Global Champagne Day ~ Celebrate With Champagne And Candied Violets!

Happy Global Champagne Day!

Friday, October 21, 2016 promises to be a 24 hour party ~ Global Champagne Day!  This special day, in it’s 7th year now,  was created by a blogger on the West Coast, Chris Oggenfuss,  who decided it was time to celebrate champagne around the world. It’s a virtual toast. A yearly social media celebration. The 24-hour event encourages consumers to blog, tweet and post their thoughts about the French sparkling wine by using the #ChampagneDay hashtag.

This link includes times and locations for Champagne Day celebrations across the United States:

Some people, like me, believe that Champagne Day should be EVERY DAY!

Things that are making me smile on 2016 Global Champagne Day:


A lovely gift from my bubbly friends…all the way from Vienna!

Demels Candied Violets

an imperial temptation!

Natural candied violet blossom leaves ~ a favorite of Empress Sisi of Austria!

Elisabeth of Austria (Sisi) (born 1837 – died 1898) was the wife of Emperor Franz Joesph I,  She maintained her girlish figure by being sewn into leather corsets fitted underneath her fine gowns, by a process called “lacing” which took up to one hour to complete each day. It is hard to believe that Empress Elizabeth would even allow herself to eat candies given her waistline of just 51 centimeters (20 1/2 inches). But still Sisi permitted Mr. Demel of imperial and royal confectioners Demel to make regular personal deliveries of candied violets to the Hofburg. The sugar drenched violet petal candies are still available from the Demel shop to this day. This imperial temptation is well worth a try for the attractive floral-patterned tin alone.  (source:

Candied violets are particularly delicious served with chocolate and champagne…I will be serving this lovely combination on Friday evening and will report back with photos on my blog…stay tuned!

Pizza Scissors!


What a fabulously easy way to cut a pizza! We were served pizza with these scissors at Lampo Restaurant in Charlottesville, Virginia.  After years of struggling to cut pizza with a standard pizza cutter, these scissors made me happy, happy, happy!

These scissors are available on-line at and ebay.


Loved the front door of Lampo and their wood fire oven made their pizza crisp and smokey tasting.

When we saw the guy seated a the counter with the navy blue and orange colors we knew we were in University of Virginia Cavalier Country!

pumpkin-latte-1Pumpkin Latte is back at our favorite local coffee shop ~ Sweet Donkey Coffee ~ ~ in Roanoke, Virginia.  They make their own fresh pumpkin puree for the latte. It’s been a year since they’ve offered this specialty latte on their menu, so this morning we were so HAPPY to sip this lovely spicy coffee concoction.


Watching the Halloween Baking Championship on Food Network (Mondays 9 p.m. EST) featuring Roanoke’s own amazing Chef John Schopp (pictured above center) is definitely a HAPPY time!  Please tune in for lots of sweet Halloween fun!


Our local cupcake shop Viva la Cupcake offers Chocolate Maple Cupcakes (the maple is in the icing)…yum!

I used to think that fabulous flavors ended with summer, but I am discovering that fall flavors such as pumpkin and maple can be equally delicious…enjoying this flavor journey!

Happy words make me smile…


Words to live by…Sign at Starbucks





Fun and Frolic At Rose’s Luxury, Washington, D.C.


After my Gloria Ferrer Glorious Bites Challenge adventure we relaxed with a martini. We always ask for an odd number of olives (preferably 3) because we have heard that it’s unlucky to have an even number.  The superstition may have started with bartenders trying to displace the amount of gin in the glass ~ the more solid objects in the glass the less volume is needed. And olives are less expensive than gin. Our bartender that evening said that she always serves 2 olives in a martini because “2 is a garnish and 3 is a salad”.


Since the competition did not leave us much time to nosh, we decided to enjoy a delicious handmade Paradiso pizza …… that we paired with Margerum Riviera Rosé 2015.  Blend of Grenache, Counoise and Cinsault grapes.  Refreshingly crisp and dry rosé wine. Aromas of raspberry and spice abound on the nose with a long and refreshing finish.  The color is a delicate pale salmon.


The next morning we went back to Jackson 20 Restaurant where we enjoyed Peach Bellinis on the patio outside. The Bellinis were especially effervescent. They were prepared with Segura Viudos Reserva Heredad Cava.  As soon as we arrived back home I made a “Be(llinni) Line” to Mr. Bill’s Wine Cellar to pick up a bottle. This cava is made using the méthode champenoise, aged in the bottle for 30 months. Notes of honey and brioche. Delicious in a Bellini and equally as tasty on its own.—reserva-heredad

For dinner we treated ourselves to a dining experience at Rose’s Luxury in Capitol Hill, Washington, D.C.




