnay ($45): This sleek take on chardonnay narrows the concept of Burgundy to Chablis for its flintiness, cold fruit and tingling acidity. Its fruit is fully developed, delivering all sorts of sunshine and antioxidants, but its trellis is fine, supporting all those juicy berries.

  Bergstrom Wines 2012 Willamette Valley Sigrid Chardonnay ($85): My favorite chardonnay in the pack, and I’d no idea of the price before this I reported this article. This is one hefty chardonnay, with mature fruit aromas and flavors suggesting apricots, hazelnuts and peaches. Dense, creamy and complex, it isn’t likely to be mistaken for a California chardonnay largely because of its cinnamon spice, tangy acidity and persistent finish. Josh Bergstrom drew fruit for the wine from five biodynamically farmed vineyards. In its electricity and complexity the wine validates Bergstrom’s confidence that chardonnay ultimately will be the white wine most closely identified with Oregon.

]]> 0
What’s Cooking: Pears Mon, 22 Sep 2014 20:45:49 +0000 Mmm, pears. Around here they’re picked in summer – and they taste spectacular grilled alongside that steak – but pears seem more suited to autumn meals and desserts. Something about the way they go with cinnamon, I guess.

Pears work in any course, from appetizers and salads, right through entrees and of course dessert. It’s also easier to pair wines with pear dishes – you don’t have the acids fighting each other like you do with some other fruits.

One thing to remember about pears: They’re picked before they are ripe, and usually sold that way, too.

Choose unblemished fruit and let it sit on the counter for a few days. Bartlett pears will turn yellow when they’re ripe. For most other varieties, including Bosc and Anjou, a slight softness at the stem end will tell you they’re ready to eat or cook.

Then use them quickly. As Ralph Waldo Emerson was quoted, “There are only 10 minutes in the life of a pear when it is perfect to eat.” But what perfection.

]]> 0
Extended Happy Hour During Monday Night Football at Mikuni Mon, 22 Sep 2014 20:00:00 +0000 0 Pinot on the River Runs Through Healdsburg on October 26th! Mon, 22 Sep 2014 18:57:13 +0000 ]]> 0 No Bake Peanut Butter Pretzel Bars Mon, 22 Sep 2014 10:00:02 +0000 You know when you make something and then the next day you realize you ate the entire pan? (Or is that just me?) Yeah, that was what happened when I made these Peanut Butter Pretzel Bars. They’re easy, fast, and they’re no-bake! Normally I don’t get my recipes from other bloggers or cookbooks or TV […]

The post No Bake Peanut Butter Pretzel Bars appeared first on Crazy for Crust.

]]> 0
The Roaming Spoon’s Vegan Farm-to-Fork Dinner Mon, 22 Sep 2014 07:02:00 +0000

I was really excited about Sacramento's farm-to-fork movement when I first heard about the concept. I thought it would be all about the fabulous fruits and vegetables that are available year-round from small farms in our region.

Not so much. "Farm-to-fork" seems to have morphed into what I call "ranch-to-fork," complete with pig roasts to feed the masses, while expensive meat-centric meals are served to the elite in an annual dinner that takes place on the Tower Bridge. Special farm-to-fork meals are available during Restaurant Weeks in trendy eateries all over town, but I've seen very few vegan options on any of those menus. I was beginning to think I was going to have to sleep through September, just waking up in time for the Sacramento Vegan Chef Challenge in October.

But then Chef Sylvanna Mislang of The Roaming Spoon came through with a six-course vegan farm-to-fork pop-up dinner, and my month was saved.

The Roaming Spoon's pop-up dinners are intimate gatherings, with no more than twelve diners sitting together at one long table. The location varies, with diners informed by email on the day of the event about where the dinner will be held. The cuisine is always vegan, and if you want wine with your meal, you bring it yourself.

Last night's dinner was held at The Mill in midtown. Guests were welcomed with a pear and champagne cocktail and mingled briefly until the dinner began. Chef Syl came out at the beginning of each course to introduce the dish that was being served.

The first course was a trio of roasted peppers, dressed with lemon and served with tiny edible flowers and a line of smoked salt. Only the bravest people at the table ate the small fiery red peppers, but everyone enjoyed the flavors of the other peppers in the trio.

Next, we had a salad of avocado, shaved carrot strips, arugula, and black salt. The produce for this and all the menu items was incredibly fresh and seemed to have been picked at its peak, probably due in no small part to the expertise of Chef Syl, who works in the produce department of Sacramento Natural Foods Co-op and has built relationships with the proprietors of several local farms.

The third course was a huge favorite with the assembled guests. It consisted of zucchini ribbons, cherry tomatoes, microgreens, basil, and the pièce de résistance -- "meatballs" made from eggplant, white bean paste, and Panko crumbs. They were the best vegan meatballs I've ever eaten, and judging from the comments around the table, I'm not the only person who thought so.

Our next course was a cheese plate, with crostini slices, a wedge of deliciously creamy cashew cheese, and grapes. So good!

Our cheese plate was followed by a palate cleanser, consisting of bites of sweet cantaloupe topped with a "caviar" of tapioca soaked in watermelon juice.

