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14 Days as a Bachelor Last Post 11-21-2008 10:09 PM by 678.paul. 36 Replies. | Sort: |
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Drew 
Sammamish, WA
Wine Bottler
Posts: 3411
 | | 06-13-2008 01:34 PM |
| Called the wife, found the soap. Life is good. | | | |
| R8der
Livermore, CA
Barrel Sampler
Posts: 2186
| | 06-15-2008 01:21 AM |
| Dude...what in the hell are you doing drinking 05 Little Hill already? Wow....I'm still working on the 02's! BTW...how was it?? Chris
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| Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 06-15-2008 11:56 AM |
| Chris - I've had 2 of them so far (como se dice "instant gratification"). Great both times, but I had some bottle variation, rating one at 93, one at 96. Drank within 2 weeks of each other, so not sure what the deal was. The West Block was my favorite :-) Really, I'm going to listen to Joe and leave them alone now. Friday night Buddy cooked up a roasted pork loin, stuffed with wild rice, craizins, spinach, onions, toasted pine nuts, red seedless grape halves, sun-dried tomatoes and topped with a cranberry/pomegranate reduction. Roasted red potatoes and broccoli as sides. Wasn't sure how it was going to fly, but it landed really well and paired great with the pinots we had. | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 06-15-2008 12:04 PM |
| Saturday! Took a picture of my chile verde at Martha's Tacos down in Lafayette, OR... but Brad is going to shoot me as it is with these posts :-D If you're ever down in OR wine country and looking for a hole in the wall Mexican place, Martha's Tacos it is! Great horchata, too. It was such an unbeilievably great weather day that we just couldn't deal with hitting a restaurant for dinner, so we picked up some shrimp from Market of Choice and had sauteed shrimp with fresh tomato soup, topped with panchetta and greek yogurt. Cheese tray and toasted bruschetta to get things started. We sat on the back porch, drank some wine and just had a great time. | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 06-16-2008 06:07 PM |
| Night 12 - Recovery After breakfast at the Heathman in Portland, I rolled myself up to the car, avoided hitting the transvestites on roller skates (because nothing says Father's Day like a Gay Pride parade, marching down Broadway) and made the trek home to sunny Sammamish. I clearly needed to detox after this weekend, so I found some mixed greens in the fridge (they were a little iced over) and made a salad. Plopped some poppyseed dressing on top and then threw some maple sugared walnuts on top and voila! Great. A meal that any hamster would envy. I really don't understand how people are content with salad. Even worse? It doesn't pair with wine. I'm sure somebody will reply with their favorite riesling that goes with a tangerine and bacon salad or something, but I'm talking greens and wine here. Back to Crystal Geyser. And Maker's Mark. So much for detox. I'm thinking of going all out and splurging tonight... I can't take another night of soup/salad. Pan-seared pork chop? If you're actually reading this and respond by 6:30 or so PST, I'll take your rec into consideration. | | | |
| tanglenet
Oakland, California
Wine Bottler
Posts: 3446
| | 06-16-2008 06:53 PM |
| Your are absolutely right about salad and wine. If I have it with wine, I have it almost dry without the vinegar. We do eat a lot of salad, but we usually add salmon, anchovies or sardines for protein and / or couscous for filler.
I think I'm done with pork. I read this in the WSJ. Here's an excerpt from another site:
Bacteria In Pork Showing Resistance To Antibiotics
(From THE WALL STREET JOURNAL)- Scientists are beginning to detect antibiotic-resistant bacteria in pork, pigs and some veterinarians, raising the issue of whether these so-called superbugs might find a new route to infect farmworkers or even people who eat pork. University of Minnesota veterinary public-health researchers last month reported they found the antibiotic-resistant bugs in 7.1% of 113 swine veterinarians tested. Public-health doctors at the University of Iowa found the same bacterial strains among 147 of 299 pigs tested with nasal swabs. Perhaps of greatest concern, Ontario Veterinary College researcher Scott Weese also detected these bacteria in 10% of 212 samples of ground pork and pork chops collected in four Canadian provinces. | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais
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| Al_ksyrah
Barrel Sampler
Posts: 2137
| | 06-16-2008 11:29 PM |
| From a health standpoint, I'd stop eating chicken before I'd cut out the pork.
-Al | | | |
| saut
Barrel Filler
Posts: 1107
| | 06-17-2008 12:33 AM |
| You're absolutely right. I'm not eating another veterinarian ever again! Especially if they are ground up!
OK, so on the serious side, they found this antibiotic-resistant bacteria all over the place...but was anyone sick? I mean, it looks like a dozen vets had it, but did they have any side effects?
