It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Tonight was Shoulder Chops, pan fried in olive oil, with a dusting of salt, garlic granules, and a grind of pepper.
Sides were 2 steamed vegetables. Fresh Asparagus, and eSteamed Broccoli. Slathered with real butter.
OMG was that combination good! Yes, it is all so simple, yet it worked nicely. Also note that this is a low-carb dinner. Yes, we’re moving away from the “Storage Foods High Carb Prepper” stuff and back into Real Food with fresh vegetables and meats.
The Asparagus was more or less “Al Dente” while the broccoli was, as the spouse likes it, soft but not stinky. A VERY hard point to hit. If she would just let me make it Al Dente too, it would be much easier. I think there’s about 60 seconds during which it is ‘fork soft’ and not yet overcooked.
(Yesterday included a salad of colored carrot shreds, radish disks, purple cauliflower chips, olives, and Havarti cheese bits on a bed of fresh butter lettuce… Yes, green, orange, purple, white, red, black, yellow…) Topped with a Caesar Dressing. What can I say, this is what happens when I’m getting bored ;-)
But back at tonight…
Wine – A Yellow Tail Sauvignon Blanc
Unfortunately, earlier in the week, in a moment of weakness, I did-in the Australian Sangria. (Who knew? But it was quite good. Not too diluted with cheap juice as so many are… Details to be found here: https://chiefio.wordpress.com/2021/05/04/ode-to-president-dunsel/ well, maybe not so much details on the wine as on the effects ;-) But really, it is a nice strong wine base, Shiraz I think, with just enough fruit to have a Citrus note, but not make it silly sweet fruit punch with a bit of wine “somewhere”. Still, I’ll be having more of that. IF I can remember where I bought it. ;-)
But back at tonight, again:
This is a nice wine, but I must admit that my assessment of it will be colored by the fact I was eating aSalted Radishes as an appetizer. I like radishes, heavy with salt, for reasons nobody else seems to understand… but they do tend to blow out the taste buds. Hot sauce starts to taste more like ketchup. Pepper reminds you of allspice. That kind of thing.
A very pale yellow, that looks greenish yellow in the bottle as the glass is a bit greenish, it is a light flavor (especially in the context of radish relish tray… where it is more like water quenching fire… but I digress…)
Almost Germanic in it’s crispness. Sort of citrus overtones, I find myself wondering what a blend of their Sangria with this Sauvignon Blanc might do… It lists 7% of the contents as coming from New Zealand. Likely where they got cold season grapes that have that Germanic Zing to them.
Some astringency on the sides of the tongue give it that “watering mouth” feel, while there’s enough fruit in it to not leave you wondering what it might be. A touch of sugar, not enough to really taste sweet, but enough to not be bitter or so dry you look for a glass of ice water. Whoever blended this knows what they are doing.
Fruit flavor is there, but frankly, after radishes and garlic, it is my tongue that is inadequate to the task, not the wine. Nose is lightly fragrant, so I know it is in the bottle… Next time, “Wine FIRST, radishes last.”…
In Other News
I wish I had kept up on Australian news. I haven’t. I’m just ignoring the world and hoping it goes away.
China seems to have bought a large chunk of influence in New Zealand. Too bad. I liked New Zealand. It won’t be the same full of Cantonese speakers and Peking Duck.
China is putting the screws on Australia. I get that (thus this series…) and with PotuSINO Bidé[n] (the “n” is silent…) pResident in the White House, y’all are on your own. I get that. Just wish there was more I could do than eat your lamb and drink your wine. Please hang in there. Only one more year to the 2022 elections in the USA.
So hang in there. We’re pulling for you.
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