'Waitress' Bakes Up Pie to Die For

by: Hillary Marshak

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband’s child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and “starts fresh,” keeping only one thing the same: her love and passion for making pies. Here are five of her wonderful pie recipes: Marshmallow Mermaid Pie 9 graham crackers 1/2 C. sweetened, flaked coconut, toasted 5 Tbs. butter or margarine, melted 34 lg. marshmallows (8 oz.) 1/2 C. whole milk 1 1/2 C. heavy or whipping cream 1 oz. unsweetened chocolate, grated Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles. Falling in Love Chocolate Mousse Pie 9-inch baked pastry shell 1 14-oz. can condensed milk (not evaporated) 2/3 C. water 1 (4 serving) pkg. chocolate pudding mix (not instant) 1 1-oz. square unsweetened chocolate 2 C. (1 pt.) whipping cream, stiffly whipped In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set. I Don't Want Earl's Baby Pie 1 pie crust 4 Tbs. butter 3 slices ham 8 green onions 1 C. brie cheese 1 C. parmesan cheese, grated 4 eggs 2 C. heavy cream 1/4 tsp. ground nutmeg Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve. Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie 4 8-oz. cream cheese, softened 1 C. unsalted butter, softened 1 1/2 C. sour cream 1/2 C heavy whipping cream 1 3/4 C. white sugar 1/8 . cornstarch 1 fl. oz. amaretto liqueur 1 tsp. vanilla extract 5 eggs 1 egg yolk 1 C. chopped pecans 1/2 tsp. nutmeg Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg. I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie 2 1/2 C. graham cracker crumbs 1/2 C. brown sugar 1/2 C. melted butter 2 large eggs 1/3 C. granulated sugar 1/2 tsp. salt 2 C. milk, scalded 1/2 tsp. vanilla extract 1/4 tsp. ground cinnamon 3 egg whites 1/2 C. white sugar 1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees. 2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon. 3. Bake on lower shelf 25-30 minutes, or until custard is firm. 4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form. 5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.

About The Author
Hillary Marshak is a writer and editor for Recipe4Living.com, an up and coming recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at http://www.Recipe4Living.com.

The Types of Whiskey: Round Three

by: Jennifer Jordan

Friends, Romans, Whiskey Lovers. After drinking in round one and round two of our whiskey lesson, we move onto the third and final round: American Whiskey. Now, it may seem that it’s a patriotic ploy on my part to dedicate an entire article to American Whiskey – particularly when whiskies from other countries shared pages with each other – but I assure you it is only due to the vastness American Whiskey contains. Hey, if you don’t believe me, take it up with Jim and Jack. American Whiskey comes in both blended and straight forms. Both types possess individual rules and regulations and, perhaps most importantly, unique tastes. Tennessee Whiskey: A Gemini, this whiskey hails from its namesake and enjoys long walks on the beach and being made of corn. Tennessee Whiskey is similar to Bourbon in composition, at least fifty one percent must be maize based. It must then be aged in new barrels, usually for at least four years. The main difference between Bourbon and Tennessee Whiskey is that the latter is put through a filtering method called the Lincoln County Process. During this process, whiskey is filtered through a maple charcoal prior to aging. Ultimately, this gives Tennessee Whiskey a flavor that is highly removed from Bourbon. Today, Jack Daniels and George Dickel are the two Tennessee Whiskeys available. Bourbon: Typically known as Kentucky’s drink, Bourbon must be made up of at least 51 percent corn, but usually contains near 70 percent. The remaining ingredients include wheat, malted barely, or rye. Many Bourbons are aged for four years, but, by law, they must be aged for at least two years to be considered “Straight." Presently, the vast majority of Bourbon is made in Kentucky. It can, however, be made anywhere it is not illegal to distill spirits. Illinois, Indiana, Ohio, Tennessee, Missouri, and Virginia all serve as states where Bourbon was once produced. The latter, Virginia, still produces some on occasion. Corn Whiskey: The corniest whiskey around, corn whiskey is composed of at least 80 percent maize (no, this does not count towards the food pyramid's required servings of vegetables). The Dick Clark of whiskey, Corn Whiskey does not have to age. If it is aged, the aging is short, usually around six months. This aging, or lack there of, is the main difference between Bourbon and Corn Whiskey. Bourbon must be aged in charred, new barrels whereas Corn Whiskey – if it’s aged – must be placed in either used barrels, or uncharred oak barrels. Moonshine: It’s hard to think about Prohibition without thinking about Moonshine. Slang for alcohol distilled at home, Moonshine likely got its name from being made, delivered, and distributed under darkness, when law enforcement wasn’t as vigilant. During times when alcohol was outlawed, Moonshine was particularly popular and smuggled into homes and businesses. Typically thought of as a very strong spirit, Moonshine is made when sugar is fermented by yeast and ethanol is produced. The alcohol is then separated through distillation. Since the process was initially illegal, Moonshine wasn’t usually aged and sometimes contained toxins and lacked purity. Presently, it is still produced, mainly in Virginia. So, there you have it. Go out and order Bourbon or a Jim Beam (try to stay away from the Moonshine) and make whiskey your own. Except if our paths cross: in that case, buy a round for me and make whiskey my own.