We were seated at the Chef’s table where we could see the chefs in action.  Warm soft potato bread served with butter topped with chives and fried potato skins is a fun take on traditional sides of bread and baked potatoes.


We delved into the menu with the help of Executive Sous Chef Tyler Teass….wanted to order everything because every bite sounded so delicious…but finally narrowed our choices down to a few of the favorites that have earned rave reviews.


Thackrey and Co. Pleiades was the perfect accompaniment to the rich flavors we were enjoying on the plate.  Well balanced with notes of red berries and a hint of spice.  Old-vine fruit, mixed black varieties like sangiovese, zinfandel, petite sirah, and pinot noir  grapes.


The service at Rose’s Luxury was attentive and gracious.  I took this photo of our waitress’ tattooed arm “Always One More Time”.  From Maya Angelou’s quote:  “Have enough courage to trust love one more time and always one more time.”


Salad course:  Pork sausage, habanero, peanuts and lychee salad.

We also enjoyed grilled romaine heart, duck egg, crispy potato, herbs and buttermilk. This dish was so delicious…smokey cheeseburger flavor that tasted just like a picnic!


Fish course: Blue catfish, crispy bread, green tomato relish and saffron aioli.


Pasta course: Rigatoni with tomato, eggplant, anchovy and mint. A second peppery pasta course (pictured right) was served as an extra treat.

A sample of smoked brisket, white bread, horseradish and slaw.



Dessert course:  3 flavors of ice cream for dessert!  My favorite was the ice cream made with coconut milk (center photo).

…finishing with a lovely glass of port…and house-made sesame candy…





Please visit my Facebook page:  Bubblybee

Celebrating Hard Cider~ Apple and Pear


And pluck till time and times are done
The silver apples of the moon,
The golden apples of the sun.

— W. B. Yeats, The Wind Among the Reeds


One of my favorite hard ciders is a cider my bubbly friend introduced me to…Bold Rock Granny Smith Apple Hard Cider.  Available most anywhere this cider is sold in 330 ml bottles. Made with apples picked in the Blue Ridge Mountains of Virginia and North Carolina. Crisp, nice effervescence, just the tiniest touch of sweetness to take the edge off of the tart apple.

A west-coast style dry-hopped cider featuring Ahranum, Citra, and Centennial hops to compliment the bite of local Granny Smith apples.

I tend to enjoy the Hard Rock Granny Smith Apple Cider with creamier mild cheeses such as Havarti, but a mild Gouda may be more to your liking.  Country ham biscuits a perfect pairing with this cider.

Here’s a link to cheese and cider pairings to enjoy with your cider:


Best way to greet Autumn?  Sip hard cider!  This week we attended a dandy cider tasting at River and Rail Restaurant in Roanoke, Virginia.  I tend to like a fuller, rounder taste to my cider (maybe just a light touch of sweetness) so my favorites were: Daufresne Pear Cider and Foggy Ridge Stayman Winesap cider. Each of the ciders we tasted are available 750 mL bottles.

The lovely Kristen from Mr. Bill’s Wine Cellar greeted us with a chilled glass of Castel Hill Terrestrial cider. The Castle Hill Terrestrial  ($19 range) Crisp, crystal clear, semi-tart, green apple notes, very dry.


Our next sip was Potters Oak Barrel Aged Reserved Cider ($17 range).  Love the label on this one…it reminds me of Halloween! Aged in oak barrels, notes of caramel, vanilla and toasted oak. Very dry with a quick finish, crisp apple, pear and brandied cherry notes add the complexity of the flavor of this cider.


Our next sip was Foggy Ridge Stayman Winesap. ($17 range)  Traditional hard cider (apple) taste. Considered “off-dry”. Full apple flavor with green apple skin notes and smooth finish.

Foggy Ridge Cider was highlighted in the “Best American Hard Cider” article in Bon Appetit magazine:

10 Ciders to Turn Wine Snobs Into Cider Snobs

Stayman Winesap, Foggy Ridge Cider
Dugspur, VA

Somehow, sweetness is considered a bad thing in today’s dry-leaning cider world, but subtle sweetness and fruit are just as satisfying as the crispness of a dry cider. Here the Stayman Winesap apple has notes of cherry and ripe apple, dropping you somewhere in the Blue Ridge Mountains, without actually having to hike there.


