Twentieth Anniversary of the Blog!

I know I should have baked a cake, or rather, someone else should have baked a cake. But no matter. (Okay, so it matters a little…) I’m happy to celebrate the blog turning twenty this month! I’m not sure how the twenty-year mark snuck up so fast, but it did. Who knew when I started posting a bunch of random thoughts, ramblings, and recipes online…

I know I should have baked a cake, or rather, someone else should have baked a cake. But no matter. (Okay, so it matters a little…) I’m happy to celebrate the blog turning twenty this month!

I’m not sure how the twenty-year mark snuck up so fast, but it did. Who knew when I started posting a bunch of random thoughts, ramblings, and recipes online in October of 1999, that I’d be doing it this long. But here I am.

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Champagne On Ice

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks. Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not…

Who says you can’t put ice in champagne? Not the French. Or more specifically, not several French champagne producers, who’ve introduced specially-formulated sparklers meant to be served on the rocks.

Adding ice to a glass of wine, typically rosé, is called a piscine (pool), popular in the south of France, where a few glaçons are added to wine to beat the heat. But it’s not always limited to rosé; when in Corsica, people were plopping cubes of ice in glasses of red wine. “It’s too hot…” one person told me, as ice bobbed on the surface of her glass. Champagne isn’t necessarily sacred either. The head of the most prestigious champagne house once told me, “It’s better to add a cube of ice to a glass of champagne, if it’s not served cold enough, than to drink warm champagne.” As someone who’s been served a glass of champagne at a less-than-ideal temperature, I have to agree.

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