popilin, I wish I was there.
Why not?
Already some of you on the waiting list.
At least promise to visit me.
I count on you!
That eye, man!
Mutton on the left, and Cow on the right.
That style of cooking requires some expertise, and reserves to places where the wood is bad, if the wood permits is better the way in the photo on the right.
This completes Friday afternoon:
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Yah know, one of my favorite scenes in all movie-dom is when James Bond orders Turkish about 10 minutes into "From Russia With Love".
My room-mate in college and I would consume it with "raki" in a quite inexpensive Lebanese restaurant in NYC.
Fairly evil swill in its own right. I discovered in the 60's that you don't order Turkish coffe in a Greek restaurant even though they share the same idea.
Scott: We did indeed; I hope the kid is half as good as his father. We've been stocking up on Brun as well. The local wine store guy was shocked that we knew about his "secret" summer wine, but not unhappy that we bought all he had.
See if you can time things to overlap with Jan, but whatever, we've got an open cellar policy.
See if you can time things to overlap with Jan, but whatever, we've got an open cellar policy.
Derain is an enamel-stripper. Not that this is a bad thing. Callahan (whom I've found to be very reliable) convinced me to buy a bunch of the '94 and '95 white- it didn't age well, to my taste, but it was marvelous young.
Anyway, come visit whenever you can come visit. We ended up in a pretty nice location, backed onto a woods and with a view of the local lake.
Anyway, come visit whenever you can come visit. We ended up in a pretty nice location, backed onto a woods and with a view of the local lake.
