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FOOD

Grandma’s Awesome Potato Salad

You know you’ve got a good recipe when people ask you to make it.  Well, Grandma’s Awesome Potato Salad is one of those recipes!  The perfect dish to take to one of the many cookouts you are bound to go to this summer.

My grandmother lived until she was 100, and she spent many of those years cooking simple, and delicious, food for her family.   At holidays and cookouts grandma could always be found in the kitchen whipping something up – always without a recipe.   She was famous in our extended family for her potato salad.  She made it and we gobbled it up.  I’m sure I saw her make it hundreds of times which is how I learned her “recipe”.

A few years ago I took grandma’s awesome potato salad to a friend’s house for a cookout.  They really liked it and I have been asked to make it on many more occasions.   I’ve shared the recipe over the years, and whenever I do people can’t believe how few ingredients are required. The most difficult part is honestly having the patience to wait for the potatoes to cool so you can take the skins off – without burning yourself;).  Oh, and waiting to eat it!

Try the recipe below out for your next gathering.  Let me know what you think.

Grandma’s Awesome Potato Salad Recipe:

4.8 from 17 reviews
Grandma's Awesome Potato Salad
 
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Cuisine: American
Serves: 5 lbs
Ingredients
  • 5 pound bag of yukon gold potatoes
  • 4 stalks of fresh celery diced into small pieces
  • 2 cups of Hellman's Light Mayonnaise
  • 2 teaspoons of celery salt
  • About 10 grinds of pepper from a pepper mill.
Instructions
  1. Fill a large pot, that will fit all the potatoes, with cold water. You can salt the water with a teaspoon of table salt or kosher salt if you wish.
  2. Put all the potatoes into the pot, making sure the potatoes are entirely covered, and turn the heat up until it boils. Turn the heat down to between medium and high so that it boils without making the potatoes bounce around;). Set the timer for 15 minutes.
  3. At 15 minutes check and see if you can easily pierce the potatoes with a fork. If yes, they are done. Shut the heat off and remove the potatoes from the water and put them onto a large plate or in a large bowl or colander and let them cool. If you cannot pierce them easily, they are not done. Let them boil a little longer, but don't let them get too soft. (NOTE: Even if the larger ones are not done, I usually check the smaller potatoes, because they will cook more quickly. If the smaller ones are done, take them out and leave the larger one's to cook longer.
  4. When the potatoes are cool enough to handle just use a sharp knife and start taking the skin off. It will be super thin and will peel if you start it with the knife. Try not to cut much of the potato off, just the skin.
  5. When all potatoes have been cooled and skinned, cut them into bite sized pieces and add them to a large bowl - or two if you need to divide them into two bowls.
  6. Wash, dry and dice 4 stalks of fresh celery into very small pieces and sprinkle them over the potatoes in the bowl(s).
  7. Put two cups of Hellman's light Mayonnaise into a medium size bowl and add the two teaspoons of celery salt. Using a whisk, whisk the two ingredients together until they are smooth about 30 seconds, and put the mayo into the bowl with the potatoes and celery and mix gently with a spoon until all the potatoes and celery is covered. Use a pepper mill and grind some fresh pepper over the top.
  8. Voila! Grandma's Awesome Potato Salad!

 

My Current Coffee Crush is…

You can tell by the well worn travel coffee mug in this photo that I use it… A lot;)   I’ve written about my favorite beverage before in  A Perfect Cup of Pour Over Coffee.  Starting my day with a great cup of joe just puts me in a good mood.  It’s one of life’s simple pleasures.  That being said, I’m also very picky about my beans.  So, when I post about finding a coffee I love, you can bet it’s got to be good!   My current coffee “crush”  is from a local roaster in Smyrna, GA just north of Atlanta, called Rev Roasters Coffee.   In fact, I’m drinking a cup now, and I’m in a great mood!

