Was yearning curry so made this. It's based on one from a site called "Salu Salo" but added other bits and pieces to it. Made enough for 4 meals plus some sauce to add to a soup (think it'll taste like Mulligatawny when added to tomato soup).

OK I am late to this party. I have always boiled (read: mostly avoided) vegetables but something has changed and now I have to confess I am quite into them. Apparently steaming them is better for you too. Something about not boiling the nutrients out of them.

As such, have discovered a good way to steam veg with no additional washing up.

1. Boil some water (with inevitably pasta/rice in it).
2. Cover with a colander.
3. Chuck in the veg.
4. Pop a pan lid on. 
5. Wait.

That's all.

Hope we're all well.

Ok so Hamish and I made this so it hardly counts as date night but we think it could work moving forward..!

We end up eating lots of Gü puds and keeping the glass pots. I thought it might be fun to try and make one for Elena and I - it worked really well and this is super easy! Plus you just need a microwave for this one so it is perfect for students.

This summer I spent about six weeks exploring America. It was a totally fab experience and I thought it might be useful to write a little about the places and activities I enjoyed in particular. I know how helpful it was to be able to read about other people's experiences when I was planning the trip so I guess this might end up paying it forward, so to speak.

This post follows the route I took. There are two parts. The first two weeks I was travelling alone by train from Chicago to LA, stopping off in a number of places along the route. The second part is a four week roadtrip up Route 1 with Elena. We hired a car and drove up from LA to Seattle.

Before I get into the trip, I have discussed:

1. Things to do before you leave.
2. Money related advice

We then get into my AMTRAK route and some car hiring advice, as I also hired a car for a mini roadtrip from Phoenix to Flagstaff.

What the Wine Society says:

A moreish and juicy red-fruited cinsault, a traditional grape which has made something of a comeback here as well as in France. 

Award-winning winemaker Duncan Savage produced this wine with the help of friends and contacts in South Africa's Swartland. Liked and admired throughout the industry, he was responsible for putting Cape Point Vineyards, where he still consults, on the vinous map, and for numberous awards. His own labels focus on a variety of grape varieties, producing classic and elegant wines from maritime and high-altitude vineyards with great terroir.

A refreshing counterpoint to an aromatic and mildly-spiced chicken curry. A tomatoey rogan josh would also work splendidly with the sweetness of fruit and gentle tannins in this earthy, peppery red. 

What we say:

Very much enjoyed this one. Had it with Red Thai Prawn Curry and went down nicely. Pretty fruity and medium bodied. 

Muv made this and it was so good I had to try it. I quite like adding a little chocolate in but there is no obligation to do so.

What it says:

A juicy, blackberry-fruit-laden Portuguese red, this is a modern expression of the Douro with supple tannins and ample fruit. 

What we say:

I like this "Douro" wine. Smooth and quite heavy. I am a fan.

What it says:

Delicious fruity, fragrant and luscious Sauternes made at the Dubourdieus' small, beautifully managed estate, Cantegril. The 2014 has lovely freshness. The perfect partner for creamy, salty cheeses or rich pâté. 13.5%.
What we say:

Bought this after a super evening of wine tasting with Charles. Had this bottle with Elena. Splendid evening. The wine tasted great but had a slightly dodgy aftertaste. Would not buy again. Wine society says it's 7/9 sweet so would aim for something a little sweeter.

What it says:

Not a lot. French. Apparently a southern Rhone wine.

What we say:

This was a gift from Tracy. Elena and I had it the other night. We had a splendid evening! Did not quite realise how strong this one was - 15%. A bit of a beast. Having said that, it was very drinkable and we put the world to rights over it! We were celebrating the fact that Elena has just got a grad job - wooooppp! 

Not on Wine Soc.

