Month: June 2018

Two Buck Chuck ~ The Real Stor

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HOW TRADER JOE’S WINE BECAME CHEAPER THAN BOTTLED WATER

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It might sound insane, but there’s a decent bottle of wine out there that costs less than some bottles of water.

That’s been the gimmick of Charles Shaw, aka “Two Buck Chuck,” which hit the shelves at Trader Joe’s in January 2002. The wine’s $1.99 price tag, simple off-white label, and saccharine flavor, closer to grape juice than wine, sparked a collective freakout among American bargain hunters. It flew in the face of the wine world’s snobbery; it was every person’s bottle of wine.

For years, there’s been more legend than truth in the story of how it remains so inexpensive. Word on the street was that Shaw had slashed the price to spite his ex-wife, who owned half of his Napa Valley winery. Others claimed branches, dead birds, and insects were fermented as a filler along with the grapes to keep costs down. Chuck Shaw himself — who went broke, sold the brand, and disappeared from the limelight decades ago — never quite set the record straight.

To get to the bottom of it, we tracked down a half-dozen insiders from the early days of the winery, including the reclusive man behind the label, who now lives alone in a Chicago high-rise and says he’s poised for a comeback with a new wine brand. The upshot? None of the lore is exactly true, but the real story is just as juicy.

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The man behind the label

Before his name became synonymous with bargain booze, Charles Shaw was an early pioneer of the Napa Valley wine industry and made delicious, award-winning vino.

Chuck Shaw, founder of Charles Shaw: I was going to Stanford in 1971, taking a small-business class. My professor told each student to find a company in the area to work with. I heard about a guy who was making wine out of his garage, so I started working with him and fell in love. I knew I wanted a vineyard. But my wife, Lucy, said, “You don’t have any money,” so I took a job at a bank. The bank later asked me to go to Paris and my office ended up being right behind [famous wine expert] Steven Spurrier’s school. I got hooked. I flew to Napa and bought 20 acres above Lake Hennessey.

Bob Dempel, vineyard manager for a decade: He used Lucy’s mother’s money to start the winery. She had grown up wealthy; it was her inheritance.

Shaw: I moved my family there to start Charles Shaw winery in 1974. We were part of a pioneering group out there. In 1978, we made our first production of Gamay. We were so excited. It was carbonic, it had an amazing garnet color and was really quite striking. I liked to drink it with Tiffany’s all-purpose glass. You could smell it just sitting at the table, and people said it had notes of banana.

“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”

Keith Wallace, wine expert and author: The wine he made back then was actually really good. But nobody was buying it because nobody knew much about Gamay. The irony is that Charles Shaw wine used to be great — and nobody drank it. Now, it’s terrible and it’s selling like gangbusters.

Shaw: By 1983, we were charging $13.50 for a bottle. In 1992, the business had grown to 115 acres. It was some of the best wine in the Napa Valley. We won awards internationally. Pretty soon, we were putting out 15,000 cases a year of multiple types of wine with some 60 employees.

Dempel: Beaujolais Nouveau was his pride and joy. Back then, a bottle was more than I could afford. It used to be very high-end. I would be there weekly inspecting the crop and I got to know Chuck and Lucy well. He was athletic and exceptionally good-looking and so was Lucy. Everyone in the Napa Valley knew them. When they walked into a restaurant, people would stare and say, “There go, Charles and Lucy Shaw.” They were treated like Jackie and JFK. Like a Camelot couple.

 Bad Breaks and Big Mystery

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After years of success as a legitimate Napa Valley winery, bad business moves, a baffling streak of bad luck, and an explosive divorce lead to the downfall of the multimillion-dollar brand.

Dempel: They started bleeding money in the early ’90s.

Shaw: I made some big mistakes. I released a batch of wine in small wooden barrels, which was a real popular thing to do at the time. This was 1986. The supplier was supposed to use beeswax but instead, they used paraffin [a petroleum-based wax] and it tainted the wine. It ruined it — you could taste it. And it broke my heart. And I had to recall almost all of them. It cost me hundreds of thousands of dollars. I lost 1,400 barrels.

I entered into a bad agreement with national distributors. I aggressively suggested we increase production quite dramatically on our Burgundy-style wines [in 1987]. It was my own darn fault. They agreed and we doubled them. But people in those days wanted merlot and cabernet. Nobody was thinking about Burgundies. This was long before the movie Sideways. We overproduced and I should have been more careful.

Then, in the late ’80s, we got root louse and had to replace an entire 50-acre vineyard. It was completely destroyed. A couple years later, there was a bit of a recession. One thing led to another and I lost everything in 1992. It was a hit of a few million dollars.

Dempel: Lucy was devastated they had lost her mother’s money. He started staying in the empty au pair’s room. And there was another guy fast on the scene. [Lucy didn’t reply to our interview request.]

Shaw: It was tough because I lost my wife and my business at the same time. It was was a very unhappy time for me. It really hurt. It’s still hard knowing it was my fault. It was a mess, in terms of the divorce. I didn’t fully recover from losing her and the business until six or eight years ago. I just kept thinking, “I wish I’d done this or that.” Now, here I am feeling almost 100% and I’m not a kid anymore. I’m 73.

Dempel: There was a little more to the story. Chuck would fly away all the time for fishing trips and leave Lucy and the kids behind. She told me that’s what broke them up. On one trip, the whole family came and they got into a big fight. He told her “it’s a woman’s job” to bring drinks for the kids on the boat. Boy, she didn’t like that.

Backsliding into bankruptcy

It was the early ’90s and the business was in a free fall. Amidst the turmoil, a familiar wine mogul known for his shrewd, vulture-like business style snaps up the failing label. Shaw doesn’t see a penny from the transaction.