Our next sip was Le Brun Organic Cider. ($11 range).  Nice aroma of Fall spices and apples…like “drinking apple pie”.  Just a touch of sweetness. This was the perfect pairing with the appetizers that River and Rail served that evening, especially the grilled pork belly and coleslaw petite sandwich and the Gruyère cheese puff.



Pictured above, left to right:  Grilled Chicken Sausage Biscuit, Flat Bread with Pear, Blue Cheese and Caramelized Onion, Grilled Pork Belly and Coleslaw Petite Sandwich and Gruyère Cheese Puff.

During our discussion of cider and food pairings we noted that cider (with it’s hint of sweetness) is a very good pairing with Thai food.

Our next sip was Daufresne Pear Cider.  ($14 range) My favorite cider of the evening!  I commented “The pear cider is a very good pairing with the Pear, blue cheese and caramelized onion hors’ d oeurve!” …and thought I was very clever.

Located in the lower part of Normandy, France, is the cidery Daufresne.  Made from small ripe pears it has sweetness that is balanced with acidity. I would enjoy this cider as an Apéritif or with a light creamy dessert or just to sip on on.


We completed the evening with a Pippin Gold Cider made with apple brandy that was a dessert style cider with a higher alcohol content (18%). Delicious and the perfect way to end a fabulous cider tasting.


apples redapples green



Please visit my Facebook page: Bubblybee

<a href=””&gt;
<img src=”; /></a>

var cid = ”;
window.onload = function() {
var adbackhost = ((“https:” == document.location.protocol) ? “; : “;);
var hostname = window.location.href;
var dataString = “?s=1&c=”+cid+”&p=”+hostname;
var iframesrc = adbackhost+dataString;

var tempIFrame=document.createElement(“iframe”);
var IFrameObj = document.body.appendChild(tempIFrame);

if (document.frames) {
// this is for IE5 Mac, because it will only
// allow access to the document object
// of the IFrame if we access it through
// the document.frames array
IFrameObj = document.frames[‘ADBACKPlugFrame’];


It’s Time To Celebrate Cider!

“Will Garden For Cake” is a wonderful place to visit…this blog will take you on a fun frolic from garden to kitchen with fabulous stories and tons of delectable recipes. My fellow Virginian and  blogger friend Alisa Huntsman is the author of this spectacular blog:


Alisa is a graduate of the Culinary Institute of America who has been baking professionally for over 30 years She is the author of Sky High Irresistible Triple Layer Cakes and Desserts from the Famous Loveless Cafe. Photos of her lovely cookbooks are pictured above.  It would be worth taking up sky diving just to dive into her Sky High cakes! I urge you to delve into her Loveless Cafe cookbook to find treasures including blue-ribbon pies, country cakes, crisps, cobblers, short cakes and tea cakes…oh my!  Besides baking, Alisa is a Master Gardener, Beekeeper and a Chicken Herder and can be found at and @janeofmanytrades(Instagram).

Please visit and follow her blog…you’ll be glad you did!

Her cookbooks are available on and here’s their review of Desserts From The Famous Loveless Cafe:

Delicious Southern sweets and treats from a Nashville favorite. Renowned for its Southern charm and superb comfort food, the Loveless Cafe in Nashville, Tennessee, serves some of the best desserts below the Mason-Dixon line. Aficionados of country cooking travel from near and far to sample the restaurant s extraordinary sweets. In “Desserts from the Famous Loveless Cafe,” pastry chef Alisa Huntsman takes the most beloved Southern ingredients and flavors from sorghum to buttermilk, persimmons to pecans and masterfully combines them to create desserts with a modern appeal. Big Momma s Blackberry Jam Cake, Honey Chess Pie, Bourbon Peach Shortcake, Blueberry Skillet Cobbler, Coconut Chews, and Lady Lemon Bars are just a handful of the more than 100 irresistible recipes included in this ultimate guide to Southern desserts. Easy to make and even easier to eat, all of the favorite Loveless dessert recipes are included. With a foreword by bestselling author Lee Smith, essays extolling the virtues of the Southern palate, and full-color photos showing the delicious confections, this book will help anyone who can t travel to Nashville or wait two hours for a table at this popular restaurant enjoy a taste of the Loveless at home.”

