What’s cookin’ good lookin’?

“I cook with wine. Sometimes I even add it to the food.”      – W.C. Fields

Sometimes words aren’t enough to describe a recipe, especially when you are making it up as you go along. For the record everything turned out great.


Put a cork in it


Some people who have too much time on their hands like to debate about silly things.

  • Which came first the chicken or the egg?
  • Pepsi vs. Coke
  • Star Wars
  • Any hypothetical situation
  • Alicia, why did you eat my food in the fridge? Get over it.
  • Natural Vs. Fake

Just kidding, that’s what I’m going to share with you today. Do like your corks natural, synthetic, or screw top?

Screw caps trap gases inside the wine, which can give your wine a sulfury smell. But it is hands down the fastest and easiest way to get to your wine.

Screw caps and synthetic are cheaper than cork. They also prevents oxygen from getting to the wine, which sounds like a good thing, but it’s actually not. A small amount of oxygen gives your wine “aging flavours”. This is when the more complex and pleasing flavours develop in your wine and give it a smoother, more rounded taste.

Natural cork expands and contracts with the bottle. However, 1-2% of natural corks cause cork taint, according to the Journal of Australian Grape and Wine Research — that’s a lot of wasted wine. There is also the chance of breaking the cork into the wine. I’ll still drink it, but it’s seriously a pain.

I love arts and crafts, so natural cork will always be my favourite for that.

Fun fact: Cork going extinct is a myth! Taking cork from cork trees doesn’t harm the tree. The cork grows back and also traps carbon dioxide. Look at you go cork. Cork oak can produce for about 200 years.




The best creative activity for adults

Making sangria is easy.

A quick Google search for recipes will give you about 1 420 000 results. I just checked. The other option is to use the basic principles of sangria making and let your imagination run free.

  1. You need wine. The cheaper the better. You can make even the most awful wine bearable in sangria.
  2. You need fruit. Pretty much any fruit in the fridge is a go. If you plan ahead you can freeze the fruit, OR freeze the fruit in ice cubes if you really want to impress someone. (Valentines Day hint boys)
  3. Add sprite or soda to sweeten it up and give your drink some fizz.
  4. A couple ounces of liqueur is a game changer in your sangria. I usually go for peach schnapps, Chambord — a raspberry flavoured delight — or brandy. Flavoured vodka or Port aren’t bad options either.
  5. If you happen to have juice in the fridge, toss some in there. A little goes a long way. You can always add more but you can’t take it out.
  6. Now you drink it.

It’s honestly the easiest thing. People get all excited when you say you have sangria too. Experiment and let me know if you find a heavenly combo that I have to try.

Here is what winging sangria before RAW: Almond looks like.


Also if you haven’t been to RAW: Almond yet, you should probably go check it out.