The Costco liquor store in Colorado Springs is selling bottles of Left Coast Cellars 2009 Pinot Noir Cali’s Cuvee. Left Coast Cellars happens to be located in Willamette Valley, Oregon. Using Lindahl’s 100 Point Wine Scoring System (100PWSS) wine scoring system a bottle of Left Coast Cellars 2009 Pinot Noir Cali’s Cuvee was scored. Left Coast Cellars happens to be located in Willamette Valley, Oregon.
75/100 Left Coast Cellars 2009 Pinot Noir Cali’s Cuvee (Willamette Valley, OR)
August 18, 2012 at 2:20 PM Mountain Time Colorado Springs Colorado
Visual examination (7/10 Points)
Olfactory examination (8/10 Points)
Evaluate the initial tastes (14/20 Points)
Evaluate the second wave of flavor (14/20 Points)
Evaluate the third wave or aftertaste (16/20 Points)
Second olfactory examination (9/10 Points)
Refined second tasting (7/10 Points)
Description: Pleasantly drinkable table wine that would do well pared with food, but the wine lacks the flavor necessary to stand on its own. When held at a tilt the edges of the wine become very translucent. Light easily passes through this young pinot noir. Overall the reserved (not at all overpowering) flavor of this wine holds up well against inexpensive pinot noirs.
It’s true: I’m working on building a one week vegan meal plan with a shopping list. This plan will be challenging. However, if former President of the United States Bill Clinton can stop eating cheeseburgers, then changing my diet has to be possible. After watching Bill Clinton talk about diets on The Rachael Ray Show I decided to open a new category on my weblog called, “My Vegan Challenge.” For those of you have been reading this weblog for a while you probably remember my six week experiment with vegetarianism during March and April of 2010. I’m on my own to eat breakfast and lunch every day. If I can build a shopping list and plan out items that both easy and portable enough to take to work, then I just might be able to make this one week vegan meal plan work. My plan is build a heart healthy one week vegan meal plan and see where it goes from there…
Joni and I allow basil plants to grow in the kitchen. We are therefore pretty much required to make pesto. Consider for a moment that store bought basil (especially the organic kind) is more expensive per ounce than gasoline or cheap Scotch whiskey. I thought that now would be as good a time as any other to share the current test kitchen version of my lemon walnut pesto which includes:
2 cups of fresh basil leaves
1/4 cup walnuts without shells
1/8 cup EVOO
1/4 cup lemon juice
5 cloves of garlic or 1 1/2 tablespoons
salt and pepper based on personal preference
1/4 cup freshly grated parmesan cheese
Theoretical preparation directions provided for educational purposes only:
1. Use a food processor with at least two cups capacity to chop up the walnuts then add the garlic
2. After processing the walnuts and garlic in the food processor add the EVOO, lemon juice, salt & pepper, and then the basil leaves
3. Store in an airtight container or plastic bag (additional lemon juice can be added for storage)
If you come up with any alternations, then please feel free to let me know via the comment section of this post.
Cutting the cord on cable creates a situation where finding content over the air waves becomes very challenging. Over the air (OTA) content does not support on demand viewing. Finding a source of on demand content without a cable or satellite subscription requires turning to either physical media or internet content. For example, anybody with a Netflix subscription could easily push play on “How Beer Saved the World” which happens to be an amusing 2011 documentary about beer. This creates a scenario where new content has to be described. For better or worse the exposure to new content involves experiencing a combination of entertaining and disappointing content.
Dinner tonight will involve grilling some steaks imported to the great State of Colorado from McGonigle’s Market in Kansas City. Grilling outside will be possible today thanks to some surprisingly warm January weather. Before the grilling process begins a few large baking potatoes will be placed in the over at 350 degrees for about an hour. The potatoes will receive a couple ventilation holes courtesy of a fork and they will probably be given a lite coating of Lawry’s seasoning salt. One large question about dinner still remains. Will the requisite vegetable side dish be grilled, baked, or sautéed. A quick visit to a Whole Foods Market on the way to Costco will quickly answer the vegetable side dish question.
Who has a great steak rub mixture they would be willing to share? The following recipe is for entertainment (and or educational) purposes only and should not be misconstrued as professional culinary advise. The steaks from McGonigle’s Market were allowed to reach room temperature then grilled over charcoal while it was snowing.
Outback Down Under Inspired Steak Seasoning
1/2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon turmeric
This recipe includes a limited amount salt. Please adjust the salt level based on personal preference. The recipe yields 5 1/2 teaspoons of seasoning or about enough rub for 4 steaks.