Sunday Night Dinner included Mediterranean Seafood Stew and Apothic White wine.
Even the kids enjoyed the stew and Chris (whom normally does not enjoy white wine) had seconds of both the stew and the wine. We both noted the flavour of Vanilla with the wine. Which is one of our favourite flavours.
Following are the tasters notes for the Apothic White as well as the recipe for the Stew :)
Apothic White is an approachable blend that combines Chardonnay, Riesling and Moscato to create a luscious, vibrant wine in the bold style of Apothic. Intense flavors of peach, pineapple, honey and vanilla spice make this smooth white blend unforgettable.
Caribbean Seafood Stew
2 lbs of raw seafood (I used 1 lb raw shrimp, calamari rings and Wild fresh snapper)
1 yellow onion, diced
5 cloves garlic, minced
2 tablespoons cumin
1 bunch cilantro
3 tomatoes, chopped
1 can coconut milk
1 tbsp coconut oil
Sea salt and black pepper to taste.
Dice up the stems of the cilantro bunch and set aside. In a large soup pot saute the onions in the coconut oil. When the onions start to turn brown, add the garlic and the cilantro stems and saute for another 2-3 onions. Add the tomatoes, cumin, salt and pepper, mix well and cook for another 2-3 minutes. Add the coconut milk and bring to a simmer. Add the seafood and cook for another 3-5 minutes or until the seafood is done. Serve with the cilantro leaves on top as a garnish.
I made a Cauldron full of Devilish Dip and brought Curious Beast Blood Red Wine.
I bought the wine because of the cool packaging, but was pleasantly surprised at how great this wine tasted. It was smooth on its own, as well as with our appetizers. I will definitely be buying this one again. I might just find it some where cheaper than at the Liquor Barn (I paid $21).
Following are the tasters notes... Curious Beasts will certainly pique your visual interest, the label perfectly gothic and bloody looking. This wrapped wine (shown in photo without the paper wrapping) is a red blend that offers black fruits, chocolate, spiced plums and leather with savoury undertones. The palate follows suit it's supple and has good freshness - cherry, black plum flavours with oodles of chocolate and blackberry trailing on the finish. It will pair with dark chocolate (spiked with chilies would be great) or serve with grilled meats or chili con mole.
Had a wonderful 10K run this morning! Fall is here and it's beautiful! The wind was great for training and made it challenging for my sprints :)
My run consisted of a quick pace 5K followed by 5K of intermittent wind sprints. I would run for 5 minutes at about a 5:15/km and then sprint for 1 minute. And then repeat.
It felt great to get out in the fresh air and the sun!
Wishing you all a terrific day as well!
Here is my favourite pre-workout breakfast. It is easy, tastes great and provides enough energy to keep me going... Refrigerator Oatmeal
Heaping 1/4 cup regular dry oats
1/3 cup Almond milk ( or other milk of choice)
2 heaping spoonfuls of greek yogurt
10 Almonds, chopped into bits
2-4 tsp Chia seeds
Dash of vanilla
Drizzle of Honey
Dash of Cinnamon
Fruit (of your choice, and as much as you would like. I usually add blueberries, strawberries and raspberries. Bananas are also quite good)
Stir all ingredients together and refrigerate overnight so oatmeal and chia seeds soften.
Enjoy cold :)
Welcome to my Blog! I am hoping to share my journey in life which currently includes my road to Deathrace...
I will write about running, wine and I hope to share some recipes that I find along my path.
Hope you all enjoy! Please feel free to to share information, recipes and more...