Another recycle bin full of delicious memories

I always wonder...

every time I walk our recycle bin to the end of the driveway, what the trashman thinks when he makes his stop to collect our accumulated mass of bottles, that's clinking and brimming to the top.

"Damn, these people are alcoholics"

The second thought that goes through my mind is, where the hell are our neighbors buying the booze they're putting out for recycling?

They better come to Swirl!!!

Stock up for Halloween, if you dare...

Come in and get some great deals for your Halloween party.

We got it all.

Beer,

Liquor,

and a few bottles of

wine to choose from.

Unattended children will be given a zombie friend

We want your experience here, at Swirl Wine, to be nothing short of spectacular, so we went the extra mile for you and your kids. Little baby zombies are the perfect playmates for your precious ones. We know how hard the daily grind can be, constantly and prudently watching over your little demon, it wears you down. So come in, find yourself the most perfect bottle of wine, while our little zombie watches over your loved one.

(Swirl is not legally responsible for any zombie attacks or zombie infection that may occur)

Perhaps the new Swirl?

I love it.

What a great idea.

Now, time to implement it.

Enough talk, let's drink

Alright, I've been ranting long enough.

Let's get back to business, shall we?

So, what'cha been drinking lately, anything good?

Always, my friend, always.

One in particular that has struck our fancy, is this little juicy beast: Rubus old vine Zinfandel.

If you're looking for the best bang for the buck, looking for a big, lush, red wine that over-delivers, come in and try this one for $15 bucks.

Mmmm-mmmm. Tasty. Especially serving it with nice, fall dishes, stews, and slow-cooked meats. Or just having it while you kick up your feet after a long day, this red will relax your mind and fill your soul.

Come get some.

Well, what'll it be? - Drink psychology

Drink psychology:

What you drink, gives an impression to other people about your personality, and maybe a little more.

You walk into the dimly lit bar.

Friday night and the place seems to be coming to life.

You squeeze and side step through a crowd of people that have camped by the jukebox, and notice an empty seat by the middle of the bar.

As you approach and pull out the stool, the bartender makes eye contact, pulls down a dirty glass from the bar top, and quickly wipes down the counter in front of you.

"What can I do for you?"

You freeze up. What to order? The panic attack slowly starts trembling deep, down inside. This is an important, defining question. The drink in your hand becomes almost like an accessory to your outfit. It could speak volumes about what type of person you are and the image you're trying to project.

Do you order a:

1) Grey Goose martini, extra dry and extra dirty, with extra olives. Blue chz stuffed olives, if you got'em - A serious drink for a person who's going to be slurring their words after the fourth sip, and spilling their drink after the sixth. Wants everyone to know they're classy, stylish, and up to date on all latest occurrences of Real Housewives.

2) Vodka and Red Bull, with a splash of cranberry and 2 limes - easy there, Maverick. This is a pure signal to everyone that you'll be doing a disastrous, breakdance routine to a random 80's song, that's quickly followed by puking your guts out in the nearest trashcan.

3) Light beer - Conservative and not too adventurous.

4) Laganitas IPA - A bold beer for a person seeking amped up flavor. You are a someone who appreciates fine things and are looking for someone to talk with about the latest independent movie playing.

5) Makers Mark bourbon on the rocks - You are a rebel. A renegade. You have a slight hint of danger to you.

6) Jameson Irish whiskey and ginger ale - Not too rough, and not too light, this one is just right. You're a fun and easy person that's looking for a laugh.

7) Margarita - whoa, baby, you're not at the beach, or at a taco restaurant, but you want that everlasting summer to keep the conga line going. Yee-haw!

8) Strawberry Daiquiri - You've got, "I don't go out too much" written all over your forehead. You don't like the taste of alcohol and this is your standard drink to fall back to when pressed for an order. When you finish it, you'll go home and start crocheting granny squares.

9) A glass of Pinot Grigio - safe and classy. You're an adult, or just want people to think that you're an adult.

10) Captain Morgan & coke - You bring the party when you arrive. People can hear your laugh as soon as they open the door. You're ready to turn it up a notch and another Capt. is going to help you do that.

So, tell me, what drink are you going to order when you belly up to the bar and the bartender asks you, "What're you having?"

What drink defines you.

James

(drink #11: a Pale Ale with a shot of Reposado Tequila, and then follow that with a Rooty-Tooty-Fresh-and-Fruity with a curly straw and umbrella, please)

Is your beer manly enough?

I remember, when I was a little runt, sitting down with my Dad and watching the big football game of the week. There was always a beer commercial that caught my attention. It depicted a group of men that were usually out in the wilderness somewhere, either fishing, hunting, or something of that sort. Anyway, they gather back at the camp spot, with the big catch, and start cooking it over an open fire, while the beer froths at the lip of the can and snow-capped mountains loom in the far horizon.

One of the fellas raises his beer and looks to the others, and proclaims, "Guys, it doesn't get any better than this."

Men being men. Drinking manly, cheap beer that made you more of a man. It was a great ad. I'm not an Old Milwaukee beer drinker, but when a cowboy with an overgrown mustache hands you a fresh, cold one, who's going to say no?

Now a days, you got commercials depicting men asking which beer has the lowest calories and which one has the lightest, most refreshing taste. In 20 years, we've gone from the capable and secure, master-of-his-domain man, to the ultra-insecure, "am I too fat in these jeans" type of man.

What happened?

Advertising. Those clever bastards mess with our heads more than we know, or give them enough credit for. You see, this is an epic campaign of psycho-infiltration started decades ago, and the effects have become subconsciously wired into the general psyche.

The mighty corporate beers (Budweiser, Miller Lite, Coors Light, etc..) have spent so much money persuading us to ignore our senses, our reasoning and judgement, and obediently purchase only their product, it leaves little room for us to consider another tastier option. If you don't buy Bud (or if you say anything bad about it) you're labeled un-American and driven off without an offering of debate. Not sure if you knew this, but Anheuser-Busch isn't even an American owned company, it's a Belgium-Brazilian company, InBev, that is the world's largest brewer.

Why is it that when someone wants to drink a micro-beer (aka a small brewery not owned by the corporate fat-heads), they are labeled a "fancy pants," or too "hoity toity."

"Is our beer not good enough for yuh?" The old timers say out loud.

What the hell?

The advertisers and fat-heads have achieved what they were after: brand loyalty. If you drink, or seek out, another beer, you're labeled a traitor, a trouble-maker, or have perverted sensibilities.

Soon you'll be an outcast in the far, dark corner of the bar, drinking your imperial IPA.

Look around you before you saddle up to the bar and order. Take notice to what beers everyone around you in this bar is drinking: Bud Light, Miller Lite, Coors Light, with an occasional Michelob Ultra and a few bottles of Corona spattered around.

Then make a decision. Do you join the rest of the sheep and order a mediocre, watered down beer, or do I rebel against the programming, go outside the box, and order a beer with flavor and substance.

Man up.

Soon, they'll be changing their advertising tactics and go after the younger set. Gotta sell all that beer.

James

Party like it's 1999, again

Time to unleash 1999 again and keep the party and good times rolling. This wine just arrived, and for around $30 bucks, it makes for an impressive, eye-opening gift.

I mean, everyone is rolling into the dinner party with their current favorite 2008 and 2009 vintage wine on display, and then, all of a sudden, you shuffle in, do a dramatic twirl and dip, and showcase to everyone your prestigious Bordeaux from the previous decade. Whoa.

Chateau Simard, Saint Emilion, right-bank Bordeaux, 1999 vintage. That's right, this is the current vintage. The winery typically ages their wine for at least 10 years before releasing their juice to the thirsty masses. Aged Bordeaux, ready to be poured into your glass and enjoyed, very nice.

All the effort, time, and cellaring has already been done for you. All you have to do is drink, smile, and reminisce about the good old days of 1999.

Do you remember those times?

Here's a toast to good times ahead.

Cheers, everyone.

The higher, the better...

Higher. Our little baby wanted to go higher. The squeaking of the swing was drowned out by her little giggling, that bursted out of her in an affectation of pure excitement the higher the swing went.

Higher. That's where the pleasure is. That's where the excitement is.

It can be the same with wine.

High elevation vines pass on a flavor that not only stimulates the senses with an added flair of intensity and brilliance, but it also imparts a lingering, taste-altering performance that makes other wines pale in comparison.