About The Author
Jennifer Jordan is an editor and staff writer for http://www.whatsknottolove.com. At home in a design firm in Denver, Colorado, she writes articles specific to the finer things in life.

I Love French Wine and Food - An Alsace Pinot Blanc

by: Levi Reiss

If you are looking for fine French wine and food, consider the Alsace region of northeastern France. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local white Pinot Blanc wine. Alsace ranks tenth out of the eleven French winemaking regions in terms of vineyard area. Don't be fooled by the numbers; Alsace is a major producer of quality French wine. Its wine growing area is only about 60 miles (100 kilometers) long, and at the most a mere 2.5 miles (4 kilometers) wide nestled between the Vosges Mountains to the east and the Rhine River and Germany to the west. But this relatively tiny area is known for distinctive wines. Their wine bottles are also distinctive; tall and thin with labels that feature the grape variety, not the usual practice in France. Chaptalization (adding sugar to the fermenting grape mixture) is allowed for many wine categories. About 95% of Alsace wine is white. The major white grape varieties are Gewurztraminer, Muscat, Pinot Gris, and Riesling. Secondary white grape varieties include Pinot Blanc, reviewed below, Sylvaner, and Muscat. The major red grape variety is Pinot Noir, reviewed in a companion article in this series. Colmar is an Alsatian town pretty well in the middle of the Alsatian wine villages. Go there if you don't like rain; given its proximity to the Vosges Mountains, Colmar is the driest town in all of France. This city of about sixty-five thousand was founded in the Ninth Century. In spite of the fact that Colmar was largely destroyed in both World Wars, its old town (Vieille Ville) remains worthy of a visit. Some say that it's more interesting than Strasbourg. You really should visit both and decide for yourself. Among Colmar's sights are the St-Martin church constructed from the Thirteenth to the Sixteenth Centuries, the Ancienne Douane (Old Customs House), and the Maison aux Arcades (Arcades House). Ribeauville is the home of Trimbach wines and has been since 1626. In spite of its size, under five thousand, it has a bit of everything: ancient town walls, Gothic churches, storybook medieval houses, ,a town hall peppered with antiques, and a spring. Nearby are the ruins of three castles. And the first Sunday in September, Ribeauville hosts a major Minstrel Show. Before reviewing the Alsatian wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras (Goose or Duck Liver). For your second course savor Baeckeoffe (Meat and Potato Casserole). And as dessert indulge yourself with Gateau Chasseur (Almond Cake with Raspberries and Meringue). OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Trimbach Pinot Blanc 2004 12.5% alcohol about $13.50 Let's start by quoting the marketing materials. Tasting Note Straw colour; apple, pear fruit aromas with light biscuit and citrus tones; medium- to full-bodied with ripe peachy flavours and a clean, zesty finish. Serving Suggestion Smoked salmon, shellfish or asparagus in hollandaise sauce. Alsatian Pinot Gris is becoming increasingly fashionable, and this example illustrates why. Honeyed fruit aromas, such as peach and pear, plus a texture of smoke and mineral seduce in this just off-dry white that's, round, soft and quite rich. The producer recommends this as a good substitute for red wine with meat dishes such as cold cuts, roast beef or game. They also suggest pairing it with smoked chicken, fish or lobster. And now for the review. My first meal consisted of a commercially prepared chicken breast with the skin on (more calories, more flavor), potato salad, and a spicy salad based on tomatoes, red pepper and garlic. The wine was refreshingly acidic and somewhat fruity. I finished with fresh pineapple. This combination was quite good; the pineapple's fruit flavors and the wine's fruit flavors melded well, and seemed to intensify each other. I then paired the Pinot Blanc with a reheated home-cooked chicken leg in a tomato-based sauce with beets and more of the above potato salad. The wine scored as in the first round, but was more assertively fruity including the taste of pears. I am not used to a Pinot Blanc wine being so present, and I like this change. My last meal consisted of a cheeseless broccoli, mushroom, and zucchini quiche and mashed potatoes. While the wine was powerful and quite fruity, it did come up short. The first cheese was a French goat's milk cheese that really seemed more like a Camembert. At the first sips the cheese sort of cut off the wine. Later the results were somewhat better; the wine was moderately acidic and somewhat fruity. Then I went for a Swiss Gruyere with a lightly sharp, nutty flavor. This combination was even better; the Pinot Blanc came out nice and fruity. I usually don't go with a non-imported cheese when tasting wines. However, I am making an exception for a Canadian Asiago cheese that our local supermarket almost never carries. I think that this is the best cheese I have tasted in quite a while; in my opinion it clearly surpasses its Italian Asiago cousin. When I like a cheese that good, I really want to try it with wine. The result wasn't disappointing; this gem intensified the wine's fruit and acidity. Final verdict. There is no doubt in my mind, this wine is a winner. And the price is reasonable to boot.

