Sometimes you just need Mom.....

Mom knows best.. isn't that what people say? With my Mom you would be a food to let her advice on anything food and beverage pass you by.... she also seems to have an affinity for all things 'mom'.... how to get out a red wine stain out of cream coloured carpet, how to soothe a sore throat, the right temperature to bake the date-night chicken at, the words to mend a broken heart or the positivity to continue at a what seems to be endless job search. My mom is a person I appreciate and learn from everyday. 

Mom came for a visit from the west coast a few days ago and we have been enjoying each others company while I enjoy some of moms home cooking. I have also taken this time to learn how to make her homemade (always a party hit) tzatziki* and one of her new favourite savory treat from a recent trip to the south of Italy. 

Along with the our love of food and wine and our gift of gab, we both love reading. Mom went searching through my bookshelves looking for a new summer read. She was digging around and asked me about 'the wine club' book. I had bought it last summer in hopes to try out new wines with the recipes they were paired with. This book gives one wine a month and shares simple, easy to read and understand information about the wine and with a variety of recipes to match. I have decided to start out with May.. hopefully before the end of the month. 

Viogner is stated to be Chardonnay's  sexy sister. (I am usually not a fan of chardonnay... so this should be interesting!).  The recipes to pair with the viogner are: goat cheese spread salt and pepper shrimp with a mango dipping sauce and sweet chile dipping sauce, seared scallop lollopops, thai larb (basically a thai lettuce wrap) and what I am most excited about... a toasty coconut creme brulee!

I am hoping to try the spread, larb and creme brulee. I will probably skip the seafood for the first try as Carl doesn't do seafood (.. yet!).  I will post on the success (or possible failure) of the wine and food pairings. If all is well, I will post and share!

Mom's Tzatziki

1 container yogurt (without gelatin)

fresh dill (to taste) (dried works too)

2 cloves garlic

half an english cucumber (inside seeds removed)

cheesecloth

Salt and Pepper

1. place yogurt in the cheesecloth and tie the top of cheesecloth so it all stays in. place in a bowl in the fridge. keep in fridge overnight if possible (4 hours works too).

2. once yogurt is drained, chop cucumber into tiny cubes, mince garlic, cut dill and mix. 

3. this recipe only gets better with time, if you are serving right away, I would add a little salt and pepper and a squeeze of lemon, if you have time to let the tzatziki sit overnight, lemon and salt are not necessary (pepper as desired)

3. serve with toasted pita, carrot sticks, or whatever veggies you like.

4. ENJOY!

If I am just looking to put together a snacky type meal or party appetizer, I like to serve this with pita bread, veggies, feta cheese, olives, and hummus.