Wine Making, an Incredible ArtAny chance you have been watching the Public Television series called
“The Winemakers”? Twelve men and women are competing against one another by proving their knowledge of wine. They have to understand every aspect of, not only grape growing, but wine producing and wine sales. Over the course of six half-hour episodes, this real-life cast of characters will experience every aspect of the wine industry from the ground up — with one goal in mind —
to win the chance to launch their own wine brand.
I am not a big fan of reality television, but with my interest in the vineyard and winery, I find this show very helpful. It is rare that I actually know the answer or procedure that the contestants are tested on, but I’ve learned a lot!
Go to http://thewinemakers.tv/about to check their web page. Then come down to Somerset Ridge, my 2nd home, and experience the real thing!
Go to http://thewinemakers.tv/about to check their web page. Then come down to Somerset Ridge, my 2nd home, and experience the real thing!
My other 2nd home is ARTichokes Gallery and Studio, located in Mission Farms at 106th and Mission Road in Leawood, Kansas….Becky Pashia and Megan Sutherland have great plans for events at their Gallery. First, this Friday night will be the opening party for the new show. The shows are always so good, such a great mix of styles and mediums. Come by and enjoy a great evening and meeting the artists. That is Friday, November 13th from 6:00 to 8:00pm.
Their next exciting event will be Girls Night Out! Write this one on your calendar: ARTichokes, November 17th GIRLS NIGHT OUT 6:00 pm - 9:00 pm. It's a holiday shopping party at ARTichokes ~ come and play with us! Make sure you pickup a class schedule while you are there. Take the time to seek out the great instructors, they will be there. Let them tell you about their classes; their enthusiasm will make you want to paint!
Go to http://www.artichokeskc.com/ and read about all the events and see the paintings in a slide show. I hope I see you there!
How are your Holiday cooking plans coming along?
Go to The Hen House here in the Kansas City area,
The other formula for an easier Thanksgiving Dinner is:
Their next exciting event will be Girls Night Out! Write this one on your calendar: ARTichokes, November 17th GIRLS NIGHT OUT 6:00 pm - 9:00 pm. It's a holiday shopping party at ARTichokes ~ come and play with us! Make sure you pickup a class schedule while you are there. Take the time to seek out the great instructors, they will be there. Let them tell you about their classes; their enthusiasm will make you want to paint!
Go to http://www.artichokeskc.com/ and read about all the events and see the paintings in a slide show. I hope I see you there!
How are your Holiday cooking plans coming along?
Have you ordered your Heritage Turkey for Thanksgiving? You need to reserve one soon if you want to have a bird that tastes like a real turkey!
Go to The Hen House here in the Kansas City area,
or visit http://www.reeseturkeys.com/ to order on line.
Wondering what size turkey you need? Try this formula: estimate that each guest will eat about 1.3 pounds, and then round up:
8 guests: 8 x 1.3 = 10.4. Your turkey should weigh at least 11 pounds.
8 guests: 8 x 1.3 = 10.4. Your turkey should weigh at least 11 pounds.
13 guests: 13 x 1.3 = 16.9. So the bird should weigh at least 17 pounds.
The other formula for an easier Thanksgiving Dinner is:
a)Plan your menu early
b) Clean out your refrigerator (nobody enjoys this part, but it will make your life easier!)
and c) shop early!
Today I am going to share one of my favorite appetizer recipes with you.
With a big meal like Thanksgiving, it is nice to have your guests enjoy a glass of wine and a few excellent appetizers. You don't want to go overboard with them; no use spoiling everyone's appetite with fully tummys before they even get to the table!
Tomato Quiche Tartlets
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half
1-1/2 teaspoons snipped fresh basil
Dash salt
Dash ground black pepper
3/4 cup finely shredded Asiago cheese (3 ounces)
1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.
2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 tablespoons half-and-half
1-1/2 teaspoons snipped fresh basil
Dash salt
Dash ground black pepper
3/4 cup finely shredded Asiago cheese (3 ounces)
1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.
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