Tuesday, March 27, 2012
Friday, March 23, 2012
I finally gave in and bought some Organic Coconut Oil... it's been exploding in the blog world right now.
Used it to experiment with making a teeny test batch of some vegan fudge.
This is what I used:
1/2 t vanilla
10 drops liquid stevia
20 grams coconut oil
2 T dark unsweetened cocoa powder
... mix all ingredients and freeze.
To be continued when I take the fudge out of the freezer.
I licked the spoon after mixing and it tasted like extremely dark/rich chocolate sludge. I couldn't taste the stevia but I was hesitant to add more because I was worried that it would get overly sweet and have a weird aftertaste. Maybe it will be good after it freezes. We shall see!
Sunday, March 18, 2012
Sunday, January 22, 2012
Cuvaison is a Napa Valley winery that uses certified sustainable growing and production practices. They have land in Carneros (where they grow Pinot Noir and Syrah) and also a vineyard on Mount Veeder, an AVA on thin volcanic soil that produces noteworthy Cab Sauvs.
I recently tried the Cuvaison 2007 Mount Veeder Cabernet Sauvignon
First impression: Soft, subtle, fruity, jammy
1) Color: Inky dark burgundy
2) Nose/Aroma: Black cherry, black currant, strawberry
3) Mouthfeel/Taste: Flavors of subtle oak and warm blackberry. The finish was subtly floral and thus a bit unexpected - it was almost too refined and nuanced. I thought the initial flavors and aromas would have been better balanced by a more assertive finish.
4) Score: 91. This wine was very smooth and refined with excellent, crisp fruit-forward flavors. It had an outstanding balance and structure, although the tannins could have been more developed and bold. I would recommend storing this wine for a few more years before drinking.
Here's the scale that I'm basing my score on:
Wine Spectator’s 100-Point Scale:
95-100 — Classic; a great wine
90-94 — Outstanding; superior character and style
80-89 — Good to very good; wine with special qualities
70-79 — Average; drinkable wine that may have minor flaws
60-69 — Below average; drinkable but not recommended
50-59 — Poor; undrinkable, not recommended
Tuesday, December 27, 2011
- 1 head Romaine lettuce
- ~4 cups baby spinach
- 2 golden beets and 2 purple beets, steamed and cut into sections
- fresh goat cheese, crumbled
- alfalfa sprouts
- toasted walnuts
- 1 orange, peeled and sectioned
- 4 large basil leaves
- aged Balsamic vinegar
- extra virgin olive oil
Monday, November 7, 2011
kombucha, you should probably go to Wikipedia and get a little introduction. If you're not totally disturbed by the idea of fermented tea, read on.
After having homemade kombucha at some cafes in Thailand, I decided that it would be my project to start brewing my own kombucha after returning home. It's a really easy process, as long as you have a starter culture. After some Craigslist sleuthing, I found a woman in a hippie co-op who was giving away kombucha cultures. I picked one up and got started.
|Top view of a healthy SCOBY at work. Tinted pink because I used some Tazo Passion tea. That stuff stains.|