in The Savory Pantry
As temperatures (finally!) begin to cool and windows open to take in breezes, it's the perfect time to allow clean-burning and eco-friendly candles to fill your home with beautiful aromas.
Just restocked with new scents, the memorable scents of KOBO Soy Candles reflect the finest boutique fragrance houses in the US. Originally from Kumamoto in southern Japan, KOBO creator Junko Kobori and her husband spent many years traveling the world before settling in Saratoga Springs, New York, the location of one of our Savory Pantry storefronts. Struck by the scents of her travels, she realized the aromas remained in her memory, so she began creating scents for her own home that would be as equally memorable to her family and guests as the paintings on the walls, or flavors of the food served. From this the KOBO range was born. From scents like Himalayan Red Spruce to Smoked Santal to Portuguese Olive Blossom, there is a perfect scent for every home.
Also just in, Apicoltura Dr. Pescia Acacia honey is a terroir-driven honey that captures the aroma, flavor, and essence of the Tuscan landscape. The honey's soft floral notes make it ideal for drizzling over cheese, fresh fruit, pastries, or French toast. Of course, it is delicious in and enjoyed with a piece of buttery Handmade Scottish Shortbread from Shortbread House of Edinburgh--winner of an unprecedented 12 Great Taste Awards.
Recipe: Saint Lucifer Shrimp Skewers
- In a large bowl, mix all of the ingredients well, except the shrimp, to make a marinade. For extra spice, double the Saint Lucifer Jalapeno Table Spice #13.
- Add the shrimp, stir to coat evenly.
- Cover and refrigerate for up to 2 hours.
- Drain the shrimp, discarding the marinade.
- Place shrimp onto wooden skewers, put on well oiled grill over medium heat.
- Cook, turning once, 6-8 minutes or until shrimp are pink and opaque throughout.
- For added spice, sprinkle on some Saint Lucifer Jalapeno Table Spice #13 to the cooked shrimp.