If you are tired of New Year’s resolutions, let me ease your mind: these four tips are really fast, easy habits that will help you stay healthy. If you’ve got 20 seconds, you’ve got time for at least one resolution! That’s right, 20 seconds of hand washing reduces your chances of getting sick or spreading germs to others. Simply hum the Happy Birthday song twice. (You might want to hum to yourself if you don’t want people to stare at you.) Need a step-by-step guide? Here’s a poster from the Centers for Disease Control. Read more about the science behind the recommendations for hand washing if you really want some motivation. To learn more about all four resolutions, visit FoodSafety.gov.

As we begin a new year, many of us are beginning a dark journey into a challenging diet regimen while others are vowing to organize a closet or – look out – the garage. It is the follof resolutions we repeat year after year because we are goaded into making promises to ourselves that are routinely ignored in a few weeks. Remember that one about being open to eating broccoli? Right. January is resolution month; February is procrastination month. Cut to the chase and focus on wine. We all can get into resolving to find a unique wine, right? Who couldn’t succeed at that? It’s fun, it doesn’t have to cost a lot of money, and – best of all – you don’t have to sacrifice anything, except maybe the same old chardonnay you’ve been drinking for the last five years. There are tons of delicious wines on the market that don’t employ common grapes like merlot, sauvignon blanc, and cabernet sauvignon. Many of these special wines – often blends – come from European wine growing regions whose indigenous grapes haven’t achieved world acclaim. Yet made in optimal climate zones, these special grapes produce interesting wines begging to be tried. Here are a dozen unique wines – one for every month of 2019. Don’t procrastinate. Nals Margreid Galea Schiava Suditrol Alto Adige 2012 ($18). We are attracted to more and more of these obscure grape varieties from Northeast Italy. Lagrein and schiava are indigenous to Alto Adige and have two likeable qualities. They are lighter in style more akin to pinot noir than cabernet sauvignon. Some cherry and floral elements dominate in a medium bodied package. Very agreeable and food-friendly. Alois Lageder Lagrein Alto Adige DOC 2016 ($25). Lagrein is a cross between teroldego and syrah. Lots of dark fruit and garrigue flavor with hints of black pepper and firm tannins. Alois Lageder Forra Manzoni Bianco 2016 ($30). Equally unique, this aromatic white wine is made from manzoni bianco grapes, a variety created in 1930 that is a cross between riesling and pinot bianco. It has balanced acidity and citrus and mineral notes with pear-like aromas. Surprisingly full bodied. Tyrrell’s Hunter Valley Semillon 2017 ($25). It’s been a long time since we’ve tasted a good semillon. Usually a companion grape to sauvignon blanc, semillon thrives in Australia’s Hunter Valley. This version has classic citrus and grapefruit flavors and low acidity to make it a great sipper. Gaia Estate Agiorgitiko Red Dry Wine 2014 ($40). Dark in color and packed with dense black fruit character, this is an impressive wine from Nemea region of Greece. Very ageworthy and powerful with significant tannin and structure. Quinta do Vesuvio Pombal do Vesuvio DOC Duoro 2015 ($30). This Portuguese wine blends the indigenous grapes of touriga nacional, touriga franca and tinta amarela to come up with a smooth but complex red wine. Floral, anise aromas with ripe dark berry flavors and a dash of mineral. Cantina Mesa Primo Scuro ($16). We just liked the uniqueness of the cannonau grape variety in this delicious and approachable red wine. It would be a great match to subs, meat balls and cheese. Marchesi di Gresy Barbera d’Asti DOCG 2017 ($18). This well-priced and delicious barbera from the producer’s La Serra estate has generous raspberry and blackberry notes with an elegant finish that makes it easily enjoyable now. Inniskillin Riesling Icewine 2017 ($90/375ml). Okay, it isn’t cheap. But anyone who has had icewine from the Niagara Peninsula knows they’re in for a treat. After pressing the grapes when they have reached a frigid 14 degrees, what concentrated liquid is left in the grapes is fermented for 26 days or so. The product is intense, sweet and delicious. This riesling icewine has citrus and white peach notes. Bodegas Paniza Carinena 2016 ($13). This is a well-priced and enticing carinena blended with grenache. Very effusive and alluring with ripe strawberries and berries dominating this smooth and rich package. Ca Maiol Giome Rosso 2016 ($16). From the Lugana region of Italy, this unusual wine is a blend of the groppello (a native grape of Lake Garda), marzemino, barbera and sangiovese. Medium body and quaffable. Match with grilled burgers, lamb shank or meat-based pasta. Tooth & Nail Santa Barbara County Fragrant Snare 2017 ($26). We’re not big on white blends, which mysteriously are few and far between and far too sweet. But this unique blend of chardonnay, viognier, albarino and a dash of muscat strikes the right balance. Generous aromatics (thanks to the viognier) with white peach, melon and lime flavors. PINOT NOIR PICKS Emeritus Vineyards Hallberg Ranch Pinot Noir 2015 ($44). This estate, founded by Brice Cutrer Jones of Sonoma-Cutrer fame, concentrates solely on pinot noir, so it’s not surprising that the wines are excellent. There is nothing like pinot noir when it is made in the right hands and in good vintages. This single-vineyard, dry-farmed pinot noir from the Russian River Valley has layers upon layers of aromas and fruit – cinnamon, black pepper and cranberry aromas followed by black cherry, tea, dampened earth, and truffle flavors. Well balanced and correctly priced. The 2015 Emeritus Pinot Hill Pinot Noir ($67) is also a complex, richly textured wine with good depth and concentration. This is a producer to keep an eye on. Ponzi Vineyards Classico Pinot Noir 2015 ($42). Using cuvees from 7 to 8 estate vineyards, winemaker Luisa Ponzi continues to knock out a wonderful Willamette Valley pinot noir with ripe, forward raspberry and cherry fruit with a hint of coffee. Meyer-Fonne Altenbourg Pinot Noir 2015 ($45). We’ve tasted enough pinot noirs from Alsace to essentially say the region’s producers should give up making red wine. Ninety percent of this French region’s production is delicious white wine. But we’ll make an exception for this decent, albeit medium body, pinot noir imported by Kermit Lynch. Strawberry and mineral notes are packaged in a seamless, silky package.

JACKSON, Miss. — Cultivation Food Hall, the state’s first food hall, recently announced three additional vendors: Ariella’s NY Delicatessen, Bocca Pizzeria, and Fauna Foodworks, completing the list of nine food and beverage concepts that will open in the food hall in January. Previously announced vendors include Fête au Fête, Gold Coast Bar, Il Lupo Coffee, Local Honey, Poké Stop, and Whisk Crêperie. Ariella’s NY Delicatessen Ariella’s NY Delicatessen will be the only New York-style deli in the state of Mississippi. Ariella’s is committed to using only the highest-quality products, while maintaining the authentic deli cuisine and experience you might expect in the Big Apple. Owner and Chef Alivia Townsend has over 15 years of experience in the restaurant industry and has spent years planning her delicatessen. The menu will include traditional deli items such as pastrami, corn beef, matzo ball soup, and cheesecake, paired with other dishes that reflect Townsend’s own culinary influences and ideas. “I have been ready to launch this concept based on my long-time research but it was about securing the right location,” said Townsend. “When the opportunity to become the last vendor at Cultivation Food Hall presented itself, I knew it was not only the perfect location, but also the perfect concept to incorporate a NY deli.” Bocca Pizzeria Simple, classic, and delicious, Bocca Pizzeria brings the tradition of classic pizza “Napoletana” to the heart of the capital city. Bocca owners Cristina and Patrik Lazzari, together with local chef, Austin Lee, embrace the custom of using the simple, yet essential elements of southern Italian cuisine—flour, mozzarella, olive oil, and tomatoes—to create traditional Neopolitan pizza. The result for patrons is authentic and delicious, reminiscent of the pizzas that were a staple in Patrik’s childhood home of Puglia, a region in the heel of the famous Italian boot. “The word bocca is Italian for “mouth,” shared owner, Patrik Lazzari. “It is based on the simple truth that it provides both nourishment to the body and stories to share with friends and family. Bocca Pizzeria aims to provide an opportunity for both at Cultivation Food Hall.” Fauna Foodworks Fauna Foodworks is a premier food lab producing thoughtful, bohemian-chic cuisine by Chef Enrika Williams. Williams was raised in Mississippi, but her culinary experience includes ten years in Atlanta working under master chefs such as Emeril Lagasse, Mel Toldedo, Vince Hernandez, and Richard Blais; as well as work at the Greenbrier Resort, a position as sous chef under Craig Noone at Parlor Market, an appearance on “Hotel Hell” with Chef Gordon Ramsay, and, most recently, an appearance with celebrity chef Carla Hall at the esteemed James Beard House. Her culinary travels have taken Williams across the U.S. and abroad to Rome, Orvieto, Florence and Venice, Italy. She now returns to Mississippi to share her experience through a menu of international street food that reflects her wealth of experience and influences. Cultivation Food Hall will showcase a carefully curated collection of eight boutique restaurant concepts and a classic, craft cocktail bar. For vendors, the food hall represents the ultimate platform to grow a food brand and build consumer exposure. Far from the food courts of yesteryear, food halls offer a mix of chef-driven concepts in one location where diners can expect a variety of artisanal dining options and craft cocktails. Cultivation Food Hall is located on the ground floor of the BankPlus Building in The District at Eastover at 1200 Eastover Drive, Suite 125 Jackson, Miss., 39211. The food hall will offer complimentary Wi-Fi, a dedicated event space, and both indoor and outdoor seating. The food hall is slated for a January 2019 opening and will be open daily.

Ready to enjoy a tasty breakfast treat without the guilt? These whole-grain pancakes will do the trick! Be sure to top with fresh or pureed fruit, such as sliced berries or bananas. Whole Grain Pancakes 3/4 cup whole-wheat flour 1/4 cup oat bran or wheat germ (optional) 1/4 cup old-fashioned oats 1 tablespoon cornmeal 2 teaspoon baking powder 1/4 teaspoon salt 1 cup milk 1 tablespoon vegetable oil 1 egg 1 ripe banana, mashed Preheat griddle to 350 degrees F, or heat a large skillet to medium heat. Rub with a thin layer of oil to prevent sticking. Whisk together dry ingredients in a large bowl. If you do not have oat bran or wheat germ, increase flour to 1 cup. In a medium bowl, beat the egg. Add the mashed banana, oil, and milk. Mix well. Add the liquid ingredients to the dry ingredients and stir gently just until the ingredients are combined. Do not over-mix. The batter may be lumpy, but that is okay. Let the batter sit for about 5 minutes. Add a tablespoon more milk if the batter is too think. Pour batter, one-half cupful at a time onto the hot griddle. Cook for about 2 minutes or until edges become crisp and bubbles have formed on the top. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, about 1–2 minutes more. Serve hot with reduced-sugar syrup, or make a puree of fruit (like peaches or strawberries) for a topping. For a time-saving tip, try doubling the recipe, then freezing the extras. Simply spread the remaining pancakes on a baking sheet and freeze for an hour. Then, store in an air-tight bag until you’re ready for a fast breakfast!

