I've open this wine yesterday dinner, la roche buissiere, petit jo. It tasted juicy and after minutes, It smelt like nut liqueur or Amaretto. It's easy to drink. The consultant is Yann Rohel who is also a vignoron around Rhone and beaujolais. I drunk it with saute of chicken.
Wednesday, September 24, 2008
Sunday, September 21, 2008
I've eaten a plate of risoni pasta with simmered shirasu(tiny fish) and broccoli sauce tonight. The beer was vedett, which is made in the same company as duvel. It's different from duvel and lighter taste. I liked it too.
and these photos below are what I cooked and drunk recently. I forgot to upload the photos. tomato sauce with brown butter and black pepper, onion sauce(this is very simple and nice. I found the recipe on a magazine.), and Grolsch premium weizen(I used to like grolsch amber).
I've drunk two bottles of wine at a bar with friends Yesterday night. A blanc was Michel Lafarge, Meursault 2003. and A rouge was Chateau La Cabanne, Pomerol 1995. I hardly drink a Bordeaux, but I liked this one. It smelt berries and nice smelling mushrooms(like porcini or something). If the common Bordeaux is like that, I will try some more. The blanc was also nice, It's still nice acid and smell, even though We'd already drunk enough at a restaurant.
Sunday, September 14, 2008
We took one day lesson of making ceramic this weekend. We've got 2kg of paste. and made things by hands. Some were making plates, some are cups and ornament. I made a ash tray for cigar. They will be baked a month later. We are looking forward to seeing the completed goods.
Wednesday, September 10, 2008
What a cheery name! It's tasty even though this wine is very easy to drink. It could be served chilled.
Tonight pasta sauce was made with garlic, chili pepper, caper, cumin, green olives, eggplant, tomato, tiny fish(shirasu), and Goya(bitter gourd which is a traditional summer vegetable of Okinawa) in it. Goya taste quite bitter, so that you should rub it with salt and rinse to reduce the bitterness.