Things I Have Eaten
So yeah, I ate the SPAM single. The morning after the last blog entry, I fried it in a pan -- unsurprisingly I didn't need any oil, butter or Pam spray...the SPAM-gel sufficed -- and toasted some bread. Mayo on the bread, tomato on the mayo, lettuce on the tomato, cheeze on the lettuce, SPAM on the cheeze. It was actually pretty good.
Last night for dinner, we pulled out a couple of steaks and broiled them. There's a stupendous butcher-shop in the next town over...12 miles from here. They make jerky that brings a tear to your eye, and their beef is just astounding. We usually get the boneless sirloin, but when we were shopping, they had t-bones on sale to the same price, so we got those instead. I never knew what made them a "thing" until Bob the butcher (no joke, Bob owns
Paradise Meats) explained that the larger side of a t-bone is a New York strip, and the smaller side is a bit of filet. Anyway, I rubbed them with garlic powder, black pepper and seasoned salt, then four minutes on each side under the broiler. Te-ender. My wife cut up some zucchini and summer squash and sauteed them. We also deep-fried some Ore-Ida product. Washed down with a 2005 Syrah-Cabernet from Australia that was perfect.
Which speaking of, we've really been on a wine kick in the past year or so. I've historically been a beer guy, really. Starting in college I began a beer odyssey that's served me well. I began with Killians Red as an "exotic,"

and commenced from there. I've tried hundreds of different beers now. Stout, Porter, IPA, English Mild, Brown, Bock, Doppelbock, Lambic, Scotch Ale, microbrewed anything-and-everything, Belgian Trappist ale, German lagers, Hefeweizen, Belgian white ales...all very entertaining, some truly delicious, some truly disgusting. I even made three well-intentioned batches of homebrew.
And I always thought of wine as "icky." My dad's a "wine guy," though, and once I started talking to him again we realized that we had to start sending Christmas presents his way. So since there's a thriving Michigan wine industry, we took an afternoon and tasted wine. Quite frankly, we were dreading it -- snooty people looking down their nose at our naivete, laughing "aw-haw-haw-haw" at us as we made faces at the noble nectar derived from the humble grape.
But it wasn't like that. The people were open and friendly and the wine...it didn't have that "wine ick" as we came to call it. That nasty medicinal flavor that the Gallo/Sutter Home/Boone's Farm stuff we'd tried all had in spades. No, the wine we tried that day was.....dare I say it? GOOD! We were hooked. When dad would come to visit we'd go taste wine. At holidays, we'd send wine. Now, I'm sipping a wonderful raspberry port as I type this -- port being wine that's fortified with brandy. In this case,
Leelanau Cellars made a wine totally from raspberries, and fortified it with a brandy made from raspberries...so alcoholic raspberries just exPLODE in the mouth.
Sorry, I digress. We've come to the point where searching out a neat bottle of wine to try is fun. Neat, and cheap, I should say...we're broke, after all. But we've learned that a nice merlot, malbec or shiraz makes beef or Italian food taste even better. We fully realize that this makes us both old and snobs...being able to say with utmost certainty things like,
"oh, this is a malbec from Argentina, 2005 vintage? Well, 2005 was a good year for the Mendoza region, and the malbec grape -- derided in France -- is like the national crop of Mendoza, so this wine should be fruity and delicious." Yeah, old and snobby, that's us.
What?
What? You thought I was going to talk about NASTY things I've eaten? Geez, no. Gawd, that's so been done already. Gawrsh.