SAVE YOUR CORKS!!
[Only 8,472 more needed for our wine cellar wall.]
Still feeling under the weather today. Gary went out and bought some cold medicine for me, as well as some steaks for dinner. Even though it's my turn to cook, he has chased me out of the kitchen and insisted that my biggest activity consist of taking a nap on the couch.
We watched "The Incredibles" on DVD. We've seen the Incredibles countless times, but we also found some of the "Easter Eggs" hidden on the DVDs by the producers. "Easter Eggs" are little extras that usually require somewhat complicated steps or patterns to follow - on The Incredibles DVDs, a small icon shows up occasionally in the menu section and has to be triggered while on the screen. Luckily, a simple Google search for "Easter Eggs" and the name of the movie in question will bring up several sites that list the steps for you. Sometimes these extras are outtakes, or small scenes created just for the DVDs. My favorite was an abbreviated rendition of the movie - done with sock puppets.
We also watched "Madagascar", which I really wanted to like, but found it rather bland. Reminded me of "Robots" in that it had a tremendous voice cast, but overall it didn't really draw me in.
[As evidenced by my falling asleep and missing the end of the movie.]
Saw a fun website called RedWineHaiku.com. The description on the website:
Wine reviews as poetry in haiku form by Lane Steinberg. For oenophiles & everyone else...
Here are a couple of my favorites:
DaVinci Chianti Classico 2001 (Italy)
It begins to speak
Then falls asleep mid-sentence
Never to wake up
Barefoot Merlot 'no vintage' (California)
A nice chocolate nose
For only five lousy bucks
You could bathe in it
Frei Brothers Redwood Creek Syrah 2002 (California)
Like a candy cane
That fell into the toilet
Gross, but kinda fun
I have another recipe for today. I actually didn't make it today, but since we snacked on the leftovers of the one I made last week, well, here it is:
BAKED SPINACH-PARMESAN DIP
Here are the recipe notes: This remarkably convenient and versatile appetizer rates high with Alice Chazen, co-owner of Perry Creek Vineyards. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.
1 package (10 oz.) frozen chopped spinach, thawed
1 cup mayonnaise
1 package (3 oz.) cream cheese
1 onion (6 oz.), peeled and minced
1 clove garlic, pressed or minced
1 cup plus 2 tablespoons grated parmesan cheese
1/8 teaspoon pepper
1/2 teaspoon paprika
2 baguettes (8 oz. each), thinly sliced, or your choice of chips or crackers
Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.
Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.
Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes. Serve hot to spread on baguette slices.
PREP AND COOK TIME: About 40 minutes
MAKES: About 3 cups; 12 servings
Source: Sunset - April 1999
I often make the full recipe and freeze half to use at a later date, as it is a nice one to have on hand when I don't have the time or inclination to make something from scratch.
[Popeye would approve.]
Quote du jour:
"I yam what I yam and that's all what I yam."
Popeye the Sailor
previous ~ home ~ next