How can you mend a broken toe?

I'm back . . . with more tales of wine and frivolity!  To tell the truth, not a whole lot has changed for Dr. D and me in the last two (has it been that long?) years.  I guess that's a good thing?  We are a lot more involved in our local Episcopal church activities, and we still eat, sleep & breathe Ole Miss sports.  Our families' health situations have fluctuated, but all are currently doing well.  (Excuse me, while I go knock on wood.) 

However, at the moment, I'm hobbling around with a broken toe.  A 5 lb weight fell on it and, sadly, I wasn't even exercising.  Stupid accident.  But Dr. D taped it up, and brought me wine, so I'm going to be on the mend in no time, I'm sure!  He knows how to cure what ails me!  I feel better already.  So there's your answer - wine cures a broken toe, apparently.

The heat of summer has descended; Memorial Day weekend is here!  So pool time will exponentially increase, I hope.  As you know, I am a sad-sack when it comes to high temps and humidity.  So all I want to do for the next three months is . . .

                                         That's not Lemonade she's drinking, just sayin'.

If you want to believe that's what I look like, by the way, I'm okay with that.  

Cocktail of the Week: Old-Fashioned

Two nights ago, Dr. D had a different take on a classic cocktail (see previous post) - he had a "Rum" Old-Fashioned.  I'm not a rum fan, per se, but it was sublime.  And it made me realize that I had been remiss in not spotlighting this classic drink.

The International Bartenders Association (that's an annual conference/meeting to look forward to, right?) established the following ingredients for a traditional Old-Fashioned:

4.5 cl Bourbon or Rye whiskey

2 dashes Angostura bitters

1 sugar cube

A few dashes of plain water

Place the sugar cube (or 1/2 teaspoon loose sugar) in an (what else?) Old-Fashioned glass. Wet it down with 2 or 3 dashes of Angostura bitters and a short splash of water. Crush the sugar with a wooden muddler or heavy spoon.  Rotate the glass so that the sugar grains and bitters give it a lining. Add a large ice cube. (This is important, as large ice cubes keep your drinks colder longer, and melt slower, resulting in less dilution.  You can buy special trays at Williams-Sonoma) Pour in the rye (or bourbon). Serve with a stirring rod.

You can't beat this classic version to make you feel like Don Draper from Mad Men.

Bottoms up!

Flying to Rome on a Moment's Notice?

No, sadly Dr. D. and I are not planning an upcoming trip to Europe.  The title references a line from a romantic classic - "When Harry Met Sally."  Meg Ryan's character is lamenting that she and her former boyfriend had talked about all the wonderful things they could do as a result on their unmarried and childless lifestyle (fly away to Rome on whenever they wanted, have sex on the kitchen floor, etc.), but that they had never done any of those things.

Dr. D is always talking about the choice we made not to have children, and how we need to enjoy that freedom to the fullest. "Flying to Rome on a moment's notice" has always been the phrase we utilize when trying to motivate ourselves to be spontaneous and take life by the balls.  But the truth is, although we don't have children, we still have responsibilities, and reality and practicality always seems to dictate. It's really expensive to take a last-minute flight - we live in a mid-sized city, not a major hub.  We have two dogs that would have to be kenneled.  And there's our jobs.  Dr. D can't just tell his nurse to completely cancel his appointments for the next few days at the last minute. Well, he could, but he's not big of an a-hole.  Thus, sadly, vacations have to be planned in advance.

Unfortunately, even when you try to plan ahead, those ole nemeses to fun (see above) get in the way.  Last week, we were discussing our upcoming (Feb 2015) 20th anniversary.  Dr. D suggested a fun beach getaway - someplace in the Caribbean.  So I promptly started looking at airfare and accommodations.  Sticker-shock ensued.  It's the high season for that region, even airfare wasn't cheap either. I started rationalizing that we have been putting off house maintenance and renovations to save money, so how could we justify spending $5,000-$7,500 on a week-long vacation.  That's the cost of a Sub-Zero refrigerator!  Have I mentioned that our fridge is very old, and our kitchen requires a major overhaul?  We were just too broke to go ahead with those renovations back when we did the others. So our pie-in-the-sky anniversary plans are melting quicker than a pina colada at the beach. Looks like it may be just a small dinner/party with friends, which could be nice too, I guess.

