wow, this is so cool!
Cheers, my friends!
Starting today, Zonin USA is giving away a FREE wine aerator EVERY DAY! All you have to do to is “like” the Zonin Prosecco Facebook page and you will automatically be entered to win! A new winner will be announced daily on the Zonin Prosecco website.
What’s a wine aerator you ask?
A wine aerator allows the for the individual characteristics of the flavor and aroma to come to the front. Wine that has been aerated is said to have a smoother flavor.
Tell all of your friends and reblog this post! Cheers and Goodluck!
I <3 champagne bubbles
LOL of the day
Looking for something to cook tonight? This dish sounds pretty delicious. Pair it with Castello d’Albola’s Pinot Grigio (just bought a bottle) and call it a night :)
3 cups of beef brothCooking Instructions:
2 teaspoons Better than Bouillon beef base
1/2 tablespoon of Italian seasoning
1 envelope of Good Seasons Italian Dressing Mix
1 (3-5 pound) beef roast (rump or chuck)
1 cup of golden peperoncini
1 cup of Italian mix giardiniera
3 cloves of garlic, smashed
Italian deli rolls
Sauteed peppers and onions, optional
Sliced mozzarella or provolone cheese
Add the beef broth to the crockpot turn up to high. Whisk in the beef base, Italian seasoning, and Good Seasons packet until well blended. Add the roast, the peperoncini and giardiniera (without the juices), and the garlic. Reduce heat to low and cook for 10 hours.
Remove the roast and let rest for 10 minutes. Cut into chunks and return the meat to the crockpot. Keep on low for several hours. When ready to serve, spoon meat with or without juices onto bread, plain or toasted, add mozzarella or provolone and place under the broiler to melt. Serve au jus with drippings from the crockpot for dipping, if desired.
Note: I use a rump roast but use chuck to take advantage of its lovely natural fat if you don’t mind dealing with the extra fat it will produce. A rump will slice better, but you will have to chill it to get those slices. I kinda like the falling apart beef for my sandwiches.