——FOR FREE——
Anywhere in the world!!

At hadaball.com we are the “World’s Society Page”. We will travel the globe to cover your special event.

To be eligible to win you must complete   the following two tasks:

- RT one of our contest posts that contains the HashTag #hadaball
- In 140 Characters or less tell us about your event. You must include Hashtag #hadaball in your post.

It’s that easy!! Complete those two tasks and you will be entered into a random draw to WIN!!
_______________________________

hadaball.com will also RT all posts that tell us about your event providing you use the Hash Tag #hadaball Gain some additional quality exposure for your Special Event through the hadaball network…..

Your special event, supported by your wonderful guests, for such a great cause – why just one night? At hadaball.com we deliver a spotlight for your event that shines for months afterwords. At hadaball.com we show you off – as you and your guests have never looked better. We put your spectacular night on display and show the social media world that because of your efforts, because of the generosity of your guests, because of the partnerships with your sponsors – your event was a great success.

Why hadaball.com? We include everyone – and no one beats our delivery system. We make it easy to stay connected with your guests all year by providing one of the strongest give backs possible – a convenient gallery of your night and your guests. No longer will your guests ask “where will I see the pictures?” No longer will hundreds of great photographs get lost in a CD on someone’s desk. www.hadaball.com – We are Gala balls, High-End Affairs and Special Events.

**Prize includes services of one photographer Contest ends: December 10th/2012

]]> http://www.hadaball.com/wp/?feed=rss2&p=268 0 http://www.hadaball.com/wp/?p=264 http://www.hadaball.com/wp/?p=264#comments Wed, 07 Nov 2012 13:05:02 +0000 wphadaball http://www.hadaball.com/wp/?p=264 Bruno LoGreco, Life Coach and Author of Stop Sabotaging Your Life, 3 Steps To
Your Full Potential says, “True love – the kind that leads to marriage and a long
and happy life together – is not clean. It’s not perfect and it isn’t without its
hiccups.”

Yet, there is a habit among many of us to seek perfection when we perceive a
perfect relationship. When the man you meet is so ideal, so exactly what you
have in mind that you can’t imagine another day without him. That’s when the
urge to make sure it stays that way forever takes over.

Unfortunately, that urge is often fueled by the idea that something will go wrong.
So you look for problems or signs that the magic is fading. But more often than
not, this active prevention does create more problems than it resolves. You essentially are creating a situation in which you can’t help but live up to your own image of a failing relationship.
Recognizing the Problem

A relationship evolves over time. Those first few months of utter infatuation will temper with time and thus begins the phase in which true love sets in. In which you learn each other’s vulnerabilities and accept them for who they are and for what they think and say. This is a trying time for a young relationship. Those sparks won’t fly as freely as they once did. Some people see this as a sign that it isn’t meant to be and start looking for other problems, and some people try to prevent another problem from happening even if one doesn’t exist. All that happens in these instances is that you sabotage your own relationship. You’re planting seeds of doubt in the mind of your partner. It’s a self-fulfilled prophecy.
How to Recapture The Spark In Love

Ask yourself right now and be honest with yourself. What drives your impulse to be a better person? What drives you to resolve problems that don’t exist in your relationship? What are you afraid will happen if you don’t prevent it from
happening? Are you striving to reach a standard you have set for yourself? Is it
working for you yet?
Recapture that old spark by focusing on yourself instead of him:

1. Take a Deep Breath – Stop what you’re doing, and ask yourself what is it that I
really need right now that I’m not getting from him? (Attention, affection, love,
etc..)
2. Is he aware of how you are feeling? He’s not a mind reader. Let him know how
you’re feeling, and what he could do to help you.
3. Open the line of communication – Share your needs with one another. Not all needs are equal. Knowing each other’s needs and helping each other satisfy
them will keep the pair of you in love forever. When you do these three things, you will stop chasing the ideal relationship and accept that it will never be perfect because there is no such thing as perfect. In that alone you will find immense happiness as the tension and discomfort fades and stop sabotaging your love.
About The Author:
Bruno LoGreco, Master Life Coach & Author of Stop Sabotaging Your Life, 3 Steps To Your Full
Potential walked away from a successful career with a Fortune 500 pharmaceutical company to follow his passion and purpose. Since 2000, Bruno has dedicated himself to empowering all walks of life to reach their full potential. Bruno has reached a national audience through his appearances on Style by Jury and Save Us from Our House; as spokesperson for Healthy Choice Gourmet Steamers; and through his work with the Toronto District School Board and Canada’s Ministry of Economic Development to teach
young adults the value of emotional intelligence.
Follow Bruno on Twitter: @BrunoLoGreco
Facebook: facebook.com/life.coach.toronto
Website: www.stopsabotagingyourlife.brunologreco.com

Of course, marketing your event throughout the community is just as important as anything else. Reach out to the local newspaper, TV stations and radio stations for pre-coverage, and don’t be shy about asking for favors.

And when it comes to favors, ideally, you’ll get every piece of your silent auction donated, so 100 percent of the profits will go to your cause. However, if you’re having trouble finding people or businesses to donate their goods and services, offer them a compromise. If the vendor can provide you a significant discount, you might be able to purchase some items for the auction, knowing you’ll make your cost back. There’s always a win-win in there somewhere.

Finally, don’t forget to take care of your volunteers. Whether they’re helping wrap silent auction baskets, setting up for the event or working the event night, make sure they feel valued. Sandwiches and cookies donated from a local shop can go a long way. A follow-up e-mail detailing the successes of the event and how they contributed will go even further to ensure they sign up to volunteer again next year.

By Daniel Fisher via: http://tlc.howstuffworks.com

Tasting Conditions

First, make note of the circumstances surrounding your wine tasting that may affect your impressions. A noisy or crowded room makes concentration difficult. Cooking smells, perfumes, even pets can destroy your ability to get a clear sense of a wine’s aromas. A glass that is too small, the wrong shape, or smells of detergent or dust can also affect the wine’s flavor.

The temperature of the wine will also have an impact on your impressions, as will the age of the wine and any residual flavors from whatever else you have been eating or drinking. You want to neutralize the tasting conditions as much as possible, so the wine has a fair chance to stand on its own. If a wine is served too cold, warm it with your hands by cupping the bowl. If a glass seems musty, give it a quick rinse with wine, not water, swirling it around to cover all the sides of the bowl. This is called conditioning the glass. Finally, if there are strong aromas nearby—especially perfume—walk as far away from them as you can and try to find some neutral air.

Evaluating by Sight

Once your tasting conditions are as close to neutral as possible, your next step is to examine the wine. The glass should be about one-third full and you should loosely follow the following steps to completely evaluate the wine visually.

Straight Angle View:

First, look straight down into the glass, then hold the glass to the light, and finally, give it a tilt, so the wine rolls toward its edges. This will allow you to see the wine’s complete color range, not just the dark center.

Looking down, you get a sense of the depth of color, which gives a clue to the density and saturation of the wine. You will also learn to identify certain varietal grapes by color and scent. A deeply-saturated, purple-black color might well be syrah or zinfandel, while a lighter, pale brick shade would suggest pinot noir or sangiovese.

Side View:

Viewing the wine through the side of the glass held in light shows you how clear it is.

A murky wine might be a wine with chemical or fermentation problems. On the other hand, it might just be a wine that was unfiltered or has some sediment due to be shaken up before being poured. A wine that looks clear and brilliant and shows some sparkle, is always a good sign.

Tilted View:

Tilting the glass so the wine thins out toward the rim will provide clues to the wine’s age and weight.

If the color looks quite pale and watery near its edge, it suggests a rather thin, possibly insipid wine. If the color looks tawny or brown (for a white wine) or orange or rusty brick (for a red wine) it is either an older wine or a wine that has been oxidized and may be past its prime.

