Alta Vista Torrontes

Vineyard: Alta Vista IMG_8432

Region: Salta

Country: Argentina

Vintage: 2013

Producer: Alta Vista

Importer:

Grape: Torrontes

Alcohol: 14%

Price: $15.00

APPEARANCE:

Shimmery, pale gold with the faintest hint of grass green.

NOSE:

Like the appearance is light and airy, Faint notes of citrus play with sweet elderflower.

PALATE:

Initially florals roll fast and free from the glass onto the tongue. Chasing behind quickly is a little minerality that subdues the florals. There is a little astringency and thinness in the first mouthful, keep sipping and what develops is rather pleasant. White peaches mingle merrily with ripe honeydew and elderflower. The zesty zing of grapefruit provides a great balance along with the gentle acidity, that just seems to delicately dance around. It’s like a wonderful waiter at dinner, there to make everything better without imposing. A short, crisp, sweet granny smith finish.

PAIR WITH:

This would be great with fish or some spicy Thai food.

Florrie‘s footnote;

A little light for a winters night by the fire, it makes one wish for long summer evenings.

Strawberry Shortbread

I think shortbread has to be my favourite biscuit, they are buttery and crumbly, a perfect combination. The strawberries provide a little extra sweetness and bite to these moorish morsels. Makes 12 fingers

Ingredients:IMG_8519

1lb fresh strawberries

6 oz room temperature butter

3 oz sugar

6 oz all purpose flour

3 oz semolina/ pasta flour

Parchment paper

Baking sheet

9 inch square loose bottom pan, or equivalent

Pre heat oven to 170℉

Place the parchment on the baking sheet.

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Wash and hull the strawberries.

Slice the strawberries 1/4 inch thick and lay them onto the parchment paper.

Bake for 1 hr 15 minutes.  Turn the strawberries over and bake for an additional 1hr 15 minutes. Remove from the oven, the smaller slices will be ready now, the larger slices may require an additional 30 minutes. The slices should not be completely dehydrated, they should still be a little tacky to the touch and soft. They will continue to cook in the shortbread dough.

Heat oven to 300℉

Dice the strawberries and set aside, there should be roughly 4 oz of strawberries now.

Combine the butter and sugar until creamed together, add in the flours, and beat until just incorporated.

 

Add in the strawberries and beat a little more. Work the dough with your hands until smooth.

Press the dough into pan, push it all the way to the edges, and make sure it’s an even thickness, about 1/2 inch, you can use a smaller rolling pin or smooth glass to do this.

Prick the dough all over with a fork and pop it on the centre of the lower oven rack, bake for 55 minutes.

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Remove from the oven and slice into 12 even fingers and sprinkle with extra sugar.

When it’s cool remove from the pan and devour.

Here’s the printable recipe – Strawberry Shortbread

PinBerry

Three of Hearts Hat

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This project started life a stash busting project. I had some sumptuously squishy and soft Blue Sky Alpaca EXTRA left over from a jumper I’d designed, my intention was to bang out a quick hat just to use it up. But as what tends to happen once I start working, the idea grows and develops. While the hat did require more than the amount of yarn I had left, it can be knit with one skein.

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I’m an absolute Blue Sky Alpaca junkie and could quite happily knit in it all the time, red happens to me my favourite color, so this yarn is a perfect marriage of my loves. I wanted the hat to be something a little fun without screaming cheesy. For me these cables do just that, a fun little nod to valentines and love, but wearable through the year.

The slightly small band is designed so the hat can worn higher on the head and at an angle, my personal preference, but looks great pulled further down too.

Be our Valentine and get 25% off this pattern PDF in our FlorrieMarie Ravelry Shop with coupon code LOVEKNITS (code expires at midnight on 2/14/16).
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Recipe: Super Tasty Quinoa Dinner

FullSizeRenderMy little neighborhood in Queens was buried under over two feet of snow yesterday- so I rummaged through the pantry to look for something to eat, as one does in such a situation. I like quinoa, but if it’s cooked with just water it can be pretty bland and I need some flavor in my life. Allow me show you how I like to cook it.

Sauteing your peppers and onion first to get them caramelized, as well as using tomatoes with jalapenos adds a lot of flavor. Feel free to use plain tomatoes if you don’t enjoy a little heat, but you should try it, it’s really quite mild and adds a little zing! On the flip side- if you want to intensify the bite add in a 1/4 teaspoon of cayenne to the onion mix when you add the garlic. Yum!157c4d87-b21d-437f-af5b-519d8117dd55

Directions- Makes approximately 5 cups

1 tsp olive oil

1 small red onion, diced

1 small bell pepper, seeded and diced (red, yellow or orange)

2 cloves garlic, minced

1 can (14.5oz) Del Monte Petite Cut Tomato with Jalapeno

vegetable/chicken stock or water

1 cup quinoa

salt pepper to taste

Optional:

3 cups fresh spinach, rinsed, trimmed and roughly chopped

cilantro

In a medium sized saucepan add the olive oil, red pepper and onion. Cover and sweat the onions for two or three minutes until the onions are translucent. Uncover and saute until veggies start to get a little bit of color, approx. five minutes. If it starts to get too dark, too quickly, turn down the heat and splash in a little stock to de-glaze the pan.

While that cooks- drain the canned tomatoes, reserving the tomato liquid in a measuring jug. Top off the liquid to 1.5 cups with stock or water.

**Add the minced garlic to your pan and saute for a minute more to cook the garlic slightly.

Add the liquid and tomatoes to the pan, bring to a simmer. Add the quinoa, lower heat, cover and cook until tender, about 15-20 minutes.  Turn off the heat. At this point you can add the optional spinach (I didn’t have any this weekend, and I’m not going to tromp through three foot snowdrifts to get some :-) so there aren’t any in my pictures, but I normally would add it) add the spinach to the pot and put the lid back on for two or three minutes minutes to wilt the spinach. Fluff with a fork.

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Salt and pepper to taste, chop up a bit of cilantro to garnish if you’re into that sort of thing- which I am. This is one of my favorite sides with a nice grilled fish or chicken, and it’s hearty enough to have as a vegetarian main on it’s own or with the addition of some grilled tofu.

**note- the reason that I don’t add the garlic at the beginning is because I like to caramelize the onion and pepper to get the fullest flavor possible and minced garlic would burn and taste bitter well before any browning would happen.

2015 in review

This always makes me smile every year. Thank you to everyone who pops by our little blog. We’ll be seeing much more of you in the new year! The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 99,000 times in 2015. If it were an exhibit at the Louvre Museum, it would take about 4 days for that many people to see it.

Click here to see the complete report.

Holiday Round Up 2015

Fire1I was feeling the holiday spirit tonight and scrolling through our FloMa media library. I was reminded of so many of our past holiday posts. It’s easy to forget that we’ve been blogging here for this many years already and I couldn’t help but feel proud of all the things we’ve done in that time. I decided to do a little round up and put some of my favorites here.

Fun!

Candy Cane Centerpiece… so easy- but sooo elegant!

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Snowball Wreath- A FREE FloMa pattern!

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Double Knit Party Chain- $5 on Ravelry.  Customize the colors for whatever event you want to festoon with wooly goodness.

Double knit chain

 

I-cord gift wrap! 

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Hope you’re having a happy December!