There were lizards, monkeys, apes (all toys, of course), backpacks, outback hats, leopard prints, khaki, and tiger stripes. The wines were from Africa and Australia. My favorite wine of the evening was a Tukulu Pinotage (2006? I didn’t take notes!) which was as smoky and luscious as any I’ve ever had. I shamelessly stole the cork.
One of the complaints I’ve received about my occasional tasting notes and/or videos is that I’m tasting wines that sometimes cannot be purchased anywhere any more. I would like to say I’m sorry, but I’m really not.
With that being said, when Issa at Khoury’s Fine Wine and Spirits showed me the four-pack of CoCoNut Porter – that’s not a typo – I hesitated only a moment before I grabbed one. What the heck. I did look askance at Issa, and he grinned and said, “it’s not sweet.”
KitchenAid/Whirlpool customer service? What?!? Did you think it would be any different from the microwave fiasco? Hahahaha!
My opinion of Greek wine was shaped by Retsina, so my expectations were, to say the least, quite low, and I was prepared to retch. When my guests heard that I had a Greek wine, their reactions ranged from wrinkled noses to abject horror.
Armed government agents burst through a door, weapons drawn. Commands are barked to the individuals there to get on the floor. The agents keep their firearms leveled at the perpetrators while they search for contraband. The booty is confiscated and eventually destroyed. The perps are arrested and face substantial jail time.
Drugs? Human Trafficking? Sex Slaves? Illegal abortions? Meth lab? Terrorist cell?
One of the descriptors for Cabernet Sauvignon is “thyme,” and fresh thyme helps to emphasize this characteristic. And that means that even an inexpensive Cab – one that still has a decent pedigree, that is – can be something special.
Ah. The day job. That job that does silly things like put a roof over your head, food on the table, keeps the taxman and utilities folks happy, blah blah blah. It’s also the one that sucks all the time and energy out of your life. My day job does all of the above. And more!
Two of the salsas are fruit salsas, which on the surface seems like a contradiction. Hot and sweet, the way I used to be.
It was incredibly delicious – I had guests who were eating wings over the sink (“I don’t need no steeking plate!”) – and were raving over the flavor.
Well, when I went to get the “sponge” to start mixing the other ingredients, I was greeted by the dough equivalent of Godzilla.
In most parts of the country, BBQ season is still several freezing months away, but for those of us in the sunny Southwest, it continues year round. Don’t hate me because I’m warm!