This is the time of year when the words “hot soup” can cause a smiling physical reaction. Even in Las Vegas it’s very cold (25°F when I left for work this morning), and the vision of curling up with a blanket and a bowl of hot soup is oh so comforting.
The little girl in me will always feel that the male of the species has cooties.
I, for one, raised a glass of wine in celebration. I hope that you did, too!
Was it genuine respect, damning with faint praise, or was I being overly skeptical of the tone of Wine Enthusiast's gushing press release? You tell me.
Jocularity aside, I was surprised at what I already knew, what I learned, and how I applied it in the final. I rock, frankly. And so I decided to celebrate.
Every now and then I decide to get all cheffy and do great stuff. This Monday night, Veterans Day (Ooorah), was one of those days.
BLT Burger at the Mirage will be doing something awesome for service people this coming Veterans Day, Monday, November 11.
Jocularity and minds-in-the-gutter snickering aside, I want to talk about my first time with specific types and varietals of wines and the impact that they made on my wine-loving experience.
It had a distinctly candy-ish artificial taste on the palate and the finish was nonexistent. Thank goodness. I certainly didn't want to have that lingering in my mouth!
When you're studying for such a career, "likes" and "dislikes" in wine become irrelevant.