FITD Flights of Fancy: DIY Lamp Tutorial

Oh, what a wonderful spring-like day here in Minnesota! When the weather turns nicer, I feel like I can accomplish anything.

Today, I took Duchess Elizabeth out for her first walk in ages where she proceeded to assert her dominance with the 80-pound German Shepard up the road.

I also swung by Home Depot to pick up the last piece for a little DIY I've been working on.

Springtime gives me the itchy britches in the worst way. It's not yet warm enough to start gardening...and yet I feel the need to be creative.

After doing a little research on Pinterest, I thought it would be fun to make my own lamp! (And this idea is perfect for anyone--if you're like me--who can't leave an antique shop without buying vases, jars, etc. which have no purpose and sit around the house collecting dust. )

Turn those bad-boys into awesome bits of ambient light!

What you'll need:

• Base (I used a Target vase I found on clearance.)
• Drum-style lampshade
• Make-a-lamp- kit (Home Depot has them.)
• 8" Harp
• Finial
• Clear electrical cord. Your kit will come with a standard white one. You may want something different. (optional)

What you'll do:

Admittedly, tools and assembly aren't my strong point, so my Man (who excels at all Man things) did the hard labor.

1. Assemble and wire your kit according to instructions.
2. Attach harp to the socket and place desired lampshade and add finial.
3. Add light bulb and voila!!

(image courtesy of Framed In The Doorway)
 

FITD love!

xo,

B

FITD: Pho-tastic

I've been wanting to try this recipe for a while--given my love of Asian/spicy food.

With the snowy weather (still), and my interest in making something new (because I'm tired of all of my recipes), I attempted to make pho (pronounced fa) this evening.

And may I say? I'm a goddess. For real. I am.

I deviated a bit from the recipe I had because of what I had on hand, but in any case, let's get the party started.

Ingredients

• 4 cups beef broth
• 4T Fish or Oyster Sauce
• 2T minced garlic
• Two finely chopped Thai chilis (we have a plant)
• 1 package rice noodles
• A batch of chopped scallions
• Fresh cilantro
• Been sprouts
• Sirloin of beef sliced thinly

Directions

First off, this recipe is easily customizable. You prefer Tofu? Awesome. Bean sprouts suck? Whatever. Do what you like. This soup is both light yet satisfying.

1. Freeze beef for about an hour. ( easier to slice.)
2. Soak rice noodles in cold water for about 30 minutes.
3. Chop up scallions and peppers, and along, with the garlic--add to the beef broth and oyster sauce.
4. While broth is cooking, slice your sirloin into paper-thin slices and set aside. (Use a very sharp knife.)
5. Wash and chop your cilantro and set aside.
6. Line oversized bowls with rice noodles, bean sprouts, and beef,
7. Once you broth has reached a high boil, pour over noodle mixture and submerge beef parts for a few seconds until cooked.
8. Top with cilantro and enjoy!

(A note: my pho turned out much spicier than traditional pho. I rule.)

(image courtesy of Framed In The Doorway)

 FITD love!

xo,

B

FITD Tulip Fancy: Happy Spring

I just love, love, love when I get inspired to do a blog post from a passing comment. I love it more when I get to acquire knowledge in the process.

I adore tulips. Always have. Since moving to Minnesota, I always tell myself that I will plant bulbs in the fall, so I can have tulips of my very own. So far, the spirit has been willing, but the flesh continues to be weak.

When I was a teen-ager, I went to the Tulip Time Festival in Holland, Michigan. What a wonderful experience!!

As a young adult at my first grown-up job, I worked in downtown Dallas in a cubicle facing a window that looked towards downtown. During tulip season, I would visit the local florist, buy a tulip, and place it in a bud vase in front of the window.

I bought my first tulips this year, and oh, I am so happy!!

I posted a picture on Facebook and received this advice from a dear friend: "Pop a penny in the vase it will stop them growing all crazy." 
 