About The Author
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he definitely prefers drinking fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Visit his global wine website is http://www.theworldwidewine.com which links to his other web sites.

Chilled No Bake Dessert Recipes

by: Jill Seader

Cool and refreshing desserts to help you get through the hot summer days. A raspberry dessert recipe and chocolate mint dessert recipe. No baking required for these recipes! Raspberry Revel 8 ounces of vanilla wafers 3/4 cup butter 2 1/2 cups powdered sugar 2 eggs 1 teaspoon vanilla 1 pint frozen raspberries, thawed and drained 8 ounce container of whipped topping Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.) Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top. Refrigerate overnight. Serves 12. Chocolate Mint Dazzle 18 graham crackers 1/2 cup melted butter 1/3 cup sugar 1/2 cup softened butter 1 1/2 cup powdered sugar 3 eggs, slightly beaten 2 (1 ounce) squares chocolate, melted 1 1/2 cup cream 1 package miniature marshmallows 1/4 cup crushed peppermint candy Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

About The Author
Jill Seader enjoys sharing all sorts of free baking recipes, including no bake recipes like the ones above, at her website http://www.YourBakingStory.com. Come find a baking recipe to make or share your own. Happy Baking!

An Electric Cheese Grater - Why?

by: Christopher Jay

In the world today, culinary cuisine is among the most chosen way to socialize. Friends and family sitting down to an exquisitely prepared meal without ever giving it a second thought. Cheese - Wonderful Cheese One of the most used ingredients in today’s cuisine is cheese. It comes in many different varieties, and can enhance a meal greatly. However, when food is prepared in a restaurant, it needs to be prepared quickly; yet, different type of cheese melts at different temperatures. Chefs found that by grating the cheese, it melts quickly and more evenly. The Right Tool For The Job A hand grater is excellent for small household kitchens, however, in a busy fast paced restaurant, an electric cheese grater can grate cheese more consistently and more quickly then an ordinary hand grater making it the most efficient way to grate cheese. For those who suffer from illnesses and disorders such as arthritis, having an electric cheese grater is a godsend. Many have given up using cheese because of the pain a manual cheese grater can cause. Another benefit to using an electric cheese grater is that it saves a lot of time in the kitchen. If you are preparing a meal that has many different ingredients, it is time consuming to stand there using a manual grater. An electric grater can get the job done quickly. It is possible to use pre packaged shredded cheese, however it will not have the same flavor. Fresh grated cheese has an incredible taste that enhances every dish. All chefs take pride in the dishes that they create and will go to great lengths to ensure that all ingredients are the best. When you are shopping for an electric cheese grater, it is wise to keep in mind that there are several different models that are available on the market today. It is important that you comparison shop, as the price will vary. It is equally important that you read the customer comments and reviews on each of the electric cheese graters that you are considering. Corded, Cordless or Battery? Another feature that should be considered is whether or not you should purchase a cordless electric cheese grater or one that has a cord; each one has its own characteristics. Electric cheese graters come in a variety of sizes, it is important that you choose the right one for you. A cordless electric cheese grater is chosen more often because it offers a consistent power level, where a battery operated cheese grater is only as strong as the battery.

About The Author
Christopher Jay has much more information available at http://www.cheesevarieties.com . With the multitude of Electric Cheese Graters out there we can help at http://www.cheesevarieties.com today.

Coffee in the USA--It's All About the Experience

by: Shane Vicars

There has never been a better time for coffee in the USA than today. This is an incredible feat when measured against the ever-growing tea and bottled water markets, and, of course, the every-increasing soda market. Many people believe the high consumption of coffee in the USA, more than one million people drinking at least 3.3 cups of joe per day, is greatly due to Starbucks’ meteoric rise in popularity. In the 1990s, Starbucks became a household name, and almost overnight it seemed that there was a Starbucks coffee shop on every corner. This, in turn, led other coffee lovers to give into their entrepreneurial streak and open their own coffeehouses, giving coffee consumers even more places to go to get their fix. Suddenly, coffee in the USA wasn’t just a drink anymore—it was an experience. People who’d been drinking a couple of cups of black coffee a day at the office were drawn to coffeehouses of all types where they could experiment with new kinds of coffees and enjoy the homey, or in some cases, bohemian, coffee shop atmosphere at the same time. And this, of course, led to those same folks wanting to recreate that oh, so special coffee experience at home. Demand for coffee makers, coffee roasters, coffee grinders, and other coffee preparation and brewing equipment skyrocketed. Manufacturers responded to this demand with hi-tech gadgetry and equipment certain to please coffee enthusiasts of all types. Even major restaurant chains such as McDonalds, Burger King, and Dunkin Donuts are trying to cash in the coffee in the USA craze. For example, McDonalds started the McCafe where you can purchase different types of coffee and pastries much as you can at Starbucks, though the variety is not nearly as wide. All of this is good news for coffee lovers in the USA. There’s a wider variety of coffee and specialty coffee available than ever before. Plus, there are far more places where you can get a great cup of coffee than there were, say, even ten years ago. And if you love grinding, roasting, and brewing your own coffee, you have so many choices in equipment that it just could make you dizzy trying to decide which to buy. As with most things these days, the Internet plays an important role in the coffee in the USA craze. With a quick click of the mouse, you can find everything from fine Jamaican coffee to Hawaiian-grown Kona coffee to top-notch Colombian coffee. You can also easily find any type of coffee beans your heart desires, along with any coffee preparation equipment you want online, often at discount prices—and that can usually make most any cup of coffee in the USA, or anywhere else for that matter, taste even better.

