Tuesday Open Thread ~ And Then There Was Thanksgiving
“I always think it's funny when Indians celebrate Thanksgiving. I mean, sure, the Indians and Pilgrims were best friends during the first Thanksgiving, but a few years later, the Pilgrims were shooting Indians. So I'm never quite sure why we eat turkey like everybody else.” ~ Sherman Alexie, The Absolutely True Diary of a Part-Time Indian
Good Morning!
Welcome to Tuesday's Open Thread. Thanksgiving is nigh upon us and whether you are hosting, or are a guest at someone else's house, you're probably preparing yourself for what will either be a delightful get together, or one of those stories you tell your friends afterwards. I sympathize. It's a holiday full of expectations, where you spend the day with people you may or may not get along with and sometimes things don't always go according to plan. Rest easy. Once you get the wine flowing, even cranky Uncle Ned will seem agreeable. So, for today's OT, I will be featuring a few wine selections that will compliment any Thanksgiving Day celebration, and hopefully add a little laughter to your dinner table.
Let's Start With A Little Sparkling Wine
Always a welcome ice-breaker to get the conversation going, nothing says "let's party!" like the sound of a popping cork. Trader Joe's sparkling wine is a great addition to any occasion. Medium dry and slightly crisp, this wine sparkles with small streaming bubbles that don't go flat 5 minutes after you've poured it. Best served in a fluted glass to enjoy the most flavors. Don't let the price fool you. This does not taste like a $9 bottle of sparkling wine.
Wine Profile & Tasting Notes: Crisp, clean, dry, and effortlessly effervescent, Trader Joe’s Reserve Brut North Coast is nothing short of a splendid sparkler. That’s why, year after year, it earns its place on our shelves, in our label, and—best of all—in our glasses. Made in the ever-important, strictly-regimented méthode champenoise (that is to say, in the style of French Champagne) from Pinot Noir, Chardonnay, and Pinot Meunier grapes, this bone-dry Brut exhibits all the best attributes of the finest sparkling wines: delicate aromatics of apple and ripe pear, a round, delightful mouth feel with scores of tiny bubbles, and a snappy finish with slight hints of brioche and lime zest.
Market Price: $20+
TJ's Price: $9.99
An Alternative to Chardonnay
A zesty Zinfandel to go with your Thanksgiving meal is a nice change of pace. Low tannins will not dry out the mouth, which helps if the turkey you are eating is on the dry side, while the fruitiness will compliment your meal much like a dash of cranberry sauce does to your turkey sandwich. 1,000 Stories is a juicy full-bodied Zinfandel. Smooth and supple with a lick of spice and caramel on the finish, the flavors will glide along the tongue and make you feel in a very autumnal mood.
Wine Profile & Tasting Notes: 1,000 Stories Bourbon barrel-aged Zinfandel is a harmonious balance of Zinfandel grapes from Mendocino and Sonoma counties which is bursting with aromatic red fruit scents and complex black fruit flavors. A touch of Petite Sirah and Syrah enhance those flavors even more with bold black and white pepper spices. The batch is then rounded out with a layer of smokiness derived from the new bourbon barrel aging.
Market Price: $20+
TJ's Price: $14.99
How About Something To Go With The Ham?
While the Turkey is certainly the centerpiece of the evening, I do love my ham. If you're like me, then a good Pinor Noir is definitely the way to go. Meiomi Pinot Noir is a beautifully aromatic wine rich in boysenberry, ripe strawberry, dark cherry and sweet spice flavors. Well balanced with such a smooth finish, your mouth will be smiling from the inside. So why not share this lovely blend and bring it along?
Wine Profile & Tasting Notes: A rich garnet color with a ruby edge, the wine opens to reveal lifted fruit aromas of bright strawberry and jammy fruit, mocha, and vanilla, along with toasty oak notes. Expressive boysenberry, blackberry, dark cherry, juicy strawberry, and toasty mocha flavors lend complexity and depth on the palate. The well-integrated oak provides structure and depth seldom seen in Pinot Noir.
