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Jimbaround

Certifiably Surly
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Everything posted by Jimbaround

  1. Obvious troll is obvious. I mean, this has to be a troll... right?
  2. Last time we went to Napa (about year ago) we only went to three vineyards. We started at Fantesca (Heidi Barret's place), then went to Anomaly. We were Berringer wine club at the time (I like some of their bigger cabs) so we stopped in there and took in the commercial touristy goodness. We ended up coming home with: 3 Anomaly 2014 2 Anomaly 2013 1 Anomaly 2011 2 King Richards Reserve Pinot (Fantesca) 2 Fantesca Chardonnay 2 Chiarello 2013 Zin 2 Chiarello 2014 Cab We also ended up on a list to receive more wine the following fall from Fantesca and Anomaly. The Fantesca cab is incredible, and their blend All Great Things is also phenomenal. Heidi also produces her own label Amuse Bouche which is quite good. http://www.amusebouchewine.com/index.php Next time we make it out that way we'll spend some time in Sonoma since we've never been there. I know Napa is crowded and touristy, but Goddamn if they don't grow some kick-ass cab.
  3. Get a Coravin. I can have a glass of nice wine when I want and it will remain as though I didn't open the bottle. I've had bottles that I tapped stay good for months (I haven't let many go too much longer than that).
  4. Are you changing your settings on a computer or a mobile phone? You may need to go to a computer and go to the notification settings under Account Settings. Seems to work for me.
  5. I would go to my nephew's graduation, but otherwise I agree with this. I'm already dreading the 1st, 2nd,... 8th, 9th graduation bull shit. It's stupid as hell, but the kids don't know that and all they'll notice is that their parents aren't there.
  6. Need to digest. I thought I had gone to the wrong place at first.
  7. Well played. The pics aren't showing up for me though.
  8. Ooof, yes on life hacks. I'm tired of the term and 90% of that shit is common sense.
  9. LOL at "has small penis." That's some good investigative work there.
  10. Would eat. What is the cook time on those (until the bacon is crispy)?
  11. This was a while back, but we make balls every couple of months. These were with pork and beef, but I've been doing more veal and beef lately. Saute garlic and onion in olive oil, add meat, parsley, parmesan, lots of eggs (4 per lb of meat), half and half, red pepper, salt, pepper, and then bread crumbs to bind. . Ball them up, and bake at 375 for 20 min or so. While the balls are cooking make some sauce. Saute garlic, onions in olive oil (add salt and pepper), dump in some wine and burn off the booze, then add a few cans of crushed tomatoes (I usually peel and chop some roma tomatoes for a little chunkier sauce), add oregano, basil and parsley and let it cook. When the balls come out of the oven I toss them into the pot of sauce and let is all hang out for a bit until we're ready to serve. Top the finished product with more parmesan and some fresh basil and you're good to go.
  12. OBLIGATORY: Your mom's wide mouth fits this cocktail just fine.
  13. I'm not sure I know what our downstairs bathroom looks like anymore. I pee off the back deck every chance I get. The problem comes when I let the dog out and I pee off the deck while he's doing his. Occasionally he'll run back to the house and if I don't move or shut it off, he would run right through the stream.
  14. That's fantastic. I think I'm too white to figure this out.
  15. Yeah, it does have that quality. I use that picture as my desktop background during the summer. Makes me think of colder times.
  16. What is your preferred grape?
  17. DId you get any in your big score (Tribute)?
  18. https://www.cigaraficionado.com/article/wild-turkey-tribute-8509
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