Posted in Drinks Galore

Cocktails #72 Old Fashioned

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: sugar, angostura bitters, orange slices, bourbon

Drank on: November

Location: visiting family in Santa Clara, California

Notes: Thanksgiving dinner with family. An Old Fashion was the drink of choice for my Nana. This was a holiday version with cranberry added in. Took a little while to get used to the bourbon.

 

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Posted in Drinks Galore

Cocktails #69 Mudslide

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: vodka, coffee liqueur, irish cream liqueur

Drank on: March 24, 2014

Location: My House in Sacramento, California

Notes: Got in the mood for a mudslide, but the bar didn’t make them. So, on the way home I stopped at the grocery store and got this pre-made 4 pack. Figured it’d be my dessert. Tasty for sure. definitely one of the drinks that’ll sneak up on you.

 

Posted in Drinks Galore

Cocktails #64 Midori Sour

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: melon liqueur, whisky sour mix, lemon-lime soda

Drank on: March 24, 2014

Location: Kupros in Sacramento, California

Notes: It’s not as bright green as this photo depicts. You have to be in the right kind of mood for a sweet/sour drink like this. It was pretty tasty.

I usually hand off my cherries, not a big fan, if you do that too, warn the person or wipe off the sour taste if they don’t want that flavor to go with the cherry.

 

Posted in Drinks Galore

Cocktails #63 Melon Ball & #76 Pearl Harbor

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: melon liqueur, pineapple juice, vodka

Drank on: October 20, 2014

Location: My House in Sacramento, California

Notes: As some friends and I were looking at the list of cocktails, we noticed these 2 drinks shared the same ingredients. So, made the drink and ended up drinking it twice, so I can go ahead and check both off my list.

Good or bad that some drinks have multiple names?

 

Posted in Drinks Galore

Cocktails #61 Manhattan

from the 111 cocktails (you must try) challenge

Read about this challenge and see the list here 

Ingredients: bourbon whiskey, sweet vermouth, angostura bitters

This is how they made it:  Rittenhouse Rye Bourbon, Carpano Antica Sweet Vermouth and Blood Orange Bitters, Garnished with a Luxardo Cherry

Drank on: December 15, 2015

Location: Lucca in Sacramento, California

Notes: My friends joked that I was going old fashioned / sex in the city. I never got into the tv show, so not sure about that part, but it did make me feel old fashioned with a classic.

Posted in Bon Appetite, Drinks Galore

Recipe #7 & #8 – Shrimp Ceviche & Tomato Salad

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

This time I made 2 recipes to enjoy side by side, so I only had one of the wine suggested pairings for my meal.

Ingredients:
Summer Tomato Salad:
ripe homegrown, farm-stand, or heirloom tomatoes
extra virgin olive oil
sherry vinegar
fresh lovage or chives
pumpkinseed oil
Manchego cheese (can also use parmigiano-reggiano or aged monterey jack)
(I added some bell peppers)

Shrimp Ceviche with avocado, cilantro, and lime:
shrimp
coconut milk
dry white wine
saffron, tabasco sauce, cilantro
scallions
lime juice
shallots
tomatoes
avocado
(I added radishes)

Wine recommendations:
for the salad – New World Sauvignon Blanc (Brancott, Nautilus or Canyon Road, Ferrari-Carano Fume Blanc)
for the ceviche – Sparking Wine (Aria Cava Extra Dry or Argyle Brut or Italian Vermentino)

I chose the Ferrari-Carano Fume BlancMy Review:
They paired very well together. I forgot to buy pumpkinseed oil so not sure how much of a difference in taste it would be in the salad. Either way, I would definitely make both again. My mom and I like to talk about other ways to try new recipes we eat, and both thought adding kalamata olives would go well here.

For the ceviche, very yummy! I would probably not do the radishes again. And I see how having tomatoes in it, helps offset some of the hot sauce and shallot taste. Next time, I want to add some green apples in it and see how that tartness might go.

Posted in Bon Appetite, Drinks Galore

Recipe #6 Seared Pork Tenderloin

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
dried porcini mushrooms
chicken broth or water
olive oil, butter, salt, pepper, thyme
shiitake mushrooms
pork tenderloins (only I grabbed pork chops by accident)
shallot
red wine
dried figs
demi-glace
red wine vinegar

Wine Recommendations:
French Red Burgundy or Oregon and California Pinot Noirs

I chose Bogle Pinot Noir (from a California winery basically down the street)My Review:

making the sauce takes the most amount of time but it is full of flavor and good to go on top of the pork. I would make this again.

