wine picks.

This post has been a long time coming (and honestly took a long time to narrow down the list). If you know me, even for five minutes, you know that I am a wino, a white wino. But I taste and appreciate a lot of different kinds of wine. I enjoy wine in general, the process the way it can taste different from region to region, how many different kinds there are. I am pretty much set on whites, lately mostly sauvignon blanc is the staple but definitely can enjoy an unoaky white (that is the one thing I do not like - oak). For those that don’t know the oak taste comes from the fermentation process, if the wine is stored in an oak barrel for fermentation then the wine ultimately tastes like carrying degrees of the compounds found in the oak, one of which is vanillin (aka “vanilla”). Ok ok I had to google some of that but there ya go - fun fact for the day! 

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Here is my list of wines that I recommend; domestic and international, white and red (most you can get in DC but others can be shipped easily). 

  1. Joel Gott: Sauvignon Blanc: the cheapest option on the list. It’s an easy go to for a light white option that doesn’t break the bank. 

  2. Duckhorn: Sauvignon Blanc: light, crisp, refreshing and if you’ve ever been to the vineyard it makes it that much yummier.

  3. Gavi di Gavi: Dry White: A little more like a pinot Grigio and slightly heavier than anything else on my list.

  4. Mapuche: Sauvignon Blanc: A mid body white, easy to drink with a great dinner time wine (or if you’re just casually splitting a bottle with a girlfriend). 

  5. Christian Lauverjat: Sancerre: Light in the fruit, citrus and full bodied. And oh so yummy with a little seafood! 

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And the Reds (I admit that I needed some help on this one) ... 

  1. Bedell: Musee: A powerful red with tons of fruity bites. 

  2. Brunello di Montepulciano: Strong with an old wood taste but crisp.  

  3. Silver Oak: Cabernet Sauvignon: I’m not a big red person but love this one. It’s middle of the road but full.  

  4. Amarone della Valpolicella: Rich and grapes! An Italian favorite (and one in my house)! 

  5. Coppola: Red Blend:  A medium-bodied red wine with aromas of cherries, plums, vanilla and cloves combined with flavors of blueberries, black currant, licorice and sweet oak.

Cheers! 

E

ireland packing list.

Heading out on our second international trip as a family and this time I am a little less prepared in all honesty... just no time to get ready! But lucky enough the weather is basically the same as it is here (still, forever winter) so hopefully it won't be too hard! 

Here's what I am thinking essentials wise for myself and baby bub (dada is on his own)... 

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For the babe: 

  1. Kindle
  2. Comfy Sneakers
  3. Toys
  4. Bubbles (the endless entertainer) 
  5. Sleep Sack
  6. Snacks... lots and lots of snacks! 

recipe. goat cheese, onion, arugula, honey flatbread

Confession ... I will find any excuse to use my goat cheese mouse on anything. Literally. Anything. I have used it on various flatbreads in the past but this was the yummiest one to date. Essentially it is a combination of all of my favorite foods. 

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What you will need is: 

  •  1/2 pizza dough (they come large enough for a whole pizza but you only need half for this) 
  • goat cheese (recommend here) 
  • heavy cream 
  • 1 cup of arugula 
  • 1 tblsp honey 
  • 1/2 large yellow onion 
  • Salt, pepper, oregano 

First, prepare the goat cheese mousse, recipe for that is here (I told you I make it a lot). Then slice your onion and caramelize - best directions I have found for that here. 

Then, roll out your dough. I usually try to roll it out long ways instead of round. Once rolled out, brush with olive oil, sprinkle salt, pepper and oregano to taste. Then put the dough in the oven at 375 for about 5 minutes (or when you start to see it firming up). Then spread the goat cheese mouse over the dough and place back in the oven for another 5 minutes. Take the dough back out once more and spread out the onions. Place back in the over for another 5-10 (or until you start to see the edges darken). If you like you dough crispy then I suggest broiling for a quick minute or two. 

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Once out of the oven sprinkle arugula on top and drizzle with honey and you’re done! Enjoy!