Happy St. Patrick's Day... and a Giveaway!

How could you not want to celebrate St. Patricks' Day? It's such a happy occasion that we all can share...no matter what nationality, color, or religion you are, especially here, in the United States, in every state. It is one ethnic holiday, that everyone can agree on. So, let's honor the Irish, their celebration, and join in the fun.

For today, I made a special brunch, just for myself...I owe it to myself to eat healthy, and enjoy this beautiful day, and be grateful for the "little things" in life! I found these adorable cocktail, hand painted glasses for $.99 each, at my local Goodwill store, and I thought it would be cute to use it for the special day, with a light dessert, of vanilla pudding...no, not exactly home made, but not the instant kind...you actually have to cook this; I doctored it up a little, using about a 1/2 cup of heavy cream, to the 2 1/2 cup milk, and added 1 teaspoon vanilla extract at the end. I also melted down some semi-sweet chocolate chips, with about 1Tablespoon heavy cream, to drizzle on some of the most amazing fresh sliced kiwis, and layered some of the melted down chocolate, to layer on some of the others. So, I had a total of 3 glasses of this yummy dessert (the fourth glass broke: sadly, when I brought it home, and dropped the bag)

My family loved this ( I did not have any, just "test tasted"..he, he, really true) This dessert is not only light, but pretty, and really satisfies the "sweet tooth" and if you put it in a pretty glass dish, they will think you slaved away on this...Not!  So, get your best green shirt out, perhaps a "green glitter top hat"...join your local parade, go out, and have some fun!

May your day be touched

by a bit of Irish luck,

brightened by a Song

in your heart,

and warmed by the smiles

of the People you Love.

Wearing Green Around the World

Today, St. Patrick's Day is celebrated by people of all backgrounds in the United States, Canada and Australia. Although North America is home to the largest productions, St. Patrick's Day has been celebrated in other locations far from Ireland, including Japan, Singapore and Russia.
In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government began a national campaign to use St. Patrick's Day as an opportunity to drive tourism and showcase Ireland to the rest of the world. Last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin, a multi-day celebration featuring parades, concerts, outdoor theater productions and fireworks.

I found a beautiful photo of a Betty Crocker site just clicking on my "Stumbleupon" button on my toolbar, but did not use the recipe, or the presentation, I just thought this would make such a nice dessert with the vanilla pudding, and the chocolate, topped with the fresh sliced kiwis. I'm still stumbling around on the "Stumbleupon" which I have signed up for, and saw some of my blogger friends who are following me on it, but so far have not read any instructions how to "go about" this whole thing, can't even find my own page on it. (I'm so lame!)

This is the magic ingredient, my favorite JELL-O which comes in real handy when you need it. A 4.6 oz, 130g. size, and just follow directions, (I doctored mine up). Melt down about 1 cup of semi-sweet chocolate chips, and peel and slice some fresh kiwis. Just look at these beautiful kiwis, from the U.S. and look at the package it comes in, not bruised, and battered like the ones that are piled up in the kiwi section.

Aren't these kiwis, gorgeous...laying so carefully in the plastic carton, so well protected. 

So, on to the next project...actually, not a project, it's just a small celebration alone, enjoying a little brunch I made for myself, just before noon. It's always about that time I get around to eating something...not a good habit. I'm totally happy with a large cup of coffee with milk, and wishing I had some nice muffins, or pastry to go with it, which I hardly ever do, not because I don't want to make some, it's just "laziness".I'm not much of a baker, and I try not to bring home so much "goodies" that my daughter Lora makes; just really watching all the "sugary stuff",

Well, since it's St Patrick's Day, I was thinking more of a "Green Eggs, and Ham"...and then I thought...Nahhh!
kept thinking of The Green Eggs and Ham by Dr.Seuss that every child in America knows by heart...or has read.
Here's a small portion of it...still ringing in my head!

