Love Peanut Butter and Milkshakes? Here's a yummy PBfit and Milkadamia Milkshake Recipe!
· Dairy-free, Gluten-free, Soy-free, and Vegan
· Excellent source of vitamins D and B12
· 50% more calcium than 2% dairy milk
· Available in Original, Unsweetened, Unsweetened Vanilla, and Latte Da for the barista in you
· 90% less fat and ⅓ of the calories
· Made from real roasted, pressed peanuts
· Combine with water or add to smoothies to get a natural protein boost with great taste
· Mix into breads, pancakes or waffles to create a delicious peanut butter flavor
· Available in Peanut Butter flavor or Chocolate Peanut Butter flavor
Whether you’re on a Ketogenic diet or looking to cut calories, you will love these products!
As a Reporter on Environmental and Sustainability issues, we read and recommend NAPA AT LAST LIGHT: America’s Eden in an Age of Calamity by James Conaway (Simon & Schuster; March 6).
NAPA AT LAST LIGHT is a recent history of the Napa Valley wine region, in which the industry has exploded – launching an epic battle between old family stewardship and multinational corporations. The victims in this power struggle were not only the traditional community and culture, but the land itself, ravaged by unsustainable agriculture practices. We at Gratitude Gourmet have featured Wineries that have sustainable agriculture practices, however, there is room for improvement.
James Conway says: "This book is not about wine but about place and people... Three million tourists spend more than a billion dollars a year in Napa Valley, but the total economy built around wine is estimated to be as high as $18 billion. Yet close to half of the population lives at or below the poverty line. Housing is difficult to find and prohibitively expensive, the roads crowded, cancer rates high, and the glaring disparity between incomes growing. The valley represents the apotheosis of the American family farm...it has become unrecognizable even to those who have spent their lives in the shadows of the Howell and Mayacamas Mountains."
“This is a stunning and sad look at how an idyllic community became a victim of its own success… fascinating and well-researched.”--Publishers Weekly, Starred Review
“In the third volume of his trilogy about Napa, California, Conaway (Nose, 2013, etc.) continues his investigation of the consequences of the wine industry on the region's culture and environment...A strong plea for responsible stewardship of the land.”--Kirkus Reviews
“As a timely cautionary tale, revealing what may soon happen to our nation and world, this will interest readers nationally.”--Booklist
These light, sweet cookies are flavored with Rose Water, so you can taste the romance in every bite. Involve the kids in the decorating to make it a family affair and then pair with a glass of champagne after their bedtime. Recipe courtesy of Nielsen-Massey.
Position oven rack in the center of oven and preheat to 350 degrees F. Line two large, heavy light-colored baking sheets with parchment paper; set aside.
In a medium bowl, whisk flour, baking powder and salt until blended; set aside.
In a large mixing bowl, add butter, sugar, cream, Vanilla Extract and Rose Water; beat with a handheld mixer on medium speed until fluffy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Using a rubber spatula, fold in the dry ingredients one half at a time.
Divide dough into two even pieces, press each piece into a disk shape, wrap tightly with plastic wrap and refrigerate for about 1 hour. Dough should be cool and firm but easy to work with.
In a small bowl, whisk confectioners’ sugar and flour until blended; set aside. Working with one piece of dough at a time, place on a clean, dusted surface. Roll dough to about 1/8-inch thickness. Use cookie cutters to cut heart shapes and transfer with a thin offset metal spatula to prepared cookie sheets. For even baking, do not overcrowd cookies. Gather remaining dough, cover with plastic and chill. Continue with second chilled dough.
For best results, bake one sheet pan at a time until done, about 10 minutes; remove and place cookies on wire racks to cool. Decorate and store in an airtight container.
Rose Glaze and Rose Piping Icing
In a small bowl, whisk together sugar and meringue powder. Add water and Rose Water, stir until smooth. Glaze cookies in desired colors and set aside to dry before piping. For the piping icing, remake the glaze recipe and add additional confectioners’ sugar, one tablespoon at a time until desired consistency is reached. Divide icing into small bowls; add desired gel colors. Select pastry tips, prepare pastry bags and creatively pipe icing onto glazed cookies.
Puerto 27 Peruvian Kitchen & Pisco Bar in Pacifica, California is now serving breakfast. The new morning menu is offered seven days a week from 7:00 a.m. to 2:00 p.m.