Wallace: The winery had to be auctioned off and all of his vines were ripped up. It was sort of poetic.

Tom Eddy, court-appointed trustee of Charles Shaw vineyard: It was tragic. In 1992, they went bankrupt and stopped producing the wine. The creditors were after them. A judge overseeing the bankruptcy case hired me to protect the property. He said, “You make sure the place is locked and nobody breaks in. Keep the wine safe. Oh, and by the way, neither Charles or Lucy can set foot on the property.” I said, “That’s fine.” But I didn’t know what I was getting into.

Dempel: Chuck filed for bankruptcy [in 1992]. Workers never got paid — I never got paid. The last time I saw Chuck, he had stashed the last of his cash under the floor of his car. I bought him breakfast. I thought he was going through a major form of depression.

Eddy: Lucy was a pistol. She was supposed to leave the vineyard in 90 days. But in her mind, it was her place and she wasn’t leaving. I had to change the locks. It was ugly and pretty awkward for me. I told her, “I’d like to help you but I can’t. You need to start looking for a place that you and your kids can rent. Otherwise, it’s gonna be embarrassing if the sheriff has to come out here.” Eventually, she figured it out and left.

“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”

Dempel: Years ago, I ran into Lucy. She was working as a salesperson at a bookstore. She looked me square in the face and said, “Bob, all of the money is gone. It was all my mother’s money, and now it’s gone.” I was taken aback. I thought, Here’s the Camelot lady and she’s selling fucking books.

Shaw: I tried to put it all behind me. I totally changed what I was doing. I went to Chicago and helped start a company called DataBase Network Systems. But that might have been foolish; I never stopped thinking about wine.

Eddy: We were trying to sell the vineyard for $3 million. The judge called and said, “Is there anything else we can sell?” I said, “Well, the trade name.” He said, “Let’s try to make a deal.” I thought that Fred Franzia, who owns Franzia and Bronco wines, would be interested. He would go after anyone who was in trouble, buy up distressed wineries, turn them around, and dump them off to someone else. It was his M.O. Fred Franzia is a controversial and colorful character. That’s all I’ll say about him. I don’t want him to come after me.

So Franzia said, “What do you want for it?” I said, “$35,000.” And he said, “Hell no,” and hung up. A week later he called back and offered $27,000. I was stunned because, really, I wasn’t expecting a nickel. It ended up being a brilliant business move on his part. [Note: Franzia declined an interview request.]

Shaw: I didn’t get any of that money. And I haven’t seen a penny since. Franzia doesn’t care about me and I stay out of his way.

Two Buck Chuck

Charles not in charge

Fred Franzia buys up the trademark and slashes the wine’s price. The $1.99 tag stirs up a slew of rumors about the wine’s quality, some of which aren’t terribly off the mark. The brand is sued for the levels of arsenic in the wine.

Eddy: Franzia used the exact same name and the exact same label on the bottle. Even the same original artwork: a picture of a little pagoda that used to sit by [Shaw’s] tennis court. He shocked the world by slapping a $1.99 label on it. Everybody in the industry thought it was impossible. He had the testicles that nobody else had, to sell wine at that price. He’d shoot over to Portugal or France and knock on the door of a cork or glass producer and say, “If I write you a check for $2 million, will you fill up this boat with cork? I don’t care about quality.”

Wallace: A few years ago, a report came out, claiming machine harvesting left branches, bugs, and birds in the grapes in the wine. It’s true that there is a method of machine harvesting, which I believe [Franzia] uses, and you get some bugs and birds in it. It sounds gross but it’s not really a big issue. The FDA has requirements on how much of that is OK. [Note: Franzia has claimed the company uses methods to filter out branches and animal residue.]

Brian Kabateck, lawyer: The company’s white zinfandel is one of 83 California wines that tested positive for high levels of inorganic arsenic. Our conclusion is that something is going on inside the winery, not in the field where grapes are grown. More likely than not, they’re adding something to the wine. It may be something in the filtering process that they’re using — something akin to cheap diatomaceous earth. Those high arsenic levels have an effect on the reproductive and cardiovascular systems. It has been linked to cancer. Arsenic is basically poison. It’s a significant public health risk. [Again, Franzia declined to comment for this story.]

Wallace: It’s not actually good. It’s so sweet and nasty. It’s full of residual sugar, which is bad for consumers. It’s not hard to make cheap wine. You can make anything cheaply by cutting corners. It is the complete industrialization of wine, making it a commodity like grain. A lot of it is automated with little concern for quality.

Eddy: The last time I was at Bronco, they were doing 7 million cases. That was 2010. It’s still one of Trader Joe’s most popular products.

Wallace: Can you imagine how much that would suck? It’s your dream. You work hard and make really good wine. Then, all of a sudden, your name is tainted.

Two Buck Chuck

The amazing $2 bottle

In the early aughts, Charles Shaw wine gets its nickname, rising to cult stardom as the accessible and cheap wine option. But as Two Buck Chuck finds its place in the world, the original man behind the label gets left in the dust.

Shaw: I’ve seen some reports that are very wrong about why it’s cheap. Some of them are so wrong, they’re funny. No, the wine is not $2 because I wanted to get back at [Lucy]. I don’t know the particulars about how it’s made. But Franzia deserves the credit.

Wallace: People went apeshit. This was around 2002. Articles were saying this wine is amazing and actually drinkable. It was a fad — the “Macarena” of wine. I would always hear about it from college students. And it was this blue-collar pride thing. People thought, “This bottle is just as good as one that’s $20. Screw those snobs.”

Eddy: I’ve been in the wine business for 42 years and I’ve never seen anything like it. You’d watch little old ladies with blue hair, line up at the shop and say, “I want one case of that and one case of that.”

