Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Consider the Shamrock Shake. It’s green, it’s creamy, you can get it during the month of March, and since McDonald’s introduced the thing in 1970, they’ve sold more than 60 million of them - the equivalent of 39 gallons of Shamrock Shake for every single person currently alive in Ireland. That’s a whole lot of shake goin’ on.
But of course there are other things you can drink for St. Patrick’s Day. Green beer, well, yeah. I think we can safely move on from that addled inspiration. Ditto the giant foam leprechaun hats. So how about a green cocktail, then?
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Flour power! March is National Flour Month.
These days, flour isn’t just made from wheat or other cereal grains, it can be made from seeds, nuts and roots too. For people with Celiac disease or gluten sensitivity, almond, sorghum, millet, potato and even rice flour are worthy substitutes - but it does take a bit more tinkering to find the perfect texture.
There are quite a few types of wheat flour, and the slight differences in each variation can be confusing. Here are a few clarifications to help you on your next baking endeavor.
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