Mondays! There are so many things that can drive a person crazy on Mondays, but for me, it’s a lack of a meal plan. Or anything to cook at all, really. I’m pretty good at the throw-whatever-I-find into a pan/pot/baking dish kind of cooking, but first you have to have stuff to find.
I never seem to have that on Mondays, unless we have leftovers from a weekend dinner party. That’s pretty rare, though – my friends are big eaters!! I am also rarely in the mood for leftovers on Mondays. New week, new food.
This was one of those weekends when we ate out a lot and didn’t even think about shopping for food. Absolutely delicious, but now I am craving a home-cooked meal.
To make matters worse, I almost exclusively shop at Fresh Direct, so I have to place my order the day before. Their fresh food is so much better than any grocery store, not to mention I love shopping in a bathrobe! I get some things at little local markets, but my old butcher and seafood shops are gone. Our local farmer’s market day is Tuesday, no help there. Besides, it’s Monday, I don’t have time to go to a bunch of stores all over town!
Most likely, I will scour the refrigerator and pantry and find something suitable, but just once I would love to be able to cook something I’m really in the mood for. I bet I would have a much better week!
Happy Monday!!
Monday, May 7, 2007
Friday, May 4, 2007
School Can Be Fun -- And Delicious!!
I just completed my first course at Wine Spectator School, and I can’t stop jumping for joy!! Not only because I passed and a certificate is on it’s way, but because I learned so much.
I have loved wine since I was a small child, when at holidays my parents would pour me a little sip to toast with. I can still remember the bitter bite of my first red (no idea what varietal, I was 5 or 6 at the time) as if it were yesterday, as well as the joy my tongue felt. My parents weren’t “into” wine, or any alcohol for that matter, but my father is Italian, so we drank something relatively cheap and tasty at every special occasion or holiday that came along.
I started to realize there was a lot more to wine when I sipped my first sherry while foxhunting. Then, in the mid-90’s, I discovered a lot of Australian wine was cheap and just as delicious as anything I’d paid a fortune for from France or California. It made me curious about the rest of the world of wine, so even though I didn’t really know anything, I started sampling everything I thought I may like, regardless of price or origin.
Yet, I still really knew nothing. I still thought I only liked reds, and that I should choose purely by varietals I had liked before.
One day, my boyfriend took me to Chez Josephine (one of my all-time favorite restaurants) and ordered a bottle of Sancerre. I protested, “I don’t like white wine.” He assured me that I just had to try some and keep my mind open. The bottle came, I watched the pale liquid fall into the glass, and cautiously took a sip. Wow! The acidic citrus burst was everything I love in food and other drinks, why did I think I couldn’t find it in wine? I loved the fresh, clean feeling and flavors, and it went beautifully with whatever I was eating that day (doesn’t it say a lot that I remember the wine so clearly, and even food from a fabulous restaurant just couldn’t compete with the discovery?). It changed my whole way of thinking.
Now, I cook. I mean, it’s really become my biggest passion, and so it’s no surprise that my wine journey had to expand to accommodate all the new foods I know how to make now. I started reading everything I could online, pestering my wine-sellers for more information, and generally picking the brain of everyone I know who likes wine at all. One day, I ran across an ad on Wine Spectator for their online school. Perfect!!
I started with the most basic course, “ABC’s of Wine Tasting.” It wasn’t that hard, but it filled in so many of the blanks in my knowledge. It also untangled the world of French wines for me, which I had been trying to do on my own for awhile. The best part? I feel so much more confident walking into any wine store now, which can be intimidating when you live in a town full of good wine stores like I do. I actually fully understand reviews, too!
Also, they have a lot of multimedia, and it was amazing to actually watch and listen to winemakers talk about their wines and those they’ve tasted. The passion and pride that flowed out of them make you want to try everything they talk about, without realizing you are actually learning technical details in the process. I have so much more admiration for these talented people, they are not only making something that improves our lives, but they are living their passion every day.
So, I may not be an expert now or anything, but I know a heck of a lot more about why wines are what they are, and what I really like in a wine of any type. On to the next course – “Wine and Food Pairing”!!
(None of this was intended for an ad, but if you sign up for a course, let them know you read about it here. I don't know if they'll give me credits or anything, but it can't hurt, right?)
I have loved wine since I was a small child, when at holidays my parents would pour me a little sip to toast with. I can still remember the bitter bite of my first red (no idea what varietal, I was 5 or 6 at the time) as if it were yesterday, as well as the joy my tongue felt. My parents weren’t “into” wine, or any alcohol for that matter, but my father is Italian, so we drank something relatively cheap and tasty at every special occasion or holiday that came along.
I started to realize there was a lot more to wine when I sipped my first sherry while foxhunting. Then, in the mid-90’s, I discovered a lot of Australian wine was cheap and just as delicious as anything I’d paid a fortune for from France or California. It made me curious about the rest of the world of wine, so even though I didn’t really know anything, I started sampling everything I thought I may like, regardless of price or origin.
Yet, I still really knew nothing. I still thought I only liked reds, and that I should choose purely by varietals I had liked before.
One day, my boyfriend took me to Chez Josephine (one of my all-time favorite restaurants) and ordered a bottle of Sancerre. I protested, “I don’t like white wine.” He assured me that I just had to try some and keep my mind open. The bottle came, I watched the pale liquid fall into the glass, and cautiously took a sip. Wow! The acidic citrus burst was everything I love in food and other drinks, why did I think I couldn’t find it in wine? I loved the fresh, clean feeling and flavors, and it went beautifully with whatever I was eating that day (doesn’t it say a lot that I remember the wine so clearly, and even food from a fabulous restaurant just couldn’t compete with the discovery?). It changed my whole way of thinking.
Now, I cook. I mean, it’s really become my biggest passion, and so it’s no surprise that my wine journey had to expand to accommodate all the new foods I know how to make now. I started reading everything I could online, pestering my wine-sellers for more information, and generally picking the brain of everyone I know who likes wine at all. One day, I ran across an ad on Wine Spectator for their online school. Perfect!!
I started with the most basic course, “ABC’s of Wine Tasting.” It wasn’t that hard, but it filled in so many of the blanks in my knowledge. It also untangled the world of French wines for me, which I had been trying to do on my own for awhile. The best part? I feel so much more confident walking into any wine store now, which can be intimidating when you live in a town full of good wine stores like I do. I actually fully understand reviews, too!
Also, they have a lot of multimedia, and it was amazing to actually watch and listen to winemakers talk about their wines and those they’ve tasted. The passion and pride that flowed out of them make you want to try everything they talk about, without realizing you are actually learning technical details in the process. I have so much more admiration for these talented people, they are not only making something that improves our lives, but they are living their passion every day.
So, I may not be an expert now or anything, but I know a heck of a lot more about why wines are what they are, and what I really like in a wine of any type. On to the next course – “Wine and Food Pairing”!!
(None of this was intended for an ad, but if you sign up for a course, let them know you read about it here. I don't know if they'll give me credits or anything, but it can't hurt, right?)
Friday, April 13, 2007
Springtime Celebrations & Conundrums
Ahhh, the holiday rush is over once again. I can’t decide if I should be thrilled or miserable. This is the only part of the year when there is a long break between celebrations, and I tend to be the hostess or the hostess’ assistant. It’s nice to relax, and I’m sure I’ll concoct a get-together or two, but there is just something about real holidays and birthdays that is extra-special.
In fact, no one I know actually celebrated Easter for years before I moved into a place with an actual kitchen, but I resuscitated it from my Catholic upbringing, and everyone who comes just loves it. This year I made a lamb noisette roast and GIANT roast chicken (best I’ve ever had) with haricots verts, baby carrots, and new red potatoes as the main course. It was unbelievably delicious, and so easy! No one (except my boyfriend who witnessed and assisted it all) believed how little time and effort was required, but I was trying to celebrate the ingredients themselves without too much fussing. Fussing I save for Christmas, when it’s cold and you want complexity to the flavors. Not that any of this was simple tasting, by far. We had a lovely California Pinot Noir that went perfectly with everything, but I accidentally threw out the bottle before recording it in my wine journal. Oh, well – I certainly didn’t get a chance to taste it before eating, since I was munching all day.
My boyfriend also gave me an Easter basket for the very first time, hid it while I was sleeping, just like when I was a kid (although without the jelly bean trail my parents left for me). So much chocolate!!! Mmmmm… I know any woman reading this probably thinks I’m pretty lucky already, but chocolate isn’t even the best part – he hid clothes under all the filling!! A beautiful shirt and the perfect little dress to wear for our casual Easter. Okay, okay – that has nothing to do with food, but who could help showing off the best boyfriend in the world just a little?
Also makes a great tip for anyone out there who wants to really and truly surprise someone with a non-candy gift in spring!