National Director of Public Relations for Trader Joe’s: Somewhere along the way, these wines were dubbed “Two Buck Chuck.” We wish we could take the credit for that, but alas, some scribe came up with that moniker.

Eddy: As far as I remember, it was a local wine writer who coined the term. Couldn’t tell you his name — but it stuck.

Shaw: I used to worry about having my name on a bargain wine. I went on 20/20 more than a decade ago, complaining about it. I said, “We started out with a premium winery. And now look at it.” But now I think that was immature of me. You know? I actually like the name Two Buck Chuck. It ties it to me. It’s better than the brand disappearing — or being forgotten.

Two Buck Chuck ~ The Real Stor

Rump Cap Roast is amazing!

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The rump cap cut features heavily in Brazilian cooking, where it is known as the Picanha. With a decent amount of fat coverage to keep it moist, the rump cap is perfect for barbecues and roasting. Today’s recipe will be focusing on the latter, as we’ll be creating a heavenly roast that packs plenty of punch in the flavor department…

You’ll need:

  • 1 cut of rump cap (approx. 3⅓ lb)
  • coarse salt
  • ground black pepper
  • 1 tbsp paprika
  • 3⅓ fl oz olive oil

For the filling:

  • 12⅓ oz diced mozarella
  • 4¼ oz chopped bacon
  • 1 diced red pepper
  • 2 diced onions
  • 1 tsp oregano

For the sauce:

  • 10 fl oz red wine
  • 2 tbsp plum jelly
  • 1 pinch salt
  • 1 pinch cayenne pepper

Here’s how:

1. Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing vegetable oil. After removing it from the pan, leave it to cool for a short while.

2. Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below.

3. Now carefully roll the pocket inside out, making sure the rump cap doesn’t get torn in the process.

4. Chop up the onions, peppers, and bacon and fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.

Add the filling to the meat. Close the pocket with cocktail sticks and rub the paprika, coarse salt, and pepper onto both sides of the meat.

5. Place the rump cap in an oven set to 390°F with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.

For the sauce, reduce the red wine and add the plum jelly, a pinch of salt, and some cayenne pepper. Leave the sauce to cook for five more minutes.

It’s surprising to see that this sumptuous cut of meat is fairly unknown in everyday cooking. That’s why it’s down to you to spread the word by preparing this hearty roast for all your friends and family!

Rump Cap Roast is amazing!

 Granite vs. Quartz

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Here are some of the pros and cons of these popular kitchen countertop materials from Houzz.  I still love granite, unless you want a perfectly white countertop.  I did use it in my bathrooms when I recently remodeled and it looks great, but it shows every little spot.  My gorgeous granite on the other hand in my kitchen adds life and warmth and hides things so well, I have to have sunlight to catch every spot.  Here is what the experts say:

If you’ve recently shopped for new kitchen countertops, you know firsthand how many options there are today. Houzz research says that for most people, the choices often boil down to granite or quartz. Two out of five homeowners choose one of these two surfaces, often for durability and easy cleaning, according to a 2017 U.S. Houzz Kitchen Trends Study. If you have whittled it down to granite or quartz, here’s a quick way to learn all about their pros and cons.
Traditional Kitchen by Drury Design
Granite

Pro: It has longevity. Quartz may be the relatively new kid on the block, but granite has had staying power. It is time-tested and has universal appeal. Sure, certain colors may look dated in a decade, but you generally can’t go wrong with granite as a long-term investment. It almost always helps sell homes.

Transitional Kitchen by Novel Painting Solutions Inc.
Pro: It’s available in wide slabs. Though granite comes in all shapes and sizes, it’s common to find slabs more than 70 inches wide. For comparison, quartz slabs are seldom larger than 65 inches wide and are most often about 56. Wide slabs are a huge benefit for kitchens with sprawling angles since they usually mean fewer seams. Some kitchens may need only one slab, which can cut costs.
Mediterranean Kitchen by Vanguard Studio Inc.
Pro: It costs less. If you’ve ever purchased an exotic granite, you’re probably chuckling at this one. But it’s true that granite has more bank account-friendly options than quartz does. Entry-level granite can run from $35 to $55 per square foot installed, which is significantly less than most quartz options. This price difference really adds up with larger kitchen spaces.
Transitional Kitchen by A-Design By Gustavo Arredondo, Inc.
Pro: It’s a natural beauty. Jaw-dropping granite countertops don’t come from a factory. Granite is natural, and with that comes all sorts of intangibles a man-made product like quartz can never have, namely one-of-a-kind patterns and textures that you won’t see anywhere else. Every slab is unique, which really lets you personalize your kitchen.
Traditional Kitchen by Sarah Greenman
Con: It’s porous. Like other stones, granite isn’t naturally resistant to moisture. It’s best not to let spills and water rings sit too long since they can stain your granite. An engineered product like quartz can better handle long-term exposure to moisture, and most spills won’t require immediate attention.
Traditional Kitchen by Gast Architects
Con: It requires more maintenance. Granite isn’t necessarily a high-maintenance material, it just requires more care than quartz does. It’s important to be mindful of the detergents you use to clean it, as certain soaps can stain the stone. Because it’s porous, you need to seal it regularly, a task that can become a nuisance for some homeowners. Depending on the product you use, it’s best to reseal your granite countertops every two to five years.
Rustic Kitchen by Kitchens by Wedgewood
Con: There aren’t many “clean” styles. Granite has a lot of movement in it, from veins and swirls to spots and speckles. While this is definitely one of granite’s stronger assets, it’s also a drawback for homeowners who don’t want busy countertops. It’s almost impossible to find a clean, simple style without much patterning. If you’re looking for counters without much hoopla, quartz is likely the better option for you.
Modern Kitchen by UB Kitchens
Con: It’s brittle. Granite is strong, no doubt. However, it breaks far more easily than quartz does. Breaks can occur in larger pieces with angles and turns during installation. Though most professionals offer to patch up the cracks or cover the costs of a new slab, it’s an extra headache that can set your remodeling project back several days to several weeks. Plus, no one wants to see an investment of several thousand dollars get split in half.
Contemporary Kitchen by Samuel Design Group
Quartz 

Pro: It’s low-maintenance. Quartz is well-equipped to handle most kinds of detergents, and all it takes is soap and water to remove most spills and stains. It doesn’t require sealing.

Quartz does react poorly with certain chemicals, so always make sure to check your countertop manufacturer’s cleaning and maintenance guide before you use a particular product.

Traditional Kitchen by Frankel Building Group
Pro: It’s stronger than natural stone. Quartz isn’t totally immune to scuffs and stains, but it’s about as scratch- and stain-resistant as countertops get. As an engineered product, it’s nonporous so coffee, citrus juice, cooking oil and other common kitchen ingredients won’t stain it. The resins and polymers used during the manufacturing process form strong bonds that aren’t easy to break. You won’t have to worry as much about it cracking during installation.
Shabby-chic Style Kitchen by Vartanian Custom Cabinets
Pro: It’s in high demand. Whether it’s interior design’s shift toward clean lines or a desire for less daily upkeep, quartz is hot right now. It’s a huge selling point for home buyers, so it’s worth taking a look at for house flippers and soon-to-be sellers. If the quartz’s price is right, you could get a larger return on investment in the near future.

Transitional Kitchen by ELEVATIONS | Design Solutions by Myers
Pro: It offers consistent, clean styles. Solid, consistent coloring is quartz’s claim to fame. This makes it a natural fit in modern and contemporary spaces that emphasize form and function instead of details. It works well in traditional spaces that need a clean countertop style to mesh well with other detailed features, such as backsplashes, cabinetry, decor and light fixtures.
Midcentury Kitchen by BERG DESIGN ARCHITECTURE
Con: It’s more expensive. If you’ve already figured out that less maintenance plus greater strength equals a higher price tag, kudos. An entry-level quartz usually costs as much as a level two granite (depending on where you’re located and where you’re buying the material from). While granite styles under $45 per square foot installed are plentiful, it’s difficult to find a quartz under $50 per square foot installed.
Modern Kitchen by Neumann Mendro Andrulaitis Architects LLP
Con: It isn’t suitable for outdoor installations. This is one area where granite has the upper hand. While quartz is generally heat-resistant, it won’t perform well outdoors, whether it’s on an accent wall or in an uncovered outdoor kitchen. Its surface can fade and discolor after long-term exposure to sunlight. On the flip side, a natural stone like granite was born to survive sunlight and other weather elements with ease.
Contemporary Kitchen by Kelly Taylor Interior Design
Con: Slabs of the same color always look the same. I’ll say it: Quartz is a tad cookie-cutter. Slab designs are predictable (which some homeowners like) and always look the same from slab to slab. In other words, you won’t ever have a truly unique countertop when it comes to quartz. If you’re wanting a one-of-a-kind work surface, it’s best to stick with granite and other types of natural stone surfaces.
Transitional Kitchen by Tobi Brockway Interiors Inc.
Con: It isn’t the real deal. As durable as quartz is and as innovative as manufacturing processes are becoming, it won’t ever be 100 percent natural, and that’s a deal breaker for a lot of homeowners. Granite’s natural beauty, sweeping swirls, and gorgeous veining aren’t easy to replicate, even with today’s advanced machinery.
 Granite vs. Quartz

SHOULD YOU BE WASHING YOUR SHEETS MORE OFTEN IN SPRING AND SUMMER

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This is an article I found that is a little “out of the blue”, but interesting. I remember growing up we had to change our sheets every Saturday, but I don’t think most people change them that often.  I would love to know the average.

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Warm weather may mean more rooftop cocktails and outdoor workouts, but it also means there’s a whole lot more sweat on your body by the time sunset rolls around. So when you get into bed at night in the months from May to October, chances are you’re bringing more dirt and grime than in the cooler months.

We spend 56 hours per week in our sheets that’s a lot of time.  There is a natural accumulation of microorganisms in bedding as people constantly shed skin, saliva, and hair. In the spring and summer, heat and humidity provide the perfect environment for dust mites to thrive, which means they’re likely joining you while you sleep. Oh, and since it’s allergy season, pollen from the air can get in there with you, too, which means it’s basically a full-on microscopic mixer every night. So how often should you be washing your sheets in the heat?

 Keep scrolling to find out how often you should clean your bedding in the spring and summer.
Bedding First things first: There is a difference in the frequency with which you should wash your bedding. In the winter, it’s perfectly acceptable to change your sheets every other week. During the warmer months, though, that doesn’t cut it. We recommend a weekly routine in the spring and summer as we have a tendency to sweat much more.

Pillowcases should be swapped every week, regardless of the season (your face has bacteria that transfer directly to it), and duvet covers should always be washed every other week. As for the oft-overlooked items, which can also be loaded with some of the creepy crawlies, Calleja suggests washing pillows every six weeks and comforter inserts every month.

There are all sorts of things lurking in your sheets, pillows, and comforters that you may not be aware of, and they could pose a threat to your health if cleanliness isn’t maintained, and your bedding properly laundered. All those dust mites, bacteria, fungi, and pollen on dirty sheets can cause nasal congestion, stuffiness, runny nose, scratchy throat, allergies, provoke asthma, and worsen eczema and acne. Yikes.

To wash properly, research shows that hot water is an effective way to kill dust mites and other allergens. Calleja also suggests using gentle hypoallergenic, phosphate-free soaps and chlorine-free whitening powder when necessary. Because TBH, if you’re going to spend 56 hours a week in your sheets which is basically all of your free time, not counting the hours you’ll spend at the beach or sipping rosé on rooftops you may as well keep them as fresh and clean as possible.

