September, 2011 -

by forkitude

They Don’t Give Away Michelin Stars For Nothing

We as people are always in search of something bigger, better, faster, stronger. But isn’t it great when you can enjoy dinner at a restaurant that actually tries to make you happy (and dine with someone who makes you happy) and just simply enjoy the moment, for a moment? I had my first Michelin star dinner in the stunning Italian alps at La Stüa de Michil in the La Perla Hotel in Corvara, Italy. Did they think I was a Michelin inspector? Maybe. (Probably not). As I sit here, back in America, contemplating, munching on a Kinder Bueno (my favorite European candy), wishing I were still in Italy, I think to myself, “What makes a Michelin star meal? Is it any different than any other meal?” The answer is yes.

Why Does Organic Almond Butter Cost $18?

I spent $18 on organic almond butter. It wasn’t on purpose. Co-ops, like farmers markets, bring out the reckless shopper in me. I see lots of awesome food. I buy lots of awesome food. And, well, I just forgot to check the price.

At the Takoma Park Silver Spring Co-op register I thought my total was a bit high, but I picked up quite a few items, and as I don’t frequent the co-op that much, I didn’t think much of it.

I adored that almond butter, both dressing up my oatmeal and slipping it right into my mouth with a spoon. Then I checked the receipt and HOLY SHIT. A 16oz jar of Woodstock Farms’ Organic Almond Butter, crunchy, unsalted cost $18. I thought it was a misprint. I called the store, thinking it may have been $8.

But no. That thing is 18 bucks. I tried to get ahold of someone at the company to find out why this particular nut butter cost so much, but I never got a hold of anyone. Are almonds difficult to grow or pick or process? Is it that much more difficult to grow organic versus conventional almonds? Are almonds that much more valued?

Please, please, please tell me. Why does this particular nut butter cost so much fucking money?

in Rants & Raves / Trends 10 comments

by BS

Cocktail O’Clock: Rum ‘n’ Coke ‘n’ Cream

With summer coming to an unofficial close this weekend we’ve decided to make one more ice cream cocktail.

We’ve done beer and bourbon with ice cream, vodka and root beer with ice cream, even champagne with sorbet. So why not rum and ice cream?

Even better, this one’s a one-two-three cocktail recipe that’s easy enough for lazy labor day drinks.

Spider Cocktail

2 parts Sailor Jerry Rum
1 scoop (vanilla) ice cream
Coca-Cola

Method: add rum to a highball glass full of ice, drop in a scoop of ice cream and top with cola. Have a straw on hand for overflow.

Find more summer cocktail ideas in Endless Cocktails.

in Desserts / Drinks / Endless Cocktails / Endless Ice Cream / Holiday / Recipe 0 comments

by bakersroyale

Endless Poptails: Caipirinha Popsicle

We’ve been keeping things simple, easy and familiar here with our Poptail series. But this week we are inviting a less familiar boozy guest, cachaca.

Start digging in the couch cushions and under the car seat like we did for spare change. You need this pure sugar cane rum in your life. More to the point, this is a must-try sweet and tart Poptail made easy with a limeade body, raspberry sweetness and a sour punch of kumquats.

Now for a little housekeeping. We’ve decided that since we still have a few orders to fill, we’re extending the Poptail series past what some people tell us is the end of summer. But not forever! Holla your order now or wait until next year for your Poptailing dreams to come true.

Raspberry and Kumquat Caipirinha Popsicle

Artsy Photo of the Day

Peach season. Best season.

in Photos 0 comments

September 2011