It’s January, so it should be cold…right? “Should” being the optimal word. In Mississippi, our fickle weather can require heavy coats one day, flip flops and shorts the next. Either way the wind blows, I plan on pretending it’s winter, a little mind trick that gives me the chance to enjoy one of my favorite foods. Nothing’s better at the end of a long day than sitting down to a bowl of hot soup. Soup or stew, gumbo or bisque, chowder or consommé…whatever you call it and any way you serve it, hot savory liquid filled with juicy chunks of meat, flavorful vegetables, and any number of delicious additions is my way of not just enduring, but enjoying our unpredictable winters. I hate to play favorites among my soups, but if pressed, I’ll select potato, ham and vegetable, chicken and rice or noodles, Italian meatball, shrimp bisque, and of course, seafood gumbo. Yes, I know, some don’t consider gumbo a soup, but instead, put it in a class by itself. Whatever you call gumbo, it’s downright delicious. And it goes without saying, the more seafood you throw in, the better. I recently enjoyed following an online “argument” among a group of Cajun cooks on the proper way to prepare this centuries-old dish. Some argued that chicken pieces have no place in gumbo, while still others were horrified at the thought of adding okra to the sacred broth. I was pleased to learn that my recipe, given to me by a Biloxi friend, contained a list of ingredients and preparation method that earned approval from this hard-to-please group. Winter won’t last long, so enjoy your hot soup, stews, gumbos and whatever else you call them before hot weather arrives. To get you started, here are a few of my favorites. Any one you choose will be a pleasant accompaniment to a long winter’s night. Happy New Year! Potato and Corn Chowder 6-8 baking potatoes, boiled, peeled and cubed or 32-ounce bag of diced (not shredded) hash browns 4 (14-3/4 ounce) cans creamed corn 2 (14-1/2) ounce cans kernel corn, drained 4 cups half and half (can use no-fat version) 2 cups milk (can use low or no-fat version) Salt and pepper to taste Place potatoes to stockpot and add remaining ingredients. Bring just to a boil over medium-high heat, then reduce heat to low. Cook, stirring often, for 10 minutes. Makes 10 servings. Vegetable and Tortellini Soup 2 cups chopped carrots 1 cup chopped yellow onion 1 teaspoon minced garlic 4 (14-1/2 ounce) cans low-sodium vegetable broth 1 (14-1/2 ounce) can diced tomatoes with garlic, basil, and oregano 1/2 cup chopped fresh spinach 1/3 cup medium-hot salsa 1/4 teaspoon ground black pepper 1 (24-ounce package) fresh cheese tortellini, uncooked 1 tablespoon red wine vinegar In a large stockpot over medium-high heat, sauté carrots and onions in olive oil until tender. Add garlic, cook another minute. Stir in broth, tomatoes with juice, spinach, salsa, and seasonings. Bring to a boil, add tortellini. Reduce heat to medium-low. Cover and simmer for 8-10 minutes, until pasta is tender. Stir in vinegar just before serving. Serves 10-12.

A quick supermarket run this morning provided a glimmer of hope based on the number of shoppers in the aisles that online shopping hasn’t severely affected the state’s supermarkets. I'm equally fond of national chains and locally owned neighborhood grocery stores. I’ve heard all about the options for online food shopping, and the impersonal manner in which it’s done leaves me cold. Personally, I don’t want anyone else picking out my food, and even more importantly, I want our state’s retailers to stick around. A sea of delivery trucks and brown cardboard boxes stacked on front porches is not my idea of a perfect world. So, let’s vow to support our food stores in 2019. To bolster my argument that food shopping is fun, I’ve compiled my annual list of top 10 favorite supermarket items in 2018. Some are new, while others become favorites after I sampled them this year. Hellmann’s Real Ketchup – Step aside, all you Heinz and Hunt’s Ketchup fans. You’ll ditch your favorite brand in a heartbreak when you dip just one fry into this delicious concoction launched by the company formerly famous for its mayonnaise. With no unpronounceable ingredients - only tomatoes, honey, vinegar, spices, onion powder, and salt – it was a winner in my book before I tasted it. California Olive Oil – Trying to select the right olive oil for sauteing meat and vegetables or to use as a base for dressings is a confusing task. That changed when I found this olive oil. One, I don’t have to worry about its origin – it’s listed in the name. Secondly, it’s a light, flavorful oil with no overpowering taste or aroma. Tree Top 100% Pure Pressed Apple Cider Sweet & Tart – Checking the ingredient list is unavoidable these days. However, with this product, there’s not much to see. There’s only…wait for it…apple juice. Just like the name says, it’s lightly-tart and delicious either warm or cold. Mama Mancini’s Turkey Meatballs - I’ve shared my love of a pasta and marinara sauce meal, especially one topped with meatballs. I’ve tried to switch to turkey instead of beef, but rolling pale meat isn’t my idea of fun. With a little sauce and a base of pasta, these slow-cooked Italian-style meatballs make me forget I’m not indulging in a favorite high fat and calorie meal. Chobani Flip S’Mores – Sampling s’mores filled with chocolate and marshmallows on a regular basis isn’t a good idea. However, one serving of this tasty, low-fat vanilla yogurt with a flip top containing crunchy bits of goodness that actually taste like fire-seared marshmallows, graham crackers, and chocolate is a more-than-acceptable substitute. Green Giant Veggie Spirals – I’m not going to lie – I wasn’t fooled into thinking I was eating pasta. But with 65% fewer calories and a whopping 12 grams of protein, these crunchy spirals are easy way to reduce carbs while enjoying my favorite pasta sauce. Newman’s Own Lemonade – How many times have you taken a drink of supermarket lemonades and experienced a sickening-sugary taste? Newman’s is one of those that actually tastes like fresh-squeezed lemonade. With a guarantee of “no artificial flavors, colors or preservatives,” it’s a no-brainer when shopping for a tangy drink. Bird’s Eye 100% Vegetable Pasta Rotini Marinara – This is a product that actually does fool you into thinking you’re eating, well, real pasta. Zucchini lentil pasta topped with a built-in preservative-free marinara sauce is a quick and healthy pasta meal that can on your plate in minutes. With no artificial flavors or preservatives to worry about, you can treat yourself to a large slice of garlic bread. Whole Foods’ 365 Everyday Value Organic Cracked Black Pepper Turkey Breast – Getting enough protein in my diet is a daily struggle, especially when the ingredient list of many sliced meats contains nitrates and preservatives. These organic turkey slices contain vinegar, salt, and honey, a much healthier alternative. Plus, the cracked black pepper adds the perfect touch of flavor with minimal salt. Amy’s Margherita Pizza – You may have to shop around to find Amy’s products, but if you can find one in your local supermarket freezer case, grab it. A pet peeve of mine about frozen pizzas is the cardboard-tasting crust. Amy’s is the only one that takes it to a new level. The Margherita variety has a thinner, hand-stretched crust topped with sauce made from organic tomatoes and seasonings, mozzarella cheese, Parmesan and basil. Even better, it’s soy and tree nut free and kosher. Here’s to a great year as we uncover new restaurants, share recipes and learn a few new things about food, shopping and enjoying life along the way.

Perhaps you were among the 19 million people who watched an NFL football game on Sunday or among the nearly 25 million who watched the Rose Bowl this year. Perhaps it was your alma mater playing in a bowl game or a hometown favorite vying for a wildcard berth. Or, perhaps you couldn’t escape a family glued to the idiot box all day. Dig in, there is more football coming this weekend, and that means plenty of grazing. Fare like chili, brats, nachos, and cheese dips are closely associated with television football like turkey is associated with Thanksgiving. If you’re health conscious, there’s popcorn and granola, but for us, football Sunday is not a day to be known for its nutrition. While beer is the most common beverage associated with television football, it doesn’t have to be the only one. For us, sipping red wine is more enjoyable when the home team is playing. Given the food we’re likely to eat in front of the television, the wine should be as frivolous as an end-zone celebration. Bordeaux and burgundy are unlikely matches to jalapenos, for instance, so break out those fruit bombs – zinfandel, syrah, red blends, tempranillos, and grenaches. Fruity white wines like pinot grigio are good matches to vegetables, fruit plates, and quiches. With this in mind, here are some fruity wines that are simple, tasty, and versatile: Sassoregale Sangiovese 2016 ($16). From Tuscany, this luscious sangiovese is a perfect match to wings, pizza, and pulled pork. Full-bodied but with forward red berry fruit and a dash of spice. Ravenswood Teldeschi Zinfandel 2015 ($42). Now owned by Constellation Brands, Ravenswood struggles to produce the Joel Peterson zinfandels we so enjoyed from the 1990s, but at least two have managed to hold their own. This single-vineyard zinfandel has the grit one expects from the grape variety and is amply bolstered by nearly 16 percent petite sirah. From the Dry Creek Valley, it has blueberry and currant aromas with earthy and blackberry flavors, plus a dash of black pepper and licorice. Less brawny and more seductive is the 2015 Ravenswood Dickerson ($42). Coming from a cooler region, it has raspberry notes with a hint of eucalyptus and rosemary. Chronic Cellars Purple Paradise 2016 ($15). For the price, there is a lot of ripe strawberry and black cherry fruit in this red blend. Sporting a label of a skull with dice for eyes, this pleasant quaff with hints of vanilla is a good match with pizza or burgers. Cline Old Vine Lodi Zinfandel 2017 ($12). This venerable zinfandel producer has a hit with this generous and medium bodied zinfandel. Strawberry aromas and flavors abound with a hint to spice. Great value. Cline Ancient Vines Zinfandel 2016 ($15). With grapes taken from 100-year-old vines, this venerable zinfandel continues to stun its followers. Bold and rich red fruit flavors with a dash of spice and mocha. Its soft tannins make it an easy quaff. Get it while you can, because these ancient vines aren’t going to be around much longer. Ferzo Montepulciano d’Abruzzo 2016 ($26). This is an incredibly delicious wine that begs for a second and third glass. Loads of cherry and wild blackberry flavors with a healthy dose of spice. Very soft and lingering. This is a good quaffer or pizza wine. Beronia Reserva 2013 ($20). You get a lot for your money from this red Rioja blend of tempranillo, graciano and mazuelo. Blackberry and plum notes with a dash of cinnamon. Sweet tannins give it roundness and accessible complexity. Perfect for burgers or pasta. Leese-Fitch California Firehouse Red Wine 2016 ($12). Always a good value and often found in restaurants, this wine is a varied blend of red grapes dominated by petite sirah. Destined to be paired with barebecued foods, it is simple yet tasty. Blindfold California White Wine 2016 ($32). It is unfortunate that you don’t see many white blends on the market – if blending works for red, why not white? This one is a a broad blend of chardonnay, roussanne, viognier, chenin blanc, muscat and vermentino. Unique and bold citrus flavors with a hint of lychee on the nose and a good balance of acidity and richness. Serve this alongside cheese, fruit plates and quiche. 1000 Stories Gold Rush Red Bourbon Barrel Aged California 2016 ($19). If you’re looking for a bold fruit forward red wine for winter meat cuisine, this is for you. Crafted from a mélange of cabernet sauvignon, syrah, zinfandel, petite sirah and merlot, this wine is aged in French and American oak barrels and finally in new and old bourbon barrels. Even with all of this wood treatment the result is a powerful fruit driven red wine with no overt wood flavors just rich fruit and a hint of vanilla. It would be great with beef satay, chili, and stews. Rex Hill Willamette Valley Pinot Noir 2016 ($35). Medium body with a lavender aroma and ripe dark fruit flavors. This is a simple wine to enjoy by itself before the food is served or alongside pizza. Fina Decero The Owl & The Dust Devil 2015 ($33). Augmented reality apps are the hit nowadays and add a lot of fun to a label. Download the app and the story behind the wine’s name comes to life through your cellphone camera. It’s good diversion during half-time. But behind the inventive label is a delicious wine that surprised us. This blend – cabernet sauvignon, malbec, petit verdot, and tannat – showed lots of plum and blueberry notes with a floral nose and significant licorice. It is showing well now.