Okay, back to the original topic. See, this is my problem – when I don’t have an official holiday coming up, I start planning my birthday. It’s in late July, all by it’s lonesome. Most of my friends have fall and winter birthdays, so there is just this big blur through those seasons and right into Easter. I’m afraid I am the lucky one in all this, since I’m not part of the blur, and I love to plan celebrations where everyone gets stuffed and drunk (but not too drunk) and just basically talks about it ‘til Christmas. On the other hand, this year is no milestone (31), I took my thirtieth WAY too far, and I’m trying to put every spare cent into a business I’m creating. Creating a business itself does take up most of my time and mind, but there is this little party-planning sector in my brain that needs a project at all times.
Does anyone else feel like this? Have you found ways to combat these feelings? I would seriously love to know.
Happy belated Easter!!
In fact, no one I know actually celebrated Easter for years before I moved into a place with an actual kitchen, but I resuscitated it from my Catholic upbringing, and everyone who comes just loves it. This year I made a lamb noisette roast and GIANT roast chicken (best I’ve ever had) with haricots verts, baby carrots, and new red potatoes as the main course. It was unbelievably delicious, and so easy! No one (except my boyfriend who witnessed and assisted it all) believed how little time and effort was required, but I was trying to celebrate the ingredients themselves without too much fussing. Fussing I save for Christmas, when it’s cold and you want complexity to the flavors. Not that any of this was simple tasting, by far. We had a lovely California Pinot Noir that went perfectly with everything, but I accidentally threw out the bottle before recording it in my wine journal. Oh, well – I certainly didn’t get a chance to taste it before eating, since I was munching all day.
My boyfriend also gave me an Easter basket for the very first time, hid it while I was sleeping, just like when I was a kid (although without the jelly bean trail my parents left for me). So much chocolate!!! Mmmmm… I know any woman reading this probably thinks I’m pretty lucky already, but chocolate isn’t even the best part – he hid clothes under all the filling!! A beautiful shirt and the perfect little dress to wear for our casual Easter. Okay, okay – that has nothing to do with food, but who could help showing off the best boyfriend in the world just a little?
Also makes a great tip for anyone out there who wants to really and truly surprise someone with a non-candy gift in spring!
Okay, back to the original topic. See, this is my problem – when I don’t have an official holiday coming up, I start planning my birthday. It’s in late July, all by it’s lonesome. Most of my friends have fall and winter birthdays, so there is just this big blur through those seasons and right into Easter. I’m afraid I am the lucky one in all this, since I’m not part of the blur, and I love to plan celebrations where everyone gets stuffed and drunk (but not too drunk) and just basically talks about it ‘til Christmas. On the other hand, this year is no milestone (31), I took my thirtieth WAY too far, and I’m trying to put every spare cent into a business I’m creating. Creating a business itself does take up most of my time and mind, but there is this little party-planning sector in my brain that needs a project at all times.
Does anyone else feel like this? Have you found ways to combat these feelings? I would seriously love to know.
Happy belated Easter!!
Thursday, April 12, 2007
Thursday's Graces
Most people spend the whole week looking forward to Friday, some to a scary degree. I hate Fridays, ‘cause that’s the day in between the two days Fiore’s in Hoboken makes their very own roast beef, which, when combined with their famous mozzarella on fresh bread and dunked in gravy, make living for Thursday a much better option.
I love cooking, make a great roast beef and gravy myself, but I swear they must put something in the stuff. It makes me so happy that, even on the worst Thursdays, I can’t stop smiling once I know I’ll have a chance to run out and get one. Thankfully, they’re practically around the corner!
Great food is like that, and I finally decided that I spend so much of my time obsessing on food, I might as well combine my two loves (writing being the other), and give a blog a go. My friends think I should be writing cookbooks and auditioning for Top Chef, but my passion is truly cooking for me and the people I love, serving the perfect drinks for the meal/season/occasion/whatever, or just eating the bounty that living in one of the great culinary areas of the world affords me.
I hope you enjoy this, since you stumbled across it, and pledge to further my food explorations if it entertains you. Quite a sacrifice, huh?
I love cooking, make a great roast beef and gravy myself, but I swear they must put something in the stuff. It makes me so happy that, even on the worst Thursdays, I can’t stop smiling once I know I’ll have a chance to run out and get one. Thankfully, they’re practically around the corner!
Great food is like that, and I finally decided that I spend so much of my time obsessing on food, I might as well combine my two loves (writing being the other), and give a blog a go. My friends think I should be writing cookbooks and auditioning for Top Chef, but my passion is truly cooking for me and the people I love, serving the perfect drinks for the meal/season/occasion/whatever, or just eating the bounty that living in one of the great culinary areas of the world affords me.
I hope you enjoy this, since you stumbled across it, and pledge to further my food explorations if it entertains you. Quite a sacrifice, huh?
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