Swirl:

Finally, give the glass a good swirl. You can swirl it most easily by keeping it firmly on a flat surface; open air “freestyle” swirling is not recommended for beginners.

Notice if the wine forms “legs” or “tears” that run down the sides of the glass. Wines that have good legs are wines with more alcohol and glycerin content, which generally indicates that they are bigger, riper, more mouth-filling and dense than those that do not.

Evaluating by Sniff

Now that you’ve given the wine a good look, you’re ready to take a good sniff. Give the glass a swirl, but don’t bury your nose inside it. Instead, you want to hover over the top like a helicopter pilot surveying rush hour traffic. Take a series of quick, short sniffs, then step away and let the information filter through to your brain.

There are many guides to help you train your nose to identify key wine fragrances, both good and bad. There are potentially thousands of aroma components in a glass of good wine, so forget about finding them all. Naming all the fruits, flowers, herbs and other scents you can trowel out of the glass can be a fun game, but it’s not essential to enjoying and learning how to taste wine.  Once you’ve taken a few quick, short sniffs of the wine, try to look for the following aromas, which will help you better understand the wine’s characteristics.

Wine Flaws

First, you want to look for off-aromas that indicate a wine is spoiled. A wine that is corked will smell like a musty old attic and taste like a wet newspaper. This is a terminal, unfixable flaw.

A wine that has been bottled with a strong dose of SO2 will smell like burnt matches; this will blow off if you give it a bit of vigorous swirling.

A smell of vinegar indicates VA (volatile acidity); a nail polish smell is ethyl acetate.

Brettanomyces—an undesirable yeast that reeks of sweaty saddle scents. A little bit of “brett” gives red wines an earthy, leathery component; but too much obliterates all the flavors of fruit.

Learning to identify these common flaws is at least as important as reciting the names of all the fruits and flowers. And it will also help you to understand your own palate sensitivities and blind spots. Discovering what you recognize and enjoy is key to learning how to choose wine on your own.

Fruit Aromas

If there are no obvious off-aromas, look for fruit aromas. Wine is made from grapes, so it should smell like fresh fruit, unless it is very old, very sweet, or very cold.

You can learn to look for specific fruits and grapes, and many grapes will show a spectrum of possible fruit scents that help you to identify the growing conditions—cool climate, moderate or very warm—of the vineyard.

Flowers, Leaves, Herbs, Spices & Vegetables

Floral aromas are particularly common in cool climate white wines like riesling and gewürztraminer, and some Rhône varietals, including viognier.

Some other grapes can be expected to carry herbal or grassy scents. Sauvignon blanc is often strongly grassy, while cabernet sauvignon can be scented with herbs and hints of vegetation. Rhône reds often show delightful scents of Provençal herbs. Most people prefer that any herbal aromas are delicate. The best wine aromas are complex but also balanced, specific but also harmonious.

Another group of common wine aromas might be characterized as earthy. Scents of mushroom, damp earth, leather and rock can exist in many red wines. A mushroom smell can add nuance; it can also help you determine a possible grape or place of origin of the wine. Too much mushroom may just mean that the grapes failed to ripen sufficiently, or were from an inferior clone.

The scent of horse or tack room leather can be an accent, but too much can indicate brettanomyces.

Scents of earth, mineral and rock sometimes exist in the very finest white and red wines. These can be indications of “terroir”—the particular conditions of the vineyard that are expressed as specific scents and flavors in the finished wine.

Wine Barrel Aromas

If you smell toast, smoke, vanilla, chocolate, espresso, roasted nuts, or even caramel in a wine, you are most likely picking up scents from aging in new oak barrels.

Depending upon a multitude of factors, including the type of oak, the way the barrels were made, the age of the barrels, the level of char and the way the winemaker has mixed and matched them, barrels can impart a vast array of scents and flavors to finished wines. Think of the barrels as a winemaker’s color palette, to be used the way a painter uses tubes of paint.

