Tip 1: Pick out your outfit the night before.

This one is crucial for me. I started doing it when I was about 17, and now its as natural as brushing my teeth at night. Every night, I always check the weather forecast for the next day (I’m a huge fan of the iPhone’s weather channel app) and decide what type of outfit would be best. If you’re crazy like me, you can even check hour-by-hour to see if you should bring a jacket, umbrella, or change of shoes:). This preparation cuts down a huge amount of my “getting ready” time in the morning since I can be very indecisive on what to wear. This way, I can think about my outfit for hours and still get a few extra minutes of sleep!

Tip 2: Set a timer on your coffee pot.

My name is Katie and I’m a coffee-holic. Yes, I’ll admit it. If I don’t have coffee before 10:30am, the day isn’t going to be a pretty one. If you’re not as addicted as I am, you could also opt to make yourself tea or a smoothie. I find that drinking something in the morning allows me to relax a little and prepare for my day. Then, once my drink is gone, I’m ready to get busy. Making coffee isn’t a huge time-consumer, but it can be an extra hassle when you’re having an off-day. So setting a timer for your coffee to automatically brew at a certain time definitely helps. It also fits perfectly into my “planned day”, which feeds my obsessive need for planning.

Tip 3: Plan out your breakfast the night before.

Again, another planning tip, which you will find I’m a big fan of. Another tip that cuts down on the “can’t decide” time and allows you to sleep a little longer. If you know what you are going to have for breakfast (and you should ALWAYS have breakfast, its a sure way you’ll have a chance of having a good day), you can get right to making it once you get up. And you probably already know this, but try to eat something energizing (for example..say no to donuts or pastries), because it will give you that much more energy…..helping you survive the morning. Try to opt for a green smoothie, oatmeal and fruit, or an egg-white omelette. Lately, I’ve been making these delicious strawberry-banana no-butter/no-oil muffins that are great for on-the-go. Check out the recipe here.

Tip 4: Shower the night before.

I know some people like to shower in the morning to wake them up. But for me, that just means I have to blow-dry my hair, actually take the shower, and well…that’s really all, but it seems like a lot to me. Instead, I could just get a little more sleep! Showering the night before also allows me to let my hair air-dry (which is better for it) and I just feel cleaner getting into my sheets. In the morning, a nice cold face-wash is a enough to give me that little wake-up call I need.

Hope these tips help you like they do for me! And if you’re already an Early Bird, more power to you….the rest of us need to catch up:)

Cheers to sleeping in on weekends,

Katie

It all dates back to Mesopotamia, where wine was kept in clay, silver, and gold serving containers. During this time, there was no way to seal the wine from air, so wine had to be consumed pretty fast. Then the glass-blowers of Venice came along (thank the wine gods), and restored the art of glass wine bottles. From there, the French began using glass bottles and corks to store wine, which enabled aging to take place. The aging process lead to a sediment build-up (that gives off a gritty, bitter taste) in older red wines. A solution to the sediment: Decanting.

Decanting is not only important for separating older red wine from its sediment, but it also allows for oxygen to mix with younger wines which allows the wine to come to life. Basically, it enables you to drink your wine at its best….a perk you can’t really argue against. Plus, pulling out your decanter at your wine or dinner party is always impressive.

So…techniques to decanting? There’s no real secret. For younger wine, simply pour the wine into the decanter about 15-20 minutes before you serve it. For older wines (with sediment), place the bottle in a wine cradle and open the bottle. Then begin rotating the cradle slowly to pour the wine into the decanter. Keep a candle/flashlight shining on the neck, and watch for sediment. When you get toward the end of the bottle, you’ll start to see sediment creep up toward the neck. Stop pouring as soon as that happens. The wine you’ve just decanted will be clean and clear and the sediment will be left behind.

Convinced yet? Be sure to follow Borracha on Facebook, our very own Borracha decanter will be out soon:)

Cheers,

Katie

I know, I know, watching your over-ambitious co-worker or your friend with the annoyingly sweet boyfriend get flowers and chocolate sent to them is not exactly pleasant. Being constantly update via Facebook or Instagram about who received a Vday gift isn’t really your cup of tea either. But, aside from those little annoyances, Valentine’s Day should make you happy, whether your single or attached. Vday is a way to send a little reminder to people you love. In fact, my favorite person to send flowers to on Valentine’s day is my mother! It gives your loved one the opportunity to sweep you off your feet, and forget about work, school, or any other obligations you have. And if you don’t have a significant other…..there’s usually always a girlfriend who is more than willing to make time for girls night (and if all your friends are attached, tequila is always there for you;). Valentine’s may be known for flowers and chocolate, but deep down, its just an excuse to show your love! So don’t hate it, just embrace it;)

To see how other countries celebrate V-day, check out this article.

