Hippie chick alert - this post is full of dripping wet tidbits about air pits, sweat, and deodorant. Oh yes, I'm going to shave right through social norms and talk about body odor. Get ready!
My tentative venture into the world of natural deodorant started because of a mole. Tucked away in the crevice of my arm pit, this raised clump of cells has given me pause for thought lately as he appears to have grown a little larger. He certainly wasn't that size when I was a kid, though I'm not putting too much stock into my memory.
Couple that with my dad's recent run in with melanoma carcinoma (after years of hotly turning down sunscreen, might I add), I've been a little more mindful of my body's oddities.
I've been a user of gel deodorant for years and never had any complaints. But recently, my brand (Secret) started to burn a little when applying. I switched to an unscented version and problem solved. But it got me thinking about deodorants in general and whether there was a Mother Nature-approved version.
Don't get me wrong, I'm not one of those people who thinks an antiperspirant causes breast cancer. However, I do think we humans would do well to lessen our chemical exposure in all areas. What better place to start than a part of your body you voluntarily slather chemicals on every day?
If you've never looked at the ingredient list on your stick of Old Spice or Dove, you might be surprised to know it contains synthetic parfums, heavy metals such as aluminum, and preservatives called parabens. Call me crazy, but if I don't want artificial ingredients in my food, then why do they exist in a product that's absorbed by my body?
Knowing how much more "natural" or "organic" products can cost at the store, I was skeptical that I could find a suitable replacement without breaking the bank. I was pleasantly surprised that Walmart had a nice variety to offer at reasonable prices.
They carried natural sticks from brands like Tom's of Maine, Burt's Bees, and Arm & Hammer. I was tempted, particularly when their prices were competitive with my original brand (ok, about 60 cents higher) .
But something else caught my attention - a deodorant crystal. I'd read about these substitutes before and had been curious to try them. They work by eliminating the bacteria that causes your pits to stink - sweat itself is odorless.
For $2.39, the crystal stick would keep my underarms fresh for up to a year. A pretty good value considering I spend $3.49 on deodorant every 2 months.
You just wet the crystal, apply to your pits thoroughly, and that's it. I gotta say, this stuff works fairly decently. No scents, no sticky residue, no white marks on shirts.
Having used an antiperspirant for so long, it's been weird actually sweating again under my arms. Not buckets or enough to leave a mark, but there nonetheless.
But I'm not fully sold. Even after a normal day of working at a computer, I am ever so slightly pungent at the end of the day. But that's really only noticeable when I shed my clothes for the night - it's not like Mike is starting to call me Pig Pen.
But I may not be so cool with that slight twinge in the nose come this summer, after an long night of dancing, at the end of a tradeshow, or while wearing a strapless top. Since I've only been using the crystal for two weeks, I'm going to continue testing its performance, particularly as the weather gets warmer here.
And if you think I'm being pitiless with deodorant, rest assure that I'm carefully picking my way through the rest of my bathroom supplies for alternatives to soap, conditioner, body wash, shampoo, and tooth paste. Thank goodness I don't wear makeup!
Are you concerned about chemical exposure? What natural bath products have you tried? Did they work or were they just overpriced experiments?
Showing posts with label review. Show all posts
Showing posts with label review. Show all posts
Tuesday, March 6, 2012
Thursday, February 9, 2012
Recipe Finds - BLT Pasta Wins by a Mile and Two Soups Try to Win Our Affection
Chocolate-Cherry Smoothie
We're big smoothie fans so it's always great to find new recipes. I ran across this one from Prevention Magazine and didn't think twice about the nutrition content, assuming it was healthy. I used Chobani vanilla yogurt and unsweetened vanilla almond milk to be on the safe side.
This smoothie is GOOD! The greek yogurt makes it more like a shake and the combination of dark cherries and chocolate chips is yummy. With the protein from the yogurt and the fiber from the fruit, this will also stick to your ribs. Plus, you're getting in 2 servings of fruit with this.
But to my dismay, this liquid delight is also a diet buster. Using a nutrition calculator to double check, I clocked in this smoothie at:
If you left out the chocolate chips, you would save yourself almost all of the fat and 280 calories. Eeecks!
This leaves me quite conflicted. On the one hand, I had this for breakfast and was full enough to skip my mid-morning snack and drank tea instead. But since I'm calorie counting, this definitely marks this in the "treat" or "only once in a while" category.
I'm guessing that you could easily cut the chocolate chips in half (2T instead of 4).
