Cheers to a Chilean wine!

It’s Wine Wednesday!

When I went on my South American cruise in 2014 with my travel gang, we went to the Concha y Toro winery in Santiago, Chile. I bought the Shiraz Rosé blend wine from their collection. It was pretty good. I liked the combination of red and rosé.

I’ve attached some pictures of their beautiful winery campus. It was serene and peaceful. I would love to go back one day.

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This winery was beautiful and HUGE!

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So serene. This reminded me of my old college campus in California. Like a walk in the park.

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https://www.conchaytoro.com/?lang=en_us

Av. Nueva Tajamar 481, Torre Norte, P 15, Las Condes, Santiago de Chile

The whole Thanksgiving meal!

I hope y’all had a lovely Thanksgiving with your loved ones.

As I promised, I’m sharing about our Thanksgiving meal!

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Bam! And these were just the entrées! L-R: My homemade stuffing, ham, pineapple ham, dark turkey meat, & white turkey meat.

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Gravy, mash, and yams! Mmmm!

We also had loads of side dishes: poke (raw fish), edamame (soy beans), toss salad, dinner rolls, etc. Too much food! We were so stuffed!

Can’t forget the wines! The Stella Berry and the peach Moscato paired well with our feast.

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And this glory- pumpkin/custard pie! All in one- yummy!

The stuffing was very simple to make. You need the following ingredients:

  • Stove Top stuffing mix OR any stuffing mix of your choice. I used Love’s Bakery’s stuffing mix this year.
  • Celery
  • Carrots
  • Chopped olives
  • Onions
  • Craisins or raisins
  • Pine nuts (optional, which I forgot to add this year)
  • Chicken broth

Sauté the celery, carrots, and onions together with either olive oil or butter. Let that cool. Mix stuffing mix, chopped olives, craisins/raisins, and pine nuts together. Throw in the sautéed veggies and mix together. Drizzle some chicken broth. Cover with foil, bake at 350° for 30-45mins. I like my stuffing loose and crunchy.

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Before it went into the oven. Doesn’t it look delish?

Let the holiday season begin again! Time to get cookin’! Whoo hoo!

Have a wonderful rest of November.

Flyin’ Hawaiian!

It’s time for another review of airplane food. My fave! Haha! Airplane food is the best! I’ve always enjoyed it! I get so excited. It’s the best part of the flight!

I flew with Hawaiian Airlines (Hawaii, represent!!!) to Cali to attend one of my BFF’s wedding. I used to live in Cali for a couple years several years ago and loved it. I always enjoy visiting and have been thinking about moving back again in the future if a good job opportunity arises.

I love that our airlines has expanded their flights to fly across the world. It’s awesome knowing that Hawaii is being represented and known to the rest of the globe. Yea!

Going to California, I had an egg-and-cheese sandwich. It was amazing! Oh my gosh! My lovely neighbor, whom I enjoyed talking story with, didn’t want hers, so I ate hers too, later in the flight- haha! Totally satisfying!

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On my flight returning home, I had penne pasta with meatballs, mushrooms, and a light marinara sauce and a southwest salad. Wine was complementary, so I had a cup of good ol’ Chardonnay! Yummy!

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Can’t wait till my next adventure! Have a great week, all!

~FS x

 

The “Newlywed Specialty Drink!”

My newlywed friends made an awesomely refreshing peach sangria just for their wedding reception this summer. It was so delicious!

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Doesn’t this look amazing? It was so refreshing; I had four of these glasses- haha! Whoo!

I loved this drink so much. So much that I replicated it for my family’s bday celebration this past weekend.

It’s a very simple recipe.

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Missing the Moscato wine bottle and the fruits, but you get the picture of what we need to make this bad boy 😉 Haha!

  • Peach sparkling water
  • Peach schnapps
  • Moscato wine (regular or pink)
  • Fresh or frozen peaches
  • Fresh or frozen berries (blackberries, strawberries, raspberries, blueberries)

For my rendition, I used all of the above, including fresh fruits- white/yellow peaches, strawberries, and blackberries, and pink moscato. I’m a fresh fruits kind-of gal!

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Bam!!! It was a hit! Tasted very close to the original.

Much thanks to the newlyweds and their wonderful creation! I can’t wait to experiment and make more kinds of sangrias soon!

Happy summer! Cheers!