Slate Cheese Boards: Cool and Cold for Summer
A fine cheese merits thoughtful pairing: think crumbly blues with cracked walnuts, well-aged cheddar with crisp apples, or nutty Parmigiano with cured meats. However, there is one constant in the world...
View ArticleEggs with Colored Shells
A Sexy Mother Foodie would never directly point out the color of her egg shells. That would seem irrelevant. Self-indulgent. After all, wouldn’t a rose of any other color smell just as sweet? Actually,...
View ArticleSexy Mother Foodies Can Quick-Pickle That!
The idea of actually puttin’ food by feels very “autumn 2011″ to the Sexy Mother Foodie. Sterilize? Seal? Process? You’ve got to be kidding me. Who really does that? (No offense if you do. Seriously....
View ArticleHow to Hyperdecant Red Wine: Irreverent. Shocking. Outstanding.
Hyperdecanting may be the Sexy Mother Foodie trick of the millennium. Watch self-proclaimed wine-snobs stand open-mouthed and aghast to witness the process. And if those naysayers really know wine and...
View ArticleGiving Thanks for Beaujolais Cru (not Nouveau!)
As if Thanksgiving weren’t stressful enough for those of you hosting, you need to stop peeling potatoes and start giving some thought to wine. And if any self-proclaimed “wine snobs” threaten to make...
View ArticleWinter is for White
If there is one thing the Sexy Mother Foodie truly loves, it is breaking rules. People tend to think of red wines as rich and warming—the stuff of hearty stews and fireside cocktail hours. The problem...
View ArticleStarting with Champagne
Picture this: A wedding day. Flowers fill the table and perfume the air. Love. Happiness. You have just finished an excellent meal (remember, this is hypothetical). A flute of something bubbly appears...
View ArticleBoxed Wine: It’s there for you when you need it
We’ve all had weeks like this. You know, the kind where you decide to paint the bathroom and the hot water heater inexplicably explodes? Then while you’re loudly requesting “Robin’s Egg Blue” in...
View ArticleDoritos and Barbara
There is a reason why we eat junk food. At the end of the day, it is painfully close to the reason why we drink good wine. There is a certain unspeakable pleasure in it. It’s personal, guilty, and...
View ArticleBut That Wine Was “Aggressive” With Me, First!
The minute I heard that New York Times wine critic Eric Asimov was speaking at our library fundraiser, I knew I would raise my hand to ask The Question. It’s the same one I ask nearly every wine...
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