Tobin James "Liquid Love" Late Harvest Zinfandel 2004

Want to try something really different, that’s actually special if handled correctly? I picked up a bottle of Tobin James “Liquid Love” the other day as a Valentine’s Day experiment. We opened the bottle not knowing what to expect. The bottle itself is thin, about as big around as a towel tube, giving one the impression of concentration. Well, the wine is concentrated, but not in the way that normal wines are concentrated. In a normal wine, the winemaker makes decisions to create a highly extracted wine, resulting in a dark, syrupy liquid filled with mysterious power and, if not treated carefully, too much alcohol from grapes harvested late and fermented too long. In the case of Tobin James “Liquid Love” the grapes were intentionally harvested late, allowing the sugars to concentrate. Then the wine was handled carefully to prevent runaway fermentation. The alcohol is still quite high (at 17.5 percent) but the residual sugars (4 percent) and glycerin are substantial enough to counter the alcohol. The result is a drink that is of medium transparency with modest extraction, very low acidity and a cloying sweetness not found in normal wine. This sweetness allows a person to eat similarly sweet and tannic foods like chocolate, which normally would kill the flavor of just about any wine. In fact, I found the inclusion of chocolate to be essential to the experience, since drinking the wine by itself was almost suffocating. The chocolate cut the sweetness in the wine, allowing the other flavors to emerge. Taken together, the chocolate and wine tasted unlike anything I’ve encountered before. And of course the mixture of downers and uppers was a little like drinking absinthe with a hit of cane sugar. Really different, and special, if handled correctly.

Cheers!

All That Matters

To those of you who have the audacity to think your personal drama matters (like me) think again.

My cousin Heather's youngest baby is dying from cancer.

Art and Money

Well, I've sold three large oil paintings over the last couple months, for a total of $2450 (my take; half the retail asking price). It's a start. I'm back in the studio now after many months, with plans to produce enough work to keep Mo's Gallery happy and hopefully some additional work for a new gallery in Tubac or Prescott.

I'm also submitting my new short story in a week. The prize money is $500. I'll keep my fingers crossed on that one.

Gotta pay the bills...

McManis Cabernet Sauvignon 2005

This modest bottle ($10) from McManis Family Vineyards is one of the nicer low-budget cabs I've tried in a while. The nose is classic Cabernet with just a hint of asphalt that carries through to the mouth. In the mouth the wine is fairly smooth with good acidity and low tannin, making it fine for a variety of foods and casual sipping. Alcohol is restrained at 13.5 percent, reflected in the medium level of extraction, medium viscosity and medium dryness. Not too much oak to get in the way. A nicely balanced wine without any flaws and plenty of value for the price. Another winner from the same winery that brought us that outstanding 2004 Petite Sirah!

Waffles Kaplan

You will never eat waffles the same way again...

Waffles Kaplan:

Mix waffle batter the same way you would for regular waffles. Make sure your waffle iron is set to the crispier end of its cooking cycle. Cut bacon into small strips; small enough to fit inside the waffle iron. Pour the batter, then plop down two or three (or four) pieces of bacon on top of the wet batter. Close the lid, and cook until ready (crispy brown). Top with syrup. Butter optional.

By the way, I can't take credit for this idea. I believe it was Chance and Lynn who came up with this recipe, in honor of our good buddy Matt Kaplan (aka 'Neighbor Matt') a known hedonist. This is the same Matt Kaplan that used to drink the hot wing sauce after he finished a plate of four-alarm wings. You get what I'm sayin'?

Enjoy!

2007

I haven't posted in a while on account of holiday craziness. I'm glad that 2007 is here, and I hope things shift in the direction of financial security and creative freedom. 2006 was a tumultuous year that basically kicked my ass and left me feeling less secure than ever. I guess getting fired, having another baby, and having a nervous breakdown would do that to a guy!

On a brighter note, I finished a short story which will be entered into a contest at the University. I wouldn't have been able to justify this effort were it not for the $500 prize money. The title of the story is The Sound of Wolves Might Be Dogs Barking. It has mostly to do with my current occupation (working with the mentally handicapped) but also with romantic love in the workplace. If you want to read it I would be happy to send you a copy.

All for now.

Reality

There was a time when things like being an artist mattered. Not any more.

