Happy New year! Another year has gone by and a new year is upon us. As I reflect on 2018, I have to say it was a really great year for me. I had some many blessings come my way. I am in a much better place than when I started the year. I worked hard all year on my goals. I feel like I accomplished a great deal. I like to start the new year setting new goals. I do this by creating a vision board of everything I want to accomplish within that year. It’s better than going out and waking up the next day with a hangover, lol. I want to have a clear mind going into 2019. While I was looking at my past vision board, I was amazed to see that I had manifested many of my goals. A lot of these opportunities came out of nowhere. Some of the things I put on my vision board, I had no idea how they were going to happen. Like my trip to California. I know I wanted to visit California again, but I had no idea how that was going to happen. And it did. We’ll talk about that trip later (wink, wink). And as I bring my goals to completion, I’ll be happy to share with you my experience.
You can look out for new spice blends to show up in the Diana’s Spice Cantina shop. It’s a work in progress but slowly but surely, I am developing some new products that you can use in your kitchen. It’s not easy starting your own business and being a solo entrepreneur. It requires so much dedication and passion. Sometimes I do feel like a hamster in that wheel, going, going, going, but not going anywhere. I guess that’s the price you must pay in the beginning when you are the only employee. I often wonder how other female entrepreneurs manage their daily activities, so I decided to do some research. I particularly was interested in female food entrepreneurs since that’s the field I’m in.
During my research I happened to get invited to a fashion show this past December which was run by All Females. There were a few vendors showing off their products and I happen to come across a company called Scout and Cellar. Scout and Cellar is a company that curates and delivers clean-crafted wine. I immediately wanted to know more. I take a huge interest in food companies that make natural products. I myself carefully pick each ingredient that goes into my spice blends and hot sauces to deliver the cleanest product with no anti-caking agents or preservatives. I was excited to hear of a wine company who’s focus is clean crafted wine. And I’m an avid wine lover.
This company was created by Sarah Shadonix, an attorney-turned-sommlier who bad morning after experience with wine lead to un bearable headaches. She learned that mass produced wine has over 300 chemical additives. No wonder the headaches! Now her mission is to scour the planet for clean crafted wine and make that accessible to wine lovers everywhere. Visit the website for more information on how you can access these wines at: https://scoutandcellar.com
I had the opportunity to try one of their selections, Field House Red Wine Blend. The flavor profile is dark and spicy with hints of blackberry, black raspberry, spiced plum, forest floor and black pepper. The blend is made up of 70% Merlot, 17% Carignane, 8% Zinfandel, 5% Petite Sirah. So, it’s not too heavy and not too light. The perfect combination. Now, I also enjoy cooking with wine so if like the flavor, I’m going to use it in a dish.
Since January is National Soup Month I wanted to celebrate this wine with a cozy bowl of Latin Beef and Vegetable Soup inspired by my mothers favorite Beef Bourguignon and of course I have to add my own signature Latin twist. I hope you enjoy this recipe and of course pour yourself a glass of wine!
Prep: 20 min Cook time: 1 1/2 hour
1lb beef , cubed
2 tbs all purpose flour
2 Tbs Olive Oil
1 tbs butter
2 Tbs Sofrito, see recipe
32 oz Beef Broth
1 c Field House Red Wine Blend
1/2 c Mushrooms, a medley of white, crimini, portabella and shitake. (the medley is optional)
1 c cassava , diced
1/2 c corn kernels
1/2 c butternut squash, diced
1/2 c peas
Heat a large pot. Add oil. Coat beef in 1 Tbs flour. Add beef to the pot and brown. Brown meat in batches or it will steam, and you won’t get a nice sear on the edges. When beef is done, remove and put to the side on a plate. Lower heat on pot. Add 1 Tbs of flour and butter and begin whisking to scrape all those bits from the bottom of the pan. Next add sofrito and whisk. Then add beef broth and wine. Bring the heat up to a boil. Add beef, mushrooms, cassava, corn and butternut squash. Add peas in the last 30 minutes of cooking time. Put a tight lid on the pot and cook for 1 1/2 hours. When it is complete, allow to rest for 10 minutes. Enjoy!