Martinis & Mistletoe

Happy Ho Ho Ho To You!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

With all the stress of preparation, decorating and shopping... it's time to step back, chill and enjoy the most "Wonderful Time of the Year"! 

Time to celebrate the season with friends and family (well maybe not too much family). This holiday season, why not put a little "pep in your step"! It's time to "Party Hearty Marty"... or at least enjoy a few seasonal libations. 

We're jazzin' things up with some cheesy sliders, an awesome Christmas punch and some music to help make your Yule Cool! This is not your Mama's Christmas party.

Come on in... cause "baby it's cold outside"! 

The Pots Are On!

The Plate... 

Meaty Cheesy Casserole Sliders

Ok, these are so darn easy to make and soooo good. Just remember that when you think you have enough cheese... just add a little more. You can thank us later. 

What you Need... 

1 package Hawaiian rolls (12)

1 tips of your favorite steak seasoning

1 pound thinly shaved deli roast beef

8 oz shredded Cheddar cheese

4 oz shredded Provolone cheese

1/4 cup chipotle mayo

2 scallions, all the white and green parts / chopped

1/2 cup (1 stick) of unsalted butter / melted

2 tbsps finely grated onion

2 tbsps grated Parmesan cheese

1 tbsp of Worcestershire sauce

1 tbsp red chili flakes

12 sweet or hot pepper slices 

What you do...

Preheat the oven to 350 degrees.

Slice the rolls in half and place the bottom half in a 13-9 baking dish.

Season the bread with steak seasoning. 

Add the roast beef on top in mounds on each slice.

Now top that with the shredded Cheddar.

In a medium bowl, combine the provolone, mayo and scallions. 

Spread this mixture on the cut sides of the "top" portion of the rolls.

Place the tops spread-side down in the dish on top of the Cheddar bottom slices.

Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl.

Pour over the top of the rolls. Yeah, Yeah... just do it!

Ok, now cover the whole dish with foil and bake for 25 minutes. 

Remove the foil and place a pepper slice on top of each roll.

Put back in the oven (uncovered) for 5 minutes. 

Separate all of the rolls and place on one of your fancy Christmas platters.  

The Playlist... 

Martinis & Mistletoe

Tired of the same old Fa-la-la-la? Check out these jazzy selections... perfect for your Christmas "Martinis & Mistletoe" cocktail party. Feliz Navidad!

               The "Playlist" runs on Spotify-Click on the link to listen Martinis & Mistletoe

The Mix... 

Cranberry-Orange Punch

"The Season Tis The Reason I Drink"

What you need...

2 cups fresh cranberries

1 cup orange juice

1/2 cup sugar

3 cinnamon sticks

1 liter of bourbon

Orange peels & fresh cranberries for garnish

What you do...

Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over 

medium-high heat. 

Bring to a simmer and cook, stirring, until the sugar dissolves and the cranberries pop (about 5 min).

Let cool, then pour into a pitcher with ice and add the bourbon. 

Serve with slices or peel of orange and fresh cranberries.

What Happens Under The Mistletoe...

Stays Under The Mistletoe!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Retro Hallow's Eve

Shaking' All Over!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Remember, back in the day, when the Wolfman, Dracula and Frankenstein were the scariest three amigos around. Now we have politicians scarier than those guys. 

Not to mention that Halloween has "grown" a little... over $8 billion was spent last year. The cool thing is that Dracula or at least vampire costumes still rank in the top three most popular. 

So, let's go back to a time when things were, well, much simpler.... plastic mask, popcorn balls and "Great Pumpkins".  

In preparation for this years events, we suggest going retro. We've offered up one of our old favorites, Ratlin' Ribs, a Blood Orange Vampire cocktail and some "Retro Hallow's Eve" tunes to get you in the mood. 

Trick or Treat... The Pots Are On! 

The Plate... 

