It’s once again an Australia Time Friday! It’s FRIDAY!!!!
Tonight I’ll be trying a dish based on one from a “Camping With Steve” video by Steve wallis. About 6 minutes in:
I’m substituting Australian Lamb for the ground beef and either Au Gratin or Scalloped boxed potatoes (which ever is in the cabinet… I can’t tell the difference, really…) The video is from about 8 years ago. He since passed his exam, worked a while, and now has his own Heating Repair Business. I like watching his videos as it’s a virtual camping trip, he’s got a sense of humour, and he has some interesting methods and meals.
He has some way fun “Stealth Camping” videos where he camps in “forbidden” or unlikely places. He also has a style that reminds me of my own: Why use flint and bark when you have a blowtorch? ;-)
I’ll report later on how the dish worked out.
The wine tonight is “Fox In The Henhouse” red blend 2014 . $6 at the Bargain Market. 14.9% alcohol so some strong stuff in there. Colour is an inky ruby red. Smooth in the mouth. Flavours that do remind a bit of cherry with some burgundy like overtones in the first sip, but those now muted at the 1/2 glass point. A VERY drinkable red (then again, it’s a 6 years old bottle… so ought to be smooth) Not a lot of nose to it. Then again, yesterday was spent cutting up piles of tree limb, yucca tree branches, and a pile of limbs from the California Bay Laurel I took out (to make them small enough for recycle / pickup.) That filled my snoot with various dusts and all and I’ve been blowing and sneezing quite a bit last night and this morning. I may have upset my nose ;-) So if there’s a delicate nose to the wine, my industrial nose likely just missed it ;-)
All in all, I like this wine. Easy drinker and good flavours. Will stand up to the typical marinara, but maybe not fire breathing chilli. With cheese and crackers (to be tested shortly ;-) ought to be quite nice. My impression of it is that there’s Shiraz in there somewhere, but with some Merlot or similar diluting the Shiraz flavours. Then something to give a bit of Burgundy note, but not much. Just a hint.
With that, I’m off to dinner prep duties and will report back after the fact.