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    Posted on January 6th, 2020

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    Jan 11 – Sauce Beauty & Crackers

    Food, Wine and FUN…how about a beauty product made from food? 🙂
    My first guest this week is Andy Rah, founder of Sauce Beauty products.

    Andy has two passions in life: haircare products and delicious food. He has created and marketed haircare products for top beauty companies like L’Oréal, TIGI/Unilever, and Macadamia Beauty for thirteen years, and at the same time he loves cooking great meals for friends and family.  Andy says “I’ve always wanted to merge my two passions of food and haircare, so I created Sauce Beauty.”

    SAUCE [sôs] noun: 1. a thick liquid used to add moistness, flavor and visual appeal 2. something that adds piquancy or zest.

    “Each of my products are inspired by recipes with ingredients that are beneficial for your hair and scalp — ingredients like Jarrah honey, avocado, Greek yogurt, shea butter, cucumber water, and cayenne pepper. I want you to be able to make informed decisions about the products you use, which is why I created TransHAIRency™. Every ingredient is listed on our website, www.saucebeauty.com and each comes with a description of what it is used for. We care more than ever about what we put into our bodies, why should we not feel the same about what we put in our hair?”  Healthy Ingredients for Happy Hair!
    Follow Sauce on Twitter and Facebook.

    In the second half of today’s show I’ll be talking to Carla King Senior marketing manager for “Mary’s Gone Crackers.

    The Mary’s Gone Crackers® seed was planted the day Mary discovered the power to create amazingly good snacks using only whole, plant-based ingredients. The popularity of her tasty crackers quickly spread far beyond her kitchen, inspiring her to walk away from a successful career to follow her passion.

    Today, we continue to build on Mary’s original creations with new and exciting flavors baked with ingredients you can actually see—making each cracker a unique window into our love of seed-craft. Eat them right out of the box or get creative with your favorite toppings to build your own taste bud adventure!  Follow Mary’s on Facebook and Twitter.

     

    Good Life Guy’s Wine of the Week:
    2016 Involuntary Commitment Red Wine
    This red blend of Cabernet Sauvignon, Cabernet Franc and Merlot shows balance, full flavor and an ability to be opened and enjoyed with your weekday dinner now or on that special occasion down the line. We believe that with such great fruit coming out of our vineyards it would be shame not to spread the wealth. This medium body wine exhibits a dark garnet color with a bouquet of dark fruit, herbs, earth
    and hints of tobacco. On the palate, flavors of cherry, red currants and spices shine through. This wine is fresh, youthful and ready to drink, though will cellar nicely through the next 5 years.
    Learn more here!

    Wine Enthusiast 91
    This neutral French oak-aged blend of Cabernet Sauvignon, Cabernet Franc and Merlot is a side project from the folks at Andrew Will. Its aromas draw you into the glass, evoking savory herbs, cherry, tangerine peel, fresh tobacco, green pepper and black olive. The palate brings pure, textured, seamless fruit and savory flavors that sail into the distance.

  • Other

    Posted on January 2nd, 2020

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    Jan 4 – Calibama Cooking

    My guest this week is Lori Rogers aka “Chef Lorius” with her new book Calibama Cooking – Classic & Contemporary Comfort Food.

    What happens when you combine family roots from the heart of Dixie with a girl born and raised in California? You get some seriously delicious comfort food, just like grandma used to make. You also get new and innovative twists on classic recipes we all love. Put it all together, and you’ve got classic and contemporary comfort food, or Calibama Cooking! Each recipe in Calibama Cooking has easy-to-follow instructions, full color photos, tips and serving suggestions, and feel-good stories from Lori’s life that will make you laugh and want to eat. She will have you laughing and cooking in no time while simultaneously handing you a spoon inviting you to “taste this.” Learn more, get a copy NOW!

    Meet Chef Lorious—Comfort Food Specialist Extraordinaire! A regular on Washington DC’s WJLA-TV (ABC) “Good Morning Washington” and on WTTG-FOX5 “Good Day DC”, she is always cooking up a batch of deliciousness, with an extra dose of love. Chef Lorious is the essence of comfort food, from her warm smile and infectious personality, to her flavor packed meals. Your mouth will water with one bite of her lasagna, and you’ll wanna slap your mama when you taste her sweet potato pie (but please, do not slap your mama!) Before you know it, you’ll be whipping up the classics, and adding new twists and spins to your favorite dishes. Chef Lorious calls her kitchen the “Love Lab”, and it’s no surprise why. With each bite, you are transported to a place that makes you feel as if you’re sitting with family, eating, reminiscing and talking about life at the table. She will have you laughing and cooking with stories of her childhood, while simultaneously handing you a spoon inviting you to “taste this”. Who says cooking can’t be easy, fun and delicious? Chef Lorious believes it can be all of that and more. Follow Lori on Face Book & Twitter

    Good Life Guy’s Wine of the Week:
    2015 Kenwood Vineyards Six Ridges Cabernet Sauvignon
    An expressive and beautifully balanced Cabernet Sauvignon with aromas of ripe blackberry and raspberry underscored by notes of caramel and cinnamon. The palate is rich but not astringent—full of ripe fruit and hints of baking spices. The finish is characterized by toastiness from the oak barrels reminiscent of a lightly roasted coffee.

  • Dec 28 – No Crumbs Left

    My guest this week is Teri Turner, creator of the popular food and lifestyle blog No Crumbs Left and now author of the cookbook of the same name!

    As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavors and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favorite quotes to bring you right into her kitchen, where there is always an extra seat at the table.

    TERI TURNER is the creator of the popular food and lifestyle blog No Crumbs Left. Formerly an event producer, she has always been committed to bringing magic into the kitchen when cooking for her family and friends. As a brand innovator, influencer, and trendsetter, Teri provides fresh ideas for her fans and clients. Her Whole30 takeovers and global meet-ups celebrating her foodie adventures and life experiences, as well as her weekly podcast, Table Talks, featuring Teri one-on-one with a guest, captivate her followers. The mother of two grown children, Patrick and Lucy, she considers motherhood her most valuable role. A native Chicagoan, Teri shares her life with her partner Roy, dividing their time between Chicago and Northern California.  Follow Teri on Face Book and Instagram

    Good Life Guy’s Wine of the Week:
    NV Mumm Napa Brut Prestige
    A complex assemblage of primarily Pinot Noir and Chardonnay, Brut Prestige opens with gorgeous layered white blossom aromas, followed by creamy vanilla, citrus, stone fruit and melon. With elegant acidity and crisp structure, this medium-bodied sparkling wine displays an excellent mousse and a rich, lingering finish. Refreshing acidity and fruit character makes Brut Prestige an excellent food wine.

    Wine Enthusiast
    Floral in lemon blossom, this tastes of lemon peel, grapefruit and spicy gingerbread, its acidity persistent and uplifting. A bite of texture gives it heft without too much ripeness, finishing lean and crisp.  WE92   Learn more about this wine
    Pick up a case at Jacob Liquor Exchange and be ready to welcome 2020
  • Other

    Posted on December 17th, 2019

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    Dec 21 – The Polish Housewife

    We begin today’s show with Neb Chubin, co-founder of Dalmatia spreads.

    The unique coastal region of Croatia is the inspiration for Dalmatia® — well-known for its Mediterranean fruits and vegetables, nuts, cheeses, domestic olive oils and of course, its beauty.
    The flavorful sweet and savory spreads are made from the best local and regional ingredients that can be found—quince, fig, sour cherry, pepper & eggplant, orange, and apricot to name a few.  Neb says:
    “Because fig production in Dalmatia is limited, we continue to encourage its farming community, and pay a premium price to farmers in support of that effort—it is a commitment originally inspired by our love for a beautiful land and a beautiful people!
    We use first-class fruit to make our Spreads and actively work to support regional agriculture in Northern and Eastern Croatia, Serbia, Macedonia, coastal Dalmatia, and other Mediterranean regions. Our figs come from the pristine Dalmatian Coast of Croatia and other Mediterranean regions.  Each fig is inspected by hand for quality then gently cooked into our signature AWARD WINNING Fig Spreads!”
    The Sweet Spreads pair perfectly with cheeses of all varieties, and with baked goods, and the Savory Spreads are a wonderful addition to any charcuterie or antipasto plate.  Learn more at www.dalmatiaspreads.com
    In the second half I’ll be talking to my good friend Lois Britton (her husband Ed and I flew fighters in the Air Force) about her blog “The Polish Housedwife.”  And her new book the Polish Housewife Cookbook – Traditional recipes you wish your babcia (Polish Grandmother) had written down.

