A growing interest in gluten-free diets among health-conscious Americans has prompted the Russian maker of Stolichnaya vodka to add another drink to its menu.
Sourced through Scoop.it from: www.reuters.com
Gluten Free Stoli Vodka is set to launch in April. It will be made from 88 percent corn and 12 percent buckwheat. Yay! Wait, free vodka?… Isn’t vodka gluten free already? Yes?! So, why is Stoli putting so much effort in repackaging their vodka as “gluten free”?….market share. So many companies are jumping on the gluten free bandwagon. They want to get a piece of the growing gluten free trend and Gluten Free Stoli Vodka is just the latest brand looking to enter this growing market. Food and beverage companies are now labeling items as gluten free that are always gluten free just to get in the special gluten free section of the grocery store. Why is there a gluten free label on packaged vegetables or lemonade? This is completely unnecessary and ridiculous.
We already know that food labeling in the United States is questionable best. Now companies are blatantly using “gluten free” as a gimmicky and trendy food label. Remember the Gluten Free Cheerios debacle? My advice? Do your own research before you put an item in your mouth; make sure that it really is gluten free.… Read Full Post
The first time we ever came to the Santa Ynez Wineries was in January 2015. My husband was always enamored with the movie sideways so I decided to take him on a “sideways” tour. I got us a private tour of Sanford winery from the movie and we went to dinner at the hitching post to and had breakfast at succulent café. All from the movie. Every time we go, we do the same stuff, but there are so many Santa Ynez Wineries to choose from. So on this trip I decided to do some research on other Santa Ynez Wineries and restaurants to visit, finding completely new places to go. The only trusted place was Sanford. Which was the actual prompt to have us come because they invited us to a special Valentines dinner in the cask room (coverage will be in Part 2). We went up to the Santa Ynez Wineries on the Friday before Valentines day and left on Sunday.
We went to Los Olivos for dinner on Day 1, which is our second time to this cute town. It reminds me of some of the small towns in the Texas Hill Country were I lived as a kid. … Read Full Post
Well, in case you haven’t guessed, I love sweets and desserts. I love them so much that have to make sure that I don’t over do it, like the time my parents told me not to eat all the Halloween candy the first night and I did….Ugh. When I do have sweets I usually like them to be very sugary. Go big or go home right? Take these cinnamon sugar pecans for example, they use real sugar and are the definition of delicious.
There are so many ways and times to enjoys these delicious cinnamon sugar pecans. I love to add them to salads, have them as a snack or put them out for guests at a party. I actually gave them to a friend recently along with her baby shower gift and she loved them. You can also store them in an airtight jar for up to 3-4 weeks without loosing any of the wonderful flavor.
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 4 cups unsalted pecans halves
- 1 egg white
- ½ teaspoon vanilla extract
- 1 teaspoon water
- Preheat oven to 300 degrees F.
I posted a photo of my morning latte last week on Instagram and received several comments asking for tips on how to make a latte. So, I decided to do a How To live on Periscope Thursday at 11am. I posted that I would be doing it on Instagram and Facebook, so be sure to follow me so that you don’t miss any of my live Periscopes in the future. Now you can learn how to make a latte for your self and a “Frothy and Fabulous” one at that! You can find my Periscope (@gfavenger) How to Make a Frothy and Fabulous Latte below or here’s the link to view it on YouTube: https://youtu.be/ctRv_U_jS7c:
I made short ribs for Christmas Dinner this year, so I wanted to make sure to share the amazing results. I first had short ribs about 4 years ago when my step daughter ordered it. I’ve always been turned off by ribs, but her meal looked really good so I asked for a taste and I loved it. I couldn’t believe it took me so long to try short ribs. Since that first taste, I order them every chance I get.
Serves: 6 servings
- 3 pounds bone-in beef short ribs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 4 medium carrots, cut into 1-inch pieces
- 3 celery stalks (including leaves), cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into ½-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ bottle red table wine
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
- Sprinkle ribs with ½ teaspoon each salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt.