Author: emily (Page 16 of 20)

Coffee and Covert Operations

Whether you brew a fresh pot at home or drop by a local coffee shop to get your fix, that steaming cup of java is the life-blood of non-morning and morning people, alike.  Whether mind and body are prepared to rise and start the day, that a.m.-jolt has been a habit for millions of people for thousands of years!

Historians and scientists identify 800 AD as the start-date for human consumption of coffee in its purest form.  Africans combined coffee beans with animal fat to form energy-packed snacks that would sustain them during rigorous daily activities.  Consider that the next time you take a sip of your seasonally flavored pumpkin spiced latte or bite into your chocolate-peanut butter Power Bar ™!

Coffee made its grand entrance in Arabia around 1000 AD. The Arabians began experimenting with the beans and found that roasting and boiling them resulted in a satisfying “bean broth.” The Muslims became particularly fond of coffee and its energizing properties, thus the beverage became an integral part of their culture and as Islam spread, so did the coffee-drinking tradition.

The Arabians were savvy businessmen who saw great potential for wealth in monopolizing the coffee-trade. They went to great measures to isolate coffee growth in Arabia by boiling or roasting all exported beans in order to prevent outside cultivation. They successfully dominated the coffee-production market until the 1600’s when a clever smuggler managed to leave Arabian borders with fertile seeds.

Slowly but surely, coffee began to spread throughout Europe by way of travelers and traders. Europeans were often wary of Eastern products and coffee was no different. While some embraced the new drink, others turned up their noses. Some even called it “the bitter invention of Satan.”  I like to think the devil would be pleased with this credit.

When coffee arrived in Venice in 1615, Pope Clement VIII decided to sample this beverage to determine whether it was an acceptable, Catholic libation. Perhaps Pope Clement hit the communion wine a bit too hard the night before and felt the therapeutic effects of “the caffeine buzz”, but he enthusiastically deemed it satisfying and gave it Papal approval.

In “the New World” (North America to all of you who were drooling on your desks during history class), coffee became the preferred “pick-me-up” of the Colonists who refused to pay the high taxes the British had imposed on their tea.  Just think, if not for the Boston Tea Party (and the ensuing Revolutionary War), Americans might be trading-in their coffee breaks for tea time!

By the 17th century, the Dutch had their own coffee plantations on the Indonesian islands of Java, Sumatra, and Celebes. The Dutch aspired to corner the European coffee market, but failed to convey that message to the Mayor of Amsterdam who gave a young coffee plant to King Louis XIV of France for his Botanical Garden.  Oops! 

Sure enough, in 1723, a naval officer by the name of Gabriel de Clieu managed to sneak a seedling from the coffee plant and successfully transport it to the Island of Martinique in the French West Indies. The seedling thrived and soon its offspring were flourishing throughout the islands of the Caribbean.

South and Central American leaders soon took notice of this Caribbean cash crop and were eager to get their hands on the magical bean. In 1727, Brazil’s Emperor sent Francisco de Mello Palheta to Cayenne, French Guiana with an overt request for some fertile beans. The French governor flatly refused him; however, the governor’s lovely wife, had her own ideas. No woman can resist a man from Ipenema, tall and tan, and young and lovely – you get the gist.  In a covert act of retaliation against her stingy-husband, she gave a large bouquet of flowers to darling Francisco in which she had sewn the precious seedlings. Today, Brazil is the world’s largest coffee producer and is becoming a significant player in the specialty coffee industry. Hope he was worth it!

It seems coffee has been coveted for generations with well-documented occurrences of covert operations, Papal acceptance, and misguided Mayors.  Roll it in fat, cover it in chocolate, or simply wake to that gorgeous aroma every morning – folks played hardball for that cup o’ joe – enjoy it!

For More Coffee 101, click here

Brought to you by Village Coffee Roastery, turning Science into Art

Cruisin’ Together: Successfully Budgeting Your Cruise

by Chris Owen

At some point, most of us have made the ultimate faux pas of accidentally leaving the wallet at home. There is nothing quite like the sinking feeling that you get as you reach into your back-pocket (or purse) and realize that all those groceries in your cart will have to be returned to their shelves by the miserable-looking teen-aged bag-boy.

