Anyone for a nightcap?

[Netzach]

Chenin Blanc with the most amazing heirloom tomato salad I've ever had. Srsly. Going onto Cafe Maude's new menu. I ate alone on a saturday and flirted with the waiter. M is being taken to the Wolfgang Puck rest. by his new boyfriend, so I was feeling glamor sorry for myself (not really)

about to go see a stupid movie with my ex and his GF, who I adore.

 

[midwestyankee]

Finishing off the Red Diamond cabernet sauvignon as we post. After having watched Death and the Maiden. Dinner was a small New York strip and an ear of fresh corn roasted on the grill.

Damn, Sigourney Weaver has some chops, and so does Ben Kingsley!

 

[LilyBart]

Chenin Blanc with the most amazing heirloom tomato salad I've ever had. Srsly. Going onto Cafe Maude's new menu. I ate alone on a saturday and flirted with the waiter. M is being taken to the Wolfgang Puck rest. by his new boyfriend, so I was feeling glamor sorry for myself (not really)

about to go see a stupid movie with my ex and his GF, who I adore.

I really don't need to hear about your amazing heirloom tomato salad right now.

I told someone earlier today that if I was presented with the choice of a good tomato or good sex, the tomato would win.

I am homesick for a tomato (and a decent peach.)

And feeling glamor sorry for yourself~not really~ is just perfectly fine. I'll clink my glass with yours. I think glamor sorry is a fine state of mind sometimes...

~LB

 

[intothewoods]

Chenin Blanc with the most amazing heirloom tomato salad I've ever had. Srsly. Going onto Cafe Maude's new menu. I ate alone on a saturday and flirted with the waiter. M is being taken to the Wolfgang Puck rest. by his new boyfriend, so I was feeling glamor sorry for myself (not really)

about to go see a stupid movie with my ex and his GF, who I adore.

I was just reading a whole bunch of summer tomato recipes in domino magazine. Fab.

If I smoked cigarettes, I'd take a break and have one now. But I don't. Soooo I guess I'll twiddle my thumbs. Had the rest of the sauvignon blanc earlier though.

 

[intothewoods]

I refuse to post in the blurt thread until someone else surpasses me in posts! It's horrible! It's awful!

I hate work. I want to spend my days doing yoga and caring for my four children and raising...goats. Yeah, that's it. Goats.

 

[intothewoods]

I can't believe no one is posting in my thread!

Leffe blonde beer and a syrah now...

 

[Netzach]

Just a glass of crystal lite and the eerie chirping of sudden phone sex crickets to finish off an otherwise great month (?!!)

 

[twysted73]

Perhaps it's too late for something so flavorful as Dubliner Cheese & Corn Relish on Wheat thins accompanied by Beringer White.
But then again....I have my reasons for saving that tasty, little repast.

 

[midwestyankee]

Chalone Vineyard cabernet sauvignon. Mmmm....

 

[LilyBart]

Perhaps it's too late for something so flavorful as Dubliner Cheese & Corn Relish on Wheat thins accompanied by Beringer White.
But then again....I have my reasons for saving that tasty, little repast.

Hey there! I'm having a Beringer tonight.
Chardonney specifically.
Now, I must go to bed.

I probably miss having a Bud Light.

(Sorry Twysted...not directed at you. Enjoy whatever combination pleasantly passes your lips.

some people have made fun of my tastes in drink....hmmm...hands really on hips right now)

Enjoy whatever passes your lips.....

~LB

 

[Netzach]

I was going to put this on the music threads but I thought it would be better for our darkly sardonic cocktail subculture here. Grab your overpriced cosmos and snuggle up.

http://www.youtube.com/watch?v=P_exdPYBaWg

 

[trisquel_astur]

A little bit of vodka can be nice if someone wanna share.

 

[midwestyankee]

Three glasses of Paso Robles cabernet spread over an evening of delightful conversation. There is no better combination.

 

[Yang4yin]

I can't believe no one is posting in my thread!

Which one?

And isn't it a little warm to be wearing a nightcap to bed?

 

[Netzach]

A-Z pinot gris and asian fusion

today I was a lush. I had a cocktail over lunch and half a glass of wine, a slug of chartreuse after buttsexin' my usually a top and then the pinot over dinner.

This is the closest I've come to binge drinking since my first year out of college. Craaaaa-zy I know.

 

[Netzach]

cackling over my cauldron

1 pack (lb) billinski's naturally raised chicken andouille
1 lb kadejan organic chicken breast, cut up small
1 onion
1 bell pepper
2 cloves garlic
1 can kidney beans
1/3 jar leftover Newman's own tomato
tabasco chipotle pepper
2 zucchini (organic)
1 yellow squash (organic)

cut up/cube all the squash/zucchini, oil them with olive oil, spread on parchment, pepper salt at 450 till brown

brown sausage
remove and cut up sausage in slices
brown chicken bits

in a new large saucepan, dice and sautee the onion and bell pepper and 2 chopped cloves garlic - throw in the browned sausage and let everything play for a while

by this time the squashes should be roasty and dark, throw them in the pot
add the leftover jar sauce, the chicken, and throw in enough tabasco to convert any sugary "italian tomato" characteristics in the commercial sauce into something that hangs out with andouille sausage. Add red beans, simmer.