I hadn’t heard of Rev Roasters until a few months ago.  They had a booth at the American Crafts Council show I attended in Atlanta.  (A note to organizers – coffee at an art or craft show is always a good idea;)  Rev Roasters was serving samples of a very dark roast at the show, and although I’m really not a super dark-roast person, as a coffee lover, I’m always up for trying something different.  I think coffee is a lot like wine –  so many different beans, grown all over the world, roasted in special ways to bring out the flavors.  Hmmm….is coffee sommelier a job? I’d probably never sleep again, but it would be a lot of fun;)

The dark roast from Rev was honestly excellent – strong, dark, acidic, with notes of burnt chocolate.  If you like dark coffee you’d probably have loved it.  I’m more of a medium to strong, rich and creamy coffee girl.  So, I decided to check out the different coffees they had displayed in the booth and chose one to take home. I selected their “Silver Bullet blend”.  The bag listed “the components” as “Brazil Cerrado and Guatemala Antigua” and the flavor as ” Creamy and Balanced with a bit of Black Cherry”.   Their website says,”with flavors of sweet black cherry that accompany a creamy and rich body, the Silver Comet was made to be a favorite among those who need flavors that stand up to the test of time.”

So…a ten second grind in my burr grinder, grounds placed into the Chemex filter, three quick pours of “just off the boil” H2O and…WOW!  Honestly this coffee is incredible!  Smooth, medium roast, strong, not weak, (have I said I don’t like weak coffee?) and full bodied.   I finished the first bag I bought at the show and took a ride over to Rev a few weeks ago and bought two more bags.  It’s that good!

If you find yourself in North Atlanta, take a ride over to Rev Roasters in Smyrna and check ’em out.   The shop is the epitome of what a coffee house should be.  Bonus – it’s only a mile or two from Sun Trust stadium.  Although,  in my opinion, this coffee is not inexpensive (a 12 oz bag will run you $14) it will also make you about 20 6-8oz cups of coffee.   For 50 cents a cup, and a guaranteed good mood, it’s totally worth it for me.  I’ll have to check to see if they offer discounts for repeat buyers;)  If they do I’ll share with an update.

Here is a link to Rev Roasters.  You can also follow them here on instagram.  If you’re a coffee lover take a minute and check out their site.  If you are in the North Atlanta area stop by their shop and try some one of their blends.  Let me know what you think.

-Kate

EATALY – A little Italy in the USA

EATALY – A little Italy in the USA

 

Have you been to an EATALY yet?  If not, and you live within 50 miles of one, you need to plan a field trip after you read this.  I promise it will be worth the drive.

I had never heard of EATALY until last weekend.  We were in Boston, visiting our daughter who goes to college in the city.   We literally stumbled across it, and it was A-M-A-Z-I-N-G.  I was honestly SO excited about this place that after wandering around for nearly a half-hour taking it all in, I told my husband I had to go back through and take pictures, because I knew I needed to share this with fellow “foodies” who have not yet experienced it. (I put as many as I could in this post.)

EATALY is a bit hard to categorize.  Yes, it’s a store.  You can browse and purchase things, but you can also eat there, enjoy happy hour, take a class, or just enjoy the environment they’ve created.  I would have to call it more of a “shopping experience”.   Think Disney World/Epcot for Italian food crossed with a Whole Foods store.  Very cool!

EATALY is an Italian company whose name was created by combining the words EAT and ITALY. Their first location in Turin, Italy was opened in 2007 and they now have 13 “shops” across the country.   There are currently five EATALY shops in the United States one each in Boston, Los Angeles and Chicago and two in New York City – Flat Iron and Downtown.  The company currently has plans to open a sixth location in Las Vegas later this year.  Their tag line is “Eat Better.  Live Better”  and their goal really seems to be to bring the experience of Italian food and the Italian way of life to the rest of the world.

EATALY Boston is located in the Shops at the Prudential Shopping Center located on Boylston Street  and it is H-U-G-E.  They have created smaller shops within the larger store for fresh produce, meat, fish, pasta, salad, wine, desserts and more.  In addition they have take away counters so you can grab prepared food and find a small table to eat it in store or take it with you.  Finally, they have at least five restaurants where you can sit down and be served some of the freshest Italian food you have ever had.   It’s great for lunch, happy hour and dinner with the family, friends or large groups.

Now, all that being said, as someone who grew up in Boston, I would still have to go to the North End in Boston if I wanted to have a romantic Italian dinner and some much needed authenticity.  EATALY and the North End are totally different.  EATALY is a bit upscale, modern and a great place to visit.  There were far too many people there when we went back around dinner time for it to be a romantic dining spot (although it was the weekend before the Boston Marathon, so it may have been extra busy because of that.)  The location, which is about 1.5 -2 miles away from the North End gives folks who work and live in Back Bay and South Boston a great local option for great Italian food and authentic Italian ingredients and groceries.

Since we were only in Boston for the weekend I didn’t have the need to buy groceries, but the foodie in me had a GREAT time looking at everything they offered. I spoke with a baker who told me the flour they use in their bread comes directly from a flour mill in Italy.  The bread is prepared with the same materials and in the same way as they do it in Italy.  That connection, and the thought that the bite I take here tastes exactly like it does in Italy, without having to take the trip, was a real lure for me. (Someone is a marketing genius in this operation!)  I asked what the rustic chocolate bread they offered was like as I had never heard of a bread like that before.  He promptly cut one open and gave us a sample…swoon.  It was amazing!  I immediately bought a loaf.  We left it with our daughter to share with her friends.  I’m sure if he put the rest out as samples everyone who tasted it bought a loaf.  I wish I had some right now.

I took the pictures of some of the restaurants below at about 10AM Saturday when we wandered through.  When I tell you it was packed when we came back at 5:30 PM I mean you could hardly move.  The wait for most of the restaurants was an hour.  Again, it was Marathon weekend, so a regular weekend might not be as bad.  Call ahead and check on the wait.

 

  

 

 

In addition to groceries, wine, take away food and happy hour they also host daily events.  A quick look at the EATALY BOSTON CALENDAR finds things like “Sip and Savor” a wine and cheese event, “How to make spring Risotto” and “Wine and Dine”.  Each event gives an overview and the cost associated with it.  I can tell you that this week’s events are already sold out.   If you want to attend something at EATALY check their calendar early and plan ahead.

I hope someone at EATALY Corporate is planning an EATALY shop for Atlanta;)  Maybe Atlantic Station? Or Avalon?  It would really add to either of these destinations and provide some new Italian dining experiences for the south.

I hope you enjoyed this little taste of EATALY – sorry couldn’t resist;)  Check out one of their locations if you find yourself within driving distance or staying in a city that has one. I really think you’ll love it!

 

 

Kate’s Breakfast Cookies

Today I want to share my original recipe for Kate’s breakfast cookies.

Did I say breakfast cookies?

Yes. I. Did.

When my kids were little we always joked about how they wished they could eat cookies for breakfast.  I toyed around with recipes I found, or was given,  but if they were actually healthy, they never really tasted very good.  Or if they tasted good, they were not actually very healthy.  The eternal conundrum.

 

Fast forward a “bunch” of years.

If you read my blog, you know both my kids are now in college (sniff…sniff…I miss you guys!)   Last month I sent them each a few dozen shortbread chocolate chip cookies for Valentines Day.  A few weeks later I was talking with my son at OU.  He said he liked them so much he’d been eating them for breakfast – and had just finished his last two. I literally burst out laughing!  Some things never change.

So, I decided maybe it was time to give breakfast cookies another try.  There are so many healthy ingredients readily available in the grocery store these days, and I’ve discovered healthier alternatives and new techniques over the years.  I created a recipe this past week that I think they – and you – will love!  I’m going to send some to the kids at school…and get their brutally honest opinions.  The husband gave me a two thumbs up;)

Now…this is not a Toll House chocolate chip cookie.  This is a healthier, higher fiber, protein packed treat!  And, honestly, I think it tastes awesome (but of course I’m a little biased.)  The key to these cookies is the ground oatmeal and the brown sugar.  I’ve found a few recipes over the years that use ground oatmeal and only brown sugar seem to allow baked goods to keep their “softness”.

These are super easy to make!  The only ingredient that may be difficult to find is the wheat bran.  If they don’t have it at your local grocery store make a Whole Foods run – that’s where I get mine.  Or get it online – Amazon also sells it.

Grab two of these for breakfast on the go.  They’re great with milk, tea or coffee.  (I’m eating one right now with a cup of coffee from Rev Roasters – will tell you about them another time.)  Or pack a few in a baggie and throw them in your purse or backpack with a water bottle.  I packed two of them in my purse for a snack while my friend and I walked around the  American Craft Council show last Friday.  They were delicious and they kept my hunger at bay.

Because of the oatmeal, wheat bran, cranberries and pecans, this is also a great way to get some much needed fiber into the diets of kiddos (or grown ups) who…shall we say…need a little extra…ummm….help.   Let them eat one or two a few days in a row and they should feel better.  The best part is they will have no idea that the delicious cookies they ate were what helped.

