This book has a message that will be helpful to anyone looking to deepen their spiritual connection to the world around them. Now through Sunday May 21, 2017, the e-book is only $0.99… That is a $1 for an e-book that has the potential to change your life. You can also add on the audio for only $5. I’m telling you this is a great deal.
I’m listening to the audiobook for the second time. I listen while I’m driving to and from work and while I’m cleaning my house. The book contains exercises and meditations to help you get in touch with your truest feelings. I truly believe that if you’re ready to begin the process of becoming your best self and deepen your spiritual journey– this book is a GREAT starting place. I’m grateful to Gabby Bernstein for sharing her stories and gifts with us.
FYI, if you purchase please use the link below to help keep my blog alive! Thank you! Good luck. Peace!
I love champagne! I don’t indulge nearly as much as I would like. I’d wake up to champagne if I could, but real life. And also, maybe you can relate, I’m overwhelmed by options. The info graphic below (from the Aria Resort and Casino in Vegas) might be helpful.
Below, click MORE for more details about champagne pairings.
“Pleasure without Champagne is purely artificial.” – Oscar Wilde
I have to admit that for years I had no idea what “bitters” were. I would see the word in cocktail ingredients list and shrug it off.
I also didn’t know that there were so many different types of bitters. I only ever saw angostura bitters and orange bitters on the shelf at the grocery store. So you can imagine my surprise when I started talking to mixologists about why they used bitters in drinks.
So for those of you who don’t know:
What are bitters? Bitters are literally liquid extracts of herbs, seeds, barks, roots, rinds, flowers and leaves. .
What do bitters do? Bitters were historically used by apothecaries to aid in digestion among other things. Today they are used to add very specific flavors and to add amazing smells that bringing out mild, unique flavors in your cocktails.
Can I use bitters at home? If you want to upgrade your home bar, you should absolutely include at least two different types of bitters. You’ll seriously really impress your friends with your extensive home bar if you include these key ingredients.
Where do I start? Purchase The Bitter Truth Traveler. This set includes five different flavor bitters in a cool box. As an added bonus, this set is TSA regulation for in-flight carry-on bags! And from my personal experience, since you only need a few dashes per drink, this kit will last you a long time!
For more information about the kit click here. And click below for cocktail recipes for the bitters!
For many home cooks, Thanksgiving dinner is one of the most stressful meals of the year. This year, however, can be different thanks in part to these 7 Thanksgiving Cooking Hacks from the team at Chef Works, the leading supplier of culinary apparel for chefs and home cooks alike.
7 THANKSGIVING COOKING HACKS
1. Create a timeline and master grocery list
Cooking a meal for a lot of people can be quite the challenge. To help make the process easier, you can spread out parts of the meal and cook it throughout the days leading up to it. By the time your Thanksgiving guests arrive, you’ll have everything ready sans the extra stress and clean up.
Start by making yourself a cooking timeline and a master grocery list several days before the big day. Not only will this allow you more time to enjoy your family and friends, but it also gives you wiggle room for mistakes and ensures that you won’t be making last minute grocery trips because you forgot an essential ingredient.
2. Prep ahead of time
One of the biggest challenges on Thanksgiving Day is juggling multiple dishes at the same time. Instead of trying to do everything at once, take a look at your menu and see what can be done ahead of time including:
Pie dough. Make your dough far ahead of time and freeze it. That way all you have to do is thaw it in the refrigerator overnight and you have homemade piecrusts to impress everyone the next day.
Turkey stock and gravy. You can easily go to the butcher and get all the turkey extras you need (necks, wings, etc.) to make your homemade stock that you will use for stuffing and side dishes and freeze it weeks in advance. The same goes for gravy, which is usually the most stressful part to make with everyone breathing down your neck anyway. Making gravy ahead of time gives you plenty of time to pay complete attention to the process (we all know that stepping away from constantly stirring the gravy can mean disaster) and give you time to strain it so that you don’t have bits of anything in it. Plus, gravy freezes well, so all you have to do is reheat it Thanksgiving day.
Casseroles, soups, and roasted vegetables. When creating your menu, consider items that can be done a day or two ahead of time then reheated just prior to the big meal including corn, green bean, and/or sweet potato casseroles; creamy squash or carrot soups; and roasted root vegetables and/or Brussels sprouts. And if refrigerator space is limited, simply store them in an ice filled cooler until they are ready to be reheated.
Prepping vegetables. Cut down on the prep time Thanksgiving Day by chopping all of your vegetables, peeling all of the potatoes, and sauté the stuffing ingredients ahead of time.
