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Barolo Chinato is a wine from the Piedmont region of Italy, and it is a small, somewhat rare offshoot of traditional Barolo wines. (Read more about Piedmont and Barolo wines here). Barolo Chinato is a wine flavored with herbs, spices, and other aromatics, all added to Barolo wine. The most defining addition, however, is quinine bark, the same thing you find in tonic...

I love a good poached egg. However, my poached eggs turn out far from pretty. Now I know why: I should have left them in their shells! Try this trick from Bon Appetitfor perfectly shaped poached eggs.   Technically, slowly cooking an egg at a low temperature doesn’t exactly constitute poaching. But the results are pretty close. Imagine cracking open an...

Who doesn’t love weekends?  Long stretches of time (well, in truth, never long enough!) to fill up as we please – spending time with friends and family, staying out late, sleeping in, morning cuddles with no time limit, 3-hour lunches with wine, impromptu jaunts, dressing up, dressing down, naps!  You time and your rules. So anyway…thank goodness for the...

Zen enthusiasts say that we need to live in the moment more.  Focus on the present.  Shut out extraneous noise.  Feel the air on your skin.  We are always rushing around.  We need to stop, live, exist, feel the right now. I am no expert on Zen, nor on meditation, but I do appreciate the benefits of hitting the pause button and just…being.  Looking back, I...

Posted on Apr 3 2012 - 1:00pm by YSC
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Continuing on my breakfast cup recipes, I recently tackled Bacon Egg McMuffin cups.  English muffin + bacon + egg = Yum. The English muffin develops a nice crispy exterior similar to if you had toasted it. The bacon doesn’t quite wrap around the entire muffin, but it does seem to fit right inside the muffin cup. Inside the crispy bacon wrap is the egg. I used...

Posted on Apr 3 2012 - 12:57pm by YSC
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I saw a version of these easy breakfast cups on Dine and Dish and immediately wanted to make them. I’ve previously made bacon egg toast cups, but these are even easier (though you don’t get the toast). All you need to do is crack an egg into a muffin mold. And you sprinkle cheese and bacon bits on top. The original version uses ham and cheese, but I didn’t...

I’ve been putting this post off for so long. I just didn’t want to write about knefe (or knefeh) in Australia because I couldn’t possibly have done it justice. Let me start by explaining what knefe is. First of all, though it is sweet, knefe is not considered to be dessert; it’s a meal all on its own and it’s most commonly eaten for breakfast. A layer of...

Posted on Apr 2 2012 - 4:19pm by YSC
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It was a huge hit with my husband and friends and for sure I will be making this dip again at parties and gatherings. If you want to make this dip with less calories, not that it has a lot, use reduce fat cheese. There isn’t much else to say about this chicken buffalo dip but that you must try it for yourself to appreciate how good it is so until my next post…… Here...

Posted on Apr 2 2012 - 4:03pm by YSC
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OMG, I love good onion rings.  Nothing rots me more than getting an onion ring at a diner and you feel you can ring them out before eating them.  So I started backing them and avoiding that problem and well partly because we don’t own a fryer. Taking a few onions, slicing them thick, seasoning with salt and pepper and dredging them in a little buttermilk mixture. ...

Does this ever happen to you? After you use a bottle opener to pry open a sealed beverage, the cap rolls or falls under one of your cabinets and you need to get on your hands and knees to retrieve it. Forgo the hassle (even if it’s a small one) by adding a magnet to your bottle opener. Mount a small magnet to the back of your bottle openers with contact adhesive...