Poema Cava

Cava, the easy drinking bubbly from the Penedes region of Spain, is quickly becoming my go-to sparkler when I’m not popping Champagne. I stumbled upon this sparkly last night and it was quite a delight.  (hey that could be the start of a POEM).  Poema definitely expresses Cava in a more complex style, with white nectarine up front and a true toastiness underneath, something I don’t find often in a Cava.  Poema’s double fermentation process creates tiny fizzy flavorful bubbles and I love how they simmer into those yeasty, Spanish baked bread flavors.  I only wish Poema’s limerick was longer.

Coolest Tasting Room Ever

At the very end of the second day of the Wine Blogger Conference, my bus loaded up with the rowdy crowd and we made our way to Conn Creek for dinner.  I’d never heard of Conn Creek before, but honest to Bacchus they have the coolest tasting room ever.  The entire room is lined with wine barrel.  Most have Cabernet Sauvignon from the various appellations in Napa, but others have blending elements such as Petite Verdot.  Each barrel has a tap and is outfitted with an interior balloon system that inflates as wine is removed.  You get to play with all the wines and make your own blends!  I understand you have to call ahead to go to this special tasting room, and there is a fee, but it’s so much fun and so different that it would be a great experience that differs entirely from the normal tasting room visit.

We had dinner at Conn Creek (my favorite was the dessert) and enjoyed wines from Conn Creek, Napa Valley Farms, and Cornerstone Cellars.  Wow did I get a lot of Cornerstone Cellars on this trip, lucky me! I still have a tasting at Cornerstone Cellars new tasting room that we went to after WBC to tell you about!

2008 Conn Creek Sauvignon Blanc: Melon, grapefruit, lemon, white pepper, tart, acidic, tropical notes, orange zest, stone fruits, crisp, easy drinking, white flowers.

2006 Napa Valley Farms Viognier: Floral, aromatic, white flowers, stone fruit, soapy, tropical notes, orange blossoms.

2005 Napa Valley Farms Syrah: Smoky, licorice, vanilla cream, plums, some herbal qualities, violets, red fruit, tannins, smooth fruit.

2006 Conn Creek Cabernet Franc: Strawberry, bright red fruit, raspberry, spice, tannins.

2001 Cornerstone Cellars Howell Mountain Napa Cabernet Sauvignon: Vanilla cream, blackberry, spice, herbs, soft fruit, smooth , integrated, pepper, some red fruit showing on the edges.

2005 Napa Valley Farms Cabernet Sauvignon: A little funk, leather, earth, dirt, mint, eucalyptus, strawberry.

A Taste of Something Old, New, Borrowed and True

This week we are suggesting good reads that pay tribute to the Victorian brial tradition of something old, something new, something borrowed, something blue (or in our case, something true).

Our wine and food pairings undertake the same theme, looking at the old-stand-by’s, new cuisine and vintages, foreign dishes and wines and simple no-fuss finger-foods that work with a variety of labels.

Each of this week’s dishes can be served individually, or if you’re feeling really ambitious, make all four.

 

The  M E N U

Teiglach: Grandma’s Honey-Nut Cookies

Black Soybean and Veggie “Sushi”

Tea Sandwiches with Lemon, Honey and Ginger

Mediterranean Red Lentil Pate

 

The  W I N E

California’s Montevina Pinot Grigio 2007

I love the description, “Sunshine in a glass.”  It is indeed a very bright, light, fall/summery wine that can be paired with all of the dishes. A perfect wine for our theme, Montevina is both a new and old wine. Pinot Grigio is the Italian term for Pinot Gris, the gray grape of France. A mutation of Pinot Noir, for generations it grew in the vineyards of Burgundy among its red relation and field blended to add softness and acidity to red wines. Today, Pinot Gris (Grigio) is considered one of the five noble varieties in the Alsace region of France.

  

The  R E C I P E S

S O M E T H I N G  Old

TEIGLACH

GRANDMA’S

HONEY-NUT COOKIES

 

This is a treat that requires a lot of time in advance, so keep that in mind when planning to make these delicious cookies. You can complete step 1 a day before and step 2 the day of your event.

Most women’s teiglach recipes were kept secret and shared only with daughters and grand-daughters. They were the jewel in her culinary crown, and made her shine at occasions like baby showers and receptions. This version comes from a long line of such grandmothers and grand-daughters.

Makes 20-25 pieces.

 

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1/8 cup sugar
• 3 eggs
• ¼ cup vegetable oil
• 1 lb honey
• 1 cup chopped pecans
• Sugar
• Powdered ginger

Step 1 Directions

1. Combine flour, baking powder, salt, and sugar.
2. Make a well in the center and break the eggs in it. Scramble the eggs lightly with a fork.
3. Add oil. Gradually pull flour into the center, mixing until dough is formed.
4. Add a few drops of water if dry flour is left in the bowl.
5. Knead the dough until it is smooth, then lightly oil the surface.
6. Allow dough to rest for 20 minutes.
7. Preheat oven to 350 F.
8. Divide the dough into five equal pieces.
9. Use your hands to roll each piece into a long “snake”, about ½ inch to ¾ inch in diameter.
10. Sprinkle flour on a cutting board, dip the knife into the flour, and cut the rolls of dough into small nuggets, about ½ inch wide.
11. Bake the nuggets on an ungreased cookie sheet for 20 min or until they are light gold in color.

Step 2 Directions 

1. Using a heavy pot, bring the honey to a boil over medium heat.
2. Lower the heat and add the baked nuggets. Stir often with a wooden spoon to keep the bottom and sides of the pot from burning. Make sure the honey doesn’t boil over.
3. After 30-50 min, the honey will begin to coat the nuggets. Continue cooking and stirring until all the liquid is gone and the honey hangs in strings from the sides of the pot.
4. Remove the pot from the heat and stir in nuts. The honey will be quite thick; it will cling to the nuggets and harden as it cools.
5. Turn the mixture out onto a wet wooden cutting board and use a wet wooden spoon to pat out a 15-inch square, approximately 1 inch thick.
6. Cover the top with generous amounts of sugar and ginger.
7. When the tieglach has cooled, cut it into 2-inch squares using a heavy knife (tap the knife gently with a hammer or wooden mallet) or break the teiglach into pieces with your hands. It will be crunchy, sticky and somewhat dry, like brittle.

S O M E T H I N G  New

BLACK SOYBEAN

and

VEGGIE “SUSHI”

 

 

This fresh and delectable recipe comes from The New Vegan Cookbook by Lorna Sass. Not only are these “sushi” easy to make and high in protein, but they are vegan as well. Plus, the spread can be made a few days in advance to save time. Perfect meat-free finger food!

 

Ingredients ( Black Soybean)

• One 15-ounce can organic black soybeans (reserve liquid)
• 1 Tablespoon sesame oil
• 1 Tablespoon Japanese soy sauce (shoyu or tamari)
• 2 Tablespoons pickled ginger
• Chili oil to taste (optional)

Ingredients (”Sushi”)

• 4 sheets nori
• 4 tortillas, 8 to 9 inches in diameter (whole wheat are nice)
• 1 cup finely shredded red cabbage
• 8 strips red bell pepper, about ¼ inch wide
• 8 carrot sticks, about 1/8 inch in diameter and 5 inches long
• 1 cucumber (pickling Kirby recommended) halved lengthwise, seeded, and cut into 8 sticks

Directions

1. To make the Black Soybean Spread: In a food processor, combine the ingredients for the spread. Blend in enough of the reserved bean liquid (usually 1-2 tbsp) to create a thick but spreadable paste. Add more soy sauce and/or pickled ginger if needed, to give the spread an assertive taste. Season with chili oil if desired.
2. To assemble the “sushi”: Stack the nori and use kitchen scissors to trim the sheets into circles about ½ inch smaller than the tortillas.
3. Spread 2 tbsp of the soybean mixture onto one of the tortillas, leaving a 1-inch border all around. Distribute ¼ cup of the cabbage over the spread. Gently press a piece of nori on top. Spread another 2 tbsp of the soybean spread on the nori. Set 2 red pepper strips horizontally about 1 inch from the bottom of the tortilla. Arrange 2 carrot and 2 cucumber sticks in a cluster in top.
4. Wrap the bottom edge of the tortilla over the vegetables and roll tightly. If necessary, moisten the top edge of the tortilla lightly with soybean spread or water to seal.
5. Gently press roll to shape it into an even log. Repeat steps to fill and roll remaining tortillas.
6. Set each roll on a cutting board, seam side down, and use a very sharp knife to trim off edges. Holding the roll firmly with one hand, use a gentle sawing motion of the knife to cut the roll into 5 or 6 pieces, making every cut on the diagonal. Arrange the pieces flat side down on a platter and serve.

S O M E T H I N G  Borrowed

TEA SANDWICHES

with

LEMON, HONEY & GINGER

 

 

Not only are tea sandwiches a treat for the eyes, they are a luscious way to pack flavor into a small bite. This version is borrowed from Top Chefhost and cookbook author Padma Lakshmi. She recommends serving them with tea or sherry.

Serves 6-8

 

Ingredients

• 10 slices of good white brad, toasted on both sides
• 2 preserved lemon halves (sold in specialty food stores)
• 2 teaspoons honey
• 1 teaspoon crushed red pepper
• 1 Tablespoon freshly minced ginger
• 10 thin slices Italian cheese like pecorino or caciotta

Directions

1. Arrange the toast on a platter.
2. Chop the preserved lemons, being sure to remove any seeds first. Place them in a food processor or blender with the honey, red pepper, and ginger and make a smooth paste.
3. Spread the paste on the toast and top with a slice of cheese.
4. Diagonally cut each slice to make equal triangles from each toast.
5. You can serve as is or heat them in an oven to 350 F for a few minutes, until cheese is melted and barely toasted.

S O M E T H I N G  True

MEDITERRANEAN

RED LENTIL

PATE

 

 

After reading Michael Pollan’s book, ‘In Defense of Food’, it became clear that true foods are whole foods. His manifesto of “Eat food. Not too much. Mostly plants.” is echoed in this savory appetizer, which happens to be vegan. Not to worry, with flavorful ingredients like fennel and garlic, you won’t be sacrificing a thing – and, you’ll be true to your body’s needs. One note: this will take about 2 ½ – 3 hours to make, so begin the night before or very early in your day for your evening book club.

