One of the really cool things about doing this blog in conjunction with Clos du Bois (I originally wanted to call this the Clos du Blog, but I got vetoed—which is good, I can’t imagine it being anything but swirling notions now) is having full access to all the people who shepherd the wines along, […]
My friend Catherine brought this article to my attention, in which the author, David Kamp, makes a brilliant—and entertaining—case for serving kids ‘real’ food, both at home and in restaurants. I thought after all the conversation around my That Fresh Feeling post, you guys might enjoy too. Here are a few highlights and the link:
“In short, I […]
I indulged in a fun treat last week that I’ve been wanting to share, but what with designing the new skin, I’ve fallen a bit behind.
Like many of you, I’m a big fan of Clotilde Dusoulier, the young Parisian of Chocolate and Zucchini fame. It’s been so fun watching her step into success over the […]
Ahhh. Much more comfy. Like changing from a suit to an old pair of jeans. Hope you like!
Tags: blog, skin, change
I wrote this post about a month ago and I feel like it kind of got lost in the shuffle of my vacation departure. But it’s important, so I wanted to bring it back up to the top of the fold, so to speak.
One of the things I love about being a writer is having the opportunity […]
I had all these lovely things I was going to write about today, and then I read this article in the NYT about how more and more airlines are charging for more and more “amenities.” Now, let me start off by saying, I understand that airlines are trying to make a few extra bucks by […]
Last night, I sauteed the last of the kale from the garden with a few onions we pulled up, Christopher rubbed a Rosie chicken with a paste of rosemary and garlic before sticking it on the rotisserie, (we’ve just discovered the beauty of the rotisserie . . . light the grill, skewer the bird and an […]
If you haven’t yet tried one of the dry roses that are (finally!) hitting the shelves in America, stop whatever you’re doing (alright, you can finish reading this post first ;-)) and get thee to a wine store!
Roses are made from red grape varietals, so they possess the body and flavor profile of those grapes—like syrah, […]
OK, here’s the deal. I spoke with Erik (the winemaker at Clos du Bois who is dear enough to answer all my questions) to find out what, if any, technical differences there are between corks and screwcaps and the pros and cons of the cap. Here’s what I found out:
Pro — A pure metal screwcap […]
I’m talking to Erik tomorrow to get the skinny on screw caps (personally, I think the subject’s gotten short shrift in the pondering realm . . . I mean we’re talking about retiring the CORK for cripe’s sake!) . . . am still forming my own opinion.
In the meantime my question to you is […]
