We went wine shopping yesterday. Not shopping really, since we knew what we wanted and really just went to pick it up. Once we arrived at our destination though, we bought more than we intended.
As a rule I don't drink wine, or any other alcohol for that matter. I pretty much just don't like it. I also am hypoglycemic so even 1 glass of wine can make me loopy. I usually get heartburn from alcohol too.
I have recently been taking a second look at wine, as I'm sure many people are, for the health benefits. I mean really, after all these years of "no fat!", "no carbs!", "more veggies!", there is a supposed health benefit to things that most people actually like-chocolate and wine. Something called "flavonoids" they say.
At any rate, we went to a local winery (there are 9 in the Lehigh Valley listed here: www.lehighvalleywinetrail.com) called Amore Vineyards and Winery to pick up a wine my mother in law serves. Once there, I found a raspberry wine and a wine they call Bella Donna (sounds dangerous eh?) that I actually liked. So, we packed up our Concord wine (really good stuff) and our 2 other purchases and headed home.
Half a glass of Raspberry Wine later, I still don't like wine. I know how to properly "taste" wine, sucking in air through the teeth, "chewing" it etc. but it doesn't matter, I just don't like the stuff. This was exceptional wine too, I mean, for those who are true connoisseurs, Amore is the place to buy. I guess those little wine flavonoids are lost to me.
I do like chocolate though........
Monday, July 11, 2005
Friday, July 08, 2005
Vittles to Move By
Moving is not a fun thing to do. Moving is especially not a fun thing to do if it's your umpteenth time in 16 years. Packing boxes, cleaning things, tossing things, it seems interminable.
One thing necessary for those weeks (or days sometimes if planning has gone by the wayside) is quick meals. Nobody has time for Gnocchi Marinara, and it seems to leak straight through paper plates *sigh*. Not to mention, most of our moves have been during Summer so the ease of preparation and consumption of any food comes into play all the more significantly.
Tonight for instance, we are having take-out Sicilian pizza. What's easier to prepare, I ask? :o) Tomorrow though I'll be making these great sandwiches that are a variation on something I saw somewhere-sorry to be so non-specific. Not the healthiest but, I can give you pointers on what would make them healthier.
BBQ Bacon Turkey Rolls
Printable Recipe
Layer on a large sandwich roll (the kids like sesame sandwich rolls or potato rolls) the following:
smoked turkey
bbq sauce (your favorite brand or even homemade if you are so inclined)
sliced cheddar cheese
crisply cooked bacon slices (I usually cut long slices in half and use 2 to 3 halves per sandwich)
tomato
lettuce
cucumber
pepper rings
whatever veggies strike your fancy
Use as much or as little of each ingredient as you wish-these are just so good with the bbq and turkey combo-and not usually something people thing to pair together in a cold sandwich. I serve these with chips and pickles.
To make this healthier, use whole grain bread or rolls, skip the cheese and bacon (or use turkey bacon) and pile on sprouts and greens galore! Sun Chips multigrain chips are a great alternative to regular potato chips or just set out cut up veggies like carrots, celery, cauliflower, broccoli, etc. This version is actually the one I opt for while the rest of my family eats the first choice.
One thing necessary for those weeks (or days sometimes if planning has gone by the wayside) is quick meals. Nobody has time for Gnocchi Marinara, and it seems to leak straight through paper plates *sigh*. Not to mention, most of our moves have been during Summer so the ease of preparation and consumption of any food comes into play all the more significantly.
Tonight for instance, we are having take-out Sicilian pizza. What's easier to prepare, I ask? :o) Tomorrow though I'll be making these great sandwiches that are a variation on something I saw somewhere-sorry to be so non-specific. Not the healthiest but, I can give you pointers on what would make them healthier.
BBQ Bacon Turkey Rolls
Printable Recipe
Layer on a large sandwich roll (the kids like sesame sandwich rolls or potato rolls) the following:
smoked turkey
bbq sauce (your favorite brand or even homemade if you are so inclined)
sliced cheddar cheese
crisply cooked bacon slices (I usually cut long slices in half and use 2 to 3 halves per sandwich)
tomato
lettuce
cucumber
pepper rings
whatever veggies strike your fancy
Use as much or as little of each ingredient as you wish-these are just so good with the bbq and turkey combo-and not usually something people thing to pair together in a cold sandwich. I serve these with chips and pickles.
To make this healthier, use whole grain bread or rolls, skip the cheese and bacon (or use turkey bacon) and pile on sprouts and greens galore! Sun Chips multigrain chips are a great alternative to regular potato chips or just set out cut up veggies like carrots, celery, cauliflower, broccoli, etc. This version is actually the one I opt for while the rest of my family eats the first choice.
Wednesday, July 06, 2005
Totable Dinner
This evening we are going to have dinner with our new "landlords" at the home we will rent from them. They are missionaries to Uganda and will be gone for 4 years! I decided to take something easy and so I will be taking our favorite Muffuletta (3 variatons!), chips, classic potato salad, mini-no-bake cheesecakes, and lemonade.
I'll also be taking paper everything so there are no dishes for anyone!
Muffuletta ala Anne
Printable Recipe
1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 c chopped black olives
1/2 c chopped spanish olives with pimiento
2 plum tomatoes sliced
1/2 c Italian dressing
Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge. Layer meat and cheese alternately, I usually make 2 layers. Top with sliced tomato, chopped olives, and drizzle with dressing. Replace top of bread and wrap tightly in plastic. Refrigerate for several hours and remove from plastic. Cut into 6 wedges.
Serves 6
Classic Potato Salad
Printable Recipe
1 c mayo
2 T vinegar
1 teaspoon sugar
Salt and pepper to taste
4 c potatoes (5 to 6 medium) cooked, peeled, and cubed
1 c sliced celery
1/2 c chopped onion
2 hard-cooked eggs, chopped
Combine mayo, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover and chill several hours.
Makes 5 cups.
I'll also be taking paper everything so there are no dishes for anyone!
Muffuletta ala Anne
Printable Recipe
1 large round loaf of bread (traditionally Italian)
1/2 lb hard salami-sliced
1/2 lb sliced ham
1/2 lb smoked turkey
1/2 lb sliced cheese
1/2 c chopped black olives
1/2 c chopped spanish olives with pimiento
2 plum tomatoes sliced
1/2 c Italian dressing
Cut loaf in half horizontally. Remove inside of bread leaving a 1" ring at edge. Layer meat and cheese alternately, I usually make 2 layers. Top with sliced tomato, chopped olives, and drizzle with dressing. Replace top of bread and wrap tightly in plastic. Refrigerate for several hours and remove from plastic. Cut into 6 wedges.
Serves 6
Classic Potato Salad
Printable Recipe
1 c mayo
2 T vinegar
1 teaspoon sugar
Salt and pepper to taste
4 c potatoes (5 to 6 medium) cooked, peeled, and cubed
1 c sliced celery
1/2 c chopped onion
2 hard-cooked eggs, chopped
Combine mayo, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover and chill several hours.
Makes 5 cups.
Tuesday, July 05, 2005
Lunch for HOW many?
So, how does one actually feed 6 kids daily?
Very cheaply? Ha ha.....actually, with a carefully laid out plan. NOT.
Seriously, I do usually plan to have sandwiches and some sort of side daily during the summer. During the school year one daughter packs her lunch since her school only offers hot lunch once a week and it must be purchased a month in advance (!) and 3 other kids buy hot lunch at school. Two others are home (4 and just-turned 1) and I feed them pretty much the same as during the summer.
Today, for instance, we had egg salad rolls (sesame sprinkled long rolls instead of the usual bread), leftover pasta salad, leftover sesame noodles and the old stand-by nacho chips (bet you can guess the brand all on your own!).
Yesterday was pb&j and chips.
Somedays the older girls (15 and 13) and I will have a garden salad and the pickier little ones eat sandwiches in varying forms; bologna and cheese, cheese, pb&j, lebanon bologna (if you aren't from PA you probably are clueless as to what that is), tuna salad, etc.
Dinners are far more varied. I have a list of 60 or so dinners that I know everyone will eat and I base my shopping list from that. I pick 7 dinners and go from there. Breakfast is almost always cereal, toast, or toaster pastries with the occasional waffle or pancake thrown in. On weekends I'll make "big" breakfasts with bacon, sausage, eggs etc.
If I'm in OAMC mode, there are muffins, English muffin sandwiches, pancakes and breakfast burritos available.
That is the basic anatomy of feeding a family of 8--at least here :)
Very cheaply? Ha ha.....actually, with a carefully laid out plan. NOT.
