Monday, April 26, 2010

The Mystery of the Lost Rider

This post is in honor of Shar, who compliments me by enjoying my blog, even though she finds food boring.






The Old-Timer patted the dusty, sweaty neck of Tucker and leaned forward, wearily, almost whispering into his horse’s ear, “There, Old Fella, that flat grassy space. Just a little further, and then we’ll rest awhile.”

Tucker’s ear swiveled back, and almost as if he understood what the man said, the little Arab quickened his pace as if to reach the small, verdant glen sooner than his previous plodding would have done. Old-Timer winced. Tucker wasn’t limping any more, but the man wanted his horse to take it as easy as possible, just in case the old stone bruise wasn’t completely healed up.

As they reached the small glade, Old-Timer slid off Tucker’s back. His legs held him up just long enough to check his horse’s feet, and then, satisfied, slumped down into the long, green grasses, just to set a spell. Tucker pulled up a mouthful of the green stems, and then, his nostrils flaring, found what else he was looking for beneath the trickle on a granite exposure of the hillside.

“So old Tuck’s found himself a water hole.” The man chuckled. He pondered on this latest good luck. “I guess we may as well stay here a day or two. Rest up, see if we can figure a way out of this God-forsaken country.” Old-Timer was used to conversing with Tucker. Sometimes using words, sometimes not. But they always understood each other. Tucker nickered, and then paid some more attention to the water hole.

With a groan, Old-Timer rose to his feet and reached out to his horse, loosening straps and buckles, pulling off the saddle and bridle. He laid them together on a flat, lichen-covered boulder near the water hole. After making sure there was enough water to spare, he pulled a tattered sponge loose from the saddle clip and dipped it into the little runoff culvert and stroked it over the sweaty, dusty shoulders, neck and legs. Only then did he dip his hands into the cool depths and splash his own hot, browned face. He sat down and leaned against the cool, shaded rock face, stretching his legs out in front of him. The man chuckled with real humor as he noticed the most recent rips and shredded areas in his faded black riding tights. He was almost ready to fashion a loincloth from a section of Tucker’s horse blanket. But the thought quickly made his expression serious again as he imagined how he might arrange his clothing and still be comfortable while riding.

The man pulled the small plastic bag from his pack and reverently opened it, unfolding a wrinkled and weather-stained sheet of paper. Forty-nine small tick marks decorated the edge of the crudely drawn map. With the stub of a pencil, Old-Timer put another mark. Now, that’s fifty, he thought. Fifty days, lost in this wilderness, this trail-crazed wilderness, a maze of trails that joined up with other trails, only to peter out, trails that had been made by off-road vehicles, only to dead end into rivers and creeks, game trails, cattle trails, and finally, his own trails, made when he was still frantically chasing his own tail up and down the canyons and hillsides. The only trail he never found was the one he was looking for, the one marked with the blue ribbons.

Now that Tucker had settled himself down to some serious eating, Old-Timer felt that he could finally satisfy his own stomach-growlings. The granola bars were long gone. The Slim Jims were just a greasy patch in the fabric of his pack. He had even licked up the crumbs from the pretzels he’d thrown in his shirt pocket that morning so long ago, back when he was innocent and believed in accurate maps and well-marked trails. He’d learned, after that, to make do for himself.

Pulling a few more threads from the hem of his shortening cotton shirt, he fluffed the material and arranged it carefully in a small, protected rock clef. He gathered small tinder and larger sticks and set them by to feed the fire that he was so adept at making by now. He pulled out a cloth-wrapped bundle from his pack and unfolded it, revealing a shaped chunk of rock and a horseshoe. Taking the flint in one hand and the horseshoe in the other, he struck at it with the rock, sending a shower of sparks onto the threads, starting them to glowing. He blew air on the precious coal, carefully, and set bits of dry, splintered wood on it to catch fire.

Once the crackling fire was stable enough to satisfy the man, he turned to the next task—making his dinner. Some time back, probably twenty tick marks ago, he had managed to break his aluminum water bottle in half. Since he already had a couple of plastic bottles for water, and his pressing need was for a soup pot, he’d decided to sacrifice this one. He now filled it up to its ragged edge with water from the little rivulet and set it on three stones within the fire to come to a boil.

When the man had lain down in the grass, he had thought that he’d smelled a familiar odor. Now he went looking for that and found it, a patch of wild onion stems. He smiled, feeling the saliva rise, just from thinking about the flavor of wild onion soup. The soil was moist and gave up its white pearls with just a bit of tugging. He washed and peeled them, and then set them into the simmering water. He rummaged around in his bag again. This time he pulled out a folded white card. The scores dutifully written by the ride vets were now not as important as the treasure folded up within. He opened it flat and tipped out the dried sage leaves he had come across a week or so ago. Old-Timer smiled.

“Ok, Tuck. I need you now for this part.” Old-Timer approached his little horse with a fresh bit of cloth. He dipped it into the stream, and then stroked it over the cleanest part of the brown hide he could find, and then rinsed it in his gray plastic water bottle. After letting the sediments settle, he poured the slightly bitter, salty liquid into the bubbling soup. “Never could stand a soup without salt,” he said. Just before the soup was done, he threw in a handful of nettles to thicken the broth and add some more nutrition.

Finally he settled down with his meal. This wouldn’t do for very long, he knew. Not nearly enough calories. But maybe tomorrow, he’d catch a fish, or maybe scare a buzzard off a kill that was fresh enough to do for a man. The onions were really a find; he’d pull a handful, lay them on a rock to dry out in the hot afternoon sun and pack them for next time.

Old-Timer hadn’t given up hope completely yet. If he did that, he may as well just lay down and die! No, for Tucker’s sake if not his own. He knew that he had lost any chance of winning a prize for finishing, and that disappointed him. But getting out of this labyrinth would at least meet one of his personal goals. He snickered to himself. If he ever got out, he was going to rip off his bumper-sticker that said “To finish is to win,” and replace it with one that said, “To get out alive is to win.”

The tired man tied Tucker’s lead rope to a nearby tree branch and then wrapped himself up in the hairy horse blanket, glad for the warmth, not minding its rank odor. As he drifted off to sleep, he prayed for release from his recurring nightmare, but relief did not come. All night long, in his sleep, callous mountain bike riders were pulling yards of blue trail marker ribbons off and letting them blow away in the breeze.

Monday, April 5, 2010

P-O-T-L-U-C-K

I always like to create menus. I like to think, What is the perfect meal for this or that occasion? I make, in my mind, each component; I lay it out on the plate, I admire it, I serve it. Once I asked my husband, “What are your favorite foods? What would be your favorite meal?”

In my mind, I had already prepared my favorite: For the meat, Ham. That’s Ham with a capital “H.” The kind that comes with a bone in it and is cooked long and slow and carves loose in big sloppy savory slices. For the bread, sourdough loaves, generously slathered with butter and garlic and baked until it’s a bit crispy at the edges. For the vegetable, corn on the cob, not doubt about it. Buttered until it’s dripping off, and well salted. For my dessert, I chose strawberry shortcake. The whipped cream isn’t all that important, but the good quality vanilla ice-cream is. The shortcake is like my mother always made, a sweet biscuit glazed in sugar, split and served still warm with ice-cream and lots of sugared strawberries inside and on top. In answer to my question, my husband thought a bit and answered, “Roasted lamb, Ham, pork chops, and a great big T-bone steak!”

I think it’s a guy thing.

So recently, I was thinking again about what my favorite menu was. And I came to the conclusion that it was… Potluck! Yes, potluck dinner is my favorite menu. I’ve always thrived on variety, and that’s just what you get. Especially when the instructions are random, like, “Bring what you would want to eat, and we’ll trust that we get a good spread.” Sometimes that works out, but sometimes that means a whole table full of iced lemon cake, brownies, Mrs. Smith’s apple pies, ambrosia, chocolate chip cookies and a lone bucket of fried chicken.

There are some foods that I think were just invented for potlucks. They always show up, but I’m not sure they are real food, since they are never on a regular dinner table. And they taste too good to be real food, sort of like potato chips. I’m thinking of something called “company potatoes.” I ate this at a potluck dinner and could hardly restrain myself. From what I could tell, the main ingredients were grease, starch, and dairy product. Inquiring more closely, I discovered it was composed of frozen hash browns, condensed cream of mushroom soup, sour cream, and cheddar cheese. Mmmm….

In a good potluck spread, you’ll see the same beloved friends. Bucket of fried chicken, lasagna, enchilada casserole. Chicken casserole with broccoli and creamy cheese stuff, a crock-pot full of beans. Meatballs. Green salad, potato salad, macaroni salad (at least two versions) and Chinese chicken salad. Rolls and butter. At least one Jello dish. Chips and French onion dip. A veggie tray. For dessert, see above.

Even though a potluck is sort of a chancy thing, you will find a certain predictability. Sometimes a party is held as a potluck. But most of the time, a hostess will want more control over the victuals, and that’s when she plans her own menu. So what would be the perfect menu for a Bluegrass Jam party?

Let’s plan that most of the attendees will be playing and singing. For that reason, I’m going to skip the tortilla chips and nuts. There is nothing worse that trying to sing while little particles of chips and nuts are tickling your throat. Oily finger food is also a no-no. Who wants to get greasy paw-prints on their vintage Gibson Mastertone? Fussy items like soufflés are out. Why would anyone want to spend any more time messing around in the kitchen with something fancy when good music is being enjoyed by other people, and you’re stuck at the oven?

So I think I would put some pulled pork in a crock-pot, a few foil-wrapped sourdough loaves, very lightly buttered and heated, out beside it, accompanied by a veggie tray and a couple of dips. Sodas and beer in a well iced chest, and apple pie at the side.

What’s your perfect menu for your favorite kind of party? Or do you prefer to trust to potluck?

Wednesday, March 31, 2010

Liverwurst and Ice-cream

Did you know that liverwurst sandwiches and banana splits go together very nicely?

Today Mom and I had lunch with a dear friend and a few of her grandchildren. She took us to Superior Dairy in Hanford, an old-fashion lunch place I had never been to before. High high white embossed ceiling, pink and white striped counter stools and "soda fountain" styling. Big picture windows on all sides gave the place an open, bright, airy feeling. The menu was printed on the paper place mats.

As you would expect from a dairy lunch place in a dairy sort of town, ice cream was the predominant item. Sandwiches were an also-ran. A sandwich sounded good to start with. Hmm, something a little more unusual, something I don't make at home very often, something...

Liverwurst! I don't think I've ever seen liverwurst sandwiches on a restaurant lunch menu before. Not that I'm wild about liverwurst, but I do like it, and don't buy it often because I'm the only one who will touch it.

The waitress came.

"Liverwurst." And then, because I felt sort of dangerous just by ordering liverwurst, I topped it off. "On white bread, please."

And then our friend Mona topped us all.

"I'll have a banana split for lunch."

Eek! Skewered! I might have done that if I'd thought about it, instead of saving ice cream for dessert. But as it turned out, it was for the best. As we saw when the banana split arrived.

It was vertical. It had to be because the banana boat was too small to fit it all in horizontally. It stood up about 12 inches into the air, when you take into account the pile of whipped cream on top. A strawberry flavored Mt. Whitney rose up in the middle of the dish, flanked by a vanilla Mt. Shasta and a chocolate Mt. Lassen. Juicy strawberry sauce studded with chunks of pineapple cascaded down the steep sides. Luckily the banana boat sailed on a safety saucer to capture the runoff.

The waitress only brought one spoon! What was she thinking? I don't know if it was my complimentary comments or my wistful looks that caused Mona to tell me to "dig in, I can't eat it all!"

A bite of liverwurst, a spoon of strawberry ice cream, a nibble of potato chips and then start over. Yum yum! I recommend it. My friend ran out of gas before I did. I made the last bite of liverwurst, chips and ice cream come out even.

On the way out the door, I saw other folks with an "S.O.S." parked in front of them. That stands for Super Oversize Sunday, or something like that. The name is descriptive. Think of a punch bowl on a stem, ice cream and sauce rising up to about eye level, topped by the ubiquitous cloud of whipped cream and a cherry.

That will be just right when I go back with another half-dozen friends to help me with it!

Friday, March 12, 2010

Now We're Smokin'!

I don’t think we have hickory trees in this part of the country, but you can buy shreds and chunks of the stuff in bags, which is good, since hickory smoke is wonderful to flavor meat with.

I started experimenting long, indirect cooking in the Weber Barbecue with country style ribs and turkeys a couple years ago. Lately, I’ve been trying out some smoking techniques. Basically, you just keep the heat low, and periodically throw pieces of soaked wood pieces on the hot briquettes. I have just finished doing a couple of huge pork butts for CHAS’ CAV 101 weekend in a week and a half. Here’s what I did:

I realized there are lots of types of “barbecue,” depending on the region. So far, I really think I like the North Carolina style. It is one of the earliest styles, back in the Colonial days. They used sauces they called “ketchup,” but they were not the tomato ketchups we are familiar with. They were thin and vinegar based, flavored with mushrooms and other vegetables and spices. Remember, tomatoes at that time were considered by many to be poisonous. The predominant flavors of North Carolina style are apple cider vinegar, salt, a little heat from cayenne pepper, and smoke.

I tried this barbecue twice previously, but this time I took the advice of Tom “Big Heat” Solomon from Gun Mountain Virginia and did not mop, rub, or marinate the meat first. Before, it seemed like the long time over the heat made the rub particles become a little gritty. With this method, the “infusion” technique, the seasoning goes into the meat after it’s all done.

I bought 2 – 8 pound pork butts, and cut off most of the thin layer of fat on the one side. Believe me, there is plenty of fat in the meat- you won’t miss it! I set up the Weber with about 3 or 4 dozen briquettes (Kingsford, Mesquite) divided on each side. I set a pan of water under the rack between them (for moisture) and put the roasts, fat side down, on the top rack. They barely fit. I stuck a Pampered Chef digital thermometer down in the vent hole to monitor the air temperature. My goal was to keep it between 225 and 260 degrees. I carefully placed some pieces of soaked hickory chips on the coals. If you don’t put them on carefully, they’ll throw up ash which gets on the meat.

I started at 9 a.m. Every hour I added about 7 briquettes on each side along with a few pieces of soaked hickory. After 2 hours, I turned the roasts over to fat side up. It was surprisingly easy to keep the temperature constant. It dipped down to 206 briefly, and spent some of the time at 268. I kept this up until 7 p.m. Tom says to smoke the meat from 10 to 12 hours. At 7, when I would have taken it out, I decided to let it stay in until 8, but not add more coals. Well, the existing coals took on new life and when I went to take the meat out, it was still chugging along at 265 degrees.

Oh my goodness! They were perfect! Dark, dark brown, smoky, falling off the bone, but not disintegrated. I could hardly keep a certain person’s paws off the meat.

Now for the “infusion” part. I pulled and cut it up in “thumb-sized” (more or less) pieces, as my directions called for, and then packed it in 3 cast iron skillets. I poured a salt water solution over the top, then poured about a cup of apple cider vinegar over each one. I sprinkled just a bit of cayenne pepper on top. If it was for us, I would have put more, but these were for folks who might not appreciate the heat! Then I just cooked it down until the liquid was gone, adding vinegar to taste until I felt it was done just right.

It doesn’t sound too fancy, just these few ingredients. But it is really a wonderful combination when you take the time to pump in all that smoke. There are no shortcuts, even if you have Wright’s Liquid Smoke in the cupboard!

Monday, March 8, 2010

New Flavor Sensations


A couple weeks ago I bought my first ipod. Or is it Ipod? I’m not sure of the capitalization rules that Apple has claimed. Although I have been shoving a lot of my music onto it, one of my real interests is podcasts. As spring, ever so slowly, approaches, I’m looking forward to shaking off my hibernation and beginning to walk and run for fitness. (Ok, so maybe it’s what most people regard as “jogging,” but I am trying to follow Melinda’s terminology, “There’s no such thing as jogging, only walking and running.”) When I have to go back and forth on the same old terrain, I want to have some educational, thoughtful, provocative, scintillating and possibly titillating words to listen to.

So I took 2 days to learn how to work the whole computer (laptop at a fast connection spot like Starbucks)/ device/ download/ sync/ rip/ copy cd/ playlist/ i-store/ thingy. If I had not had Tristan helping me, I’m sure it would have taken longer! But I think I’ve got it now, by George!

One of the first things I did was to take a shopping spree (technically not "shopping," since I only got the free podcasts) at the i-store. I subscribed to:

Grammar Girl: Oh the lovely anticipations of pronouns and dangling participles. I can feel myself salivating. Watch out, you poor recipients of my Grammar Evangelism Fervor!

Dan Carlin’s Hardcore History: I love to have a history lesson that offers more questions than answers! Did the original labor-saving device, slavery, stall technological innovation in societies? and more on the subject…

Medical Matters: What is bullying? Has the definition gone so far that even the normal learning experiences of childhood are avoided?

Persiflagers Infectious Disease Puscast: Chock full of wonderful tidbits relating to the world of fascinating disease elements. Alert! Family dinner conversation is about to get very interesting.

Stuff You Missed in History Class: Haven’t listened to this one yet, but queued up is “Zenobia, Warrior Queen.”

And the last, the one that finally will get me to a food subject…

Brain Stuff: 2-4 minute episodes in which the guy, Marshall Brain (I assume the name is a happy coincidence) answers the kinds of questions that everybody has but didn’t know it until they saw it answered. The episode that caught my attention was, “How do artificial flavors work?”

I would have to listen to it again to give all the correct details such as the esters, volatile chemicals, sensory cells, etc. but what intrigued me was how hard people work, using trial and error and chemical analysis to get flavor agents that taste like something real. It only takes one chemical to get banana flavor, or orange flavor, or grape. But if they want it to be more real, then they start toying with the mixture, adding a little more acetate and butyl aggregate etc. But what is rare is to make a flavor that DOESN’T TASTE LIKE ANYTHING ELSE!

Think about it, all those fruit flavors we grew up with: Cherry, Strawberry, Lemon, Grape, Orange, Lime, and Watermelon (courtesy of Jolly Rancher). They are all very distinct. Yes, I know that the fake flavor may not taste a whole lot like the real flavor, but it’s the fake flavor we are talking about right now. You could shut your eyes and know what color and flavor it was. Strawberry and Cherry were always problematic, since they are both red. But the industry seems to have handled that by making Strawberry more pinkish. Pineapple, while distinctive, curiously didn’t seem to be in use much back then in gum, suckers, chews, KoolAid, Jello, fondant creams… In the past few years, a few more flavors have crept up. But honestly, they aren’t especially distinctive. Kiwi, Mango, papaya, tangerine, yeah yeah…

Can you imagine how exciting it would be to see a new color that had never been noticed before? Would it be the same to experience a new fruit flavor that had never been tasted before? Something intense and distinct, like a big wad of Sour Grape Mouthful Gum? (If you lived back in the late 60’s you might remember the birth of sour candy and Mouthful Gum, a solid package of gum the size of a deck of playing cards.)

The example they gave was Juicy Fruit Gum, that it was a made-up flavor. I was a little disappointed in that example. I remembered Juicy Fruit from a long time ago as being a nicely mellow, sweet and gently fruity grayish stick of Wrigleys. Recently I had a nostalgic turn and bought a pack. It was very yellow (I guess they got the hang of artificial colors) and it reminded me mostly of banana punch.

So, please, someone out there take the challenge and invent a new fruit flavor! And when you do, give it a color and a shape so we can visualize the mysterious new vegetable and wonder what the real flavor of it is.

Saturday, February 27, 2010

I Scream, You Scream...


Somewhere in the process of eating most of a carton of Dreyer's Drumstick flavor ice cream, the last of it right out of the box with a long handled ice-tea spoon, I started thinking about how very many flavors of ice cream there are out there. Dare I say, almost too many?


If the purpose of having so many flavors out there is to make it easier to find just the right one you want, it has dismally failed. It is far harder to make a decision on a carton of ice cream than it ever was back in the 60's and 70's when I was a kid.


In grammar school, the 8th grade class sold ice-cream cones at lunch time to raise money for their annual school trip. They served chocolate (what I always got) strawberry (now that is just strange!) and vanilla (why anyone would choose a non-flavor like white vanilla when they could have chocolate was beyond me!) for a nickel a scoop. I didn't even have to think about it.


At the stores, there were only a couple of brands to look at. And the flavors were pretty straighforward. Vanilla, Chocolate and Strawberry, and then what we usually got, Neopolitan, which was vanilla, chocolate and strawberry all in one carton. You could carefully scoop the flavors separately and make a banana split look like the ones from Woolworth's.


My grandmother always had Maple-Nut in her freezer. I wasn't crazy about it; if I had a choice I always picked a piece of one of her ice-cream pies she kept in there. Then along came an exotic flavor: Butter Brickle. It was a buttery flavor with little pieces of toffee things floating around in it. When it was fresh it was great. When it was old and had been partially melted at the grocers a time or two, it wasn't so great...


My aunt introduced us to something called Burgundy Cherry. We were already familiar with Cherry Vanilla, which my mom seemed to really like, but this was different. Not that it tasted especially spectacular, but it was very beautiful. Purplish pink with soft burgundy colored cherries in it. Two other flavors that were a staple at our house were Rocky Road and Chocolate Marble.


I think it was the Mint Chip ice cream that heralded a new era of flavors in the grocers case. Cookie Dough followed, and then Strawberry Cheese Cake. Tin Roof Sundae and Mocha Almond Fudge came up close behind. Then it seemed like a free-for-all. Every candy bar made now came in an ice cream version, every combination of chocolate, carmel, nuts, crumbs, peanut butter and coffee you could put together were made and named after various curious phenomena.
It's a proven scientific fact that having more choices makes decision-making harder, not easier, that people are more dissatisfied with their final choice than if they only had a few to pick from.
So now I stand at the frozen section staring at all the brands, all the flavors, and cannot for the life of me pick one. So I pick two. Or three. Just in case I decide the first one wasn't the one I really wanted after all. So maybe they know what they are doing after all.

Sunday, February 14, 2010

Wine and Chocolate in Lodi

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This weekend, Feb 13 and 14 the Lodi Wineries are holding their annual “Wine and Chocolate” tour. My daughter, Melinda and I, having absolutely nothing better to do than go wine and chocolate tasting, ordered our tickets. Can you really think of very much nicer a way to spend a beautiful sunny Saturday than tooling around the rural vineyards and orchards, stopping at posh little wineries nibbling brownies and sipping good Zinfandel?

The first stop was the Lodi Wine Center. Kathleen, my gps, was not behaving well and tried to send us on a wild goose chase, but we wrestled her down and found the place in good time. We collected our wristbands, wine tasting glasses and tin of chocolates. Our designated driver collected his wristband so that he could have cookies and stuff, no wine, but lots of compliments from the servers during the day for his sacrifice. We had an event map that we had highlighted the wineries we didn’t want to miss. This was important, as there were about 40 wineries involved, and none of us really thought we could manage the whole gang in only 5 hours. Since we weren’t local, it was a one day shot for us.

I didn’t know much about Lodi wines, but now I know how important Zinfandel grapes are to the region. Zinfandel seemed to be the predominant wine, followed by Cabernet, Chardonnay, a little Merlot, and some other Spanish grapes that I can’t remember the names of right now. I think I like Zinfandel second only to Cabernet Sauvignon, at least from my limited experiences. We tasted a LOT of Zinfandel, and I was looking for a bottle to buy.

One place we went to, Michael David, was festive; they had souvenirs of Mardi Gras beads and shiny masks. There, I had what was probably the nicest wine up to that point. It was a Zinfandel named “Gluttony,” part of a line-up of their “Seven Deadly Zins.” I would have paid about $25 for it, but unfortunately, it was $60. So I took another taste of it and moved on.

(At this point you might want to read my post about cheap wines, if you haven’t already!)

Sometime during the first few stops on our route, we had the nagging feeling that we had gotten in with the wolf pack and might have to break loose. The limousines were showing up just ahead of us. You know that sinking feeling when you are on a trip, and you need a restroom, burger and drink in that order, but you see that 3 school buses and a tour bus have pulled in the McDonalds just ahead of you? Thankfully, our next stop was a near miss as we had to make an awkward turnaround to go down the poorly marked road. No limo could have made that maneuver, so we were able to drop out of that pack. After that, we had more breathing space.

We really enjoyed seeing how the different winery owners were able to express their other passions within the winery setting. D’art is owned by Dave and Helen Dart. Because he wanted to showcase his beautiful artistic talents as well, he arranged his framed paintings, decorated the facility, and named it D’art, “of the Art.” Harmony Vineyards featured a magnificent built in pipe organ, played live during the day.

Our last stop of the day was a vineyard plaza. About a half dozen wineries had located at a central area in the Lodi area to make a sort of outdoor wine mall. It was there at the Watts winery where I bought my 2cnd bottle of wine. The server was a knowledgeable, very personable young man who was very good at what he did. It made me really understand how important it is for a winery to not just have a warm body to stand there and tip the sip into your glass, but to interact, to tell you with his words and body language, “Isn’t this a great wine?”

We had a great time. A person could probably better do serious wine tasting by limiting the number of wineries and tastes during one day, but for fun, this couldn’t be beat. And I did get 2 bottles of great wine to set aside for the next special occasion!