Purple used to be my favorite color, but these days, it’s “green”. The green movement is sweeping the world and allowing all of us who take note to see the connectedness of all aspects of nature to each other. And that includes humans. Nature and all the abundance it provides is a result of a single living system…an energy that rejuvenates, renews, provides; but if not properly cared for, can also take away.  Such is the case with the honey bee.

One third of our food supply is dependent upon honey bee pollination. This includes over 100 crops and $15 billion in US agricultural revenue. More than 25% of the western honey bee population has disappeared over the past winters. CCD (colony collapse disorder) is said to be the reason and this phenomenon is not totally understood by science.

Honey bees have social order and behavior within their colonies just like humans. They have a work commute just like humans. Traveling 10 to 15 miles per hour they visit 50 to 100 flowers on each pollination trip. Each time you sweeten your coffee or tea with honey remember that a bees must visit 2 million flowers and travel 55,000 miles. When honey bees return from a pollination trip they communicate the richness of their find including directions to the source in the form of the dance. The more intense the dance, the richer the find.

Something or several things have upset the fragile balance that allows the honey bee to pollinate and produce honey. Some say the balance has been upset by climate, a virus, genetically modified plants or cell phone signals. There is still no concrete answer.

Thanks to Haagen-Dazs for brining the honey bee crisis to national attention. I saw their ad on either National Geographic or the Science Channel and was directed to their web site http://www.helpthehoneybees.com . Haagen Dazs flavors are dependent on bees for nearly 40% of their super premium flavors. Each time one of their customers purchases a bee dependent flavor, Haagen Dazs donates to science for CCD research. This link will help you find flavors and locations. If you don’t eat ice cream, get involved anyway. Make others aware of the honey bee crisis. Spread the word. Every action, large or small, will make a difference.  Bee articles.

(PRWEB) April 18, 2008 -- With Mother's Day rapidly approaching, busy
shoppers are seeking more unique gifts and many shoppers are turning to
experiential gifts for Mom. Gourmet dinner gift merchant, GourmetStation,
believes their gourmet dinners and meals delivered are the answer for
contemporary Mother's Day gift giving. For Mom's who have everything and
wish to experience international cuisine, A Taste of Tuscany Brunch
delivered featuring 3 delicious courses, free shipping and gift-wrap plus 4
complimentary gifts is an exquisite solution. In addition to brunch and
other gourmet dinners delivered, the company is offering a Mother's Day
dinner gift certificate for Mom's that wish to select their own menu and
convenient delivery date.

A Taste of Tuscany 3 course brunch delivered includes Kalamata tarts,
sundried tomato in phyllo pastry, chicken Saltimboca with oven roasted
veggies, baked salmon with Alfredo sauce and chocolate biscotti cheesecake.
The brunch generously serves two and is priced at $79.99 plus free shipping.
Free gift-wrap sets the stage and the Tuscan food experience includes four
complimentary gifts: Mother's Day poem written by A Gift of Poetry for
GourmetStation, white rose floating candle, mint tea and cherry caramel
truffles, a sampling of a new dessert gift by French Kiss desserts.

"Our goal this year was to make A Taste of Tuscany brunch menu as authentic
as possible providing a true Italian experience" says Donna Lynes-Miller,
founder and President of GourmetStation, "We also enjoyed selecting the four
complimentary gifts" Lynes-Miller went on to comment, "and we're pleased to
include as one of the gifts cherry caramel truffles, a sampling of a new
dessert gift by French Kiss desserts."

About GourmetStation
GourmetStation delivers a delicious in-home dining experience complete with
the flavor of travel to an exciting cultural destination. The online
retailer offers the unique opportunity to give or receive a unique gourmet
food gift to mark a life-cycle occasion or just to take a night off from
cooking. GourmetStation offers multiple regional menu options including
Parisian, Tuscan, Cajun, Fusion, Americana as well a Romance menu and
seasonal menus like Mother's Day, Thanksgiving, Christmas, and Valentine
dinners delivered. The wide variety of destination themed food gifts is
designed to spark the imagination of both the giver and receiver. Each
chef-inspired dinner is intended to provide a dining experience similar to
that of its regional inspiration.

Internationally themed three and four course gourmet meals are delivered
anywhere in the United States. Deep-chilled gourmet dinners require only 30
minutes preparation include European blend coffee or organic tea,
after-dinner candy, floating candle and matches. Prices for multi-course
dinners for two range from $49.99 to $89.99. Gourmet gift certificates,
including Dinner of the Month certificates, are ideal for birthdays and
anniversaries. For more information, visit GourmetStation.com or call
1-888-944-9794.

Contact Information:
Donna Lynes-Miller
Founder & President

Dining out is always a treat…more so when it’s your birthday and someone recognizes you and offers the opportunity to eat someplace new and special.