Add frozen butter to the dough. Adding cold butter to your pastry or biscuit dough rather than melting it or softening it to make it easier to mix in is what makes the end result deliciously soft and flaky. However, “cutting in” cold butter is the ultimate pain. Instead, use a cheese grater to grate frozen butter into your flour.
Skip peeling the potatoes. My family doesn’t serve mashed potatoes for Thanksgiving, BUT… One of the most tedious tasks that usually ends up with peels flying all over the kitchen no matter how careful you are, peeling the Thanksgiving potatoes is not necessary. Boil your potatoes with the peels on, then once they’re cooked, “shock” them by dunking them in ice-cold water and the peels will slide right off when you rub your hands over them.
3. Cook your turkey outdoors
We all know how precious stovetop and oven space is before holiday meals. This year, consider cooking your turkey on the grill or in an industrial fryer (grilled turkey with citrus-herb salt and sage butter here). Not only does this free up a large amount of room in the oven for side dishes and desserts, the smoky flavor from the grill will be a welcomed surprise for all of your guests. And who doesn’t love fried meats?
4. Tape all your recipes to your cabinet doors
Printing out all of your recipes and taping them to your cabinet doors not only gives you a visual of what still need to be done, it’ll save precious minutes as you won’t be searching for recipes online, in cookbooks, and elsewhere. Plus, this makes it easier for others to jump in the kitchen and help.
5. Ran out of butter but have heavy cream?
It’s crunch time and you suddenly realize that you’re out of butter. No need to panic, however, as you can make your own as long as you have a jar, heavy cream and salt. Watch this video to learn how.
6. Have your emergency contacts ready
Okay so Thanksgiving is rarely an absolute disaster, but there are definitely moments of panic and second-guessing throughout the day. Have this list of holiday hotlines on hand if you need a quick answer about your Thanksgiving dinner preparations. From turkey preparations to how to store and what to do with leftovers, these hotlines can help you out in a pinch (especially if you’re the stubborn kind who doesn’t like to ask family for help).
7. Don’t forget about your slow cooker
Your oven will be getting a workout and you might be panicking about getting all your dishes heated in time for dinner. Slow cookers are an excellent and out-of-the-way cooking option for veggies, mashed potatoes, or cranberries. There are plenty of Thanksgiving recipes for slow cooker casseroles, so don’t let this space-saver go to waste!
I you have tips for how to make Thanksgiving dinner prep much easier, send them to me via twitter or facebook! Talk to you soon. Until then remember life is good; eat it up!
When I first heard about Cookina Reusable Grilling Sheets I was really curious. I love using parchment paper and liners when baking; it saves so much time in the cleanup process. I seriously hate doing dishes. The dishwasher is one of my favorite kitchen appliances, but certain items aren’t dishwasher safe– namely the grill. And since cleaning the grill can be cumbersome, I’m so grateful to have these Cookina Reusable Grilling Sheets to avoid that messy process.
When the sheets came in the mail (sent from Cookina’s reps) I was super excited. I thought the packaging was really cool. Not the box per se, but the fact that it comes rolled up and with a reusable metal ring to help you store it neatly and discreetly among your other grilling accessories as well as a scouring pad to help you clean it.
After grilling chicken wings, chicken tenderloins, sausages and vegetables, I have to say that i’m pretty pleased with the sheets. While I was unable to get grill marks on my food (I’ll keep you posted on whether it happens on the next use), the food was evenly cooked. And afterward the grill grate was still perfectly clean.
My only unanswered question is about how long the sheets last: how many uses one can get out of one sheet? I think they’ll last at least an entire season of grilling if not longer. Either way, the price is worth sparing yourself the grief of cleaning the grill grate for the time being.
I would absolutely recommend the Cooking Reusable Grilling Sheets. They are available at Home Depots, Ace Hardware and the Cookina website. I’m so glad to have the sheets. I’m not a grill master, but I imagine this is going to make grilling meats and veggies that much simpler.
I’ve never been a morning person, but I have an unconscious routine each morning, which unfortunately includes hitting the snooze button at least once. I get up, I brush my teeth and head straight to the kitchen. Not to grab breakfast, but to begin a completely necessary ritual: My Daily Coffee.
I don’t start my day without a cup of joe. Whether I’m in the mood for instant (I’m a fan of Starbucks VIA) or espresso (I have a kettle for that), I start that process almost as soon as I wake up. The best is when my love is home and gets the morning going with the french press. Good times.
