Bon Mots and Cheap Shots,  Wine of the Day

You must not be drinking enough

I should probably hold contests or something for guessing or knowing where I get my post titles from. For what it’s worth, they come from my head. Generally, they’re from songs or movie quotes. This one’s a Don Henley song. Occasionally, they are a direct quote of some saying some miscreant in my past. Once in a while, they’re just titles with no special meaning. I did dig how I used a quote from a Grace Slick song and got google ads for her art work. She isn’t singing any more. She was living in Malibu doing art. Anyway, I’m a big Grace Slick fan. If you meet her in person, which I had the privilege around 10 years ago, you can see that she’s brilliant and insane all at the same time. The woman actually has gray eyes. It’s a trip. And she is brilliant and insane at the same time.

Back to the subject at hand…drinking.

I picked up a couple of fillet mignons yesterday. I love a blackened fillet. To blacken a fillet, Cajun style, you mix up a goodly amount of cayenne, black pepper and salt. You use about half as much of onion powder and garlic powder. Personally I use Trader Joe’s roasted garlic and crush that in the mortar and pestle. Then you get a plate and melt the butter, I use the microwave for about 30 seconds. While all of this is going on, it’s important to put a cast iron fry pan on the cooktop and fire it all the way up. Open the windows and turn on the fan. When the pan smokes, dip the steak, or fish or whatever, in the butter and pat some of the spices on both sides and drop it in the pan. For a medium rare steak, I cook it two and a half minutes on the first side, turn it over, pour the rest of the melted butter over it and cook it another two and a half minutes. Perfection. So I reach into the wine cellar during the last two and a half minutes to find something to go with the blackened fillet and there before me sits, like angels singing the La Storia 2004 Zinfandel. The first time I had it, I was looking for a peppery Zin to go with a blackened fillet. The guy at Andronico’s hooked me up. Since then, I’ve joined Trentadue’s wine club and love their wines. Really love the La Storia line. Their winemaker is from the old country and I think that helps. Anyway, I’ve had this thing for a little while, perhaps a year, and I opened it up and Holy Cannoli! It blew me a way. I got currents and spice right off. Lots of fruit, berries amazing. And perfect with a blackened fillet. Now it’s half gone and I’m blogging. Now y’all know my secret.

I don’t know if I’ll get a missive off tomorrow before the New Year or not, so if I don’t, I’d like take a moment to wish all my gentle readers a Happy and Prosperous New Year and please be safe out there tomorrow. If no one else misses you, I will. 😉

One Comment

  • dolphyngyrl

    Blogging schnockered? Yeah, cause that just might not be a good idea for me. Although it would certainly make things a tad more interesting, I’m just not so sure it would be in a “good” way.

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