Hummus

The blog Stuff White People Like has proven to be an embarrassingly accurate portrayal of my life. Which is odd since I'm made fun of on a daily basis for my "hood" nature, or lack thereof. Anywho, the hummus post hit a little too ridiculously close to home...in fact, right now I'm stuck alone in my apartment at school with nothing but Bud Select, hummus and leftover pizza in the fridge.

Party time.

Starbucks Christmas Cups

So cute. It almost makes me forget about the whole evil-corporation thing.

Is Starbucks just another manifestation of the devil? Or a wondrous suburban watering hole? Decide for yourself here.

I approve: Haagen Dazs Sorbet

Long story short, this stuff is amazing. I have only tried the raspberry flavor, but once my pint is gone (in only a matter of minutes, I'm sure) I'm going to purchase the mango flavor. 

This does not taste like what most people think "sorbet" tastes like. It isn't icy and tart, but instead tastes like fruity ice cream; rich enough to satisfy any sugary craving. 

THE.BEST.PART.

An entire pint of this has only 480 calories. That means you can eat 3 WHOLE CONTAINERS of this for the same caloric value of one Chipotle burrito. 

Let that marinade.

Now, obviously no one consciously plans on sitting down and eating an entire pint of ice cream, but sometimes these things happen. In the case of Haagen-Dazs sorbet, IT'S OKAY!

comes in chocolate, coconut, peach, lemon, raspberry, mango and strawberry flavors.

I approve: Boxed Wine

Now, before you begin hating on boxed wine, I'd like to remind you of all the good times you have had together. Remember? circa 2003? All post-Franzia migraines aside, boxed wine has been good to you. So good, in fact, that a plethora of other wine companies have tried to get in on the boxed wine phenomenon, and believe it or not, they're making it trendy.

Bon Appetit features what they believe to be the top 5 boxed wines, along with a list of food pairings (one meaty, and one meatless...yay veg!) And while I'm sure most of you will A) never search out these wines and B) never attempt to cook the accompanying meals, the good news is that at least you have further cultured yourself on the fine art of wine-in-a-box.

I must say, however, where is the Fish Eye? I have been eyeing (pun unfortunately intended) the new Fish Eye ads for the latest "cask" (a classy way to say "boxed") wine, and am interested. I may just have to invest in one for the next TigerX party....a bunch of lightweight fitness buffs getting drunk off one glass of Blush, classic.


Top 5 Box Wines

These party-friendly wines cost less, keep longer, and are easier to open than regular bottles
By Jeffery Lindenmuth

Box wines (a.k.a. boxed wines) have become popular in recent years because they hold more wine than a single bottle, they're light and recyclable, they're easy to open and reseal, they chill quickly, and they won't break if you drop them.

Three Thieves Bandit Pinot Grigio 2006

(about $9, 1 liter)

The irreverent winemakers who bucked the trends by producing quality wine in jugs a few years back now tackle the Tetra Pak format (specially designed aseptic cartons) with their line of Bandit wines. In a world where so much Pinot Grigio is vapid, this California wine shows more character than most bottled versions. The aromatic nose starts out as Granny Smith apple and green Jolly Rancher candy with hints of banana, giving way to papaya and crenshaw melon. It is rounded and medium-full-bodied, with bright acidity and a lingering finish.

Meaty Recipe Pairing:	Meatless Recipe Pairing:
Fish, Clam, and Mussels with White Wine and Garlic	Pizza Bianca with Rosemary and Sea Salt

French Rabbit Pinot Noir Vin de Pays d'Oc 2006

(about $10, 1 liter)

This wine from Limoux, which boasts some of the higher-altitude vineyards in southern France's Languedoc region, is the best in the French Rabbit lineup (from a company that makes only box wines). Black cherry, mixed berry fruit aromas, and hints of leathery earth give it a quintessential Pinot Noir profile. Overall, it's easy-drinking and food-friendly, with loads of refreshing mouthwatering acidity.

Meaty Recipe Pairing:	Meatless Recipe Pairing:
Perfect Roast Chicken	Truffled Taleggio and Mushroom Pizza

Hardys Shiraz South Eastern Australia 2006

(about $19, 3 liters)

This is the same wine you'll find in a bottle, so if you enjoy jammy Shiraz, why not save a few bucks with the bag-in-box, referred to as a "cask" in Australia, where the package is as commonplace as kangaroos. The wine evokes warm blueberry pie, with hints of vanilla ice cream and toasty American oak, and just enough tannin to balance the ripe berries. What this wine lacks in complexity it makes up for in plush, exuberant, juicy fruit.

Meaty Recipe Pairing:	Meatless Recipe Pairing:
Lamb Chops with Pomegranate Relish	Beet Carpaccio with Goat Cheese and Arugula

Black Box Wines Cabernet Sauvignon Paso Robles 2006

(about $22, 3 liters)

Most box wines are made in such large quantities that they sport extremely vague regions such as "California" or "Australia" or "Planet Earth." This Paso Robles has appellation prestige and tastes great. The initial aromatic punch of toasty oak and vanilla subsides to reveal sweet, black cherry fruit and hints of licorice. There is black currant and kirsch on the palate too, with nicely balanced, fine tannins.

