Don't let facts get in the way of preconceived notions

broiled gluten free organic cinnamon toast

I do these often and like making the espresso I have with it, they require tweaking to your mood and palate. I went a little crazy with the cinnamon/sugar mix on the right slice, but visually it made the shot.

I am on a new bread, Udi's, Gluten free and now available at my local Costco, this is my first loaf and it is great bread.  Gluten-free use to mean cardboard slices, but not this stuff.  I just can't handle much gluten anymore and I don't want to give up bread completely, how could I?  I want my cinnamon toast, french toast and my beloved leftover filled sandwiches.  I'm using organic cane sugar for my cinnamon toast mix and pure butter so I feel totally convinced that I am eating healthy! Well that is my perceived  reality.  Please don't try to say otherwise, I won't hear it, at least not when it comes to my palate.

Co-existence of Reds

I learned many things at the Spy Valley Memorial Day Lobster & Lamb feast..here are the first 2 that come to mind.

1.  Their Pinot Noir goes down great with grilled half Lobsters marinated with garlic and olive oil.
2.  Lobsters are an orange shade of red, even when cooked and Pinot Noir is a purple shade of red.

 I suppose I already knew No.2 but I have not had the occasion to put them side by side to really see the difference and appreciate the range what we call "red" has. I have tended to avoid orange-red and purple-red together visually but taste wise, it works for me…just another boundary broken.

Now the question.. Why aren't these profound thoughts.. let alone the pictures, not in Food&Wine?
I will work on that puzzle over the weekend.