Well last April 2007, I was in New York City… at the end of month and a good friend graciously offered to take me out for my birthday dinner. And New York is filled with so many special options for wonderful dining …at all levels, so I was intrigued as to what the possibilities could be.

If you are a reader of this blog, then I am sure you appreciate great food, but I also appreciate it when someone knows how to uncover great food at a great price.

Well the selected restaurant for my birthday was in the Village…called L’Ecole…a working/teaching restaurant where students who are close to graduating, hone their culinary skill with actual working experience.

I had often wondered about this type of dining experience, as Le Cordon Bleu has a cooking school in Summerlin /Las Vegas near to where I live and has a similar restaurant concept.

To add to the excitement though, we biked through the streets of lower Manhattan to the restaurant location, no mean feet as a year prior to this I had a small biking accident in Manhattan, where to avoid impact with a moving car, the choice was to impact a rather solid barrier next to the road.  I survived, but the thought of that incident was never far from the back of my mind as I rode on that mild spring evening through the streets to dinner.

After arriving in the heart of the Village and padlocking the bikes outside the restaurant and removing the seats, a ritual if you want to guarantee a whole bike when you head home, we entered.

The décor was moderne, simple and straight forward…with one seating area in each of the windows on the one side that sort of put the diners “on display.” And of course that is exactly where we ended up.

“The seasonal menu changes every six weeks, as classes advance to the next level, and are designed to ensure that students use the core techniques they've learned at The French Culinary Institute. The cuisine is contemporary French, rooted in the basics and spiced with other ethnic influences,” as described by promotional material from the restaurant of the French Culinary Institute.

The food was a prix fixe, four course event...wonderfully prepared and presented. The wine was a tasty match…..a French Bordeaux, and very reasonable priced. The intent of the cooking school is to provide experience for the chefs in training…and the prices are kept lower than one would normally expect for the quality of the food and service.

In addition to the wonderful dining experience, one of the highlights was outside, a flow of open air tour busses turned the corner at the restaurant location and people were peering in as part of their tour, so after my second glass of wine, I decided to play along.

Raising my left arm rather stiffly I ever so gently commenced a wave to the tourists. This brought an immediate response with video and digital cameras flashing from outside atop the red tour bus. It added to the night’s amusement and obviously provided me with a fun memory.

Note to audience though…when dining with someone on your birthday…and no mention is made of candles…Do Not Be Shy….ask the waiter.  I did the year prior and received a lecture about how I over managed the event. Well the second year I sat back and it wasn’t until after dessert the host realized that he had forgotten to ask for the candles! As the French are fond of “c’est la vie!”

So if you have the opportunity try L’Ecole ! (462 Broadway, New York, NY 10013 phone: (212) 219-3300 )

Or if you are one of the many legions who visit Las Vegas, consider Café Bleu, the onsite restaurant of the famed Le Cordon Bleu College of Culinary Arts branch in Las Vegas.

I moved to Las Vegas in 2003 and it was only a year later the school opened. Students here spend six weeks working in Café’ Bleu at various positions and while catering to the local community, offers an opportunity for visitors from out of town too.

Being away from the strip area, situated in Summerlin area of Las Vegas, tourists in the know can snag a reservation and enjoy a unique venue at an affordable price.

Café Bleu

1451 Center Crossing Rd.

Las Vegas NV 89144

888-551-8222

Be creative for your birthday sometime and check out a culinary school restaurant in your area. I doubt you’ll be disappointed and you’ll be helping new chefs launch their career and be creating memories of your own.

Mark Stine

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on Ame dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Patrons are even encouraged to get kitchen-side s fine-dining restaurant, run and staffed by students.

At the end of the 15-month curriculum, students are required to spend six weeks working in the restaurant, putting their newly acquired culinary skills training to the test while having an opportunity to gain hands-on experience.

Students can take turns preparing the food, waiting tables, and running the restaurant and spend time at all five stations: hot line, pantry, pastry, prep, and dining room. They can also learn the finer points of tableside service as well as carving, saucing, and plating.

At 10,000 square feet, with seating for 125 people and two demonstration kitchens, Cafe Bleu caters to the local community, offering a variety of dishes with an emphasis on American, French, and Italian cuisines.

Spring came to Tuscany and to Casa Bellavista right on schedule this year.  Guido and I have spent much time preparing the garden, the fruit and olive grove and the flowers so that they will be beautiful for our guests.  Springtime is a lovely time of year in Tuscany.

Last week I had six very nice Venezuelan guests.  They were very interested in Italian art and they were also very curious about Italian food.  They asked, one day, if I would prepare dinner for them and they expressly asked for a pasta dish.