Meaty Recipe Pairing:	Meatless Recipe Pairing:
Herb-Rubbed Top Sirloin Steak with Peperonata .	Black Bean and Roasted Tomato Soup

Le Bord'Eaux Merlot, 2005

(about $28, 3 liters)

How often do you get to enjoy real Bordeaux without the angst of popping a pricey cork? This wine comes from the exalted 2005 vintage of Bordeaux and lives up to the expectations. The Merlot shows nice mocha and cherry flavors, with the sort of structure and polished tannins that will allow it to stand up to a variety of meats.

Stilton Pairing:	Blue Cheese Pairing:
Brined and Barbecued Turkey	Risotto with Leeks, Shiitake Mushrooms, and Truffles

I approve: Puffins

No, sillies. Not the birds, the cereal.

These delicious puffs of peanut butter delight are truly addictive. And, at $4.50 a box they BETTER be.

Barbara's Bakery is an organic company that has produced cereals, cookies, granola bars, etc. for the past 36 years. Barbara's does not use refined white sugar, hydrogenated oils, artificial colors, flavors, or preservatives...aka it is delicious and goooood for you.

Which is good news for me, because I literally eat this stuff all day long. It's the perfect cereal to put in a baggie and take around campus with you because it tastes just as good dry as it does with milk. Think peanut butter Captain Crunch, but a little puffier and more peanut buttery.

I have yet to try the cinnamon, original or honey rice flavors because I'm afraid they will be a disappointment, but take my word for it...the PB ones are phenom. If I do eat them with milk, I definitely recommend using regular milk and not soy. The puffs are sweet and substantial enough that the soymilk makes them almost too rich.

Available at Hy-vee's natural organic section, Clover's natural market (try the Forum one, the Broadway one is usually sold-out of peanut butter flavor.)

I approve: Starbuck's new Honey Latte

Starbucks has just released a new flavor of latte – the honey latte. A fan of honey, coffee, and Starbucks in general (okay, I'm a walking cliche) I decided to try the latte today during my graphic design class.

I ordered a double (two shots of espresso) tall nonfat honey latte. I really enjoy the strong coffee taste and extra BUZZZ that the extra espresso shot adds, but for the faint of heart I recommend ordering a regular.

I really like the honey latte. Obviously, it's a matter of personal taste, but the sweet and slightly burnt flavor of the honey contrasts nicely with the rich espresso. Step-off nonfat mocha, you have met your match.

I approve: Kombucha

I often go through phases where I obsessively eat, drink, watch, listen, wear, etc. the same thing over and over again. It has happened with S'mores pop tarts, orange juice, Grey's Anatomy DVDs, Wilco albums, and my poor threadbare black zip-hoody from H&M. What recently began as a simple phase however, has snowballed itself into a full-on infatuation. Me and kombucha, sitting in a tree...

Kombucha, pronounce KUM-BOO-CHA, is a health beverage essentially made of fermented mushrooms. Yummy. In reality, however, most of the mass-produced Kombucha drinks (particularly GT's "Synergy" brand pictured to above) have been naturally flavored so they taste much better than the raw kombucha itself.

My roommate works at Clover's Natural Market here in Columbia, so I am no stranger to odd health foods and homeopathic remedies; in fact, the better that something is for me, and the worse something tastes, the more I like it. One day while grocery shopping at Clover's I grabbed one of GT's Synergy Kombuchas. Laura, my roomie, yelled from across the store "NO, NOT THAT. YOU'LL HATE THAT!" I was so confused, why would the employees of this store be convincing someone NOT to buy something? Naturally, I had to get it.

One of the general managers explained that because it is made of fermented shrooms (unfortunately not the psychedelic kind) Kombucha tastes acidic, almost like vinegar or a wine-cooler. Upon first swig, I realized that although it was not easy to drink, it wasn't nearly as bad as everyone made it out to be.

I then learned that Kombucha has gained such recent popularity because of the plethora of health benefits that go along with consumption. Drinking Kombucha aids with digestion, metabolism, immune system, appetite control, weight control, liver function, body alkalinity, anti-aging, cell integrity, and healthy skin and nails. The creator of one of the most popular bottled brands, GT, "began bottling Kombucha in 1995 after his mother's success from drinking it during her battle with breast cancer." I figure, I am idiot not to drink this stuff.

One of the best parts about the drink, however, is not the numerous health benefits it may support, but just the way it makes you feel. KOMBUCHA GIVES YOU A NATURAL HIGH. The first time I drank it, I was driving on Highway WW. I have driven this road probably at least 100 times. Half a bottle and a multi-vitamin later, I felt like I was seeing the road for the first time. and the trees. and, oh my god, there's a lake and a deer! Everything looked brighter and sharper, I had more energy, and I was jolly. JOLLY. Granted, Kombucha has TRACE amounts of alcohol, but I know that this .05% did not contribute to my altered consciousness that day, Kombucha has the power to simply make you feel amazing.

Kombucha isn't available everywhere. The only places in CoMO I have found Kombucha thus far are both Clover's Natural Markets, the Peace Nook downtown, and the natural area of the Broadway Hy-Vee store. Make sure to drink it cold, and GENTLY shake (there are chunks of the fermentation on the bottom of the bottle, these are called "strands" and they are coveted.)

Some people bottle their own Kombucha. These people are crazy and I admire their passion. However, I think I will continue to pay $3.50 per bottle. I whole heartedly believe it is worth every penny.

ps: I have tried every flavor of GT's Kombucha (thanks, Jack, for getting me a cooler full of different bottles!) and I recommend the "Strawberry Serenity" or "Divine Grape" for newbies.

I approve: Sunshine Sushi eel rolls

I'm sure most MU students, let alone the general public of Columbia, haven't heard of Sunshine Sushi. However, I like to think of it as a Mizzou campus treasure. The obsession began last year when I began taking my 3-hour art courses. It was seemingly impossible to make it all the way through my 11am-2pm 2D design class without my stomach emitting embarrassingly loud noises. My friend Laura and I decided to take a short "break" in the middle of our classes, aka take a trip over to Brady Commons for some much needed nourishment.

Neon signs flickered promises of warm Chick-fil-a chicken, Hardee's burgers, Pizza Hut breadsticks (mmm), and Sunshine Sushi rolls. Which one to choose? Being such a huge fan of sushi, we opted for the Sunshine. It took a few trial runs before I decided that the eel rolls made with avocado were far superior to all the others.

At Sunshine Sushi you can put in an order with the sushi chefs and they will make the sushi right in front of you, or if you're in a hurry you can opt to grab a pre-made roll in the cooler across food court. I, personally, stay away from the cooler. Far, far away. If you want to get the most out of your experience, I highly recommend ordering a roll and having them make it fresh. Usually when I order the eel roll the chefs actually need to go to their back cooler to get a fresh cut of eel...ensuring that the fish hasn't been sitting out at room temperature. They also have employees make special runs to get fresh vegetables if they are running low. The friendly staff is more than happy to make you the roll of your choice, and they can even make special orders (eel rolls usually come with cucumbers, but I order mine with avocado.)

I have always chosen Sunshine Sushi as my favorite Brady Commons food choice, however after recently becoming "vegetarian" (I still eat fish, so kill me) it has become my only feasible choice available in Brady, besides a Pizza Hut personal pan cheese. For true vegetarians, they offer vegetable rolls, such as cucumber, avocado, and carrot rolls which are just as tasty as the meaty ones.


Beware. I HAVE had bad experiences. After all, it is cafeteria-style sushi, so there are always risks involving food safety. Order a fresh roll from the friendly sushi chefs, and enjoy.

I approve: Guinness

Guinness, ah the classic Irish stout. I remember the first time I put the dark liquid to my lips, while on a cruise in 2004. Back in those days I was a self-proclaimed "beer hater," yet I couldn't help but appreciate Guinness' unique flavor. I think the real reason I liked it so much was because it isn't as bubbly as other beers, which makes it go down a lot smoother...and it kind of tastes like chocolate and coffee (my only two weaknesses.) Add some alcohol, and you have what I'd call pretty much the best beverage...like a mocha on roids.

My recent infatuation with the brew began when I read an article in the latest Bon Appetit magazine. I'm subscribed to the mag so the article isn't even published online yet, but once it is I will post a link here. The article explains the intricate detailing surrounding the serving and consuming of a pint of Guinness. The whole thing seems ridiculous and superfluous, but for a beer that has been around for so long, perhaps there is some method in this madness.

"'People get emotional about Guinness. Everyone has a story of where their best pint was,' said Master Brewer Fergal Murray. 'That's why we've been around for 250 years. It's not just about the liquid, it's an experience.'"

An experience I had last night. After reading page after page of praise about a beer I hadn't had in three years, I really wanted to try it again. I headed on over to Southside liquors, an adorable and supershady liquor store only about a block from my west campus home. After searching high and low, I realized that Guinness is a pretty exclusive beer and can sometimes be difficult to find. After asking one of the Russian mobsters, who owns the store, whether they had the brew, I was directed to a hidden refrigerator containing only Guinness. "Why a whole fridge for Guinness?" I thought aloud, "They need to be kept extra cold," Vladimir responded. (I'm just guessing at his name, but I think that could be it.) Apparently even the Russians appreciate and respect Guinness' finicky nature.

At only 125 calories for a giant can of Guinness Draught, this seemingly "heavy beer" contains less calories than most light beers. AWESOME.

I got home, and after realizing that I had no pint glasses ("GUINNESS MUST BE SERVED IN A CLEAN, DRY PINT GLASS") I came to the conclusion that there's no way I would be getting the full Guinness experience tonight. I thought for a second and decided that that is okay. I closed my magazine, and took a swig straight from the can.