3 out of 5 forks (2 for nutrition but 5 for taste)
http://recipes.prevention.com/Recipe/chocolate-cherry-smoothie.aspx
Unfortunately, this recipe wasn't balanced properly. The lime overpowered EVERYTHING. It was sour to the point of being bitter. I'm not sure if this is because we didn't use fresh lime juice or this needs a little suger to balance the acidity.
We ate a bowl a piece, but the leftovers went down the garbage disposal. While we didn't like it, we both agreed using orzo would be a nice twist on chicken noodle. Duly noted.
1 out of 5 forks http://www.bonappetit.com/recipes/2004/03/yucatan_style_chicken_lime_and_orzo_soup
4.5 fork out of 5
http://www.recipe.com/tortilla-soup-4/
What are your favorite soups to make?
We're big smoothie fans so it's always great to find new recipes. I ran across this one from Prevention Magazine and didn't think twice about the nutrition content, assuming it was healthy. I used Chobani vanilla yogurt and unsweetened vanilla almond milk to be on the safe side.
This smoothie is GOOD! The greek yogurt makes it more like a shake and the combination of dark cherries and chocolate chips is yummy. With the protein from the yogurt and the fiber from the fruit, this will also stick to your ribs. Plus, you're getting in 2 servings of fruit with this.
But to my dismay, this liquid delight is also a diet buster. Using a nutrition calculator to double check, I clocked in this smoothie at:
510 calories | 76 carbs (25%) | 18 fat (28%) | 18 protein (36%) | 4 fiber (16%) | 165 sodium |
If you left out the chocolate chips, you would save yourself almost all of the fat and 280 calories. Eeecks!
This leaves me quite conflicted. On the one hand, I had this for breakfast and was full enough to skip my mid-morning snack and drank tea instead. But since I'm calorie counting, this definitely marks this in the "treat" or "only once in a while" category.
I'm guessing that you could easily cut the chocolate chips in half (2T instead of 4).
3 out of 5 forks (2 for nutrition but 5 for taste)
http://recipes.prevention.com/Recipe/chocolate-cherry-smoothie.aspx
Yucatán-Style Chicken, Lime, and Orzo Soup
This dish looked like it would be a hit and I really liked the idea of using orzo pasta in soup.
Unfortunately, this recipe wasn't balanced properly. The lime overpowered EVERYTHING. It was sour to the point of being bitter. I'm not sure if this is because we didn't use fresh lime juice or this needs a little suger to balance the acidity.
We ate a bowl a piece, but the leftovers went down the garbage disposal. While we didn't like it, we both agreed using orzo would be a nice twist on chicken noodle. Duly noted.
1 out of 5 forks http://www.bonappetit.com/recipes/2004/03/yucatan_style_chicken_lime_and_orzo_soup
Bacon-Linguini-Tomato (BLT) Pasta
What's better than bacon? Bacon with pasta!
If you don't like the mess of cooking bacon in a frying pan, try it in the oven. Whip out a rimmed baking sheet, line it with foil, lay out your bacon slices, and cook for 30 minutes at 375 degrees, flipping them over half way through.
Note: fully cooked bacon keeps well in your fridge and is perfect for the freezer. This is ideal for small households who don't need the temptation of a whole pound of bacon laying around. I'm not pointing any fingers ...
Back to this recipe - NOM! With your bacon in hand, this recipe is a cinch if you ignore all of the Pampered Chef promo stuff and go with my modifications instead.
Throw your chicken broth, tomatoes (I insist on fresh), garlic, and 1/2 of bacon with the pasta and boil under tender (we use onion powder in place of onions). Once the pasta is cooked, remove from heat, add remaining bacon, cream cheese, and parsley. Let sit for 5 minutes and stir to coat with sauce.
Box up leftovers right away because this recipe is hard to portion control!
I love this dish because you're not consuming that much bacon, you can halve this for two people, you won't miss full-fat cream cheese, and high fiber pastas are ideal.
5 out of 5 forks
Tortilla Soup
Ever wanted a homemade soup that tastes like one from a market deli? Look no further.
Clearly we've had some troubles with soups lately, so I was leery of making this one. This was worth every ounce of effort I put into it. It tastes WONDERFUL!
A few hints:
- Yes, blending soup is a pain in the arse but you won't regret it for this. Just remember all of the fools on Chopped who blend hot liquids and make a royal mess. Fill your blender half way, put on the lid, and cover the top with a towel.
- I split my 28-oz of tomatoes between a can of Rotels and a can of fire-roasted tomatoes.