Serve over rice.

I'm thinking the little penguin cab?

 

[intothewoods]

1 pack (lb) billinski's naturally raised chicken andouille
1 lb kadejan organic chicken breast, cut up small
1 onion
1 bell pepper
2 cloves garlic
1 can kidney beans
1/3 jar leftover Newman's own tomato
tabasco chipotle pepper
2 zucchini (organic)
1 yellow squash (organic)

cut up/cube all the squash/zucchini, oil them with olive oil, spread on parchment, pepper salt at 450 till brown

brown sausage
remove and cut up sausage in slices
brown chicken bits

in a new large saucepan, dice and sautee the onion and bell pepper and 2 chopped cloves garlic - throw in the browned sausage and let everything play for a while

by this time the squashes should be roasty and dark, throw them in the pot
add the leftover jar sauce, the chicken, and throw in enough tabasco to convert any sugary "italian tomato" characteristics in the commercial sauce into something that hangs out with andouille sausage. Add red beans, simmer.

Serve over rice.

I'm thinking the little penguin cab?

That sounds yum. Isn't the A-Z fabu?

 

[midwestyankee]

A-Z pinot gris and asian fusion

today I was a lush. I had a cocktail over lunch and half a glass of wine, a slug of chartreuse after buttsexin' my usually a top and then the pinot over dinner.

This is the closest I've come to binge drinking since my first year out of college. Craaaaa-zy I know.

That sounds yum. Isn't the A-Z fabu?

You two are definitely on to something here. My best local wine shop ran out of A-Z pinot gris and won't get any more for a couple weeks or so. Of course I got a different p-g from Oregon, but I'll report on that later after I've tried it.

 

[LilyBart]

I thought now would be a good time to point out that on the beer front, I am capable of weaning myself from Bud Light and its variations.

Tonight I am sipping on a Nimbus Red Ale. Its a bit hoppy for my tastes (no doubt my taste buds are impaired by all that Bud Light.) And for all I know its a budget beer since it arrived in my home via poor college-boy.

But I just wanted everyone to know I have an open mind when it comes to beer.

~LB

 

[midwestyankee]

I thought now would be a good time to point out that on the beer front, I am capable of weaning myself from Bud Light and its variations.

Tonight I am sipping on a Nimbus Red Ale. Its a bit hoppy for my tastes (no doubt my taste buds are impaired by all that Bud Light.) And for all I know its a budget beer since it arrived in my home via poor college-boy.

But I just wanted everyone to know I have an open mind when it comes to beer.

~LB

Quoted for posterity.

Finishing the simple but tasty bottle of cabernet. It's a generic label - literally - but it was fine.

 

[LilyBart]

Quoted for posterity.

Finishing the simple but tasty bottle of cabernet. It's a generic label - literally - but it was fine.

Thank you. I needed that to be on the record.

~LB

 

[*RavenC]

I could use a drink tonight.

 

[LilyBart]

So, today I went to my local wine shop looking for Cucina Viansa Chardonney - a very tasty wine I had at a restaurant out of town recently.
Apparently, it is not distributed here (although I still have to confirm that assertion) so I instead chose to go for a never tried wine.

I may have fallen for the Bud Light of wines.

I tried an unoaked wine. Otherwise known as a chard aged in stainless steel instead of Oak barrels. I'm not sure if it was this particular wine or if I just need the flavor imparted by oak barrels or if its just a mental thing. But I don't like it.

I'll add the label once I remember to look at it again....

~LB

 

[midwestyankee]

So, today I went to my local wine shop looking for Cucina Viansa Chardonney - a very tasty wine I had at a restaurant out of town recently.
Apparently, it is not distributed here (although I still have to confirm that assertion) so I instead chose to go for a never tried wine.

I may have fallen for the Bud Light of wines.

I tried an unoaked wine. Otherwise known as a chard aged in stainless steel instead of Oak barrels. I'm not sure if it was this particular wine or if I just need the flavor imparted by oak barrels or if its just a mental thing. But I don't like it.

I'll add the label once I remember to look at it again....

~LB

We all know how much most restaurants mark up their wines, typically to the tune of 3 times typical retail, right? A couple years ago I was out to dinner at a modest local place and wanted some wine. My dining partner suggested we try a bottle from the restaurant's wine list. I was suspicious, since it was only $11 at the restaurant, but I went along. The restaurant got 4/5 of the bottle back untouched. It was the single worst wine I have ever tasted, and that covers a career when I used to buy wine for $2 per bottle in college.

 

[LilyBart]

Four Vines Naked Chardonney at $12 a bottle. Do not recommend.

So it wasn't a $2 bottle (I mean adjusted for a century or so of inflation.)

I still maintain that Smoking Loon (Chard anyway) at $6 is a pretty good wine for the money.

Cartlidge and Brown would be be my next step up Chard for the time being.

~LB