utenzi

But try to be careful just how you put that cork in. Okay? Case in point. Here's a nice bottle of Moscato that Carrie and I had Saturday night. We picked it up last week at Trader Joe's and thought the cork looked a little funny cut off like that on the top but chalked it up to the bottler trying to make their product stand out on the shelf. When I began to use a corkscrew to remove the cork I started to wonder if that damn thing was solid wood and not cork at all. It was quite dense and hard. Once the screw was all the way in, things weren't any easier. That bugger was very difficult to pull out. There was a very good reason for that difficulty. The cork was put in the bottle upside down! As you can see on the left, the part drilled in is the narrow part. The thick part of the cork was in the neck of the bottle and under quite a bit of pressure. In the lower picture you can see the insignia on the part of the cork that was inside the bottle. I'm pretty sure that was su...

Actually the wine was bought on Monday but I was rather slow to upload the pictures. As you can see, I went to Trader Joe's to pick up the wine. I like them for their wine and cheese. I also bought a LOT of cheese. The total bill was over $60 and the majority of that was cheese, not wine---as you can tell by the prices of the wine, seen below. Back a year ago, when I was dating Julie, she bought me 6 bottles of wine for my birthday. Now that I've managed to drink 4 of them I decided it was time to renew my store of wine. So I bought these 4 bottles. Two of them are types I've not had before so I'll just have to see if I like them. Since I'm not going through them very fast---back when Julie and I were dating we'd go through 2 bottles with almost every meal, now I'm drinking a bottle every 3 or 4 months---these 4 bottles will probably last me a while. PS Julie would be very disappointed in my buying frozen basil

After being absent from these pages for a while Janis is getting motioned twice in a row. This time is because yesterday when I got home from work there was my first issue of Bon Appetit waiting in my mailbox. Janis had given me that subscription quite a while back and magazines are so slow at processing their orders that I'd not received the subscription until now. While the cover didn't do much for me (Eggplant Shephard's Pie) there are much more appealing pictures inside. And more than one dish that I'd like to give a try. Right now I'm on a quesadilla kick but once I get back to eating more varied meals I'm going to give several recipes using Yukon Gold spuds a try. There's one on page 54 for making Cinnamon Rolls with potatoes that really has me curious. I've heard of using potato flour but this recipe uses regular Yukon Gold potatoes directly. Freaky. The article on cheese has the best pictures. Cheese is sooooo good. I think I might go in the k...