Energy is Energy.

Nothing can begin without the ending of something else. As an old, musty year's kinetic energy gives way to the new one's potential energy, I question this premise.
Perhaps a better way of seeing the world is as a series of beautifully stitched together moments that neither end nor begin anything. As someone who tries to live in full color, it occurs to me that seeing endings as giving way to beginnings leave us with a colorless, static life. Then again, what do I know?
But, either way, I won't wish you anything tonight but a Happy Next Moment...it is, after all, all there is!
Luckily, my next moment involves a lovely glass of champagne!
Cheer, Friends! Thanks you for all the lovely moments!
(Photo by: Ramsey Bakhoum)

designer.dinner.2

Most people, when asked, say they don't like to cook for themselves. It's probably less the thought of laboring over a meal just for one, than it is the thought of eating it alone afterward. Just a guess.
I'm not one of those people. The joy of cooking, and eating is not diminished by the size of the party. I love cooking for a group of friends as much as for myself. I put on some music, pop open a bottle of good wine, sharpen my knife and roll into the relaxing tasks involved in preparing a meal. It's almost meditative, the act of chopping, sauteing, and stirring. And when the moment comes to savor the meal, I sit down at my table, cherish each bite, and daydream.

This past weekend I discovered a recipe for stuffed pork loin. Inside the meat went a layer of prosciutto topped with a mixture of dried fruits, breadcrumbs and goat cheese.

Wrapped and tied safely inside the meat, the savory stuffed package was browned and roasted in the oven until just a hint of pink remained. Or, for the practical, it reached 155 degrees.

Roasted asparagus was what I had on hand, but if I could do it all over again I would have had a pureed something or other. The port wine sauce to finish the dish was calling out for something to pool in...and so was I. It will have to wait till the next time.

wine.tasting

I have never been a big fan of chardonnay. So this past weekend I ventured into the world of the white wine that, I have since discovered, is hugely misunderstood.
It all started with a recommendation from a great bartender at Bouchee on Newbury Street in Boston. Bouchee is a great French Bistro and although it borrows heavily from a more high profile California Restaurant with a similar name, it is none the less a great spot to go when Yountville is 3,000 miles away.
So back to the story of how I came to be tasting chardonnay... that evening I ordered a Pouilly-Fuisse not knowing that, in fact, chardonnay is the exclusive grape of this appellation. It was yummy! Bold, but without that heavy california buttery oak, and a bit of crispness to boot, refined and lovely.
Right then and there, I decided to venture into the world of chardonnay. Overhearing my resolve, the bartender recommended Alamos, an Argentinian chardonnay he drinks often, and at $8.79 at my local Blanchards how could I resist?
The following day, strolling down the chardonnay isle, the wine guy Abraham saw the Alamos cradled lovingly in my arms and had a counter suggestion, Cono Sur Chilean Chardonnay.
And so a chardonnay tasting was born!

So which wine won? The Cono Sur from Chile was the clear favorite. Crisp and well balanced, it appealed to my Sancerre loving palate. To be fair, the Alamos was great too making me a new fan of chardonnay. So if you're still turning your nose up at chardonnay, don't hesitate. It can be wonderful just be sure to select one based on the kind of wine you love. Cheers!