Of course, Italy is especially famous for its pasta.  Having already prepared a typical local pasta dish with ragu sauce, I wondered… “What will I make for them now?”  As is my custom in these cases, I go to market and look for the seasonal vegetables that are there.  I do not like to cook things that are not in season, otherwise how can one really taste the flavors each season has to offer.

And so, the day of the dinner, after having prepared breakfast for my children Carolina and Filippo and having seen them leave on the minibus which takes them to school and having fed my guests breakfast, I went to market.

When I saw the stalls full of asparagus, I had no further doubts and said to myself, “tonight I will cook the asparagus!”

Well, I bought so many of them (because I adore them with eggs and a little parmigiano on top…you should try it, it is very good).  When I got back to Casa Bellavista, I prepared the sauce for the pasts which you will find below.

Fortunately, everybody liked my pasta so much that they had a second serving.  I have attached the recipe for you so you can now try it and tell me if you like this pasta dish.

Ciao,
Simonetta
www.casabellavista.it

TRENETTE CON ASPARAGI E PISELLI

CASA BELLAVISTA B&B

Ingredients:

· 400 grams of trenette or tagliatelle
· 500 grams of asparagus
· 300 grams of peas
· 1 onion
· salt and pepper
· Rind of lemon
· Parmasian cheese
· extra virgin olive oil

Directions:

Cut the asparagus in to pieces about one inch long.  Boil the lower parts of the asparagus in salted water.  When they are tender, remove them from the water.  In the same water boil the other parts of the asparagus for a few minutes.

Mince the onion finely and brown in a pot with a little oil.  Add the lower parts of the asparagus and after a few minutes whisk them adding a little of the cooking water and the peas, cooking them until finished.  Salt and pepper and add the grated rind of the lemon and the points of the asparagus.

In the meanwhile boil the trenette or tagliatelle in the water used to cook the asparagus.   When cooked, drain, combine with the sauce, season and add the Parmesan.

We're all so busy. Sometimes I ask myself - busy doing what? Are we really focusing on the important things in life like our relationships? Events like Mother's Day and Father's Day give us a chance to pause and think about what's important - family, friends & loved ones.

Taking Mom out for a meal is tradition - especially brunch; after church perhaps. But that's not always possible if we live in one region and Mom lives in another. That's where GourmetStation comes in. We can do the next best thing to taking Mom out for brunch - we can send brunch to Mom.

For all the times she cooked for us....this year our Mother's Day brunch is focusing on a region where family is top priority - Italy....A Taste of Tuscany Mother's Day Brunch For Two delivered anywhere. All Mom has to do is heat and serve - a process taking no more than 30 minutes or so. The Mother's Day brunch menu is exquisite...one she will truly enjoy.

Mother's Day Brunch - A Taste of Tuscany Brunch For Two

Appetizers: Kalamata Tarts & Sundried Tomato in Phyllo Pastry

Entree 1: Chicken Saltimboca with Tuscan Veggies

Entree 2: Baked Salmon with Alfredo Sauce

Dessert: Chocolate Biscotti Cheesecake

Free Shipping & Free Gift Wrap

4 Complimentary Gifts:

Mother's Day Poem, White Rose Floating Candle, Mint Tea, Cherry Caramel Truffles

The offering is $79.99 and shipping is free. So if you can't take Mom to brunch this Mother's Day, do the next best thing - let GourmetStation send A Taste of Tuscany Brunch For Two - right to Mom.

My first experience with truffles was at a fancy department store when I was much younger. I remember passing the candy counter filled with bite-sized morsels that were as elegant as an Imperial Faberge Easter egg. I also remember thinking the truffles were a bit pricey compared to the size….a couple of good bites at best. But after I enjoyed one, well, I haven’t been the same since. The flavor intensity was like nothing I had ever tasted.

A few months ago GourmetStation was contacted by French Kiss Desserts. The people at French Kiss saw a possible marriage between their line up of exquisite truffles and GourmetStation dinner gifts. After sampling their truffles not only did GourmetStation agree about the marriage, but saw the potential to sell French Kiss truffles on the GourmetStation website. And so the story goes.

Now you can buy 3 & 4 course dinner gifts, soup gifts, dessert gifts AND truffle gifts from GourmetStation. My suggestion? Without hesitation the sampler packet. Each truffle gift contains between 60 and 66 truffles and with the sampler packet your gift recipient (or you if you treat yourself) will receive six varieties. Razz Mojito – raspberry & mint, Tropical Splash – coconut & lime, Beurre de Noisette – hazelnut, Peanut Eclipse – creamy peanut butter, Cherry Caramel – cherry caramel, Dulce De Leche – Argentinean Dulce de Leche.