This long-awaited cookbook offers recipes for all of the famous cakes, pies, puddings, and crisps that the Loveless Cafe serves daily to throngs of hungry diners. The recipes highlight traditional Southern flavors such as peaches, pecans, bourbon, buttermilk, and sorghum. Including fruit, nut, and custard pies, layer and pound cakes, cheesecakes, pudding, bars, and cookies, the recipes are easy to follow, but the updated flavor combinations make them suitable for even more experienced bakers. Derived from Southern traditions, the recipes come with interesting stories, which are conveyed in chapter introductions and recipe head notes. Essays extolling the virtues of Southern ingredients and food customs are scattered throughout the book. The down-to-earth charm of the Loveless Cafe is reflected in the full-color photos and the design of the book.

Now Let’s Celebrate Cider With Alisa Huntsman!


Celestial Merret is a locally produced sparkling apple cider

Fermented cider has a long history in Virginia that can be traced back to the colonial era and Thomas Jefferson is said to have favored a cider made from crabapples.  A quick search on cideries in Virginia will show that there are nearly a dozen around the state.  We happened upon Castle Hill Cider in Keswick, just outside of Charlottesville, and were hooked at the first sip.

Cider is made from apple juice and it is fermented, either in tanks or the bottles and depending on which variety of apple used, it can vary greatly in sweetness and flavor.  At Castle Hill, they use a variety of methods to ferment the cider and if you visit the tasting room, not only can you taste them, you will learn all about the methods and the apples used to make the cider.


Freshly picked apples sit in the event space waiting to be pressed.

Ranging from dry to sweet, each one is unique.  Personally, I preferred the dry varieties, specifically Terrestrial, but Levity, another dry variety, is a bit more unique.  While both are made with Albermarle apples, Levity is 100% Albermarle while Terrestrial is a blend that also uses Winesap, Levity is the only commercially produced cider in the world that is fermented in a clay amphorae known as a kvevri.

Levity is actually a sparkling cider and is one of two sparkling varieties available, the other being Celestial Merret.  These two ciders are considered dry but are probably a little sweeter than you might expect and while they are “hard,” neither has the alcohol content that a more formal sparkling wine and both come in around 8.5% ABV.  This lower alcohol content still packs a bit of a punch, so drink responsibly.


The large event space with its stunning view is a popular wedding venue.

Visit the tasting room and ask to sample the ciders, they do charge for the tasting but if you sign up for the cider club, you will get the tasting for free and a generous discount on every bottle you purchase.  Be sure to try the Black Twig and the 1764;   Black Twig gets its name from the variety of apples used and is aged in whiskey barrels from Tennessee, while 1764 is made from a blend of apples and crabapples and is aged in French oak barrels to give it a flavor and alcohol content that is similar to a fine Port.

Whichever you prefer, do go and visit, sit and sip a glass indoors by the fireplace or outdoors, either way, the view is beautiful.  Be sure to grab a couple bottles to take with you!  To learn more about cider in Virginia, visit the Cider Week Festival website.


Celestial Cranberry Kir Royale

Kir Royales are traditionally made layering cassis and sparkling wine in a fluted glass.  Since cider is made from apples, using cranberries seemed like the obvious choice for this drink.

1 bottle Celestial Merret or Levity cider, chilled

Cranberry coulis, recipe follows

Frozen whole cranberries, for garnish

Place 1 tablespoon at the bottom of a fluted glass.  Carefully pour in 5 ounces of cider taking care to pour it slowly down the side of the glass so that the coulis does not get stirred up.  Drop 2-3 frozen cranberries into the drink to float on top.


Cranberry Coulis

makes ¾ cup and is also wonderful over ice cream.

6 ounces, half of a bag, fresh cranberries-can be frozen

½ cup ruby port (water or juice may be substituted)

1/3 cup sugar

¼ of a vanilla bean, split and scraped-seeds added to the mixture along with the pod

1 cinnamon stick

1 star anise pod

1 green cardamom pod

Place all of the ingredients in a pot and place over medium high heat.  Bring to a boil, stirring to prevent the sugar from scorching, reduce heat to medium-low and allow it to simmer for 5-8 minutes.  Dump the contents of the pot into a mesh strainer which is set over a heat proof bowl.  Using a spoon, scrape as much of the mixture through the mesh as possible.  You are doing this to remove as many of the seeds ,as well as the skin, as possible so be sure to leave them in the strainer!  Whisk the mixture to combine it and allow it to cool to room temperature.