Secondary Aromas

Young white wines and young sparkling wines may have a scent very reminiscent of beer. This is from the yeast.

Some dessert wines smell strongly of honey; this is evidence of botrytis, often called noble rot, and is typical of the very greatest Sauternes.

Chardonnays that smell of buttered popcorn or caramel have most likely been put through a secondary, malolactic fermentation, which converts malic to lactic acids, softening the wines and opening up the aromas.

Older wines have more complex, less fruity aromas. A fully mature wine can offer an explosion of highly nuanced scents, beautifully co-mingled and virtually impossible to name. It is pure pleasure.

Nonetheless, the effort to put words to wine aromas helps you focus on, understand and retain your impressions of different wines. You want to build a memory bank of wine smells and their meanings. That is where the language of wine can add value to a wine tasting event. Learning to talk the talk, if not carried to extremes, helps to dispel some wine myths, such as the confusion surrounding descriptions on wine labels. Have you ever known anyone to ask why a winery added grapefruit to its gewürztraminer and raspberries to its zinfandel? The fact that these are simply descriptive terms is not always understood.

Evaluating by Taste

It’s finally time to taste! Take a sip, not a large swallow, of wine into your mouth and try sucking on it as if pulling it through a straw. Ignore the stares of those around you; this simply aerates the wine and circulates it throughout your mouth.

Again, you’ll encounter a wide range of fruit, flower, herb, mineral, barrel and other flavors, and if you’ve done your sniffing homework, most will follow right along where the aromas left off. Aside from simply identifying flavors, you are also using your taste buds to determine if the wine is balanced, harmonious, complex, evolved, and complete.

Balanced

A balanced wine should have its basic flavor components in good proportion. Our taste buds detect sweet, sour, salty, and bitter.

Sweet (residual sugar) and sour (acidity) are obviously important components of wine. Saltiness is rarely encountered and bitterness should be more a feeling of astringency (from tannins) than actual bitter flavors.

Most dry wines will display a mix of flavors derived from the aromas, along with the tastes of the acids, tannins and alcohol, which cannot generally be detected simply by smell.

There is no single formula for all wines, but there should always be balance between the flavors. If a wine is too sour, too sugary, too astringent, too hot (alcoholic), too bitter, or too flabby (lack of acid) then it is not a well-balanced wine. If it is young, it is not likely to age well; if it is old, it may be falling apart or perhaps completely gone.

Harmonious

A harmonious wine has all of its flavors seamlessly integrated. It’s quite possible, especially in young wines, for all the components to be present in the wine in good proportion, but they stick out. They can be easily identified, but you can feel all the edges; they have not blended together. It’s a sign of very good winemaking when a young wine has already come together and presents its flavors harmoniously.

Complex

Complexity can mean many things. Your ability to detect and appreciate complexity in wine will become a good gauge of your overall progress in learning how to taste wine.

The simplest flavors to recognize—very ripe, jammy fruit and strong vanilla flavors from various oak treatments—are reminiscent of soft drinks. It is perfectly natural for new wine drinkers to relate to them first, because they are familiar and likeable. Some extremely successful wine brands have been formulated to offer these flavors in abundance. But they do not offer complexity.

Complex wines seem to dance in your mouth. They change, even as you’re tasting them. They are like good paintings; the more you look at them the more there is to see. In older wines, these complexities sometimes evolve into the realm of the sublime. The length of a wine, whether old or young, is one good indication of complexity. Simply note how long the flavors linger after you swallow. You might even try looking at your watch if you have a particularly interesting wine in your glass. Most beginning wine drinkers move on too quickly to the next sip when a really good wine is in the glass. Hold on! Let the wine finish its dance before you change partners.

Complete

A complete wine is balanced, harmonious, complex and evolved, with a lingering, satisfying finish. Such wines deserve extra attention, because they have more to offer, in terms of both pleasure and training, than any others you will taste.

