C'mon now, you know the possibilities are endless. After all, these are the most important food groups, despite what the experts all tell us. So do share with the class your favorite harmonious blend, and I will tell you mine.
It's March, and that means one thing: TIME TO PREPARE FOR SHOW SEASON! That's right, it's about to get crazy around here. And I mean that in a good way. I've been waiting for show season to start ever since it ended back in November. Even with all the work, all the energy, all the artistic endeavors, all the money and time invested, and all the headaches that come along with it, I am nonetheless excited and ready. So call me crazy, I can take it. And please come see me and hopefully add to your collection of my work. Here's my booth in the process of getting set up in my yard. I know it's only March 13th, and my first show isn't for two months. But here's the deal. Right now it's a gorgeous sunny and 70 degrees here in Indiana, so I absolutely HAVE TO be outside. It's been a long winter, and even though this is only "fake spring," I'll take it. Also, I have intended to give my booth an update and take care of...
My favorite harmonius blend with wine does not include a bread and cheese, but does have a food and a place. It is Pinot Noir with cedar planked salmon, preferably eaten outside while overlooking water.
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