Posts Tagged ‘Wine’

The beauty of being here is being here! I want Joel to experience the people and the place, so we are going to buy some olive oil and some concoction of 🍅 spices and I don’t know what else is in it but it makes one hell of a sauce for pasta with some chopped olives. 20180507_205132I want to buy a jar to take home and the olive oil.  We went  out of town towards Telese to the Forreste cooperative.  What a place!  Like gas pumps, there are huge silver tanks with indications as to what wine is in them.  You literally pump your own wine in multi-liter jugs.  This is definitely better than a wine club!

We go in and are drawn to the olive oil tasting table, where Joel proceeds to eat most of the bread while Assunta liberally pours rich olive oil on the bread for him to mangia.  Between the two of us we decided the robusto was the one for us.  As it turns out, I bought the robusto oil last week with Peter and have been cooking with it all week. Assunta realizes. I am taking this home this home on the airplane so she she conveys to me that she will put it in a tin. This idea leads to lots of running around by her daughter and frustration in trying reseal a can.  So come back domani. Fine tomorrow sounds good, meantime we will take the sauce and the spicy mixture and maybe Joel will stop putting honey on the bread and eating it.

Assunta wants to know what Joel does, so I say cinema, thinking that was the closest word I could come up with. She says, “Actor”?and immediately calls out to her daughter that he is an actor.  Ahhhh… selfies all around with lots of blushing.  It was really so cute! IMG-20180522-WA0001.jpg

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This image shows a red wine glass.

Could be Chianti, or a Bordeaux or a Pinot Noir Mmmmm

Today’s the day to celebrate the grape! Nectar of the gods, fruit of the vine, delightful, delectable and divine is WINE.

I grew up in an Italian household so drinking red wine with meals was de riguer and when I was married the first time, we drank red table wine every night with our dinner.  It’s funny to think back on that now as it seems it was truly another lifetime ago….

Here’s what Punchbowl has to say about today:

National Wine Day

Today is National Wine Day! Wine has been an important part of human history and culture for thousands of years. Regardless of whether you prefer red, white, pinot, or cabernet, everyone can appreciate today’s celebration. Spread the news about this unique occasion with a free Wine Day eCard!

Archaeologists in Speyer, Germany discovered the oldest bottle of wine in existence while excavating two Roman stone sarcophaguses in 1867. The bottle dates back to at least 325 AD! It is now on display at the History Museum of the Pfalz in Germany.

To celebrate National Wine Day, find out if there are any events going on at your local winery or plan your very own wine tasting party for you and your friends!

However, if wine is not your thing, other reasons to celebrate today include, National Brown-Bag-It Day, National Tap Dance Day and International Geek Pride Day.   So if you’re going to the office today, bring your lunch, tap dance down the hall and give your IT guy a hug!

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Today’s recipe is tomorrow night’s dinner.

2 TBS olive oil, divided

2 chicken breast halves, pounded very thin, and then cut in half so you have 4 thin cutlets

1 lg shallot, minced, about 2 TBS

2 garlic cloves, minced

1/2 cup white wine or chicken stock

1/2 tsp red pepper flakes

1 TBS capers, drained

2-3 cups arugula, torn into bite size pieces

1/2 fennel bulb, shaved thin

16-24 paper thin shavings of Parmesan cheese

Heat 1 TBS olive oil in a non-stick saute pan over medium-high heat until almost smoking, about 1-2 minutes.  Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan.  Remove the chicken breasts and cover with foil to keep them warm.

Add the other tablespoon of olive oil to the pan.  Add the shallots and cook 1 minute, stirring often.  Do not let them burn, and if they begin to brown rapidly, turn the heat down.  Add the garlic and cook another 45 seconds to 1 minute, stirring often.

Add the white wine and scrape an browned bits off the bottom of the pan with a wooden spoon.  Ad the capers and red pepper flakes and oil until the wine is almost gone, about 2-4 minutes.

To serve, mix the arugula and shaved fennel and put some on each plate . Arrange some shaved parmesan over them.  Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.

Recipe from Simply Recipes courtesy of Gail

capers, chicken cutlets, Simply Recipes, Tasty Tidbits Tuesday

Chicken Cutlets with Caper Sauce

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