Monthly Archives: June 2012

Running in the Morning: Making it Happen


I was really hoping to open this post praising myself for running in the morning twice this week.

But it didn’t happen.

However, I did get up on Tuesday at 5:30 am to get my three miles in before work. I found the whole ordeal quite challenging and am now soliciting advice.

You see, I’m not a morning person. Ask anyone who knows me and they will nod their head emphatically in agreement. I’m an absolute bear if I don’t get my sleep or even if I don’t get time to slowly wake up. When my husband and I first moved in together, I had to learn how not to use the snooze button because he found it quite annoying. I also like to snuggle under the covers until the last minute possible before getting ready for work. {Besides, how can I say no when this thing demands belly rubs?}

Will you scratch my belly, please?

But I do want to start running in the morning. I’m telling myself that it’s only twice per week. I run three times per week and once can be on the weekend. But why, you ask, do I want to run on weekday mornings this summer?

  • It’s light out. There’s enough light this time of year early in the morning that I can feel safe on the road. I sometimes find myself slowly waking up for my “first” time earlier than usual because the light is pouring through the window anyway.
  • It’s cooler. Running in humid, 90-degree weather after work is *not* fun at all.
  • It’s done. Then I have my whole evening after work to do whatever I want.

In order to run three to four miles, I need about an hour to include warm up and cool down. I can shower and get ready quickly in another half hour. Then, I need to tack on that extra 15 minutes just to account for getting out of bed, strapping my iPhone and HRM on and getting dressed. This means that in order to get out the door in time for work, I need to set the alarm for 5:30 am. Just looking at those numbers makes me cringe and think of my pillow…

On Monday night, here was my plan of attack:

  • Get everything ready the night before:
    • iPhone plugged in to charge
    • Arm band, earbuds, HRM, socks and shoes by the door
    • Workout clothes picked out and ready to go {extra points for wearing as much as is comfortable to bed!}
    • Alarm set for 5:30 am
    • Water glass sitting out on the counter next to the fridge dispenser to hydrate pre-run, alongside a protein bar
    • Work lunch packed
  • Get to bed early

And I truly did make an effort to get a full night’s rest. In fact, I went into bedroom about a half hour early to let myself wind down and read. When the alarm went off at 5:30 am on Tuesday, I reluctantly got out of bed and let the dogs out. I filled my glass with water and ate half of the protein bar. I got dressed, strapped on my iPhone and HRM and went out for my run. Simple, right?

But it was rough. My limbs didn’t seem to work. I felt so lethargic and heavy. It wasn’t a “good run” feeling.

But the weather was perfect. And upon return, it felt great to be done! I had to rush to get ready for work and ran out the door with my half-eaten protein bar and work lunch in tow.

I fully intended to repeat the whole thing on Thursday morning. However, I didn’t make it to bed as early on Wednesday night and woke up several times. The alarm sounded at 5:30 and I dragged myself out of bed to let the dogs out. I opened the sliding door and it hit me. Ugh. It was muggy outside already. At 5:30 in the freakin’ morning! That alone made me ready to skip the whole thing altogether. In fact, I talked myself back in bed. I needed the sleep, right? I reset the alarm for 6:30. Of course, I could have run my three miles on the treadmill in the basement, but my thoughts process much more slowly at 5:30 in the morning.

Excuses, excuses.

So if you run or workout in the morning, here are my questions for you. I need to make this happen for me.

  • How do you fuel yourself? I need to get out there right away, so I don’t have time for something to sit and settle. That’s why a half of a protein bar was going to have to do the trick. In the past, when I’ve done 20 minutes on the elliptical in the morning right out of bed, I didn’t eat anything. Does it really matter as long as I refuel afterward?
  • Is this lethargy normal? Or is it because I’m not fueling myself properly before a run? Maybe it’s just like when I started running. At first, it seemed so hard. Eventually, I got used to it. So maybe it’s just difficult now, but I’ll get used to morning runs. Thoughts?
  • Any other tips that motivate you to just get up and do it?

Maybe you want to scream at your screen right now and say, “Oh get over it and just do it!”

Yes, I know. I’m a whiny baby. So indulge me and give me some positive thoughts that I can play in my head when I wake up or when I’m out on those morning runs. Pretty, pretty please?

Brasa Premium Rotisserie – St. Paul


I’m sure there are many reasons why Soul Daddy did not make it as America’s Next Great Restaurant in the Mall of America. I’ve heard that the food there was just awful; but the place closed before I got a chance to try it. So I honestly can’t judge. However, serving soul food “fast casual” style, like at Chipotlle Mexican Grill, may have been part of the challenge.