I am Sam
I am Sam
Sam I am 

That Sam-I-am!
Than Sam-I-am!
I do not like
that Sam-I-am!Do you like
green eggs and ham?I do not like them,
Sam-I-am.
I do not like
green eggs and ham.

Would you like them
here or there?

I would not like them
here or there.
I would not like them
anywhere.
I do not like
green eggs and ham.
I do not like them,
Sam-I-am.

I will have to contact Snapple, I love their teas!

A nice vegetarian breakfast...minus the

green eggs, and ham...Sam, I Am!

I started this blog, as a "food and thrift"...just slacked off showing you my "thrift finds"...so here's a beauty. A Panini machine. I don't even toast my bread any more. This is so much more convenient, and just love the crunchy rye bread I make in the "little beauty"...not just any Panini machine, but the real sturdy one, it's a VILLAWARE brand, for $9.99...now, isn't that a bargain? Retails for a lot more, probably about $100.

Just look at the thin grooves on this beauty of a Panini!
...and, the beautiful marks on the bread, so crispy hot, and crunchy. This Panini machine makes the best, ever grilled cheese toast...Yumm!






 Now, on to my giveaway, Cookbook!

Another fabulous thrift find of mine...brand new book; actually a 2008 edition...441 pages. Sheila Lukins is a food writer, and former co-owner of the famous Silver Palate Catering Company with Julee Russo, from the late eighties to the mid nineties...and they had their famous cookbook out, that was so popular. Now, they both individually have written their own cookbooks. I love both of their recipes. At first, I hesitated to give this book up, but I do want to share, and pass on to my food blogger friends, the great finds. This book costs a lot less than what the postage will cost...so why not give it away. Whoever wins it will love it...guaranteed!

This is one of the amazing seafood feast Sheila features.



All you have to do is leave a comment, especially if you heard about this author, or the Silver Palate.
All you have to do is to follow my blog...follow me on twitter. You don't necessary have to follow me on Foodbuzz...most likely, you do. That's all!

One other request: If you are not a follower of mine...don't even bother, because if I don't know anything about you, do not leave me a "snippy" comment, like one other individual did, how they had to follow my blog "mandatory"...and of course I would courteously follow back!...Anyway, just leave your comment as many as 3 or 4 times to get a better chance at winning.That's all. I will announce the winner, by Sunday, March 20 at 11:00PM EST. Only valid in the United States, and Canada.( Sorry for leaving all the other countries out.)

Another winning recipe, from Sheila Lukins' book!

Cocoa Brownies with Browned Butter and Walnuts

I was so determined to make these brownies from my Bon Appetit magazine, but I just hesitated because I have never made brownies with browned butter. I do like browned butter on pasta, but have not tried it in a cake or brownie recipe. Browned butter does have a rich, and nutty flavor, so why not add it in the brownies. Also, one other important result, that the recipe did promise, is the fudgy  and chewy outside, with a shiny, crackly top. Just look how it turned out...yumm! It was not very popular with my little ones, (my grandchildren)...my grandson was trying to pick out the walnut pieces, but I had one cup of toasted walnut pieces in the batter. It did not call for toasting the walnuts, but I know that toasting nuts would release the oils from the nuts, and would make it more tasty, and crunchy.
Cocoa Brownies with Browned Butter and Walnuts slightly adapted from Bon Appetit magazine, February, 2011

Nonstick Vegetable spray
10 Tablespoon s (1 1/4 stick) unsalted butter
cut into 1 inch pieces
1 cup granulated sugar
3/4 cup natural unsweetened cocoa powder
(spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/2 cup plus 1 Tablespoon unbleached all purpose unbleached flour
1 cup walnut pieces

Position rack in bottom third of oven. Preheat to 325 degrees to 325 degrees F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2 inch overhang. Coat foil with nonstick spray.
Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and brown bits form at bottom of the pan, stirring often about 5 minutes.