As Christmas approaches this week, cookbooks are being brought out, and tried-and-true recipes are being tested by everyone from home cooks expecting a table full of family and friends to trained restaurant chefs. Based on the interviews I’ve conducted with cooks of all skill levels, this week is not the time to try something new and complicated. Sticking with the basics to insure there are no mishaps just prior to hosting a group for Christmas Eve or Christmas Day meals is the preferred plan of all. But just because you want a foolproof meal shouldn’t stop you from reminiscing a little about Christmas meals and traditions of the past. This past weekend, I stopped by a friend’s house and she shared with me a wrinkled sheet of paper containing the menu from a 1960s music club’s Christmas party. Dishes that were popular back then were glazed pork loin, cranberry pecan rice, blue cheese mold, tomato aspic on red pepper rings and cranberry crunch with whipped cream. Another friend shared her grandmother’s baked ham with pineapple rings and cherries recipe, without which no Christmas dinner would be complete. A coast friend mentioned that unless old-school shrimp cocktail starts the Christmas meal, the entire family would revolt. Whichever decade or family member you choose to honor when preparing this year’s holiday meals, remember the most important rule of all: prepare the dishes you and your family loves and will enjoy the most. That’s what makes any Christmas meal memorable. Here are a few old-school Christmas recipes to make your meal special. Merry Christmas! Old-Fashioned Cranberry Relish 2 cups raw cranberries 1 unpeeled orange, quartered 1-3/4 to 2 cups sugar 3 cups hot water 1/2 cup chopped celery 2 packages Jell-O, your choice: strawberry, raspberry, or cherry Put cranberries and orange through food processor. Place mixture in bowl and add sugar and celery. Add gelatin to hot water, stir until dissolved. Refrigerate until consistency of egg white. Add cranberry mixture and refrigerate until firm. Recipe from Pascagoula: Treasure of Personal Recipes Colorful Christmas Parfait 1 cup crumbled graham crackers 2 tablespoons softened butter or margarine (or non-fat margarine) 2 teaspoons sugar or sugar substitute 2 cups cranberry sauce, cooled (see recipe below) 2 cups Cool Whip 2 drops green food coloring Very gently fold the green food coloring into the Cool Whip twice and set aside. Be careful, since Cool Whip will curdle with the food coloring. If you use fresh cream, you won’t have this problem, but you will have the calories. In a wine goblet or pretty parfait glass, layer 2 tablespoons of graham crackers, then a half cup of cooled cranberry sauce, and top with one-fourth of the green Cool Whip. Baked Spiced Fruit 1 (17-ounce) can apricot halves 1 (16-ounce) can peach halves 1 (16-ounce) pear halves 1 (15-1/4 ounce) can pineapple chunks 1 cup orange juice 1/3 firmly packed brown sugar 1 tablespoon lemon juice 1 3-inch stick cinnamon 4 whole cloves 1/8 teaspoon mace Dash of salt Drain fruit. Cut apricots, peaches and pears in halves. Combine fruit in a 12x8x2 inch baking dish. Combine orange juice and remaining ingredients in saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes. Pour over fruit. Bake at 350 degrees for 30 minutes. Serve immediately. Remove cinnamon stick and cloves before serving. Mom’s Christmas Cream Puffs 1/2 cup butter 1 cup boiling water 1 cup all-purpose flour, sifted 1/4 teaspoon salt 4 eggs 1 box vanilla pudding Melt butter in 1 cup boiling water. Add flour and salt all at once. Stir vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat; cool slightly. Add eggs, one at a time, heating after each until smooth. Drop by heaping tablespoons 3 inches apart on non-greased cookie sheet. Bake at 450 degrees F for 15 minutes, then at 325 degrees F for 25 minutes. Remove from oven; split. Turn oven off; put cream puffs back in to dry, about 20 minutes. Cool on rack. Makes 10 or if you prefer more, make them smaller. Fill with vanilla pudding (I use the prepared box mix.) Recipe by Bonita Favre, from The Favre Family Cookbook

We were puzzled when a woman recently asked if a raisin could restore the bubbles to a flat champagne. Her friends were laughing at her – so were we until we found a reference to the odd remedy on a couple of websites. A raisin dropped into a glass of flat champagne will produce bubbles because what little is left of carbon dioxide will bounce off the ridges of a wrinkled raisin. Of course, we tried it ourselves and concluded that once a dead champagne, always a dead champagne. The solution, as we advised the woman and her humored friends, is to drink the champagne before it goes flat. Duh. The thought of restoring bubbles in champagne would horrify the Benedictine monks in Champagne who tried to produce a flat wine. Alas, they were thwarted by Champagne’s cold climate. Fermentation requires heat, so the process was halted once fall arrived only to resume in the spring once temperatures warmed. By then the wine was in the bottle – a ticking time bomb. The monks shipped off their wines to the British only to hear that the bottles burst as the carbon dioxide built up from the renewed fermentation. While they were apologetic, the Bristish loved the bubbles and invented a stronger bottle. If it weren’t for them, we may not have champagne today. If you open champagne, don’t have the raisins standing by. Finish it. It’s this time of the year we think most about champagne or sparkling wine. The vast majority of the sparkling wine is sold between Thanksgiving and Christmas when people find reason to celebrate. Unfortunately, raisins won’t help flat sales either. Higher prices from Brexit has flattened sales in Great Britain. French champagne sales have eroded further because of the growing popularity of prosecco. No matter what the competition or the economy, there is nothing like champagne. We always feel special when we open real champagne. It’s not just the bubbles that dance from glass to mouth, but it’s the rituals associated with champagne. The pop of the cork, the bubbles and the clinking of glasses set off a series of sensory reasons to celebrate. We don’t know of anyone who pours it at funerals, for instance, or when they lose a job. Champagne is synonymous with happiness. Cheer the holidays with champagne or sparkling wine. Here are some we recommend: Champagne Charles Heidsieck Brut Reserve NV ($60-$70). This non-vintage brut Champagne thoroughly impressed us. The 40 percent reserve wines in this cuvee add a depth of flavor. Very ripe apple and pear fruit in a delicious toasty, yeasty robe. Big, bold, and pleasing and clearly one of the best champagnes we have tasted recently. Champagne Piper-Heidsieck Rosé Sauvage ($60). Meaning “wild rose” in French, this blend of pinot noir, pinot meunier and chardonnay has distinctive black cherry aromas and blackberry, grapefruit flavors with a dash of tea. Champagne Jacquart Rosé Mosaique ($57). This champagne house, founded in 1964 by a group of winemakers, isn’t as known as many of the historic properties, but it is worthy of trying because of its bold style. Salmon color, lively mousse and strawberry/raspberry flavors. Bruno Paillard Champagne Premier Cuvee ($50). A perennial favorite of ours, Bruno Paillard’s flagship cuvee continues to rack up the accolades. Reasonably priced, it delivers a lot of champagne finesse – fine bubbles, bread-like aromas and apple, cherry flavors. It is a blend of 30 crus and 25 vintages dating back to 1985. It is a classic blend of pinot noir (45 percent), chardonnay and pinot meunier. For an extra treat, try the elegant, all-chardonnay Paillard blanc-de-blanc grand cru ($70). Lucien Albecht Cremant d’Alsace Brut ($23). Although French, this sparkling wine comes from the Alsace region and cannot be called champagne. Made mostly from pinot blanc grapes, it has fresh apple and peach flavors. Gloria Ferrer Royal Cuvee ($37). A blend of pinot noir and chardonnay, this California sparkling wine is vibrant with tempting peach and citrus flavors. Mumm Napa Brut Prestige ($27). This is a good value in the California sparkling wine market. Lots of apple and peach flavors with a dash of ginger and vanilla. A bit of pinot gris is added to the traditional blend of chardonnay, pinot noir and pinot meunier. Gruet Brut ($15). The Gruet family was making champagne in France when a chance visit to New Mexico in 1983 launched its sparkling wine under the same name. Today, it remains one of the best buys in American sparkling wine and one with many awards. This dry blend of chardonnay and pinot noir shows delicate apple and citrus notes. WINE PICKS McManis Family Vineyards Chardonnay 2017 ($11). A great value, this simple, medium-body chardonnay is made from estate-grown grapes in River Junction. A little muscat canelli and chenin blanc is added to perk up the aromatics. Peach and vanilla flavors. Sea Smoke Chardonnay 2016 ($60). This Santa Rita Hills producer continues to knock out homeruns with its chardonnay and pinot noir program. Dedicated to making wines as balanced and as perfect as possible, winemaker Don Schroeder manages to make them even better year after year. This chardonnay holds back on the new oak and filtering to let the fruit shine. Complex yet elegant with citrus aromas, tropical fruit and apple flavors and a bit of spice. Bootleg Red Blend 2014 ($38). If the beautiful label doesn’t grab your attention, the flavors will. Using grapes from Kendall-Jackson vineyards in Napa Valley, this red blend is patterned after The Prisoner that grabbed everyone’s attention years ago. It includes cabernet sauvignon (hardly dominant at 27 percent), petite sirah, zinfandel, merlot, malbec and petit verdot. Inky in color, it has that luscious, hedonistic appeal with garrigue, lavender aromas and blackberry, cherry and blueberry flavors. Despite the fruit-forward style, it has more complexity than we expected.

