Fine, I admit it...I'm a cougar!
Oh, how I don't like that word...Seems that if you are anywhere close to 40 and single, the assumption is you are a cougar. Which, really, what does that mean? How did that animal take on that connotation?
And exactly how young does he have to be? 5 years? 10 years? Under 30? Who comes up with this stuff?
What's more strange about this is now it is somewhat cool for the guy to have scooped up the older woman. They're not emabarrased at all, kind of like a notch on the belt sort of thing. Well not for me....
with one exception...
I am most definitely a cougar when it comes to wine! You can keep your old, tawny, "no more fruit to be tasted" wine and leave the young ones to me. Now again, not too young. I want a little age, a wine that has actually laid down and has some depth, but not one thats so aged that it's unclear what kind of performance it's capable of.
Wine Spectator recently reported that a case of Chateau Mouton-Rothschild 1945 sold for 218K at auction. I am sure it's drinkable, and impressive it could last this long, but do people really enjoy this? [I'm talking taste, not stamina.]
Or is it the idea of it?
Like the woman that goes for the younger guy...is it the idea of it? The fantasy? What is the fantasy anyway? I'm kind of thinking I don't really want to provide instruction.
So what's in it for me?[spoken like a true woman on this subject]
Where the young ones are concerned, and I am speaking in terms of wine...definitely more fruit, a bigger mouthfeel, a fresh taste and a decidedly better appearance...
Hmmmm, is there a correlation? This I may never know.
Wait!
Oh yea, I forgot....
never say never!
A Reason To Drink!
Yippee...it's Monday... which means... martinis!
Not that I really drink a lot of martinis on Mondays, its just more the alliteration I like. But...
...you can! [Well, not that I need to give you permission...]
You know, after all that I think I will have one today...well tonight! I don't drink in the daytime. Well, that's really not true. Take me to Napa and I AM DRINKING!
Pardon me..tasting...
Speaking of Napa, some unseen, very strong force, is pulling me there. I can't get the place out of my mind. But it's martinis, not wine...[focus, Heather, focus!]
Today, though...
A Reason To Drink!
A study, just released, shows women who drink 1-2 alcoholic drinks per day are less likely to gain weight than their abstaining counterparts!
Nice! Finally..."The Drinkers Diet!"
Did you know the majority of people who diet, start their diets on Mondays?
Isn't that convenient? And timely?...Martini Monday!
Some people need to hear stuff like this to justify their behavior, so I am happy to pass it along and provide you with a delicious cocktail to get you started on your way to skinny-dom!
A little aside here: I don't diet! I eat and eat and eat well! My life revolves around food. I do exercise[frequently], but I eat smart. Shameless plug here...and I never do this...but I offer a meal planning service here on this website. Should you be a person that has to do the diet thing, you might want to look into it. It is by no means a diet, but a great way of eating and not ever missing out on the delicious food side of life!...okay, enough of that...but it's on the subscription page...
So now that we have all the reasons and the studies and the stuff together let's get down to business.
Ginger Lemon Drops...
Doesn't that sound delish? But wait...not only is the ginger very healthy, it also has been known to help in the weight loss category...
Who knew when today started out how a simple cocktail could bring so much good to so many people?
All kidding aside...these lemony sips of love will have you happy it's Monday!
Ginger Lemon Drop
[provisions]
For the syrup: Combine 1 cup sugar with 1 cup water over low heat. Add a 1 inch piece of ginger, peeled and thinly sliced. Allow to simmer approximately 15 minutes. Remove ginger and place syrup in a clean jar. Will keep refrigerated for at least a week.
For the martini: Combine vodka, syrup and lemon juice in a shaker and shake until very cold. Strain and pour into a chilled martini glass rimmed with sugar. Garnish with a slice of lemon
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"Drink This, Not That!"
Have you heard of the book, "Eat This Not That"? It's a picture book for adults, essentially about making healthier dining choices. I am not going to spew all that right now, even though I am a big proponent of eating well, it just got me thinking...