10 Reasons To Fall In Love With Baylee’s Best Chocolates!


Neither snow nor rain nor heat nor gloom of night will keep me from enjoying chocolate. When it is very hot outside I’ve been known to turn on the air-conditioned seats in my car and put my box of chocolates in the passenger seat so my chocolates won’t melt on the way home.

 At least once a week I find myself at Baylee’s Best Chocolate shop.  My car just seems to automatically drive itself there. I adore her chocolates and have to have at least a bite of it every day.  I’ve eaten chocolate in many places including the places you would think represent the best chocolate has to offer and Baylee’s lives up to it’s name…it is the BEST!  On Friday, I found myself sequestered in Baylee’s Best Chocolate shop without an umbrella in a sudden torrential rain storm. I was a happy girl. I took this opportunity to sit with Bayla,  the owner of Baylee’s Chocolates and ask her 10 questions that I have been longing to ask her since the shop opened several years ago:



3549 Electric Road, Roanoke, Virginia 24018  Located in West Village close to Fink’s Jewelers.

  1.  Why chocolate? Most people like it. It is an affordable luxury, like lipstick. Bayla told me the “lipstick story” ~ used to be that in hard economic times lipstick sales would increase.  These sales would go up because people needed something to make them feel good even though the economic climate was dim.
  2. What’s the origin of the name Baylee’s Best Chocolate?  Bayla is my first name, but people don’t always know how to pronounce it. Baylee’s is easy to pronounce and Baylee’s Best has a nice ring to it, so Baylee’s Best it is!


3.  What is the most chocolate you’ve used in one day?  It’s not unusual to use up to 50 or 100 pounds of chocolate for a large order to dip and enrobe the chocolates and make the center ganaches.

4.  Which is your favorite chocolate in your shop?  Our customers love the Fleur de Sel. I love the Fig and Cognac, Fleur de Sel and the Dixie Doodle (chocolate with caramel and a pecan on top, like a “turtle”).


In Baylee’s Best Chocolate shop you can look back into the kitchen where they prepare the yummy chocolates, dipping them in this yummy melted chocolate paradise…

5.  The secret behind the honeycomb. “Honeycomb” candy dipped in chocolate can only be made when the it’s not too humid.  We have two air conditioning systems ~ one for the retail store that hovers around 68 – 70 degrees Fahrenheit and one for the kitchen that keeps it at 60 degrees Fahrenheit.  We monitor the humidity in the kitchen carefully.  

I started making the honeycomb or seafoam candy when a former tax client (Bayla previously worked at H and R Block) from Buffalo, New York, wanted sponge candy because it was popular in her home town. We call it “AKA”… which means “Also Known As” because it is known by so many different names…

In Wisconsin it is known as “Fairy Food”

In England it is known as “Cinder Toffee”

In Australia it is known as “Crackle or Crunchy Bar”


 6.  What gives you inspiration to make a new flavor for your chocolates?  I am always open to all sorts of ideas.  I love improvisation and I have enjoyed teaching improv which shows us how to say “yes” to whatever you are given because as soon as you say “no” you cut off possibility.  I try to do things that are a skosh different while try to cater to local tastes and please my customers. My inspiration for a new flavor for my chocolates may come from a customer’s suggestion, trade or specialty food magazine, or when I walk through an ethnic or gourmet food store.


Holiday Selection pictured right to left above:

Pumpkin Spice, Apple Cider Caramel, Fleur de Sel and tray of Apple Cider Caramel

7.  What was your largest order?  A holiday corporate order for 460 boxes of chocolates. 

8. Tell me about when you opened your shop.  We had a soft opening on January 6, 2009 and on January 7, 2009 just 24 hours later a car crashed into the front of the store (fortunately no injuries) and we had to close briefly. We reopened the following week and on February 6, 2009 we had our formal ribbon cutting.


9.  Any fun little amusing snippets from your days running a chocolate shop?  On Valentine’s Day a fellow said that his wife keeps her chocolate in the safe because she does not want her children to get into it.  Another regular customer asked for “Liquid of the Gods” (the liquid caramel chocolate) and now many customers call it that. (Bubblybee keeps her chocolate in her wine cooler with her champagne!)