Ratlin' Ribs

We love Halloween and Ribs! The trick to making this treat is to set your grill up with a hot side and cool side. You want to cook the ribs with indirect heat.  Then you'll have awesome, fall off the bone deliciousness.

Do you have any "spare ribs"? ... Bawahahaaaa!   "Bone-Appetit"!

What you need...

1 slab pork spare ribs (about 4 pounds)

4 oz smoked paprika

2 oz sugar

1 tbls onion powder

1 tbls chili powder
1 quart BBQ Sauce (try Stubbs BBQ sauce... good stuff)
Hickory chips.

What you do... 

Place pork on a clean chopping board. Pull off the silver skin (membrane). Also cut off excess fat. 

Mix paprika, sugar, onion powder and chili powder together in small bowl and season the pork on both sides with the dry rub. 

Refrigerate for at least 24 hours.

Now... heat your grill to 275 degrees with coals placed on one side of grill.  Soak hickory chips in water for at least 1 hr. then add to the charcoal. 

Place the slab on the grill away from the flame. Cook indirect for approximately 2 hours with the meat side (curl side) up.  Then flip the slab over to finish cooking for about 1 hour.

30 min before you take the ribs off the grill baste with BBQ sauce. 

The Playlist... 

Retro Hallow's Eve

Quivers down my back bone. I've got the shakes down the kneebone
Yeah, having' the tremors in the thighbone... Shaking' all over!

The "Playlist" runs on Spotify-Click on the link to listen Retro Hallow's Eve

The Mix... 

Blood Orange Vampire Punch

What you need... 

1 cup sugar

1 cup water

3 cups blood orange juice

1/2 cup fresh lemon juice

1 cup tequila or mescal

1/2 cup Cherry liquor

Red gel icing, for garnish

What you do...

Make the simple syrup, combining the water and sugar. Bring to a boil then let cool.

Combine the blood orange juice, 1/2 cup cherry liquor, lemon juice and simple syrup.

Refrigerate for at least 30 minutes.

Just before serving, stir in the tequila.

Decorate the rim of the pitcher with the red gel and drip some down the side.

Serve over ice. (use black food coloring with water and freeze for a cool effect)

Deja Voodoo

The Feeling That Something Bad Is About To Happen... Again!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Porch Pondering

Solving Problems

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

We ain't up to nothing... we're just sitting here solving all the problems of the world. 

This one's dedicated to my old pal Ian. Seems that every time we get together we have a little Porch Pondering session. The only problem is that afterwards we can't really remember what we talked about. Reminds me of one of my favorite quotes by Hemingway... "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." I guess that's just the way it goes. 

So, with all of that said, we figured we give you something to ponder on. This week we're fixing up some Smoky Wings, Front Porch Lemonade and some tunes to help you think about... well you know, all the important stuff that needs taking care of. 

Conversation covers just about everything... The Pots Are On!

The Plate... 

Smoky Crispy Wings/Maple Butter Hot Sauce

Ok, we're going to show how to make wings that are both smoky & crispy. Easy to do and man what a crowd pleaser. These are great for parties, tailgating or porch pondering. 

What you need... 

2 lbs wings

1/2 cup kosher salt

2 quarts water

1/4 cup vegetable oil

1 tbsp cornstarch

1/2 sick butter

1/4 cup hot sauce

1/4 cup maple syrup

1 cup wood chips (we like applewood)

What you do...

Mix together the salt, sugar and water in a large bowl. 

Add the chicken in the brine and place in the fridge for at least a couple hours. 

Remove the chicken from the brine, pat dry and brush with 2 tbsp of vegetable oil. 

Set up your grill for indirect heat with a smoker box filled with the wood chips. 

Grill at 275 for about an hour. 

Remove the chicken from the grill. 

Mix together the corn starch and 2 tbsp of vegetable oil. 

Brush the chicken all over. 

Put the chicken back on the grill and cook direct, turning, until the skin is crispy. 

Melt the butter, hot sauce and maple syrup in a small pot. Whisk until it is mixed.

