The Last Glass of Chianti

Sometimes, enjoying the last glass of a bottle without a friend can be inspiring.  Other times, it can just leave you hanging.  Hanging is where I’m left tonight, so I thought I’d put down a few end-of-the-bottle thoughts for you. (My brain:  “What a bad idea for a post...Perfect!”).

1) I’ve spent the past few days missing a (relative) stranger.

2) If I could be a rock star, it would be Ben Gibbard.

3) I need to use an acid other than citrus to balance my dishes.

4) I wish my blog design matched my personality.

5) I have about five blog crushes. Seems a bit lame, no?

6) I wished I lived in Sonoma and bedazzled guests each day by preparing thoughtful lunches and dinners paired with the wines we made at the winery.

7) Pisoni Pinots – what rock have I been living under?

8) I wish I could convince you to buy a juicer.

9) I’ve coined a few terms for my style of cooking and frequently consider renaming this site based on the style, all of which strikes me as arrogant. I cook beyond the classics, but do I need a restaurant to have a cooking style? Why do I even need a cooking style? Isn’t my style a style of its own?

10) I am at my prime mental peak somewhere between the hours of 8 pm - 12 am. I used to be proud of this, but now I wonder if it’s nothing but a character flaw.

11) I think six or so courses, even small plates, is the max I’d ever serve a human being. If I can’t get to you by six courses, I’ve got no game. You shouldn’t need to stumble home and gain a pound in the morning to wow you...right?

12) Bad Dating tip: The moment you think something is there, just make out. That’s not frat boy talk, it’s an office consensus (women included).

13) I currently have an unwrapped, whole leg of Jambon de Bayonne in my fridge without a slicer or occasion to serve it. For reals.

14) I’ve been told by a wine geek that I’m operating at a 5 out of 10 on the wine geek scale. I think that’s harsh, as I consider my palate at about a 7 or 8. She found my wine geek vocab and regional knowledge (old world especially) to be lacking. Clearly she didn't read this post. I gave her the finger and poured her a Malbec from Argentina.

15) Ok, the bottle of '98 Fontodi Chianti Classico is well and truly done.  Neeext.

Comments

[Jennifer Hess]

3) My new favorite acidic thing to splash into dishes is Sherry vinegar.

8) It's on the list.

12) Absolutely.

13) !

[LA Foodie]

7 - Pisoni Vineyards make the best pinots! Tarius is particularly good.

8 - Juicers are so underrated. Try a red beet juice with orange juice and sparkling apple cider as a vehicle for oysters, or reduce to make a sauce for a flaky fish.

13 - if you do get a slicer, do tell which one and why.

[tami]

#2 - I agree. You're the Ben Gibbard of blogging :)

#5 - I have blog crushes...just slightly fewer than that.

#13 - When in doubt, gnaw on it. Words to live by :)

[Tana]

Can you please explain #12?

[elizabeth]

man... I /SO/ feel you.
missing someone<--me
i heart Ben Gibbard<--me
uses too much lemon<--me
my blog is paisley, I am not
blog crushes<--I have at least 5. So it better not be lame.

yeah... totally with you...

also, any plans for a next event?

[Tracy]

You are AWESOME with your super-yummy, gorgeous photo's. I live in Napa and my boyfriend makes the best Pisoni Pinot-- called Miura. Ever tried it?

Thanks for such a wonderland of a foodie site. I'm a sushi chef, myself (www.tracygriffith.com) let me know if you ever get up to these parts-- we'd love to make a Napa lunch with you.

TG

[ken]

great