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Here are some recent posts:

  • How To Handle and Cook Wild Mushrooms

    So you have just returned from successfully foraging in the woods. Your basket is brimming with assorted wild mushrooms. As you spread out your haul on the newspaper-covered table, savouring thoughts of the feast to come, the itchy insect bites are quickly forgotten. Now it is time to make sure you get the best out [READ MORE]

  • Fresh Idea – Mango Dressing

    The calendar may indicate that we’re, more or less, midway through October, approximately one month since the start of Fall, and yes, temperatures in the single digits are beginning to occur with increasing frequency. But, that’s no reason to let summer go just yet. I may not be able to sit out on the patio [READ MORE]

  • Trius White

    Take one third parts each of Gewürz and Riesling, add a good dose of Pinot Gris and season it with some Savagnin, Chardonnay and Sauvignon Blanc, and you have the latest vintage of Trius White. Flavours of peach, lychee, melon, spice, honey and flowers are built on a medium bodied frame. The finish is creamy [READ MORE]

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Some drink recipes:

  • Mock Pink Champagne #1

    Boil sugar and water until sugar dissolves, cool. Stir cranberry, pineapple, orange juices. Chill. Just before serving, add carbonated beverage.

  • Unicorn

    Pour all ingredients into cocktail shaker, shake & strain into martini glass or champagne cup. Garnish with red straws & tacky plastic animals (preferably horses or mermaids) Add parasols & slice of orange if available.


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