Tag Archives: wine

empty bottles

empty bottles

Tryin’ new wines and figurin’ out somethin’ handy to do with the corks and bottles is my current pastime (it’ll change next week, not the drinking wine part). I did learn that by using pure acetone, twine, and matches, you’re able to effortlessly burn the tops off (numerous empty wine bottles in my case) and upcycle ‘em into decorative plant holders. I ain’t much figured for the corks yet.

Recently, my sweet, sweet husband stocked our (er, uh, my) wine cabinet and dazzled me with a couple new selections that I never would’ve bought for myself (I only get what’s in the circular, he don’t care about sales). Included in his loot were some Merlots (I like to say meer-lott just because it’s the wrong pronunciation) and Chiantis (I pronounce this one correctly, kee-ahn-tee).

Meer-lott has always been my choice delight.  Although, as I’m writing this, I’m thinking back to a strawberry wine that I loved. What the hell was it!? That’s right, how could I forget…Boone’s Farm wine! I thought that was the shit back when I was younger and could be found getting stuck in mud holes with my friend’s trucks. It made me feel so polished with a glass of Boone’s in my hand! Oh who am I joking, it was all I could afford! My taste for wine has refined itself since the high school days, but I’ll never forget my first love…Boone’s Farm.

When exploring most meer-lott brands, I’m not persnickety, yet, I must mention a new brand I sipped recently and it flat-out sucked. It was like soured moo juice mixed with bitter tart. The innocence of the wine’s name got me. (I tend to buy wines based on their label names or designs). So, yeap, I succumbed to the Cupcake Merlot label (or it must it been on sale). All I can say is Cupcake’s contents went down da drain (I do plan on repurposing the bottle and cork into a birdfeeder)! I don’t research wines. I simply snatch what appeals to me, like aforementioned Cupcake, give it a quick once over, place it in the buggy, and bound forth to unexplored wine isles.

I do love Chianti, but don’t sip it as much as I do mer-lott. Maybe I like Chianti as its Hannibal Lecter’s preferred drink with liver (I believe it was).  

There was a point I was gettin’ to here when I began writin’ this. Ummmm, oh…that’s right, my sweet hubby bringin’ home new vinos for momma! One of those meer-lott’s was so good, I wanted nuthin’ else! It was STERLING – VINTER’S COLLECTION Merlot 2013. And, damn! It was marvelous darlin’s! Invite your girlfriends over and have a Vinter’s collection wine tastin’ and see what wine 2y’all think (the guys will like it on account the ladies aren’t out shoppin’, they’ll all be with you drinkin’)! What I liked most about Sterling was its smooth, woodsy, organic raw flavor (that’s as about as good as I can get with a wine description). Reminded me of sittin’ ‘round a campfire on a cool night, breeze washin’ over me or swayin’ on hammock in the backyard (no, no, it was the campfire…can’t drink meer-lot swayin’ in a hammock)! Sterling has now trumped my Bogle brand meer-lot on my growing list of wine bottles I love to empty.

Until next time, cheerio darlin’s!



a meal that will cause a splash

a meal that will cause a splash

I consider myself a vegetarian although I like fish occasionally, specifically tilapia and salmon, and especially when my significant other is cooking! He’s a wonderful cook and he’s sensitive to my vegetarian palate. I wanted to share one of my favorite recipes that he’s prepared for us. It’s a real catch, just like he is.

This meal makes me feel special and fancy, yet it’s deliciously simple. My partner may differ the “simple” part on account of being the one cookin’ it up. The tilapia is splendidly complimented by the lemon-buttered sauce, though, I’m pretty sure said creamy sauce has a high fat content, but don’t care. Once you try it, you’ll understand why! And, the capers! They add a delightful pickle-salty punch! Yeap folks, it’s a love affair in your mouth that ends way too quickly! The orzo is clearly the best grain for this meal. I couldn’t imagine any other type of rice with this dish that would be a hook line, and sinker like the orzo! Oh, and don’t forget a green side now! We always enjoy asparagus as our choice side fixin’! I prefer grilling asparagus, but since we’re presently without grill, we normally toss it on the stove top with a little olive oil and garlic salt. Oven baked asparagus is just as good.

Typically we add bread as a side choice too. I usually grab a baguette from our nearby grocer, slice it in equal portions, slap some butter and garlic salt on that bad boy, pop it in the toaster oven (wrapped in aluminum foil) for about 15-20 mins, and take it out as soon as the main dish is being paraded to the supper table. There’s a little debate in our household as my spouse prefers butter and just garlic on our bread, whereas I like blending butter and garlic salt. Prepare as you wish, either way, I don’t think you can go wrong!

Since I’m fairly new to feasting on fish, I can say that fresh catch is the way to go. Think I’d be hesitant to purchase fish from the frozen food isle to use for this particular meal. Most folks that enjoy cooking probably realize that this is a no-brainer, but wanted to share this anyway for fellow newbies. Also, for the orzo, we love the RiceSelect brand, in case you’ve never purchased orzo before.

Open a bottle of wine (merlot is my favorite and pairs nicely with this meal), pour a glass for yourself and your significant other, say cheers, kiss, and have a splash in the kitchen preparing this dish together. Or, just watch your partner cook while you’re sipping wine, and prepping the table!

Click here for this awesome recipe!