This Wednesday, for our Wine Flight Weds, we'll be featuring a stellar line-up of Malbecs, with the star, the showboat, the anchor to the line-up being, Catena's Alta Malbec.

Catena's Alta Malbec is sourced from small, carefully selected estate grown lots high up in the Andes mountain range (between 3000 - 5000 feet). Altitude becomes the determining factor in obtaining grapes of intense concentration, body, and flavor. Since there's no cooling influence from the ocean to help with grape development, they rely on the elevation to provide the perfect component to producing wines of enormous magnitude.

Come try one of the elite wines produced in Argentina, and see if indeed, the higher, the better.

The Devil's in that bottle

There are some that would argue that the devil lives in the bottles that line the shelves of our shop, waiting patiently to befuddle and influence the unfortunate soul who uncorks his lair.

Is there Evil lurking inside these bottles? Hmmm, perhaps. Depending on the bottle and the hand that opens it, I guess. Given enough time, and drink enough of his wile, most will succumb to a foul thought or two.

Yet, last night, at our Wine Flight Weds, we had a lot of enchanting devils that were unleashed, free to muck havoc, but everyone enjoyed themselves immensely, with joy and laughter abound. Not a trace of evil to be found.

Yes, we shook hands and drank with the devil last night, actually the "Devil's Elbow," and here we are, this morning, talking about it fondly. We had a tasting of big, big reds (and who doesn't secretly covet a big, hulking red?), and the "Devil's Elbow" Cabernet made quite a lasting impression.

Come in to Swirl Wine, and let's find a devil in a bottle for you to take home and enjoy.

James

Women like them big

The bigger, the better...

Big, hunky, muscular. Hey, I'm talking about red wine here, and tomorrow night, for our Wine Flight Wednesdays, we'll have some big-big reds open for you to lose yourself in.

The Chippendale's of wine will be showing off their strong, hulking, fleshy, full bodies in the glass for you, so come on by and take a long sip on these gorgeous, big reds. So meaty, yes.

Come to Swirl and get your groove on.

Steak that melts in your mouth

Those dreaded words.

What are we doing for dinner tonight?

Every night, the same old frustrating question.

Blah-blah-blah, who doesn't go through the deja-vu process of a recycled weekly dinner program, right?

Sometimes it feels like we're eating the same dish on the same night as the previous week, and watching the same crap shit on television.

We need something fresh to wake up our taste buds.

So, last night, was the time to try out a new variation, a cooking method for a steak that I haven't tried yet, but have been seeing it done in a lot of high end, celebrity-chef restaurants: butter-braised rib-eye.

Now, usually the standard method of cooking a steak would fall under the process of high heat and a quick cooking time, either on the grill, under a broiler, or a very hot skillet. But this new process, is all about medium heat in a skillet, bathed in butter, and a slower, more gradual cooking pace. The reasoning is that while high temperatures do a good job of searing the meat, it also creates burnt flavors. This more moderate approach allows for even cooking and the imparting of tremendous flavors on the steak, due in part to the roasty (non-charred) flavor and, of course, the rendered fat from the steak and the richness of the butter being reabsorbed and intensified into the meat.

Ok, let's go, good a get cut of rib-eye. Don't season it yet. Bring it to room temp. Set a skillet to medium heat and then place the rib-eye in on its fatty edge sitting upright in the skillet. Depending on its size and thickness, cook it on its side for about 3-5 mins, until it has rendered a decent amount of fat.

Then flip it on its flat side, add about a hefty tablespoon or two of butter, 2 garlic cloves, a splash of soy sauce, and then season with a pinch of salt and pepper. Cook for about 4-5 mins.

Now, after about 10 mins the butter has browned to a point where, if we don't do something, it's going to start imparting burnt flavors to the steak. So, before that happens, dump the cooking fat, and add another couple of tablespoons of fresh butter.

Flip the steak to its other flat side. Season this side with a pinch of salt and pepper. All the while, spoon the melted butter over the steak, and then keep basting. About 3-5 mins on that side (once again depending on your thickness, and how you prefer your meat to be cooked. I like it med-rare, so you'll have to adjust your time to your preferences).

