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This week was the first official week of summer! I celebrated with some nice pear wine! For some reason, pear beer and wine really always have just screamed summer to me. I picked up this bottle, not really realizing that it's a local wine, and was pleasantly surprised! I am not usually a sweet wine fan, but this pear wine was a nice change to the norm. First off, it has a nice lively nose on the wine, with floral* and fruity notes. They sure didn't skimp on the pears when making this wine, but it finishes with a nice buttery flavor. Be prepared though, when drinking this wine, it is sweet!
Would I buy it again? Yes. I think it's a great sweet summer wine. Serve it chilled on a hot day and it's quite refreshing! It also would be a wonderful addition to any wine and cheese party. Of course, it's a little pricey, but that is what you get when you buy things local. I am usually willing to pay the higher price to help out a fellow neighbor. Also, if you are a plum wine fan (Scott and Rob), you would love this wine!
"Penicillin cures, but wine makes people happy."
– Alexander Fleming (1881-1955), the Scottish bacteriologist credited with discovering Penicillin in 1928
*Floral- Suggests the aroma or taste, usually aroma, of flowers in wine. "Floral" usually employed as an adjective without modifier to describe attributes of white wine aromas. Few red wines have floral aromas.





Happy showering!!

Next, take a somewhat dry loaf of french bread and slice it up. I do not use the ends of the french toast, so I cut those off. I cut my slices about 3 inches thick. Then I cut out a pocket in each slice so I can stuff it with the cream cheese mixture.
In a bowl, mix together 2 tablespoons of sugar, 1 teaspoon of vanilla, and 8 ounces of cream cheese until smooth.
Stuff the cream cheese mixture into the pockets cut out of the bread.
In a shallow baking dish, make your french toast batter. Everyone's is different, mine is pretty basic: 2 cups of milk, 2 eggs, 1 tablespoon of cinnamon, 2 teaspoons of vanilla, and 1 teaspoon of sugar. Use a fork to whip it all together.
Melt about 2 tablespoons of butter in your skillet. Get it hot! You want your french toast to brown nicely.
Dip your french toast in the batter on both sides and place in your skillet. Do not turn over till you get a nice crust on the bread. This is very important. The heat will warm up the cream cheese and prevent you from ending up with soggy french toast.
While your french toast is cooking, slice up some fruit. I went with raspberries and strawberries.
After 15 minutes of the bacon is cooking, I pulled out the bacon and covered half of it with maple syrup. I thought it would be nice to have two different kinds of bacon. Let it cook for a few more minutes until it looks done and crispy.
Next, assemble it all together. (If you aren't quite ready to eat it, you can place the french toast in the oven on a cookie sheet to keep warm.)
Happy Father's Day!!