About The Author
Shane Vicars Helping you find the perfect cup of coffee. http://www.online-coffee-stores.com

The Art of Watermelon Carving

by: Suzanne Macguire

Fruit carving is one of the oldest traditions followed in the Oriental countries, China, Japan, Thailand and some Asian countries in particular. This artistic tradition generally centers on some festivities where the beautiful sculptures draw the attention of the people. In fact carving of fruits is an exquisite work of art. In China, watermelon carving is the most popular. Fruit carving can also be done on such fruits as carrots, papaya, pumpkins and other smaller fruits for carving individual items. But watermelon carvings appear to be highly attractive on account of its varied colors and size. The contrasting colors of melons lend a striking effect to the finished product, making them all the more appealing. Prior to the execution of your carving skill, it is essential to make all the proper arrangements. A good carving knife with a single sharp pointed blade is a must- have in this case. Carving on a watermelon is done in a relief format; it can be just a simple cut out or carry an intricate engraving. This Chinese artistic sculpture is of ancient origin that has been passed down through the generations. In modern days, this wonderful tradition has found great recognition and popularity throughout the world. The varying tones and colors of watermelons (pink, white, green) work wonders to give a contrasting effect to the sculptures. Watermelon sculptures can turn out to be the cynosure for any occasion or international event. This artwork can be exhibited at any cultural platform to showcase some wonderful talents. The carvings done on the watermelons are endless, ranging from teapots to flower vases, to little animals or even trophies. These amazing designs are carved out using carving tools and melon ballers. The carving tool is used to cut out intricate patterns while the melon baller scoops out larger sections. The melon baller is particularly helpful in carving out large unique shapes such as a fish, basket or fruit holder. The watermelon rind is very easy to cut into and amateurs can begin with cutting the rind to create large designs. Watermelon carving can be a great fun with the kids too. In fact, being an excellent source of vitamins and a tasty fruit, kids can have a great time learning this art and absorbing the benefits of this fruit. This unique art sculpture should be encouraged among the children not only to propagate and keep alive the ancient tradition but also to give way to the creation of masterpieces of the future.
About The Author
Suzanne Macguire is an Internet marketing professional with expertise in content development and technical writing in a variety of industries. http://www.sundiacorp.com/