Remove from heat: Immediately add sugar, cocoa 2 teaspoons water, vanilla, and 1/4 teaspoon salt. Stir to blend. Let cool 5 minutes (mixture will still be hot.) Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.When mixture looks thick, and shiny, add flour and stir until blended.
Bake brownies  until toothpick inserted in center comes out almost clean, with a few more crumbs attached. Bake for 25 minutes. Cool in pan on a rack.

Using for overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. Makes a total of 16 brownies. Store in airtight, at room temperature.
(I put mine in the fridge for a more firm fudge effect.)


(In my opinion, these brownies were fabulous, but 1/2 cup flour is not enough to spend all this time, and just make a small amount. The amount should have been 1 cup of flour, and double the recipe. You could still make it in a 8x8 pan, but then it would have to make at least 45 minutes.The best part was, that all you need is just the one saucepan to mix everything together. I set up my bowl to mix, but it was not needed. The easiest way to get everything right, is to have all your ingredients set up...sure makes your work faster, and more efficient. This is the first time I made these brownies, and will make it again, soon...but without the walnuts for the kids.)

Removing pan from heat immediately, add sugar, cocoa, 2 teaspoons water, vanilla, and salt: stir  to blend.

Cool 5 minutes, mixture will be still warm, but you can add 2 eggs, 1 at a time.

Stir until thick and shiny. Next, add the flour.

 Add flour, and stir until blended. Beat vigorously, 60 strokes.

Stir in walnuts

Transfer batter to prepared pan, and bake for 25 minutes at 325 degrees F.

This is the part I hate...the cleanup...ugh! Just look at the sticky mess, that have to be soaked in soapy water. Good thing I don't have any other dirty dishes than the ones I used, but the outcome is so well worth it. The best brownies...ever!...smiles...

Trim the ends and cut into 4 even pieces, then into 4 smaller pieces from each section...total of 16 pieces.

Four large pieces of the brownie, so perfect, not too gooey, or fudgy, just the right amount of sweetness. I used 1 cup of sugar, and not 1 1/4 cups, like the original recipe suggested.

Just look at the perfect shiny crackly top...just the way it's supposed to look. The browned butter certainly added an amazing flavor, alone with the toasted walnuts, which was my adaptation. Enjoy!

Baked Barbecue Country Pork Ribs... and a giveaway!

This may not be a "baking blog" but I assure you, for sure it's a "food blog", which actually, in the beginning, less than a year ago, started out to be a blog about mostly thrifting, and some food. We all have to eat, but where, and how we eat, and mostly what we eat...who we eat with, seemed more of a challenge than finding a bargain at our favorite thrift shops. I like to make my rounds every week, to cook at my friends' once a week, or at my daughter's or my son's, so basically, I only cook for myself about twice a week, realistically. It still is a late winter for some of you, but for us right now, is our spring. A barbecue "indoors" is so much easier, when it's for 2 people, than barbecuing outside and dealing with all the cleanup mess. I found these lovely country ribs at my local market, and I knew what I would want to make as a side dish with it to share with my friend. A side of "doctored up" baked beans, mashed potato, and sauteed sauer kraut. Yumm! As a matter of fact, everything was doctored up...even homemade barbecue sauce for the ribs...and let me tell you. You can have "finger licking good" barbecue sauce that you made, instead of the ones in a bottle, which is ready made. Slather it on for the last 25 minutes, and you have the best barbecue ribs, "this side of south Florida"...not Texas!