However, there are small things we can do to give us a momentary respite from the everyday rut of marriage and life.  For example, last night, we attempted to shake things up and went to the local "craft cocktail" bar/speakeasy on a Tuesday night....because, you know, we could.  (It is liberating to not have to worry about soccer practices, etc.). We then planned to have a fancy dinner at the popular new gastro-pub place.  But, after the cocktail bar, I felt a bit off, and not too perky, so we ended up getting take-out pizza and going home afterwards.  Not an epic fail, but also not the night on the town we had expected, although there was "dessert" afterwards, so that's a bonus! (nudge, nudge, wink, wink). No, it wasn't on the kitchen floor.  Sorry, too much TMI? 

Spontaneity doesn't have to be a huge, expensive gesture.  It can be as simple as going out to eat on weeknight at a dimly light restaurant and splurging on a great cocktail.  Enjoy the summer weather with a spontaneous picnic (just grab sandwiches & noshes from the local deli and go to a nearby lake or park!  No fuss or muss).  Or surprise your spouse with a small token of appreciation (their favorite dessert, champagne, flowers, take out from their favorite restaurant for a fancy meal at home).  Heck, it could be as simple as waking your spouse a bit early to have a leisurely full breakfast together in the morning before work, instead of grabbing your yogurt and coffee and running out the door. 

It may not be a trip to Rome, but bringing a little spice and spontaneity to a long work day can really help to energize your marriage and life and make those days that you must tackle reality and responsibilities a little less painful.

Cocktail of the Week: Daiquiri

First of all, forget that frozen sugary nonsense that pops into your head when you think of a daiquiri.  This post addressed the classic daiquiri recipe, which rose to popularity in the 1940s, when whiskey and vodka were scarce.
 
More specifically, this post discussed the most famous of daiquiri recipes:  the Hemingway daiquiri.  It's pretty well known that Ernest "Papa" Hemingway loved his libations!  He particularly liked a daiquiri, which is not surprising considering how much time he spent in Cuba & Key West.   As the legend goes, he was in a Havana bar and, after taking a sip of the bartender's daiquiri offering, noted that he preferred his with no sugar and double rum.  So the bartender obliged, and the Hemingway daiquiri, or "Papa Doble", was born.  Obviously, with Hemingway, quantity was favored over quality, but here's a nice version of the recipe to beat this summer heat:

The Hemingway Daiquiri

Contributed by: Wayne Curtis at www.liquor.com

INGREDIENTS:

• 2 oz Light rum
• .75 oz Fresh lime juice
• .5 oz Fresh grapefruit juice
• 1 tsp Sugar
• 1 tsp Maraschino liqueur or juice
• Glass: Cocktail

PREPARATION:
Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass.

Personally, I prefer the simple, basic daiquiri, which is only 1.5 oz of white rum, 3/4 oz of lime juice & 1/4 oz of simple syrup.   Light & refreshing!

Salud!

Land of the free; Home of the Bourbon

Instead of trying to find some cutesy red, white, & blue cocktail to suggest for the upcoming July 4th holiday (which generally involves blue curacao - blech!), I thought we'd really celebrate the essence of the American spirit - Bourbon!  (Cue angels singing...or banjos picking, whichever you prefer). 

I have just finished reading a book detailing the history of bourbon,  the ultimate American spirit.  (It's written by Dane Hucklebridge and is available on Amazon and local book retailers).  Bourbon is truly a spirit that we, as Americans, can call our own.  Federal rules require bourbon made for US consumption must be made in the US and only under certain standards.  Whiskey production in the U.S. has been around since George Washington's time.  In fact, Washington had a distillery near his home at Mount Vernon.  However, bourbon as we know it didn't come into being until the late 19th century.

Therefore, I thought it only appropriate to share a refreshing summer cocktail showcasing bourbon.  It's a recipe by well-known chef, Bobby Flay (whose wife is from Texas so I guess we'll consider her a Southerner....somewhat).  Plus, we need to drown our sorrows after the U.S. loss in the World Cup yesterday. 