Now that you understand the basic steps with our wine tasting tips, it’s time to experiment on your own. It can be quite helpful to build a wine journal of your adventures. Write complete tasting notes for wines you like and dislike. Noting the characteristics that each wine shares will be immensely helpful as you start learning how to choose wine on your own. Cheers!

http://www.winemag.com 

Lots of french whites in this release. If you have never tried a dry white Bordeaux then this is your chance. These are blends that are often full of flavours. There are solid reds in the upper end of the price range, 2 from Australia and one from South Africa, which might be worth picking up even though you are undoubtedly thinking whites with the weather we are enjoying. You can always save them for later though. Remember, you have to think ahead!

* good value, very good wine, well worth picking up and drinking at this price
** highly recommended wine
*** wow! buy this if you can find it

South Africa
Red
Red 2009***
Sequillo Cellars, Swartland
$29.95
Drink = 13 – 20

France
White
Chablis 1er Cru 2009 Fourchaume**
Domaine Chenevieres, Burgundy
$29.95
Drink = Now

Riesling 2009*
Trimbach, Alsace
$18.95
Drink = Now – 19

Blanc 2010*
Chateau Vignol, Bordeaux
$13.95
Drink = Now

Pouilly-Fume 2010 Les Vieilles Terres**
Domaine Paboit, Loire
$21.95
Drink = Now – 13

Red
Sympathie Pour Les Stones 2009*
Mas D’Auzieres, Languedoc
$19.95
Drink = Now – 15

Les Megalithes 2009*
Les Hauts de Montfort, Minervois
$13.95
Drink = Now – 15

Germany
White

Riesling Kabinett 2008 Urziger Wurzgarten**
C.H. Berres, Mosel
JS=91
WS=90
Drink = Now – 20

Riesling Auslese 2001 Gold Cap Scharzhofberger***
Reichsgraf von Kesselstatt, Mosel
375ml, sweet
$21.95

Riesling Kabinett 2010 Freinsheimer Musikanetenbuckel*
Lingenfelder, Pfalz
$17.95
Drink = Now – 2016

Italy
Red

Ramitello 2009*
De Majo Norante, Molise
$15.95
Drink = Now – 14

Nero D’Avola 2009*
Baglio di Pianetto, Sicily
$14.95
Drink = Now – 14

Portugal
Red

Red 2009*
Quinto do Infantado, Douro
$21.95
Drink = 12 – 15

Canada
White

Pinot Gris 2010*
Malivoire, Niagara
$19.95
Drink = Now

Argentina
Red

Cabernet Sauvignon 2009*
Catena, Mendoza
$19.95
Drink = Now – 15

Australia
Red

Shiraz 2009 Great Western Bin 1**
Best’s, Victoria
$23.95
Drink = Now – 20

Cabernet Sauvignon 2008**
Wynns Coonawarra Estate, Coonawarra
$24.95
Drink = Now – 20

New Zealand
White

Sauvignon Blanc 2011*
Kim Crawford, Marlborough
375ml
$9.95
Drink = Now

The Glee star looked so glam at the gala May 7—here’s how you can copy her look!

Lea Michele was the picture of sophisticated elegance when she stepped onto the 2012 Met Ball red carpet. Lea, 25, look so beautiful thanks to Celebrity Makeup Artist, Melanie Inglessis, who created the  glamorous beauty look.

Melanie put the focus on Lea’s eyes by lining them with a deep plum liner and then layered copper toned eye shadows on the actress’s lids. Using a soft crease brush, she blended the edges of the liner with the shadow to create definition and give a smokey eye effect. Melanie then upped the drama by swiping a dark eye shadow over the liner and added two coats of Avon ExtraLasting in Extreme Black for a finishing touch.

To offset the intensity of Lea’s eyes, Melanie kept the rest of Lea’s face simple: she added a rosy flush of color with  Avon Be Blushed in Icy Petal on her cheekbones and opted for a natural lip, using a lipstick  to enhance Lea’s own lip color.