What the Wine Society says:

Quinta Nova de Nossa Senhora do Carmo, to give the estate its full name, dates back to 1764 and its historic winery is still used today. Situated along the banks of the Douro River near the villages of Ferrão and Pinhão the estate boasts 120 hectares of prime demarcated land and was one of the first to embrace oenotourism (hotel, restaurant, wine bar, wine tastings, and grape picking at harvest time). The name, usually shortened to Quinta Nova, comes from the chapel built in honour of the sailors who navigated the River Douro in the 17th century and which houses a statue of Our Lady of Carmo.
​
The Douro's vineyards are classified for port production and 85 hectares of Quinta Nova's plantings are the top 'A' grade. Today the estate is owned by the Amorim family, better known for the production of wine corks, and there is no shortage of money for investment in vineyards and winemaking. A range of wines is produced including the unoaked Colheita, which in the 2011 vintage was bottled part under the classic label, part in a serigraphed bottle celebrating the estate's 250th anniversary in 2014. For this wine the vines are between 20 and 30 years of age and no wood maturation is used, allowing full expression of the traditional local grape varieties - touriga nacional, tinta roriz, touriga franca and tinta amarela - and terroir. The Reserva comes from parcels of older vines and spends around 16 months in French and American oak barrels, with a further period in bottle before release. 

What we say:

Cheeky magnum. Had no idea what this was going to be like and was a little nervous it would be very strong but I found it to be very nice and drinkable. Had this with some good friends over some supper. Slightly sharp. 

Very enjoyable!

What the Wine Society says:

A deliciously plush, ripe blend with cedar and blackberry perfume, spicy notes on the palate and soft tannins. A classic Medoc which is at its drinking peak. 

This cru bourgeois property has well-sited vineyards at the northern end of the Medoc, just north of Saint-Estephe, on deep gravel and clay limestone soils. Plantings are 55% cabernet sauvignon, 45% merlot and 5% cabernet franc. The wines spend 12 months in French oak barrels, one-third of which are renewed every year. The resulting wines are well balanced and have excellent ageing potential. Now to 2022.

Wine and dine

Time-honoured stuff for the stylish roasts, from turkey to rib of beef.

What we say:

Had some friends over for supper the other day and very much enjoyed catching up with everyone. Had a few of these and seemed to go down well. Pretty drinkable but not what I think of as fruity or sweet. Would buy again but unavailable at the moment.

What it says: 

Not a lot.

What we say:

This was part of a gift from Tracy, my godmother. Tempranillo. Spanish. Very nice, has what I think of as a classic red wine taste. Definite (metallic/vanilla-y) aftertaste. This was good with food. Good with chocolate. 

Fun drinking wine. 
​

What the Wine Society says:

"Full-flavoured, dark, fruity country red from the area behind Uzès in the Cévennes.

Domaine de Gournier is a large estate located off the beaten track in a relatively unknown part of southern France. It lies in the foothills of the Cévennes mountains, not far from the medieval town of Uzès and the ancient Pont du Gard. Current owner, Maurice Barnouin, whose father was the first to plant merlot and cabernet here, was born in nearby Nîmes and it was he who built the domain's first cellar and began bottling his own wines rather than selling to the local co-op. He has overcome catastrophe when his vineyards and cellars were destroyed by floods in 2002, fighting back to rebuild his domain but by bit.

Wine and Dine: 

There's backbone behind that fruity upholstery so treat this to full-on game: venison, from haunches to sausages baked in red wine, or hare, slowly braised until shred-tender and folded into wide-guage pasta. Non-meat eaters should try it with a tomato and olive-infused pilaf." 

What we say:

Had this at a bit of a bash with some friends. Top evening. Mike cooked some seriously good curry and it all went down a treat. Would buy again. 

What the Wine Society says:

"It’s always a special pleasure to see our own livery staring back at us once the bottle bags are removed at our Wine Champions tastings, and this ripe, fragrant montepulciano – the first of six Champions from Italy’s outstanding 2015 vintage – was a popular performer. Vibrant and versatile everyday red. 

Montepulciano d’Abruzzo is the seldom overpriced but frequently variable wine made from the eponymous red grape variety on Italy’s Adriatic coast. At its best it is flavoursome, deeply coloured and delightfully fruity. Most of the wine here is produced at winemaking co-operatives.

The Society’s version is made by the Roxan co-operative, known for their special relationships with 700 individual growers who, unusually in a co-operative set-up, are given a significant amount of input into the final wines. While up to 1,000 hectares of land is farmed, less than 10% of the grape yield in each vintage is actually bottled by the co- operative which keeps quality control reassuringly strict. These are smooth, stylish wines at the price. The winery itself is located in the town of Rosciano, near Pescara, and each bottling tends to be drawn from vineyard-specific sites.

Buyer Sebastian Payne MW recalls that The Society first looked to buy wines from the Roxan co-operative after Edoardo Valentini, the brilliant but eccentric local winemaker and one of the most influential figures of his generation, sold his surplus grapes to it. Valentini was fiercely secretive, shunning wine critics and the wine establishment in general, yet this particular co-operative was the only one he trusted to turn his grapes into good wine. He died in 2012, but his son continues his estate, and upholds his father’s trust in the Roxan co-operative."

What we say:

One of the first bottles I bought from the Wine Society and it's one of their most popular wines apparently. We had this as a family and I very much enjoyed it. We drank it with bolognese and it went down a treat; not a sweet wine but what I think of as a classic red. 

​Buy again. 

We made these the other night. Just a nice way to make your sausages a little more exciting. If you burn the dish like we did, the best bet is to soak it and then if it still doesn't clean, fill it up with boiling water and some washing up liquid and then boil it in the oven. That does the trick.

Elena and I went here for a meal a few weeks ago now. It's a little restaurant in Greek Street, which is close to Leicester Square/Tottenham Court Road tube station. There's a cheeky cut through on Manette Street (google it). We had a really nice little meal. You cannot book and the restaurant is small so you have to be aware that you might not get a seat. However, if you are lucky, as we were, then you can expect to enjoy a funky tapas-esque meatball extravaganza. 

In terms of the food, their christmas special dish was fab and quite fun and a bit different. The other huge standout was their brownie with I think candyfloss (sounds weird, tasted divine). 

Top evening. 

What the Wine Society says:

​"About the wine:

A deeply coloured, richly textured, full bodied Languedoc red. The flavour is of a very ripe, dark, fruity blackcurrant and blackberry with a touch of oak. 

Family-owned for many years, this domaine of 60 vineyards produces some of the region's finest carbernet-merlot blends. The Teisserenc family have experimented and innovated for many years now, and farm their many and varied plots sustainably, having earned Terra Vitis certification for their environmental thoughtfulness. Paradoxe Rouge is a blend of Mediterranean and Bordelais varieties, grown on sandy-silty and stoney soils and hand-harvested well into October. Now to 2023.

Wine and Dine:

An excellent time to revisit the art of the daube be it lamb or beef, enriched with olives, orange peel and the extra kick of dried provence herbs. Bursting with deep southern warmth and ripeness, this dark, sweet, velvety red is aso the perfect match for an aubergine stew (see SocietyGrapevine.com)"

What we say:

Germanic came to stay the other day, which was lovely. On the second night, we met up with Elena and we all went skating at the Natural History Museum (unsurprisingly I was terrible but eventually nearly got the hang of it - the other two were pretty good - I was impressed). We then returned and cooked some burgers together. We had a lovely evening and Elena provided some rather splendid apple cake and ice cream! Niiciceeee.

First thing to note about this wine is the bottle. Funky as. The only issue I discovered was that the neck of the bottle is a tad wide for some bottle openers but this really is not a big issue and where there's a will to open a bottle, there is a way!

I personally thought that the wine was nice - it was not too strong and we all seemed to enjoy it with the burgers. At 14% it is quite strong but you don't really taste it as you can do with some wines (if that makes any sense).

Good stuff. Personally think I prefer something a little more "robust" #winewords #technicalterm #basicallyIMeanStrong.

