Tag Archives: spring

the classic dirty martini | simple ingredients, minimal effort, complex results

I really wish life worked out more like the title of this blog post: simple ingredients, minimal effort, with complex results. Rarely does it ever turn out just like that, right? Lately, it’s been more like this: empty cupboards, requiring multiple hours to source the necessary ingredients with beyond maximum effort. Super-human effort. Effort that’s squeezed from the last remaining drop of life in my blood, with lots of carnage, unmet needs, unfulfilled requests, forgotten emails, and a few starved relationships left in the wake. And multiple martinis along the way. Let’s not forget those.

It’s not been a pretty scene.

There is, however, a warm, bright, beckoning light at the end of the tunnel. I cannot wait to share more about all of the exciting changes with you very soon. As soon as I get a little more sleep, tie up some flailing loose ends, and … finish packing up my life here in Denver. There’s a big move on the horizon. One that I’m not quite ready for, but I have wished to embark upon for a long time.


If you don’t go after what you want, you’ll never have it. If you don’t ask, the answer is always no. If you don’t step forward, you’re always in the same place.

— Nora Roberts


There are copious examples of drinks out there that require contemplation and examination. The barrel-aged Negronis, the port barrel-seasoned stouts, the bourbon barrel-aged Cabernet Sauvignons, the late-harvest and slow-fermented orange wines. You know the like.

I’ve been craving and consuming more simple and straight-forward sips. Perhaps it’s a reflection of how I wish I were feeling: more centered, simple, and clean. Yes, I do take showers on the regular. That’s not what I mean by “clean.” I’ve been enjoying a classic, easy-to-drink Pilsner or a clean, crisp Champagne or an ounce or two of my favorite bourbon on the rocks. A drink that let’s me wander toward my own thoughts, without having to dissect its complexities.

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coconut + raspberry + spring peach freezer pops

Is it possible to still be jet lagged after a week of being back home? If not, I must be the exception to the rule. Last week, at this very moment, I was flying over Kansas, making my way back to Denver from the most memorable and exciting trip I think I have ever had. I spent a week in the Burgundy region of France and made the towns of Dijon and Mâcon my home for much too short of a visit. I ate, drank, photographed, walked, explored, documented, and relished all that France had to offer, during the limited time I was there.

The trip was thought-provoking, paradigm-shifting, life-changing…what else can I add to this train of hyphenated descriptors? Joking aside, I did come back changed. And not just circumstantially changed, as if change were a byproduct of my experiences. I was intentionally and purposefully changed. If you let it, travel can open your eyes to compelling sights, contrasting cultures, and different means of thought. It can also focus and open your eyes upon yourself: how you think in a completely different context, why you act the way you do, how you react when out of your element, who you truly want to be, and why you care so much about what people think. And why you deem others’ opinions so important.

As I sit here this late afternoon, poring over my notes and tweaking hundreds of photos, while the rain pitter-patters outside my window, I am reminding myself of how free I felt overseas. How alive and observant I became. How intensely focused upon my senses I was. Why do we so frequently become complacent in our daily lives and routines? Why is it that we so often need a big change or slap in the face to make us see things differently?

I didn’t speak French, save the seven or so pertinent phrases I taught myself on the flight over {thank you, SpeakEasy French app!}. Despite the language barrier, I let myself open up to chance, meeting interesting people along the way, finding myself in unfamiliar circumstances, and forcing myself to react the way I wanted to. I slowed my pace, I listened more, I tasted with intention, and, eventually, I sighed deeper than I’d sighed in months. I wanted to take this feeling home with me and perpetuate it. Live it.

Greeted with a severe case of exhaustion from a delayed flight, a lengthy layover and an immediate reentry to my job, I quickly, but temporarily, lost my post-vacation buzz. I am finally feeling more refreshed today. Memorial Day was filled with bustle for us. We visited the garden center and purchased replacement plants for our garden. A recent hail storm decimated most of our newly planted seedlings. We pouted for a short moment, dealt with our sense of no control, and chose to replant, even if it costs us a bit more money. What more can you do? The trip to the garden center revived our excitement, and we came home ready to fill the backyard with veggies and herbs.