Ok, very important. After the steak is done and removed from the skillet, you'll have to let the meat rest for at least 5-7 mins.

Oh, thank you butter for making this steak unbelievable.

So freakin good. This steak literally melts in you mouth. All you need is a good bottle of wine to accompany it, and you're set. Come see me for any questions and for a good recommendation on wine.

James

"My God, Doctor, have you gone Mad?"

Mad? Mad, you say.

Well, yes. Yes, I'm afraid so.

Bu-wah-ha-ha.

"What the hell are you doing?

What, in tar-nation, are you pouring?"

These are wines, my friend, the likes from which you've never seen before.

Come. Come closer and behold.

Wine Flight Wednesdays at Swirl Wine

The perfect venue for sampling the esoteric wine finds that we stumble across, yet are not so easily found. Cab, Merlot, Pinot - you've tasted these time after time.

So, this Weds, let's try something new, shall we? Something like, Blaufrankisch, out of Austria, anyone? How about some Cannonau from Sardinia?

So many different grapes waiting to be discovered.

Come on in to our laboratory. Let's start this experiment and see what happens. Mosey in after a long day at work or come after dinner, we keep the experiment running from 5 to 8pm.

And you don't need to wear a lab coat or any protective eye wear (unless you really want to).

James

It's here and almost gone, hurry!

(Movie trailer voice):

"In a world, where only a small, limited production of truly great cabs exist, there lies one Cabernet that a few, select people will rise up and fight for. It is a wine that delivers a knock out punch to the senses, and they call this wine, 'The Knock Out.'

Rated NC-21. Playing until sold out. Starting today at Swirl Wine."

Erna Schein "The Knock Out" Cabernet

We only have a limited stock of these ultra, hard-to-get Cabs out of Napa, so please run, don't walk, to Swirl and secure your bottle before the next person does.

http://www.behrensfamilywinery.com/wine/all-wine.htm

You had me at first sip...

We had this beauty last night, at our first Wine Flight Wednesday, and let me tell you, not only is it good looking, but it's also got a great personality.

There's just so much depth to it, layer after layer, slowly revealing itself to me throughout the night. Yes, even my friends were impressed and kept talking about it.

Mmmm, gorgeous and fun to be around. This one is a keeper. Might have to bring it home to meet Mama.

Domaine Weinbach's Sylvaner

There's just something magical about a good Alsatian wine.

James

Touchdown! Give me five!

Oh, thank you, God.

My baby girl likes to watch football with me. As the Ravens were pouncing on the Steelers, and I was getting revved up, hooting and hollering, there was Vivian, getting all excited with me and I swear, I think she already understands the game of football.

Amazing.

My little football watching partner.

Lets Go Ravens!

Crush Tennessee this Sunday.

Time to go crazy!

I'm so excited.

Football is here. Thank god, we made it.

Tonight is the first game of the season, and Sunday, the Ravens play against the Steelers. That's the way to start off the season with a bang!

We have all your drinking needs here, at Swirl Wine, so come in and refuel your game-watching, tailgating supplies.

Whether you need some beer to guzzle, liquor for cocktails, or wine to pair with the meat off the grill, we'll take care of you.

Go Ravens.

Come to me, yummy Dogfish Head

I love beers with flavor, so I'm so happy to say that, it just arrived.

Dogfish head's Punkin Ale.

One of my favorite breweries, you give me anything from Dogfish Head, and I'm guzzling in content with a smile on my face.

If you're tired of the same old - same old, watered down beers that leave you with no memory of their existence after you drink them (except that you have to go to the bathroom faster), then come in and step into flavor country.

Two of my all-time fav's are: Dogfish Head's Midas Touch (honey & spice, so nice at 9% abv) & Palo Santo Marron (vanilla & caramel complexity at 12% abv).

I don't have the time at night to shoot down a whole 6 pack, so I look for a concentrated burst, an explosion of flavor that packs a wallop and sends me spiraling into my drunken oblivion.

Come join me in my perpetual oblivion.

James

Water, water everywhere, but what to drink?

Ahhhh, it's almost closing time here at the shop.

Another long day come and gone, and now a delicious dinner waits for me at home, expertly prepared by my loving wife.

Now comes the most difficult decision of the day: what wine to bring home to drink?