 

Ingredients

• 2 Tablespoons olive oil, plus more for oiling ramekins or loaf pans
• 3 Tablespoons toasted sunflowers seeds or chopped pistachios
• 1 ½ cups finely diced onions
• 1 cup finely diced shallots
• 1 teaspoon fennel seeds, gently crushed in a mortar or under a chef’s knife
• ½ teaspoon dried thyme leaves
• 1 large clove garlic, minced
• 1 Tablespoon tomato paste
• ¼ cup dry white wine or vermouth
• 3 cups water
• 1 ½ cups red lentils, picked over and rinsed
• 1 bay leaf
• 1 teaspoon salt
• Freshly ground black pepper
• Accompaniments for serving: olives, slow roasted tomatoes, pickled onions, cornichons, marinated mushrooms or artichokes

Directions

1. Brush oil on the bottom and sides of the loaf pans or ramekins. Sprinkle sunflower seeds on the bottom. Set aside.
2. In a large, heavy, nonreactive pot, heat the oil.
3. Cook the onions and shallots over medium-high heat, stirring frequently, until golden brown which should be about 6 minutes.
4. Stir in the fennel, thyme, garlic, and tomato paste and cook, stirring constantly, for about 30 seconds.
5. Add the wine and scrape up any browned bits sticking to the bottom of the pot. Cook until most of the wine evaporates, about 30 seconds.
6. Add the water, lentils, and bay leaf, and bring to a boil. Cover and simmer, stirring occasionally, for 20 minutes.
7. Add the salt and pepper and continue cooking longer until lentils have melted into a coarse puree, 10 – 20 minutes longer.
8. Remove the bay leaf and adjust the seasonings to your liking (check for salt).
9. Stir well, smashing any whole lentils onto the sides of the pot to create a fairly smooth, thick mixture, with a texture similar to oatmeal. If the puree is loose and soupy, boil it uncovered, stirring frequently, until it thickens.
10. Ladle the puree immediately into the oiled loaf pans or ramekins. Smooth the top with a spatula. Cool to room temp.
11. Cover and chill for at least 2 hours.
12. If you want to unmold the pate, first run a knife along the edges. The set a plate on top, turn both loaf pan and plate over. This step is not necessary.
13. Bring pate to room temp and arrange on a platter or individual plates with accompaniments.

My teeth hurt

4 days + over 200 of the world’s most high-acid wine = sensitive teeth

10 days of ProEnamel by Sensodyne and an emergency visit to the dentist have almost restored my teeth to their pre-Germany sensitivity level. 

I doubt I will receive sympathy from any of my dear readers, but take it from me – if you plan to go on a wine trip, don’t forget to pack the enamel building toothpaste!

Whine-Not Monday

I am declaring Monday as Whine-Not Monday.

Monday is usually a rather icky day for many people. Back to work, the weekend fun is over, the post lunch nap is no longer an option, there is no food in the fridge, so Whine-Not and have a good glass of wine as the sun sets?

Tonight, during the purple hour, my pal A___ came over for a brief, convivial visit, so I quickly cleared the kitchen table of the usual accumulation of clutter and popped open a taste of New Mexico, Serenade by Casa Rondeña.

The sunset over Ocean Beach behind us had turned the fog bank hovering over Nob Hill a shimmering pink and the highrise apartment windows winked in an orange hue. A crow flew under my window, and the cat snored away, stretched thin on my new quilt, his nose whistling, which was drowned out a bit by the gentle hissing of the radiator.

We clinked our classes together and admired the scene, savoring the light fruity wine, mostly Riesling with a little Gewurztraminer for sparkle, and nibbled on salty Marcona almonds left over from last weekend’s baking experiment.

A gentle and most pleasant end to a Monday. Whine-Not indeed!

Cheers, my friends! I hope you join me next week.

Wine tasting event 5th October: Bellevue Rendezvous, Wandsworth

For those of you living in or around Wandsworth, why not treat yourself and head down to the recently launched French restaurant Bellevue Rendezvous on Monday 5th October for its inaugural wine tasting event.

Chef patron Pablo Gallego has created a 6-course tasting menu which will be paired with a selection of French wines and will be priced at £60 per head.  Titled ‘When the Summer falls, the Autumn sun comes up!’, the event will be hosted in conjunction with Thorman Hunt suppliers and will feature ingredients that reflect the change in the season.

Dishes/wines on Pablo’s special tasting menu will include chilled cucumber soup with mint and langoustine served with Sylvaner 2008, Domaine Bruno, Sorg; red mullet fillet with aubergine, cumin and piment d’Espelette served with Pouilly-Fume 2007/8, Cailbourdin; smoked duck with fresh fig, foie gras and dry figs served with Tavel rose 2008, Montezargues; wild duck fillet with spiced pear and cep jus served with Langhe Rosso 2005, Luigi Baudana; warm goat cheese with walnut and caramelised apple served with Vouvray Moelleux Ch Gaillard 2005; and quince tarte tatin with honey ice cream served with Maury 2007, Domaine Pouderoux – Sounds amazing to me!

For more information telephone 020 87675810 or visit www.bellevuerendezvous.co.uk. The restaurant is located at 218 Trinity Road, Wandsworth Common, SW17 (near the junction with Bellevue Road).

Dash of Diva - Girls' Night Out

Ladies…the event you have been waiting for is here!

Dash of Diva: A Girls’ Night Out will be the place to be on Thursday, October 29, from 4:30pm-9:30pm as the Holiday Inn By The Bay at 88 Spring Street, Portland, will host an event you will not want to miss.

While you sample the products and services of more than 45 area vendors, there will be a variety of entertainment including; music, a fashion show, psychic readings from Spirit Messenger Vicki Monroe, Zumba and Belly Dancing Lessons, and Comedy by Maine’s Funniest Mom Karen Morgan. Wine, beer, and vodka tastings will be available to help take the edge off after a long week, and a dance floor to unwind.

For more information on Dash of Diva: Girls’ Night Out and to purchase tickets, please visit DashOfDiva.com site.

Tickets are only $7 in advance and $10 at the door. A portion of the proceeds from the event will be donated to the Maine Women’s Fund and The Press for Higher Education Scholarship Fund. Attendees may also drop off gently worn professional clothing to be donated to Dress For Success. The Portland Press Herald and Maine Sunday Telegram will be awarding the “Dash of Inspiration – Women Motivating Women” award, and will honor the Top 10 nominees at the Dash of Diva event.

Zada Jane's

My father has talked about going to the Smokey Mountains and panning for gold for as long as I can remember.  To be honest, I don’t know if those two things are event consistent with one another… like going to Napa and enjoying the tropical weather, when Napa doesn’t have any tropical weather.  Either way, he’s talked about it my entire life.  Now that he’s retired in Virginia, he planned a vacation that took my parents down the Blue Ridge Parkway, into North Carolina, where they will ultimately get to Cherokee, NC.  Since they were going to be “in the neighborhood,” they asked if they could come by and buy us dinner for the Wife’s birthday.

We suggested they pick a restaurant from the blog, but that didn’t seem to happen.  They asked us to pick out somewhere.  We had been talking about going to Zada Jane’s for months, and figured this was probably a good opportunity.   They stopped by the house and followed us up to Noda to the restaurant.  Parking was not as easy as one might have hoped, but the external ambiance strengthened our resolve enough to get us inside.  We weren’t disappointed.

It was a Thursday evening, and aside from a patron that looked shockingly like my cousin Susan, the restaurant was largely devoid of patrons.  I was pretty surprised, actually.  The waitress came took our drink order; half price bottles of wine!  The Wife, being ever cognizant of a good deal, ordered a bottle of organic chardonnay (for herself?).  Ever heard the observation, “A woman will pay half price for something she doesn’t need, while a man will pay twice the price for something he does?”

I ordered an Samuel Smith’s organic lager.  I’m not sure what makes something from out of the country “organic.”  I know there are rules/laws about what makes something “organic,” but I would like to know exactly how they impact imported products.  I’m a little skeptical that they take beer bound for the U.S., and simply place the “organic” labels on them.  Either way, the beer was good.

We started out with the three dip appetizer.  Pimento cheese, black bean hummus, and fire-roasted pepper hummus (I think).  The pimento cheese was excellent, and the others were “fine.”

The menu was wide and varied.  I ordered shrimp and grits, with essence of lobster.  I don’t know what essence of lobster is, and it sounds like it might be naughty, but I figured you could only screw up shrimp and grits so much, and there was potential for huge flavor payoff.  The Wife ordered the wild mushroom ravioli.  I was hoping she would, because that was my first runner up, and I knew her order would ensure I would at least get a taste of the wild mushroom dish.

The food was good.  Not spectacular, but good.  I liked the shrimp and grits.  I’m still not sure what essence of lobster is, but the grits certainly didn’t suffer from it.  The wild mushroom ravioli was good, but the slightest bit dry.   The fact that the food was not extraordinary was more than compensated for by the funky, crunchy, organic ambiance are really what made the experience.

Zada Jane’s clearly has a chef that can put together some great plates with a wide variety of ingredients, and the atmosphere puts it in a class all its own.

Sistemas abiertos IV

Lo que más puede llamar la atención es el concepto de portabilidad, un ejemplo sencillo, en casa utilizo la distribución Linux Ubuntu, en el trabajo Windows, si quisiera instalar Microsoft Office en mi PC doméstico (suponiendo que tuviera la licencia oportuna) no podría (quitando otras posibles soluciones como tener un sistema operativo Windows como máquina virtual, Wine, etc…), este ejemplo es extensible a una gran cantidad de software que funciona en unos sistemas operativos y que en otros no (salvo que se rehaga completamente). La portabilidad se puede ver desde diferentes puntos de vista, portabilidad a nivel de código fuente, es decir, tener una aplicación que sin tocar el código fuente pueda funcionar en diferentes sistemas operativos mediante su compilación en los mismos, portabilidad a nivel de ejecutable o de software interpretable, la están proporcionando las soluciones basadas en máquinas virtuales, como por ejemplo Java, Mono, etc…, portabilidad de datos, etc… La portabilidad es, a mi juicio, una de las causas que está afectando al impulso definitivo de Linux, ya que la cantidad de software disponible en Windows y Mac (sobre todo en el primero y sobre todo a nivel de diferentes opciones a elegir) es sensiblemente superior. No obstante, la orientación del uso de aplicaciones en la nube y la aparición de cada vez más software en Linux, puede romper esa tendencia.

La portabilidad de la información no es un concepto que debamos dejar de lado, ya publiqué hace un tiempo un artículo que lleva el mismo nombre que el documental que me inspiró el mismo “La oscura era digital”. Es muy importante, si queremos que la información persista en el tiempo que el formato lógico en que se almacena se base en un estándar abierto, de lo contrario si queremos persistir la información, necesitaremos tener una copia del programa que lo interpreta y si el sistema operativo en el que se ejecuta tampoco es abierto una copia de dicho sistema operativo y así sucesivamente hasta llegar al hardware más básico de la máquina en que se ejecuta el software.

En resumen, los sistemas abiertos surgieron como una necesidad, casi como un mecanismo de defensa ante una evolución de la industria de las TIC que no era coherente para sus organizaciones usuarias, esta necesidad cambió las reglas del mercado y propició una importante evolución en el mundo de la informática que no hubiera sido posible (o por lo menos hubiera sido mucho más lenta) de otra forma. La estandarización, las especificaciones abiertas, fueron la llave de todo.

En la actualidad, pese a que los sistemas abiertos es una filosofía aplicada de forma general en el mundo de las TICs, en la actualidad y en el futuro existirán muchos productos hardware y software de uso cotidiano que no tienen publicadas sus especificaciones. La tendencia estratégica de estos y otros fabricantes dependerá muy mucho de las reglas del juego que queremos los usuarios que existan.

Tasting: Wine Guru Rajat Parr, of Michael Mina and RN74 Fame

 

I have heard many good things about Rajat Parr for many years. One of the cool things about real wine people is they keep up the wine work regardless how skilled or knowledgeable. Many people aspire to become top sommeliers and very few choose to stay in the restaurants. Becoming a top sommelier means automatic job opportunities at corporate America. A nice desk job with everything that should come with the package. Restaurant work is too unpredictable and many throw the towel in on the first chance out. That leaves a vaccum of bona fide professionals and it is always good to see some stay in the ring. The winemaker is the best person to speak to about the wine also. Should be a great tasting.

—————————————————————————————————–
Created by: Ferry Plaza Wine Merchant
Date: Wednesday, September 30, 2009
Time: 4:30 PM – 7:30 PM
Where: Ferry Plaza Wine Merchant
One Ferry Building, Shop 23
San Francisco, CA
Rajat Parr, of Parr Selections and the Mina Group. We are thrilled to have this very special guest and dear friend join us at our Wine Bar for an evening of great wines personally produced by this heralded expert. Raj, as his friends call him, was a trained chef before beginning his wine career in San Francisco as an apprentice to Larry Stone at Rubicon. He soon blossomed, taking over the wine list at Fifth Floor, earning a Grand Award there, and then joining Michael Mina as Wine Director of the star chef’s burgeoning empire of stellar restaurants, including Michael Mina and their latest superstar, RN74. He has since branched out to start his own wine company, producing wines to his refined taste from various regions. Tonight we will feature two Chardonnays, two Pinot Noirs, and a lovely Syrah. Don’t miss it!

We know you won’t want to miss this opportunity to taste a wonderful range of delicious wines with this wine star and quiz him about all aspect of wine, from his favorites to his selction methods. Learn from a famous sommelier. So come down and help us welcome this charming wine czar, Rajat Parr to Ferry Plaza Wine Merchant.

****AS A SPECIAL FEATURE ALL WINES SERVED ON PRODUCER FLIGHT NIGHT WILL BE ON SALE FOR THAT NIGHT ONLY AT A 15% DISCOUNT TO THOSE WHO PURCHASE A FLIGHT!!!

The featured wines are served as two ounce glasses. If you would like a full glass just ask your bartender. The wines will also be available for retail purchase while supplies last.

The cost of the flight will be $30 and will feature the following wines:

2007 Parr Chardonnay, Sanford & Benedict, Santa Rita Hills, Santa Barbara County
Retail $45, 5oz. glass $14.50

2007 Parr Chardonnay, Solomon Hills, Santa Rita Hills, Santa Barbara County
Retail $45, 5oz. glass $14.50

2007 Parr Pinot Noir, Presidio Vineyard, Santa Maria, Santa Barbara County
Retail $60, 5oz. glass $18.25

2007 Parr Pinot Noir, Seven Springs Vineyard Willamette Valley, Oregon
Retail $60, 5oz. glass $18.25

2006 Parr Syrah, Purisima Mountain, Santa Ynez, Santa Barbara County Retail $45, 5oz. glass $14.50

Wine barrel heard cheese board

 

Custom wine barrel head cheese board. All barrels from Napa Valley, CA.

size 22 x 14, 4 lbs.

each barrel is unique with barrel maker branding
hand-rubbed food safe-oil finish
great for cheese, bread, wine and pizza presentation
excellent for entertaining

free shipping, u.s. only
(5-7 business days, usps)

custom order for company branding
ie: vineyards, restaurant, wine-stores, retail stores, etc

 

 

 

 

 

 

 

 

To Purchase:  www.trmdesigns.etsy.com

 

south asian stir fry and south australian wine...

Needless to say, dinner tonight was the bees knees. Lately I’ve been trying to remember to take pictures of the food I make for this food/running/beer/debauchery journal, but it smelled so good it didn’t even occur to me to stop and snap a photo.

Another recipe from EatLiveRun. Freakin’ awesome.

I did, however manage to take a picture of the wine:

It wasn’t expensive or totally unforgettable, but its a pretty good wine I’ve gotten a couple times before; less than $10 and never disappoints me.

Tomorrow I’m running EIGHT MILES.

I’ma have to get in my car and map out a course so I know I’ve gone far enough. I’ll probably just drive four miles out of town, note the destination and then when I go, I’ll run there and be forced to run back. That way I have no choice but to run eight miles; I can’t take a shortcut and quit early.

Yeah, I have to trick myself into testing my limits. Oh well, at least I do it all.

Now, if you’ll excuse me, there’s a Dexter marathon I need to be watching right now…

2009 Johannes Parade Home!

Stunning and practical all in one home!

That’s right! This is a DON’T MISS house when touring the Iowa Parade of Homes this year!

The custom home is built by Casey Johannes is located in Swisher, Iowa.

 Nothing else quite says welcome like an 8 foot mahogany front door and this one is an absolute work of art.

 

 

 

 

 There are some unique architectural features and details here that you won’t find in other houses, such as a wine refrigerator just out of the camera’s view.  Look at the combination wood and tile floor in the kitchen and dinette.

Hand scraped, five inch, walnut planks are used in the Entry and Hallway.

 In the Kitchen an artistic treatment was then implemented by using the wood planks as a picture frame to surround the 20 x20  tiles. Casey Johannes estimated that it took him 60 hours to do the installation. What a labor of love!

Note the backsplash as it repeats the pattern on diagonal of the tile and wood.

 

 The Great Room acts as a hub for entertainment as it opens up to the Dinette and Kitchen spaces.

Stacie Reid, Phelan’s interior designer, partnered with the Johannes team on floor plans, furnishings, and accessorizing the house.

 

 

 

 

 

 

 

   

 

Here are 2 shots of the unusally spacious, work – at – Home Office which is located on the second floor. There is also a Bonus Room upstairs, which is one of Stacie’s favorite spaces!

I don’t want to spoil all the surprises that are found throughout this home – but I am compelled to talk about one more well designed feature. It’s in the Master . . . No, on second thought, I want you to visit this house and see it for yourself!

 

The space planning, the added artistic elements, and the consideration of family day-to-day living, are brought together under one roof in this well executed home.

2785 NE Sunset Ct

Swisher, Ia

***** ONLY TWO DAYS LEFT *****   

Saturday September 27:  noon – 5 PM

Sunday September 28: noon – 5 PM

 

Remember, it is number 8 in the Parade of Homes magazine.

And stop to see the Allan Custom Home,

in Cedar Rapids, number 11

 

Dianne Ross

Interior Designer/Phelan’s Interiors

363-9634

Um vinho peculiar.

Ontem, na minha busca por bons vinhos, encontrei um vinho que chamou minha atenção pela arte de seu rótulo. Fiquei extremamente instigado para verificar se seu sabor era tão peculiar quanto seu rótulo. Abri o Peñalolen Cabernet Sauvignon 2006 assim que voltei para minha casa. Produzido pela chilena Viña Quebrada de Macul, localizada no Alto Vale do Maipo, esse tinto fez jus ao a beleza de seu rotulo. Um vinho complexo e aveludado, com uma estrutura macia, taninos picantes e um agradável final frutado, com toques de ameixa e groselha. Outro ponto forte desse vinho é seu inebriante aroma que revela notas de café torrado, chocolate, amora, especiarias e baunilha. Um belíssimo produto no estilo novo mundo. Uma pena só ter me deparado com este belo tinto chileno agora. http://migre.me/7D4Z

You can call me McGyver

What kind of self-respecting Italian household doesn’t have a corkscrew? I mean, really now. A significant portion of last night was spent enacting the various scenarios in the following WikiHow. The neighbors must have had quite a laugh watching me through the window.

How to Open a Wine Bottle Without a Corkscrew Hit Method

1. Hit the bottom of the bottle firmly and evenly against a reasonably flat, vertical surface (such as the wall, or even a tree). To protect the surface, wrap the bottom of the bottle in a towel, or place a phone book on the surface in the spot where the bottle will be hitting it. You can lean the phone book on the floor, against the wall, so that no one has to hold it for you, but you’ll need to be sitting down while you hit the bottle against the wall. The pressure of the wine against the cork will gradually nudge it out. Once it’s sticking out partially, you can pull it out with your hands, or pliers, or continue hitting the bottle rhythmically until the entire cork comes out (but be careful about wine spilling out, since you’re holding the bottle sideways).
   • See the video below for a demonstration of this method.
   • Alternatively, you can hold the bottle upside-down between your knees and strike the bottom of the bottle with your shoe. The cork should gradually come out. Once it is out far enough to grasp, remove as described above.

Pull with Household Implement Method

1. Try pulling the cork out. Work carefully to ensure that the cork does not break apart into smaller pieces (which you’ll have to pick out of your wine later if you end up pushing the cork in) also, make sure that any objects which come into contact with the cork are clean; dirty objects increase the likelihood of tainting your wine.
   • Use a screw and pliers. The wider the distance between threads on the screw, the better. Turn the screw into the cork of the wine bottle until there is about 1/2″ (1.2 cm) sticking out. Use the pliers to pull the screw out; the cork should come with it. The claw (nail pulling side) of a hammer also works well in place of the pliers.
   • Use a pocket knife or paring knife. The blade has to fit easily into the neck of the bottle. Some sources recommend using a serrated knife, as the “teeth” might get a better grip on the cork (but it will make the knife more difficult to sink in to the cork to begin with). Carefully work the knife back and forth into the cork, using very little downward pressure. With the blade buried in the cork, twist the cork back and forth, with a slight pull, and slowly work it out. When it fails, the cork ends up pushed into the bottle, which is OK.
     • If you are using the knife to pry the cork out from the side, make sure you put slow even pressure on your “fulcrum”; the easily breakable rim of the opening.
     • Additional note: If using the “fulcrum” method, it works best by gripping the bottle neck with your free hand slightly below the knife and using your fingers as the fulcrum. Moving your grip up as the cork comes up. This is similar to opening a beer bottle with a pocket lighter.
   • Get a cheap wire coat hanger and bend the hook part out straight, then use pliers to make a little hook by bending the last half inch (10 mm) back until it makes an angle of about 30 degrees (a bit like a fish hook). Push the wire down beside the cork until the little hook is below the cork, then rotate the wire 90 degrees so the hook can grab the bottom of the cork and pull it out.
   • A bicycle hook (the kind used to hang bikes from rafters and such) works well. Simply screw into the cork and using the vinyl coated hook as a handle, pull cork out, away from your body.
   • Take a bootlace: leather is best. Tie an overhand knot in the end. Push the knot down the side of the cork with any sharp implement until it is below the bottom of the cork. Wrap the rest of the lace round your hand and then SLOWLY pull the lace and cork out. If the knot pulls through, tie a bigger knot.
   • Two paperclips and a pen: Partially straighten the paper clips, leaving the U-shapes intact. Work one of the small U’s into the bottle between the glass and the cork (you can push on the larger U end with another object) until the free end of the U is below the cork. Rotate the wire 90 degrees so that this hook will penetrate the cork when you pull up. Repeat on the opposite side of the cork with the second paperclip. Straighten the two larger U shapes and twist the ends together a few times. Insert a suitable utensil (spoon handle, pen barrel, pencil, etc.) under the twisted wires. Slide your fingers under the utensil, with the wires between your middle and ring fingers, and slowly pull out the cork.

