In honor of Thanksgiving, I’m going grocery shopping. It’s a little known fact that the pilgrims actually spent the entire day before Thanksgiving shopping for organic produce at Berkeley Bowl. It was finding a parking spot in under 30 minutes for which they were most thankful.
I, as they were, am excited to wander the aisles, using my lengthy shopping list as a jumping-off point for whatever gastronomic inspirations come my way. You see, I feel about the supermarket the way some people feel about Apple Computer conventions or trips to Tibet. It is a place to slow down, to meditate on the wonders that surround you, to imagine new possibilities. Of course, this is all best done on a full stomach or the beautiful possibilities quickly become a nightmare of gluttony and mob behavior. On good days, I’ve been known to stand in one place for 10 minutes contemplating brands of olive oil. When I’m hungry and in a rush, olive oil is suddenly a life or death decision. One that may raise my blood pressure to a dangerous level or cause me to spin incessantly in place in the middle of the condiment aisle. Trying to make decisions on an empty stomache? No way.
Which is why I have eaten a nice big breakfast. I’m in charge of dessert for this particular T’giving feast, so cakes and pies and ice cream have been on my mind (more than usual) for about a month now. Maybe two or three. I actually dreamt about grocery shopping last night. So I am ready to go! Perhaps I’ll post some food photos in the days to come for your own inspiration. In the meantime, this is still a wine blog, so here’s the latest from Madame Petite Sirah in her secondary fermentation:
[Secondary or malolactic fermentation is the process of turning tart malic acid to softer lactic acid. Imagine the difference in mouthfeel between a green apple and a glass of milk. Malo gives the wine that delectable smoothness. Incidentally, a wine going through malo sometimes gives off the smell of butter. Much like those Thanksgiving pie crusts that I am about to bake.]