Love, Cupid;)

Treat yourself to a mythical dish this holiday season. Made famous by the one and only Granada Bistro in downtown San Luis Obispo, these bites of bliss are what joy is all about. This Friday night, sit back, pour yourself a glass of Chenin Blanc, pop Elf in the DVD player, and enjoy:)

Bacon Wrapped Dates with Almonds

Servings: 24

Recipe from: Saveur.com

What you need:

-24 large moist dates, such as medjool

-12 slices of bacon

-2 oz. softened goat cheese

-24 whole toasted unsalted almonds

What to do:

Move oven rack to upper third of oven and preheat oven to 500°. Pit dates, tearing them open as little as possible. Set dates aside. Halve the 12 slices of bacon crosswise. Put the goat cheese into a pastry bag fitted with a round, plain ¼” tip.

Stuff cavity of each date with 1 almond. Pipe goat cheese into the opening of each stuffed date. Wrap 1 half-piece of bacon around width of each date and put dates, seam side down, on a baking sheet, at least ½” apart. Bake until bacon is golden and crisp, 6-8 minutes. Set aside to cool briefly before serving.

Pair with: Chenin Blanc (I suggest Roark’s from Santa Ynez Valley)

Cheers, Katie

Tortilla Espanola

Servings: 12

Recipe from: Country Living Magazine

What you need:

-3/4 cup olive oil

-1 ½ lbs. Yukon Gold potatoes, peeled and thinly sliced

-2 cups sliced yellow onions

-1 ½ tsp. salt

-6 whole eggs

-1 tsp. pimentón  (smoked paprika)

-1/2 tsp. fresh ground pepper

What to do:

Heat oil in a 10-inch non-stick skillet over medium-low heat, add potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and ½ tsp. salt. Continue to cook for 25 more minutes until vegetables are tender. Drain all but 2 tbsp. of the oil and transfer the vegetables into a bowl. Wipe the skillet clean.

Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tbsp. of the reserved oil in the skillet over medium-low heat.  Pour the egg mixture into the skillet; cook until just set, 5-7 minutes. Loosen the sides with a spatula, place on a heat proof plate facedown over skillet, and invert the tortilla. Heat remaining oil in skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes; slide on to tortilla on to plate, cool slightly before serving. Cut into small squares, serve with salsa.

Serve with: A chilled White Rioja…you might as well be in Barcelona:)

Cheers,  Katie

Prosciutto and Fig Crostata

Servings: 6 (one 12-inch crostata)

Recipe from: Country Living Magazine

What you need:

-4 oz. dried Black Mission figs

-1/4 cup lemon juice

-1 tbsp. fresh thyme leaves

-2 cloves garlic

-1/2 tsp. coarse salt

-1 refrigerated pie crust, unbaked, unrolled

-4 oz. cream cheese, softened

-2 oz. prosciutto, cut into ½-wide strips

-1 large egg white

What to do:

Preheat oven to 425F. Place the figs, lemon juice, thyme, garlic, and salt in the bowl of a food processor fitted with a metal blade and process until smooth. Set aside. Roll the dough into a 13-inch circle on a lightly floured surface. Transfer the dough to a baking sheet and gently spread the cream cheese onto the dough, leaving a 3/4-inch-wide border around the edge. Spread the fig mixture over the cream cheese and fold the border edge over the fig mixture to form a 12-inch crostata. Top the crostata with the prosciutto strips and lightly brush the folded edge of the dough with the egg white. Bake until golden — about 15 minutes. Cool on the sheet for 10 to 15 minutes. Cut into 6 wedges and serve.

Pair with:  A praiseworthy Pinot Noir (my personal favorite)

Cheers, Katie

Red Pepper Cheesecake 

Servings: 4-6

Recipe from: Giada’s Kitchen: New Italian Favorites

What you need:

-4 oz. ricotta cheese, room temperature

-4 oz. cream cheese, room temperature

-2 oz. goat cheese, room temperature

-1 tbsp. sugar

-1 egg

-kosher salt and fresh black pepper

-2 jarred roasted red bell peppers cut in thin strips and halved

-2 tbsp. olive oil

-1/4 apricot jam

-1-2 tsp. hot water

What to do:

Preheat oven to 350F. Wrap the outside of a 4 ½-inch round springform pan with 2 layers of heavy-duty foil.