There are several different methods of making truffles – American, European & Swiss. Fred Quenzer at French Kiss tells us they have their own special process with each truffle being hand dipped and made from only natural ingredients - no preservatives. I could write all day about this new dessert gift, but the best way for you to get my message is to try a sampler packet for yourself. And don’t forget to share!

Are you a hopeless romantic? Do you love poetry? Would you like to express your emotions in poetry to someone special but don't have the writing talent? Well, I have a website for you. A Gift of Poetry. The next time you are preparing to celebrate a special occasion - like an anniversary, or a birthday - or just because, consider A Gift of Poetry.

The poems are personalized to each individual and their situation. As an example, this web page describes how a woman on her 1st wedding anniversary expressed love for her husband. As you can see, the profile of the individual was taken into account with real life examples of how the relationship had enriched each other's lives. The end result - My Lifetime Lover.

I can see other applications as well. In trouble with your significant other and need a little humor to break the ice? Consider a gift of apology along with a personalized poem from A Gift of Poetry. Let your imagination go. You may not be Edgar Allen Poe, but A Gift of Poetry is the next best thing!

If I had to think of one dessert that has to be the best-loved treat in
France, it would be chocolate mousse – or, as we call it here, mousse au
chocolat.

Mousse au chocolat was the first dish my au pair employer decided that
even a kitchen-challenged American student might be able to handle. The
beauty of this chocolate addict’s dab of nirvana is that it really can be
easy to prepare.

Strangely enough, I never make the dessert when I’m stateside, but when I
get back to France,  I seek out the familiar Nestle’s Dessert Chocolat
Noir bar which you can find in any supermarket.  The recipe for mousse au
chocolat has always been (and hopefully will remain forever) on its
outside wrapper. Here are the five easy steps – which even I can follow,
while reading in French.

The ingredients are simple.  200 grams of bittersweet chocolate (luckily,
the entire chocolate bar is exactly 200 grams – so I don’t have to worry
about converting grams to ounces. (and I only sometimes steal a square of
chocolate before it gets into the pot).
6 Eggs and a dash of salt.

Melt the chocolate in a double boiler.  Then, let the melted chocolate sit
for a moment while you separate the yolks from the whites of the six eggs.
Whip the egg whites with a dash of salt until the egg whites look like
Mont Blanc in Switzerland.

Take the melted chocolate and drizzle it over the mixed egg yolks,
blending the chocolate in bit, by bit.  Then mix more energetically.

Now comes the tricky part.  Incorporate 1/3 of the egg whites into the egg
yolk and melted chocolate mixture, using a spatula to fold in the egg
whites.  Then add the remaining 2/3 of egg whites, continuing to fold them
in without losing the ‘airiness’.

Mousse needs at least three hours refrigeration time which can be a good
thing - you can always put those three hours to good use while getting the
rest of the meal prepared.  Meanwhile, your dessert is sitting pretty.

Whenever I make this dessert, I think of Michele who taught me this
simple, so very French dessert. By now, her son for whom I babysat is
grown up and certainly has kids of his own.  Michele’s home cooking was
always good, never fancy, and always satisfying.
She taught me one recipe that’s stood the test of time.

This is the kind of treat you share with friends who you don’t need to
impress. Instead, it’s the smile at the end of the meal and the way they
scrape the last bit of chocolate from their bowls that will leave you
impressed.

When you’re in France, you can pick up bars of Nestle Dessert Chocolat
Noir in almost any regular grocery store (Monoprix or Champion or Franprix
for example).   Looking for mousse au chocolat on a restaurant menu?  You’re
most likely to find this favorite at your local brasserie or café.  (And,
yes, even at the Ritz Hotel room service!)

Chris Card Fuller

www.parislogue.com

Easter is early this year. That’s right – Easter is on March 23^rd – Sunday. So what plans do you have? There are three things I remember about Easter as a child. The first is obviously a new frock to wear to church – something made of light pastel fabric; maybe a lavender Swiss dot. Second are flowers sprouting up everywhere including Easter lilies. And last is food….the glue that binds most all families together on special occasions like Easter.

If you want to reach out to someone this Easter – someone that you love, you miss, or you just want to connect with, GourmetStation has an Easter food gift just for you and your special recipient…a 3 course Easter brunch delivered. The menu is traditional to the core featuring a 1.5-pound honey glazed ham (left overs guaranteed). The brunch includes six handmade appetizers, smoked ham (96% fat free) with a homemade honey brown-sugar glaze, creamy spinach and southern style sweet potatoes. Dessert is luscious vanilla coconut cheesecake and the event is concluded with Numi organic mint tea. This food gift is light, delicious and a gift they will always remember.

As with all dinner gifts from GourmetStation, the brunch is shipped in elegant free gift packaging and to save 50% off 2^nd day shipping, just enter Easter08 in promo code box at online checkout. Happy Easter!