Repurpose

I am a firm believer in repurposing things, especially nice wine bottles and jars. A couple of days ago, I prepared  orange barbecued chicken skewers. I am always "stumped" on where to soak my wooden skewers before using them on an indoor grill pan or an outdoor grill. So I was looking around my kitchen and "spied" a clear and beautiful empty French rose` wine bottle. I saved the bottle because it was beautiful,  and it had a glass stopper. I love glass stoppers! So I filled the wine bottle with water and inserted 6 wooden skewers in the bottle. The bottle is the perfect way to soak skewers! And the left over water is perfect for watering your herb plants. I have repurposed bottles and jars in a way that I believe to be beautiful!

I am calling this my "wine bottle skewer preparer!" I feel a little "Victorian" because they had all sorts of utensils and bottles for every culinary need. 

A repurposed "Ragu" Alfredo sauce jar became my Sugar Free Strawberry Balsamic Salad Dressing jar.

And this wine bottle is being used as a "bud vase."

There are soo many things you can do with empty wine bottles. I think with the right tool to drill a hole in the bottom and a lamp kit,  and add a shade you could make a lamp. I have also used a candle holder insert to make a candelabra with empty bottles. I especially like the dark large wine bottles and gold "Wine Writer" markers. Your guest can sign the bottle and you can write the date. That way you will always remember the fun you all had together.  And there is something very special about a person's handwriting; each signature is unique and special!

I think when we recycle,  we are doing our small part to save our planet! Let me know in the comments some of the ways that you repurpose wine bottles and jars.

The Art of Collecting

The Art of Collecting

This book was a gift from my dear friend Audrey who resides in  New Orleans.  The book is entitled,  "the epicurean collector, by Patrick Dunne with the Editors of Southern Accents.  It is a lovely book filled with soo much information for those who collect things for the home, notably "culinary antiques." The photographs are by Charles E. Walton IV. The photography is very beautiful in this lovely and educational book. She had the author sign the book for me. She gave this to me in 2009 when I returned to my place of birth and home for most of my life, the city of New Orleans.

 Hurricane Katrina was the catalyst for my evacuating/moving to West Little Rock, AR.  But our son Evan, who was almost nine years old then, was one of the main reasons we stayed. He needed the services of Little Rock in order for him to be the best that he can be due to Autism. Plus, there is a "quietness" that gives me peace, no matter what is going on in my life in this new,  or not so new place I now call home. I have lived here ever since Hurricane Katrina, and at the end of August it will be fourteen years.

It seems the older I get, the more I appreciate things that have a past. As human beings we all have a past, and if we are blessed enough we can live to tell our stories. Antiques also have a past. I enjoy imagining where they lived, who served from them, what was the party like, and ultimately, was it loved.

This antique "Claret Jug" seems to be circa early 1900's. I saw it,  and "willed" it to be mine. Sometimes we see things and have an "immediate" connection to them. This is the case and point of this jug that was procured from ebay.

I am in no way rich; I am rich in spirit. A lot of people feel only "wealthy" people are "collectors." Not so... I think people "sacrifice" to obtain items.... period!  That is why I am always happy for others when they obtain the "desires of their hearts." 

I have always been a member of the club that's philosophy is,  " if you buy things that you love, they will work well together." And for some reason, I have fallen in love with items from the early 1900's. I try not to imagine what my life would have been like in 1918, the year my maternal grandmother was born. But I would have loved to take a peak into the glamorous parties of the " Gilded Age."  

I got the "collecting bug" earnestly from my grandmother, who we lovingly called "Nonnie."  My Nonnie would make my mama get up early on some weekends to attend "estate sales." She always knew where to find wonderful finds on a budget. I am so blessed to have gotten that "gene" from her.

 When my beloved claret jug arrived, I carefully and lovingly looked at it. All I could do is think about what my Nonnie would say about my beautiful find. I think she would smile at me, and tell me, " I did good."  The difference between my Nonnie, mama and me is, that I use my things. Life is not promised to any of us. So while I am here, I will look at my flowers ( smell my beloved lilies), use my "finds" and enjoy my life. 

