April has been a full, exciting and, frankly, exhausting month for The Wilderness Girls. We have traveled for work and for fun and for work again. Big events, heavy workloads in our day jobs and family members who needed our help have made it tough to post on our regular schedule so we are taking the rest of April as a mini-vacation to rest, recharge and get ahead of our crazy schedules.
We love our readers and our blog and we appreciate your support. See you in 2 weeks!
Grocery shopping is hands-down one of my least favorite chores. It’s crowded, people aren’t paying attention and by the time I get through the checkout line and to my car, I am ready for a stiff drink and a nap.
Even with all the chaos in the store, I have found a sure fire way to shop as quickly and efficiently as possible, and get out relatively unscathed. Just like my tips in my last post — Organize It: Meal Planning Tips — the key is planning and organization.
Step 1. Make your grocery list.
Once you have your meals planned for the week, make a list of everything you need for those dishes. After that, add staples — like milk, eggs and bread. Finally, add any miscellaneous items you are in need of like cleaning supplies, soap, toothpaste, etc. (I keep a pad of paper and pen in my “junk drawer” in the kitchen so that I can write down items that we run out of immediately. It helps me to remember them when I go to make my grocery list.)
Step 2. Organize your grocery list to the schematic of your store.
Have you ever gotten all the way through your list only to realize that you forgot an item that is on the other end of the store? Me too. The solution to this is to organize your grocery list to the flow of your store. So, you will group all produce together, and then group items by aisle.
For example, see my list (top) and crude (er, I mean, super amazing) drawing of the layout of my local grocery store (bottom):
You can see that I go from right to left in the store, and I have my items grouped by aisle from right to left. Doing this keeps me from having to look at my entire grocery list every time I go to a new section of the store. I just have to review the list for that particular area of the store. I have had far fewer instances of getting home and realizing I forgot something by doing this method (although it does still happen, usually with ice, because I am so happy to be done that I forget to ask the cashier to add it to my bill).
This method will be tricky at first, but the more you do it, the easier it will be, and you will then be able to combine steps 1 & 2.
Step 3. Organize your cart.
Ok, you have your list and you are ready to go. So, now what? When you get to the store, make sure to set up your cart before you get started. I like to put my reusable shopping bags in the top basket in the cart and then I keep my list and a pen in my purse along with the bags.
I also make sure that I have my store’s loyalty card and payment card ready to go in my wallet. There is nothing that stresses me out more than realizing that my debit card is not in its normal spot when I am halfway through the checkout process.
Step 4. Divide and conquer. (If you bring a shopping buddy.)
This step I can only do if my husband comes with me to the store. If you have an organized list, you can easily put your shopping buddy to work! When we are in the produce section, for example, I will assign items for Bryan to go and gather, and we then are able to more quickly get through our list and get home.
If you have kids that are old enough that you feel comfortable with them helping with this step, it’s a great way to get them involved in the shopping process.
Step 5. Review and check.
After you get through each aisle/department, do a quick visual check of your cart and list and ensure that every item you have checked is actually in your cart, and that you haven’t missed any items on the list.
Step 6. Get out of there!
You did it! You survived your weekly trip to the grocery store! Now it’s time to head home, put away the groceries, clean your reusable bags (I make this a part of my grocery process so that I remember to it every time), and put your feet up. You deserve it!
Do you have any tips on surviving the grocery store? Share them in the comments below.
My Mom is pretty famous in our family for her fudges. She makes a chocolate fudge with marshmallows and walnuts that is always a hit at parties and people can’t seem to get enough of her peanut butter fudge. At Christmas time she creates an assembly line and sends bricks of homemade fudge in those small Priority Mail flat rate boxes from the post office. The truth is, she doesn’t really enjoy making the fudge. It’s quite a chore for her with all of the cooking and stirring over a hot stove and watching to be sure you don’t scorch the chocolate or overcook the peanut butter to a dry, crumbly mess. In fact, watching her make fudge over the years made me not want to try it for myself because it seemed like way too much hassle. That is, until the day I read about Dark Chocolate Almond Fudge.
I’ve known food blogger Mary Younkin of Barefeet in the Kitchen for several years and I have always admired her work. Her recipes are delicious and well-tested. She offers a wide variety and includes lots of gluten free options if your family needs them. She also has the perfect recipe for Dark Chocolate Almond Fudge and — get this — it only takes 90 seconds in the microwave!