Still, Brasa Premium Rotisserie seems to be doing this just fine. And while it’s not technically a “fast casual” restaurant by definition {you do get a waiter at Brasa}, it’s as close as you’re gonna get. I mean, really, it did win Best Takeout in the Twin Cities by City Pages.

In fact, when my husband and I were trying to decide where to dine one particular weeknight in May, he was reminded of a co-worker who went to Brasa earlier that week to pick up dinner. The friend mentioned that the food is good that he ordered a larger quantity and extra items just so he would have leftovers. Decision made.

I had been to Brasa once a few years back with my friend Sally. We asked for recommendations on what to order and I was totally taken aback by the collard greens. Me? Eat collard greens? Would I even like collard greens? How ’bout love collard greens! When Rob mentioned Brasa, I was anxious to go back and see what he thought of it.

But what kind of restaurant is Brasa… really?

  • While Brasa is not actually a soul food restaurant like Soul Daddy was meant to be; the menu there does have a sort of southern comfort food feel to it to me.
  • Still, the people at Brasa describe their food as “inspired by the Creole cooking traditions of the Americas and the Caribbean.”
  • Then, there is the word brasa,which in Spanish can mean ember, hot coal or grilled.

I guess that’s where the rotisserie and the Latin part comes in. Guacamole and chips to start, anyone?

But it really doesn’t matter how we try to define or categorize the food they are serving up here, because it’s just damn good. What’s more is that they use high quality, fresh ingredients of which many are found locally and are either organic or sustainably raised. They even proudly list their farmers and suppliers here. Furthermore, everything is made from scratch in-house. This includes the slow-cooking of their meats.

Many items are served family style so that you can split and share them. That is exactly what we did:

Spicy Masa Corn Cake with Cheese

Run, don’t walk to get one of these corn cakes! At $1.95, they are worth getting one of your own. 

Top: Creole Dry-Rubbed Rotisserie Chicken with green sauce, Bottom: Macaroni & Cheese

I just love, love rotisserie chicken. {Though I’ve just learned that many are injected with fat. If this is true, that may be why.} I also love creole seasoning. Perfect combination. I ordered the two piece order and since Rob can’t eat chicken, I ate one piece at the restaurant and took the other home to shred and top my salad for lunch the following day. I have no idea what the green sauce is, but maybe it should be called Addictive Sauce. I wasn’t the only one who thought so. There were little to-go dishes of it ready and waiting for takeout at the front counter.

The Mac and Cheese didn’t have a whole lot of flavor; but it was good. It’s what you’d expect from some down home comfort cookin’. But it was still a little too easy for me to eat too much of it.

Griddled Garlic Toast

I think Rob liked the garlic toast more than I did. I do remember liking it, but not much more about it.

My plate: rotisserie chicken, garlic toast and collard greens

I will not lie. That mac and cheese made it’s way onto my plate, too. And the corn cake did not go uneaten. We were both determined not to let that one go to waste. I did not realize that the collard greens were made with smoked chicken. This means that Rob couldn’t have any and this made them all mine!

Scrambled Egg & Spicy Sausage with
Jack Cheese & Tomato

Rob ordered the sandwich above, but we only ate half of it. We just ordered way too much food! And while it was good, we decided we probably wouldn’t order it again. There are just too many things on the menu we want to try!

The quality of food at Brasa is not a joke. It’s top notch. The chef wouldn’t have won a James Beard award for it otherwise. However, if you aren’t careful, it can be really easy to overdo it on quantity. My advice would be to take a little bit of everything you’d like to try. Decide what you like best and only if you are still truly hungry, take a spoonful more. Remember that it’s okay to have just one bite of anything.

Brasa has locations in both Minneapolis and St. Paul. Most of their menu items are gluten free.

What’s your favorite comfort food?


Suddenly Sangria…


Sangria anyone?!

I absolutely love Sangria in the summer months. Don’t you?

I had a different post in mind for this Wine Wednesday; but when Kat posted on Cocktail Week, asking readers about their favorite cocktail, I professed my undying love to St. Germain Elderflower Liqueur.

St. Germain Elderflower Liqueur

“What does that have to do with Sangria?” you ask? Well…

You see, there are recipes on how to make traditional sangria with red wine, fruit, juice and brandy. However, I’ve collected a few interesting variations along the way. I apologize in advance because I’m not quite sure who to give credit to on all of them. Wineaux friends, if you happen upon this blog and find a sangria recipe that you just know you gave me, please give yourself a shout out!