If you think you have a hard time picking out a bottle of wine, whew, let me tell you, it's a tough task, even for us, surrounded by all these goodies.
What to drink?

Perusing the aisles, up and down, from region to region, varietal to varietal. So many tempting choices.

Oh, yes, there's a lot of tasty drinking on these shelves.

But what to drink?

Tonight, it shall be....

Sierra Cantabria Crianza Rioja '07 $18

Mmmm, this stuff is just packed with delight. So many layers of intoxicating flavors and spices that intermingle and jump out, yet it's so cohesive that it flows smoothly down the gullet. Aged in French and American oak for 15 months, this wine is for that Pinot Noir lover who's looking for something a little different with a little bit more stuffing. If you haven't had a Spanish wine from the Rioja region, well this one would make an excellent introduction.

This is one savory wine, and a great way to end the day.

James

"Can I have a drink that tastes like nothing?"

Oh, man, I love to drink.

Go on, get me a drink. It doesn't matter what it is. I love the taste of alcohol, and all the different varieties it comes in, all the different concoctions it can be made into, and all the different flavors it can impart.

The smoky complexity of a nice scotch.

The bold, caramel sweetness of a bourbon.

The mellow, clean smoothness of an Irish whiskey.

The brash, energetic way tequila wakes you for a night of debauchery.

And the way that vodka tastes like, nothing.

Vodka.

Start talking to me about vodka, and you might notice my eyes starting to glaze over and lose focus. People love to come and zealously, wax poetic about the subject of vodka. The number of distillations, how it was filtered and how many times, the type of glacier water used, how they only use the choicest grains for their particular vodka, etc... Meh, I'm just not that interested.

Now, don't get me wrong, I love drinking vodka and when I bartended for all those years, used it extensively to create and make drinks with. It's a great empty canvas ready to be shaped and manipulated to your desire. But it's just vodka, despite what all those years of marketing has forced down our throats. It's distilled, diluted with water, and bottled (and trust me, the bottles cost more to make than what's inside). No aging for years in barrel. Nothing to add to it for complexity or flavor, unless you want the chemicals they use for that watermelon or mango taste.

Vodka is just vodka. We drink Sobieski at home, one of Poland's favorite and best selling vodka's. We sell a half gallon bottle of that, here on Sale at Swirl, for $17.99, while a fifth of Grey Goose will usually run for about $30. Twice the amount for a helluva lot less vodka. Is it worth it? I guess people think it is, G.G. is one of the best selling vodka's. Which I don't understand, especially if you're mixing it with cranberry juice or Red Bull.

I remember bartending one night, and this lady asks for an extra-extra dirty, dirty martini with the Goose. "Make it filthy," she says to me in a rusty, smoker's voice.

We used 8 oz martini glasses that we filled to the rim. That's a lot of alcohol to slurp down. I must've poured maybe an ounce of vodka and then filled the rest with olive brine, shaken and strained into the glass, and she loved it. Raved about her olive brine with a hint of vodka to her friends.

And then she says, "It's because you used Grey Goose. It's soooo good."

Wow. Could you really even taste the difference if I used another vodka?

Could you?

Do a taste test one day. Make sure you do it blindly so the marketing, or the design on the bottle, or the costs doesn't interfere with your judgement.

I'm sure the vodka purists out there are set to pounce on me the minute I leave the building. Sorry, didn't want to offend anyone, just stating that nothing is nothing.

This post got me started on my vodka rant, check it out:

http://www.charcuteriesundays.com/2011/02/vodka-is-stupid/

Happy drinking,

James

Wine Flight Wednesdays

Wine Flight Wednesdays at Swirl begin September 14th.

What are Wine Flight Wednesdays you ask?

Why, they are informal weekly wine tastings geared for fun and enjoyment. For a nominal ticket price (which will vary depending on the wines featured for the night), you can Swirl, sip, and relax. A discounted ticket price will be offered for those who purchase in advance.

Honestly, our Friday tasting format was getting a bit stale and boring. Coming up with fresh, interesting tasting ideas for every single Friday was getting a bit difficult. We always envisioned our Friday tastings to have more of a "cocktail hour" feel, in the sense that one would be comfortable chatting and mingling while tasting some new treasure that we discovered. But, the reality of Fridays is that most are dashing from work in a hurry to get home after a long work week. Alas, Wine Flight Wednesdays was born.