I figured 90 seconds was within my candy-making skill set and it met my threshold for prep time so I had to try it. It was a hit. Everyone loved it and when I shared how quick and easy the recipe is, my tasters were astonished. This got me thinking about Mom’s peanut butter fudge. What if that could be accomplished in 90 seconds as well? If I used the basic recipe from Barefeet in the Kitchen what other concoctions could I create?
Using Mary’s ratios and method, I created a few more varieties of quick microwave fudge. Check out her blog for the exact recipe and technique.
Dark Chocolate Orange Fudge This one was a fan favorite among my taste-testers. The consensus was that this reminded them of the chocolate oranges that are popular at Christmas time. The texture was soft and the orange flavor was just right.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of dark chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of orange extract
Peanut Butter Fudge Taste testers really liked this variety, but the consistency was really sticky. I ended up using a chef’s knife to cut this into small squares but I had to run the knife under hot water between each cut. I then loosely wrapped it in parchment and stored it in the fridge. Once cut, the squares dried a bit and became firmer. I think letting this one hang out in the fridge for an extra day exponentially improves the texture.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of peanut butter chips, 1 can of sweetened condensed milk, 1/2 stick of butter, and 1 teaspoon of Mexican vanilla extract
Mint Chocolate Chip Fudge This one was a whim and I wasn’t sure how it was going to turn out, but I wanted to re-create the essence of mint chocolate chip ice cream. It worked and everyone loved it. Of all of my experimental batches, this had the firmest texture and cut most easily. While it doesn’t necessarily beat a chocolate craving because mint is the predominant flavor, it is a nice sweet bite after a meal.
You can make this variety by substituting the following ingredients: 1 bag (12 oz) of white chocolate chips, 1 can of sweetened condensed milk, 1/2 stick of butter, 1 teaspoon of peppermint extract, and 3-4 drops of green food coloring. I garnished this with a handful of miniature semi-sweet chips I picked up in the bulk food section to complete the mint chocolate chip ice cream look.
The ease and popularity of these varieties has inspired me to try more. I have plans to try layering flavors to create Dreamsicle and root beer float fudges. Christmastime recipes are dancing in my head and they include dried cranberries and crystallized ginger. The possibilities are endless!
Are you a recipe modifier or do you go by the book? What variations might you try on this tasty recipe? Let us know in the comments below.
This past week, I flew to Dallas for a business trip. I am not the best flyer, but since it’s the fastest way to get from Point A to Point B in most cases, I have learned to deal with it over the years. The scariest moment for me has always been as the plane speeds down the runway and takes off.
When I was a kid, my dad had a little trick for getting me through this phase of the flight. He would say “Jenn. We have to help the plane take off, are you ready?” and as the plane would race down the runway, we would turn our arms so they were on our laps but facing up, and we would move our hands upward in a jerking motion, as if we were helping to lift the plane from below. We would sometimes even grab the armrests and pretend we were pulling them up. Anything we could to “help” the plane into the air.
You are going to laugh, but whenever I can, I still do this (Bryan will vouch for that). When I can’t, the thought of it makes me smile, and distracts me enough to get me through the takeoff.
This is a memory I cherish because any time I fly, I think of my dad, and the weird habit he gave me to get through takeoff.
Do you have any superstitions or acts that help you get through stressful times that you learned from your parents? I would love to hear your nostalgic moments in the thoughts below.
Wine is both something I love, and am intimidated by. Whenever I go to a restaurant, and the waiter pours a “taste” of what I ordered, I am able to fake my way through the swirl, sniff and sip test, but I am not really sure what I am looking for. Instead, it feels like a ransom I am paying to get the rest of my glass of wine from the waiter, who I probably wrongly assume is a master of all things wine and judging my every move.
After years of being a drinker of wine, and stressing out every time someone asked me to bring a bottle for dinner (fearing that the jig would be up, and they would see that I know nothing of this beverage I claim to love), I decided enough was enough. It was time to learn more, and what better way than to host a wine tasting.
I invited my fellow Wilderness Girls, Christina and Rachael, as well as my friends from work, Laura and Erica, and we booked a day to start the first of what will be a series of tastings. I wanted this to be a journey that we took together, so that we could help improve the process as we went.
For my first tasting, I decided it would be a good idea to go back to basics and focus on Cabernet Sauvignon. I did some online reading, and headed to Total Wine to pick a bottle from each of the regions that are known for Cabs (France, US, Argentina, Chile and Australia).
I had appetizers and seltzer available for us to enjoy as everyone got acquainted, and bought some chocolates and cookies for dessert. I didn’t concern myself too much with what I served since we weren’t doing a pairing with the wine, but it doesn’t hurt to look online to make sure you aren’t serving a spice or type of food that might clash with the wine if it lingers on the palette.