Chef Calvo-Perez grew up working with his father in the kitchen of the first Fresca location and this led to his studying at the Hotel and Restaurant Department at the City College of San Francisco as well as at the California Culinary Academy. He continued his culinary explorations in Spain where he worked with Chef Jose Rodriguez at the acclaimed Maritimo on the island of Mallorca. Calvo-Perez subsequently toured France, Italy, Puerto Rico and Peru before returning to San Francisco to his culinary birthplace, Fresca, to head up the kitchen there and then add three more locations and subsequently opening Puerto 27.
We enjoyed and highly recommend the following Cocktails, Entrees, and Desserts with a gorgeous view of the Pacific Ocean! Pictures are below! Salud!!
. Pisco Sour (the famous 27)
Pisco quebranta, Key Lime, sugar, egg white, angostura. Served up
. Pescado a lo Macho
Whole fried branzino, Peruvian seafood stew with clams, mussels, shrimp, scallops and calamari, aji Amarillo cream sauce, rice
. Locro de Quinoa
Kabocha squash stew, potato, green beans, quinoa, feta cheese, sunny fried egg, salsa, criolla
. Picarones Peruvian Donuts
Puerto 27 Peruvian Kitchen & Pisco Bar is located adjacent to the Pacifica Beach Hotel at 525 Crespi Drive, just off the Pacific Coast Highway (Highway 1), in Pacifica, California.
Are you looking for authentic Oaxacan Mexican cuisine and a mezcal-focused beverage program in the San Francisco Bay Area?
We are very lucky to have Agave Uptown in Oakland which is celebrating their first anniversary with the full opening of a 32-seat sidewalk patio and the release, in a jar, of their acclaimed mole sauce made with 20 ingredients from a secret family recipe.
Executive Chef and restaurant entrepreneur Octavio Diaz is a native of Santa Gertrudis, Mexico, near the city of Oaxaca, grew up in a large family for whom food was a focal point of their togetherness. At age 13, his parents sent him to live with his uncle in Rohnert Park, California and he subsequently received a scholarship to attend Santa Rosa Junior College where he graduated with a degree in hotel and restaurant management. Inspired by strong ties to Oaxaca and family, Diaz’s professional goal became to bring the flavors of his homeland to the Bay Area. Initially working at places such as the Sonoma Wine Country Hilton and Petaluma Sheraton, he then opened Agave Mexican Restaurant & Tequila Bar in Healdsburg in 2010 serving authentic Oaxacan style food and the venue quickly became an integral part of Sonoma County’s culinary community and inspired a second location, Agave Uptown, at the Kapor Center in Oakland. With a focus on sustainable ingredients, Diaz seeks to create a cultural experience for his diners in a family-friendly atmosphere. His mother frequently helps make the signature mole negro by hand with imported Oaxacan ingredients.
We enjoyed a delightful, fresh and flavorful dinner where beautifully prepared foods made our tastebuds dance for JOY!!
Here are the items we tried and highly recommend!! Pictures are below. Salud!! :)
. Amor Mixteca
Mezcal, Prickly Pear Spirit, Lime, Egg Whites, Prickly Syrup, Aromatic Essence
. Pasion Silvestre
Luna Mezcal, Mandarin & Lavender Syrup, Passion Fruit, Lemon, Tonic Water
. Agave Salad
Petite Romaine Hearts, Avocado, Queso Fresco, Pumpkin Seeds, Heirloom Tomatoes, Grilled Peppers, Onions, Cilantro, Chipotle Vinaigrette
. Oaxacan Salad
Butter Lettuce, Avocado, Mango, Sliced Almonds, Radish, Amaranto Seeds, Vinaigreta de maracuya con mezcal
. Salmon - not on the menu but ask for it! :)
Beets, Avocado, Radish, Pomegranate Seeds, Tomato, Pomegranate Seeds, Cilantro, Habanero, pineapple
Onion, Heirloom Tomatoes,, Lime, Cilantro, Avocado
. Molotes (vegetarian)
Masa, Epazote, Potato, Cabbage, Queso Fresco, Black Bean Paste
Mole negro de Oaxaca @chihuacle Chiles and 20 secret ingredients
. Enmoladas (vegetarian)
Mole, Queso Fresco, sliced onion, rice, black beans
. Cod with vegetables
. Mushroom Tacos
Cabbage Queso Fresco, Mole, Avocado
. Flan de Cafe
Traditional custard served with fresh berries
. Lucuma Ice Cream
. Rose petals ice cream
Agave Uptown is located at 2135 Franklin Street, at Broadway, in Oakland, California.
