mélange
“The secret of success in life is to
eat what you like and let the food
fight it out on the inside.”
- Mark Twain
Alchemy
“Age appears best in four things: old wood to burn, old
wine to drink, old friends to trust and old authors to read.”
― Francis Bacon
Watch a French housewife as she makes her way
slowly along the loaded stalls… searching for the peak
of ripeness and flavor… What you are seeing is a true
artist at work, patiently assembling all the materials of
her craft, just as the painter squeezes oil colors onto
his palette ready to create a masterpiece.”
― Keith Floyd
Sauvignon Blanc is the 8th most planted in the world. Its
herbaceous nature with flavors of dried herbs and capsicum pair
well with artichoke, asparagus and anchovy carbonara; or try it
with sautéed salmon or garlic shrimp……….Sauvignon blanc and
cabernet franc are the parents of cabernet sauvignon……
Bees contribute to more than $1.5 billion of crops every year
through pollination…
India is the lowest consumer of meat in the world-70% of the
world’s vegetarians are Indians…
Australia is biggest consumer of meat in the world followed
closely by the United States…
“I
don't
believe
in
twisting
yourself
into
knots
of
excuses
and
explanations
over
the
food
you
make.
When
one's
hostess
starts
in
with
self-deprecations
such
as
"Oh,
I
don't
know
how
to
cook...,"
or
"Poor
little
me...,"
or
"This
may
taste
awful...,"
it
is
so
dreadful
to
have
to
reassure
her
that
everything
is
delicious
and
fine,
whether
it
is
or
not.
Besides,
such
admissions
only
draw
attention
to
one's
shortcomings
(or
self-perceived
shortcomings),
and
make
the
other
person
think,
"Yes,
you're
right,
this
really
is
an
awful
meal!"
Maybe
the
cat
has
fallen
into
the
stew,
or
the
lettuce
has
frozen,
or
the
cake
has
collapsed
--
eh
bien,
tant
pis!
Usually
one's
cooking
is
better
than
one
thinks
it
is.
And
if
the
food
is
truly
vile,
as
my
ersatz
eggs
Florentine
surely
were,
then
the
cook
must
simply
grit
her
teeth
and
bear
it
with a smile -- and learn from her mistakes.”
― Julia Child, My Life in France
June 10th is Herb/Spice Day
Basil is a nice complement to Sauvignon Blanc, chives are a nice
accent when served with Pinot Grigio or a Beaujolais……..
“There are five elements: earth, air, fire, water and garlic.”
- Louis Diat
The air of Provence was particularly perfumed by the refined
essence of this mystically attractive bulb.”
– Alexandre Dumas
June 20th is Lambrusco Day…
Most Lambrusco is produced in the Emilia Romagna region of
Italy-think balsamic vinegar, prosciutto and parmesan
reggiano…….
June 4th is Cheese Day…
What wine to drink with that cheese? Bold reds like aged cheese such
as sharp cheddar so try a Cabernet Sauvignon or Syrah; Pinot Noir goes
well with goat cheese or brie. Sauvignon Blanc pairs well with gruyere or
feta, feta also pairs well with a nice Beaujolais.