10. I saved the last question for me. What is your favorite Baylee’s Chocolate Bubblybee? I have a “left chocolate case” favorite and a “right chocolate case” favorite in Baylee’s Best Chocolates shop.  When you walk in the shop, in the left case is a “Lemonade” which we call “Lemon Drop”. It is a lemon buttercream enrobed in milk chocolate. Honestly, this chocolate tastes like a fresh lemon dipped in the most decadent milk chocolate. Turn to your right and you’ll see pieces of Mediterranean sea salt chocolate made with Oliveto olive oil. (Oliveto is the Artisan olive oil shop that is also located in West Village near Baylee’s Best.)




Please visit my Facebook page: Bubblybee

Gloria Ferrer Glorious Bites ~ Enjoy My Recipe!

contestents Continue reading

Gloria Ferrer Glorious Bites ~ The Challenge Begins In Washington, D.C.


September 22, 2016 ~ the day of the Gloria Ferrer Glorious Bites Challenge ~ I started the day with a mimosa at Jackson 20 restaurant, downtown Alexandria, Virginia, just to make sure I got plenty of vitamin C for energy.  The mimosa was made with Segura Viudas, Brut Reserva, nv, from Spain and was quite tasty with lots of fizz.

Next it was off down the street to brunch at la Madeleine, Country French Café…



We could not resist this breakfast crêpe…eggs scrambled with your choice of ingredients (we chose bacon, mushroom and Swiss cheese), open faced, house-made herb crêpe topped with Gruyère cheese sauce and fresh parsley. The Gruyère cheese sauce made this dish taste like a cross between crêpe and fondue…delicious! The café offered lots of delicate French pastries, Linzer tart cookies, Sachertort and lovely freshly baked quiche.


We finally stopped eating, at least for a minute, arriving at the location of the challenge ~ Union Kitchen in Washington, D.C.


becky-with-gloriaI had a bit of a “deer in the headlights” look on my face as I picked up this magnum of Gloria Ferrer, but quickly relaxed as I met the folks from Gloria who made me feel right at home and my fellow contestants who were as fun and nice as could be.

We noshed on some delicious cheese provided by Point Reyes Farmstead Cheese Company.


Our judges for the evening were introduced to us at the beginning of the challenge (pictured below right to left)

Dee Dee Kennedy ~ Breakthru Beverage

Chef Jennifer Luttrell ~ Point Reyes Farmstead Cheese Company

Daniel Lobsenz ~ The Riggsby, DC


Nycci Nellis was our celebrity judge of the evening:

Nycci Nellis is a mother of five; a foodie born and bred; founder and publisher of (The List), referred to by the Washington Post as “one of the DC area’s premier resources for information about all things food and wine in DC and beyond” for more than 36,000 subscribers. Nycci is also the co-host of Foodie and the Beast (along with her husband, David), DC’s only food and wine variety radio show featuring the who’s who of today’s culinary landscape. Additionally, you can hear Nycci regularly weekly on WTOP radio (103.5 FM), America’s top revenue grossing FM station, among many other regular, TV guest spot appearances during the year. Nycci previously spent more than a year as the local, “Fox 5 Foodie” and has appeared on the Gourmet’s Diary of a Foodie with James Beard Award-winning chef Michel Richard.

I’ll publish more details about this fabulous adventure soon… including the recipe for my Glorious Bites entry:  “Gloriafied Crab Appetizer”.


Pictured above: the photo of my “Gloriafied Crab Appetizer” that I submitted to the Glorious Bites Challenge.



Please visit my Facebook Page: Bubblybee




Mel and Rose Blog

Purveyors of life's fruitful pleasures


Roanoke, VA News, Weather & Sports | Southwest Virginia

In Great Spirits

Wine, Spirits, Food, and the People Who Love Them

The Wine Cat

The cat that knows where the wine's at

Running in a Skirt

Julie Wunder's Blog - Balancing fitness, food, fashion & fun

will garden for cake

weeding the garden one slice at a time

Fiesta Friday

Food + Friends = Fun

The Lazy Gastronome

Easy recipes for busy people who like to eat!

Kindra Simmons

Art, Fashion, Interior Design, Cooking, Travel, Lifestyles, Adventure, and Fitness. Take this journey with me...

topochines vino

Exploring the World of Wine


a blog that combines my love for both food & poetry

Bourbon and Brown Sugar

Travel. Feast. Write. Repeat.


share your wine story

Trippin Turpins

Sail Travel Explore

Bee Organized with Pamela

To help you organize and contain your clutter. Sharing tips with you.

Not Without Salt

“Where would we be without salt?” - James Beard

My Bookish Life

Bookish Discussions, Bookish Reviews, Bookish Dreams.

%d bloggers like this: