I always knew I’d be an alcoholic. It was a bit of a delayed vice due to the insufferable tendency some bald bitch had of playing God.

Hemingway thought it was “worthless” to make less than a pitcher of Bloody Marys. While I agree in spirit – pun intended – in practice I make do with a glass. Why did lockdown call up a craving for a Bloody Mary? Maybe because I could tell myself it was almost more of a snack than a drink (and healthy at that! Tomatoes! Celery!) but maybe because a Bloody Mary makes me think of my Mom, who loved them and taught me to drink them. I lost her over a decade ago, my dad a couple of years before that; but they are present to me whenever I’m in the kitchen, and as I mix my Bloody Mary I can hear my mother’s ice clink in her glass.

So recently I wrote about my experiences with making mead and experiencing with different flavour combinations, so now I figured I would share my process of how I made it.

Spices are wonderful additions to any cocktail bar. They make useful garnishes, but they can be part of the base flavor of a cocktail as well. One spice that I always have on hand is the long pepper. This relative of black pepper has a distinct sweet aroma and flavor, and adds a unique touch to cocktails.

If you read this article, you may be a vegetarian or a vegan and like beer. To you I say: Read on!

Upon reading this title, you might think I'm some idiot American, which is kind of true, I won't argue with that, but, I'm not thinking about suing the virus, I would obviously lose. The virus would mop the floor with me. I want to sue the beer company, and no I don't think that they started the virus either. They did unknowingly cause a kitchen fire in my house, but that's a different story. I have something else against them.

When you hear “DUI,” most people immediately think of being arrested for operating a motor vehicle under the influence. However, many states have different policies on how and what is defined as a motor vehicle. Here are a few strange ways you can get a DUI.

In one of my previous articles, I wrote about yeast trapping, isolating wild yeasts from the natural environment to brew your beer. In the article, I also mentioned a few places where you can find yeasts and how you could go about isolating them.

Craft beer is not just having a moment. It’s here to stay. Gone are the days of walking into the grocery store to find five beer options, all brewed by the same company. Your local beer aisle might have hundreds of choices now. You could set off on a road trip to tour America’s small craft breweries and be gone for years sampling some of the best brews you’ve ever had the pleasure to taste. And on the way home, there would be a whole new bunch of craft breweries to visit. Craft beer isn’t going anywhere.