Posted by missmolly512 on 2004-12-27 16:16:21
Post Subject: house guest ideas
Hello!
Does anyone have a good sangria recipe? I got some "inexpensive" red wine for christmas, and wanted to have it in a tropical theme new years get together. The fewer steps the better!!
Posted by moon_lemming on 2004-12-22 14:53:36
Post Subject:
I haven't had a chance to give my crockpot a go except for pot roasts recently, but there are a bunch of (non-red-meat) recipes here: http://www.getcrafty.com/viewtopic.php?t=342
eta: now that I think about it I'm not sure if I mean pot roast or beef stew. heh. hunk of beef + potatoes + carrots + red wine, basically. whatever that is.
Posted by voodoopinupqueen on 2007-01-23 14:19:27
Post Subject: Chocolate Chip Cookies + Wine
I need a chocolate chip cookie recipe (dark chocolate?) that will go well with red wine for my writing club meeting. I''m sort of a pioneer cook, i.e. I''m poor and don''t have a lot of fancy utensils to work with--no Kitchen Aid or mixer, just some spoons, wisks, and a well-toned upper body.
Posted by cackalackie on 2005-05-23 15:48:59
Post Subject:
This was the topic of conversation Saturday night, when I was at a fully white-carpeted house for a party at which much red wine was spilt. The word was Resolve or Oxy Clean.
Posted by dalva on 2005-05-29 18:42:27
Post Subject:
Don't ever tell anyone I gave you this. I jest, of course. I am a second generation displaced Spaniard and this is a family recipe.
I am giving it out, because there are so many lame representations out there, I would rather that people were drinking the real thing and my dead family members were pissed off than have you all drinking some jungle juice crap masquerading as Sangria.
Sangria
2 Bottles of red wine (I use one Merlot and one Cabernet)
1 C Brandy
1 C Orange Juice
1 Orange
1 Apple
1 Nectarine
3 Cans of Fresca
Sugar to taste
Find a large container (I use a soup pot). Empty the wine bottles into it.
Slice the orange, wedge the apple as well as the nectarine, add to wine.
Pour brandy and orange juice in, give it a stir.
Taste your concoction to determine if you need sugar, add according to your taste.
At this point, you can let it sit for at least an hour (the fruit is being infused by the alcohol) and as long as over night (depending on your climate you may need to refridgerate)
Right before you serve it, add the cans of Fresca.
I will say, people have a tendency to get sh*t-faced when this is around. A cup of the fruit alone is enough to make you fall off your chair. I hope you likey. PM me if you need any clarification or you want to tell me off for being so arrogant.
Posted by stella on 2005-07-25 17:08:59
Post Subject:
my grandma makes the best salad dressing ever, with red wine vinegar, water, salad oil or olive oil, sugar, salt, and pepper. she puts a couple of whole garlic cloves in the bottle, which is usually an old red wine vinegar bottle.
Posted by mawwerks on 2007-07-10 21:05:04
Post Subject: Wine, Wine and more Wine
I am a wine lover! Red wine, white wine you name it I love it.
I really am interest in trading off wine secrets and the names of new wines on the market that you or anyone has come across that are exceptional.
recently I had the pleasure of trying a new wine on the market called Alyssa It is made by the Dukes family vineyard in Oregon.
They had a wine tasting event in Phoenix and I went.
I highly recommend this wine. It is a really flavorful red wine with lots of body. The flavor rolls in your mouth and doesn''t leave anytime soon. It is smooth and has that wonderful hint of oak as an added aftertaste. I loved it so much that I bought an aniversary bottle for my wine collection. The bottle was absolutely beautiful engraved and very heavy.
Check this out I sent 6 bottles of this wine out as gifts and everyone I sent it to ended up ordering a 1/2 case or more. Three of the 6 people I sent it to raved that it was the first fine wine they had in a long time that didn''t bother their digestive track.
Anyway thats my new wine
I love to try all sorts of new stuff so if any of you have a wine that is new on the market I would love to hear about it. I personally prefer wine that is aged but I am up for anything once. So if your a wine lover lets trade wines!
Maw
Posted by ada on 2004-10-12 07:36:07
Post Subject:
I'd say go the deserts route.
* 'Boozy fruit' (chopped fruit - oranges and strawberries are good - with alcohol poured on, maybe some sugar added, left to sit an hour or two); nice with icecream or marscapone or something like that.
* Fruit stewed in wine and some other spices can be nice - e.g. stone fruits (like plums) are good with red wine and some cardamon pods.
* alcoholic trifle - soak sponge cake chunks in the wine, add a layer of custard, one of fruit (tinned is fine I think) and one of cream.
Posted by brightsun on 2005-11-02 12:41:48
Post Subject:
i always like to make chicken parm (i use the recipe from the joy of cooking). i couple this with a big mixed salad with dark greens and lightly toasted bread from the bakery around dinner time...
and of course a decent (yet cheap :) ) bottle of red wine!
yummmm... i'm starting to feel romantic already...
Posted by alate on 2007-02-13 12:54:40
Post Subject:
I have a red wine jelly recipe on my computer that I've never tried. It uses gelatin, not pectin. Anyway, I can send it to you if you'd like. I can't post it here because it is copyrighted. (I copy recipes from library cookbooks onto my laptop sometimes.)
Posted by xuli on 2005-10-28 14:13:25
Post Subject: fancy cookin' / romantic night at home
What do you make when you're trying to cook a "fancy" meal or have a romantic night at home?
The recipe below (which, I am embarrassed to say, I got from a package of Athenos feta!) has become one of my standbys for when my partner and I are having a romantic night at home but I don't necessarily feel like going all out in the kitchen:
Mediterranean Chicken
2 boneless, skinless chicken breasts, cut in half
1 red bell pepper, finely chopped
crumbled feta to taste
salt and pepper to taste
juice of one lemon
dill (dried)
Preheat oven to 350. Arrange the chicken breasts on a baking pan. Sprinkle with a little dill, salt and pepper, and half the lemon juice. Bake for 10 min. Take the chicken breasts out of the oven, cover them with the red pepper, the feta cheese, and then more dill and the rest of the lemon juice. Cook for another 25-30 min. Serve with some form of starch (roasted potatoes, rice, risotto, or couscous) and a green salad. Add some red wine and candles and you've got insta-romance.
For nights when we do feel like going all out, we usually include some sort of elaborate Turkish pastry involving phyllo dough. My partner makes the world's best baklava.
Posted by happyhats on 2006-06-13 23:02:29
Post Subject:
I've used red wine before. It only comes out a light rosy color, but it does stain the clothing permanently. Tea is also great, and I would think koolaid would work since it works for yarn.
Posted by mawwerks on 2007-07-11 13:34:28
Post Subject: Wine, Wine and more Wine
Hey Elixirbeth and happy daisy doo thanks for the input. I will try the Spanish Grenache as I love red wine and Elixirbeth if you remember any of those good white wines please let me know. I have a hard time finding whites I really enjoy although anything German usually hits the palate right.
On the Spanish Grenache was there a certain brand?
Posted by cackalackie on 2005-07-22 16:49:39
Post Subject:
I make it so many different ways. My traditional way is with mustard, mayo, and sweet pickle relish - and hard boiled egg chopped up.
Another way, I mentioned in the other thread. It's just diced new potatoes, shredded cheese, bacon bits, and ranch dressing! Yummy and oh so easy.
One European sort of way also uses new potatoes, but also scallions, and a mixture of creme fraiche (or sour cream), olive oil, red wine vinegar, and some wholegrain mustard. Mmm
This other way I did it recently was soooo good. You sprinkled salt, vinegar and onions over the warm potatoes and let it sit 30 minutes. Then you tossed it with a mixture of sour cream and mayo and a bit of cider vinegar, and fresh mint and green peas!
Posted by craftytricks on 2005-07-21 23:58:55
Post Subject:
I don't like mayo, so when I saw this recipe in Digs, I bookmarked it right away:
ingredients
1½ lbs. waxy potatoes
2 Tbsp. red wine vinegar
1 tsp. wholegrain Dijon mustard
3 Tbsp. olive oil
1 Tbsp. fresh chives or scallions
1 Tbsp. fresh parsley
1 Tbsp. fresh basil
salt and pepper
serves 4
1 Wash and scrub the potatoes, then cut them into bite-size chunks. Pop them in a pot, and add water to cover. Sprinkle in a good amount of salt, and bring to a boil. Cook for about 10-15 minutes, depending upon how big you've chunked your potatoes; test after 10 minutes. The potatoes should be firm but completely cooked through when done; drain in a colander and set aside.
2 Meanwhile, chop up the herbs and mix up the dressing ingredients in a bowl. Toss with the potatoes, and add salt and pepper to taste. Let the whole mixture sit for at least an hour or so for the flavors to meld.
Posted by elixirbeth on 2005-08-09 15:53:09
Post Subject:
i know you said red wine... but with it being summer time and SO unbelievably hot, im going to recommend any type of vino verde. ive had several bottles that have been quite tasty (gazella is a popular one, for instance). for some reason portugese wines are under appreciated and often extremely affordable-- many vino verdes are under 10$. keep the bottle chilled and enjoy it with fish, fruit, salad, light fair or just while sitting in the sun. they tend to be very crisp and kind of melony with a tiny bit of effervescence. the bubbles and the faint green quality give the wine lots of novelty.
Posted by susan*s on 2004-04-29 14:26:36
Post Subject:
I am printing out this thread and keeping it forever!
I saw my naturopath this week and talked to her about getting migraines more frequently--once a month rather than once or twice a year. She said the 3 biggest triggers are
1-red wine
2-coffee
3-chocolate
:(
So, today is the first day of no red wine for me. I'm giving it up this month, and also giving up chocolate. Coffee I'm keeping for now, I love it too much. The wine thing is a bummer because I don't drink that much alcohol in general--but when I do it's always red wine. I don't really like white & I feel like it gives me a little hangover. So, blah, but hopefully it will interrupt the migraine cycle!
The other thing I have to do is reduce stress, which is also hard. I am busy and really focused on a sale I am doing on Saturday so after that I am going to take more time to just relax and try to not let the stress build so high. Since my mom was diagnosed with non-Hodgkin's lymphoma in january, i have had a migraine every month and it just sucks. So, positive thinking, relaxing and meditating for me!
Thank you all so much for posting and I hope we keep coming up with helpful solutions... I am so glad to have some recommendations & options. Thank you!!
Posted by nicegirl512 on 2004-11-29 19:09:13
Post Subject:
Well, I made a fairly traditional stuffing and it turned out great! Your arteries will harden just reading about it!
Melt 1 stick butter. That's right, the whole stick.
Saute
1 chopped onion
lots of chopped celery
While you're sauteeing, sprinkle in
sage (lots)
rosemary
oregano
thyme (lots)
ground bay leaf (lots)
When the onion and celery are completely translucent, pour in the bread cubes. I used the aforementioned stale baguette and cubed a few slices of whole grain bread for variety. The baguette did stop being crunchy, but it never stopped being *very* chewy. So I don't know that I recommend extremely stale bread.
I also added sunflower seeds for a texture variation and a little protein.
Stir to coat the bread with the herbs and veggies, and then pour in vegetable broth (I used the paramalat packed kind from Trader Joe's) until it's the right level of moisture. Put into a casserole and keep warm in the oven.
My mushroom gravy, also the first time I've tried it, came out DELICIOUS.
Heat about 2 tbsp olive oil and add
a chopped onion
Cook at medium low until the onion carmelizes, about 10 minutes, stirring.
While the onion is cooking,
Slice mushrooms (I used cremini and button)
When the onion is golden brownish, add the mushrooms and
3-4 cloves minced garlic.
Saute until the mushrooms are tender and have given up their juices.
Whisk about 2 tbsp flour into a cup of veggie broth, and stir into the mushrooms.
Keep adding veggie broth and/or flour (always mix the flour into the liquid first, don't add flour directly to the gravy or it will lump) until you have enough gravy and it's the right texture.
Add about 1/2 cup dry red wine. This turns the gravy purple so use
Soy sauce to adjust the salt flavor and get it back to brown.
Posted by beanie on 2004-11-14 17:21:12
Post Subject:
something simple and nicely spicy might go something like this:
8 or more cloves crushed garlic
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes with garlic
2 or more teaspoons crushed red pepper flakes
a splash of red wine
you might also add lots of mushrooms to a more general sauce.
someone i know swears that a few dashes of soy sauce are nice.
Posted by peanut on 2004-09-25 22:59:51
Post Subject:
awesome, maybe you'll post all the suggestions you get/ideas you have?
here's one of my favorite things to freeze. it's actually a lot better frozen and reheated than it is immediately:
puree of cauliflower soup
ingredients:
1 head of cauliflower
about 5 cups of GOOD chicken broth (preferably homemade, but the box stuff is ok)
four garlic cloves, crushed
paprika
cayanne
good olive oil (a couple of tablespoons)
white (or red wine) vinegar
parmesan cheese
you'll need a blender and two big pots for this incredibly simple and strangely sophisticated-tasting rescipe.
first, fill up one pot with water and about a 1/2 cup of vinegar. bring to a boil.
rinse the cauliflower and cut into bigish hunks. (veggie platter size.) drop the cauliflower into the boiling water. let it boil for about 5 min. drain.
bring the chicken stock to a simmer in the pot you used to boil the cauliflower. (no need to wash)
heat up about three tablespoons of olive oil in the other pot, add the crushed garlic and the cauliflower. browm the cauliflower lightly, adding a sprinkle of paprika and a sprinkle of cayanne. (you be the judge)
once the cauliflower is lightly browned and the stock is hot, add the stock to the cauliflower/garlic/oil mix. simmer the whole mess for ten to fifteen minutes, until the cauliflower is soft but not totally limp.
turn off the pot. add about a 1/2 cup of shredded parmasean and some black pepper. maybe salt. once the soup seems cool enough to make it work, puree the whole mess in the blender. adjust seasonings. YUM! I like to freeze this in sanwhich bags, and then let it defrost in the bag. You can serve it with a little float of olive oil on top, or more parm. or some chopped fresh parsley. it's very good. makes a decent lunch with a hunk of baguette and a piece of fruit. once you've made it it's totally easy to eyeball the proportions.
Posted by kindarana on 2004-11-13 22:47:41
Post Subject:
I assume you mean tomato-based sauce; not all these at once, but try any of the following:
-Italian sausage (sweet or hot)
-beef
-black olives
-capers
-onion onion onion
-oregano
-ridiculous quantities of garlic
-ridiculous quantities of basil
-cheese
-black pepper
-chili oil
-fresh tomatoes
-pepperoni slices
-red wine
Minus the tomato, I'm a big fan of butter and parmesan; olive oil, onion, garlic, and basil; artichoke, fresh tomato, chicken, and olives (feta optional); cream sauce with peas and prosciutto. Pasta is great.
Posted by mariellen on 2007-05-10 20:47:03
Post Subject: Funny
Hi
Every morning it is like there was a weird poltergeist in the house - any cups or mugs or containers that could possibly hold liquid are lying on their sides. It is quite eerie - but hysterical. Our cat Fatty has developed a serious habit of tipping things over. In the middle of the night you hear quiet tap tap tap as he holds the current mug on edge and lets it fall back, then eventually crash-roll as he lets it go all the way over. We have learnt that we cannot leave anything out with liquid in it or we will have a potential catastrophe (ha-har) to face in the morning (no more red wine or coke). Water is fine except near the laptop. He has really trained us not to leave anything around! Although it gets a bit frustrating when you are trying to actually have a drink - the coffee table is no longer a coffee table - we have to hold our cups in our hands lest we forget and walk away - even for two seconds.. unattended cups are Fattys.
He started with the water bowl, tipping it over and playing with the water as it ran across the tiles and onto the carpet, so we got one of the big heavy bowls and since he cant have his fun with that he tips over everything else.
We have used the water spray (even with a little bit of lemon in it, aren''t we mean) on them when they are being naughty - he just doesn''t seem to care. He is quite addicted to the tipping over cups thing. What a weirdo. :) Psycho doesn''t really do anything that weird. Fatty is definitely the special one :) He has character, that is for sure. Wouldn''t have it any other way (although I admit I did lose it a little over the red wine).
Good luck with your fishcats :)
xox Mariellen
Posted by Christy Petterson on 2006-02-03 21:51:50
Post Subject:
TwoBusyBees, great luck with your show! It was my column that crystaleternity linked to...you'll find stuff to talk to your customers about. Just relax and smile. It takes practice to talk with people but even "have you tried the red wine? it's pretty good" will work. People like to hear about what your items are made of too. You'll do great! ;)
Posted by purple_glitter on 2006-03-12 23:02:22
Post Subject:
I agree with the Greek theme...it's easy and goes with the togas!
For boozy drinks, ouzo is the no-brainer. An easy ouzo highball is an ounce of ouzo in a highball glass (or plastic cup!) filled with ice and tonic water and a squeeze of lime. So good! I'm sure there are more ouzo recipes online. Some people don't like ouzo, but you could make something like sangria (not really Greek, but who cares) or just have a few bottles of red wine around.
For non-alcoholic drinks: when I think of Greece, I think of flavours like lemon and mint. Maybe something like a scoop of lemon ice in a glass, topped up with tonic water or gingerale? Throw an ounce of ouzo over lemon ice and use tonic water to make it alcoholic. (I've never tried it with ouzo, but it could work.) Garnish with mint. You could also offer hot or chilled mint tea.
The food can be very simple and you should be able to find all of it at the grocery store: a nice big bowl full of kalamata olives, tzaziki, hummus, pita bread (buy greek-style pitas, then just before serving them, brush the top with a bit of olive oil, sprinkle with a tiny amount of salt, and broil them for a couple of minutes. Cut into wedges and serve), canned dolmades (stuffed grape leaves), frozen ready-to-bake spanikopita. A European deli might have cool things to try.
A friend of mine always hosts impressive Greek dinner parties, and one of my favourite appetizers is broiled feat cheese: cut a block of feta into 1-2" cubes. Throw them into a bowl and drizzle with warmed honey. Spread them on a baking sheet and sprinkle with anise seeds. Broil until golden. Serve warm - they're delicious on pita bread!
