BCS Title Game & Notre Dame

I could sing the  +University of Notre Dame  fight song from about the time I could talk. My dad attended ND law school  & I was also accepted into undergrad at ND. But, I chose to go elsewhere due to 2 main reasons: 1) the hefty price tag & 2) my major (exercise science/sports medicine) was not an option there. My love for ND still remains, just right behind my  +UNC Tarheels . I was trilled to watch them play in the BCS title game for the 1st time since I was 12. But what is with these title games being on Monday nights? This is when I really miss living on the west coast! Although the outcome was not what I was hoping for - the evening was not a wash. I decided to try another new recipe from +Cooking Light. This one was the  Tortilla chip casserole recipe. It was quite simple to make & I decided to marinate the chicken in tony chachere's seasoning and cook on the grill. 

So what did I pair with this fabulous dish? You (didn't) guess it - a +Bud Light. Yes, you read that right. There is nothing wrong with a bud light on a "school night". I wanted a tasty beer - but not one that was too heavy since I had to get up bright & early to head to Gainesville. And when you've grown up in FL and it is hot & humid out - sometimes you do want your alcohol to taste a bit like water!

Butternut Squash Ravioli with Spinach Pesto and The Velvet Devil Merlot

I've mentioned my addiction to +Cooking Light . There is a new feature where you can take a picture of the food in the magazine and it will upload to an iPhone app called +Digimarc - pretty cool!

I love to cook on Sundays. As a kid growing up in Florida - my dad often grilled out on Sundays (notice I did not say BBQ). I came across the ravioli recipe in the January +Cooking Light issue.  I have never cooked butternut squash before and had no idea what I was looking for when shopping. I bought the 1 and only squash (see picture) - which was probably my 1st mistake.

I really try to buy local or U.S. brands but the squash was from Honduras. I cooked according to the recipe  for 30 minutes and when I was trying to mash - I realized it wasn't cooked enough.  So I put it back in the oven. Now the recipe states the following: hands on: 41 minutes. It definitely took longer than 41 "hands on minutes".  Lesson learned, my squash was on steroids! The hands on time as at least double for me. I also realized I did not have the walnuts that the recipe called for - so I substituted for pecans - which worked just as well. The end result was fabulous. The homemade pesto was probably the best I have ever made. I do plan to make this recipe again - but I will be wiser with my squash selection as well as allow myself more time to prep. The end result (courtesy of +Cooking Light) is below.

As for the wine, I had opened up a bottle of the Velvet Devil www.charlessmithwines.com/charles-smith-wines/wines/current/the-velvet-devil-merlot - from Washington State. I'm quite partial to WA red wines. I was able to tour Walla Walla over Memorial Day weekend 2004 with a great friend +Nick Kwan. We stopped at a Vineyard named K vintners www.kvintners.com/ where we were greeted by a gentleman with wild hair and a fun personality - we learned his name was Charles Smith.

He had a card table set up with ~5 wines, all syrahs. We inquired why K Vintners only make syrahs - he told us the grapes grow well in the area and the "K" name was a play on the song "Que sera, sera".  The Velvet Devil is a great buy & accompaniment to any meal. I'm not the type that pairs my wine with certain foods - I tend to prefer a red when it's cooler and a white when it's warmer.

I hope you enjoy the recipe and wine as much as I did!

www.cookinglight.com/cooking-101/techniques/wonton-ravioli-00412000080003/page7.html

So why the title "food, brews & a little bit of grapes too?" There are a few things I love in life (besides the +UNC Tarheels) which include good food, good wine & good brews.  I joke (but not really) that even though I have endured 11+ years of college and 3 degrees including a PhD, that I'd like to do 2 things when I retire: 1) pour wine at a winery somewhere out west during the summer and fall and 2) be a Dean Dome usher during the winter & spring. I know what you're thinking - such an overachiever!

My love for beer started at a very young age (perhaps 4 or so) when my grandma would fill a tiny shot glass which happened to be shape like a barrel (see picture) with her Budweiser.  I'm not sure if I liked the taste or just the reaction she gave when I smiled after I drank it. I do believe tasting beer at such a young age is why I love to try a wide range of beers in many samplers when I visit microbreweries. My taste for beer broadened as I spent some time on the west coast in Phoenix & Seattle.

Living in Seattle was also the time my love for wine began.  In fact, one of the physical therapy clinics I worked in had their own wine frig! I was fortunate to visit both Napa & Sonoma Valleys as well as Walla Walla wine country during my time on the west coast.  I"d recommend anyone who enjoys wine to go visit Walla Walla over Napa & Sonoma  - it is such a hidden gem. The wineries are not too grand, the tasting fees are minimal and you often get a change to meet the vintners.  I'm learning more about international wine & have been fortunate to taste wine in the Hunter Valley of Australia & the Otago region of New Zealand. My travels have also allowed me to taste some regional delights in France, Italy, Greece, Germany & the Czech Republic.

I enjoy both cooking and eating out & I find myself addicted to cooking shows on the +Food Network and +Bravo. I always enjoy paging through my monthly +Cooking Light magazines and recreating the recipes inside. I don't believe in any type of fad diet - but rather moderation and exercise - I mean who can live without bread or sweets for more than a week - certainly not me.

I do hope you enjoy my culinary and liquid journey to come!