mélange
copyright 2013 - 2018 TGG
“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.