By: Vaughn Crouse Not a fan of rules? Me neither. There are way too many rules. Sometimes, I understand their purpose and I can even appreciate that without some rules chaos could ensue. My wife, family, friends, co-workers, neighbors, or anyone that has ever known me for longer than 30 seconds can verify that if there is a rule placed upon me then I will probably break it. While this often done intentionally, this doesn’t mean that I am a radical, agent of chaos who laughs in the face conformity. There are some that we bend from time to time but there are others that should never be broken..
A sweet and fruity wine cocktail made with our spring wine, Spring CATawaba. 1 Bottle Spring CATawaba 1/2 Bottle Blackberry Ginger Ale 1 Cup Berry Juice (Blueberry, Blackberry, Grape) 1 Cup Peach Mango Juice 2 Tbsp Sugar Combine wine with other ingredients. Serve over ice. Garnish with fresh fruit if desired. Enjoy!
Serves 4-6 1 lb Ground Beef 1 Tablespoon Olive Oil 1 Small Yellow Onion, diced 1 Bell Pepper, Diced 4 Garlic Cloves, Minced 3 Cups Three Ships to the Wind 1 Teaspoon Cumin 1 Tablespoon Chili Powder 1 Package Chili Seasoning 1, 14.5 oz Can Tomatoes Salt and Pepper 1, 16 oz can Kidney Beans Sour Cream and Shredded cheddar (for garnish) In the bottom of a large sauce pan, heat oil over medium-high heat. Add bell pepper and stir. Cook until softened Add onion and continue to sautee. Cook onion until translucent and the edges begin to brown. Add garlic and stir Deglaze pan with about ½.
Is one of your New Year’s Resolutions to eat more salsa? Ours is! Break up the cold, dismal winter with a zesty salsa fresca recipe – made with Three Ships to the Wind wine! Servings: Yields 12 oz Salsa Ingredients: 3 Small Plum Tomatoes, diced 1 Large Blood Orange, peeled, deseeded and segmented 1 Jalapeno, deseeded and diced 1 Large Red Onion, diced ½ Cup Fresh Cilantro, finely chopped 1 Teaspoon Garlic, minced 3 Tablespoons Three Ships 1 Tsp Kosher Salt Fresh ground pepper, to taste Directions: Combine all ingredients in a large bowl, toss gently to distribute ingredients Chill in fridge for at least 1-2 hours, preferably over night.