Push Method

1. If you can’t pull out the cork, then push it in. This is a last resort because the air and wine are already compressed inside the bottle; pushing in the cork can cause wine to spray out, so before you begin, pierce the cork all the way through so pressure can be relieved as you push it in. Place the bottle on the floor or a steady surface and push the cork down using a long rod or dowel, thick marker (highlighter, dry erase, etc.), or slim knife sharpener. Point the opening away from people, just in case wine sprays out. Push down consistently and most people can push it in with a little effort. Tapping down with a hammer or even a rock will help push the cork into the bottle.
   • Alternatively, you can use a key to push in the cork, but the technique is slightly different. Work it in along the side of the cork, in between the cork and the bottle opening; this will let off pressure gradually and the widening key eventually forces the cork to go into the bottle.
   • Using a carabiner is pretty foolproof. Push the carabiner open and use the hook to push the cork into the bottle. Great for camping.
   • Be prepared to have to push the floating cork down into the bottle during the first pour, as it may get lodged. A chopstick or the handle of a butter knife can come in handy to push the cork back as you pour the first glass. As the bottle is emptied, the cork becomes less of a hassle.

Catch The CRUSH

CATCH THE CRUSH “Cellarbration”

WHO:  Barnard Griffin Winery

WHAT:  CATCH THE CRUSH “Cellarbration”

WHEN:  This Saturday & Sunday, 9/26 – 27

             10 am – 5 pm

WHERE: Barnard Griffin Winery

              878 Tulip Lane

              Richland, WA  99352

              509-627-0266

              Info@BarnardGriffin.com

              www.BarnardGriffin.com

COST:    $5 non-refundable Tasting Fee

WHY:     Catch the Crush in Washington wine country

Celebrate with special deals on cases of our special Cellarbration varietal pairings. 

C’mon over, we’ll conduct wine tastings inside and outside: 

Eat & Drink local!  Come feel the heat.  Our soon-to-be-famous Farmer’s Market Salsa expert, Rudy Pena, will be on hand to sample his Pepper Blend salsa out on our garden patio. 

And inside the Tasting Room, we’ll feature Bleu Cheese drizzled with honey and paired with our legendary Syrah Port!

Barnard Griffin is the 4th largest winery in the state and is an essential stop on any tour of Washington’s best wineries.

www.BarnardGriffin.com

Info@BarnardGriffin.com

509-627-0266

#          #          #

Big Guns Arrive but the Party Is Over

“The Vintages Sept 26 release starts to trot out the iconic triple-digit wines for the Holiday silly season, particularly from Bordeaux and Napa Valley. I suspect they will move slowly. At a recent lunch with a highly placed Vintages employee, our table learned that Vintages has done very well, better than forecasted during the 2009 recession, with high-priced wines the only area to go flat. I love great wine as much as the next person, and understand it. But it’s really difficult to be sympathetic to the unfolding plight. By that I mean wines whose price soars beyond intrinsic value, as measured by quality. If flush enough with cash, I would actually pay $200 for a 98- to 100-point wine, or $100 for a 95 pointer, or $75 for a 93 pointer. This is a personal measure to be sure, and each has his own, but none of the offerings in this release hit these numbers; the closest being the gorgeous Ornellaia, which, at 94 points, sells for $174. I would love to buy it but I won’t, although I might consider seven bottles of Ornellaia’s peppy 90-point cousin, called Le Volte, for the same outlay. It’s easy to both hype very expensive wines and to harp on them. I just have a gut feeling that for the icons of the world the party is over, at least for the current generation. People are smarter now, and less wealthy, and there is just too much excellent wine being made for much less money. David’s Half Dozen selections in each release do often list very high quality, expensive wines, but this time all are spiffy buys are under $20″

- David Lawrason, VP of Wine at WineAlign

Click here to see ranked lists and reviews of close to 100 wines in this release.

David’s Half Dozen
Whites

Stocco Friulano Doc Friuli Grave
2008, Friuli, Italy $14.95  89pts

Ironstone Vineyards Obsession Symphony 2007, California  $14.95  89pts

Reds
Mas Des Bressades Cuvée Excellence 2007, Ac Costières De Nîmes, Rhone, France
$18.95  90pts

Grant Burge Miamba Shiraz 2007, Barossa, South Australia
$19.95  91pts

Terra Andina Reserva Carmenère 2007, Rapel Valley, Chile  $12.95  89pts

Luigi Bosca Reserva Malbec 2006, Luján De Cuyo, Mendoza, Argentina  $16.95  88pts

Bolla 2006 Cabernet Sauvignon

Cab savs are generally my favorite wines next to chiantis.

Bolla 2006 really screws the pooch. It’s got all the astringency you would expect, and none of the flavor. The worst part is that the aroma is fantastic. I mean it’s just jammy, grapy, raisins and fruit. You expect it to be fruity and well balanced.

Well, it would have been well balanced when it was released in 2006. However it’s just terrible now in almost 2010. Three years and a wine should just be hitting it’s stride. Three years and this wine is beat.

{Wine} Top 5 Rose wines- how difficult can that be?

It seems like such a daunting task to find a good rose wine.

Thought I had chanced upon a great list of Top 10s, when I found various other lists which totally confused me.

How does one go about choosing between “A lovely salmon color, with intense fruit flavors, made of 100 percent cabernet franc” and “This sangiovese’s sunset orange-pink color combines with a nearly frizzante quality to make a great party wine. It’s festive, sweet, but almost effervescent.”

Which one’s better guys? A salmon color or sunset orange? And while we’re disputing this, what on earth is “frizzante”? Sounds like a bad hair day!

Of course, I am veering towards bottle green but then again that’s me. Just found a third listhere.
Someone help me! There seem to be more rose critics than rose wines where I’m sitting. A rose by any name just smells so sweet.

Write to Win: La Dolce Vita Preview Event Admission

Photo source: http://www.amoa.org/site/PageServer?pagename=ladolcevita

Ever wish you could be in two places at once, or that there were five of you? I have, especially lately, since there seem to be so many entertaining events happening simultaneouly. One specific event coming up that I can not attend, seeing as I will be out of town and cannot in fact be in two places at once, is the 20 Year Celebration of the Austin Museum of Art (AMOA) La Dolce Vita Food & Wine Festival on October 15th.  

This event features delicacies from over 50 of Austin’s finest restaurants, and over 10 local wineries and spirits artisans. This event will take place at the picturesque Italian villa and former AMOA residence, Laguna Gloria, and benefits exhibitions and education programs through the museum.

Now here’s where you come in. Coincidentally, I will also be traveling, making my own ’sweet life’, during the La Dolce Vita Preview Event this coming Monday, September 28th from 6:30-8 PM. This event will preview several of the wines that will be served at La Dolce Vita on October 15th, and local bites from Primizie Osteria and Austin Cake Ball. I am looking for 2 people to fill my spot at this preview event, and each of you can even bring 2 guests!

The Challenge:

1. Click on this link (and scroll down to the right side bar) for the listing of local restaurants and wineries/spirits artisans featured at this year’s La Dolce Vita.

http://www.amoa.org/site/PageServer?pagename=ladolcevita

2. Email a story about a positive experience you’ve had with one of the vendors listed to Rebeccammendations@gmail.com by Thursday, September 24th at midnight. Funny, entertaining stories are welcome!

3. 2 of the best experiences shared will get to attend the La Dolce Vita Preview Event, and each of you can bring 2 guests with you for an exclusive event of food and wine tasting to get a sneak peek of what was voted the “Best Food Event” in 2008 by Austin Chronicle readers.

4. Winners will also have the opportunity to be featured as a guest blogger on TheRebeccammendations, if you so choose to write a review of the wine and food tasted at the preview event on Monday.

*Comment on this post for questions about this opportunity to win!

Let the local food/wine story-telling begin!

Events for Tuesday 09/22/09

Cupcakes for a Cause

8-4pm @ Bread Winners Cafe and Bakery From September 21 – 27, 2009, Bread Winners Café & Bakery will team up with CancerCare for the sixth annualCupcakes for a Cause, supporting children affected by a cancer diagnosis. Bread Winners Café & Bakery will sell specially decorated cupcakes at all three locations and donate a portion of the proceeds from their sale to CancerCare for Kids, a program that provides free, professional support services to children affected by cancer.

Autumn at the Arboretum Dallas Arboretum, 8525 Garland Road, Free – $9.50 The Great Pumpkin Festival – Everyday from 9am – 5pm This fall festival, which runs September 19th through November 1st, boasts of more than 150,000 fall blooming flowers including chrysanthemums, salvia, coleus, ornamental grasses and impatiens. Always a favorite spot for the family photo, The Tom Thumb Pumpkin Patch and the gardens are filled with over 25,000 decorative pumpkins and gourds. Also in the Pecan Grove is the walk-through 15′ pumpkin house constructed out of the finest pumpkins in the patch and a 10′ pumpkin topiary decorated with orange marigolds.

BNI Park Cities Weekly Meeting 11:30-1pm @ PoPoLos, $15 The networking group meets for lunch every Tuesday. For more information, contact Joie Turner at 972-788-2676

North Texas Commission 38th Annual Membership Luncheon

Jerry Jones and Roger Staubach to speak about regional impact of a Super Bowl on North Texas 11:30am @ Texas Stadium, $75 Dallas Cowboys owner Jerry Jones will provide the keynote address with a special update from Roger Staubach and Bill Lively with the North Texas Super Bowl Host Committee and Arlington Mayor Robert Cluck, Fort Worth Mayor Mike Moncrief and Dallas Mayor Pro-Tem Dwaine Caraway.