Please give this recipe a try and let me know how you like them.

XO

Kate

4.5 from 13 reviews
Kate's Breakfast Cookies
 
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I hope you will love these!
Author:
Serves: 24 cookies
Ingredients
  • 1 Cup Quaker "Old Fashioned Oats" - ground into powder in your food processor
  • 1 Cup Wheat Bran (I use Bob's Red Mill Unprocessed Miller's Wheat Bran)
  • 1 Cup Whole Wheat Flour
  • 1.5 teaspoons of baking powder
  • 1.5 teaspoons of baking soda
  • ½ teaspoon of salt
  • ½ cup of butter ( 1 stick) softened
  • ½ cup of brown sugar firmly packed
  • 2 teaspoons of vanilla
  • 2 Eggs
  • orange zest from one orange
  • 1 Cup of chopped pecans
  • ½ Cup of dried cranberries (I used the lower sugar ones )
  • 1 Cup of mini chocolate chips
Instructions
  1. Put the 1 cup of Quaker "Old Fashioned Oats" into your food processor and run it for about 3 minutes or until the oatmeal no longer looks like oats, but is a slightly grainy powder - like flour;) Leave it there for now.
  2. Put the ½ cup of softened butter and the 1 cup of brown sugar into a large bowl and mix for several minutes - until light and fluffy.
  3. Add two eggs to this mixture and continue to mix for another one to two minutes.
  4. Add 2 teaspoons of vanilla and mix until well incorporated
  5. In a separate bowl add the ground oatmeal powder from your food processor, then add the wheat bran, the whole wheat flour, the baking soda, baking powder and salt. Use a whisk to mix them all together well.
  6. Add the orange zest to this mixture of dry ingredients and whisk well to distribute.
  7. Add the dry flour mixture to the large bowl containing the butter/sugar/egg mixture and mix well to incorporate. Scrape down the sides if using a stand mixer to make sure you get it uniform.
  8. Add the 1 cup chopped pecans, the ½ cup of dried cranberries and the 1/ cup of mini chocolate chips all at the same time and mix just until incorporated - about 30 seconds.
  9. Put parchment paper on your baking sheet and roll dough into small balls - approximately 1.5- 2 inches in size. Place 12 balls onto the cookie sheet and press down balls with your fingers or the bottom of a floured glass to make 12 flat disks about 3 inches wide;).
  10. Bake in 350 degree oven for approximately 12 minutes - just until bottoms of cookies start to look golden...not dark brown please;)
  11. Cool and enjoy with a glass of milk or a cup of coffee or tea! SO YUMMY right out of the oven!
  12. Makes approximately 24 cookies. Leave out what you will eat in a day or two. Put the rest in a zip lock bag, seal and put in the freezer. Take them out when the first batch is gone. Voila! Fresh cookies at your fingertips!

 

Italian Lemon Cookies

I grew up just north of Boston, close to incredible Italian bakeries.  If you couldn’t find something where we lived,  you could be in Boston in 30 minutes, go to the North End and find almost anything.  I have to confess, I took it for granted.  I know, I know.  How could I take something like that for granted? I guess I just thought they were everywhere.  If you live in an area of the country where there are authentic Italian bakeries, first don’t take it for granted and second, please have an anginetti cookie for me!

When we moved to a city north of the Atlanta, 17 years ago I couldn’t find a single free standing bakery in a 10 mile radius.   I looked.  When I asked friends where they would go to buy nice pastries or a special dessert the answer was always Publix or Kroger.  The grocery store?   Yeah. Uh… that’s not the answer I was hoping for.  (Thank Goodness there was a Dunkin’ Donuts in the next town.  No DD, no bakeries, as a Bostonian, I can’t even…;)

Fast forward to this weekend. I was going through some old recipe cards my mom had given me over the years, and I had totally forgotten about one from an elderly Italian woman who lived across the street when I was growing up – Mrs. DeBurro.  It was for her lemon cookies.  My mom loved them.  I was so excited I decided to make them right away and figured I’d drop some off for mom.   I had to run to the store for the lemon extract, but other than that I couldn’t believe how simple they were.  They only thing that made it a little difficult were words like “a pinch of salt” and “some confectionary sugar”.  She passed away a long time ago, so, without any way to clarify, I’d just have to see how it went.

I made the cookies according to her recipe (only with a little more flour because she said to add flour so the dough wasn’t too sticky).  I was so excited when they came out of the oven. I broke one open, let it cool for 30 seconds, and popped it into my mouth.  And….not exactly what I expected.  It tasted more like a little warm lemon bread than a cookie. (Important Note:  If you’ve made it this far, you need to read to the end of this post…because as John Lennon said…”Everything will be okay in the end.  If it’s not okay.  Then it’s not the end.”)

At this point I was really craving the Italian lemon cookie I had in my mind.  So, of course,  I went on Pinterest.   I was convinced Mrs. D  must have just left out an ingredient!  If I could figure out what it was I could make them again and add it.

I came across a few recipes that looked similar.   One was made by Proud Italian Cook and used butter instead of oil like Mrs. D.  (Here is a link to the Proud Italian Cook’s recipe.) But that was the big difference.  Maybe I just needed to make a whole new cookie.  I decided to try the Proud Italian Cook’s recipe as I was really looking for an authentic Italian cookie.  So, back to the grocery store I went for more flour, butter and lemon extract.   A great way to spend a Sunday afternoon;)

The second recipe came together pretty quickly as well.  (If you decide to make it, definitely take the time to cool the butter and then put it in your stand mixer, with the paddle attachment for about 6-8 minutes and you will see the butter and sugar start getting really creamy!  I thought a few minutes in nothing was going to happen, but it does.)

While the second lemon cookies were baking I figured I’d at least frost the first cookies as directed with “some confectionary sugar, a little milk and a little lemon extract”.  (I promise, word for word, those were the directions. You’ll see.)  I had to finish them -OCD;)  I dipped the two dozen cookies I had made into the glaze and set them aside to dry.  (I didn’t finish baking all the dough at that point. They easily made two dozen more cookies.) Then, I finished baking the Proud Italian Cook’s cookies and then put her frosting together – very specific measurements – confectionary sugar and limoncello.  Very nice.

At this point my husband came in the kitchen, and just stood there, staring at all the cookies I had made, with a look that pretty much said, have you gone completely crazy?  So, I told him the short version.  First ones – not what I expected.  Second ones – I think better.  I told him he was welcome to try them and let me know what he thought.

So, he tried the first ones, and he said, “what’s wrong with them?”  Huh?  “What do you mean?  Don’t they taste like lemon bread?”   “No.  They taste like cookies…just softer. ”   So, I picked one up and bit into it  (I am definitely going to gain weight blogging. LOL!)   At that point, several hours out of the oven, completely cooled,  with a nice glaze soaked in…he was right!  They were really good!  No way!   In fact, they reminded me of the cookies from the bakery!  Way to go Mrs. DeBurro!  I’m so sorry I ever doubted you!

So, now I have two lemon cookie recipes! And I will definitely visit The Proud Italian Cook again – just followed her on Pinterest;)  Below is the recipe Mrs. DeBurro used for so many years.   Just don’t add too much extra flour… frost them well… and let them cool for a few hours before you try them.

Buon Appetito!

 

3.6 from 12 reviews
Mrs. DeBurro's Italian Lemon Cookies
 
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Author:
Recipe type: Cookies
Cuisine: Italian
Serves: 4 dozen
Ingredients
  • FOR COOKIES...
  • 3 eggs
  • 5 Tablespoons Oil
  • 1 Cup granulated sugar
  • 1 Cup whole milk
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 5 teaspoons baking powder
  • a pinch of salt (I used ¼ teaspoon salt)
  • 4 Cups of flour
  • FOR FROSTING...(See my notes below)
  • Confectionary Sugar
  • Milk
  • Dash of lemon extract
Instructions
  1. In a large mixing bowl beat the eggs, oil and sugar together. Add the milk, vanilla and lemon extract.
  2. In another large bowl combine the flour, baking powder and salt until well combined.
  3. Gradually add the flour to the egg mixture until the dough is firm, but not sticky
  4. Roll small pieces of dough into walnut sized balls and place on a greased cookie sheet (I used parchment paper)
  5. Bake at 375 for approximately 10 minutes. Until bottoms are light brown.
  6. For frosting - mix some confectionary sugar and some milk with a dash of lemon extract. Brush cookies with glaze. It will have a smooth glaze over the whole cookie (I used 2 cups of confectionary sugar, 4 TBSP of milk and ½ teaspoon of lemon extract - beat ingredients together with a whisk until smooth and then dip the cookies and put on a cookie rack to dry.) You can dip twice or just make the glaze thicker if you like more frosting.
  7. NOTE: Cover cookies loosely as they will stay wet if you cover completely with Saran Wrap. They tastes even better day 2!!

