Looking to up your wine IQ by trying something new this summer?  This crisp, white wine is a relative of Sauvignon Blanc and though it can be a little spendy, it's a tasty option for warmer weather. And while we're talking wine, let's bring what is sure to be the cocktail of the summer into the mix too! Fruity with a hint of vanilla and a racy name, you're going to want to add this one to your repertoire! Find Christine at: FB: @emptynestkitchen IG: @TheEmptyNestKitchen Web:...

In this episode of The Empty Nest Kitchen, host Christine Van Bloem delves into the world of tools for the Empty Nest Kitchen with special guest Marien Hornyak, owner of The Kitchenette in Downtown Frederick, Maryland. Get ready to discover the latest must-have gadgets and hear insights from Marien, who is also known as the @TheBlindKitchenLady on TikTok. Christine and Marien touch on topics ranging from kitchen organization to marathon running, offering listeners a glimpse into Marien's...

Christine Van Bloem and Kristin Smedley of Daffodil Pathways have a  lively discussion  about navigating menopause and holistic health practices, with a focus on empowerment and self-advocacy. The conversation delves into Kristin's journey transitioning from nursing to holistic nursing, menopause experiences, and empowering women to become their own health advocates. We discovered the inspiration behind Daffodil Pathways and the resilience symbolized by daffodils. Kristin shared her expertise...

Podcast Show Notes: Episode 7 - Finding Treasures with Amy Benton of Paris is Calling Welcome back to another episode of The Empty Nest Kitchen! Today, we're delving into the  world of found treasures with my guest, Amy Benton, the founder of Paris is Calling. Amy is here to share her passion for discovering hidden gems and bringing the charm and vibe of Paris and beyond to local communities. Amy, the creative force behind Paris is Calling, has dedicated herself to curating unique pop-up...

Working with puff pastry is a breeze if you know the tips and tricks to get you from freezer to oven in puffy, crispy, flaky goodness. This week we're talking all things puff pastry, from how's it's made to techniques that insure puffy success. We'll even talk about how to make the most of frozen puff to turn it into a delightful dinner or delectable dessert, in a flash! YouTube Video: https://bit.ly/4alSsiY

This week Deb King from Deb's Artisan Bakehouse and I are talking pastries, why food IS love if you're the cook, and how her terrific bakery got started. If you've ever wondered how she creates a menu or what it's like to have a menu full of choices and options every week, this episode is the one for you.

Laurie Boucher calls herself a Pastapreneur, but I call her the Pasta Queen. Laurie's dedication to all things pasta on her Instagram account, @BaltimoreHomeCook, will leave you not only hungry, but ready to make your own pasta! A former attorney, Laurie has jumped into pasta-making full steam ahead. You can find her delicious hand-formed pasta at Cafe Campli in Baltimore or her Sardinian pasta tools and pasta art on her Etsy page, PastaArt.

Tinned fish is all the rage, and a great way to spend some time with friends and neighbors, or even for a quick dinner for one or two. Here's you'll find info on getting started in your own tinned fish era, with places to shop for the highest quality product, the accompaniments you'll want to include, and even a few extras to add on your board. Plus, I'll introduce you to my very favorite tinned fish: tuna with onions! Resources: Fishwife Patagonia Provisions Lata

This week I'm talking with Heather Tydings, the owner of Own Your Evolution. Heather is a practicing psychotherapist and life coach. Listen as we jam out on empty nest women, mental wellness, food, fun, and travel.   A travel loving foodie, Heather is also a lifetime vegetarian, triple Capricorn, mama bear, wife, friend, and celebrator of all good things in life.  You can find Heather at ownyourevolution.com

We're talking salt today! Don't know the difference between table and kosher, or Morton's or Diamond Crystal? I'm here to help!