I am awaiting this silver plate cold meat fork. The pattern is supposed to be from the early 1900's. It is Reed and Barton "Festivity", aka "Tiger Lilly."  Based on the picture from ebay, "Tiger Lilly" would have been the most appropriate name for the flatware. There is something "beautiful" and "sensuous" about the "Lilly."  The shape and smell of them is ultra feminine to me. It is almost like me in a flower form, wanting to evolve in my own way. The Lilly takes its own sweet time to open up, and show her true beauty, just as I feel a woman should. But the shape of this flower has a sense of "artful freedom",   which I find refreshing. 

This fork was about $10.00, but to me it is "priceless." I am hoping the silver plating is intact, and all I have to do is wash it,  in "really" warm soapy water and rinse it with hot water and dry it!  I am going to use this antique fork for any sliced meat or even fried chicken on a platter. 

Beautiful objects were made for us to use, and believe me I practice what I preach.  I used to hear older ladies in New Orleans say, " I only use this for company, baby..." I say, I am my best company first and foremost! 

Well, I hope that you enjoyed this post, and the wine that is in the claret jug is Francis Coppola 2016 Black Label Claret. 

Cheers,

Lorrie

Life's Little Luxuries

Many years ago, prior to Hurricane Katrina, my best friend Donna treated me to a wine show. They had representatives from almost every California winery. I was in awe of the huge space, and soo much wine! I had started writing a newsletter entitled, "Life's Little Luxuries Newsletter." So I decided to bring a few copies to the wine event, to basically test the waters of my emerging wine and food writer journey.

I was well received by all of the vendors. I met Amelia Ceja  of Ceja Vineyards and her family as well as Robert Larson who was then a representative of Rodney Strong Winery to name a few. Things just seem to take on a "life of its own",  in my wine writer journey. I was blessed to meet Jo Diaz and George Rose, all through social media. I still am connected with these wonderful people through Facebook.

I loved writing post, but had to stop due to issues with my sight. But I realized we can't change some things in this life, we just have to "edit" and move on... This is my first post in many years, so I may have a few errors, so please excuse any you see.  I really would love to get back into the wine and food writing arena.

 I started a Facebook group entitled, "All Things Home." I think the members are enjoying the group. But I think it is time for me to "step out in faith" and begin writing again.

Life can be quite harsh, and the things in life that provide comfort and civility are good for our minds and souls. I always tell myself, "Girl you may not be rich with money, but you are rich in soul."

"Civility" is what is needed in our world. Having a glass of wine, sipping a cup of tea, and reading your favorite home shelter magazine are some of my rituals I practice,  to have a sense of "joy" in my life. Life is what you make of it... If we fall, we get up and start all over again... it is called living.

Surrounding yourself with things you love is like a "cocoon" that shelters you,  and just makes you feel good. It can be a wine goblet, a tea cup or a dish, if it makes you feel good then go for it! The older I become, the more I see the importance of "joy!" I derive joy by having a glass of wine, baking, developing new recipes and on a small level "collecting" things for my home. Home has always been important to me. I am blessed to have saved a few items from my home in New Orleans which was damaged in 2005 by Hurricane Katrina. So when I see pieces that have survived "all of the storms" of my life, I feel a sense of comfort and joy.

So here are some examples of life's little luxuries...

These cups and saucers were a find on ebay. They were $20.00. When these were new, the young Lorrie could not afford them. Now they are one of my treasures!

I love flowers and they are a luxury.

All things wine is always appreciated. A "Claret" jug that probably tell us some stories from times gone by...

Having the house smell of baked goods is a luxury as well...

"Pre-loved"  books that speak to all things home are always welcomed. 

This cookbook, "Crescent City Cooking",  was a book I won in a contest!

And this cookbook, "Cooking up a Storm" was a gift from my "daughter from another mama", Tonia Johnson.

Well, this was a long "welcome back" post. I am hoping to post a wine review soon! Remember, sometimes the smallest things bring us joy!

The pot on the end was from my son Evan's Special Education Class when he was in Middle School. Evan will be 23 in early October of this year! His teacher was wonderful! I treasure it! 

My Mother's Day gift this year was a tea kettle from my beautiful daughter Angelle. I use it almost everyday. 

And  book given to me by a friend (Audrey)whom I have known since high school. 

And last, but not least, a vase that has survived many storms filled with flowers.

Cheers, 

Lorrie

Wine Review: Mommy's Time Out Rose`Wine Delicious Pink

Mommy's Time Out Delicious Pink is a wine that is great for moms who want a wine with a low alcohol content. The Delicious Pink has a 9.5 % alcohol content. So, you will be relaxed, and not buzzed. Mommy's need a time out , because we are moms,  and our jobs are never done. 

 I also love the name chosen from this wine line from Italy. Moms do need a time out; I know I do! Wine is a great way to relax with friends and just interact with grown ups. We love our children, but we need to have a little "time out" to have some fun.

This wine is a light pink color. The nose is filled with a delicate aroma of ripe strawberries. This wine is very fruit forward, and a wine that would be a great wine for the new wine drinker. The palate has those same berry flavors, primarily strawberries. It is easy to sip, with or without food. There is enough residual sugar to please the ladies who like a little sweetness. It is a wine to keep on hand so you will have something to please all your guests. I just don't feel that I am a good hostess if their is not a wine that everyone can enjoy.

So many women ask me these questions about wine, "Is it dry or have that "taste" meaning tannins when they call me, looking for a wine in a wine shop or grocery store. I ask them what they are looking for? This wine is a wine for the ladies who like a fruity wine that looks pretty, taste fruity, and won't have them buzzed!

I would pair this wine with chicken and pork skewers with a sweet glaze.
Also fresh goat cheese on a French baguette would pair well with this wine, especially Purple Haze goat cheese. Anything with a bit of bacon or prosciutto would work well with this wine. Here is a recipe to try with this wine. Try it and tell me what you think! Note: This wine was a sample provided for review. SRP $9.99 http://www.mommystimeout.net/#!mommys-time-out/c24i2

Sweet Chicken Bacon Wraps

Serves: 12-15 appetizer servings

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1 pound) package of sliced bacon
1 cup of firmly packed brown sugar
¼ teaspoon of Tony Chachere's Creole Seasoning
1/8 teaspoon of cayenne pepper

Directions

Preheat oven to 350 degrees F

Cut chicken into 1 inch cubes. Cut each bacon slice into thirds. Dredge chicken into mixture, then wrap each chicken cube with bacon and secure with a wooden tooth pick. Coat a rack and broiler with nonstick kitchen spray. Place chicken on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp. Note: You can also use a baking pan lined with release foil paper if you don't own a rack. With this method you may need to let the chicken wraps drain on paper towels before putting them on your serving platter.

Wine Review: Silkbush 2012 Viognier, South Africa

 

 

Let me first say as an Oenophile, wine writer, wine blogger, I was  surprised by this wine. I must admit, I've never been a fan of Viognier. But this wine has made a me a believer that a great Viognier can be made. I am so used to the over honeyed Viognier's with a bit too much residual sugar for my palate. This South African wine is what I call "a genie in a bottle." In most cases when I review a wine, I have some idea about how the wine will actually taste. This one was a surprise. It was kind of like the television commercial for pork being said to be "the other white meat." I say this because this wine is a style of Viognier that is truly special. It is like the "other white wine." The wine really reminded me of a Sauvignon Blanc, which was a sheer delight for me. I love Sauvignon Blanc's flavor profile and how well it pairs with food.

 

This wine is a light straw color, with aromas of melon, a bit of honey, and notes of stone fruit like peaches on the nose. The same aromas from the nose were the same fruit and honey flavors found on the palate.The mouth feel was round , which is in keeping with the style of Viognier. The finish had some faint herbal notes and lemon zest. There is just the right amount of acidity to pair well with food.

