Making spaghetti and meatballs brought back a memory of my time in Rome. I was eating at the house of a native Roman family and they served a first course of pasta with red sauce. I was seated next to … Continue reading
When we visited Blacksnake Meadery for our Virginia Winery Tour and found a mead infused with honey, butternut squash, and pumpkin pie spices we knew it could inspire a tasty fall menu. We decided to extract one of the key … Continue reading
A few weeks ago Nathan and I had the idea to make some fruit infused vodka. Apparently, we did something very, very wrong… our mint infused vodka tasted more like vodka tea and the peach… well we won’t even go … Continue reading