Posted by naturallysteph on 2004-05-27 22:22:56
Post Subject:
My hubby had to move to Asheville ahead of me while I finished up at school. In the last two months, I have:
+ watched some serious chick flicks: Bring It On, 10 Things I Hate About You, and the BBC version of Pride & Prejudice several times each
+ nursed a crush on Kiefer Sutherland
+ read several trashy novels (including a sequel to P&P in which Mr. Darcy & Lizzy have a LOT of sex)
+ drank four bottles of red wine
+ not blow-dried my hair, letting it go all big & frizzy
+ shaved half as often
+ eaten an entire cake in two days
Posted by elixirbeth on 2007-07-12 10:32:21
Post Subject:
what about some caponata? you could serve it with good crusty bread and goat cheese... i think it would complement the chicken dish nicely (its great w/ red wine). that way, the other guests could enjoy it as well, and it wouldn't seem as though you were preparing a dish specifically for him. it keeps for a few days after it's prepared, so you could continue to eat it long after your dinner party.
i don't like eggplant at all (the texture bothers me), but i love a good caponata. the eggplant really soaks up the flavors of the other ingredients, and it's divine with a big dollop of goat cheese.
Posted by craftfetish on 2007-07-11 10:39:35
Post Subject: Good simple eggplant recipe?
I'm hoping you guys can help me with a recipe.
I got out of control this weekend at the farmer's market when I discovered purple beans. Wait, they're purple and they change color when you cook them? That is like the funnest vegetable ever.
Long story short, I am having a purple dinner party tonight. I have purple beans, a purple bell bepper that I am going to cook up with some (purplish) red skin potatoes. I am making purple chicken (just a red wine sauce really). I have purple greens and blueberries for a salad. I have blackberries for dessert. (okay, so I'm out of control, but I love a theme)
My friend just told me her vegetarian boyfriend could come. Which is great, but I don't know what to do about a main course for him. Eggplant is the obvious purple option, but I'm not a huge fan so I don't prepare it much. Any ideas of something quick but tasty I can make so that he doesn't feel like he's eating side dishes for dinner? (I have some yellow squash at home, but they don't work with my theme)
Posted by nicegirl512 on 2004-07-07 13:00:30
Post Subject:
Pasta salad is easy and fun! Mine is a sort of hodge-podge designed to minimize the dishes used and prep time. I have it down to a science:
In a bowl large enough to hold the end product, make a vinaigrette of 1 part olive oil*, 1 part red wine vinegar (about 1/3 cup of each is enough for a 6 serving pasta salad), garlic cloves put through the garlic press, and herbs according to your preference (basil, thyme, rosemary, Mrs. Dash, parsley, oregano).
Open, rinse, and drain three cans of beans. I usually do black beans, white beans, and kidney beans. Goya is best!
Add the beans to the vinaigrette, and let steep for a couple of hours. The beans need a long time to absorb the flavors, especially the garlic. If you wish, cut the corn off an ear of fresh corn into this mix.
Meanwhile, chop vegetable and put them in a steamer basket or metal colander, with the veggies needing the longest cook time at the bottom. I usually do (from bottom/first in to top/last in): zucchini and/or yellow crookneck squash, red and yellow bell pepper, green beans. I'm allergic to broccoli, but it's also a popular choice.
Put on a pot of water to boil. Throw some sundried tomatoes into the pot to soften. When the water comes to a boil, fish out the sundried tomatoes with a slotted spoon and put aside on the cutting board.
Pour in your pasta (I use Trader Joe's whole wheat penne, penne is the best shape for pasta salad I think, or farfalle, but it's hard to find that one in whole wheat). Put your steamer basket of vegetables on top and cover the veggies with a lid. Cook the pasta to al dente, about 8 minutes for the TJ's ww penne. While it's cooking, slice up the (now cooled) sundried tomatoes and add to the bowl. If the vegetables aren't cooked as well as you like, pour the hot pasta water over them to drain the pasta.
Add the pasta and veggies to the beans and vinaigrette and stir to coat everything with the vinaigrette. If you put in the pasta and veggies while they're still hot it helps cook the garlic slightly and take a little of the edge off (but I love garlic, so I don't care). Slice up and add some olives. If you wish, cube some feta or fresh mozarella and add after the mixture has cooled slightly.
This is best if it sits in the fridge overnight. In the morning, slice grape tomatoes in half and add them. You could also add some avocado in the morning--if you mix it in well, the vinegar should keep it from oxidizing. Bon Appetit!
*Tempting, but don't skimp on the olive oil. It's good for you, makes this a more filling dish, and mellows out the vinegar and garlic.
Posted by teagrrl on 2005-02-23 07:39:01
Post Subject:
I second (OK, third) Australian wines...I didn't use to like wine, but Australian wines in general are very good (as in easy to drink even if you're not a wine aficionado). I think it was a Jacob's Creek one that got me into red wine. I still don't like white wine much, I think a lot of it tastes like yeast. But red wine...yum.
If you're lucky enough to have a good wine/liquor store nearby, they should be able to give you wine recommendations based on what you're planning to eat with the wine. (at least I guess they should. Over here all the alcohol stores are state owned, and the people who work there are generally very good at finding a suitable wine. The stores also list what types of wine go with what foods, etc.)
By the way, does anyone know which types of wine are most likely to turn your teeth/lips blue? I hate when that happens...
Posted by athena on 2005-10-07 12:53:29
Post Subject:
the easiest recipe is to cook them however you like (my mom boils them, but i think i'd roast them). slice them up. dress with olive oil, red wine vinegar, and chopped up raw garlic. this is a classic greek salad my mom made all the time (and still does). it's very yummy! obviously, you have to like garlic.
Posted by uproar on 2005-05-31 13:31:23
Post Subject:
In the same vein as the chicken marinated in red wine, my boyfriend makes salmon often, and he always marinates it in either soy sauce or red wine in a ziploc bag in the freezer before cooking it. He cooked some on the grill for us last week, but lost track of time because we had friends over, so I had blackened salmon for dinner that night. It was still good though!
Posted by meexie on 2004-12-24 01:24:11
Post Subject:
I'll have to check my recipe journal for the exact recipe, but I've made a vanilla red wine syrup that is wonderful over fruit and ice cream. I think it's just red wine, a vanilla bean, and sugar, boiled down.
Posted by teagrrl on 2004-12-27 11:54:13
Post Subject:
I'll have to check my recipe journal for the exact recipe, but I've made a vanilla red wine syrup that is wonderful over fruit and ice cream. I think it's just red wine, a vanilla bean, and sugar, boiled down.
That sounds awesome. Would you mind posting the recipe?