Anyone who’s ever dreamed of walking into a kitchen and creating a dish from scratch, knowing exactly how to season it to perfection, will find the KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs by Karen Page’s three-stage process an inspiration!
There’s a new whole-food nutrition bar! Phyter bars are the FIRST products of their kind with farm-fresh vegetables and/or fruit as their #1 ingredient, using pureed produce (never dehydrated). And that’s only part of the goodness story.
Phyter bars are the creation of Chef David Choi Jr., who grew up in a household of Korean vegan chefs and served as head chef at his family’s plant-based restaurant in Chicago for nine years. With his long background in plant-based eating, Chef David decided to come up with a veggie-based dessert for cooking classes he was teaching – and Phyters were born. (The name comes from the phytonutrients inside as well as the fact that they’re so good you have to PHYTE to stop eating them.) They’re:
· Handcrafted and cooked in small batches by Chef David himself
· Organic, GMO-free, gluten-free, soy-free, dairy-free, kosher and vegan
· Sweetened with low-glycemic coconut sugar to reduce blood sugar spikes
· Soft to eat with a unique texture that doesn’t stick to your teeth
· Free of chemicals, preservatives, and added oils or fats
Flavors include Sweet Potato + Coconut; Butternut Squash + Peanut Butter; Cranberry + Strawberry; Beets + Cocoa; and a new Kale + Apple that will be in stores this year.
Do you mill your own flour? With Lee Royal Lee Organics at home flour mill, you can mill your own flour is as easy as the touch of a button.
Ancient grains high in nutrients can easily be added to baked goods, breads, doughs and more.
Quinoa is known as “The Mother Grain”, is gluten-free and pre-washed. A good source of folate, magnesium, phosphorus and manganese. Quinoa is low in saturated fat and very low in cholesterol and sodium.
Looking for a new Quinoa Recipe?
Check out Savory Quinoa, Buckwheat & Shitake Mushroom Stirfry!
Check out this great new cookbook, Raw and Radiant by Summer Sanders, founder of Local Juicery, certified raw food chef, personal trainer, and plant-based nutritionist. She is known for her innovative and simple recipes, and laid-back cooking style.
Recipes include: Coconut Jerky, Watercress and Fresh Fig Salad, Sunflower Hempseed Milk, Rainbow Rice Rolls, Summer Squash Pasta + Dandelion Green Pesto, and Lemon Lavender Tart.
In addition, this book includes chapters on fitness & beauty, helpful rituals, and an easy & gentle 5-day cleanse along with enema info for first-time cleansers. These simple changes and healthy alternatives will help you thrive and glow!
Here are TWO great recipes for Coconut Curry Bowl AND Lemon Lavender Tart courtesy of Raw and Radiant! Enjoy!
Coconut Curry Bowl
As a raw foodist, the winter can be a very trying time. This is a great dish to eat during the colder months; it’s warming from the inside out. The spices in this recipe are also very healing; I love incorporating them into my dishes as often as possible. Serves 4
What You’ll Need
2 medium yellow squash
1 cup shredded kale or spinach, tightly packed
2 tablespoons coconut oil
1 cup soaked cashews or young coconut flesh
¼ cup raw organic sunflower seeds
½ teaspoon curry powder
¼ teaspoon turmeric
¹⁄8 teaspoon cinnamon
1 teaspoon onion powder
1 tablespoon coconut sugar
2 tablespoons white wine vinegar
Pinch of salt
1⁄3 cup Coconut Jerky (page 143)
3 leaves basil, chopped
¼ cup pistachios or favorite nut
Microgreens for topping
Spiralize the yellow squash and transfer to a bowl. Add the shredded kale and set aside.
In a food processor, combine the coconut oil, cashews or coconut flesh, sunflower seeds, curry powder, turmeric, cinnamon, onion powder, coconut sugar, vinegar, and salt. Process into a creamy sauce. Pour the sauce onto the kale and the noodles. Massage it into the kale and noodles to make sure the flavors are incorporated. Top with Coconut Jerky, chopped basil, crushed pistachios, and microgreens.
Lemon Lavender Tart
This is a creamy taste bud pleaser and it’s beautiful to look at. I love taking this to potlucks and dinner parties. People always want the recipe and are surprised when they learn that it’s raw and vegan. The lavender adds an interesting flair to the taste and the berries really make it a visual delight. Serves 8 to 10
What You’ll Need
Perfect Pie Crust (page 175)
¼ cup dried or fresh lavender
1⁄3 cup raw honey
2 cups raw organic cashews, soaked
¾ cup raw organic coconut oil
¾ cup lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
½ to 1 teaspoon sea salt
Press the pie crust into a 9 x 13-inch pie pan and then place it in the freezer.
