Anyway, Friday's usual topic is Food. Now, here's a little something you might want to know about me.
I don't really cook much.
I used to like to cook. Really, I did. But then I married a very picky, non-risk taking eater. And then I bore him two children, of equal mindset in regard to "I WILL NOT EAT THAT."
So anytime the conversation turns to food or cooking, I generally try and steer things toward wine. As in, "I like to cook with wine. Sometimes I even add it to the food."
Which is a long way of explaining that for years I did a Friday Wine Goodness series over on my personal blog, We're Not in Kansas Anymore, Toto. And I plan to re-invigorate that series here, for you lovely people. But first, let me explain my critical theory, if you will. Generally my code for wine recommendations goes like this:
- Cheap, but not headache inducing cheap
- Funny or interested labels