Restaurateur & super-chef Jennifer Scism beat the Iron Chef on TV then decided that the dehydrated camping meals she found in the stores were not cutting it. She began dehydrating her own gourmet ingredients & preparing better backcountry meals. All of her Good To-Go products are made in Maine using fresh, simple ingredients.
Let the ladies have their mimosas, you and the boys can get your brunch buzz from a healthy drizzle of this Jim Beam pancake syrup. Honestly, it’s not gonna give you a buzz, it’s infused with just enough Beam to give it a mild whiskey flavor.
Simple and clever. A clean, space-saving design. Heat resistant to 400 degrees. This is roll-up over-the-sink drying rack made with silicone-coated steel is really smart even without an app, OS, or touchscreen.
Harnessing the power of magnets & the versatility of 12-inches of webbing, the Neo Web holds stuff together. What kind of stuff is up to you. Wrap it around, stick it to metal surfaces. Get creative.
Just press the button & this 14-oz. travel mug brews coffee on the go. Hey Joe provides the company’s custom coffee pods; you just add water and the cup brews up your Joe at 140º, a hotter 155º, or press the button 3 times & it’ll make a cold brew.
Stopping just short of showing you how to distill your own moonshine, this book is a history of America’s most infamous liquor and author Jaime Joyce thoroughly explores the legends and lore of America’s early ’shiners as well as its origins, legal history and pop-cultural significance.
Jack Devine was a CIA operative who ran with the rebels in Afghanistan, chased down Colombian drug lord Pablo Escobar, and spent his career doing lots of other black file dirty work for the CIA. This is his memoir.
Plug the Moto Stream into any speaker to convert it into a wireless one, allowing you to stream music from any phone, computer, or tablet within a 300-foot range. In Heist Mode it will connect with up to 5 different devices, so everyone can play DJ.
Most of us just want a liquid vacation; a buzz to temporarily erase the sad truth called reality. But, surely there are a few others out there who actually care about the “science” of how booze happens. This one’s for you. From distilling to fermentation to aging, this book explores & explains the biology of the world’s most popular adult beverages.