Thanksgiving 2006 - A Culinary Report

Bobby Flay ain’t got nuthin’ on us:

Roast Turkey with Chili Cacao Rub and Red Móle Gravy
Wild Rice Stuffing with Cranberries and Toasted Almonds
Roasted Garlic Mashed Potatoes
Fresh Cranberry Citrus Relish
Sauteed Asparagus with Wild Mushrooms
Pumpkin Pie with Heavy Whipped Cream and Mexican Chocolate Sauce
Sea Smoke Cellars “Southing” Pinot Noir 2004

If you want to know how to make any of these items, let me know. I’d usually write down the instructions, but I’m too busy with children and holidays and everything else. It goes without saying that the above meal was unbelievably delicious and will never happen again in quite the same way.

If you have the opportunity, I strongly recommend you pick up a bottle of Sea Smoke Cellars pinot noir. Their 2004 “Southing” is transcendental, the sort of wine that grabs hold of your soul, forcing you to pause and reflect for a moment while you reel beneath a many-layered sensory assault. Wow! I won’t mention the price. Let’s just say it was worth every penny.

Cheers!

Beyond Bem Mesa

This is my latest oil painting and one which I feel good about. It contains most of the elements of my style, which is to say it makes good use of abstraction, simplification, zero-point dimensionality, geometric rhythm and mystery. I’m also satisfied with the colors and the way they interact. I like the way the trees inhabit flat space while the hills inhabit volumetric space. This entire painting, from start to finish, was painted in about five hours, with another two hours for canvassing and gesso. If it sells, I’ll be making about $100 an hour, which ain’t too shabby.

If it sells.

Artworks Photos

Some of the fine folks I work with at Artworks:

Jack

Ron and Debbie

Eddie

Blossom Hill Merlot 2003

Two Buck Chuck ain’t got nuthin’ on Blossom Hill, except a couple measly dollars. The 2003 Merlot by Blossom Hill (a subsidiary of Almaden, in case you were wondering) is most likely one of the best five dollar Merlots in California. We happened across this humble bottle when we were staying at June Lake Village near Yosemite. We tried it alongside an eighteen dollar Sangiovese (yes, I know it’s a bogus comparison) and guess what, the Blossom Hill was better! Once again, price isn’t everything when it comes to wine.

The 2003 Blossom Hill Merlot is a medium transparent ruby in the glass with very little sign of aging and modest extraction. The nose is bright with the typical red currants, strawberries, and cherries of this varietal. In the mouth the wine is light with very little tannin or alcohol. The usual varietal tastes are here along with modest oak and a hint of barbecued pork (?) which adds just a bit of nuance to the fairly short but pleasant finish. A very drinkable wine with enough substance to make it shine in the company of more expensive wines. Better than Charles Shaw and much better than that rotgut Yellow Tail sewer water I tried a few months ago.

Cheers!

Mexican Train Wreck Chili

Mexican Train Wreck can be made using just about any series of ingredients and quantities. Here is the best recipe I have been able to come up with.

Mexican Train Wreck Chili

1 lb. lean ground beef (a little more won't hurt)
1 large green bell pepper, finely diced
1 medium yellow onion, finely diced
1/4c frying oil, canola or olive are fine
1 15oz. can whole kernal corn, drained
1 15oz. can black beans, drained
1 15oz. can stewed tomatoes, not drained, regular flavor
4t chili powder (use Spice Hunter if you can get it; it has the right sweetness)
1T salt (actually, start a little scant, then add more at the end if needed)
~3c water for consistency
4 cloves fresh garlic, crushed (not garlic powder or garlic salt)
2c fresh cilantro, minced
3c prepared white or brown rice

As with most recipes, if you want to experience bliss, don’t mess with the list.

Heat about half the oil in a medium pot at maximum temperature. When the oil starts to smoke, toss in the onion and bell pepper. Caramelize the peppers and onions so that you have plenty of browning and a little crisping. Stir as needed to prevent sticking and burning. Pour in the rest of the oil and add the ground beef. Mash everything together and cook the ground beef most of the way. Now throw in all the other ingredients (except for the cilantro and rice) along with enough water to create a thick, saucy soup. Simmer at low temp for about fifteen minutes. Add the rice and simmer another five minutes. Remove from heat and toss in the cilantro. Swirl it all together and serve with an appropriate cheap but good red table wine, like the one reviewed above.