- Chipotles in adobo sauce are expensive, but they go a long way. They keep forever in the fridge but outsmart yourself. Get an empty ice cube tray, chop up your chipotles, and make ice cubes out of them. Perfectly portioned for future uses!
- Because you blend the entire soup, this recipe is ideal for onion haters like me. No chunks to pick out!
- If you're ambitious enough to fry your own tortilla strips, have fun. But you can use any type of tortilla chip instead.
http://www.recipe.com/tortilla-soup-4/
What are your favorite soups to make?
Wednesday, February 1, 2012
Recipe Finds - February Week 1
Coconut Jasmine Rice
If you've never had jasmine rice, first of all run out and get some. It's wonderfully fragnant and has a lovely, delicate flavor. It truly needs no flavoring.
However, if you're looking to jazz up your jasmine rice, this is worth trying. This extremely simple and budget-friendly recipe involves cooking the rice in a bath of coconut milk and a touch of garlic.
Coconut milk is easy to find in the Asian section of your supermarket, but make sure to get LITE. Even 1/3 cup of light coconut milk will cost you 20% of your daily satured fat.
This recipe is decent. It has a mild flavor that's tasty, but it won't blow you away. We paired it with lime chicken (below).
3.5 forks out of 5 - worth keeping around and finding a better dish to pair it with.
http://budgetbytes.blogspot.com/2011/12/coconut-rice-take-2-291-recipe-049.html
Lime-Honey Chicken
I love chicken. It's got a good nutrition profile, it's moderate on the wallet, and it can be made a million ways.
I also love recipes from Eating Well. They're awesome about making tasty food that's still good for you. This recipe certainly delivers with the zippy, lip-smaking flavors of honey, soy sauce, and lime.
I've modified this recipe for indoor use and 2 people - I've never tried it on the grill as intended. I use about 12 oz of chicken breast and cut the marinade in half. This is what I've learned:
http://www.eatingwell.com/recipes/lime_honey_glazed_chicken.html
Root Beer Cake
Disclaimer - I did not make a bundt cake. Luckily, the recipe size fits neatly in a 13 x 9" pan.
This is a fun cake to make because of the flavor profile. It's a chocolate cake base that you add root beer and allspice to. Oddly enough, chocolate and root beer pair really well!
The cake is ridiculously moist and super tasty. You could have a lot of fun seeing how different brands of root beer affect the flavor (I just used A&W). Modifications in mind:
http://www.foodnetwork.com/recipes/food-network-kitchens/root-beer-bundt-cake-recipe/index.html
Beef and Bean Chili Verde
Ok, so that's totatlly a picture of chicken chile verde. Use beef and I promise it will look about the same, just with cow bits and red kidney beans instead.
Our soup exploration continues with this "dump" soup. Turn off brain and dump in green salsa, kidney beans, garlic, browned hamburger, and chili + cumin. Turn stove on low, put on burner, walk away for 15 minutes. Dinner is served, just add cornbread.
Admittedly, I was a little creeped out by the color of this chile and I'd never had green salsa (which uses tomatillos instead of tomatoes), but it has a snappy taste and improves the next day. I skipped the red pepper in favor of a can of diced green chilis I had.
All in all a keeper, with a few pointers:
http://www.eatingwell.com/recipes/beef_bean_chile_verde.html
Roasted Parmesan Potatoes
Got a hankering for fries but watching your calories? Give these potatoes a whirl.
As long as your broiler is functioning and you don't leave these babies in for too long, this is a hard recipe to mess up Just scrub, nuke, cut, sprinkle, broil, and voila! Crispy, cheesy potatoes without the guilt.
This recipe is inexpensive, decadent tasting but healthy, and quick to boot. To really portion control, I used 1/2 T butter (cut into little cubes), 1/4 tsp Lawry's seasoning, and 1.5 tsp grated parmesan per potato.
I made this recipe this week because I was craving fried chicken after a stressful day. Instead of caving in, I used these spuds to satisfy my need for crunchy and salty. Objective achieved!
5 forks out of 5
http://iowagirleats.com/recipes/?recipe_id=6005718
What are your favorite ways to dress up rice or potatoes?
If you've never had jasmine rice, first of all run out and get some. It's wonderfully fragnant and has a lovely, delicate flavor. It truly needs no flavoring.
However, if you're looking to jazz up your jasmine rice, this is worth trying. This extremely simple and budget-friendly recipe involves cooking the rice in a bath of coconut milk and a touch of garlic.
Coconut milk is easy to find in the Asian section of your supermarket, but make sure to get LITE. Even 1/3 cup of light coconut milk will cost you 20% of your daily satured fat.