I Love German Wine and Food - A Rheinhessen Dornfelder

by: Levi Reiss

If you are hankering for some fine German wine and food, you should take a look at the Rheinhessen region of southwestern Germany. Who knows, you may even find a bargain, and I think that you'll enjoy yourself on this fact-filled wine education tour in which we review a local red Dornfelder. Rheinhessen is a relatively small area, sometimes called the land of the thousand hills, nestled between the Rhine and the Nahe Rivers. It already was known for its wines in the days of Charlemagne. To some extent it is famous or infamous for Liebfraumilch, to be reviewed in another article in this series. It is the German region with both the largest area planted in wine grapes and the highest wine production. Rheinhessen alone claims over a quarter of the German wine acreage and wine production. It is also produces the highest percentage of generally low quality table wine, coming in at almost 12%. More than 60% of Rheinhessen wine is middle quality QbA wine, and a bit more than 25% is higher quality QmP wine. About seven of eight bottles contain white wine, but the percentage of red wine is increasing. The most widely grown varieties are the German hybrid Mueller-Thurgau and Silvaner. The usually higher quality Riesling represents about 10% of the total production. Dornfelder is the most widely planted red grape variety. The marketing materials, quoted below, present one viewpoint of this German-bred grape. Mainz has a population of about eighty thousand. It is one of the centers of the German wine trade. It is the state capital of Rheinland-Pfalz which is the only German state government with a wine minister. The city is built on the site of a two thousand year-old Roman citadel. In this part of the world two thousand years is a short time; a local museum contains three hundred thousand year-old artifacts. In season the Marktplatz (Market) and Höfchen (Little Courtyard) buzz with farmers selling their wares on Tuesday, Friday, and Saturday. Check the exact dates for the annual Sektfest (Sparkling Wine Festival) held in late May or early June and then Johannisnacht, another wine festival several weeks later. Other sites to see include the Dom (Cathedral of St. Martin and St. Stephan) which broke ground shortly prior to the turn of the first millennium. Because of seven fires most of the Cathedral is newer, dating from the Eleventh to the Thirteenth Centuries. The cloisters contain a museum of religious artifacts. Right near by is the Gutenberg Museum. Other local museums are devoted to the Middle Ages, Roman warships, art, plants, animals, and fossils. If all this touring makes you thirsty for more than knowledge visit the Kupferberg Sektkellerei (sparkling wine cellars), the deepest on earth. There are several concert halls, theaters, night clubs, and wine bars. Not far from the city are the Mainz Sand Dunes, a tiny area home to plants and animals rarely seen in Western Europe. Before reviewing the Rheinhessen wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Zweibelkuchen (Onion Pie). For your second course enjoy Haxen und Bratkartoffeln (Pork Hocks and Home Fries). As a dessert indulge yourself with Frankfurter Kranz (Buttercream Cake). OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed Rappenhof Dornfelder Trocken 2004 13.0% alcohol about $15.50 Let's start by quoting the marketing materials. Dornfelder is a cross, bred in 1956 by August Herold. In its genealogy, the grape claims every important red vine grown in Germany. Fortunately, it has inherited most of the positive attributes and very few of the negative. The wines are deeply coloured, velvety in texture with hints of floral. Slightly off-dry, this example gives good aroma replays on the palate. Serve with Wiener schnitzel. Now for the review. (By the way, I found its color more of a dark rose.) My first pairing was with a barbecued, marinated rib steak with potato patties, potato wedges, and a commercially prepared eggplant and tomato side dish. The wine was very short with moderate fruit when imbibed with the meat and potatoes. It crept back into the woodwork when faced with a fairly powerful eggplant dish. The next tasting involved a cheeseless