Well, I hate to break it to you, but you will have that same “sinking feeling” if you don’t properly budget for a cruise. Although cruise packages are a great deal, people tend to forget about all the things that go along with vacationing like cocktails, souvenirs, tours, etc. This is why I’m going to help you evaluate your vacation-spending habits and figure out just how fat your wallet should be when you board the ship.

While your cruise vacation is semi-all-inclusive (about 70% is covered in your cruise fare), off-the-ship activities, souvenirs, spa treatments, cocktails, and gambling are expenses you’ll want to plan for. You can go on a cruise and spend absolutely nothing extra on yourself; however, I strongly encourage you to have few bucks handy to tip the crew at the end.

So let’s begin the break-down:

An adult who drinks moderately, will want to go on a shore excursion, gambles a little bit, and wants to take advantage of some of the other premium services onboard should budget about $100 per day. Heavy drinkers, spa fanatics, obsessive internet users, and compulsive shoppers should budget a bit (or quite a bit) more.

Non-drinkers who like to spend the day relaxing on deck or on a beach within walking distance of the ship while it is in port and don’t have a lot of need for commemorative refrigerator magnets could get away with about $50 per day.

How did I figure this out? Let’s take a look at a typical day at sea/no port of call:

Begin by assuming $10 per day for gratuities. These will automatically be added to your account. You decide to have a beer while sun-bathing on deck ($5.00/drink). Before you know it, that one beer has turned into three and you’re out $15 (plus those gratuity charges, so $25). You check your email and make your Facebook friends jealous for a few minutes, and 20 minutes later, you’ve spent $7 more (35 cents/minute). A spa treatment seems like the logical next step on a lazy day! You decide to get your nails done–$20. On the way back to your room to change for dinner, you nab a  souvenir from the gift shop for the neighbor who’s watering your plants– $10. Gambling seems like a good night-cap, so you play some slots before turning in for the night–$20. But wait–all that gambling made you hungry again! You give room service a call and tip your attendant $2 for the delivery of your midnight snack. This fun-filled day leaves an $84 dent in your cash-supply. 

To be safe, it’s a good idea to leave “wiggle-room” for an extra souvenir or a pedicure to go with that manicure, so I think it’s fair to say $100 per person per day is a good estimate if your vacation routine is anything like the one I have depicted.

My point is that your on-board wad is really going to depend on what you do. If you’re content with a very low-key vacation, you could get away with just paying the tips at the end of the cruise. I wouldn’t though; it’s your vacation! It’s the small indulgences that make it memorable.

For some (me included), it’s easy to accrue a large shipboard account bill. I forget that the “all-inclusive” idea of a cruise package does not in fact include everything I desire on a vacation—and it’s a good thing! This focuses the cost-burden of the extra services only on those who use them, keeping packages reasonably priced for everyone.

If you’re still having a difficult time determining your personal budget, enlist the help of a travel agent or professional like myself. I can help you make a better estimate just by asking a few questions. It’s fun to find out how close (or not) I was when people return from their vacations.

Finally, I’ll leave you with one quick tip regarding onboard souvenir purchases: Go to the gift shop on the first day of your cruise and buy anything and everything you intend to purchase while on the ship. This will ensure that you get what you want in the correct sizes and colors. There are no FedEx deliveries via Coast Guard after that ship sets sail. When it’s out of an item, it’s out for the rest of the trip.

About Chris Owen

Chris Owen is a travel writer, blogger and agent from Orlando Florida charged with sharing frank, inside information on cruise vacations with travelers.  A graduate of Washburn University in Topeka Kansas, Chris moved to Florida after successful careers in the restaurant and newspaper business to focus singly on travel with a concentration on cruise vacations.  Certified a Master Cruise Counselor by the Cruise Lines International Association, Chris can be found via his popular cruise vacations column on Examiner.com, through his blog, ChrisCruises.net and on his long-running cruise information website, YourCruiseDream.com. 