One recipe that’s particularly raved about by my Wine Tasting hosts came from my friend, Deb:

Sangria with Grand Marnier

In a pitcher, combine the following:

  • 1 Orange, sliced thinly into half moons (with skin on)
  • 1 Lemon, sliced thinly into half moons (with skin on)
  • 1 Lime, sliced thinly into half moons (with skin on)
  • 1 Jar Maraschino Cherries
  • 1 cup sliced fresh strawberries
  • 4 tablespoons sugar
  • 1/2 cup Grand Marnier
  • 1/4 cup Brandy
  • 1 bottle dry red wine

Soak the above in refrigerator overnight. Top off each person’s glass with a splash of Sprite, 7UP or Ginger Ale. (Or add it to the pitcher just before serving.)


Here’s another fun variation with different fruits and liquor. Who needs green beer on St. Patrick’s Day?

Irish Sangria

In a pitcher, combine the following:

  • 1 lemon, cut into wedges
  • 2 oranges, cut into wedges
  • 1 small bag of frozen apricots, peaches or raspberries
  • 1/2 cup sugar
  • 2-3 shots of whiskey

Squeeze the juice from the lemon and orange wedges into a pitcher. Toss in the wedges (leaving out seeds if possible), along with the frozen fruit, sugar and whiskey. Mix and chill overnight. Top off each person’s glass with a splash of Sprite, 7UP or Ginger Ale. (Or add it to the pitcher just before serving.)


And then there are the easier, very forgiving versions, that’ll encourage you to just throw in whatever you have on hand.

Easy Sangria

Basic Recipe:

  • 1/2 cup rum or brandy
  • 2 Tbsp sugar
  • 1 sliced lemon
  • 1 sliced orange
  • 1 sliced lime
  • 1 cored and sliced apple

Squeeze the juice from the wedges of the lemon, lime and orange into a pitcher. Toss in the wedges (leaving out seeds if possible), along with the apple slices, sugar and alcohol. Mix and chill overnight. Top off each person’s glass with a splash of Sprite, 7UP or Ginger Ale. (Or add it to the pitcher just before serving.)

The Variations:

Get creative! Use whatever you have on hand.

  • Liquor – You can use any liqueur you’ve got to give it that kick – rum, vodka, gin, brandy, you name it. Flavored ones are more interesting, of course. Whatever you have is fine. {Read: St. Germain!}
  • Fruit – Any fruit on hand will do. Did you forget about that can of pineapple in the pantry? Drain out the syrup before adding them. Do you have a bag of frozen raspberries or peaches in your freezer? Give those a try. Save a few pieces of frozen fruit to add to your guests’ glasses just before serving. They serve as flavored ice cubes that won’t water down the sangria!
  • Citrus Concentrates – Adding frozen citrus concentrates like orange, lemon or limeade add even more intensity to the flavor.


And while all of the above are fantastic {it’s pretty tough to screw up sangria}, my all-time favorite version of Sangria can be had at Burger Jones. I will go on record stating that it’s The Best Sangria in the Twin Cities.

St. Germain Sangria $9
St. Germain liquor, fresh citrus and
cabernet sauvignon

I have not yet done a Restaurant Impression on Burger Jones; however, expect one in the near future with a second picture of this magnificent Mason jar of Sangria:

St. Germain Sangria

Unfortunately, the drink was removed from their menu this winter and surprisingly never made it back for the spring. I’m not sure why, because it’s pure heaven in a glass jar. However, if you tell them you’d like the St. Germain Sangria, they can still make it for you!

If you’d like to try a white wine sangria recipe with it, try the one on this blog and read more about what St. Germain Elderflower Liqueur is. I’ve had it in a number of martinis and cocktails and have learned that I can’t go wrong. If it’s on the menu and I’m cocktailin’ it, I’m orderin’ it.

I love refreshing Sangria on hot days. Consider stirring up a batch for your 4th of July party.

Where’s your favorite place to enjoy Sangria?

Have you tried Elderflower Liqueur? If so, describe your cocktail!

