Tea world

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Barack Obama is a master at grabbing and keeping his audience's attention, which is the number one goal of any public speaker. How does he do it? Here are five key lessons from Obama's rhetorical playbook.

Jo-Ann Stores is posting impressive sales and earnings numbers and is an example of a retail sector on which Walmart doesn't have a steel grip.

Talking with your parents about their estate is important to protect your family’s finances, but the conversation can be difficult at best. Here's what you need to ask and how to do it.

Our summer foray to Bistro des Copains doesn't have us running back. But since our visit, the chef has changed although the menu is extremely similar. We liked that it's very true to it's bistro name, offering french-style comfort food in a casual setting.

Joanne has added many new 2008 Gingerbread House kits to our incredibly detailed page on Gingerbread Houses. Check it out!

This apple fennel dressing had the perfect amount of lightness and crunch to compliment turkey on our holiday table last year but it would also be lovely with pork or ham.

Enjoy persimmons at the peak of season in this easy to make ahead dessert, which will win you raves at Thanksgiving and beyond.

Restaurant Eloise, Sebastopol's newest fine dining spot, lured us with the promise of house made charcuterie and an appetizer of bone marrow. We were enthralled and will be back soon.

Tumin del Dian is a small round of cow and sheep's milk cheese. It's seasoned with pepper and wrapped in a chestnut leaf.

After visiting Ireland last year and, tasting many of its great cheeses, Joanne decided to compile this directory of Irish Farmstead Artisan cheeses.

Ireland is famous for its milk, cream and butter – and also lately for its cheese. She’s added tasting notes and photos for a few of the cheeses we encountered on the trip, some of which were bought at Sheridan’s Cheesemongers in Galway, Co. Clare, some at On the Pig’s Back, in the English Market in Cork City, Co. Cork and still others at Trevor Irvine’s stall at St. George’s Market in Belfast, Northern Ireland.

Many of the cheeses listed in the directory are available in the US, but a number of them you will have to go to Ireland to taste.

During a two-day visit to the Mendocino coast we visited Café Beaujolais (Mendocino), Le Rendezvous (Ft. Bragg) and the Mosswood Cafe (Boonville). We particularly enjoyed Café Beaujolais.

Joanne's pork tenderloin recipe is easy to prepare and makes for a delicious main course.

We return to Cyrus after a couple of years and have a truly great meal. Prices are up but our recent experience definitely justified the Michelin two stars. The food sets the highest mark in Sonoma county, but we'd still like to see more focus on local purveyors. If elaborate dining is what you seek in Sonoma, Cyrus is the perfect destination for indulgence.

You must not miss the excellent cheese cart...

Our dinner at The Restaurant at Meadowood was lovely. The restaurant has a pleasant, relaxed décor which is still elegant. This casual elegance is reflected in the food from Chef Christopher Kostow. The meal was very enjoyable and we would happily return.

Yes, monks can make great cheese. Abbaye de Tamie is such an example. It's a washed rind raw cow's milk cheese. It's not so easy to find, but worth the hunt.