Done and done!! Thank you for the tip. <3

(image courtesy of Framed In The Doorway)

(image courtesy of Framed In The Doorway)

 

Enjoy!!

FITD love!

xo,

B

FITD: Fine China

Although I do not often entertain formally, I enjoy treating myself (and my guests) to dining on formal china. To me, it says, "I welcome you in my home, and you will have the best I have to give." Whether you are 25 and just starting out or in your 40s and have decided that you want to start a china collection of your very own, this post is for you.

Choosing Your China

Like anything else, you should choose something that makes you smile when you see it. It should make you feel good. I started my china collection when I was in my late 20s, and I enjoy it just as much now as I did then.

I know many young people today eschew the practice of registering for a formal china pattern upon marriage. But if you do--and I hope you do--please consider these thoughts.

How you are at 25 isn't how you'll be at 80.

China is about longevity. It is something you acquire over time to share with friends and family. I know it's hard to conceptualize how you will feel--20, 30, or even.40-years down the line, but think about that when you are researching patterns.

For my part, I went with a very classic, simple Nantucket pattern that can be used for both formal and informal occasions.

Consider Your Price Point

Wedgwood and Royal Doulton, to me, remain the epitome of wonderful craftsmanship.
I love my Wedgwood and have carted it around for years. I firmly believe if I drove my Wedgwood through a train tunnel on a motorcycle--not only would it be fully-intact--but there would be a tea tray cozied up next to it with a nice pot of Earl Grey . on the other side

They also remain on the higher end of the scale in terms of pricing.

But continue to do your research. Lenox is wonderful--as is Restoration Hardware for contemporary pieces.

Dream Big but Start Small

Whatever you decide--start with basics.

An initial place setting should contain a dinner, salad, and dessert plate--accompanied by a cup and saucer.

If possible, acquire your place settings in pairs--even if it takes you a little bit to save.

It may be tempting to buy that awesome soup tureen--but start with the basics first.

One of my favorite stories is the one my Mom told me about our formal china. Back in the '70s, she saved the "green stamps" she earned from the grocery store and would trade those stamps in for pieces of china.

Take your time. It's okay.



Back to Basics



Cupcakes and Coffee: Wedgwood Style

Incorporating Family Heirlooms into Your China

Even if you've inherited your china from your great-grandmother, that articular style may not suit you--and yet, you hang onto it for sentimental reasons. (I have a few pieces like that.) Consider using particular pieces in lieu or in addition to pieces within your china pattern.

(For example, I don't feel the need to add a sugar and creamer to my collection because I already have some depression-era pieces that I prefer.)

Mixing the Formal with the Informal: St. Patrick's Day 2014

Formally Dressed: Thanksgiving 2013

Caring for Your China

This goes without saying, I am sure, but it is best to wash your china (and silver and stemware) by hand. (I have put my Wedgwood cups and saucers through the dishwasher without a problem--but it is best to err on the side of caution.

Washing my Hand is Best

All in all, have fun and enjoy the process!!

FITD love!

xo,

B

(images courtesy of Framed In The Doorway)

FITD Food: Fennel + Citrus

It reached a whopping 45 degrees here in Minnesota, which felt just fine to me!! I rolled down the windows in the car, and it felt just like springtime. Which made me think of summer. Which made me think of fresh vegetables and my summer garden.

Which had me driving to the store in the hopes of finding some wonderful ingredients to make an almost-springtime salad.

For me that meant, fennel and blood oranges.

(Note: if you dislike the taste of black licorice, feel free to immediately discard this post and move on. Fennel is in the anise family.)

Ingredients

• Lettuce of your choice (I used a baby green.)
• A blood orange
• One fennel bulb
• Green onion
• Fresh mint or dill
• Blue cheese crumbles
• Salt/Pepper to taste

Directions

I like to assemble all of my ingredients in advance. Don't they look lovely? And they smell good, too.

(image courtesy of Framed In The Doorway)

I like to rinse and soak my lettuce in ice water for a minute or two. Once you've done that, run it through your salad spinner to rid of excess moisture.

