wow what? apparently there is a whole subset of teaparty/republicans who think obama is secretly gay and collect “evidence” and discuss it among one another…

so basically there is a group of conservatives who headcanon our president as gay and write slash fanfic about it.

conservatives are the weirdest fandom


One of the more interesting samples I received just before New Year’s were these dried fruit crisps from Simple & Crisp. Founded in 2012 by Jane Yuan (@MissJaneJuan), former publicist and Seattleite.com editor, Jane had been making her own fruit crisps at home and decided to make a business of it after getting rave reviews from friends and family. Simple & Crisp says that the fruit is sourced from farms using sustainable and ethical practices. The only ingredients used are the fruit and citric acid, so they’re also gluten-free and vegan (although if you’re reading this blog, the latter is probably not a concern). 

The flavors I was sent were the Apple, Pear, Orange and Blood Orange. I was headed to a New Year’s party  with cheeses in tow, which presented the perfect opportunity to give them a test drive. I loved the way they looked on the cheese board, bringing a unique geometry and a bright splash of color alongside the cheeses and crackers. They’re tasty both on their own and paired with cheeses, meats and preserves; I tried them with Vacherin, Coupole, Blu di Bufala and Sternschnuppe. The blue cheese with the Pear was a big winner, as was the Apple with Vacherin and the alpine cheese, and all of them paired well with the Coupole. I found the Blood Orange slightly too bitter on its own; for that flavor, a pairing is recommended (I did try dropping it into a glass of bourbon with some bitters to great success). The Pear and Apple also worked nicely with a foie gras terrine. 

Simple & Crisp are available online, or you can check their site for local availability. The site also features creative pairing ideas and more. 

Food52.com talks beer and cheese pairing with Ron Silberstein, owner of San Francisco’s Thirsty Bear Brewing Co.

How to Pair Beer with Cheese

For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you’d like to score some of the goods competing in this year’s awards, head to Provisions.

Today: Ron Silberstein, former lawyer and current owner of  San Francisco’s ThirstyBear Brewing Co., explains why beer is perfect for pairing with food – and suggests a few combinations to get us started. 

Beer is perhaps the most versatile beverage to pair with food. If done thoughtfully, the pairing enhances not only the flavor elements of the food, but also the beer itself. First, beer is the perfect palate cleanser, as the carbonation and bubbles join to create an acidity that lifts and cuts through fatty and oily foods. Second, the bitterness in the hops can pierce the heaviness of sauces, grease, and meats. Lastly, alcohol and acidity combine to act as a palette refresher that allows us to taste the individual flavor components of food.

Here are some recommended cheese pairings to get you started:

Pale Ales work with a wide range of food, but work especially well with English cheeses such as Cheddar or Derby.

Indian Pale Ales are best paired with a mild blue such as Gorgonzola or Cambozola.

Amber Ales go well with Port-Salut or other lightly tangy cheeses.

Brown Ales are great with an aged Gouda or crumbly Cheshire.

Wheat Ales and Buffallo Mozzarella should be tried.

Porters are well paired with Tilsit or Gruyère, while sweeter stouts are a great accompaniment to a buttery, well-aged cheddar.

Read the full post.

(Photos ©2014 Food52.com)