Ahhh yea... about cocktails!
How about, "Drink This, Not That"? Or, in other words, "Ways To Make Your Cocktails ...and Potential Hangovers, Far Better" [than everybody elses]!
Here is my top 10:
1. Ice matters! If you don't drink your water why would you make ice cubes from it and let all that nasty stuff ruin your exceptional cocktail. Make ice using bottled water or install a filter on your ice-maker. Ever wonder why they tell you "no ice" in Mexico?
2.Always, always, always use fresh squeezed juice. If you don't have fresh fruit, have wine...or beer...or shots of tequila, but don't use that crappy stuff that comes in a can or a bottle!
3.Infuse your own liquor instead of buying flavored liquors. This takes a little time, but it's inactive time. You might have to stir every couple days, but that's it. The integrity of the flavor far surpasses the pre-made kind. Ohhh and it's totally legal at home! [I'm referencing some nonsense that just happened in San Francisco...more about that on an earlier blog.]
Back to the happy side of life...
4.Unless you are 21 and you don't get hungover, opt for clear liquors over the more amber colored and you will be saving yourself some Tylenol, some heart palpitations and some 4000 calorie greasy breakfast to make you feel human again. This comes down to the sugar factor.
5. And on the subject of sugar, make[or drink in an establishment that makes] house-made simple syrup. These can also be infused with delicious ingredients adding more taste per ounce of sugar.
6. Tonic is bad...an evil little mixer that adds a ton of sweetness, but no flavor. Go for club soda with some real fruit or a splash of that syrup from # 5.
7.This one is a little more for women....To start the evening begin with Champagne, or sparkling wine. It's festive, bubbly and very lady-like. And if you have hours of drinking in front of you, a wise place to begin. Leave the martinis to the men. I'm not speaking about Cospmopolitans with some mixer component. I'm talking about straight vodka or gin, approximately 3 ounces served straight. I have yet to meet a woman that can start the night this way and end up on her feet!
8. To end the meal, fore-go the port. Again with the sugar! Think Grappa. Not only will it literally burn the food to pieces in your belly, making the digestive thing happen quicker, you will be saving yourself from a serious headache in the morning.
9. Now if you do over-do it and need the "hair of the dog" thing, the Bloody Mary will help you. That being said, unless you are some ex-bartender or are extremely motivated despite your wicked hangover, just purchase some "Dimitris" Bloody Mary Mix. Honestly, I am not sure you could do better. I know I can't and all you have to do is add the juice and the vodka and open a pouch of liquid love and "Hello, happy day", once again.
10.Drumroll, please....And the best way to make a great cocktail? Remember this..."you get what you pay for.." Bad ingredients make bad cocktails, just as bad ingredients make bad food. Buy the best you can afford and your mouth and your body will thank you.
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More fun than should be legal...
Have you ever woken up and immediately started laughing?
Holy Goodness, did I have fun last night. Might be one of the most fun nights in recent memory. Oh where to begin...
Well, my sweet friend, who just so happens to be in the wine business, calls and says he's bottling the '07 and is grabbing the first bottle off the line and would I meet him at Ruth's Chris for dinner...[see where this is going, already?]
Hmmmm, I get to be the first person to try Boyanci's newest release...
I get to hang out with him...[he's really fun]...
And I get to do it at my favorite restaurant...
eating the best ribeye in the world!
Ahhh yea! Sign me up for that! [I'm hearing some Black-Eyed Peas in my head]
And so it begins...
Firstly, pulling up to Ruth's Chris makes my mouth water. Seriously, I am still in the car and I can smell grilled meat! I don't know what they do, but they put some love in their food. I'd like to think it's me; like when someone really likes you and they cook you dinner and you can taste the emotion? Kind of like that, yet I'm pretty sure the guys in the kitchen don't know/care that the steak is for me...but it makes me feel good all the same!
Now, onto the Boyanci...here's where the laughter begins. So, I taste the wine first ,with a big giant disclosure from my friend that this wine has been through some major "bottle shock". He explains that when a wine first gets bottled it's a little agitated, or sharp...slightly edgy.
