Bottling My Wine – Finished!


Well here is my first attempt to adding a video clip!  Hope it works, lol.

I have to say that putting the caps on the bottles is truly MY MOST FAVORITE part!!! They’re starting to look like real wine bottles! LOL

I ended up with 29+ bottles.  My last bottle was about 3/4 full – perfect for cooking!  I mean if I cook, it will be perfect.

I designed my labels on my computer using Printshop. And cut them out with my handy dandy scrapbook paper cutter.

Love them!  It’s so cool that you can make whatever you want!

Peel & stick!

Ta daaaa!  Now time to let them set a bit longer . . . for the record it was pretty darn good at this stage!

Bottling My Wine – Stage 2


That’s the “carboy” on top of the dryer.  It’s been about 30 days since we last added the clarifying stuff and the degasser.  Time to bottle.  I didn’t get a picture this time but we transferred the wine from the carboy into the bottles with a siphon tube.  The dark blue thing in the foreground of this pic is the Italian Floor Corker.

You drop the cork into the opening and press that round circle base down to insert your bottle.

You put your foot on the base to hold it steady . . . hold the bottle . . . . then as you press down on the lever/handle the brass compression fittings squeeze the cork to half it’s size in order to press it into the bottle.  It’s a super cool tool!  So far my favorite step in wine making. LOL

And there you go . . . . !  Tomorrow is Stage 3 – Wine Caps & Labels!

Bottling My Wine – Stage 1


If you want to try making your own wine – start saving your bottles now.  Why buy bottles when you can just reuse them!  First stage of bottling was to wash the bottles – all 30 of them.

Then time to sanitize them.  Throughout the process of making wine it was always necessary to sanitize everything.  We had Maurene’s mudroom sink full of sanitized water at every step.

This is Maurene’s bottle tree.  This thing was very cool.  Just load them up to drip dry.

These will sit overnight and then corking tomorrow!!

More Belley Birthday F.U.N.


Belle & Auntie Amie

We’re all singing “Happy Birthday” and she doesn’t see Mom coming!

Blowing out her “3” candles on her sunflower cupcake.

Me & Bubba (Owen)

Smashing the Cowgirl Boot Piñata

Daddy helping open gifts.

Her & I Loveeeee The Trolls!

The latest addition to the Run-A-Muck Ranch . . . Meet Norman!  A Mini Holland Lop Bunny

Our happy little 3 year old!

WOW Me Wednesday!


Mom and Pete were up from Albuquerque for Belley’s party so thought I’d look into my “Dinner” Pinterest board to try something new.  Voila . . . “Green Chili Chicken Bake”.  It was yummy and super simple!  Enjoy . . . . What do you think Uncle Lyndie?


  • 3-4 Boneless skinless chicken breasts, trimmed
  • 1 – 8 oz package cream cheese, softened
  • 1 – 4 oz can chopped green chilis
  • 1 cup monterey jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Heat the oven to 375F.
  2. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.  The key here is just making sure that you are starting with nice softened cream cheese.
  3. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
  4. Bake on the middle rack (uncovered) for 35-45 minutes or until chicken is cooked through and the juices run clear.
  5. The recipe suggests serving over rice but I didn’t feel there was enough sauce to do that so I’d just serve it as the main dish.

Here’s the original link: