September 21 – Decant deCANT DECANT

We had fun playing with our new decanter

 

We just made the switch from Netflix to Amazon PRIME  -you should too- and part of this sweet new deal is free shipping! Since we had free shipping… our wine decanter was delivered yesterday and today we gave it a whirl. The wine opened up so nicely, and pouring the wine into the decanter was such a cool visual- we are easily entertained. After the VA vineyards visit and our new gadget I am inspired to learn more about wine! I subscribe to The Savory Grape’s emails even though I don’t live in Rhode Island (so wish they would open in DC!) and the other day they sent out information on tannins. I loved their explanation, and since I found it to be so helpful, I thought I’d share.  You can also read the full post here:

“‘Tannin’ is a word to which we refer, but realize it isn’t often understood. Tannins are naturally found in grape skins, stems and seeds. In wine, tannins are what often give you that drying and bitter zing effect in the back of the throat. (Like what you get when drinking black coffee or stewed tea.) Because red wine is a result of skins soaking with the juice, it typically has more tannins than white. Tannins are also in oak barrels and imparted when wine sits in them. So why are tannins talked about so much?

Without being too technical, tannins are thought to be more noticeable in young wine and change during the aging process, thus becoming smoother. (The reason older wine is often described as less biting and soft.) Tannins add to a wine’s structure. Tannins are also known to link with other entities – protein and fats – and when brought together give a seamless, synergistic taste.”

There you have it, some Wine 101 from The V Life!

-V

PS We had dinner at Neyla… don’t go.

September 6 – Netflix Truth

To be fair, I use the account too…

I feel like I’ve posted about this before, but we’re still considering cutting Cable (damn you Comcast).  We’re trying to decide if we can stream shows online, and get by with just Netflix. Every time we’re about to pull the trigger, something comes up.  This time, it’s Football. I don’t think we’ll be getting rid of cable anytime soon…

-V

PS I’m still waiting for Downton Abbey Season 2 to hit Netflix…

February 3 – Soup du jour

A Delicious Minestrone Soup

Madison was sick and I was feeling run-down, so I made a minestrone soup with green beans, white beans, butternut squash, spinach, and onion.  Warmed us right up, and so good with garlic bread!

Last night we went to Oyamel with Madison’s work friends and we shared a pitcher of their Blood Orange Margaritas.  It is literally the best drink I have ever had.  It was so refreshing, and there was chile powder in it which made my lips tingle! Super hot! After a great dinner, we decided it was too early to call it a night and headed over to Poste and had a drink.  I tried a corpse reviver (not the best name) and loved this new drink as well. Gin and cointreau work wonderfully together – I want to try to make it myself! Bon Appetit just tweeted a recipe yesterday that I plan on making.

So – to steer the conversation away from food…we are thinking of canceling our cable (Comcast, I hate you so much) and buying a Netflix subscription instead.  We are in the middle of our free trial right now and and love it.  Thoughts?

We watched No Reservations (the Paris episode) through Netflix and decided we need to move there as soon as possible. Crepes and onion soup on my mind… and we’re back to food!

-V