Winner, Winner-Wine Dinner~Bravo news, Home Tips & Recipes

Let's talk Europa Grape Stomp, Marshall Stuart Winery & my big win last week! We also have two really easy and delicious recipes for you. We have a make an at home window cleaner that is natural and effective. Of course we get caught up on the Bravo and Reality TV news. A super packed episode of the podcast! Thank you to @temeculapassport @temeculawines @peltzerwinery @corbeauxwineandteahouse @weldandwool @vine_van_tour for the lovely prizes! See you at wine country! @Europavillage @marshallstuartwines @chefhanyali #Livingonthevirgpodcast #podcaster #podcast #realitytv #RHOA #RHOBH #RHOC #RHONJ #TheValley #EuropaVillage #Wineries #Temeculavalley #winenewbie #Foodpodcast #recipes #hometips #travelpodcast Pan Bagnat Recipe: Ingredients Tapenade: 1 cup pitted Kalamata olives 1/2 cup pitted green or Castelvetrano olives 1/2 cup fresh parsley leaves 1/4 cup extra-virgin olive oil 2 tablespoons capers, rinsed and drained 2 to 3 anchovy fillets 1 clove garlic Sandwich: Two 7-ounce jars tuna packed in olive oil 2 tablespoons capers 1/4 cup roughly chopped pitted Kalamata olives 3 tablespoons finely chopped fresh parsley 2 tablespoons extra-virgin olive oil, plus more as needed 1 rustic baguette (European-style if possible) 3 large eggs, hard-boiled and sliced Champagne vinegar or lemon juice, for drizzling 1 bunch wild arugula 1/2 teaspoon kosher salt, plus more as needed Freshly cracked black pepper Directions For the tapenade: Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside. For the sandwich: Drain off the oil from the tuna, then add the tuna to a bowl. Stir in the capers, olives, parsley and olive oil. Hollow out the bread. Spread about 1/4 cup tapenade on each side of the bread. On one side, layer the sliced hard-boiled eggs, followed by the tuna mixture; drizzle a bit of lemon juice or vinegar over the top of the tuna. Top with arugula and season with salt and pepper. Close the sandwich and press down. Wrap very tightly with plastic wrap and store in the fridge for a minimum of 4 hours, or up to overnight. Slice and serve, ideally with a chilled glass of rosé. Follow up on YouTube! Tea, tips, blind items or hot takes? Interested in being a guest or have a great idea? Email or DM us LivingontheVirgPodcast.com, Livingonthevirgpodcast@gmail or on Instagram & TikTok @LivingontheVirgPodcast PLEASE SHARE WITH A FRIEND & Don't forget to Follow/subscribe, Rate and Review! Five Star reviews, we will thank you on the podcast just send a screenshot of your review to our IG Thank you for listening! Hosted on Acast. See acast.com/privacy for more information.