If you didn’t attend the Houston Press’s Menu of Menus Extravaganza Tuesday night, you missed out on a feast! The event was held at Silver Street Studios, which is a really cool industrial space near Washington. The building is very open with plenty of room for guests to stand and eat their samples and take pictures. It created a fun, laid back vibe perfect for wandering, sampling, and spending time with friends.
If you spend much time in the wine world, you will probably run into someone who believes very, very passionately about the importance of using the correct glass for the type of wine you are drinking. You will also meet other people who really don’t care about the glass, as long as there’s wine in it. I’m somewhere in the middle. I don’t get in a panic if you try to serve me Chardonnay in a Sauvignon Blanc glass, but I also am not walking around drinking wine from a plastic cup (no offense if that’s your thing). But the question is: does it really matter?
One of the things I love about Houston is that we have a huge variety of everything, including wine bars. Are you into an upscale, Euro-centric experience? There’s a wine bar for that. How about a neighborhood bar with gobs of history and great wine? We have one of those, too. Are you overwhelmed by the choices? That’s okay because I have some favorites that I am so excited to share with you! Although my favorite wine bars each have their own take on wine, they all have one thing in common: They enjoy wine, they enjoy sharing it with you, and they are all about having fun with wine.
There are a lot of vanilla cake mixes on the shelves of your local grocery store. You probably see them every time you go to the store and walk past them or grab a box without thinking too much of it. But if you’re looking for the best vanilla cake mix and frosting for guaranteed delicious cakes and cupcakes every time, you should definitely consider which mix you get.
I have a very special relationship with refrigerated chocolate chip cookie dough and I am not ashamed to admit it. As some of you know, refrigerated cookie dough got me started on this path to sharing my love of baking and sweets with the world. It was junior year of college, my friend and I had a package of cookie dough and decided not to eat ALL of it raw, so we made cookies in the college dorm kitchen. It sparked an impromptu gathering that really struck me. I was amazed by how the smell of cookies brought people who normally didn’t hang out together into one room, sharing their lives.