Blend the lavender, water, and honey in a high-speed blender. Strain with a nut milk bag or strainer to remove the stems and flowers and set aside. In a high-speed blender, combine the cashews, coconut oil, reserved lavender honey mixture, lemon juice, lemon zest, vanilla extract, and sea salt. Blend until very smooth. Pour the mixture into the crust and return to the freezer to set (for about 2 hours). Just before serving, slice the lemons and place on the tart for decor.
What are the top trends in tea for 2018? Numi Tea has been exploring the flavor landscape and has a few predictions.
Here are some top bets for 2018 tea trends:
A silky sweetness embodies this soothing blend of tulsi which warms the heart, licorice that invigorates the spirit, and ashwagandha that protects and supports. The addition of maca, turmeric, and chamomile bring a rootsy, apple-like taste and a spicy finish. The medley is complex and satisfying, allowing you to settle into an affirming state of gratitude for all of life’s gifts.
Sugar Bowl Bakery, the family owned bakery based in Hayward, CA and known for its delicious pastries, is making breakfast a little bit easier and healthier with the launch of its whole-grain Breakfast Bites. The new Breakfast Bites are available in three different flavors: Double Chocolate, Blueberry Lemon and Cranberry Orange.
“Today, it’s rare that we find time to sit down in the mornings and enjoy a full, hearty breakfast,” said Andrew Ly, CEO of Sugar Bowl Bakery. “We wanted to provide a healthy yet tasty option for those individuals who would otherwise either skip breakfast or grab a fast, sugary treat before heading to work. These Breakfast Bites are made with grains to provide you with lasting energy without compromising on taste.”
We recently had a very lovely Cava Tasting and Lunch presented by Codorníu-Raventós and led by Leslie Sbrocco at Rambler Restaurant in San Francisco.
We explored the new classification for Cava: Cava de Paraje Calificado. This classification is the top rung in terms of quality from the region, and the Cavas that carry this seal are producers' most ambitious wines, sourced from single estates in the very best vineyard sites. This classification is truly meant to show the best of what Cava can do.
All Cavas are sparkling wines from Spain - Most Cavas are made in the Catalonia region of Spain. All Cavas are made in the Traditional Method (aka Champagne Method). Most Cavas are made with grape varieties native to Catalonia, although a substantial portion are made from international varieties.
Total Production: 245,155,988 Catalonia: 95% of production Remaining areas: 5% of production
CAVA DE PARAJE CALIFICADO Cava is from a Qualified Site and announced in 2016.
CAVA DE PARAJE CALIFICADO - Cava produced using grapes from a particular place whose specific soil and climate conditions, when partnered with rigorous quality standards, create an exceptional wine with distinctive features.
DISTINCTIONS CAVA DE PARAJE CALIFICADO - 9+ Months, Wine grown in a small qualified area
- Only vintage Cava made in Brut (or Brut Nature) styles
- Wines aged at least 36 months on lees
- Vines must be at least 10 years old
-Wines must not be acidified
Lunch was lovely.
Ahi Tartare with Crushed Avocado, Apple and Lemon Vinaigrette
Anna de Codorniu Blanc de Blancs Reserva, NV, Barcelona
Seafood Risotto with Day Boat Scallops, Manila Clams, Shrimp, Mascarpone and Meyer Lemon Aioli
Anna de Codorniu Brut Rose, NV, Barcelona
Dark Chocolate Pot De Creme with Whipped Chantilly, Candied Cocoa Nibs, Hazelnut Toast
Anna de Codorniu Dulce, NV, Barcelona “Ana on Ice”
We were delighted to be invited to join Diana Frescobaldi, President of the Laudemio consortium, and a Team of acclaimed Bay Area Chefs to discover the unique character and philosophy of Laudemio Extra Virgin Olive Oil. During my vegetarian lunch at Boulettes Larder, One Ferry Building San Francisco, Diana presented the newest harvest of Laudemio followed by a Tasting Menu created by Chef Amaryll Schwertner of Boulettes Larder, Chef and Author Rolando Beramendi of Manicaretti, and Chef Darren McRonald of Pullman Kitchen.
The Video of Diana Frescobaldi is below describing the history of olive oil and Laudemio.
