I Have Returned.

When I began this blog, I promised myself that I would be diligent in posting regularly. Like with so many of my promises to myself, I’m backsliding.

The approaching holiday season and the trials of daily life have knocked the wind out of my sails when it comes to finding time to write. My only consolation is that I see a slowdown with many of my fellow bloggers as well.

During my sabbatical, I have, of course, stayed busy tasting, cooking and enjoying all the things that this blog is dedicated to, so I have quite a bit of material to cover. I’ll try to be brief.

On a personal note (which I do try to avoid), this weekend was one of remembrance. December 7th is not only a day of historic significance, but one of personal significance for me; it's the birthday of a departed friend.

The only proper way to remember my old friend was with a weekend of gluttony. That’s the way Big Sully would have wanted it.

One of my weekend indulgences was some traditional Southern food. I cooked up a batch of BBQ (the noun as opposed to the verb) and my little Jewish girl from Queens whipped up a batch of triple-bypass mac-and-cheese. It ain’t good for you, but it sure is good.

For anyone who wants a taste of real Eastern North Carolina BBQ (although I now reside in South Carolina, this is the real deal), here’s how:

Buy a Boston Butt that will fit in your crock pot. Sear it on your grill (preferably over a wood/charcoal mix). Drop it in a crock pot with a 12 oz. beer. Cook on low eight hours. Drain off half the liquid. Continue cooking another 12 or so hours. Drain off all liquid and pull meat apart. Douse liberally with Scott's BBQ Sauce. Cook on high one more hour, adding more Scott's as needed to keep moist. Add more sauce to taste. Serve on rolls. Stuff your face.

What wine do you serve? Zinfandel would be my choice, but any fruit-bomb wine of your choosing would also work. We enjoyed ours with a glass of Vinum Cellars Chard-No-Way Chenin Blanc, just because that’s what I felt like drinking.

Another one of my weekend indulgences was a treat from my girlfriend, the aforementioned Jewish girl. Although I don’t do it often, I enjoy the occasional cigar. When paired with a wee dram of The Macallan 12 Year scotch, I’m in heaven. The cigar I enjoyed was a new discovery for me—Rocky Patel Vintage 1992 Churchill.

Okay—this was supposed to be brief.

I’ll wrap it up with another new discovery: 2004 Ten Mile by Nine North Wine Company. This is a field-blend style red wine sourced from vineyards throughout California. One of the winemakers invloved is Jim Regusci, of Regusci Vineyards in the Stags Leap District.

Ten Mile is rich and lush with lots of dark fruit that caresses your palate like a fur glove. If you can locate a bottle, I suggest you give this one a try.

I’ll be back Wednesday with a posting for WBW. What a great excuse to drink something bubbly.