The first tasting was far from perfect, but we learned a lot and had a fantastic time.
Here are my tips from our experience:
Tastings are best done with a group of 6-10 people. I started by inviting 8 and we ended up with 5, so in the future, we are going to build our group to 12 so that we always have a larger number at each event. The more opinions and knowledge around your table, the better. You may be surprised at some of the facts your friends know, and at our tasting, everyone brought some new tidbit to the table.
Laura taught us that the “legs” are what you look for after you swirl, as they will drip down the glass, and the higher the alcohol content, the stronger the legs will be. Erica chimed in that she learned from her wine tasting trip to Argentina, that the best Malbecs have a 14% or higher alcohol content (and we also found this to be true in our small sample of Cabs). Rachael advised us when tasting that if we wanted to have a better sense of the elements of the wine, to inhale a little air through our mouth as we let the wine cross our palate.
Plan ahead. Unlike my normal routine, I had a particularly busy week and did the majority of my planning the day before and the day of the event. If you are hosting, you don’t have to be an expert on the wine you serve, but it helps to do some research so that you can select wines properly. What I did was pick a wine from each region that Cabs are known for coming from, but what I would do next time is pick the best regions, and then both research options through an online wine site and survey my attendees for suggestions.
As a group we decided that a wine cheat sheet would be the perfect addition to future events. On the sheet we will list the traits and information on the type(s) of wine we are serving so that each attendee has access to review them during the tasting.
Keep score. If you are a novice group, start with a simple scoring sheet. We used this scoring sheet from Total Wine, but half of us didn’t even use the scoring method and just took notes. For me, it almost made the experience too intimidating and less enjoyable. You can always add to the sheet you start with after each tasting. We are customizing our own sheet for our next event.
Have a “control bottle.” If possible, have a “control. bottle” What I mean by that is if you are focusing on one type of wine, buy a bottle that you know for sure is a good representation of that wine. It will ensure that you have something to compare everything else to, and that you know at least one of the selections will be good. We decided to end with the “control bottle” for future tastings.
Put your big girl pants on. Try not to get offended if a few of the wines you selected score poorly with the group. I totally failed at this with my first tasting. The first three wines were a mix of “this is ok,” “tastes like a Pinot – a bad Pinot,” and “meh.” Being the perfectionist that I am, I didn’t want anything to go wrong, and ideally, I wanted all the wines to be good. But that’s not realistic or helpful. The point of these events is that you have the opportunity to openly discuss wines with your friends in a safe environment. And the interesting thing was that except for two wines (Michel Gassier (France) and Chateau Los Boldos (Chile)), we all disagreed on whether or not we liked most of them. So, next time, I will remember the big girl pants.
Make it a team effort. I learned a lot at our first tasting and am already looking at wine bottles differently (for example, I never cared about the alcohol content before, but with some wines it makes a difference). The biggest thing I learned was that a tasting will go best if you make it a team effort. We all were there with the same goal – to learn – and you can’t be too proud to ask for help, or assign tasks.
At the end of the event, over dessert, we had a discussion on what we are going to do differently next time, and things that we wanted to keep from our current tasting. We agreed that we will have this same discussion after each tasting so that we can continue to improve the event.
Here are our items to keep or improve for next session:
* Keep the white tablecloth. I read that having a white tablecloth helps in the swirling stage when you are looking at the color, and we found this one to be true. This tip is a keeper, and if you decide to do this, you can get a very affordable tablecloth from Amazon.
* Go potluck. Having one person prep and pay for all the food is a lot, and most everyone who came wanted to bring something anyway, so we will all contribute food in the future (unless the host prefers to do it all themselves).
* The host selects the wine. Although it might be fun to have each person bring a bottle, we decided that it’s better to have the host do the research and select all the wines.
* Buy-in fee. We each decided that all who attend will chip in a $15 buy-in fee for the tasting. Our hope was that this would enable the host to buy a few inexpensive bottles and potentially spring for a more expensive bottle for our “control bottle,” if needed.
* Increase the attendee count. We are adding a few more people so that regardless of schedules, we always have a group that ranges from 6-10 people. The more people that attend, the more we learn.
* Take more pictures. I realized by the end of the night that I had very few pictures of the event, so make sure to keep your phones handy. It is a good idea to assign that task to one attendee each event so that one person has it top of mind.
We already have our next tasting adventure booked. We will be sampling alternative whites with our wonderful host, Laura.