The Buzz

Cheese, beautiful cheese, This is the most spectacular, mouth watering dessert my mouth has experienced in a long while. Baked sweet Ricotta pudding with a dark chocolate sauce and baked raspberries. My partner found the recipe in July's gourmet magazine and added his twist. In the Gourmet mag recipe the pudding is served with roasted grapes.

Knowing my love of all things chocolate he created his own topping using shaved dark chocolate and raspberries he baked in butter, sugar and small amount of vinegar. That's what I call a man!

We paired this dessert with a very nice Syrah (2004), from Miraflores in El Dorado County. This bright nose grabbing syrah was a wonderful compliment to the fabulous dessert, with vanilla, mulberry, blueberry, black truffle, cocoa, and molasses. A full, luscious, opulently fruity entry gives way to rich oak notes. While the tannins are well-integrated, the oak flavors seem to stand out on their own. Here looking forward to all the twists and turns life's road still has to offer.

Lisa Sabrina Fults

Special Ts and Sports

530-888-8200

SpecialtsLisa@aol.com

Food-borne illness is no joke. over 5,000 people die each year from food-borne illness. Do not let common myths make you or your family sick.

Three myths that make consumers sick.

"If it tastes o.k., or smells o.k. it is safe to eat"

Fact : If you trust your taste buds to detect unsafe food, you may be in trouble.

The CDC estimated as many as 6.5 million to 33 million illnesses yearly are food related. Taking even a tiny bite to test the saftey of a questionable food can be very dangerous.

"We have always handled our food this way and nothing has ever happened"

Fact: Many incidents of food-borne illness went undetected in the past. Food-borne illness signs and symptoms of vomiting, cramps,and diarrhea were often still blamed on the "flu." Also, both the nature of our food supply and the virulence of food- borne pathogens has changed.

"I sampled it a couple of hours ago and never got sick, so it should be safe to eat."

Fact:Food-borne illness may develope with-in a half hour to a few days: some may occur as long as 2 or more weeks after a contaminated food is eaten.

Another consideration: While you might safely consume a food, someone with a weaker immune system could be more susceptible to a food-borne illness. Young Childern, older individuals, pregnant women, and persons with an illness are more vulnerable and would be more likely to get sick.

Coming soon highly effective tips for safe handling of food products in the home.

To safe and happy summer,

Lisa Fults,

Special T's and Sports

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