broccoli, mushroom, and zucchini quiche with mashed potatoes. The Dornfelder tasted sour and I sensed some sort of strange fruit in the background. I finished the glass with beer nuts. The wine was fairly flat but its sourness disappeared. The final meal consisted of meatballs in a tomato sauce with rice and green beans. The wine was somewhat rounder than before but was still ever so short. I thought I was drinking an alcoholic fruit juice. The initial cheese pairing was with a French goat cheese that really resembled a Camembert. While the wine was a bit flat it did taste lightly of black cherries. Then I went to a Swiss Gruyere. The Dornfelder became somewhat more robust but the fruit was less distinctive. I finished the bottle with a local, fairly sharp Asiago cheese that I prefer to its presumably more authentic Italian cousin. Finally a decent pairing; the wine was pleasant. Final verdict. I didn't plan to be reviewing two Dornfelders in such short order. But we don't get many of them in our neck of the woods so I figured why not give it a try. There certainly won't be a third round in the near future. I fail to see why such a grape should cost more than many better grapes from German and other countries. Of course, if I had liked the wine...

About The Author
Levi Reiss has authored or co-authored ten computer and Internet books, but would rather just drink fine German, Italian or other wine, accompanied by the right foods. He teaches computer classes at an Ontario French-language community college. His major wine website is http://www.theworldwidewine.com which links to his other web sites.

Safety Tips for Grilling

by: Dorothy Duncan

BBQing as it is commonly known or grilling is one of America's favorite summer past times. Why grill? Grilling provides an opportunity to entertain family and friends. It is a stress-free and relaxing way to prepare delicious nutritious meals on weekdays or weekends. Preparing meals during the summer months on the stove or in the oven increase the heat in our home causing our cooling bill to increase. To save energy and money why not "fire up the grill." According to the National Fire Protection Agency approximately 1,000 structure fires and 3,400 outdoor fires are caused by barbecue grills annually. Safe grilling begins before the cooking starts. Check the connection between the propane tank and the fuel line on gas grills, to be sure there are no leaks and that it is working properly. Never use a match to check for a gas leak. If you suspect a leak, put soapy water on the area and watch for bubbles to form. This will identify the area of the leakage. Never light a grill that has a leak repair it before using it again. Place grill on a level surface, approximately three feet away from other objects e.g. the house, shrubs or bushes. Keep children and pets away from the grill and cooking area. Consider wearing a heavy apron and oven mitts that fit well over your forearm for protection while grilling. Do not wear loose clothing. Turn off the valves and store the grill away from the house. If you are going to store your grill indoors, wait until the coals are completely extinguished. Burning charcoals produces carbon monoxide. Many people enjoy the "charcoaled favor deride from charcoal grills. They are very simple to use however, precaution must be taken. When you grilling with a charcoal grill only starter fluids that are specifically designed for charcoal grills. Never use gasoline or kerosene. If the fire is slow, add dry kindling or try placing 2 or 3 charcoals in a metal can, add a little lighter fluid. Use long-handled tongs to place charcoals on top of coals in the BBQ grill and light with a match to restart. Don't add more starter fluid directly to the charcoals because this could cause a flash fire. Dispose of charcoals when they are cold to the touch or thoroughly soak them with water. Never use a barbecue grill indoors or in an unventilated space. It's a fire hazard and could cause carbon monoxide poisoning. Happy Grilling! Ladies if you are not a griller, give it a try. It is simple and relaxing. By grilling instead of cooking on the stove or in the oven, you can prepare delicious nutritious foods and save on your cooling bill during the summer.

