It’s Tuesday, what would be better than a little photo inspiration, I thought that you would like this, it’s a site, based upon submissions, but the site admins take away about 90% of the incoming submissions and leave us with the best 10%. It’s well worth a visit, you might even want to bookmark it. Happy Tuesday
Here is a small Wine Cellar designed by Asylum for a small wine retail shop in Singapore Artisan Cellars
A cellar that’s as much a conversation piece as the wine it stores – 400 bottles of luxury cuvee wines are contained in a 3m x 6m cement block, extruded from the shop into the public space. The focus: the dramatic angular tunnel and its top-rate gems.
The simplicity and crispness of the surroundings give emphasis to the 10-seater tasting room, which will play host to a series of cosy wine tasting sessions conducted among discerning groups.
Why not give you a really good lunch recipe if you like see food you will LOVE this.
RECIPE:
2 lbs mussels, scrubbed and beard removed
2 cups of your favorite white wine
1 large clove garlic, minced
1 small onion, diced
1 tomato, roughly chopped
1/2 tsp red pepper flakes
2 TBSP fresh parsley, roughly chopped
Be sure to remove the mussels from their packaging as soon as you get them home. Place the mussels in a colander in the fridge until you are ready to use them (this allows them to breath.) 20 minutes before you are ready to cook your mussels, place them in a large bowl or fill your sink up with cold water. Place the mussels in the cold water and let them soak for 15-20 minutes. After they have soaked, scrub off any barnacles from the shells and remove the stringy bits (beard) from the shell by tugging with your fingers or kitchen tweezers. Discard any mussels that don’t close when squeezed gently. Heat a little olive oil over low-med heat in a large pot. Saute the onion for about 10 minutes until translucent. Add the red pepper flakes and garlic, raise heat to med-high and saute for another minute. Add the white wine and bring to a simmer. Add the mussels, reduce the heat to medium, cover the pot and steam the mussels for 6-8 minutes. Uncover, add the chopped tomatoes, remove from heat and sprinkle with parsley. Be sure to discard any mussels that didn’t open during the cooking process.
This is a nice site from the swedish wine and liquor company V&S (Vin & Sprit). A Campaign site for there special wine, from a special land, from a special vineyard! Welcome to my kitchen as the little red lobster says. Give it a quick spin if you have some time to kill! Visit it here PinPoint Wine