Posted by Dragonbait on 2005-01-29 15:11:29
Post Subject:
This isn't exactly a culinary delight, but it's good (especially in summer) as a way to use cheap red wine. We call it Poor Man's Sangria, and it's a favorite with European teenagers: Mix equal parts orange Fanta and red wine.
Okay, it's not so impressive, but it's actually pretty good.
Posted by culinarymartyr on 2004-12-25 10:38:17
Post Subject:
Wow, lots of good ideas. I ended up with people over, and they drank it (gives me an instant headache, so I can't). Now I want to go buy some more and make some stuff. I'd love the recipe for the vanilla red wine syrup!
Also, I remembered a recipe from my Adkins days, it's supposed to leech out the bad fats in red meat & replace w/ good fats. Don't know if that worked, but it makes a great roast. I put 1 cup red wine & 1 cup olive oil in a gallon baggie. Then stud a roast with lots of garlic & marinate overnight. Fantastic roasts!
Posted by Selah on 2005-10-25 07:47:50
Post Subject: Beef Stew Take Two
yeahhhhhhh! I made beef stew using only edible products last night!!! It was delicious, I must say. Instead of the dumplings I served it with french bread toasted with extra sharp cheddar cheese. I thought I was kind of brave to 'get back on the horse again' so soon after wiping out. Hope some of you make this recipe,just remember not to cook the pads!!! YUMMMY.
Here's the recipe, I got it from about.com:
Beef Stew With Red Wine and Dumplings
From Diana Rattray,
INGREDIENTS:
* 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
* 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
* 2 medium celery ribs sliced, about 1 cup
* 2 medium onions, sliced
* 1 can (14.5 ounces) diced tomatoes with juices
* 8 sliced mushrooms
* 3/4 cup dry red wine or beef broth
* 1 1/2 teaspoons salt, or to taste if beef broth is used
* 1 teaspoon dried thyme leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon pepper
* 1/4 cup water
* 1/4 cup all-purpose flour
* .
* Herb Dumplings:
* 1 1/2 cups baking mix (Bisquick)
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon dried sage leaves, crumbled
* 1/4 teaspoon dried rosemary, crumbled
* 1/2 cup milk
PREPARATION:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.
Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.
Comin water and flour; gradually stir into beef mixture.
For herb dumplings, mix baking mix, thyme, sage, and rosemary.
Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture. Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.
Serves 8.
Posted by CraftinFool on 2004-04-29 15:30:01
Post Subject:
I think you just may find a big difference not drinking the red wine. I had to cut it out b/c I realized it was a huge trigger for me. I wasn;t sure if it was sulfites, or what, but it was a trigger like 9 times out of 10.
Posted by sewpunk on 2005-06-22 13:50:49
Post Subject:
Mr. Knitz likes the same salad every night too, his "Big Salad." If I don't have fresh sprouts growing, he sulks. HE makes the dressing -- cause I don't do it "right" -- in the bottom of this ridiculous bowl, he has to have this HUGE bowl... then goes the lettuce, THEN the sprouts, otherwise the sprouts get all clumpy with the dressing, then carrots, onion, sunflower seeds, soy bacos and maybe some radish IF its cut small enough.... any other veg is strictly "UNder PROtest," as he phrases it...
Wow - Mr. Punk is the same exact way. Except it's cucumber not sprouts, and he gets fussy about certain tomatoes and the way they are chopped. Although he likes my fancy salads… he prefers the same boring stuff in the salad bowl. And he prefers store bought dressing to mine! The nerve of that guy!
I have been told that I am strange, but I usually eat my salads dry, (w/ no dressing - unless I make it - cause store bought is just so gross!) but I load em' up with cheese - so that's fat on my salad!
One of my favorite salads is baby spinach leaves with crazens, whatever nuts I have (usually walnuts, and I will toast them for a little bit), red onion and a good amount of bleu cheese.
I also love, romaine with shaved asiago and slices pears.
I also knock off the Cosi signature salad whenever I have pistachios. It is Spring Mix, chopped pears, pistachios, bleu cheese and red onion. (they serve it with red wine vinaigrette)... I think I got all the ingredients.
I also love a Boston lettuce, with drained Mandarin Oranges, candied almond slivers, small can of French's Fried Onions, a light amount of red onion. (I will make a light sweet dressing of oil, red wine vinegar, honey and a packet of Good seasonings Italian dressing spices, but I will add ground mustard to the mix.
Notice the trend here is red onion…. I love them in salads; I chop up half an onion at a time (very finely), and store what ever I don’t use in a glass jar in the fridge for the next few days worth of salads. The onion will keep for a few days.
Posted by Ona on 2005-01-28 04:56:28
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Lately I discovered this really warm and delicious hot drink: gluwein. Its german and means: "hot wine". You pour red wine in a pan with orange peel, a cinnamon stick and some spices and turn it off when its almost boiling. Mmmmm! A great way to drink wine in winter! Its nice when friends come home for a relaxed evening!
Posted by breewell on 2004-10-26 19:40:13
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An easy option is to try to have a good bran flakes (or iron-fortified Total or something) cereal, they are pretty high in iron and are easy to just have a bowl of it, but don't go crazy since apparantly the phytates in bran and high fiber foods inhibit absorption) .
One the most surprising thing (to me at least) that has a lot of iron is clams (check out the nutritional values of a can of plain clams, not clam chowder) I didn't beleive the nutritionist when they told me that, but now I make sure I sautee a can of clams with a tomato sauce, garlic, a little heavy cream and othe herbs and have it over linguini whenever I am going to donate platelets at the blood center.
Also, the nurses at the blood donor clinic suggest trail mix with almonds, dried apricots and raisins as a snack that is high in iron.
One other thing to remember is that Phytic and tannic acids, when consumed in large amounts, prevent the absorption of iron. Phytic acid is found in rye bread and other foods made from whole grains, and in nonherbal teas. Tannic acid is found in commercial black and pekoe teas, coffee, cola drinks, chocolate, and red wines. (of course I've also been told it is the polyphenols in coffee and tea that bind the iron)
So if you drink a lot of coffee and red wine and eat chocolate (yes, now I'm talking about me ; ) ) you could be cancelling out some of the good iron you eat.
Finally when I know I'm not eating well I cave in and eat supplement bar - Luna Bars are the only one's I've found with decent iron numbers, and the chocolate pecan bar is actually quite tasty.
That's all, I hope you feel better, I've been there and it sucks feeling so wiped out the way an iron deficiency makes you. It's also frustrating that depending on who in the medical profession you talk to you get a different answer (like with the spinach mix up), it is good to remember that many GP's will have only taken about 3 hours of nutrition clasees in their entire medical training.
bree : )
Posted by susan*s on 2004-05-10 15:52:24
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I got a mini-migraine on Saturday :(
I got a tight-band-of-pain headache early in the day, and tried putting a cold washcloth on my forehead and keeping my feet warm so the blood would flow away from my head, or at least feel more in balance (my forehead felt hot and my feet were freezing)... not much luck getting it to recede. Advil every few hours, lots of water, no luck.
Andrew & I went to the movies (Sunset Blvd. on the big screen) and I at least felt functional but crappy. Then we went out for japanese food & when I went to the bathroom, surprise, I got my period over a week early!! It triggered a migraine again!
The only things that helped were Aveda Blue Oil and eating consistently--when I'm hungry, the headache is at least ten times worse.
So I had given up red wine completely for the past 3 weeks, since the last one, and I guess it isn't the only trigger :( Although this one was a lot lighter than the last one, it still really sucked. I had all the light/noise/crowdedness sensitivity, kind of on low instead of on high (if that makes any sense).
I am going to talk to my naturopath again about balancing my hormones during the different parts of my cycle, so they don't surge and ebb so fast--I took this Vitanica stuff a few years ago that really helped with cramps, maybe it will ease the headaches too. I'll report back.
Posted by Katrin on 2005-08-27 16:09:39
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Just guessing here, but I suspect that cranberry juice might leave more of a blue tint than red. "Red" juices - like red wine or grape juice, or hibiscus tea, or if you've ever crushed a geranium petal and let it dry - tend to dry grayish-blue. Think of the stain that red wine leaves on your lips and teeth.
I'm not sure if cranberry would do the same, but you might want to test it on a piece of fabric or yarn first (wool is probably the closest to your hair) - soak it, let it dry, then rinse it out and see what color is left when that dries.
Posted by artgeek on 2005-11-26 20:57:37
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I think I didn't cook a thing this Thanksgiving, instead helping out with some of the prep work (cutting carrots, peeling potatoes, etc) and--my mum's favourite part--I handled every last bit of clean up.
Regardless, our menu:
One 15-pound free-range organic turkey--brined and cooked by my husband
Turkey gravy (mum)
Stuffing (mum)
Mashed potatoes (joint effort by all)
Green bean casserole (mum)
Glazed carrots (husband, following an Alton Brown recipe)
Cranberry sauce (husband)
Homemade bread (husband)
French silk chocolate pie (Mrs Smith's ;))
Two bottles of red wine (provided by moi)
Posted by WildSnowflake on 2005-04-20 15:18:00
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I usually like buying wines from the local area when I'm on vacation. Normally, I buy NJ and NY wines since I have a really sweet tooth when it comes to nectar from the vine. They tend to be fruity and have a pretty high sugar content. Also they are usually under $10 a bottle.
Fetzer's Gewürztraminer is good and works well with Thai or Indian.
Sandcastle's Late Harvest Riesling is delicious.
V Satui makes a wonderful Gamay Rouge (a red wine that is nice and smooth) but I think you still can order only directly from the winery.
Posted by tiggycat on 2006-07-05 14:09:30
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Cheese
Chicken and dumplings
fried chicken
sourdough bread
broccoli and cheese
good, rich, plain chocolate ice cream
banana pudding
tomatoes
doritos (the shame!)
red wine
vietnamese coffee
thai food
refried beans
mangoes
doughnuts
Man, do I love food or what?!
Posted by Selah on 2005-05-29 09:40:56
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These are all great ideas, we'll have to cook out again soon. We went with burgers (carmelized onions and mashed avacado on top), roasted corn on the cob and a beet salad.
Hope the weather holds. I'm excited to try the kabobs and the chicken in red wine sounds yummy!
Posted by uproar on 2005-04-03 04:06:42
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For whites, I really like Reislings. I found a really yummy $10 bottle by going into Whole Foods and asking the wine guy for a recommendation.
One of my friends is a total wine guy and manages a restaurant/bar/wine store and my boyfriend and I went to a free wine tasting there a few weeks back. After we tried a few wines, he brought out this red wine made by a company called Three Thieves. It was packaged in a jug, like moonshine or something, but it was SOOO good. And I'm typically more fond of white wines than red. Apparently this same company makes a white wine that they package in a juice box. My friend said all of the wines they make are really good, but they do this sort of tongue-in-cheek packaging to try to make it less pretentious, as of course a lot of self proclaimed wine connoisseurs will only approve of expensive wines, even though price often has nothing to do with taste or quality.
Posted by culinarymartyr on 2004-12-21 09:07:28
Post Subject: What to do with leftover red wine???
Had a party this weekend and ended up with two bottles of opened, but not consumed red wine. I don't drink red, and I'm not planning any get-togethers soon, so I was wondering if there's anything I can do with it. Any ideas?
Posted by oh cecilia on 2005-07-28 19:47:44
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nakano's flavored rice wine vinegars and red wine vinegar with a little evoo are good low fat options...plus they are perfect for a summery taste. has anyone suggested feta yet? if not, FETA.
Posted by Karla on 2004-12-21 13:48:05
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I like to caramelize shallots and garlic with some red wine (or sherry) and add to mashed potatoes or red meat. Here is a recipe I really want to try: Sauteed Steak with a Green Peppercorn Sauce served with Red-skinned Mashed Potatoes and sauteed Asparagus http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23559,00.html
How about some mulled wine for the holidays? Yum! You can buy pre-packaged spices at the store or make your own.
Posted by jupitercrash on 2005-05-28 23:18:51
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We just had a cookout last night! Our menu was pretty simple because we didn't plan anything in advance, having spent most of the past week on the road, so we just prepared an assortment of what we had in the house and what one of our guests purloined from his parents' freezer. Steaks and hamburgers for the red meat guys, chicken for me and my boyfriend's sisters, potatoe slices, corn on the cob... We had one vegan at the party and she ate a Boca burger and the grilled potatoe slices, which are very tasty...Also, when my boyfriend grills chicken he soaks it in red wine and puts a coating of garlic, parmesan cheese, crumbs, etc. on it..... Mmmmmm!
I know my menu isn't too exciting but I'm hoping to get some good ideas for future cookouts from this thread, too!
Posted by Cindee on 2005-08-05 22:24:39
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sauteed mushrooms (well, okay, probably not, but I'll eat sauteed mushrooms with any sort of pasta)
Hi.
The delish factor of cooled sauteed mushrooms in a pasta salad with penne, roasted red peppers, roasted squash or zucchini, black olives and a red wine vinagrette dressing...out of this world.
I am so hungry right now for pasta salad that I could cry.
Posted by delqc on 2004-12-21 10:08:59
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AH yes, here's the recipe!
here's the link to the original recipe http://soup.allrecipes.com/az/75459.asp
In my version I usehalf beef broth and half vegetable broth, mustard powder instead of ground mustard seed (is this the same thing?!?!). ANy red wine works well.
I also don't have a slow-cooker, so I just simmered for afew hours. THe house smelled GREAT.
BTW, when you add the wine, it will look purple and smell like, well, like wine, and you will think: UGH! How will I possibly eat this? But have patience and let it simmer - the alcohol from the wine burns off I think, anyway it changes and gets rich and tastes DELISH.
Posted by DevilDoll on 2005-06-19 22:45:36
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1 tbsp hot pepper flakes
1 cup parsley
buncha cucumber slices (about 1/2 a cucumber)
1 diced scallion
2 cups "bagged salad"
red wine vinegar
olive oil
pinch of salt & pepper
pinch of hot pico pepper
I eat a couple of these every week --- so, so yummy!!
Posted by Leonie on 2006-10-16 11:24:20
Post Subject: La Ribollita
Fall is definatly my favorite time of year. The way it smells outside and the colour of the trees, I love it! My favorite stew to eat (in every time of year, because i'm addicted to it) is called La Ribollita, it is an italian tuscan beansoup. I've put the recipe below.
Here is what you need:
La Ribollita
4 tablespoons of olive oil
1 onion, finely chopped
1 carrot
2 big garlic cloves, chopped
250 grams white Cabbage
1 Zucchini
400 grams white beans (14 ounce)
400 grams (one can) tomato in can. (14 ounce)
2 dl (one cup) red wine
1 liter (5 cups) veggie/chicken stock.
Of course you can ad meat to it. I love to make it with chorizo sausage (spanish sausage) in it. it gives a extra flavour to the stock.
Put olive oil in the pan. Add the chopped onion and garlic. (do not let it burn) now add the chopped carrot. leave together for 1-2 minutes.
Now add the chopped Zucchini. leave together for 5 minutes. Then add the cabagge. Give it a good stir, make sure all your vegables are getting glazed and soaked with the olive oil. Now add the beans and your can of peeled tomatoes (with moisture).
Now add the stock and the wine. (and the chopped chorizo) leave it for 40 minutes in a closed pan on a low fire.
After 40 minutes you give it a good stir again and leave it again for 30 minutes.
Serve the soup with a drizzle of olive oil and fresh bread.
Posted by nerf on 2005-06-02 00:31:28
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One I made recently on a spate of experimental cooking which went down well:
A thinly sliced pear, some baby spinach, rocket (I think it might be arugula in the US?), sliced brown mushrooms and toasted pine nuts.
The dressing was red wine vinegar, grapeseed oil, roasted mustard seeds and caraway seeds, bit of salt and pepper and some fresh orange juice. I'm afraid I can't remember the exact quantities I used. Sorry.
Posted by petiteone on 2005-06-01 12:59:50
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Here's one I throw together all the time -- romaine lettuce, roasted red peppers, roma tomatoes, feta cheese, olive oil and red wine vinegar dressing, and salt and pepper. You can also add cooked chicken or shrimp.
This one takes a little more effort to prepare -- spinach, radishes, carrots, black olives, green onions and cottage cheese dressing (cottage cheese, salad oil, cider vinegar, salt, dry mustard and a dash of Tabasco sauce)
I also like to mix together cucumbers, tomatoes, feta cheese, olive oil, a little lemon juice and salt and pepper.
Posted by JediEmpressMel on 2005-09-13 22:40:00
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Oriental Trading Company has really good, inexpensive decorations. You still have plenty of time to order from them, and I've heard that their shipping is really good.
I think thier site is just orientaltradingcompany.com.
Get thee to the dollar store, and buy some crepe paper, and balloons. But be careful, because somethings, like napkins and plates are more expensive because it's a small pack.
If you have a Smart and Final near you, they have all kinds of bulk resteraunt supply stuff, and are a good place to go for cups, mixers, and appatizers.
Unless you make your own.
If you want a cheap and easy one, deep fried or baked breaded tortellinis are really good. Same with raviolis.
If you have a trader joes nearby, they have an awesome alcohol selection for nicer alcohols. Grab a few bottles of "2 buck chuck". It's good red wine, for an insanely cheap price, if they still have it. You could probably make a punchbowl of sangria.
Basically, if you start looking for sales, and stuff, you will totally be able to get your decorations on the cheap. Put in some good music, maybe get a few dvds that are good for parties. If you know anyone with a strobe light, you could maybe borrow, they're pretty good for that party mood. Around this time of year, they usually have them for super cheap on the halloween aisle.
Posted by Katrin on 2004-05-05 23:43:10
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"Italian stir fry" which I just invented tonight: Beef chunks (actually meant "for stew") stir-fried with red wine instead of soy sauce, herb seasoning, mushrooms and frozen Italian-blend veggies. Not bad and relatively quick.
My experimental dessert was kind of a disaster, though. I meant for it to be sliced bananas drizzled with caramelized sugar sauce—the sugar was supposed to turn out all lacy and crispy. But I made way too much of it and cooked it too long, so it turned out to be plates of solidified burnt sugar with slices of banana embedded in it. We picked them out and ate them anyway, of course.
Cooking at home two nights in a row—a triumph for me lately!
Posted by Nancy Flynn on 2005-03-04 17:19:13
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yeah sewpunk! red wine is the best with anything a person can cook (although i've heard there is some weird chemical reaction when you have it with turkey that makes it taste vile, but i don't like turkey)
sorry, hijack-- i am making this recipe for lentil soup on epicurious for dinner:
http://www.epicurious.com/recipes/recipe_views/views/104464
but only a 1/2 portion because it makes A LOT of soup. i think it is going to be a big cooking weekend for me, trying to get back on track with eating healthy...
Posted by cackalackie on 2005-03-09 15:20:49
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What Naomi said reminded me of an awful memory. Back in the 80's when I was a flight attendant, the only decaf coffee we had onboard was Sanka (instant coffee packet). Occasionally someone would request one with cream and sweet 'n' lo. Picture a styrofoam cup, with instant coffee, artificial sweetener, and powdered creamer. Then ppooouuurrr the hot water in. YUCK!
I too hate all the fake sweeteners and the fact that it's not always obvious that these products contain them. I think it's disgusting that the "industry" has made it such that we consume such sweet things. When I started seeing these low sugar cokes and things, I genuinely thought they were going to be less sweet, NOT just a combination of sugar and fake sweetener!
When I moved back from the UK, I could hardly drink anything (apart from Guinness and red wine, but that's another topic). I couldn't believe how sweet everything - even the juice - was. You know why Heinz baked beans are so much better? Because they're not loaded with sugar. (That's my humble opinion anyway.)
I'm in the South and I have to order my iced tea unsweetened - a sacrilege! I'd much rather drink something unsweetened than too sweet.
Posted by mrs_stroozi on 2007-02-22 18:15:00
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When I started to drink I went with apricot or amoretto sours. They're too sweet for me at this point, although I do enjoy amoretto with my tea for a treat. In the summer I like a vodka tonic with lots of lime and in the winter a glass of red wine. Used to be merlot, now I'm getting partial to syrah.
Posted by lazysundae on 2007-03-29 15:54:02
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wow - i haven't posted in over a year! shame on me.
i myself prefer jamesons on the rocks. oof!
for beer - try hoegaarden with a slice of lemon or orange. it's a white belgian beer. i think coors makes their own version called blue moon which is cheaper and more readily available. it's not bad!
also, there is a spanish drink called kalimotxo which is a mixture of red wine and coke over ice - it's a very refreshing summer drink!
Posted by craftfetish on 2007-02-23 11:55:36
Post Subject:
i can't handle brown booze. i can't handle it going down. at all.
How funny - I am exactly the opposite. I can drink red wine and brown liquor (bourbon, scotch or other whiskey) without day after consequences.
White wine or clear liquor and I am in for a headache the next day.
That said, I do enjoy the taste of a lot of vodka cocktails and martini variants.
A sloe gin fizz is fruity and fizzy and good. If you like amaretto sours (which are really yummy), you might also like a sidecar (brandy, lime & triple sec) - the only down side is that not all bar tenders know how to make them.
If you aren't too keen on beer, you might want to try a hard cider.
I drink very quickly. Water, non-adult beverages, adult beverages, doesn't matter - I'm always thirsty. So I need to intersperse other beverages in order to stay standing. Sometimes I just get water, but if you are at the bar anyway, tonic with a lime is delicious. I also like Shirley Temples, but I am generally too embarassed to order them.
Posted by elliela on 2004-12-29 01:03:21
Post Subject:
Steak with zucchini, mushrooms and grape tomatoes
6 servings
2 TBS olive oil
2 7-ounce cans sliced mushrooms, drained*
1 tsp ea: black pepper, kosher salt, chili powder
1/2 tsp rosemary, crumbled between fingers
1 TBS ea: dried minced onion, minced garlic
2 TBS red wine
2 pounds round steak, cut into 6 pieces
2 pounds zucchini, cut into 1/4-inch slices
1 pint grape tomatoes (approx 10 ounces)
Optional: sour cream and chopped parsley
* Do not use raw mushrooms in this recipe. It turns the sauce too brown.
(This is advice from the cookbook.)
1. Grease the slow cooker with the olive oil (leave excess in crock). Add all ingredients except steak, zucchini and tomatoes to crock and stir to combine well.
2. Add steak, zucchini and tomatoes; toss with the seasoning mixture.
3. Cover and cook on LOW for 8 hours. Garnish each portion with sour cream and parsley, if desired.
Posted by artgeek on 2006-01-24 23:33:27
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Since my husband and I make our own beer, I had to choose being a connoisseur!
I prefer beers that are only lightly hopped and usually enjoy Newcastle-type ales and the occasional fruity beer (we made a raspberry wheat this past fall).
I've given up on cheaper beers for the most part. Even standards like Yuengling are too pricey outside of PA and, for some reason, don't taste as good here (?).
I'm also a red wine, tequila, and mixed drink lover. I'm not a beer snob to the exclusion of other forms of liquor. ;)
Posted by literaryvamp on 2006-01-06 22:33:14
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Okay, yesterday's wrapup. I didn't exercise.... :( My body was so tired from all the hassles of the week, as well as all the extra exercise. This week was pretty stressful for me, so I'm being compassionate to myself (thank you, expensive therapist!) and cutting myself a break.
One major food problem that I have is with my lovely husband. He loves to cook, but his stuff favors taste over nutrition. I was making whole-wheat spaghetti with regular canned sauce when he came along and offered to help. In the few minutes that I left the stove alone, he added red wine, half-and-half, and parmesan cheese to the sauce. Of course, it was the most heavenly thing on the planet, but my thighs weren't too impressed.
I'm going to steal a copy of that book "Joy of Cooking" that you all recommended from my mom. She has a really old copy that I think she'd let me have. Oh, and thanks to whoever posted the Hungrygirl link! Cute site!
Posted by amaryllis on 2006-04-18 14:37:40
Post Subject:
Those mouth shredding cereals also leave a weird film on the roof of your mouth. Fruity Pebbles and Cap'n Crunch especially do it. It feels like someone took shortening and slathered the roof of your mouth with it.
I have way too many binge stories but I'll try to narrow it down to one of the worst. One night, my friend Libby and I had a "girls night" (Watching trash TV like anything on E!, the Fabulous Life Of..etc) whilst eating basically anything my kitchen had to offer. We drank lots of red wine, ate some grapes, popcorn, olives and chocolate cake. By 11pm I was writhing on the couch. I threw up 3 times...olive and grape chunks dyed red from the wine. BLECH. To this day, if I drink wine I do it foodless. Better for the buzz too. :)
