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Guest Post: Bully Hill Wine

July 9, 2010 in Uncategorized by traveleatlove | 7 comments

Hello Travel, Eat, Love readers. I’m Clarice from A Crumb Falls. Meghan’s love of wine is one of my favorite things about her blog, which makes me think you, her readers, will like this guest post.

I read somewhere you should never drink wine with an animal in the title. I guess you can’t believe everything you read. Enter the first wine I ever loved.

One of Jeremy’s (my husband) math colleagues introduced us to Bully Hill wines. My favorite Bully Hill wine is “Love My Goat Red.” From the first glass I had, I knew I loved this wine and needed to buy more bottles. This wine is smooth, subtle, and slightly sweet. It’s good to drink almost anytime, but is probably best after or with pasta. It’s the type of wine you can drink by a fire in the winter or on the porch in the summer. While this wine doesn’t have much depth, it is without a doubt one of my favorite wines to drink. It’s often on sale for $9, which make it extremely affordable.

Coming in at a close second, as far as Bully wines go, “Goat White” which is similar to a Riesling. Bully Hill is located in the Finger Lakes region of central New York. While I haven’t been to the winery yet, it’s definitely on my list of places to go.

One of my favorite parts whenever I open a bottle is finding out which cork I’ll get. There are three rotating corks; “wine with laughter” is my personal favorite.

What’s the first wine you ever loved?

There are lots of nicer wines I enjoy, and I doubt you’ll ever find this wine on a sommelier’s list, but I think this wine will always have a place in the cellar.

Thanks, Clarice, for sharing some delicious value wines with us! I actually had someone on Twitter tell me that I HAVE to visit Bully Hill, so your post makes me want to go to the Finger Lakes VERY soon!

Tags: Finger Lakes, guest post, wine, wine review, winery

Awesome Vacation Waffles

June 20, 2010 in Uncategorized by traveleatlove | 6 comments

Happy Father’s Day to the dads out there! I am spending the day with my mom in NJ, so my friend Raija is stepping in for the day to share her uncle’s famous waffle recipe. Since these waffles are a new Cape Cod tradition for us, I thought it was appropriate timing to share her secrets. . .

Some of my happiest childhood memories involve vacations with my family. I have lots of older cousins, and we would all vacation together, my uncle, aunt, cousins, mom, and grandma. Vacation involved the ocean, a house overflowing with kids, and certain special foods cooked by my uncle.

His seafood chowder is to die for, and he makes a mean meatball, but his waffles hold a special place in my heart. Today, I vacation every summer with my college friends and have re-started the waffle tradition at the beach. My uncle gave me his recipe, and my friends enjoy his…let’s say enthusiasm, for making a perfect, light, delicious waffle.

The following recipe makes about 6 full waffles (using an average size waffle maker).

1. Gently melt (not on high heat) 5 tablespoons of butter.

2. Put 2 cups of flour, 2 tablespoons of sugar, 3 level teaspoons baking powder, 1/2 teaspoon of salt into a bowl and mix together.

3. Separate two large eggs or 3 smaller ones. With an electric mixer (or whisk if you are an expert egg white whisker), beat the egg whites until they form small peaks when you pull out the beater.

4. Mix well the melted butter, and the 1 3/4 cups milk. Then add the two eggs yolks. (Doing this in this order avoids the possibility of scrambling the egg yolks if the butter is still too warm. If the butter starts to re-solidify in the milk as you are stirring, don’t panic…its going to all end up o.k., as long as the eggs aren’t scrambled.) Next, immediately…

5 Mix the liquid into the dry ingredients, but slowly and not aggressively leaving a few lumps to ensure you did not over-mix. If the batter is over-mixed and smooth, the waffles will be tough.

6. Gently FOLD the beaten egg whites into the mix. The whole thing will not look uniform and each batch you put into the waffle iron will have a slightly different look and configuration but that’s the beauty of it. Relax, they will be awesome.

To top the waffles, use REAL maple syrup only (come on and support a local and delicious industry!). The best way to serve syrup with this is to melt some butter in with the maple syrup over low heat as you make the waffles.
My friends like to top the waffles with Nutella, strawberries, or whipped cream – or all three. I love continuing this tradition, and making new beach vacation meal memories with my friends. I hope you enjoy them too!

Thanks for sharing, Rai!

I would love to post some of YOUR favorite summer traditions. Is it a vacation, a recipe, or a special event? Email me at traveleatlove @ gmail.com!

Tags: breakfast, brunch, guest post, recipe, waffles

Guest Post: The Happiness in Health

March 21, 2010 in Uncategorized by traveleatlove | 7 comments

Happy Sunday from wine country! I hope you are having a great weekend. Today’s post is from Jessie from The Happiness in Health, and it looks delicious! I love peanut sauce but always have trouble getting a good consistency. I can’t wait to try this recipe out!

Hi everyone, Jessie here! As someone who adores Meghan’s blog, I was thrilled when she agreed to have me be a guest poster. On my website The Happiness in Health, I aim to share my knowledge of nutrition and my love of food with readers. I’ve really enjoyed all the conversations I’ve had with bloggers and visitors so far, and I can’t wait for more. There are so many wonderful people out there!

As someone who is half-Asian, I’m always looking to incorporate more “Asian” ingredients into my dishes. This recipe is not very Asian, but it’s simple and it has delicious ingredients. You may have made something like it before.

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Versatile Creamy Peanut Noodles with Roasted Veggies and Tofu

(Why “Versatile”? Read on!)

Base Ingredients (makes 3 servings):

1 clove garlic, minced

1 teaspoon peanut oil (or canola oil)

1/3 cup peanut butter

1 tablespoon soy sauce

½ cup vegetable broth (approximate)

A pinch of red pepper flakes

6 oz. noodles of choice (You can use Chinese/Japanese noodles that are refrigerated in the supermarket. I use whole grain fettuccine.)

Cook noodles according to package directions.

Sauté garlic in peanut oil over medium-low heat for 30 seconds.

Add the rest of the ingredients except for the noodles (add the veggie broth in small amounts until you get the consistency you want). Stir and cook over low heat until smooth.

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Now here comes the extra fun part! The “Versatile” in the recipe title refers to the flexibility of this dish. You can add roasted veggies, tofu, chicken, water chestnuts, anything! You can even add separate extras on different nights to make easy “leftovers” that taste very unique.

I decided to roast some veggies (broccoli and red bell pepper) and tofu at 375°F for 35 minutes: