Wasted Grapes

Not wasted as in…I bought to many and couldn’t eat them (that would never happen…I’m a grape fanatic), but more like the case of those Friday, or Saturday nights that got a little too crazy. I stumbled this recipe a while back and I just thought it was the coolest idea ever. Who knew that a great recipe would be Wine + Grapes? I mean wine is made from grapes…so…Why would it be better? *shrug* I don’t know, but the grapes really were quite good. Oh! By the way, my sister is visiting and my friends are now married! YAY! Also, I am having surfing withdrawals, but I guess that happens when you love to surf, and you live in the middle of a desert. 😛
Here is the recipe for the grapes:

http://thursdaynightsmackdown.com/2008/06/22/marinated-grapes/

Ingredients:
1 750-ml bottle dry white wine (such as Sauvignon Blanc)
1/4 cup plus 3 tablespoons sugar
2 pounds red and/or green seedless grapes, cut into small clusters
1 tablespoon grated lemon peel

Method:
1. Pour wine into large nonaluminum bowl.
2. Add 1/4 cup sugar and stir until dissolved.
3. Add grapes and peel; mix gently.
4. Cover; chill at least 3 hours and up to 1 day.
5. Using slotted spoon, transfer grapes to shallow bowl.
6. Sprinkle grapes with remaining 3 tablespoons sugar and serve.

Notes:
The grapes taste the same basically, but with a little twist. I really liked it. They were kinda sweet, sticky, and I just couldn’t help but gobble them up. I was trying to think of ways to present them in a cute way, but I realized that I don’t have anything like that. HA! So, I had to be creative. I found an old soft serve cup and I figured why not try a champagne flute? I really should have thrown some of that marinade into the flute, but I didn’t think of that until now. Oh well. The marinade also was really good. The grapes lend a little flavor over into it, plus the lemon zest helps too. One thing you have to figure out is the balance between club soda, and wine. It took a few yummy and not so yummy sips to find the right amount, but in the end it comes out to be a really refreshing spritzer. Anyway, definitely be responsible while drinking! Glasses up and happy nom noms!

PS: I used my Wii Fit (cleaned) to weigh the grapes and make sure I had 2lbs lol

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Edit:
Leave the grapes in longer for a bigger wine taste. I know it says up to a day….but sometimes you’ve got to break the rules. I kept them in for 2.5 days and MMmMMmm!!! DELISH!

SUMMER!!!!

Okay, so I am super sorry for ignoring my blog for all this time (I was having blogging withdrawals). I am happy to report that school is over! Now I have Vegas, Erin’s Bachlorette party, Erin’s Wedding… Erin’s etc. Speaking of Erin here is her blog:

http://thelongdistancebride.blogspot.com/

Just in case any of my readers a looking for a little decorating, wedding, or just inspiration in general. Anyway, I figure since I have been such a bad little blogger we could catch up with each other. Yes? Okay good :D.  I am going to be cooking ALL week and try to do a post every day from now until the end of the week. I want to hit on all of the categories, so that maybe you can do an entire meal….we’ll see though. I haven’t really found what to do for a main course yet (if you have any ideas definitely comment them below). For today, let’s start with the appetizer. Today is brought to you by the letter: Parmesan Garlic Broiled Tomatoes

So…I totally fail. I will add an edit, but I forgot that I am on my work laptop (haha…I should be a little more productive! But I finished like 3 safety campaigns this morning, so I thought I deserved a little break!) and not on my home laptop. Fail! So, I don’t have the website to give you…but the recipe was simple enough that  I can for sure post it 😀

edit: http://blog.foodnetwork.com/healthyeats/2011/02/17/robin-miller-spicy-recipes/

Ingredients:

4 Beefsteak tomatoes

1 Tbs extra virgin olive oil

salt

pepper

1 Tbs garlic powder

1/2 C Parmesan (I used an Italian mix)

Method:

1. Preheat the broiler

2. Wash the tomatoes and then cut them along the equator (you can actually cut them into thirds and it still comes out nicely)

3. In a mixing bowl, mix  cheese and garlic powder

4. brush the olive oil over the top

5. salt and pepper (i did about 3 shakes for each tomato)

6. put about a tablespoon of the cheese mixture on each tomato (I just pinched the mixture and added so the whole top was covered)

7. broil for about 7-10 mins

Notes:

I didn’t notice before when I made it the first time, but I think to broil you put your oven rack on the higher one. Yes? No? Idk. I did it the second time and they cooked a lot faster. There aren’t many notes on this except for they are REALLY good, and it is so easy. Plus, the meal says summer to me. Be aware that the cheese doesn’t separate so if you want to take a bite, it may be cheese less. Also, my tomatoes were really juicy so I got a little messy when eating (After the 2nd squirt I just popped the whole thing in my mouth. Try it out and happy nom noms!

(I will have pictures later…my phone is being dumb and not sending them to me)