(image courtesy of Framed In The Doorway)

 



Trim your fennel by cutting off the leafy greens. Soak in your ice water and cut into thin slices. A little goes a long way. Also, my knife skills are not the best.



(image courtesy of Framed In The Doorway)

As with your lettuce and fennel, soak your fresh herbs for a bit.

(image courtesy of Framed In The Doorway)

After rinsing them off, divest your green onions of the leafy green bit and finely chop them. (At this point, I throw everything into the salad spinner again.)

(image courtesy of Framed In The Doorway)

Oh, how I love the blood orange!! They seem to have a seasonal life of like five seconds,  so I try to grab them while I can. Peel and chop. (I like smaller, bite-sized pieces.) Oh--and you can use the blood orange in a wonderful reduction sauce. I firmly believe the blood orange has restorative properties.

(image courtesy of Framed In The Doorway)

The finished product: I topped my salad with blue cheese crumbles and fresh pepper to complement the orange and anise flavors. I also pulled out my fancy china. :)

(image courtesy of Framed In The Doorway)

I also made my leek soup. (You may have spotted a leek knocking about in the first picture.)

What about the dressing? I just used a bit of blood orange olive oil and some balsamic.

Light, lovely, perfect!!

Enjoy!

FITD love!!

xo

FITD Food: Stuffed Pork Chops

Stuffed pork chops are among the very favorite of my childhood recipes. Granted, it was when I was older--a teen-ager--but my Mom always made them when we had "fancy" company. She would precede the main course with a green salad with Olive Garden salad dressing.

I never got her exact recipe, but I'd like to think that  I did my best to replicate it.

Know your Butcher

Or the guy at your local grocery store meat counter. My initial plan was to just grab a package of pork chops and try to butterfly them myself. On a whim, I went to meat counter and told the butcher what I wanted to do.

He sliced a couple of happy-looking pork chops. He cut pockets into the fatty side of the meat that looked like mouths.

They looked like this: happy. And smiling. And me: wanting that lipstick color.

(image courtesy of Framed In The Doorway)

Prepare your Stuffing

Stovetop

Stuff the Chops

Pre-heat your oven to 350. Wipe down the chops with olive oil and season. Widen the mouth of your chop and stuff with Stovetop. 

(image courtesy of Framed In The Doorway)

Cook until Done

Check your meat thermometer. Remove from your oven at 150 and let them rest.

It should look like this.

(image courtesy of Framed In the Doorway)

 

 

(image courtesy of Framed In the Doorway) 

xo

Tough Love Travel Tips

With Spring Break rolling around, I've seen a lot of articles on travel, and I felt the need to weigh in as a former airline brat.

My Mom spent the majority of her Mom years working in the travel industry and to that end, my family and friends were able to take advantage of some wonderful opportunities as non-revenue passengers.

Being a non-rev rocked. It was such a liberating feeling to be able to walk through an airport, passport in hand, thinking to myself, "Wow, I could go anywhere right now."

(I was probably the only fourteen-year on the planet, who on a class trip to France, told her chaperone, "Well, the return flight is oversold, and they are offering up vouchers for overnight accommodations and a first-class seat home. And I can add these miles to my Aadvantage account. Be right back."

Needless to say, that did not work out for me.)

But with perks come drawbacks. As a non-rev stand-by passenger, there's a lot of waiting around. And as a guest of (and representing) the airline, you can't exactly bitch about your choice of peanuts or pretzels. You take what you get and like it.

So, as a former brat, here you go:

Say Yes to the Dress

How to say this in a nice way? If you wear it to the gym, to bed, to clean the house, to lounge about on a lazy day, please don't wear it on the airplane. I am appalled to see what constitutes as travel attire.

As a representative of the airline, we had dress requirements for both first class and coach. My first question to my Mom would be, "Do I need to dress for first or coach?" After a while, I simply dressed for first class just in case I got stuck someplace where a first-class seat was the only option available. (I know, I know. A hardship.) So, I had to learn how to reconcile style with comfort.)

