What do we know about the grilled cheese sandwich? Creative cooks (and chefs) have been finding ways to melt cheese between (or on top of ) bread for years. The best search for the origin of the grilled cheese goes back to the 1920s and the Great Depression, thanks to the inexpensive bread and cheese readily available. The French claim their version, "The Croque Monsieur", is the original and it has been traced back to the early 1900s. A Croque Monsieur is an open faced sandwich with ham and cheese, often Gruyere. Thus, the debate at hand. Who was first to the grilled cheese game and is a Croque Monsieur technically a grilled cheese sandwich? Either way, I would like to simply say "thank you". Your invention has made my life (and millions of other lives) infinitely better. Who doesn't love a grilled cheese, toasted sandwich or cheese toastie? Try two of my new and unique grilled cheese sandwiches below Buffalo Chicken Grilled Cheese Peach Melba Grilled Cheese

Wine of the Month Chardonnay The History of Chardonnay The world's favorite white wine, Chardonnay, is our wine of the month. It's easy to grow and it's essentially the middle child that will persist because it's stubborn enough to succeed when planted anywhere. Cool climate? Plant it. It will grow. Warm climate? Plant it. It will grow. Italy? Yep. Washington? Yep. California? Yep. South Africa? Yep. The Chardonnay grape is the main grape used in Champagne and sparkling wines and is most loved for its easy drinkability. It also has an incredibly vast range of aromas and flavors. One could say it has multiple personalities (in the best way, of course). Burgundy, France is the original home to this white grape varietal. Cool climate = very high acidity and crisp, green fruit flavor. Warm climate = ripe, tropical fruit flavor. Chardonnay - Not a fan? I was hesitant to pour a glass of Chardonnay until I tried an UNOAKED Chardonnay during a wine club night last year and started to educate myself on the flavor differences with the two types. For years I had categorized Chardonnay with that overwhelming bold, oak taste that I could not appreciate. Let's explore the oaked vs. unoaked :: I've seen it described as the first born, rule following sibling compared to the wild, free spirited middle child. I tend to agree. Oaked Chardonnay is aged in oak barrels (those big, beauties you see lined in wineries) where unoaked Chardonnay is aged in stainless steel tanks. This means the type of barrel or aging process used directly changes the taste of your wine. Take the time and learn the verbage of what you prefer in flavors. When a Chardonnay is described as having notes of vanilla, baking spices, or butter the rule is this is an oaked Chardonnay and has gone through a process called malolactic fermentation. While the unoaked version brings crisp, floral and citrus fruit flavors to the party. Regionally, it is most common to have your oaked Chardonnay to come from warmer climate wine regions like Southern & Eastern Australia Napa Valley, Paso Robles and Lake County in California Mendoza Argentina Burgundy, France (Puligny-Montrachet, Meursault and Mâconnais) Puglia, Italy While, your unoaked Chardonnay is from cooler climate wine regions like Sonoma Coast, California Western Australia Loire and Chablis, France Colchagua and Casablanca Valley, Chile Oregon My two picks this month include my Sweet Spot Pick - River Road Unoaked Chardonnay 2022 ($14.99) from the Sonoma Coast California region (Russian River Valley) and my Special Day Pick - Shafer Red Shoulder Ranch Chardonnay 2022 ($67.97) from Napa Valley California region (Carneros). Sweet Spot Chardonnay River Road Unoaked Chardonnay 2022 - $14.99 This was a perfect unoaked selection that is aged in stainless steel. It is lighter than a normal Chardonnay, as it has green apple and is a bit crisp, yet it still has a Chardonnay feel. I suggest serving it with my Smoked Salmon Dip (recipe below.) Did I mention it is under $15? Cheers! Special Day Chardonnay Shafer Red Shoulder Ranch Chardonnay 2022 - $69.97 SMOOTH and buttery, yet somehow this amazing Chardonnay still stays away from the heavy oak flavors that often turn me off with a Chardonnay. I found this to have a touch of fruit, but not too much. It is the perfect pair to lobster and date night. I hope you enjoy it, too! Food Pairing If a lovely glass of your favorite Chardonnay was searching for the perfect mate, here is what should be on that list. How the foods are prepared and seasoned is essential when pairing with your Chardonnay. Meats: chicken, pork Seafood: shrimp, crab, halibut Veggies/Fruits: potato, squash, mango, apple Spices/Herbs: garlic, chives, rosemary Cheeses : fresh mozzarella, brie, fontina Sauces: mild cheese sauce, butter sauce Dessert: cheesecake, bread pudding, pumpkin pie The best part of Chardonnay having two "personalities" is the range of dishes you can serve with each. My Lobster Bisque is awesome with a rich, buttery Chardonnay like Shafer's Red Shoulder Ranch Chardonnay. My favorite way to compliment an unoaked Chardonnay, like River Road's Chardonnay, is with this Smoked Salmon Dip on a summer day. My kids love it on a toasted bagel. Cocktail S'mores Espresso Martini Mocktail Espresso Martini Mocktail I have been on the hunt for the best premixed mocktails. This is a really good Espresso Martini! Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

April 2nd is National Peanut Butter Jelly Day What do we know about the peanut butter and jelly sandwich? In 1901, Julia Davis Chandler's recipe appeared in the Boston Cooking School Magazine of Culinary Science & Domestic Economics (say that fast twice). Her suggestion was to use "currant or crab-apple jelly". The million dollar question : strawberry or grape? In a poll conducted by The Huffington Post, the winner of the debate is strawberry jelly. It earned 36.53% of the vote. Grape gained 31.15% followed by raspberry, blueberry, apricot and then orange marmalade. PBJs were used to feed our troops in WWII and they quickly gained popularity as the troops returned home from war. It has been estimated, the average American will eat over 3,000 peanut butter and jelly sandwiches in their lifetime! My favorite memory growing up was enjoying a peanut butter and jelly sandwich, fresh from the cooler, while fishing with my grandpa. Try my Peanut Butter Jelly Burger- For a fun twist, I made my own blueberry jam. It is EASY and such a great way to add your own touch to this fun burger!

Whiskey in a Teacup : What Growing Up in the South Taught Me about Life, Love, and Baking Biscuits by Reese Witherspoon Published in 2018, this collection of Reese and her grandmother Dorothea's favorites is FULL of Southern charm. It highlights everything from hot rollers, to Dolly Parton, to holiday entertaining, and Southern conversation. Here are some of my favorite parts from each of Reese's unique chapters. The format is one of the best parts of this cookbook, y'all. Chapter 1 :: The Magic of Sweet Tea Reese shares the perfect menu for "summer on the porch" because as she says..."One thing about life in the South: people drop by." Dorothea's Tea Punch is an incredibly refreshing, Southern style sun tea with the addition of lemonade, orange juice, spice and herbs. Add vodka if you've had a bad day (or a really good day). Chapter 2 :: Wicker & Wallpaper This chapter (no food discussed) highlights the charm that is found in the old beautiful homes across Nashville, flea market strategies and an ode to quilts. Chapter 3 :: Hot Rollers, Red Lipstick & Steel Magnolias Reese shares (no food) but how to perfectly put rollers in your hair, while perfectly paying homage to the "Beauty Parlor Scene" from Steel Magnolias. I adore her style of writing and love her fashion advice, too. Chapter 4 :: The Subtle Art of Dinner Parties Reese shares her grandmother's "Seven Hostess Tips" and "Seven Guest Tips" and several fun recipes. I also love the section in this chapter on how to properly set a table for a dinner party - casual and formal. Shrimp and Grits - the perfect dish for a dinner party. It's classic comfort food with creamy grits and slightly spicy shrimp. Chapter 5 :: If It's Not Moving, Monogram It If you're like me, you've always wondered why? Why do they monogram seemingly everything in the South? Reese goes into (hilarious) detail explaining the love affair with marking their stuff - like everything. "If it's not moving, monogram it" Chapter 6 :: Bluegrass Forever A "Southern Party Playlist" and a Full Moon Midnight BBQ Barn Party. Brother John's Ribs & John's BBQ Sauce- Sauced in his traditional version of "Tennessee Red BBQ Sauce", Reese shares her brother's famous baby back rib recipe. They turn out so tender and the sauce has the perfect amount of vinegar. Chapter 7 :: The Family Table This chapter discusses our tendency to be on the go and how very important it is to turn things off and enjoy a meal as a family. Reese includes a fun list of conversation starters, too. Reese's Cornbread Chili Pie - This recipe is listed in this chapter to show the importance of finding something to put on the table everyone will enjoy. This dish is a favorite and an easy option for her family. I love that it is a one dish dinner, too!! Always a plus with a busy family. Chapter 8 :: Dolly Parton, Southern Icon If you are a Dolly fan, don't skip this chapter. Reese includes her adorable Dolly story from when she was a first grader and then again when Reese starred in Walk the Line and Dolly reached out to her. Chapter 9 :: My Grandfather's Garden Reese takes us on a walk through her grandfather Jimmy's garden. It is so apparent she adores him the way she speaks of him and his southern floral garden and life of service and hard work. Chapter 10 :: Making Special Occasions Special From wedding showers to baby showers to the Kentucky Derby, this chapter is all about the food that makes these parties shine! Confetti Betty's Champagne and Ginger Ale Cocktail - Reese's mom has become known as "Confetti Betty" and this is her namesake cocktail. It manages to combine my two favorite drinks - champagne and ginger ale (don't skip the candied ginger). Chapter 11 :: Catching Frogs & Selling Lemonade This chapter is the cutest and it really lists step by step how to catch a frog. "Catch & Release". It is also a great reference to keep on hand for a lemonade stand and a lazy day, summer porch picnic. Dorothea's Brined-and-Battered Fried Chicken & Creamy Gravy - if there is one reason to buy this book, it would be THIS CHICKEN and her Creamy Gravy! Chapter 12 :: Road Trip A "Road Trip Playlist", road trip games and a list of classic films made about the South highlight this chapter detailing Reese's memories from a childhood of road trips. Chapter 13 :: The Perfect Book Club I love this chapter even more now that Reese's Book Club has taken off in wild popularity (she mentions it on page 220 as it is just started). In this chapter she notes some "Must Reads" written by authors from the South for us to check out. She also honors her favorite English Teacher in a lovely tribute. The menu for a perfect book club evening is awesome but below I listed my favorite from this chapter. Hot Spinach-Artichoke Dip - A classic to bring to any get together. Your book club will love it. Chapter 14 :: My Did-Do Language (& Notes On Southern Conversation) Betty, Reese's mom, has a list of "lessons" to help one live a full life. Reese labels them "Betty-isms" and they are wise and it's a great list to share with those you love, too. This chapter also discusses the Southern "talk" and expressions we know to be Southern. "Bless your heart" - " That Dog Can't Hunt" and many more. The list is perfection and she's also included a pronunciation key for those of us who want to pronounce things "Southern". For example, who knew I was saying"get" or "Pimento" incorrectly? :) Chapter 15 :: Why Southern Ladies Love Holidays After reading this chapter and evaluating my immeasurable love for Christmas, I've determined I am, in fact, Southern. Reese takes us on a tour of the holiday seasons in the South. She writes about Christmas, Easter, Halloween, Fourth of July, and New Year's. Her shared Easter menu is amazing. Mama's Biscuits - I am all in on homemade biscuits. I try every version in every cookbook I own. These are incredible. I love them warm with some strawberry jam. Chapter 16 :: The Beauty of Female Friendships Nothing says friendship like a low key brunch with your girls. Reese shares a perfect brunch party menu in this chapter and also discusses how important finding a loyal group of friends (old and new) can be to your happiness. Make the effort to make time for each other. Strawberry Fields Salad - Served at Nashville's bakery cafe Bread & Company, this perfect spinach salad is dressed up with all of the things we love. I use the dressing on many other salads, too. Add grilled chicken for the perfect, light dinner in the summer. Chapter 17 :: Do-Gooding In chapter 17, Reese emphasizes the importance of community and giving back. She has some very motivating examples of ways to do-good. From donating to a local food bank to bringing a meal to a family that is going through a life event. Reese's Chicken Pot Pie Casserole - This is the perfect casserole to share with a family that just had a baby, moved into your neighborhood or has experienced a loss. The classic dish is like a big, comfort food hug. Chapter 18 :: The New South In this final chapter, Reese is inviting you to move to the South. The best part of the book (and this chapter) is the immense pride you feel in Reese's written words. She loves her home. She is Southern charm. She is Whiskey in a Teacup.