The holiday season can be an indulgent one, full of cookies, candies, heavy meals and eggnog. While no one wants to rein in the fun during the merriest time of year, there are simple ways to keep your health on track during this indulgent holiday season. Stick to Routines. To the best of your ability during this hectic time of year, attempt to stick to routines that promote wellness. Set a bedtime and honor it. Hit the gym. Meditate. Do whatever it is that keeps you grounded and feeling your best. Drink Up. Many people associate dehydration with the warmer months, but in winter weather, it can be especially easy to forget to stay well-hydrated, especially when you’re indulging in alcoholic beverages at all those holiday parties. Remember, water doesn’t need to be the only source of hydration you think about this season. Soups and purees made from hearty winter vegetables, as well as citrus fruits do the trick, too, and their nutritional properties can help keep you healthy in winter. Keep Things Organically Sweet. Staying on track doesn’t mean you can’t enjoy the sweetness of the season. Instantly boost the flavor of your favorite meals with organic honey. One great option is Organic Honey In The Raw. USDA Organic Certified and Non-GMO Project Verified, it’s made from pure nectar collected from exotic wildflowers found in the remote Caatinga region of northeast Brazil. The hand-harvested, sustainable honey is raw (never heated above 117 degrees F) and unfiltered, so it retains the benefits of bee pollen. And just one tablespoon of organic raw honey provides the right amount of sweetness and flavor for any dish or drink, including year-round staples like oatmeal, yogurt, tea, and more. You can also consider giving a honey makeover to all your favorite holiday recipes, including glazes and sauces for meat and poultry, cocktail recipes, and of course baked treats. Make Substitutions. Other healthful substitutions you can make this holiday season include topping pies with Greek yogurt instead of cream, using apple sauce in place of oil and nut flour instead of white flour in baking, and serving vegetable mash as an alternative to mashed potatoes. Be Mindful. The holiday party circuit can be dangerous when it comes to making nutritious choices. When you enter a party with a buffet set-up, it can be tempting to reach for the richest foods first. Before indulging in the canapes and Swedish meatballs, try filling up a plate with crudité first. While you’re doing so, get a good look at all the options available. This way, you’ll be more likely to savor choice items you’ll truly enjoy. A joyful holiday season doesn’t mean you must pack on pounds or feel under the weather. By keeping your health on track throughout this indulgent time of year, you can start 2019 with your best food forward.

Nothing warms me up on a cold day like a cup of hot spiced cider! Plus, when I make it from scratch instead of a packet, my entire house smells like the holidays. The whole spices can be expensive, but they are strong, so they go a long way. If you’re not familiar with the spice mace, it tastes similar to nutmeg but is considered milder in flavor. The nice thing about making your own spiced cider is that you can control the amount of sugar you add, or you can leave it naturally sweetened! If you want a healthy alternative to sugar-laden coffee drinks or cocoas, give this hot spiced cider a try. You may notice “mace” as an optional ingredient. Mace is made from a webbing that covers the “nut” that makes nutmeg. The flavor is considered similar to nutmeg, but lighter. Cooking purists recommend mace “blades” – which are the whole form of this spice – rather than the ground version. We omitted it when we made this recipe. We also found whole allspice hard to find, so I recommend ordering some online before the holidays so you can make this on a cold night! Thanks to our friends at University of Illinois Extension for sharing their printable version of this recipe! I hope you enjoy the holidays. Since you may be spending more time with family than usual, you might enjoy these Table Talk cards developed by the Extension for Real Life blog team. They can start conversations with your relatives while you’re gathered for a holiday meal or any time throughout the year. Spiced Apple Cider 1 gallon naturally sweet apple cider 1/4 cup to 1 cup brown sugar 4 cinnamon sticks, broken in half 1 tablespoon whole cloves 1 tablespoon whole allspice 1/2 teaspoon mace (optional) Tie cinnamon, cloves, allspice, and mace together in cheesecloth, or use a coffee filter tied with string. Combine cider and brown sugar in a large pot. Add spices. Bring mixture to a slow boil. Turn heat down and simmer for 5 to 10 minutes. Remove spice bag from pot. Serve hot cider in mugs. Spiced Apple Cider may be kept warm in a slow cooker on the low setting. Makes 18 servings.

Besides the Bible's version, one of my favorite Christmas stories is the Guideposts magazine article of the seven delicious Christmas cakes. The writer's depression-era great-grandmother refused to let her children experience a dismal Christmas without presents. She began stocking up on baking ingredients in January, squirreling away a little flour and cinnamon here, a cup of nuts there, to make seven cakes. Apple, yellow cake with chocolate frosting, peanut butter, raisin, and green velvet were the ones mentioned in the article. Of course, it’s killing me not knowing the flavors of the other two cakes. Anyway, by the time Christmas Eve arrived, she was ready for an all-night baking session. The children could barely sleep as the aroma of flavorful cakes baking in the oven all night wafted through the house. On Christmas morning, they ran to the kitchen to see seven frosted cakes lined up on the table. Each day during the week between Christmas and New Year’s, the children got to enjoy a different cake. The moral of this charming story is gifts made with love mean the most. It pains me to walk through the supermarket baking aisle these days and see it relatively empty. Instead, shoppers are putting frozen pies and desserts in their carts and for gifts, selecting prefabricated, cellophane-wrapped baskets filled with coffee mugs, and hot cocoa mix and s’mores kits. Instead of buying everything this year, why not bake a few select items for Christmas gift giving? I still remember the Madison mom I interviewed a few years ago. She and her daughters spend the entire weekend before school is out for the holidays making homemade pralines for the girls’ teachers and special friends. I’ve sworn off printing candy recipes due to the unreliability of some readers’ ovens and candy thermometers. However, if you’d like the recipe for the easiest, yet most delicious pralines in the world, email me and I’ll send it to you. As long as you promise not to hold me responsible! If baking a layer cake is too daunting, try a simple loaf that I’ve named Christmas Cherry (and Cheer!) Loaf. It’s a one-bowl, foolproof recipe that can’t be messed up, no matter how hard you try. My friends loved it so much when I gave it to them last year wrapped in red plastic wrap and tied with a bow (even the container is fool-proof), most asked for the recipe. So, here’s my Christmas gift to you – enjoy and happy baking! Christmas Cherry (and Cheer!) Bread 2-1/2 cups all-purpose flour 1 cup of buttermilk 1/4 cup juice from 10-ounce jar of maraschino cherries (reserve the cherries for the end) 1/2 cup each white and brown sugar 1/4 cup softened butter 2 eggs 3 teaspoons baking powder 1/2 teaspoon each - salt and baking soda Cup of chopped walnuts, lightly toasted Glaze: 1 cup powdered sugar 1-2 teaspoons milk 1 teaspoon almond extract Add everything except cherries to mixing bowl. Beat well, scrape sides of bowl, and beat again. Add chopped cherries and mix well. Bake in a greased and floured bread pan in a 350 degrees F oven for 60-70 minutes. Cool on rack, then invert onto a serving dish. For the glaze, mix cup of powdered sugar with a teaspoon or two of milk and a teaspoon of almond extract. Beat and add milk until you get the consistency you like. Drizzle over warm bread.

Sometimes, we worry about the wine industry. When we started writing a column in the mid 1980s, there were a lot of family owned wineries – small, dedicated operations that were absorbed by conglomerates such as Gallo, Kendall-Jackson, and Constellation. Exceptional producers who crafted such great wines – Inglenook, Franciscan, Charles Krug – are either gone or shadows of their former selves. The “so what” of this metamorphosis is a homogenization of wine styles. Chardonnays, merlots, cabernet sauvignons taste the same – well-made but hardly crafted without regard to profit. Worse among the trend is the rapid growth of producers who own no vineyards or wine-making facilities. They buy their grapes, make a trendy wine at crushing facilities and slap on a clever label. David Phinney, for instance, is making millions creating brands like Orin Swift and The Prisoner, then selling them to Gallo and Constellation who double production and rake in millions more. But what isn’t there to admire about an entrepreneur who creates a popular wine and makes a boatload of money? Constellation Brands has had hits like Meiomi pinot noir, a wine created by Joe Wagner (son of Caymus’ Chuck Wagner) and sold after about 10 years to Constellation for $315 million. And don’t get us started on red blends. Gallo has its Apothic Red, a top-selling wine that has gone so far off the grid that there is a hideous spin-off that includes coffee in the blend. As much as these wines deviate from tradition, they are the wines enjoyed by the masses who have quickly adopted their residual sugar. Why wouldn’t producers satisfy the demand? One recent day, we had breakfast with Dan Cohn of Bellacosa, and later in the day, we had a tasting of Priest Ranch wines with its winemaker Craig Becker. Both have managed to stay free of this wacky trend of making lots of money from sweet red wines with gimmicky names. Becker said he thought wine producers were just “casting a wide net to attract customers. I hope they grow out of it. We like to be at ground level.” Priest Ranch makes a delicious but balanced cabernet sauvignon. But it’s the reserve wines – a Bordeaux blend called Coach Gun, a Somerston merlot, and a reserve cabernet sauvignon called XCVI – that define Priest Ranch. They are heady with chewy tannins and power – nothing sissy about these wines. In fact, they are difficult to enjoy now because they are tightly closed and demanding time in the cellar. Bellacosa’s Cohn said he grew up with cabernet sauvignon in his blood. He worked for years on his father’s winery, B.R. Cohn, before launching Bellacosa after his father sold the property in 2015. B.R. Cohn’s cabernets were traditional, dry and complex. Bellacosa sold out of its first vintage in 10 months. His cabernet sauvignon cost $25; Priest Ranch’s regular cabernet sauvignon sells for $38 – prices that are less attractive than the $8 charged by Apothic Red and Menage e Trois. Cohn says he tasted Meiomi pinot noir, blended with riesling and perhaps syrah, and says, “That’s not pinot noir.” “I will not deter from balance,” he says. His cabernet has had as little as .45 grams of sugar per liter; Meiomi has about six grams per liter. Apothic Red has 15 grams per liter. Don’t get us wrong. We’re not condemning sweet wines, but we like them in the form of sauternes, port, or dessert wines served after a meal. Sweet wines paired with food often perform terribly because they lack the acidity needed to offset seasoned food. If you like Apothic, Ménage è Trois – the current top selling red wines – then drink on. The price is right, and these wines go down like Mountain Dew. We’re happy that you are enjoying wine as much as us and have found wines that fit your budget. For us, though, we prefer the traditional wines that laid the foundation for the industry and hopefully for its future. WINE PICKS Beronia Crianza 2015 ($15). This Rioja blend of tempranillo, garnacha and mazuelo is a great value. Herbal aromas with cherry and blueberry notes with a hint of vanilla and chocolate from the American oak. Steele Durell Vineyard Chardonnay 2017 ($36). Using grapes from the northern end of Carneros, Steele has a terrific, well balanced chardonnay with orange zest aromas. Pear and tropical fruit flavors. Aged 12 months in oak barrels, it has hints of vanilla and caramel. Trinity Hill Gimblett Gravels Syrah 2015 ($30). We were impressed with this New Zealand syrah right out of the glass. Effusive blueberry and licorice aromas with complex and layered fruit flavors of dark berries. Long in the finish and firm tannins. Well worth the price.