Being older than 20, I guess I always knew to cook my pork "well" due to trichonosis, but after that was eradicated, I thought we were safe...Old habits die hard, I guess. | | | |
| saut
Barrel Filler
Posts: 1107
| | 06-17-2008 12:35 AM |
| Oh, and by the way, I can't wait until the next meal photo...this is a great thread... | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 06-17-2008 09:55 AM |
| Night 13: Back to the Grind I really meant well. A guy can only take so much Excel. I checked out for 15 minutes and started reading a thread on Costco rack of lamb. I've got everything else at home - dijon, etc., it's just a matter of getting the rack of lamb. In yet another awful display of self-discipline, or lack thereof, I'm thinking an 04 Bressler infanticide sounds great. Did the math and it's cheaper for me to stop at Whole Foods, which is on the way home, vs. driving 10 miles out to Costco and back, given gas. Funny how we justify things :-D So I'm standing at the meat counter at Whole Foods AGAIN and I see the rack of lamb. $15.99/lb, but it just doesn't look inspiring. As I'm looking at the pork chops and thinking about getting hemorrahgic fever (thanks a pantload, Tangle), the butcher comes over and says "Hey! Steak guy! We've got boneless rib-eyes on sale - $5 off!" Twist my arm already. I'm like Homer Simpson at a donut shop - "Mmmmmm, rib eyes." Bressler still works, so I grab my 1.35 lb steak and head for the counter, mildly depressed that the butcher now recognizes me as "steak guy," because that's over real soon. I head down the beer aisle. Hey look, they've got Rogue Chipotle Ale. T-Bird posted a big "Wow!" on the beer thread and I've got 48 hrs of self-indulgence left.  Prepped with light olive oil, tuscan salt mix, fresh ground pepper (green, black, red and white) and 2 cloves of finely chopped garlic. I've got CNN blaring in the background, and of course it's a 20 minute segment on heart attacks, given the recent passing of Tim Russert. Must not look back. I tossed on the charcoal, threw in a couple of tanbark-sized pieces of hickory wood and waited for that orange glow. Life is good. Not even going to recount the "you're having a steak again?!?" conversation. I'm half tempted to buy a bag of hot dogs tonight and show how much money I'm saving!!! | | | |
| tanglenet
Oakland, California
Wine Bottler
Posts: 3446
| | 06-17-2008 11:56 AM |
| Looks great! | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais
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| kpak
Alaska
Wine Bottler
Posts: 3178
| | 06-17-2008 08:21 PM |
| c'mon -
can you add sound effects ? the sizzle as it hits the grill? the smell of the burning fat?
| | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
| Bob Bressler
Napa Valley
Wine Lover
Posts: 4969
| | 06-17-2008 08:55 PM |
| Posted By tanglenet on 06/16/2008 6:53 PM
Your are absolutely right about salad and wine. If I have it with wine, I have it almost dry without the vinegar.
Just use Verjus instead. | | | |
| Drew
Sammamish, WA
Wine Bottler
Posts: 3411
| | 06-18-2008 10:17 AM |
| Night 14: And so it ends I got out of work late last night and zipped home, walking in the door at half time (~7:30). I really didn't feel like making anything, and with the exception of the greens in the fridge (now at +14 days, because I'd never buy salad) the fridge is a barren wasteland. I got a good laugh about pairing salad with wine out and then realized the solution. It was just so easy. Salad may not pair well, but CROUTONS DO!!! Hope you enjoyed the journey as much as I did. The wife and kids come home today, and I'm showing them pictures of a salad, a bowl of soup and bag of croutons and asking "what's for dinner?" | | | |
| tanglenet
Oakland, California
Wine Bottler
Posts: 3446
| | 06-18-2008 11:29 AM |
| Posted By Bob Bressler on 06/17/2008 8:55 PM Posted By tanglenet on 06/16/2008 6:53 PM
Your are absolutely right about salad and wine. If I have it with wine, I have it almost dry without the vinegar.
Just use Verjus instead.
Bob, I had to google this as I was unfamiliar with the term. Do you make it or buy it?
| | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais
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| Bob Bressler
Napa Valley
Wine Lover
Posts: 4969
| | 06-18-2008 12:22 PM |
| Posted By tanglenet on 06/18/2008 11:29 AM Posted By Bob Bressler on 06/17/2008 8:55 PM Posted By tanglenet on 06/16/2008 6:53 PM
Your are absolutely right about salad and wine. If I have it with wine, I have it almost dry without the vinegar.
Just use Verjus instead.
Bob, I had to google this as I was unfamiliar with the term. Do you make it or buy it? We just buy the Fusion Napa Valley brand at the supermarket. They make both a white and a red.
Never again will you fear making a salad to pair with wine!
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| 678.paul
Grape Picker
Posts: 9
| | 11-21-2008 10:09 PM |
| Oh man, I need to take some cooking tips from you. Those pics look scrumptious. If my left for 2 days i would be eating frozen dinners. I don't even step in the kitchen. That is her area. But knowing her she will cook for the time she is gone and freeze it and all I have to do is turn the microwave on. 10 minutes to prepare the food, but I think I like the way you do things. | | | |
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