Quench By Tidings | The Food And Drink Social Network

Fresh and Local
The Egg Farmers of Canada recently conducted a survey that asked Canadians what freshness means to them. The reveal? Canadians overwhelmingly demand that the farm products they buy be fresh, with 90 percent saying that farms within their province deliver that freshness. Distance from farm to grocery store is seen as the key to freshness. [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]
A Liquid Career
“It’s a sad fact that Canadian whisky doesn’t get its due. I am committed to changing that, using a ‘kill-rumours-with-facts’ approach, and believe me, there are plenty of myths and misunderstandings about Canadian whisky out there.” Davin de Kergommeaux from www.canadianwhisky.org/about Thanks in large part to the accessibility of the Internet, the world is now awash [READ MORE]
Grape X
It’s not always the wine that excites me, it’s the journey it takes to get in my glass — from vine, to bud, to flower, to grape, to harvest, to crusher, to fermentation, to barrel, to bottle and finally to my mouth. We take the journey lightly, letting Mother Nature, viticulturists and winemakers do all [READ MORE]

On Quench TV

From The Pages Of Tidings Magazine

Pinot Gris Twitter Tasting
@mikedicaro “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 appear on the [READ MORE]
Pinot Grigio and Peanuts? Pairing Food and Wine
People go to parties for a good time — not because they are hungry or thirsty. As party patrons, we all know this. So why, then, does this knowledge seem to evaporate in the brains of so many hosts and hostesses? As soon as they start planning a do, off they go to shop. Some [READ MORE]
Indigenous Individuality
Its location on the western edge of the Iberian Peninsula, a weak economy in the early 1900s and a military dictatorship that lasted for almost forty years essentially put Portugal in self-imposed isolation for most of the twentieth century. Without outside intervention, vineyards were left to their own devices —at a time when other European [READ MORE]

Pink Panty Pulldowns
Shake well
Sir Walter Cocktail
Shake all ingredients with ice, strain into a cocktail glass, and serve.

Easy Summer Eats
I am not a big fan of frozen chicken fingers, so I make my own, which isn’t as complicated as it sounds. Lately, I’ve found that combining panko (Japanese) bread crumbs with store-bought bread crumbs results in a crust that is crunchy but not too crunchy. This is a fast mid-week dish that is heavenly [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]
A Love Story
On a sunny spring day many years ago when I was just 14 years old, I walked up the street to the library and checked out a book about dreams. On my way home, with the book in my arms, I met a boy named Ron. He was lean and lanky and by the look [READ MORE]
Lessons I Learned From Scarlett O’Hara
When I am in Italy, my relatives have a word they use every time I reach for more food, which is usually about every 3 minutes. The word is domani. I have to admit the way my Italian relatives say domani scares me. They put the emphasis on the second syllable, which to my untrained [READ MORE]