If you like champagne, check Jancis Robinson's Wine Column of Last Saturday's Financial Times

One of my favorite things to read on the week-end is Jancis Robinson's wine column in the Financial Times.
You can find it (no registration required) on her website www.jancisrobinson.com under 'wine news'.
Her March 26th column was on Champagne and how "you're better off seeking out non-vintages from individual growers rather than carefully marketed bubbly from big names."
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How long can one keep smoked salmon?

Mar 30
Having leftovers of smoked salmon post Easter sunday, I wondered how long you could safely keep it. I asked Eric, a sous-chef. His answer was at least a good 2 weeks if it is properly refrigerated. So after making farfalle with smoked salmon and fresh mozzarella for Lunch on Monday, today's Lunch will be baby spinach and smoked salmon salad.
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Recommended READ: Virginia Postrel on Spinach

Apr 1
On her weblog www.dynamist.com/weblog on March 31st, Virginia Postrel, elaborates on an article written for the Washington Post by Candy Sagon on how we happen to be eating 5 times more spinach than in the 70's. The other major change reported in the Post is that most of the spinach eaten is fresh. One of these moments when taste and economic trends converge.