Dessert was a lovely crème brûlée made of almond milk, sugar, and kaffir leaves. It provided a superb ending to a fabulous meal.

This was the second Roaming Spoon dinner I've attended, and I would happily attend many more. If you haven't had one of these special meals yet, I strongly recommend that you treat yourself to this unique experience soon.

More information about The Roaming Spoon is available at or on Facebook at You can also follow The Roaming Spoon on Twitter at

]]> 0
Strawberry Banana Poppy Seed Muffins Mon, 22 Sep 2014 04:40:27 +0000 {continue reading}]]> 0 Dining News: Finally – Bacon & Butter to Open on Saturday Mon, 22 Sep 2014 04:39:34 +0000 0 Natural vs Synthetic Wine Corks-Who Wins?: #Wine Sun, 21 Sep 2014 17:00:13 +0000 Have ever thought about wine corks? One of the most common questions I got at the wineries I worked had very little to do with the wine. It was this: Which are better… natural corks or synthetic corks? This is quite the tricky question, and I’d usually have to dance around the answer.

The post Natural vs Synthetic Wine Corks-Who Wins?: #Wine appeared first on Finding Our Way Now.

]]> 0
Perfect Yellow Layer Cake {Peanut Butter Filling + Chocolate Frosting} Sun, 21 Sep 2014 10:00:22 +0000 This yellow layer cake is the perfect recipe. It’s delightful with chocolate frosting but it’s even better when you fill it with peanut butter. Because, duh. Peanut butter is what makes the world go ’round. One year ago I posted these perfect vanilla cupcakes. They were my birthday cupcake last year. Over the past year I’ve […]

The post Perfect Yellow Layer Cake {Peanut Butter Filling + Chocolate Frosting} appeared first on Crazy for Crust.

]]> 0
Kathryn Hall 2011 Cabernet Release Party: My Heaven on Earth! Sat, 20 Sep 2014 22:04:31 +0000 ]]> 0 Blog to Business: 7 Tips to Find Your Blogging Community Sat, 20 Sep 2014 10:00:59 +0000 When I first started this blog back in 2010 I had no idea what I was doing. I didn’t even really know what a blog was. I read exactly two blogs before I started: The Pioneer Woman and Bakerella. I have no idea how or why I thought about starting a blog, but all of a […]

The post Blog to Business: 7 Tips to Find Your Blogging Community appeared first on Crazy for Crust.

]]> 0
Oreo & Pumpkin Pudding Parfaits Sat, 20 Sep 2014 06:54:06 +0000 {continue reading}]]> 0 Where Slow Food and Whole Food Meet Fri, 19 Sep 2014 23:36:08 +0000 0 chicken with kalamata olives & bacon Fri, 19 Sep 2014 18:57:00 +0000 0 Get a Free Donut Today at Krispy Kreme By Talking Like a Pirate Fri, 19 Sep 2014 15:30:00 +0000 0 Dining News: And the Winners of the Sac Burger Battle Are… Fri, 19 Sep 2014 05:22:54 +0000 ]]> 0 Cascaderade Fri, 19 Sep 2014 00:35:40 +0000 0 Limited-edition muffins and bagels are just right for fall Thu, 18 Sep 2014 21:26:46 +0000
Pumpkin-spice English muffins are on store shelves now.]]> 0
Buy One Fall Drink, Get One Free at Starbucks Thru Sunday, Sept. 21 Thu, 18 Sep 2014 20:00:00 +0000 0 Corned Bean Mash Thu, 18 Sep 2014 18:14:44 +0000 0 Evan’s Kitchen will pair wild game with fine wines Thu, 18 Sep 2014 18:11:23 +0000
Evan Elsberry is the award-winning chef-owner of Evan's Kitchen.]]> 0
Taste chocolates with unusual cachet Thu, 18 Sep 2014 17:43:23 +0000
Three flavors of Cachet Belgian chocolate didn’t last long.]]> 0
Easy Beef Stew: #Recipe Thu, 18 Sep 2014 11:00:01 +0000 Technically, it’s still summer until the 20th or 21st. However, I think of September as an autumn month. It’s true that the temperature is still way up there and certainly, there isn’t any snow. Still, the nights are cooler and, so how, the air just feels different...

The post Easy Beef Stew: #Recipe appeared first on Finding Our Way Now.

]]> 0
Amish Friendship Bread {and starter} Thu, 18 Sep 2014 10:00:35 +0000 This recipe for Amish Friendship Bread comes just in time for the holidays. It’s the gift that keeps on giving! Your friends will love it. Trust me. What I should have said is… “Your friends will love it until they don’t anymore and then run away from you because they don’t want any more starter.” […]

The post Amish Friendship Bread {and starter} appeared first on Crazy for Crust.

]]> 0
Dining News: New Food Truck – Cowtown Urban Eatery Thu, 18 Sep 2014 05:00:25 +0000 0 Raley’s Presents River Run for Youth 5K Run/Walk on Sat, Sept. 20, 2014 at 8:30am! Thu, 18 Sep 2014 03:55:39 +0000 ]]> 0