SPARKING BOURBON LEMONADE

Ingredients

• 1 cup sugar
• 1 cup fresh lemon juice (about 4 large lemons)
• 1/2 cup fresh orange juice (1 large orange)
• 4 cups club soda, chilled
• Lemon slices (about 4 large lemons)
• Orange slices (1 large orange)
• 1 bunch fresh mint sprigs, plus more for garnish
• Crushed ice

  Directions

  Combine 1 1/2 cups water and sugar in a small saucepan over high heat. Cook until the sugar is dissolved, about 2 minutes. Cool the simply syrup completely. This simple syrup can be made 1 week in advance and stored, covered, in the refrigerator. (In fact, I highly recommend keeping simple syrup on hand at all times - its the summer and you never know when you'll get a hankering for a mojito or margarita!)  Combine the simple syrup, lemon juice and orange juice in a pitcher.  Mix in the club soda.  Add the lemon slices, orange slices and mint.  Fill glasses with crushed ice. Add 1 shot bourbon to each glass and fill to the top with the sparkling lemonade. Garnish each glass with mint.

Cheers and God Bless America!

Crazy from the Heat

So I briefly mentioned over year ago that we were training for a 5K.  I'd like to say that after we ran/walked the 5K that March (which was great fun), we proceeded to keep hitting the road and have completed several more.  But, like most things, running quickly fell by the wayside - not to mention summer is really hot! - so once again, we became complete couch potatoes. 

So, last month, Dr. D said we need to lace up our running shoes once more and take another training course and run another 5K....on July 4th....in Mississippi.  When I realized that he wasn't kidding or drunk, I said "yes."  Maybe I was drunk.  Forget giving someone a kidney; agreeing to run a 5K with your partner in potentially 85 degree/100% humidity is love and commitment to your spouse, folks.

Anyhow, this time around it has actually been a little easier; well, until this week.  Up until now, weather has been pleasant and amazing.  But my 45-year-old knees and shins are screaming at me, and we have a training run with our group tonight in 89 degree weather.  They call this part "acclimating" to the hot weather we will experience in July.  Personally, I'm trying to figure a way to run/walk with a portable misting fan.  My pale self already knows it does not tolerate hot weather and sweating.  However, I promised myself that I wouldn't complain about the training.  I might be sorely tested the next few weeks, and, unfortunately, I can't breathe very well with tape over my mouth.

What is really shocking to me is that almost 1,000 people run this race.  Are there that many insane people in my state?  Then again, I take comfort in the fact that the majority of those people actually finish and don't have to go the hospital for heatstroke or dehydration.  So there's hope for me. 

Or maybe all the motivation I need to finish are these frozen bellini popsicles for post-race refreshment!  Yea, that'll keep my feet moving!

What you thought I would get through a post without mentioning booze?!.  Child please!  Here's the recipe:

http://www.finecooking.com/recipes/bellini-ice-pops.aspx

Keep cool!


"The miracle isn't that I finished. The miracle is that I had the courage to start."
-John Bingham, running speaker and writer

"Q" up for this cocktail mixer!

After Dr. D and I were lamenting the taste of the cheap tonic water from the local grocery store, I went on an internet search for suggestions for something better.  At first I considered the Sodastream and making our own.  But then, a comment made in a review directed me to a brand called Q tonic water.  I found some Q tonic at a Whole Foods on a trip during the holidays, and my go-to, after-work cocktail was forever transformed.  This libation is so smooth, not bitter.  It's simply the best tonic water I have found.  It took me a while to find it here in Jackson, but I finally did.  I also tried some also-rans in the meantime but they weren't as good. (Fever Tree is okay, but almost too smooth; not enough bite).

Q also makes other waters/mixers.  Their ginger ale is what a Pimm's Cup has been searching for it's whole life.  Although it's termed "ginger ale," it's strong enough to compare to an actual ginger beer.  It kicks Canada Dry's ass! 

If you love your gin or vodka tonics like I do, find Q tonic.  It's worth it! Note, however, that it's definitely priced for your really close friends!  $9 for a 4 pk!  Again....so worth it.

http://www.qtonic.com/index.html


"I never drink anything stronger than gin before breakfast." - W.C. Fields

Grab your shaker....I'm back!

After neglecting this blog to work on the tailgating blog for a split second, life got in the way again.  Two cancer diagnoses for two close family members - it's been a hectic few months.  But everyone is progressing well with treatment, and life is looking up!  Which is all the more reason to pull out the ole cocktail shaker and mix up some summer libations!  Stay tuned!

