Monday, June 30, 2014

BFMH: Peas and Eggs: A Spanish Breakfast

While I was pinning away, looking for breakfast ideas, I pinned something quite accidentally. It was a breakfast idea, but it was link to a Spanish website. While I could guess at what it was going to consist of, I am truly grateful for the magical Google Translate.

The wonders of Google Translate made it so that I could try this Spanish breakfast as I have been calling it.

It is excessively easy:
Scrambled up some eggs.
Add some peas and onion.
Add ham if your desire.
Enjoy the scramble.

Photo care of the pin, I deleted my picture accidentally.


While this dish was insanely easy, it was different, but delectable, and hit the spot.

So go ahead! pull out the frozen peas from the freezer and go for it!

Friday, June 27, 2014

Con-vaca-tion!

I like summer.

I don't like having to shave my bikini line for wearing a swimsuit (though I love to pool lounge and swim) nor do I like the excessive heat at times, but all in all, I like summer.

I like the fact that it is Convention season is going on and there are lots of excellent new cosplays from Cosplayers I follow on social media. They inspire me to be better with the few costumes I attempt. Husband and I are blessed enough to get to attend Comic-Con again this year PLUS right afterwards we catch a plane to StL and then head to Michigan with his family! Hooray! Con-vaca-tion!

This year for Comic-Con I (hopefully) will be wearing a new cosplay that I am working on right now:
Hiccup from "How to Train Your Dragon".

Not sure how it will turn out. While it doesn't appear to be a difficult costume, I have made a promise to myself, not to wear a costume that I not happy with completely. Thus far, I have made the pattern and cut the fabric for the vest, found a shirt that will work for the tunic, have a pair of pants that should work just fine, purchased boots that are far too large for me and I am attempting to dye them darker by staining them with oil, and have started work on the cuffs for said boots. At this point I am happy with it, but I really thing the shield is necessary.

I will be using the good old Roxy Ritcher from years past as well as try out Captain Jackie Harkness if Husband's suit is ready for the Tenth Doctor. If for some reason it isn't, we repeat Prince Peach and Lady Mario from Wondercon this past spring.

Also, with the diet I doing, I am cutting the post down to a "mandatory" Monday, Wednesday, and Friday as I simply have nothing interesting to talk about as my creativity is hindered a bit. If it turns out that there is more to write about then I will post on Tuesdays and Thursday. Thanks for understanding, y'all. Trying to drop some weight and build muscle is stressful enough for me right now.

Thursday, June 26, 2014

What is this "Slow Carb Diet" you speak of...?

I haven't been in the mood for cooking this week.
Probably because of the Tim Ferris 4 Hour Body Slow Carb Diet I am living by for now.
It is a pretty blah when it comes to what I can eat or not.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Here is an outline:
Slow-Carb Diet – what to eat – 6 days a week + breakfast on “cheat day”
Eat the same few meals over and over again. Pick three or four meals and repeat them. Water, unsweetened tea / coffee with no more than two tablespoons of cream is acceptable.

Proteins – as much as you like – egg whites with 1-2 whole eggs for flavor (or whole organic eggs), chicken breast or thigh, beef (preferably grass fed), fish, pork. Eat at least 20 grams of protein per meal.

Legumes – as much as you like – lentils, black beans, pinto beans, red beans, soy beans

Vegetables – as much as you like -  spinach, broccoli, cauliflower, other cruciferous vegetables, sauerkraut, kimchee, asparagus, peas, green beans. There’s no need to limit yourself to these vegetables, although the more variety you attempt the more likely you are to quit as this makes the diet more complicated.

Tomatoes and avocados are allowed. Eggplant is also mentioned as ok. There’s no discussion of other fruits used as vegetables, e.g. bell peppers and olives, but presumably they’re acceptable as well.

Up to 2 glasses of red wine a day are allowed.

Butter is fine. Cottage cheese is also acceptable. (Yes, this appears to contradict the “no dairy” rule below).

Oils aren’t discussed in detail, although “good fats” are mentioned. Olive oil, grapeseed oil and macadamia oil, as well as nuts as a source of fat, are preferred.

Canned foods are fine.

Drink plenty of water.

Use cinnamon to reduce the glycemic index of a meal by up to 29%.

Timing: Make sure you have your first meal within an hour of waking (preferably within ½ hour), and have meals approximately 4 hours apart.

Slow-Carb Diet – foods to avoid – 6 days a week + breakfast on “cheat day”
Avoid “white” carbohydrates. No bread, rice (including brown), whole grains, cereal including steel-cut oats, potatoes, pasta, tortillas, and fried food with breading. Cauliflower is ok.

Don’t drink calories. Do not drink milk (including soy milk), normal soft drinks, or fruit juice.  Limit soft drinks to no more than 16 ounces per day, as the aspartame can stimulate weight gain. No beer or white wine (another part of the book says any dry wine is acceptable except Riesling, White Zinfandel, and Champagne). There’s nothing saying you shouldn’t drink spirits, but it’s implied that you shouldn’t.

Don’t eat fruit or fructose.

No dairy because of its high insulinemic response on the insulinemic index (II or InIn) scale. Milk is better avoided, although a cup a day may be ok if you’re not intolerant (this contradicts the suggestion not to have any milk). Up to 2 tablespoons of cream in your coffee is ok.

Avoid refined soy products, if possible, including soy milk.

Don’t deep fry foods – stir fry is okay.

Be careful with “domino foods” – nuts, chickpeas (garbanzo beans), hummus, peanuts, macadamias. They are very easy to overeat and prone to portion abuse. A few almonds (5-10) are fine.

Limit consumption of artificial and natural sugar substitutes, even agave nectar – they can stall weight loss.

Suggests avoiding curries, which can cause intestinal upset without rice.

Slow-Carb Diet – what to eat – 1 “cheat day” a week
Take one day off a week, preferably Saturday as you’re not working and can recover the next day. The first meal of the day is not a binge meal. After that you eat until you’re a little sick, no restrictions. Start the diet at least 5 days before your designated sick day. The “cheat days” have guidelines to ensure that as much of the food ingested either goes into muscle tissue or out of the body unabsorbed.

Drink plenty of water.

Consume a small quantity of fructose (fruit sugar) in grapefruit juice before the second meal, to encourage defecation.

Consume citric juices.

Increase the speed of gastric emptying (passage of food through your stomach) to limit absorption; he suggests caffeine and yerba mate tea



Note that most men can get away with one cheat meal (as opposed to a cheat day) a week; some women can’t.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

So, at this point, I am uninterested in much when it comes cooking as I don't feel like I can eat what I want. This feeling will pass soon enough, but, for now, bear with me.

Wednesday, June 25, 2014

I must be like the princess who felt the pea through seven mattresses...

My favorite thing from when I worked at the SLAM was the soups. Puck's always had such good selection of soups throughout the year and it was the easiest thing to take home after a day at work. The chilled English Pea Soup was a particular fave of mine. Unfortunately, it is FULL of heavy whipping cream. So I came up with a healthier alternative.

Healthy Chilled English Pea Soup
Ingredients
2 tablespoons butter or olive oil
6 green onions (white only)
1 cup yellow onion 
4 cups chicken or veggie stock
1 clove of garlic
5 cups peas (2 10 oz frozen bags)  
2 teaspoon Kosher salt
1 teaspoon black pepper
1 tablespoon of honey
Method
Soften leeks and onion in oil or butter
Add peas let cook for 3 minutes
Add stock let simmer for 5 minutes
Add honey and stir until well combined
Puree soup 1 cup at a time
Garnished with: Whipped crème or creme fraiche, chives or chopped mint





This turned out wonderfully. The gals loved it and I loved it. As I dislike gazpacho, I love having an alternative to the tomato broth. Make this sometime this summer, your guests with thank you. Serve with garlic croutons or stale bread.

Until the next meal...


**Today's title is from C.S. Forester: I must be like the princess who felt the pea through seven mattresses; each book is a peas.**

Tuesday, June 24, 2014

There is a face beneath this mask, but it isn't me

So my upper lip has gotten strangely dark.

Anyone else had this problem?

