Molon Labe! (This Pinot! )
I am a white wine fan, as I prefer lighter wines, and this Pinot Grigio is delicious! Light, crisp, a hint of sweetness, and again smooth! This is perfect for those lighter meals, and I have attached a favorite recipe of min below to pair with this Pinot! Not only is it tasty, but its the perfect wine to pair with fighting anti gunners. This limited edition bottle features the iconic Sparta Mask, a reminder to keep fighting! Right now the anti rights people are working hard to make gun ownership impossible and will do so until your rights have been stripped completely. Keep fighting! Let your voices be heard and never give up the right to keep and bear arms.
The Lodge Winery supports our group and many others who are fighting to preserve our 2A rights. With every bottle ordered, a few dollars from each sale goes back to organizations like ours. If placing an order, put in 1MMAGC which will help support our group in the 2A fight.
From The Lodge Winery:
“In 480 BC, hundreds of thousands of Persian soldiers, led by King Xerxes, attempted to invade Greece at the onset of “The Battle of Thermopylae”. 300 Spartans, led by King Leonidas of Sparta, headed them off at the pass. King Xerxes demanded that Leonidas and his men lay down their arms. Leonidas responded; “Molon Labe!” meaning “come take”, in defiance of Xerxes’ demand. Frustrated, Xerxes then said; “Then our arrows will block out the sun!”, to which Leonidas replied; “Then we shall have our battle in the shade!”. The battle ensued, resulting in the deaths of the vast majority of Xerxes’ massive army before King Leonidas and his 300 brave Spartans were finally overtaken.
“Molon labe” has been adopted as a defiant phrase against the anti gun rights lobby, proclaiming that we the people will never give up our right to keep and bear arms, and if they want them, then they’re going to have to come take them, which won’t happen without a bloody battle. Enjoy our freedom and liberty with a chilled glass of this wonderfully fruity, perfectly balanced Napa Valley Pinot Grigio while knowing that profits from the sales of this wine, and all of our others, go towards preserving our rights and freedoms.”
This recipe is one I make often, try it out and pair it with this Pinot
Shrimp and Sausage Gumbo: https://www.southernliving.com/recipes/shrimp-sausage-gumbo-recipe
1 pound smoked spicy-hot sausage (such as Conecuh), cut into ½-inch-thick slices
1/2 cup salted butter
1/2 cup all-purpose flour
2 medium-size yellow onions, chopped (about 3 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
3 large celery stalks, chopped (about 1 cup)
3 garlic cloves, minced
2 (32-oz.) cartons chicken broth
1 pound fresh okra, trimmed and cut into ½-inch pieces (about 2 ¾ cups)
(14.5-oz.) can petite diced tomatoes, undrained (14.5-oz.) can petite diced tomatoes, undrained
3 bay leaves
2 teaspoons salt
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1 1/2 teaspoons dried thyme
1 teaspoon black pepper
2 pounds unpeeled raw medium shrimp, peeled and deveined
1/4 cup chopped fresh flat-leaf parsley
Hot cooked rice
Sliced scallions, filé powder (optional)
How to Make It
Place sausage in a large Dutch oven over medium; cook, stirring often, until browned on both sides, about 15 minutes. Using a slotted spoon, remove sausage to drain on paper towels; reserve drippings in pan.
Add butter to hot drippings in Dutch oven, stirring until melted. Gradually whisk in all-purpose flour, and cook, whisking constantly, until mixture is caramel colored, 20 to 30 minutes.
Add onions, bell pepper, celery, and garlic, and cook, stirring often, until vegetables are very tender, 15 to 18 minutes. Gradually stir in broth. Stir in sausage, okra, tomatoes, bay leaves, salt, Worcestershire sauce, hot sauce, thyme, and pepper.
Increase heat to medium-high, and bring mixture to a boil. Reduce heat to low, and simmer, partially covered, stirring occasionally, about 3 hours. Remove and discard bay leaves. Stir in shrimp, and cook until shrimp turn pink, about 5 minutes. Stir in parsley, and remove from heat. Serve gumbo over hot cooked rice. Garnish with sliced scallions and filé powder, if desired.