Gallery

SUNSETS CHICAGO STYLE

I spent this past weekend visiting my daughter, Jodi and her boyfriend Neil. While Steve had a seminar, we galavanted around the city, making most of the little time we have together.

IMG_5399
Vitamin D Room at the Summerhouse

Visiting Chicago, or any city for that matter, with Jodi is always an experience! Some people take the time to smell the flowers, but with Jodi we take the time to….(just a little photo journey of our time together)…..

 

IMG_5390
CAPRI AT THE RITZ

IMG_5411

 

IMG_5391
This beautiful display beacons you as you enter the restaurant and wait for your table….

Lunch was an assortment of creative and healthy salads. The most amazing was the cauliflower with jalape√Īo and parmesan pesto.

 

 

IMG_5393
This little number kept calling to us….and we succumbed. Well worth it!
IMG_5422
We then embarked on a Chicago sunset cruise. It was a little cloudy, but with the little cocktail lounge on the ship, it made for a lovely evening…followed by....

 

IMG_5431
this….amazing lobster roll dripping with huge chunks of lobster on a buttery grilled bun….oh my!¬†

MINI LOBSTER ROLLS WITH HERBED MAYO

Makes 15 rolls

FOR THE ROLLS

  • 2 ¬†lobster tails, thawed if frozen (8 oz. each)
  • 3 ¬†cups water
  • 1 lemon, zested and juiced (zest reserved)
  • 1 tsp. Old Bay seasoning
  • 5 hot dog buns, sliced length- wise and cut into thirds
  • 3 Tbsp. unsalted butter, melted

FOR THE MAYO

  • 1/4 cup mayonnaise
  • 2 Tbsp. each minced celery, fresh chives, tarragon, and¬†parsely¬†
  • 1 ¬†Tbsp. minced shallots¬†
  • 2 ¬†tsp. fresh lemon juice¬†
  • 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  1. Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large sauce- pan. Insert steamer basket in pan, bring water to a boil, place the tails in steamer, and cover.
  2. Steam tails 8‚Äď10 minutes until shells are red and meat is cooked. Remove tails from pan and cool slightly.
  3. Cut shells lengthwise with kitchen shears. Chop meat into chunks. Preheat broiler with rack 5 inches from the element.
  4. Mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, 1/2 tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
  5. Brush rolls with melted butter and broil until toasted, 1‚Äď2 minutes. Spoon filling onto toasted rolls and garnish with reserved lemon zest.

Then, of course, on our way to the airport, we HAD to stop for the one and only Shake Shack burger! A delicious patty of perfectly cooked beef topped with cheese and a FRIED CHEESE PORTOBELLO STUFFED MUSHROOM!!! One bite into this massive deliciousness is what I think heaven would be like as the lava fountain of cheese oozes out with each bite….ok. I’m done…ūüėč (Shake Shack…put it on your bucket list!) People say the secret’s in the sauce, but I say its in the mushroom!

IMG_5471
It’s hard to believe that a little food stand in NYC made its way to major cities with lines blocks long

Here is a

FAKE SHAKE SHACK HACK RECIPE FROM SERIOUS EATS! (It has everything but the portobello.)

This slideshow requires JavaScript.

INGREDIENTS
8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
2 tablespoons butter, melted
4 Martin’s Sandwich Rolls
4 tablespoons Shack Sauce (recipe follows)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 teaspoon vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese
Sauce Ingredients
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
DIRECTIONS
1.
Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2.
Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.

3.
Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

4.
Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.

5.
Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.

6.
Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.

Cheers to sunsets, birthdays, and just about anything you want to toast to….burgers, lobster…anything. Thanks for stopping in and I hope you enjoyed todays read.

xo Laura

PS….I FOUND SOME GREAT THINGS TO SHOP FOR…..

The Summer House Cookbook: Easy Recipes for When You Have Better Things to Do with Your Time $14.94
+ $3.99 shipping

51RRFQNG4RL._SX391_BO1,204,203,200_

America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants (America’s Most Wanted Recipes Series) $13.18 Amazon Prime

61IEXkxY5GL._SX331_BO1,204,203,200_

Gallery

SUMMER SALAD OBSESSION!

