Traditional recipes

Cheers to! 1.28-2.1

Cheers to! 1.28-2.1

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

See who we’re toasting this week

Super Bowl weekend is finally here! As we gear up to root for our favorite team and cook menus fit for ultimate sports fans and friends, let’s take a quick look back at the week to see who and what was buzzworthy.

Cheers to… Rihanna standing up and setting the record straight about her personal life and her relationship with Chris Brown [Rolling Stone]

Cheers to… first lady Michelle Obama for tweeting a photo of vegetables after reports stated that she’s lost her touch in regards to her obesity campaign.

Cheers to… Beyoncé documenting her entire rehearsal and Super Bowl halftime prep, singing live at a press conference, and admitting to her lip-syncing at the inauguration. [US]

Cheers to… the Beckhams, who are packing it up yet again and moving to Paris, where David Beckham has signed onto Paris Saint-Germain soccer team and plans to donate his hefty salary to charity. [People]
Cheers to… Tina Fey, Alec Baldwin, and the 30 Rock cast on seven stellar seasons of laughs. [E!]

Cheers to… the Sandy Hook Elementary School choir, who will be singing "America the Beautiful" before the Super Bowl begins on Sunday. [NY Post]

Cheers to… New York Fashion Week — just six days away!

Cheers to… the new pairing of Marcus Samuelsson and Jon Bon Jovi — the duo are coming together to host so a celebrity chef charity dinner party. [Grub Street]

30 Great Cheers and Chants for Cheerleaders

If there is one thing a cheerleading squad can't have too many of, it's cheers! We have plenty of fun cheers and chants for your squad, including great ways to fire up the crowd and a few just for basketball and football.

Use these cheers as they are or get creative with them. Change up the words, add your own motions, or let them inspire a cheer of your own. No matter what, using different cheers can make your squad more entertaining and help you motivate the fans.

Cheers #2: “The Coach’s Daughter” (#1.05, 28/10/82)

Coach is excited at the impending visit of his daughter Lisa and her new fiancée Roy. However, his obnoxious personality quickly alienates everyone at Cheers. Coach is persuaded to talk her into breaking the engagement off, but Lisa has her reasons for wanting to be married.


This episode is focused on the character of Coach and is quite a charming, even heart-warming entry, in keeping with the characterisation of coach and his portrayal by Nicholas Colasanto.

It starts off with a fine example of Coach’s dottiness: his custom of giving all the individual bar glasses a personal name. An admonition to one of Norm’s arrival wisecracks allows Coach to explain to general delight that his daughter is coming to visit with her new fiancée. However, the fiancée turns out to be one of those unpleasant people with a genius for making others feel ill at ease. He is assertive to the point of rudeness and is hardwired to give everything the hard sell (Lisa explains that he is a door to door suit salesman she’s his manager).

Like everyone else, Coach is appalled by him. He is persuaded by Sam to have a one-to-one talk with Lisa. On hearing her father’s views, she calmly explains that she is fully aware of Roy’s personality and his insincere reasons for wanting to marry her. When he reacts with bemusement, she jumps out of her seat and earnestly implores him to understand that Roy is the only man who has ever proposed to her, and as she desires marriage and a family, she is willing to accept him. The implication is that Lisa, despite her smart appearance and career as a sales manager, is an unconfident person, particularly in regard to her looks (she is not an unattractive girl, but is somewhat toothy and awkward) and her fear of becoming an old maid has forced her into accepting a marriage without love.

Coach is oblivious (“nothing’s ever obvious to me”) to her doubts and fears all he can do is express (wonderfully) his unconditional love for her, as he has done all her life. This persuades Lisa to break off her engagement – she is her daddy’s girl again.

This episode is economical and spare: besides Coach, Diane gets some development with one of her creative pretentions (caricatures) and her noble attempt to engage with and understand Roy is a hilarious failure (“the man is pond scum!”). In support the other characters dip in and out with a very funny line or reaction – I find Ted Danson to be a rather good scene stealer.