Take the chicken off the grill, plate and pour the Maple/Hot sauce over the chicken.

Chop up a little parsley and sprinkle on the chicken (if you want to get fancy).

The Playlist... 

Porch Pondering

So, all things considered what should we talk about? Well, just turn on this playlist and something will come to you. Hell, even if it's just talking about your front porch you'd be surprised some off the observations you'll come up with. 

         The "Playlist" runs on Spotify-Click on the link to listen Porch Pondering

The Mix... 

Front Porch Lemonade

What you need... 

1 1/4 cup sugar

1/2 cup boiling water

1 tbsp grated fresh lemon zest

1 1/2 cups fresh lemon juice (about 12 lemons)

4 1/2 cups cold water

4 oz bourbon

8-10 mint leaves

What you do...

Simmer the sugar and boiling water until dissolved.

Muddle mint leaves in a large pitcher. 

Mix in all of the other ingredients. 

Serve over ice with a garnish of mint. 

One option would be to add a little ginger ale to the mix. 

Be careful in that rocker. 

I Hear What You're Saying...

Wait... What Was That Middle Part Again!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Swimmin' Pools, Movie Stars...

And It's A Hot One!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Sitting by the pool by the sea, feeling the ocean breeze and thinking of summer's greatest hits! Things like our favorite meals, cocktails and songs. 

We're dreaming up some COOLinary delights for your pool outing. This ain't no pool party. Think of it more as "going off the grid" for a while. 

Today we're poolside, grilling peaches, pineapples and pork chops. We're spinning some laid back cool summer tunes and sipping on a Grilled Pineapple Mojito. 

You can check out any time you like... The Pots Are On!

The Plate... 

Grilled Pork Chop/Grilled Peach Salsa

This is a great addition to your summer grilling repertoire. This sweet and spicy salsa is the perfect topping for the smokiness of the grilled pork. And, it is so easy to make and oh so good. 

What you need...

The Pork  

4 double cut pork chops

2 tbsp canola oil

2 tbsp chili powder

2 tbsp salt

2 tbsp pepper

The Peach Salsa

1/2 red onion chopped

2 peaches halved and pitted

1 tbsp lime juice

1 tsp olive oil

1 tbsp chopped cilantro leaves

Salt and pepper

1 blackened poblano pepper

What you do...

The Pork

Heat your grill over medium-high heat. 

Brush the pork chops with oil and rub with the chili powder, salt and pepper mixture.

Grill the chops until cooked through (about 4 minutes per side).

Arrange on a serving platter and let rest for 5 minutes. 

Top with salsa and serve. 

The Peach Salsa

Grill the Peaches until you see grate marks. 

Take off the grill let cool then dice. 

Blacken Poblanos on the grill until charred. Then place in a plastic bag for about 20 minutes. 

Take Poblanos out of bag, scrape off the outer blackened skin and dice. 

Combine all ingredients in a bowl and toss. 

The Playlist... 

Swimming Pools, Movie Stars

Jed Clampett never had it so good. You know how we roll... some old, some new and a few you might not of heard. We love M.A.G.S. new song "Drugs". Such a great happy song for someone that wants there partner "out"! 

There are also a few old favorites from REM, The Eagles, etc. There are people singing of "devotion" the "strangest things" and "Beverly Hills". 

Well, not to worry, remember we are all here to go "off the grid" and forget a while. 

The "Playlist" runs on Spotify-Click on the link to listen Swimming Pools, Movie Stars

The Mix... 

Grilled Pineapple Mojito

A little libation to keep you cool at the pool. 

Think... Mojito and Pina Colada all in one. The grilled

pineapple gives it a nice smoky-sweet flavor.  

What you need... 

2 rings of fresh pineapple

6-10 mint leaves

1 tbsp of lime juice

1 tbsp agave nectar

2 oz white rum

3 oz Baileys Almond

4 oz pineapple juice 

What you do...

