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Showing posts from November 22, 2010

DAZZLE YOUR FRIENDS WITH YOUR POINSETTIA EXPERTISE!!!

Are you a trivia buff?  If so, perhaps you'd be interested in knowing a little bit more about the poinsettia plant you buy every Christmas season.  This knowledge should really impress your friends and family at the holiday dinner table.
   Did you know that the poinsettia's main attraction is not its flowers, but its leaves?  The flowers of the plant are the yellow clustered buds in the center.  The colored leafy parts are actually bracts or modified leaves.
   Red is the most popular color, accounting for roughly tow thirds of all sales nationwide, followed by white, pink, marble and peppermint candy.   Poinsettia's also come in a variety of other shades of salmon, apricot, yellow and cream.  There are also unusual speckled or marbled varieties like "White Glitter".  New varieties are introduced yearly with even more variation in height and colors.



   How many poinsettias do you think are sold each year?  Would you believe over 5 million!  In Canada, Poinse…

THESE ARE A LITTLE ON THE LATE SIDE, BUT HERE ARE SOME PICTURES OF MY HOUSE FOR HALLOWEEN 2010!!

I finally got around to getting the pictures from my  camera onto my computer.  I always took pictures in the day time, but this year I decided to take them at night with just the lighting I used on them.  Some didn't turn out like I planned, it might be time for me to upgrade my camera.  Everything was hand made, the windows were covered with styrofoam boards, the ground breaker coffins were also made from styrofoam.  So without further ado here they are:
















WINE AND FOOD PARINGS FOR THE WINTER HOLIDAYS!!

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   It's simpler than you think. Years ago, it was red wine with beef and perhaps a robust pasta and white wine with chicken and fish.  This is fine to use as a general guideline but the main thing to re member is to drink what you like.  Having said that, here are some good pairings.
   It's fun to pair wine with food to make a meal more enjoyable.  The light-bodied wines go best with lighter foods and the heavier wines with heavier, very flavorful foods.  The body of a wine is how powerful and weighty it feels in your mouth.
   As you pair wine with beef, wild game, barbecued meats, and/or pastas in a heavy red sauce select a heavy-bodied, flavorful red wine.  Consider there wines-a Syrah, Merlot or a Cabernet Sauvignon.  If you're serving light seafood dishes, poultry, ham and mildly flavored cheeses look to the lighter wines.  For a red wine, these would be Beaujolais, burgundy or a Pinot Noir.  If you prefer to serve a white wine, consider a Pinot Blanc, Chardonnay o…