Slideshow pictures are below of our lovely vegetarian lunch.
Items we enjoyed included:
. Pinzimonio Grissini Laudemio Petrolo
. Celery Root Soup
. Umbrian Lentils Laudemio San Michelle a Torri and Shaved Bottarga
. Fettuna col’ Cavolo Nero with Frescobaldi Laudemio
. 2016 Frescobaldi Pomino Chardonnay
. Tagliata con erbette Purée di Patate com olio Verdure al forno Laudemio Antinori
. Laudemio Cake Laudemio Frattoria le Sorgenti
. Laudemio Gonnelli 1585 olio Gelato
8 Simple Steps to Feeling Great After the Holidays By Olivia Wagner (Registered Dietitian partner for Simple Mills)
Are you looking for self-care tips for the New Year? Here are 8 Simple Steps to feeling great after the holiday season.
#1 Shift Your Mindset.
If you chose to indulge over the holidays, that’s okay! Sometimes, eating something we normally don’t can leave us feeling guilty, instead, be gentle with yourself. Trust your body will recover and allow yourself to let go of the negative vibes. You, and your body, will bounce back much more quickly if you can cut yourself some slack.
#2 Nurture Yourself.
Set aside time for self-care. Consider creating a morning or evening ritual (or both) that allows you to decompress and reconnect with yourself. Some of our favorites include meditation, journaling or a gratitude practice. Anything that helps you feel grounded!
#3 Enhance Your Water.
Feeling bloated from all those holiday meals? Start your day with a warm mug of lemon water. Water will help flush out any excess sodium and the fresh lemon juice will alkalize your body. If you don’t like the taste of lemon try peppermint tea, green tea, fennel tea or ginger. All of these herbs will help soothe your digestive system.
#4 Eat Your Veggies.
If you found yourself spending too much time at the dessert table during the holidays, try incorporating sweet vegetables like roasted carrots, sweet potatoes and sauteed onions. These vegetables can help curb any sweet tooth cravings that may be lingering. Also, be sure to eat lots of green vegetables like spinach, kale and collard greens. These nutrient dense vegetables are high in vitamins, mineral and fiber and will help keep you satiated until your next meal.
#5 Sweat It Out.
Busy schedule? Yeah, us too. Time to jump back into the gym! Start off slow with some light stretching or grab your holiday houseguests for an afternoon yoga session. If you can, hit the sauna and sweat out those toxins. If your gym offers an infrared sauna, even better! Infrared light allows you to sweat at a lower temperature, while still penetrating deep within your skin to remove any toxins that may be leftover from the holidays.
#6 Listen to Your Body.
Although we encourage you to work out and get moving again, listen to your body. If you are only feeling 20 minutes of yoga instead of a 60 minute full out hot yoga class, then do that. Sunset walk instead an early sunrise run? Go for it! Whatever type of movement sounds good to you, do it. If you enjoy the activity then you are more likely to continue it!
#7 Smell all the Smells.
Essential oils have a lot of healing power behind their scents. Peppermint oil is incredibly soothing, lavender is relaxing and lemongrass eases inflammation. Pick your favorite scent and rub some on your temples and wrists and enjoy the scent of essential oils all day long. Can’t beat the holiday bloat? Try rubbing some peppermint oil on your stomach to help with inflammation. You can also use geranium or frankincense.
#8 Savor the Season.
The holidays only come around once a year, so enjoy every moment! Whether it’s walking around the neighborhood to enjoy a fresh snowfall or hitting the local park for some sledding, savor the winter season with family and friends.
La Maison du Chocolat’s Valentine’s collection illustrated by Kim Roselier is a stylized study in Parisian landscape architecture. Nicolas Cloiseau sets the stage for strolls through Paris’ verdant pathways and hidden ponds, from rows of linden trees to the orangeries of the gardens. Tenderness is infused into this year’s Valentine’s Collection depicting the City of Lights in a beguiling melody of fragrances and flavors.
Orangeraie: dark chocolate ganache with the juice of blood oranges, and oranges with a zest infusion.
Fruity jasmine: milk chocolate ganache with a jasmine infusion on top of a vanilla mango gelée.
Lime tilleul honey: milk chocolate ganache with tilleul, tilleul honey, enhanced with lime juice.
Zested ginger: dark chocolate praliné with almonds and ginger with zests of candied lemon.
