I'll take the challenge, Danielle! I walk to the coffee shop after breakfast and am on day three of walking after dinner. 🚶The long-term goal is after all three daily meals. Thanks again.
I had Cannonau in a shepherd’s house while hiding out from the rain (what hospitality!). It was like being in a very cool fever dream. That stuff is strong 😃
That sounds like a great story! My wine shop person said Cannonau is what Sardinians call Grenache. It’s the same grape. Is there another Cannonau or a liqueur?
I updated my newsletter because I should have called it "Cannonau". It's usually known as Grenache in Spain. While it's primarily used for wine production, it's occasionally used in spirits like Mistelle (fortified wine made by adding grape spirit to unfermented grape juice), grappa from Grenache pomace, and sometimes used in vermouth production. I drank it and needed a nap pretty quickly - that's because of the high sugar content and the inevitable post-partaking crash. Which leads us to the art of the midday riposo (nap)!
As a foodie and a paesana, I love everything about this. 🩵 I love all beans (cannellini, navy, kidney) but find that the dried beans here (in Toronto anyway) remain tough no matter how long they are soaked and cooked; so much to my dismay, I end up using the canned variety.
Such a delightful read and great to know. Legumes are one of my favorite foods, yet my after dinner walks could benefit from consistency.
I could also benefit from consistency lately. I’ll challenge you to ten days of 10-minute after dinner walks 😃
I'll take the challenge, Danielle! I walk to the coffee shop after breakfast and am on day three of walking after dinner. 🚶The long-term goal is after all three daily meals. Thanks again.
Cannonau!
I had Cannonau in a shepherd’s house while hiding out from the rain (what hospitality!). It was like being in a very cool fever dream. That stuff is strong 😃
That sounds like a great story! My wine shop person said Cannonau is what Sardinians call Grenache. It’s the same grape. Is there another Cannonau or a liqueur?
I updated my newsletter because I should have called it "Cannonau". It's usually known as Grenache in Spain. While it's primarily used for wine production, it's occasionally used in spirits like Mistelle (fortified wine made by adding grape spirit to unfermented grape juice), grappa from Grenache pomace, and sometimes used in vermouth production. I drank it and needed a nap pretty quickly - that's because of the high sugar content and the inevitable post-partaking crash. Which leads us to the art of the midday riposo (nap)!
Nice, thank you. Great information.
As a foodie and a paesana, I love everything about this. 🩵 I love all beans (cannellini, navy, kidney) but find that the dried beans here (in Toronto anyway) remain tough no matter how long they are soaked and cooked; so much to my dismay, I end up using the canned variety.
I use a lot of the canned variety for the same reason. They do the trick!
Always appreciate you, Mike! I’ll see you at 100 😊