10 Dishes Every New Bride or Groom Must Know How to Make!

Written by Joi Sigers

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1. French Toast and Pancakes. Nothing will impress him or her quite like a tall, warm stack of delicious pancakes with butter melting offrepparttar sides.

2. Egg dishes: Scrambled, fried and poached. Note: When cooking eggs, remove them fromrepparttar 113138 skillet before they actually look completely done. They continue cooking even after they're removed torepparttar 113139 platter.

3. Buttermilk BIscuits. Buttermilk in a recipe makes everything instantly better. Whether it's biscuits, pancakes or cornbread, it's presence improvesrepparttar 113140 flavor ten-fold.

4. Great coffee. You absolutely must be able to make a sensational pot of coffee. Do your research, try out different beans and always, always grind your own coffee. You can get a grinder for under $20.00, and it will be 20 ofrepparttar 113141 wisest dollars you ever invest.


5. Hamburgers and their cousin, Cheeseburgers. I'll let you in on a family secret, a little garlic salt isrepparttar 113142 difference between, "Honey, this is good." and "Wow! My mom (dad) never made burgers like this!"

6. At least one really good homemade soup. I know,repparttar 113143 little red and white cans are awfully convenient (and you'll find about 10 in my own pantry), but being able to make a sensational potato or vegetable soup is a great big feather in your culinary cap.


7. Fried Chicken. Back torepparttar 113144 Buttermilk for a minute, soaking your chicken in buttermilk (inrepparttar 113145 fridge) for about an hour before coating and frying makes for a juicier, more flavorful meat.

8. Mashed potatoes. Never. Under. Any. Circumstances. Use. Instant. Potatoes. Don't even look their way inrepparttar 113146 store. Peel, boil, and mash your potatoes with milk, butter and....pssst, another family secret, sour cream. It's worthrepparttar 113147 effort.

9. Yeast rolls. Okay, I'll admit it, these aren't as easy to make asrepparttar 113148 other 10 or so foods talked about here. That's because yeast is tempermental. It can be likened to Goldilocks, of all things. It gets angry ifrepparttar 113149 liquid is too hot, it gets angry ifrepparttar 113150 liquid is too cold. It wants it just right, and whenrepparttar 113151 temperature isn't just right, whereas Goldie laid down, your bread will lie down. Flat rolls. Ugly rolls.

10. (3-way tie!) Chocolate Chip Cookies, Apple Pie and Your sweetheart's favorite cake. Masterrepparttar 113152 desserts and even whenrepparttar 113153 main meal isn't up to par it'll be okay. The last thing a person eats, after all, isrepparttar 113154 thing they'll most recall. You knowrepparttar 113155 saying, all's well that end's well.

Cogratulations, good luck, and have fun. It may sound like something out of a 1940s cookbook, but that really isrepparttar 113156 biggest secret. To most things in life, actually.

This article, and others, can be found at http://www.buttermilkpress.com, as can recipes, cooking tips, products, and more. Feel free to contact the author at joi@buttermilkpress.com

Grigio or gris, this is a great white wine

Written by Darby Higgs

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In Europerepparttar variety is widely planted. Givenrepparttar 113137 inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace underrepparttar 113138 name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italyrepparttar 113139 Pinot Grigio's are light and even spritzig. Underrepparttar 113140 name of Rulander in Germany it produces wines somewhat similar to white burgundies. The variety has attracted serious interest in Australia only overrepparttar 113141 past few years. It is now producing some remarkable wines in regions such asrepparttar 113142 Mornington Peninsula, Geelong andrepparttar 113143 Adelaide Hills. Casella wines inrepparttar 113144 Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export torepparttar 113145 US. Remember Casella isrepparttar 113146 company who developedrepparttar 113147 yellowtail range of wines which exploded ontorepparttar 113148 US market a couple of years ago. There is a great deal of experimentation withrepparttar 113149 variety and it may take several more years beforerepparttar 113150 optimal combination of terroir and winemaking technique emerges. Inrepparttar 113151 meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile.

Darby is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html

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