How to Make Fat Matt Rib Shack’s Signature ‘Rum’ Baked Beans at Home
The menu at Fat Matt’s Rib Shack features a selection of six side dishes, but the standout for our family is undoubtedly the “rum” baked beans. They are a must-have with any meal. If only we could replicate them at home, we might try different sides when we dine there. Could they possibly share their secret recipe?
— Noelle Latham, Decatur
Upon contacting Wes James, the co-owner of Fat Matt’s Rib Shack, he amazingly recited the recipe from memory.
Given the high demand, it’s understandable why he knows it by heart. The eatery makes 45 to 55 gallons of baked beans weekly. For restaurant use, each batch includes 28 pounds of canned navy beans and 7 pounds of ketchup, along with other ingredients. We’ve adapted the recipe for home cooking. While it still makes a large quantity, it is simple to halve the recipe if a smaller batch is needed.
“I like baked beans with the fat and flavor of bacon, but because we offer this as a vegetarian option, there’s no bacon in our recipe. But someone making it at home can add bacon if they like,” James said.
Canned navy beans can be difficult to find at the grocery store. One pound of dried navy beans, more easily found, will cook up to 6 cups of beans so substitute 1 1/2 pounds of dried navy beans, cooked according to package directions, for the canned beans called for in this recipe. Or substitute canned pinto beans. They do not drain or rinse the beans at the restaurant and we found that worked best when preparing these beans at home.
Fat Matt’s Rib Shack’s “Rum” Baked Beans
9 cups canned vegetarian navy beans (from 6 15-ounce cans)
1 1/3 cups ketchup
1 cup plus 2 tablespoons lightly packed dark brown sugar
3/4 cup plus 2 tablespoons spicy brown mustard
1/4 cup chopped onion
3 tablespoons apple cider vinegar
3 tablespoons Cajun Chef Louisiana hot sauce
2 tablespoons dark spiced rum
Heat oven to 350 degrees.
In a large bowl, combine beans, ketchup, brown sugar, mustard, onion, vinegar, hot sauce, and rum. Transfer the mixture to a 9-by-13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil, stir the beans, and continue to bake for an additional 10 minutes or until the mixture bubbles at the edges. It can be served hot or warm.
Makes 11 cups.
Per 1/2-cup serving: 206 calories (2% of calories from fat), 10 grams protein, 41 grams carbohydrates, 12 grams total sugars, 7 grams fiber, 1 gram total fat (trace saturated fat), no cholesterol, 768 milligrams sodium.
From the menu of Fat Matt’s Rib Shack, located at 1811 Piedmont Ave. NE, Atlanta; 404-607-1622, fatmattsribshack.net.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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About the Author
C.W. Cameron is a freelance writer who has been covering local food and recipes for the AJC since 2009.
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Tragic Turn: How a Night Out for Cocktails Led to a Daughter’s Untimely Death 10 Days Later
Rachel Day, 29, was urgently taken to a hospital in Wales after exhibiting symptoms of sepsis – her situation was critical enough for doctors to induce a coma.
A mother has shared the painful experience of losing her daughter to a devastating condition just 10 days after celebrating with cocktails on a Bank Holiday weekend.
At 29, Rachel was in her best years, known for her vibrant humor and personality that brightened every room. Her parents remembered her as a “truly unique character.”
The former teenage judo champion from Wales, who also worked as a lifeguard and swimming instructor at Llanishen Leisure Centre in Cardiff, had aspirations to change careers and start a dog daycare business. However, her plans were cut short when she contracted sepsis, a critical condition caused by an excessive response to an infection, which rapidly deteriorated her health.
Just 10 days after being diagnosed, Rachel tragically passed away, according to WalesOnline.
“Rachel had such a cheeky sense of humour – everyone was drawn to her,” her grieving mother, Bernie Day, stated. “She was fit, healthy, and had firm ambitions for her future, but tragically, she never got to realize them.”
Her parents, still reeling from Rachel’s unexpected death six years later, are now raising awareness about the early signs of sepsis to educate others. In May of 2017, Bernie reflected on how Rachel had enjoyed the Bank Holiday weekend, watching the sunset and enjoying cocktails in Cardiff Bay.