Find yourself a couple of go-to travel outfits.

I prefer black pants, a cami, and a blazer. I feel like I'm wearing sweats, but I looked pulled-together.

You don't have to look like you just woke up at a prison rodeo. And unless it's #tbt circa 2005, leave the Juicy tracksuit at home.

Accessorize, Moisturize, and Other Beauty Tips

Traveling is hard on the body. It compromises your immune system, dries out your skin, and tries your patience. Prepare yourself.

Accessorize appropriately.

I always travel with a pair of oversized sunglasses. Especially if I'm traveling at what I deem to be an uncivilized hour. They disguise the fact that I could look like five miles of bad road and also give the impression that I don't feel like talking.

I also travel with a pashmina wrap. It doubles as a blanket, keeps me warm, and looks good.

A little note about jewelry: leave your expensive stuff at home (or in a safety deposit box) when you travel. I travel with basic, inexpensive pieces.

Find a shoe that fits.

Leave your hooker shoes at home and find a good flat shoe for travel. Easier for going through security and for wearing in-flight.

Take care of your skin.

I keep my travel make-up to a minimum: concealer, mascara, and lipstick. If I'm traveling long distances, I will moisturize my skin.

Travel stank-free.

I love my No. 5. The rest of the 727 may not. Underwhelm your fragrance.

Understand TSA Rules

I get it. Going through security sucks. It does. It pushes about all of my cranky limits. But what really cranks my tire is not the TSA workers (although they have done so), but the passengers who do not know the protocol. If it has been a while since you've traveled, take a look. Your C-PAP machine really does need to be removed from its case.

Just like your laptop.

And if your YSL foundation doesn't meet the amount required for travel, you may have to let it go. (Sorry about that for real.)

But arguing with the TSA worker who makes $12 an hour isn't going to change their minds. And all you do is waste my time.

Same thing with people who don't like the body scanners. Me either. Guess when the time is to NOT address that issue? When you're going through security with people who have no control over the situation.

I think we must take an object lesson from George Clooney Up In The Air.

Don't be a Douche Noodle: in other words FFS

Your flight's canceled? Oh noes.... You're having to lose that Diet Coke you forgot to finish before going through security? You can't get both peanuts and cookies on an overly-full flight and decide to have a meltdown?

Grow up and suck it up. Sh*t happens. Don't take it out on the people who can't change it. And if they can, you acting like an assh*t won't make it better. However...

Stand your ground.

If an airline/TSA employee is being abusive or disrespectful, report them. You can and you should.

Anticipate Your In-flight Experience

Unless you have the means and miles to upgrade, you're probably traveling in steerage--I mean coach. Home of the cramped seats and the sore *ss.

Bring a blankie.

I travel with a wrap to keep me warm--as I mentioned. Unless they're in plastic, airline blankets are gross, gross, gross...and in spite of their nastiness, on most airlines, are no longer in coach...er...economy.

Feed yourself.

Unless you want to pay $7 for a small can of Pringles, feel free to bring snacks with you. I prefer trail mix or beef jerky. Something with protein. And yet...

Feed yourself before flight.

Dear Person Sitting Next to me with your Big Mac. You couldn't have taken the time to eat before boarding? Take five. I don't want to arrive at my final destination smelling like a double-patty with cheese. Just like you don't want to smell like my No. 5.

Hydrate.

Yeah, yeah. We've all heard this. Do it anyway.

Sleep when you can.

Especially on flights to Europe.

Entertain yourself.

Dear Gogo In Flight..I Heart You.

Be kind to people with babies.

As a non-parent, I find myself feeling incredibly irksome with parents and children in restaurants. But they have someplace to go. Not on airplanes. I brought my eight-week Yorkie home on an airplane, and all I could do was say, "Sorry. I am so sorry" when she whined her way home during a two-hour ride home in first-class. You know who loves traveling with babies less than we do? Parents.

