Tuesday, November 25, 2008
The past three years I have lost some pretty precuious people. Three years ago my soul mother, two years ago my adopted nana and this year my brother. Loss is never easy. Yet this year instead of dwelling on that, I want to say this:
I am so lucky and so blessed. So many people have been loving and supoortive. Good things have happened to me. Life isn't perfect, but what fun would that be? So this year, while eating, drinking and enjoying your dinner, take the time to enjoy your loved ones as well.
With so much change and turbulence in the world today there is no telling what might happen next. So give love. Give thanks. Take hold of your dreams. And Happy Thanksgiving!
Labels: Giving Thanks
Thursday, November 20, 2008
Every year people wait with unbridled anticipation for the release of one of the most famous beverages ever created. The third Thursday of November, is Beaujolais Nouveau Day. For devotees of the Gamay grape that is aged from 6-8 weeks before its release, this is one of the most exciting times of the year.
This is not to be confused with the other Beaujolais produced from that same region, which actually produces more wine than just about any other. Due to a surplus that went on until a few years ago that was created by the nouveau craze, we are now seeing more aged wines coming out of the area.
Intended for the instant gratification of its purchasers, this light and barely tannic wine is not meant to languish on a shelf to age. As with many other styles of wine, to bear the name of Beaujolais, it must be grown and bottled in that region.
The wine has humble beginnings, starting as a local custom to celebrate the end of the harvest. In ’51 the date was set as November 15th, christened with its name and a new tradition was born. Of course, now the date is the third Thursday of November.
Wine enthusiasts both love and hate this one. While they want more from a wine as far as the flavor profile, they cannot resist the pull of the celebration that accompanies this yearly release.
For those in the know it is an indicator of how the coming wine season will be, based on the smaller producers, rather than the largest purveyors. It is a way for the wineries to cash flow easily and quickly, even if not perfectly.
This is a wine that most would classify as fruity, and certainly light. Easily drinkable,
with a light body it has been known to win over even the snobbiest of wine connoisseurs.
The question might be, why?
It gives even the most discerning palate pause, because we all need a moment in which we can celebrate. This is a wine you can buy and take to a holiday dinner to be enjoyed. Not everything needs to be savored right? I know that in my family, a couple of bottles of the Beaujolais Nouveau would not go amiss.
So today is the day for you to go to wherever you like, to find a bottle of Nouveau, maybe grab a slice of pizza or enjoy some mussels in broth with some crispy bread. If you get thirsty you can always enjoy two! There are plenty of options in the Bay Area:
Left Bank www.leftbank.com
Mr. Smith’s 34 7th St., San Francisco, www.maximumproductions.com/
Peche Mignon 147 Clement Str, San Francisco www.pechemignon.com/
Thursday, November 13, 2008
The Napper Tandy is the last place in San Francisco one might look for an Irish Pub. At 24th and South Van Ness, here it sits...
Enter and there is a small bar which allows for infinite intimacy with the bartender and the person next to you. Or if you are sitting on the opposite side of the small room, it means you may know more about the annoying guy at the bar than you really wanted to.
This is our first stop on our hunt for the best fish and chips in the Bay Area, and we have stopped by on the recommendation of one of the bartenders.
After a warm greeting we sit at a table, order a black & tan and a mimosa. The food takes a while after we order so we sit and chat with the nice man at the next table, a delight character named Harmon.
When the food comes the fish is beautiful. Four crispy battered fish lay atop a bed of fries. It comes with a little tub filled with tarter sauce, and cole slaw.
Thew fish is nice, real chunks of flaky fish in a crunchy batter. sadly it doesn't hold any flavor and to get it to hold salt you need a good dose of vinegar.
The tarter sauce is tasty, but the fries...oh the fries....
The fries are neither hot, nor crispy. To be the side of such lovely fish, i longed for hot, crunchy, salty fries!
The Napper Tandy is all in all a good bar. The atmosphere is fun, the people are nice service (read: bartenders) are great and it is worth stopping by and staying for a while.
3 cupcakes (out of 5)