Greys Anatomy Season 10 Episode 2 – I want you with me
Callie [drunk]: “I’m sorry. I’m drinking all your wine. You should be drinking all your wine”
Before I talk about my wine and popcorn pairing for this weeks #TGIT, can we pour a glass and talk about Grey’s Anatomy, just for a second?
I have always loved Callie. She’s not afraid to be herself. She typically says/does exactly what she wants and has no regrets. Plus she’s funny. But, C’mon. Bringing the woman who killed Derek to Meredith’s house for dinner, she has to know this will not go well. Right? I mean, Meredith was finally getting her life back. She was in a good place, Sister Lady Chiefs and all, but if she’s flipping out and hiding Derek’s pictures before she even gets to the door, that dinner will be a disaster. Just saying.
And while we’re on the subject of Derek, Why Shonda? Why did you kill him? I know I had all summer to process it, but there’s not enough wine to get me through the ugly crying of Derek’s departure. McDreamy graced our TGIT screen for 11 years, and now he’s gone. I don’t want to be the woman who is emotionally attached to a tv character, but he was MCDREAMY for God Sake.
Mc.Freakin.Dreamy.
And he’s GONE! Why Shonda, WHY?!
Gah.
Rant over, let’s drink & eat our feels.
Popcorn Flavor: Brown Butter and Toasted Hazelnut
The browning of the butter gives it a rich nutty flavor. The toasted hazelnuts pieces add another layer of nuttiness as well as a delightful crunch. Add a sprinkle of sea salt and it’s like really fancy movie theater popcorn.
Wine Suggestion: Chardonnay
Chardonnay is America’s number one selling white wine, and it’s easy to see why. They are well priced (you can buy a good bottle for around $15) and they pair easily with a variety of dishes. Like this popcorn, the nuttiness of the brown butter and toasted hazelnuts really bring out the buttery, oaky, influences in the Chardonnay.
Brown Butter and Toasted Hazelnut Popcorn
Makes about 6 cups
Ingredients:
6 cups of freshly popped popcorn. (This is about what you’d get in a standard size bag of microwave popcorn, or if you’re making it on the stove use 1tbsp of olive oil and ¼ cup of kernels)
¼ cup unsalted butter
1/2 cup chopped hazelnuts
1/2 tbsp freshly ground sea salt
Directions:
- Pop your popcorn and place in a large bowl. Set aside.
- Toast the hazelnuts by placing them in a medium size frying pan over med/low heat.
- Gently stir until the nuts are golden and fragrant. Add these to your bowl of popcorn.
- Place the butter in a small saucepan set over low heat.
- Over a low heat, melt the butter until it becomes golden brown. Be careful not to burn it.
- Pour the butter over the popcorn and nuts, add your sea salt and toss until evenly coated
Enjoy.
- 6 cups of freshly popped popcorn. This is about what you’d get in a standard size bag of microwave popcorn, or if you’re making it on the stove use 1tbsp of olive oil and ¼ cup of kernels
- ¼ cup unsalted butter
- ½ cup chopped hazelnuts
- ½ tbsp. freshly ground sea salt
- Pop your popcorn and place in a large bowl. Set aside.
- Toast the hazelnuts by placing them in a medium size frying pan over med/low heat.
- Gently stir until the nuts are golden and fragrant. Add these to your bowl of popcorn.
- Place the butter in a small saucepan.
- Over a low heat, melt the butter until it becomes golden brown. Be careful not to burn it.
- Pour the butter over the popcorn and nuts, add sea salt and toss until evenly coated.
- Pairs well with a buttery, oaky, Chardonnay