I have no clue why and I also know that it isn't SO noticeable to others, but to be me it seems like someone coated my upper lip with tan in a can. It isn't the hair, even when I remove or lighten the hair, it is still there. Not sure what caused it, maybe sun and over exposure to chemicals and waxing or something.....I really have no clue.  So I have decided to try some ideas out.

Here is what I found:

1)      I found the suggestion to try exfoliation with a sugar scrub of 1/2 cup of sugar, juice of a lemon, and 1 tablespoon of coconut oil.

2)      Then I found a homemade facial mask made from flour, turmeric, lemon juice and honey. Mix an equal amount of each of these ingredients (eg 1 teaspoon) together in a small bowl until it forms a smooth paste. Apply the paste to the dark skin on your upper lip and leave it to sit for 10 to 15 minutes, or until the paste is dry. Rinse the paste away with some warm water, then pat the skin dry. Use this mask 2 to 3 times per week until the skin becomes lighter. Or just Mix a little honey and lime juice (you could also use lemon) and apply it to your upper lip. The citric acid in the lime juice bleaches the skin, while the honey softens and moisturizes.

3)      Baking soda face scrub & lightener:  2 tablespoons of baking soda into a small container or bowl; then, add water a little at a time until desired consistency (kinda thick paste).  It doesn’t take too much water. It is recommended to steam your face beforehand to get the best results.  


As I think the cause of the darkening might have to do with a reaction to chemicals/harshness of the sun, so I figures I should start with the least aggressive tactic. Plus my lips blister easily thanks to Simplex 1 (Kids: listen to your parents and don't drink after others, even your parents). So I decided I would start with exfoliate. Let's see how it works. 


Until the next embarrassing body related thing...

**Today's title comes for V for Vendetta by Steve Moore: There is a face beneath this mask, but it isn't me. I'm no more that face than I am the muscles beneath it, or the bones beneath that.** 

Monday, June 23, 2014

BFMH: Egg in a Pepper

This was about as simple as it gets as well as lowfat and low carb. I had everything in the fridge it easy and "inexpensive" (aka no unforeseen costs).

Peppers and Eggs
Ingredients
1 Egg for every 2 Peppers
3 Peppers per person
2 links of Andouille sausage
Method
Cut and seed peppers lengthwise (or the best way for them to not tip their contents out).



Husband really liked this, but for some reason I didn't care for it. I was completely underwhelmed by it, but, as husband enjoyed it, it was a success.

Friday, June 20, 2014

He who likes cherries soon learns to climb.

This weekend a lovely young lady is in town. We will be going to her and her partner's engagement party/her graduation/she's in town party!

As usual, I feel like I should make something. Darn the Southern/Midwestern in me. So I made a favorite of Husband's: Berry Crumble.

Cherry Berry Crumble
Ingredients
Cooking spray
2 tablespoons cornstarch
2 tablespoons fresh lemon juice 
Dash of salt
3 pounds cherries, pitted 
4.5 ounces all-purpose flour (about 1 cup)
1 cup packed light brown sugar
1 tablespoon finely chopped almonds, toasted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 tablespoons chilled butter, cut into small pieces
Preparation
1. Preheat oven to 400°.
2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.
3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.

This turned out just fine. I didn't have 3 pounds of cherries unfortunately, so I cut the recipe a bit to accommodate for that and the fact that most everyone would be bring something.





It was well received by all, especially since it was more on the tart side than the sugary (but amazing) cake. It certainly needed more cherry and I enjoyed the flavor the lime that was sub'ed for the lemon. The use of a pastry cutter instead of hands would have kept the crumble more crumbly than tough. Still made it feel more like summer than a custard would have. :)

Until the next dessert...


**Today's title is a German Proverb: He who likes cherries soon learns to climb.**

Thursday, June 19, 2014

...the Miss Congeniality of the bean world.

So I have been working on trying my darnedest to eat low carb as of late, while still getting the protein and fiber I need. I found this little ditty of a meal the other day and figured I could make one with sweet potato for Husband and one with faux potato for me!