Tickets are now on sale for the 2019 Santé South Wine Festival, set to take place on April 6, 2019, at Renaissance at Colony Park. Founded by Norm Rush of Beaumad & Associates, Santé South Wine Festival Benefits Alzheimer's Mississippi in partnership with Visit Ridgeland and the Ridgeland Fine Arts Festival. Since 2006, Santé South has grown into the largest wine and culinary extravaganza in the state of Mississippi. It has become a signature event for the capital city of Jackson and Mississippi's top luxury food and wine experience, and it has generated more than $650,000 in proceeds for Alzheimer's Mississippi. Boutique vintners from across the globe travel to Mississippi to present their annual new release wines. Santé South affords a rare opportunity for the wine enthusiast to speak directly with the winemaker and features more than 120 exception wines and fine food samplings from more than 20 top Mississippi restaurants. World-class wine offerings reveal the highest quality available from all corners of the winemaking-world stemming from a passion for wine and the desire to share it with others. Along with Saturday's events is the Run Now Wine Later 5K race. Now in its fifth year, the Run Now Wine Later 5K (RNWL) has brought together more than 1,200 runners to compete in the competitive timed race at the Renaissance at Colony Park. Run Now Wine Later 5K is the only race in the area where finishers can enjoy a wine and cheese after social to celebrate finishing the race and kick off a full weekend of festivities including the 14th Annual Santé South Festival, the Ridgeland Fine Arts Festival, and the exciting new Cheers and Gears Bike Ride. Run Now Wine Later will take place on Friday, April 5, 2019, at 6:30 p.m. and will start and finish near the Ridgeland Tourism Center. Register to run here. Santé South features a VIP Tasting, an exclusive pre-grand tasting even hour with limited attendance and a 6:30 entry time. The main event, The Grand Tasting, starts at 7:30. You can purchase your tickets online here. Visit SanteSouth.org for more information.

JACKSON, Miss. - Celebrating its fifth year fighting for women battling ovarian cancer, Newk's Cares - the ovarian cancer awareness movement spearheaded by Newk's Eatery - raised over $258,000 for research of the disease. Newk's is passionate about its philanthropy, with a goal to improve the rate of early diagnosis by promoting early detection through symptom awareness and funding research - more than $970,000 for Ovarian Cancer Research Alliance - the largest global organization dedicated to advancing ovarian cancer research. During the month of September, Newk's Eatery's iconic collectible cups turned teal, the color of Ovarian Cancer Awareness. Guests were able to donate in support of ovarian cancer research and education both in-store and through online ordering, as well as through the annual Ovarian Cycle® Jackson spin celebration held in its home base of Jackson. The event had an incredible response, recruiting more than 170 riders who joined in the fight. This past August, Newk's Cares also organized a Lunch & Learn event in Jackson, Miss. in partnership with St. Dominic Hospital to raise awareness and support of ovarian cancer prevention and treatment. Newk's restaurants also launched a limited time Thai Chicken Soup available through March 2019, which includes numerous cancer-fighting ingredients such as mushrooms, bell peppers, garlic, and turmeric, and is safe for those undergoing cancer treatment. Along with Newk's Cares' seasonal efforts, Newk's has made a commitment to prioritize awareness of ovarian cancer in its 125 locations year-round. The restaurant has permanently replaced traditional red straws with teal straws, and donates 10 cents from every Newk's Cares water bottle sold to OCRA. All restaurant locations also share the story of Co-founder Lori Newcomb, wife of Newk's Eatery CEO Chris Newcomb, and her diagnosis, including symptoms that easily go undetected to aid in the mission to raise critical awareness. "After little to no warning signs, I was diagnosed with Stage IIIC ovarian cancer in 2013," said Lori Newcomb. "Time had passed, and it took until I knew something was drastically wrong to listen to my body. Early warning signs are often missed or thought to be normal aches. I want women everywhere to be aware of the symptoms, so if they are having any warning signs, they will go to the doctor and take care of their bodies right away, since early detection and treatment increases the survival rate to more than 92 percent." The diagnosis inspired Lori and Chris to establish Newk's Cares in 2014 as a way of giving back to an important cause that has personally impacted the Newk's family. Newk's Cares has since grown from a kitchen table idea to a national campaign in partnership with OCRA. Despite the 200,000 women currently living with ovarian cancer in the U.S., it receives among the least financial support of any form of gynecological or breast cancer. There is more work to be done, and with support from the community, Newk's Cares is confident every woman can be given a fighting chance. "We're proud to continue to use our platform through Newk's Cares to fund the work of leading ovarian cancer researchers, and bring more light to this disease," said Chris Newcomb. "We have a mission to educate women everywhere about the signs and symptoms of ovarian cancer, and to start a conversation that has life-saving potential." For more information about Newk's Cares, visit NewksCares.com and follow the cause on Facebook.com/NewksCares.

Hungry for a taste of New York-style deli food courtesy of a towering Reuben sandwich filled with classic ingredients inside a dark rye bun? Maybe a bowl of gourmet mac and cheese loaded with brisket or “sweet and sassy” sliders so delicious you can’t eat just two are to your liking. Unbelievably, a restaurant with the word “deli” at the end of its name can adequately quell all three sets of cravings. With locations in Flowood and Madison, Schlotzsky’s Deli is not your average, run-of-the-mill deli offering boring sandwiches and ho-hum salads. When the first Jackson-area location opened in Flowood years ago, I was a frequent customer, and while I loved everything on the menu, always gravitated to my favorite, the classic French dip. However, it had fallen off my food radar until recently when a friend from out-of-state mentioned she and her husband's special trip to Schlotzsky’s in Flowood enroute to the airport. Now residents of Florida, there’s not a Scholtzky’s near their home, so they stop and get their Scholtzky’s fix whenever they’re in Mississippi. After hearing their story, I decided it was time to pay a return visit to the restaurant with the eclectic menu. At Schlotzsky’s, you can choose from among 24 – yes, 24 –different sandwiches, including the aforementioned Reuben. The sandwich is piled high with either pastrami or corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, served on New York-style rye bread. Other sandwiches are categorized as either a specialty, signature, or classic, but trust me, you’ll love them all. In the specialty category, there’s my favorite: the French dip ($7.99) – a massive arrangement of roast beef with provolone and Swiss cheeses and caramelized onions served on a soft pretzel roll with au jus sauce for dipping. Others in the $7.99 range include bacon-grilled cheese, Sicilian, Tuscan, Caprese, chicken or beef bacon smoke cheesy, and The Rancher. It’s composed of hickory-smoked brisket with mozzarella, cheddar and Parmesan cheeses, roasted red peppers, pickled jalapeño, lettuce, salsa verde, and chipotle mayonnaise. Served on a toasted house-made jalapeño cheese bun, it’s a sandwich worth trying. Signature sandwiches include the deluxe or turkey original style, turkey bacon club, fiesta chicken, turkey and guacamole, roast beef and cheese, Albuquerque turkey, pastrami and Swiss, chipotle chicken, and, as mentioned, Reuben with either pastrami or corned beef. And finally, classic sandwiches that have withstood the test of time include The Original, filled with lean smoked ham with a variety of salamis, cheeses, and sliced vegetables on a toasted sourdough bun. Other classics are ham and cheese, smoked turkey breast, fresh veggie, and the cheese original. Most of the sandwiches are in the $5 to $6 for a small; $6 to $7 for a medium, and $8 to $12 for a large. In the mood for something a little different? Try an order of sliders ($4 to $6 range for 2 or 4). Made with hickory-smoked brisket or roast beef topped with cheeses and vegetables, each selection is worth a try. There’s the “sweet and sassy,” made with brisket, provolone cheese, jalapeno, apricot jam, and apricot cream cheese on Hawaiian sweet bread, it’s a little bite of heaven on plate. Other varieties include the aloha brisket, chipotle Angus, and mix ‘n match combo. If you’re a mac and cheese lover, you’ve come to the right place. However, don’t expect the made-from-the-box version. The brisketeer, smoky brisketeer, shrimply the best, and poultry in motion varieties ($7.99) are self-explanatory in that the featured ingredients are baked into savory mac and cheese for a delightful take on the old-school favorite. Other menu delights are 10-inch gourmet pizzas ($6.99), served up with pepperoni and double cheese, grilled chicken and pesto, double cheese, barbecue chicken and jalapeno, combination, and fresh veggies. Or, try artisan flatbreads ($6.49 to $7.99) in varieties like California chicken and avocado, Margherita, chipotle shrimp, Italian shrimp, and brisket and spicy brisket. Lighter items include salads ($8 range) of fresh kale and grilled chicken, cranberry, apple pecan and chicken, Southwestern chicken, and a variety of meat-filled Caesar and Cobb versions, as well as soups ($4.49) like loaded baked potato and chicken tortilla. No visit to Schlotzsky’s is complete without a side of the restaurant’s famous potato chips. In flavors like cracked black pepper, jalapeño, and barbecue, they’re the perfect accompaniment to any meal. Running a close second in popularity to the chips are Cinnabon cinnamon rolls and a variety of sweet treats made from the delectable rolls. You can also select one – or more – from a list of gourmet cookies. In addition to in-store dining and takeout food, Schlotzsky’s offers a catering menu that includes large meat and sandwich trays, desserts and side dishes. The restaurant can also supply boxed lunches. Schlotzsky’s in Flowood is located at 2451 Lakeland Drive. The Madison location is located at 205 Colony Way. Open daily from 10:30 a.m. to 9 p.m.

