“Ceslie’s Picks” S1E4

Listen to our host Ceslie Armstrong describe why she has chosen these products for her “Ceslie’s Picks” segment. This is an editorial segment (not commercial) and our show does not receive compensation from these brands…we just love them and hope you do too!



“Let’s take our cue from ancient civilizations like they Mayans and Aztecs who used molcajete’s for many purposes; and, the Romans, Greeks and other who used mortar & pestles. Mix your spices; pulverize garlic, peppers, and citrus; turn nuts into pastes, and so much more. I love the basalt (lava rock) of the molcajete and you can hear more about why on this episode. I constantly use my mother’s (handed down to her from her mother) little three-legged tool I cannot live without, and everything just taste better knowing it was ground, mixed, and smashed in the same vessels as ancestors used.”



“When you listen to this episode or Ceslie’s Pick segment, you will hear my story about my first interview with Martha Stewart (in the 90s) involving quince. To me it felt like ‘quince-gate’ but I recovered and she was nice. Anyway, to me, I knew quince as the Spanish name of ‘membrillo’ and the yummy paste is common in Latin households and restaurants to accompany meats, cheeses, breads (even slathered on butter spread atop a bolio), and it is so super easy to make. Three ingredients: quince, sugar, lemon juice. Just do a search and find the recipe you like. Or, buy some…although those are usually jellies and not quite the same. Think about cutting the paste into interesting shapes. Fun, sweet, and so good.”



“I’m in love again! With Viognier that is. I am not a big Chardonnay drinker. Too heavy, acidic and oaky for me. But that’s just my taste. Years ago I got on a Viognier kick and it was my go to white until I just couldn’t drink it anymore. Well, I have rediscovered this best all-around goes with anything wine and keep in on hand for spur of the moment guests, last minute hostess gifts, and ‘damn I wish I had a little lite glass of wine’ moment. To me it is a bit fruitier (think stone fruits) yet not sweet and is an easy pairing option with rich buttery shellfish to grilled meats and veggies. There are good European, Domestic, New Zealand and Austrailian brands. Ask your trusted wine merchant or pour a glass of something else and log on for some research and shopping.”