f or all those self-proclaimed caffeine-addicts who need that little extra boost in the morning, richly roasted, aromatic, freshly-brewed coffee is not only a necessity, it’s a treat. While those solitary morning rituals are all well and good, serving specialty coffee at midnight along with an exquisite arrangement of sweets and fruit- well, that kind of sophistication is just about as good as it gets. legend of the bean As the story goes, caffei
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w hether you’re looking to add a little speakeasy steam or Bond-level class to your big day, martinis are hands down the most sophisticated and symbolic of the mixed drinks. Not only does is pack a wallop, but it contains connotations up the wazoo, and for these reasons, the martini is a must for your wedding. But whether it’s simply an option at the bar, or the option at the bar, well, taking the martini to the next level is really up to you.
w ine is a staple at any event, so whether you consider yourself a connoisseur- savoring vintage wines with your fiancé at tastings, or whether you just like sharing a nine-dollar chardonnay with your girlfriends over gossip and a homemade dinner, it’s got to make it to your wedding looking its best: full-bodied, multi-layered and rich in color. a little harmony Wine has this lovely ability to enhance flavors, so pairing it up with specific dishes is imperative for happy taste buds. Typically, you’ll want to serve white wines with l
w hen this culinary orgasm first came on the scene in ancient Mesoamerica, it was considered a cure-all antidote. Obviously, the Mesoamerican thought-track was not a far cry from that of the modern-day woman. Chocolate is the go-to “love-drug” of the fairer sex, and while your hubby may not always empathize when he catches you eating chocolate cookie dough straight from the tube, a spread of fine dark truffles served with sparkling wine on your wedding day– that he’ll get. Even if he’s of a rare breed uninterested in the creamy, dreamy goodness of chocolate, he’s not likely to protest the alleged
s prinkling that naturally-glowing wedding-day skin with a lip-smacking scent is as satisfying as sticking that final piece into the puzzle. You already look like a knock-out, you feel like a princess and the only thing that could push your sheer glee over the edge is that I-could-just-eat-you-up smile your new hubby wears as he pulls away from the first kiss. Pheromones may be the culprit behind that first spark of romance you two felt way back when, so don’t discount the power of smell now- let perfume be the final bridal touch! a bit of background
w ith its crystalline hues, tea looks just as pretty as it tastes and will partner up perfectly with a buffet of delicate treats and vibrant fruit. Tea soothes and it thaws, and it’s ranking as the world’s second most popular beverage is a shocker-not. But its commonness never negates from its special flavor, exquisite aroma or uncanny ability to class-up any affair. When adding tea to your reception’s repertoire, you’re adding flavor and warmth. warm up your wedding
c innamon-sprinkled, butter-slathered bread can pacify a bad mood with North American comfort food tenacity, but when it comes time to suit up and indulge sans cupcake p.j.’s and chick-lit, it’s best you take your gratification cues from white-washed householders of Southern Europe. Oil-dipping is the newer, neater, margarine-smear. Entirely apocryphal, but equally adorable is the conte of bread’s rise, a practical tool and alleged Roman invention with the sole intention of sopping up olive oil. Mediterranean natives know a romantic thing when they see it, so don’t hesitate to incorporate the ligh
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i t is said that pearls are the snowflakes of the sea – no two are alike. Unique from any other stone, these milky wonders are creature-creations from leagues beneath the sea. Versatile and timeless, simplistic and unblemished, pearls actually enhance skin appearance thanks to the reflective nature of their ravishing lustre. So veto the cream-slathering and opt for the clasp of a necklace instead. For centuries, this prede
t his fun-umongous, cuisinary creature, blossoms and fruitifies into tree-hugging, haute couture little bodies. With love, they are sought out and plucked in hopes of turning already cream of the crop dishes into fantastical art pieces. Known as the ‘diamond of the kitchen' by gastronomes spanning the ages – these ‘genus tubers’ are revered in sweeping country side settings such as Northern Italy, Croatia, Spain, and France. The key to mastering the truffle is minimalism – a shaving here, a niblet there – served either fresh or preserved in all of its earthy glory.