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Ever stand in front of the fridge with the door open? Or stop at a café window and see how long you can irritate the people at the “view” seats. I do. It’s nice to see the food. And a great way to clear a table when it’s crowded. In fact, if you’re as strange as me, you hold up your plate when it’s worthy and let the poor saps outside see the forbidden. Continue Reading ->

If you could add a deep passionate flavor to the overwhelming power of a wave crashing against the rocks you would be close to a taste of Gnarly Head Old Vine Zinfandel. When you first inhale the bouquet of this robust varietal you will find yourself lost in your own senses. The deep red currant can only be matched with a zestful flavor of blackberries and rich earthy undertones. Continue Reading ->

Just the name itself brings me back to autumn nights spent staring across a placid lake. With the first enchanting aroma, I can feel a cool breeze coming across the open water barely disturbing the mirror image of the full moon. Though grown far from my home, this wine brings me right back to my roots. Continue Reading ->

I’d like to skip ahead of the folks who do this kinda thing and talk turkey with you. Listen people, it’s a bird. It’s a simple meal to cook. It’s not that complex. You don’t need seven recipes and a science degree. Seriously. And if you can make a decent chicken, you already know everything you need to know. It makes me insane how (a) everybody has to give it a new trendy “spin” each year to fill their magazines and (b) they like to make it seem so tough to get a nice tender cooked bird. Continue Reading ->

Ok. Wait a minute here. Just slow down. It’s a pancake. First and foremost, isn’t that good enough for anybody anymore? Can’t we settle for a few dark chocolate chips tossed in the batter? Do we really need to get this fancy? Evidently, yes. But I’m not convinced. Continue Reading ->