Seriously, I do usually plan to have sandwiches and some sort of side daily during the summer. During the school year one daughter packs her lunch since her school only offers hot lunch once a week and it must be purchased a month in advance (!) and 3 other kids buy hot lunch at school. Two others are home (4 and just-turned 1) and I feed them pretty much the same as during the summer.
Today, for instance, we had egg salad rolls (sesame sprinkled long rolls instead of the usual bread), leftover pasta salad, leftover sesame noodles and the old stand-by nacho chips (bet you can guess the brand all on your own!).
Yesterday was pb&j and chips.
Somedays the older girls (15 and 13) and I will have a garden salad and the pickier little ones eat sandwiches in varying forms; bologna and cheese, cheese, pb&j, lebanon bologna (if you aren't from PA you probably are clueless as to what that is), tuna salad, etc.
Dinners are far more varied. I have a list of 60 or so dinners that I know everyone will eat and I base my shopping list from that. I pick 7 dinners and go from there. Breakfast is almost always cereal, toast, or toaster pastries with the occasional waffle or pancake thrown in. On weekends I'll make "big" breakfasts with bacon, sausage, eggs etc.
If I'm in OAMC mode, there are muffins, English muffin sandwiches, pancakes and breakfast burritos available.
That is the basic anatomy of feeding a family of 8--at least here :)
July 4th Food
We spent yesterday evening at MIL's for the 4th and, as usual, she had a good food spread. Sausage sandwiches with peppers (yellow! not traditional green) and onions in a tomato sauce, hot dogs on the grill for the kids (both with bakery fresh cut-your-own rolls), crudites (cauliflower, celery, grape tomatoes and baby carrots with dip), *red potato salad, *bow tie pasta salad (with big strips of red pepper, slices of summer squash, and black olives among the veggies), chips, and several drinks including pink lemonade.
Dessert was a display of cupcakes decorated like an American flag (cute!), *cherry pie, and bite-sized brownies.
*These are variations on a couple recipes MIL served since hers were all store-bought.
Red Potato Salad
Printable Recipe
10 red bliss potatoes (that means the small ones!) cooked and cubed
1 c mayo
1 clove garlic,minced
1t dried dill
1/2 small onion-finely chopped
2t grainy brown mustard
1t sugar
Combine mayo and seasonings-blend well. Add to potatoes
and toss until well combined. Thin with milk if
necessary.
Bow Tie Pasta Salad
Printable Recipe
1 lb box bow ties-cooked and drained
1 large yellow pepper-cut into strips
1 large red pepper-cut into strips
1 large green pepper-cut into strips
1 large summer squash (yellow) cut into thin slices
1 can ripe black olives-drained-each cut in half
1 bottle of your favorite Italian dressing
Mix it all together and let sit in the refrigerator for several hours. That's it! You can definitely add whatever else you'd like to this--salami and cheese chunks, other veggies, etc.
Basic Cherry Pie
Printable Recipe
Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F.
Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.
Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.
Serve plain or with whipped cream.
Dessert was a display of cupcakes decorated like an American flag (cute!), *cherry pie, and bite-sized brownies.
*These are variations on a couple recipes MIL served since hers were all store-bought.
Red Potato Salad
Printable Recipe
10 red bliss potatoes (that means the small ones!) cooked and cubed
1 c mayo
1 clove garlic,minced
1t dried dill
1/2 small onion-finely chopped
2t grainy brown mustard
1t sugar
Combine mayo and seasonings-blend well. Add to potatoes
and toss until well combined. Thin with milk if
necessary.
Bow Tie Pasta Salad
Printable Recipe
1 lb box bow ties-cooked and drained
1 large yellow pepper-cut into strips
1 large red pepper-cut into strips
1 large green pepper-cut into strips
1 large summer squash (yellow) cut into thin slices
1 can ripe black olives-drained-each cut in half
1 bottle of your favorite Italian dressing
Mix it all together and let sit in the refrigerator for several hours. That's it! You can definitely add whatever else you'd like to this--salami and cheese chunks, other veggies, etc.
Basic Cherry Pie
Printable Recipe
Pastry for 2-crust pie
1 egg
water
4 cups fresh pitted sour cherries
OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
2-3/4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 cup sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
2 tablespoons butter, cut in little cubes
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.
Preheat oven to 425 degrees F.
Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.
Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.
Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.
Serve plain or with whipped cream.
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