Market Price: $25+
TJ's Price: $18.99
The Star of the Show
After years of trying different turkey recipes, I accidentally hit on a technique that forever changed my turkey eating ways. Hindered by a small Manhattan kitchen, along with an oven that was so inadequate a fifteen pound turkey wouldn't fit inside, I had to improvise one Thanksgiving by cutting the legs and thighs off my turkey and spatchcocking the rest of it. Since white meat will always cook faster than dark meat, I avoided overcooking the breast meat by roasting it separately and was left with one of the juiciest birds I've ever eaten. Perhaps not the most iconic way of serving a turkey to your guests, the trade off is worth it: a succulent turkey that stays moist even when re-heated the next day! So, if you're up for the challenge, I’ve included a marvelous recipe that adopts a similar idea and then adds the flavors of bourbon and brown sugar for a sublime turkey eating experience that will have everyone around the table smacking their lips and wiping their chins clean.
Ingredients
Dry Brine
6 tablespoons kosher salt
4 tablespoons black peppercorns, medium ground
1 tablespoon granulated sugar
1 tablespoon paprika
1 12–14-pound turkey
Confit Legs
1 head of garlic, cut in half crosswise
2 sprigs rosemary
Olive oil (for cooking; 5–7 cups)
Breast and Assembly
½ cup (packed) light brown sugar
½ cup bourbon
2 tablespoons soy sauce
2 tablespoons unsalted butter
1 teaspoon paprika
Instructions
Dry Brine
Mix salt, pepper, granulated sugar, and paprika in a small bowl. Arrange turkey on a cutting board breast side up. Remove legs (keeping thigh and drumstick intact) by slicing through the skin that joins breast and leg, then bend leg down to expose joint and cut completely through the joint. Try to leave as much skin on breast as possible. Place legs on a large rimmed baking sheet. Set aside neck and giblets in cavity for making gravy. Arrange turkey on baking sheet with legs and generously sprinkle legs and turkey all over with dry brine, patting to adhere. Chill, uncovered, at least 12 hours and up to 2 days.
Confit Legs
Wipe off turkey legs (do not rinse) and place in the smallest heavy pot that will accommodate legs in a single layer (it’s okay if they overlap slightly). Add garlic and rosemary. Pour in oil just to barely cover legs. Heat over medium until a few bubbles begin to appear. Cover, reduce heat, and very gently simmer until meat is tender (the meat on the drumstick will have pulled away from the bone), 3–3½ hours. Let turkey thighs cool in oil until just warm, about 2 hours. Chill at least 2 hours but preferably longer. Meat will firm up the colder it gets, making it less likely to fall apart when glazing.
Do Ahead: Legs can be cooked 1 day ahead. Keep chilled in oil.
Breast and Assembly
Preheat oven to 425°. Place turkey on a wire rack set inside a large rimmed baking sheet. Roast, rotating baking sheet once, until golden brown all over, 35–40 minutes.
Meanwhile, bring brown sugar, bourbon, soy sauce, butter, and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6–8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
Reduce oven temperature to 325° and roast turkey until an instant-read thermometer inserted into the thickest part of breast registers 100°–110°. Then roast, basting every 10 minutes or so, making sure to lightly coat the entire breast each time (but save some glaze for the legs) and rotating baking sheet occasionally, until thermometer registers 150°, 60–75 minutes total after reducing oven temperature to 325°. Transfer breast to a cutting board and let rest at least 30 minutes before carving.
Increase oven temperature back to 425°. Remove turkey legs from oil, wiping off excess, and place on a clean rimmed baking sheet; discard or chill cooking oil (skim off juices and use them in gravy; use oil for cassoulet or another confit).
Carefully move a rack to upper third of oven and roast legs until skin is golden brown and fat is rendered, 15–20 minutes. Then roast, basting every 3 minutes or so with remaining glaze, until legs are well coated, 10–12 minutes. Arrange on a platter with sliced breast for serving.
by Jack Prelutsky
The turkey shot out of the oven
and rocketed into the air,
it knocked every plate off the table
and partly demolished a chair.