I remember the first time I saw Ina Garten, The Barefoot Contessa, on the Food Network. She was setting her table with white hydrangeas in her picturesque backyard in The Hamptons. She seemed so unlike me, as I hiked away on my treadmill in my basement, my son slumbering away in his baby swing. I knew in those first 30 minutes I wanted to know more about her. She quickly became my inspiration for cooking and entertaining. I am a self-professed cookbook collector, and her collection is my most coveted. In the evening, you can often find me with a cup of tea and a stack of cookbooks. It’s my happy place. I find it the perfect way to introduce myself, and my blog, with this three-part journey through The Barefoot Contessa’s 13 cookbooks. Please enjoy the second part of my three-part series reviewing Ina Garten’s beloved collection. Barefoot Contessa At Home 2006 This collection from Ina Garten features her favorites, ranging from elegant to casual comfort. In this collection, you’ll find many of the tried-and-true recipes she serves to her family and friends on repeat. On page 251, you will find a menu section featuring 12 menus created for special events using recipes in this book. It is a great addition. Enjoy my recap and favorites from Barefoot Contessa At Home. My Favorites From This Collection Grab your copy of Barefoot Contessa at Home Buy On Amazon The Barefoot Contessa Back to Basics 2008 I highly suggest this book if you’re just getting started navigating your way around the kitchen. Ina Garten sharpens the skills of those who are a little more skilled but also delivers a class in "basics" for the newbies. My two favorite sections in this cookbook are the Cocktail Hour chapter and the FAQ chapter with lots of photos and tips. Check them out and take a look at my favorite recipes from Back to Basics. My Favorites From This Collection This book is a must for all levels of cooks. Get your copy of Barefoot Contessa Back to Basics. Buy On Amazon The Barefoot Contessa: How Easy Is That? 2010 In this edition of The Barefoot Contessa’s cookbook collection, Ina Garten sets out to prove that cooking doesn’t need to be complicated. Many of these ingredients are easy to find and in season. You’ll appreciate the ease and simple combination of flavors. A fun addition to this book is the tips and tricks scattered throughout. Ina offers tips on everything from her spice drawer to her favorite pan suggestions. It also has the cocktails section that I find fun and always a great start to a party. Enjoy my favorite selections from The Barefoot Contessa: How Easy Is That? You’ll love this cookbook! Order The Barefoot Contessa: How Easy Is That? You’ll see how easy it really can be! The Barefoot Contessa Foolproof 2012 In Ina Garten’s 2012 release of The Barefoot Contessa Foolproof, she goes to the next level of planning. She takes extra notice in this book to highlight where a recipe could perhaps go wrong and gives many tips for preparing dishes in advance. Enjoy my favorite foolproof recipes from this collection. My Favorites From This Collection Order your copy of The Barefoot Contessa Foolproof here. BUY ON AMAZON

I remember the first time I saw Ina Garten, The Barefoot Contessa, on the Food Network. She was setting her table with white hydrangeas in her picturesque backyard in The Hamptons. She seemed so unlike me, as I hiked away on my treadmill in my basement, my son slumbering away in his baby swing. I knew in those first 30 minutes I wanted to know more about her. She quickly became my inspiration for cooking and entertaining. I am a self-professed cookbook collector, and her collection is my most coveted. In the evening, you can often find me with a cup of tea and a stack of cookbooks. It’s my happy place. I find it the perfect way to introduce myself, and my blog, with this three-part journey through The Barefoot Contessa’s 13 cookbooks. Please enjoy the final part of my three-part series reviewing Ina Garten’s beloved collection. Ina Garten: Make It Ahead 2014 Ina Garten, The Barefoot Contessa, released this cookbook with the idea that things in the kitchen can be easy and things in the kitchen can be prepared ahead. Entertaining with ease is a goal many of us are striving to do and this book is full of tips and recipes to help us get there. She even includes a great dog biscuit recipe! Please enjoy my review and favorites from Ina Garten: Make It Ahead. My Favorites From This Collection Go ahead and grab your copy of Make It Ahead! Buy On Amazon Cooking For Jeffrey 2016 Ina Garten offers a look into her life and cooking for her friends and her husband, Jeffrey. This cookbook includes the most requested recipes over the years. She also shares stories from their life together. It’s a love letter with food and you’re sure to find a few new favorites, too. Enjoy as I list a few of my favorites from Cooking For Jeffrey. My Favorites From This Collection Snag your copy of Cooking for Jeffrey. You won’t be disappointed. Buy On Amazon Cook Like a Pro 2018 Cook Like a Pro is a cooking class embedded in a fantastic collection of Ina Garten’s next batch of recipes. The margins of this cookbook are full of tips and tricks as if she is standing beside you guiding you in your kitchen. Whether you’re just getting started or you are closer to the “pro”, I know you’ll learn something from Ina Garten’s Cook Like a Pro. Please enjoy a list of my favorites from this collection. My Favorites From This Collection Get your copy of Cook Like a Pro. Modern Comfort Food 2020 In a nod to simpler times, Ina Garten’s gift to the culinary world is her 2020 release of Modern Comfort Food. In the crazy, hectic life we all somehow exist in, Ina has given us some of her favorite menu staples to provide a calming, nostalgic flare to your kitchen. You will appreciate her spin on many classics and the tips and advice within each section are plentiful. Please enjoy my favorites from Ina Garten’s Modern Comfort Food. My Favorites From This Collection Get your copy of Modern Comfort Food here! BUY ON AMAZON Go-To Dinners 2022 Ina Garten’s latest and thirteenth release is Go-To Dinners. This collection is full of recipes inspired by cooking during the COVID-19 pandemic. These comforting and home-cooked meals include many prepared ahead and simple to assemble meals to keep cooking stress free. Please enjoy my noted favorites from Go-To Dinners. Several of these recipes won't have active links because this cookbook is so new. My Favorites From This Collection Get your copy of Ina Garten’s newest cookbook, Go-To Dinners today!