Chipotle Cherry BBQ Sauce

Here is a very simple and very good recipe for barbecued chicken, fish, or beef. It may be difficult to locate the chipotle in adobo. It comes in small metal canisters and can be found in the Hispanic section of your local supermarket. Chipotle peppers are smoked jalapeno peppers, and adobo is a type of savory sauce.

Chipotle Cherry BBQ Sauce:

1 can chipotle peppers in adobo (about a cup)
1 jar cherry preserves (about 2 cups)
1t salt
1/4c BBQ sauce (Sweet Baby Ray’s is good)

Blend all these ingredients in a food processor until thoroughly pulped, forming a nice slurry. Should be super spicy and super tasty. Don’t worry, it will be a little milder when you eat it. Brush the sauce onto chicken or fish or beef or whatever at the end of the grilling cycle so that all sides are coated. Let things burn a little, then serve. Super yummy and torches the lips just right without overwhelming the meal.

Buenissimo!

Tom Waits

For those of you who give a shit about real music, Tom Waits is set to release a new album of really juicy material next month. What can I say, this is as good as it gets. Three CDs that should pretty much immortalize the guy forever.

Thanksgiving 2006

I found out today that I will be able to take the entire week off for Thanksgiving. I can't imagine a more wonderful development, since this will allow Kariman, Aiden, Rowan and I to stay at the Santa Barbara beach house for an entire week! I'll get to cook numerous unbelievable meals for the entire family (Karen and Bob will be there, too) and I'll get to make a pilgrimage to some of the best wineries in the world, located literally fifteen minutes away in the Santa Ynez Valley. I hope to hit a few of my favorites, including Au Bon Climat, Zaca Mesa, Andrew Murray, and maybe Cambria. On the way I'll stop at the Hitching Post to try their wines and maybe pick up a bottle of their Highliner Pinot Noir. Can't wait to sit at the same bar where Miles and Jack sat in the movie Sideways! Am I a geek or what?

You can't imagine how truly cool this is unless you've seen the Santa Barbara beach house. Here are a couple pictures from years past... along with one from my favorite movie...

Chipotle Mocha Pork Tenderloin

Okay, so you want to get someone into bed, but all you have are the following ingredients:

1c brown sugar
2c ground cacao nibs (the real thing; use coffee grinder)
1/2c coffee concentrate (see below ***)
1t chipotle powder (morita is good)
1/2t salt
1t vanilla extract
1t ground cinnamon
water for consistency

5 large crimini mushrooms or two portabellas, sliced thin
4 cups or about half a bag of fresh arugala

a fairly large pork tenderloin, about two or three pounds

a bottle of either a) Domaine Coteau Pinot Noir 2003; or b) Zaca Mesa Syrah 2001; or an equivalent really f@#!ing good red wine, big enough to handle the chocolate and surgars

a person of the correct sexual orientation and availability.......

condom..........

Mix all the sauce ingredients in a small pan and heat on medium high until the sugar melts and everything turns into a thick, dark tar, adding water or boiling until desired consistency is achieved. Sautee the mushrooms in a non-stick pan until cooked, then add the arugala, which will wilt down quickly. Remove from heat and cool. Using a sharp knife, slice the tenderloin lengthwise so that it unrolls like a sweetroll, about half an inch thick or thinner, so that you end up with a large, flat, unrolled piece of meat. Slather about half the mocha sauce on the exposed face, then distribute the shroom/arugala mix evenly. Reroll the tenderloin and seal it with tooth picks or bamboo skewers (cut off afterword with wire cutters). Heat grill to very hot. Grill the tenderloin on both sides to get some decent grill lines, then allow it to rest in the center of the grill with the center burner off and the side burners on for indirect heat. Should be around 400 degrees. Using a meat thermometer, roast the tenderloin until heated through, about thirty to forty minutes, about 160 degrees in the center for safety. Remove from grill and allow to rest, then slather with additional chipotle mocha sauce and garnish with fresh cilantro. Open bottle of wine. Mix a salad of arugala and a lite vinagrette, not too acidic. Maybe serve some barbecued yams or equivalent on the side, with fresh thyme butter.

Eat dinner outside with votive candles and Bobby Lounge playing in the background. After dinner, have a dessert of vanilla bean ice cream with Mexican chocolate sauce, then go directly to the bedroom or perhaps the living room couch for a mystical rendezvous. Mission accomplished.