It ricocheted into a corner
and burst with deafening boom,
then splattered all over the kitchen,
completely obscuring the room.
It stuck to the walls and the windows,
it totally coated the floor,
there was turkey attached to the ceiling,
where there’d never been turkey before.
It blanketed every appliance,
it smeared every saucer and bowl,
there wasn’t a way I could stop it,
that turkey was out of control.
I scraped and I scrubbed with displeasure,
and thought with chagrin as I mopped,
that I’d never again stuff a turkey
with popcorn that hadn’t been popped.
Comments
Good morning, Anja ~~
I love the TG feast! Can't wait to get cooking. Just hubby and me this year with lots of holiday fare. A storm is brewing so we will be cozy and warm with all our food for days! I might have to go back to TJ (was there yesterday) and select some of your recommended wines!
Have a beautiful day, folks!
"The “jumpers” reminded us that one day we will all face only one choice and that is how we will die, not how we will live." Chris Hedges on 9/11
You paint a charming Thanksgiving picture
It's forecasted to rain here in Southern California on Thanksgiving as well. And we will also be a small party, but, hey, more bubbly for us, eh?
Enjoy your day and the wine! I suggest going early to Trader Joes to avoid the mayhem (like before 10:am)
Gobble, Gobble!
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Good morning, Anja,
Yeah for the Brut recommendation, a sorely missing holiday libation in recent years due to cost, Moet being but a memory. Hope the CH store has it.
Most folks cook turkey too long in my experience. Usually use the high heat at first method. Made cranberry and orange with a dash of cinnamon yesterday, no sugar, like it tart, best. And couldn't wait and cooked oyster dressing, as well, yummy.
Sure it's a madhouse at work, hope you've some quality time off. Love the doggie photo.
Thanks for the good tips and read. Have a wonderful holiday and a toast to the little creatures.
I think you'll be pleasantly surprised
It really is a good sparkling wine. In fact, I'm bringing it to my Sister's house, along with the Zin and Pinot Noir recommendations. Haven't decided yet what I'll bring to close the evening out. Perhaps a nice port?
I have three days off beginning on Thanksgiving, and boy will I have deserved that! It's been crazy at the store these last couple of days. We've ordered 3x what we normally do, but don't magically have 3x the space in the back room. It's very tight back there I can tell you! Looks like that maze of boxes Lucy built in Ethel's apartment in the episode of "I Love Lucy" where she bought back all of her furniture from the young couple renting her apartment. But we've been surprisingly patient and kind to one another, and oddly enough are a lot goofier than we usually are, which is saying a lot since we are typically pretty goofy.
Weirdest encounter with a customer yesterday: Rang up an order for an older gentlemen who then asked me to write down the amount he owed. When I gently reminded him the amount would show up on the receipt, he informed me that he'd be back next Monday to buy his products then. So I called a manager over, who was equally kind, we wrote the amount down on a post it note, gave it to the gentleman as requested, and then put all the products back on the shelf. Everyone teased me for the rest of the day, as the story made the rounds almost immediately! Poor old guy, I felt bad for him, but it was a little unexpected!
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Sweet story, touches us all, old age, provided we make it there
Hope he returns and have a strong feeling, he will. Glad you've time off, enjoy the hell out of each morsel, sip, friends and family.
Raising a glass to you in advance.
Good morning, Anja!
I am officially excited for Thanksgiving, thanks to your post! Been so over-scheduled here that I haven't had much time to think about it -- but now anticipation is in the air.
It will just be us and my mom this year, so I'm not roasting a full turkey (she's bringing a breast) -- which is too bad, because I would love to try your recipe and method. YUM. (Tip for anyone else out there who's cooking for someone who's gluten-free: substitute tamari for the soy sauce). I usually wet brine mine for a day or two, which has worked out well.
I think I'll hit our local TJs today for some of your wine suggestions, too! Interestingly, a friend just recently served a different bourbon barrel-aged red from TJs -- I think it was a cabernet? Had kind of a Wild West looking label. It was fantastic! And, I think she said it was $9.99.
