I see in the news that southern Manitoba got a light dusting of 30 odd cm of snow the other day.
That is a sure sign that winter is fast approaching (or, as my son calls it, sweatshirt weather).
This got me wondering about how flavours are all less intense in the cold.
Do you DIY people add extra flavour to you mixes in the winter?
That is a sure sign that winter is fast approaching (or, as my son calls it, sweatshirt weather).
This got me wondering about how flavours are all less intense in the cold.
Do you DIY people add extra flavour to you mixes in the winter?