There’s something magical about the time around Christmas and New Years. Spirits are high and family and friends gather to share time together. The kids are off school and the pace of life slows as we enjoy the precious time we have with one another. For some, that time is spent recalling beautiful memories of loved ones who have passed. For others, it’s a blissful time of firsts with those they love. Whether it’s memories recalled or memories created there is definitely something magical about this time of year.
Even though we all are busier each year, it’s important to remember how lucky we all are for the things that we have. Just like you, we feel so lucky to be surrounded by people we love and care for. Here at Linganore, we’re blessed to have wonderful customers who have been drinking our wines for 40 years now. We’ve had such a fantastic year, celebrating that milestone. We even created a 40th anniversary sparkling wine in honor of our mother and co-founder, Lucille. Stop by this week and grab a bottle before it disappears forever.
What will 2017 hold for us all? Who knows, sometimes the fun is in not knowing. One thing that is certain is we will be spending it with you. Your smiling face, the joy you share with others, the glass you raise in toast- we relish each moment.
But the year is not over yet. There’s still a few celebrations to attend. There’s laughs to be shared and memories to make. And there’s certainly food and drink to consume. So we’ll share a quick appetizer with you.
Anthony made caponata for our Christmas party this year. Maybe you’ve never heard of it, in fact, many of our staff hadn’t until he made it; however, it’s certainly an appetizer worth getting to know. Maybe it’s because I’m addicted to bread and always searching for something to accompany it. Or maybe it’s the fact that it’s loaded with good-for-you veggies. Either way, do yourself a favor and try it on crusty bread or a buttery cracker.
- 5 tablespoons olive oil
- 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 1 medium onion, cubed
- 4 large garlic cloves, chopped
- 1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers
- Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Transfer caponata to serving bowl. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)