What the Wine Society says:

"Unearthed from a cellar in Vernou, this fully mature Vouvray is chenin blanc in the old-fashioned style, with earthy, mushroomy quince and crab-apple flavour, and a certain soft-pillow charm. It may go on for years yet but our recommendation is to drink it now."
​
What we say:

I bought this for Elena and I as it was the oldest bottle I could find and thought it'd be fun to try something a little older than we are. We had a lovely evening in London and gently made our way through the bottle with some home made curry. 

The wine itself is golden in colour and is much sweeter than I was expecting. However, this made it thoroughly drinkable. It was a great evening and would buy this again for something a bit funky.

(As always, shout out to Will and George who are still kayaking! Go check their page out: here).

Wine Society Notes:

"The inspirational eco-friendly Emiliana was founded in 1986 by Rafael and José Guilisasti. The company produces socially and environmentally responsible wines of excellent quality at a very attractive price, which is why we approached them to create the Society-exclusive Silbador range.

Emiliana owns vineyards throughout the valleys that make up Chile’s best winemaking areas – including Maipo, Rapel, Casablanca, Colchagua and Bío-Bío – each of which possesses different qualities suited to certain grape varieties. For instance, Rapel Valley’s combination of ocean breezes and Andean winds make it ideal for merlot and carmenère, whereas the cool Casablanca Valley, with its sandy-loam soils and Pacific breezes, is perfect for delicate white varieties like chardonnay.

The result of their philosophy and processes is that all of Emiliana’s vineyards teem with natural life, a perfect blend of predators and prey that forms a balanced vineyard ecosystem. In fact, a perfect example is the silbador – an insect- eating bird found in the vineyards. They also have hens, geese and alpacas roaming the vineyards, and they sow flowers between the vine rows to attract insects that prey on other, vine-harming species. The birds, bees and bugs act as a natural pesticide and weed killer, and the compost is made of grape leaves, stalks and stems, as well as manure from the animals that roam the vineyards.

Emiliana was also certified Carbon Neutral for the first time in 2008, after employing methods such as reducing their packaging, investing in solar panels and running their tractors on biodiesel. However, their biggest commitment is to the people that work for them: as well as being IMO-certified, meaning their staff is guaranteed a fair wage and fair treatment, they also offer employees scholarships to universities and colleges, and allotments on which they can grow their own fruit and vegetables. Their workers are also given responsibility (and therefore the profits) for the sale of subsidiary products like olive oil and honey, and Emiliana is even helping to better the next generation by providing computers and internet access for local schools.

The esteemed winemaker Alvaro Espinoza (who studied oenology both in Chile and Bordeaux) has been consulting at Emiliana since 2000, and has helped ensure the hard work in the vineyards is matched once the grapes reach the winery. Grapes are treated with the utmost care, in some instances undergoing a triple selection process on a conveyor belt to ensure only the best fruit is selected.

Interference is kept at a minimum: during fermentation only natural yeasts are used, and wines are stabilised without chemical treatments and only lightly filtered. When it comes to ageing wines, Emiliana uses a mixture of stainless steel and French and American oak, depending on the wine in question and also the vintage conditions. From the more everyday wines to the premium ranges, such as Coyam, Emiliana has earned an affectionate loyalty from Society members, and it is easy to see why."

What we say:

We really enjoyed this wine. It was definitely fruity and a little sweet. Very drinkable. It's the first organic wine I've tried, having heard a lot about it over the summer. It tastes great. Rumour has it you don't get hangovers with organic wine but I didn't have enough to find this out I am afraid. Will have to try harder next time!

Would buy again.

Based on a recipe on Jamie Oliver's Food Tube. Healthy and hot. 

Made this little pud the other night. It's fast and pretty good as a cheesecake. Give it a shot. 

I had curry cravings. Weird. But true. Anyway, this is what I made. It's based on a recipe from BBC Good Food and it's pretty good given how easy it is.