But I am thinking to myself...what am I missing? This doesn't taste sharp. This doesn't taste adgitated. This wine reaked of elegance, The fruit was there, the tannins were big, but I could so sense where it would end up. That's even kind of ridiculous, because the only place I wanted it to end up was in my MOUTH again. Really, if it could taste like this on the day it hit the bottle, please...oh please, God let me taste it again next week, oh... and the week after, and the week....you know what I mean..
you know... for comparison reasons!
That is my take on it, but his descriptors led me to make the leap of similarities between bottle shock and PMS!
Of course, I'm only going to get away with this because I am a woman. God help the man who wants to draw these conclusions.
So, SHE's adgitated, edge-y, sharp...
but give her some time....
and now she is beautiful, elegant, tasteful...
Yet we all know that based on basic science, the attraction to her is heightened in "times" like these...
So, I am drawn to this wine, like a man who can see where it's all going to end up and with a little patience and some very loving treatment, will reap the rewards.
Ahhh, women and wine....so many similarities...
Good night so far, right?
Ohhh just wait...
So my ride is here...
It's black and white and has a passenger in the back ....cuffed!
Yep, I got to go on a "ride along"...as in the Police car!
Doughnuts, anyone? I'm not sure he sees the humor in that as much as I do!
But now, I am [just a little]happy from my wine drinking, driving in the police car, to the police station, to drop off the "detained."
Really, do we get to have doughnuts?
...Coffee?
Some sort of food/drink scenario?
Ahhh....no!
They really don't do a lot of that...at least not at this hour on a Friday night.
Now we're running plates, pulling people over ....a burglary?
But, I have to pee!
[Heather...keep your mouth shut! Cross your legs, try not to laugh! Burglaries aren't funny!... Wait!....Whaaaaat?]
Did I mention the cute factor of Mr. Policeman?
Holy hot guy! Uniform...gun...handcuffs...[okay, that's so not me, but in this moment is quite sexy!]
Now it's 1:30ish...and time for me to get out of the car. This is probably good since bars are about to close and I'm sure said "hot guy" should get said "food chick" out of the car before things get heated up!
But that was fun....I'm smiling...
Nights like these are just one more wonderful reason to be delighted with my new life...
Laughter, delicious food and fantastic wine, make for experiences....
I will not soon forget.
The Response...
I said if I heard anything regarding yesterday's blog on "Cocktail Crimes", I would keep you posted.
I was emailed this statement by the California ABC:
"California has a comprehensive licensing structure for the manufacture, distribution and sale of alcoholic beverages and the ABC is tasked with enforcing laws related to the exercising of license privileges. The California Legislature has established within the ABC Act a variety of licenses, each with specific privileges. Only licensed manufacturers or rectifiers may actually produce alcoholic beverages. This structure helps protect the public health and safety, and insures the integrity of alcoholic beverage products in the marketplace.
The Department’s 2008 Industry Advisory on the ‘rectification’ matter was prepared and disseminated in response to a significant number of public inquiries on the subject of infusing liquor with items such as sugar and fruit on premises licensed as restaurants, bars and nightclubs. The advisory explains that engaging in a process of fermentation or maturation that changes the character or nature of the alcoholic beverage could, in fact, be considered rectification and prohibited without proper licensure, but makes clear that the mixing of alcohol with other ingredients for immediate consumption is perfectly acceptable.
Recently, Department Investigators conducted inspections and investigations at licensed establishments in response to complaints. During these investigations, possible violations of license privileges involving alcohol infusion were observed, and owners and employees were given warnings. As yet, no decision has been made as to what action, if any, the Department may take with respect to these matters. Generally the subject of alcohol infusion is a very low enforcement priority."
What is the source of consumer "complaints" regarding infusions?
I wonder if the "complaints" that were investigated were from consumers that became ill from improperly stored or accidentally fermented fresh ingredient infusions vs. the liquor companies trying to sew up the flavored vodka market for themselves?? If someone was made ill by poor hygiene/innappropriate food safety on the part of a bar/restaurant mishandling a house made infusion, that would be a legitimate consumer complaint worthy of investigation much like any other food poisoning incident would be investigated by the Department of Health. But again, did the customer throw up because they were made ill by that fresh pineapple sitting at the bottom of the sun tea jar, or did they just drink too much??
This will be a nightmare to police. Ouright banning of infusions isn't the answer. I wonder what solution will be found?
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Cocktail Crimes!
So, get out the soap box because I am hopping on!
I cannot remember the last time I was so horrified by some ridiculous law! Thank God I live in America, because free speech...here I come.
This morning I read an article on SF Gate that said 4 restaurants in San Francisco have been cited for infusing their own liquor. Seems it is illegal to add someting to a spirit unless you are serving it immediately. Well, anyone who knows anything about infusing liquors, knows that this is a process that takes time.
So we can trust a restaurant to prepare our food but not to make a better cocktail?
Something smells a little fishy here...
Could the liquor companies that make infused products be lobbying at the state level for the enforcement of such ludicracy? If so, I would sure like to know which ones because I might make a different choice the next time I'm at that crucial point of purchase.
Who exactly at this wonderful agency decided it was time to start "cracking down" on the restaurants for trying to uplift their libations?
Coming from the restaurant business, I can assure you, beyond a shadow of a doubt, that it would be a whole lot easier to open a bottle than it would be to hand craft a cocktail if it was yielding the same product.
Who comes up with this crap?
Is there a meeting at the Alchohol and Beverage Commision with a bunch of people sitting around deciding that it's time to focus more attention on recipe creation than, let's say,...underage drinking?
I tried calling the ABC to get some answers, but the "trade enforcement' guy only works part time...I guess that means there's not enough money in the budget for full time. Which, here in CA, there isn't money in the budget for frickin schools, so I can totally understand why we are paying people to seek out restaurants for making better cocktails. That makes sense!
If I do get a return phone call from "part-time guy", I will keep you posted. In the meantime, let's get out there and drink those fabulous cocktails before they're all gone!
Re: Liquor Infusion
Hi Heath.....You have really done your homework on the Liquor infusion. Wow, you should have quit a few people on that bandbox with you. GOOD JOB HONEY. Hugs, Mom
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A Symphony of Precision
Next stop on my culinary tour of Tampa was the Columbia Restaurant, a tiny little place that seats 1800 people!
...yes, that's eighteen hundred!
Not only is it the largest Spanish restaurant in America, it is the largest Spanish restaurant in the world. It takes up an entire city block and boasts an impressive 11 dining rooms.
The Columbia Restaurant has been in operation since 1905, so obviously we can assume it does rather well. But what really surprised me was the execution of what had to be an absolute symphony of precision in the kitchen.
We were seated at 6:30 for a dinner/Flamenco Show that began at 7. This means that the majority of dinner service is happening during the performance.
I ordered the filet mignon, which was cooked perfectly to temperature. My friend had a very delicate fish, which one minute in either direction could have turned that into an unpleasant direction, again...perfectly cooked. Getting food to temperature in any restaurant can be a challenging feat, but to do it consistently with so many people being sat at the same time, really is impressive....and it was delicious!
I have a little philosophy about establishments that have breath-taking views, or in this case, live performances...they always seem to fall short on the taste factor. It's kind of a compromise. We don't hold them to the standards that we might, if we weren't so distracted. The Columbia Restaurant is an exception to that rule.
The sounds of Spain, the dance of Flamenco, the richness of tradition was a wonderful addition to an already amazing meal. There is something magical about this place...
If only I could wave my wand and not have to travel 3,000 miles to return.
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Mouthfeel and Kissing
Being that Valentine's Day just passed, it got me thinking...
...about...kissing!
Kissing might be my favorite thing in the world. Of course, with a good kisser, otherwise it could be a torturous experience.
It really comes down to chemistry; the right pressure[or should I say "lack" of pressure].
