“Something is always born of excess: great art was born of great terrors, great loneliness, great inhibitions, instabilities, and it always balances them.” Anaïs Nin Continue reading “Anaïs Nin and a classic Italian Bolognese sauce”
spicy mussels in white wine and garlic
Writing about food is challenging. How, for example, would you describe a peach to someone who’d never seen or tasted one?
It’s so hard to find the language to explain the sumptuousness of a peach – a fuzzy-coated, sweetly fragrant, summer fruit whose ripe, soft flesh yields to the mouth, whose sweet juices run down your hands and face as you bite in. A peach smells of sunshine and honey and the summer wind. In size, it is like a cross between an apple and an orange – sporting a warm soft, pale orange sweater-coat, kissed with shades of pink. In texture – it is more akin to a plum. Peaches tastes like nectar, like honey, like flowers, like summer itself.
But no matter what words you find – no matter how florid the description – a peach is a peach. Nothing but eating one actually does it justice.
24 wines in 48 hours: a quick education in wine, grape varietals, and grape grammar
I’ve just returned from a beautiful weekend in Niagara wine country. The vineyards were lush with hanging grapes, the sky was cornflower blue, the nights were crisp, and the days were warm. This dry, hot summer we’ve had in Ontario has apparently been perfect grape growing weather. Continue reading “24 wines in 48 hours: a quick education in wine, grape varietals, and grape grammar”