Perfect Way to Start the Day

So I’ve just developed one of my career best recipes this morning. No joke. I know it’s good because I can’t stop eating it and neither will you. The best part is it involves two ingredients, it’s healthy, takes less than 1 minute to make and tastes…well obviously it tastes delicious or I’d be able to have a little more self control.
The secret? A marriage of two hot products–creamy Greek-style yogurt and White Peach Puree by Perfect Puree–3/4 cup of yogurt topped with 2 Tablespoons of peach puree to be exact (1 Tablespoon was just not enough).
This same product has been used by professional chefs for years in ice creams, pastries, cocktails and even marinades, but now it’s available through amazon and in Whole Foods Markets around Northern California. By tossing it on top of yogurt or…later today…ice cream, any ol’ gal can add restaurant quality flavor to their day without reservations. I’m spinning with possibilities–do I really have to wait ’til 5 to start happy hour?

Pig Parts for Moderation

Artisan breads and handcrafted beers have reached mainstream at most markets since appearing in the 90′s. What’s next? My guess is small batch Salumi.
Salumi is the Italian word for cured meats and it’s hitting metropolitan menus everywhere. Now, in San Francisco’s Ferry Building, consumers can purchase an array of “Salted Pig Parts” from Iron Chef contender Chris Consentino’s meatery Boccolone. But this isn’t just some random gluttonous craze.
On thier website, Boccolone reminds us that use of the whole pig is the most respectful way of treating the animal. It’s environmentally sound and fiscally responsible, because there is so little waste. Not to mention, it’s so rich and delicious, that a little goes along way. Sounds to me like a trend that’s right on time.