Get your (Landing) Freak On

Oh--I have terrible ear issues with flying. So, my tip from me to you is to relieve the air pressure in your ears as soon as possible. As soon as I feel a shift before descent, I plug my nose and very gently blow to remove pressure. This usually works in my left ear. Then I hold my left ear closed and try again.

I do this multiple times until landing.

FITD (tough love this time!)

xo,

B

Roasted Chicken in a Red-wine Garlic Brine

I had a request to blog about this recipe, and I decided to do a video instead except the video didn't turn out as expected, so I'm blogging instead. :)

On a whim, I decided to brine a whole chicken overnight with ingredients I had on hand--no real recipe.

I thought I'd share the recipe with you--and even if you're a novice in the kitchen, this recipe should be straight forward and easy to follow.

What You'll Need

• 1 whole chicken
• Sea Salt/Kosher Salt
• Red wine
• Rosemary
• Minced Garlic
• Olive Oil
• Pepper
• Bay Leaf
• Stock pot
• Roasting pan
• Meat thermometer.

First Things First: Get to Know Your Chicken

Roasting a chicken is really one of life's little pleasures. There is something nourishing and comforting about cooking a chicken. It makes a house smell like home. Even if your cooking repertoire is limited, add this one to your collection.

Before cooking or brining your chicken, you will need to reach into the chicken and grab the innards: a little bag with the heart, liver, and the gizzard inside. You can set them aside to make gravy stock (which is what I do.), or you can toss them.

(I only say this because if you've never cooked a chicken, you may not know this, and what a nasty surprise that would make!)

Once you have gotten rid of the innards, let the chicken rest at room temperature for about 20 minutes. Pat dry inside and out with paper towels.

Brining Your Bird

A brine is simply a saltwater bath. Letting your meat or poultry soak overnight gives it a nice tenderness and allows the flavors to infuse into it.

1. Once your chicken is done resting, take out your stockpot, place the bird in the pot and submerge in water. 
2. Add the sea salt. (I don't do exact measurements, but a good, healthy pour will do.)
3. Add wine and olive oil. 
4. Add your dry/other ingredients.
5. Cover and refrigerate overnight. 

(Or if you live in Minnesota like I do, stick the stockpot out in the garage.)

Experiment with measurements and ingredients. The key to a good brine is the salt. Stick with a good kosher/sea salt, and do not use table salt (i.e., iodized salt).

Roasting Your Chicken

Believe it or not, the hard part is over!!

When you're ready to cook your chicken, you'll need to follow some of what you did before. You'll need to remove the chicken from the stockpot and set aside (on a plate is fine...or your roasting pan).

And, again, let the bird rest at room temperature. And, again, wipe down excess liquid and pat the chicken dry.

(And guess what I discovered with this recipe? My chicken turned blue from the wine.)

Use this time to prepare your roasting pan. If you're going to add potatoes, now is the time to chop and season them.

(BTW, it's okay if you don't have a roasting pan. You can use a disposal aluminum one or a glass baking dish. I always use disposable ones at Thanksgiving--easier clean-up.)

When you're ready to go, place your chicken in the roasting pan--breast side up. (If you can't tell which side that is, it's still all good. More often than not, I have the same issue.)

Preheat your oven to 350 degrees. Place your chicken in the oven and cook, uncovered.

Knowing Your Time and Temp

A little word about time and temperature. The best thing you can do for yourself (and any guests who should be partaking of your chicken greatness) is to invest in a meat thermometer. Depending on the size of your chicken, your chicken should take about an hour to 90 minutes to cook. Your serving temperature should be 160 degrees.

Place your meat thermometer just underneath the breast of the chicken to test. Once your temperature is around 152-155, remove the chicken and allow it to rest for another 20 minutes. It will continue to cook.

Nothing says yummy like the browned skin of a chicken. If it's browning too quickly, cover it up. If it's not, place it under the broiler for a couple of minutes.

