Okay, maybe not glee, but there's above average levels of C2H5OH in my system now. First, I made white wine (Jacob's Creek chardonnay) risotto for dinner, using herbal chicken soup as stock and dressed up with frozen veg and grilled teriyaki mackerel. This couldn't be a finer example of fusion cuisine - Italian, Chinese and Japanese. You may scrunch up your nose in disgust (or abhorrence) and the unusual mix of ingredients - would it even work? - and I wouldn't blame you. I, too, was apprehensive at how my dinner would turn out. Truthfully, it tasted more like chewy-rice-in-a-semi-sweet-broth than risotto. I think my Arborio rice is expired and that's why it just wouldn't cream up; or maybe I coated it too long in the beginning.
But I have to get back to my alcoholic imbibe. After the risotto, I had a mouthful of Da Paolo's tiramisu, which is supposedly to be very good. I can't say if it held up to the authentic standards of 'tiramisu,' but it was very light and rich in bitter chocolate - and the strong whiff of alcohol, of course.
My "third course" of alcohol came in a potent dose Remy Martin cognac-filled chocolate by Anthon Berg. It's presentation was very cute; mini-chocolate bottles wrapped in the brand's signature packaging. The chocolates held the cognac inside, which burst forth generously when you bite open the chocolate. Phew! Like a shot.
Much to do, as always, so good bye!
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