September Newsletter: "A Touch of Glass"

Creations Newsletter

"A Touch of Glass"

Volume 2; Issue 9

Greetings! September 2008

So - here we are in September. Kind of a transitional month really... The calendar tells us to "think fall", even though it still feels like summer. As the month wears on, however, the evenings start to get cool and crisp - perfect for outdoor BBQ's and lingering well past sunset... I absolutely love living in the midwest at this time of year - Sweater weather, pumpkin stands, the changing leaves, and brightly colored mums.

Here in Kansas City, September means the start of Chiefs football, tailgating, and TONS of BBQ! I am not a beer drinker myself, but I've been informed that "beer and BBQ" are a match made in heaven. Hmmm... I'll have to take their word on that one. I'm sticking with my vino!! (See "Queue up the wine for 'cue" - below)

Cheers!

Cathy

Beer, the Health Food

Turns out, red wine isn't the only thing good for your heart. According to a 2004 study, a glass of beer produces the same antioxidant activity as the fruit of the vine. Don't chug a six-pack in front of your cardiologist, however. Research shows that the health benefits become a liability at three beers.

- pageaday.com

Taste and temperature

Even casual drinkers of wine know that whites are served cooler than reds. But few realize there's also an optimum temperature for different beers.

Many restaurants serve beer in frosty mugs, with little chunks of ice floating in the foam. That's fine for most mainstream beers such as Budweiser and Miller. "Those don't have a huge aroma profile, so you can drink 'em really cold and you're not missing out on anything", says Sang Yoon, a beer sommelier, chef and owner of Father's Office, a restaurant in Santa Monica, California.

But aromatic beers that are brewed with more ingredients - pale ales, for example - should be served warmer, at 40-42 degrees. Beers with big flavor, such as Belgian ales, don't release their aromas until they hit about 50 degrees.

- The Associated Press

Who knew...?

Angela Abshere

"Little Black Books"

$9.95

"Orange Brewery"

A tribute to memories of our two years of living in London. The "Orange Brewery"... a favorite local pub where my husband and I gathered often with friends. Cheers!

Pilsner (set/4) - $44

Orange Brewery

"Beer is proof that God loves us and wants us to be happy."

- Benjamin Franklin (really!)

This is a great BBQ "side item" that I have been making for at least 20 years, and it's always a hit - especially with the men! (That's why I keep making it!!)

Old Settlers Baked Beans

1 lb. ground chuck

1 lb. diced bacon

2 onions, chopped

1/2 c. BBQ sauce

2 T. mustard

3 T. molasses (or to taste)

2 t. liquid smoke

1/2 t. chili powder

1/2 t. pepper

beans - 1# cans of each
- navy beans

- pork & beans

- red kidney

- butter beans

Brown meat slowly and drain. Brown bacon and onions together, but don't let bacon get crisp. Remove with slotted spoon. Add next nine ingredients and mix well. Stir beans in gently, and bake at 325 degrees for 1 hour.

"There are only two times when I drink beer: when I'm alone and when I'm with someone else"- Anonymous

"Queue up the wine for 'cue"

Barbeque and beer - they're a natural pair at backyard gatherings. But wine can also complement the bold flavors of barbeque. Champagne, particularly rose' Champagne, goes with virtually all types of barbeque. If you can't swing Champagne, let the meat or sauce be your guide.

Choose by type of meat:

Chicken: Chenin Blanc, rose'

Pork: Beaujolais-Villages, rose'

Beef & Lamb: Cabernet Sauvignon, Shiraz/Syrah, Zinfandel

Hot Links: Riesling, rose', sparkling wine

Choose by sauce:

Sweet: fruit-forward wines, such as Riesling, Shiraz or Zinfandel

Tangy: high-acid wines, such as Barbera or Chianti

- The Washington Post

Traditional Sangria

This recipe is quite delicious, and a yummy way to savor those last few days of summer! (Tastes great with everything that comes off the grill!)

1 c. rum

1/2 c. white sugar (or to taste)

1 thinly sliced orange

1 thinly sliced lemon

1 thinly sliced lime

1 bottle dry red wine **

1 c. freshly squeezed OJ

Mix together the rum and sugar in a large glass pitcher until the sugar dissolves. Add the sliced fruit. Let sit for at least 2 hours and up to 6 hours in the refrigerator. Right before serving, add the red wine and orange juice. Stir well and serve chilled. (Makes 8 servings)

** You can vary the type of red wine, depending on the dish - using a lighter wine with seafood, a bit more fruitier wine with chicken and poultry, and a really robust red with beef and other strongly flavored dishes.

"Fun-Gria" Mocktail

(non-alcholic)

Lemon juice and sugar for "rimming"

Ice cubes

1 part fresh orange juice

1 part red grape juice

Generous squeeze of lemon juice

Orange zest

Lemon/lime/orange slices for garnish

Rub the rim of a large wine glass with lemon juice and then dip it into a saucer of sugar to frost the rim. Place four ice cubes in a shaker, then add the OJ, grape juice , and lemon juice. Shake well and strain into the frosted glass. Garnish with the fruit slices and a sprinkling of orange zest.

Creations Holiday Schedule

October 2-5 Wichita Jr. League "Holiday Galleria"

Century II Expo Hall / Wichita, KS

November 6 "A Night of Fashion" (Lakemary Ladies Event)

Evergreen Events / Paola, Ks

Thursday 5:00 - 9:00

November 8 "Gift Gallery"

Cure' of Ars Church (95th & Mission)

Saturday 9:00-4:00

November 17, 18, 19 "JCYM Holiday Boutique" - Lodge at Ironwoods (14701 Mission Road)

Monday 11/17 5:00-8:00 "Ladies Night Out"

Tuesday 11/18 10:00-7:00

Wednesday 11/19 10:00-7:00

December 6 Leawood South Holiday Luncheon (Members)

Leawood South Country Club

Please contact me for information regarding any of these shows!!

Save 25% Regular price $3.50 Dip Mixes A new item for Creations! Choose from: Crab Flavored Sun-dried Tomato Dilly Cucumber Garden Fest Mild Smoked Chipotle Bloody Mary Smokey Horseradish Sold out at my last show!!