We’ve long said Lightning is all about serious wine and fun people so we were excited when Coachella reached out and asked to have our wines poured in the VIP Rose Garden at the 2016 festival. P.J. quickly agreed to help lead the fun and represent Team Lightning during Weekend One of the event. She makes friends everywhere she goes, and last weekend was no exception!
Of course, P.J. made sure the bartenders and festival-goers were tattooed with official Lightning swag….
She even had time to mingle with the celebs (Taylor Swift asked her not to publish the photos they took together, so we are honoring her wishes…..), people-watch (yes, rompers are still in this season) and take in amazing light shows! Her favorite performance of the weekend was Ice Cube, with a surprise appearance from Snoop. (The pic isn’t great because she was dancing too hard……)
I’m so glad P.J. was able to show Southern California the #grenachelove.
Until next year Coachella…..
Pimento cheese is often recognized as an iconic Southern food. Served with crackers as a dip or spread on white bread to make a sandwich, it was a staple of my childhood. Served in the school lunchroom, made from scratch or bought prepackaged, I ate quite a bit of it growing up!One way I never ate it? In a grilled cheese or on a hamburger. But thankfully, both of those were introduced to me recently.
The grilled pimento cheese is an ultimate hot and gooey sandwich and I was really excited to try this with Grenache. This past Labor Day, we tried it with our 2014 Lightning Rose’ and it was delicious, but I had a feeling it would be even better with our Grenache.
I was right. The gooey cheddar pairs so well with the white pepper, spiced fruit and juicy acidity of the wine. <Insert photo of a very happy Brooke>
Time for you to make your own! The recipe below comes from Southern Livingbut you will see different versions in every church cookbook and recipe box in the South.
My dirty little secret? I actually prefer store-bought pimento cheese. I don’t think it’s really worth the effort to make it on my own. I purchased a super-expensive version recently and in all honesty, I like the normal, cheap tubs much better. If you want to make on your own, the basic ingredients are mayo, pimentos and shredded Cheddar. Slather between two pieces of white bread, butter and grill.
Pimento Cheese Ingredients
1 cup mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
2 (8-oz.) blocks sharp Cheddar cheese, shredded Preparation
Stir together 1 cup mayonnaise, diced pimiento, Worcestershire sauce, and onion. Stir in shredded sharp Cheddar cheese. (Store in an airtight container in refrigerator up to 1 week, if desired.)
I suspect that even the foodiest of foodies and the fanciest of sommeliers will appreciate my fine palate and wine pairing choices. Recently, I allowed a bag of Cheetos in the house*. After a very long day of work, I discovered how deliciously they paired with our Lightning 2013 Chevalier Family Grenache and thought it only right that I share with all of you.
Lick that cheetle off your fingers and pour another glass!
XXOO – Brooke
*I have a great fondness for chips and dip and that’s not conducive to my health or fitness goals, thus my ban on the crunchy critters.
A few years ago, we met a great guy through our involvement with a music & wine event. He was really interested in Randy’s work and the story behind Lightning Wines. On one particularly fun night out he was also compelled to offer us some help with our little wine brand. At different times throughout the night he talked about connecting us with a friend of his who had been in the wine industry for years, and was specifically involved with Rhone wines. At the end of the night, and the end of every bottle of wine he had on hand, he handed Randy a folded up piece of paper and said, “You really should contact this guy. He could have a big impact on your business.”
We got home that night and Randy unfolded the paper so he could put it on his desk and follow up. This is what he saw:
Andy. No last name. No phone number. No email.
We had a good laugh and pinned it on the fridge.
Over the years, every couple of months, one of us will ask the other if we’ve heard from Andy. No Andy yet.
Until recently.
In November, we poured at the Rhone Rangers tasting in Los Angeles. A gentleman walked up, tried the wines and mentioned that a friend of his told him to seek us out at the tasting. He shook Randy’s hand and introduced himself. Randy looked at him, turned to me and said “Brooke, meet Andy”.
Randy & I spent a couple of days in Yosemite over the holidays.
There had been a big snowfall two days before we drove in so it was a true winter wonderland when we arrived. Our little cottage at the Ahwahnee was wonderful but the real star of the show was the scenery.
I think our photos tell the story much better than I could……
Randy’s macaroni & cheese (R isn’t a fan of most holiday foods so this tradition started when he realized he better bring something to the table that he would actually eat*).
Randy’s mac & cheese recipe is top-secret. He won’t write it down for me so I took photos of his process so we could piece it together. Let me know if you think you’ve figured it out – AND, how it turns out!
Say cheese! XXOO Brooke
*I’m sure you are curious – what does Randy eat at holiday meals? Only the mac & cheese and rolls. Maybe some ham. True Story.
I found some of my Grandma’s old ornaments when I unpacked my Christmas decorations last week and it made me think back of some of my favorite memories of her.
A few things about my Grandma:
She loved Young & The Restless. My mother did not allow us to watch soaps at home so we could only watch at Grandma’s house. AND WE LOVED IT! Victor, Nicki, Phyllis…agghhhh!
She made the best spagetti and meatballs. I learned later she used a canned sauce but it never changed my mind. I still loved it more than all the homemade sauce my Mom made (sorry Mom!).
She mailed me cookies and candied orange slices when I was away at college my Freshman year. I loved seeing those care packages in the dorm mailroom.
She had a dressing table in her room and gave us her almost-empty powder compacts to play with. She had her perfume lined up on that table and I still stop in my tracks if I smell her scent in a crowd.
When she passed away, every grandchild received some things to remember her by. This is what makes me smile every day when I see it….
I don’t really think Randy’s a beat up Ford but this picture did make me think of an old song I love from my college-days…..
I’ll work for a livin’ ’til the day I die There ain’t nothin’ wrong with that We may not get rich but we’ll get by There ain’t nothin’ wrong with that
—-Jack Ingram
Cheers (whether it’s with your cheap beer or your champs)! XXOO – Brooke
A coiffed crown is confident and bold; refined but sassy. It never goes out of style and according to Steel Magnolias-wisdom, it might save me….
The bigger the hair, the closer to God.
Big-hair trends come and go – clip-in extensions and Bumpits come to mind – but all a girl really needs is a can of good hairspray and a rat tail comb. Here’s how you can do an at-home Big Hair Day:
1. Towel dry hair, then apply a volumizing mousse or spray to the roots.
2. Flip your head over and blow dry almost completely.
3. Section your hair off into large chunks. Using Velcro rollers and a good hairspray, comb each section out, spray and roll away from face. (You can use hot rollers if you prefer!)
4. Once all hair is rolled, blow dry until dry and spray again with hairspray.
5. After you remove the rollers, DO NOT BRUSH. Flip your head over again and using your fingers, just shake out the roots.
I’m a big woman. I need big hair. – Aretha Franklin
6. Flip your head back over and section off hair about 2 ½ inches from your hairline.
7. Using the rat tail comb, backcomb each section at the roots (go all the way to the roots) and spray with hairspray.
8. Work your way back towards your crown.
9. To smooth out, use a brush lightly on the top layers. DO NOT BRUSH OUT ALL YOUR HARD WORK! The key is to just smooth out the top layer over the crown.
10. Don’t touch. Work is done. You can spray again to seal the deal!
That’s why her hair is so big, it’s full of secrets. – Mean Girls (2004)
Randy and I wanted to send a special shout-out to our Grenache Society members – and what better way to do it then with a sneak preview of our new label? This wine won’t be released until Spring 2016 but these guys got the first peek……..
One way I never ate it? In a grilled cheese or on a hamburger. But thankfully, both of those were introduced to me recently.
The grilled pimento cheese is an ultimate hot and gooey sandwich and I was really excited to try this with Grenache. This past Labor Day, we tried it with our 2014 Lightning Rose’ and it was delicious, but I had a feeling it would be even better with our Grenache.
Randy & I spent a couple of days in Yosemite over the holidays.
Randy’s mac & cheese recipe is top-secret. He won’t write it down for me so I took photos of his process so we could piece it together. Let me know if you think you’ve figured it out – AND, how it turns out!
I found some of my Grandma’s old ornaments when I unpacked my Christmas decorations last week and it made me think back of some of my favorite memories of her.
