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for Jan.30 Mr. Tidbit: More enhancement Mr. Tidbit has avoided dealing with the very multiple brands of bottled water, as he can't begin to tell them apart. (Twenty years ago, Al Urbanski, then-editor of the trade publication Food and Beverage Marketing, called bottled water "the Pet Rock that lived.") Mr. Tidbit hasn't had much to say, either, about the various powdered and crystalline products sold as flavoring for bottled water. And he has mentioned Mio, Kraft's liquid "water enhancer," only once — when it showed up two years ago. But now Coke has entered the picture, matching its Dasani brand water with Dasani Drops "flavor enhancer." Both Mio and Dasani Drops are artificially sweetened, and both use the same pair of sweeteners: sucralose and acesulfame potassium. While Mr. Tidbit has seen Mio at prices ranging from $3.99 to $4.49 per 1.62–ounce bottle, $3.99 seems to be the standard price for Dasani Drops, which come in a slightly larger 1.90-ounce bottle, so Mio costs from 17 percent to 32 percent more per ounce. Further, a "serving" of Mio is 1/2 teaspoon, so there are 24 in a bottle, while a "serving" of Dasani Drops is 1/3 teaspoon, so a bottle contains 32. Is there as much flavor enhancement in 1/3 teaspoon of Dasani Drops as there is water enhancement in 1/2 teaspoon of Mio? Frankly, Mr. Tidbit didn't feel like spending eight bucks to find out. -- Star Tribune (Minneapolis) for Jan. 30 Grape Life Sets Winter Wine Classes The Grape Life Wine Store and Lounge has announced its winter wine classes, with offerings for both beginning and more experienced wine enthusiasts. Wine 101 Class: This beginning wine class will be held Feb. 18 and is aimed at helping the new or novice wine drinker develop a better appreciation and understanding of wine basics, including a review of various varietals, the effects of tannins and aging, and how to read a wine label. Wine 201 Class: For more experienced wine drinkers or those who already have taken Wine 101, this class, held March 11, looks more in-depth at winemaking and covers the importance of terroir and regional differences, plus the basics of food and wine pairing. The cost of each class is $35 per person or $25 for Grape Life wine club members and will be held at the Davenport Grape Life, 3402 Elmore Ave., from 6:30 to 8:30 p.m. Light snacks will be served. Seating is limited for all classes. For reservations call (563) 355-7070. for Jan. 30 ((with MightyFortress.jpg, #201491)) Circa' 21 seeking recipes for Church Basement Ladies Cookbook Circa '21 Dinner Playhouse currently is accepting recipe submissions for the newest cookbook, "Soups, Salads and Breads," to feature recipes and photos from church basement ladies across the area. The cookbook release is to coincide with "A Mighty Fortress is Our Basement," starring The Church Basement Ladies, which will run at the playhouse from March 13-June 1. This is the fourth installment in the Circa 21 Church Basement Ladies cookbook series. Deadline for recipe submissions is Feb. 20. Digital entries are preferred and can be emailed to dlaake@circa21.com or mailed to "Church Basement Ladies" P.O. Box 3784, Rock Island, IL, 61204. Everyone who submits a recipe will be entered into a drawing. Prizes include two free tickets to The Church Basement Ladies in "A Mighty Fortress Is Our Basement," and copies of all four Church Basement Lady Cookbooks. For more information about cookbook fundraising opportunities for your church, contact Sue at (309)-786-2667. Ask a Cook: Keeping homemade blue cheese dressing fresh Q: I make my own blue cheese salad dressing. Will the salad dressing be good after the expiration dates on the milk and sour cream? A: Commercially made blue cheese dressing usually will keep several months after opening, as long as it is refrigerated and handled properly.You can make it last longer by not putting anything in the jar, from a fork to a finger, that might introduce bacteria. Homemade, however, is much harder to predict. Small things can make a big difference. Even starting with a solid wedge of blue cheese vs. using pre-crumbled blue could introduce more bacteria. Or if the recipe has a little vinegar, it might keep a bit longer. To be on the safe side, keep homemade blue cheese dressing no more than 5 to 7 days in the refrigerator. Make it in smaller quantities so you don't waste it. If anything with cheese or milk base develops a strange color (often pink) or an off odor, definitely throw it out. -- McClatchy Newspapers 
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Today is Thursday, May 23, the 143rd day of 2013. There are 222 days left in the year.
1863 — 150 years ago: Messrs. J. and M. Rosenfield have moved their leather and hidestore to the building formerly occupied by Temple Bufords's store. They buy and sellhides, pelts, furs, wool, beeswax, lard, tallow, etc.
1888 -- 125 years ago: The Rock Island Lumber Company has recovered 5,000 of the8,000 logs that were carried away by the Mississippi River flood last week.
1913 -- 100 years ago: John J. Ullemeyer has been awarded the contract to furnish RockIsland fire and police department members with uniforms, at the city's expense.
1938 -- 75 years ago: Work on Aledo's new $38,000 swimming pool was started thismorning at South Park when ground for the pool was broken by Mayor John W. Murphy.
1963 -- 50 years ago: Students and teacher at Moline High School called today "MissLeona Day" day at the school in honor of the government teacher who retires at theend of the school term. Although she's been teaching for 43 years at the school, Miss Dayfound a new way of arriving at the school this morning. At 7:30 a.m., a police squad carpulled up in front of Miss Day's home and escorted her to school. A caravan of students' cars joined the procession along the way.
1988 -- 25 years ago: Barbecue cooking and riverfront antics are planned for Discover the
River Day Saturday in Leach Park, Bettendorf. A 5K run, wind surfing, a canoe race, hogcalling and more will round out the day under the Interstate 74 bridge.
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