wine wednesday: summer’s not over celebration!

 

Also known as the ‘MAINE’ event.

Seriously, I can’t believe summer is already starting to wind down. I did a ‘last hurrah of summer’ trip over the weekend to Austin with some friends from college and the September issues were lining all the airport shelves casually hinting that fall is creeping closer. BUT SUMMER’S NOT OVER!!! A few weeks back I did a lobster dinner with friends in LA and this is such a fun way to celebrate.

So I say, keep the rosé and pét nat  f l o w i n g  like it’s 95 degrees. I’ll stay extra freckle-y and avoid turning the color of our beloved lobsters.

WINE CHOICE:

Bi Fri “Pét Nat”: crisp, clean, mineral with white peach notes. A BEAUTIFUL easy sipper from Italy. Better than those San Pellegrino sodas because this isn’t as sweet…and it’s alcoholic. ‘Nuf said.

ANY DRY ROSÉ: keep that summer water flowing as long as possible.

How are you celebrating? BBQ and wine pairing tips on earlier posts!

CHEERS!!

 

food for thought #2: show me the money

Let’s talk first jobs. Mine was actually a diaper commercial. And man, I really wish I could recall that day of filming. Like I want nothing more than to see the world through my toddler eyes that day, but until that technology becomes available, the footage itself will have to do.

Yep, “that’s me” alright. Living my best life at the age of 2. Happily being a ham in front of the camera.

 

Since then, many things have changed in the ad world. Lots of companies are now approaching influencers about promoting their products and a lot of commercial work for actors has gone non-union (aka less money and no residuals). Business wise, I get it. They’re cutting costs where they can. And it’s funny to be on both sides as someone who auditions for commercials but also blogs.

So here’s my two cents: if you are being approached by these bigger companies know your worth! I know it can be scary to ask for more money, but if you don’t ask then you’ll a) never know if they’d pay you more b) step outside your comfort zone and realize it’s not actually that scary to ask. But also have the grounds to back yourself up. Numbers talk sure, but engagement is where it’s at. They’re more likely to show you the money when you stand up for your work.

Just a little reminder, sparked from mini-me, to know your worth and stick to it.

Have a great weekend y’all!

Signing off from Austin, TX

NP

food for thought: 1st edition

Soooo in Wednesday’s post I mentioned how had been feeling uninspired the past few weeks. Do you ever have those moments? I was like, I have this beautiful blog space and I don’t feel like writing + sharing sh*t. I was down on myself because lately I’ve only been sharing wine content, which is great, don’t get me wrong, but this isn’t a wine blog. But it’s also not a fashion blog, food blog or my acting page. Bottom line is, I was having an identity crisis.

All the advice I hear when you start a blog is find your niche. And even though I’ve been at this for over a year, it still feels brand new! I’m still “trial and erroring” as I grow this site. WTF is my niche?? I’m a self proclaimed actress with an appetite for many aspects of life. I want to try it all!

This is where the “food for thought” series came to life. I needed a way to funnel down so I wasn’t all over the map.

It went a little something like this:

I was having an Aperol spritz with one of my best friends and I brought up how I was feeling so “meh/overwhelmed/gahhhhelpmeplease” about this site.  I knew the wine was working (when is it not?!) but I didn’t know which direction to go with other posts. I have ideas but lately they’d just been clouding my brain and no action was happening. I wanted consistency.  A) to help me fit writing into my schedule and B) so y’all + new readers know what to expect. 

Why don’t you do a “food for thought Fridays”? That way you have your wine on Wednesday and Fridays you can open up about your other areas of interest.  

**I nearly started crying** Ok sliiight exaggeration, but her idea was brilliant: An op-ed style Friday segment where I could write about acting, food, breakups, losses, wins, double standards, and why I hate the term “overnight success”.

A weight was lifted off my chest. This is my niche. Drinking and dishing my way through Hollywood. Serving up a slice of honesty with a side of do what makes you happy.

So here’s to many more editions of sharing my stories, words of wisdom, how I keep hustling…favorite restaurants sprinkled in their too.

Cheers friends!

xxNP

wine wednesday: grilled peaches and pét nat

So gonna level with you, I meant to have this last grill video up 2 weeks ago. EEEEEK. But life happens, and it got away from me. I was a) having a week of where I didn’t feel “inspired” to cut this together (sometimes I don’t wanna edit!) and b) I last minute ended up going to Chicago for a week due to a family emergency.