To me it’s rather wonderful how, beyond the funnies, Cheers devotes time to the backstories, lives and emotions of (even) the supporting characters. “The Coach’s Daughter” isn’t the funniest piece of comedy, but it is moving and satisfying. Verdict 4/5



1/1 – Bloody Mary Day
1/1 – Hangover Day
1/3 – Drinking Straw Day – let’s reduce and reuse straws, please
1/11 – Hot Toddy Day
1/11 – Milk Day
1/17 – Hot Buttered Rum Day
1/17 – Bootlegger’s Day
1/24 – Beer Can Appreciation Day
1/25 – Irish Coffee Day
1/25 – Burns Day
1/26 – Green Juice Day
1/31 – Brandy Alexander Day


2/2 – Super Bowl
2/7 – Pisco Sour Day
2/14 – Valentine’s Day
2/17 – National Cafe Au Lait Day
2/18 – Drink Wine Day
2/22- Margarita Day
2/23 – Open that Bottle Day
2/24 – World Bartender Day
2/25 – Mardi Gras
2/27 – National Kahlua Day
2/28 – World Ditch the Straw Day


3/3 – Irish Whiskey Day
3/3 – Mulled Wine Day
3/3 – Moscow Mule Day
3/5 – Absinthe Day
3/17 – St. Patrick’s Day
3/22 – World Water Day
3/22 – Bock Beer Day
3/24 – National Cocktail Day
3/27 – International Whisk(e)y Day


4/7 – Beer Day
4/9 – Gin & Tonic Day
4/11 – King Gambrinus Day
4/17 – Malbec Day
4/17 – Malbec World Day
4/19 – Amaretto Day
4/23 – Day of the Bier


5/2 – Kentucky Derby
5/3 – International Sauvignon Blanc Day
5/5 – Cinco de Mayo
5/6 – National Beverage Day
5/7 – Cosmopolitan Day
5/7 – Homebrew Day
5/8 – Have a Coke Day
5/9 – Moscato Day
5/13 – World Cocktail Day
5/16 – Mimosa Day
5/17 – American Craft Beer Week
5/18 – World Whiskey Day
5/21 – Chardonnay Day
5/25 – World Wine Day
5/26 – World Sherry Day
5/30 – Mint Julep Day


6/1 – World Milk Day
6/4 – Cognac Day
6/5 – Moonshine Day
6/6 – Give a Bum a Drink Day
6/8 – World Gin Day
6/10 – Iced Tea Day
6/13 – World Gin Day
6/13 – Rosé Day
6/14 – Bourbon Day
6/19 – Martini Day
6/20 – National Vanilla Milkshake Day
6/20 – National Ice Cream Soda Day
6/21 – Smoothie Day
6/21 – World Lambrusco Day
6/30 – Mai Tai Day


7/1 – National Wine Cooler Day
7/2 – Anisette Day
7/4 – Independence Day (U.S.)
7/10 – Piña Colada Day
7/11 – Mojito Day
7/11 – World Rum Day
7/12 – Michelada Day
7/14 – National Gran Marnier Day
7/14 – Bastille Day
7/19 – Daiquiri Day
7/24 – Tequila Day
7/25 – Wine and Cheese Day
7/26 – National Coffee Milkshake Day
7/27 – Scotch Day


8/1 – Mead Day
8/1 – International Albarino Day
8/4 – National White Wine Day
8/6 – National Root Beer Float Day
8/6 – IPA Beer Day
8/7 – International Beer Day
8/8 – International Scottish Gin Day
8/9 – World Baijiu Day
8/16 – National Rum Day
8/18 – Pinot Noir Day
8/20 – National Lemonade Day
8/21 – National Sweet Tea Day
8/25 – Whiskey Sour Day
8/28 – National Red Wine Day
8/29 – International Cabernet Sauvignon Day
8/29 – National Lemon Juice Day


9/1 – 9/30 – California Wine Month
9/1 – 9/30 – Bourbon Heritage Month
9/2 – Labor Day (U.S.)
9/2 – National Espresso Martini Day
9/3 – Cabernet Day
9/7 – National Beer Lover’s Day
9/10 – International Canned Cocktail Day
9/15 – Creme de Menthe Day
9/18 – Grenache Day
9/19 – Oktoberfest
9/20 – Rum Punch Day
9/21 – Grenache Day
9/24 – 9/30 – Brandy Week
9/27 – National Crush a Can Day
9/28 – Drink Beer Day
9/29 – Coffee Day
9/30 – National Mulled Wine Day


10/1 – International Coffee Day
10/1 – World Sake Day
10/3 – World Smoothie Day
10/4 – Vodka Day
10/5 – 10/9 – Cosmo Week
10/7 – Frappe Day
10/13 – International Pinotage Day
10/19 – International Gin & Tonic Day
10/20 – Brandied Fruit Day
10/21 – National Mezcal Day
10/27 – American Beer Day
10/31 – Halloween