Anyway, I was pleasantly surprised to receive a book that details everything I could ever need to know about something I already love! The Coffee Nerd should be call the official coffee handbook. It’s perfect for those like me who love it and even those who don’t really get the big whoop. Those people would be surprised at how many different flavor categories there are in the bean world. Not to mention all the different drinks you can make!
This book lays out flavor palettes and how they are affected by the various roasting techniques. It even gets into all the different ways to brew it– including all the fancy shmancy beverages you see on coffeeshop menus. There is even a glossary for quick reference in the future.
If you are even the least bit curious about what makes a great cup of coffee, this book would be an excellent addition to your cookbook collection. While, no, it is not technically a “cookbook”, it does offer measurements for grinds-to-water ratios (milk, cream, etc)– so you can experiment at home. Or you can read up about something and go let a barista (a professional coffee maker) do what they do best. Your choice!
And if you’re like me, pick up this book and find a whole new bag of reasons to love coffee. You’ll be able to confirm what you suspected about it and discover things you didn’t know.
Its an easy read because it gets right to the point! Much like a good cup of coffee, it will energize you to get out there.
Author Ruth Brown, an Australian-born journalist and writer, currently works as the arts and entertainment editor at The Brooklyn Paper, and previously worked as an editor and reporter at WillametteWeek in Portland, Oregon—a city known for its coffee.
If you’ve been following Dine With Dani over the years– you’re probably aware that I love Italian food. Its something about those specific combinations of flavors that gets my inner glutton completely giddy.
When I heard about the NEW snack food Pasta Chips, I was really excited. I got a box in the mail with four different flavors to try. Marinara, Alfredo, Garlic Olive Oil and Mediterranean Sea Salt. I put tasting them on hold for travel to Orlando (more videos to come), but when I finally opened them– I was pleasantly surprised. I wished I had taken them on the road trip with family.
For me, Pasta Chips are more like crackers. The texture is thick and they crunch more than crisp– if that makes sense. Each bag makes a suggestion for how to serve them. Suggestions include eating with cheese, with sliced veggies, with mini meatballs, etc. But truthfully, its pretty much everything I can do to NOT eat them directly from the bag!
I think these may be my new go-to for parties and platters. My favorite flavors are the Marinara and the Garlic Olive Oil. I’m looking forward to trying the spicy tomato. They really do taste like pasta with sauce! And when served with charcuterie, they become magical. See for yourself! They are now available at all major grocers.
Made with All Natural ingredients – Premium Semolina Flour and Farro
Oven Baked – Thin and Crispy
120 Calories and 20% less fat then leading pita chip brands
I’ve always loved grocery shopping. It could be because it combines two things I love– picking out new things AND food.
And as a child I remember my mom (the consumate educator) would test my math skills by making me add up totals in my head while we shopped– a habit I’ve lately abandoned. And if i was on point I’d get a treat! ANY. THING. I WANTED. AT THE STORE! Usually tomatoes or swiss cake rolls. I know those are random options, but I would eat all of the tomatoes before my mom had a chance to cook with them– so she started buying me my own. I still love them today.
Outside of that, I had loads of other opportunities to earn sweets because my older cousins hated going to the store with their mom. So I would volunteer to go with my aunt when I was little. She would test my memory by verbally giving me a list in the car and pretending to need my help remembering. No matter what, I came home with a treat from the Kroger bakery when I went with her. #spoiled. So it was always good times!
Anyway, there is no one rewarding me for randoms tasks while grocery shopping these days, BUT i still enjoy going up and down the aisles, considering meal options and comparing prices. Over time I’ve learned where to go for certain things. And I want to share that with you guys!!! If you live in Atlanta– these are the places that I like to shop.
BEST PRODUCE: Any Metro-Atlanta Farmers Market!
I’m not going to say one farmers market is better than another for produce. It kinda depends on the produce you’re looking for, but I’ll say that farmers markets generally have better options than traditional grocery stores! I love checking out small pop up markets too. They usually feature locally grown organic items. I’ll splurge for that!
Side note: Dekalb and the Sandy Springs pop-up have great greens, but Buford Hwy has great potatoes and tomatoes.
BEST SPICES: Your Dekalb Famers Market!
HANDS DOWN. They have a wall of spices packaged in a variety of weights for the lowest prices you can imagine. I buy big tubs of coarse salt and peppercorns for less than $1.00 every time I go. And if you’ve ever tried to buy nutmeg at a traditional grocery store, you know that it’ll cost you a smooth $5 for nearly none. And at Dekalb, you can get an eff load it for under $2.00. That’s just an example. But think of a natural herb– and they have it for the low!