not drowning, but waving....
Feb. 9th, 2009 07:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanAh, Monday. Now that I'm trying to keep schedule with an actual 'regular' work-week again, Mondays are all sorts of filled with ...Mondayness. But I still have a really short commute and a very cool job, so I shan't complain.
For those of you itching for a hint of what's to come, there's an excerpt from Blood From Stone over at the Cosa Nostradamus On-Line. And, to get your lazy fingers clicking, LJers who comment there will be entered for a random drawing of copies of Curse the Dark and Bring it On in mass market form, a month before they're available in stores!
Had dinner last night at B Cafe, on the Upper East Side. Mussels and confit pig belly, and Carbonnade Flamande, oh my. Also, salsifis for the first time. Mmmm. Nice little place, solid food, excellent waitstaff, and they seem to have a courtyard in back for warmer weather.
And since it's been a while since my last wine confession:
The bottle we opened to celebrate the final revisions to FLESH AND FIRE was a 2004 Philip Togni Cabernet Sauvignon, a gift from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
taikyoyo and the lj-less D. Really all I can say about this wine is that it was everything that is classic and good about a Napa Cabernet, and nothing bad.
I've also been drinking a 2005 Cote de Beaune-Villages from Camille Giroud. I picked this up for purely emotional reasons (Beaune was one of the towns I fell in love with while in Burgundy) and 2005 is an amazing year. My personal preference is for the darker fruit of Cote de Nuits, but this is soft, very classic-strawberry pinot noir, and worked very well as a chat-and-cook wine. I also put some of it into the risotto, to excellent effect. $25.
I was also given a bottle of Louis Jadot Beaujolais 2007 by a neighbor and while -- as close readers of the LJ will remember -- I'm not a fan of beaujolais as a rule, this was pleasant, and has excelled at every recipe it's been added to, including the short ribs mentioned last week. Around $10-15
Remember: don't put any wine you wouldn't drink into your food. Your taste buds will thank you.
and now, back to work, me. What's everyone else doing on this lovely Monday of Mondays?
For those of you itching for a hint of what's to come, there's an excerpt from Blood From Stone over at the Cosa Nostradamus On-Line. And, to get your lazy fingers clicking, LJers who comment there will be entered for a random drawing of copies of Curse the Dark and Bring it On in mass market form, a month before they're available in stores!
Had dinner last night at B Cafe, on the Upper East Side. Mussels and confit pig belly, and Carbonnade Flamande, oh my. Also, salsifis for the first time. Mmmm. Nice little place, solid food, excellent waitstaff, and they seem to have a courtyard in back for warmer weather.
And since it's been a while since my last wine confession:
The bottle we opened to celebrate the final revisions to FLESH AND FIRE was a 2004 Philip Togni Cabernet Sauvignon, a gift from
taikyoyo and the lj-less D. Really all I can say about this wine is that it was everything that is classic and good about a Napa Cabernet, and nothing bad. I've also been drinking a 2005 Cote de Beaune-Villages from Camille Giroud. I picked this up for purely emotional reasons (Beaune was one of the towns I fell in love with while in Burgundy) and 2005 is an amazing year. My personal preference is for the darker fruit of Cote de Nuits, but this is soft, very classic-strawberry pinot noir, and worked very well as a chat-and-cook wine. I also put some of it into the risotto, to excellent effect. $25.
I was also given a bottle of Louis Jadot Beaujolais 2007 by a neighbor and while -- as close readers of the LJ will remember -- I'm not a fan of beaujolais as a rule, this was pleasant, and has excelled at every recipe it's been added to, including the short ribs mentioned last week. Around $10-15
Remember: don't put any wine you wouldn't drink into your food. Your taste buds will thank you.
and now, back to work, me. What's everyone else doing on this lovely Monday of Mondays?
