Writing a blog has been an interesting experience. When I started, I had no idea what I was doing – as it's been with most of my endeavors. Along the way, Brim has attracted a surprising, yet modest following. I lost lots of readers when I went silent for a long stretch in 2008, but I’ve picked up some new people and lured back some regulars.
Instead of going on and on about everything that’s gone into writing this and everything I’ve gotten out of it, I’ll just say, thanks.
To all my readers – past, present and future – I appreciate you stopping in to see what’s going on with Brim. Thanks for reading, and I'm humbled by your interest.
Tonight, E and I are raising a glass to all of you. We're toasting with Gruet Winery brut sparkling wine, which is appropriate because it’s a slightly off-beat (like my blog) choice of bubbly.
Champagne wouldn’t be right for this occasion. I also passed over some California sparklers that I love, as well as a couple non-Champagne French sparklers. I picked the Gruet not just for it’s flavor and character, but also because it’s from New Mexico. As my long-time readers know, I'm passionate about the expansion of wine producing regions in the U.S.
For dinner, I'm serving spice-rubbed salmon (wild, of course) fillets with a green tomato/red onion/red pepper chutney (or something close to it), grits and snap peas. Those of you who aren't familiar with grits may not know what you're missing. Columbia just happens to be home to Anson Mills, which grinds some of the best grits anywhere.
I could gush about the yeasty-lemon-carmel notes of the Gruet, but I won't. I'll just raise my glass in your honor.
Here's to you.