Dec 8 – Cooking with Scraps
My guest this week is Lindsay-Jean Hard with her new book “Cooking with Scraps.”
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!”
—Amanda Hesser and Merrill Stubbs, cofounders of Food52
In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. Get a copy NOW!
About the Author:
Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan. Follow Lindsay-Jean on Facebook & Twitter.
Good Life Guy’s Wine of the Week:
2017 Torchbearer Napa Valley Cabernet Sauvignon
Dark and full of character! Gorgeous colors of ruby red and purple draw you in to aromas of bramble berries, black cherries, currant. Warm baked red fruits evolve into vanilla bean, anise with hints of leather and touches of cigar box. The oak is so well balanced with structured tannins and savory spices. The finish last for days and leaves cherry pie and dark chocolate! I would pair this with dry aged ribeye with grilled vegetables! Or even pair with a flour-less chocolate cake!
One of the first high quality 2017 Napa Cabernet’s to hit the shelves, stop by Jacob on North Rock Road and grab some!
One of the most popular posts on the EverPresent Blog is an in-depth series on 
Just before the wine of the week, I’ll be talking to Linda Funk, Executive Director of The Soyfoods Council. Linda has lots of suggestions on how you can incorporate Plant Protein to eat healthy yet tasty during the holidays with soy foods. She has some easy recipes for using soy milk as well as adding soy flower to your wheat flour when your baking cookies.
100% Tempranillo aged 8 months in American Oak. Aromas of Cedar, Asian spices, incense, balsamic notes, minerals, ripe cherries, concentrated, well proportioned and red in the glass. In the mouth, the spicy black fruit flows into a long finish.
She has quite the journey in life and wine and shares it in her book The Exes in My Glass…How I Refined My Taste in Men & Alcohol. The witty story of her raucous journey from lust to love and beer to wine, The Exes in My Glass: How I Refined My Taste in Men & Alcohol will leave you thirsty to uncork your true potential, too. Follow Lisa on 
2015 Jordan Russian River Chardonnay
2014 Jordan Alexander Valley Cabernet Sauvignon
You love wine. It is your passion. You just wish you could go further and learn about new regions, new grape varieties… Or maybe it gets deeper than that… you need to pass a wine certification exam to get ahead in your career, or you want to impress your wine-loving boss. Master the World presents a fun, effective way for you to hone your palate. Six 187ml bottles sent to you in a 100% recyclable kit on a monthly basis with an online site/app that takes you through how to evaluate wine, understand what you’re drinking and articulate what you like and what you know. 
WHAT YOU GET – Each kit is a curated selection of six bottles of wine, with a tasting mat and instructions on how to use our site/app to evaluate these wines. Each bottle is 187 ml, which is about 6.3 fluid ounces. You can expect wines that are benchmark wines picked by our panel of Master Sommeliers that we have re-bottled into these 187ml bottles through an anaerobic (oxygen-free) process to maintain the quality of the wine. These are branded wines, not bulk wines and once you submit your deductions, you will see the full identities of the labels so it will be an open, honest process.
Master Sommelier Evan Goldstein (who passed his 
This is Broc’s first vintage making Chenin Blanc from the Frei vineyard in Solano County’s Green Valley AVA, located across the Napa county line from Coombsville, in Napa’s southeasternmost corner. Cooled by air from the San Pablo Bay, this small viticultural area has a decidedly maritime climate. This wine, aged in handmade puncheons crafted by Stockinger (one of Austria’s, and Europe’s, finest artisanal cooperages), has incredible reserve, with a nose of lemon pith, hay, and woolen mittens that is a harbinger of the sturdy structure and linear acidity to be found on the palate. Only 118 cases made! ABV12%