You know what I'm saying. Have you ever had anyone push so hard on your mouth your teeth hurt? You just wanted to scream,"OH MY GOD, make it STOP!"
Conversely, the perfect soft, tender, truly edible kisses make me whisper,"please don't stop.."
Are you wondering where I'm going with all this?
Ahhh, wine...naturally!
There are certain wines that have a mouthfeel so distinct it's like that kiss...
You will never forget it!
There's a whole lot of people who judge a wine purely on this. It feels that good! If it has that sexy, silky something going on people can overlook the absence of other needed characteristics. [Hmmmm, getting the similarities?]
Recently, I had the 2005 Duel by Darioush. It blew me away! It had all those textural elements I love, but with dark fruit... and chocolate... and balance.....
with a mouthfeel to die for.
This wine was so velvet-y, I struggled to swallow. I just wanted to hold onto it...let it linger.
Have you ever been cheek to cheek with a freshly shaved, amazing smelling man? And your sniffing and kissing and feeling and just loving every second so much so you almost hope it doesn't progress? You never want it to end?
That's what I got from this wine.
Most every wine Darioush makes has this magical something. If you are ever in Napa, it is an experience not to be missed.
And if you're missing the whole kissing thing?
Walk down the road of wine and mouthfeel with Darioush.
Check out the Video below where I review "Caravan", also by Darioush
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The Cork Screw at The Capital Grille
So there are a few things you should know about me:
I have serious trouble having a good time.
I'm really shy and reserved and NEVER talk to strangers
...and playing games and a little friendly competition is completely out of the question!
Do you believe me?
The other night while dining at The Capital Grille in Tampa I showed my dear friend a trick I had learned recently. It involves retrieving a cork that has been pushed into a empty wine bottle using only a napkin. Needless to say, this is quite a fun little number and once you master it could probably entice you to perhaps make a wager with some unsuspecting folks...
I'm telling you if I knew this years ago while I was bartending, I would have made a fortune!
So a very nice gentleman at the table next to us proceeds to walk up and tell me he knows how to do this too.
"Well, terrific! Let's see who can do it faster!" [because this is what every one would say in this moment...]
Isn't this what you would have done? I mean starting a full on game in the dining room of a very nice establishment? [completely acceptable behavior]
This is what I mean about my personality...I'm a little bit of an instigator...It had absolutely nothing to do with the fact that we had emptied the 2 bottles of wine we were now using!
A big thank you to The Capital Grille for a wonderful dining experience and for not only permitting us to return, but actually extending an invitation!
Disclaimer: Do NOT try this at home!
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"Super Duper Grouper"
Ohhhh Florida, the sunshine state....blue skies, warm weather, toes in the sand....
my suitcase filled with sundresses, spaghetti straps and strappy sandals...and even the obligatory bathing suit!
Reality: 44 degrees, a tornado warning and a torrential downpour described as "not really a storm", just Florida-style rain.
What's a gal to do?
Hmmm....eat? Not like this wasn't the plan to begin with, but my culinary expectations had increased, now that my glorious scenery had been disrupted by Mother Nature.
I am delighted to report that the first stop on my whirlwind tasting tour of Tampa was a total hole in the wall with the best fish sandwich I have ever eaten! Experience has always told me that the places with the best real estate don't always have the best food. Well, I have found the exception.
This well-worn, slightly "shack-ish" restaurant located right on the beach has the makings of a restaurant that may out live just about any new-comer. For almost 30 years, Frenchys Rockaway Grill has been serving fresh fish caught right off shore, packed on ice and then served hours later.
Well, no wonder...right?
I really have never had a piece of fish where the next thought in my head isn't, "I wish I woiuld have had a steak...or a burger...or some sort of serious red-meat action. Fish just doesn't do it for me. Firstly, if it tastes like fish it becomes almost inedible. So when my friend insisted I have a grouper sandwich, I wasn't extremely excited. But this guy knows food and knows me and knows he is leading me down the right path.
To say it was the best fish sandwich I have ever eaten, I realise is not saying much. But to say I would take it over it's red meat equivalent over and over again is profoundly telling.
The "Super Duper Grouper" sandwich comes grilled, Cajun or Jerk style. I went with the Jerk kicked up with the addition of a little spicy Bahamian Hot Sauce. Certainly not needed as the fish was alive like a minute ago, but so darn delicious I felt the need to slather.
If life brings you to Tampa, the very first palce to go would be Frenchy's! Take away the beautiful weather, the white sandy beach, the glorious water and you are still left with a dining experience not easily duplicated.
I came to Tampa for 6 meals in 3 days. I will be going back to Frenchy's for the second day in a row.
It's just...
that good!
My version of their Bahamian Hot Sauce!
Bahamian Hot Sauce
[provisions]
Combine all ingredients and stick your finger in it!
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A Little "Wild"!
They are single, bisexual and have a stalk than can grow to 25cm in width? Any ideas?
All I can say is,"what in the world?"
I am talking about the Hibiscus Flower. Did you know about the sexuality of flowers? I love to look at them, smell them, and above all, receive them, but never once did it ever cross my mind that they had this side to them. Hmmm...
While browsing my local wine shop, I found this little jar of Wild Hibiscus Flowers in Syrup from Australia. The syrup is this deep purple color with a flavor of rhubarb and raspberries with these beautiful edible flowers inside. Of course, I had to buy them and figure out later how to use them.
Well, I got it!
Hibiscus Margarita...duh...I can't believe it took me this long! There is actually a bottled tequila infused with hibiscus, which I haven't tried, and I am sure I could infuse my own, but how simple is this. Use the syrup from the jar, tequila, simple syrup, some fresh squeezed lime juice and now garnish with the whole edible flower.
Seriously...
Could it be any easier?
Prettier?
Tastier?
This might be is my new favorite cocktail. The only problem is unless it catches on, I will be having to drink them at home!
This very sexy, delicious drink needs a sassy name...
Wait! Let's have a contest!
oh...now I'm getting excited! The person who comes up with the best name for this amazing Hibiscus Margarita gets their very own jar of these amazing flowers. Leave your suggestion in the comments below or on Twitter @drinkandeat.
Keep in mind, I serve my Margaritas "up" in martini glasses...
If you'd rather not enter the contest, this link will take you to Amazon should you care to purchase.
Hibiscus Margarita (for now...)
[provisions]
Put tequila, syrup and lime juice in a martini shaker. Shake vigorously and strain into chilled martini glass. Garnish with 1 flower.
Note: I think the syrup is sweet enough. For those who like it sweeter add a little simple syrup.
"Hi Flow Margarita" which is
"Hi Flow Margarita" which is short if you haven't figured it out for Hibiscus Flower Margarita. Did i win?
Cocktail Name - The Winner!
Red Canna Cocktail!
Cocktail Name - The Winner!
This is simple... Baise Moi. There are several translations which I think is appropriate because the strength of your emotions/feelings will undoubtedly change as the number of these libations you swallow increases.
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From The Heart...
After hearing about a little page on Facebook called, "Valentine's Day Is The Lamest Of All Holidays", it got me thinking....
Who thinks it's lame?
Women?
Men?
Anyone not being cherished by the person in their relationships?
Precedence sets this up! Women and men who have been adored on this day...LOVE IT! And why shouldn't they? Sure, in theory, it should not have to take a certain holiday to remind people to make the significant other in their life feel special, but if that's the only day they can get it done, than so be it!
People who hate it are not in the kind of relationship where they get that special treatment.
Are there people out there that don't like being treated well?
I was married for 10 years. I felt adored...truly adored! Well, he was (as I found out later)...making Tiger Woods look good!
But...
I felt cherished, romanced and loved...most days of the year! Do I wish I would have been treated not so nicely and had a faithful husband?
Well, how good would that have been?[Sure it would have been nice if he was faithful!] But, the point is...
Every person wants to feel special...
Every person wants to feel "thought about"...
