kerewin's whine cellar

One Shouldn't Discover What Being An Adult Is Like At 38

Work from 8-4, windshield fixed 4-5, exercise stairs and weights 5-6, food/cat/bulb shopping 6-6:30, dinner - cooking and eating - 6:30-7:30 including Daily Show, bad television watched 7:30-8, work 8-10.

wtf?

Gosh, I can't wait for the weekend!

I miss this:

Sunset on bay in Crete, Greece.

Monday Reality vs. Saturday Reality

Today I look at the yard and the gigantic amount of clearing that was done and the two weekends of plants I have put into strips and borders and think, "I could take out part of the lawn here next weekend and plant some bushes and then put about 200 more bulbs in that strip."

I wonder what the Saturday me thinks?

The Long, Slow Braise

Buy several pounds of short ribs and coat them with salt and chopped thyme. Put in fridge overnight to let the salt do its magic.

Next day take out of fridge, let them come to room temp and then brown them on all sides.If you have a lot, you might use two pots.

You might look at your pictures and consider cleaning the top of your stove. But first, you have to take the ribs out when they are well browned on all sides, then sauteé carrots, onions, and celery in the bottom of the pot, then add liquids (port, wine, balsamic vinegar). Bring to boil and reduce by half.

Add stock, bring back to boil, put ribs in liquid then cover each pot tightly with aluminum foil and lids, then put in 325 degree oven for three hours.

While those ribs braise, reward yourself with a lovely beverage. In fact, why not the Josmeyer Pinot Gris "Le Fromenteau"?

Dinner inspired by Smitten Kitchen (who got the recipe from Lucques restaurant. After they braise tonight, I will separate the liquid and ribs, cover and put in fridge. Then near to dinner time tomorrow I will take off the fatcap, re-heat, make mash and veg and Hooray! dinner for 7 (plus 4 kids).

My house smells pleasantly like beef stock and port and I have a fantastic glass of white wine to sip. This Josmeyer Pinot Gris has lovely honeyed notes with a long finish and mineral, mineral, mineral.

Too Beautiful to Live

I listen, almost every day, to a great podcast Too Beautiful to Live with Luke Burbank, Jen Andrews and Sean DeTore. I highly recommend a listen. It is a very navel gazing, pop-culture, funny soundbite round up. You can watch it stream live at noon, weekdays (pacific) or get it on iTunes (or Zune).

Tonight I am just barely holding it together. I have worked late every night this week, I busted my ass for a special importer and don't feel loved and I COULD work some more (should) but I just can't get myself to do it. Maybe after I watch some television? Or go to sleep?

So, on a different tangent: There are things I just haven't talked about here: Wheat-free, Dairy-free sucks; even though this is called Whine cellar I never cover wine and I SELL IT; I rarely post recipes or pictures of things I cook.

I pretty much am not going to talk about work here (unless you mean just highlighting wine I like, not wine I necessarily sell) so the rest are topics really need to plumb. And mean to. So.

Oops

Turns out that if you upgrade your dsl and you have a server at home, "they" might not know how to configure your router to serve your websites. I want to change my website anyway, this is just the start.

Might be a blank slate in the next couple days. I doubt anyone is listening anymore, anyway.