Bombdog

I don't think we've yet seen the eventual increase to the end user as a result of the fuel prices. At least I don't perceive it yet when I shop. I am, however, convinced that it is coming. As far as changing my habits. I tend to do my driving in an organized way to begin with (it's hell being a Virgo sometimes) but now I think I am even more cognizant of where I am going, making a list, and even figuring out the route before hand.

Wow, just saw some video on the news of the weather around Dallas....hope you guys are okay. Gimme an earthquake anytime. I don't miss tornados at all.

Me too! This is great!

Or if you REALLY want to go WAY back A History of Wine in America, from the beginnings to prohibition

Great pictures Nessa. This looks like it's gonna be fun!

I use winemiles.com. The selection is growing, as they are still fairly new, but the prices are great....and the owner is a friend of mine. Seriously, even though I live here in Napa, I can get some things cheaper from them than I can at the winery.

Yeah, that was exactly my thought, after I hauled it in the house and plopped it on the counter......Man, that sucker is HUGE!

I stand before you all..... BUSTED

Picked up my 16 lb shoulder today. I have to work Sat/Sun at the port, but will be starting this baby late Sunday night for a Monday feast! Pics to follow!

Coming from THE knife man, that's a compliment. btw, I'm sure you're knives are much 'cooler' than mine. Mine just got used by a way cool Chef.

This is as close as I'll probably ever get to finding the right place to tell my JP story. 28 years ago, while still in the Navy (making NO money) and stationed in way Northern California I was beginning to assemble my now excessive collection of kitchen knifes. My meager culinary skills had reached a point where I felt a chef's knife was in order, so down I went to the only kitchen supply store in the small town outside the base. Unfortunately, my salary wasn't commiserate to my desires in cutlery. I really wanted a Henkels knife, but it just wasn't going to happen that day. Until, at the last moment, the sales person said, "Well, I do have a used chef's knife here. It's in great condition and was only used for a few demonstrations we had a couple of weeks ago." I looked at the 12" chef's knife and tried to contain my drool. "I can let you have it for 25 dollars." Sold! As I was taking my receipt and bag I asked who had done the demonstration. Someone totally unknown to me at the time I learned. "Jacques Pepin" So now, even though I've never has the fortune of meeting the man, I can still say that every day I use one of his knives. Only when pressed do I confess to the entire story.

I'm reading too Seth....but just like GGMora I haven't had much time to post until now...

Katie I stand corrected. The last time I was in there and tasted, the only sparklers were the older Cordeneu Napa labels. I was (incorrectly) under the impression that they were not producing anymore sparkling wine under the Artessa label after the change over.

I've always found that out of town guests who are not real sparkling wine savvy enjoy the flights at Mumm. If you coming in from 121 then Domaine Carneros is definitely the place you should stop. The view is similar to Artessa (Cordeneu Napa), only from the bottom of the hill. I do believe the sparkling wines you are tasting at Artessa are indeed those that are remaining from before the change from sparkling to still production....either way, the view is tremendous and there are some pretty good Pinot's there also.

I've been using this model for both salt and pepper now for many years. I too seemed to break every other pepper mill I got my hands on until I bought this one. About 5 years later I bought the salt mill.

$3.95 each at Osprey Seafood in Napa yesterday. Marinated in buttermilk for several hours then a light seasoning, egg wash and panko bread crumbs....yummy!

Great idea Mary....maybe I'll tote my camera around this week and do "A day in the life of a Bombdog"....although what she eats might end up on the thread about gross stuff pets eat.

Mary I've thoroughly enjoyed your blog, and wish I could have been able, if nominated, to take the reins. However, with my schedule this week at the port the pictures would have been constant repeats of me eating sandwiches on the tailgate of my truck (fending off the K9) while longshoremen worked around me. Seth, looking forward to Mom's House.

I can't imagine you'll regret it. Terra is one of my absolute favorites

Chad, it looks DELICIOUS! Thanks for taking us along for the ride. Now I REALLY can't wait for next weekend! And thanks for the experiment and report on the "slashing of the butt", as it should be now known.

Now that's a bit troubling. I too will be anxiously awaiting your verdict.

Indeed it does. But there is just something about wasting that fat cap, drippng directly down instead of over the meat that I am not sure I agree with. Then again, who am I to argue.

Chad, that thing is looking WONDERFUL! My son and I are planning on doing this exact thing next weekend. One question, along with fifi's, if you are not slashing the fat side, are you planning on leaving the fat side down for very long? I wondering about all that fat just running straight off instead of over the butt. Curious. edited to fix punctuation and spelling

And of course there is the issue of labor costs to walk several acres and apply any repellent. Even using a Herbie, is can be an expensive ordeal.

Katie The problem with repellents sprayed on the trunk is that irrigation and rain can wash it away. Most vineyard managers use a combination of control methods, including habitat modification and promotion of natural enemies. Additionally, after a vine is about 3 years old, and trained up the stake, rabbits are not near the concern when the vine is young and small. I wouldn't worry too much about the rabbits. There doesn't seem to be any signs that control methods are causing a huge drop in rabbit population.