About The Author
Dorothy Duncan is a home economist who has a Master's degree in Family & Consumer Sciences. She enjoys empowering women through self improvement workshops and skincare clinics. Additionally, she publishes two online newsletters Badd Girl Training and Life Strategies, http://www.baddgirltraining.com/girls.html

Barley Wine and Cigars: A Dynamic Duo

by: Jennifer Jordan

The saying, “it’s lonely at the top," is true for cigars. A type of smoke that makes the Marlboro man look weak rather than rugged, cigars have a way of excluding themselves from the group. Yet, you can’t fault the cigars. They might not want us to elevate their reputation and status by deeming them synonymous with luxury and sophistication; for all we know, cigars are standing in the background - looking lovingly at pipes and cigarettes - yelling, “Can’t we all just get along?" Luckily, cigars might have found something to relieve their loneliness: they just may have a lifelong companion in barley wine. Upon performing research, I was surprised to find how many websites laud the combination of cigars and barley wine. And, naturally, I was even more surprised to find these websites weren’t just the ones that sell barley wine. For those not familiar with barley wine, the simplest way to remember it is by the term “barely wine." Truth be told, barley wine isn’t really wine at all; because of its high alcohol content, it only thinks its wine (ironically, after a few too many bottles, I sometimes think this same thing about myself). With wine like characteristics, the big difference is in the ingredients: barley wine is made with grain instead of fruit. If it were cereal, barley wine would be Wheaties while wine would be Fruity Pebbles. Still, barley wine is not without some fruit flavor. It displays both sweetness and bitterness at the same time, giving it a unique taste among beers. While it originated in England, barley wine is available worldwide. However, when sold in the US, barley wines are required to be sold with the label, "barley wine-style ales," thus avoiding confusion for the wine-seeking consumer. Barley wine is sometimes aged, much like wine, and used for celebratory occasions. It is this last sentence that undoubtedly makes the ears of cigars - with their penchant for celebration - prick up. Cigars and barley wine compliment each other nicely. With a slightly peaty taste, barley wine does maintain some whiskey-like characteristics and, as most of us know, cigars have never found a whiskey they do not like. Unlike wine, barley wine doesn’t always go well with food, but, luckily you don’t eat a Churchill. Many cigars, depending on your individual palate, do well with barley wines, in particular Old Nick Barley wine, which, according to many consumers, is one of the best barley wines on the market. Overall, the key to pairing a good barley wine with a good cigar is to keep the tastes in cahoots, you don’t want the flavor of the beer and the flavor of the cigar fighting each other for your attention. It’s also a good rule to pair up beers of lighter color to cigars with lighter wrappers. This may help keep one from overpowering the other. When it comes down to it, barley wine and cigars are good friends, and you just might find yourself - as you beg to be included - asking the duo to become a trio.

About The Author
Jennifer Jordan is an editor and staff writer for http://www.whatsknottolove.com. At home in a design firm in Denver, Colorado, she writes articles specific to the finer things in life.