Blue Jeans Flambé, Mankas Hills Vineyards 2004 Amelie, and my first guest blogger

You know, it's been a while since I've shared any musical interludes with you. Allow me:

Days can be sunny with never a sigh
Don't need what money can buy
Birds in the trees sing their dayful of songs
Why shouldn't we sing along?
I'm chipper all the day
Happy with my life
How do I get that way?
Look at what I've got:

I got rhythm,
I got music,
I got my man
Who could ask for anything more?
I've got daisies in green pastures
I've got my man
Who could ask for anything more?

Yeah, who needs money when the best things in life are free? Oh my god, I just made myself laugh. Well, okay. Maybe some things...

Mankas Hills Vineyards is a small family-owned and operated wine maker in northern California's Suisun Valley. The winery rests on "terroir" perfectly suited for growing lush Cabernet Sauvignon. They are particularly proud of their 2004 Amelie, which is a blend of 75 percent Cabernet Sauvignon and 25 percent Merlot. Mankas Hills has earned many awards at both local and international wine competitions.

They've come to understand that the online community, blogosphere, call-it-what-ya-will, is a viable source of powerful and low-cost advertising. Bottles of their crimson happiness have been landing on the doorstep of food bloggers recently. Last month I received a complimentary bottle of their 2004 Amelie to try.

It's such a burden being a food blogger.


I had no sooner opened the box when it happened. She called.

My friend Cindy has a rare talent of being able to accurately smell:

Diamonds (one of only 6 girls in the world who can do this)

Reservations at Rao's Restaurant in New York

Don Henley, Glenn Frey, Joe Walsh and/or Timothy B. Schmidt

and

Invitations to wine tastings.


You might remember Cindy as the friend who once set fire to a pair of my jeans. Yes, while I was wearing them. Sometimes I just don't know what I did to deserve a friend like that. I really don't.

So we made a tasting date. I was silently praying that this bottle of wine would be at least drinkable. I'm not really a good critic so I didn't want to be in the unfortunate position of not enjoying their product and having to announce it on this site. I scoured the wine rack for a good back up bottle and had it ready in the wings in case it was needed.

The back-up bottle was never opened. I found the 2004 Amelie to have a very smooth mouth feel with lots of fruit, cherry and a touch of spice. The finish was long and mellow and very pleasant. This wine was exceptionally pleasant. I think this wine is a great buy at around $15 a bottle.


I now have the pleasure of introducing my very first guest author on Acme Instant Food. Cindy submitted the following about our evening together with the Amelie:

It's all becoming too much. Was Anna Nicole's son killed by a stingray barb to the heart? Did Nicole Ritchie really eat a sandwich all by herself? Is Clay Aiken dating a newly single Christie Brinkley? I'm exhausted.......

Thank God Kevin called and asked me to come over and taste a bottle of wine that was sent to him via a fellow foodie. (seems he is surrounded by blogging gourmands....which is a damn sight better than a wagon train!)

Anyway, I rushed over (didn't even change my work clothes) and the shiny, jumbo goblets were waiting. Music was on and pears were poaching in the kitchen. I saw little rafts of bubbling cheese and toast waiting in the wings. He knows I usually hit the door as hungry as a linebacker...kiss kiss yeah yeah gimme a snackkkkk. He showed me a lovely bottle of "Amelie" and announced it was a "blend" of Merlot and something which already had me doubtful. It didn't matter...if it bombed I could always turn to the Wasabi peas I spied on the kitchen counter.

As we clinked glasses and took our first sips, I was thrilled to find the first attack rather silky. Fruity, full and crisp and with a long, graceful finish. I tasted spice, but not too much (thank goodness) and a beautiful integration of acidity and tannins that resulted in an elegant and polished wine. I can usually nurse a drink all night yet we seemed to finish off the bottle rather quickly. Unfortunate, because I would have loved a case of it to take home! "Amelie" is the stuff great dinner parties are made of. A ripe and well balanced success! Thank you, Kev.


You are certainly welcome Cindy. And THANK YOU for successfully fighting the urge to melt denim to my upper thighs and pelvic region over dinner. You're really "top drawer!"

Thank you to Mankas Hills Vineyards for sharing their product. You can learn more about them at www.MankasHills.com. I just noticed a sale for the month of September on their site--you have a few moments left perhaps to take advantage of it.

DECISIONS...DECISIONS...

I am a researcher. A big one. When faced with the task of trying something new, testing out a new product, or making a purchase, I head to the Internet. I ask questions. I look at details. I ask around for the opinions of others.

I make people crazy.

I need new cookware. The jumble of pots and pans clacking around in the cupboards is mismatched and forlorn. Some have glass lids (which get really hot) and some are a vented metal variety. A few pieces have copper bottoms and some are all stainless. Some of it is probably old enough that Lucy could have used it to make some Arroz con Pollo for Ricky. It's time to embrace new cookware.



You see my problem now, right? I'm confused about what is going to be best for me to buy. I've shopped a few stores and have seen it all. I've started reading about the different types online and I'm more confused than ever. Ed keeps asking when we will grace the kitchen with new cookware.

He's getting annoyed with me I think.

I'm making an appeal to you now. Do something for a fellow food blogger. Shoot some advice my way.




What has been your favorite brand?

What brand has disappointed you?

Have you stumbled across some pieces so amazing that you rush home to them and lovingly run your fingers over the polished, hand-rolled edges of their insulated handles because you missed them so much while you were away? Actually, if you answered "yes" to this last question I would really rather that you didn't write to me .




Any comments on the cookware dilemma will be carefully reviewed and considered (over and over again). I thank you for them. Ed REALLY thanks you for them.

Help me before he beats me over the head with an old piece of Paul Revere.

THE BEST LAID PLANS...

I had some amazing new recipes laid out to try this week including :

Spinach and Leek Gratin

Home Made Spinach Ravioli

Wilted Spinach Salad with Apple-Brandy Dressing

Spinach and Country Ham Involtinis




I THINK WE'LL HAVE TOI ON SUNSET DELIVER.


I actually haven't not been cooking anything lately, but I promise that I'll fire up the ACME Kitchen again very soon!

MY OTHER WRITINGS (AND TOTAL LACK OF COOKING)

I'm deep in a project producing a booklet that provides information to diabetics about how to manage their disease during our increasingly hectic and demanding holiday season. The stretch of time from Thanksgiving through New Years can be a parade of boozed-up blessings, cornucopias of cholesterol and stockings stuffed with stress!

Hark! I bring you tidings of obesity, hypoglycemia, and mental anguish!

Researching this project has been an eye-opener. A widely quoted study claims that Americans gain an average of five pounds during the holidays. I think this figure may be very questionable, but few people will debate that unwanted weight gain during the holidays is a common malady.

Even people who are blessed with excellent health can suffer adverse effects from a few exhausting weeks of:

1) Stress arising from financial over-spending.
2) Family members who have seemingly relocated into your guest room.
3) Quadrupling your intake of calories, cholesterol and alcohol.
4) Relaxing healthy habits such as exercising in order to complete all the tasks looming on your lengthy "to do" list.



Yikes!

The hardest part of writing the booklet was giving advice for parents of diabetic children. Being a parent is the toughest job, anywhere, anytime. Okay, being Tom Cruise's publicist might be in the top five, but parents get to wear this particular crown. Parents of diabetic kids face unique challenges. The fine line parents walk during this time is how to instill strong, healthy dietary habits and not make their children feel deprived of the treats that seem to be inextricably tied into the holidays.

Diabetes can have a strong emotional toll on a child. Few people look forward to the holiday season more than kids do. Children who have to manage a chronic disease face temptations and challenges on a daily basis. When December shows up on the calendar, non-diabetic kiddos go skipping off to class parties, tree-trimmings and fa-la-la-la-la galore. Young children living with diabetes may not fully understand why they can't indulge in the same way as their friends. This may lead to feelings of being unfairly punished. Sheltering a child with diabetes from the landmines of a sugarcoated holiday doesn't instill self-control and self-confidence.




One thing that parents can do is to start their child's food education early. The holidays are actually the perfect time to teach children about the ingredients in foods and their effects on health. The kitchen becomes a classroom when you make a play date and bake cookies together. By doing so kids can learn about the contents of baked goods including the amounts of sugar, white flour and fats. They can learn techniques for substituting ingredients such as Splenda for sugar or applesauce or mashed bananas as a substitute for oils. These fun experiences will help build critical knowledge about foods and lay the foundation for healthy eating habits and nutrition awareness.

I am not a parent myself. I have no patience for slobber and screaming. God bless the parents in this world who do the job well. And, I also bless those who are dealt even tougher hands and still manage to rise to the occasion. Parents of diabetic kids can find motivation in the idea that if they do their job well and teach their kids how to make smart dietary choices, their children will live long enough to pay for their expensive assisted living apartments. Shady Pines isn't cheap!