Enjoy!!!!

(Sides include wilted spinach with bacon, homemade gravy, roasted potatoes, and Stovetop stuffing. I cheated.)

(image courtesy of Framed In The Doorway)

(image courtesy of Framed In The Doorway)

FITD love!

xoxo

Food and Wine with Friends: Hosting a Wine Tasting, Part Two

Before we begin with actual food pairings, I thought it would be fun to discuss hosting ideas for your tasting.

Involve your Friends

I think the coolest and most inclusive way to host a tasting is to involve your friends. Set a price point, and have everyone bring a bottle. I'm going to suggest $15-$20, but that is entirely up to you.

Choose you Wine

This is probably the most intimidating part. My advice: find a country and go from there. It's probably best to have your tasting from a particular region. I'm more knowledgeable about California wines than any other. For my part, I'd love to have a tasting of California Pinot Noirs!

One thing I would suggest is to start small, whichever route you choose. Typically, when tasting wine, you start by sampling a lighter-bodied wine and work your way to heavier, fuller-bodied wines. It's easy for both you and your palette to become overwhelmed when sampling multiple wines, so keeping things simple--especially if you're new to wine--is key.

Ignore your Stemware

Sounds kind of crazy, huh? Depending on the size of your party, it may be tempting to bring out all of your best crystal--which you most certainly can do--but it may be worth your while to go out and purchase inexpensive wine goblets suitable for both red and white wines.

If you couple them with wine charms for the glasses, you have an easy way for guests to know whose glass is whose as well as to have a party favor to take home at the end of the night. Not only do you get out of washing glasses, but your fancy stemware is also protected.

Set up Your Tasting Table

First things first: where do you want to set up your tasting area? In our home, the kitchen is the main social focal point. That may also work best for you. If you have the space in your home, it might be fun to set up different areas with different wine and food pairings.

Once you have the wines you like, I would suggest opening them an hour before your tasting. To make pouring easier, you can use drip-free pourers. How much is a pour? Well, really just a tiny amount. Maybe half-an-ounce?

Since little pours can lead to a lot of wine, make sure you have ice water handy. Some people use water to clean out their glasses between tasting. I do not.

Most wine-tastings will usually have a "dump bucket" to get rid of unwanted wine. And, although several my of family members are rolling over in their graves about this, it is perfectly acceptable to dump wine if you don't like it, have had enough (???), or just ready move on to the next one. A tasting is just that--a tasting.

You can set something up, or use the ubiquitous dump bucket: the kitchen sink.

Perform as a Group

I will be honest and state that I'm not much of a group activity person. I'm the person at the bridal/baby shower who is narrowing her eyes at some awful game I'm being subjected to. (Unless it's bingo. I'm all over bingo.)  I'd much rather just talk to people and get to know them.

Having said that, some people like ice breaker games, and a wine tasting just could be the perfect place for that. Maybe there should be wine bingo?

A few More Odds and Ends...

Until the next time, when I have actual pairings (YAY!!), I thought I would leave you with a few odds and ends...

• Check out online wine clubs or memberships to different vineyards. It's a nice way to try different wines that normally may not be available to you.

• Don't spit out your wine. I know it is common practice to spit out wine after tasting it. However, I cannot bring myself to engage in such a practice. It's okay if you don't either.

• Bring a bottle you like into restaurants. Restaurants make a ton of money off alcohol sales. If there's a wine you want to try, bring it with you when you dine. A corkage fee is a fraction of the cost. Another small note: if dining at a more upscale place with a very special bottle of wine, offer up a taste to your server or chef of what you've brought. He or she may waive your corkage fees. In addition, it's a nice way to engage another person who knows about wine and who could offer up a suitable food pairing with the wine you've brought.

 FITD love!

xo,

B

Food and Wine With Friends: Hosting a Wine Tasting, Part One

Hello Everyone and Happy March!