NOVEMBER 2020 Drink Holidays

11/3 – International Stout Day
11/7 – International Merlot Day
11/8 – National Cappuccino Day
11/8 – Harvey Wallbanger Day
11/8 – National Shot Day
11/12 – Happy Hour Day
11/14 – International Tempranillo Day
11/18 – Apple Cider Day
11/19 – National Macchiato Day
11/19 – Beaujolais Nouveau Day
11/19 – Zinfandel Day
11/23 – National Espresso Day
11/26 – Thanksgiving

March 25, 2021


1. How often do you make food and eat it?
2. Do you consider toasting bread, preparing instant noodles, or boiling an egg to be cooking? Why or why not?
3. What’s your favorite dish to make?
4. Cooking or baking: what’s more fun? What’s more difficult?
5. Who did most of the cooking in your house when you were growing up?
6. How have you learned the cooking skills that you have?
7. Have you ever taken a cooking course? If so, what did you learn? If not, would you like to do one? What would you like to learn?
8. Have you tried cooking food from another culture? What did you prepare? How was it?
9. Is it cost-effective to do your own cooking? Can you save money by cooking?
10. Would you rather do the cooking or do the washing up afterwards?
11. Do you use recipes to cook? If so, where do you get the best recipes? Do you get them from friends, family, online, or from cookbooks?
12. Have you ever tried to prepare some food and just totally ruined it? What happened?
13. Do you prefer cooking at home or eating out at a restaurant? Why?
14. Is cooking a social activity for you? Do you like to do it with other people, or do your prefer to do it alone?
15. Do you have a lot of cooking equipment? How often do you use it all? Do you have any pieces of equipment that you rarely ever use?

Cheers to This Merlot Chili Recipe

Yesterday we shared that delicious grilled salmon recipe with you and today, as promised, we have another tasty recipe from Woodbridge by Robert Mondavi for Wine Week. And today’s is much more suited to fall and winter.
Say hello to Merlot Chili! Never put wine in your chili? Well, you haven’t lived. Because a deep and rich red wine can add a bold yet complex flavor to your chili recipe, taking it to the next foodie level. In fact, wine is one of our favorite secret chili ingredients! Plus, er, you have to open a bottle to cook, which pretty much guarantees that you also need to pour yourself a glass to enjoy while you cook. We call that a win in the kitchen!

  • 1 tbsp olive oil
  • 3 large cloves garlic, chopped finely
  • 1 large jalapeno, chopped finely (remove seeds or omit completely if you don’t like spicy chili)
  • 1 large yellow onion, chopped
  • ½ pound hot Italian sausage, removed from casing
  • 2 pounds ground 80% lean ground beef
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 2 bell peppers, chopped
  • 1 28 oz. can of whole tomatoes
  • 1 15 oz. can whole kernel corn
  • 1 15 oz. can reduced-sodium red kidney beans
  • 1 15 oz. can low-sodium black beans
  • 1 cup Woodbridge by Robert Mondavi Merlot
  1. Heat olive oil over medium heat. Add next three ingredients and stir to coat with oil. Add lid and let the onions sweat for 3 minutes.
  2. Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.
  3. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.
  4. Lastly, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)

Serve with your favorite chili toppings like sour cream, shredded cheese, chopped green onions, chopped jalapeno, tortilla chips or corn bread.

Entertaining Tip: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in and simply reheat the entire pot.

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

Chicken Curry with Paratha

Best to go with both paratha and steamed white rice. Pigeon peas in this recipe can also be substituted with split chickpea or yellow split pea.

  • 1 cup Split Pigeon Peas
  • 300 g Chicken (with bones)
  • 5 cloves Garlic
  • 3 Onion
  • 1-2 inch Ginger
  • 1/3 cup Oil
  • 1/3 tsp Turmeric Powder
  • 1 tsp Chili Powder
  • 1 tbsp Gram Masala
Cucumber Salad
  • 1 Cucumber, thinly sliced
  • 1 Onion, thinly sliced
  • A handful of Mint Leaves, chopped
  • 12 Chili, chopped
  • 1 Lime
  • Salt to taste
  • 1 tbsp Fish Sauce

Wash and rinse split pigeon pea. Add enough water to cook until soft and tender.

In a bowl, marinate chicken with salt and turmeric powder. Set aside for at least 15 mins.

Place garlic, ginger and onion in a blender and blend them into a paste.

Heat a wok or a pan. Pour in the oil and fry garlic onion paste about 3-5 mins till soft and fragrant.