This recipe is decent. It has a mild flavor that's tasty, but it won't blow you away. We paired it with lime chicken (below).
3.5 forks out of 5 - worth keeping around and finding a better dish to pair it with.
http://budgetbytes.blogspot.com/2011/12/coconut-rice-take-2-291-recipe-049.html
Lime-Honey Chicken
I love chicken. It's got a good nutrition profile, it's moderate on the wallet, and it can be made a million ways.
I also love recipes from Eating Well. They're awesome about making tasty food that's still good for you. This recipe certainly delivers with the zippy, lip-smaking flavors of honey, soy sauce, and lime.
I've modified this recipe for indoor use and 2 people - I've never tried it on the grill as intended. I use about 12 oz of chicken breast and cut the marinade in half. This is what I've learned:
- This definitely needs the marinade time. Did it once without and it just wasn't the same. Have always done the full 2 hours, but definitely don't go over because the soy will make your chicken rubbery.
- DON'T do this recipe on a George Forman grill. All the beautiful marinade runs off and doesn't turn into a glaze :(
- Your best bet is to simply throw this is a skillet and cook it up. No additional oil is needed. Don't go too high with the heat, otherwise you'll burn the honey. The sugars do start to carmelize, so expect your chicken to take on a golden hue, but this is the good stuff.
http://www.eatingwell.com/recipes/lime_honey_glazed_chicken.html
Root Beer Cake
Disclaimer - I did not make a bundt cake. Luckily, the recipe size fits neatly in a 13 x 9" pan.
This is a fun cake to make because of the flavor profile. It's a chocolate cake base that you add root beer and allspice to. Oddly enough, chocolate and root beer pair really well!
The cake is ridiculously moist and super tasty. You could have a lot of fun seeing how different brands of root beer affect the flavor (I just used A&W). Modifications in mind:
- I was not satisfied with the glaze, which hardened - I'd rather warm up root beer and powdered sugar to make a warm sauce.
- Add mini chocolate chips. Oooh, or crush up those root beer hard candies and sprinkle on top!
- Find a brand of root beer without high fructose corn syrup. It doesn't make sense to make a cake from scratch and then add in a highly processed ingredient and artificial flavoring.
http://www.foodnetwork.com/recipes/food-network-kitchens/root-beer-bundt-cake-recipe/index.html
Beef and Bean Chili Verde
Ok, so that's totatlly a picture of chicken chile verde. Use beef and I promise it will look about the same, just with cow bits and red kidney beans instead.
Our soup exploration continues with this "dump" soup. Turn off brain and dump in green salsa, kidney beans, garlic, browned hamburger, and chili + cumin. Turn stove on low, put on burner, walk away for 15 minutes. Dinner is served, just add cornbread.
Admittedly, I was a little creeped out by the color of this chile and I'd never had green salsa (which uses tomatillos instead of tomatoes), but it has a snappy taste and improves the next day. I skipped the red pepper in favor of a can of diced green chilis I had.
All in all a keeper, with a few pointers:
- There is a LOT of beef in this dish. It's almost like slightly watery taco mixture. Because we're cutting down on our meat consumption, I would much rather use 1/2 lb instead of a full pound. In fact, I would make this a strictly vegetarian dish and just use 2 cans of beans, maybe even mixing kinds (kidney + black beans).
- This is a salty chili. I can't imagine how much higher it would be if we'd used green taco sauce. Thin this out by adding 1 cup of water.
- 15 minutes is nice for a quick meal, but if you're like me and enjoy very soft beans, let this simmer for 30+.
http://www.eatingwell.com/recipes/beef_bean_chile_verde.html
Roasted Parmesan Potatoes
Got a hankering for fries but watching your calories? Give these potatoes a whirl.
As long as your broiler is functioning and you don't leave these babies in for too long, this is a hard recipe to mess up Just scrub, nuke, cut, sprinkle, broil, and voila! Crispy, cheesy potatoes without the guilt.
This recipe is inexpensive, decadent tasting but healthy, and quick to boot. To really portion control, I used 1/2 T butter (cut into little cubes), 1/4 tsp Lawry's seasoning, and 1.5 tsp grated parmesan per potato.
I made this recipe this week because I was craving fried chicken after a stressful day. Instead of caving in, I used these spuds to satisfy my need for crunchy and salty. Objective achieved!
5 forks out of 5
http://iowagirleats.com/recipes/?recipe_id=6005718
What are your favorite ways to dress up rice or potatoes?
