Happy Friday, everyone! You made it: It's the weekend. What better way to celebrate than by watching a tiny hamster sit down at a miniature table and stuff its face with tiny burritos? You deserve this.
In the sea of wines to choose from at your local wine store, packaging matters. A wine novice often chooses first by the price of the bottle, and then by the look of the label. You might associate "girly" wine labels or artfully drawn pictures of animals with trendy wine bottle design, but there are some fresher visions in wine packaging that are rising in popularity.
Yesterday I talked about the growing trend of meatless "meatballs" and how vegetables are encroaching on traditional recipes that you might never expect. Going along with this theme, Häagen-Dazs in Japan recently announced that they are releasing two new vegetable-flavored ice creams in May. Mhmm. You heard that right.
I've been noticing vegetables, beans, and seeds taking the place of meat and pasta in interesting and often sneaky ways. Some of these are great (pasta made out of carrots) and some of them are a little annoying (cauliflower pizza crust). The latest thing I'm seeing? Lots of meatless meatballs made out of things like mushrooms, black beans, broccoli, and cauliflower.
The last couple days there has been a lot of rumbling regarding Palcohol, a powdered alcohol that was initially thought to have been approved by the U.S government. But apparently the approval was given in error due to labeling discrepancies, so it doesn't look like the powder will hit stores as soon as expected. While this isn't the first time that powdered alcohol has been discussed, it seems closer to fruition than before.
Who knew that cold cuts could look so, well, Pollock-esque? Photographer and artist Beth Galton along with artistic partner Charlotte Omnès highlight the texture of ordinary food with a nod to modern art. I hope you're hungry for some Rothko.