Before I get to the recipe, I want to share an amazing thriller book with you, with a giveaway, hosted by my friend Patty, @Books, thoughts, and a few adventures...
She mentioned to me about this amazing book, and the author, and it immediately caught my attention, because he is another cat lover, as I, and Patty...besides writing this amazing thriller. I do read other books, besides cookbooks. Incidentally, I will introduce to you another thriller book next time, that my son Joe wrote, self published through Amazon, recently, but first, I would like to introduce to you, James Le Pore, and his first and most thrilling novel called, A World I Never Made

About James LePore

James LePore is an attorney who has practiced law for more than two decades. He is also an accomplished photographer (his work can be seen at www.nakedeyeimages.com). He lives in South Salem, New York with his wife, artist, Karen Chandler.
A World I Never Made, his first novel, was written after extensive research into the history of Islam on the Iberian Peninsula, and travel in Europe and North Africa. Mr. LePore writes novels of suspense, driven as much by gripping stories as by strong, complex characters. His second novel Blood Of My Brother, will be released on December 25, 2010; his third, Sons and Princes, in May, 2011.
Mr. LePore is a writer of short fiction as well. His stories stand alone as dramatic works, but are also meant to illuminate the central characters in his novels. Anyone Can Die, a collection of short stories written to accompany A World I Never Made, will be released in February, 2011.
Mr. LePore is currently at work on his fourth novel, the story of a Manhattan district attorney whose son is wrongly accused of murder, which The Story Plant will publish in fall, 2011.
To find out more about James visit James LePore Fiction

About A World I Never Made

Pat Nolan, an American man, is summoned to Paris to claim the body of his estranged daughter Megan, who has committed suicide. The body, however, is not Megan’s and it becomes instantly clear to Pat that Megan staged this, that she is in serious trouble, and that she is calling to him for help. This sends Pat on an odyssey with Catherine Laurence, a beautiful but tormented Paris detective, that stretches across France and into the Czech Republic and that makes him the target of both the French police and a band of international terrorists.
Juxtaposed against this story is Megan’s story. A freelance journalist, Megan is in Morocco to do research when she meets Abdel Lahani, a Saudi businessman. They begin a torrid affair, a game Megan has played often and well in her adult life. But what she discovers about Lahani puts her in the center of a different kind of game, one with rules she can barely comprehend, and one that puts the lives of many—maybe even millions—at risk
 
A World I Never Made is an atmospheric novel of suspense with brilliantly drawn characters and back-stories as compelling as the plot itself—a novel that resonates deeply and leaves its traces long after you turn the final page. 
Before I tell you anything more about the giveaway, you will have to stop by Patty's blog
@Books, throughts, and a few adventures... leave a comment for the exciting giveaway gift... and I know you will want to follow her fabulous blog!

Now on to my recipe for the Oven baked Barbecue Country Pork Ribs.

Baked Barbecue Country Pork Ribs
my own recipe

8 pieces of Country Pork Ribs, with or without bones
(I have some with, and some without bones)
Salt and pepper to taste
Garlic powder
1/2 cup plain white vinegar
4 Tablespoon vegetable oil
1 sliced onion
Dash of Worcestershire Sauce

In a large casserole lay out the ribs, they could be overlapping, and pour 1/4 cup of the vinegar, and fill with water. Soak for about 30 minutes and pour off all the liquid. In a large rimmed baking pan, line with aluminum foil, and place the ribs, drizzling with the oil, the additional 1/4 cup vinegar, salt, pepper, garlic powder, and add about 1/4 cup water. Slice the onions, and scatter them throughout. Cover loosely with foil, and bake in a preheated oven for 45 minutes on 375 degrees. Remove foil, and turn ribs over to bake for an additional 30 minutes, uncovered. Spoon, or brush your favorite barbecue sauce on top, and bake for another 25  minutes, or till tender. It should not take more than 1 1/2 hrs, total. You can pour out excess liquid to save, or discard, before spooning on the barbecue sauce. I made my own homemade sauce, that is quite easy, and yummy, as well. 4-6 servings. I served mashed potatoes, sauteed Hungarian style Sauer Kraut, and "doctored up" baked beans. Totally comforting dish.

Homemade Quick Barbecue Sauce

1 cup ketchup (I used Heinz)
1/4 cup yellow mustard
1 Tablespoon brown sugar
Dash of Worcestershire Sauce
Dash of hot sauce

In a small saucepan, mix all the ingredients together and heat to a boil. Spread sauce on the ribs the last 25 minutes. Do not turn ribs over. You can make additional sauce if you like...double the recipe, but this should be enough for eight pieces of ribs.

 I just had a request from a lovely lady, Mari @Mari's Cakes to post my sauer kraut recipe. Mari is a professional cake baker and decorator, (if I' wrong about this, sorry) She makes the most gorgeous cakes that you can imagine, with decorations that blow you away. She resides in the Dominican Republic, and her blog is in Spanish, and English. Do visit her blog...you will be glad you did, and follow!

Sauteed Sauer Kraut

32 oz. bag, canned, or jar sauer kraut
1 small onion chopped
1 Tablespoon vegetable oil
1 teaspoon Hungarian hot, or sweet Paprika
1/2 cup water
1 teaspoon whit vinegar
salt and pepper to taste

Empty sauer kraut in a colander, and rinse off the brine, under running water in the sink. Squeeze the liquid, and set aside until ready to saute. First, in a medium saucepan saute onion in the oil, over medium heat until transparent. Pull
aside from the heat and add the paprika, and the 1/2 cup of water, and the teaspoon of vinegar.Add the sauer kraut, the salt and pepper, and set the heat to low. Cover, and steam for about 20-30 minutes until soft and thickened. You can add a little more water, if it starts to evaporate. Serve as a side dish with the barbecue ribs, or other meats. Goes well with pork, or ribs. Serves 4.

So, this was a fabulous decadent chocolate fudge cake that I did "not" make, which I purchased at the bakery section of my supermarket, and I have to be real honest, this cake was the most sinfully ooey, gooey thick chocolate fudge cake that I could not have made better, myself. I shared this with my BFF friend Barbara, actually, I only had a small piece, and left the rest to her, because I cannot trust myself when it comes to "chocolate"...especially chocolate cake, or ice cream!

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Garden Style Frittata-and my giveaway gifts

I came home yesterday afternoon, and I had a huge box propped against my door. I was so excited, because before I even opened the box I saw the Red Gold label on the box. My amazing giveaway gift via Wendy,
@The Weekend Gourmet  Red Gold  Diced tomatoes are 100% natural, you can just spoon them right out of the 14.5 oz can, and eat them raw, that's how good they are...so fresh, and naturally sweet. For more information on these amazing Midwest tomatoes, you can go online to http://www.redgold.com/ They are not California tomatoes, but from my home state, Ohio, and a couple of other Midwest states. Thank you Wendy, and thank you Red Gold!

I first thought that I got a case of tomatoes, because the box was so huge, but not too heavy...instead, just look at this gorgeous box of goodies. A large ruby red tote bag (I'm a tote bag collector, hee hee)...a beautiful little special edition collectors 2004 Gold Chevy, which I will give to my little grandson as a birthday gift at the end of the month, for his 5th birthday (can't wait)...he has already such a huge collection of little cars, but this will be a large one, and most unusual. Also, a cookbook, which I love, and made the Garden Style Frittata from...last night...for my light supper, also a key chain, more recipes on index cards, and of course, the three different cans of diced tomatoes...LOVE IT!!!...just look at the red frills that it was packed in. (me, as a thrifter, will save these packing to use for another occasion)

 Here's a little EGG TALK...about a thrift find book of mine called Never Eat More Than You Can Lift...by SharonTyler Herbst, a book about noteable quotes, and edibles. You find everything here, from A to Z.
Cute little book cost $20.00 in the U.S, and $27.95 in Canada...I picked it up for $1.95 at a World Thrift store.

