On the way back from Getaway cabin, my guy (I don’t know what to call him) surprised me with a trip to a vineyard that was on the way back to the city. I’ve known that there were vineyards in Georgia…
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“It’s kinda like charcuterie,” I said to my friend Morgan. “A nice little cheese spread.” She looked at my orange fingers as I dipped my hand back in the bag to grab some more Cheetos and laughed.
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I walked 3.5 miles yesterday on what’s become one of my favorite trails in Atlanta, Proctor Creek Greenway. A year ago, I couldn’t have imagined such a feat if it didn’t include the rewards of food or wine at the end of the journey.
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I’m very late to the Sopranos party. Twenty years after it first aired, I’ve finally finished the show. Between the laughs and excuse to binge on and pizza and pasta, the other thing I’ve enjoyed about this show is the Italian wine…
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Last night I finished the bottle of Cabernet Franc that I’d been nursing for the past three days. I poured the final drops into one of my favorite glasses.
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“Tell me everything you know about cognac,” she said. It was a call from one of my friends that’s also in the hospitality industry. She was using the quarantine and lack of time behind the bar to brush up on education.
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Where did the time go? I can’t believe it’s almost a year since I went to Spain. Since I’m not sure when I’l see a beach again, I’ve been reminiscing about long lost moments in the sand.
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This weekend I spent a bit of time in New Zealand. I poured a glass of sauvignon blanc and allowed each sip to transport me to the natural landscapes of the South Island.
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I found my way to wine relatively easily. At 21, after a lifetime of rum punch and underage drinking, I did the sophisticated thing and started drinking wine.
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One of the things in my precautionary coronavirus quarantine kit is Tate’s chocolate chip cookies. This choice is clearly not practical in any real way except for simple joy.
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In any case, I’d argue that what truly creates the unique taste of Jamaican food is the use of scotch bonnet peppers (no, you can’t sub habanero peppers), thyme and pimento.
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I’m Jamaican, but I rarely go to Jamaican restaurants. When I do, I normally order the oxtail because it’s something I never cook at home.
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What did seem to play a part in daily Portuguese culture on the other hand was pastel de nata. I’m not sure how I never heard about natas before I went to Portugal because as far as I can tell, this is the most Portuguese food item ever.
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I knew it was trouble when he started pouring it from a bottle. I reluctantly took a sip and as I originally assumed, it wasn’t good. This wasn’t the sangria that I signed up for.
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