Add chili powder and stir to combine well. Transfer in the marinated chicken, then add a cup of water. Cover and cook on low heat until the chicken release its juices.

Pour in the cooked pigeon pea, add gram masala and then pour in enough hot water. Stir well to combine. Cover and cook till chicken is tender. Chicken Curry is ready.

For cucumber salad, add all the ingredients in a mixing bowl. Squeeze lime in as your preference. Mix well to serve as side dish.

Fry store-bought paratha, flip it over often till they are getting brown on both side. Serve with chicken curry and cucumber salad.

Cheers to Cronk: Why a drink from the 1880s is poised to become a pandemic hit

It’s heavy on the hops and spices. It may or may not have alcohol. No one is even sure what it tastes like — no one living, at least.

Welcome to the potential hit drink of the pandemic summer: Cronk.

The new contender for beverage of the season has been a hit before — round about the time of the second industrial revolution. It’s named for Dr. Cronk, a doctor-turned-brewer who seems to have hopped around the eastern U.S., leaving bottling facilities in his wake, back in the mid-19th century.

But now, the first batch probably produced in decades is underway, and it’ll be a few weeks of fermentation time before the first glass is raised.

For a few devoted followers, the Cronk revival is well underway. It started last weekend, when Paul Fairie, a researcher at the medical school at the University of Calgary, tweeted a bunch of ads he had found while perusing the old newspaper archives. Sprinkled throughout the news section from 1883 are brief exhortations:

Above a blurb about a man who caught 40 chickens: “Buy Cronk.” Below a note about men arrested for cutting hay: “Drink Cronk.” At one point, just the word: “Cronk.”

“Honestly, I think part of it is just the word,” Fairie said. “The first ad just says, Cronk, and I was like, ‘Of course, I’m gonna look into this.’”

Fairie is well known for “weird things in old newspapers,” as he puts it in his Twitter bio. A tweet from two years ago about a “salad” recipe that called for doughnuts and cream cheese got almost 9,000 likes. His yearly headline roundup is shared widely.

The original post has been liked thousands of times and shared widely and internet sleuths weren’t content to just let Cronk go. Fairie had started a movement, and the internet was on the case. There is now a T-shirt and posters. Historical tidbits and pictures of dusty bottles bearing the Cronk name have been pouring in.

According to a newsletter from the Federation of Historical Bottle Collectors, Warren Cronk began in New York City, where he first created his “celebrated Root Beer” sometime around 1840, at the age of 25.

Within a couple of years, he’d tweaked his marketing, to “Genuine Compound Sarsaparilla Beer, for purifying the blood,” because at the time sarsaparilla — made from a vine with prickly stems — was believed to cure all sorts of things.

There is some historical debate about whether it was alcoholic, though it was sometimes advertised as a temperance drink. According to the federation newsletter, it soon became a “status symbol for the affluent public.”

In something like an old-timey fast-food franchise, Cronk began selling his recipe, along with the privilege of selling his drink in certain areas, and the drink’s popularity spread. There was even a manufacturing plant in Toronto.

It was not smooth sailing.

In 1848, someone identifying themselves as Dr. Cronk himself took out an ad in the Huron Reflector in Ohio, warning the public that there were people — looking at you, Horace Conner of Fairfield — falsely claiming to be selling his “healthful and pleasant beverage,” but that anyone authorized to be peddling the genuine article would have the papers to show for it.

(An H. Conner took out an ad in the same paper a month later to serve public notice that “We can and will make BEER, equal in quality to that of the celebrated Dr. Cronk’s.”)

The newsletter says that in the 1880s, Cronk franchises spread across Ontario. It’s not clear whether manufacturing had spread west, though the advertisements popped up in the Calgary paper at least twice.

It’s not clear why it was lost to time.

In the 1960s, a retired Michigan man trying to build a vegetable cellar in his basement stumbled upon a huge cache of antique bottles, all light brown ceramic and labelled with the name “Dr. Cronk.” They were rare enough that his story made the paper, and he eventually sold the bottles to an antique dealer for $4 a bushel.

“What Dr. Cronk’s sarsaparilla beer tasted like, no one knows,” the story notes.

Soon however, some may have the chance to find out.

By Tuesday, three days after Fairie’s original tweet, someone had unearthed a recipe.


In an online copy of the “Hand Book of Practical Receipts” is Dr. Cronk’s Sarsaparilla Beer, which calls for “sasafras,” sarsaparilla, hops and spices such as cinnamon, ginger and camomile.

