Your Inner Sommelier

Hello and Happy National Wine Day!

Now I love me a made up holiday that's for sure. And you know I won't ignore this one! I wouldn’t be me if I did. As I was thinking about a wine post to do I was thinking about the things I learned about wine and how it would be helpful to those who might not know. Here are three things to know about when drinking your favorite glass of vino.

Check out those legs.

On your wine that is. When you swirl your wine two things happen. First it releases the aromas of the wine so you can better taste it. Second, you can see wine drip down the sides of the glass those are called the legs. The longer they take to fall the better the wine is.  

Smell your wine

but did yo know when you do this your mouth should be open? Try it. Smell it once with your mouth closed and again with it open. Huge difference.  

Get specific

My last tip is to zone in on one region you really like. For myself and MK we really love Spanish and Argentina wines. But out favorite is Rioja wines. So after you find your wine, see what pairs well with it so you always know what to order with it when you’re at a restarunt. Lucky for me tapas goes perfect with this wine. Think Cantaloupe and Prosciutto combo or a Fig Crostini. Yes please!

I hope your Memorial Day weekend is jam packed full of fun and vino! 

No Need To Knead

I don’t know about you but any chance I get to use my fresh herbs I take it. That’s one of the many reasons I just love this time of year. Thyme, Dill, Basil, and Rosemary I can’t get enough. This super easy but very elegant bread is perfect for your next dinner and you get to use your Rosemary. How do I know it’s easy? Because I made it with a screaming, teething baby strapped to my body. Insert hysterical laughter...

Rosemary Parmesan Skillet Bread

What you need: 

1 packet instant yeast 

4 cups flour

1 1/2 tbsp fresh Rosemary

2 cups warm water

1 tsp sea salt

olive oil

parmsean cheese  

What you do: 

Preheat oven to 400 degrees and oil your cast iron skillet.

Mix the water and yeast and let it sit for 5 minutes. Then mix in the flour, Rosemary, and salt. You don’t need to knead this bread which is great. I did just slightly to make it more pretty.

Cover with plastic wrap and let it rise for about an hour. I let mine rise in the skillet. Sprinkle some fresh rosemary, a little olive oil on top, cut an X in the middle and bake for 20 minutes. After that, take it out and put desired amount of parm cheese on top and throw it back in the oven for another 20. 

Enjoy!  

Have a great Wednesday! We've almost made it to our long weekend...

All Dressed Up

Your salad that is! It's true that I post some deliciously decadent recipes but for the most part I'm a really healthy eater. I live for a good salad and eat a ton of them through the week. A lot of times a fatty, high calorie salad dressing will ruin your diet or just plans of eating healthy. Lately, I've been making my own low calorie dressings. They are so good and don't have any unnessesary junk in them. All of these are super fast. Which I need with an almost six month old. Anything that's easy and fast I'm on board. I got some mason jars at the dollar store that you can throw the ingredients in and just shake. 

Here are three of my current favorite low calorie salad dressings: 

My favorite? Honey Mustard! Yum!

Have a wonderful Wednesday!