The David Boles Blogs Single Malt Scotch Whisky Review!

I’ve never been much of a smoker or a drinker, but after a good friend gifted me with a $200 bottle of 18-year-old — The Macallan — scotch whisky, I began to rethink my posture in life when it came to becoming fine associates with some of the best single malt scotch whisky alive today. There’s a history and a culture in sharing a dram — you touch the ancient world with each swallow back in time and here’s my yeoman’s review of six single malt scotches — and please realize I have no established palate or trained knowing about anything whisky. Enjoy my amateur responses and then, ever-so-gently, correct me — and set me right in the comments stream below — if you so feel the need.

Continue reading → The David Boles Blogs Single Malt Scotch Whisky Review!

The Feed Granola Review

As someone who has recently gone vegan I have been reaching out for new and exciting foods to eat. While I am not quite ready for an 80/10/10 diet with almost nothing but fruit, I do like finding foods that I can eat in the morning.

Continue reading → The Feed Granola Review

Honey Glaze

by Joyce Kohl

Honey Glaze Source: Go Inside™
Used mainly for glazing raised doughnuts, but good on cake doughnuts, too.
Servings: 18 Ingredients:
Enough to glaze about 1 1/2 dozen raised doughnuts



1/2 cup powdered sugar

1/2 cup honey

1/2 teaspoon vanilla

3 tablespoons hot water

  1. Mix together the honey and vanilla, then add 1 tablespoon at a time of the hot water. Mixture should be thinned to glazing consistency. If too thick, add more hot water.
  1. Glaze raised doughnuts as soon as they are taken out of the deep-frying and placed on the rack to drain.