Our Fourth of July Picnic

The Bear and I recently celebrated Independence Day at the shooting range. This was an extra special treat for me since it was the first time we took my dad, and it was an extra special treat for my Bear because I prepared a nice picnic for us once we were finished!

I made a turkey sandwich for myself and a ham sandwich for him. This was also the first time I made macaroni salad and he loved it! Celery, green peppers, green onions, elbows, and some olive oil-based mayo- and boy was it delicious!

Our delicious meal was accompanied by Klingshirn Winery's Chardonnay. Klingshirn's Chard has a cool, crisp, refreshing taste and a light finish, which made it pair well with picnic food. This would also be a good wine for fish or chicken dinners with creme-based sauces. 

This is a normal picture of wine.

This is a normal picture of wine plus a photobomber.

If you're headed out for a picnic soon, consider taking a bottle of Klingshirn Chardonnay with you. You won't be disappointed.

Thanks for visiting and stay tuned for updates! Enjoy responsibly!

 

My Lunch Date with Gewurtztraminer

Recently, the Bear and I have been trying to eat healthier and more sensibly. We're doing this to look better but also to feel better. For me, at least, the better I feel about myself, the better partner I will be. This change hasn't been easy but it has been fun and rewarding already!

This shift in our eating habits has been significantly easier for him since he has no problem eating what I consider to be rabbit food.

I, however, really don't enjoy many things that come in any shade of green, and I really don't like things that crunch when I bite them. But, I have found a love for spinach and I've been delighted in trying new ways to prepare it. My new favorite is throwing a little garlic in a pan with some olive oil and warming the spinach until it's wilted. It's quick, easy, and it goes great as a side with just about any meal. 

It's so good that I, the hater of all things healthy and green, now crave it.

This afternoon, I was struck by a craving for a little garlic spinach and I knew I had some leftover pasta that I needed to use soon, so I decided to combine the two! And, I've had a pretty good day so far and accomplished a lot over the past few days, so I rewarded myself with a cool glass of Firelands Winery's 2012 Gewurtztraminer. The sweetness of the wine offsets the saltiness of the spinach and the pasta perfectly! 

Here's how I made it:

1/4 lb pasta, cooked

1/2 lb spinach, washed, stems removed, roughly chopped

2 cloves of garlic, finely chopped

Olive oil 

Nonstick pan

Pecorino Romano, grated

Coat the pan with enough olive oil to cover the bottom. Heat garlic and oil over medium-low heat. Add a handful of spinach and let it wilt, then add more spinach until entire half-pound is wilted. Add pasta and stir until pasta is evenly coated with spinach and olive oil. Serve topped with Pecorino Romano and with a glass of Gewurtztraminer on the side!

In case you were wondering, Firelands 2012 Gewurtztraminer is definitely a sweeter wine. This wine also pairs well with spicy foods, especially if you or someone you're cooking for isn't a fan of spicy things. The sweetness helps to take the edge of the heat of certain flavors and this wine is perfect for the task.

This took about 10 minutes in all to prep, but I had the pasta already made. It is a quick and delicious lunch and it was SO easy! I hope you try it soon!

Stay tuned for more meal updates! Thank you for visiting and as always, enjoy your grapes responsibly!