Lentil & Sweet Potato Shepherd’s Pie
Ingredients:
4 medium sweet potatoes
1/2 cup diced onions
1/2 cup diced carrots
4 1/2 cups prepared lentils
1 15 oz cans diced tomatoes
1 cup diced mushrooms
2 tablespoons soy sauce
1 tablespoon basil + more for garnish
Sea salt
Method: Preheat the oven to 350º F
Before anything else, peel and chop the sweet potatoes into small chunks. Get them in a pot of water and let them boil for at least 15-20 minutes, depending on size.
Meanwhile, chop the carrots, onion, and celery (mirepoix) into small chunks. To make things super easy, I often buy a pre-cut mirepoix at Trader Joe’s. Or you can use a food processor. Add this to a large skillet over medium heat with a tablespoon of water and allow them to soften.
Once the veggies are softened, add the prepared lentils to the pan. You can use any kind of lentils you’d like… dried (cook them yourself), canned (drained), or pre-made lentils in a package (as long as the don’t have any unnatural ingredients). Allow these to cook for several minutes with the mirepoix.
Open the cans of diced tomatoes (but do not drain them) and add these along with a tablespoon of chopped (or dried) basil leaves, and a splash of soy sauce. Let this filling simmer for 10-15 minutes for the flavors to mingle.
When the sweet potatoes are soft all the way through, remove them from the heat and drain the water. Mash with a little salt.
Add the lentil filling to a 9 x 13 pan and top with a layer of sweet potatoes. Or, like pictured, you can add to individual oven-safe bowls. Bake in the oven for about 20 minutes until the topping becomes slightly browned. Allow to cool before serving. This recipe yields about 6 servings and makes excellent leftovers the next evening for a 2-for-1 dinner.

Faux Mashed Potatoes
Boil the garbanzo beans and butter beans together. Cook until softened. Add the beans to the food processor. Process until smooth. Mix in 3 small pats of butter (leave out for vegan), salt & freshly ground pepper to taste. (Add minced Garlic if desired)




After I made these up, I taste tested it, of course, and then served it out into 4 oz meals for work so I didn't have to do a scramble in the morning my my lunch at work. This meal packs a 

Flavor wise....The Faux Mashed Potatoes were solid. They crisped nicely on the top and the consistency made for a very pleasant and heart warming affect. I will certainly be trying them out again, outside of a casserole style meal. The lentils are, as usual, far more filling than I expect and the tomato, carrots, and onion complimented them nicely. While it doesn't taste like a proper Cottage or Shepherd's pie (obviously), it is very lovely and gives the same homey feeling.

The only downside to this meal was that it was a little dry all around. I wanted more of a gravy style Shepherdesque Pie. I decided that I will make a red wine reduction with onion and garlic to serve over the top and that will solve the dryness problem.

Until the next meal...


**Today's title is from Laurie Colwin: Lentils are friendly - the Miss Congeniality of the bean world.**

Wednesday, June 18, 2014

Secret's in the Sauce.

So, I don't know if y'all have noticed yet, but I am from the South. I love cornbread, fried chicken, barbecue, crawfish, rice and beans, chili, Tex-Mex, jambalaya, grits, etc. I suppose the one this I don't really care for is okra. I need to cook with it soon to reassess my feelings. 

One thing that is truly spectacular in the way of the South is the dish Fried Green Tomatoes. 

While the dish isn't terribly hard to make, you do have to know someone with a a tomato plant as the green tomato is just an unripe tomato. Also, you MUST use cornmeal for the batter. 

Anywho, while I love all most Southern Cooking, I also really like French and Italian Cooking and to make hybrid meals. So after being gifted 3 lovely green tomatoes, I started thinking about how to change up the usual frying of them. Then I thought of the most pleasing looking meal with a flavor to boot: Caprese!

So I fried them up using this batter recipe for my 3 rather small green tomatoes:
Ingredients
Bowl 1
1 egg 
1/4 cup milk
combine all wet ingredients
Bowl 2
1/2 cup flour
1/4 cup cornmeal
1/4 cup bread crumbs
1 teaspoon salt
1/8 teaspoon pepper 
combine all dry ingredients
Method
Pat sliced tomatoes with dry ingredients
Dip in egg/milk mixture
Then coat well with dry ingredients again.
Fry in 1/2 inch of hot oil in pan
Flip once when batter on sides looks crisp
ENJOY!

