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ChefJon
Posts: 264
Registered: ‎10-22-2006
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Thanks, Wine Diva

Readers, Please join me in thanking The Wine Diva for her time, humor and wine wisdom that she shared with us this month. I learned a lot about wine from her book and the discussion and hope you did too. Christine will be with us until the end of the month so you still have a few days to get your questions in. Typically B&N leaves the board open a few weeks after for people to read and continue the discussion but this weekend will end the official author visit.
BN Editor
BookClubEditor
Posts: 546
Registered: ‎10-20-2006
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Re: Thanks, Wine Diva

[ Edited ]

ChefJon wrote: Readers, Please join me in thanking The Wine Diva for her time, humor and wine wisdom that she shared with us this month. I learned a lot about wine from her book and the discussion and hope you did too. Christine will be with us until the end of the month so you still have a few days to get your questions in. Typically B&N leaves the board open a few weeks after for people to read and continue the discussion but this weekend will end the official author visit.


I second that, Chef Jon -- Let's all thank Christine for spending time with us on the boards.

And I can't wait to show up at the first BBQ of the summer with some sparkling wine!

Jessica
Book Club Editor

Message Edited by BookClubEditor on 03-29-2007 03:53 PM

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ChocolateFiend
Posts: 16
Registered: ‎10-30-2006
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Re: Thanks, Wine Diva

Thanks to both the Wine Diva and Chef Jon!
Christine- I found your book very readable and useful!
Chocolate Fiend
Frequent Contributor
Posts: 3,107
Registered: ‎10-27-2006
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Re: Thanks, Wine Diva

Hi, many thanks to Wine Diva for being here. I was not posting actively but I think I picked up some information that will be very useful.

I also want to thank Jon for his splendid input over the months since this forum started. I notice that I am definitely more daring in the kitchen due to your advice.
How about this as a side dish to baked salmon? Cut the green from a leek thinly, sauté (is it called so? ) in butter together with thinly cut 'sticks' of a carrot and sliced garlic, spice: marjory, turmeric, black peppar and some dash of cinnamon, salt , sugar lemon. Add lightly boiled cauliflower and some cashew nuts. Stirr.

It worked! A moment of wild experiment, but it woudl have been much better with some dry (? I guess) white wine.

So I hope to see some new intereting foodie discussions on this food forum.

Are we going to discuss the ethnic cook book that is announced? I do not have his "success first book about cooking everything" but it all sounds intriquing.

ziki
Frequent Contributor
BillP
Posts: 405
Registered: ‎09-25-2006
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Re: Thanks, Wine Diva

That sounds good, Ziki. A bit of freshly-grated ginger might be nice in that too... ginger and carrots are a pretty classic combination, and certainly would compliment the salmon too.



ziki wrote:
How about this as a side dish to baked salmon? Cut the green from a leek thinly, sauté (is it called so? ) in butter together with thinly cut 'sticks' of a carrot and sliced garlic, spice: marjory, turmeric, black peppar and some dash of cinnamon, salt , sugar lemon. Add lightly boiled cauliflower and some cashew nuts. Stirr.

It worked!

ziki


Frequent Contributor
Posts: 3,107
Registered: ‎10-27-2006
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Bill?

Does this mean Jon is not moderating this board either? This is absolutely disasterous!!!

You've got rid of the best people!
ziki