Established in 1971, the North Texas Commission is a regional non-profit consortium of businesses, cities, counties, chambers of commerce, economic development entities and higher education institutions in the North Texas Region.

Brad Williams

5-7pm @ The Library Bar, 3015 Oaklawn Ave

Twist it out Tuesday

5:30-6:30pm @ Lululemon Athletica (Galleria) – FREE

Join lululemon for a complimentary yoga class every week. Every Tuesday at 5:30 p.m., come by the store and unwind from a long day.

The class is taught by instructors from our Studio of the Month (SOTM). The August SOTM is Twist Power Yoga, off of Marsh and Forest.

Mitchel Musso

6:30 @ House of Blues – $15-50

Open Mic Night 7-10pm @ Opening Bell Coffee (Southside) Live Broadcast on Pirate Radio

Erik Barnes 7pm-12am @ The Library Bar

Catena Zapata Wine Dinner

6:30pm @ Craft Dallas – $140 Enjoy a five-course dinner prepared by Chef de Cuisine Jeff Harris & Pastry Chef Laurel Wimberg paired with six wines from Catena Winery in Mendoza, Argentina & one port from Warres. Passed Canapés / Chardonnay, Catena First Course (Individually Plated): Alaskan Halibut, Butternut Squash Ravioli, Pomegranate & Brussels Sprouts / Chardonnay, Catena Alta Second Course (Individually Plated): Roasted Veal Loin, Braised Veal Cheek, Mushroom, Cipollini Onion, Country Ham & Watercress / Malbecs: Catena & Catena Alta Third Course (Served Family Style): Dry Aged Ribeye, Spinach Gratin & Pommes Anna / Cabernet Sauvignon: Catena & Catena Alta Dessert (Individually Plated): Sweet Vanilla Ricotta & Roasted Fig / Warres, Otima, 10 year Tawny Porto, Portugal

The Rebel Alliance Jazz Ensemble

7-10pm @ Pearl at Commerce

Preston Royal Book Club

7pm @ Preston Royal Library An open-to-the-public book club that meets on the fourth Tuesday of the month. The book for September is Dreams From My Father:a Story of Race and Inheritance by Barack Obama

Everyday Practice of Science: Where Intuition and Passion Meet Objectivity and Logic -Dallas Philosopher’s Forum 7:30pm @ Chic from Barcelona – $4 Fred Grinnell, Ph.D., Professor of Cell Biology and Founder of the Program in Ethics and Science, UT Southwestern Medical Center. Author of The Scientific Attitude. Scientific facts often are so complicated that only experts can appreciate the details. However, the underlying practice that gives rise to such facts should be understandable by everyone interested in science. In my new book Everyday Practice of Science, I offer a plain-talk account and demystification of science as world view and life’s work. I describe how researchers bring their own interests and passions to their work. The interplay between these interests and passions becomes the dynamic of the research community. Exploring this dynamic clarifies the philosophical underpinnings and challenges inherent to the scientific knowledge-building project.

Open Mic Night 8pm @ White Rock Coffee The road to stardom starts with a fresh cuppa joe. Weekly open mic night. Call 214-341-4774 to sign up ahead of time
Jody Binford Quartet 8pm @ Lakewood Bar & Grill

Telefon Tel Aviv, The Race, & Ishi 10pm @ The Cavern – $10

Hornitos Greed and Gluttony Event

8pm – 2am @ Hotel ZaZa – FREE Cocktails Courtesy of Hornitos - Fabulous light hors d’ oeuvres to be enjoyed. Attire: Classy Chic. Sounds by DJ Jose G. Complimentary Valet  *Donations Benefitting The Susan G. Komen Foundation. RSVP here.

Back to Basics

10pm @ Wish Ultralounge A night dedicated to our friends in the Industry.

Join us every Tuesday night for Back to Basics, a night dedicated to our friends and colleagues in the industry. Every Tuesday, Wish celebrates the people that ensure you have a good time when you go out, wherever you go. DJ MARVEL of Instict Djs DJ SID VICIOUS OF HARD ROCK LAS VEGAS. Sid played a killer set last time he was at Wish and we cannot wait for him to rock the house on Tuesday.

Lonely Grape TV #2

Click on the video below to watch the second episode of Lonely Grape TV where I review 2006  Beresford McLaren Vale Shiraz and a 2007 Bent Creek Black Dog Shiraz.  These wines were tasted as soon as the wines were opened.  Next episode of Lonely Grape TV will discuss the effect of allowing such wines to breathe, where these 2 wines were consumed a few days after opening.

Please leave any comments below.

Drinking on a Monday

I know everyone hates Mondays, but what I hate most about them is when everyone asks about the weekend. Most of the time my weekend is pretty dull. Taking care of housework and sitting on my butt tends to take up the majority of time during the Saturday and Sunday hours.

This past weekend, I went out a bit. However, most of my time was again doing very boring catch up work. It was a weird weekend for me in the fact that people from my past kept popping up.  I love the people I work with and I love talking to them about my life. I’m not going to tell them everything and this weekend was not one to share. So what do I say when someone asks about the weekend! Well, I just say “It was alright.”  Luckily, they don’t pry too much.

It’s hard to say that the person that broke my heart into small pieces and I just began to put the pieces back together contacted me. It is hard to say that the person I have a present crush on seemed to ignore me on Saturday night shaking my confidence. The ex-boyfriend I care about so much, but I know I don’t want to marry made me feel guilty. This is a lot for one weekend! What is it about men that they can’t just take turns and not all come at me at once!

So after a hard work day, that was actually very personally productive I am enjoying a little wine. 

Will you pour a glass too?

The scales of just is ;-)

Don’t you watch your weight? ‘I don’t have to, everyone else does it for me’ I replied.  That was a few years ago now, but being a woman ‘weight’ and size has always pretty much preoccupied my psyche.  So I could have just pressed the ‘checkout’ button…but I didn’t.  Oh no.  Patience isn’t the greatest of my many virtues.  I just couldn’t wait the 5 days or more for delivery of the magic pills of sveltness, that was going to have me fitting into that waspish, waist enhancing satin basque that has been in my lingerie drawer for several months now….UNWORN,  in no time at all.   Of course, with a little effort on my part.  That is, the effort that it takes for me to keep my mouth closed in the vicinity of delicious food and even more delicious and quaffable wine!

My legs are the problem.  Yes…no.1 is that they are most definitely not long enough…..another 10 inches would suffice.  Actually, I’d settle for 6.  Which is about the only time you’d hear me say that I’d settle for 6inches in preference to 10!!   and no.2 is the fact that they don’t work.

Well the hips are fine.  They’re damn wonderful to be honest.  Fat laden lady hips….full of marshmallow and love handles that a cowboy on a bucking bronco would be pleased to feel.  Come to think of it….I quite like the vision of a cowboy at my rear, as long as he’d remembered to remove his chaps and spurs, but i’d allow him to keep his hat on    Trouble is, i’d think of  Billy Ray Cyrus singing ‘Achey Breaky Heart’…God how i HATE that song.  ( AND, to add insult to injury, it mentions my name in the middle of it);

Oh tell your Aunt Louise, tell anything you please

Myself already knows that I’m okay

Oh you can tell my eyes to watch out for my mind

It might be walking out on me today

But don’t tell my heart, my achy breaky heart I just don’t think it’d understand And if you tell my heart, my achy breaky heart He might blow up and kill this man

So, my legs….SOD THE LEGS!  ISN’T HE DAMN FINE!!!!

Right, back to the story   My legs.  So, I’m having a few problems with my legs…..again.  Unlike most people, I can’t just take myself off a couple of miles walk every day for a bit of excercise.  So that word ‘excercise’ doesn’t exactly fit too well in my vocabulary……  I shy away from it whenever possible, unless of course its a horizontal kind.  No wonder I have pretty good eyes and eyelashes (for my age)…they’re always asleep and well rested and ready for lots of excercise in the form of fluttering.  Very useful for gaining extra chocolate flakes in your 99 ice cream cones.  Well anything helps once you are post 25

In the past few months i’ve had rather too many extra flakes in my ice creams, and well, rather too many ice creams really.  Sitting about has taken its toll on my fat bum and as I can’t excercise ‘properly’ i thought that i would try the new weight loss tablets ‘ALLI’.  I’ve read about them, done my research and carefully considered them before deciding to take the plunge and purge myself of all fats.  Because thats essentially what it does……  I know that it has reported side effects which aren’t very nice, BUT if you don’t eat the fat, then you don’t have the problem…..simple!

I’m pretty good most days anyway.  I’m careful what I eat…I would say that i’m a ‘considered’ eater.  I don’t eat things for the sake of it….with the exception of malt loaf, rowntrees fruit gums, turkish delight. Those I would eat till i’m sick (Excellent diet food then!)    So, I didn’t press the ‘checkout’ button on Boots the Chemist website, I decided that I would go there instead.  Oh, BIG MISTAKE.

(When purchasing on the website you are requested to input your height and weight details, and details of any medication currently taken.  Important to note for later!)

Its embarrassing enough to decide to take these tablets.  To feel enough of a failure as it is, but to then walk into a large store and purchase them over the counter is akin to the red faced embarrasment of a teenager buying condoms or sending a man to buy tampons.  Okay, some would be okay with it, but many aren’t.  I’m not.  But my lack of patience got the better of me.    I perused the store and placed several items in my basket; a new body buff puff (absolutely essential!) deodorant, shampoo, and vitamin tablets……before advancing to the ‘diet products’ aisle.

I spotted the ‘ALLI’ and gingerly took down a sealed package from the top shelf, in the hope than no one saw me.  Feeling very guilty, like I was removing a porn magazine from the top shelf in the newsagent (not that i would know what that felt like……..).  I snuck it in my basket and managed to cover up the package, and the accompanying book, with the array of items already in my basket.  I wandered to the checkout.  Once there, the eagle eyed assistant noticed the glowing ‘fat cow’ packet in my basket, and said ‘can’t serve you with that here….you need to go to pharmacy’  !!!!!!!   So, red faced, I had to turn around and face the queue and make my way, hobbling with my stick and my basket along to ‘Pharmacy’

Now the real fun begins………

I read the back of the packaging and it states (amongst other things) that in order to take Alli, that for my height (5ft 2) that you must be above 10st 13lbs….which I am.  Good so far.  Then I give the basket to the assistant, who in turn gives it to the pharmacist.   A man, in his 40’s slightly pot bellied himself, and a jobsworth.  ‘Erm, do you know what your BMI is, as it needs to be over 28′ he asks me.   ‘no, sorry I don’t’ i replied, ‘although, I’m 5ft 2, and i’m just under 13 stones, so I’m sure its over 28….maybe 33 ish?’  I said.    He looks, quizzically.   ‘Are you on any medication?’  he says…..  I reeled off several names of medications, all of which I already knew weren’t contra indicated to the use of this drug….I HAD done my research.  ‘Okay….i’m just going to get some money, and i need you to come with me as i need to check’   he said.     Check what??????????    I followed him like a little sheep, hobbling behind.    He takes me to a large set of electronic scales.  I assume that he’s just going to insert the money and input my weight and height and it will give him the BMI reading that he talked about…..but no.   He said ‘well’

!!!!!!!!!!!  WELL WHAT?  YOU DON’T SERIOUSLY THINK I’M GETTING ON SCALES IN THE MIDDLE OF A STORE DO YOU????   and he DID!  He said ‘well if you don’t, I’m not selling you the product’ !!!!   And I am FUCKING livid!

