I have no idea where this came from, but I saw it on a Facebook post today. So thanks to whoever made this! It really simplifies it!
Kellogg’s is voluntarily recalling some packages of its Special K Red Berries cereal because the boxes might contain fragments of glass.
The food affected by the recall can be identified with the following information:
– UPC Code 38000 59923
– Better if Used Before: DEC 02 2013 KNC 105 00:13 through DEC 02 2013 KNC 105 02:30
22.4-ounce twin pack
– UPC Code 38000 78356
– Better if Used Before:
– NOV 30 2013 KNA 105 07:00 to NOV 30 2013 KNA 105 08:51
– NOV 30 2013 KNB 105 15:00 to NOV 30 KNB 105 17:05
– UPC Code 38000 20940
– Better if Used Before: NOV 30 2013 KNB 107 17:31 to NOV 30 2013 KNB 107 20:05
If your package is any size other than 11.2, 22.4 or 37 ounces, it is NOT impacted by this recall.
If your package has the letters KXA, KXB, or KXC following the Better if Used Before Date, it is NOT impacted by this recall.
Kellogg’s says there have been no reports of injuries associated with the cereal.
Consumers who bought the recalled product should contact Kellogg Consumer Affairs by calling 1-800-962-1413 Monday-Friday 8 AM – 6 PM Eastern Time. Kellogg will provide a replacement coupon to reporting consumers and may also make arrangements to retrieve the product for further evaluation.
For more information, go to http://www.kelloggs.com/en_US/alerts/
A small boat with four cases of California wine has left Charleston Harbor and will submerge the wine in the ocean for three months to age it.
Napa Valley-based Mira Winery, owned by Jim Dyke Jr., of Charleston, is experimenting to see how the motion, temperature and light in the ocean may affect the aging of the wine.
The bottles of Cabernet Sauvignon were packed in specially designed steel mesh cases and are being put in an undisclosed location in the harbor.
Winemakers have long known wine recovered from sunken ships has a unique taste, and the ocean is thought to have something to do with that. There have been experiments with ocean aging in Europe but Mira Winery says this is the first off the United States coast. (AP)
The Boston Beer Co. will sell Samuel Adams Boston Lager in a can for the first time beginning this summer.
The company says beer fans can take cans to places where glass bottles may not be allowed, like parks, beaches and sporting events.”The debate over bottles vs. cans has been a sticking point for brewers in the craft beer community for years,” says Jim Koch, founder and brewer of Samuel Adams. “In the past, I had my doubts about putting Sam Adams in a can because I wasn’t convinced that Boston Lager would taste as good as it does from a bottle. But cans have changed. And I believe we’ve designed a can that provides a slight but noticeably better drinking experience than the standard beer can.”
The Boston company says cans will be available in 12-packs nationwide by early summer. It suggests a price range of $14.99 to $17.99. (AP)
This is the best time of year for movies. Not because of romantic comedies – but because of the Oscars! The three hour award show is my personal Super Bowl. And just like the Super Bowl, there are arguments, wild outfits, parties filled with fabulous foods and oh, did I mention the drinks?!
And let me also add, I did make all these myself – in my kitchen, photos withstanding.
Evian Bottled Water
Squeeze of lemon
Silicone Star Ice Cube Tray
Edible Glitter Metallic Gold
Fill star ice cube tray with water. Spread out glitter across several sections and freeze.
Pour ices cubes, water into Old-Fashioned glass. Squeeze drop of lemon into mixture.
Since the Oscars are all about Hollywood, showcase several Evian bottles across your snack table. What movie star doesn’t want to be seen without water!?
Note: Do not use dragees for ice cube filler. The FDA classifies them as ‘non-edible’ and are for decoration only.
1 ounce Goldshlager
1 ounce Stolichnaya Ohranj
1 ounce Bacardi Gold Rum
Add ingredients to chilled cocktail shaker. Shake, then strain into martini glass. Serves 1.
Orange vodka adds nice slight citrus feel.
1 ounce Absolut Citron
1 ounce Stolichnaya Ohranj
1 ounce Smiroff Triple Diamond
Edible Glitter – Silver
Wet rim with of martini glass with water, then dip and twirl into glitter to lightly and evenly coat.
Add ingredients to chilled cocktail shaker. Shake, then strain into glass. Serves 1.
Clean look, clean taste.
½ ounce Jack Daniel’s
½ ounce Southern Comfort
Add ingredients to shot glass. Serves 1.
The producer of Maker’s Mark bourbon is cutting – likely permanently – the amount of alcohol in each bottle to stretch every drop of the famous Kentucky whiskey. The alcohol volume is being lowered from its historic level of 45 percent to 42 percent – or 90 proof to 84 proof.
The brand known for its square bottles sealed in red wax has struggled to keep up with demand that more than doubled the past seven years. Distribution has been squeezed and the popular premium brand has had to curtail shipments to some overseas markets.
“Over the last 100-plus days, there are many, many instances across lot of different cities where bars, restaurants, package stores have run low, run out,” Rob Samuels, chief operating officer for Maker’s Mark and grandson of the brand’s founder, said Monday.
“Given the surge in demand outstripping supply, what we’ve decided to do very carefully is to slightly reduce the alcohol volume.”
The recipe and production process will stay the same, except “a touch more water” will be added when the whiskey comes out of the barrel for bottling, Samuels said. The brand’s bourbon is made at its distillery near the small town of Loretto, 45 miles south of Louisville.
Water is typically added before whiskey goes into the barrel for aging and after bourbon comes out for bottling, he said.
It’s the first time the bourbon brand, more than a half-century old, has altered its proof or alcohol volume.
The lower alcohol volume is seen as permanent and will increase available volume by about 6 percent, Samuels said.
The change was done only after extensive testing showed it didn’t alter the taste of Maker’s Mark, he said.
“Paramount in our decision was ensuring the taste standard is exactly the same,” Samuels said.
His father, Bill Samuels Jr., chairman emeritus of the brand started by his parents, said he thought his father would approve.
“He never really was wed to 90 proof anyway,” the elder Samuels said. “It’s just that he had to pick something, and he knew that anything over 90, the alcohol smothered the taste of whiskey and he was a little nervous about going too much lower.”
Chuck Cowdery, an American whiskey writer and author of “Bourbon, Straight,” said “time will tell” how the change sits with the brand’s legions of devoted fans in an industry that clings tightly to tradition.
“They’re banking that this won’t be a deal-breaker with their consumers, that there will be a hew and cry for a few days, but sales won’t miss a beat,” he said in an email. “Are they right? Maker’s is in many ways unique, so it’s hard to say.”
Maker’s Mark is owned by spirits company Beam Inc., based in Deerfield, Ill. Its other brands include Jim Beam bourbon.
The supply shortage at Maker’s Mark comes amid an ongoing expansion of its operations that has cost tens of millions of dollars.
A distillery expansion completed last year boosted production capacity by 45 percent, Rob Samuels said. Maker’s last year added warehouse space for 100,000 more barrels of aging bourbon, and it expects that expansion pace to continue for at least another five years.
Maker’s bourbon ages in barrels for at least six summers and no longer than seven years before bottling.
One shortcut the bourbon maker refuses to accept, Rob Samuels said, is trimming the aging process, which would increase market supplies. It also won’t buy surplus whiskey from other distilleries, he said.
The supply shortage at Maker’s comes amid growing demand for Kentucky bourbons in general.
Combined Kentucky bourbon and Tennessee whiskey sales from producers or suppliers to wholesalers rose 5.2 percent to 16.9 million cases last year, according to the Distilled Spirits Council, a national trade association that released figures last week. Revenue shot up 7.3 percent to $2.2 billion, it said. Premium brands, generally made in smaller batches with heftier prices, led sales and revenue gains.
Kentucky produces 95 percent of the world’s bourbon supply, according to the Kentucky Distillers’ Association. There are 4.9 million bourbon barrels aging in Kentucky, which outnumbers the state’s population.
In the last year, Kentucky distilleries invested nearly $230 million in new and expanded production facilities, warehouses, visitor’s centers, bottling lines and more, according to Eric Gregory, president of the Kentucky distillers’ group. It’s the largest expansion since Prohibition, he said.
)Copyright 2013 The Associated Press. All rights reserved.)
The 1,500 guests invited to the Governors Ball after the Oscars will have plenty to eat. Chef Wolfgang Puck has stocked up on 600 Maine lobsters, five kilos of caviar and 400 pounds of steak, among other things.
There will be pizza, but not pepperoni. This pizza’s covered in seaweed chips and edamame guacamole.
Other foods include bacon-wrapped dates, Japanese baby peach salad, truffle macaroni and cheese and lobster with black bean sauce, duck wontons with orange mustard, rosemary spiced nuts and pineapple and a Shepherd’s pie stuffed with slow-braised lam shank.
There’s chocolate souffle cake with shaved espresso ice for desert. And the evening ends, as usual, with tiny chocolate Oscars dipped in real gold dust.
The Academy Awards will air February 24th on ABC. (AP)