by Bryan Daniel | Jan 25, 2025 | Recipes
Òlamaid deoch-slàinte! An Ode to Single Malt On the 25th of January there is a tradition to have a Burns Night Supper in honour of the “Bard” Robert Burns, Scotland’s favourite son, the Ploughman Poet. The menu is usually quite specific and includes...
by Bryan Daniel | Jan 22, 2025 | Recipes
At first glance, you might be fooled: These cupcakes look exactly like the real deal. But a bite into the denser, less-springy cake makes it obvious that they aren’t the packaged originals–though mostly in a good way. The dark chocolate and coconut...
by Bryan Daniel | Jan 22, 2025 | Recipes
Today is Welsh Rarebit Day, and the ‘Fluffy Bunny Brigade’ can rest easy—this is a proper Welsh Rabbit, not Rarebit. This light, airy version transforms the traditional toasted cheese dish into individual soufflé-like bakes that rise beautifully in the oven. It’s a...
by Bryan Daniel | Jan 14, 2025 | Recipes
by Paul Fassa . Natural Society . Recently by Paul Fassa: You’ve Been Lied to About the Fever . We’ve been conditioned to accept pharmaceutical prescriptions from doctors or to buy over-the-counter (OTC) pharmaceuticals for pain relief. Some prescriptions can be...
by Joseph Yacino | Jan 11, 2025 | Recipes
We’ve shared this before, but it’s worth repeating. These simple “rules” capture the essence of the French approach to food and eating—one that emphasizes pleasure, moderation, and mindfulness rather than restriction or guilt. Whether you’re trying to build healthier...
by Bryan Daniel | Jan 8, 2025 | Recipes
These can be shaped to fit what ever you are using them for; hamburgers, hot dogs, sausages, lobster rolls etc. The trick is NOT to let them rise. We have found that you don’t even have to let them rest if you are in a hurry. We re-worked our recipe. They could...