I hope everyone is doing well and surviving the long winter that continues to plague us. My Beloved and I had the wonderful experience of attending the Grand Red Tasting at the Minnesota Food and Wine Show.

We made a night of it--staying at the W hotel in downtown Minneapolis, and the event was a lot of fun--lovely wines accompanied by some fabulous food.

(To the chef at the Manny's carving station--thank you for being so wonderful and non-judgy when I passed through the line three times. I love you. For real.)

Although I am by no means an expert, I enjoy wine, and I enjoy learning about wine. I thought it would be fun to share some tips about appreciating wine, and I'd like to dedicate a few blog posts to choosing wine and food pairings so that you could host your own wine tasting.

(I'll be sticking to mostly red wines because that is mainly what I drink. And to my friends who actually work with wine for real, thanks for indulging me. :) I'd love to have your feedback since these are just my humble opinions.)

Wine is fun. Wine-shaming is not fun.

One thing that is an extreme pet peeve for me is someone being shamed for something that he or she does not know. I attended a wine tasting a few years ago and considered myself somewhat knowledgeable enough to ask educated questions--but I also knew that I had a learning curve (and still do) on quite a few things. The person running the tasting was a bit arrogant and pompous about his own knowledge of wine and didn't really tolerate any other opinions but his own.

I left feeling intimidated. If you find yourself in a situation like this, find another situation. Wine is wine--it's not the space shuttle.

Letting the wine breathe really does matter.

All of that sniffing and swirling and slurping is not just for show. (And I'll be honest--I hate doing it. because I feel like an idiot. ) It really does matter--opening up the wine--allowing it to breathe--open up both the flavor and aroma.

Case in point: I opened up a bottle of pinot noir, and although it was good, it wasn't great. Three days later, I had another glass of it. It was amazing.

Wine hits the senses.

The happiest place on earth is not Disneyland. It's that 2.5 seconds when a cork is popped on a wine bottle. (And speaking of wine bottles, I'm all about the labels! All kinds of pretty.) Take a big whiff of your wine--what do you smell? Hold up your wine to the light. What do you see? And likewise with the taste--but also note the texture--wine has it.

(Notice I'm not including any tasting notes. I once sampled a wine that had a tasting note that said the wine had hints of bacon. Imagine my excitement--my two favorite food/drink coming together!! But, alas, there was a nary a bacon note to be had. Maybe I should have a bacon/wine tasting.)

Visit a vineyard.

All kinds of places have wine tastings: liquor stores, special classes, hosted wine tastings--like the event I went to last night.) But I think the best way to sample wine is to visit a vineyard--even if it's just a small, local one. Here's why: I love wine tastings. They're fun--but like the one last night, they can be crowded, which can be overwhelming. Some of the lines may be long, and you may not have the opportunity to ask all of the questions you want to ask. It's a nice, relaxed environment.

Making the trek to a vineyard allows you to sample wine, tour the vineyard, and learn everything you ever wanted to know about growing grapes and making and aging wine. We have a vineyard by us that allows you to pick the grapes come harvest for all the wine you can drink plus pizza. (I have not done this.)

Food pairing is cool.

Finding the right foodstuffs to pair with your wine is an integral component to enjoying it. I am not a port drinker, but upon trying a port with both a dark chocolate and blue cheese, I became an instant fan.

(And I am definitely looking forward to a blog post on this!!!)

Know the age of (and how to store) your wine.

(Ufff....right now, this is a "do-as-I-say-not-as-I-do" exercise because well, I haven't been doing it very well:) ) Not all wines are meant to age over years and years and can go bad. And note that ones that should age--I had a bottle of wine for my 35th birthday that was 17 years old that nearly made me cry, it was so good. (I'll find out what it was and let y'all know!)

Wines that are high in tannins will usually smooth out with age.

You don't need a fancy place to your wine, either. If you are looking to collect wine and hang onto it, a cool, dark place will do. My Beloved built this wine rack in our basement crawlspace.)

(image courtesy of Framed in the Doorway)

More to come!!

xo,

B