Sunday

It was another gorgeous day in San Diego. Chef Bill was the headliner again and this time I had some Italian flair in my underoos. After some outdoor activity consisting of coffee which I don’t drink and driving to Pt. Loma for some steamed mussels and clams on the water I was ready to get to business. Our friendly postman brought us a special package of booze again and this time it was Wilson Creek Merlot 2006. I was excited for the package even though the content was only 13.6% forcing me to think I may need a backup plan. The flavors were full and exciting holding the flavors all the way down the hatch. The menu consisted of grilled artichokes with a lemon mustard dipping sauce of which I took a stab in the dark with and let me say I should be in jail because I murdered it. The main course was chicken parmesan over bowtie pasta. Just look at the picture because that speaks for itself. The menu went great with the wine selection, I look forward to more moose blood from Wilson Creek they did not disappoint.




Until the end of the next bottle...



Bill

Easter Shakedown

Easter was another day for the books. I enjoyed sleeping in alone in the beed waiting for Amy to land from her trip home thinking of what delicious foods I was to prepare and what wonderful blood of Christ I will choose to wash it down with. I hit the grorow with a small game plan and huge dreams. The handy cart filled fast with all kinds of delicious treats. I had a master menu in my mind that Tyler Florence would call the Ultimate Easter Feast! This Easter dinner would be so go it would make the ground shake. Sooo lets me get to the rabbit legs and poached eggs of the story. After I groped Amy at the airport the day began. First things first, the "shredded mimosa," which is me squeezing oranges and adding them to champagne, real food channel type stuff. The champagne was nothing to write home about, it was the standard Korbel Extra Dry. The appetizer was the donkey in the jungle, sautéed brocolini and garlic with pan seared scallops. This was so flipping good mother earth had chills, and by chills I mean earthquake. Mother Nature was so excited she almost spilled our shredded mimosa while we stood in door ways. At that point I knew the body and blood was going to be out of this world. After the shake down and champagne we moved to the real deal, wine. The Main course Pietra Santa Sangiovese 2006. A lovely choice for such a beautiful day, the veins on this mofo were suicidal. The 14.7% content went straight to mi Corazon. The flavors ran strong and paired like Russell Crowe in Master and Commander, stiff, long, and strong. The roasted rack of lamb with a spicy mustard peppercorn breadcrumb crust, gorgonzola mash and oven roasted asparagus kicked the crap out of any dinner I have prepared in the past. The day was complete and satisfying. This was a great day for the rising.




Until the end of the next bottle...



Bill

Silver Oak Birthday

I hit the 29 mark recently and to celebrate, my lady friend and I went downtown for some shenanigans and good times. We checked into the Hardrock Hotel around lunch time, then hit the downtown scene like the paparazzi in search of some good celeb watching. First stop was Maloney’s where we were the only ones there. Not to worry, we had the help of a 24oz beer and a cheese dip appetizer to grab our attention. Next stop was Henry's, an outdoor spot perfect for people watching. With cocktails in hand and the saddest looking bunch of Brady boys at the table next to us, the watching began. People of all shapes and sizes were running, rolling, and looking dumb as we watched and laughed at their situations. We also had the chance to play a game called, can you finish your beer before this dumb idiot can parallel park her lifted wrangler on 5th, which we won.

The day was moving along so we went back to the room to get ready for dinner. When we got to the room there was a bottle of champagne waiting on ice, just what we needed to keep the blood flowing especially since I almost killed Amy with the exploding cork. All this excitement before the finale of wine, wine, and dinner was a  lot to consume. We went to Croce's for a happy hour couple and some music, but there was no music just some old ass Barbie using a stool for her purse. The wine was good but, I forgot what flavors we had becasue I was using the point and pour method. So here comes the crown jewels, and I'm not talking about my parts and faculties. THE DINNERS!!!! We gots the special treatment when our table choice was ready, the party in front of us had to wait for us to be seated, making us look like high society. Then the awesome bottle of Silver Oak was ready to be cracked. The waiter wet himself when he saw the BYOB selection; I saw the puddle next to the table. The content was only 13.5%, making it a great choice after the 4 beers, a bottle of champagne, and four glasses of wine we had for appetizers. The flavor worked great with the escarGO, Cesar salad, and main courses of Tuna and Filet we had. The flavors of the Oak were marvelous and savory. The wine held its own against the Great wall of China... I mean food. This wine and experience was definitely one for the books.

Until the end of the next bottle....

Bill