I know some of you are still living in the cold, but for me here in Mexico we went straight from a few weekends of winter to summer. And while I’m not quite ready for all the heat, I am quite ready to start drinking Rosé.
Note: (If you are still experiencing winter weather, well… it is officially Spring so go ahead)
Here’s a few stats on Rosé
- Rosé (French) is called Rosado (Spain), Rosato (Italy), and it’s also known as blush
- European Rosés are drier than rosés from other parts of the world
- Primarily consumed in Spring and Summer
- Fruity profile and should be dry
- Serve chilled
- One of the most versatile food friendly wines
- Bargain wine
When in doubt, ask for a dry Rosé from Provence under $15.00. Á votre santé!
I have a drinking problem. Not alcoholic, but healthful. Is it possible to get out of control with daily healthy drinks? I’m beginning to wonder and so is my sloshing stomach Here is my daily consumption:
Warm water with lemon OR Apple Cider Vinegar
Morning Smoothie (including a plethora of powders)
Green Tea (probably 2-3 cups)
Then later I have my daily bottle of homemade Kombucha
A bottle of Topo Chico (carbonated mineral water)
A cup of Matcha with almond milk
More tea throughout the late afternoon/evening
And I’m thinking of starting a late night cup of Golden Milk (Turmeric benefits)
I’m not a big fan of salads. I try to eat them because I know I should, but rarely do I get that satisfied feeling from them. The exception is my moms spinach salad with croutons. Put a bowl of her salad in front of me and I’m all over it.
- Stir fry 3 tsp sesame seeds in butter until the seeds turn brown. Scoop out the seeds and set aside.
- Cut up some French bread into cubes for the croutons. Add more butter to your pan and fry away. Amounts are subject to your preference. A lot of croutons = more bread. Buttery croutons = more butter.
- When the croutons are crusty, put them in a bowl and toss with parmesan cheese. Set aside.
For the dressing:
- Mix 3 tbsp. oil with 1 tbsp. red wine vinegar
- Add the sesame seeds, salt & pepper, garlic powder, lemon pepper, and salad supreme seasoning. (All seasoning to taste)
Toss the spinach with the dressing and add the croutons.
L’Anfora Ristorante Italiano
It’s always awesome when you find a good restaurant. Sunday Sr. Elizondo and I decided to have lunch in Santiago at L’Anfora. I’m so happy we did. It had a great vibe with a very attentive staff. We had a bottle of LA Cetto Nebbiolo 2013 which was a smooth red vino, caprese salad with focaccia, pastas, and flan. We enjoyed all of them! And after, with tummies extended from full capacity, we walked through the plaza planning our next visit.
A clatoufis is a French dish that has a texture between a flan and cake (kinda). It’s really yummy for breakfast or dessert, especially if you’re one of those people that does not like super sweet. I made mine with blueberries, but you can probably use any berry or stone fruit. Below is the recipe I worked off of.
I did not measure out my fruit. I simply put a layer of blueberries at the bottom of the dish. And because I’m even more lazy than measuring out fruit, I put the remaining ingredients in the blender. This dish literally took under 10 minutes to prepare and looks pretty impressive.
- 1 1/2 pints blueberries, washed and drained
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Pinch fine salt
- Powdered sugar, for dusting
Preheat oven to 350 degrees F.
Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.
Recipe courtesy of Dave Lieberman
This is Fred. He’s a scoby (bacteria) that is used to make Kombucha.
Kombucha tea is a fermented tea that dates WAY back to China and Russia. It has scads of health benefits such as probiotics, detox, improves digestion, alkalizes the body, etc. I recently ordered a Kombucha starter kit from getkombucha.com. Here’s Fred feasting on some sugared tea. He’s at the bottom of the jar and his newly made offspring is at the top (Fred Jr. I guess).
After about 16 days, I did a taste test and checked the ph and it was all signs Go! Next, I bottled the tea in individual jars straining out all the Fred bits. I will leave them in the pantry for two more days to get carbonation.
Next step is¨”Cheers”! Fred’s back in freshly brewed tea to start the process again. This second batch I will be experimenting with flavors, especially ginger since that is my favorite store bought Kombucha. Side note: Kombucha is not cheap here in Mexico. I will have paid for my kit with the second batch, and then it’s a free lifelong supply.
This is my moms recipe. She always called it French Pilaf because the recipe came from a next door neighbor (when she was younger) who was French. She always served it when we were having steak or some kind of red meat. It was delicious when I was 10 years old and it still is.
- 3/4 cup white rice
- 2 handfuls of twisty vermicelli
- 2tbsp-1/2 cube of butter (based on preference)
- 3 chicken bouillon cubes
Fry the rice and vermicelli in the butter until the rice is white and the vermicelli is brown. Meanwhile, boil 2 1/2 cups of water with the bouillon cubes.
Pour the the water into the rice and bring to a boil. Season with salt and pepper. Cover for 20 minutes on low heat.
Do Not lift the lid!
(After 20 minutes if you like your pilaf drier, you can put the lid back on and set it aside for another 10 min)
These energy balls from DelicouslyElla.com are just the thing. Super easy to make using dates and cacao powder. They definitely give you a little pick me up if you’re starting to feel sluggish.
200g almonds (1 cup)
400g medjool dates (2 cups)
4 tablespoons raw cacao powder
2 ½ tablespoons almond butter
2 tablespoons coconut oil
Begin by placing the almonds in the food processor and pulsing until they are nicely crushed.
Add the medjool dates and coconut oil and pulse until it’s fully mixed
Add the almond butter and cacao and then mix again in the food processor.
Take a tablespoon of the mixture and roll into a ball. Continue doing this until the mixture has finished.
Place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge.