bohedonist

A bohemian in the kitchen/a hedonist in my natural inspiration to maximize pleasure in each of my days, this blog shares musings largely pertaining to the indulgences of food and drink wherever my feet trod, news, happenings and other material related to the charmed life. Defined in Aaron Peckham's Urban Dictionary, bohedonist = "A person who engages in an unconventional and artistic lifestyle, placing heavy emphasis on the experiences of physical pleasures. Bohedonists are intellectuals who follow conventional rules in their careers and work, but whose private social lives are far removed from the main of society. Note that a bohedonist cannot exist alone as group celebrations are paramount to this lifestyle."

[bohedonist]

6 Facts about Maple Syrup, Heritage Foods

Heritage Foods has its hands on some special maple syrup from Vermont's Cantor Family Farms, a small crop this year due to the mild winter. Read below to learn Heritage's 6 amazing facts about Maple Syrup: - It takes 40 gallons of sap to make one gallon of syrup - It takes 30 years for a tree to be mature enough to tap - Because of the mild winter, this year’s sap run lasted only 12 days; typically the season is 4-6 weeks - Maple Syrup is a nutritional powerhouse containing essential minerals such as magnesium, zinc, and a lot of calcium, along with trace quantities of copper, selenium, and chromium - Maple Syrup varies in color and sweetness from year to year depending on temperature and rainfall - Most Maple Syrup in the US is blended between many sugarmakers' syrup. Our Maple Syrup comes directly from the Cantor’s Deep Mountain Maple

[bohedonist]

iPhone CASES! Not sure how I've not yet bought a case for my phone which is remarkably still intact but I'm glad I waited so I can get one of these featured on Society6

The Crystal Pattern featured above was designed by RoAndCo and there are pages upon pages of other beautifully designed cases to browse before honing in on the one!

[bohedonist]

Sharon Booma's Waiting For Word 

A preview piece from the new collection of my lovely and very talented Aunt who is on her way to San Francisco with a whole slew of incredible paintings she's been tirelessly working on.

http://www.sharonbooma.com

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(via FearLess Revolution - FearLess Blog - Robyn O’Brien Inspired Infographic)

[bohedonist]

The LowLine as envisioned by James Ramsey and Dan Barasch

[bohedonist]

By using fiber optic cables to reflect surface light indoors, James Ramsey and Dan Barasch are setting out to transform an underground trolley terminal on Delancey Street into a thriving indoor garden park. 

Check out their Kickstarter campaign here. 15 days to go help these guys create what could be one hugely impressive project! 

[nprfreshair]

Crockpot Recipes, y’all.

(via Kitchen Window — Slow-Cooker Meals: A Warm Welcome Home : NPR)

[bohedonist]

Add to this lineup: Pork Osso Buco - a dish I made this past weekend with Heritage Pork Osso Buco from Paradise Meats, adapted from this recipe here. I've since smeared the leftover sauce on chicken and then baked it.. and also have eaten with a spoon. bomb

[bohedonist]

[bohedonist]

"Genever is a categeroy on its own. It was copied by the English somewhere in the 1800's, but they couldn't truly copy genever so they made gin. The difference between gin and genever are the botanicals. You can hardly drink gin straight, but genever is perfect to drink straight."

--Piet van Leijenhorst, Bols Master Distiller on Unfiltered

"If genever must be categorized, it's white whiskey with botanicals."

--Tal Nadari of Lucas Bols on Unfiltered

[bohedonist]

I've recently been enjoying Scotch whiskey more frequently than ever before.  I think its a living in the country thing. And certainly it may be a changing palate. When life slows down you savor some of things that you see and taste in a more thoughtful way. I like this map courtesy of http://www.nicks.com.au/ of the various distilleries and regions..a great reference point to help better understand the unique character of each area.

[seaofgreen]

Spring in Iran’s Bakhtiari region

[bohedonist]

A different view of Iran..look at those poppies

[bohedonist]

For the 101st episode of Unfiltered, Robert Bower of Taylor Fladgate and Katarina Maloney of Kobrand ignite a discussion about one of my favorite fortified beverages, Port. Listen in as we discuss their initiative to combat the stereotypes Port faces in the U.S., the status of white Port consumption, and the ancient traditional method of crushing grapes for Vintage Port by foot. In the second segment of the show we embark on an on-air tasting which includes the The Pink Diamond - a dangerously refreshing aperitif made with Croft Port Rose, and Bin 27 infused chocolates from Jacques Torres. Salut!

[bohedonist]

Get your boater's arm ready for summer...Goslings is releasing the Dark 'n Stormy cocktail in a can, a marriage of Goslings Black Seal Rum and Goslings Stormy Ginger Beer.  Bermudians apparently already approve of the canned concoction and sales have been strong. This may not be a bad back up plan if you don't have your resident bartender on board..we'll just have to wait and see. The new product will be released in a few select markets, 8.4 oz and 9% alc.

More on this here

[atomicocean]

Visit Original Link

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Trentemøller | “Snowflake” | [via atomicocean]

[bohedonist]

'Unfiltered' Rolls Out with 100th Episode today!

Listen in today at 4pm for our 100th episode on heritageradionetwork.com. Erin & Brian will be joined by Brent Young of the Meat Hook, so grab a glass of something good..we'll all be sipping on some fine juice to celebrate!

[reuters]

Mount Etna spews lava on the southern Italian island of Sicily February 9, 2012. Mount Etna is Europe’s tallest and most active volcano. [REUTERS/Antonio Parrinello]

See more photos of Mount Etna’s eruption in Italy

[latimes]

Sang Yoon of Father’s Office and Lukshon on braising: The chef shares how to add a hearty and soul-satisfying weight to your cooking repertoire with braised meat dishes that are simple and savory.

[bohedonist]

I want that Beef Daube now. Good installment, LA Times