All of that hard work made us thirsty for something sweet and refreshing. A quick peek on Instagram at Fork Knife Swoon‘s photo of creamy coconut and blood orange ice pops propelled me to the grocery to grab some fruit and make my own. These turned out pretty darned delicious and were super easy to create. Another lesson on taking the time to make and enjoy something beautiful and satisfying. Thank you, France, for the much-needed tutorial on those subjects.


Coconut + Raspberry + Spring Peach Freezer Pops


  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 2 peaches, sliced
  • 1 heaping cup raspberries
  • 1/8 cup agave nectar {sweeten to taste}

In a mixing bowl, whisk coconut milk, vanilla, and agave nectar until incorporated and creamy. Set aside. In a blender {I used my trusty Vitamix}, purée the sliced and pitted peaches until smooth. There is no need to remove the skins. Set the peach mixture aside. Separately purée the raspberries until smooth and set aside. I had to add a little water to the berries to get the action going. You may also use frozen fruit, if you do not have fresh fruit at your fingertips.

For a creamy freezer pop, as Laura suggests, combine all of the ingredients until incorporated and divide evenly into six molds. I chose to layer my three components for a striking presentation, but I think I will combine them all next time, for a smoother and less icy consistency. Evenly pour the coconut milk into the molds and place them in the freezer for 10 minutes. Slowly pour the peach mixture next, followed by the raspberry mixture. I used a chopstick to drag some of the color down to the bottom of the mold, where the coconut milk was resting. Freeze for another 30 minutes and then add the stick or top of the mold. After 4 more hours of freezing, my 6 pops were ready.

These fruity freezer pops turned out to be the most delicious part of our day, along with reviving our vegetable and herb garden. We eventually graduated to a more adult form of celebration and drove down to my favorite wine shop, Divino. We found a couple of gems, and cracked a bottle of Richard Betts’ newest wine, “My Essential” Rosé. Refreshing, crisp, and satisfying. It was an essential component to a very memorable Memorial Day.


Richard Betts’ “My Essential” Rosé, Grenache, Provence, France 2013


  • On the eyes – a delicate kiss of pale salmon.
  • On the nose – floral, freshly picked red berries.
  • On the palate – dry, crisp, lean, with racy acidity and balanced fruit.
  • On the table – enjoy alone or with a friend, in the garden or on the porch, with some chèvre or simply solo.
  • On the shelf – about $13.
  • On the ears – paired with Empire of the Sun’s “Alive” from their album, Ice on the Dune. This song seriously makes me happy and makes me feel, aptly, more alive. “Loving every minute, ’cause you make me feel so alive. Alive.” That’s pretty much how Memorial Day went down this year, with so much gratitude.

3 recipes for lilac blossoms

 

I love how circumstances pop up and give you the opportunity to react. You can take in the good aspect of a scenario, let go of the bad, and create something beautiful. Or you can mope, waste your energy worrying, and miss out on the chance for innovation. It requires a choice and some action. I talk about the weather a lot here on this blog, but it is a very important component to our garden, our kitchen happenings, and the joy we share in our house. The recent snowstorm had me hustling: draping outdoor seedlings with pots, blankets, and plastic sheeting; dragging in the potted plants; setting up an indoor tomato seedling station; and harvesting ready-to-pick herbs, as fast as I could.

I was so excited that our tulips lasted so long this spring, unlike last year. And when our lilacs started to bloom a couple of days ago, I was beyond elated. Until the weather forecast. Temperatures hovering around 30 degrees and snow accumulations of up to ten inches were promised over Mother’s Day weekend. I pouted, put in an exercise DVD, pounded some coffee, and rolled up my sleeves. I was determined to capture the freshness spring, despite Mother Nature’s wintry rebellion.

Along with taking photographs of the spring garden, I clipped a few bunches of lilac blossoms, so that we could savor their aroma over the next few days. While perusing the posts on Punk Domestics, I came across a lovely post on lilac blossom scones. I immediately got up from the computer and clipped about 15 more bunches. My mind was racing with ideas to use and preserve these beautiful spring flowers.


Lilac Simple Syrup


  • 1 cup water
  • 1 cup sugar
  • 1 cup lilac flowers, stems and green parts removed
  • 5-8 blueberries, for color

I started my lilac obsession this afternoon, by making some lilac simple syrup. I wasn’t quite sure how I would use this, but I definitely knew a cocktail was in order! Like other simple syrups, combine the water and sugar over medium heat on the stove. Heat until dissolved. Add the lilac flowers and simmer for 10 minutes. If you want a brightly hued syrup like mine, add about five blueberries. The color will pop and add a great dimension to your cocktails. Remove from heat, drain through a chinois or sieve, bottle, and store in the refrigerator.


The Lilac Haze


Combine ingredients, along with ice, in a shaker tin. Shake well and strain into a martini glass. Garnish with either a lemon twist or a few lilac flowers, if you have some. This cocktail is vibrant, acidic, and floral. Similar to the Bee’s Knees cocktail, it is lemony and honeyed in its flavor profile. Perfect for spring sipping.

Mother’s Day at the restaurant was crazy, as expected. The books were stacked with well over 500 reservations, and guests were already lining up to be seated before our 4:00 opening time. I sneaked in phone calls to my mom, my two aunts, and my stepmother, before I suited up and started my evening. I am so grateful for the examples of strong, loving, determined, and creative women in my family. I took a moment to reflect on their roles in my life and mine in theirs, and then I continued my nine-hour, non-stop shift. The night went smoothly, despite the record-setting numbers, and I ended the evening with a delicious glass of Schramsberg Brut Rosé 2009. I am so happy we added this bubbly to our by-the-glass list; I think this may become my favorite, frequently visited sparkling rosé over the next few months.

So, back to the lilac scones. I saw a post on these scones on Kitchen Vignettes. I have cooked with lavender and have used nasturtium in my salads and have sprinkled sugared violas onto my cupcakes. I have never used lilac for culinary purposes, however, until today. Inspired by my cocktail creation, I tweaked this scone recipe, added vanilla and toasted almonds, and paired the scones with my dandelion marmalade, which I affectionately call, “marmalion.” I will write a post on that recipe in a few days. It is an exceptional way to deliciously deal with those pesky dandelion flowers in your yard.


Lilac Blossom Almond Scones


  • 3 cups flour, all-purpose
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled
  • 1 cup buttermilk, shaken well
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted, chopped almonds
  • 1 cup lilac flowers

Pre-heat the oven to 425 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together. Cut the chilled butter into small cubes and toss into the dry mixture. Using your fingers and hands, work the butter into the flour mixture, until pea-sized lumps of butter are present. I really got a finger workout here. My dexterity for my piano-playing has increased, for sure!

Add the buttermilk, vanilla extract, almonds, and lilac blossoms. Fold together in the bowl. I kneaded the dough by hand, making sure to not over-work. Gather and roll the dough into a ball. Lightly flour the ball of dough and flatten it out, by hand, into a 1/2 inch thick disk. Cut the dough into triangles and place onto a greased baking sheet. Lightly dust with raw sugar. I greased my sheet with butter. Bake 12 to 16 minutes, until desired level of toastiness.

I served my scones, straight from the oven, alongside some of my recently crafted dandelion marmalade. It was a flower feast! It was a perfect pairing: the nutty, floral scones matched perfectly with the tart, orange and dandelion marmalade. I ate two and thought about having another. If you try making these recipes, let me know how they turn out! I know they are a little off the wall and “out there,” but I was so happy that I was able to capture the essence of our garden and enjoy it in a culinary interpretation.

It is nearing 2:00 in the morning, as I write this post. Somehow, I am not tired. I have less than three days, until I leave for France. I am not as prepared, as I would like to be, but I am seriously excited for the trip! Closing with some photos from the garden over the past five days, I wish you a wonderful week. Hug your mom {if she is here with you – if not, think on the positive memories you have shared together}, be grateful for the strong women in your life, appreciate the beauty that surrounds you. Trust me, the beauty is there, even in the midst of clamor, destruction, unrest, or darkness. If you can’t do any of this, make yourself a lilac cocktail. You simply can’t go wrong there!

Cheers!

pickled spring strawberries + a refreshing gin cocktail

I am just emerging from an unintentional five-day-in-a-row staycation, and I can say I officially feel relaxed. Scratch that. I feel more invigorated. It was a slow week at work, so my current schedule reflected it {sadly, my next paycheck will reflect this quieter week, as well}. I find it challenging to stop and slow down and do nothing. These past few days, however, have been influential in getting me to do more of the “slowing down” stuff.

