I was going to write this post about seasons in the vineyard, prompted by the little buds that have just broken through what previously looked like dead wood. I was going to write about how after bud break comes fruit set, then the march onward towards veraison and harvest, and then into winter and spring […]
Like many of you, I’ve been watching Gary Vaynerchuk on Wine Library TV for a while now. I liked his irreverence, I liked his energy, and I liked that he truly knew his wines. But even so, I have to admit to wondering, is this guy for real?
As of last Saturday—when I was lucky enough […]
No, I’m not talking about the painted kind (although Pille from Nami-Nami has some gorgeous marbled, beet-dyed eggs that I’m tempted to try), or the little plastic ones you hide money and candy in for Easter egg hunts. I’m talking about the good old, brown, white, speckled or blue variety that are laid religiously by our feathered […]
Yes, everyone, the time has come. The peas are almost knee-high and it’s time to shift the focus to the fresh tastes of spring and away from the long-simmered comfort foods of winter.
Almost.
Here’s one last post of glorious braises just in case March goes out with a roar!
Austrian Chicken in RieslingCharise from More […]
Being from wine country, I often get questions about wine when I’m visiting other areas of the country—location an expert makes me, I guess. Hands down, though, the most common wine people ask about is Chardonnay.
As with any varietal, each bottle will present differently depending upon terroir, vintage conditions, winemaking practices, and a gazillion other […]
I’ll admit it up front, I’m late with this entry (sorry Joel!). But I just couldn’t resist the topic: “choose a wine, any wine, that you love to unwind to and tell us about not only the wine but what makes the experience special and relaxing for you!” I mean, how could I pass that […]
At last!
Here are the clips . . . enjoy!
FOX News at Noon Birmingham
WVUA Tuscaloosa (two part segment)
Tags: television, cooking, braising
Whew! So sorry for the radio silence. The last few days have been somewhat grueling—fun, exciting, challenging, but grueling. I’ve been in Birmingham, at Cooking Light HQ, making my television debut with two braising demos, one on FOX news at noon (which you can check out here . . . soon) and one in Tuscaloosa.
One of the […]