Thursday, January 26, 2012
Recipe Finds - January
Welcome to Recipe Finds, where I'll share and review recipes that we've tried. Can't always do step-by-step instructions so I thought this would be the next best thing!
Quinoa Mac N' Cheese
In lieu of my oat problem and a growing number of workers with gluten issues, I've been investigating other sources of whole grain. Quinoa is one of those super foods that's just too nutritious to pass up. It's best described as a combination of brown rice (nutty) and couscous (soft).
This recipe for mac n'cheese is a nice introduction. I had a few personal mishaps with the recipe (halved it but forgot to do that with the water, didn't have any garlic on hand) but it was overall easy. It is a little on the bland side, even though I added some sour cream and cream cheese I had laying around, so I would recommend boosting this with a flavored cheese like pepper jack or smoked cheddar. Bacon, of course, makes everything taste better.
3 forks out of 5 - worth trying again.
http://monicanelsonfitness.com/blog/meals/quinoa-mac-n-cheese/
Southwestern Pinto Bean Soup
Even though January hasn't been very cold, I've been experimenting with soups. They're easy to make, cheap, and you can pack a lot of nutrients in them. Plus they freeze and reheat well so you can make a big batch.
I've never worked with dried beans before, so I simply used one can of pintos. Technically you should use 2 to equal the dry portion in the recipe, but it was what I had on hand.
This soup was really good! Mike and I are leery of cumin but it blends well with the other flavors. Instead of a gob of shredded cheddar, use 1 tsp of grated parmesan for your cheese kick.
4 forks out of 5
http://www.recipe.com/southwestern-pinto-bean-soup/
Berry-Banana Smoothie
I heart this smoothie!!! I always have these ingredients on hand, there's tons of fiber, and I never get bored of the flavor. Don't be scared of the cinnamon - it adds a beautiful pop of flavor!
As for the fruit, I've found that it's not necessary to have raspberries in specific. I often use a berry fruit blend along with the 1/2 cup of blueberries. You can also swap the apple juice for berry juice.
5 forks out of 5
http://www.delish.com/recipefinder/berry-banana-smoothie-recipe-4298
Sweet Potato and Apple Casserole
Beware this recipe - 6 servings is a lie!
Mike and I demolished this casserole in one sitting, making me fear I had misread the ingredients or something. But no, it's just. that. tasty.
The portions on this recipe are fine, but the cooking may need a little adjustment. 2 hours is a big time commitment. First, definitely roast your sweet potatoes - you cannot duplicate this flavor otherwise.
The apples don't need to be cut in rings (I don't have a corer anyways) and will hold together just fine if you cut them up into toddler-sized chunks. This way, they probably don't need as long as 45 minutes to soften. Luckily I had another dish in the oven so no harm done and the potatoes soften to the point where they started to mash themselves, which I personally liked but you may not.
I imagine that this should take 30 minutes or less (after the 1 hr needed for potato roasting), depending on if you want any semblance of firmness. Curious if you could do it in a crock pot as well.
5 out of 5 folks
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/guilt-free-holiday-recipes/?page=8
Chorizo & Sweet Potato Enchiladas
Confession - I have never liked sausage. Chorizo is making me sing a different tune.
This is a FANTASTIC dish, particularly if you love enchiladas. It offers up a familiar taste with a refreshing spin. I cannot get over the combination of sweet potatoes and chorizo! Spicy and sweet = Jennie's comfort food.
Prep isn't difficult but will take up a bit of time between chopping and sauteing. The bonus, though, is that this makes a huge batch. Using corn tortillas, we got 15 enchiladas out of this. 9 went into one baking pan, which at 3 enchiladas per serving created dinner for Mike and I and leftovers for just me. The other 6 were frozen for a one-night meal.
5 forks out of 5
http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html
Quinoa Mac N' Cheese
In lieu of my oat problem and a growing number of workers with gluten issues, I've been investigating other sources of whole grain. Quinoa is one of those super foods that's just too nutritious to pass up. It's best described as a combination of brown rice (nutty) and couscous (soft).
This recipe for mac n'cheese is a nice introduction. I had a few personal mishaps with the recipe (halved it but forgot to do that with the water, didn't have any garlic on hand) but it was overall easy. It is a little on the bland side, even though I added some sour cream and cream cheese I had laying around, so I would recommend boosting this with a flavored cheese like pepper jack or smoked cheddar. Bacon, of course, makes everything taste better.
