Spangled Smoothie

Ingredients:

1 frozen Banana

1 cup Vanilla Yogurt

1/2 cup frozen Cherries

1/2 cup frozen Blueberries

1 cup Acai Juice

1/4 cup Milk

1 1/2 cup Ice 2.jpg

Directions:

In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup cherries, 1/2 cup acai juice and 1/2 cup ice.

Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean. 3.jpg

Place in freezer for 30 minutes to help keep layers separate.

In a blender, combine 1/2 banana, 1/2 cup yogurt, 1/4 cup milk and 1/2 cup ice. 4.jpg

Blend until smooth and divide among the glasses. Be careful to keep sides of glass clean.

Place in freezer for 30 minutes to help keep layers separate.

In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup blueberries, 1/2 cup acai juice and 1/2 cup ice.

Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean.

Place in freezer until ready to serve to help keep layers separate.

serve.

Enjoy!


MONTHLY MARTINI

Red, White & Blue Shots for Memorial Day

You'll need:

1 part blue curacao

1 part peach schnapps

1 part grenadine

Here's how you make them:

Pour some grenadine in the bottom of a shot glass.

Put a spoon, concave part up, over the shot glass. Slowly pour the peach schnapps over the spoon so it drips into the shot glass to create the second layer.

Repeat with the blue curacao. Serve.

Enjoy!


Drink and enjoy responsibly!



Dining Books 2019


The Gastro Bar

  The term gastronomy, a practice in which one seeks to find, eat, and possibly cook the finest food, was combined in 2008 by Jose Carlos Capel with the term bar, an establishment that serves alcoholic beverages across a long counter that separates a bar tender from his or her customers. Capel recognized that some fine hotels had begun to experiment with French cooking by creating essentially the finest finger food for the patrons of the hotel bar.

The usual practice was to bring the hotel bar's alcoholic beverages to the customers before, during, and after meals that they had ordered in the hotel restaurant. The new idea enabled waiters, who fetched drinks from the bar for the restaurant guests by carrying the drinks on a small tray, to also carry small portions of food, such as tapas, on the same tray to the bar patrons. But, for many hotels, the result went beyond improving the efficiency of some of their employees. They got new patrons at the bar, patrons that appreciated food choices beyond, barbecued wings and sandwiches.

A hotel might create a gastro bar closer to their restaurant, which would shorten the distance for waiters to travel, and create upscale appeal to patrons who had dressed up to come to dinner at the hotel. Plus, the gastro bar provided patrons a better place to hang out (and make purchases of drinks and high-end eats) while they waited for an open table. The regular hotel bar could then remain what it was, a drinking hole where one did not dress up or put on airs. Add a wide-screen television the standard bar, run ESPN sports non-stop and the old bar becomes a sports bar. You'll find no French food there.

By the way, a salad bar is an exception. Credit Norman Brinker with creating the concept of a long bar with salad and salad condiment choices meant to appeal to people who do not want to eat something that used to wear a face. But, no alcoholic beverages come from a salad bar, and rarely will a vegetarian order an alcoholic beverage with a meal of salad.

More than a trendy name, the term gastro bar gives definition to the distinction of the type of food that can be paired with drinks. For the restaurants, the distinction about the gastro bar, and all of their bars is about creating new profit centers that support the bottom line profitability of the hotel. Fundamentally, the distinctions are meant to attract new customers without offending the old customers who consider the bar to be where they hang out with their friends. You are more likely to see the term gastro bar in Europe. Bon Appétit (and cheers)! #TAG1writer.

Participate in the writing of Tony's 5th novel as a series of blog posts at the website. Readers and writers are invited to comment anonymously on each blog post. Experience the great game of crafting a novel today. #TAG1writer



Summer Time Is Yogurt Time, How to Make the Best Yogurt Right at Home

 By Sharon Ray 

In many parts of the country, it's getting hot and reaching the 90's. Why not make some yogurt (link to yogurt cornerstone article) as it is a perfect superfood for summer? It's cooling, soothing, nutritious, and light - the reason some people also call it 'comfort food'. And takes about 10 minutes hands-on time to make!

And why is it a superfood? Because it improves digestion, boosts immunity, strengthens bones and teeth, improves cardiovascular strength and can help you lose weight. It also makes an amazing dessert - of so many kinds!

If you like yogurt but buy it from the store, you are missing out on most of it benefits mentioned above. The store-bought yogurt is not as nutritious as home made because it has unhealthy artificial additives to improve shelf life and almost all the good stuff is processed out during the different processes of commercial preparation.

Why depend on the store bought when you can quickly and easily make your own much healthy version? All you need is milk, yogurt culture (leftover from previous batch) and MEC's clay pots. MEC pots are 100% non-toxic, all-natural and healthy that do not leach like metals or ceramics, AND they cook with far-infrared heat so nutritional cells are damaged.

Once you have all three, this is what you need to do:

1. Heat the milk till small bubbles form on the surface. Turn stove off, open lid and let it cool down (for about 30 minutes if ½ gallon of milk), till you can put your little finger and hold it here for 5 secs. [... 5 minutes hands-on]

2. Add yogurt culture. Stir thoroughly. [... 3 minutes hands-on]

3. Set in the oven with the lid on and oven light on. [2 minutes hands-on]

Let it incubate for 6-8 hours and the yogurt is ready!

The longer it stays in a pure clay pot the thicker it becomes. This is because the walls of (the unglazed) MEC clay pot are semi-porous and let just the excess water evaporate. As no additives or thickeners are used, this yogurt is the healthiest and most nutritious.

Here is a video shared by Sally, an expert MEC Yogurt Maker showing how much thicker and delicious yogurt prepared in MEC pure clay pot are.

Would you like to give it a try? Great! Buy your pure clay yogurt maker to make thick and delicious yogurt at home from MEC Store today.

Until next time...

Hi, this is Sharon Ray and I hope you enjoyed reading my article as much as I enjoyed writing it. I am a passionate healthy cook and I love to spread the word about cooking healthy. For that, you need a healthy and non-toxic cookware and I got mine from http://www.miriamsearthencookware.com/mec-store > Miriams Earthen Cookware -- an All-American company that makes 100% Healthy, Green & Non-toxic cookware. Their pots and pans are individually handcrafted and hand finished without using ANY chemicals, metals, glazes, additives, extenders or toxins.



WINE CORNER




Dining Cookbooks


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2019