 

I love the fact that it has a screw cap. I poured a bit of the wine to sample it alone. Then I put it back in the fridge. I decided based on the flavor profile of this wine that I could pair it with a small bite, having specific flavors in mind. So, I created a bread cup by taking a slice of white bread, and using a biscuit cutter cut out a circle, about 5 inches. I then rolled the circle out pretty thin, but not so thin that it would crack. I brushed California olive oil on both sides and put the three rounds in a 12 count mini muffin pan. You have to ease the bread in the mini muffin pan gently.

 

I had pre-heated the oven to 350 degrees and baked them until they were a golden brown, or until they looked like they would be brown enough to be a little crispy. After the bread cups were cool. I added about a teaspoon or so of fresh goat cheese, a sprinkle of crushed red pepper flakes, about 1/2 teaspoon of Smucker's  brand Apricot preserves on top and finished the three small bites with crumbled bacon. I actually tried one with fig preserves and two with Apricot preserves. The Apricot was the best pairing. I think the stone fruit flavors found in the wine, and the acidity worked so well with the fresh goat cheese. And well bacon makes everything taste good!  I did not write this in a recipe format because it is so easy to make. You can also use the ingredients and create a crostini if you don't want to make the bread cups. You can also purchase Athens brand fillo cups, and just bake them off and add the ingredients listed above in the same order.

 

This wine would also pair well with seafood like crab cakes, shrimp, fish and apricot glazed chicken or pork skewers. I would also pair it with fresh goat cheese or a semi-firm goat cheese called Garrotxa http://www.artisanalcheese.com/Garrotxa/productinfo/10239/.

 

Note: This wine was a sample provided by Silkbush Mountain Vineyards http://cape-ardor.com. SRP $16.99

You can also visit http://silkbush.com

Spice Review: Victoria Taylor's Kansas City Steak Rub

 

 

 

Let me say that this rub helped produce steaks with a delicious crust on the outside that I have never achieved with a marinade. The rub is a blend of spices and herbs including garlic, black peppercorns, paprika, mustard seeds, brown sugar, dry molasses and sea salt. It also contains soy and wheat.

I cooked two rib eye steaks, that were tenderized with my meat tenderizing tool. Then I rubbed each side with a bit of California olive oil. Next, I sprinkled the rub (generously) on each side of the steaks and gave them a good rub. I let the steaks sit on the counter, on a cutting board for about 30 minutes to take the chill off to insure great results in the cooking process, and for the meat to take in the great flavors of the rub. I heated my cast iron skillet which had about a tablespoon or so of California olive oil in it and got it hot. Make sure the oil is not to the point of smoking hot. I then placed the steaks in the hot skillet and let them sear until they were really dark brown, then turned them over and seared the other side. I also added a bit of Liquid Smoke since I cooked them inside; if I had cooked them on the outdoor grill, I would have omitted the liquid smoke. Fresh herbs add a great flavor to meat, so I added a few sage leaves to the skillet. You can omit the sage; I just like sage or rosemary with beef. The cooking time depends on how well you like your steaks done; so use your personal method of determining how you like your steaks cooked.

 But I have to say, the brown sugar made the best crust on my steaks and the spices and herbs provided the perfect balance of flavor. No need to add any salt at all, the rub is all you need. This rub really exceeded my expectations. I think it is because I have always marinated my steaks. But this time I said to myself, "Lorrie, give the rub a try." Well talking to yourself can be a good thing in this case, because I enjoyed every last bite! The only thing missing was a glass of red wine. But to be honest the steak was so good, I was okay having it without my beloved glass of red wine. I can't believe I said that, but it is the truth. We had a loaded stuffed baked potato with our steak, and I had a small salad. Yes, we were satisfied and stuffed!

This rub would work well on pork and also on small cubes of chicken on skewers. I must admit, finding a new product that enhances the foods we eat everyday is like finding a "treasure" for a foodie like me. I am always on a quest to find the "best of the best" to share with my readers. Note: This spice was a sample provided by Victoria Gourmet http://www.vgourmet.com  SRP 3.4 ounce tin $5.99  SRP 6.6 ounce jar is $9.50

Wine Recommendation: I would pair the steaks with this rub with a great Cabernet Sauvignon or red blend with nice dark fruit flavors in the wines flavor profile.