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Forget peeling grapes--roast 'em! Balsamic Roasted Grapes. (80 Breakfasts)
Is culinary school really worth it? (Eater)
Could Pennsylvania abolish their incompetent Prohibition-era state-run wine and liquor monopoly? (1 Wine Dude) More here.
Anybody remember 2008's rice shortage? Now we're literally glutted with rice. (Quartz) Remember, Malthusians are always wrong.
Why productive people get up insanely early. (Fast Company, via 50by25). Glad to see yet another article cite the immensely useful book Flow.
Don't be a fragilista. (Farnam Street, via Abnormal Returns)
I don't want what long term care insurance buys. (Ombailamos)
Book recommendation: Emotional Intelligence 2.0
by Travis Bradberry and Jean Greaves. A quick, easy and useful read on emotional awareness and self-mastery. The first 100-150 pages are the most valuable. Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!
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3 comments:
but seriously ... who peels grapes?!
Heh. I guess that's why I haven't run a recipe post for ... compote. Yet. :)
DK
The roasted grapes remind me of this:
http://dinersjournal.blogs.nytimes.com/2008/03/28/recipe-of-the-day-sausages-with-grapes/?_r=0
The grapes aren't roasted for this, but I've seen a variation where they are roasted. Either way, they are delicious. But I wouldn't peel them.
That's kind of like peeling garbanzo beans for hummus. I did it. Once. Was there a difference? Yes, but not enough of a difference for me to do it again!
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