Then I just added a bit of mozzarella and balsamic "reduction", which needed about 10 more minute of thickening time.

Beautiful and delish! 
These were very good and it was not just because of the balsamic. While not the healthiest of meals, the breading soaked up a nice amount of the balsamic which wasn't quite thick enough.

Until the next southern meal...


**Today's title is from the movie:Fried Green Tomatoes**





Tuesday, June 17, 2014

I've read hundreds of cookbooks.

I have made many many things with biscuits a la Pillsbury Grands. While they are easy and a delight to open, I kept thinking to myself, I can make these. I don't need to keep buying these. Just imagine how many preservatives are in these things. Why can't I just buckle down and use Grandma Jones's Biscuit Recipe? Why am I just a lazy bum who can't do something for yourself?

Sorry, I can get a bit negative when I know I have done something MONTHS ago. Tsk Tsk, Cat.

So I finally did it I made the freezer biscuits!

Homemade Freezer Biscuits
4 cups flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup shortening, butter, or partial coconut oil 
1 3/4 cup milk
Mix dry ingredients together. Add in the shortening or butter and mix until crumbly.
Add in the milk and mix until a ball forms.
Roll out onto a floured surface and cut into biscuits.
To Freeze: Freeze on a cookie sheet for 1-2 hours. Then remove and place in a airtight freezer bag.
To Bake: Pull the desired number of biscuits out and let thaw for 30 minutes to an hour. Bake at 450 degrees for 8-12 minutes. You can bake them straight from the freezer but they won’t rise much.

This goes into 


















Gotta cut them biscuits!

Biscuit Pizza Crusts!!


















Pizza to be Frozen and then
defrosted and cooked as needed!



















Ta Dah! Biscuit!!















These aren't QUITE as tasty as the preservativeful and butterful Pillsbury Grands, but they most certainly do the trick.Not that these (with the shortening) aren't full of preservatives, but since it is the same sort of preservatives I put into my cookies, I don't feel too bad about it all.

These were a bit smaller than Grands, so instead of 2, Husband need 3 to feel full for dinner. It doesn't seem to upset him, just a little more work than what was planned it all.

Until the next meal...


**Today's title is from Colonel Sanders: I've read hundreds of cookbooks. Most of those cookbooks don't even tell you how to get a steak read, how to bake biscuits or a pie.**


Monday, June 16, 2014

BFMH: Avocado Chipotle Eggs Benedict

So with 52 Breakfasts completed I started another round of searching for things to make. Thanks to the all powerful Pinterest I found this recipe:

Avocado Eggs Benedict with Chipotle Hollandaise 
slightly adapted from Confections of a Foodie Bride
2 English muffins
8 slices bacon
1 avocado
Juice of half a lime
Salt and pepper
4 eggs
Chipotle hollandaise sauce (recipe follows)
Heat a sauce pan with 2 inches of water to a simmer.
Split the English muffins in half and toast until browned.
Cook the bacon to a crisp and set aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add a pinch of salt and lime juice and mash with a fork.
Spread the avocado over the toasted English muffin halves and top with the bacon.
Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with additional eggs.
Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon. Season each egg with salt and pepper, and top each serving with chipotle hollandaise.

Chipotle Hollandaise
slightly adapted from Confections of a Foodie Bride
2 egg yolks
Juice of 1 lime
Pinch of salt
1 tablespoon chipotle in adobo puree
1 stick of butter, melted
Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.

There is no other way to describe this meal than a very special version of Bene. I had the pleasure of serving Husband, my dear friend BAM, her sister, and her sister's friend this past Saturday. BAM is an excellent cook as well and pretty much was my right hand woman. 



ALSO! I finally managed to successfully poach an egg! It is a big deal like my battle with bacon. 

This is an excellent choice to make for the spice lover in your family. There is just a little bit of a kick behind it and, as I have never made it via Blender, the Hollandaise was very easy.



Friday, June 13, 2014

Chili represents your three stages of matter...

Chili Con Carne is Texas through and through. There are no (horrid) beans to contend with, just lost of great tomatoy taste and a lot of well seasoned meat.