However, the following Monday, Rachel began to feel breathless, suffered from vomiting, and expressed that she felt like she was dying. She was urgently taken to the emergency department at the University Hospital of Wales around 4 am.
Despite Rachel’s return home a few hours earlier, her health deteriorated rapidly. “I was supposed to meet her for coffee but when she didn’t reply to my texts, which was unusual, I became worried,” Bernie explained. “I eventually called her, and she barely managed to answer the call.”
“She was in so much pain, she was screaming through the phone. I will never forget those screams. I left the coffee shop immediately, kept her on speaker, and rushed to her apartment.”
“She was visibly distressed, her skin blotchy and her lips a stark blue. She pleaded, ‘Mum, you’ve got to help me’. It was later revealed that her lactic acid levels were eightfold the normal range, resulting in severe leg pain,” Bernie recounted.
Bernie promptly called emergency services and Rachel was taken to the resuscitation unit at UHW. Given the severity of her situation, she was placed in an induced coma to allow her body to recuperate.
Rachel’s dad Steve said: “We were able to speak to Rachel before she was sedated and tell her that we’d be by her bedside the whole time. We were then taken into a side room by a consultant who told us that she probably wouldn’t survive the night. I couldn’t take it in because I was in such shock.”
But while in intensive care, Rachel deteriorated over the course of the following days. In intensive care, Rachel deteriorated over the course of the next few days. “She began not to look like Rachel,” Steve said.
“Her nose had turned black and she had drips everywhere. She even had blood trickling from her eyes, nose and ears. Sepsis was affecting almost every part of her body.”
On June 5, consultants shared the devastating news that Rachel would need to have her right arm and two legs amputated, which would critically impact her chances of a good recovery. But it was later found her left arm nor her vital organs could be saved.
Rachel passed away on June 7, at the young age of 29.
Bernie stated, “At that moment, she understood that it was time for her to leave us. She bravely made the decision to switch off her life support, which was devastating for us all. We managed to bid her farewell, and promised to ensure that her memory lives on by spreading awareness about ‘sepsis’.”world
The NHS describes sepsis as the condition where the body abnormally reacts to an infection, leading to potential damage to its own tissues and organs. It cannot be transmitted from one person to another. The UK Sepsis Trust reports that sepsis causes approximately 48,000 deaths annually.
After Rachel’s demise, her family supported the integration of the Sepsis Six Pathway throughout the NHS, focusing on early recognition and proper antibiotic management for those affected. Bernie remarked, “I was screened when I was diagnosed with breast cancer. But there was no screening for sepsis when Rachel was taken to A&E that night. I’m certain that it might have saved her life. We made a commitment to foster change not only in A&E but across all departments.”
Furthermore, the charity initiative “Rachel’s Day” has successfully raised around £60,000 to promote sepsis awareness through numerous events. Bernie has personally participated in six half marathons since the loss of Rachel, also sharing her story publicly.
Dr Paul Morgan, leading sepsis authority at Cardiff and Vale University Health Board, has collaborated with the Day family to enhance sepsis awareness. He stated, “Sepsis accounts for more annual deaths in the UK than breast, bowel, and prostate cancers combined.
“While a significant number of these deaths affect those nearing the end of their life, others, like Rachel Day, are young individuals suddenly impacted at their life’s peak. Survivors often endure severe, lasting physical and mental challenges, such as those experienced by ex-Member of Parliament, Craig McKinley.”
“Cardiff and Vale UHB is currently revising its sepsis screening and treatment protocols to align with the latest updates in national guidelines provided by the National Institute for Health and Care Excellence (NICE) and the Academy of Medical Royal Colleges (AoMRC). Educational programs on sepsis are being modified to include these new recommendations.”
“It is also anticipated that advances in healthcare technology being rolled out in the coming months and years will greatly assist with this. Cardiff and Vale UHB is committed to ensuring that we deliver the highest quality of care possible, investigating when this has not happened and taking steps to avoid making any such errors in the future.
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Celebrated Wine Expert to Conduct Exclusive Tasting Classes at Holyoke Community College
HOLYOKE — Valley wine writer Ken Ross will lead four noncredit wine-tasting classes this fall at Holyoke Community College.
The monthly sessions will run from 6-8 p.m. starting Tuesday, Sept. 17, and continue on Tuesday, Oct. 8, Tuesday, Nov. 12, and Tuesday, Dec. 10, at the HCC MGM Culinary Arts Institute, 164 Race St., Holyoke.
Each of the four stand-alone sessions will focus on wines from a different region: California, Chile and Argentina, Spain, and Italy.
Each class is $59 and includes wine and light snacks.
To register for one or more classes, go to hcc.edu/wine.
Ross lives in Ware and writes the weekly Wine Press column for The Republican and MassLive.
Sept. 17, California wines:
Taste great wines from California that cost less than $25 a bottle — red, white and sparkling wines from Napa, Sonoma, and other lesser-known wine regions in California, and learn more about each wine region.
Oct. 18, Wines from Argentina and Chile:
Discover South America’s two best wine-growing countries. Try Malbecs from Argentina, Cabernet Sauvignons from Chile and learn more about other outstanding, affordable wines from both countries.
Nov. 12, Spanish wines:
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Spain produces some of the best, affordable wines in the world. This class will explore some of the best red, white and sparkling wines from Spain as well as provide information about Spain’s best-known wine-growing regions, including Rioja and Ribera del Duero
Dec. 10, Italian red:
Italy is renowned as one of the top wine-producing nations globally. Discover the key wine regions of Italy such as Tuscany and Piedmont in this class, which will cover affordable Italian wines, including an assortment of red, white, and sparkling varieties from across the country.
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Mom Unravels Mystery: Teen Daughter Uses Stolen Vodka for Homemade Pasta Sauce
A mother has shared an amusing anecdote about her 14-year-old daughter covertly using vodka from the family’s pantry.
Stacey, who goes by @StaceyCKS on X, previously known as Twitter, posted about her experience when she noticed a decline in her vodka stash. She initially suspected her older children, aged 23 and 17.
“Noticed my vodka supply was dwindling,” she wrote on her account. “Confronted the 23 and 17-year-olds, who blamed the 14-year-old. She confessed to using it to make penne alla vodka ‘several times’ in the past month. I doubted her until I saw her prepare it perfectly. Is this a TikTok trend?”
The mother of three also mentioned tasting the pasta dish prepared by her daughter and being pleasantly surprised by its quality. “It’s really good, too. She nailed it,” she commented in her post.
However, with the post receiving over 16.9 million views, the mother then revealed that her daughter wanted to clarify one piece of information.
“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” another follow-up post read. “Sorrrrrry. My bad.”
Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?
— StaceyCKS (@StaceyCKs1) August 25, 2024
Stacey humorously noted that her daughter chose a more “luxurious” brand of vodka for her cooking, opting for Grey Goose over a less expensive Smirnoff that was also on hand. “She went for the Grey Goose, not the Smirnoff that someone had left, because ‘that one was already open.’ Sure, because it’s the GOOD stuff,” she commented.
The social media post sparked curiosity among followers, leading them to inquire how no one spotted her youngest preparing a pasta dish with alcohol. “Hold on? Your 14-year-old made a pasta meal and nobody realized? Was she cooking on a portable stove outside or does your house have a separate kitchen area?” questioned one user.
“I have three kids, and she’s the youngest,” Stacey responded. “They frequently prep snacks after school while I’m in my office. There’s always some cooking happening, and I only intervene if the smoke alarm rings.”
Another user expressed surprise asking, “Aren’t you amazed at how quickly the pasta ingredients disappeared?”
The mother explained that they use an app for grocery shopping, allowing her children to choose their necessities independently.
“We shop groceries online, and my kids pick what they require on the app. I typically just glance over the cart to ensure everything seems reasonable. Items like cream, cheese, or pasta wouldn’t catch my eye,” she noted.
Other users humorously speculated that the child might have used the bottles for other purposes, yet agreed it was a harmless situation. “This is the best possible outcome for this scenario,” a commenter remarked.
“She thought I would be upset about using all the San Marzano tomatoes,” the mother shared, “and she was right. I had other plans for those.”
Unveiling the World’s Best Pumpkin Beer: A Deep Dive into the World Beer Cup Winner
The world’s best pumpkin beer is brewed in Texas according to the World Beer Cup.
Pumpkin beer. Few pairs of words are quite as divisive in the craft beer movement—and arguably craft beverages at large. For haters, pumpkin beer is the pumpkin-spiced latte of the beverage world—a symbol of fall more terrifying than any skeleton decoration. These critics see pumpkin ales as basic beers designed for the masses rather than connoisseurs. On the other hand, fans—and there are still many among us—look forward to the style that lets brewers explore ingredients and that, when done well, creates a well-balanced fall-forward brewing option.
A decade or so ago, it seemed like almost every brewery was unveiling a pumpkin beer around this time of year, and sales from pumpkin beer and other fall seasonals peaked in 2015 at $1.2 billion. After that, the style was in decline for a few years but remained a big market force overall. However, according to some beer industry observers, pumpkin beers are starting to make a comeback.
I tend to fall somewhere in between the pumpkin beer haters and the lovers. Every year, I really enjoy one (or maybe two) pumpkin beers a lot. This beer or two gives me a fun taste of fall and unusual beer ingredients. If I drink any more than that, even if it’s a great pumpkin beer, it is too much for me.
Even so, I’m always interested in award-winning beers in any style. That’s why I took notice earlier this year when the judges at the World Beer Cup, one of the world’s most prestigious beer competitions, blind taste-tested dozens of pumpkin beers and crowned three as the world’s best for 2024. The winner’s podium included beers from Texas, Washington, and Denver, but the competition is open to beers from around the world and receives many international entries. You can be assured that these pumpkin beers are not the overly sweet, unbalanced variety but instead represent everything a pumpkin beer can and should be.
Here’s a closer look at these award-winning pumpkin beers.
To brew this gold medal-winning pumpkin beer, the team at Karbach Brewing Co. combines Munich and caramel malts with real pumpkin and pie spices including pumpkin pureé and pumpkin pie spice (made with cinnamon, allspice, ginger, nutmeg, cloves, and mace.) This lager mix is then aged in the brewery’s cellar for 4 weeks. The process is designed to create a seasonal beer that delivers all the flavors of pumpkin pie. Whether you want to take a “bite” probably depends on your preexisting feelings toward pumpkin beer.
I love a good pun-inspired beer name, and this one sure delivers on that front. But it’s more than a clever name. Per the brewery’s tasting notes, Ryes of the Pumpkin King is an oatmeal brown ale “brewed with pumpkin puree and rye malt and then cold steeped on cinnamon, ginger, nutmeg, and allspice.” The result is meant to be smooth and complex, welcoming the fall season.
A pumpkin twist on the River North Brewery’s barleywine, this beer means business. Its 11.4% ABV is hefty by any standard, and particularly striking for a pumpkin beer, which generally features lower alcohol content. While I haven’t tasted this beer myself, the combination of pumpkin and barleywine seems intriguing and distinct from the typical pumpkin beers available.
Tito’s Vodka Switches Distributor to Fifth Generation in South Korea
US distillery Fifth Generation has partnered with South Korean corporation HiteJinro to distribute its Tito’s Handmade Vodka in the Asian markets.
Previously, Tito’s Handmade Vodka was distributed in South Korea by the local company Fundrink Co.
“HiteJinro has broader direct account management, deeper market penetration, and greater exposure across all distribution channels,” stated John McDonnell, the international managing director for Tito’s Handmade Vodka.
While McDonnell did not reveal the specific details of the agreement with HiteJinro, he did share some strategies for the vodka brand’s future under this new partnership.
“We’re particularly focusing on bars and restaurants that are more cocktail-driven, specifically those that are frequented by Westerners and US military,” he told Just Drinks. “Our initial focus is on Seoul and Busan.”
HiteJinro’s presence in South Korea means the soju distiller is contracted to distribute for a number of international beverage-alcohol businesses in the country.
The company’s deals include tie-ups with Carlsberg for Kronenbourg beer, with La Martiniquaise-Bardinet for Cutty Sark whisky and Casa Komos Brands Group for its Tequila brand Komos.
According to the HiteJinro website, the group also distributes La Martiniquaise-Bardinet’s Poliakov vodka brand in South Korea.
McDonnell refrained from stating a specific price for Tito’s Handmade Vodka in South Korea, but mentioned it is “perfect for premium cocktails” in that region. He highlighted a trend where Gen Z consumers are increasingly favoring cocktails.
