Tasting Notes: South American Reds and Whites at Sherlock’s, 8/23/08

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I apologize for the dearth of posting this week. It was my last week at my job, and I was a bit busy and, honestly, somewhat emotionally overwhelmed. Plus, I had to clear out my desk and space. Who knew it was possible to accumulate so much stuff in three years? I got ready for

Famous Drunk Guys (Belated)

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Yesterday was the birthday of a few drink-worthy individuals. The first August 22 birthday of note belongs to Claude Debussy, one of my favorite composers. He falls in the late Romantic to early 20th century period, and his music has an incredible, ethereal quality that has been described as Impressionistic, although he didn’t see it

Tasting Notes: “Unexpected Regions,” JavaMonkey Thursday Wine Series

First, Kudos to Jess on having put together a somewhat daring tasting. It takes courage to go beyond the West Coast when it comes to wine in the U.S. As I mentioned in my posts about going through Virginia, there is some good stuff to be found. There’s also a lot of bad stuff. This

Random Thoughts: What I cooked this weekend and what I’m drinking tonight

I poured at the Sherlock’s wine tasting in Decatur yesterday. It was wines from Burgundy. I accidentally left my list there, so I can’t blog on the wines, but they weren’t that interesting. Yes, this would definitely be a case of: too much going on, too little mental space for it. I have ten working

Reviews: Tastings, Argentinian wines at Java Monkey, and a truly random tasting

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According to Blogger, this is my 50th post! w00t! Thanks to all my loyal readers. You may be quiet, but I know you’re out there; I’ve got software that tells me so. Don’t worry, you don’t have to go put your aluminum foil hats on, it only tells me numbers, no personal information. And maybe

Oenophile at Large: Restaurant Reviews of Food 101 and Cottage Ethiopian Cuisine

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Yes, that’s right, two restaurants in the past week. Well, three, but I’m only up for talking about two this evening. Hubby has been super busy with work stuff, and I’ve been stressing over a major career change, so we’ve been feeling very low-effort in the kitchen. We made Baby Bam Burgers tonight (recipe no