Winewitheverything's Blog

Pan Seared Bombay Chicken

winewitheverything — Fri, 01 Jan 2010 21:05:15 +0000

If you are anything like me, your food cannot be prepared in enough spices. I like the meat I eat to be tenderized, marinated and then a wonderful sauce be made of the cooking and marinade juices so I can to drown my meat in it to enjoyevery bite. To me marinading in wine is one of the best ways to enhance the flavor of any meat based dish.

PAN SEARED BOMBAY CHICKEN

For each chicken breast you cook you will need the following amount of spices and ingredients. So if you need to prepare 4 breasts for your meal then multiply the ingredients below by 4:

PREPARE THE CHICKEN

1 rinsed and tendered chicken breast (tenderize the meat by pounding it with a mallet).

MIX INGREDIENTS

1 tsp sea salt

1 tsp cumin

1/4 tsp cayenne pepper

1/4 fresh ground green peppercorn

1/4 tsp turmeric

1/4 of freshly minced fresh vanilla bean

1/4 Cup of Frascati white wine.

1/4 cup heavy cream

MARINADE

Marinade the chicken by adding all of the dry spices, ground vanilla bean, wine, heavy cream, butter and honey in a freezer bag big enough to hold the meat and marinade. Allow to marinade at room temperature for 4 hours, turning the bags every hour. If you have a Food Vacuum machine, its great to actually seal the meat in the food vac bags or jars with the marinade as the vacuum process presses the marinade into the meat flesh for a more infused and complete flavor. You can also put this mix in the fridge overnight as well.

PAN SEAR THE CHICKEN

Remove the chicken for the marinade bag, but keep the marinade by decanting into a bowl and set aside.

Spray a large skillet with olive oil spray and keep the can handy to reapply if the pan becomes too dry during the pan sear process. When pan searing you want to make sure the sides are seared but not burned so spraying the pan just enough during the searing process to keep it lubricated is ideal.

Before adding the chicken, test the heat of the pan by flicking in a little spec of flour. If the flour sizzles enthusiastically and immediately turns golden, the pan is ready. Add the chicken breasts. and cook for about 4 minutes without moving the breasts. Then, starting with the first one added to the pan, turn them over and cook for another 3 or 4 minutes on the other side.

When the chicken is done place it all in tin foil and wrap close to keep it warm and prevent it from becoming dry. This process is very important as this is the best way to keep the flavors and moisture locked into the meat.

PREPARE THE SAUCE

In the same pan you seared the chicken, place the marinade juice on a low stove setting. Bring to a slow and low boil and stir constantly to prevent burning or curdling of the sauce. If you need to thicken it a bit add 1 TBS of flour or corn starch slowly to prevent clumping. Once the sauce thickens you can allow to cool slightly. I always taste the sauce at this stage to determine if it needs something to round out the flavor like adding butter or more honey usually works.

Serve the chicken breasts with the sauce drizzled over it and also be sure to add a gravy boat of the excess sauce to the table for those, like me, who like it to be smothered in sauce. This dish goes very well with a simple steamed broccoli and oven baked potatoes which also like to be covered in the sauce!

ENJOY!

How to Remove Labels from Wine Bottles

winewitheverything — Fri, 01 Jan 2010 14:41:55 +0000

I have to say that my real foray into wine had more to do with the lables than the drink itself. I found the labels, in fact, to be the reason I select a wine more than anything else. The label can tell me a story about the wine and as I look at the label I guess I tend to picture what life on that winery must be like and if I can see myself in that image then I tend to select it for purchase (if not too expensive).

I started to save wine labels a long time ago and I have a very extensive collection stored in my craft drawer. I use them for everything from making scrapbooking projects to decorating my home to include: decoupage, unique decorative accents on walls, boxes, gifts etc.

There are more than a few ways to approach wine label removal. I’ve heard about people soaking, peeling, cutting, and steaming the labels off their wine bottles. I’ve even heard about people using a hair dryer to soften the glue. There is also a heavy-duty label-sized adhesive tape usually advertised in the wine enthusiast catalog (check out www.wineenthusiast.com. From its description, it looks like you merely apply the tape over the label on the bottle and pull it off (hopefully, getting all of the top part of the label). This could be good if you’re looking for a laminated effect, for something such as coasters. I ordered this product today to see if it is as good as it looks. More on that later.