According to the Texas distiller, the corn-based vodka is distributed in over 150 markets internationally, with a presence in Asian markets such as Indonesia and Thailand. McDonnell expressed optimism about South Korea potentially becoming their top market in Asia if their expansion plans succeed.
The article titled “Fifth Generation switches South Korea distributor for vodka brand Tito’s” was initially authored and released by Just Drinks, owned by GlobalData.
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How Adding Coffee Creamer Can Elevate Your Cocktail Game
As the warmer months recede, our palates shift towards delightful cocktails infused with the essence of autumn and winter—becoming even more delectable when enhanced by a creamy, velvety texture. This appealing consistency can be effortlessly introduced with coffee creamer. Not only can you create concoctions centered around the creamer, but a simple dash can also transform any cocktail with a smooth richness, or even substitute heavy cream in certain recipes, provided the creamer is dairy to maintain the desired thickness.
The allure of using coffee creamers in mixed drinks lies in the variety of flavors available. We recently tested Coffee Mate’s seasonal flavors, discovering how Kit Kat creamer could innovate a chocolate martini, or how Caramel Apple Crisp could morph a cinnamon whiskey coffee into a rendition of apple pie, and Zero-Sugar White Chocolate Peppermint could add a festive spin to a grasshopper. Essentially, any preferred creamer flavor can inspire your mixology creativity once you master the basics of incorporating creamers into your concoctions.
Begin by selecting the best coffee creamer brand for your taste, noting that while non-dairy versions are an option, they may slightly differ in texture compared to traditional heavy cream. It’s important to consider proportions as well—most cocktails benefit from about 1 to 2 ounces of creamer to achieve optimal creaminess without overpowering other elements. Lastly, shaking these beverages is recommended to thoroughly mix and aerate them.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
An easy place to start is the classics. Take that retro grasshopper cocktail, made with white crème de cacao, crème de menthe, and heavy cream. Instead of 1 ounce of heavy cream, use Zero-Sugar White Chocolate Peppermint creamer, or a peppermint mocha creamer. Finish it off by garnishing with a candy cane or a rim of crushed peppermints. Or, there’s the white Russian, a blank canvas for assorted creamer flavors. To complement its Kahlua coffee kick, swap out the ounce of heavy cream for mocha or hazelnut creamers, or go seasonal with pumpkin spice and top the drink with whipped cream and pumpkin pie spice. While there’s no cream in an espresso martini recipe, ½ of an ounce of creamer in your shaker would make the frothy head even creamier, and you can add any flavor from International Delight’s Cinnabon offering to Coffee Mate’s Himalayan Salted Caramel.
On the martini note, you can build any desserty martini around a creamer flavor. Make a chocolatini with International Delight’s Hershey’s Chocolate Caramel creamer, vodka, and chocolate liqueur; a pecan pie martini with French vanilla creamer, bourbon, amaretto, Frangelico, and brown sugar; or a sugar cookie martini with sugar cookie creamer, vodka, and amaretto. Rum fans will love a boozy root beer float, with root beer, spiced rum, and vanilla creamer. You can even take a non-creamy cocktail and transform it: Make a creamy coconut mojito by adding coconut crème coffee creamer to lime, mint, soda water, and white rum.
Read the original article on Tasting Table.
Tasting Notes: A Review of Beyoncé’s Newly Launched Whiskey, SirDavis
Giddy up!
Beyoncé made headlines last month when she announced her plans to launch a whiskey brand named SirDavis in collaboration with the large corporation Moët Hennessy.
Here’s what you can expect in those elegantly ribbed bottles:
The whiskey blend was crafted by Dr. Bill Lumsden, a celebrated figure in the whisky industry known for his role as the lead distiller for well-known brands Glenmorangie and Ardbeg. He has been honored as the Master Distiller of the Year by the International Whisky Competition five times. The creation of SirDavis whiskey was also assisted by whisky blender and SirDavis Global Head of Brand Advocacy, Cameron George. The final product was, of course, tasted and approved by Beyoncé herself.
We’ve eagerly awaited the release of this product since news of its development emerged. Given Beyoncé’s well-known penchant for whisky and the credibility of those involved in its creation, this offering appears poised to break away from the typical mundane celebrity-led products. But will it be a success, or is SirDavis destined to be another fleeting memory in a sea of celebrity-endorsed alcoholic brands?
It is now time for our SirDavis Whisky review, so let’s get into the details!
