sprinklefingers

Since opening our (what’s not new anymore) new bakery location, I’ve pretty much been working non-stop. I’m not whining, I’m just stating the facts. Six days a week (in the beginning it was seven), 10-12 hours a day since last May. Again, not complaining. Just explaining what it takes for me to run the kind of business I want to run: a lot of work.

Last week I took a huge leap and actually went on a mini-break. By myself. No husband. No kid. Just me. On a plane. To Texas. Austin, to be exact. The mini-break lasted exactly three days. I have not had three days off in a row in nearly a year.
H O L Y  S * & T.

My sister lives in Austin with her husband and her three year old. They just moved into an extremely awesome midcentury Texas ranch house in a neighborhood jam packed with other (EXTREMELY) awesome midcentury Texas ranch houses. It is in this ranch house that I slept - but the majority of the time we were out exploring.

First stop? The 10-course chef’s tasting at Uchiko - home of Top Chef’s latest champ. The standout of the meal? The brown butter ‘snow’ and the tempura battered fish skeleton. And the short ribs. And the sparkling wine with grilled thyme and lemon (seriously so good.)

From there we were boot shopping, taxidermy exploring and hiking. Oh, and, we went to see Radiohead - the only thing I’m obsessed with more than I’m obsessed with food. Honestly.

It was a good trip. But leaving a husband and a thisclosetobeingfive year old home alone made me a little nervous. My husband is, after all, the man who has tried to make a quesadilla using string cheese, a tortilla and the microwave. I combated my nerves by packing the freezer and fridge full of food before my departure. Their favorite of this stowed away food? Oatmeal pancakes. I griddled them up the day before I left, wrapped them up and wedged them into the freezer. All the husband had to do was pop them in to a warm oven to reheat and - breakfast!

Oatmeal Pancakes
inspired by Bob’s Red Mill Oat Flour

Make the oatmeal:

• 2 cups whole milk
• 1 1/2 cups thick rolled oats
• 1 T vanilla extract
• 3/4 t cinnamon

1. Heat the milk over medium-high heat until hot and steamy but not bubbling.
2. Add the oats, vanilla and cinnamon and let steep for 8 minutes.
3. Set aside

Make the pancake batter:

• 1 1/2 cups oat flour
• 4 T light brown sugar
• 1 T plus 1 t baking powder
• 1 t salt
• 4 eggs
• 2 T melted unsalted butter, cooled

1. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. 
2. Add the oatmeal to the flour mixture and stir to combine.
3. Crack the eggs into a bowl and add the butter. Whisk to combine.
4. Add the egg/butter mixture to the flour/oatmeal mixture and mix until everything is just combined.

1.  Preheat your griddle to medium-high (or around 350 if you have a thermostat.)
2. Brush the griddle surface lightly with butter.
3. Using a #30 (or 1 oz) scoop, plop rounds of pancake batter onto the hot griddle and cook until bubbles form and ‘cakes are looking a bit dry at their edges. 
4. Flip and continue to cook until finished.
5. Serve with butter and warm (real!) maple syrup. OR let the pancakes cool on a rack then wrap them in parchment and stow them in a freezer bag in the freezer.

To enjoy from frozen:

1. Preheat the oven to 300.
2. Place the desired amount of pancakes on a baking sheet in a single layer.
3. Pop in the oven and reheat until no longer frozen.

Delicious!

i don’t really know when it first started or how i learned to do it, but i’ve always stored flour in my freezer.

most likely it started with whole wheat flour. whether i read it on a package of flour or learned it by watching food tv or reading a cookbook, i know that whole wheat flour - especially if you don’t go through it quickly enough - will go rancid. why? because whole wheat flour isn’t refined. it still contains the germ. once a package of whole wheat flour is opened, that germ can go rancid before you know it. freezing the flour arrests that development and allows you to keep whole wheat flour around for longer periods of time.

and then i started buying other types of flours to experiment with - barley, garbanzo flour, oat, millet, kamut. all of these luxury flours are stored in my freezer because there’s no possible way i’m going to go through them quickly enough. storing them in the freezer extends an otherwise rather short shelf life and allows me to add small amounts of these flours to my creations without the worry of using it all up before it goes bad.

here’s how i prepare my specialty flours for freezing:

