Eve Wine

Written by Rocky Mountain Woman on September 15, 2014 – 8:02 am -

eve-chardonnay

Typically I like Sauvignon Blanc more than Chardonnay, but a cute label will get me every single time. In this case, I’m happy I picked this bottle of Eve Chardonnay up because it was a nice wine. Lemony with a distinct acid overtone, really good sipping on the deck watching the last few days of summer pass us by wine!

Posted in She Drinks! | 1 Comment »

A Red Wine for Late Summer – Lorinon Rioja

Written by Rocky Mountain Woman on September 12, 2014 – 5:50 am -

I love red wines, but a big lovely cab is wasted in my opinion on the lighter foods of summer. As we transition into fall, there are still some days when it feels like it’s too warm for winter type foods and wines, but I am getting a little tired of salads and Sauvignon Blanc!

So, I tried this recently and loved it. Well-balanced, fruity – it would work well with traditional summer foods such as grilled salmon, chicken.

lorinon rioja

I really liked this.

Posted in She Drinks! | 3 Comments »

Quick French Potato Salad

Written by Rocky Mountain Woman on September 10, 2014 – 12:18 pm -

french-potato-salad

 

This is so easy peasy & quick to make on a week night. Serve it with something simple like grilled Italian sausage or fried pork chops.  I’ve been making it for years and it’s always a hit.  Bring out the best olive oil you have for this recipe because it really makes a difference in the taste…

green-red-onions

5.0 from 2 reviews
French Potato Salad
 
Ingredients
  • 2 lbs more or less of red potatoes, scrubbed and cut into small pieces
  • ½ cup chopped green onion
  • ½ cup chopped red onion
  • ⅓ cup Champagne vinegar
  • ½ cup good quality extra virgin olive oil
  • 1 T Dijon mustard
  • salt and pepper to taste
  • 1 sprig of basil, chopped
Instructions
  1. Boil the potatoes in salted water until easily pierced with a fork
  2. Drain and then place in a large bowl and sprinkle with the vinegar, let it set for a minute or two so the potatoes can absorb the vinegar
  3. Then add about ½ of the olive oil and mix thoroughly
  4. Add mustard and stir through
  5. Then add enough of the rest of the olive oil to make it moist
  6. sprinkle with salt and pepper and chopped basil

potato-salad

This post is in honor of the letter “Q” and part of Jenny Matlock’s Alphabet Thursday. For more quirky “Q” posts, please click here http://jennymatlock.blogspot.com/

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Posted in She Cooks | 16 Comments »