I remember the first time I saw Ina Garten, The Barefoot Contessa, on the Food Network. She was setting her table with white hydrangeas in her picturesque backyard in The Hamptons. She seemed so unlike me, as I hiked away on my treadmill in my basement, my son slumbering away in his baby swing. I knew in those first 30 minutes I wanted to know more about her. She quickly became my inspiration for cooking and entertaining. I am a self-professed cookbook collector, and her collection is my most coveted. In the evening, you can often find me with a cup of tea and a stack of cookbooks. It’s my happy place. I find it the perfect way to introduce myself, and my blog, with this three-part journey through The Barefoot Contessa’s 13 cookbooks. The Barefoot Contessa Cookbook 1999 This was Ina Garten’s first leap into the cookbook game and all I can say is THANK YOU, INA! Published in 1999, the much-awaited collection features many of her East Hampton specialty food store’s favorites, but also includes some recipes from other contributors. This cookbook quickly became my prized kitchen sidekick. It’s a love letter, of sorts, to so many of us that find ourselves waiting by the mailbox for the next cookbook from The Barefoot Contessa. The format for this book breaks her collection into seven categories. It’s a seven-stop journey for your tastebuds. I have selected a few of my go-to favorites to share with you. I must admit, this process has been nearly as challenging as picking a favorite child. My Favorites From This Collection Thank you, Ina Garten, doesn’t seem a great enough gesture for her debut cookbook. Cover to cover, this cookbook changed the way I looked at food and cooking for those I love. I hope you enjoy it, too! Buy On Amazon Barefoot Contessa Parties! 2001 Parties! It’s only fitting Ina Garten released a cookbook with a title like Parties! In my opinion, she’s the QUEEN of the dinner party! Sit back and enjoy my review of The Barefoot Contessa’s second cookbook, released in 2001, Barefoot Contessa Parties! This cookbook is divided into seasons of entertaining. I’ll share a few of my favorites from each of the four seasons. My Favorites From This Collection Life is a party! Grab Barefoot Contessa’s Parties and cook your way through the seasons! Buy On Amazon Barefoot Contessa Family Style 2002 Family Style is the third cookbook and follows a more traditional format with seven categories of recipes. The goal of this book was to share several recipes that help to make everyone feel at home with simple and delicious meals. Enjoy my favorites from Family Style. My Favorites From This Collection This collection from Ina Garten is a family-friendly collection. You and your family will be sure to have many favorites, too. Barefoot in Paris 2004 Barefoot in Paris is a love letter from Ina to all of us. I love French food and it’s an obsessive kind of love. I quickly fell in love with French cooking. That was a catalyst for the donation of many French dinners for local fundraising events. Ina Garten’s fourth collection of recipes is divided into six categories. Please enjoy my journey through France, via Ina Garten's Barefoot in Paris. My Favorites From This Collection I have fallen head over heels with French cooking thanks to this cookbook. I am so grateful for this collection. They’ll become some of your favorites soon, too. Merci, Barefoot in Paris! BUY ON AMAZON

Today, we give thanks to the brilliant minds that invented WAFFLES. I mean, let's be honest, not many things are as perfect as a waffle, hot off the waffle iron, crispy on the outside yet soft on the inside. History of the Waffle 4000 years ago, in Ancient Greece, heated iron plates/griddles were being used to make cakes called "obleios" or "wafers". In America, there is evidence of the first waffle coming with the Dutch immigrants in the 17th century. In 1725, the word "waffle" was associated with the English, French, Dutch and Belgian recipe of what we know and celebrate as the waffle. The Waffle Iron The waffle iron was originally a cast-iron, hinged device that was used over open fire. The patent belongs to Cornelius Swartwout from Troy, NY. His idea was born on August 24th, 1869. August 24th is celebrated as National Waffle day in his honor. General Electric introduced the electric waffle iron in 1910 and within 20 years it was a standard kitchen appliance. Belgian Waffles - What is the difference?? The main difference between your regular waffle and a Belgian waffle is the size. The waffle iron itself is deeper and has larger squares. This gives you more room for your amazing toppings to be happy. :) Some say the Belgian variety calls for eggs and that a standard waffle doesn't, but I have seen disputing views on this...AND yes, they did originate in Belgium. In Belgium they are widely known to be a street food, mildly sweet