Sangria hot on a cold night
With all the excitement yesterday (read "shoveling"), I didn't get around to linking to my Table Talk column. In it I tell you more about Miguel's Cocina y Cantina in Silo Point, as well as the new Pazza Luna in Locust Point.
One thing that interested me when I talked to Miguel's owner, Michael Marx, was that much to his surprise sangria has become the drink of choice at his new place.
He says they can barely keep up with demand, although the house drink is the paloma and he's got some good wines at good prices on his list. ...









Today's topic, boys and girls, is biodynamic wines. "Biodynamic" refers to methods of growing grapes and producing wine that involve ethical and spiritual considerations.
When I'm at a Chinese-American restaurant, I crave a whiskey sour. When I'm eating Tex-Mex food, a margarita is what I want. Of such stuff Top 10 lists are made. 


Sometimes when I go to publish comments there are so many I use a function the blogware has that lets me hit one button and publish them all at once. I always mean to go back and comment on those comments that need it or answer questions. One I'm just getting around to now is this one from Laura Lee:
I can't keep up with all the info and good ideas for blog entries that people have been e-mailing me. Here's one that
According to the March/April issue of the magazine 