Posted in Bon Appetite, Drinks Galore

Recipe #5 – Roasted Spaghetti Squash with Nutmeg & Balsamic Vinegar

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
large spaghetti squash
olive oil, balsamic vinegar salt/ground white pepper, unsalted butter, light brown sugar
grated nutmeg
finely chopped smoked almonds (optional)
(I added garlic)

Wine Recommendations:
Dry Riesling – Paul Blank (Alsace, France)
Slightly sweet Riesling – Hogue (Columbia Valley, Washington State)
Dry Gewurztraminer – Hugel (Alsace, France)My Review:
She wrote that it could serve two as a main course or four as a side dish. Well a large squash makes for A LOT of spaghetti. (side note: that shell is pretty hard to cut in) The first night I made it for a main course. There was lots leftover for my mom and I. I really liked the taste of the balsamic and nutmeg. I used smokehouse almonds and ground them a little to fine but they also added a nice flavor to it all.

I couldn’t find those wine choices at the store, so I went with my favorite Riesling – Chateau St. Michelle. It worked very well together. The dish was tasty, but it seem pretty plain. And having just the vegetable didn’t make for a full, healthy meal.

The second night, I added some chicken and wanted to add feta cheese but it had gone bad so we didn’t use it.

Posted in Bon Appetite, Drinks Galore, Festivals/Special Events, Requires Travel, Sporty Chance/Heart Stopping Adventures

Oktoberfest in Munich, Germany

I went to Oktoberfest in Munich, Germany around 2002. I thought I’d write up a condensed list of some of stories/memories/experiences I had. I would LOVE to go to Oktoberfest again sometime, especially since I only was there one evening.

What I learned from my First Oktoberfest adventure in Germany:

  • Don’t wait until the day before to decide to go. You’ll only be able to get a room at a B & B outside of Munich in the middle of no-where.
  • Learned that Dachau is a little town outside of Munich, not just a concentration camp. Did you know that?
  • Don’t forget how you got to the B & B, you’ll need that information later
  • Learned they had carnival type rides there. Whoa, is that really a good idea?
  • Don’t be with people that decide to bring a little baby. They won’t let you in the tents/halls where there is beer, food, and fun music and dancing because of all the smoking that fills the air.
  • Beer and some food are available outside, and tables, but it looked more fun inside
  • If you are with people with a baby, you can sneak some free beersteins out, maybe. otherwise you have to buy them
  • Be careful handing your phone off to friends as a precaution to getting split up. Your dad might call to say hi and that friend will have a conversation with him, who has no idea who the person is. Luckily, I was nearby to grab the phone.
  • Do not lean against walls, ever! If you wonder why they are wet, just wait, you will see why lines to the guys bathrooms are so short.
  • You make all kinds of friends sitting at the long tables, sometimes you can understand each other and other times you just smile, laugh, and go along with what each of you are saying even though you have no clue.
  • Shepherding drunk friends back to the train station requires more than one sober person to help, depending on the group
  • You might think Dachau was small in the daylight and easy to navigate the roads, but at night the roads all become circles.
  • It’s spooky driving right past the remains of the concentration camp, especially when you realize that’s what it is and had never seen it. Don’t let your drunk friends convince you to stop to check it out. Don’t worry I didn’t let them.
  • Once you finally get on the road to the B & B in the middle of no-where, try not to get stuck with a train going through. The drunk friends in their wife beaters will try to speak to the occupants in another car for directions. Whether they understood the slurred English or attempts at German are unknown.
  • Make sure you can get into the B & B in the late evening. It took a while for someone to unlock the door
  • Make sure the couple with the baby have diapers. There are no places to buy some in Germany as everything is closed on Sundays.
  • Don’t forget a camera to take photos of all these antics, especially if you need proof when telling some one what they did
only photo I have, this is Dachu’s concentration camp ruins

Have you been to the Oktoberfest in Germany?  Or other big Oktoberfests? Crazy adventures to share? Been to Dachau?

Posted in Bon Appetite, Drinks Galore

Recipe #4 – Chicken Breasts with Prosciutto & Sage

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
Chicken breasts
Prosciutto
Sage leaves
Olive Oil and Dry Oloroso Sherry

Wine Recommendations:
Italian Nebbiolo, Pio Cesare Nebbiolo d’Alba, Vallana Spanna, Travaglini Gattinara, Marchesi di Gresy Barbaresco, Massolino Barolo

I couldn’t find any of these so I bought a Tre Donne Barbari Nebbiolo
My Review:
Her recipe makes for six. I didn’t need to make all the chicken, so I bought 2. Ended up splitting one breast with my mom. It was very easy to make. I guess you only need to use one prosciutto slice per chicken, but I used 2 on each one.

A nice change from having just plain chicken.