• if the flour was originally packaged in a paper bag i pour the flour into a zip top bag and label it - including the date.
• i press the air out of the bag, then seal it.
• into the freezer the bag goes. when i need flour, i scoop it out, press the air out of the bag, reseal the bag and stick it back in the freezer. 
• i bake with the flour straightaway. it warms up to room temp pretty quickly.

some specialty flours are packaged in plastic bags. when that’s the case i simply take care when opening the bag so that i don’t rip it. i scoop out the flour i need, then i squeeze the air out of the bag, twist the top of the bag closed and clip it securely with a kitchen (or office binder) clip. i jot the date on the bag and into the freezer it goes.

of course all of this freezing flour is easy for me because i have an extra freezer. it’s generally free from food odors and is my most valuable kitchen appliance. i’ve said it before and i’ll say it again: an extra freezer is a kitchen’s best friend. a very cold best friend.

still there are two flours i go through quickly enough that i don’t worry about freezing:
bread flour and all-purpose flour. i keep both of these flours in my pantry in plastic food service containers - air tight and used only for flour so they don’t have any lingering odor from other foods.

so, that’s that. freeze your flour. it’ll last longer!

ps: obviously i’ve left the whole flour bug issue out of this post. but the freezer also prevents unwanted creatures from ruining your flour supply…quite handy!

(a big thank you to ronnie fein who was the inspiration for this post! i hope it’s stopped raining over there, ronnie!)

i can’t believe it, but i’m here to tell you that i haven’t had to do a full-on grocery shop in TWO weeks. yes, i’ve popped into the market for perishables like lettuce or bananas or milk, but i haven’t done a full shopping trip in over 14 days!

how is this possible, you might ask? no, we haven’t eaten out for every meal. and, no, we didn’t join a diet meal delivery program. and, no, we haven’t given up eating all together - instead, we’ve been raiding our freezer and coming up with all sorts of delicious things to eat.

first, the soups. we had our main freezer stocked with quite a variety:
split pea with sausage
lentil with curry
potato leek
tomato cheddar
sweet potato chowder

in addition to the soup, i had an amazing assortment of bread products squirreled away:
loaves of brioche
buttermilk dinner rolls
thick slices of whole grain bread
homemade english muffins

after we worked our way through the soups and breads, we then had the following:
waffles with sausage (breakfast for dinner!)
green chile and spinach enchiladas
pesto pizza (the dough and the pesto were frozen!)
homemade crescent rolls wrapped around chicken sausages (both were frozen!)

and, in addition to all of this, we’ve ended each meal with cookies. and ice cream.

all hail the freezer! (and, seriously, if you don’t use yours, you’re missing out!)

yesterday i posted a recipe for a little something i call unpacking soup. i made enough for us two adults to eat for two nights…a very exciting concept when i knew i had to work today and would be rushing to get dinner on the table tonight.

i rushed in the door from work and started dinner prep - and that’s when i noticed it. half of the soup i had refrigerated from the night before was missing. and my husband had eaten it for lunch. now, i’m not going to lie to you - i’m really stressed out right now. 5 days away from home and away from work causes things to really pile up and i don’t do very well with piles. so, close to tears, i screamed at him. uh oh. it’s moments like these when i wish i was nicer. why can’t i be nicer? why can’t this kind of thing roll right off and find me rebounding in the blink of an eye?

to my credit, as soon as i yelled i knew it was wrong (that’s something, right?) and my brain did quickly kick in to figure out what else we could eat…and then i thought of it: food in the freezer! there’s food in the freezer! food. in. the. freezer!

the husband ate fresh-from-the-freezer white bean soup while i dined on leftover-from-last-night lentil soup. the same but different, just like us. perfect.

as an accompaniment to the two soups, i made cornbread. but not just any cornbread. i made what is, in my opinion, the best cornbread. it’s not my recipe, and while i do have a few tricks when making it, alton brown’s recipe is pretty much perfect. thank you, alton! [also of note: this cornbread, when served with homemade jam, makes any husband forget you yelled at him an hour previous. it’s that good.]

alton brown’s cast iron skillet browned butter cornbread
makes 6-8 servings, depending upon how you slice

you need:

• 10” well-seasoned cast iron skillet
• 7.25 oz cornmeal - i’ve had the most success with bob’s red mill medium grind
• 10 oz (1.25 cups) milk (whole or 2%, NOT skim)
• 4.75 oz AP flour
• 1 T baking powder
• 1.5 t kosher salt
• 3.75 oz (1/2 cup) vegetable oil
• 2 large eggs
• 1.5 T salted butter, plus more for serving
• homemade jam for serving (if you’re trying to apologize to your husband through food)

to make the cornbread:

1. plunk your cast iron skillet into the oven and preheat it to 450.
2. in a large mixing bowl, soak the cornmeal in the milk for 15 minutes.
3. in a separate mixing bowl stir together the flour, baking powder and salt.
4. whisk the eggs into the oil then mix this into the cornmeal/milk mixture.
5. add the wet ingredients to the dry and mix until combined. but don’t over mix!
6. remove the skillet from the oven (remember, it’s hot!) and plop the tablespoon and a half of butter into it. tilt the skillet round & round so that the butter melts all over the bottom and goes up the sides. it will bubble and brown because the pan is so hot - don’t worry!
7. immediately after spreading the butter around, pour in the cornbread batter.
8. slide the entire skillet into the oven and bake for 20 minutes. the cornbread should be golden and beautiful. if not, bake for a few more minutes.
9. when finished baking, remove the skillet from the oven and set on a cooling rack.
10. grab a stick of unsalted butter and unwrap one end of it. using the unwrapped end, rub the stick of butter all over the hot top and sides of the cornbread. once the butter soaks in, repeat.
11. place a dinner plate over the skillet and flip the entire skillet upside down onto the plate. your cornbread will slide right out!

pouring the butter into the hot skillet browns it very quickly - then the cornbread bakes in that bed of browned butter and turns out crazy delicious. i have to stop myself from eating just the edges!

in alton’s recipe he suggests that you grind your own cornmeal from polenta or grits. i have tried the recipe both ways numerous times, and i have to say that simply using a quality medium grind cornmeal to start yields results on par with grinding cornmeal from grits. plus, it’s easier and there are fewer dishes to wash!

i finally remembered to snap a photo:

sometimes i get out of control. i preserve whole berries. i cook gallons of jam. i roast whole pumpkins. i turn watermelon rind into chutney. i save bones and freeze them now for stock later. i have piles of pie pastry in my freezer. same with cookie dough. and pizza sauce. and pesto. sometimes i even drive myself crazy.

a post or so ago i talked about teeny pies and how easy they are. and i realize one of the reasons i can say that is because i have a freezer stocked with the components of teeny pies. but do you? most likely not. most likely because you have a social life and do things other than can your own apple pie filling.

that said, here are some tips for making the easiest ever teeny pies. (and, note to you: thanksgiving is next week. thanksgiving is the perfect time to bust out teeny pies!)

1. i don’t ever use store-bought refrigerated pastry, but lots of people do and that’s fine. no, really, it is. i honestly do think that. someone made it somewhere, (most likely with their hands,) and if you pick one with the fewest ingredients and no chemical additives, it’s going to be perfectly delicious. so, my first tip is: buy refrigerated pie pastry. just make sure it’s good, quality stuff.
2. while it’s fun to make all sorts of fillings for teeny pies (and you should do this at some point because you will amaze yourself with what you come up with!), it’s just as acceptable to use your favorite jam as a filling. for real. a tiny scoop of delicious strawberry jam will make a great teeny pie. and you can elevate the deliciousness of the jam by topping it with a crumble top OR simple graham cracker crumbs. yum!
3. and, speaking of fillings, start thinking outside the box. let’s say you have roasted (or baked) sweet potatoes for dinner one night and you have a few left over. turn the leftovers into teeny pies: place the sweet potato flesh in a food processor with a touch of cream, a bit of melted butter and some brown sugar to taste. add a pinch of salt and some spices (like cinnamon) and then whirl until smooth & combined. scoop this filling into your teeny pies and bake - delicious teeny sweet potato pies!

now. i’ve done all i can do to convince you that teeny pies are easy. even when they’re at their most difficult they’re easy - which means when they’re at their easiest they’re actually the easiest things in the world. or something like that. i obviously need another cup of coffee…

yesterday’s post felt like it went on forever. and it kinda did. sorry.

today’s going to be different. i’m slammed at work tomorrow and it’s officially past my bedtime already, so i’ve got to make this quick.

yesterday i introduced teeny pies. then i gave you a recipe for a delicious savory onion pie. i’m here today to talk about two other flavors: blueberry and pumpkin.

