Good news, refreshment seekers: The days of having to pour iced tea into your Coors Light are over.
Molson Coors Brewing Company unveiled a new, iced-tea-flavored version of Coors Light on Tuesday in a presentation to analysts.
"This beer is a twist on refreshment, the organizing idea that is at the heart of Coors Light," Molson Coors CEO Peter Swinburn said.
UPDATE: Oliver Maner LLP Issued the Following Statement Regarding Civil Action File No. CV12-03960-AB in Eastern Judicial Circuit of Chatham County, Georgia, on Behalf of Paula Deen Enterprises, LLC
Whether you twist them, split them, snap them or just chomp on in, it's a slam dunk for lovers of the iconic Oreo cookie. The first one was sold to a Hoboken, New Jersey, grocer 100 years ago today.
While the traditional chocolate wafer and single filling layer reigns supreme with consumers, to the tune of more than $2 billion in global annual revenues, Nabisco began offering variations such as the "Double Stuf" (with twice the standard amount of icing) in 1975, and the 100-calorie-per-cookie "Triple Double" (three wafers, and a layer each of standard and chocolate icing) in 2011.
Due to public health concerns, Nabisco phased out lard from the original filling recipe in favor of trans-fats, which themselves came under fire in 2003. As of 2006, all classic-format cookies have been made with non-hydrogenated vegetable oil.
My folks have the kind of house where people walk in the door and feel like they’ve come home. It always smells like my mother's latest culinary creation and it pleases me to no end when someone who doesn’t live there feels comfortable enough to kick off their shoes and dig in at the dinner table.
This outwardly barren time of year makes me think of gatherings that brought a full-bodied glow to our home.
Like all good gatherings, it started out small and became a necessity because it was such a success.
It was junior year of high school, and my friends and I were slogging through AP U.S. history. The class was a behemoth of information that made it feel as though we had to relearn the entire history of our young country. After nine months of that oddly rewarding torture and joy, I can safely say that our country didn’t feel so young. But nevertheless, the study session snack marathon was born.
When my parents come from Chicago to visit me in Atlanta, they don't book a flight. Instead of hopping a two-hour flight, they make a 12-hour trek through five states because what they're bringing would never pass those TSA agents.
There is no exemption to the liquid rule when it comes to homemade marinara sauce. What they have will not fit in those quart-sized zip-top bags, not to mention the concern that might arise from the smoking coolers filled with dry ice keeping homemade Chicago goodness fresh on its southern journey. So, they pack up the car and drive.
Personally, I think they're crazy - but I won't complain too much because that cooler of food is destined for my refrigerator. That pan of lasagna conjures up memories of home, family and tradition. When I smell the homemade red sauce, I instantly think of my mom in her kitchen (yes, HER kitchen) stirring a huge pot. She always says a great sauce (or gravy) doesn't drip through a fork.
Also in that blue and white cooler: two tubs of my mom's legendary Italian ice. If you have not had a proper lemon ice, do yourself a favor. My parents spend a day in the kitchen squeezing fresh lemons to get the flavor just right. It's a recipe perfected years ago to replicate the lemon ice they enjoyed as kids from the street vendors in Chicago.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
If you can stop your teeth from chattering for long enough, March 6 is National Frozen Food Day!
Hear, hear to celebrating the convenience of having it any way you want it, just the way you need it, any time you want it.
As long as we have been trying to maintain the freshness of fresh game and produce, savvy fishermen, farmers and trappers have been using cool (and downright cold) places to store their bounty. In 1912, Clarence Birdseye went on a fur-trapping expedition to Labrador and witness the native people there freezing their catch to preserve it. By 1929, the iconic Birdseye was selling quick-frozen foods to the general public.
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