Place the ricotta, cream cheese, and goat cheese in a food processor and pulse to mix. Add sugar, egg, and a pinch of salt and pulse a few times until well mixed and thick and creamy. Fold in red pepper strips with a rubber spatula.  Pour the cheese mixture into the springform pan. Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes. Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

To serve, combine jam and hot water in small bowl; stir until jam is liquefied. Drizzle jam mixture over top of the cheesecake. Serve with crackers or pita chips.

Serve with: A spicy Zinfandel

Cheers,  Katie

Zucchini Latkes

Servings: 36 Latkes

Recipe from: Gourmet.com

What you need:

-3 lb. zucchini

-1 1/3 c plain dry bread crumbs

-2 large eggs, lightly beaten

-1 tsp dried marjoram

-1 c. vegetable oil for frying

-red pepper jelly

-sour cream

What to do:

Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 tsp salt. Let stand 30 minutes. Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 tsp salt, and 1/4 tsp pepper.

Preheat oven to 200°F. Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 Tbsp mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 21/2- to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven. Before serving, top with red pepper jelly and a dollop of sour cream.

 Drink with: Sauvignon Blanc

Cheers, Katie

Butternut Squash and Quinoa Stew 

Serves: 6

Recipe from: Cookin’ Canuck

What you need:

-1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces

-3 1/2 cups chicken broth

-1 1/2 lb. boneless, skinless chicken thighs

-1 tbsp olive oil

-1 medium yellow onion, finely chopped

-1/2 tsp kosher salt

-4 cloves garlic, minced

-1 1/2 tsp dried oregano

-1 can (14 oz) Italian style diced tomatoes

-2/3 cup uncooked quinoa

-3/4 cup pitted and quartered kalamata olives

-Freshly ground black pepper, to taste

-1/4 cup minced fresh flat-leaf parsley

What to do:

Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside. Next, steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium-high heat, bring the chicken broth to a simmer. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

Return the saucepan to the stovetop and lower heat to medium. Add olive oil. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes. Add minced garlic and oregano. Cook, stirring, for 1 additional minute. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes. Shred the chicken with your fingers or a fork. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes. Stir in parsley and serve.

 Pair with: Arneis

Cheers,

Katie

The main reason I love this time of year is the baking and cooking. I love to do both, and Christmas time gives you an excuse to go all out every day of the month (well for me at least). The second reason why I love this time of year is that I get to give gifts. Most would say… “you just say that to sound nice”. But really. I LOVE to give gifts. I am notorious for going all out and getting anyone I know a gift. I give gifts on every occasion; for example, this year, I got my boyfriend a gift on Easter…he was very confused and felt bad that he didn’t get me one, but he felt better when I told him that it’s almost a disorder I have. So this year, I thought of some cool, unique gift ideas that I know my loved ones won’t be getting from anyone but me! Here are a few of my favorites:

1. Acoustic iPhone Amplifier   $40

For the Outdoorsy, Music-Lovers, this gift is perfect for the outdoor travelers in your life. I have actually witnessed it in action, and while it doesn’t sound like a surround-sound system, it does increase the volume pretty well. The best part is it doesn’t need an outlet, so it’s great for camping, bonfires..you name it. It looks pretty cool too.

2. Universal Knife Block $30

For the cutting-edge cook, this knife block solves the pesky problem of trying to fit your damn knife into the slits in the knife block. Who really wants to go through and find exactly which knife goes in which slot…and what if you buy a new knife?! I know I would love this gift, so I feel good about gifting it.

3. Wine Wipes + Winery Club Membership (first month paid for) ~$40-$100

For the wine-lover (which I’m sure everyone reading this knows one), a winery club membership is the perfect gift. Most wine clubs (like the one I belong to) require you buy either 1 bottle per month or 2 bottles every other month. Once you are a part of the club, the wine is discounted, so the prices aren’t too steep…and all tastings are free! Just sign them up, pay for their first bottle  or two, and hand it over to them (check the cancelation policy in case they want to cancel after 6 months). And don’t forget Wine Wipes for them to take tasting!

4. Restaurant and Activity Gift Certificate ~$60

For the home-body couple…do you have some friends or family that just always stay home? Maybe they have an excuse like they don’t want to spend the money or they are busy…but you know that’s not true. You need to show them a good time. Check deal websites like Living Social or Groupon for a fun activity like rock-climbing, a play, a cooking class….anything you think they would like. Then buy them a pass to it and a gift certificate to a restaurant nearby so they have their whole day planned….Wahlah, you are Santa.

Happy Shopping,

Katie