IMG_5326Balmy summer nights and all of the wonderful fresh produce have made me hungry for a variety of savory dinner salads. This whole obsession began with Steve, my husband of ten years this month! Steve decided that WE¬†are getting a little chubby……(we???), so he would like to have salads for dinner. Most salads aren’t exactly low cal and diet friendly, however, loving fresh salads and vegetables (we could easily be vegetarians except for and occasional big ass burger:) I accepted the challenge!¬†

Last night, Steve and I were having a refreshing cocktail on the deck while I grilled the chicken to top our Greek Cobb Salad. So light and flavorful, it was a hit! I plated it on an oval serving dish and we each had our own side. I am not a big egg fan, and Steve isn’t a big cucumber fan, so we each had our own side of the dish! It was perfect! So perfect, in fact, that we ate to the middle and he took the middle for lunch today:)

IMG_5327

On Pinterest this morning, I went a little wild in the salad department. I counted 21 pins on my SALAD BOARD! I decided to hold off until I had time to try a few of the recipes. 

Here’s the favorites!

Greek Cobb Salad

Serves 6 servings 

 

FOR THE VINAIGRETTE, WHISK:

  • 1/4 cup red wine vinegar
  • 3 Tbsp. each fresh lemon juice and extra-virgin olive oil
  • 1 Tbsp. minced fresh garlic 1/2 tsp. dried oregano
  • FOR THE SALAD, TOSS:
  • 12 chicken tenders, seasoned with salt and black pepper (11/4 lb.)
  • 4 pitas (6-inch), brushed with olive oil and seasoned with salt and black pepper

Chop:

  • 5 cups chopped hearts of romaine (about 1 head)

ARRANGE:

  • Preheat grill to medium-high. Brush grill grate with oil.
    For the vinaigrette, whisk together vinegar, lemon juice, 3 Tbsp. oil, garlic, and oregano; season with salt and pepper. For the salad, toss tenders with 2 Tbsp. vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices. 
  • grill heat to medium.
    Grill pitas until marks appear,
    1 minute per side. Cut pitas
    into 6 wedges.
    Arrange romaine in a large serving dish. Arrange eggs, tomatoes, feta, olives, red onion,  cucumber, chicken, and pitas on same dish; drizzle vinaigrette over the top.

I am ALL OVER this one for tomorrow night from  Pinterest!

BUFFALO CHICKEN SALAD WITH BLUE CHEESE CILANTRO RANCH DRESSING (Adapted from Carlsbad Cravings)IMG_5334

ce484a8bae3633522fc776d82cb1a4f9

Does this look amazing?????

INGREDIENTS

Buffalo Chicken Salad
1 recipe Buffalo Chicken (see below), sliced or chopped
1 large head romaine lettuce, chopped (about 8 cups)
Fresh corn kernels from 1 ear of corn
1 red bell pepper, chopped
1/2 cup matchstick carrots
3 stalks celery, chopped
1 large avocado, chopped or sliced

Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise (I use lowfat)
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk (as needed)

An easy shortcut would be to use purchased ranch dressing, seasonings & blue cheese crumbles.

Garnish
Blue cheese crumbles
freshly squeezed lime juice
bacon crumbles (optional)

Easy Croutons
1/2 loaf garlic/herb French bread
olive oil

 

INSTRUCTIONS

Buffalo Chicken: Prepare Buffalo Chicken according to directions (see below)
Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use.
Croutons: Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
Assemble: If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons. If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.

 

BUFFALO CHICKEN

INGREDIENTS
2-3 chicken breasts (approx. 1 pound), pounded thin
3 tablespoons olive oil, divided

Buffalo Marinade
1/4 cup Frank’s Hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat
2 tablespoons honey
1 tablespoon lime juice
1 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon pepper

Buffalo Glaze
Reserved marinade (in directions)
1 tablespoon honey
1 1/2 teaspoons lime juice
INSTRUCTIONS

Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
STOVETOP DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
GRILLING DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, grease and preheat the grill to medium heat, 375-450¬įF.
Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
NOTES
*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

I hope you enjoyed today’s read and have a chance to try these amazing main course salads. I always aim for little fuss, and great flavor, so these two have definitely nailed it!

Don’t forget to check out todays shopping!

Cheers! Laura

IT’S AMAZON PRIME DAY! CHECK IT OUT!

PD16_SlashPrimeDay_en_1500x375_day7

 

Gallery

D I E T is a FOUR LETTER WORD…and other thoughts on health and fitness

WHAT’S FOR DINNER TONIGHT?

THAI STEAK SALAD

thai steak saladThis salad is light with bold flavors! (serves 4)

Combine in a small bowl and set aside:

1/3 C. fresh lime juice
2 T. minced jalapeno
2 t. fish sauce
2 t. minced garlic
2 t. fresh ginger
3 T. canola oil
2 T. Asian sesame oil
Preheat grill to medium high.
Pat dry a 1 lb. flank steak and season with salt and pepper.
Oil the grill
Grill steak, turning once until medium rare, about 6 min.
Transfer to a cutting board, rest for 5 min., then thinly slice across the grain.
In a bowl, combine:

1 ripe mango, cut into small pieces
1/2 small red onion, thinly sliced
10 oz. romaine lettuce cut in 1 inch pieces
2 T. fresh cilantro.
Toss with enough dressing to coat.
Divide among 4 plates & top with steak.
Drizzle remaining dressing over the steak.
Sprinkle with remaining cilantro & serve.

I’ve decided, that through all of my years of struggling with my weight in hopes of trying not to¬†get fat, that it’s a matter of calories in vs. calories out.¬† Mindless eating and empty calories also top the list. (That includes my not so secret obsession with bbq potato chips:() Taking an active role in maintaining my health through both diet and exercise,¬†and accepting the physical changes that inevitably occur with age, have become a priority for me.¬†exercise-health-quote

The whole concept of diet and exercise comes down to two little words that carry heavy meaning…self image. How we see ourselves and view ourselves, particularly as women, affects our daily lives; literally everything from the way we deal with stress to handling relationships.¬†I vividly recall an episode of the Dr. Oz show where Dr. Oz asked a group of women to look in the mirror and tell him what they saw, not specifically visual. ¬†Each identified something negative about their appearance.¬†Self image is essentially that¬†mirror image reflecting back to us which can be¬†real or distorted, positive or negative. mirror

The accumulation of experiences throughout our lives which affect the way in which we see ourselves, that self-image, can change over time.  Unfortunately, as we get older, our physical appearance changes and our ability to accept those changes and commit to staying young in both heart and mind can make a difference.  Teaching aerobics for over 20 years, has enabled me to see not only the physical effects of exercise, but the emotional impact as well.  I teach a step/sculpt class and in the summertime, I teach an aqua noodle class. The age range in both classes, 20-75, varies as does the attendance, but all will agree: exercise needs to be fun and motivating!

My best advice? JUST MOVE! 

¬†¬†In my classes, it doesn’t matter who is keeping up with my routines,¬†what they are wearing, or how often they come to class. I want them to keep moving! Some of my girls just come to keep track of their steps and typically meet their quota in the hour they are with me. Others enjoy the music and the routines as well as the friendships. Coming into a structured fitness class for the first time can be intimidating. I have been asked everything from, “Do I have to wear makeup?” to “What should I wear?” My answer? “It’s not a fashion show and no one cares. Just come.” And they do.

In my Aqua Noodle class, we are in the shallow end of the pool and are moving constantly in the water, while using the noodle and the resistance of the water for muscle conditioning. It’s hard to believe that we can get such a great workout with little impact on our joints. Many of the girls who strive to track their steps have found this¬†great

                            waterproof fitbit $259.99 from Amazon.

 Have access to a swimming pool?

Get in and jog!

  • ¬†jog in place
  • jog or skip across the pool
  • move backwards and forwards
  • hop on one foot and the other¬†
  • do jumping jacks in the pool
  • play music and twist
  • Have fun and move like no one is watching!

Want more? Buy a

                         POOL NOODLE $14.99 & free shipping from Amazon NO FITNESS CLASSES OR SWIMMING POOL???

                      CRANK UP THE MUSIC AND DANCE!

NO FREE WEIGHTS OR FITNESS EQUIPMENT?

  • GRAB A COUPLE OF SOUP CANS, TUCK YOUR ELBOWS TO YOUR WAIST AND DO BICEP CURLS.

ON DIETING………

Over the years, there have been so many fad diets:

  • South Beach
  • Mediterranean
  • The Zone Diet
  • Atkins Diet
  • Paleo Diet
  • Volumetrics
  • Raw Food Diet
  • Macrobiotic Diet

AND THE WINNER IS……(DRUM ROLLLLLLLL)

WEIGHT WATCHERS!

My daughter, Jodi, ¬†has been an avid Weight Watcher’s follower, and though she no longer attends their meetings, the balanced diet they promote has become a lifestyle.

  • Eating a balanced diet
  • Eating in moderation
  • Enjoying the foods you love

Suggestion:

  • Instead of dieting, commit to a healthier lifestyle.
  • Shifting the focus from how you look to feeling good and having more energy.
  • Set yourself up for success by laying out workout clothes, snacking on fresh fruit & veggies, and getting rid of unhealthy snacks in your kitchen…(yep, even the chips!)
  • If you ‘slip,’ tomorrow is another day. Don’t beat yourself up!
  • Be a friend to yourself and pep talks are always appreciated!
  • Know what triggers your eating…boredom, stress? Find a positive way to deal with it by taking a walk, or listening to music.
  • Get enough sleep.
  • Web MD suggests “Practicing Mindful Eating.” Eat slowly and give your tummy a chance to let your brain know you’ve had enough.

Thanks for popping in today! Looking forward to hearing from you with ideas, suggestions, or recipe requests!

Cheers!

Laura

 

Image

MORE MEMORIAL DAY MEAL IDEAS: BBQ Ribs, Romaine Salad with Pear, Bleu Cheese & Walnuts, Grilled Potatoes

PICNIC FOODS, HERE WE COME!

All of those delicious summertime treats remind us of warm sunny days spent outside grilling, gardening, swimming, baseball games and having cocktails on the porch with friends. I love seasonal cooking and summer foods are my favorite! BBQ chicken & ribs, especially baby back,  fresh salads and refreshing drinks make for the perfect meal.

LET’S START WITH THE RIBS!

Oozing with flavor, saucy, saucy meat, falling off the bone…yum. The messier the better. Everyone has their own special rub and sauce recipe. There are people who precook their ribs in beer, root beer, coke, and even Dr. Pepper, before putting them on the grill. Some like their ribs dry with well seasoned rub, while others like their ribs dripping with sauce.¬†Some like the¬†to cook them in the oven, some like to cook them¬†on the grill, but¬†I like a combo.. (this sounds like a Dr. Seuss book).

RUBBED & GLAZED RIBS!

Makes 2 racks

Reading the ingredients on most ready made bbq rubs and sauces from the store, not recognizing or being able to pronounce some, have inspired me to make my own sauces which are more amazing, flavorful and healthy.

FOR THE RIBS

BBQ BABYBACK RIBS

  • 2 racks baby back spareribs, about 7 lb.
  • 3¬†T. each brown sugar, chili powder, kosher salt & pepper
  • 1¬†T. each paprika, dried thyme
  1. Preheat oven to 300 degrees.
  2. Trim the excess fat, and pierce the meat between the bones using a fork.
  3. Place ribs on a baking sheet .
  4. Combine seasonings and rub on both sides of racks.
  5. Cover baking sheet tightly with foil & roast for 2 hours.
  6. While cooking, make the sauce.

FOR THE SAUCE

  • 1 T. vegetable oil
  • 2 T. minced garlic
  • 1 C.¬†chopped onion
  • 1 C. ketchup
  • 2 T. brown sugar
  • 1/4 C.¬† apple cider vinegar
  • 1 T. Worcestershire sauce
  • 1 T. prepared mustard
  • 2 T. water
  • 1/2 t. siracha or Tabasco sauce (optional)
  1. Sauté onion  in oil in a saucepan over med. heat, 3 min. Add garlic and cook 1 min.
  2. Add vinegar and simmer 4 min. Stir in remaining ingredients & simmer 10 min.
  3. Season with salt.
  • Preheat the grill to med-high.
  • Remove ribs from oven & coat with sauce.
  • Grill about 15 min. total, flipping and basting with sauce.
  • Remove from grill, rest for 2 min. & slice between the bones.

