Inside My Mid-life Crisis

Forth of July has come and gone and in typical Northwest style, summer arrived on July5th! We have been privy to lovely summer weather with a few needed rainy days and some rare and exciting thunder and lightning storms.

While I have not been spending much time in the kitchen in the heat, it has not slowed me down from trying a few new wines.

This 2007 Saviah Cellars Red Blend called "The Jack" was hand carried to me by my friend Suezy  from her trip to Walla Walla and the Columbia Valley AVA.
Watch out, this dark beauty with it's black plumb-y goodness is a medium bodied, well balanced easy drinker that you will make you wish you had a second bottle to pop before the first one is even done!
Thank you Suez, I will be picking up a few of these when we trek to Walla Walla this fall!

Our friends at the Hogue Cellars, also in the Columbia Valley AVA deliver to us this 2007 Cabernet Sauvignon dubbed Genesis. Ready for your purple tongue? Full bodied, I found this one leading with a little spice and a medium-long tannic finish. I like this style of Cab and it's a real bargain at Grocery Outlet under $10 bucks.

In the summertime we tend to pick up a few whites for refreshing accompaniments to lighter summer fare...
2007 Patianna Estate Vineyards Sauvignon Blanc from Mendocino.  I really liked this one. The color was a very pale yellow and almost effervescent. Initial aroma was faintly yeasty and the taste was round and nicely acidic affording a full mouth feel. I think I grabbed this one at Grocery Outlet too.

Recipe side note--I wish I would have shot a couple pics for you but this is a very simple and elegant salad or side dish:  Grilled Romaine Lettuce with Dijon Dressing

2T Olive Oil
2T Lemon Juice (use fresh--juice of one lemon)
1T Dijon mustard
1T Anchovy Paste
1-2 Cloves garlic minced
salt & pepper
pinch red pepper flakes

Mix dressing ingredients together briskly-it will emulsify slightly; chill while the lettuce cooks. Leaving the core of the lettuce intact, slice the romaine head in half LENGTHWISE. Lightly drizzle the cut side with olive oil (or hit it with spray olive oil) and salt & pepper. Grill cut side down 3-5 minutes to wilt/char the lettuce. Drizzle dressing liberally over cut side and serve immediately.