{Wine Wednesday} Wine…for cats!

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This made the news a few weeks ago, but I wanted to make sure you saw it: cats can finally join in on the Wine Wednesday fun with Pussy/Nyan Nyan Nouveau. A wine for cats!! 

Pussy Nouveau Cat Wine

Pussy Nouveau Cat Wine

There is now a non-alcoholic beverage made from the juice of Cabernet franc grapes, vitamin C and catnip, and intended “exclusively for cats.” Presumably, pets will only be able to drink the product with their owners’ purrmission. Get it? It’s a cat joke!

It’s currently only available in Japan, but Pussy/Nyan Nyan Nouveau is very inexpensive (~$4/bottle)  and could be quite a hit with my cats. What do you think? Would your cats like to enjoy a glass or two of wine with you?

Here are my two gatos, ready and patiently waiting to get their paws on some cat wine! Happy Wine Wednesday!!

Jack the Cat | Megan's Island Blog

Jackson of Megan’s Island

Madison | Megan's Island Blog

Madison of Megan’s Island

 

{Wine Wednesday} Drinking for a cause!

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fisher_house_logoIt’s Wine Wednesday and I know you’re looking for a heads up on the next drinking hot spot.

I found one! I was recently invited to drink for a cause, the Friends of VA Puget Sound Fisher House, at Northwest Cellars, in Kirkland and now I invite you:

When? Saturday, November 2, noon – 3 p.m.

Where? Northwest Cellars Winery, 11909 124th Avenue NE, Kirkland, 98034

More information from the website:

Join us for a fundraiser for The Friends of VA Puget Sound Fisher House, a not-for-profit 501(c)(3) raise funds to augment the operations of the House, provide for the needs of guests during their stay and support the Fisher House Foundation in building other Houses around the country.

NorthwestCellarsSince 2008 the VA Puget Sound Fisher has been providing a “home away from home” for Veteran and military families who have a loved one receiving inpatient care. Located on the campus of VA Puget Sound Healthcare system, the 20 guest suites allow guests to be near their loved ones while having a comfortable, peaceful place to find rest and support for themselves.  

More than a convenient and beautiful place to stay,  the guests of Fisher House share common experiences, form friendships and become a unique kind of family, a Fisher House family.

Your $10 admission [ $15 after Oct 31 ] is 100% donated, plus we will donate 40% of the sales of 2 private-labeled wines. Your Admission covers your wine tasting, usually 5 or 6 wines.

I hope you’ll consider attending this fundraiser and drinking for a cause!

{Wine Wednesday} Red wine chocolate fudge brownies

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Yes, you read that right: red wine chocolate fudge brownies. Don’t those sound great? YUM! I haven’t made these yet, but they’re for sure on my ‘to make’ list.

This recipes comes from a friend of mine named Lillie who writes Butter Me Up Brooklyn, an award-winning baking blog out of Brooklyn.

Butter Me Up Brooklyn's Red Wine Chocolate Fudge Brownies

Butter Me Up Brooklyn’s Red Wine Chocolate Fudge Brownies

Red Wine Chocolate Fudge Brownies

Makes one 8×8 pan

For the brownies:

  • 4 ounces (120 grams) semisweet chocolate, chopped
  • 1/2 cup (113 grams) butter, cut into pieces
  • 1/4 cup (60 ml) red wine
  • 2 eggs
  • 1/2 cup (100 grams) brown sugar
  • 1/4 cup (53 grams) sugar
  • 1/2 teaspoon (2.5 ml) vanilla
  • 1/2 cup (62 grams) flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1/2 teaspoon (2 grams) salt
  • 1/2 cup chocolate chips (optional)

For the glaze:

  • 2 ounces (60 grams) semisweet chocolate, chopped
  • 1 tablespoon (21 grams) butter
  • 2 tablespoons (30 ml) red wine
  • pinch of salt

Preheat the oven to 350. Butter an 8×8 pan and line with two sheets of parchment paper, then butter the parchment. Set aside.

Melt the chocolate and the butter together in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and smooth.

In a large bowl whisk together the eggs, sugars and vanilla. Whisk in the chocolate mixture and then the wine. Add the flour, cocoa powder and salt and stir until the batter is smooth and has thickened slightly. Fold in the chocolate chips, if using.

Pour into the prepared pan and bake for 15-20 minutes or until a tester comes out mostly clean with just a few crumbs attached. You may need to bake the brownies for a few minutes more, but set your timer for 15 minutes and then hang out in your kitchen for the last few minutes of baking time just to make sure they don’t over bake. An underbaked brownie is better than an overbaked one.

While the brownies are baking make the glaze. Melt the chocolate in a heatproof bowl set over simmering water until melted. Add the butter, wine and salt and whisk until smooth. Pour the glaze over the warm brownies and spread it to the corners so the top is evenly coated.

Cool completely and cut into squares.

{Wine Wednesday} Anniversary drinks

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Happy Wine Wednesday! To finish up my mini series on our second anniversary (here and here), I’d like to share our special anniversary drinks!

We went to Salty’s for dinner and enjoyed a 2011 Erath Pinot Noir. It paired most nicely with the Smoked Salmon Pappardelle Pasta (pesto cream sauce, heirloom tomatoes, pine nuts, asiago cheese) that we had. We also had the Northwest Seafood Paella (wild salmon, prawns, clams, alaskan cod, smoked chicken and house-made sausage “dirty” rice) and the light pinor noir complimented it, although it wasn’t as good of a pairing as the pasta. Here it is, with my handsome husband:

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Once we got home, we lit some candles, popped in a really boring documentary about the Northern Lights (and fully realized how utterly cold it’s going to be on our trip) and uncorked a bottle of the Lambency red blend, from Chelan Estate Cellars. We picked it up on our recent trip to Chelan.

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We didn’t quite finish the bottle last night, so we’re continuing to enjoy it tonight. I wish you a very happy Wine Wednesday and will leave you with this glorious photo of our cotton-ball covered #2 and the Seattle skyline from the spot where we got married two years ago.

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{Wine Wednesday} Pear, prosciutto and asiago pasta

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2013-9-18 WineWithout further ado, here is tonight’s dinner: pear, prosciutto and asiago pasta, paired with this bottle of ‘the ghost in the machine’ riesling.

This combination is one of our favorites and when this time of year rolls around we’ll pick up a few pears, make some pasta and go to town. In the past we’ve blended up all of the ingredients and made raviolis (recipe here).

Instead of raviolis this time, we opted for a deconstructed version with a browned butter, shallot and pear sauce with prosciutto and homemade fettuccine, topped with some grated rosemary asiago cheese.

I browned the shallots and butter first (separately) and then added the diced Bartlett pears and diced prosciutto and let them cook down just a tad. I used to add prosciutto at the beginning of all dishes, with the garlic and onions, but then Brandon showed me his preferred way and I started instead adding it just before serving, sometimes waiting until the heat is turned off and using the heat from the dish to warm it up just a bit.

Man was this good! All of the flavors complimented one another so well and I love almost anything with homemade pasta. Try this for yourself and enjoy!

Yummmy!!

Yummmy!!

{Wine Wednesday} Cheers to ME!

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Happy Wine Wednesday! This is a very special day for drinking: I won an award! Cheers to me!

I was recently named the 2013 Outstanding Early Career Alumnus for the University of Washington’s Department of Communication, the fourth recipient of the award ever. (!!!!) I had lunch with David Domke, the Department Chair, a few weeks ago and this amazing article was posted late last week.

I invite you to pour yourself a glass of vino, air-cheers me and enjoy the article! Oh, and have a great rest of the week! It’s almost Friday!

MEGAN SZERWO (’04) AWARDED 2013 OUTSTANDING EARLY CAREER AWARD

August 29, 2013 · by Department of Communication

Megan Swerzo accepting the 2013 Outstanding Early Career award from Chair David Domke. Photo by Faraz Zarghami

Whether it’s making her way up in the City of Seattle at top communication positions, doing outreach for the Children’s Hospital Guild, making cupcakes from baby onesies, or blogging about her latest culinary adventure, Megan Szerwo (B.A., 2004) is constantly giving back to her hometown – all of which make her deserving of the 2013 Outstanding Early Career Award from the UW Department of Communication.

This recognition was created three years ago to honor and support a recent graduate (within 10 years) of the Department who has shown both impressive career accomplishments and a commitment to the public good. Previous recipients include Maria Castro, Lesa Linster, and Edgar Gonzalez.

“I knew the award existed, but I didn’t know I had been nominated and I was delightfully surprised,” Szerwo said. “It’s definitely an honor and it felt really good. I work hard and I know I work hard, and it was great to get recognized for that and for the work that I’m doing.”

THE WORKING WORLD

When Szerwo came to the UW, she knew she wanted to pursue the communication or marketing field, but was unsure if that would be a business or communication track. She followed the advice of upperclassmen in her sorority and applied early to become a communication major.

Szerwo was instantly interested in internships when she was accepted to the program her sophomore year. She interned with a movie promotions company called Terry Hines & Associates for two years, running press junkets and working with the media. While dabbling in events with an internship at Seafair and finding out that events involve a lot of hard work and early call times, Szerwo was drawn to public relations.

“I learned that events are great and what goes into them, but I decided to stay on course with PR,” Szerwo said, “but I use the skills that I learned there even today… From every internship, I’ve gained different skills that I still keep with me; it all just builds on one another.”

After graduation, Szerwo was convinced that she would move to California with a few friends, but when they decided to stay local, she recalculated. She found work at an acoustical underlayment company for a year.

“I wanted to get back to marketing and public relations though, so I called up all these people from connections I had made at internships,” Szerwo said. “There just happened to be a temporary position at King County’s Department of Natural Resources and Parks and they said they would love to have me back.”

Szerwo had previously interned with Natural Resources and Parks in its public affairs team and she became their Communications Specialist.

“I find it really rewarding and fulfilling to be working on behalf of the community,” Szerwo said.

While the temporary position came to a close, a job opened up with King County’s Records, Elections, and Licensing Services Division. The division was reorganized while Szerwo was there and she began working for the newly-established Department of Elections. With each move, she was able to build on her experiences and broaden her network.

“There is a ton of transition back and forth between the city and the county, and even within the county itself,” Szerwo said. “I found that just meeting a lot of people and perfecting all my skills really helped me progress and grow to bigger and better jobs.”

Four years later, Szerwo would transition to become the Communications Director at Seattle City Council. This past April, she became the Public Information Advisor at the City of Seattle in the Department of Information Technology.

“Here, I’m really focusing more on my internal communications,” Szerwo said. “We have about 200 employees. I also do public disclosure requests for the department and work with the mayor’s office quite a bit.”

Although she was never particularly interested in politics or local government in college, she said it just kind of happened. And she loves her job.

IN THE COMMUNITY

While eating breakfast before work, you might find Szerwo updating Facebook for her own small business that she started in 2009 called Little Britches Bakery. Although she calls herself the executive chef, her creations aren’t edible. Inspired by an overpriced diaper cake she saw through a boutique window, Szerwo decided to make her own affordable item to take to a baby shower.

“So they’re baby gifts and they’re all completely non-edible, but they look like edible things,” she said. “It’s pretty unique, but it started because I’m a really creative person, which I think lends myself well with communications.”

Her ingredients and recipes have since expanded and refined, and she recently got her first wholesaler – a cupcake company out of Langley, British Columbia who is selling her onesie cupcakes alongside their gourmet creations.

After work, you might find Szerwo attending a meeting for one of the three volunteer organizations that she is involved with: the Department of Communication Alumni Board, the Kids at Heart Guild at the Seattle Children’s Hospital, and Seattle Works.

Szerwo was the first Alumni Board President for the Department of Communication from 2005 to 2007. Like the start of any organization, it took some time for the club to find its direction, but she has been active with the board ever since.

“It was a growing, developing organization,” she said. “The way it’s progressed over the last ten years has been really positive and I’m really proud to be a part of it.”

In the past, she has been a part of the professional development committee and the auction committee – the Department of Communication auction often occurring around the same time as the Kids at Heart’s annual fundraising event, which Szerwo does public relations and outreach for.

“All the money goes to uncompensated care at Seattle Children’s, which is great and it’s also rewarding,” she said. “It’s not that much work, but the value that you get is just immeasurable. I don’t have kids, but I imagine if they were sick and I wasn’t able to pay I’d really be appreciative of folks who have these guilds and are raising money.”

After leaving her job with King County Elections, Seattle Works has been a way for Szerwo to use all of her elections knowledge. For the last two years she has been chair and co-chair of the organization, holding fun events to educate 20 to 40-year-olds about local elections and encouraging them to vote.

“I learned a lot of my skills from roles that I had at the UW,” Szerwo said. “It keeps me sharp and I can use the trends and skills that I use in my professional life, in my personal life with these organizations.”

Szerwo will remain in Seattle for at least the next four years while her husband finishes his Ph.D. in accounting. But regardless of whether they move after he is done, her contributions to the community will have a lasting impact in the city where her professional career took shape.

Article re-posted from the Department of Communication’s website.

{Wine Wednesday} Summer Sizzle!

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Wine Wednesday is BACK! And this week I’ve got a fun event to tell you about: Summer Sizzle in Woodinville!

Delicious, delicious  Barking Frog

Delicious, delicious Barking Frog

Join Pondera, Davenport and Des Voigne Cellars on Saturday, July 27 from noon – 5 p.m. for an afternoon filled with fun, food and fermented beverages at their annual summer block party.

 Your $25 event ticket will pay for…

  • One food ticket for gourmet eats from The Barking Frog Mobile Kitchen
  • 10 wine tasting tickets for your choice of wines from all three wineries.

See you there?

{Wine Wednesday} Wine + popcorn

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These are a few of my favorite things: wine and popcorn. Imagine my surprise when my dear friend sent this article to me: “Entrepreneurs launch popcorn infused with wine” from the Daily Mail.

Pinot Noir Chocolate Drizzle and Sauvignon Blanc Kettle wine popcorn

Pinot Noir Chocolate Drizzle and Sauvignon Blanc Kettle wine popcorn

From the article: ‘The lemony Kim Crawford Sauvignon Blanc Lemon is bright and zesty, bursting with flavour and pairing beautifully with the wine, while the indulgent Kim Crawford Pinot Noir Chocolate Drizzle uses the classic pairing of wine with chocolate to harness the wine’s flavours into an indulgent treat.”

A one-gallon tin retails at $35, which is a little rich for my blood. I looked on Pinterest for directions to make wine popcorn myself, and unfortunately my search came up with nothing. I think I’ll stick to making my own popcorn and pairing it with wine, rather than eating a combination of the two.

Speaking of popcorn, do you pop your own? We do. Brandon and I got this stove-top popcorn popper for our wedding and we LOVE it. If you love popcorn, you definitely need this! Along with some white truffle oil sea salt, our favorite toppings. A popper like this makes popping popcorn really fun,  is healthier, saves money in the long run, and allows you make the fun flavors you want.  When was the last time that you saw truffle popcorn in a microwave pack?

Happy Wine Wednesday! Celebrate with some popcorn and wine — paired!

{Wine Wednesday} Wine SLUSHIES!

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Yes, you read that right: WINE SLUSHIES! We first discovered wine slushies at the Kestrel tasting room in Leavenworth, a favorite little city of ours. They’re pretty high-end at Kestrel and have two granita machines: one for the white slushy and one for the red. I really prefer the red, which Kestrel makes with their Lady in Red red wine.

I love myself a wine slushy!

I love myself a wine slushy!

The biggest bummer as that the slushy is only a Leavenworth thing and they don’t carry it at their Woodinville tasting room (3 hours away vs 20 minutes).  BUT…Never fear! Kestrel sells a mix so that you can make your own wine slushies at home! SCORE!

We’ve been testing out slushy mixes over the past few years and our favorite is this mix from D’Marie:

D'Marie Frappe Vino

Once you get your hands on the “mix” (it says its all-natural, but near as I can tell it’s a packet of chemicals), simply get out a gallon-sized Ziploc bag and pour in a bottle of red wine (I prefer a cheaper, red table wine). Next, take that empty bottle of wine and fill it up one and a half times, pouring it into the Ziploc bag.  Add the contents of the mix packet, carefully close the Ziploc bag, and put it in the freezer.  In a few hours you are ready to enjoy your own wine slushy!

Buy your own “Frappe Vino” mix at your local winery or at www.dmarieinc.com.

This is what an at-home slushy looks like. Let me tell you, this is the perfect way to refresh yourself after a long, hot Seattle summer day.

Homemade wine slushies!

Homemade wine slushies!

Enjoy your Wine Wednesday and have a wonderful and safe Fourth!