New Blog - Check It Out!

Sorry I've been MIA this summer but we've been busy with the family drama fallout.  Plus, I decided to focus my efforts on another blog that is tailored to one of my other interests - Tailgating!  Please check me out and give me a follow on  http://www.tailgatesandtoddys.blogspot.com/

Since it's football season, I will be devoting the majority of my free time over there, so this blog may languish a bit.  So to my loyal tiny band of followers, I appreciate your giving it a look-see and your patience.

K

Drink (not cocktail) of the week: Sangria Blanco

I actually learned a lesson from this week's entry - that technically a cocktail should be a drink with at least three ingredients and that one ingredient should be a spirit, one should be sugary/sweet, and one should be sour/bitter.  Obviously, almost all mixed drinks now are called cocktails, but hey, the more you know, right?  The reason I questioned the true definition of "cocktail" is because I did not consider sangria to be a cocktail.  And it's not.  It's actually a wine punch....with a punch!

Sangria consists of wine, brandy, chopped fruits, and a sweetener.  Traditionally, its made with red wine.  This is how it earned its name; it's color resembles blood and the Spanish word for blood is "sangre."  However, the hellaciously hot days of summer are upon us in the South, so my favorite way to make it more bearable is a white wine sangria or "Sangria Blanco."  There are an infinite number of ways to concoct this refreshing libation.  Some recipes can be quite loaded alcohol-wise, but personally, I feel that defeats the purpose of the beverage.  Below is my favorite recipe that I use at home, which is based on a Sangria Blanco recipe by Emeril Lagasse.*  It yields 10-12 servings.

Ingredients:

2 (750-ml) bottles white (preferably) Spanish wine, such as Albarino (Galacia), Viura (Rioja).  You can also use Pinot grigio, or Sauvignon Blanc **
1/2 cup  brandy
1/4 cup orange liqueur
1 orange, juiced
1/2 cup superfine sugar
1/2 cup sliced fresh strawberries
1/2 orange, halved and thinly sliced
1/2 lemon, halved and thinly sliced
1 (10-ounce) bottle club soda, chilled

Directions:

Combine wine, brandy, orange liqueur, orange juice, and sugar in a large pitcher or bowl and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled.  Stir in the club soda and serve the sangria in large wine glasses, over ice if desired.

For a party, I like to make a double batch, put it in a large beverage dispenser, minus the club soda, and then let my guests add the club soda to their individual drinks over ice, rather than adding the club soda to the punch beforehand.

(Picture courtesy of Food Network)

* Emeril's recipe calls for plums & peaches to be cut up as well.  I personally leave them out.  I just find that three fruits are plenty, five just gets cumbersome in a glass.  But its a personal preference as to your favorite fruit.  You can do pears or apples as well.  That makes a nice fall season sangria; maybe add a little spice such as nutmeg or cinnamon.

**  Overly oaky (Chardonnay) or sweet (Reislings) white wines don't work well with this recipe.  It overpowers the flavor of the punch.  I have used inexpensive Pinot Grigio such as Cavit, and a light California Sauvignon Blanc such as Line 39 - both worked fine.

Next time you invite a couple of friends over for a BBQ, leave the frosty beers in the fridge and impress them with this refreshing and tasty concoction.  I made this recipe for a Cinco de Mayo bash last year and there was none left, even though we also had beer, wine, and margaritas.  It's a party pleaser, for sure!

Now, if you are thinking, "Wow girl, that sounds delicious, but with all this heat & humidity, I don't even have the energy to mix this up," don't fret!  There's a restaurant in the Jackson, MS area that has amazing sangria - Babalu Taco & Tapas.  In fact, one of the reasons I rushed over there when it first opened was due to the fact that I saw it had a red & white sangria on its drinks menu, either by the glass or pitcher.  And their Sangria Blanco is always fantastic!  Check it out! 

Salud!