and eaten with your hands. They're not meant to be topped with syrup, but you do you. I love to top them with maple syrup, but they were originally intended to be served plain or topped with sliced strawberries and whipped cream. I'm sharing three of my favorite ways to enjoy waffles. The Best Waffles The first is my "go to" basic waffle recipe. It is the only one you'll need. I've searched and searched and finally ended up with this version.They come out perfect little pillows of joy every single time. Loaded Cornbread Chili Waffles The next recipe is a savory favorite. We LOVE chili here and I often make a big, cast-iron skillet of cornbread to serve alongside our bowl of chili. This got my brain thinking...could I make a waffle as a cornbread base and serve the chili on top? I tried a few versions and finally came up with this recipe. I added a touch of honey to keep things my own. I always add honey to my skillet cornbread mix, too. Top these beauties with what makes you happy and enjoy! Leftover Stuffing Waffles Turkey day brings a Friday full of shopping and leftovers. I much prefer the leftovers! These waffles are the most unique way to finish your leftovers from Thanksgiving. My family requests the classic turkey feast a few times a year and we often have enough leftovers to make these fun waffles. Be aware, they take a little longer on the waffle iron than the normal breakfast variety because of the eggs in the mix and the thick texture of the filling. Be patient because they are so worth it. Let them get the good, crispy yummy edges. You're going to LOVE these! Go celebrate with your favorite waffles!!! Enjoy! (and there is always room for more syrup)

Wine of the Month Merlot It's starting to warm up here in the Midwest and that is why I decided to start my Sips & Snacks series with Merlot. Merlot is a light/medium feeling red and now that the temps are rising, it makes for the perfect pour. We are thawing out from the heavy bold reds that often accompany our winter temperatures. Cheers to that! As a grape, Merlot is the teacher's pet. The Merlot grape is the better behaved grape in the vineyard, has less tannins and ripens before her step sister, Cab. The Merlot grape is grown in several countries and usually is at a better price point than many reds. It has had a fall from grace and her crown might have been a bit "Sideways". See what I did there? For movie fans out there, you'll remember when the 2004 film "Sideways" began the backslide of Merlot production and sales. Miles Raymond (played by Paul Giamatti) started the craze with one line: "No, if anyone orders Merlot, I'm leaving. I am NOT drinking any F#&!@* Merlot!" It is predicted that Pinot Noir production in California increased over 170% from the "Sideways Effect" on Merlot. It also was said the decline in production and sales of Merlot was from over-production by the winemakers in the late 90s and early 2000s. In my opinion, it's available, approachable, affordable and easy to pair with most foods on a dinner party menu. Win..Win..Win...Win. The History of Merlot Merlot is a red wine, black grape variety that is grown primarily in France (Bordeaux), United States (California and Washington), and Italy (Veneto, Tuscany). Merlot loves cool soil, it doesn't need much water so it also thrives in well drained soil. The Merlot grape produces light to medium-bodied wines that often are smooth, full of dark fruit flavors like cherry and blackberry, and very easy to pair with a variety of foods. It is believed to be named after a little blackbird called "merlau" who enjoyed eating the French grapes. HOW CUTE IS THAT? A cute little blackbird is who we can thank for our Merlot this month! :) Cheers to Merlau! Merlot is best served at 60-65 °F (this is debatable yet not important enough to me to discus a few degrees on either side of this range). This ideal serving temperature can easily be achieved by putting the bottle in the refrigerator for 15-20 minutes. If you don't finish the bottle in three or four days it will begin to oxidize and it's best used in cooking. I often freeze it in ice cube trays to use later for sauces, braising and other cooking needs. My two picks this month include my Sweet Spot Pick - Luc Pirlet Reserve Merlot 2021 ($13.99) from the Languedoc Region in France and my Special Day Pick Silverado Merlot Mt George Vineyard 2019 ($44.99) from Napa Valley, California. Sweet Spot Merlot Luc Pirlet Reserve Merlot 2021 - $13.99 This one is a lovely surprise. It is the perfect wine to enjoy for an everyday sip. Inexpensive wine doesn't always mean it's bad wine and I'm guilty of this thinking from time to time. It is full of dark plum flavors, spices and a touch of vanilla, yet still feels light. It is awesome with a piece of dark chocolate! I hope you enjoy it as much as I did. Special Day Merlot Silverado Merlot Mt George Vineyard 2019 - $44.99 The choices are many at this price point. I decided on this one because it was the last bottle in the store and that made it even more appealing to me. To be honest, I love the "Mt George" part of the name. It sounds so fancy :) This hits more like a Cabernet blend. I got just a hint of the Cab punch and it's a bit more medium to full bodied. It is a perfect wine with a heavily sauced meal like a beef roast with mashed potatoes and gravy or smoky ribs. I loved the blackberry you normally get from a Merlot and it also had a little spice and cocoa. YUM! Enjoy! Food Pairing If a glass of your favorite Merlot was searching for the perfect mate, here is what should be on that list. Meats: grilled meats, steak, lamb Seafood: grilled tuna, grilled swordfish Veggies/Fruits: caramelized onions, tomatoes, plums Spices/Herbs: mint, rosemary Cheeses : parmesan, romano Sauces: bolognese, béarnaise Dessert: dark chocolate, berries Cocktail of the Month The "Irish" Mule (In honor of St. Patrick's Day) Mocktail of the Month Moscow Mule Mocktail I have been on the hunt for the best premixed mocktails. This brand has a really good Moscow Mule!!! Please drink responsibly. Don't drink and drive. This information is for people over the age of 21. Pregnant women should not drink alcohol. -As Noted by Me-

The Watchmaker's Daughter : The True Story of World War II Heroine Corrie ten Boom by Larry Loftis Read with me! The first pick of the year is The Watchmaker's Daughter : The True Story of World War II Heroine Corrie ten Boom by Larry Loftis. This is a historical non-fiction novel detailing the life of Corrie ten Boom as she navigated the unimaginable hatred that engulfed her life in Holland during the Hitler regime. This book takes you (along with her family and friends) as she resolves to be true to her unwavering faith in God and people. I remember reading The Hiding Place by Corrine ten Boom (published in 1971) as a young student. It is the perfect accompaniment to this month's selection if you have not already enjoyed her book. Carve some time in your "busy" for you to read and make a promise to yourself to make it a habit- 15 pages a day for the entire month of March will equal 465 pages for you!! You are worth it! HAPPY READING!

Birthdays are fun! This is no exception. I am having cake with my coffee today because I'm celebrating the ONE YEAR BIRTHDAY of "As Noted by Me". I've learned A LOT in the last year. I made a promise to keep going, even when it seemed I was being pulled in 10,000 other directions. This is fun and that is what I have kept it! I would have loved to make more posts, make more food, travel more and just do more for me this year, but I am learning to slowly grow into this new adventure. I've have big ideas for my second year coming up! I'm so excited to share a "Book of the Month". With the help of a few of my faithful reading friends, I've compiled a list of books to read each month for the next year (starting March 1st). I will announce the book each month on the 1st, along with a follow-up set of questions or review topics for the book that was just finished the month prior. I'm very excited for it! I also have a monthly "Sips & Snacks" (a wine, cocktail and mocktail) to share and I am hoping to add a food twist each month. For example, the best snacks to have with Merlot. Each wine will have two price points, a sweet spot price range and a special day price range. I have loved finding some great wines for you to try. I will also highlight a cocktail and mocktail each month! Some of them are my creations and some are other creator's favorites that I will share with you. YEAH!!! Cheers! There will be more recipes, more travel and food notes/recommendations, more local highlights , and more "Question of the Week" and "Self-Care Sunday" on my social media platforms too! Thank you for coming along on my first year adventure. I am so excited for year two! Cheers! xoxo - Jos ______________________________

Just checking in with you from the frozen midwest. This month brings so many emotions; a fresh start, staying warm inside, braving the elements to ski or sled, or feeding your belly with a hot bowl of homemade soup. The never ending blah that can often be January in Iowa is upon us. It feels like this month may never end. I feel ya. So here is your gentle nudge to make soup to share with your family this weekend as we all trudge through this never ending January. I wanted to repost my favorite soups that I have shared over this first year: a soup "shuffle" or "recap" of sorts. I am also working on a few new blog additions for next year - a monthly wine, cocktail and mocktail suggestion (paired with some food ideas), a book of the month, and also keeping up with my "Question of the Week" and "Self-care Sunday" on socials. Cheers! Spring is 53 days away!