How dare he!!!

I said to him ‘but I could have bought this online…it doesn’t ask your BMI online?’  and he argued with me that it did!!   ‘Erm, no it doesn’t'   It does ask your weight and height, but thats all.  I’d been straight with him and already told him that, but to ask me to get on weighing scales in the middle of a store was SO embarrassing.  As was him then making a scene and refusing to sell me the item.

I’m an articulate 48 year old woman that has enough problems already with self image, not only through weight, but with having to use a walking stick.  Being put through something  so demaeaning during a regular shopping trip would make me very wary again.

Maybe I best stay like I am and don my ‘wench’ outfit and get to line dancing classes (never!)…that basque is going to be damn wenchy if i get in it now….my cup will certainly runneth over!!!

Right, think I’m in need of a holiday to re balance me……Texas, cowboys & rodeos might just have the edge over New York shopping  

How to spend a long weekend

First, thing first.

Happy Birthday dAd!

Also, thanks for being born in 1950–it makes it a lot easier for me to do the math and figure out that you’re 59 today.  Wosa.  59.  dAd, you realize that you’re a year away from 60 now (and that makes me a year-plus away from being 30)?!? Hope that you’re having a great day and that MoM’s chocolate birthday cake is delicious.

Anyhow, back to life in Sofia.  Somehow, it’s turned into a beautiful day in Sofia. I woke up and it was rather gray and I was wondering which one of my new sweaters I should wear.  Now the sun is out and there’s not a cloud in the sky.  It’s blue, blue, blue.  I couldn’t be happier.

I’ve been cleaning my apartment, I’ve washed some clothes, I am in the process of cleaning my bathroom and then I’ve got to mop my kitchen/dinning room/living room.  The floor is all tile which makes it easy as can be.  I guess that I’ll just hang out in my bedroom as the floor dries.

Really it’s been a great morning and it’s barely 11am. 

I’ve done some Bulgarian exercises and worked on learning some new worlds.  The one other thing I’ve got to do at some point is to mark some papers but other than this I am just relaxing and enjoying the cool but sunny weather.  It’s a wonderful change from the oppressive heat and the cloudy-dreary gray weather that we’ve had this last month.  It makes me think that fall is around the corner–or maybe, gasp, here.

I am having some friends over tonight to see my new apartment and to do some wine tasting.  For ages, I’ve been meaning to get my friends together and to make them taste Bulgarian wine–sight unseen–and to rank it.  First of all I am doing this because it seems like a really fun thing to do and second because I like to drink wine and I think it’s a great way to learn more about Bulgarian wine.

I think that some good wine, at great prices, is being made in Bulgaria but I honestly know very, very little about it.  So, I am giving it a go tonight.  Little do my friends know that their opinions on the wine are going be featured on my blog later this week.  (Okay, I guess that if they are actively reading my blog they’ll know now but for most of them I think they are coming because they don’t have much else to do on the Monday night of our extra-long weekend. )

At this point, I’ve done a little bit of research on Bulgarian wine–but it’s not really it’s not so easy to find good information on the wines in the country.  I assume that if I actually spoke Bulgarian it would be a little bit easier but then again this whole adventure-experiment would be.

Here’s what I learned.  Bulgaria has five main wine growing regions.

1. The Valley of the Roses
2. The Thracian Valley
3. The Struma River Valley
4. The Danube River
5. The Black Sea/Coastal region

Yes, I realize that these five regions more or less cover the whole country.  Apparently grapes will grow almost anywhere in Bulgaria.  Maybe this shouldn’t come as a surprise to me–it is said that Dionysus is from Bulgaria.  I just tried to confirm this “fact” on wikipedia and was unable to do so.  Anyhow, we’ve got plenty of land to grow grapes on and to make wine from so I can only imagine that we’re going to have fun tonight!

The many adventures of Sloppy Cock and the amazing Michelle Bachelorette Weekend

I know I was supposed to post about London but some photos from my weekend can’t really wait.

Dan’s sister Michelle is getting married October 2nd and I’m part of the wedding party. We (as in the other bridesmaid Tori, the Maid of Honour Amanada and I) meshed our ideas together and came up with a ‘bachelorette weekend’ for her.

Friday night was a party/sleepover at Michelle’s place where she received the present of a blow up doll that we named “Sloppy Cock” due to the fact that his “member” kept falling off and spitting stuffing all over. Saturday we went to Niagara Falls (with Sloppy of course) and walked around the town- went to a wax museum and later Screamers (a haunted house) where I got so freaked out merely by the sight of a big masked clown outside, that after paying I not only did not make it through the doorway- I ran away almost in tears. I tried to be a sport but apparently I’m the biggest chicken in the history of the Niagara region. (Please note: I am a fantastic “purse holder” though.)

Then finally today we went on a apple themed Anna Olson (from the Food Network’s “Fresh”) wine tour. We tasted some spiffy wines, ate some cheese, went to a mill and got some fresh flour and hung out with Anna herself. Hip? Heck yes!

Some photos:

Penis ice cubes

Penis cake

Table of nummers

Sloppy Cock after our toiler paper wedding dress contest and much partying

The bride-to-be

Arriving at the hotel: Tori, Sloppy and Michelle

Sloppy Cock likes to push buttons

The hotel

The falls

Loving your mother and Niagara Falls go hand in hand

That’s not the Harry Potter I know

I joined Michelle on the best eyewear purchase this year. So classy

Kanye eat your heart out

Mr. T in wax form- Ain’t got no time for jibba jabba!

Forest, what is life like?

We are part of the Simpsons shhh

We went for dinner at the Hard Rock Cafe and they may have given us a table right next to 12 Belgian firefighters in town for training…

Penis straws- vogue

The boys at the Hard Rock Club put Sloppy’s cock into his own mouth… naughty to the power of 12

We ran into some street kids busking and they really liked Sloppy… even their pet rat.

Michelle decided to marry Sloppy before we went dancing- it was a nice evening for an outdoor ceremony

Sloppy was feeling pretty rough in the morning, some would say that he is slightly deflated…

We behaved ourselves in front of Anna Olson. She’s hawt.

Michelle found out that she will share the same anniversary as Anna and her husband Michael awwww

The end-ish. I’m sure if some of the other ladies have some incredible photos they may find there way onto here at some point or another.
I apologize for the horrible puns above. I’m exhausted.

Sleepy time.

K

How to workaround IEs4Linux installer crash on Fedora 10/11 ?

I recently needed a M$ IE for testing purposes (CSS and JS) , the first solution is to visualize a never-used XP just for IE6, and the other solution is to install ie6 on the top of wine using ies4linux package but bad things happened ies4linux installer crash

The solution:
Download ies4linux:
$ cd /tmp
$ wget http://www.tatanka.com.br/ies4linux/downloads/ies4linux-latest.tar.gz
$ tar zxvf ies4linux-latest.tar.gz
$ cd ies4linux-*

Run:
$ ./ies4linux --no-flash --no-desktop-icon --no-menu-icon --no-gui

Instead of:
$ ./ies4linux

Sauvignon Wine, So Little Time

After my first successful forray into jelly/jam making, I was itching to try another batch or two. I picked up a copy of Linda Amendt’s book, which has tons of great jam and jelly recipes, and decided to try some “drunken” spreads: Cabernet Sauvignon Wine Jelly and Blackberry Cabernet Sauvignon Jam (recipe to follow). 

After reading the author’s admonitions about not doubling or otherwise changing the amounts in the recipes, I figured I’d make a half batch of the cab jelly. That way I could make the jam and jelly with one 750-ml bottle of Cabernet with just a little wine left over. But what to do with the rest…?

An open bottle is an empty bottle

 I had planned on preparing both recipes on the same day, but I ended up making the cab jelly a day or so before I got around to the blackberry cab jam. The jam recipe called for the following ingredients:

• 3 3/4 cups (about 1 1/2 lbs) crushed blackberries — I used frozen
• 1 pkg powdered fruit pectin
• 6 1/3 cups (yikes!) sugar
• 1 cup Cabernet Sauvignon wine
• 1/2 tsp. unsalted butter (optional)

I crushed the thawed blackberries one layer at a time in a flat container.

Then I put the berries, juice and all, into a pot with the pectin, which I had mixed with 1/4 cup sugar, and the butter. The butter is optional, but I like to use it, as it helps keep the jam from foaming as it cooks.

I brought this mixture to a full rolling boil (one that doesn’t stop when you stir the pot), stirring constantly. Then I gradually stirred in the remaining sugar, brought the mixture back to a rolling boil, and stirred and boiled it for 1 minute. I then took it off the heat, stirred in the wine, and let it rest for 5 minutes, stirring occasionally, while I got the jars and lids ready.

I filled the jars to within 1/4 inch of the top, wiped the rims and threads, placed the lids on the jars, and screwed on the bands. The recipe said it would make 7 or 8 eight-ounce jars; I ended up with 7 eight-ounce and 4 four-ounce jars. I put the jars in the water bath, brought it to a gentle, steady boil, and processed the jars for 10 minutes.

I took the jars out of the water bath, put them on a dish towel on the counter, and waited for the thocking sound of the lids sealing. All of the lids sealed, and I kept checking the jam throughout the rest of the evening to see if the jam was setting up. It stayed liquidy until bedtime, but by morning it was set and beautiful.

I had a little bit of jam left over when I filled the jars, which I put in a custard cup in the fridge. I ate it on toast for breakfast. And a peanut butter sandwich for lunch. Then more toast. And another sandwich. It is absolutely delicious. The berries are so fresh and bold tasting, and the wine gives it an added bit of richness.

When I was ladeling the jam into the jars and realized how much I was going to end up with, I started wondering what I would do with all of it. Now I’m wondering how soon I will have to make more.

The Great Linux Project - Part 4

Back to running games in Wine this week.  If I keep up this pace I should be done in around a years time…

Peggle Extreme

Windows

Peggle Extreme is available to everyone for free through Steam.  It’s a special selection of stand-alone levels for Peggle based around Half-Life, Portal and Team Fortress 2, having originally been released for those who pre-ordered The Orange Box (ahhh, the memories).