Cocktail of the week: Martini

Yesterday was National Martini Day, and Dr. D celebrated surviving this past week with his sanity intact with a classic gin martini.  The martini is a very simple cocktail with only two ingredients:  gin and vermouth.*  The ratio of gin to vermouth has changed over the years.  Personally, I prefer a 2:1 ratio of gin to vermouth.  Here's a recipe for the perfect martini:

INGREDIENTS


•2 ounces dry gin
•1 ounce dry vermouth
•Ice
•Olives or a twist of lemon, for garnish

INSTRUCTIONS

Place a cocktail glass in the freezer to chill.  Combine the gin and vermouth in a shaker, fill it halfway with ice, and stir vigorously until well chilled, about 20 seconds. Strain into the chilled glass. Garnish with olives or a twist of lemon. (If using a twist, be sure to run the slice over the glass’s rim.)

*There are many who believe a martini is made with vodka (Thanks, James Bond!) and that's not completely wrong. They can be. It's just not the classic martini.


Salute!

And breathe.....

Whew!  The last few days have been a whirlwind of sadness, laughter, anger, and some drunkness if I'm being completely honest.  Dr. D's father died Thursday morning, and we are both now funeral-planning experts.  Seriously, funeral home directors/staff are a special breed.  I don't know how they always manage to say the right thing, especially when the bereaved widow suffering from Alzheimer's introduces herself to them after she's already met them twice.  Trying to make funeral arrangements with someone who can't remember what decisions she made five minutes prior is frustrating and a challenge.  But we survived.

Now comes the hard part - taking care of the mother-in-law who cannot take care of herself.  But Rome wasn't built in a day, so all we can do is take small steps every day towards getting her in a safe place without us all having a nervous breakdown or winding up in AA meetings. 

Which reminds me, my cocktail of the week post is forthcoming....stay tuned!

 

We plan, God laughs

All I can think of this week is the Yiddish proverb,  "We plan, God laughs."  I don't like to complain or moan to others, which is why I never post on Facebook.   I realize that most friends care if you're having a bad day, but they have their own crap to deal with.  Do they really need to hear about mine?  But this weekend and the first part of this week, while it could have been worse, has been a real doozy. 

To recap:

1. Dr. D's uncle died. (He was elderly, it was not unexpected.)  R.I.P Caldwell.
2. His father is in hospice with cancer and is getting worse by the day.  Most likely he will be gone by the weekend - right before Father's Day. 
3. His mother, who has Alzhiemers', is being a real bitch to everyone and won't admit she needs assistance.  She basically spent the weekend calling my husband a smart-ass.  I know it's her disease changing her personality, but seriously, she needs to get a grip.  Since she's not getting her way, she is lashing out at everyone.  Unfortunately, I guess it's us that needs to get a grip; she's not going to change.
4. Our plumbing backed up so I had to call plumber Sat. afternoon and get that taken care of.
5. Our pool pump died, so we had to have that replaced.  That's $600 I didn't want to spend.
6. And the cherry on the sundae, Dr. D's sister went to the ER Sunday night with crushing chest pain.  Luckily, it turned out to only be her gall bladder but she had to have it removed, so she's out of commission for a few days.  Which if you look at #2 & #3, is not horribly good timing.  But what can you do? 

There's some other minor things as well but not worth getting into.  Is it poor manners to bring wine to a funeral? Maybe a well-concealed flask of bourbon for Dr. D? I'm so thankful his small hometown just decided to allow the sale of liquor. It's a sign.


But, seriously, Dr. D and I are healthy & happy and thankful that we have the means and mindset to deal with these situations.  And a couple of family members have been so supportive and helpful.  I cannot thank them enough.  So I'll keep on planning and, hopefully, I can laugh along with God.

Cocktail of the Week: Mojito

With the lazy humid days of summer just starting, it's time to break out the flip-flops, sundresses and rum!  Admittedly, I'm not the biggest fan of rum.  I don't care for sweet, syrupy beverages in general, plus I had an experience with Bacardi 151 when I was eighteen that has scarred me to this day.  (Let's just say I was ignorant as to what "151" stood for, and it was the only time I've ever been officially passed out drunk at a party.  If I teach you anything in this blog, it is that alcohol % is important, people!)  But there is one drink that transcends all of the images of fruit, frozen drinks when one thinks of a rum-based drink - the Mojito!