Email Chris: Chris@YourCruiseDream.com

 

 

 

The Weekly Whet: The After-Dinner Winner

Nothing says “closing time” like the smell of coffee brewing and the return of harsh lighting. Generally, this sudden return to reality yields a mixture of terror and discontent–terror from the people who see what they were about to go home with, and discontent from those who just want to finish their brews and shots in the cave-like atmosphere of the dive-bar.

I think it’s high-time that we stop associating coffee with negative things like hang-overs and “closing time” and include it in the festivities! Coffee doesn’t have to be the geeky, hall-monitor of the drink-world. Add some liquor to him, and I’m sure he’ll drop the clipboard and whistle. Try this one on for size, but please walk–don’t run–to the liquor cabinet:

Ingredients

  • 1/4 oz coffee liqueur
  • 1/4 oz orange liqueur (like Grand Marnier)
  • 1/2 oz Brandy
  • ~6 oz Coffee (more or less to taste)
  • Whipped Cream

Add liqueurs and brandy to coffee. Mix well, and top with whipped cream.

For a fancier look, serve this mixture in a Brandy Glass rimmed with sugar.

As always, enjoy responsibly. Cheers!

Find more great cocktails like this one at www.thatsthespirit.com

Maintaining Healthy Habits During the Holidays

by Katie Haarala

Here they come, ready or not! Family, friends, fa-la-la-ing: What’s not to love? Oh yeah–those holiday pounds that come with all the FOOD! Food is EVERYWHERE during the holiday season; everyone is testing his or her inner-Rachael Ray, bringing treats to every social gathering. These treats send us into a sugar frenzy one moment, and then heading for the couch to enter potato-mode when that “high” wears off. 

On average, studies have shown that people gain about 1-5 lbs over the holidays +1 lb? Not so bad, you say? Well, one pound of fat is equal to 3,500 calories, and if those calories aren’t expended beyond your daily caloric equilibriums by NEXT holiday season when you will probably gain ANOTHER pound (or five)–well, this trend could result in a weight gain ranging from 10-50 lbs. in the next 10 years.  Woops! Didn’t see that creep up!

Of course, holiday weight gain is not inevitable; it just takes a little strategizing, planning, and less pumpkin pie cheesecake (Darn you, mother, and your luscious dessert!)  Your main goal over the holiday season should be to maintain your weight.  You are given the “go-ahead” to enjoy the delectable deserts and dishes that are associated with the holidays.  Just do so in moderation. Moderation does not mean you can have a 3rd sugar cookie— No, I do NOT care if they are adorable snowmen with little confectionary carrot noses- put Frosty down!  Your waistline will thank you.  Ok, now that that’s settled – onward!

Here are just a few tips to allow you to enjoy the holiday season without having to let out your belt buckle:

**Try not to hangout by the food table.  You’ll find that Frosty’s alluring voice will be even stronger if he is within reach.

**Check out the entire selection of food before you start piling the goodies on.

**Find the items that you really want and choose those first. You may want the entire table of treats, but that doesn’t mean you can eat the entire table of treats. Stick with 1-2 that tickle your fancy the most.

**If you are the host or hostess, make sure to include healthy options for your guests such as vegetable and fruit trays with nutrient-dense dips like hummus.  It will add color and nutrition to plates full of calorie-dense appetizers.

**Do not try to “save up your calories” by skipping meals throughout the day. This will leave you famished and inevitably lead you to eat a few too many “Frosties.” Reminder: that carrot nose does NOT count for a vegetable.  Nice try,though.

**Sip water in between alcoholic holiday beverages or punches.  This will leave you hydrated and with less calories consumed by the end of the night.  It’s understood that a couple cocktails in, your “tough-as-nails-no-I-won’t-have-another-goodie” mindset will relax and turn into “hey-sure-why-not?-it’s-the-holiday-season! Cheers!”

**Stick to your healthy habits! Continue on with your exercise routine.  If you don’t have one, start. Seize the day, people! Continue with those fruits and vegetables I KNOW you are consuming every day.  Right? RIGHT!? Good.

**Turn those shopping sessions into an activity packed session, too! Burning the bank account AND calories at the same time! What could be better? Park in the farthest parking spot.  Turn the leisurely walk in between stores into a brisk, sweat-breaking venture that will make that piece of pumpkin pie eaten last night tremble.

