Cookdrinkfeast

A ripe, round Malbec. Medium-bodied with notes of blackberry and vanilla on the palate

The Chinese Spare Ribs recipe by is sooooo good! This is my second time making them this month!

We bought this rose at the organic and biodynamic Vioma Winery in Mykonos, Greece. This wine is coppery salmon in color. The nose has nectarine and floral notes. The palate has peaches and nectarines, with a bit of acidity to give it balance.

My favorite husband booked me on for our flight to Greece. I’m enjoying ‘ssignature burger and The Prisoner red blend!

I first learned of Chef Edna Lewis when the US Postal Service honored her with a stamp. This chef preserved Black American culinary history and pioneered ‘farm-to-table’ cooking.

Enjoy this video tribute to Edna Lewis as we celebrate freedom on Juneteenth! ✊🏿 👩🏾‍🍳

Celebrating the Culinary Legacy of Chef Edna Lewis on Juneteenth This Juneteenth, let Lewis’ soulful cooking inspire your next meal.

We are on our way to Yale for a concert. Lunch at is a welcome treat! Starting with a Thai iced coffee and an ariya - a citrus forward mimosa with calamansi and a touch of green chilli.

This wine had some junk in the trunk! It was full-bodied and had a delightful nose of blackberries and plums with a hint of spice. The slate was rich, ripe, and round. The wine was in a heavy bottle meant for cellaring, so we knew we were in for a treat. It was delicious with short-rib ravioli.

I've been outside since roughly 10:30 am because of a fire in our apartment building. There still is no power, so My Favorite Husband™️ and I came to , aka our home away from home. Pictured: Fried Polenta with lump crab and portobello mushrooms. It's quite good!

for me. for .

for me. for
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