After renting the sommelier documentary on Netflix, Somm, I lately have found myself to be a bit of a wine connoisseur. And a terrible one on that note.
The acid is pungent…. much like….. grapes when fermented…….. (duh) … smells like baking spices, some sort of jelly doughnut…. a well balanced old fashioned and pepperoni pizza, wait, scratch that, meatlovers.
I obviously do not floss in between my meals (ain’t nobody got time for that) and am picking up every trace of flavor that went with what I had consumed that day. Minus the old fashioned, I’m pretty sure that is just pumping through my veins 24/7.
You think my nose, due its Italian size (thank you grandpa) it would be “master sommelier” status, but unfortunately it is as useless as a whales when it comes to sniffing out the wines private parts. womp womp.
Oh and by the way!
I have a salad recipe for you….. a really good summer salad. and I plan on doing a spin on this salad every season so getchya tossers ready.
I like to keep the tails on my shrimp for aesthetic purposes in the pictures, however I recommend serving the salad with tails off, or topping the salad with the shrimp so your consumers know to remove tails before eating.
You can either do this inside on a grill pan, or outside on the grill!
Comes together in under 20 minutes. Whaaaaddduppp green leafy bowls.
Looking forward to trying this recipe. I notice in the pictures it looks like you’ve also added some yellow cherry or grape tomatoes? How many would you reccomend a pint or so? Also, are the peaches grilled too or are they just tossed directly into the salad after being cut up? Looks like there is some color on them but not sure if that was just from the dressing. Have really enjoyed the blog! Thanks for your time.
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