I don\u2019t what it is, but this month has been mad busy! So much going on everywhere!<\/p>\n
Frenchy is in Brussels on his first European business trip. Taking advantage of the location, he\u2019s going to pop in quickly to see papa et maman and pick up some staples this coming weekend.<\/p>\n
The past couple months, Frenchy has been searching high and low for Krisprolls. A savory snack he would have at breakfast or at tea. He couldn\u2019t quite explain what they were \u2013 I was imagining something along the lines of wasa crispbread. Anyhow, late last week, after hitting the Neiman Marcus sale<\/strike> er, um, window shopping at the mall, I stopped into Oakville Grocery to grab a salad. I walk into the store, and what do I find? Baskets and baskets of Krisprolls! Just as he\u2019s prepping for a visit home, I find one of two items he\u2019s going home for! (The other is Savora \u2013 I didn\u2019t check to see if they had it there, but will next time.)<\/p>\n
With Frenchy gone, the daily routine schedule has taken its toll on Lucie and me. We\u2019ve been waking up WELL before 6am for me to be able to get my s*** together and to go for a W-A-L-K and time for breakfast and one more Lucie potty break before I leave for work. She was a bit confused one morning and couldn\u2019t understand why we were going to the P-A-R-K when it was still dark out. She quickly got over it though. Thank goodness for Tailwaggers!<\/p>\n
Mmm\u2026crab fat.<\/p>\n
I haven\u2019t checked the papers recently, but crab season is soon approaching (or has approached, if prices have been negotiated). To get ready for the season, Lisa and I attended a cooking demonstration class. (Though not hands on, it\u2019s a great class, because you sit back, watch, drink wine and eat whatever they\u2019re making.) We tasted (and got the recipes for): Dungeness crab cakes, Crab-stuffed Red Peppers with Beurre Blanc and Hazelnuts, Cioppino and Crab Roasted in the shell with Garlic Noodles (super yum!). We also got instruction on how to kill, cook and clean crab \u2013 which is nice, because it does seem a bit daunting. We also got instruction on how to clean squid \u2013 interesting.<\/p>\n
C\u2019est arriv\u00e9!<\/p>\n
The Beaujolais Nouveau is here! I wasn\u2019t sure what the big deal is \u2013 but apparently it\u2019s a huge deal! (Something about taking baths in it in Japan\u2026) So huge, there\u2019s a French law that states that Beaujolais Nouveau is to be released no earlier than the third Thursday in November. Of course, it\u2019s just another reason for the French to celebrate, n\u2019est pas? I don\u2019t know that much about the varietal, just that it\u2019s a red wine. So after some serious research on the internet, I found out that:<\/p>\n
1. Beaujolais Nouveau is \u201cabout as close to white wine as red wine can get. It makes a great transitional wine for anyone wanting to move from white to red wines.\u201d
\n2. Beaujolais Nouveau tastes better chilled and should be gulped and not sipped.
\n3. Beaujolais Nouveau is always released on the third Thursday of November, regardless of the start of harvest.
\n4. All grapes in the Beaujolais region must be hand picked. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.
\n5. Beaujolais Nouveau is meant to be drunk young \u2013 in average vintages it should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.<\/p>\n
So to celebrate, the Neighbors (not our neighbors-neighbors, but nice people like Brad and Lisa), Lisa\u2019s friend, Kayne, and I are going to partake in the Beaujolais Nouveau celebration at Chouchou.<\/p>\n
So if you can, pick up a bottle tonight and partake in this crazy party taking place all over the world!<\/p>\n","protected":false},"excerpt":{"rendered":"
I don\u2019t what it is, but this month has been mad busy! So much going on everywhere! Frenchy is in Brussels on his first European business trip. Taking advantage of the location, he\u2019s going to pop in quickly to see papa et maman and pick up some staples this coming weekend. The past couple months, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts\/235"}],"collection":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=235"}],"version-history":[{"count":0,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts\/235\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}