**Understand that there will be a couple times throughout this splendid season where you will want to splurge a little.  That is FINE! As long as you don’t overdo it and plan accordingly the rest of the day. Make sure you get in a workout and have low-calorie, nutrient-packed fruits and veggies at the other meals of your day.

Mainly, just remember that you are in control and the holiday pounds are not inevitable. Be a smart planner and a smart eater; you can enjoy the holiday festivities without affecting your health or the scale!

Happy Holidays and Eat Intelligently, Friends!

To read more of Katie’s Health & Wellness Advice on intotheSoup.comClick Here

About Katie

Kathryn Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.

 

 

 

The Swiss Don’t Miss: The Wines of Switzerland

by Michael Cervin

If I mention Switzerland, you’re apt to picture skiing the Alps, hot cocoa served by a pig-tailed young lass, or that goofy Ricola commercial. What you don’t think about is Swiss wine. Pause. Do a double take: Swiss…what? Yes, the Swiss have made wine since the Romans showed up, though less than two percent of it is ever exported. The Swiss consume almost all of their own wine, so to find this coveted substance, one needs to find Switzerland—which just so happens to be one of my favorite countries to visit.

One of the wineries I had a chance to visit while in Switzerland was the Vignoble Cousin Winery located in the village of Concise near the shore of Lake Neuchatel, about an hour east of Geneva. Guy Cousin has taken the reins of the family business from his father and represents the new demographic of Swiss-winemaker. Guy’s father was a traditional winemaker, using many of the indigenous grapes grown in Switzerland to make hearty but fairly flat wines. In addition to being young and handsome, Guy, is the breath of fresh air that the old family winery needed; he created a new style of wine, indicative of the changing market in which wines that are bright, fresh, higher in alcohol and fruit are in high-demand.

Guy Cousin explaining his winemaking technique

For his efforts, he’s gaining new fans and younger supporters and will likely cause the world to reconsider Swiss wines. Perhaps the most remarkable wines he makes these days are his Cuvee Manoe and the Gaya Reserve. The Cuvee Manoe, a blend of Chardonnay, Sauvignon Blanc, and Pinot Blanc, is a viscous dessert wine with notes of mango and honey, whereas the Gaya Reserve, a blend of Gamaret, Merlot and Cabernet Sauvignon, is a spicy, smoky red wine with a nice acidity.

The Lavaux wine region is a steep, terraced shoreline dotted with a patchwork of vineyard blocks located between the cities of Lausanne and Montreux on Lake Geneva. There you will find the best-known wine region in Switzerland, which now doubles as a UNESCO World Heritage site.  It’s nearly impossible to take your eyes off this thousand-year-old geographic wonder. Over time, the hillsides were carved out and old stone walls were erected to demarcate various vineyards. The steep incline of the vineyards on the hillsides necessitates that grapes be hand-harvested, and the walls must be repaired each year lest they tumble into the lake.

 

Terraced Vineyards of Lavaux

Though Lavaux gets a blanket of snow in the winter, the summers are warm enough that the sun reflects heat off the lake, aiding vine growth. The stone walls store that heat and release it during the night. The main wine here is Chasselas, which is made from a simple white grape with a mild acidity. It is ideally paired with the local cheese fondue. Other Swiss wines include the familiar Pinot Noir, and Syrah, along with some “funky” varieties like Kerner, Plant Robert, and Gamaret. These are deep, rustic red wines which lack the finesse of a Merlot, but carry a pronounced pepper note and rough hewn texture. Besides, you’ll never find these in the States.

The newly opened Vinorama is the single best spot to sample the wines of the region. There are about 20 wines available for tasting at any given time, and about 250 bottles of wine for purchase. The average bottle is priced at about 20 USD—quite a deal for such an excellent product. Some of the best I recently tasted came from Dezaley, and St. Saphorin, two producers that are creating deep, rich, and flavorful wines. If you’re visiting Lake Geneva, check it out. You’ll park near the lake, and then amble through a tunnel under the street to access the blocky-grey building that is now sitting on the former site of a mill that was previously in operation since the 15th century!

