Christmas is almost upon us and I managed to taste and review another wine before taking a bit of time off for the holidays. Portugal is well known for Port. What about wine? The wine reviewed here comes from the Alentejo region of southeastern Portugal, not Port territory but in fact cork territory. I haven't been able to determine for sure the grapes of this 2007 vintage, but the 2004 vintage included the following red grapes, presumably in order of volume Aragonez (known in Spain as Tempranillo), Trincadeira, and Castello. So we have a relatively undistinguished wine region, and a blend involving two undistinguished grape varieties. Do I smell a bargain?
Combine one quart of milk and one quarter cup non-fat dry milk in the crock of your slow cooker, stirring well. Cover and cook on high for an hour and a half, or low for two and a half hours. If you have a thermometer, you may use it to speed up the process: the milk must reach a temperature of 180F to kill off any non-beneficial bacteria.
What you learn, what you share beyond the shared enjoyment of a nice meal, and come on, don't opt for fast food unless it's your customer's request. Take them to a nice place, preferably one that's getting at little online love because they do it right. It instantly gives you something to talk about, too.
The following recipe is easy enough to make up as a mid-week meal and tasty enough to serve on special occasions. It combines flavors that are part traditional traditional slow cooker american goulash with ground beef and part stroganoff.
Everyone knows traditional Beef Goulash that buying store brands and shopping with a list saves you money! If you're already doing that, you've made a great start! But there's more you can do to painlessly save money at the grocery store and reduce your food costs.
No, I have not lost the plot! If you have leftover breadcrumbs, simply pop them in a freezer container, mark them and freeze them. Next time you want to whiz up meatballs or crumb a piece of fish the slow cooker beef goulash work has been done for you already.
Cranberry Sauce - Don't use canned cranberries or any sort of mix, make your own fresh cranberry sauce and impress your family and friends. It's pretty simple to do, and always an impressive Thanksgiving dish. All you'll need is fresh cranberries, water, and sugar. Bring a cup of water and a cup of sugar to boil, add a cup of the cranberries, then bring to a boil again. Put the sauce on low heat for about 10 minutes, and stir occasionally. Push the pulp through a sieve into a bowl, then cover with saran wrap and refrigerate.
Final verdict. I was very, very pleased with this wine for the price. As far as I'm concerned it competes well with many wines at twice the price. I hope you get to taste it for Christmas. (You could keep it for a year or so.) As I was trying to pin down the grape varieties, I read a review where the reviewer was so-so beef barley goulash said that his girl friend refused to drink this wine. But I made sure to drink every last drop in this bottle.