It certainly has been a refreshing (if not somewhat chilly) couple weeks since the last note. The weather has been delightful, frightful, warm, cold, snow, sunshine you name it and we have had it. My poor herbs are so confused they don’t know if they should stick their little heads up or burrow back under the leaves again. But lets try this again, it’s spring in Missouri, so it is time for all the lovely green plants to be brave and hang in there. Actually, this last snow we received doesn’t appear to have harmed anything, but I certainly was surprised, and so were the plants.
When you think of ketchup I bet it isn’t the most exciting thing on your grocery list. I know it didn’t used to be on mine, that is until I met Bruce Steinberg. Bruce is the inventor/brains behind the new condiment (I feel bad calling it a mere condiment it is so much more). There are several flavors, which lend themselves to different types of foods. I have a couple favorites, one being the Black Truffle Ketchup….OK, now if that isn’t special, tell me what is. I mean, does the name just make you think of a hot sizzling steak fresh off the grill, drizzled with wonderful Black Truffle Ketchup. And the best part is, all the work is done, the flavor is there, all I have to do is just pour it on. Two others flavors I really like are the Roasterie Coffee flavor and the Alderwood flavor (salmon anyone, that’s what jumped into my mind the instant I say the Alderwood flavor). But the other 9 flavors bring instant pictures to mind also. What does Lemon Twist or Thai Ginger or Habanero Heat make you think of? Yeah, me too. Makes me hungry just to think of it. Well, they are showing up on store shelves all over the metro, and soon nationwide. Here is the website http://www.finevinesketchup.com. I wish you could taste what the Truffle Ketchup did for my humble T-Bone steak. It was amazing.