If anyone is seeking a twist on their homemade cranberry sauce this year, here's one of my all-time favorites. It definitely gets better as it "sits," so if you have time to make it today, you won't regret it:
https://www.epicurious.com/recipes/food/views/cranberry-sauce-with-pinot...
Wishing everyone a peaceful, relaxing holiday! I'm grateful to have found this place and this tribe.
Anticipation is in the air!
The in laws won't be coming this year to my Sister's house so it'll just be the three of us too. But with the wine, the food, and some medicinal herb later on, I expect it to be a very cosy gathering. It'll also be nice to spend some quality time with my Sister.
Cranberry recipe sounds perfect for me as I will not be having sugar, save for the wine, and look forward to trying it.
Thanks for the Tamari suggestion!
Sounds like you'll have a lovely gathering as well
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
The Cabernet you mentioned
Was it the barrel heist? Because that is a pretty good Cabernet.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Yes it was!
It was sooooooooo good. My friend only had enough left for a half glass each. When we opened the bottle *I* brought, it was a huge disappointment in comparison!
Wishing you and your sister and the rest of your small gathering a day of warmth & joy tomorrow!
It seems we have similar tastes :)
How lucky I remembered, lol.
Wish you the same for this holiday, Eagles.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Yum.....
The Turkey recipe looks very interesting. Never have been a fan of breast meat but did find interesting the brining of the legs and thighs. Think I may try just that.
When I was visiting my friends in Kentucky was introduced to 1000 Stories zinfandel and glad to see the price difference at Trader Joe's.
Spending Thanksgiving with some new friends that are not drinkers but may have a glass of 1000 Stories after I return home safely.
Snowed last night and looks like our weather will remain with snow, rain and low temps. Good for cooking to heatthe house. Loved the popcorn Turkey! Hope all have a safe and wonderful Thanksgiving.
Life is what you make it, so make it something worthwhile.
This ain't no dress rehearsal!
It's a great Zin
What surprised me most about that wine was the combination of spices and fruit flavors. I'm not a big Zinfandel fan but really enjoyed this one. So glad to hear you enjoyed it!
Yeah, the popcorn story. I just had to include it after I read it
Stay safe on the roads!
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Chicken Little
Loved the popcorn stuffing story. Sounds like something silly I'd do.
Invited to friends for gobble day. Making a rustic bread using the sponge method.
New experiment to add another dimension to the flavors of the yeast / flours.
Found a local organic chicken to roast rather than turkey (for later).
Carrot soufle' and and a couple wines to bring. Red and white, no blue.
Will butterfly the chicken -- not as pretty but better results.
Will miss my dirty rice dressing, but maybe make popcorn instead.
Cheers!
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
Poppity, Pop, Pop, Pop!
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
Good morning Anja. Thanks for the OT and the recipe.
I may try that or something similar some day, but will experiment with maybe a chicken for just my wife and I. You didn't mention Gravy. Besides wine, one way to keep the proceedings calm and mellow recently appeared in Sunset magazine:
I shit you not. Article is linked inside of this Boing Boing post: https://boingboing.net/2019/11/25/sunset-magazine-suggests-dosin.html
It's kind of funny, because many decades ago, Sunset was the inspiration for my turkey. I use a top of the line all natural free range bird, and a dry rub made from commercial poultry seasoning, salt, garlic powder and commercial Italian seasoning, on the skin, under the skin on the breast, inside the body cavity and generally everywhere. I make enough to mix with inexpensive port to make a basting sauce. The body cavity gets a few chinks of granny smith apples fresh off of the tree and is then filled with inexpensive port.
I cook it on a Weber kettle (the old classic one) using a steel wok half full of a 50-50 mixture of boxed cab or zin and water for a drip pan. I the wine-water mix evaporates readily and helps to keep the bird moist. I roast it at around 11 to 13 minutes per pound depending upon outside temps. While it is roasting I put fresh bay leaves, rosemary, sage (various different sages, including Clevelandia and culinary), and crushed or fresh garlic directly on the coals just often enough to ensure that it is constantly bathed in smoke. All of the herbs are picked T-day morning or the evening before from our yard and produce significant smoke because they are still quite green.