Slowing down and appreciating everything else that is happening, when I habitually bustle around, forget to breathe, and struggle with sleep. I feel like I successfully hit the “reset” button and am ready to get back to my schedule with a different and healthier perspective. On my first couple of days off, I found myself running into another room with an idea, getting distracted, forgetting why I came into the room in the first place, and looping back, only to greet the floor and sigh. Even cry. A lot. I felt like one of those wind-up dolls that smile and nod and circle and then collapse.

I am sitting here at my computer, listening to Foster the People’s latest album, sipping a glass of rosé {one that Steve wanted to save and declared as “hands-off” – oops!}, and trying to focus on the important things. What are those things to me? Taking the time to daily observe my garden’s progress, leaving my phone behind, refusing the urge to Instagram every moment, crafting a handwritten card instead of sending a choppy text, letting go of the should-haves and could-haves, and simply sitting still and noticing my thoughts and their patterns. I am really going to try and continue this intention, for the next few weeks are going to fly by, and I want to capture them and make them mine.

pickled strawberries with tarragonI just received the final confirmation for my trip to Burgundy, France, today, and I am beyond excited. I don’t even know what to expect. I will be leaving in less than two weeks and will be touring my absolute favorite wine region of France and visiting some of its most historic and heralded vineyard sites. I will miss Steve’s birthday, which is the 20th, but he is actually traveling to California for another wine-centric trip. I think I am excused from not being there for his celebration!

In the midst of all of my studying of Burgundy’s regions, making last-minute travel arrangements, poring over my lean bank statement, and fitting in my writing for the Kitchn, these past few days have been a blessing. I am actually happy that I took the time to do nothing, to stare up at the clouds, and to tinker around in my garden and kitchen, the places where I feel most at home.

freshly cut strawberries with tarragon, salt, pepperThe strawberries here have been spectacular; are you enjoying them, as well? I knew exactly what to do with the copious amounts of strawberries I picked up at the grocery the other day. I had been thumbing through Marisa McClellan‘s latest book, Preserving by the Pint, and noticed a recipe for pickled strawberries. I am always drawn to the weird and off-the-beaten-path type of recipes. Why didn’t I just make jam? Nope. I had to experiment with preserving strawberries in vinegar. And it worked out beautifully.

preserving by the pint, by marisa mcclellanI received this book from an inspirational friend in the food blogging community, Kristy Gardner, author of the site, She Eats. I had been eying Marisa’s book for quite a while, and I had even purchased a copy for a friend. I was elated, when I found out I had won Kristy’s giveaway on her blog. The book couldn’t arrive quickly enough! Once it hit my mailbox, I turned to page 47 and put my perfectly ripe strawberries to work.

strawberries, ready to slice


Quick Pickled Strawberries


This is Marisa’s recipe, here with her permission:

  • 1 dry quart strawberries {about 1 1/2 pounds or 680 grams}
  • 3/4 cup or 180 ml Champagne vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon finely milled sea salt
  • 1 teaspoon cracked black peppercorns
  • 2 sprigs tarragon

After washing the strawberries, I removed the stems and leaves and cut the berries into halves. I quartered the larger berries. In a medium saucepan, I combined the vinegar, along with 1/3 cup of water, the sugar, salt, and cracked pepper. I set the saucepan over high heat and brought the mixture to a boil.

In a sterilized one-quart Mason jar, I added the tarragon sprigs. Fortunately, I could clip a couple of sprigs from the garden. I dropped in the sliced strawberries. Once the brine had boiled, I poured it into the jar and over the strawberries. Once the strawberry pickles had cooled, I placed a lid on the jar and stored it in the refrigerator, letting them rest and integrate overnight.

Marisa suggests incorporating the pickled strawberries into a salad or serving the berries in a glass of sparkling water. I will definitely make those options, but I was a little thirsty for something stronger that day, and gin was well within my reach.

sliced organic strawberries


Gin + Strawberry Shrub


  • 1 1/2 ounces St. George Terroir gin
  • 3/4 ounce mint simple syrup
  • 1 pickled strawberry {or 2, if you are daring!}
  • 1/2 ounce freshly squeezed lime juice
  • splash of soda water {optional}

In a shaker tin, muddle the strawberry. Add ice {about 4 or 5 cubes}, gin, mint simple syrup, and lime juice. Shake like crazy. Pour into a glass and garnish with a sprig of mint or strawberry slice. Finish with a little soda water, if you need a tamer and less vinegar-y cocktail. I prefer the refreshing punch of a vinegar cocktail, myself.

