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Archive for June, 2011
Is it time to get a wine cellar?
Is it time to get a wine cellar?
Does a Wine Cellar Increase Your Home’s Value?
Elizabeth Dougherty
“No man also having drunk old wine straightaway desireth new: for he saith, ‘The old is better’.” Luke 5:39
The Ultimate Stove for Your Kitchen
Does the thought of 8 burners, dual convection and miles of stainless steel get your heart racing? Maybe you’re set on that ceramic flattop stove that’s so easy to clean, or the traditional 4 burner gas cook top that’s been reliable for years. Whatever your preference, the range is undoubtedly the heart of any kitchen. It’s where everyone congregates waiting for that perfectly bronzed turkey to emerge on Thanksgiving, or that succulent glazed ham on Easter.
A Piece of Serenity in Your Own Backyard
Maybe it is the sight of it.
Stop the Dinner Party Insanity! – Create the perfect meal guests will rave about for weeks to come.
Have you ever suffered from DPHIS – Dinner Party Hostess Insanity Syndrome? You invite people over and while they are visiting you are running around like someone’s chasing you with a hot poker! Your choices are usually either serving a great meal or enjoying the company of your guests, never both. As you try and serve the perfect meal (the one your friends will rave about for years to come) you realize that you have no time to enjoy your friends or the meal. I have the solution for you!
Bouche de Noel (Christmas Yule Log)
For our Christmas dinner menu, we are going to start with dessert first. Your family will love this traditional French Christmas dessert!
Christmas Dinner Could Not Be Simpler Than This Prime Rib Recipe!
I’m not sure why I forgot about this great dish and its simplicity. There is no basting. There is no trussing. It roasts beautifully every time.
Potatoes Dauphinoise – Part 3 of Christmas Dinner
In theory, dessert would be made by now and the Prime Rib would be roasting in the oven. Now it’s time to do the side dishes. You can also do this ahead of time, wrap it up and keep in the refrigerator until ready to bake. This is a classic dish and I have never met anyone that didn’t love it. Enjoy!
Mad About Tipping Practices
There are quiet revolutions going on in the restaurant world right now. One of them involves the touchy subject of tipping. Until the last couple of years, most upscale dining establishments in the United States had a voluntary gratuity for the service staff. I don’t think anyone (including me) minds giving a generous tip in the range of 18 – 20% for good service. According to a recent Zagat survey, however, most (including me) would much rather do it of our own accord and greatly dislike being forced to tip via a “service charge” attached to the tab.