BAD EGG: A good-for nothing one who's unreliable or dishonest.
DON'T PUT ALL YOUR EGGS IN ONE BASKET: Don't invest all your time, energy or money in only one investment, activity or person.
EGGHEAD: An intellectual, a "brain"
EGG ON ONE'S FACE: Embarrassment or humiliation after saying or doing something foolish.
GOOD EGG: A likable trustworthy person.
GOOSE EGG: Zero
INNOCENT AS A NEW LAID EGG: Fresh, unspoiled.
LAY AN EGG: To fail miserably, usually in front of others.
NEST EGG: Money or other investments set aside for the future.
ROTTEN EGG: A "bad egg" only worse.
WALKING ON EGGS: To move with caution, whether verbally, or physically.


"Put all your eggs in one basket"...WATCH THAT BASKET- Mark Twain

"The egg is to cuisine what the article is to speech"-Anonymous

The Book is called, Heartwarming RECIPES for the busy cook, by Red Gold. is my recipe that I adapted. I used 6 eggs, and 1 can of the 14.5 oz. tomato drained, and not (2) that the recipe calls for. I did not want to use the Mexican Fiesta diced tomatoes, since this is an Italian inspired frittata, therefore I used the Garlic, basil, and oregano diced tomato, which was fabulous, pairing it with 1/3 cup of Reggiano Parmigiana cheese, grated, mixed in with the beaten eggs, and also used on the top. I used sweet onions chopped, instead of the scallions, which I did not have.
Also, I used fresh chopped Italian parsley, to sprinkle on top, and a handful of small grape tomatoes halved, which I have on hand. I omitted the sage, as well. I added the diced tomatoes on top of the eggs while they were cooking in the skillet, and added the fresh tomatoes on the top when I placed them in the broiler.

At any rate, here's the rest of the original recipe.

Beat the eggs in a bowl with a fork just until blended. Stir in the cheese, sage, salt and pepper. Heat the olive oil in a medium nonstick ovenproof skillet over medium heat. Reserve 1 tablespoon of the scallions. Add the remaining scallions to the hot skillet.
Cook for 2 minutes, or until limp, stirring frequently. Add the egg mixture, tilting  the skillet to ensure even coverage. Reduce the heat to low. Cook for 3 minutes, lifting the edge of the frittata with a wooden spoon to allow the uncooked egg to flow underneath; do not stir.
Spoon Red Gold Diced Tomatoes over the top of the frittata. Cook for 2 to 3 minutes or just until the eggs begin to set. Sprinkle with the reserved scallions. Broil for 1 to 2 minutes or until light brown.

Savory Stuffed Baked Trout

Another Sunday, the first Sunday of March, and I should have been making something for Cookbook Sundays with Brenda, @Brenda's Canadian Kitchen, or make the yummy Brown Butter Brownies from Bon Appetit magazine, which I also have, and mentioned to Lizzy, @That skinny chick can bake!!!, who actually made these brownies, adapted it from Bon Appetit...but no! I have to be different...and "talk is cheap." The truth of the matter, I don't follow too many recipes, unless there is something special I want to make, then, I have to make a list of the ingredients that I don't have, and run to the store to get it, and by that time, I lose interest and just make do with what I have on hand. On the other hand, what better opportunity, when a dear friend invites me over to dinner, and lets me "run the show"...LOL. She knows that she can trust me with what I'm going to prepare, and in most cases it's seafood. She bought these beautiful trouts, from BJ's which is yet, another food club, just like Costco's, but I still prefer Costco's and know exactly what products they carry, even the seafood. The first thing that came to my mind, is that these little "guys" need to be stuffed, so my friend just brought out all the ingredients to choose from that she had in her fridge, and pantry, and dinner was done in 30 minutes...yeayyy!

Normally, I don't see trout at Costco's but then again, I have not looked for it because most of the time I buy shrimp, or salmon, so I don't look for any other type of fish, unless I stop at our local fish market where it's more expensive, but so well worth it. So without any further conversation, I will share my easy recipe with you.