Back when I first played it the limited graphical options weren’t a problem, but no that I am using a widescreen monitor the stretching is a little off-putting.  Fortunately the game can be played in a window.

Arch

The first problem I ran into was actually all to do with Steam.  Originally the game had appeared on the My Games list, but when it was made available to everyone it was removed, to install it you had to use the Peggle Extreme game page.  However due to problems with the Steam browser and Wine, clicking on the button does nothing.  To get it working I had to download it in Windows, then copy the file named ‘peggle extreme content.ncf’ found in Steam/steamapps to the same folder in Linux (~/.wine/drive_c/Program Files/Steam/steamapps).  Peggle Extreme then appeared on the My Games list and Steam synced the files.  If when you try to launch the game it says it’s unavailable, right-click on the game and to to Properties, on the Local Files tab click Verify integrity of game cache…, this should solve the issue.

I only encountered one problem with the game itself, it defaults to Full Screen which made the game appear in one corner of the screen.  What made things more difficult was that the buttons were still located full screen, fortunately they highlight when you hover the mouse over them so it wasn’t too difficult to ‘feel’ my way through to Options where I could turn off full screen.  Since then I have also found out that you can simply press Alt-Enter, and the game will turn into a window (and back again if you want).  This doesn’t solve the problem but I’ve found I actually prefer playing in a window.

Once I was past that problem the game ran perfectly, responsive and vibrant.

Ubuntu

In Ubuntu things went even better, the game ran fine both in full screen and windowed.

Conclusion

It’s only a short game but my experiences with it tally up with those listed in the WineAppdb for Peggle Deluxe.  It’s a nice game to play and best of all it’s free, good for those who don’t own the Deluxe version, and for those who do it provides some extra levels.

Icons

I don’t tend to use desktop icons for Steam games, I prefer to just use the My Games list.  But maybe some of you would, I didn’t find any Peggle Extreme icons, but since I don’t own Peggle Deluxe there are some nice ones that can easily be substituted:

Source

Source

Braid

Windows

These last two I bought through Direct2Drive.  With Braid I just got a simple installer which could be a benefit compared to other avenues.

One small problem I’ve had in Windows is that after playing Braid, the next time I start my computer the screen defaults to a smaller resolution setting, the same one Braid was using.

Arch

Install ran fine, but displayed an error right at the end.  Made no difference to the game.

I ran into several display problems, firstly the game does not like Alt-Tab, it causes the screen to stick.  The game also defaulted to 800×600, which looked very poor (most noticeable on the keyboard icons and text), and on exiting the game I had to resize the desktop resolution.  So as above I ran it in a window which worked much better, the game resolution remained the same though until I forced it by changing the launcher.  I added the following to the end of the path:

-windowed = Forces the game to run in a window.

-width 1280 -height 1024 = Forces a particular resolution.

Aside from that things ran fairly well, I did notice a slight stuttering at times but when I checked the FPS counter (press 0, zero) it didn’t seem to register.  It was so faint it was almost subliminal, so it didn’t affect me too much whilst playing but I never encountered anything like it in Windows where the game ran extremely smoothly.  It also seemed to me that v-sync was not working, there was some slight tearing on the backgrounds when the screen was moving fast, the two issues could be related.

Finally, the icon for Braid did not appear.  I couldn’t find an icon file in either my Arch directory or the Windows one so I assume it must be tied to the .exe, in the end I just used one from the list below.

Ubuntu

In Ubuntu it had the same error at the end of installation, but the icon did appear this time.

Aside from the taskbars staying on the screen (which I think it related to my general problems with Ubuntu) I didn’t run into any full screen or resolution issues.  For some reason post-processing was disabled (the game scans the computer when it starts to decide how to set this, the resolution settings and the optimum FPS), playing without it meams certain effects are disabled:

Post Processing Off

No world effects whilst rewinding time, just a slight change in colour.

Post Processing On

Screen fades to grey-scale and shimmering effects appear for higher rewind speeds.

It was easy to force it on though, adding -60FPS to the end of the launcher disables the scan at startup, enables post processing and sets the optimum FPS to 60.  Braid actually has quite a few interesting options, have a look at the readme file in the Braid directory for a list.

Performance was the same as in Arch, mostly good but still with that slight stutter.

Conclusion

Apart from the issues with full screen Braid worked well in both Linux systems.  The stuttering would be an issue for me, but might not even happen for you, I’m not sure what I can do about it though.  Shame, otherwise I would have been completely happy.

Icons

We really are spoilt for choice when it comes to Braid icons.  David Hellman, the man who created the art work for Braid, has released tons of samples on his website, everything from character and object icons to animated gifs to wallpapers and much more besides.  Not all of the stuff is square which can cause stretching, so you may have to edit some of them.  But there’s a lot of choice and all of it is high quality.

Bus Driver

Windows

Downloading from Direct2Drive provides you with a zip file containing the sort of stuff you’d find on an installation CD.

Arch

The actual installation went perfectly, following that though was the part I was dreading, activation.  I copied my key and pasted it into the box, then clicked ‘Activate Online’.  The bar raced across the screen and within just a few seconds the game was activated.

The makers of Bus Driver made the strange decision to split the graphics options.  The first lot are found in the launcher, the rest are in-game, and only a few are accessible in both.  Still, that’s got nothing to do with how it runs, the answer to that is great.

No problems whatsoever.

Ubuntu

Ditto.

…

Conclusion

All I can say is wow, this has definitely been the best game so far.  Absolutely no problems on any of the systems despite the software requiring activation (one of the biggest problems encountered when using Wine in Linux), this game unquestionably deserves it’s Platinum rating.  Sadly I can’t measure the actual performance but I certainly didn’t notice any differences compared to my experiences playing the game in Windows.  It has been a breath of fresh air, if all games ran like this I’d definitely consider switching over completely.

Icons

The more obscure the game the less likely there are alternate desktop icons, so once again I’ve brought out my digital paintbrushes and easel and knocked up this quick one with an image taken from the Bus Driver website:

Grapes of North Dalmatia - Debit and Babic

Talking about wine, we usually focus on the bottled stuff, labels, prices…but rarely anyone talks or shows the grapes that are the source of this precious liquid. Although we all know that Babic is red and Debit is white, I am sure that very few would be able to recognize them in the vineyard.

So, last week in Grabovci, hinterland of Vodice, I went to the vineyard with my cousin to see the grapes before the harvest. Although I have been there many times as a kid, I never paid attention to the actual sorts of grapes. I only knew that marastina grows berries very densely and that was it.

DEBIT

After searching all over, I still know very little of the debit grapes… Most I know comes from what Alen Bibic told me: local grape that got it’s name after the Croatians opted to pay Napoleon’s taxes with a certain wine grape. So, the debt became Debit…

No one knows exactly what it was called before then, but ever since, the grape and the wine made from it, have been known as Debit.

Debit grapes

Debit grapes

As you can see, it is the time of the harvest and the locals are clearing the leaves to make grapes receive all the sun possible…

Nearby, the Babic is grown as well…

Typical Northern Dalmatian vineyard

BABIC

Another very important indigenous variety is famous Babic. Although the best Babic grows on the rocky slopes of Bucavac hill near Primosten, this grape is known and grows well in other areas of Šibenik region. The land in Grabaovac is fertile and “thick” compared to only patches of soil on Bucavac so Babic is quite different here…

Babic

Babic is probably the best known grape variety North of Split area. There are 54 grape sorts in Croatia producing 620 types of different wines. Babic is on of the best known along with Malvasia and Plavac Mali. Many others have disappeared or can be found only by extensive research in oldest vineyards.

Babic

Situation in wine producing is not the brightest and my cousin has trouble selling Debit at 5 Kn per kilo although it is under the standard 7 Kn.

He also considers leaving wine making for good as this is more of a pleasure than an extra income but he does not need problems with selling the grapes after the hard work… So, there may be another almond post or fig post in the next few years from this same location.

Wine tours in Croatia

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Toast The Town Tuesday!

If you haven’t stopped by Old Vine Wine & Spirits, you should!  With a large selection and knowledgeable staff – whatever you are looking for, they can help!  Old Vine is located at 164th and North Pennsylvania in Oklahoma City.

Stop by Old Vine Wine for “Toast The Town Tuesday” – every Tuesday you receive 15% off all bottled wine! Also, be the first to stop by Old Vine Wine & Spirits this Saturday, September 19th and mention this post – and you will win a FREE banner!  With Corona on one side and Pacifico on the other, this banner is GREAT for tailgate parties!!

Whatever the occasion, don’t forget to stop by Old Vine Wine & Spirits for all your entertaining needs.

Wine Fridays

Inspired by Amber’s post (as many other people have been, it seems) I thought I too would share some photos of me and wine (or alcohol, at the least). It sometimes is pretty, it often isn’t sensible, but I must say that these photos show some of the best times I have had on a night out with a glass in my hand!

 Oh, and whilst Amber looks the same in all her photos, I look totally different!

Wine being imbibed at SS Atlantica

 

The girls on holiday!

This night was such a mess!

Referee Lauren, reporting for duty!

Re: Cheese: Herbs and Cheese

 

I think cheese is best if great by itself without addition of any help ingrerdients. I didn’t know spices and herbs have to be cooked, for mold prevention, first and that is interesting but using add-ons can be a cheap way to market cheap cheeses to a population that only cares for the overall taste. That actually maybe a good idea to make many cheeses more palatable but good cheese should be kept pure or people lose faith in cheese.

—————————————————————–

from F Slashfood by Max Shrem

3 people liked this

Filed under: Cheese, America, Europe, Cheese Course

Dutch Cheeses at Tromp in Amsterdam. Photo: Henk van Kol

Usually, thinking of Dutch cheeses with spices in them conjures up wheels of cheese with the usual cumin seeds or cloves. However, in the last few years, a whole slew of new spices and herbs, ranging from chile to wasabi, have found their way into cheese.

On a recent trip to the cheese shop Kaashuis Tromp, at Utrechtsestraat 90 in Amsterdam, we discovered an entire universe of cheeses classified as Klaver and flavored with various herbs and spices from around the world.

Read Whole Story

http://www.slashfood.com/2009/09/08/klaver-cheeses-cheese-course/

Ricky Tornado's Supper Club Presents: Robert Stoops

Posted by: Ricky

My date -- Big Game Bob

A lovely evening in Norman, OK (or “the NYC just south of the OKC of the Heartland”) as we are cruising up I-35 in my Mazdarrati.  Bob is looking particularly dapper this evening as he joins me for the first edition of Ricky Tornado’s Supper Club.  I immediately recognize the brilliant suit.  Valentine Lluomo and it’s fully canvassed!  My heart skips a beat.  We finally arrive at our culinary destination.  Robert has chosen the fiercely delectable Le Barrel De Cracker.    We start off with a daring dish of miniature chicken appendages covered in a red heat sauce.  Bob chooses a bold accommodation of Budweiser Light ale.