3 forks out of 5 - worth trying again.
http://monicanelsonfitness.com/blog/meals/quinoa-mac-n-cheese/
Southwestern Pinto Bean Soup
Even though January hasn't been very cold, I've been experimenting with soups. They're easy to make, cheap, and you can pack a lot of nutrients in them. Plus they freeze and reheat well so you can make a big batch.
I've never worked with dried beans before, so I simply used one can of pintos. Technically you should use 2 to equal the dry portion in the recipe, but it was what I had on hand.
This soup was really good! Mike and I are leery of cumin but it blends well with the other flavors. Instead of a gob of shredded cheddar, use 1 tsp of grated parmesan for your cheese kick.
4 forks out of 5
http://www.recipe.com/southwestern-pinto-bean-soup/
Berry-Banana Smoothie
I heart this smoothie!!! I always have these ingredients on hand, there's tons of fiber, and I never get bored of the flavor. Don't be scared of the cinnamon - it adds a beautiful pop of flavor!
As for the fruit, I've found that it's not necessary to have raspberries in specific. I often use a berry fruit blend along with the 1/2 cup of blueberries. You can also swap the apple juice for berry juice.
5 forks out of 5
http://www.delish.com/recipefinder/berry-banana-smoothie-recipe-4298
Sweet Potato and Apple Casserole
Beware this recipe - 6 servings is a lie!
Mike and I demolished this casserole in one sitting, making me fear I had misread the ingredients or something. But no, it's just. that. tasty.
The portions on this recipe are fine, but the cooking may need a little adjustment. 2 hours is a big time commitment. First, definitely roast your sweet potatoes - you cannot duplicate this flavor otherwise.
The apples don't need to be cut in rings (I don't have a corer anyways) and will hold together just fine if you cut them up into toddler-sized chunks. This way, they probably don't need as long as 45 minutes to soften. Luckily I had another dish in the oven so no harm done and the potatoes soften to the point where they started to mash themselves, which I personally liked but you may not.
I imagine that this should take 30 minutes or less (after the 1 hr needed for potato roasting), depending on if you want any semblance of firmness. Curious if you could do it in a crock pot as well.
5 out of 5 folks
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/guilt-free-holiday-recipes/?page=8
Chorizo & Sweet Potato Enchiladas
Confession - I have never liked sausage. Chorizo is making me sing a different tune.
This is a FANTASTIC dish, particularly if you love enchiladas. It offers up a familiar taste with a refreshing spin. I cannot get over the combination of sweet potatoes and chorizo! Spicy and sweet = Jennie's comfort food.
Prep isn't difficult but will take up a bit of time between chopping and sauteing. The bonus, though, is that this makes a huge batch. Using corn tortillas, we got 15 enchiladas out of this. 9 went into one baking pan, which at 3 enchiladas per serving created dinner for Mike and I and leftovers for just me. The other 6 were frozen for a one-night meal.
5 forks out of 5
http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html
Tuesday, November 8, 2011
Uncorked: Sweet Cherry Wine by Stone Cliff Winery

FROM
Dubuque, IA
PRICE
$14.00
$14.00
Mike
Yes. It has been a long time since we did a wine review. So, to make sure Jennie stops 'wine'ing about when we're going to do one, here we go. UNCORKED AND ALL CRUNKED.
What are we reviewing today? A dessert table wine. Why is table wine called table wine? I don't know but when I find out I'll make sure to blog about it. What is in this wines' table? CHERRIES. I know what you're thinking, "Wine isn't made from cherries douchenozzle! They make wine from grapes and baby tears, and maybe a little virgin sweat for good measure. Cherries are not grapes nor are they baby tears nor virgin sweatiness."
Yes, wine is made from grapes. Usually. But this wine is made from cherries and baby tears. I should know, I saw them wringing out the babies when we were there sampling their extraordinarily enticing elixirs of evil. I can't say for certain that there is also any virgin sweat in this stuff, there might be, but the people working there said they were from Iowa and Illinois, not Virginia.
So, what does this taste like? Juicy Juice for moms who host parties with costume jewellery and need something light and actually good tasting before they get into the hard stuff. Like Franzia. Or maybe Boones Farm if they're really going to get crazy and need to do it cheap.
If you sniff the glass you'll get a very sweet aroma. Your first thought should probably be, "This probably is going to taste like a champagne spritzer." If any other thought flows through your head you are either dead or don't drink very much adult grape juice. The next logical progression would probably be to grimace and milk the hell out of that one glass for the next 18 hours of gossip and drunken Desperate Housewife tales of debauchery and hot mailmen (or women. We're inclusive around here).
The start is very crisp - this is a pretty dry dessert wine. You get quite a lot of fruit and not a whole lot of anything else. It's labelled "sweet" after all; which it is I guess, as in "it doesn't taste like turpentine or baboon ass". I'm assuming by "sweet" they actually meant, "yes, this is made out of friggin' CHERRIES. It will get you drunk as hell because it's kind of fizzy and bubbly and you think it's a chick drink." Then you wake up in the drunk tank on the morning edition of TMZ with a huge picture of yourself dry humping Janet Jackson or something weird like that.
For the ability to get you rolling and tasting actually pretty good, and for putting your friends to shame when they try to chug your new found "chick drink," this wine gets 4 belches out of 5.
Jennie
Yes, my husband's humor is just that special.
This Sweet Cherry Wine is made by Stone Cliff Winery. These cats are out of Dubuque and housed in a repurposed brewery. We picked this wine up directly from their tasting room, though it's also easy to find at HyVee.
As Mike has already relayed, this is a tasty dessert wine. The cherry flavor is dark without being too heavy. If you've ever tried the berry wines from the Amanas, this is one step lighter.
It is excellent with dark chocolate. I had it one night with a nice 60% dark chocolate square and the next with just plain old chocolate chips. Good for sipping on the couch, bundled up in the blankets as you watch the leaves blow around. I imagine it's good slightly warmed.
The only downside is that this doesn't last too well opened in the fridge. We had half a bottle left and returned to it 3 days later. The taste had definitely changed - the finish was a little harder than before. That could have something to do with our fridge, who knows.
I would definitely buy this again. 4 corks out of 5.
Sunday, October 30, 2011
Medium Raw by Anthony Bourdain (review)
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook by Anthony Bourdain is one of those books that has the rare quality of being hilarious, intelligent, and decadent all in one sitting.
I picked up Medium Raw at the Atlanta airport after some hideous adjustments to my travel schedule. I was tired, had dined poorly that day, and needed a laugh.
Bourdain’s snarky wit came to the rescue.
Funny thing though, I never really liked his show. He was forever going off to places I would never go, eating things that were made of goodness knows what, and describing taste experiences I could never have.
This, of course, is the allure of his show. I just never got into it. Though to be fair, I always like his “bad boy” personality better than any of the glossy Food Network stars.
Medium Raw continues Bourdain’s flair for gripe, pointed criticism, and wicked humor that started in Kitchen Confidential. This is actually the first time I’ve read Bourdain’s work, so I cannot comment on how his work has evolved, only to guess that his TV show, second marriage, and daughter have mellowed out this former drug addict a touch.
Bourdain’s style of writing is like gumbo – it’s spicy and meaty. It comes from rustic origins but it’s been polished over time. There’s a little something for everyone.
There’s many favorable points for this book, humor being the biggest selling point. I audibly cracked up several times over Bourdain’s adventures.
But the thing I love the most is Bourdain’s astute acknowledgement of the economics of food.
This is a man who knows and freely admits he has eaten some of the most incredible food offerings in the world – which come with a price tag most of us would gag at and food waste that is appalling.
He is keenly aware that the average Joe and Jane are just trying to get food into their kids’ bellies, not serve up a gourmet delight. That access to better food is hindered by dollar signs. That the state of mass farms and the meat industry are a serious problem. That the allure of food porn splashed on air and magazine covers is likely contributing to our complicated relationship with food.
Bourdain’s outsider perspective and working class roots honors the typical American and their routine experiences with food. This is not a guy who grew up with steak tartar and vichyssoise, even though he offers enthusiastic descriptions of food I will never afford to look at.
Highlights of the book:
Virtue (Chapter 6) – in which Bourdain champions for basic cooking skills to be taught in schools to everyone.
Lust (Chapter 8) – short vignettes of Bourdain’s most heavenly food experiences. I have never had pho before (a Vietnamese soup) but he had my mouth salivating. His description of pain raisins and butter in Paris is particularly intoxicating.
Meat (Chapter 9) – a defense of our American right to eat beef untreated with ammonia and a call for better practices in the meat industry
Lower Education (Chapter 10) – a devilish ploy to shield his daughter from the evils of McDonald’s marketing and food
Lowlights:
Swearing
– This point actually endears Bourdain to me, but if you can’t handle a
George Carlin-style voice punctuated with every swear word imaginable,
you will be offended. However,
if you take pride in your colorful vocabulary, then reading Bourdain is
like sitting in the bar next to your favorite drinking buddy.
Writing Style - Amongst the salty language are lush descriptions of food, people, and places. The book is infused with exotic passages, colorful imagery, and sharp intelligence. Mix that with his deep cynicism and you find yourself needing a reprieve from the book at times. You may need to take a little time to digest in between some chapters and recover from sensory overload.
Chapters 12-18 – In which Bourdain runs attacks and praises on various food celebrities. The problem here is that one’s interest wanes considerably if you don’t know who Alice Waters or David Chang is. This section is clearly targeted at “the people who cook” portion of the title than those of us everyday foodies.
The Final Word
This was an excellent buy. I purchased Medium Raw from $17.11 (with tax), which is much more than I would normally pay for a paperback. However, the entertainment value was markedly high and the book saved me amongst dismal travel conditions.
Its price has also been slashed by the amount of people I've loaned the book to. Mike snatched it from my hands before I was even done with it. The book was then sent to my mother-in-law, who is a female version of Bourdain. And she has instructions to turn over the book to my brother-in-law when she's finished.
I believe in setting a good book free for others to enjoy :)
What are you reading?
Writing Style - Amongst the salty language are lush descriptions of food, people, and places. The book is infused with exotic passages, colorful imagery, and sharp intelligence. Mix that with his deep cynicism and you find yourself needing a reprieve from the book at times. You may need to take a little time to digest in between some chapters and recover from sensory overload.
Chapters 12-18 – In which Bourdain runs attacks and praises on various food celebrities. The problem here is that one’s interest wanes considerably if you don’t know who Alice Waters or David Chang is. This section is clearly targeted at “the people who cook” portion of the title than those of us everyday foodies.
The Final Word
This was an excellent buy. I purchased Medium Raw from $17.11 (with tax), which is much more than I would normally pay for a paperback. However, the entertainment value was markedly high and the book saved me amongst dismal travel conditions.
Its price has also been slashed by the amount of people I've loaned the book to. Mike snatched it from my hands before I was even done with it. The book was then sent to my mother-in-law, who is a female version of Bourdain. And she has instructions to turn over the book to my brother-in-law when she's finished.
I believe in setting a good book free for others to enjoy :)
What are you reading?
Friday, October 7, 2011
Solon Langworthy House (review)
The Solon Langworthy House sits atop the bluffs in Dubuque in a historical neighborhood perfect for a casual stroll. The bulk of the house was built in 1848 but the bed-and-breakfast wing is from 1870.
The first thing that impressed us about the B&B was the absolute sense of privacy. You have your own entrance into the house, a keypad for coming in afterhours, and no check-in. We never met our hosts - their only evidence was the fresh breakfast items set out in the morning.
The entryway is painted a warm orange and you immediately notice the stellar wood floors. On the right - a case of DVDs and popcorn is available.
We booked the Deluxe Suite, which included a bedroom and very large bath. Here Mike points out the bed in case you missed it.
The bed, with an iron frame I'd like to steal, is lush with a down comforter and cozy sheets. At left, the cabinet has a TV/DVD, which is playing classical music upon your arrival to greet you. Mike gives a thumbs up to the french doors with privacy curtains.
My favorite part was the bathroom! This is an outstanding combination of vintage and modern - right up our alley.
The main draw of the room? This soaking tub with jets. I need one of these stat - so jealous!
The whole suite is tricked out with very thoughtful decoration - someone on staff has a good eye for design. This basin sink is exquisite.
I don't know whether this light is period authentic or a replica, but it's a fun detail without being kitschy.
Whenever we travel, we check out B&Bs online but we're always turned away by the hideous designs. Because most are in historic homes, they go with an "interpretation" of that era, which usually ends up being an abundance of doll house colors and lace. So not romantic.
Maybe that works for older generations, but we late 20-somethings want a more modern ambiance. Solon Langworthy delivers this to a T.
Again - love the aesthetic - so inviting.
I imagine that some people may find self-serve breakfast offputting - something about wanting service. Personally, I liked it. I didn't have to bother anyone or worry about bumming around in my sweats.
Everything about our visit was peaceful. The house has a calm energy that's infectious. I could easily imagine myself curling up with tea and reading for hours in any number of corners in the house.
The price for the suite on the weekend is $145 a night, but it drops down to $99 during the week.
One thing to keep in mind about B&Bs is that they are typically more expensive than a chain hotel. But think about what your fees are paying for:
- Added sense of privacy
- Personalize attention
- Quality breakfast
- Historic lodging
- Supporting small business
We would definitely come back here for another rest. The Solon Langworthy House sets the bar pretty high for any other B&B we go to!
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