Thanks so much for the welcome! Sorry for the delay in my reply but work has been busy! I got totally lost in the photos the night I first joined. What talent there is here!!!!!
Generally speaking I like to cook with an unoaked Chardonnay for a white wine and a Burgundy (Pinot Noir) for a red wine. There are certainly exceptions so this is just a general rule I go by.
Hi,
I used to cook professionally (that wasn't a choice so I am now an At Home Cook). I didn't cook very long, but, I sure did love it!! What I learned most is to not be afraid. I hope to learn more while here!
