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Sancerres at Sunset

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Sancerres at Sunset
Sancerres at Sunset
premium travel for history buffs

Food

Winery at La Grange in Haymarket, Virginia

Winery at La Grange in Haymarket, Virginia

byLeslie Carbone July 2, 2020August 26, 2023

The Winery at La Grange in Haymarket, Virginia, features 5.6 acres of vineyards and a three-storey, red-brick, 18th-century manor house with a…

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Restaurant Report:  Carlyle in Shirlington

Restaurant Report: Carlyle in Shirlington

byLeslie Carbone June 4, 2020August 25, 2023

Northern Virginia began reopening under Phase One last Friday, and two friends and I made plans to meet for our first restaurant…

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French-Canadian Crêpes

French-Canadian Crêpes

byLeslie Carbone May 4, 2020September 15, 2022

Crêpes are one of those wonderful foods, like pie, that can be made sweet or savory, and served for breakfast, lunch, dinner,…

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Artichoke Dip, with Philadelphia Cream Cheese

Artichoke Dip, with Philadelphia Cream Cheese

byLeslie Carbone April 20, 2020November 11, 2023

Philadelphia Cream Cheese was invented in New York, by accident. In the early 1870s, a dairyman named William Lawrence was trying to…

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Corton, French-Canadian Pork Pâté

Corton, French-Canadian Pork Pâté

byLeslie Carbone April 13, 2020September 15, 2022

Corton is a simple pâté made of ground pork, onion, and seasonings.  It originated in French-speaking Canada and remains popular in French-Canadian…

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Low-Carb Brasato al Vino Rosso, Italian-Style Braised Beef

Low-Carb Brasato al Vino Rosso, Italian-Style Braised Beef

byLeslie Carbone April 2, 2020September 25, 2022

Brasato al Vino Rosso is northern Italy’s version of pot roast.  The descriptive phrase means braised in red wine, and the technique…

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How to Make a Hot Toddy

How to Make a Hot Toddy

byLeslie Carbone March 23, 2020January 20, 2024

One of the most positive things I’ve read lately is this article about someone who rode out a respiratory ailment with hot…

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How to Make Clarified Butter, from 4 cultures

How to Make Clarified Butter, from 4 cultures

byLeslie Carbone March 9, 2020September 25, 2022

Clarified butter is a staple of fine cooking, such as French cuisine.  It is pure butterfat; the milk solids and water in…

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How to Salvage Cast Iron

How to Salvage Cast Iron

byLeslie Carbone February 24, 2020August 26, 2023

Ah, condo living!  Recently I was taking some items down the hall to the recycling room, and I spied two cast-iron skillets,…

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How to Make Fresh Poultry Seasoning

How to Make Fresh Poultry Seasoning

byLeslie Carbone November 1, 2019August 26, 2023

I’ll never forget the time I was looking with my family through an old, circa 1950s-60s, cookbook.  If you ran out of…

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How to Make Creamy Ricotta

How to Make Creamy Ricotta

byLeslie Carbone April 1, 2019August 26, 2023

When you think about how fresh and creamy good ricotta cheese tastes, it’s hard to believe that the word ricotta actually means…

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How to Make Pasta Frolla, Italian Pastry Dough

How to Make Pasta Frolla, Italian Pastry Dough

byLeslie Carbone March 1, 2019August 31, 2023

Pasta frolla is the go-to pastry dough of Italian baking.  The phrase means short pastry, and you might find it reminds you…

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Leslie Carbone

Welcome to Sancerres at Sunset! I fell in love with travel during a trip to Mexico when I was nine years old. After my misspent youth as a wage worker, I'm having so much more fun as a blogger, helping other discerning travellers plan fun and fascinating journeys. If you enjoy history and culture, if you appreciate the finer things, if you want to slow down and savor every experience, you're in the right place.

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