While I claim this as a Texas delight (which in the modern day, I believe it is) I found an interesting excerpt pertaining to the 17th century:


According to an old Southwestern American Indian legend and tale (several modern writer have documented - or maybe just "passed along") it is said that the first recipe for chili con carne was put on paper in the 17th century by a beautiful nun, Sister Mary of Agreda of Spain. She was mysteriously known to the Indians of the Southwest United States as "La Dama de Azul," the lady in blue. Sister Mary would go into trances with her body lifeless for days. When she awoke from these trances, she said her spirit had been to a faraway land where she preached Christianity to savages and counseled them to seek out Spanish missionaries.

It is certain that Sister Mary never physically left Spain, yet Spanish missionaries and King Philip IV of Spain believed that she was the ghostly "La Dama de Azul" or "lady in blue" of Indian Legend. It is said that sister Mary wrote down the recipe for chili which called for venison or antelope meat, onions, tomatoes, and chile peppers. No accounts of this were ever recorded, so who knows? 


- From History of Chili, Chili Con Carne

Work had a bit taco cookout on Friday. Me being me, took as much of the delicious meat that was left over home to refashion into other dishes. This is the only one I had in mind when I called dibs on a try of meat.

Chili Con Carne
Ingredients
Left over Carne Asada from Work...about 4 cups
1 medium onion, chopped
1/2 head of garlic (about 10 cloves), peeled, chopped
1 can Anaheim chiles
1 tablespoons ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 12-ounce bottle dark beer
28-ounce can diced tomatoes in juice
1 teaspoons dried oregano
1 teaspoons coarse kosher salt
1 tablespoons tomato paste
Method
Put leftover beef into large bowl.
Heat pan to medium. Add 1/2 tablespoon oil and onion.
Sauté until soft, 8 to 10 minutes.
Add garlic; stir 2 minutes.
Add chilies, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute.
Put into Crockpot and put on high
Add beer into saute pan; stir 1 minute, scraping up browned bits, pour into crockpot. 
Add tomatoes with juice, oregano, and 2 teaspoons coarse salt.
Allow chili to cook on High for 3 hours.
Reduce heat to low, Stir in tomato paste. 
Allow to cook on low for another 45 minutes 

Serve in bowls and garnish with any of the following:
Coarsely grated sharp cheddar cheese
Chopped green and/or red onion
Diced fresh tomatoes
Sour cream



Husband loved this dish.

Until the next meal...


**Today's title is super sciencey/pop culturey! From the mouth of Dan Conner (John Goodman) in 'Roseanne' TV series: Chili represents your three stages of matter: solid, liquid and eventually gas.**

Thursday, June 12, 2014

Thirsty Thursday: The Quest for a Daily Chard

Looking back over the last 3 months of searching and tasting.....

The Original List:
Chardonnay
Trader Joe’s
Ralph’s
Bevmo
Bernardus
n/a
n/a
$21.99/$20.99
Blue Fin
$3.99
n/a
n/a
Bogle
$8.99
$12.99/$9.99/$6.99
$7.99/$8.99
Butterfield Station
n/a
n/a
$6.99/$5.99
Chateau St Michelle
$7.99
$12.99/$9.99/$6.99
$11.99/$8.99
Edna Valley
n/a
$18.99/$14.27/$9.99
$14.99/$9.99
Fetzer
$5.99
$10.99/$7.99/$5.57
$7.99/$6.99
Geyser Peak
n/a
n/a
$11.99/$10.99
Gnarly Head
n/a
n/a
$13.99 ($.05 sale)
J Lohr
$9.99
$13.99/$12.84/$8.99
$13.99/$10.99
Kendall-Jackson 
$11.99
$19.99/$14.27/$9.99
$11.99/$10.99
La Crema 
$15.99
n/a
$17.99/$14.99
Meridian 
$5.99
$10.99/$6.99/$4.89
$9.99/$6.99
Rombauer
n/a
n/a
$33.99
Sonoma Cutrer
n/a
n/a
$24.99/$21.99
Stags’ Leap 
$22.99
$35.99/$34.27/$23.99
$25.99/$22.99
Stonestreet
n/a
n/a
n/a
Toad Hollow 
n/a
n/a
$12.99/$11.99
Toasted Head
$9.99
$10.99/$7.99/$5.59
$11.99/$9.99
Turning Leaf
n/a
$16.99/$12.84/$8.99
n/a
Wente
$14.99
$18.99/$15.70/$10.99
$12.99/$11.99

What I actually tasted:
Meridian Chardonnay - $6.99
39/100
Nope, never again. A waste of money in my opinion.