Grill the pineapple rings until you see the grill marks.

Muddle 1 grilled pineapple ring with mint leaves, lime juice and agave.

Place the muddled ingredients into a shaker.

Combine rum, Baileys Almande and pineapple juice. 

Shake and pour over ice (do not strain). 

Garnish with a pineapple wedge... tiny umbrella optional. 

No Other Place I'd Rather Be.

                                

Than Sitting By The Pool By The Sea!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Tropical Troubadours

Long Time No Sea

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Here's to all the unsung heroes that keep us happy and entertained at the back bars, tiki huts, wharfs and docks on the shoreline. It's time to head back for a little "Beach Therapy" and we all know that the "Ocean is my Potion". 

Today we're offering up some grilled Chilean Sea Bass and a Watermelon Mint Julep Slushie; and of course some music from some of our favorite "Tropical Troubadours".

Stay Tropicool... The Pots Are On!

The Plate... 

Chilean Sea Bass/Roasted Yellow Pepper Grits & Roasted Poblano Sauce

Nothing better at the beach than grilled fish... and no better fish to grill than Chilean Sea Bass. Just trust us when we tell you that this unique combination of grilled fish, grits and spicy sauce works great together. We think that the Poblano sauce alone can be put on just about everything.  

What you need... 

The Sea Bass-

4 (6-8 ounce) Chilean Sea Bass filets

2 tbsp olive oil

Salt and Pepper

Roasted Yellow Pepper (see below)

Roasted Poblano Sauce (see below)

Yellow Pepper Grits-

3 yellow peppers

olive oil

1 tbsp unsalted butter

1 large Spanish onion/finely chopped

3 large cloves of garlic/minced or finely chopped

1 tbsp of chipotle sauce

2 16oz cans of hominy/drained

1 cup of heavy cream

1/2 cup grated white cheddar cheese

Poblano Pepper Sauce-

3 Poblano peppers/roasted, peeled and chopped

1/4 cup red wine vinegar 

3 tbsp chopped cilantro

2 tbsp Agave Nectar 

salt and pepper

1/2 cup olive oil

What you do...

The Sea Bass-

Brush bass with olive oil on both sides and season with salt and pepper. Heat your grill to medium-high. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.

Yellow Pepper Grits-
Preheat grill to medium-high. Rub the yellow and poblano peppers with the oil and place directly on the grill. Grill until charred. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the yellow peppers in a food processor and process until smooth. Cut the remaining yellow pepper into fine dice and set aside. Peel and chop the poblano peppers and set aside. 

Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.

Poblano Pepper Sauce-
Place poblano peppers, vinegar, cilantro and agave nectar in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

The Playlist... 

Tropical Troubadours

Oh how we love this... a mix of tunes to help you go "Off the Grid". From our good friend Marty Nickel to some new finds like John Frinzi and Ben Hammond... they're all here to assist you in your time of leisure. 

     The "Playlist" runs on Spotify-Click on the link to listen Tropical Troubadours

The Mix... 

Watermelon Mint Julep Slushie

They should serve these at every convenience store in the country.

What you need...

1 small watermelon/cut into cubes

1 cup simple syrup (half water/sugar)

1 bottle of Bourbon

Fresh mint/finely chopped

What you do...

Put the watermelon cubes on a baking sheet lined with parchment paper and place in freezer.

Add the frozen watermelon to a blender and add the simple syrup.

Serve in a cocktail glass and pour bourbon over the watermelon. 

Top with fresh mint. 

Be Tropicool...

Please... Day Drink Responsibly

 & 

Keep On Cookin'!

Mi Tierra

Happy Cinco De Mayo!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Mi casa es su casa. Come on in. It's time for some musica and margaritas... "Vamos de Fiesta." It's not every day that you get to celebrate kicking some French ass.  

Today we have whipped up some awesome Salsa Verde Chicken pasta on the grill and paired it with a refreshing Strawberry-Mint Margarita. Put your mouth around that! Of course we have some tunes that will help make your fiesta just right.  