The mojito (mo-heeto) is a highball drink of Cuban origin  that consists of five ingredients:  white rum, sugar (traditionally sugar cane juice or simple syrup), lime juice, sparkling water (or club soda) and mint.  There is a lot of history regarding the various stories of how the mojito originated in Cuba (which you can peruse at your leisure on wikipedia).  It was a favorite drink of one of my favorite authors, Ernest Hemingway. 

You can make a mojito with fruit juices, but I think it loses the whole essence of what a mojito is about when you vary from the original ingredients.  It's supposed to be refreshing, citrus-y and low in alcohol - the perfect pool cocktail. 

Here's a recipe from the largest purveyors of rum, Bacardi:

Bacardi Mojito

1.5 oz BACARDI Rum (you can use any silver/white rum, I like Don Q)
12 fresh spearmint leaves
1/2 lime
7 oz club soda
2 tbsp. simple syrup  (or 4 tsp. sugar)

Instructions:  Gently crush mint leaves and lightly squeeze lime in a cool tall glass.  ("Muddling"* the mint leaves really releases all the essence of the mint flavor).  Pour simple syrup on top to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge, a few sprigs of mint, toast, sip, and enjoy Bacardi mojitos with your friends.

*  Muddling refers to the mashing up of ingredients in a drink, using a small tool called a muddler, which looks like a tiny baseball bat.  It's sort of like a pestle.

Personally, my favorite mojito is made at Casa Dinks, using fresh mint from my garden.  But Dr. D is my resident mojito expert so I asked where his favorite mojito was.  He said it was at WISH restaurant in South Beach, which I sadly learned is closed.  It must have been a remarkable mojito because I got sick midway through dinner and had to leave.  So not the best evening, but obviously a damn good cocktail.

Cheers!

Cocktail of the Week: Bloody Mary

Grab the celery!  It's Bloody Mary time!  Dr. D and I are hosting a brunch this Sunday so I thought this would be the perfect time to talk about the quintessential brunch, "hair of the dog" cocktail.  As with most cocktails, the origin of the drink is not clear.  However, the King Cole Bar that I referenced in an earlier post (where we had drinks before our friend's wedding) is allegedly the origin of the drink in the U.S.  It was called the "Red Snapper" because the term "Bloody Mary" was deemed too gauche for the esteemed bar.  I know we certainly saw a lot of folks ordering it, even though it was 5 p.m. on a Saturday.  And thanks to lifestyle guru, Martha Stewart, I now present their recipe:

Ingredients:


1 ounce Belvedere vodka
2 ounces tomato juice
1 dash lemon juice
2 dashes salt
2 dashes black pepper
2 dashes cayenne pepper
3 dashes Worcestershire sauce

Directions:   Shake. Strain. Serve up.
http://www.marthastewart.com/873593/red-snapper-original-recipe

Very simple.  Of course, the best thing about the Bloody Mary is the infinite variations of the cocktail.  You can use flavored vodkas (citrus and pepper work best), different tomato mixes (Zing Zang, Mr. & Mrs. T's), and add garnishes such as pearl onions, spicy green beans (Dr. D's favorite), olives, and the ubiquitous celery stalk.  The Hotel Monaco bar in Chicago (South Water Kitchen) adds a slice of crispy bacon to its version and serves it with a beer back.  When Dr. D tried it last December, he thought he had died and gone to heaven!

But that's the beauty of the cocktail, even when it's at its most simple, it's still delicious.  Dr. D and I love to grab one on morning Southwest flights when we go on vacation.  It's nothing fancy, just vodka and bloody mary mix/tomato juice, but it really gets us in a great mindset. 

Sadly, we have decided not to serve Bloody Marys at our brunch, since the weather is so warm and I was dying to do a DIY champagne bar.   I'll have to report back on that after the weekend.  So this weekend, get an early start on laundry and yard work and then kick back with a late morning "Bloody."  It'll make the upcoming week start a little bit better.

No Cocktail of Week so let's w(h)ine!

I was so uninspired this week as to what cocktail to highlight so since yesterday was National Chardonnay Day (or as we call it in the Dinks' household - everyday), I thought I would discuss wine this week. 

