10 Fun Facts About Wine!

1. Thomas Jefferson helped stock the wine cellars of the first five U.S. Presidents!

2. The science of wine is called oenology!

3. Cork was developed as a bottle closure in the late 17th century. It was only after this that bottles were lain down for aging, and the bottle shapes slowly changed from short and bulbous to tall and slender.

4.  According to the U.S. Dietary Guidelines, there are 100 calories in a 5-ounce glass of wine. Plus wine is fat-free and cholesterol-free!

5. As white wines age, they gain color. Red wines, on the other hand, lose color as they age.

6. It is a common misconception that wines improve with age. In fact, more than 90% of all wines should be consumed within one year.

7. The top three imported wines sold in the U.S. are Yellowtail (Australia), Cavit (Italy), and Concha y Toro (Chile).

8. The top three U.S. states in terms of wine consumption are CA, FL, and NY!

9. Owning wine labels is a growing trend in the celeb world! Lil John (Little Jonathan Winery), Madonna (Ciccone Vineyard and Winery), and Dan Aykroyd (Dan Aykroyd Wines) all own labels!

10. 1-2 glasses of wine a day, for women, reduces the risk of coronary heart disease!!!

So go out and buy you some wine people!!! CHEERS!!!

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas (I use a can of corn because I don't like peas!)

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk  

2 (9 inch) unbaked pie crusts



Directions
1.  Preheat oven to 425 degrees F (220 degrees C.)
2.  In a saucepan, combine chicken, carrots, peas (corn), and celery and a little olive oil. Saute until chicken is cooked through. Remove from heat and set aside.
3.  In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.  Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Love them!