Garlic and Sapphires

I just got done reading a wonderful memoir of sorts by Ruth Reichl, the former New York Times restaurant critic, and now editor of Gourmet. She has such an enchanting style of writing, and her descriptions of food make your mouth water. But more than that it's the simple, straightforward manner in which she writes, such that the reader always feels welcome and part of her world. Half of the book excites me to try fancier, gourmet food, but sadly only as a restaurant critic or VIP. It seems as if in general normal people are treated with disdain at many fancy restaurants, which is very sad to me. I want to think its just a New York thing, but probably not.

In other sad news, Kyle and I finally finished off the lovely bottle of Solera Cream Sherry we have been savoring these past months. We grabbed a bottle at the Mount Palomar winery when we went wine tasting in Temecula with R&A, and it is some of the most fabulous fortified wine I have ever tasted. Sipping it really makes me feel like a genteel lady in English drawing rooms at the turn of the century, so luxurious. But Kyle and I have been discussing another, more prolonged trip to Temecula as a getaway this fall, so hopefully we'll be able to grab another bottle.

Otherwise, as the lazy sod I am, I never got around to baking bread this weekend, but I did finally roast the chicken that's been in the fridge all week. It's amazing how simple and delicious roast chicken with potatoes can be. Alas, another long week of work and getting up early awaits. I sincerely miss sleeping in.