Oh, I see! moments
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26

Mar

Memorable Moments: Key Ingredients

by Your friends at OIC on March 26, 2018

Just some of the foods we flip for.
© iStock

One of the many delights of exploring new places and experiencing different cultures is exploring and experiencing new and different foods, or even well know foods in new and different ways! Whatever your reaction, there is no denying that the very act of tasting something for the first time is an “Oh, I see!” moment maker. So while we let our bloggers catch their breath and enjoy a home-cooked meal before they head out on their next batch of adventures, we thought it would be deliciously fun to stir up some of our favorite food posts from the past.  Read more...

 

The World's Chefs

29

Jan

Memorable Moments: Favorite Paris Pop-Ins

by Your friends at OIC on January 29, 2018

Satellite view of Paris, France

When is it not a good time to drop in on Paris?
© iStock

One of the things that truly marks an “Oh, I see!” moment is that it stays with you, long after the moment itself has passed. So while we give our bloggers a chance to repack their suitcases and chart the courses for their next set of experiences and adventures, we thought  it would be fun to look back at some posts from the past that have really stuck with us.  Read more...

 

France (Paris)

28

Dec

Aha Moment Maker: Battle of the Bubbly

by Your friends at OIC on December 28, 2013

Waiter with drinks, illustrating the accidental discovery of champagne, an opportunity for readers to have their own aha moment

CHAMPAGNE, 1668—A Benedictine monk named Dom Pierre Pérignon arrived at the Abbey of Hautvillers near Épernay. His tenure as the cellar master for the abbey’s prized wines began with a challenging assignment.

It seems that unexpected cold snaps in the fall when the wine was bottled had temporarily halted the fermentation of the wine. When temperatures warmed in the spring, the vintage began to ferment for a second time, producing excess carbon dioxide and giving the liquid inside a fizzy quality.

Not only was fizzy wine considered poor winemaking, but bottles in the cellar kept exploding. Dom Pierre Pérignon’s assignment was to correct the situation.  Read more...

 

Your Own Aha Moments

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