now, the magical thing about these sweet pies is that they are, basically the sum of a few parts that i’ve already posted about.

let’s start with blueberry:

blueberry crumble top teeny pies

you need:

• one batch perfect pie dough
• one 12-cup mini muffin pan
• 3” round biscuit cutter
• one jar preserved blueberries
• one batch crumbly top

to make the teeny pies:

1. roll out the pie pastry until it’s a bit thicker than 1/4”. you’ll have (approximately) a 12” circle.
2. using the biscuit cutter, cut the pastry into 12 (or more) rounds.
3. nestle these rounds into the cups of the mini muffin tin. don’t force them all the way down in or you’ll risk making a hole in the pastry. refrigerate the pastry in the muffin tin for at least an hour (or overnight.)
4. once the pastry has rested, preheat the oven to 350.
5. fill each muffin cup with a scoop of berries.
6. top the blueberries with a spoonful of crumbly top, gently pressing it down on the berries.
7. bake for 30 minutes or until bubbly and a bit golden.

so easy. why? because, if you have pie dough and crumbly top in your freezer and a jar of berries in your pantry you basically ONLY have to assemble and bake. genius! (if i do say so myself…)

and now, pumpkin:

pumpkin & pecan teeny pies
you need:

• one batch perfect pie dough
• one 12-cup mini muffin pan
• 3” round biscuit cutter
• one jar pumpkin butter
• toasted & roughly chopped pecans

to make the teeny pies:

1. roll out the pie pastry until it’s a bit thicker than 1/4”. you’ll have (approximately) a 12” circle.
2. using the biscuit cutter, cut the pastry into 12 (or more) rounds.
3. nestle these rounds into the cups of the mini muffin tin. don’t force them all the way down in or you’ll risk making a hole in the pastry. refrigerate the pastry in the muffin tin for at least an hour (or overnight.)
4. once the pastry has rested, preheat the oven to 350.
5. fill each muffin cup with a spoonful of pumpkin butter.
6. bake for 30 minutes or until the surface of the pumpkin butter has dulled a bit and the pastry is golden.
7. remove from the oven and top each teeny pie with a sprinkling of toasted pecans.

again, if you have pumpkin butter in your pantry and pie dough in your freezer, these are a snap.

now, i understand that not all of you have extra hours in the day to whip up gobs of pie pastry and can your own berries and roast your own pumpkins…so tomorrow i’ll guide you through a cheater’s version of teeny pies. i promise i won’t judge. really.

i’ll admit i buy canned beans occasionally…especially when life gets busy and dinner needs to be made with no thought at all.

but - holy crap - does making a pot of beans make sense. they’re more delicious that way AND you will save tons of money. at least enough to buy some ice cream. or to pay for netflix for the month. or to put in your piggy bank to save for a rainy day.

in addition to the yum factor and the cash factor, cooking up a pot of beans is so super easy…and you can make a giant batch, use some and then freeze the rest for later…just like having a pantry stocked with cans of beans, only better!

super easy pot of beans

first up it’s important to mention that i don’t season my beans ahead. if buying canned beans i always buy the salt-free variety and i make my own beans salt-free, too. most of my beans go into soups or other dishes that get plenty of seasoning as it is…so i skip salt. but you can do what you’d like. these are your beans! your. beans!

you need:

• any variety dried beans. my favorite beans are cannellini (or white kidney) beans. they taste like butter. beany butter, yes. but like butter.
• water
• large soup/stock pot

to make your beans:

1. measure your desired amount of beans into the soup pot. i usually cook a batch starting with 4 cups of dried beans. this will yield a ton of cooked beans.
2. pour water over the beans to cover by a few good inches.
3. let the beans soak overnight.
4. drain the soaking liquid from the beans and add clean water to the pot - enough to cover the beans by a few good inches again.
5. set the pot over medium-high heat and put the lid on.
6. when the beans come to a boil, reduce the heat so that they don’t boil rapidly (but are still boiling) and set the lid a bit cock-eyed so that some steam will escape.
7. let the beans cook for 1 hour and then test one. you want them to be soft - like beans! - but not mushy. if they aren’t ready yet, let them cook a while longer. it usually takes my beans more like 1.5 hours to finish cooking. keep an eye on your liquid levels and add more water if it’s needed.
8. once your beans have finished cooking, drain them.
9. divide the beans into what you will use immediately and what you’ll be storing in your freezer.

i like to store my beans in the freezer in 3-cup containers. a very manageable size for most recipes plus 3-cup containers are easy to wedge in between other things in the freezer. all you have to do is pour the beans into the container, put the lid on and freeze. don’t add liquid or anything else. when you’re ready to use the beans simply remove from the freezer and thaw overnight in the fridge - OR just mix the frozen beans into whatever it is you’re making. they’ll thaw in no time flat.

beans! so easy!