I always used to pour zin, but this yer will start with a couple of almost identical pinots before getting to the zin. They are Navarro Estates "Methode Ancienne" pinots, one filtered and one unfiltered.
Rain is slated for later today, so I really should get out and get cracking on the gutters, but the sun isn't up yet, so I guess I'll dive into other chores instead.
Have a good one.
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
sounds wonderful
mind if we stop by to nibble?
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
Not at all, we should start around 2pm.
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
sounds wonderful
double post ???
mind if we stop by to nibble?
not gobble
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
I did forget to include the gravy!
Thanks for the reminder
Will forward it to my Sister, who does like to partake, and who will find this either hilarious, or inspiring, or both!
I'm always fascinated with ingenious ways of cooking turkeys. Have never used, or seen a Weber kettle, but leave it to you to get scientific about it. Another method I've seen done is to deep fry it in some contraption I'd be hard pressed to describe, but suffice to say, they do it outside, and it's a pretty damn good tasting turkey.
I'm not familiar with the pinot Noirs you mentioned, or what "Methode Ancienne" actually is, but you've peaked my curiosity!
Hope you gave a delicious turkey day. Sounds like you will.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
A Weber "kettle" is that big round charcoal grill they make,
as opposed to the little ones and the gas powered units. "Methode Ancienne", as I recall it, involves tossing whole clusters into a container and letting the weight of the grapes do the pressing, as well as some squeezing and punching down with the hands, etc - non mechanized, at lest up to a point. Natural fermentation too, iirc. Nvarro Winery is in the Anderson Valley west of Booneville, near Philo. The Navarro River runs through the Anderson Valley and out to the sea, affording somewhat similar climate to the Russian River Valley, with the morning and evening fogs making it really good for pinot grapes.
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
Ha! Deep fried turkey
Is a southern thing. Only takes about 2 gallons of oil. To then be tossed away. Couple folks I know got burned by smoking too close to the bomb, before it went off. Open flames and boiling oil are a dangerous mixture. But the cooks and turkey are mighty crispy!
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
Good morning
I love to put a turkey in the charcoal smoker (with or without a rub or brine).
Cook for 4-5 hours. Falls off the bone and remains juicy. Your recipe sounds good too.
The old farts up the valley are having a fish fry today at noon, so I'll drive up there to socialize a bit. These are mainly local caught bream and some ocean fish from the gulf. This crowd does a week long fishing trip out of Apalachacola, FL. I bought a big bunch of grapes to contribute...better than a dessert anyway.
I'll take my instrument along cause there are a few other musicians in the crowd. The only weird part is most of them are trumpeteers....as are most people in this area. I try not to talk politics there. The gathering is at a cool old 1860 vintage log cabin with an outdoor kitchen where everybody hangs out and cooks. There will be two to three propane fryers for fish, potatoes, and hush puppies... it is quite an operation.
I'm going to blow the leaves off the roof before I go because it is supposed to rain tonight, and then they are difficult to get off the roof when wet. So a busy day ahead.
Hope you all have a great day. Thanks for the OT...enjoyed the dogs and popcorn stuffing!
“Until justice rolls down like water and righteousness like a mighty stream.”
Fish n tunes
Fried. What's not to like?
Thought is the wind, knowledge the sail, and mankind the vessel.
-- August Hare
The Smoking Method
The very best ribs I've ever had, in my life, were ones done in a smoker. I can only imagine how good your turkey is going to taste. Yummy, Yum, Yum!
Log cabin looks charmingly rustic, which is exactly why I love cabins. Sounds like a lovely gathering
Stay safe out there on the road, and have a happy gobble day...
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
good morning;
and good UnThanksgivingDay/National Day of Mourning to all!
the late great talking poet and AIM leader john trudell was one who'd occupied alcatraz island...
