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Category: weekly pour

Grilled Pork Loin * Roasted Sweets * Napa & Radish

I promised that I would share with you one of the “grilled out” dinners from last week. This Brined, Grilled Pork Loin with Kale Pesto was the bomb, as were the sides so you will get all three today. But before I get there, I gotta tell you I am moving a bit slow today. I even needed another cup of coffee after I drained the pot.  This cup is even topped off with a shot of espresso! Cheers everybody. You see, we had our new neighbors over for happy hour. A great couple and their two young daughters moved here from Hawaii. We…

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Tikka Masala aka Butter Chicken: Updated

My sisters, Gary and I love, love, love Indian food. The sisters have traveled extensively in India for business and grew to love the cuisine. Gary and I used to frequently go to Little India on Devon Ave. while we lived in Chicago. Tikka Masala was always one of our dishes to order. In Charleston, we used to have a group of friends that got together a few times a year, and we would all scratch make an Indian dish. Unfortunately, the group disbanded after the matriarch of the group passed away, but we as a family continue to make…

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Remember, Ramblings and Recipes

Dear Hurricane Irma: While I would prefer you just dissipate, please leave Charleston alone. Our bank account is still recovering from Matthew and the tropical storm the month before that!   Rambling… My parents always had a string of “I remember” statements like, “I remember having to walk to school for a mile in the snow.” So here are a few of mine… I remember when: Spam is/was a meat-byproduct loaf that we ate when we could not afford ham or bacon not junk email I remember when outlet malls were for overstocks and seconds. And it was all about “the hunt” for…

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Serving Temperatures: Reds, Whites & Rosés

Serving Temperatures: Too Hot – Too Cold – Just Right No, this is not the story about The Three Bears but it could be if that children’s story was about wine.   Why? Because we, Americans, do not typically heed proper wine serving temperatures. Our reds are too warm and our whites and rosés are too cold. This post hopes to enlighten so that we all can serve and drink them  – just right. Achieving Proper Serving Temperatures with Wine Storage. It is best to store wine in a wine cooler set between 50-55 degrees.  If you buy wine as…

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Refrigerator Casserole

“Hey, Grandpa… What’s fer Supper!” Oh, I know I am dating myself when I use a line from television of days gone by.  This quote, of course, is from the Grandpa Jones long running skit on Hee Haw.   If you look at the linked example of the skit, all I can say is… you had to be there… back when we only had three channels. When apparently things did not have to be funny to be funny.  I can just hear him saying refrigerator casserole. And then describe what is in it. Back on Topic At any rate, I seem to have…

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RIP: Meiomi Pinot Noir (That We Once Knew)

This post has garnered a great deal of attention since I first posted it back in July of 2017. When you do the online search, “what happened to Meoimi”, this post is at the top of the list. It gets 400 to 600 hits a month. So clearly, I am not the only person who thinks that Meomi has changed.  Since the original posting, I have even had an employee of Constellation Brands (although he did not disclose this fact) leave a comment that the wine has not changed. That is the position I would take too if I worked…

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Lemon is Summer & Dinner for Four!

Saturday we had friends, Shawn and Michael over for dinner.  With Shawn being a destination wedding planner and me a wedding photographer, it takes some doing to find a Saturday when all four of us are free.  It was so great to catch up. Shawn and I’s cocktail wine was a bottle of the French, La Galoche, Beaujolais Blanc 2016.  Gary and Michael started with the Greek, Galavas Voudomato 2016 Rosé.  With dinner, we drank the Spanish Casa Morales, Rioja 2016 Rosé and ended the night with a bottle of the French, Puech Haut Prestige 2016 Rosé.  We were all over the…

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Me and You and a Little Peru…-ivan Style Chicken

Gary is out of town this weekend at a conference.  I have no dogs to watch over, so it is just me on a Friday night and it’s time for dinner.  Actually, I came to this realization early Friday morning and I thought…”This will be a great day for that delicious Peruvian-style Chicken with Tangy Green Sauce and Salad.”  I say that because this is a recipe that uses a whole roasting chicken with skin and bones.   Gary likes his chicken without bones or skin so this was the perfect dish since he is not here. So I called a…

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