April 2016 – Page 2 – Peacock Orchard

Review: Chateau Recougne Bordeaux Superieur wine

Wine:

Chateau Recougne Bordeaux Superieur

Description:

[From majestik.co.uk] Fleshy and robust, full of ripe black fruit accented with hints of mocha, smoke and toast. Plenty of fine-grained tannins providing prodigious grip and savoury texture.

Cheese:

Apple Smoked Gouda

Description: [From Cheese Maker’s Website]

Our cheeses are 100% all natural and promote a healthy way of life. Our smoked cheeses are slowly & meticulously, naturally cold-smoked for six hours using a special aged Apple pulp and hardwood to achieve our unique flavor profile.

Wine Review-

This is a full bodied, delicious wine. I admit we did not taste any of the flavors the wine maker described but I’m not sure I’d want to taste “smoke and toast” in a wine so no loss. Still, it was a lovely wine to pair with some beef sausage and cheese. The smell was pleasant. The wine wasn’t too bitter. A good Bordeaux!

Cheese Review-

I believe we’ve already given this cheese a thumbs up. It has a strong flavor that pairs excellently with sausage and crackers. We enjoy snacking on it during the winter. Mmm!

Eggtastic Tuesday- Migas

Migas is a Mexican egg dish with tortilla chips. First introduced to me by my father-in-law it has become a frequently prepared breakfast dish at our house.

I like that it’s few ingredients, lots of eggs and is quick to prepare.

Begin by cutting the tortillas into strips and frying until crispy in an oiled skillet.

I suffer from an abundance of help while cooking.

Season and beat the eggs and add to the tortillas.

I used garlic and onion powder, chili powder and paprika as well as salt and pepper.

So easy a toddler can do it!

Serve with your favorite salsa or hot sauce. Enjoy!

Migas

Ingredients:

8 eggs
6 corn tortillas, cut into strips
3 Tablespoons oil
Seasonings of your choosing
Salt and Pepper to taste
Salsa (optional garnish)

Directions:

Heat the oil in a large cast iron skillet, add the tortillas and cook until crunchy, stirring frequently. Beat the eggs with preferred seasonings and add to skillet. Cook until eggs are no longer runny. Serve with salsa or hot sauce.

Springtime in Wyoming

Spring is in the air. A constant state of confusion lays heavy over the land. Will it be warm? Will it be freezing? It could be both, all in the same day. Summer clothes have already been donned this year. Now we’re back to snow suits and gloves. Back to animals too smart to leave the protection of the barn and me hauling water to them all.

Thankfully the barn is large and I’m healthy enough to be carting the necessary liquids. Solids too, since the pigs kept breaking into the food bins and I had to move them to the garage. Since we are currently in possession of an attack turkey the kids prefer to occupy themselves out of the barn while I’m feeding.

I’m particularly glad that weather has never stopped the kids from venturing outside. We are a tough lot, the kind willing to live in howling winds and unpredictable weather. A versatile lot as well. The wagon has been retired for now, in order to accommodate the snow. Strolls around the property have to be maintained, after all. Pictures must be taken! Trees checked.