Friday, May 1
PRETTY IN PARIS
PRETTY IN PARIS: "This year will feature regular workshops around different themes and special guests. It's wonderful to have so many people interested. Partnering up with various vendors and certain professionals has allowed me to create fun, personalized and original gatherings all over France."
Sunday, December 10
AstrologyZone
AstrologyZone: "you are a welcoming, hospitable host because you are so talented at anticipating your guests' every need, even before your guests knows what they want!"
Monday, November 20
Wine Spectator | Learn Wine | Name That Wine | Results
Wine Spectator | Learn Wine | Name That Wine | Results: "Congratulations! You got all 4 matches. Click on each wine to see the full tasting note -- or play a new game.
Tasting notes:
Wines:
Score:
Correct 1) An opulent '04 Riesling, this offers vanilla, peach and pear aromas and flavors on a creamy texture. It's all backed by a well-integrated, vibrant structure. Lovely mouthwatering finish. Drink now through 2015. 2,000 cases made. A) 2004 Schloss Sch?nborn Riesling Kabinett Rheingau Hattenheimer Pfaffenberg 90
Correct 2) A lush, butter- and vanilla-scented white, medium-bodied, with fine balance. There's a lemon note lurking in the background and it picks up spice accents on the finish. Drink now through 2010. 165 cases made. B) 2003 Fran?ois Mikulski Meursault Poruzots 89
Correct 3) Medium-weight red cherry and cola notes, with some sweet toast on the finish. Drink now. 200 cases made. C) 2004 Vi?a Chocal?n Pinot Noir Maipo 84
Correct 4) Supple, with blackberry and cassis fruit layered with stylish vanilla, cedar and mineral notes. Hints of grilled herb and coffee on the slightly firm finish. Nicely done. Drink now through 2006. 1,500 cases made. D) 2003 De Martino Syrah Colchagua Valley Legado Reserva 88"
Tasting notes:
Wines:
Score:
Correct 1) An opulent '04 Riesling, this offers vanilla, peach and pear aromas and flavors on a creamy texture. It's all backed by a well-integrated, vibrant structure. Lovely mouthwatering finish. Drink now through 2015. 2,000 cases made. A) 2004 Schloss Sch?nborn Riesling Kabinett Rheingau Hattenheimer Pfaffenberg 90
Correct 2) A lush, butter- and vanilla-scented white, medium-bodied, with fine balance. There's a lemon note lurking in the background and it picks up spice accents on the finish. Drink now through 2010. 165 cases made. B) 2003 Fran?ois Mikulski Meursault Poruzots 89
Correct 3) Medium-weight red cherry and cola notes, with some sweet toast on the finish. Drink now. 200 cases made. C) 2004 Vi?a Chocal?n Pinot Noir Maipo 84
Correct 4) Supple, with blackberry and cassis fruit layered with stylish vanilla, cedar and mineral notes. Hints of grilled herb and coffee on the slightly firm finish. Nicely done. Drink now through 2006. 1,500 cases made. D) 2003 De Martino Syrah Colchagua Valley Legado Reserva 88"
Wine Spectator | Learn Wine | Name That Wine | Results
Wine Spectator | Learn Wine | Name That Wine | Results: "You got 2 matches right! Click on each wine to see the full tasting note -- or try again.
Tasting notes:
Wines:
Score:
1) Concentrated, with a mix of blackberry, tar, coffee, prune, herb and briar flavors. Thick, but a nice minerally tang enlivens the finish. Powerful now; finesse and harmony should come with time. A fine performance in this tricky vintage. Cabernet Sauvignon, Shiraz and Merlot. Drink now through 2007. 1,250 cases imported. B) 2002 Rust en Vrede Stellenbosch 90
Correct 2) This tends toward the grassy side, with citronella, green plum and herb notes mingling with the bright structure. It combines richness and elegance with a moderate finish. Drink now through 2012. 200 cases imported. A) 2004 Fernand & Laurent Pillot Puligny-Montrachet Noyers Brets 87
3) Bright and lively, with a dark hue to the licorice and other spice notes around the core of cherry and berry fruit, finishing with fine texture and generosity. Drink now through 2010. 4,397 cases made. D) 2003 L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 88
Correct 4) A clean, balanced young red, with berry and black cherry character. Drink now. 3,300 cases made. C) 2004 Tenuta di V?gnole Chianti Classico 84"
Tasting notes:
Wines:
Score:
1) Concentrated, with a mix of blackberry, tar, coffee, prune, herb and briar flavors. Thick, but a nice minerally tang enlivens the finish. Powerful now; finesse and harmony should come with time. A fine performance in this tricky vintage. Cabernet Sauvignon, Shiraz and Merlot. Drink now through 2007. 1,250 cases imported. B) 2002 Rust en Vrede Stellenbosch 90
Correct 2) This tends toward the grassy side, with citronella, green plum and herb notes mingling with the bright structure. It combines richness and elegance with a moderate finish. Drink now through 2012. 200 cases imported. A) 2004 Fernand & Laurent Pillot Puligny-Montrachet Noyers Brets 87
3) Bright and lively, with a dark hue to the licorice and other spice notes around the core of cherry and berry fruit, finishing with fine texture and generosity. Drink now through 2010. 4,397 cases made. D) 2003 L'Ecole No. 41 Cabernet Sauvignon Columbia Valley 88
Correct 4) A clean, balanced young red, with berry and black cherry character. Drink now. 3,300 cases made. C) 2004 Tenuta di V?gnole Chianti Classico 84"
Special Deviled Eggs - Allrecipes
Special Deviled Eggs - Allrecipes: "'Horseradish sauce and sweet relish sets these deviled eggs apart from the rest!'
Original recipe yield: 6 servings
PREP TIME 10 Min
COOK TIME 12 Min
READY IN 22 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
* 6 eggs
* 1/4 cup mayonnaise
* 2 tablespoons finely chopped onion
* 3 tablespoons sweet pickle relish
* 1 tablespoon prepared horseradish
* 1 tablespoon prepared mustard
* paprika, for garnish
* salt and pepper to taste"
Original recipe yield: 6 servings
PREP TIME 10 Min
COOK TIME 12 Min
READY IN 22 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
* 6 eggs
* 1/4 cup mayonnaise
* 2 tablespoons finely chopped onion
* 3 tablespoons sweet pickle relish
* 1 tablespoon prepared horseradish
* 1 tablespoon prepared mustard
* paprika, for garnish
* salt and pepper to taste"
Delectable Deviled Eggs - Allrecipes
Here's an ingredient list I found for BBQ fans; it was submitted by Linda Kashyap to Allrecipes.com after some experimentation on her part:
Delectable Deviled Eggs - Allrecipes: "# 6 eggs
# 1/2 cup mayonnaise
# 1 1/2 teaspoons barbeque seasoning
# 1 tablespoon prepared Dijon-style mustard
# 2 tablespoons lemon juice
# 1 dash ground black pepper
# 1 (2.25 ounce) can sliced green olives, drained"
Savory Deviled Eggs - Allrecipes
According to Carrie Long, in a recipe she submitted to Allrecipes.com for devilled eggs, the key measurement is 1 teaspoon of white vinegar per 6 whole eggs.
Here's her ingredient list:
Here's her ingredient list:
Savory Deviled Eggs - Allrecipes: "# 6 hard-cooked eggs
# 1/4 cup mayonnaise
# 1 teaspoon white wine vinegar
# 1 teaspoon Dijon mustard
# 1/2 teaspoon dill weed
# 1/4 teaspoon garlic powder
# 1/8 teaspoon salt
# Fresh dill sprigs"
Guacamole Deviled Eggs - Allrecipes
Guacamole Deviled Eggs - Allrecipes: " * 4 whole eggs in the shell
* 2 avocados - peeled, pitted, and mashed
* 1 tablespoon chopped cilantro
* 1 tablespoon minced green onion
* 2 teaspoons minced seeded jalapeno pepper
* 2 teaspoons fresh lime juice
* 1/2 teaspoon salt, or to taste
* 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon Worcestershire sauce, or to taste