    Get a copy of
    THE POLISH HOUSEWIFE COOKBOOK

    In response to reader requests, The Polish Housewife Cookbook has arrived. In it, you’ll find 54 traditional Polish recipes. Each with a color photo (my favorite part of any cookbook). Categories include:

    • Soups
    • Bread
    • Pierogi
    • Main dishes
    • Side dishes
    • Desserts
    • Beverages

    Easy recipes range from Żurek (a uniquely Polish soup) to a beet salad with apples and a hint of horseradish to Kotlet schabowy. For more adventurous readers, there are instructions on fermenting sour pickles, making sauerkraut, and smoking homemade sausage.

    ABOUT LOIS BRITTON
    Growing up in Arizona, food became my love language. As an Air Force wife, I’ve collected recipes from around the globe. Nothing has influenced my cooking more than the five years we lived in Poland. Follow on Face Book

    ABOUT POLISH HOUSEWIFE
    Here you’ll find nostalgic recipes, like babcia used to make. The recipes that may have been lost when the family cook or baker passed away, but I’m also a busy woman working a “more than full-time” day job, so I’ll also share a few shortcuts. It’s all served up with interesting tidbits of Polish customs, folklore, and history.

    Good Life Guy’s Wine of the Week:
    2017 Chateau Guiraud G – Bordeaux Blanc
    G of Château Guiraud is a dry white wine made from grapes harvested at full maturity. It is aged for approximately 7 months in the oak barrels that produced the previous year’s Grand Cru. It reveals richness of expression and an assertive personality. The blend of 50% sauvignon and 50% semillon makes it a remarkable wine whose potential will challenge the palate of wine-lovers and confirmed wine-tasters alike.
    “Smoky dramatic and full on the nose. Quite exciting and tense but you need to have bought in to the style of smoky dry white bordeaux. Rich sensation of lily-like aromas.” Jancis Robinson

  • Other

    Posted on December 10th, 2019

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    Dec 14 – Umami Bomb & KÖE

    ÖÖFirst up is Raquel Pelzel with her new book Umami Bomb – 75 Vegetarian Recipes That Explode with Flavor.

    Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—these 75 recipes are bursting with the sublime, savory fifth taste.

    Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake—the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect—like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you’ll do a double take.

    Raquel Pelzel’s work has been featured in Saveur, the Wall Street JournalEvery Day with Rachael RayShape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.
    www.raquelpelzel.com  @raqinthekitchen

    Later in the show Louisa Lawless Chief Strategy Officer of Stratus Group joins us to talk about two of their innovative products.  Louisa was a brief guest several weeks ago to talk about pH “Perfect Hydration” Alkaline water with electrolytes.  Since we didn’t have enough time the first attempt we’ll touch on this fine water and then…

    It’s all about one of their newest products KÖE Organic Kombucha
    www.drinkkoe.com

    If you’ve been around the beverage block or even just perused the drink section of your local health food store, you’ve probably come across the seemingly mysterious beverage called Kombucha. It might seem like a scary, trendy beverage reserved for health and wellness devotees, but now with KÖE Organic Kombucha, clean living doesn’t have to be a chore.

    KÖE created the first easy-drinking, great tasting kombucha consumers have been waiting for. A refreshing and perfectly balanced, effervescent beverage, KÖE is the perfect solution for every consumer, bringing great taste and live probiotics in one shelf-stable can.

    Good Life Guy’s Wine of the Week:
    2016 Amicone Cantine-Di-Ora Repasso, Veneto Italy
    Amicone is made from 40% Corvina grapes (same grapes that go into Amarone) 30% Rondinella and 30% Molinara.  Ruby red color with delicate and vinous bouquet characterized by intense raspberry and black cherry aroma. In the mouth, it is full-bodied, soft and velvety, with hints of spices and chocolate thanks to the slow aging in Tonneaux. Amicone is obtained from a unique blend of selected red grapes cultivated in Veneto region. Part of these grapes undergoes a particular overripe process in the vineyards, followed by fermentation in stainless steel tanks. Once obtained the final blend, part of it goes into a slow maturation process in Tonneaux.

    Food pairing
    Ideal accompaniment to first courses, red meats, game, roasted meat and cheese. Serving temperature 14°-16°. It is suggested to decant at least one hour before serving.

    Awards
    Amicone Rosso Veneto IGT 2016:
    BERLINER WEIN TROPHY 2018 – Gold
    IWSC 2019 – Bronze
    LUCA MARONI – 97 points
    CONCOURS MONDIAL DE BRUXELLES 2019 – Gold

     

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