***Coffee concentrate:

Using a French press, mix about five tablespoons of ground coffee with about two cups of boiling water. Stir well, press and use this as your liquid for the chipotle mocha sauce, adding more as needed.

Alpha and Omega

As I look around at my life, I find that I am satisfied. I don't want anything more than what I have. Tucson is enough. This house is enough. It's enough to work where I work and come home to my family.

I enjoy cooking for my friends. I like sharing good wine with people who have realized how to live, who aren't running away from anything, and who feel good just being in their bodies.

I have very little patience for people who would rather be somewhere else. I have very little patience for politicians or anyone who thinks they have the answer.

I do not like additives or preservatives. I do not like vegetarians, environmentalists, bible thumpers, militant lesbians, rednecks, yuppies or anyone who owns a Hummer. I find Hummers to be the ultimate expression of militarism and capitalism run amuck. I detest loud people (unless they are mentally ill, in which case I love them). I like decay in all its forms. Most dogs are dirty. Most cats are obnoxious. I can't decide which bothers me more.

The secret to a good life is pleasure. Sex is good for you. Delicious food is good for you. Tasteless food and sex are not good for you. Raw spinach can kill you, so cook your goddamn food and quit dieting. Have sex instead.

There is no God except the one you bring with you, so you might as well sit down and be quiet.

One life to live. No exceptions. Make it a good one.

Domaine Coteau Pinot Noir 2003

I recently had the pleasure of trying several excellent wines at 58 Degrees and Holding Company here in Tucson. Of the five good wines I tried, my favorite was the 2003 Pinot Noir by Domaine Coteau (just south of Portland, Oregon). This heavily extracted wine was the color of dark cherry jam and less transparent than your typical Pinot. It smelled strongly of black cherry and spices, along with a definitive note of Pepsi Cola. In the mouth the wine was very full, almost overripe, but not flabby, with notes of dark cherry, vanilla, warm spices, leather, and Dr. Pepper (I'm not kidding). The finish was lengthy and powerful. Tannins, oak and alcohol were all within tolerable limits. A very sinful wine that might be just a little big for some folks. I loved it, and the fact that it came from Oregon, just south of my favorite city, made it all the more enjoyable.

The 2003 is currently sold out. I have one bottle left, and can't wait to share it with the right group of people.

The Restaurant

I'm responsible for a group of four gentlemen each weekday morning, for a period of two-and-a-half hours. It doesn't seem like much but it's fairly challenging to keep them going that long. One of the biggest challenges is keeping their cups filled with iced tea. These guys range from purely autistic to severly mentally disabled, and not one of them will take plain old water. So I keep making tea and filling their cups, over and over, throughout the morning. I've started calling my work area "the restaurant" because I mostly serve beverages, snacks, and lunch to my various "customers" while still managing to fit in some artistic instruction. I also have to clean up spills and manage personal hygiene. My favorite job is scrubbing excrement from beneath fingernails so my clients won't poison each other. And all this for under ten dollars and hour!

Reminds me of working at the Blue Willow. Seems I just can't get away from food service, after all.

Shale Ridge Syrah 2004

The other day I was wandering through Sunflower Market with Aiden who is three years old and a very astute shopper. He knows that I like wine and he's always trying to get me to buy things that I don't need. In this case the item was a bottle of 2004 Syrah by Shale Ridge which retails for around $9. I decided to humor him, figuring that the wine couldn't be that bad. I opened the bottle last Friday after a long week with the mentally handicapped, and proceeded to write this review.

The 2004 Syrah by Shale Ridge is a slightly transparent dark ruby color in the glass with no sign of aging and moderate glycerin extraction (legs). The nose consists of the typical Syrah dark fruit aromas with some sage and tar notes. In the mouth the wine is medium dry with good acidity, not flabby, and fairly tannic. The usual dark berry tastes were evident along with white pepper, cumin, thyme, meat, leather and asphalt providing interesting complexity during the rather short and otherwise undistinguished finish. Alcohol and oak were moderate. This wine conveys good varietal distinction and would go well with Middle Eastern food. It is a dry wine that might not appeal to the average American wine drinker, and one that I will not purchase again since I like my Syrah with a bit more extraction and a rounder sugar to acid profile. All in all a worthy effort at a modest price, just not my style.