Baseball and Hot Dogs


This weekend, we were invited by one of Rob’s co-workers to enjoy America’s Favorite Past Time. I’ve never been a huge fan of baseball itself. {I’m more of a football girl; but what do you expect from someone who grew up in Green Bay, Wisconsin?} Still, I can appreciate the time outdoors, the laughter and just the all around feeling of summer that a ballpark provides. And of course, it’s hard to pass up ballpark food. But, as spectators of sports, we sit several hours on our behinds watching the game, which isn’t beneficial in the land of the obesity.

Since I knew we were going to a St. Paul Saints game that Friday, I was sure to eat extra-mindfully throughout the day. That way, I could indulge in and truly appreciate a hot dog and a beer without guilt. Little did I know that there would be a wide variety of food options available! Sure, it’s expected on a trip to the impressive Target Field to find way more than your run-of-the-mill ballpark offerings. However, I was expecting little more than peanuts, cracker jacks, hot dogs and mediocre beer at this value-priced non-MLB game. {I have yet to understand this one. The Saint Paul Saints are not really minor league nor AA or AAA either. They are part of the American Association of Independent Professional Baseball.}

Surprisingly, at Midway Stadium, there were at least a dozen varieties/flavors of adult beverages to choose from. As my friend Jen and I ordered our hot dogs, we most certainly checked out the ice cream options for later. Ice cream is a weakness of mine. In fact, I can’t keep it in the house.

Our hot dogs were only $2.50 each. $2.50! Game tickets were inexpensive, too. I understood, then, why so many kids were running around. What an inexpensive way for parents to get the younger kids out to a game and not drop hundreds of dollars. There were also swings and a bounce house to keep them entertained. A night at a St. Paul Saints game is more than just the game. There’s entertainment for everyone, including prizes and contests between each inning. The night we were there, they were even celebrating the marriage of two pigs: Kim LARDashian and Chris HAMpfries. Ha.

It was a sunny, but slightly breezy evening, making it perfect baseball weather. I was quite relaxed and content. Later, during the game, Jen got up to find the restrooms. Upon return, she told me about a vendor around the corner that had veggies and fruits: strawberries. blueberries and raspberries, she thought. She pointed out a little two or three-year old boy a few rows ahead of us chowing down on a cup of blueberries as if they were goldfish crackers. Enough to make you smile!

But wait! Raspberries?

Did someone say raspberries??

Raspberries have become one of my favorite fruits! Sometimes, I find myself buying a half-pint clam shell of them to eat as a snack.

half-pint clam shell of fruity goodness

I’ve always liked berries, but it wasn’t until I started adding more fruits and vegetables into my diet about a year ago that I realized how much I adore raspberries. They have one of the highest fiber contents of all fruits, too, at eight grams per one-cup serving.

So, I just had to check this out. Fresh fruit at a baseball game? Who knew?

Sure enough, a vendor called Yum Power by Health Partners was set up just around the corner. However, I wouldn’t have noticed it if I hadn’t been looking for it. The fruits and veggies were not exactly on display. There were signs, but I completely missed them the first time I walked by on my way to the bathroom. I had to ask if they had raspberries and how much they were. When I returned after my restroom break, I saw a sign that listed all of their offerings:

  • carrots and celery (together or separate)
  • strawberries
  • blueberries
  • raspberries
  • grilled corn
  • grilled aspargus

I love all of these things! Of course, I picked up some raspberries:

Ballpark Cup o ‘Raspberries: I ate these instead of ice cream.

I paid $5 for these beauties.

It may sound like a lot, but how much do you spend on a beer, brat or ice cream at a sporting event you’ve paid to attend? In addition, consider the following:

  • How much do you pay for raspberries at the store? {$3.99 on sale, perhaps?}
  • How much do you pay for raspberries at the farmers market? {I paid $4 for a half-pint and $7 for a pint.}

I think for ballpark food, this is a great deal. The markup isn’t as high as many other foods, in my opinion.

In any case, I’m impressed. America, this is a step in the right direction. Thank you, Yum Power, Health Partners and the St. Paul Saints!

Have you found healthy choices at sporting events?

If so, where and what were they?



I read cookbooks and menus… out loud.


My cousin once said the following about cookbooks:

“I read them like novels.”

I love that. It got me to thinking about the way I read them. Maybe I don’t read them front cover to back cover like one would a novel; but I do read them with a bit of excitement over what could unfold if I were to prepare the recipe. In addition, I will often skip around a cookbook like a Choose Your Own Adventure story. {Remember those?!}

I adore cookbooks with their infinite options, their full-color pictures and the hope that I, too, could make something like that. {The same could be said about cooking shows. Just how many I have plugged in the DVR has yet to be determined.}

But, as this title has already revealed:

I also read them out loud.

Again, I do not read them out loud word for word nor cover to cover, but with giddiness and glee when I find something that looks or sounds tasty:

“Ooooo! Listen to this…”

Rob just shakes his head and smiles. “I swear, that’s your favorite thing to do, read cookbooks and menus.”

It’s true that I like to point out items on menus that catch my eye or that I think someone will like based on what I know about them. This is when Rob will sometimes point out that everyone else at the table can read, thank you very much. I’ve come to realize that I may just be distracting everyone from deciding on what to order. Sorry!

Still, I think my true intention is to foster conversation on what sounds good and to draw attention to certain items that may be missed. {I always feel rushed upon being given a menu. I also feel like that annoying customer when we have to ask the server to come back after checking in with us a couple of times.} Furthermore, since I’m one who has a hard time making decisions, sometimes thinking out loud or discussing options with someone can help me make a choice more easily.

I find that menu descriptions alone can often have power over what we order. And creating one with just the right adjectives that not only provokes the mouth to water, but also is concise, is a true art form. Don’t you agree?

On the other hand, I find that cookbooks are essentially themed picture books with lists – lists of ingredients and steps. I mean this in the best way possible! I get hooked by a picture, feel hopeful about the ingredients and can determine if a dish is in my future by reading the steps. {Sometimes I get excited after seeing the picture and reading the ingredients that I forget to read the steps ahead of time and find myself stuck mid-recipe. Didn’t I learn anything in elementary school? Always read the instructions before beginning any project, Carrie.}

So, you can imagine my excitement when Kat told me I won her cookbook giveaway! She had been posting Friday Food Round-Ups with pictures of dishes she prepared from this cookbook:

A book inspired by the blog

The pictures she posted of her recreations from this book were drool-worthy.

Naturally, when the book arrived, before I tore the box open, I leaned over to my husband and said,

“Ohhhh… Guess what this is?! Rob gets to hear a bedtime story tonight!”

Honestly, I refrained from reading the cookbook out loud to him… This time. I will say that while I’ve used the Choose Your Own Adventure method to thumb through and get a feel for the these incredible recipes, I’m actually reading a lot of what the author has to say about chilies and Texan cooking methods. I never knew. Truly.

You better believe that I’ll be posting what I decide to concoct here at Season It Already! Thanks again, Kat, for The Homesick Texan cookbook. While I’m not exactly a great cook yet, it’s still in the right hands.

How do you read cookbooks?

Got any favorites you’d like to share?


McHugh’s Public House – Savage


Despite the fact that I recently pled for help on how to be more concise in my blog posts, I’ve decided to write a post that is going to be anything but that.

You see, I’ve been waiting to post about McHugh’s Public House in Savage until we had gone just enough times to get photos of all of our favorite menu items there.

Then something happened on Tuesday.

They changed their menu.


At first I was excited. I love trying new dishes. But then I realized that many of my favorites are no longer offered. For example, they no longer serve one of my favorite salads:

Crispy Chicken Salad (Old Menu)

However, this is how I’d order it:

Crispy Grilled Chicken Salad with ranch dressing on the side, add buffalo sauce on the side

I normally am not a huge fan of salads with iceberg lettuce; however, I loved the combination of cheese, tomatoes and onions in this one. The chicken was always juicy and the buffalo sauce gave it a nice kick. Bye-bye, Chicken Salad. 😦

They also no longer serve:

The Petite Sirloin (Old Menu)

nor the:

Merlot Sirloin (Appetizer off the Old Menu)

While the Petite Sirloin was a steal of a meal at $10.99 for six ounces of great steak, a potato and some excellent garlic sautéed veggies, I would often order the Merlot Sirloin appetizer instead because it was also a tender, well-seasoned steak at the right portion size:

Merlot Sirloin (Old Menu)

Replacing these steaks on the new menu, are the:

6 oz Petite Sirloin with Jameson Teriyaki Sauce

and the:

Jameson Sirloin with Jameson Teriyaki Sauce  (Appetizer)

Okay, so I get it. It’s an Irish Pub. Flavoring the steaks with a Jameson sauce makes sense. However, I’ve never been keen on whiskey or bourbon sauces on meat. They have always been too sweet for me. So bye-bye,  Merlot Sirloin. 😦

Still, on this night of the new menu, Rob decided to order the Jameson Sirloin Appetizer:

Jameson Sirloin

It was still a great cut of meat at an incredible price. And the sauce wasn’t as sweet as I expected. Still, it wasn’t my Merlot Sirloin! {Poor Carrie, right?}

The Quesadillas at McHugh’s have been some of the best, in my mind. While there aren’t any frilly fillings like cilantro or black beans that I often tend to like, they are chock full of lots of chicken, cheese and onions:

McHugh’s Quesadilla

perfect, toasty, cheesy goodness

While I rarely order them since I’ve been losing weight {it’s just too tempting for this Wisconsin girl to eat all of that cheese in one sitting}, I was pleasantly surprised when I saw that they remained on the menu! Then, we saw something new we wanted to try:

Mini Reuben Sliders?

I never really ate Reubens until I met Rob. I don’t mind them; but for me, it takes a lot to make a decent one. However, when we saw these on the new menu, we knew we had to try them:

Reuben Mini Sliders: soft pretzel buns toasted and stuffed with corned beef, sauerkraut & thousand island dressing

Yummy!  The pretzel bun really made these. And while I’m always one to prefer a well-balanced sandwich
{the proper ratio of meat to cheese to sauce}, I know I am in the minority here. These have more meat than cheese or toppings.  However, if you are at McHugh’s, they are definitely something you have to try! {Now that I think about it, isn’t Mini Sliders a little redundant? It doesn’t matter. Doesn’t make them any less tasty.}

And while he didn’t on new-menu-opening-night, Rob nearly always orders this:

McCheeseburger Pizza

And because he orders it, I always get to steal a couple of squares! It really does taste like a cheeseburger. It appears that it remains on the new menu as the Cheeseburger Pizza. {Why drop the Mc? That was kinda cute!} But we have yet to determine if it’s the same thing.

McCheeseburger Pizza

And as I’ve mentioned before, we always like to enjoy a good cider in any Irish Pub. Our go-to at McHugh’s:

Strongbow dry English cider

Seriously, McHugh’s is only one of two places that serve Strongbow “south of the river”. Other places are starting to serve that Crispin crap… but you know how we feel about that.

Sometimes, Rob will add a shot of whiskey and make his own Johnny Jump Up.

While I’m sad that some my favorites are no longer on the menu, I realize that change is inevitable. No matter what, we always get great service there when we sit at the bar. Just know before you go that this is a sports bar, really, more than a traditional Irish Pub.

Has something you liked ever been eliminated from a menu?

If so, what? And has it ever kept you from coming back?


Wines for the BBQ!


Yesterday, The Traveling Vineyard announced a two-day sale on great wines for the 4th of July. I had fully-intended on making today’s Wine Wednesday post about wines that complement our favorite foods on the grill anyway. So why not share these deals with you? You do know that I like a deal, don’t you?

I mean, really? 20% off? That’s MY DISCOUNT!

This sale started yesterday, so these prices are only good through today – 6/20/12!

So here is my take on what to pair with these wines for your summertime barbecues:

Bright Eyed Bird Pinot Grigio

Get out that bag of kettle-cooked potato chips! This is one to sip on why sitting on the deck. Don’t forget your wine chiller! It’s been popular for both red and white wine drinkers and can also pair nicely with salads or pasta salads with a little bit of grated parmesan or asiago. Or, just about anything pesto will do.

Zeffer Hills & Tria Chardonnays

You won’t get any harsh oak bombs here! In the summer, we want the fruit to shine through, but love that slightly buttery finish. Perfect with buttered corn or buttered popcorn on those rainy movie nights. Note: The Tria is a steal for a Magnum sized bottle – perfect for a party!

Tanglerose Backyard Red

One of my all-time favorites, this wine will not disappoint the red wine lover. Although this wine is made from Italian grapes grown in Sonoma, think of a big bold spicy shiraz or zinfandel. This is the one to pair with barbecue sauce!


Thinking burgers and brats? How ’bout a nice grilled pork tenderloin? Then, this is the wine for you! A lightly peppery finish.

Tanglerose Sweet American Rosé

This is a sweet one. Got friends who only drink sweet wines? This is handy to have in your fridge when they stop by this summer. Or, it’ll make a lovely dessert. Dessert wines should always be sweeter than dessert itself. The perfect pairing for this one? A tangy key lime pie!

Remember: Sale on these wines only available through 6/20/12.

Click here to order. No coupon code necessary.

Let me know if you have any questions or would like some other pairing ideas for summer.

Or host your own Wine Tasting to give any of these wines a try.