By Jennifer Tzeses | http://HollywoodLife.com

It used to be red with meat, white with fish or chicken and I’m sure many of you still look at it that way but which red wine with red meat? – Cabernet Sauvignon, Pinot Noir, Barbarossa, Shiraz?

The same goes for white wine. There are hundreds of white grape varieties including the more well know Chardonnay, Pinot Grigio, Sauvignon Blanc and Semillon plus all those you probably never heard of like Azal, Inzolia, Juhfark. So which grape goes best with what you are serving?

With some wines going for literally thousands of dollars a bottle and flowery reviews that seem to be written in another language (nose? finish? terroir?), it’s no wonder that many of us just close our eyes and grab a bottle.  Either that, or we serve whatever our guests have brought over and hope for the best.

I think with a little guidance and a few rules for pairing, anyone can choose a bottle of wine to go with a specific dish.  So, take a deep breath and let’s look at food and wine pairing, knowing that at the heart of it all, it’s really no more difficult than “Drink what you like.”

Drum Roll Please – A Little History

First up, people have been making and enjoying wine with food for thousands of years.  I doubt that that Roman centurion ever complained that the red wine he was served didn’t go with his salt cod and he’d rather have a white, thank-you-very-much.  Please don’t go fact checking – I have no idea whether the Romans ate salt cod, but my point is simple:  people have been drinking wine with their food for eons, and if we try to over-think that relationship, we might miss out.

There is no doubt that food and wine go together.  Before global or even intra-continental shipping, wines were made and drunk locally, and that old adage “What grows together goes together” certainly held true.  Now, when we are able to get great wines made literally all over the world, the basic rule still applies:  Grapes grow.  Vegetables grow.  Meat grows.  Fish grows.

It’s All About Terroir

You may have noticed that I mentioned “terroir.”  Terroir is a French term that really doesn’t have a one-word translation into English.  Terroir is the character a wine gets from the place it was grown – soil composition, amount of sunlight, what is growing near the grapes, microclimate—every environmental factor you can think of plays a role in shaping the final terroir of a particular wine.

I think that this is where Old World (European) wines differ from New World wines – most Old World winemakers showcase terroir while many New World wineries play down terroir in favor of a more consistent, mass market appeal.  Regardless, wines of northern Italy go well with the food of northern Italy just like the wines of Alsace go well with Alsatian foods.  It’s all about the terroir.

The great thing about pairing wine and food is that not only does the wine enhance the food, but the food enhances the wine.  Wine and food are a happy example of the whole being greater than the sum of its parts.  For example, I often find that if I have a wine that’s a bit tannic – one that makes my mouth feel really dry and like it’s turning inside out – serving it with meat really balances it out nicely.

Like I said earlier, up until fairly recently, the rule of thumb for pairing wine and food was “Red wine with red meat, white wine with white meat and fish.”  This isn’t necessarily a bad rule to follow, but I think it has more to do with matching body and complexity than it has to do with matching colors.

For example, if I stew or braise a chicken in wine and stock, it will have a pretty complex and deep flavor that I might prefer to pair with a complex wine.  If I poach a chicken breast, I’ll most likely end up with a more simply-flavored, much lighter dish that I might want to pair with a light wine.

While I find that, in general, red wines are more complex than white wines, the rule doesn’t always hold.  Often, it is a subjective comparison, and you have to decide for yourself what you think works best.  And this brings us back to “Drink what you like.”

Go Taste Wines

If you don’t know what you like, I suggest going to a wine tasting.  In most states, many local wine shops offer free tastings on weekend afternoons, and if you live near a Trader Joe’s, I know that they offer wine tastings as well.  Check with your local stores.

Not true in Pennsylvania where I now live, but some “big box” wine stores, such as Total Wine, BevMo or even your local ABC Store have tasting and their own experts you can talk to and ask questions.  If you tell them that you think you might prefer a light, fruity wine to a warm, spicy wine, they can suggest wines for you to try so you’ll know if you are right!