* 1 teaspoon Dijon-style prepared mustard
* 1 pinch paprika
DIRECTIONS
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
2. In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving."
* 2 avocados - peeled, pitted, and mashed
* 1 tablespoon chopped cilantro
* 1 tablespoon minced green onion
* 2 teaspoons minced seeded jalapeno pepper
* 2 teaspoons fresh lime juice
* 1/2 teaspoon salt, or to taste
* 1 dash hot pepper sauce (e.g. Tabasco™), or to taste
* 1 teaspoon Worcestershire sauce, or to taste
* 1 teaspoon Dijon-style prepared mustard
* 1 pinch paprika
DIRECTIONS
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
2. In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving."
Di's Delicious Deluxe Deviled Eggs - Allrecipes
Di's Delicious Deluxe Deviled Eggs - Allrecipes: "PREP TIME 20 Min
COOK TIME 15 Min
READY IN 45 Min
* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste
* 1 dash hot pepper sauce
* paprika, for garnish
DIRECTIONS
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving."
COOK TIME 15 Min
READY IN 45 Min
* 6 eggs
* 1/2 stalk celery, finely chopped
* 1/4 onion, finely chopped
* 1/4 cup mayonnaise
* salt to taste
* 1 dash hot pepper sauce
* paprika, for garnish
DIRECTIONS
1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce.
3. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving."
Epicurean Deviled Eggs - Allrecipes
Hey, it's that time of year again where I surf for possible devilled egg recipes for Thanksgiving. My vegetarian sisters and Mom and I make Turkey Day special by having a small amount of a large variety of foods. The thing is, one can never have too many devilled eggs!
Epicurean Deviled Eggs - Allrecipes: "INGREDIENTS
* 6 eggs
* 1 teaspoon mustard powder
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon hot pepper sauce
* 1/8 teaspoon celery salt
* 1/4 cup butter, softened
DIRECTIONS
1. Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
2. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
3. Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve."
Epicurean Deviled Eggs - Allrecipes: "INGREDIENTS
* 6 eggs
* 1 teaspoon mustard powder
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon hot pepper sauce
* 1/8 teaspoon celery salt
* 1/4 cup butter, softened
DIRECTIONS
1. Place eggs in a large pot of cool water. Bring water to a boil. Let water boil for 10 to 15 minutes.
2. Plunge the eggs in cold water. When eggs are cool enough, remove their shells and cut them in half lengthwise to remove the yolk. Place the yolks in a medium-size mixing bowl and mash them well.
3. Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter into the mixing bowl with the yolks. Blend mixture until smooth. Scoop mixture into the hollowed portion of the eggs. Refrigerate one hour and serve."
Monday, November 13
Wine Spectator | Editors Picks | The Top 100 wines of 2006
Hi Folks,
For those of you who are curious about wines, WineSpectator.com is in process of announcing the Top 100 wines of 2006! (Mind you al I see on their site is a count-down of 10, plus some archives.)
This item "#9 (labeled 96) is a wine blend from Toscana, Italy's Coast. It is a blend of Sangiovese (similar to red zin, on the thinner side), plus merlot and cabernet grapes. It sounds like a sure bet in my book.
Heh, I hope it would be a sure bet with that price tag. Great for gifts, sure to impress.
Kate
For those of you who are curious about wines, WineSpectator.com is in process of announcing the Top 100 wines of 2006! (Mind you al I see on their site is a count-down of 10, plus some archives.)
This item "#9 (labeled 96) is a wine blend from Toscana, Italy's Coast. It is a blend of Sangiovese (similar to red zin, on the thinner side), plus merlot and cabernet grapes. It sounds like a sure bet in my book.
Wine Spectator | Editors Picks | The Top 100 wines of 2006: "Toscana Il Blu 2004
96 / $70
Tuscany
4,100 cases made
Tasting Note
Born of the successful team of owner-winemaker Barbara Kronenberg-Widmer and consultant Carlo Ferrini, Il Blu is the flagship of the Swiss Widmer family's Chianti Classico estate. The family also owns Brancaia in Maremma, on Tuscany's coast. This perfectly balanced super Tuscan is a blend of 50 percent Sangiovese, 25 percent Merlot and 25 percent Cabernet Sauvignon"
Heh, I hope it would be a sure bet with that price tag. Great for gifts, sure to impress.
Kate