A bold, fresh piece of foulplay

  RT: “Coach, it is a treat to watch you order.  Your enthusiasm obviously carries over from the field to the kitchen.  Do you find that food and football share a familial trait or are they simply a mere coincidence?” BS: “I don’t much pay attention to that. Counting things up just doesn’t matter to me. I enjoy the process. I enjoy the games. I enjoy the competition. Love seeing the players every day. You get to be in a challenging situation every week.  That’s just not my style to worry about any of that. In the end, there will be a record — so what? I’m going to do the best I can with good people, have some fun and hopefully do well.”     For our main course, Bob has once again proved himself to be a play-calling maverick as he has selected a hearty sampling of Chicken n’ Dumplins, Meatloaf and Country Sugar Cured Ham.  No surprise when Robert sends my palatal instincts into Overtime (SPORTS term!) by adding a side of fried potato strings covered in a rich mixture of sea salt and cracked peppercorn.  A last second audible(!) came in the guise of Coach Stoops’ bold pairing of 1945 Mouton Rothschild with our meat platter.

Real tomato ketchup, Bobby?

  RT: “You are not only respected in the world of college football, but most people would find it a bit amusing that you are highly regarded in the Norman culinary community as a revolutionary on the skillet.  Do you find it hard to balance your love of game and grill?  BS: ”There’s a ton of football to go. You guys can project all that. I’ve never been involved in trying to project the first or second week where you’re going to be for a Big 12 or national title.  It’s a long road. You just have to keep working and try to improve as you go.”  RT: “Wait… wha’? BS: “Once you’re on the field, and you start playing, it doesn’t matter who you’re playing. You’re between the lines and you do your job, focus on trying to win.”

Goes great with a spicy meatloaf and fries

  After a rather rapid devouring of our main course, it comes time for my favorite(!) selection:  the dessert!  Coach graciously acquiesces the final play call to yours truly and a critical gametime decision: Double Chocolate Fudge Coca-Cola Cake or Chocolate Cobbler with Pecans and Ice Cream.  Editor’s note: In the interest of full disclosure, OU Athletics Department is currently in sponsorship with Coca-Cola. The choice is easily made.  Double Fudge Coca-Cola Cake and a delicious Chocotini featuring premium rum, white creme de cacao, triple sec and Kahlua®.

Yummy in my tummy with a bottle of rummy

RT: “Coach, this dinner has been a real adventure.  I think you and I can agree that we’ve scored a winning touchdown this evening.  Are you concerned that the loss to BYU has impacted your chances at laying another egg in the national championship game this year and thus sealing your fate as a flash in the pan coach who year after year is handed a golden ticket to represent the Big 12, only to come up short every time? ” BS: “How do you want to handle the check?  Dutch?”

Bulli e pupe

Se vi piacciono le atmosfere decadenti, se volete un locale caratteristico, con le pareti stipate di bottiglie polverose e quadri ingialliti…abbiamo quello che fa per voi.

Marseille è nascosto tra i vicoli sudici del Raval in una stradina dove passeggiano vere prostitute catalane (non molto carine e un po’ passatelle per dir la verità). Le vetrine oscurate e il gorilla all’ingresso (che seleziona cosa? Dentro ci sono cani e porci) fanno pensare ad un locale clandestino dei tempi del proibizionismo e noi ci siamo sentiti un po’ i gangster e le pupe americani degli anni ‘10. L’ambiente è rumoroso, trovare un tavolo è impresa ardua, ma bersi una birra anche appoggiati al grande bancone, tra il viavai della gente e il vociare dei camerieri, è affascinante al massimo.

Unico neo, ma frequente in quel di Barcellona: dentro si fuma.

Vi piace? Ci volete andare? Ecco, c’è solo un piccolo problema. Marseille sembra sparito nel nulla. Abbiamo cercato l’indirizzo preciso, ma non ci ricordiamo la strada (siamo stati portati da due personaggi autoctoni) e google maps non ci è d’aiuto. Per dire tutta tutta tutta la verità, non siamo neanche tanto sicuri che si chiami così.

Un post inutile? Promettiamo solennemente che lo ritroveremo. Per adesso accontentatevi.

Marseille

vicoletto con le signorine discinte

Raval

Barcellona

{Styled Chic No. 1} Colors: Purple Reign Invitations

The latest trend for Fall weddings is definitely going to include lots of purples. When choosing colors for your wedding or special event, the colors help convey the theme and really tie everything together. So you really want color combination’s that work and convey balance. Consider going monochromatic as well by using shades of one single color.

To most people, labeling a color with it’s well-known spectrum name invokes a similar image.  I like to be more specific and say raspberries, plums and wine instead of purple. Doesn’t that help you visualize totally different colors? Me too.

This Tux Leather Chair from Crate & Barrel is a beautiful plum purple.

Most of my clients look to conventional wedding magazines for their color palettes. I like to go beyond that. Looking at objects like this one can show you that color palettes and inspiration can be created from anything. I am going to be starting a new blog series titled, {Styled Chic}.  This will be sort of a design challenge for myself but it will really help my clients understand the capabilities of looking beyond The Knot magazine suggestions (*wink ). Think beyond the page and follow your own beat! Open your eyes and look around what inspires you and truly reflects you as a couple or brand. This will help capture the personalities of the company or couple’s special event. Then the design will be featured in my Etsy Boutique and a Signature Collection that can be purchased.

Here is the first challenge: Turn this space into an invitation. Room interiors can often really capture a couples personality. Photos of family, heirlooms and items bought while traveling. Colors also help capture this because they evoke feelings. This image definitely shows a chic couple that is on top of their game. Bold and graphic, modern and clean. I personally would not have such a light wood floor, but my challenge is to create an invitation and brand this couple, not redecorate their boudoir!

Check back next week to see my interpretation and answer to this Styled Chic No. 1.

Wine Review: Trapiche Malbec 2007

In my review of the Conquista Malbec 2008, I mentioned that I’d heard good things about the Trapiche Malbec but had not tasted it for myself.  Imagine my delight when I ran across the 2007 just days later!  I plunked down $9.98 for my bottle, took it home, and uncorked it with a smoked chicken sausage, red peppers, and fresh bread.

Image from JerichoWine.com

My first reaction: power tannins.  Whoa.  If I were to teach a wine tasting course (which would probably constitute malpractice, but run with me here), this is the wine I’d pick to illustrate the concept of tannins.  The finish left my mouth totally dry.  You can’t accuse the wine of lacking character or boldness, but I’m not sure if I love tannins quite this pronounced.  My tongue feels woolly.

After letting the wine breathe for a bit in the glass, it opens up and reveals chocolate, spice, smoke, and thick fruit.  But the finish is still chewy and packs a major tannin punch.  I wish I’d paired this with a richer dish — it begs for a medium-rare grilled steak, or a cheeseburger with bacon, or perhaps a gooey carnitas platter at a great Mexican restaurant.

The next day, after re-corking it and letting it sit overnight, the wine is brilliant — fruity, spicy, perfectly balanced, not nearly as intensely tannic.  I regret leaving our decanter and our wine aerator in Boston.

Verdict:  A good buy, but it’s *essential* to let it breathe.  Pour it into a decanter, or through a wine aerator, or uncork it an hour or so before you want to drink it.  And pair it with red meat.

Corsica, France: Wild, Splendid and Retro

By PAT HARTMAN

News Editor

Sure, a lot of the places mentioned in Kevin Dolgin’s book haven’t been covered yet in these pages. On the other hand, Corsica is his real-life Utopia, so why not have another go at the magical island? Especially with the words of George Semler to inspire us. In the pointedly titled “Wild France,” a piece found at Saveur, he praises all that makes Corsica less civilized but more civil than the places people escape to it from. On a good day, from the right spot, you can maybe see the mainland, and that’s how the Corsicans like it. Semler is a professional appreciator of food, who says:

The Corsican specialties that I had been dreaming of since my last visit…get their unmistakable character from the maquis. The scrub also provides ideal grazing for game as well as for free-range pigs, cows, sheep, and goats-all of which forage at their leisure, resulting in especially aromatic and flavorful meats and milks.

According to Semler’s bio, he arrived in Madrid in 1970 from Vietnam, where he’d been an officer in the Marines. He’s published two books about Spain and written about a remarkable variety of subjects. Here, he talks a lot about the maquis, the mixed thatch of fragrant shrubs and herbs that covers much of the land — potpourri on the hoof, some would say — and permeates the fantasies of natives and visitors alike. The vegetation is so fierce thanks to mountain peaks that scrape the rain right out of the clouds.

He visits the wonderfully named Fromagerie Casanova, an establishment where cheese, and we would never have guessed this, is made by shepherds. And reveals more than some might wish to know about a cheese called casgiu merzu. He gives the historical reasons why the Corsicans, strangely for an island people, are not very much into fish. But “chestnuts are another story,” and he details the process for making pulenda, which sounds strenuous. And don’t get him started on Corsican wines. Or rather, do. This stuff is fascinating.

“Corsica is the third wine-producing island in the Mediterranean,” we are told by Marcel Michelson, who has been with Reuters since 1986 and is now Chief Correspondent. Which is why there could be trouble ahead for the island’s vintners, a dire possibility which is explained here in great detail. In The Telegraph, veteran travel writer Sasha Bates follows the Strada degli Artigiani, Artisans’ Route, which sounds like the most fabulous open studio tour of all time. There’s also, inevitably, a wine route.

There are aspects upon which we have not yet touched. For instance, did you know that Corsica is the home of many nudist colonies, such as Chiappa? Everybody knows Napoleon was born in Ajaccio, but few realize that the mythical character Ulysses lost many of his ships to malicious destruction, and his crew to cannibals, at Bonifacio. Did you know that in 1941, Douglas Fairbanks, Jr., made a movie called The Corsican Brothers? Or that there’s a 6,000-year-old castle at Arraghju?

It’s a place where circuses are very popular, and drivers still pick up hitchhikers, and the people are buried in mausoleums. “Corsican cemeteries, therefore, look like little cities,” we learn in The Third Tower Up From the Road, where Kevin also tells a story about spending the night out in the maquis. It’s illegal to sleep in the forest, where the wild boars roam. Why? Some people find out the hard way. Kevin says:

The pigs won’t hurt you, but it can be a traumatic experience to be awakened at 3:00 am by a hairy snout snuffling around your head trying to find the source of that Camembert odor that unfortunately is still on your breath.

By the way, Jean-Jacques Rousseau wrote the something called the Constitutional Project for Corsica, and we would be very grateful to anyone willing to give a paragraph or two on the meaning and implications of that. Please.

ship photo courtesy of gripso_banana_prune , used under this Creative Commons license,

tower photo courtesy of aslakr , used under this Creative Commons license