Savory Stuffed Baked Trout
my own recipe

2 pieces about 1 lb. each of whole trout,
(cleaned, and gutted)
2 cups of herb croutons
3 cloves of garlic chopped
fresh herbs of your choice,
(I used fresh rosemary, and parsley)
sea salt, and freshly ground black pepper
liberal amount of extra virgin olive oil
juice of 1 lemon
1/2 cup vegetable broth
a good handful of fresh baby spinach

Liberally drizzle olive oil over, and inside the fish, sprinkle with the fresh lemon juice, salt and pepper, and let it marinade for just a few minutes, while you are sauteing the garlic, the croutons, in a large skillet. Add the broth, the herbs, and the spinach, and cook for about another 5 minutes. Pack the cavities of the 2 trouts and gently pat it in making sure that you don't get the croutons all mushed up. In a preheat 400 degree oven, place the trouts on a aluminum lined baking sheet, and bake for no longer than 25 minutes. Serve with a side of couscous, rice, potatoes, or any side dish of your choice, with a few pieces of fresh spinach. Drizzle extra olive oil on the top, and serve.
Caution: Do not flip the fish on the other side, or stuffing will fall out. Serves 2. The skin will come right off, when you peel it, and so will the meat off the bone, in one try. Oh, so flaky, and delicious! Really enjoyable!

I'm not much of a wine expert, my friend is, and she always orders wines online. Normally white wine would have gone better with the fish, but she did not have one chilled, so we opted for this special Spanish red wine, which was really, good, and had somewhat of a fruity hint to it. I know for a fact that I don't care for heavy Cabernet, but this wine, was so amazing, and when you swirled the glass, it really had "legs"...as they call them meaning that it just hugged the inside of the glass, with little "legs" slowly drizzling down. Also another factor that I know learning it from wine experts, from yet, another friend of mine, who says, the more alcohol percentage volume, the better. Well, I have never seen 15% in any wine, and this one had it...even said it, right on the bottle, in Spanish. The highest alcohol volume I had, was 14% which was an Argentine, Malbec. I do prefer at least 13% in a nice Pinot Grigio, or a light Chardonnay...on that note...didn't I just contradict myself, that I don't know much about wine?...I do know, what I like, and this one really kicked "butt"...2 glasses, and you feel a good buzz!..:-DDD...(smiles)

Just so I won't leave you hanging, I will share last Sunday's event on the beach, where I live. An impromptu Sunday with my ex-husband, who by the way is my "best friend" my "BFF", the father of my beautiful 2 children, and 4 precious grandchildren. His special gift is bringing the most beautiful bouquet of flowers to each of us from his garden, that has lilies, blooming all over his garden at this time. Also, he brings baby fruit trees to plant for our daughter, and son.
We have known each other,...forever, since I was still in my last year of high school.
OK...enough mushy details, just an observance of a glorious, sunshiny day.

Today is not so glorious. Cloudy, windy, yesterday, a lot of rain, on and off, and that is also the forecast for today.

Mind you, this is a private beach for us who live there. This young couple visiting family, set up the volley ball net and had fun playing, right smack in front of us where we sat on the lounge chairs.

This is not the kind of stroll you want to do on the beach...notice all the seaweeds, and more important, a huge caution! Look at those horrific blue little bubbles littered all over the beach...hundreds of them. They are called "man of wars"...they are very much alive, with tentacles, that look like strings, they are poisonous, if you step on one, it will sting you like a bee, but even worst, because your toes, or your whole foot will swell up, and will get "beet" red, and you will be in pain, for hours. Not everyone is affected by them but as for me, I have some allergies, and it did happen to me last year. I had to go to the local fire station to get it treated, and all they really use, is just clear plain white vinegar, that will kill the poison. I love nature, but this has it's bad moments:-((

You will not see anyone in the water, because it is the "shark season" so that means that the sharks come so close to the shore and they actually bob their head so you can see them. Helicopters were cruising up and down, checking for them, and people were warned not to go in to the water...even in the shallow water.