ABV: 44%
Average Price: $90
SirDavis features a distinctive blend of American whiskey, crafted from a grain mixture of 51% rye and 49% malted barley, classifying it formally as a rye whiskey. Selected personally by Dr. Bill Lumsden, this whiskey was matured to perfection before undergoing a secondary aging phase in Texas. In this stage, it was transferred to Pedro Ximénez sherry casks, which added a ruby coloration, enhanced its creamy texture, and endowed it with a richer, more berry-like flavor profile.
Tasting Notes:
Nose: The aroma is rich with cherries and rye spices at the forefront, intertwined with a hint of orange rind, reminiscent of an Old Fashioned cocktail. Upon swirling the drink, you’ll detect honeyed wheat toast, oregano, and black tea emerging.
Palate: Upon first taste, flavors of fresh mint, vanilla, and nutmeg welcome the palate. As these initial tastes settle, honey and ripe cherries unveil. The resurgence of nutmeg and black pepper intensifies toward the end of the sip, accompanied by a hint of sherry which imparts a subtle nutty and sweet dessert wine character.
Finish: The sherry becomes prominent again in the finish, accompanied by notes of fresh hazelnuts and oak, a testament to its aging process, and a dash of black pepper. The flavors taper off quickly, leaving a smooth impression and a drying sensation in the mouth, prompting further tasting to rediscover the initial flavors.
Bottom Line:
This whisky is well-suited for cocktails and boasts lush, even flavors, making it a tempting choice for those who prefer their spirits unadulterated. Its unique production process, from the composition of its grains to its additional aging in the Texan heat, provides sufficient fascination for ardent whisky aficionados, while its sweet, sherry-like palatability appeals to beginners.
Essentially, SirDavis makes a compelling introduction that is sure to appeal to enthusiasts of whisky-based cocktails. It stands out as more than just another celebrity-endorsed spirit.
Unveiling the Shelf Life of Red Wine Vinegar: Does It Ever Spoil?
Red wine vinegar, known for its unique tart aroma and taste, serves as an invaluable addition in the culinary world, enhancing flavors in sandwiches, salads, and even homemade salad dressings, as well as your Thanksgiving turkey. Encountering an old bottle in the depths of your pantry might raise questions about its safety for use.
Fortunately, red wine vinegar is known for its longevity, due to its fermentation process and high acidity, allowing it to remain safe to consume long after its opening. With a pH of 3, it stands as one of the more acidic products available, which not only staves off spoilage but also inhibits bacterial growth, thus remaining potent even when exposed to oxygen.
Learn more about food rankings: Peanut Butter, Ranked From Worst To Best
While the shelf life of red wine vinegar extends almost indefinitely, its quality may diminish over time if not stored correctly. It does not require refrigeration but should be kept in a cool place away from significant temperature swings, such as not near a stove, and should ideally be stored in a dark cupboard to maintain its quality.
It is recommended to keep the liquid in its original bottle, but if necessary, transferring it to a glass airtight container, such as a mason jar, is preferable. This minimizes oxidation since oxygen can permeate through plastic and degrade the quality of the vinegar. Each time the vinegar is exposed to air when the lid is opened, it oxidizes slightly. Always ensure to close the lid tightly after use.
Although red wine vinegar does not spoil or become unsafe, its flavor can deteriorate to a degree that it negatively impacts the taste of the dishes in which it is used. An indication of aging vinegar is a color change from vibrant ruby to a murky rust color or even a lighter shade. Additionally, sediment at the bottle’s bottom is normal as the vinegar ages, yet it suggests a reduction in quality and flavor. Sometimes, a gelatinous mass known as a mother, consisting of bacteria and yeast, may form. This mother can be used to make your own red wine vinegar at home; however, if undesirable, it can be discarded for a fresh bottle.
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Your Money: The Unexpected Consequences of Buying a Priest a Beer
Traditionally, September 9 has become known as international buy a priest a beer day, tracing its origins back to the fabled St. Hopswald of Aleyard, who is reputed to have first treated his priest to a beer on this date.
While the idea of expressing gratitude to clergy through gifts is commendable, Bob Lafaro from Lafaro Insurance Agency joins us to explain why, from an insurance viewpoint, providing alcohol may not be the best form of appreciation.
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