Quench By Tidings | The Food And Drink Social Network

Sweet Retreat
Re-imagine your yard as an outdoor oasis. Perfect for parties, or an intimate evening for two. A weekend trip to Buffalo, New York changed the way I view my humble backyard. Last summer I toured 30 private gardens, part of the National Garden Festival, the largest free garden walk in the United States. The festival, [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]
@ 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]
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]

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From The Pages Of Tidings Magazine

Rebirth of the Israeli Wine Industry
Although wine has been produced in Israel for over 4000 years, it is only in the last decade that the country’s wines have started to receive international recognition. The image of Israeli wine has long been one of syrupy-sweet kosher wines used primarily for Jewish ritual. But the new generation of winemaker is concerned with [READ MORE]
Argentina Rises
There was a time, not that long ago, when Australia’s wines ruled the market. Shiraz was the word (and grape) on everyone’s lips and petting zoo of “critter” labels stalked the shelves of liquor stores around the world. Then something happened. That something was Argentina (okay, it’s a bit more complex than that, but let’s [READ MORE]
Between a Frozen Rock and a Hard Place
“And I sacrificed a goat to St Urbain, the Patron Saint of Wineries.” Daniel Speck, owner of Henry of Pelham Winery Keeping ones sense of humour in light of adversity is always sound judgment. Certainly Daniel’s levity underlines a serious concern for the Ontario wine industry — two years running which saw vines damaged by [READ MORE]

Blazing Fire
In mixing glass, pour in equal parts vodka, gin, rum, and triple sec. Add pineapple juice and a hearty dash of grenadine for color. Shake and strain over ice, garnish with orange and cherry spear. It should come out a bright, fiery orange color.
Carmel Coke
Fill a rocker glsa with ice add the Coca-Cola then the schnapps

Something On The Side
Sometimes I think I’ve lived my whole life as a side dish. I’m neither light enough to be the appetizer nor meaty enough to be the entrée — and I’m most definitely not sweet enough to be dessert. If I were in a sitcom, I’d be the wise-cracking, slightly wacky next door neighbour — Ethel [READ MORE]
Grilled Chicken Souvlaki and Tzatziki
Nancy’s experience in the kitchen translates into very tasty, quick and easy-to-prepare dishes that never fail to elicit rave reviews from diners and readers alike. An all-weather recipe, this chicken recipe can be made in the broiler now and on the grill come spring. The chicken cooks quickly but you do have to start marinating [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]
Scallops Caprese
In truth, squid and anchovies are a more common menu item in Capri, but scallops are much easier to find in our supermarkets. When mussels are in season, steam a dozen in white wine and add to the platter. If you like it hot, add more red pepper flakes. For dessert, Limoncello di Capri with [READ MORE]