[coming soon: a delicious soup using these beans!]

…i’m 100% crazy for pumpkin butter.

last night i mixed it into waffles (breakfast for dinner!)
today i mixed it into my baked oatmeal.
tonight i’m enjoying it smeared on a thick slice of pumpkin bread.

it’s almost all i think about right now. [almost.] so i thought i’d share…

pumpkin butter waffles
makes 12 belgian waffles

you need:

• belgian waffle iron
• 2 cups AP flour
• 1 T baking powder
• 1 t kosher salt
• 1 T sugar
• 3 large eggs, beaten
• 2 t vanilla extract
• 1 3/4 cup whole milk
• 4 oz butter, melted
• 1/3 cup pumpkin butter (homemade or best quality)

to make the waffles:

1. preheat your waffle iron to a medium setting.
2. combine the flour, baking powder, salt and sugar in a large mixing bowl.
3. combine the eggs, vanilla, milk, butter and pumpkin butter in a separate mixing bowl and whisk together completely.
4. add the wet ingredients to the dry and mix to combine thoroughly.
5. ladle 1/3 cup of the batter into each of the wells of your waffle iron.
6. cook for 5 minutes, then lift the lid to check the waffles. they should be crisp enough, but not burned (or even getting close to burning.)
7. keep waffles warm in a 200 degree oven while you use up the rest of the batter.

these waffles have the prettiest color. and they smell so good. and they taste even better.

serve with scrambled eggs seasoned with a few pinches of herbs de provence and thick-cut bacon. (at least this is how we like to serve them.) yum!

to make them even more delicious: heat 4 parts maple syrup to 1 part pumpkin butter in a small sauce pan. after buttering the waffles, pour this over top. swoon!

freezing leftover waffles: after your waffles have cooled completely, layer them gently in zip top freezer bags. find a flat place in the freezer and stow the bag there. once they are frozen solid they can be wedged in between all the other things you have shoved in your magical freezing device.

you can thaw/reheat the waffles either by toasting them in your toaster (no need to thaw first!) or by gently thawing/reheating them in a 300 degree oven for about 8 minutes.

no photo.
i’m sorry. i was so busy eating i forgot.

huge news from our house: the kid ate homemade veggie burgers. two nights in a row. and the second night it was only because that’s what he asked for. this, to me, is great news. our list of meals we can all agree on and eat every bite of is very small - but as of this week, i get to add veggie burgers to it. that’s exciting.

i got the basic recipe for these veggie burgers from eating well. they are made with bulgur wheat, pecans and mushrooms - which gives them a meaty, earthy flavor and a somewhat crumbly texture - meatlike, but not meaty. perfect.

because i hate buying an entire package of buns for one meal, we put our burgers on whole wheat english muffins. actually, this tip is worthy of its own post - we use english muffins as our buns exclusively around here. i love the size, shape and crumb of them - ideal for burgers. and veggie burgers! and we usually have them around, so there’s no extra bun shopping…even better.

anyways, the recipe.

mushroom, pecan & bulgur burgers
from eating well - with my changes

makes 8 burgers

you need:

• 2/3 cup bulgur
• 3/4 teaspoon salt, divided
• 1 cup boiling water
• olive oil
• 8 ounces white or brown mushrooms, cleaned
• 1 large onion
• 1 1/2 tablespoons balsamic vinegar
• 3/4 cup pecan halves, lightly toasted
• 1 large egg, lightly beaten
• 1/4 - 1/2 cup fine dry breadcrumbs
• ground pepper, to taste
• 8 whole-wheat english muffins

to prepare:

1. pour the boiling water over the bulgur. add 1/4 t salt. cover and let sit for a minimum of 15 minutes, although it can hang out for longer if you need the time. if there’s a lot of excess water after time is up, dump bulgur into a sieve and press the remaining water out. you may or may not need to do this.
2. heat a bit of olive oil in a large skillet over medium heat. add the onion and cook until softened. next, add the mushrooms and remaining 1/2 teaspoon salt. cook until the mushrooms are soft and most of the liquid in the pan has evaporated. this could take anywhere from 10 to 15 minutes. stir in vinegar. dump the contents of your pan into a bowl and let cool.
3. combine the vegetable mixture and toasted pecans in a food processor; pulse until coarsely chopped. add egg and the bulgur; pulse a bit more until the mixture is completely combined AND looks like it will stay together if you try to make patties with it.
4. dump mixture into a bowl. starting with the smaller amount of breadcrumbs, stir them in. try to make a patty - if the mixture stays together very well and is not overly wet, don’t add anymore breadcrumbs. alternatively, add more breadcrumbs if the mixture is too wet and won’t make patties (be careful here. too many breadcrumbs = veggie burgers that completely fall apart when you attempt to cook them - and fall further apart when you try to eat them. speaking from experience, of course.)
5. using your disher or your hands, form patties out of 1/2 cup scoops of the mixture.
6. heat some olive oil or bacon fat in a pan and cook burgers in batches over medium heat, about 4 minutes per side. you want them to be golden & slightly crunchy looking (not all the way through, but just the outside.)

i will admit to you that i cooked our burgers in bacon fat. veggie burgers fried in bacon grease. yes.

ideas for serving
i’ve already mentioned the english muffin as bun. done.
these burgers seem to taste even more delicious with the help of blue cheese. either crumble some on top OR make a blue cheese sauce or dressing and plop on a dollop. eating well has a very delicious blue cheese sauce you could try.
no, i didn’t put blue cheese dressing on the kid’s burger. he had homemade ketchup. (and you can, too!)



storage options
this burger mix is easily prepared ahead of time. even three days ahead, actually. simply follow the recipe right up until the part about forming the burger mix into patties. instead, put it in a bowl and cover, store in the fridge for up to three days. when you’re ready for burgers, THEN form them into patties and fry them up. easy!

alternatively you could form them into patties the day you make the mix and freeze them in a single layer on a wax paper lined sheet tray. once frozen solid you can store them in freezer bags. when you’re ready to eat, cook burgers over low heat until thawed. up the heat once thawed to get the golden & crunchy exterior.

another alternative - the day you make the mix, form all your patties and then cook them up. place in a single layer on a baking sheet and let cool. once cool, freeze. when frozen, pack in zip top bags. when you’re ready for a veggie burger, just thaw and reheat!

one more alternative, cook all of your burgers in one night and then store in the fridge for later in the week - simply cook in a bit of oil (or grease!) in a pan to rewarm.

sprinklefingers confession time: i’m not a drinker.
i managed to get a lifetime of drinking accomplished in the years before i was a junior in college - sure, i drank a few beers here & there after that, but then one day i simply stopped. and then i had a kid - and that solidified my position. who wants to take care of a baby AND a hangover? not this mother. so, now, i’m officially a non-drinker.

because of my status as non-drinker, when i’m cooking from a recipe calling for wine, it’s sometimes hard for me to justify buying a whole bottle when i’m usually using less than a cup in a recipe. that said, i should tell you that when a recipe calls for wine i do usually use wine - i find it always adds a depth of flavor that stock or water just can’t manage. [note: when a recipe calls for hard liquor, i generally NEVER use it. unless we’re talking about pecan pie and bourbon. because that’s a must. a must!] anyways, with all this extra wine around that i wouldn’t drink i had to do something - so, i turned to a good friend in my time of need - my freezer!

because i made all my aforementioned kid’s baby food, i still have a whole slew of freezer containers (ice cube trays, really) that came with lids. very handy for baby food. even more handy for freezing wine (which is hilarious and weird when you think about it.)

after i’ve used wine in a recipe, i simply pour the leftovers into the freezer trays, cover and freeze. the best part about this, in my opinion, is once you buy one bottle, you’ve got wine in your freezer for recipes to come - which means NOT having to buy a bottle of wine every time you cook from a recipe calling for wine. you’ve got it in your freezer! simple! handy! boozy!

note: don’t judge me on my choice of wines. i have no idea about any of this wine crap. i shop based on label, price and whether or not the store’s description is well-written. so there.