Available in the boutiques and online on January 24, 2018
Vegan Quinoa Meatballs Ingredients
2 tablespoons olive oil
1/2 medium onion
chopped 1 cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon thyme
1 can chickpeas
1 cup cooked Ancient Harvest™ Organic Inca Red Quinoa Grains
3 tablespoons Ancient Harvest™ Organic Quinoa Flour
2 tablespoons nutritional yeast
Salt & pepper to taste
This is the season for bubbles! Handcrafted in the kitchen, Sipp mixes ingredients to create unique layers of blended fruits and herbs into a refreshing sparkling beverage. Whether it’s mixed in a drink recipe to craft a natural, fresh cocktail or chilled to enjoy with a meal, these fun flavors are the perfect fusion of clean, simple culinary extracts! All Sipp Sparkling Organics come in 12oz bottles and 10.5oz cans and are sold in Target and select retailers nationwide, as well as on Amazon.
Chef Iwao Suzuki is the new Chef at Bushido Restaurant in Mountain View. Chef Suzuki is 42 years old, was born and raised in Yokohama, Japan where, from an early age, he learned to cook from his mother and was subsequently inspired to go to culinary school. After working in various restaurants in Japan, he emigrated to the United States to pursue his dream of being an Executive Chef in this country where he has now developed the skills to combine his traditional knowledge with the tastes, techniques and ingredients that define the Northern California restaurant scene." Most recently he was the Executive Chef at Blowfish Sushi on Santana Row in San Jose.
Steve the Owner and General Manager Lucy Nguyen welcomed us. The menu includes an eclectic variety of vegetarian and fish options. All entrees were artistically prepared and very Gourmet. You must have the Chawanmushi and White cheesecake fondue served with fruits and mochi ice cream!! Read more below about the impressive dishes, and see our pictures in the Slideshow.
For starters we were pleased there is a sustainability policy printed on the menu’s front page, and Steve mentioned sustainability is very important to him. The policy is here for your reference: “We are passionate about our environment. Our mission is to provide the best selection of sustainable seafood while recognizing the importance of conservation and maintenance of a healthy environment. We do this by promoting seafood that is fished or farmed in ways that don’t harm the environment. Our philosophy of sustainable sushi is a simple and modern idea that will help save our oceans.”
We enjoyed Green Tea and a delightful Premium Sake Flight with the following selections:
All Entrees were artistically prepared! We loved the Chawanmushi!
Sampler 9pc $25
Sashimi tasting of Today’s Catch
Uni Kani Risotto $35
Japanese Risotto with sea urchin and dungeoness crab served in crab shell
Egg like custard with scallop, crab,asparagus, uni, Irkura, sprouts (served warm)
White cheesecake fondue served with fruits and mochi ice cream. We chose the Green tea (other flavors are Red bean, White mocha, White chocolate).
And Mochi Ice Cream Green Tea and Strawberry flavors.
Bushido is located at 156 Castro Street in Mountain View. Street parking is often available and there is a nearby garage. http://www.bushidoizakaya.com/
Located in the cultural melting pot of Assam, the Hathikuli estate is the largest integrated organic farm in India. Tea production has been a way of life here for generations, and the distinct remoteness of the landscape means the local community has lived in much the same way for hundreds of years. An indication of just how rural this farm really is, the estate was named both 'hati',after the Assamese word for elephant, and 'kuli' the word for frequent, making the meaning 'a place frequented by elephants'.
Hathikuli Organic No 11 black tea features sweet, malty notes of dates and honey. A nutty tease comes through towards the end and serves as a lovely balance to the many sweet notes.
Enjoy, and We Wish You a Peaceful New Year!
Mixing up a specialty cocktail is a festive way to host a holiday party. It can also be a time-consuming chore.
The uKeg offers a innovative solution: GrowlerWerks' pressurized growler already keeps beer fresh, cold and carbonated for two weeks or more and also makes batch cocktails fun to offer at your Party!Cheers to that!
Showcasing the versatility of the uKeg, eight Portland establishments are participating in GrowlerWerks' 12 Days of Cocktails from Dec. 9 to Dec. 20.In this city-wide, craft-cocktail competition, each of the eight locations will launch a signature batch cocktail for the uKeg to serve in style for the 12 Days of Cocktails, offering samples to cocktail-craving customers. People are invited to visit each venue, sample craft cocktails and vote on their favorite one. Casting a vote on Twitter, Instagram or Facebook, using the event hashtag #12CraftTails, enters a person into a drawing for a uKeg 128 for their own crafting and pouring pleasure. The winning pub also wins prizes from GrowlerWerks.