Each Wednesday we will feature something compelling, expect to sip on little known values, esoteric oddities, and decadent treats. We will announce the flight line-up in advance on our website, Facebook page, and in our weekly newsletter. Not on our email list? Sign up for our email list via our website and find us on Facebook to stay in the know of all things Swirl!

Feel free to contact us with any questions if your curiosity is piqued. We are totally excited to get this thing started. Finally, wine fun in the 'burbs.

Salud,

Austin & James

The 3 P's of Parenthood

My life for the past nine months has been driven by the three P's of parenthood. Pee, Puke, and Poop.

Oh yes, the glamorous life of being a parent. These days I feel like I won the lottery if I scrounge up enough time to blow dry my hair. I have not blow dried my hair in two months. Whenever I come across a perfectly coiffed mommy, I have to resist the overwhelming urge to poke her eyes out. I mean really? Come on! Let me tell you about my morning.

After the morning chaos of breakfast for hubby, breakfast for baby, a nibble of toast for mommy, doing the dishes, throwing a load of laundry in, and figuring out the logistics of the day. It's bath time for baby. Baby does not care that mommy has five other things to do before attempting to get ready for work. After undressing the little rug rat she promptly pees all over the changing table and my slippers. When I let out a surprised yelp, she simply grins her bugs bunny grin adoringly at me. For those who are not yet blessed with your own bundle of joy, this is nothing new. Expect to be peed on at least once a week. Then comes the puke.

Freshly scrubbed and outfitted in her new ladybug themed outfit, she grins and spits up all over said ladybug outfit. At least this is better then yesterday when her spit up landed in my mouth. Had I known that grandma recently fed baby a bottle, I would have known not to play airplane with baby. Coulda, shoulda, woulda.

On to outfit number two!

Finally, baby is dressed and ready for a new day! Time for mommy to jump in the shower and, oh man, really?! Grinning baby girl has an atomic poop and destroys outfit number two. Oh yes, the glamorous life of parenthood.

Austin

There's magic in that glass

There's a wide, longing look in your eye. You've wandered through those doors searching to fill a numbing emptiness.

What is it that you need?

Do you have a desire, or a lust for something blissful?

Do you need a spark, a hint of inspiration?

Or maybe you just need a glass to help you escape.

We can help.

There is magic here at Swirl, lying dormant on these shelves. We just need to dwell around the aisles for a moment, sniff a little to the left and then back to the right, and carefully listen to which bottle might be softly calling out to you.

Shhhh. Do you hear it?

There's magic in here, waiting patiently to be poured in a glass, but you have to believe.

With each person it's different. The magic that exists in one bottle might not come alive for one person, while for another, it creates a lasting impression. It all depends on what you need and what you're longing for.

A bargain bin wine might be the perfect remedy for game night with tacos, yet another night might call for a $25 single vineyard Malbec that will create another world for you.

A little dramatic, you say?

Hey, give us a try. Trust us.

We want to find the magic for you. That's what makes us happy.

James

Speaking of Zombies

Yes, these are wedding photos.

I don't know this couple, but...

I love them!

These are utterly fantastic.

And, how bad-ass, the guy is still holding his glass of wine while he fights off the zombie.

What a man.

And speaking of hard core, the wife finishes the zombie off with a shovel blow to the head.
All that pilates paid off, huh?

I would've loved to have gone to this wedding. Wow, speaking of a bonding experience, any couple that can battle a zombie together, is on good grounds for a solid relationship.

This burger is like smoking crack

Hey, man, I need my fix. I need it badddddd.

I'm smacking my lips. I'm rubbing my belly.

It's time.

Give me my burger!

The hell with 5 guys. I'm heading to Burger Brothers in Towson.

It really is like your brother inviting you over for a homemade burger fresh off the grill. Hand made patties, made with love, sweat, and tears. The taste is soul satisfying.

And it means something when the actual owner of the joint is back there flipping your burger and not some high school punk. These guys want you to come back again and again, and I for one, have been converted.

This is what keeps us going here at Swirl Wine. This is our fuel, our sustenance.

God, I love a good burger.

James

"Bring out your dead"

It's 4 am.

Our baby is slowly transforming us into zombies.

Must get up and answer the wailing call of the little torturer. It's so dark and I'm so groggy. I proceed to track down the source of the sobs, stepping on squeaky, rubber animals, and bumping into sharp corners of ambushing furniture.

I have become the walking dead.

"Why, baby, why can't you sleep?"

3 1/2 hours into sleep, just getting settled into a nice, cozy dream, and now here I am, abruptly changing a diaper and trying to soothe her frantic cries. Oh, I curse the fact that I had to stay up and watch that god-awful movie, and finish that bottle of wine. At least the wine was good.

I'm sluggish today. Exhausted and fried. Sleep deprivation is an enemy I never want to do battle with. Please, Vivian, please have mercy on us. Ha-ha-ha. Sounds funny begging, but desperation creates uneasy alliances. If you come in and see us, bleary eyed and non-responsive, don't panic, we're not zombies. Well, not the zombies that moan and seek out human brains, that is. Maybe zombies that crave a hearty Zin or a silky Albarino.

Yeah, wine zombies, I like that.

By the way, I do love zombie stories. You know, anything dealing with end of the world scenarios is fun, as long as it's purely fiction. Not ready for the real thing. At least, not yet.

If a zombie plague hit the area right now, would you be ready? It's good to have a zombie contingency plan ready to enact, just in case.

You never know. Big Pharm just might be working on some new virus killer that mutates horribly wrong, waking the dead from their restful grave and hungry for human flesh.

If that happens, don't rely on guns, oh no, too much can go wrong:

(1) run out of, or don't have enough ammo.

(2) it's not as easy as it looks to hit a moving, growling target in the head. Only head shots can bring them down, so they say.

(3) gun fire attracts more zombies. That can't be good.

(4) always have to reload at the worst times, like when they're right on top of you. Then you have to either fumble with a new clip, or load another bullet into the chamber. Stressful.

Better to have a bladed weapon, like a Katana sword. Don't have to worry about it jamming, backfiring, or reloading it. Just swing and take out your aggression, and hopefully you're in shape and have lots of adrenalin flowing to keep up with the horde of masses trying to eat you. And, hell, they just look cool. Who doesn't look like a bad ass with a Katana sword strapped to your back?

Oh, and make sure you have enough wine at home, in case of an emergency like this, because you'll need all that you can drink to get through it.

James

aka wine zombie

Wings, wing-dings, wings!

As my hubby, James, expounded in a previous post, we adore buffalo wings. Mild, spicy, atomic spicy, seasoned with Asian inspired spices, sprinkled with old bay, or simply naked. My father-in-law affectionately calls naked wings, "wing-dings." I just like saying wing-ding. Admit it, you do as well.

Honestly, I just love anything that involves frying and chicken. But alas, I'm not getting any younger and eating healthier has been on my mind. So have I banished buffalo wings from my diet? Hell no! Here is just one of my health conscience wing recipes. It happens to be my husband's favorite! A word on my recipes, usually I just wing it (sorry folks, couldn't resist), so apologies in advance for the lack of exact measurements. Just have fun with it.

Austin's Wings

chicken wings (duh)

lemon

honey

butter (the real stuff, none of that low fat spread BS)

Texas Pete (substitute at your own risk)

Salt & pepper

Red pepper flakes

Preheat oven at 400 degrees. Spread baking sheet with foil if you like, and spray baking sheet/foil with some kind of non-stick spray, I use Trader Joe's canola oil spray. Arrange wings on sheet, season with salt, pepper, lemon juice, red pepper flakes. You can season the other side of your wings when you flip them mid-bake. Whack them in the oven for, oh, about 20 mins. Then flip them over and finish cooking until you achieve the golden brown you desire, say another 20 mins. This may seem excessive, but mama likes her wings thoroughly cooked and crispy. While the wings are baking. Mix Texas Pete, honey, butter, a bit of lemon juice in a medium sauce pan. So this is where it's all about preference. I like more of a glaze so I reduce the hot sauce until I achieve a thick, rich consistency. If that's not for you, add more hot sauce and simmer instead of reducing. I LOVE butter so I tend to be liberal with it, if you bulk at the thought, then don't add as much. Although, in my humble opinion butter tempers the heat and adds a creamy dimension, so don't nix it altogether. Same goes for the honey. My hunny likes his honey so I add a generous portion. Whew! This is getting LONG. After the wings are done, toss them in your delicious glaze/sauce. Serve and devour!

And, what to drink with your tasty wings? I like a refreshing white with a bit of fruitiness to dual with the heat. Since it is summer, my adult beverage of choice is Rose. If you are more into reds, try a plump, fruit-forward, red Zin, or a blend with your next buffalo wing feast.

Yummy in your tummy,

Austin

Summer Eating, Park Style

I love Korean food. I mean LOVE!!!! For anyone who knows me, it comes as no real surprise. I am, after all, of Korean descent and lucky for me, my mother is an f-ing, amazing cook.

Summer eating at the Park house consisted of the usual seasonal delights: corn, tomatoes, an ungodly amount of watermelon, peppers, peaches, you get the picture. And the star was, and still is, kaenip (pictured to the left from the garden). This summer staple in Korean cuisine is a member of the mint family. When eaten raw the texture is slightly fuzzy, flavors of roasted sesame, mint, and a unique herbaceous zing explodes on the palate. Japanese cuisine has a similar version, which is called perilla leaves or shiso. But, Korean kaenip displays a stronger, distinctive taste, which is way better!

Beloved for its crazy versatility, kaenip is usually devoured raw as a wrap like vessel, but can be braised for a savory side dish, or used as a herb in stews. For a modern twist, I love adding kaenip to sandwiches, omelets, salads, and pasta dishes for an added aromatic element. Another thing I love about kaenip is that its a cinch to grow. This perennial plant requires little care so that even a gardening moron like me can have it flourish (just check out the picture!).

Damn I'm getting hungry.

Austin

It taste soooo good, but so very bad

I got a craving for a chocolate milkshake.

Usually it's a constant craving that longingly aches from deep inside. You know the kind, the unrelenting digging into your core, that is never quite satiated until you acquiesce, and then you feel disgusted for consenting to its demands.

Just like they say, never give in to terrorists (unless it's an 8 month old baby, then you're at her mercy). Once you do, they know you'll be their puppet for life.

It's the same with Doritos, or as I like to call it, "Orange death." I know how bad it is for you. I know I should stay away. But once I see that bag, I am undeniably drawn to it. You start off having "just a couple of chips," and then something happens you're not aware of. Subconsciously you've already decided that you're finishing the bag, and you're not even cognizant of it. You happen to look down and notice, my gosh, the bag is empty. How did that happen? And then the guilt pangs start springing up, not to mention the stomach grumbling in revolt of all that processed food.

You do that and you can start to identify with a crack addict. That horrible need.

Let's get back to that chocolate milkshake, shall we? The other day we got lunch at Chick-Fil-A. I got the #1 meal and I upgraded my drink option to get that dubious, chocolate milkshake. Buwah-haha!

The trouble with these fast food milkshakes is the same as making a deal with the devil: you start getting what you want, but you always get screwed at the end. Upon first sip, you notice the incredibly thick and rich textured feeling of the creamy, chocolatey goodness. It almost seems too good to be true. But with each subsequent trip to the sipping straw, the flavor begins to reveal its true artificial calling. It's all synthetic. It's all processed. It's HFCS.

Check on the link to see the actual page-long list of ingredients:

http://www.foodfacts.com/food/Beverages/Chick-Fil-A%20Chocolate%20Milkshake%20Large/58671

Whatever happened to just ice cream, milk, and chocolate. I've never once made a milkshake at home, and asked my wife, "Do you know where the carrageenan and the polysorbate 60 is? I'm making milkshakes and it doesn't taste the same without them."

If you're looking for a nice, healthy alternative with your wine, let me tell you about the one we had for dinner last night: the Pircas Negras Torrontes.

Organic. Fresh. Ripe. Very tasty white from Argentina. So flavorful, yet so crisp and easy to drink, this white will quickly wine you over and become that good tasting addiction that you can feel good about (without any guilt pangs the morning after).

Come on in and try it. You'll be glad you did.

James