Domaine de la Pépière ‘Pépie Bulles’ + OPI ‘My Chihuahua Bites’ + Breakfast Nachos {recipe}

My Chihuahua Bites by OPI Nail Polish

My pet Daisy is a 4-pound chihuahua.

Pet’Nat is not a chihuahua, named Daisy, Nat or otherwise, but short for “pétillant-naturel,” a natural, sparkling wine. “Pétillant” means “sparkling” and “naturel” means, you guessed it, “natural.” Good god, you know more French than you thought!

Domaine de la Pépière ‘Pépie Bulles’ is a pet’nat from France made of Melon de Bourgogne and Chardonnay grapes. It’s light, low in alcohol, and fresh, so it’s fittingly described as a summer wine. However, it also has an apple-pear flavor thing going on that reminds me of apple cider from the last place I remember experiencing a true fall season (Bloomfield Hills, MI, can I get an amen?!), so we’re going to call  ‘Pépie Bulles’ an Autumn sparkler, or at the very least, a Shoulder Season Sparkler, since there’s no time like October in LA to show some sexy shoulder!

Ok, let’s be real. Sparkling wine of any kind fits with any season, any time. (That’s almost a poem!)
Pepiere Pepie Bulles wine bottle
My Chihuahua Bites is an OPI nail polish in the coral color family, so it’s a bright, flame red that leans more cool pink than warm orange, and has a slightly sheer “jelly”-like appearance (these are the beauty/manicure/nail art terms I am learning along the way). It’s not quite seasonally appropriate for mid-October, especially on my scary-long crackwhore claw nails that only “work” in the summer, you know, when you’re not working, but like I said, if there’s any time for chihuahua sweater weather, it’s 90° Octobers in LA.

The color matches the red “Product of France” stripe on the Pepie Bulles label, so I made my ring finger nail into an accent nail by copying the label.

(Base yellow color is Revlon ‘Sunshine Sparkle’ and the silver “bubble” dots are some metallic gray by Wet n Wild whose label with the color name wore off because I bought it waaay back when I was wearing all-silver/white outfits to clubs, including, yes, silver nail polish to match the silver glitter on my face. At the DBQ-level, this Sally Hansen polish in ‘Silver Sweep‘ is a good substitute.)
my chihuahua bites OPI polish bottle
I love love love love love nachos. Of any kind. I will even eat those stale chips with molten neon yellow plastic that they serve as “nachos” at the ballpark. I have made Greek nachos with pita chips and feta cheese. I have made Indian “Naan-chos” with toasted naan and paneer cheese. I have made nachos with fried Chicken Skin Chips. If there are some form of chips, yes even British for “French fries” chips, and some form of melted cheese, I’ll call it nachos and eat it.

Breakfast Nachos are just regular nachos with the sick addition of bacon, breakfast sausage and sunny-side up eggs. Like ‘Pépie Bulles,’ coral crackwhore claws, and LA weather, they are a perfect compromise on a Sunday afternoon between summer Champagne brunches…and tailgating.

By the way, Daisy doesn’t bite.


Pépie Bulles: We tried the Pépie Bulles at an all pet’nat tasting at one of my favorite local wine stores, DomaineLA. This wine, along with another one that will appear here on The Delicious Life shortly, were the best of the bunch for us, so we bought it.

My Chihuahua Bites: Though OPI colors are available everywhere, even drugstores, My Chihuahua Bites might be an older color so might be harder to find. This was a color I chose for a pro job at another favorite local place, this one for mani/pedi (not wine), Satin Soles.

Breakfast Nachos: Your kitchen. Recipe below.
Breakfast Nachos

Breakfast Nachos

Breakfast Nachos

Breakfast Nachos {recipe}

Really? Do we really need a recipe for this?

Yes, yes we do.


tortilla chips
shredded cheese
black beans (recipe coming soon)
cooked breakfast sausage
cooked bacon, cut into 1- to 2-inch wide pieces
pico de gallo (chopped tomato, onion and jalapeño, dash of salt)
chopped avocado
sliced jalapeños
(optional: chopped fresh cilantro)
2 large eggs


Turn on broiler in oven to high.

On an ovenproof baking sheet, spread out a layer of tortilla chips. Top with shredded cheese.

Place sheet under broiler, about 6-8 inches from the heat. Watch carefully, and remove once the cheese has completely melted. It’s okay if the chips get toasted on the tips. Ours took about 4 minutes.

While the chips and cheese are broiling, fry the eggs.

Remove the baking sheet from the oven. If you are using a separate serving plate, slide the chips with melted cheese onto it.

Top with black beans, cooked breakfast sausage, and cooked bacon.

Place the fried eggs on top.

Add pico de gallo, chopped avocado, and jalapeños (and cilantro if you want to taint your plate of nachos with that stuff).

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{ 3 comments… read them below or add one }

1 leepresson October 15, 2012 at 10:53 am

first of all should not a crackwhore “always be closing a la glengarry glen ross” whither it be summer, winter, fall, spring, christmas break? secondly, shouldn’t the 4 lb daisydog also be wearing the same color on her claws?


2 Lucy October 16, 2012 at 3:50 am

This sounds lovely and would be really filling – just as a weekend breakfast should be :)
I did something similar with a egg and tomato dish recently:


3 Dionna Mash October 16, 2012 at 11:27 am

This sounds sooooo yummy! I love big, bold, breakfasts on a Sunday and this looks like it would be a WIN. It reminds me a lot of my Huevos Rancheros recipe


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