The late actress Elizabeth Taylor once said, “The problem with people who have no vices is that generally you can be pretty sure they're going to have some pretty annoying virtues.” Elizabeth Taylor was never known for her poignant observations – other than this one – but she was certainly known for her indulgences. Just look at her jewelry. For some, indulgence is having the latest technology; for others, it is an aged scotch or rare bourbon. So, let us make a case for indulging in an expensive wine for the holiday season. Perhaps it’s a gift for someone hard to impress or maybe it’s just a beverage to enjoy over a romantic dinner. But this is a special time of the year to celebrate and feel good. With the holidays quickly approaching, here are several expensive wines sure to leave leave an impression. If you can’t find them at your local store, they can be ordered online. Justin Isosceles 2015 ($72). Justin Vineyard & Winery make several top-drawer red wines ranging in price from $27 to $72. This flagship giant from the Paso Robles region is a Bordeaux blend of cabernet sauvignon, cabernet franc, and merlot. Chewy tannins, generous aromas of cherries, spice, and licorice with layered fruit flavors of red berries, black currants, cassis, and tobacco. Lady of the Dead Napa Valley Red Wine 2016 ($55). We always pause when confronted with a pretty label because often it’s a cover up for a flawed wine. That’s why we need to taste wines like Lady of the Dead to prove us wrong. The haunting label pays homage to the Frias Family Vinyard in Calistoga, a top-quality producer introduced to us by a friend who wanted us to taste it blind. We were stunned with its rich and fruit-extracted character. Floral, violet aromas and blackberry, plum, and jammy raspberry flavors with hints of red currants and spice. Syrah and merlot are blended with the dominant cabernet sauvignon. Rodney Strong Symmetry Red Meritage Alexander Valley 2013 ($55). This wine is a blend of cabernet sauvignon (76%), petite verdot, cabernet franc, malbec, and merlot. This is a very smooth rich package with cherry/cassis elements and a hint of mocha. Very easy to drink and would accompany most red meat dishes. Chateau Montelena Estate Cabernet Sauvignon 2014 ($160). You can’t write about Napa Valley greatness without talking about this property. Its chardonnay won the “Judgment of Paris” wine competition, but Chateau Montelena’s red wines make up its legacy. There’s just an old, historic character to this iconic wine: power yet finesse, great balance, structure, and layered fruit. Raspberries and blackberries with a dash of earthiness. Round Pond Estate Rutherford Cabernet Sauvignon 2015 ($75). Black cherries abound in this delicious and sturdy cabernet from Rutherford grapes. Concentrated, long in the finish and showing tantalizing hints of licorice and mocha. Ehlers Estate “1886” Cabernet Sauvignon 2015 ($125). Bernard Ehlers planted this estate’s first vineyard in the St. Helena AVA in 1886. That it continues to live on is a testimony to its owners. Using the best block of the vineyard, winemaker Laura Diaz has crafted a colossal, complex cabernet sauvignon with big tannins, rich texture, and layers of red berry fruit. Mi Sueno Winery Napa Valley Cabernet Sauvignon 2014 ($75). This wine has a good story behind it: owner Rolando Herrera moved to Napa Valley from Mexico when he was only 15 and worked as a dishwasher at Auberge du Soleil and later as a harvest laborer at Stag’s Leap Wine Cellars. After becoming a winemaker for Paul Hobbs, he launched his own winery. This rich cabernet sauvignon is classic Napa Valley with rich red currant and plum notes with hints of leather and mineral. Tannins are round and enjoyable now but clearly the wine has longevity. Clos du Val Hirondelle Vineyard Estate Cabernet Sauvignon 2015 ($120). A giant of a wine that goes down easy now or can last a decade or more, this powerful wine has broad aromas of plums, mushrooms, dried herbs, and mint with flavors redolent of black cherries, raspberries, and espresso. 50 Harvests Napa Valley Meritage 2014 ($50). “Meritage” doesn’t have the buzz it once did, but its definition is still important in the blending process because the combination of these Bordeaux grapes make sense. We like this blend of cabernet sauvignon and petit verdot for its layered fruit and complexity. Classic black currant and tobacco aromas with dark berry flavors and a dash of mineral. Fort Ross Stagecoach Road Pinot Noir 2015 ($80). Wow, where has this producer been all our life? An incredibly rich and balanced pinot noir from the cool Sonoma Coast, it has dark fruit aromas and flavors with a dash of spice and earth. Easy tannins and long in the finish, it has a burgundian feel. Hickinbotham Brooks Road Shiraz 2015 ($75). This Australian producer is making very nice wines in the Clarendon subregion of McLaren Vale. It took a while for this shiraz to open, but finally we were enveloped by floral, violet aromas and dark fruit flavors that weren’t too ripe like so many shirazes. Balanced, complex, fine tannins, and long in the finish. Hickinbotham also makes a great Trueman Cabernet Sauvignon ($75) that is dense and complex. Lyndenhurst Cabernet Sauvignon 2015 ($85). A byproduct of Spottswoode Estate Vineyard & Winery, this fruit-forward, Napa Valley cabernet goes full-throttle on extracted dark berry flavors. Plush tannins and hints of tobacco and chocolate. Marchesi di Gresy Martinenga Barbaresco DOCG 2014 ($60). Using nebbiolo grapes from the only monopole in Piedmont’s barbaresco appellation, this producer has a solid performance here. Plum and mint aromas give way to cherry and plum flavors. It can age for several decades but it would be enjoyable now if served alongside a good steak.

RIDGELAND, Miss. – Shrimp Basket announced the opening of its newest restaurant in Ridgeland, marking the company's third location in the state and 30th restaurant company wide. Located at 836 E County Line Road, the restaurant is open seven days a week from 11 a.m. to 9 p.m Sunday through Thursday, and 11 a.m. to 10 p.m Friday and Saturday. "We are excited to continue expanding throughout Mississippi and offer another location for guests and families to enjoy our signature Gulf Coast meals," said Caitlin Lucas, Director of Marketing at Shrimp Basket. Whether guests are looking for a fried seafood basket, all-you-can-eat specials or a sweet southern dessert, Shrimp Basket has a wide variety of offerings the whole family is sure to enjoy at an affordable price point. The over 4,800 square foot restaurant has seating for around 185 guests and features the company's new design, which highlights the gulf coast roots of the restaurant. The new design features nautical décor within that will have you feeling as if you have stepped onto the beach for a relaxing vacation. For more information about Shrimp Basket, visit shrimpbasket.com. About Shrimp Basket: Founded in 1993, Shrimp Basket is a full-service seafood-focused restaurant chain with 30 locations across Alabama, Florida, Mississippi, Louisiana and Georgia. Shrimp Basket offers a comfortable, casual family-friendly atmosphere with an affordable price point. In addition to serving grilled, steamed, and fried seafood, Shrimp Basket also offers burgers, chicken, poboys and more – as well as a full bar at every location. The company has never closed a location in their entire 25-year history. All stores are company-owned. For additional information, please visit www.shrimpbasket.com.

STARKVILLE, Miss. – Many people appreciate its flavor and soothing affects, but honey may receive more credit than it deserves. Since ancient times, people have tried to use honey for medicinal purposes. Even today, people hope it will manage allergies, weight or diabetes. However, the use of honey just might not be as powerful as some believe. Mississippi State University Extension Service health specialist David Buys identified some common misconceptions about honey. He said honey is a natural product that appeals to a lot of people who are looking for a simple and easy fix to their health problems. Honey certainly has positives aspects, such as antiseptic properties, but it is not a medicine. Jeff Harris, Extension bee specialist said honey has been used to soothe wounds and promote healing. “There is a type of bandage that contains Manuka honey that helps prevent bacteria in the wounds,” Harris said. While honey is not a proven cure to an actual disease or sickness, some people have had success using honey to help with allergy or cold symptoms, such as a sore throat. Honey is a wholesome sweetener and can add flavor when cooking; however, it should not be a sugar substitute for those with diabetes. “Unfortunately, honey is not the cure-all some folks are looking for it to be. Unprocessed honey can actually be dangerous for some people, especially children under two years,” Buys said. Honey can be dangerous for infants and small children because it can cause botulism. Botulism is an illness that is spread through the consumption of food that has been in contact with contaminated soil, found on all farms. Botulism can lead to paralysis, breathing difficulties or even death. Harris added that consumers should not let terms like “raw honey” impact their perceptions of honey products. “There is no legal statement as to what defines raw honey,” Harris said. “It is actually more of an advertising gimmick than a real difference in product. Almost all commercial beekeepers heat their honey to 120 degrees Fahrenheit for an hour or so to make sure they kill the sugar tolerant yeast,” he said. Harris goes on to explain what sugar tolerant yeast is and why it is so important that it is killed before honey is consumed. “These yeasts are naturally occurring fungi that can survive in high sugar environments. These yeasts make spores, and the spores may be found in just about any honey on the planet. Fermentation produces ethanol and other chemicals as a by-product, which will sour and ruin honey,” Harris said.” If the fermentation is controlled, honey can be converted into mead – which is one of the oldest alcoholic beverages known in the world.” So, beekeepers have learned that heating honey for short durations at key temperatures will kill the yeast and its spores without significantly damaging the honey itself. Therefore, it makes more sense for them to automatically heat their honey than it is to hope that it will not ferment before the consumer buys and eats the honey. Alma Harris, Washington County Extension coordinator, said people with diabetes should be careful about thinking they can use honey as a substitute for natural sugar, or sucrose, that will not affect their blood sugar. Harris said honey is a carbohydrate. The amount and type of carbohydrate consumed affects blood sugar levels. One tablespoon of honey contains at least 17 grams of carbohydrates. While that seems small, those carbohydrates add up depending on how much a person consumes in a day. “Although honey cannot actually cure a sickness, it has a lot of antioxidants and has been associated with soothing the effects of the common cold, coughing, bronchitis, and sinuses problems,” she said. Harris said using honey as a substitute for sugar requires changing measurements. Only three-fourths cup of honey equals one cup of sugar. “When using honey in a recipe, the liquid has to be decreased by 2 tablespoons, and the temperature needs to be lowered by 25 degrees Fahrenheit,” Harris said. “Honey is best used as a sweetener in smoothies, on unsweetened cereal and in hot tea,” she said.

“Beignet enthusiasts usually make a beeline for New Orleans, but they’d be wise to cross the Mississippi border for these extra-fluffy numbers.” No, that’s not my biased promotion of one of our state’s oldest treasures, Triplett-Day Drug Co. in Gulfport. The description came straight from Food Network Magazine’s article, 50 States, 50 Breakfasts. This Gulf Coast landmark was named the best place to enjoy breakfast in Mississippi a few years ago, and I’d be willing to bet it would still earn the ranking or be in the top 10 of best breakfasts in the state. If you’re like me, you’ve driven by the drugstore located at the corn of 14th Street and U.S. 49 in downtown Gulfport a million times on your way to the Gulf Coast. Until I visited the historic drugstore as part of a national food and travel writers’ tour, I was oblivious to the pleasures waiting inside. I’d seen the green-striped exterior and glass-fronted windows, but figured it was just another pharmacy, albeit one with a bit of history attached. I soon learned it’s a whole lot more than a place to get prescriptions filled. Triplett-Day has been reigning supreme on the corner a block or two from the beach since 1955. Of course, for decades, locals have been enjoying the old-fashioned soda fountain, delicious breakfasts and lunches, and the cozy space in which to enjoy a cup of coffee with a sugar-dusted beignet. Thanks to the Food Network’s ranking and plethora of media visiting the Coast, Triplett-Day has garnered national attention for its walk-back-in-time interior, but most of all, for its food. My ignorance turned to bliss when I sat down at a cozy booth with a group of hungry journalists and was served a plate filled with a large, fluffy biscuit, along with some of the most delicious beignets I’d ever tasted. My counterparts, many of whom had visited New Orleans numerous times and sampled fine pastries around the world, agreed with my assessment. The only possible negative aspect of Triplett-Day is that breakfast and lunch are only served Monday through Friday. But in a way, that’s good. It gives you an excuse to make a weekday trip to the Coast. I promise, it’ll be worth the trip. And, you’ll also enjoy browsing around the family-owned pharmacy and gift shop, stocked with pottery, gifts, books and cookbooks, jewelry, and more. First, here’s what you can expect if you drop in for breakfast, served from 8 a.m. to 11 a.m. I’ll start with the famous beignets (2 for $3.85). According to owner Poem Love, they’re made from the same buttermilk dough as the fluffy biscuits. As a result, they possess a distinct taste and texture from the ones served at New Orleans’ Café du Monde and other bakeries. It’s hard to describe them, other than to say, you need to try them for yourself. You may never again go to NOLA for your beignet fix. Once you’ve sampled the beignets, it’s on to heartier breakfast selections, like hot cakes with sausage or bacon ($5.95), French toast ($4), two eggs with ham, bacon, or sausage ($5.60), or smaller orders of eggs or meat selections. Grits and toast or biscuits are served with egg orders, making it one of the most economical places on the Coast to enjoy a hearty breakfast. Sides of oatmeal ($2), hash browns ($1.85), cheese toast ($2.85), and a biscuit, egg, and cheese sandwich ($3.75) can be ordered with meals or enjoyed solo with a cup of steaming hot coffee. At $1.40 a cup, it’s no wonder coffee clubs have been meeting daily at Triplett-Day for their morning cup of Joe for decades, with the oldest member going strong at 96. If you get to the Coast a little later in the day, no worries. Lunch is served at the quaint soda fountain or in the adjacent seating area from 11 a.m. to 2 p.m.Choose from a number of grilled burgers and cheeseburgers ($3-$4.50); freshly-made sandwiches, including ham, roast beef, turkey, egg, and club ($3.50-$5.95), chicken or tuna salad and BLT ($3.75), and even an old-school grilled cheese ($2.85). Or, try one of the lighter salads, including a salad platter filled with three scoops of chicken, tuna, or potato salad ($5.75) chef’s ($5.95), or a smaller version of greens, potato, or meat-based salad. Lunch is best enjoyed with one of Triplett-Day’s cherry or vanilla Cokes ($2.25), milkshakes ($4.25), or thick malts ($4.50). The perfect ending to any meal is a chocolate or fruit-filled sundae ($3.95), ice cream float, or ice cream soda ($3.95). The next time you’re heading south to the Coast, take a quick turn to the left when you see the striped exterior and walk through the doors at Triplett-Day. You’ll be transported back to a simpler time and will enjoy the food, specialty drinks, and the Triplett-Day experience that has been going strong for 63 years. Triplett-Day is located 2429 14th St. at U.S. 49 in Gulfport. Regular business hours are 8 a.m. to 5:30 p.m., Monday through Friday. The store is closed on weekends. Breakfast is served from 8 a.m. to 11 a.m.; lunch from 11 a.m. to 2 p.m. Call 228-863-2363 for more information.

Now that the holiday shopping season is officially under way, it’s time to consider a gift for the person who seems to have everything except a 200-foot yacht. Buying wine for a serious wine collector is a daunting task if you know little about wine. A sales staff can steer you to a prestigious wine, or you can read columns like ours. Next week, we will provide some recommendations for those expensive wines, but this week we strike for something different. Benham’s Sonoma Dry Gin ($43). Jeff Duckhorn of Graton Distributing Co. uses five year old zinfandel barrels to age this craft gin. The barrels add spice to local California botanicals, including lemon, and give the gin a unique golden color. It tastes more like whiskey to us, but perhaps the gin fanatic in your circle will like something different in his cocktail. Dow’s Late Bottled Vintage Port 2012 ($24). Port is an ideal gift for those cold winter days around the fireplace. This one won’t break the pocketbook, yet it has the classic black currant, cassis, raisiny/plum character that we love in port. It is developed from a single vintage ruby port. Faust Limited Edition Graffiti Magnum 2016 ($110). This large-format bottle had us at the label. It is a collaboration between Faust Wines and legendary street artist Faust New York. Honestly, the label is so creative that you will want to keep the bottle for its artwork alone. Very impressive and there is enough great wine inside to host a party. A blend of mountain-grown cabernet sauvignon, merlot, and petite verdot, it is a deep, silky treat. Inniskillin Niagara Estate Icewine ($55-90). Sure, it’s expensive, but there’s nothing like icewine – a unique gift. We recently tasted the vidal ($55/375ml) and riesling ($90/375ml), both of which are great. Harvest is in the middle of Canada’s cold winter when the temperature hits exactly 14 degrees. What little nectar is left in the shriveled grapes is concentrated and intense. The sweetness of the wines is balanced by natural acidity, thus leaving a dry finish on the palate. We prefer to drink it by itself. Riedel Performance Series stemware ($60 a pair). Good wine deserves good stemware and it doesn’t get any better than Riedel. We have several of these Austrian glasses in our cupboards and anytime one is broken, the emotional impact is akin to losing a pet. Not only are they functional, but they are beautiful in design. The new hand-blown performance series is crafted to enhance aeration and movement. It comes in glasses designed specifically for riesling, chardonnay, champagne, syrah, cabernet sauvignon, pinot noir, and a classic spirits glass. Champagne ($40-100). We’ll be offering suggestions for champagne and sparkling wine in future columns, but couldn’t resist including this French specialty in our gift guide. It seems like people buy champagne for celebrations and to share with others but rarely do they buy it for themselves. Don’t wait for a special celebration to buy champagne; create a celebration. Some brands to consider: Nicolas Feuillatte, Moet Chandon, Piper-Heidsieck, Veuve Clicquot. If you really want to make a statement, consider the more expensive Krug, Dom Perignon or Cristal. Amarone ($50-75). Amarone from the Veneto region of Italy is a very special wine because of its history and how it is made. Using hand-selected grapes allowed to dry on mats until they are shriveled and concentrated, winemakers follow tradition with intense, full-bodied and dry wines with a raisin-like character and incredible aromatics. Some recommended producers: Masi, Famiglia Pasqua, Tommasi. Wine Chillers ($10-30). You can never have enough wine chillers, those sleeves you store in the freezer until you need to chill a wine. We have several at the ready and often use them to keep wine cool in warmer days. Corkscrews. We prefer waiter’s helper corkscrews because they are the most reliable and because they are easy to pack. You can get one for $15 or you can buy a Languiole for $150-plus. These special corkscrews are beautiful with different kinds of wood and stone to enhance their functionality. They make good stocking stuffers. WINE PICKS Cooper & Thief Red Blend 2016 ($25). Packaged in a spirit-like bottle, this California red blend is aged for three months in former bourbon barrels. Soft in texture, it has ripe and sweet, dark, berry fruit. Cashmere Red 2016 ($15). The Cline family has a pair of winners with their Cashmere Red – a blend of mourvedre, grenache and syrah – and Cashmere Black – a blend of petit sirah, zinfandel, mourvedre and carignane. The red has a lighter style and is a great sipper or a wine that would do well with pasta, burgers and other light fare. The Black is dark in color, more tannic and full of dark berry fruit. These are excellent values sure to please. Thorn Napa Valley Merlot 2015 ($45). From The Prisoner Wine Co., this bold merlot --blended with syrah, petite sirah, and malbec – is forward and rich with earthy, blackberry aromas and cherry flavors spiked with oak-induced chocolate and vanilla. This would be a nice gift for your friends who love The Prisoner. Mascota Vineyards La Mascota Cabernet Franc 2016 ($16). This unique wine from Argentina offers a floral, cassis bouquet and smooth, medium-body flavors of strawberries and cherries with a hint of black pepper. Mulderbosch Faithful Hound 2015 ($20). Now, here’s a surprise. This Bordeaux-like blend of cabernet franc (32 percent), cabernet sauvignon, merlot, petit verdot and malbec is complex. Generous aromas of tobacco, earth and cassis is chased by plum flavors and long finish. Dark in color and rich on the palate, it is a beautiful wine from the Stellenbosch region of South Africa.

Making my own snacks gives me complete control over the ingredients. I love to use local honey in this recipe for homemade granola bars, which are lower in calories than most store-bought options, and are high in fiber. And the cranberries give this snack that sweet-tart combination I enjoy. This was a new recipe for me, and to be completely honest, if I made these again, I would need to tweak the recipe a little as they turned out to be pretty crumbly. I also lined my pan with parchment paper. Thanks to our friends at North Dakota State University Extension Service for this printable recipe. Honey-Cranberry Granola Bars 1/2 cup honey 2 tablespoons plus 2 teaspoons brown sugar, packed 1 tablespoon plus 1 teaspoon oil 1-1/2 cups quick oatmeal oats, uncooked 1-1/4 cups toasted rice cereal 1-1/4 cups dried cranberries Preheat oven to 250 degrees F. Combine honey, sugar, and oil in a small sauce pan. Heat over low heat until well mixed. Mix oats, rice cereal, and cranberries. Add honey mixture and stir until combined. Pat firmly into an 8-by-8-inch baking pan. Bake for 15 minutes; press firmly into the bottle of the pan once more, and bake for 5 more minutes. Cool completely. Refrigerate at least one hour for easier cutting. Makes 16 servings.

“We really need a good breakfast place.” You often hear this statement from those who enjoy dining out and want to begin their day with food prepared by someone else. Thankfully, there are many options for early-in-the-day dining. Another Broken Egg is one of them. Next week, I’ll feature one on the Mississippi Gulf Coast that you’ve probably passed a million times as you’ve made your way down U.S. 49 but never known the hidden gem is a wonderful breakfast spot. In New Orleans, brunch often includes champagne and jazz. Elaborate brunch dishes like Eggs Benedict, omelets, and French toast take more effort to prepare, making them most appropriate for lazy weekends or special occasions. Therefore, it’s no wonder that Another Broken Egg’s reputation for serving these and a multitude of other delicious dishes on a daily basis has made it one of the state’s most popular eateries. For starters, the restaurant’s extensive menu is filled with a wide variety of dishes and signature coffee, juice, and alcoholic drinks. For the purists entering Another Broken Egg’s door in search of familiar items to get their day started, there are plenty of traditional breakfast and brunch foods served with eggs, bacon, house-made sausage patties, turkey sausage, andouille sausage, and sweet ham. Pancake offerings include buttermilk, gluten-free, bananas foster, mixed berries, peach cobbler, and lemon blueberry goat cheese. For a sampling of three delicious flavors, order the pancake trio flight. There’s also classic and cinnamon roll French toast and regular Belgian and chocolate-stuffed Belgian waffles to brighten your day any time you walk in the door. Served with grits or country potatoes, traditional classics are another great day-starter. These include eggs Benedict, biscuit and gravy, Broken Egg biscuit sandwich, Huevos Rancheros, and traditional day starter. This hearty meal includes two eggs any style with a choice of baked bacon, house-made sausage patties, andouille sausage, turkey sausage, or sweet ham, served with an English muffin. While regular breakfast foods are outstanding, it’s the out-of-the-ordinary specialty brunch dishes and fresh ingredients that keep customers coming back. Popular favorites are eggs blackstone benedict, lobster and brie omelet, crab cake benedict, crab cakes and fried green tomatoes, Louisiana crawfish skillet, shrimp and grits, smoked salmon Benedict, chilaquiles, and chicken and waffles. If omelets are your favorite, there are several varieties to ensure that Another Broken Egg will live up to its name. Work your way through each of the varieties, including the Floridian, Hey Lucy, bacquezo, supreme, Mardi Gras, and lobster and brie. Or try one of the egg scramblers. There’s the Southwest filled with scrambled eggs, breakfast chorizo, onions, tomatoes, and green chilies topped with Cheddar cheese, or the sunrise spinach, eggs filled with fresh spinach, bacon, and onions and topped with Jack cheese. If you’re looking for healthier options, try “power bowls” of salmon, protein power and granola, fruit, and quinoa. There is also a variety of delicious omelets, including Monterey, skinny, and veggie. Breakfast dishes are available anytime, but burgers, sandwiches, and salads add some variety to the menu. Try the Benedict burger or a classic bacon burger made with fresh ingredients. Also on the menu are turkey mozzarella panini, California club, sandwiches, and salads. A number of original side dishes make breakfast, brunch or lunch more memorable. These include biscuit beignets, sweet ham, steel-cut oats, fresh fruit, biscuit and gravy, grits, crab cake, and egg whites. Now that the weather’s cooler, seasonal items like carrot pan cake stack, Tzatziki tots, pumpkin waffle, lobster benedict, and spiked pumpkin spice cold brew. Another Broken Egg Café is open daily from 7 a.m. to 2 p.m. The restaurant is located at 1000 Highland Colony Parkway, Suite 1009 in Ridgeland. Call 601-790-9170 for more information.

Less than a decade ago, you didn’t hear about red blends. Sure, red grape varieties have been blended by European winemakers for centuries, but producers were limited by law to specific varieties. Bordeaux, for instance, is limited to five varieties; Rhone has 13. For years, U.S. wine producers emulated European standards in hopes of achieving equal acclaim and even invented the term “meritage” to identify blends made with the five Bordeaux grape varieties. However, with the success of several conglomerates like E&J Gallo with its hot seller Apothic Red and Trinchero with its Menage a Trois, the gloves have come off. Syrah, zinfandel, tannat, tempranillo, alicante bouschet and more are sharing the bottle with cabernet sauvignon and merlot. The market has witnessed an explosion of red blends. In fact, red blends account for 40 percent of the new labels being introduced in the United States. American wine consumers are loving them. The category has risen to third – just behind chardonnay and cabernet sauvignon – in wine sales. And more blends are flooding the market daily with names like Kitchen Sink and Conundrum to symbolize their unrestricted recipes. What’s driving this trend? Casual wine enthusiasts, especially millennials, don’t want to get hung up on a wine’s composition. Instead, they are drawn to catchy labels and couldn’t care less that the wine is a blend of a dozen varieties. The Prisoner red blend is a good example of a label that took advantage of this trend. Dave Phinney – who owned no winery or vineyards – invented a hedonistic, ripe and sweet blend that developed a cult following. Others – many with augmented reality wine labels, such as 19 Crimes – proved that the first step in selling a wine is creating a special label. From a consumer’s standpoint, there is a lot to like in this category. Red blends can be reasonably priced as producers take advantage of cheaper grapes and eschew the use of expensive oak. Apothic Red and Menage a Trois – the top two sellers – are $7 to $8 a bottle. That’s a good price point for daily plonk. Whether you will be satisfied with these inexpensive wines may depend on your threshold for sugar. Winemakers discovered that a bit of sweetness enhances a wine on first sip. With consumers dumping cups of sweet barbecue sauce and ketchup on their foods, there is little risk that a touch of sweetness is going to offend anyone. So, what does blending do for a wine? Imagine if you are a chef and are allowed to use only oregano in your beef stew. Then, along comes another chef with no restrictions and he adds parsley, paprika, and rosemary. Who do you think is going to have the more flavorful stew? It’s the same with wine. Different grape varieties introduce different elements to a wine. Petite sirah brings color. Cabernet sauvignon brings weight, grenache adds strawberry flavors. Semillon can tame the acidity of sauvignon blanc. Gewurztraminer and alicante bouschet add aromatics. Zinfandel adds fruit and alcohol. However, what’s left unsaid in this mad chemistry is the disappearance of acidity. It’s acidity, not sugar, that makes wine a good match with food. While a sweet blend may be ideal with ribs slathered with barbecue sauce, they are not ideal against a marbled New York strip. Pick your battles. We’ve tasted a ton of red blends in recent months because they are literally flooding the market. Even tradition-bound producers on the West Coast are releasing ripe, off-dry red blends to get into this hot category. Here are several blends we recently tasted: Jamieson Ranch Vineyards Whiplash Red Blend 2016 ($13). This Napa winery, new to us, has a series of great values. This blend is outstanding for the price. Plump with black cherry and cranberry flavors and soft tannins that give it more body than most inexpensive red blends. We served it with pulled pork – outstanding! Chalk Hill Sonoma County Red 2016 ($25). Technically, this could be label cabernet sauvignon, but the “red” has cache. Malbec, zinfandel, and merlot are added to give the wine a broader profile with rich texture and dark fruit components. More complex than most red blends. Decoy Sonoma County Red Wine 2016 ($25). More than half of this wine is merlot, which provides some elegance to the profile, but for depth and character zinfandel, cabernet sauvignon, petite sirah, and petit verdot are added. Nice spice adds to the blueberry and cassis flavors. No Curfew Red Wine 2016 ($15). This is a very delicious and balanced blend of zinfandel, syrah, petite sirah, cabernet sauvignon and petit verdot. Raspberry notes enveloped in a round mouthfeel with oak-infused vanilla and chocolate flavors. This is an invention of Amici, a producer known for its great values. Beyond Ordinary Cabernet Blend 2016 ($15). We didn’t expect much from this South African blend, but were we ever surprised. This blend uses all five Bordeaux grape varieties and offers French appeal with black currant and dark fruit flavors, soft tannins and hints of pepper and leather. Apex Red Blend “The Catalyst” 2016 ($17). There are 14 grape varieties in this complex and well-priced blend from Washington state. Syrah dominates the blend, though, and provides effuse red berry flavors. Nice dose of fine tannins gives it body for a foil to grilled steaks. 7 Moons Dark Side Red Blend 2017 ($13). If you’re looking for a gift for Halloween or Valentine’s Day, this has sweet written all over it. A motley blend of seven red grape varieties, this wine celebrating the seven phases of the moon has chocolate, jammy blackberry, and caramel flavors. It’s a great match to chocolate. Bonterra Organic Wines Equinox Red 2016 ($16). This merlot and petite sirah blend is dense and juicy with blackberry, cherry and plum fruit character, a dash of herbs and spice. The oak influence adds some vanilla and chocolate flavors. Matthews Winery Claret 2014 ($30). A friend introduced us to this gem from Washington’s Columbia Valley. Using all five Bordeaux grape varietals it is truly a Bordeaux blend. Generous aromas of blueberries and herbs are followed by dark berry and currant flavors. Long in the finish and soft mouthfeel, it is a wine that can be enjoyed now. Toccata Classico Santa Barbara County 2015 ($29). Sangiovese (50 percent) is blended with cabernet sauvignon, merlot, cabernet franc, freisa and petit verdot to create a unique wine among the red blends. Vibrant, generous red and black fruit flavors with good structure and hints of earth and spice.

It's finally time for everyone to gather 'round the table, share what they're thankful for, and then devour delicious comfort food. It's no secret that food is everyone's favorite part of Thanksgiving, so make sure to make this year's Thanksgiving spread the best yet with some of these delicious recipes. Cheesy Mashed Potato Casserole Cranberry Orange Butter Soft Fluffy Yeast Rolls Sauteed Brussels Sprouts with Pancetta Paula Deen's Corn Casserole