If Fido sleeps in your bed with you, there are a few more things you should know about washing your sheets. 

If you’re a hooman (as they say on the Internet) to a Fido or Fluffy or if you live with someone who is you’re likely aware of the overwhelming number of health benefits associated with dog ownership. From potentially lowering blood pressure to maybe even increasing your lifespan, pups are basically an immunity booster in a cute furry package.

And so it only makes sense that dog people would want to spend as much QT as possible with their pups, including at bedtime. Studies show that about 40 percent of dog owners sleep with their pets, but is it really safe to co-sleep?

While dogs can actually transmit some 70 diseases to humans, you don’t need to kick your little buddy out of bed in a hurry.  The risks for the average population are probably overall low, especially if you do some simple basic things.

How to safely co-sleep with your furry friend

It may sound obvious, but washing your hands often is a top priority,especially if you’ve just touched your dog and are planning to eat a pre-bed snack (but it’s good advice to follow all the time). This is really really important, pointing to a recent outbreak of multi-drug resistant Campylobacter transmitted from puppies to people, which could have been avoided with proper handwashing. And don’t forget to wash your sheets, comforter, and any other dog bedding on the reg. Probably more often than you think you should.

Secondly, and this is likely another obvious one, keep your dog healthy and clean. One of the biggest concerns for people who sleep with their pet is getting fleas or ticks, which is a valid concern because pet owners are more likely to encounter ticks on themselves than non-pet-owners. (Although, to be fair, this could just be because dog owners tend to spend more time outside.) But you can help keep your bed bug-free by speaking to your vet about the appropriate flea and tick control products, which are now very safe for pets.

One of the biggest concerns for people who sleep with their pet is getting fleas or ticks, which is a valid concern because pet owners are more likely to encounter ticks on themselves than non-pet-owners.

Keeping a close eye on your dog when it’s on a walk or playing in a park is also important for co-sleepers. Eating rotten garbage or dead animals can cause your pet to become ill, and they may spread their sickness to you. There have even by documented cases of the plague and other serious diseases being transmitted from pet to owner.

Everyday grime and dirt that undoubtedly sticks to your dog’s paws could carry some risks, but they “haven’t necessarily been well-quantified. As long as their paws aren’t overly full of muck and all kinds of other things, then probably especially for the average person, the risk is pretty low. And here’s a tip: Clean your pooch’s paws before bedtime! 

Of course, there are certain populations of people who should think twice before cuddling up, including young children under five, elderly people over 65, pregnant women, and the immunocompromised generally those with HIV/AIDS or people with cancer and receiving chemotherapy. These groups are not only more susceptible to the types of diseases dogs can spread, they’re also likely to get more severe cases. 

What it really comes down to is: Before you let your dog in your bed, invite him to be part of your nightly self-care hygiene routine. You’ll both be better for it.

SHOULD YOU BE WASHING YOUR SHEETS MORE OFTEN IN SPRING AND SUMMER

5 Ways to Take Better Care of Your Knives, According to Chefs

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Here is a wonderfully interesting article from Wine & Food Magazine on keeping your knives sharp.  I sharpen mine a little everytime I use them.

Knife-Care-Ft-2.jpg

Having a great knife makes cooking so much more enjoyable when you have this joy of cutting through something that’s so easy and effortless, plus it’s going to last you a lifetime and can even be an heirloom for your kids.

If you want to get the most out of that fancy new knife you bought—and have it last long enough to actually be an heirloom follow these tips from the experts.

Whatever you do: Don’t put them in the dishwasher.

The biggest mistake people make at home, according to Blanchard and Cox, is putting their knives in the dishwasher. Newer high-powered dishwashers can even warp the steel. You always want to hand wash and hand dry your knives.

“Use a kitchen rag or soft sponge be gentle.”

Taking care of your knives

Remember that boning knives aren’t for … bones.

When it comes to knife work, bones are off-limits. Period. (And boning knives are designed for working around the bones and through the joints.)

People assume that Japanese knives can go through anything, that they’re like samurai swords. They cannot go through bone. They are finely made, like jewelry.

And please don’t try to cut through frozen food, either. That can damage the knife.

Ditch the bamboo cutting board.

What you’re cutting on is almost just as important as the technique you’re using. Hardwood is preferable. You can use plastic or composite rubber, especially when you’re cutting raw proteins, so you can just put it in the dishwasher. Bamboo is a little too rough.

Learn the difference between honing and sharpening.

Both are important. Honing, which you should do more frequently, involves grinding the edge of the knife on a stone to even it out. The process doesn’t sharpen the knife, but it fixes the blade’s alignment, which makes it feel sharper and cut better. Sharpening, on the other hand, involves actually shaving off some of the blade, and should be done a few times a year at home, or at a shop that professionally sharpens knives.

“”you don’t want to sharpen or hone your knife on anything harder than the steel of the knife itself,” says Cox, suggesting ceramic honing rods. “Hone your knife a couple times on each side – always use the same amount of passes on each side. Go ten or twelve. But if you’re going more than ten or twelve on each side, and it doesn’t go right back, then its time to sharpen.”

Incorporate oil.

Applying oil to a carbon steel knife will help prevent any oxidation or rusting, though don’t use any vegetable oils like canola or olive.

What happens with vegetable-based oils is they get rancid, so use Tsubaki oil, Camellia seed oil, very thin and neutral and you don’t need a lot of it. You can get mineral oil at the grocery store.

In many respects, you want to treat your knives like they are cast-iron pans.

