How many is too many?

The slow cooker is cooking and Ani is playing, so i wonder now how many bottles of red wine will be consumed tonight. Over the past week i have attempted to cook two dinners which ended in a not so perfect finale. The first dinner was not so bad with the slight resemblance of a wine cellar and the second had chicken bones in it. I have to tell you now, i hate bones. Only bones from a animal and not of a human. I am sure most would read my prior sentence and think i like to get all Jeffery Dahmer for dinner, but i just prefer not to have bones in my food and do prefer bones in other ways.

Tonight i have a strong feeling i will master the making of a beef stew in a slow cooker, not because i have had several glasses of delicious red wine, but because i actually followed a recipe for that god for saken stew! I tend to find myself over analyzing the art of spices and just end up using way to many. I can smell that slow cooker cooking now and i  cant help myself from opening it and stirring it. I have to occupy my time now with attempting to "write a blog" now.

When i attempted to cook my first stew i used Rosemount Shiraz of Australia and it was great going down as a appetizer, but failed when i over used it as a spice in the sauce. Today i went shopping at Fresh Market or as i like to refer shopping at Fresh Market to rape. Because they did indeed rape me of my money today. I had no choice but to overspend on ingredients for the next stew. I had to because i am on foot now and no longer driving. I will fill you in on why i am not driving in my next blog. This time i chose to use Smoking Loon a Pinot Noir of California as a ingredient. So far i am not impressed.

Why? Because i am walking to that overpriced store Kerry's now for another bottle to satisfy my appetite for Delicious red wine. I think i found what i was looking for this whole time! Ravens Wood of California. I remember having it this first time at The Inn On Broadway, my first hotel i ever worked at. Its the perfect blend of blackberry and a lick of baking spice that nearly busts out of its velvet cage with a backbone and structure.