If it takes a day on the calender to remind all of us that the person we are with means the world to us...
I'll take it!
I'll take it over Presidents Day.
I'll take it over St Patrick's Day.
I'll take it over New Year's Day.
Examine the intention behind any action and you will find the meaning.
This Valentines Day I will be with one of my dearest "guy" friends. I know I will feel better than I ever have...
For this time, it will be...
from the heart.
Well written; well said; so
Well written; well said; so true!
Well said!
Well said!
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"Zin"ful Saturday!
Life is good when you start your day with a couple of your closest friends on the beautiful San Francisco Bay with glorious sunshine...
tasting some of the very best Zinfandel...
at 10 o'clock in the morning!
The 10AM thing was the trade time for tasting at the ZAP Festival. "ZAP" stands for Zinfandel Advocates and Producers and is an annual festival, now in it's 19th year. Basically it is a couple hundred wineries pouring Zinfandel, from barrel samples to older vintages, many with the winemaker right there!
My earliest experiences with Zin were of the Helen Turley days with some serious high alcohol fruit bombs that seemed to border on the port-side of the spectrum. But luckily things have changed a bit and these wines, while they can still do down that road, are a lot more balanced and much easier to drink.
Favorites for me were "Scouts Honor", "Frank Family", "Gamba" and "Old Ghost".
"Scouts Honor", made by Nils Venge, is a blend of Zin, Charbonno and Petit Syrah. Nils makes wine under a few dirrerent labels, all of which are amazing.
"Frank Family" Zin, made by Todd Graff, was on-par with every other wine he makes...spectacular. This wine has lots of spice on the nose with chocolate and big ripe fruit....Mmmm, wish I had some right now! Little side note... Todd is a really fun guy who has some serious passion for what he does and it shows! I actually got to walk around and taste with him for a while, which as you can imagine...didn't suck! If you ever get the opportunity, visiting Frank Family is a must on any trip to Napa!
"Gamba" was pouring 3 Zins from 3 different vineyards. These wines are so dark, brilliant crimson colored, seductive wines. Ahhh, they coat your mouth, but in a good way...the flavors just linger.
And last, but so not least, was "Old Ghost"by Klinker Brick. I LOVED this wine. Firstly, it smelled like grilled meat, which of course, is perfect! But it tasted like caramels and berries and licorice and OH MY GOD was I craving a steak or some lamb chops!
Even when I wasn't a big Zin drinker I really liked it with lamb; more specifically grilled lamb chops! If you can find any one of these fabulous wines I highly suggest making this recipe and pouring yourself some delicious Zinfandel. (Marinade lamb chops 1 day prior to serving.)
"Zin"fully delicious!
Grilled Baby Lamb Chops
You need to plan on 4 chops per person if you are using baby lamb chops;effectively 2-3 racks for 4 people. Have the butcher cut them into individual chops.
[provisions]
Whisk first 6 ingredients until well combine. Pour over lamb chops and marinade overnight. Let stand at room temperature 1 hour before grilling. Grill over medium high heat until desired doneness. (If using baby lamb chops, this is about 3 minutes per side.)
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"Double D's"
What is it with boys and breasts? Actually, men and breasts.
While having a hilarious conversation with one of my best male friends I imagined women having this same sort of chatter about the male-ness that is not visible through the majority of clothing.
This is the thing...
I think the obsession is because they're kind of right there, always in eye view. I mean if the whole male thing was strapped to their chest, we might pay a little, more visual, attention. Actually, if that could happen, there'd be a lot of attention! Although... now I'm completely grossed out!
So, my friend is at a bar in FL where the bartenders wear "costumes". [Shockingly,this is not a strip bar!] We never did get to the bottom half of this little number as he was stuck on the bustiers and the seemingly obvious man-made "double- d" requirement to work here. He said he felt sorry for the beautiful gal with the very real "full C". He's so nice!
I know this offends some women, but it really makes me laugh. I still cannot get over a certain restaurant chain... with the chicken wings.... and the whole "owl" business and a bunch of men sitting around with each other looking at breasts through t-shirts…oh, and eating! This is dining? Frightening!