"de nuestro hogar a los tuyos"... from our home to yours, we wish you a Happy Cinco de Mayo!

The pots are on!

The Plate... 

Salsa Verde Chicken Pasta

Pasta on the grill? Why not? This is so easy and so good. It's creamy and with the mild heat of the Salsa Verde it makes the perfect combination for a celebration feast. 

What you need... 

3 boneless, skinless chicken breasts/cubed

2 tbsp olive oil

3 tomatillos/chopped

1 large white onion/chopped

1 large red bell pepper/chopped

2 tsp smoked paprika

3 cups uncooked rigatoni or rotini pasta

2 1/4 cups chicken broth

1 1/2 salsa verde

4 tbsp chopped cilantro

5 oz cream cheese

1 lime/juiced

Diced avocado for topping

What you do... 

Preheat you grill to 350 degrees.

Preheat a cast iron skillet for 5 minutes.

Add the olive oil, tomatillos, onion and peppers.

Cook for 5 minutes... stirring occasionally.

Season the chicken with paprika, salt and pepper; then add to the skillet.

Cook for another 5 minutes. 

Now add the uncooked pasta, broth, salsa and cilantro. 

Cook for 25 minutes until the pasta is cooked through and the liquid has reduced.

Add the cream cheese until melted. 

Remove from the grill and stir in lime juice.

Garnish with diced avocado and cilantro. 

The Playlist... 

Mi Tierra

Some traditional, some new... all from mi tierra! Enjoy!

                   The "Playlist" runs on Spotify-Click on the link to listen Mi Tierra

The Mix... 

Strawberry-Mint Margarita

What you need... 

1/2 cup of fresh strawberries / chopped

16 leaves fresh mint

8 oz Silver Tequila

6 oz fresh lime juice

3 oz orange liqueur

1 oz agave syrup

What you do...

Put strawberries and mint in a large cocktail shaker.

Muddle for about 30 seconds.

Add the Margarita base and shake to combine.

Pour into glasses filled with ice. 

 

Fiesta Like There's No Mañana!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Swerving In My Lane

It's Been One Of Those Days

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

There you are, just minding your own business when somebody cuts you off, decided they needed to stop in the middle of the intersection or cross three lanes of traffic to exit. It's a kill or be killed world out there on the road kids.  

Now, we're sure that this will probably not apply to you, but some us just lose our cool. Today's post is dedicated to our good friend Shelby who coined a great phrase for these "idiots of the road"... but we'll get to that later. 

So, in order to survive the drafting, drifting, lallygagging people who should not be given a license to drive; we've come up with a few comforting tools for the road.  How about some comfort food, a high powered libation and some tunes that will help let off some steam. 

We'll hold the bottle, you hold the wheel... The pot's are on!

The Plate... 

Chicken & Waffles

We figured that in these trying times you all needed a little comfort food. And, there is nothing more comforting than good ole fried chicken and waffles. We didn't want to make you work too hard so we let you off easy by using frozen waffles. You courageous folks out there feel free to whip out the waffle iron and have at it. 

What you need... 

Vegetable oil

1/4-1/2 cup of hot sauce 

8 chicken tenders

1 large egg, lightly beaten

3/4 cup of flour

1 teaspoon poultry seasoning

Kosher salt and ground pepper

3 tbsp of butter

2 scallions, sliced

1 1/2 cups chicken broth

4 buttermilk or Belgian-style waffles

Maple syrup

What you do... 

• Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
  Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
  Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
  Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
  Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
  
  See, don't you feel better already?

The Playlist... 

Swerving In My Lane

Along with all of the "Road Rage Relief" tunes, we have included one of our favorites... the infamous I-95 (asshole song). Sorry kids... close your ears. This song has mistakenly been credited to Jimmy Buffett when it was actually written and performed by Fred "August" Campbell. If you have ever driven on I-95 you will definitely get the gist of this song. 

