Baking

It’s crunch time

I like things that crunch. In the Fall, I’ll go out of my way to step on the dried leaves…I love hearing that satisfying crunch underfoot. And if the leaf doesn’t crunch, I’m disappointed. The worst are those leaves that look perfectly crunchy, only to have them either disintegrate without a sound or kind of… Continue reading It’s crunch time

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Scotch Whisky, Whiskey, Bourbon

Time well spent

It’s nice when generations can spend time together. Not just for the companionship, but for the passing of knowledge that only comes from experience. It seems to me that in the whisky and bourbon industries, you see a lot of kids following their parents into the distilling business, starting at the bottom rung of the… Continue reading Time well spent

Baking

To Canada from Boston with love

Hey Canada, why have you been holding out on me? I mean, yes, growing up in Southern California I didn’t have much contact with your delectable treats (maple syrup being the exception), but my husband lived in Vancouver for a short time when he was a boy, and he neglected to tell me about them.… Continue reading To Canada from Boston with love

Scotch Whisky, Whiskey, Bourbon

Back to Basics

So how is it made, scotch? I’ve heard whisky described as “beer that’s grown up”…you make beer, distill and age it, then drink (responsibly, of course). Is the process of making uisge-beatha (pronounced “ooska-veha” and literally means “water of life” as Irish monks of the early Middle Ages called their precious liquid) really that simple?… Continue reading Back to Basics