The Exterior of Vinorama

Once inside, you can peruse the main room which is filled with wines of the area, or you can trek upstairs for partial views of the lake. If you want to make it an educational experience, you can proceed downstairs for a 22-minute, well-produced film that chronicles the life of a Swiss winemaker.

You can purchase a flight of three Chassleas for 12 Swiss Francs (they do not operate on the Euro), about the equivalent of $12 U.S. That might seem steep, but it’s on par with a Napa Valley tasting. Whites, reds and dessert wine selections rotate every 1 to 2 weeks and Vinorama is open Wednesday through Sunday.

The Main Room of Vinorama

Check out Swiss wines at www.lavaux-vinorama.ch

About Michael

Michael Cervin has been writing about the wine industry for over a decade from his home in Santa Barbara, California. His publications include Decanter, Wine & Spirits, Wine Enthusiast, The Tasting Panel, Wine & Dine, Wine Country This Week, Santa Barbara Magazine, IntoWine.com, and more than 60 other publications. He is the restaurant critic and travel writer for the Santa Barbara News-Press. His wine and food judging experience has included The Best of Vinho Verde in Portugal, the Monterey Wine Competition, the California Central Coast Wine Challenge, The Taste of Rum Festival in Puerto Rico, the Firestone Chef’s Challenge (with celebrity chef, Bradley Ogden), the Berkeley Springs International Water Tasting, the Paso Robles Winemaker’s Cook-Off, and many other competitions. Michael is the author of the Moon travel-guide Santa Barbara & the Central Coast and is a co-author of the Moon wine travel-guide, Moon California Wine Country, to be released in April 2011. His first book, Generous Fiction was released in 2009. Check out his wine, food, and travel photo-blog: www.CervinItStraight.com and www.MichaelCervin.com

Add This Book to Your Collection:

Michael’s latest book will hit bookstore shelves nationwide on October 26, 2010. The Moon handbook, Santa Barbara & The Central Coast, “is the most comprehensive travel book to date covering Santa Barbara and Santa Barbara wine country, as well as Ventura and Ojai in Ventura County, Morro Bay, Cambria, San Luis Obispo, and Paso Robles,” says Cervin.

The book details the best area wineries, choice places to eat and stay, and things to see and do from the usual (Mission Santa Barbara, Morro Rock, Hearst Castle) to the unusual (Bubblegum Alley in San Luis Obispo, the Frog Wall in Santa Barbara, Ojai’s Pink Moment, and Morro Bay’s Black Hill).

 

Savory Choice’s Classic Turkey Soup

Now that you have picked that carcass clean, you can roast the bones, prepare your mire poix (carrots, celery, and onions–a little garlic never hurt too), hang your sachet d’epices (parsley stems, whole cloves, peppercorns, thyme, and a bay leaf in a cheese cloth-sack) from your biggest stock pot, add water, and simmer all the ingredients for hours! Sound like a lot of work? Don’t worry!

If your carcass is actually on its way to the landfill right now along with your skinny-pants, you can substitute a good stock straight from the store for this one, and as usual, we recommend Savory Choice.

Ingredients

  • 1 gallon homemade turkey stock or 3 pouches Savory Choice Turkey Broth Concentrate
  • 1 carrot diced
  • 1 onion diced
  • 3 stalks celery diced
  • 2 T Olive Oil
  • 3 cloves garlic
  • 2 t poultry seasoning
  • 1 14oz. can tomatoes, diced and seeded
  • 1-1/2 lbs of white and dark turkey meat
  • 2 bay leaves
  • Turkey carcass (optional)
  • 1 cup white wine
  • 1 gallon water (if you are using Savory Choice Broth Concentrate)
  • 1-1/2 T salt
  • Black pepper to taste

In a 2 gallon pot over medium heat, heat the olive oil, add the onions carrot and celery. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and bay leaves. Continue to cook for an additional 2 minutes, add the Stick Pouches (or your stock), water (if using the pouches), wine, carcass, and poultry seasoning. Bring to a boil and allow to simmer for 20 minutes. Add the tomatoes, turkey meat, salt and pepper. Increase heat, bring back to a boil and turn down to a simmer. Simmer for an additional 10 minutes. Serve warm.

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE

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