Homeroom's a mac & cheese restaurant with a unique vibe. That is, the decor brings customers back to middle school and high school homeroom, which is only appropriate, considering the love most kids bear for mac & cheese. The San Francisco Chronicle has the story:
" 'Homeroom' is so evocative of all the really fun things from childhood," said Wade, 30, one recent Tuesday while sitting at a communal table made from repurposed high school bleachers.
"You know, passing notes in class and laughing with friends and eating mac 'n' cheese and pizza and Tater Tots," added Arevalo, 32. "I used to eat them all smooshed together."
While a pizza-mac-tot isn't on the menu, the offerings do include plenty of lunchroom favorites - with a Northern Californian twist.
A cheesemaker on Cape Breton Island (off the Atlantic Canadian coast) is breaking the mold by using sheep's milk to make a firm cheese, that is now available to consumers for the first time It looks like he may be starting a trend....
Ron Muise, a farmer in Grand Mira North, located about 36 km from Sydney, said he never doubted the sheep cheese concept, but others had some questions.
"When we started this venture a few years ago now, people looked at me very funny and said, 'You're going to milk what?'" he said.
His company is called Wandering Shepherd Cheese.
The hard, cheddar-like sheep cheese is available now, along with yogurt and feta cheese made from cow's milk. His product list will expand in the spring when he can harvest and use fresh sheep milk.
The new product is prompting others on Cape Breton Island to breed sheep.
The dairyherd.com reports on how current lawsuits involving pesticide registrations and water quality regulations may drastically effect farming in 2012.
Earlier this year, NCGA joined with the American Farm Bureau Federation and other agricultural organizations to challenge the Environmental Protection Agency’s Total Maximum Daily Load for nitrogen, phosphorus and sediment in the Chesapeake Bay. The farm groups stated the Chesapeake Bay TMDL goes beyond the scope of Clean Water Act authority, that the science used by the agency is flawed and that the regulatory process lacked transparency. The case has been filed in a federal court in Pennsylvania.
The holiday season isn't over just yet. Try these delicious looking gingerbread and chai cream cheese cookies with ice cream in the middle from Melissa's Munches.
Remember the other day when I told you that you needed to make my chai spiced cream cheese ice cream? This was why. So you could smear it between two soft, chewy gingerbread cookies and create the ultimate ice cream sandwich.
Ditch the Root Beer and try The Hungry Mouse's recipe for Vanilla Guinness Floats.
Guinness is the favored beer here at The Mouse House, hands down. While we usually enjoy it at home straight out of the can, we do occasionally cook with it, too. (Mmmm, Guinness Stew with Sage and Ginger.) One my all-time favorite things to do with this creamy, rich stout, however, is mix it with ice cream. If you like stout and have never had one of these, you’re in for a treat.
Here’s how to make a classic vanilla Guinness float and a decadent chocolate one. Both are topped with luxurious creme chantilly, which is sweetened whipped cream with a touch of vanilla. These drinks are velvety, grown-up takes on the classic root beer float. We like to make them for friends on movie nights and serve them with a plate of warm, chewy brownies.
The Washington Post shows how to throw the perfect New Year's Eve party with chocolate and wine.
Why go another year without knowing what chocolate to pair with what wine? Host a party where guests are invited to bring their favorite wine, port and/or chocolate. Then, try combinations until you arrive at a perfect pairing.
When our family hosted our Wine, Port, and Chocolate Tasting Party, we invited eight guests so we could all fit around one table. If you have more than one table, you could host more guests. One person was the designated driver.
Guests were asked to bring their favorite wine, chocolate, and/or port to share during the tasting. If you prefer to fully host the tasting, double the amounts of chocolate, wine, and port noted.
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.
Joanne's recipe for blue cheese stuffed dates can be put to use anywhere from family dinners to formal cocktail parties, and it's simplicity makes it a win for both chef and consumer.
Top of the list is the super-skinny pie from Worchester MA's Corner Grille. Go Wormtown!
Think eggroll wrapper thin, or as thick as two to three stacked pepperoni slices. The crust is no kin to the crackery variety of thin bar pies popular on Massachusetts' South Shore. Elasticity and chew characterize this rare pizza specimen...Slice presents 2011's most popular pizza
Most people will recognize Fabio Viviani from his appearance on Bravo's tv series Top Chef, where his charisma and unparalleled cooking style made him a fan-favorite and also led to his reappearance on Top Chef All-Stars. He now resides in the Los Angeles area where he owns Cafe Firenze, and Firenze Osteria. Alexandra, culture intern and long-time Fabio fan, was keen to ask him some cheese-centric questions.
Not enough artisan cheese! So says Jada Calypso Brotman in this article about finding good cheese and bad cheese in her local stores:
I have been known to throw fits about cheese, citified, hoity-toity fits that publicly I eschew and privately I pursue, defending my position alone in my head for hours. We who live in this veritable cornucopia of verdancy, overflowing with local organic meat, produce, grains and dairy, we who positively wallow amidst plump, cream-producing cows, are shockingly bereft of local artesanal cheese.