Booze + Fried Things = Good Times

I went to my first wine festival this weekend. I had a great time, tried some great wines (and some not-so-great), and brought several of them home with me. But I think I’m just not a big enough fan of wine to think of it as super-exciting. This particular festival is great if you like to experiment though – lots of fruit, lots of varieties of sweet wines, which are just not my thing. Where’s a decent pinot grigio or cabernet when you need one? But most importantly, I had a great time on a gorgeous day with two fabulous friends (including the one and only Healthy Mika)!



I’m a good Southern girl, and that means I like vegetables fried (I also like my pulled pork with a tomato-based sauce, but that’s a whole other post). I took it one step further last night at our most recent cookout by frying up some asparagus and eggplant “fries” with seasoned flour and yellow-grits breading. They were both a success but the eggplant was my particular favorite. I also made this Old Bay aioli as a dipping sauce for them, and it was delicious. My friends and I agreed, though, that for some reason it tasted like solid butter. Delicious, but incredibly rich. Worked great with the crunchy texture of the grits-coated veggies.

Asparagus in the egg whites

Seasoned Breading with Yellow Corn Grits

Eggplant "Fries"

Fried Asparagus and Old Bay Aioli

Fried Asparagus with Grits

Eggplant "Fries" with Grits


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