But, we start it all off at the scene of the crime with "Swerving in my Lane"... we've all been there.  

The "Playlist" runs on Spotify-Click on the link to listen Swerving In My Lane

The Mix... 

Rocket Fuel 

A little something to calm your nerves. Now, we know that 

it is in a "Go Cup" but we are not suggesting that you drink

and drive. Just consume at your own risk. 

What you need... 

2 oz Dark Rum

2 oz Amaretto

1 oz 151 

1 oz coconut cream

6 oz pineapple juice

Splash of milk

Crushed ice

Brandied cherry

What you do...

Pour the rum, amaretto, cream of coconut, pineapple juice and milk into a blender with crushed ice. 

Blend until smooth and pour into your favorite glass.

Top it off with the 151 and garnish with a cherry.

Learn How to Drive...

You Cock Waffle! 

Please... Day Drink Responsibly 

&

Keep On Cookin'!

Beautiful Day

New Beginnings

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

With each sunrise, we are given a chance for a new beginning.  A time to look around, take it all in, be grateful for what you have and embrace the new day. 

What a great time to be with family and friends.  I always say that you should "celebrate your success".  So, take time today to celebrate this day with the ones you love and look to tomorrow and all that it brings. 

We are celebrating today with a great recipe for a smokey glazed ham, some beautiful music and a the perfect wine pairing for you to enjoy. 

The Pots Are On...

The Plate...  

Maple-Jack / Glazed Ham

This is the most awesome and easiest things you can cook (smoke) on your grill.  The ham is already cooked, so you're really just heating/smoking it slowly to enrich the flavor.  I'm here to tell you that it is some kind of good.  The Maple syrup and Jack Daniels glaze will give it an awesome crust just like a "Honey-Baked" ham.  And, the Maple syrup injection will keep it moist and sweet. 

I think you're gonna like it.  And... nothing is easier than cooking something low and slow that you never have to touch.  

Okay... let's get started.  

What you need... 

For the Ham - 

10-12 lb cooked, ready to eat spiral cut ham

1/2 cup Maple syrup

Cherry or Apple wood chips

Meat injection syringe

For the glaze - 

2 tbs Maple syrup

2 tbs fresh ground pepper

2 tbs Dijon Mustard

1 tbs Jack Daniel's Whiskey

1 tbs vegetable oil

1 tbs smoked paprika

1 tbs onion powder

1 tbs chili powder

1 tsp Kosher salt

What you do...

Preparation (the Day Before) - 

Place the ham in a pan face-down. 

Inject the ham with 3/4 cup of Maple syrup (it will run out of the sides by inject it all)

Put together all the ingredients of the glaze and smear all over the exposed surface of the ham (except the flat side).

Cover loosely with plastic wrap and put in the refrigerator. 

Cooking (the Day Of) - 

Set your grill with hot side and cool side  (total temp. 250)

If you have a Big Green Egg - set temp to 250 degrees place plate setter leg side up with regular grid on top.

Place wood chips on top of coals. 

Place ham on top of grate (flat side down).

Cook until internal temp reaches 140 degrees (about 5 hours).

The Playlist...

Beautiful Day

A little "Happy" music for you to help celebrate this beautiful day.  Check out "Oh Happy Day" by Queen Latifah... now it doesn't get much better than that.  

One of my favorites from the last couple of years is "The Sound of Sunshine" by Michael Franti & Spearhead.  If your having a bad day, this will help turn it around. 

Don't worry... be happy!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

The Perfect Wine Pairing - 

Belle Glos Pinot Noir

Pinot Noir is french for "pine and black"; the pine alluding to the grapes being tightly clustered in a pine-cone shape.

It's a great wine to pair with a light flavored meat like pork, chicken or ham; light tannins with strawberry, cherry and raspberry notes. 

It will be great with your "Maple-Jack Smoked Ham"!

Every day is a new beginning...

Take a deep breath and celebrate!