Just looking at the recipe, Fairie says, he’s imagining something that’s a cross between Root Beer and kombucha.

“It’s hard to guess,” he said.

Fairie tweeted the news, and the mayor of Edmonton, Don Iveson, responded: “I am captivated and I am standing by to assist with Northern Alberta distribution.”

Then on Wednesday, a major development: Cold Garden, a Calgary-based microbrewery, announced they were reviving the historic brew: “Stay tuned for Cronk,” they tweeted.

After that tweet, the reaction “exploded,” recalls co-owner and head brewer Blake Belding. “Everyone got very excited about it.”

When he’d first heard about Cronk, Belding said he just laughed.

“But then I read into it, and really delved into the Cronk hysteria that was building online. And I thought to myself, there was a time in my life I would have wished I had the power to bring Cronk to the world. And I realized, I do have the power,” he recalled.

“So I said, ‘Of course we should do this.’”

Belding said the recipe is fairly simple, from a brewing perspective. He falls on the side of Cronk being alcoholic, since the recipe calls for fermentation. Still, there is significant room for interpretation.

“For example, it asks for a pound of hops and that’s very unspecific,” he says. “I have nine different hop varieties that we use on the regular in our brewery.”

He’s thinking of tracking down a more classic hop variety to stay true to the recipe. He’s ordered all the ingredients and is waiting for them to come in, though that presented its own challenge.

“Sassafras is a precursor for narcotic manufacturing, and there’s an ingredient in it that is carcinogenic” he says, meaning cancer causing. He stresses that they’re tracking some down that won’t have that ingredient in it.

The ingredients should arrive next week, and then he figures it’ll be about two weeks to ferment. The question now is how much to make. The initial plan was to make a couple of hundred litres for local consumption, but he said they’ve had people reach out from across Canada, so have scaled their estimates upwards.

For now, he says they’re going to list it on their website for sale across Alberta, but may consider wider distribution, depending on response.

Looking at the recipe, he says, Cronk is likely to be a major departure from the current summer drinks being lifted on crowed patios, like flavoured vodka sodas or seltzers.

“I do think it’s gonna be good. I mean, cinnamon, molasses, ginger, camomile, these are all tasty ingredients. I think it’ll probably taste slightly medicinal,” he said. “Maybe kind of like a fall or Christmas beverage, but hey, anytime’s a good time for Cronk.”

But in some ways, it may be the perfect toast to a pandemic summer.

“It’s sort of silly and foolish, which is a thing that people like, especially right now at a very serious time,” he said, a sentiment that Fairie seconds.

“I honestly think some of the enthusiasm is just like, it’s a pandemic, and it’s quite boring,” he said. “This is like a little bit of fun.”

Ice Cream Cocktails

For Hurt, ice cream cocktails are always festive, and there are plenty of traditional options like the brandy Alexander or grasshopper.

Hurt said you can mix things up by just combining your favorite liquors or liqueurs with your favorite ice cream flavors, but be sure to add some sort of garnish.

"A proper ice cream drink also really has a great garnish," she said.

One of her book's recipes, the Baaree Alexander from Drew Kassner of The Cheel in Thiensville, mixes chai-infused brandy and Amaretto-infused whipped cream for garnish, along with cinnamon and cinnamon sticks.

Shelley Long - Diane Chambers

Shelley Long rose to fame playing Diane Chambers, a Bennington College graduate who wanted everyone to know she was smarter than her cocktail waitress job would indicate. Long played the part perfectly, projecting her voice while reciting poetry that was lost on the bar patrons and occasionally becoming a bit unhinged when realizing her life wasn't what she dreamed it would be.

After five seasons on Cheers, Long left the show to pursue other work and spend more time with her family. She went on to appear in several movies and TV shows, including The Money Pit, The Brady Bunch Movie, Troop Beverly Hills, and later even revived Diane for an episode of Frasier. She was also been seen occasionally on Modern Family playing DeDe Pritchett, until writers killed off the character in 2018.

Watch the video: Cheer demo pump up cheers (July 2022).


  1. Acheron

    I mean, you allow the mistake. I can defend my position. Write to me in PM.

  2. Habib

    You are wrong. I'm sure. Let us try to discuss this.

  3. Matchitehew

    I think there is.

  4. Kajikazahn

    What happens?

  5. Sal

    I apologize, but could you please give more information.

  6. Akisho

    Exactly! I think that is the good idea.

Write a message