Just a splash of OJ for color

I LOVE mimosas. They are by far my favorite Sunday beverage. I have tried my share of champagnes and juice combinations and have found many that I like (and a few that I did not like... sorry Barefoot Bubbly). Here is my recommendation for building the best mimosa:

INGREDIENTS:

Ballatore Gran Spumante Champagne

This lovely bubbly sparkling wine beverage is sweet, fruity and very affordable at only $10 a bottle. It's made from Muscat grapes grown around Asti, a town in Italy. It's also low in alcohol which is nice since it is a Sunday beverage afterall. I'm not the only one who likes this-- my friends like it too AND it won a Double Gold Medal at the 2005 California State Fair Wine Competition. I'll drink to that!

Tropicana Pure Valencia Orange Juice

This 100% orange juice is crafted from the top 3% of Tropicana’s Florida orange harvest and contains only the juice from select Valencia oranges. Valencia oranges are known for their deep, rich orange color and great taste. Just like the commercials say, Valencia oranges spend more than a year ripening on the tree. The deep orange color also gives the mimosa a pretty color!

DIRECTIONS:

Mix champagne and orange juice in a large pitcher. Keep chilled and pour into champagne flutes to serve. If you're entertaining (or just feeling like being fancy) add some fresh raspberries for color -- you just need 1 or 2 per glass.

I hope you have an opportunity to try this combination and I hope you enjoy it. Let me know if you have any other great recommendations!

Cheers!

-Blondie

eggs, spaghetti, chicken and wine

There are really four main things that have taught me how to cook.

Now you must first know that when I went away to college I had never used a stovetop. The microwave was my only knowledge of how to heat food (Lean Cuisines are very tasty!) My mom always cooked, I just never cared to learn.

My junior year, my roommate taught me how to make eggs. Medium-low heat and some cooking spray keeps them from sticking while a bit of water or milk keeps them from burning. I was thrilled with my newfound ability! After that, I ate scrambled eggs almost every day for months. I prefer mine with some American cheese bits tossed in just before serving.

Shortly thereafter, a guy I was seeing at the time invited me over for dinner. He made me the one thing he knew how to cook (and still probably the one thing he knows how to cook to this day) -- spaghetti! Regardless, I learned how to boil water on super-high heat and how to put noodles in the pot when the water is at a tumbling boil.

One thing remained-- meat. Eww. Just the thought of seeing a raw animal part grossed me out, but I took my chances and experimented with some chicken breasts. I quickly learned that you can't eat still pink (aka- uncooked) chicken or you'll get very, very sick. I'll spare you the details, but trust me-- I'll never serve you raw chicken. I've since bought a handy meat thermometer ($5 at grocery stores) and reco it to any new cook. Chicken must be cooked to 170 degrees inside in order to be safe to eat.

After making these few simple things I really began to love cooking. I experiment with new foods all the time and really love spending time in the kitchen. Some things I make for the first time are very good... while some are not. This brings me to my fourth important discovery-- wine. Whether your food is good or bad, a good glass of wine (or three) makes everything taste great. I prefer a crisp, light white wine with sweet, fruity notes. Today, I had Chateau Ste. Michelle Riesling (only $9).

Cheers!
-Blondie

Blonde or Blond?

I am SO blond right now. I got new highlights after work today and they look fab-u-lous! I'm not gonna lie, I had to AP Style whether to put "blonde" or "blond" on my Facebook update. Turns out that "blond" is a noun for a male and also whenever it's used as an adjective while "blonde" is a noun for a lady. Who knew?!?

I always get nervous when I sit down in the chair at the salon b/c my stylist is a 50's-inpired gothic type with a bad red dye job (she'd look much better as a blonde)... but she consistently provides me with root-free happiness so I keep coming back for more. I've been coloring my hair since I was sixteen, and I don't plan on ever going back to the "dark side" ...

After my appt it was pretty late so I skimped on dinner and just made some quick pork chops and some cheese tortellini with melted margarine and fresh grated parmesan cheese. Yesterday I made game hens (those litttle ones that each just serve one person) and fingerling potatoes, carrots and pearl onions. SO GOOD. I dream of the day when all I have to worry about is what to make for dinnner, and what wine to serve alongside it. Today I chose Beringer Pinot Grigio-- only $8.99. It's crisp and slightly tart with fruity notes.