gin + pickled strawberries + mint simple syrup + freshly squeezed lime juice

mint in the garden

making mint simple syrupTo make the mint simple syrup, simply combine equal parts water and sugar in a small saucepan {I usually make a batch of 1 cup water to 1 cup sugar}. Bring to a boil and let the sugar granules dissolve. Remove from heat and add about 4 mint sprigs. Steep until cool and strain, discarding the herbs. pickled strawberries and the finished gin cocktailI am definitely not alone on the vinegar-inspired cocktail kick. The Times published a great piece a couple of years ago on the rise in the use of vinegar in cocktails. In fact, I enjoyed my first vinegar drink, when I visited Portland last summer. I dined at the famed Pok Pok restaurant and enjoyed a tamarind drinking vinegar. It was simply pickled tamarind and soda – refreshing, vibrant, and different. I didn’t even miss the alcohol. I suggest tossing a pickled strawberry into a glass of soda water and adding the lime juice and mint simple syrup. Spring perfection!

Want to make your own drinking vinegar? Here is an excellent tutorial on making drinking vinegars or shrubs via the Kitchn, written by Emily Ho of Roots & Marvel.

Closing with some photos from the week. Have a great week ahead! I am adding a link at the bottom of this post, so that I can be included on Bloglovin’, making it even easier to follow my posts. And let me know if you are making any pickled or preserved garden goods {whoa, alliteration!}, yourselves!

Cheers,

Jayme

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spring pea + arugula + spinach ravioli

This past week has been a crazy one. I think I repeat this line quite often. We have been in the midst of changing over our wines-by-the-glass list at the restaurant, which requires a lot of tasting, note-taking, and discussion amongst the sommeliers. It is an arduous but exciting process. After we make the final decisions, we send the menu proofs to the printer, make revisions, and begin the task of educating the staff on the changes. It really sounds simple on paper, but selecting the wines is also a battle of politics – which distribution company needs support, which winery needs recognition, which varietals are our guests demanding…and, the most important question, which bottle would I most likely reach for at the end of a long shift for a much-needed sip?

Sigh.

On a brighter note, the garden is progressing quite beautifully, and our seedlings are growing up, with only minor casualties along the way. I did lose a few basil sprouts due to the indecisive weather patterns we have been dealing with; however, two of our cold-hardy plants, arugula and parsley, remained alive over the winter and have already given us an early spring harvest. There really is nothing like heading outside to the garden, clipping fresh vegetables and herbs, and, moments later, cooking up something fresh and delicious with them.

I was recently inspired by a post from one of the new contributors at the Kitchn, Sarah Crowder. She is also the author of the blog, Punctuated with Food. Her recipe for Minty Pea & Arugula Wonton Ravioli was visually captivating and sounded delicious. I had never used wonton wrappers to make ravioli, so I was up for the challenge. It was the ease of the process, however, that sealed the deal on my trying a twist on her recipe.

I poured myself a glass of Chardonnay and set out to clip some of the aforementioned spring arugula. It was about to flower, so it had to be harvested soon, in order to preserve its optimal flavor. I called up a good friend and asked her to join me for a glass. One glass turned into two, and this quick and simple recipe turned into a lovely afternoon snack.


Spring Pea + Arugula + Spinach Ravioli


  • 1/2 cup spring peas {about 24 pods or 3 1/2 ounces}
  • 2 cups loosely packed arugula
  • 1 cup loosely packed spinach
  • 1 tablespoon high-heat oil, like safflower oil
  • 1/4 cup coarsely chopped white onion
  • 4 cloves garlic
  • 1/4 teaspoon Italian seasoning {I use my dried herb blend from the garden}
  • 1/4 cup shredded Parmigiano Reggiano cheese, plus more for garnish
  • 1/4 cup Ricotta cheese
  • 1 tablespoon heavy cream {more, if you want a creamier filling}
  • salt and pepper, to taste
  • squeeze of fresh lemon juice
  • 1 egg, slightly beaten, plus 1 tablespoon of water
  • 4 tablespoons unsalted butter or olive oil, for the sauce
  • 1/4 cup toasted pine nuts, for garnish
  • micro-greens, chives, or sprouts, for garnish
  • 72 wonton wrappers

Begin by setting aside a large bowl of ice and water. In a medium saucepan, bring 1/2 inch of water to a boil. Carefully toss the shelled peas into the water and cook for only one minute. Add the arugula and spinach and continue boiling for another 15 seconds. Drain the water and transfer the veggies to the ice water bath. Strain the veggies, removing any cubes of ice. Set aside.

In a sauté pan, heat the safflower oil over medium-high heat. Toss in the onion and garlic, along with a pinch of salt, and sauté for four minutes, until the onions are slightly caramelized and toasty. Remove from heat and set aside.

In a food processor, combine the peas, arugula, spinach, and onions & garlic mixture. Add the Italian seasoning, cheeses, and heavy cream to the food processor. Pulse to your desired consistency. I like a coarser filling. Season with salt and pepper to taste. If you desire a richer consistency, add a little more heavy cream or pulse the mixture a little longer.

This is the fun part – stuffing the wonton wrappers to make the ravioli. Set out 36 wrappers on a baking tin or other surface. Measure 1/2 tablespoon of the filling and place in the center of each square.

In a small bowl, whisk the egg and water together to prepare the egg wash. Brush the egg mixture on the outer edges of the wonton square and carefully place another wrapper on top, pressing lightly to seal. Try pressing out any air pockets by lightly squeezing from the center toward the outer edges. I enjoy a little less “pasta-y” {not exactly a word, but I think you get the idea!} ravioli, so I used a ravioli cutter and trimmed them a little. I think they turned out pretty darned adorable!

Like Sarah mentioned, you can freeze the uncooked ravioli, if you are not ready to enjoy them right away. This is a perfect solution for make-ahead meals. I will definitely experiment with other fillings over the summer and pack them away for future enjoyment!

To cook the ravioli, toss 6 pieces into boiling water for a strict 2 minutes. I found that if I cooked them longer, they would burst. For the sauce, I tried two variations – a simple browned butter sauce {shown in these photos} and a simple toss of extra virgin olive oil, with a squeeze of lemon juice. I liked both options equally. The browned butter sauce was rich and savory, whereas the olive oil and lemon juice combination was vibrant and fresh. I garnished the ravioli with fresh chives from the garden, toasted pine nuts, and micro-greens.

If you haven’t ever made browned butter and feel a little intimidated, this visual tutorial helped me conceptualize the process. You’ll feel even more accomplished and versatile as a home cook, when you can make a good browned butter sauce!

I paired this recipe with one of my favorite Chardonnays. The wine really shines with the browned butter preparation. I also added a squeeze of fresh lemon juice over the finished dish to add a needed dash of acidity. The flavors and textures really came together. A wine with great acidity, like a squeeze of lemon, also fills in the gap, when acidity is missing from a dish. A mouth-watering sip of crisp wine encourages the next bite and brings balance to the pairing.


Paul Lato “le Souvenir” Chardonnay, Sierra Madre Vineyard, 2011


  • On the eyes – brilliant, pale straw.
  • On the nose – toasted hazelnut, baked apple tart, squeezed lemon, orange blossom, with hints of vanilla.
  • On the palate – rich-textured, exhibiting notes of baked apples, Meyer lemon, honeyed hazelnuts, with a lingering finish and medium acidity.
  • On the table – perfect alone or with poached halibut, roasted chicken, and pasta dishes with either lean or rich sauces.
  • On the shelf – about $75 {yep, I splurged}.
  • On the ears – paired with Phantogram’s “Black Out Days” from their recent album, Voices. Steve and I saw them perform at the Ogden here in Denver last month, and I have listened to their current album at least 50 times. Truth. I think I chose this track not only because of the harmonic layers and trance-like beats, but also because I can really identify with the “crazy voices in my head” theme, as of late. Good wine always helps quiet those crazy thoughts, though. 😉

Have a great weekend, sip something delicious, and, even better, share it with a friend!

Oh, I almost forgot. I am also posting more about wine on my new Tumblr blog, Sommthing to Talk About. Steve thinks the title is a tad silly, but I dig catchy, witty plays on words! I will be directly linking to all of the wine posts that I write for the Kitchn, so it will be easier to follow those. It is wine-focused and is still taking shape, but you can find me there now, as well! Cheers!