But, we all know sex sells! So, of course some restaurants[and I use this term loosely] will always cater to the sexy side of life...
In keeping with all this, my mind went to.... rabbits. [Wait...whaaat?]
Jack Rabbits...
Applejack Rabbits! OMG!!!!!!!!...I love these! This is a classic cocktail dating back to the 60's.
Applejack Rabbit
[provisions]
2 ounces Calvados(I like Boulard)
juice of ½ a lemon
1 T maple syrup
apple slices for garnish
[process]
Place all ingredients into a shaker with ice. Shake and strain into a chilled martini glass. This is an “old school” cocktail and if you are pouring into a present day 5 oz martini glass, you will come up short…so DOUBLE!!!!
Upon further investigation, I have found Calvados to have more alcohol than other cordial-type liquors. Doubling might not be the best idea, but I will leave it up to you! ;)
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Savoring a Culture
When faced with the decision of atmosphere or spectacular food, which do you choose?
I love getting all dressed up and going out to some chic spot, but some of the best food I have ever eaten has been served in a place with nothing really esthetically pleasing. There is something good about this lack of distraction since all the focus remains on the food.
Tonight I was lucky enough to eat some of the best Persian food I have ever tasted. Served out of the back of a Middle Eastern market came Filet Mignon so tender, cutting it with a plastic knife felt effortless. The basmati rice was so fluffy, so perfectly seasoned with saffron, I wondered what other secrets they might be keeping from me. Even the salad, with this sweet mustard-y dressing had unexpectedly incredible flavor. Seriously, how did they do this?
Well, word has gotten out and they are now in the process of building a restaurant next door. This makes me happy. These are the restaurant stories I love to hear.
While we waited for our food, this gorgeous man who brought me here, walked around this little grocery store sharing ingredients, recipes and techniques. He looked polished beyond words, like an aristocrat, but with the excitement of a boy wanting to impress a girl...it worked!
As I sat at the little table in the front of the market with the unpainted walls and the noise of rattling grocery carts, I couldn't help but have adoration for this man. He must really "get" me. He knows, on a very deep level, how I will treasure this memory.
Connection is nourishment for the soul. Our time together is limited so I will savor slowly every bite of a culture I may never fully understand and give thanks for the lessons that broaden my world.
Aside from his spectacular good looks, impeccable manners and indescribable sweetness...he cooks!
This is his recipe for Persian Rice. If you've never had this before, you don't know what you're missing. It's like each little grain of rice was cooked on it's own. I scoured the Internet for years for a recipe that compared, but to no avail.
A few things in life come down to technique and this is definitely one of them. I hope you make this and feel transported to a place far, far away.
Persian Rice
[provisions]
3 C basmati rice
3 T butter, melted
olive oil
1/4 t powdered saffron
lavash bread
[process]
Firstly, rinse the rice under cold water using a fine mesh strainer until the water runs clear. Then soak the rice in cold water for 1 1/2 hours. Strain. Preheat the oven to 400 degrees. Fill a very large pot with salted water about 3/4 full. Add some oil to the water and bring to a boil. Once water is boiling, add rice. You want to watch the pot. When the rice begins to float it should be al dente, or almost cooked.[This only takes about 5 minutes.] You want to strain the water at this point. Do not overcook the rice! In a large oven proof dish, place a fair amount of oil [approximately 1/4 C] in the bottom of the pan. Tear the bread into large pieces and place in oil. Place rice on top of the bread. Mix melted butter with saffron and drizzle over the rice. Cover with foil and bake for 1 hour.
Immediately take rice out of the pan and place on a platter. Take crunchy bread and place it on top of the rice. Holy goodness...this bread is so crispy and delicious, really like toasted love...prepare yourself...you will overeat!
Serves 4
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Heather I love You !
You are so hilarious and you write like a champion!
Heather, I love reading your blog and being on your page, dont ever stop, you are amazing!
~Maelisa
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