WineLife365

Archive for the ‘General Musings’ Category

With an authoritative voice and a distinctive kick-you-in-the-gut grittiness, I was saddened to learn that one of my favorite blogs has closed up shop…at least for an undisclosed period of time. 

Katie Gomez Pizzuto, aka Gonzo Gastronomy, said her wordless farewell to the wine blogging community on August 6, 2012.  The ever-feisty, graduate of the “Groucho Marx School of Thought” and admirer of Hunter S. Thompson, penned some of the greatest piss-in-your-pants rants I’ve ever read on any wine blog.  To this day, I still scratch my head in bewilderment that from 2008-2012 Katie never-ever received even one Wine Blog Award for her in-your-face, thought-provoking, original shit.  Now that’s just cray!

I sincerely hope that this is just some Morgan Freeman death hoax because I, for one, am not ready to say, “This is the end, beautiful friend…”

Photo Courtesy of Gonzo Gastronomy

Hello Smoker

Hello Pressure Cooker

–Your summer vacation is OVER!

Hello Crockpot

Hello delicious, Fall Sunday Dinners

Venison Stew with Cinnamon & Wine
Recipe by: Edgar Navarrete, Affaire Bistro & Lounge, NYC

Ingredients (serves 4)

1 lb. venison meat diced for stew (leg)*Venson can be substituted with lamb. It’s just as awesome!! 
1/2 cup olive oil
2 carrots, peeled and diced
1 onion, diced
1 celery root, peeled and diced
3/4 cup flour
1 bottle of red wine *(2010 Graffigna Centenario Malbec was used in this recipe)
2 quarts beef broth (canned)
5 cinnamon sticks
2 sprigs fresh parsley
2 sprigs fresh thyme
3 tbsp. sugar
1 tbsp. tomato paste
salt and pepper to taste

Directions:

Heat up a large braising pan. Season the meat with half of the olive oil (1/4 cup), salt and pepper. Heat the rest of the olive oil (1/4 cup) in the braising pan and cook the venison for about three minutes on each side. Remove from pan. Put the vegetables in the pan and sauté for about three minutes, season with salt and pepper. Once the vegetables begin to soften, add the venison and mix. Sprinkle flour on top and continue mixing. Once the flour is cooked (when you can no longer see it) add the wine, beef broth, cinnamon sticks, parsley and thyme, and bring it to a boil. Add sugar and tomato paste, and stir until incorporated. Cover with aluminum foil and reduce heat to a simmer (very slow boil). Cook for one hour, adding water if needed. Once the meat is tender, it is ready to serve.

–2010 Graffigna Centenario Malbec (Sample, MSRP: $13 US)

Hello, you lovely vision in green

  –I’m starting to tear up…

Welcome back NFL…welcome back
 

I missed you… and all of the great food and wine that goes best with this time of year! 

Merry Christmas, crack in the wall!

Merry Christmas, disaster zone!

Merry Christmas, Reindeer with the burnt out lights!

Merry Christmas, you wonderful old Building and Loan!

Take in and cherish all the wonderful blessings in your life.  Do a good job…and you will get your wings!