Getting away was much needed (LA you can take a toll on me sometimes!) but I’ve come back refreshed and ready to get back into the swing of things. So may I present:

GRILLED PEACHES AND PÉT NAT

This is the perfect way to end a BBQ (okay s’mores are amazing too!) but the low heat from the coals (or turn the gas burner down) caramelizes and smokes up the fruit. You’ve got yourself a naturally sweet finish, paired well with the “naturally sparkling” vino.


grilled peaches

GRILLED PEACHES (serves 2)

-2 ripe peaches

-salt

-pepper

-olive oil

-greek yogurt (optional)

-mint

-honey

Set the flames to low if using a gas grill or wait until the coals are petering out. You don’t want to put the peaches over too hot of a grill. Next cut peaches in half and de-pit. Brush the peaches with olive oil, dust with some salt and sprinkle with pepper (helps to bring out their natural flavor!). Place peaches flesh side down on the grill and let them cook for 3-5 minutes. If you want more of a smokey flavor, close the lid of your grill to trap the smoke. Once they are warm take ’em off the grill and drizzle with a little honey, honey. Add a dollop of greek yogurt if you wish and garnish with a sprig of mint. Serve immediately with a chilled glass of pét nat.


WINE PAIRING

Now I talked about pétillant naturel earlier this summer here but as a refresher (and yes pét-nat’s are refreshing AF) they are a sparkling wine that only goes through one fermentation. A “younger sister”  to champagne, this sparkling wine has softer bubbles and is usually unfiltered. That’s because during the initial fermentation, a crown cap (aka the kind that’s used on beer bottles) is added which traps the CO2 that’s created as the natural sugars and yeast interact. They’re fun, refreshing, dry and usually have high acid. Serve them chilled. And buy an extra bottle because it’s so easy to drink that you’ll be sad when the first one runs out!

In this video I was drinking CRUSE WINE VALDIGUIÉ PÉTILLANT NATUREL RANCHO CHIMILESIt’s their pét nat with a lady on the label.


CHEERS!

Enjoy the rest of your summer. Keep an eye out next Wednesday for another food + wine pairing episode, then I’ll take it back to the OG format. If there’s anything you want me to talk about let me know!

wine wednesday: grilled pizza and lambrusco

I want PIZZA: P-I-Z-Z-A, gimme PIZZA, P-I-Z-Z-A! (anyone remember that very old school MK&A pizza party video???…they couldn’t have been older than 11) it was one of my faves back in the day!

Just fact checked and that song was released in 1995, they were born in ’86- so boom baby they were 9! I called it.

Moving along to the present day, I was thrilled when Chef Adam said he was going to make pizzas on the grill. And let me tell you it’s genius. It’s a next level BBQ play that couldn’t be easier to do. It might even be cheaper than doing burgers and dogs if you stick to good old margarita za’s…you can fact check this yourself and let a girl know! pizza party with lambrusco

Are you drooling yet?? If not, all good, guess you’ll just have to test it out for yourself!

GRILLED PIZZA TIPS

  1. TAKE IT EASY Store bought dough will do just fine (or you can make your own!) just make sure you set it out to proof (aka double in size) so that the dough is lighter and more manageable.
  2. STRETCH THAT DOUGH Form your basic rectangle shape before placing on the grill and adjust accordingly once the dough hits the grill.
  3. GREASE IT UP Olive oil is your friend to keep things from sticking!
  4. CLOSE THE GRILL Once you have your dough set, close the grill for a few minutes to act like an oven. It’ll circulate the hot air to cook both sides.
  5. SWISH AND FLIP When the dough seemed nice a cooked and easy to lift off the grill, flip it over using tongs in a quick, confident motion.
  6. TOMATO/TOMAHTO Store bought sauce is just fiiiine, but you can buy late season “uglies/seconds” tomatoes that will be cheaper because they’re not as pretty, more sweet and ripe for a sauce.
  7. FRESH CHEESE FTW Adding hand torn mozzarella is the play, just have a paper towel handy to absorb some of the moisture once the cheese starts to melt. Shredded is totally fine too, but fresh wins.
  8. PLAY WITH TOPPINGS If you grilled up some veg, add it to your ‘za! Or some fresh herbs/basil to really make it homegrown. Prosciutto is totally a move too.

WINE PAIRING

When I think pizza, I immediately want a cold glass of bubbly red. It’s such a playful pairing. Soooo refreshing when it’s hot. Plus the ABV (alcohol by volume) is lower than your average glass of wine so it’s not as potent and you won’t get as tipsy. Now Lambrusco, the classic sparkling red of which I speak, hails from the Emilia-Romagna, a northern Italian region known for its food. Think balsamic vinegar, parmesan cheese, prosciutto and yummy bolognese sauce. The high acid factor in the wine plays well with the richer meats, so feel free to add meats to your pizza. The wine stand up! A few things to keep in mind when buying this frizzante aka “slightly fizzy” wine:

  1. LOOK FOR “SEC” on the label or ask for a DRY Lambrusco. Then there’s no risk you’ll open a slightly sweet bottle.
  2. DRINK ‘EM YOUNG! These wines are meant to be sipped and served within a year or two of production.
  3. CHILL THEM. You must. End of story.
  4. BUY IN BULK. Trust me, you’ll run out of it sooner than you think because it’s such a crowd pleaser.
  5. RELAX. Take a load off and just have fun with this wine, that’s really the best way to enjoy it!

Let me know if you find any favorite brands. Always wanting to try new labels.

Well I’m off to each some lunch. All this food talk is making me HUNGRY.

Cheers!