Charles Shaw Chardonnay- $2.99
50/100
Why, dear God why...I use to drink this ALL the time. Now that I compared it to things, never again.

Edna Valley Chardonnay- $12.84
53/100
A very drinkable wine, but lacked a solid finish and bouquet, plus it is too pricey for my tastes. Won't be buying for myself again, but would gladly receive it as a gift. 

Turning Leaf Chardonnay - $9.99 ( for the BIG bottle)
56/100
Better than Charles Shaw, still has a hot finish, but a decent choice for the blind bottle for party and during an especially rough week.

Gnarly Head Chardonnay - $13.99
61/100
Decent, but not worth the price for day to day drinking. 

Blue Fin Chardonnay - $3.99
64/100
Very good wine for the price. Charles Shaw doesn't hold a candle to it. Affordable

Bogle Chardonnay -$6.99
64/100
A great glass of wine that doesn't need food to hide anything about it.

Smoking Loon - $8.99
65/100
Very good wine with a great bouquet, but not as cost effective as I would prefer for a daily wine.

Bonterra Chardonnay- $14.99 (Got it on sale at $2.99)
70/100
Too expensive for daily consumption, but an excellent choice for a hostess gift.

Fetzer Sundial Chardonnay - $5.99
72/100
Husband thoroughly enjoyed this wine as did I. A great price and will be present for dinner parties for sure.

J Lohr Chardonnay - $9.99
74/100
I love this wine. Totes worth the price. Not for daily drinking, but perhaps once or twice a month.

Toasted Head Chardonnay - $11.99 (on sale for $9.99)
76/100
When this is on a sale, this is winning. I loved it and the other gals liked it as well.

Chateau Ste Michelle Chardonnay (not from California, missed that somehow) - $8.99
78/100
This wine makes me want to explore all the wines of the Colombia Valley.


Tasting Outcomes:
Blue Fin  and Turning Leaf win as the cheap and daily choices depending on where I am shopping.

Smoking Loon and Fetzer Sundial tie as the special dinner with Husband!

Toasted Head and J Lohr for the most special of occasions!

and Chateau Ste Michelle as the odd ball wine that slipped in accidentally.

all in all this was a very good experiment. Now to try it with a red.

Wednesday, June 11, 2014

I don't like to generalize...

Way back when, I made an excellent dish for fine people who assisted when our move. That was well before I had even started this blog. So I remade it this week for my work "husband" and his fiance.

Mexican Quiche
Ingredients
1/2 cup milk
1/2 cup sour cream (sub Greek Yogurt or additional milk)
1/2 cup chopped green chili (or some from a can o’Anaheim chilies)                                                            
6 eggs
1 cup shredded cheese – Mexican blend is my choice
1/2 cup chopped ham or sausage (leave off for vegetarian)
1 can of diced tomatoes 
4 corn tortillas
butter or margarine
Method:
Preheat oven to 375 degrees
Lightly spread butter over the bottom and sides of a 9 by 13 baking dish. Put 2 tortillas on each side and a half of one at each end.  Use a little more butter to sort of paste together the edges of the tortillas to seal the bottom layer.
In a mixing bowl, beat the 6 eggs. Blend the milk and sour cream in a blender until smooth and combine with the eggs. Fold in all the cheese. Just so you know, you can substitute the sour cream and milk if needed by using just 1 cup milk. Pour the mixture into your tortilla crust.
Carefully sprinkle the green chili (decrease chili, or only put on part if some are not as fond of spicy) and meat into the quiche, arranging it however you want depending on who likes what. The one shown above has chili throughout, but the ham is only in half of it.  Bake for 40 minutes or until eggs are set.



I love this dish. It is easy and delish. You can add meat and onions as well.

Until the next meal...

**Today's title is from Ezra Koenig: I don't like to generalize, but I've had nothing but bad experiences with Mexican food in Europe.**