For a stainless steel knife and carbon steel knife, you want to treat it like a cast-iron pan. Even for a stainless steel knife, some knives are high polished and contain nickel and silver. Humidity speeds up the oxidation process, causing the knives to rust, so you want to store them in as dry a place as possible.

5 Ways to Take Better Care of Your Knives, According to Chefs

Top Cooktops For the Modern Kitchen

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 This is an article from Dwell Magazine.

I personally love the Wolf combination I chose for my kitchen remodel as it gives me more options. There is one large gas burner for using large pans or stock pots, that can exchange for a wok grill on the left.  There are two inductions burners in the middle with two different sizes (water to boiling in under a minute), and two more gas burners on the right (one smaller & one larger).  I wish I had a griddle, but did ever use one enough to make it worth adding. I love this stove and the downdraft works wonderfully.

 

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Choosing to install a cooktop instead of a traditional range can open up sought-after space on your kitchen surface. Whether you opt for electric, gas, or induction technology, our picks for well-designed cooktops are efficient, easy to clean, and versatile.

Viking Professional Series 30" Smoothtop Electric Cooktop

Viking Professional Series 30″ Smoothtop Electric Cooktop

Jenn-Air 15" Induction Cooktop

Jenn-Air 15″ Induction Cooktop

Haier 24" Gas Cooktop in Stainless Steel with 4 Burners

Haier 24″ Gas Cooktop in Stainless Steel with 4 Burners

Dacor 36" Induction Cooktop

Dacor 36″ Induction Cooktop

Electrolux ICON 36'' Induction Cooktop

Electrolux ICON 36” Induction Cooktop

Viking Professional 5 Series 30" Induction Cooktop

Viking Professional 5 Series 30″ Induction Cooktop

Wolf 30” Contemporary Induction Cooktop

Wolf 30” Contemporary Induction Cooktop

Dacor Modernist 36" Gas Cooktop

Dacor Modernist 36″ Gas Cooktop

Top Cooktops For the Modern Kitchen

 Foods Most Likely to Make You Ill

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This article from Cooking Light may save you lots of discomfort.

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There’s a hot-list of foods that spread food-borne illnesses more than others, but there are a few steps you can take to best protect yourself from any sickness.

Home cooks are increasingly seeing alarming headlines about national outbreaks of serious food-borne illnesses and with the recent fervor over one of the worst E. coli outbreaks in the last decade, the topic of food safety has never been so relevant.

The list is based on information that the Centers for Disease Control and Prevention keeps for cooks looking to keep their kitchens as safe as possible. The shortlist of foods below are linked to food-borne illnesses more frequently than any other on the market. Luckily, there are steps you can take to reduce your chance of illness when eating them.

Which foods are the most likely to get you sick?

They’re as follows:

Did You Eat Romaine Lettuce? These Are the E. coli Warning Signs to Look For
A massive E. coli outbreak caused agencies to ask the entire nation to toss their romaine lettuce.

Chicken, beef, turkey, and pork

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Raw and undercooked meat and poultry are surefire ways to get you sick. Nearly all raw poultry contains a bacteria called campylobacter, which the CDC says is the leading cause of “diarrheal sickness” in the United States. Other illness-causing bacteria linked to questionable meat include salmonella, E. coli, Yersinia (commonly found on raw pork), and C. perfringens (one of the most common bacteria leading to short-term food poisoning.)

Vegetables and fruits

eat-vegetables-diet

It’s crucial to front-load your daily diet with tons of fresh vegetables and fruits, but raw variations can often cause food poisoning from contamination with salmonella, E. coli, and listeria bacteria. The exterior of uncooked fruits and vegetables are especially tricky as they’re a breeding ground for bacteria during transportation from farm to table, and especially at risk for cross-contamination in the kitchen. There are more than a few ways to clean them, however, and cooking your veggies is a sure way to eliminate most risk.

Raw milk and cheese

How to Store Soft Cheeses So They Don't Get Moldy

Some might think it’s very tasty, but health officials say that raw milk and the products made with unpasteurized milk can carry ample bacteria including E. coli, listeria, and salmonella, among others. Other dairy items that are more likely to hide harmful bacteria is feta cheese, brie and camembert, queso fresco, ice cream, and yogurt.

Eggs

1804w Eggs

We watched as more than 200 million eggs were recalled due to a widespread salmonella contamination—the CDC says salmonella is often undetected, even for eggs that look clean and un-cracked. Choosing pasteurized eggs could help reduce that risk.

Raw shellfish and seafood

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There is a greater chance to get sick with food poisoning from raw fish, yes. But raw shellfish is often more problematic than anything, with staples like oysters containing viruses and bacteria that could cause serious sickness—more than 100 people recently fell ill in California after eating raw oysters contaminated with norovirus.

Sprouts:

sprouts

Warm and humid growing conditions for things like alfalfa and bean sprouts lend themselves to perfect growing conditions for salmonella, E. coli, and listeria. Thoroughly cooking sprouts before placing them in any dish can help reduce the chance of you getting sick.

 Raw Flour:

Casabella Cookie Dough Trays with Lids

The last item on the list is flour, which is usually raw and hasn’t been treated and because we cook with it or use it in our baking, those germs are killed during cooking. Things like raw cookie dough have often been a source of food poisoning given that the flour in these staples hasn’t been cooked.

It’s nearly impossible to avoid food-borne illnesses altogether, but using the safety tips to enjoy the foods on the list above might save you from a firsthand experience with food poisoning. 1 in 6 people in the United States suffer through side effects of food-borne diseases, and more than 3,000 deaths each year are caused by foodborne pathogens, the CDC says.

This may help you want to “eat less” if you want to lose weight.  I used to love raw chocolate chip cookie dough, but it does not look quite so appealing at the moment.  Eat safe and enjoy!