SHORTCUTS THAT I   L-O-V-E !

tony romas ribs

Recently I was having last minute company with little time to prepare, so I ran across these ‘ready-made’ Tony Roma’s baby back ribs in the refrigerated meat section of the grocery store. They are also available at Wal-Mart. I¬†Recognized the¬†brand name and remembered¬† that I devoured these ribs at Tony Roma’s restaurant years ago, so I decided to try them. WHAT A HIT!¬†

These saucy, flavorful ribs come fully cooked & grilled,¬†and vacuum sealed in their own pan. Each pack contains 1 slab of ribs. Preheat your oven to 400 degrees, peal the plastic & bake for 15 min. That’s it! Slice & serve! (& don’t forget extra napkins!).

Now for the sides:

GRILLED REDSKIN POTATO WEDGES

Makes 4-5 Cupsgrilled redskin potatoes

Super easy, tasty and makes great use of the other side of the grill. While the ribs are cooking, toss 1/14 lb. red potatoes cut into wedges with 2 T. olive oil & salt & pepper to taste.

Grill until cooked through, turning often, about 20 min.

ROMAINE SALAD WITH PEARS, BLUE CHEESE & WALNUTS

Serves 4

Salad with pears blue cheese & walnuts

  1. Wash and pat dry 1 large head of romaine lettuce.
  2. Tear into bite size pieces.
  3. Combine & put in a bowl:
  • 1 T. red wine vinegar
  • 1/8 C. crumbled blue cheese (about¬†1 oz.)

4. Mash the cheese with a fork & blend with the oil & vinegar.

5. Add & toss throughly

  • lettuce
  • 1/4 C. blue cheese
  • 1/2 C. coarsely chopped walnuts
  • 8 cherry tomatoes, halved

Place in individual bowls, or a platter and garnish with:

  • 1 pear thinly¬†sliced into 8 wedges

This is a refreshing salad that you can make ahead, and serve chilled.

CHECK OUT THESE SUMMERTIME SERVING IDEAS THAT PLUS UP YOUR TABLE!

16 Piece Indoor/Outdoor Melamine Dinnerware Set RED

 4-11in. Dinner Plates, 4-8 5/8 in. Salad Plates, 4-3 1/4 in. dip bowls, 4-8 1/8 in. bowls

  • Indoor/outdoor use; Dishwasher safe, top rack only
  • 100% Melamine; Heavy weight with look and feel of ceramic
  • BPA Free
  • NOT RECOMMENDED FOR MICROWAVE

$89.99 from Amazon

 

Cambridge Silversmiths 20-Piece Flatware Set, Jubilee Red

Cambridge Silversmiths 20-Piece Flatware Set, Jubilee Red

 Set Includes: 4 salad forks, 4 dinner forks, 4 teaspoons, 4 tablespoons, 4 butter knives
  • Stainless Steel
  • Brushed Finish
  • 25 Year Limited Warranty
  • Dishwasher Safe
$19.99 Free Shipping Amazon Prime Members
Unbreakable Indoor / Outdoor Pinot Noir Wine Glasses, Shatterproof and Reusable. Set of 4. By Lily's Home
 

Unbreakable Indoor / Outdoor Pinot Noir Wine Glasses, Shatterproof and Reusable. Set of 4. By Lily’s Home AmazonSmile

Made from food-safe, Tritan plastic, BPA-free and FDA-approved material

Holds 22 oz. and perfect for pool, patio, inside and outside. Shatter-resistant, reusable, and dishwasher safe Dishwasher safe (but note, they must be put on the top rack only and are not suitable for a heated cycle)

$27.95 & FREE Shipping from AmazonSmile

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

//z-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&Operation=GetScript&ID=OneJS&WS=1