I love wine.  Seriously, it's probably not healthy how much I do.  The fact is, it just tastes damn good to me.  I rarely get a serious buzz from it because I do try to keep the alchohol % low in what I buy/consume.  And Chardonnay is my fave.  I can rock a Pinot Grigio, Albarino, Zinfandel or Cabernet Sauvignon once in a while.  But Chardonnay is so versatile.  It's got a very neutral taste so it can be heavily influenced by terroir (fancy French term for dirt) and oak barrels.  That's why Chardonnay can be really fun and really frustrating all at the same time.  Most consumers like consistency.  Therefore, a little education about where a grape comes from can help you make a good purchase.  For example, most Chardonnays from Napa Valley tend to be more full-bodied and heavily oaked.  French Chardonnays are leaner tasting, more minerally.  It helps sometimes to look at the label; some wines will have descriptions about the process (if it was stored in oak, it will have more of those flavors; if it was stored in stainless tanks, then the flavor will be more neutral).  Some vineyards even label the wine as "unoaked."  When you can nail down a flavor profile, you'll start to learn that you can expand your wine knowledge.  For example, a clean unoaked chardonnay from Mendocino might be similar in flavor profile to a fuller bodied Sauvignon Blanc from Napa.  Wine store owners usually are glad to help find something that will please your palate.

The best thing about learning about wine is the process.  Drink up! Find out what your taste buds like.  Wine ratings are fine but there have certainly been times when I have preferred a lower rated, cheaper wine over a fancy, expensive one.  I say that if you like it, and it likes you back (doesn't kill your head), then all is well.  And try different varieties; you don't want to get burned out.

Cheers!

Senior-itis

I have senior-itis.  Not the type that is normally present this time of year.  After all, I've been graduated from high school for....well, never mind about that.  I've become obsessed with thinking about mine & Dr. D's golden years. 

This morning, in the shower, I actually said to Dr. D that we will need to sell our condo in Oxford (you know the one we bought nine months ago!) when we hit our 70s because both bedrooms are upstairs.  That's right, I am already concerning about mobility issues and falling and breaking a hip.  The truth is I should be more concerned about running down those stairs in flip flops after consuming a bottle of wine.  Seriously, I already tripped and scraped my hand going up the stairs taking up laundry.  If anything, maybe aging will make me more careful!

It's not surprising, I guess, considering all the hell that we've gone through with his elderly parents lately.  They have been so stubborn, not admitting that anything is wrong with them (both have dementia).  Whether you have children or not, I think it's important to meticulously plan your future and retirement plans before you get too stuck in your life and habits to truly comprehend what may be the best course of action.  Luckily, the concept of "we can't leave our home," and "we don't like change" is one that we are rejecting, at least for now.  We are looking forward to retirement and old age as a new challenge and adventure.   For me, I would like a place that's walkable to stores, shops and that needs little upkeep.  And near a liquor store and restaurant/bar with a good wine list, obviously.  Hopefully, we'll be that old couple sitting at the bar that younger couples look to and go, "I hope that's us in forty years."

Gotta run and yell at some kids to get off my lawn.  Plus, dinner is only a couple of hours away.  Hmmm, does that mean cocktail hour starts at 3? 

Cocktail of the Week: Pimm's Cup

We are finally having some consistently lovely spring weather so I thought it was the perfect time to break out one of my favorite warm-weather drinks - a Pimm's Cup.  This refreshing beverage originated in England.  James Pimm ran a bar and he developed a gin-based tonic of sorts, call the Pimm's No. 1 Cup.  New Orleans has recently brought it back in vogue in the States.  One great advantage to this cocktail is that it is low in alcohol, so it's perfect for sipping by the pool.

This is the basic no-frills recipe:

4 oz. Pimms No. 1
1 cup of ginger ale (can also substitute ginger beer)
Slice of cucumber for garnish

Just mix in a tall glass over ice - simple!  You can adjust amounts accordingly as to the amount of beverage you want.  For example, when I made mine last night, I put 3 oz of Pimms and just topped off the glass with ginger ale.

Pimm's No. 1 is available in most liquor stores.

Cheers!

Sex & the City 2: Did we miss the point?

My trip to NYC and a recent watching of Sex & The City 2 on cable got me wondering why I still want to watch it when its on.  Let's be honest, the critical ire was warranted;  the movie was a vapid piece of crap.  I seriously have to leave the room when the karaoke scene comes on....cringe-worthy.

But deep down, the movie includes some truths about relationships, which I think, minus all the designer clothes, private jets, and movie premieres, dealt with in a real way.  Charlotte is freaking out because her child is a screaming terror and throwing a serious kink in her J. Crew perfect life.  How many moms have felt guilty when they have enjoyed down time away from their toddler?  Or been concerned and jealous that their husband might be attracted to someone younger and more fun because mom is all uptight and moody?  I would imagine more than we care to admit. 

Being 1/2 of a childfree couple, the scene that really speaks to me is where Carrie tells a loyal reader (and serious judgmental bitch) that kids aren't part of her and Big's plan.  It always hits me like a ton of bricks.  It isn't the declaration that's so shocking, but the complete disbelief that the reader and her husband experience when being told that not everyone has to get married and immediately expand their family.  It boggles my mind as to why people are so threatened by that choice and why they feel the need to attack or make me explain what is my and my husband's personal business.  For some reason, it is unacceptable to say, "just because I don't want to."  You're branded selfish (I'll give you that one), a child-hater (not at all - Love my friends' kids and Mr. D is actually Dr. D, a pediatrician), or misguided (you're missing out on life's greatest joy - yea...I'm pretty sure my day in St. Martin, drinking wine on the beach would have been greatly enhanced by trying to wrestle a screaming toddler to put on his/her sunscreen). 

It briefly went through my mind in my 30s to lie and say I couldn't have children.  But I find that to be offensive to those women who really want children, but cannot have them.  Plus, then I would get unlimited advice on specialists or special remedies to make me fertile - the most terrifying Pandora's box ever.  Poor Dr. D (makes him sound like a rapper!) got it worse than I did being a pediatrician.  If a friend says she/he might not want kids, leave them the hell alone.  It's her/his decision; they are not stupid.  If you can't get it, then maybe that's your issue, not his/hers.  And it works both ways.  There have been times when I have advised younger people to wait and not rush into having kids; then I realized I was doing the same thing, but in reverse.  Putting my values on them. So I get the desire to question or advise, but I have learned to just shut the hell up.  It's not my life; it's their's.

Stepping off soapbox now to say that SATC2 had some redeemable qualities, and you can be damn sure I'll be on board for a third movie! [Insert stream-of-consciousness rambling here:  Possible plot lines: Charlotte & Harry (& brood) move to CT; Miranda, Steve & Brady deal with health issues of some sort or they kill off Magda (Miranda was kind of useless in the 2nd movie so we need some drama there. What ever happened to Steve's Mom - she in a home? Did she die?); Carrie & Big have money issues; and Samantha is researching which assisted living facility has the hottest senior dudes that she can bang! They need to introduce Samantha's family - maybe she needs another long-term boyfriend. Bring Richard back! If they can bring back that useless fuddy-duddy Aidan, they can bring back bad-ass, cheating Richard. Okaaaay, ADHD moment over.]

"Me and you, just us two" - Amen, Carrie!

Cocktail of the Week: Manhattan

Ugh!  So I had this post all ready to go for my trip this past weekend, but time got away from me and I forgot.  So here's the cocktail of "last" week!

Since the mister and I jetted off to a wedding deep in the heart of Midtown in NYC, I thought it only appropriate to make the "Manhattan" my cocktail of the week. 

Mr. D loves a Manhattan!  His all-time favorite is the one that used to be made at Central 214 at the Hotel Palomar -Dallas.  It involved maple syrup and Woodford rye whiskey.  However, they have since changed their cocktail menu (bastards), so I will just enlighten you with a basic recipe.

Ingredients: 

2 ounces rye whiskey
1 ounce sweet vermouth
2-3 dashes Angostura bitters

Directions:

1.  Shake the rye, vermouth, and bitters with ice
2.  Strain into a well chilled martini glass
3.  Garnish with a lemon twist or maraschino cherry

Some versions call for bourbon, personally I like the bitterness of the rye.  Gives it a nice aged quality.(Dinks tip:  Instead of putting bitters into shaker, shake the bitters into the clean glass, swirl it around and then dump out excess bitters.)

Mr. D ended up having a Manhattan at the famed King Cole Bar in the St. Regis.  He said he thought it was made with Canadian whiskey; he said it was okay, not great.