 

Wine Spectator’s Top 100 Wines for 2017 Under $20

What’s better than sharing a good glass of wine with great friends over a delicious meal? It’s one of life’s simple pleasures.

We all have our favorites – red, white, sparkling – and we probably have a “go to” bottle.  But what do we buy when we’re going to dinner, the host likes Chardonnay, and all we drink is Cabernet?  How do we choose a wine we know is going to be a hit?  Sometimes I get great advice at my local liquor store, but I’ve also taken advice and bought some real snoozers! And how about buying a great bottle of wine without breaking the bank? Now there’s a conundrum – and I don’t mean the wine;)

My goal last month was to find a top rated Sauvignon Blanc (my current favorite) that was inexpensive enough that I felt comfortable, monetarily speaking, buying a case.  My target price point was $20 a bottle or less.  I picked up a copy of Wine Spectator and got to work.

Below you’ll find a list of wines, that were highly rated, and came in at or below $20 a bottle.  They were all included in  the December 2017 issue of “Wine Spectator’s Top 100”.  They’re listed below by rank (out of 100), brand, wine, total points scored and release price.

(Note:  Some wines may have gone up in price slightly due to customer demand, but they’re still a great buy!)

Rank      Wine                                                                                                                   Total Points      Price

#17          Volver Alicante Tarima Hill Old Vines 2015                                                          92 points            $17

#28         Kendall-Jackson Chardonnay California Vinter’s Reserve 2015                         91 points            $17

#29         Viña Santa Ema Cabernet Sauvignon Maipo Valley Reserva 2015                      91 points            $15

#30         Hijos De Rainera Perez Marin Manzanilla Sanlúcar de Barrameda La Guita NV    91 points    $15

#31         Forge Riesling Finger Lakes Classique 2015                                                             92 points           $19

#32         Sidebar Sauvignon Blanc High Valley 2015                                                              91 points           $20

#33         Jim Barry  Riesling Clare Valley The Lodge Hill Dry 2016                                     91 points            $20

#38         Luigi Einaudi  Dogliani 2015                                                                                     92 points           $16

#40         Matua Sauvignon Blanc Marlborough 2016                                                              90 points            $12

#41         Bodega Garzón Tannat Uruguay Reserva 2015                                                       90 points           $17

#47         Bodegas Palacios Remondo Rioja La Vendimia 2015                                         90 points            $17

#48         Penley Cabernet Sauvignon Coonawarra Pheonix 2015                                          90 points            $20

#51         Bodegas y Viñedos Raúl Pérez Mencía Bierzo Ultreia St.-Jacques 2015          91 points            $20

#52        Domaine De Mouron Cōtes du Rhône-Villages Séguret Tradition 2014             90 points            $20

#54         Innocent Bystander Pinot Noir Yarra Valley 2016                                               90 points             $20

#56        Domaines Dominique Piron Morgon La Chanaise 2015                                   91 points              $20

#57         Mason Sauvignon Blanc Nappy Valley Yount Mill Vineyard 2016                       90 points             $19

#71         Donnachiara  Aglianico Irpinia 2015                                                                      90 points             $18

#72         Domaine Petroni Corse 2015                                                                                   90 points            $20

#73         Powell & Son     Riverside Barossa 2015                                                                 93 points            $20

#84      Simone Santini Vernaccia di San Gimignano Tenuta Le Calcinaie 2015             90 points             $18

 

I hope you find a wine on this list from Wine Spectator and give it a try!  I can vouch for both the Matua and the Mason Sauvignon Blanc.  I’m dying to try the Innocent Bystander Pinot Noir – the name alone makes it a conversation starter.   There are lots more great wines on the market for under $20 a bottle.  As I discover ones I like I will add to this post.

I hope you will share what you discover by posting the name of the wine and the price in the comment section.  Let’s share some great wine!

Cheers!

       

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