RCobb was far ahead of his time:
Perhaps not the cheeriest of things to think about
On Thanksgiving Day, but I appreciate the sentiment to remind us of the past as it actually was.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
given that your thread
had opened with this from sherman alexie:
...i'd thought it was appropriate and you'd appreciate it; sorry if my contribution offended. but we have a ute indian daughter and a half-azteca son, so we made indigenous dinners for the holidays...they didn't like it much, though.
have you watched any of his films? smoke signals is painful, usually full of wry humore, but with indigenous telling their own stories (and often acting in them), it's all so much more realistic.
smoke signals, victor and thomas-builds-the-fire:
[video:https://www.youtube.com/watch?v=uwcJaUaVfR0&list=PLFB871CAB65CE5F70&inde...
No worries Wendy
No offense taken!
I included the Sherman Alexie quote for a two reasons; 1) I really enjoy his writing; 2) I didn't want to include a picture of dogs dressed up as pilgrims and native Americans with the impression that I was mythologizing Thanksgiving.
It's a tough balance. On the one hand, my aim here is to present an enjoyable piece about wine, food, and family on one of the biggest dinners of the year, while not completely glossing over what the holiday represents in a larger more historical picture. Hope I accomplisted that.
As far as your contribution, all is good here, it's an open thread and your insights are always welcome. My apologies if my comment caused you to misunderstand that sentiment.
P.S. thanks for the movie suggestion! Looks interesting.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
by my reckoning,
you sure shouldn't have been offended, as your opening quote at least intimated that you'd known alexie is indigenous.
yeah, i get you're all about foodies and wine, but still.
and I wasn't in the least
hope I conveyed that.
There is always Music amongst the trees in the Garden, but our hearts must be very quiet to hear it. ~ Minnie Aumonier
@Wendy, @Anja - thanks for making me smile
I remembered that clip from the movie and thought it was brilliant.
Happy Thanksgiving to you all and thanks, Anja, for the recipes. I miss that family uniting homey feeling of the Thanksgiving Day in the US. My little family of three people, all of us not being Americans, had a tough time to 'get into the mood of Thanksgiving' in the first years. But my Turkeys got crispier and juicier every year. Just that I didn't use the usual cranberry sauce you can buy in the US, I used the Swedish- or German- or Poland based grown "Preisselbeeren", also called Lingonberries. They are more intense in taste.
Thanksgiving is not a holiday in Germany. The feeling of family unity and a meal with a broiled goose and red cabbage is at Christmas Day here. Darm thingy, in the US I missed Christmas Eve the German way and in Germany I miss Thanksgiving Day tha American way. I am always on the wrong side of the pond at the good days to celebrate... I don't see here Turkeys in the grocery stores. What a misery !!!
Tutti a tavola, tutti a mangare, buon appetito !
Happy Thanksgiving !
https://www.euronews.com/live
while on the subject of wines from Trader Joe's
Really have enjoyed all the pairings and types of wine you have reviewed in these OT's. There is a current favorite of mine that is found only at Trader Joe's and have not mastered how to add photos to my entry, but the wine is Nero Grande Appassite, red wine from Puglia Italy. The extra nice feature is the $6.99 price. It is big and bold which is my preference.
Now back to recipes for Haricort Verts.
Life is what you make it, so make it something worthwhile.
This ain't no dress rehearsal!
Sounds like an interesting wine. It is almost certainly from
the Nero de Avola grape, which generally produces big, bold wines, usually from Sicily, but, hey, why not Puglia. Appasite means that the grapes are air dried before being used in the wine, which, among other things, makes for sweeter fruit by volume, and, if fermented until fully dry, bigger wines.
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
I don't get to have wine this year
My brother's family are Mormon so I'll have to stick with water. And no I can't bring my own..lol. But I sure wish I could.
The Washington Generals should probably sue the Democrats for copyright infringement.
You need one of these!
https://porto-vino.com/pages/city-landing-page-cityblack?gclid=EAIaIQobC...
(Hell, I need one of these!)
Ha!
I do need that. Aw well I'm sure I can survive not drinking wine. This is if I can even get there tomorrow. Loads of snow and close to 500 accidents on the freeways in two days. It's not so much the snow, but the black ice. Can't do much about that.
The Washington Generals should probably sue the Democrats for copyright infringement.