In vino veritas.
What's your non-reading guilty pleasure?
"Bless me, father, for I have sinned. I am a human wineskin." But I seem to be conflating brands of Christianity. The Catholic rite of confession or penance with the Protestant embrace of sobriety. Catholicism sounds more like "Someone grab Monsignor's keys. He can't drive like that." So perhaps a confession more appropriate to my faith would be "Bless me, father, for I have sinned. I bought you cheap wine for Christmas."
But I digress from the point of this week's geek assignment. Widely.
Love wine and am willing to spend impractical sums of money for it. I look back on certain bottles with great emotion and affection as I associate their consumption with a happy occurrence, a particular friend, a moment of boredom and exhaustion on a Wednesday night in 1997. If you share my guilty pleasure you understand. If you are not quite there yet, but secretly crave a seat at the bacchanalia, may I suggest two great, non-snob starter books with exhaustive but user-friendly content? Windows on the World: Complete Wine Course by Kevin Zraly and Oldman's Guide to Outsmarting Wine by Mark Oldman.
This week's geek assignment - "Take us on a literary tour of your hometown! Do you live in a place where a famous author was born? Does your town have any cool literary museums or monuments? Does Stephen King live at the end of your street? Was Twilight set in your hometown?'
This week you are asked to share books (fiction or nonfiction) and/or movies which center around an animal or animals.
Just checked in for this week's Weekly Geeks assignment, and am thrilled with the timing and subject matter - cookbooks. Last week's announcement of the International Association of Culinary Professionals cookbook award winners put two additions on my biblio wishlist - A16: Food + Wine by Nate Appleman and Shelley Lindgren and Chanterelle: The Stories and Recipes of a Restaurant Classic by Dave Waltuck and Andrew Friedman.
Many cookbooks I read are checked out of the library because it would be difficult for me to justify the expense of all those I want to peruse especially as my taste in cookbooks runs in the lofty price range. Restaurant inspired cookbooks make me absolutely purr. Many so beautiful, so well-produced as to replicate that feeling of fantasy that makes dining out so magical given the right environment and food. I am not even sure that I want to replicate all of these recipes at home so much as vicariously live (or re-live in the most fortunate circumstances) that dining out experience.
"At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates." (from the publisher)
10 ounces boneless pork shoulder, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor
10 ounces beef chuck, cut into 1-inch cubes and ground in a meat grinder or finely chopped in a food processor
6 ounces day-old country bread, torn into chunks and ground in a meat grinder or finely chopped in a food processor
“This lavishly illustrated and comprehensive guide celebrates the close relationship between the visual and literary arts in Proust’s masterpiece. With over two hundred beautifully reproduced paintings, drawings and engravings, and accompanying texts drawn from the Moncrieff/Kilmartin/Enright translation, this book is an essential addition to the libraries of Proustians worldwide and a handsome volume in its own right. _