Archive for August, 2012

It Seems As Though Another Snack Has Been Discovered…
[ 2 ] August 30, 2012 |

It Seems As Though Another Snack Has Been Discovered…

Canadian-based Lesley Stowe’s Raincoast Crisps  come in 6 diverse flavors: Original, Cinnamon Raisin, Salty Date & Almond, Fig & Olive, Cranberry Hazelnut, and Rosemary Raisin Pecan. Each crisp is the perfect accompaniment to cheese spreads, pates, antipasto, and any other topping you can think of that pairs well with each flavor. (Courtesy of Lesley Stowe […]

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Food, Wine & Co.
[ 4 ] August 30, 2012 |

Food, Wine & Co.

Bethesda to many Washingtonians, where life is centered around Metro Center and Gallery Place, seems like the other side of earth.  To those that frequent the downtown Bethesda and Rockville scene, Bethesda is the place to be on a Friday/Saturday night.  Since I have more than a few reasons to find myself trekking down Wisconsin […]

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Retail Junkie: Threadless
[ 0 ] August 29, 2012 |

Retail Junkie: Threadless

As a food blogger, I am constantly finding new catchy and not-so-catchy food gadgets.  For the most part, I stray away from product reviews unless they are absolutely out of the box and snag my attention.  It’s no surprise that Threadless immediately grabbed my attention with their new clever line of t-shirts labeled with tons […]

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Etiquette Tuesday:  Honesty.
[ 0 ] August 28, 2012 |

Etiquette Tuesday: Honesty.

The truth is a hard thing to find these days especially in the restaurant scene.  Most of us have visited a restaurant and asked the waiter for their honest recommendation on what to get on the menu.  When the waiter responds with an “Everything is good here”, I almost always give the side eye.  Now […]

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Chile Relleno Month
[ 0 ] August 24, 2012 |

Chile Relleno Month

Chile Relleno, or “stuffed chile” originated in Puebla, Mexico in the 16th century. Traditionally the dish calls for a poblano pepper that is stuffed, battered in egg or masa flour and fried. Today, the fillings, sauces, and even the peppers used in this dish can vary by region and personal taste.  Chef Richard Sandoval introduces […]

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