How Sweet It Is

Sweetness is a big consideration when pairing foods and wine.  Wines range in sweetness from very dry (not sweet at all) to syrupy dessert sweetness.  The general rule is NOT to have your wine be any sweeter than what you are serving.  Therefore, you’ll want to serve a very savory meal with a very dry wine.

Many dishes that have been seared either in the final cooking or as a step along the way (braises and stews) and those that contain sweeter vegetables, such as carrots and parsnips, can be paired with a sweeter wine.  Again, make sure the wine isn’t sweeter than the dish.

Sweet desserts go very nicely with a dessert wine.  An exception to this rule, as there are exceptions to every rule, is with sparkling wine.  There is something about the bubbles that sets these wines apart from others, making them appropriate to serve with almost any course.  This is a nice thing, because while many people think of Champagne and other sparkling wines strictly for toasting, they are lovely paired with “regular food,” too.  Give it a try sometime.

There is one rule of wine pairing doesn’t have any exceptions, in my opinion.  And that rule is that wine just doesn’t go well with vinaigrette.  The acid in a vinaigrette somehow deadens the palate and makes the wine taste almost metallic and just all around unpleasant.

If you want to serve wine with a salad course, use a creamy dressing, such as creamy blue cheese or even Green Goddess.  This brings me to another wine pairing point – just as you can sour milk by adding some vinegar to it, you can also sour a cream sauce by serving an acidic wine with it.  A buttery wine, such as an oaked Chardonnay, will pair much more effectively with cream sauce than will a lemony/acidic wine.

Of course, if you have in mind the flavor profile of the wine you are going to serve before you start cooking, you can add to the dish to enhance the food and wine pairing.  For example, if the back of your bottle or the wine tasting notes indicate that the wine has a lot of herbal components, you might consider adding fresh herbs to your dish to complement the wine.

If the wine contains notes of apple, think about making a pork dish, since apple and pork is such a nice pairing.  Knowing what your wine tastes like gives you a better chance of cooking something that is complementary.  That’s why it’s okay to accept a bottle of wine as host/hostess gift and then put it away for later.  The wine they brought you as a thoughtful gift might not go with what you’ve cooked, so it’s best to serve a “known” wine with your meal.

Conclusions

With everything I just said, I have probably touched on 1% of what there is to know about pairing food and wine. There are books written on this subject and web sites and blogs devoted to talking about wine and which ones should be served with what foods. I’ll try to talk more about this subject in upcoming posts and even get a few experts to help with the discussion.

It still comes down to serving what you enjoy and can afford with your meals. Just because a big, earthy Cabernet may go well with a juicy Porterhouse steak – if you don’t like Cabernet Sauvignon, don’t serve it.

As always, I would love to hear what you have to say about some of your favorite food and wine pairings. We can all learn from sharing ideas especially with a topic like this one.

Courtesy: http://www.reluctantgourmet.com

HADABLOG

http://www.hadaball.com

Once a mighty river, Redford’s documentary claims that it is “the most dammed, dibbed and diverted river in the world. Struggling to support thirty million people, it already runs dry before it reaches its natural end at the Gulf of California.”

Its future appears ominous due to global warming and booming populations of the seven American and two Mexican states that tap the river’s water not only to drink it, but also to support agriculture, sanitation and energy generation.

The documentary’s message, however, is not only one of warning. Through interviews with people that set good examples of how to use the Colorado for sport, ranching, conservation and tourism, it aims to inspire new ways of thinking about water and better ways in which to use it: “a new water ethic for the new west”.

Narrated by Redford, he says, “Watershed is a central tool in a larger grassroots effort focused on saving the Colorado River and supporting the communities throughout the river basin.”

by: Elizabeth Willoughby

http://www.looktothestars.org

________________________________
http://www.hadaball.com