Naked Grape's Harvest Red Blend frees Mark and Lynn from white wine fatigue...

Lynn and I have been taking our summer white wine habit well into the fall.  There are reasons for this not the least of which is the fact that we have found some great white wines that work well in the fall.  Imagine then our surprise to find The Naked Grape's Harvest Red Blend landing on our door step just in time for Thanksgiving.  Despite the stereotypical heft of Thanksgiving meals, Lynn and I have mostly thought of the usual suspect whites like Riesling, hefty Chardonnays and even Champagne on occasion.  So, again, imagine our surprise when The Naked Grapes  managed to be the perfect antidote to late fall white wine fatigue with a taste that merges some of the sweetness of a nice Riesling with the warmth and plummy perfume of a dark winter red.  With a price point well under 10.00 this wine will usher you through many a wintry evening...

A few shots from our trip to Boston's Museum of Fine Arts...

Eloisa James signs our copy of Paris in Love...

Some of the fun of creating this site is the nice connections we make with people we meet and interview who have the same interest and love of food and drink. So it was with author/sweetie pie Eloisa James who was not only nice enough to sign our copy of Paris in Love but also game enough to try her hand at a sketch (we think it is a dog)....

jojo's produces top shelf artisan sriracha that reminds Mark of his North Carolina roots...

We had just heard about jojo's sriracha through the Food Curated newsletter that landed in our inbox recently and just today did we get the actual thing which just landed in our mailbox with an elegant well package thud.  We are into sriracha, but our experience with this condiment is mostly limited to the Huy Fong "rooster" sriracha that has become less of a piece of exotica and more of a staple in restaurants and grocery stores.

Roster Sriracha is a staple for us as well, but jojo's was a unique change of pace with an artisan's touch and a  samurai sword sweetness paired with the heat that reminded me of some of the hot/sweetBar BQ sauce from my youth in Eastern North Carolina.  We mixed it into grape seed oil and it made a great turbo charged salad dressing over arugala.  We will keep you updated about our experiences with this unique concoction from perpetually cool Brooklyn....