For reasons which I'm not sure I entirely understand, I was given a $25 gift certificate to B&N by the deli. Hey, don't look a gift book in the mouth. So, Dzur arrived today... And I don't have time to read it. *cry*

Stone 10th Anniversary IPA: I've been waiting eagerly for this release to come out, and we finally got a case in today. (It's all we're likely to get, so we're basically holding it back just for us and our absolute favorite customers ( Read more... )

Affreschi Pinot Grigio: Italian (Delle Venezie), imported by Monsieur Touton, approx. $6 per 750 mL bottle, $10-$11 per 1.5 litre bottle. 11% ABV. Light straw in color, light pear on the nose. Crisp, clear mouthfeel. Very clean -- short finish, but pinot grigio shouldn't linger too long. Just a bit of tartness. Very little oak, unlike (say) Cavit ( Read more... )

Some simple precepts to follow when watching a film starring Clive Owen ( Read more... )

As some of you may already know, I've actually found employment, at long last. I'm working as a wine salesman in a local grocery store (A&P, if that means anything to any of you). The hours are irregular, the work load is immense, the pay is abysmal -- although if all goes according to plan, that will improve dramatically, as I'm gunning for ( Read more... )

The pick of the lot ( Read more... )

Merry Christmas! Happy Hanukkah! Good Kwanzaa! Cheerful, uh, agnostic day!

I understand that this is the first time in about a hundred years that Christmas and Hanukkah have fallen on the same day. What luck! One all-purpose holiday message deals with all of that bothersome nonsense.

( 28 words. )

This thing is still here? The LJ gods haven't deleted this account out of sheer frustration at my apathy and lack of posting? Ye gods.

Some people send out Christmas cards, or the annual holiday letter. I figure I may as well post something here.

( Me, a year on. )

Another recipe from Reinhart. I first made this on Thursday; B liked it so much she had me make it again today for a potluck at work. Uses a biga pre-ferment and rosemary for flavor, and mashed potatoes (fresh or leftover) to help get a nice, soft crumb.

We have rosemary growing in our massive back yard. This is a fun way to use it.

( Potato Rosemary Bread. Makes 2 loaves or ~18 dinner rolls. )