 Foods Most Likely to Make You Ill

How Long Can Cheese Sit Out

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Bon Appetit and Epicurious wrote this interesting article about our favorite snack – Cheese!

Putting cheese and crackers out at a party, whether sliced sharp cheddar and Triscuits or Humboldt Fog and crostini, is a simple way to welcome guests. Everyone loves cheese, and people will snack on it all night. But if hours go by and there’s still half a wedge of Brie on the cheese board, are you putting your friends in danger? In other words: How long can cheese sit out before you get sick or die?

Bringing cheese to room temperature is essential to help the fat loosen up, which gives the cheese a better texture and flavor. However, there is a ticking clock on how long it should stay out past that hour (or two) out of the fridge. To keep yourself safe from bacterial growth or spoilage, you should only keep cheese out for four hours, according to the director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin.

With that said, some cheeses fare better than others with quality after those four hours elapse. Higher moisture cheeses like ricotta, queso blanco, and mascarpone will deteriorate in quality and spoil faster when left on the counter. Soft cheeses including Brie, Camembert, or a bloomy-rind fancier cheese will last a little longer, and harder cheeses from cheddar to Gouda to Parmesan will hold up the longest. Parm, Romano, or harder cheeses will likely not have micro bacterium growth or very insignificant amounts throughout the duration of a party,. Those cheeses you’ll often see hanging in Italian markets or cut into pieces on display at the grocery store because they don’t require constant refrigeration.

Long before you get an upset stomach from cheese (uh, unless you’re lactose intolerant), you’ll probably notice that it’s looking a little sad. Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly.  After eight hours on a cheese board, cheddar will likely not have a lot of bacterial growth, but it won’t look appealing to eat. However, there is no way to tell if there are bacteria on a piece of cheese based on looking because it’s microscopic. One thing you can tell immediately about a cheese gone bad is if there’s mold growing on it in the fridge. If you see that, cut off about 1–1½ inches around the mold and continue eating it. However, if a high-moisture cheese like ricotta or cream cheese has a spot of mold, throw it out it will have contaminated the entire container.

cheese harbison
See this beautiful oozy wheel of Harbison? Don’t let it sit out for more than four hours!

There has been some extensive research done in Wisconsin that proves cheese can stay out for up to six hours at 70°F or colder. Some cheeses tested for low levels of listeria, salmonella, Escherichia, and staphylococcus but nothing life-threatening. The level of water activity in a cheese determines how long it can stay out. Hard cheeses like Parmesan could be out for 24 hours and be fine, but a young cheddar is more vulnerable. You will see oiling off and drying out from it sitting out in the open air. If it starts to look like it’s glistening, that’s a sign to either put it back in the fridge or toss it.

Trust yourself. If it looks unappealing, don’t eat it. You probably won’t get sick, and definitely won’t die, but the quality of cheese can plummet dramatically after more than four hours at your party. Eat something else, take out a new block of cheese from the fridge, or maybe just serve fondue at your next party. Cheese sweats are always better than sweaty cheese.

*Pregnant women, the elderly, or people with weakened immune systems are at higher risk for food-borne illness and should take a higher level of caution.

How Long Can Cheese Sit Out

Basic Orecchiette Pasta

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This handmade pasta is delicious with the classic broccoli raab sauce, with an uncooked sauce of tomatoes and basil, or in a cream sauce with mussels and mint. The dough comes out best if you work the water in very slowly; don’t try to bring in too much flour at one time. Flour amounts are listed by weight (oz.) and by volume (cups); use either measurement.

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I made mine with chicken and home-made pesto with basil from my garden, with a little cilantro and parmesan on the top.  It was yummy and very easy.  It does take a little time. I usually watch the cooking channel or a funny movie.  You have to happy when you cook.

Ingredients

225 g/ 1 1/2 cup semolina flour

255 g/3/4 cup + I Tbl unbleached all-purpose flour

255 g/1 cup warm water

2 tsp salt

Preparation

1. In a bowl, whisk the flours together well. Mound the flour on a work surface, make a deep well in the center and pour 2 Tbs. of the water in the center. With two fingers, stir in a little flour from the walls of the well. When the water is absorbed and a paste has formed, repeat with more water until you have a soft but not sticky dough.

You can do this in your KitchenAid with the dough hook.

2. Knead the dough on a lightly floured surface until it’s smooth and supple, 7 to 8 minutes. If it crumbles during kneading, wet your hands to moisten the dough slightly. Cut off a golfball-size chunk of dough; cover the rest with plastic wrap. Roll the chunk into a cylinder about 1 inch in diameter. With a very sharp knife, slice the cylinder into disks about 1/8 inch thick

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3. Pick up a disk. If it’s squashed from cutting, squeeze it slightly between your thumb and index finger to return it to a circular shape. Put the disk in the palm of one hand and press down on it with the thumb of your other hand. Swivel your hand (not your thumb) twice to thin the center of the ear, leaving the rim a little thicker. If the dough sticks to your thumb, dip your thumb in a little flour as you work. Repeat with the rest of the dough. As you finish the disks, lay them on a clean dishtowel. When you’ve shaped an entire cylinder, sprinkle a little flour over the ears and repeat the process with a new chunk of dough.

4. If you’re not cooking the pasta immediately, spread the rounds out on floured baking sheets and leave them at room temperature at least overnight, or until they’re hard enough that you can’t slice them with a knife. (The time they take to dry depends on humidity and the moisture level in the dough itself.) Once the orecchiette is dry, transfer them to covered jars and store at room temperature.

5. You can as an alternative, freeze them on a baking sheet with parchment and then put in a sealed container once they are frozen.  Cook directly from the freezer – do not thaw.

 

6. Bring a large pot filled with salted water to a simmer over medium-high heat.  Add the orecchiette and simmer until they float to the surface, 2-3 minutes.  Simmer for 1-2 minutes more, until al dente.  Remove immediately with a slotted spoon and serve right away.

 

The recipe I used is from “Pasta by Hand” by Jenn Louis and I totally recommend buying this book!

Basic Orecchiette Pasta

Hallway Hacks = Usable Space

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6 Hallway Hacks to Turn Them Into Usable Space
Here are some great hallway ideas from Dwell.
Put your corridors to work as storage, seating, or gallery space with these ideas.

Hallways don’t just have to be connective space they can serve a multitude of functions despite the challenges that their long, narrow proportions present. Below, find a practical guide to making hallways that aren’t just for passing through.

1. Install Shelving

6 Hallway Hacks to Turn Them Into Usable Space - Photo 1 of 12 - Installing wood shelves in this nook in a hallway adds visual interest that breaks up the hallway's length, and provides storage for books and other vignettes.
Wood shelves in this nook in a hallway add visual interest that breaks up the hallway’s length and provides storage for books and other vignettes.

6 Hallway Hacks to Turn Them Into Usable Space - Photo 2 of 12 - Custom millwork and cabinetry can be a great way to add storage while keeping the hallway looking clean, neat, and bright. Cut-outs in the doors instead of knobs or cabinet handles ensure that hardware doesn't take up any extra space in the narrow corridor.
Custom millwork and cabinetry can be a great way to add storage while keeping the hallway looking clean, neat, and bright. Cut-outs in the doors instead of knobs or cabinet handles ensure that hardware doesn’t take up any extra space in the narrow corridor.

2. Hang Artwork

6 Hallway Hacks to Turn Them Into Usable Space - Photo 3 of 12 - Installing artwork in a hallway is a great way to create drama in a small, narrow space; textured pieces like this one work particularly well because viewers can get very close. 
Artwork in a hallway is a great way to create drama in a small, narrow space; textured pieces like this one work particularly well because viewers can get very close.
6 Hallway Hacks to Turn Them Into Usable Space - Photo 4 of 12 - Artwork can also bring balance to a space, acting as a counterpoint to closets and doors, and introducing color schemes that play throughout the rest of the home.
Artwork can bring balance to a space, acting as a counterpoint to closets and doors, and introducing color schemes that play throughout the rest of the home.

3. Add Seating

6 Hallway Hacks to Turn Them Into Usable Space - Photo 5 of 12 - Placing seating in a hallway or corridor might sound counterintuitive. However, adding seating— in particular a piece that takes advantage of the length and narrowness of a hallway, like a bench—is particularly well-suited because it works as a waiting nook.
 Placing seating in a hallway or corridor might sound counterintuitive. However, adding seating, in particular, a piece that takes advantage of the length and narrowness of a hallway, like a bench is particularly well-suited because it works as a waiting nook.

6 Hallway Hacks to Turn Them Into Usable Space - Photo 6 of 12 - A bench in a hallway can also provide a moment of respite, encouraging new perspectives and rhythms within a residence, even if it's just a pause to look out a window or into another room.
A bench in a hallway can also provide a moment of respite, encouraging new perspectives and rhythms within a residence, even if it’s just a pause to look out a window or into another room.

4. Turn it Into a Library

6 Hallway Hacks to Turn Them Into Usable Space - Photo 7 of 12 - You may think that a library has to be its own room, but books can be stored and read just about anywhere. Lining a hallway with books turns it into a library that you’ll walk through, and be inspired by, every day. Cabinets below provide extra storage and even a place to sit and read. 
You may think that a library has to be its own room, but books can be stored and read just about anywhere. Lining a hallway with books turns it into a library that you’ll walk through, and be inspired by, every day. Cabinets below provide extra storage and even a place to sit and read.
6 Hallway Hacks to Turn Them Into Usable Space - Photo 8 of 12 - Creating a library along a staircase out of open shelving means that the books can be accessed from both the staircase and the stair hall on the other side.
Creating a library along a staircase out of open shelving means that the books can be accessed from both the staircase and the stair hall on the other side.

5. Install Hooks

6 Hallway Hacks to Turn Them Into Usable Space - Photo 9 of 12 - Wall space in a hallway can easily be activated by a series of hooks for hats, coats, or scarves. If the hallway is particularly visible, you may hang items in an artful way, so that there's a mixture of aesthetic cohesion and functionality.

Wall space in a hallway can easily be activated by a series of hooks for hats, coats, or scarves. If the hallway is particularly visible, you may hang items in an artful way, so that there’s a mixture of aesthetic cohesion and functionality

6 Hallway Hacks to Turn Them Into Usable Space - Photo 10 of 12 - Colorful, scattered coat hooks by the architect-designers Julia Jamrozik and Coryn Kempster create a functional, eye-catching wall that works well whether the hooks are used for hanging or just for decoration.
Colorful, scattered coat hooks create a functional, eye-catching wall that works well whether the hooks are used for hanging or just for decoration.

6. Create a Drop-Off Station

6 Hallway Hacks to Turn Them Into Usable Space - Photo 11 of 12 - An entrance hallway is the first space you enter in a home, but it can also serve the very important function of acting as a drop-off station or mudroom for keys, shoes, and coats.
An entrance hallway is the first space you enter a home, but it can serve the very important function of acting as a drop-off station or mudroom for keys, shoes, and coats.

6 Hallway Hacks to Turn Them Into Usable Space - Photo 12 of 12 - A drop-off station can consist of anything, from nothing more than a narrow shelf with a mirror above it, to a series of hooks with seating, storage, and plants.
A drop-off station can consist of anything, from nothing more than a narrow shelf with a mirror above it, to a series of hooks with seating, storage, and plants

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Hallway Hacks = Usable Space