Quench By Tidings | The Food And Drink Social Network

Citrus Squeeze
Great news – there’s a new addition to our family! I wasn’t sure if we really should go for it. But, it was a blustery Saturday morning when I laid eyes on it, and the promise of heat and sunshine took over my thoughts. Our new addition is a dwarf lemon tree loaded with blooms [READ MORE]
What Indigenous Varieties Can Do For You
Now this is amusing. “Old men in sports cars were beyond pity or comprehension. It was as if they’d paid a great deal of money to purchase a huge piece of attire that pointed at their waning potencies. It was as if something had gone in their heads, some bit of wiring had become confused [READ MORE]
Easy Chartreuse Cocktails
One of the most appealing things about spring is watching those little chartreuse-coloured buds appear on the trees. And before you know it, they turn into full-grown leaves. Loved this line from Quentin Tarantino’s Death Proof. The bar owner, Warren (played by the director), serves a green liqueur to some customers. After they empty their [READ MORE]
@ Pinot Gris
@mikedicaro Michael Di Caro 09 Thirty Bench P. Gris: Pear, peach, floral notes & interesting use of oak but it still hasn’t managed to turn me on to PG #30dayslocal There it was. A simple tweet typed out and sent in seconds to no one in particular, just one among the hundreds of thousands that [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

21 Wines Under $21
I taste a lot of sock squeezings disguised as wine that sell for way too much dosh but I don’t write them up. Nor do other critics. We tend to focus on what’s good instead. How badly do you really want to read about a $50 bottle of wine that tastes like under-ripe raspberries crushed [READ MORE]
The Riesling Riot
Newspapers are feeding us a steady diet of elections, revolutions and war. However, given my exceptionally shallow personality, there’s only one controversy that’s occupying me right now: the great Riesling debate. Riesling is a grape that holds pride of place for many connoisseurs (including myself) because of its incredible longevity in the cellar and the [READ MORE]
Greece Rising Up!
What was once the past is now the future. Having grown up in a Greek household, the usual wine of choice at the dinner table was Retsina or some table wine from Zeus knows where. Needless to say, those harrowing experiences endured until I became serious about wine in the mid 90s. I remember the [READ MORE]

Knickerbocker Cocktail
Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.
London Town
In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

Barbecue!
The saddest moment of summer’s end is when the grill is covered for the last time and pushed into a dark corner of the garage. If spring heralds the first smoky hint of barbecue, late fall is defined by the absence of that tantalizing aroma throughout the neighbourhood. In truth, the piquant smell of barbecue [READ MORE]
Sultry Summer Eats
Nancy Johnson is the Food Editor at Tidings Magazine, and rightly so. The recipes that she creates are beautiful to look at – colourful and mouthwatering – and scrumptious to eat. The wonderfully warm weather I’ve been enjoying here in Ontario makes me crave bright and tasty summer dishes. If the weather where you are [READ MORE]
Goat Cheese Pizza
Nancy Johnson started writing before she could read, dictating her stories to her mother. Nancy’s love for cooking grew slowly, mainly because it involved kitchen clean-up. Eventually, she embraced her inner gourmet by attending George Brown College where she studied culinary arts, food media and wine. When she is not in her kitchen, she works [READ MORE]
Ham Slice with Rum!
Although Nancy’s cultural heritage is Italian, her recipe repertoire covers a huge range of tastes and techniques. As you’ll see in today’s recipe, she has a knack for turning a complicated “holiday only” dish into a special, quick and easy weeknight meal. Ham doesn’t have to be reserved for holidays. A large ham slice sautés [READ MORE]