Personally, I prefer the label’s original finish, and I’ve had a great deal of success at removing wine labels from bottles by soaking them in hot water, and using a single-edged razor blade as necessary to remove the label. Here is my method:

Soaking: Soak the empty bottles in a sink full of very warm (not hot or you’ll bleach some of the color out of the label ). Add a “few” of drops of liquid detergent to the water. If you do this in the kitchen sink, don’t use more than 2-3 drops or so, or the label will become mealy and fall apart. After about 20 min or so, many of the European labels will either already be floating on top, or be quite ready to be lifted off the bottle. There are some exceptions here; it seems that new adhesives are being used on most of the recent Bordeaux vintages, slide right off in the water. Those labels that are not easily removed (without ripping the label) require a little more work. Here’s what I do:

Removal: After about 20 minutes of soaking, I remove the bottle from the sink, dump out the water, and lay the bottle on its backside, label up, neck pointed away from me, and cradled in a towel to keep it somewhat immobile.

Using a single edged paint scraper I work in full even strokes, drawing the blade under the label from the top down and towards me. Obviously, the trick here is to have the correct blade angle to the bottle, or you merely slice the label, or worse yet, your hand. I’ve been doing it this way for several years and I have yet to cut myself.

If necessary, I remove any residual glue or adhesive in the sink water, before laying the label on paper toweling to momentarily air dry. I then blot the labels dry with a clean absorbent towell. While still damp, I place them into an acid-free photo blotter book, and place a small stack of books on top to keep the whole thing flat.

Self-adhesive labels: When drying or blotting the labels, watch out for the newest self-adhesive types Some things I’ve noticed:
1) the required soaking time is less – they really only need about 10 minutes in hot-very warm water.
2) I’ve also found that very cold water seems to work just as well with some of these labels. (In fact, I’ve even found them floating in the water after 20 minutes or so. Plus, they seem less sticky to handle if removed with cold water.)
3) once the label is off the bottle, the self-stick adhesive is still active and as sticky as fly paper. In fact, the darn label will stick to anything! Do not blot them, yet! You can dry them one of two ways:
1) carefully slide the still-face-down label onto a counter surface. Tear off a piece of Saran Wrap or other plastic wrap and stretch it smoothly over the backside of the label.
2) or preferably, lay down a piece of plastic wrap first. Then just “paste” the label right on top of the plastic wrap.Flatten the label so that the plastic wrap will now become your back-of-label surface, and trim off the excess plastic wrap. Now you can put the label into your blotter book without fear of it staying in there for good. Another successful method has been to stick the label down to some plain white paper*, rather than the plastic wrap.

After a couple of days of drying in the blotter book, I take them out and place them temporarily into an acid-free photo box or book for future use.

Mounting and/or Displaying: Later on, when I have all of the labels I want to display I use a glue-stick to glue them down to a colored matt board. I then mount the board in a picture frame, hang it on the wall, and voila…there you have it! Your own labels, up on the wall for all to see. This is just one idea.

*There’s been a recent trend toward the use of archival methods to store or display pictures, photos, and other keepsakes. This involves using “acid-free” mounting materials (matting, paper, adhesives, etc.), in order to keep the picture or photo from deteriorating (fading, turning brown). Ordinary mounting materials contain acids that will ultimately cause deterioration to the mounted item. This kind of deterioration is most easily seen in the non-acid-free matts used in the framing of pictures — the inside edge of the matt starts to turn brown. Deterioration of the picture itself will also happen, as the acids from this type of product tend to leach into your mounted product. The time it takes for this to happen can vary, but keep this in mind when mounting labels. So, I suggest you use archival or acid-free products if there is the slightest chance you’ll ever want to remove the labels to re-mount them elsewhere, or if you just want them to retain their vivid colors.

To those who haven’t tried this soaking process, I’m sure the whole thing seems daunting. But, I can assure you that it’s actually quicker than the time it took me to write these instructions! I’ve got the whole soaking/removal process down to about 6 min per bottle.

Sometimes you can pick up or order some labels from the winery, and I’ve done that too.

Check back for some pics of the projects I have completed with wine labels!

Wine or Water?

winewitheverything — Thu, 31 Dec 2009 16:24:28 +0000

To all my friends who enjoy a glass of wine.. . and to those who don’t.

As Ben Franklin once said: In wine, there is wisdom, in beer, there is freedom, in water, there is bacteria.

In a number of carefully controlled trials, scientists have demonstrated that if we drink 1 liter of water each day, at the end of the year, we would have absorbed more than 1 kilo of Escherichia coli , (E. coli) – bacteria found in feces. What? In other words, we are consuming 1 kilo of poop!.. However, we do NOT run that risk when drinking wine & beer (or tequila, rum, whisky, or other liquor) Why not? Because alcohol has to go through a purification process of boiling, filtering and/or fermenting.

Remember: Water = Poop, Wine = Health. Therefore, it’s better to drink wine… and talk stupid, than to drink water and be full of crap.

Wine and Roses Jam

winewitheverything — Thu, 31 Dec 2009 15:56:07 +0000

So on the eve of the New Year and new decade its only fitting that the day belongs to a bottle or two of wine. Its started with cleaning and arranging my wine collection, all the while pondering just what bottle(s) would be good to enjoy for the new year and which would be sacrificed for experimentation in an attempt to make a jam concoction. In celebration of the New Year and hopefully a better one than last, I feel that the days of wine and roses are upon us; so inspired by hopefulness I set out to make a Wine and Roses Jam to enjoy on the first day of the New Near…2010!

The ideal situation would be to use rose hips, but as it’s not the season, I decided to use a rose petal version instead. Many flowers are edible and make wonderful accents for teas, jams, salads, cakes and more. However, the rose and its many varieties are my personal favorite flower for cooking.

I went to the local flower market in the Danish village where I live and selected a rosa rugosa variety rose in a wonder purple-pink hue. You will need a decent amount of rose petals for this treat so purchase at least two dozen and select the organic variety to avoid pesticides. What you don’t use can look lovely on your table anyways.

Again I will be using my wonderful Tefal ”Bread maker” machine that my husband gave to me this Christmas to make the jam (yes, the bread maker makes jam too).

WINE AND ROSES JAM

50 g of rosa rugosa variety rose petals (pick a pretty color)

600 grams of sugar

50 grams of pectin.

1 tsp of lemon juice (to keep the roses color)

1/4 cup of a sweet white wine (I used a Riesling)

Wash and dry the rose petals. Remove their white pits with your hands ( you will never regret it).

In a glass bowl, using your finger tips mix the cleaned rose petals with 1 cup sugar and bruise very well. Cover the mixture with cling-film and leave for 5 hours.

Add the sugared-crushed rose petals, sugar, pectin, lemon juice and wine into the bread maker pan, set the machine to setting “11″ and let it cook!

Store as usual as a jam. What you do not use can be canned properly for long-term storage.

This treat is great on sweet bread, ciabatta bread, short bread as well as on top of a home-made vanilla ice cream or pudding. It can also be used as a base to make a wonderful wine and rose vinaigrette dressing.

If you can them in cute little canning jars properly,they make great gifts and treats to bring to a house party or dinner.

There is no better way to enjoy the New Year than with wine and roses jam on fresh home-made bread and a mimosa!

Happy New Year! Here is to a better decade!

Booze From Work

winewitheverything — Mon, 28 Dec 2009 22:23:36 +0000

After missing a week of work from the S-wine flu, today was my first day back in the office. Mind you, even with a temperature of 103 degrees F , I soldiered on and worked from home on my laptop, and it was all made bearable with a few bottles of red and white.

Upon return to work, due to an industrial water pipe break, I was greeted with the lack of building heat, no hot water for my much-needed morning joe octane and a carton of three bottles of the nectar of the gods. While all three were reds (I am still working on balancing out my reds and whites), I just had to marvel at the fact that companies still give out booze for holidays in Europe.

I have not decided if the distribution of free spirits in Europe is a sign that they believe that we are adults and can handle this kind of responsibility or its a sign that if you get drunk and kill someone in a car accident or otherwise that the court system is so antiquated that no one will be held responsible, not even the company for pimping you the booze.

Whatever the case, I am just happy for two things I have in Europe that I did not get in America: 6 weeks of paid vacation a year and booze on holidays…the rest of it (“free healthcare” , lack of work ethic and stores closed on Sundays) you can keep.

Here is a summary of the corporate holiday bounty:

Vinum Africa, South Africa, Cabernet Sauvignon, 2006.

Seigneurs D’Aiguihle,France, Bordeaux, 2007.

Columbia Crest Grand Estates,Merlot, Washington (USA), 2006.

While I don’t know much about these wines, they do fall in my favorite category..free. Heck I don’t think there are any American companies that even give out turkeys for the holidays anymore.

I need to go out and obtain some Champaign to celebrate the new decade…lets hope it’s better than the last decade.

Wine Shopping Spree

winewitheverything — Sun, 27 Dec 2009 14:11:38 +0000

While cleaning my kitchen toady I noticed I was getting a bit low on my wine stock (less than 50 bottles now). I also noticed I needed an excuse to not clean my kitchen. While not in a panic, I decided to go to the corner store in the small village today to pick up a few necessities (wine) and everything else.

The store itself is nothing to look at, sort of the typical fare in Denmark by the way of a store called “Fakta”. In America I would rate in somewhere below par with Food 4 Less: Cut open boxes on the floor, no real consistency in the goods offered, but cheap prices. The expatriates here call it the “Russian Grocery Store” as the shelves can be as bare and the service as hostile.

However, they have a decent selection of wines from around the world ranging from super cheap to fairly expensive. It’s not to say that all cheap wines are bad and all expensive wines good, we know marketing and branding go into the price equation. But all in all a good selection, but not consistent.

In particular, I noticed that my wine stock was somewhat imbalanced with approximately 75% of my shelves filled with reds, 20% whites and 5% rose’. I really need to work on my white stock today I thought.

I managed to pick out 7 wines each for under 5 bucks each: 3 reds, 3 whites and 1 rose. So much for balance:

REDS:

Don Bonifacio, Chile, Cabernet Sauvignon, 2007: The name sounds a bit campy, sort of like the chilean cousin of Joey Buttafuco, but the reds from Chile have really been getting better with time.

Villa Bona Terra Family Estate, Romania, Merlot, 2005: If there is a 2005 wine on the shelf anywhere, you know it’s probably a close-out, esp if it’s from Romania. The bottle label tries hard to pimp it as an exotic well-known villa 30 km north of Bucharest. I can only think of an ugly old gypsy stomping grapes with her feet with a hand rolled cigarette dripping out the corner of her wrinkled lips. This wine should be just dreadful.

Makana, South African, Shiraz, 2009: This looks to be off the Cape. The label informs me it’s named after a prophet leader of the AmoXhosa people. It’s not that its his winery or that it has anything to with him really but it sounds kinda tribal. Its label as “fair trade” which instantly makes me feel like a humanitarian.

WHITES

Soave, Italy, NO WINE TYPE LISTED, 2008: While the label is written in Italian, there is no discernable listing of the type of wine it is. Is it a Chablis, chardonnay, Pinot? We will never know. Well at least it’s not in a box?

Vin D’Alsace, France, Sylvaner, 2008: I have to be honest, I did not know there was a grape or wine type called a sylvaner. I had to look it up on the net and while trusty Wikipedia had nothing on it, I did fin a small obscure blurb on it: a white grape grown in the Alsace region of France and in Switzerland, Germany, and Austria. This one sounds like fun and being from France, how can it be bad?

Gray Fox, California, Chardonnay, 2008: Now coming from California I know this stuff makes good window cleaner. I just had to laugh as the people of Denmark think California wines are just exotic and happen to be the rage here, even this wino special. The label is pretty, but interestingly enough, it looks like its bottled and imported in Germany…maybe the Rhine river water can save this one.

ROSE’

Perdido, Spain, Garnacha, 2008: Oh I have bought this one before…realized it after I got it home and went to store it with the rose’s in my kitchen. However I have this definite idea that my next cooking adventure will be to make a wine and roses jam in my new TeFal bread maker (yes it makes jam too). I just need to find some rose hips this time of year?

I am sure these wines will find their way to my lips and cooking in the near future so stay tuned to see which of these bargain basement nectars make the mark.

Off to finish cleaning the kitchen, I have run out of excuses.

Christmas Cheer Bread

winewitheverything — Fri, 25 Dec 2009 16:12:54 +0000

Well its christmas and I found myself wanting to have a new take on an old wine based holiday drink….mulling spice. But it’s not in the way you think….no its not a new way to make an old drink. Its taking that old holiday cup of cheer and turning it on its head to make a mulling spice sort of wine based bread.

The fun thing about wine is that I have yet to make anything bad with it no matter how hard I try. So I opened up a bottle of Trivento Cab/Merlot (Australian under $5 bucks), had a glass to make sure it was going to be good enough for making bread (who am I kidding) and set about the task.

After much hint dropping and arm twisting I got a Telfal breadmaker for christmas from my husband. It’s a snazzy little thing which not only makes bread but can make jam, pasta, cake and probably beer if I try. Its going to be load of fun in the next year as I push the wine envelope.

Now, it was not easy to convince my husband to buy this machine as he is Danish. We live in Denmark (I am an American) and he dubbed this novelty a “racket” when I stood at the local housewares stores embracing it as I pleaded with puppy dog eyes when we were doing our christmas shopping for others. I was pretty sure he had bought me nothing to date for Christmas and I was merely trying to help him find the perfect gift for me that I would not return.

We Americans love our gadgets. We want bigger, better, faster, cooler EVERYTHING. I had a bread maker 10 years ago that cost me 60 USD and I used it until it blew up while making a loaf of raisin bread with pumpkin seeds. After I moved to Denmark, like most modern gadgetry, there was little to none to be found. In addition, real Danes make bread by hand in the oven or they buy fantastic warm loaves fresh daily from the corner bakery that exists in every hamlet across the countryside.

I did not think he would get me a bread machine when I saw the Tefal treasure in the store for the first time. One day I saw one in a local flyer my mother in law had and pointed to it saying I had mentioned to Kasper I would like one but he thinks it’s a racket. His mom is a very alert cookie so on Christmas day she gave me one. But to everyone’s surprise my husband caved in a bought me the very Telfal loveliness in the form of a sugar-plum fairy bread machine I wanted so much for Christmas as well. I did what any American would, I kept them both as more is more.

The Tefal bread machine comes with some pretty good recipes for making a variety of basic bread from wheat, white, au pain, foccocia and pannini etc. I decided to experiment with some of the wonderful grain and flour mixes which can be found in Denmark to make a culinary delight.

Christmas Cheer Bread

In a bread machine mix pan add the following:

150 ml water

150 ml of cooled mulling spice juice made with Cab/Merlot red wine

2 TBS lemon infused olive oil

3 TBS orange infused raw honey

1 tsp Red Hawaiian rock salt

240 grams of multi grain flour (in Denmark I used TreKorn flour)

240 grams of quality all-purpose white flour

2 tsp of powered yeast

1 Tsp of allspice

Place the bread machine pan back in the bread machine and follow the instructions for your bread maker for a grain based bread.

For the TeFal model I set the machine on “8″ and press start. After 30 minutes my bread machine stops so I can add pumpkin seeds and a sharp grated cheese for additional fun. This could also be added before you press start I am sure.

I close the lid on the Tefal and let the bread machine do its thing. When it stops, remove the hot bread and allow to cool for 10 minutes. Slice with a good bread knife and lather in real butter for a one of a kind twist on an old holiday drink.

Cheese also goes very well on the bread if you are like me and a complete cheese addict! Oh yes, a glass of red wine with it cannot hurt either!

Cheers!

Wine With Everything

winewitheverything — Fri, 25 Dec 2009 00:25:06 +0000

Welcome to Wine With Everything Blogsite.

The blog is focused on wine and every aspect to which it has infused my life from food to home decor to health to color and everything in between.

Wine has long been thought to be a drink of the gods and has been important part of many cultures throughout history.

Archaeological evidence suggests that the earliest production of wine, made by fermenting grapes, took place in Georgia and Iran. The oldest known evidence of wine production in Europe is dated to 4500 BC and comes from archaeological sites in Greece. In Ancient Egypt six of 36 wine amphoras were found in the tomb of King Tut.

In medieval Europe the Roman Catholic Church was a staunch supporter of wine since it was necessary for the celebration of Mass. Monks in France made wine for years, storing it underground in caves to age.

Today wine is a popular and important beverage used in cooking, religious ceremonies, celebrations and has purported to have health benefits (when consumed in moderation which probably will not help me much).

Oddly enough, I have not been a life long fanatic of wine. In fact, one could say wine somehow inexplicably wrapped itself around me before I knew I was entangled in her mysterious and hypnotic vines.

It started with the color itself. Every where did I buy and receive clothes, jewelry, cosmetics in the rich and warm hue of the Merlot which I have grown to adore. My first home was an unconsious tribute to the elegant and varied palettes of wine to include a dark cabernet bedroom, a Pinot blanco bathroom and a rose study. My second home found more blatant expressions of wine enchantment with a cornucopia of stenciled grapes, grapes leaves and vines throughout the kitchen. An obsession with wine labels soon ensued which prompted frenzied buying sprees of wines from every country, mostly for under five dollars.

Wine soon found its way into my mostly ad hoc cooking style inspired by my italian grandmothers Ragu style methods. It started with a splash of wine added to my spaghetti sauce from whatever bottle I uncorked to inspire my culinary efforts. To date it has found it way (sometimes with positive results and sometimes with results I will never admit to) in everything I cook from meats to cakes and breads. If in doubt..add some wine.

The blog will focus mostly on what wine has done to my day. If I drank it, bought it, cooked with it, decorated in the color or made a decoration from the bottle, cork or did something artistic inspired by it. Do not mistake this blog as some sort of dissection or commentary about the technical side of wine to include a review or some obnoxious wine tasting commentary. Most of the wine I buy is less than five bucks a bottle. sometimes I get a diamond in the rough and could tell you of a wine I found that tasted well, makes for a good cooking wine or has a lovely label…all for under 5 bucks.

If you have something cool and creative you have done with wine or wine packaging share it. I know there are other wine nuts with great ideas and I am now reaching out to connect.

Happy Holidays!

Roasted Duck With Red Wine, Plum and Honey Sauce

winewitheverything — Thu, 24 Dec 2009 23:27:21 +0000

After a week of the S-wine flu I decided it was safe to eat again and I wanted to make myself a holiday dinner. However, I was not feeling well enough to face holiday shoppers so I decided I would do with what I have on hand.

I am not one to follow a recipe anyways on most of what I cook. I am more of an accidental cook: I decide what to make based on what I have on had. A trip to my freezer produced a wonderful duck breast with fat intact. I had bought it a week or two before during my monthly bulk shopping frenzies. I shop for food only once a month except for milk or eggs. I don’t have a list but rather buy things I know are good staples to make almost anything (honey, wine, nuts, dried fruit, cheese, bacon, butter and so on). I have enough spices on hand to make any dish, or fix any dish I may screw up.

I placed the thawed and rinsed duck breast in a teflon bread pan which is best for keeping the juices on a small portion of meat during the entire cooking process to keep it moist and to soak it in flavor. I then stared at it for fifteen minutes try to figure out how I would turn this potentially delicious hunk of meat into a holiday master piece.

What to do? How to do it? OK pour a glass fo wine and think. Oh yes…wine..if in doubt uncork a bottle. If to ponder pour a glass. If to cook, throw some in.

A few glasses later the most magnificent duck recipe was born:

Roasted Duck With Red Wine, Plum and Honey Sauce

1 Duck Breast with Fat and Skin

2 Cups of Cabernet ( I used Gray Fox from California)

3 Tablespoons of Honey (I used an orange infused raw product)

1 Cup of Dried Plums (prunes)

1 Red Onion

4 TBS of Butter (go ahead its worth it)

1 Dash of sea salt

Place the Duck (skin side up) , wine, honey, dried plums and butter in the bread pan. Warm over to 325 Degrees F and placed the pan in the over with tin foil on top. Cook for 30 minutes.

While the duck is cooking, slice the red onion Julienne style and place in a small amount of hot olive oil in a frying pan. I used a lemon infused olive oil tonight. Carmelize the red onions and set aside.

After 30 minutes of the duck cooking, remove the tin foil and top the duck with the carmelized red onions. Cook for another 15 minutes without the tin foil on top to brown the duck skin.

After 15 minutes remove the duck from the oven and pour the excess juices into a skillet. Cover the duck with tin foil to keep it hot and moist while you make the sauce. Add two tablespoons of white flour slowly and carefully to the juices and simmer on low setting until the sauce thickens.

Slice the duck and serve with sauce liberally.

Enjoy!

Welcome to Wine With Everything Blog!

winewitheverything — Thu, 24 Dec 2009 22:11:28 +0000

Well happy holidays and welcome to the Wine With Everything Blog.

Take it easy on me as I am new to the blog world and this whole world of excerpts, trackbacks, pingbacks and dashboards is something that will take time. I am sure the more wine I drink, the more sense it will make.

I am sure I will manage to find my way after I accidently delete my post by pressing the wrong widget, digit or file. I am sure with the more wine I drink the better I will become at this.

OK so I will navigate my way through this somehow to figure out what a post tag can do for me and try to add a category without deleting my entire blog site. I am sure with the more wine I drink the more I will wonder why I started this thing.

OK I am going to hit the publish button and hopefully not lose my text but if I do, I will just drink more wine and try again tomorrow.