18 Best Nonalcoholic Drinks of 2022 | Reviews by Wirecutter

“Pentire Adrift (about $40 for a 700-mL bottle at the time of publishing)

How we’d drink it: We’d make a Pentire Adrift and tonic to revive us on steamy days. This stuff is a natural substitute for gin, but it can also stand alone. As corny as it sounds, when we drank this concoction, we felt as if a sea breeze were washing over us.

Tasting notes: For something with such a simple ingredients list, Pentire Adrift dazzles. It’s subtly briny, and the verdant and citrusy notes—we tasted rosemary, sage, juniper, pine, and lemon—complement the salinity. Thin and lacking sugar, Pentire Adrift has the appearance of water or a clear liquor. It stands up well on its own over ice. And when Pentire Adrift is served with tonic, the result is a close dupe to a gin and tonic—and the herbal flavors still sparkle. (The company doesn’t call this an imitation gin, but Pentire Adrift does have some characteristic gin flavors.) The bottle’s chic, minimalist design makes Pentire Adrift feel especially fancy, like something you’d display on a bar cart. An extra perk: You don’t have to refrigerate this one.

Ingredients: water, British sea herb extract blend, lemon juice from concentrate, natural flavors, malic acid, Cornish sea salt, potassium sorbate

Serving suggestion: Serve 2 ounces over ice with a light tonic or soda, and garnish with citrus peel.

Servings per bottle: 12″

How Long Does Pasta Sauce Last in the Refrigerator? | Martha Stewart

Learn how long marinara sauce and alfredo sauce last in the refrigerator. Plus, get tips for storing and reheating them.

“Most jarred pasta sauces have a shelf life of about one year. However, once they’re opened, they should be used quickly. “After opening a high-acid canned food, like a tomato sauce, it can be stored safely in the refrigerator for five to seven days before being used,” says Shelley Feist, executive director of partnership for Food Safety Education. Aside from mold, there are no other visible signs that tomato sauce is past its peak. “You can’t see, smell, or taste the bacteria that can cause a foodborne illness,” says Feist. She recommends always reheating sauce to 145 degrees before using it to kill any bacteria that is a result of mild spoilage.

One way to retain the life of marinara sauce is by removing it from its original packaging. “While it is safe to store the food in the can, it will retain better flavor if transferred to a glass or plastic storage container,” says Fiest.”

Source: How Long Does Pasta Sauce Last in the Refrigerator? | Martha Stewart

David Lindsay:  I got food poisoning from the meat and vegetable marinara I made last night, and I’m confident that the culprit was the 8 day old marinara sauce. I asked google if I could wash the meat and vegetables, and reuse them with new marinara. Google couldn’t process this level of complexity.

I called my doctor, Robert Henry’s office, and it was 10 minutes before closing. I was put through to a nurse, but she didn’t take my call. Henry’s office is all business, and no customer service.

I called Dr. Bill Fischer, who hasn’t practiced in 26 years, and he said the question was weird, but he had no idea, but he eats old and out of date food all the time with out ever having any consequences. He recommended I leave the questionable food out  in the compost, or near the compost for the animals.

I then called Dr. Susan Gobel, and the pathologist thought it was an excellent question. She said, “The most common causes of food poisoning are killed by heat: salmonella, E.coli etc.  Blast everything with heat. Broil the remains in a flat pan at say 500 degrees till it all turns a little crispy.”

I will report back with the results of this little almost scientific experiment. As they say in Star Trek, Live dangerously and Prosper.