Sometimes You Just Need A Push

Do you choose to go in a direction, or do you get pushed.

Shoved more like it.

Is it organic for you? Are you content with the idea that things “just happen for a reason” or “this is fate” or “we’ve been through worse”. What comes out of the things you don’t see coming, but even better – what happens to you?

It’s been a few months of this up and down turbulence. Professionally, I’m in. I love it and it makes me drive my priorities like a beast. Personally, I’m shut down. I don’t want new friends, I’m questioning my actions with the hanger ons, I don’t want to converse with a man that finds me interesting, and the eagerness for human contact seems to be fading. (thanks COVID) Yes, this is me talking. Me that can flirt in any situation, the me that will never leave your side, and the me that needs to rub your back while at the dinner table. It’s time for development. Maybe a little modification concerning what makes me great. Revision can be a good thing.

So, what is my message? How can I take an unfamiliar directive and make it shine like a spotlight. And, by the way, I’m not “sad”. I’m frighteningly focused, my mind is awake, I’m expressive and choosing my words wisely, I’m sexy as hell, I’m beginning to make wise choices. Paint your own picture, be the storyteller, glow in a new wonder – all that, and more friends.

Honestly, I’ve been in Zoom calls for a few days – I drank the Cool Aide.

And the Cool Aide is wines from areas that people tell me don’t sell. However, I am seeing them all over retail, so…. someone is selling them, but it’s not me. I know these wines are the unsung heroes, the overlooked for the moment, the value in the heap, the “I remember that” comment. (always a good one). I think there is an expectant STOP from my competitor – but I’m not giving one. I’m not because of my learning, and your shouldn’t be because of your non-learning. That’s the point of the blog buddy.

Can we do this together? I’m asking for help.

Take this for example;

Cabernet Sauvignon – you know it, you drink it, you love it. If you tried this wine, you would taste flavors of chocolate covered cherries, toasty oak, expressive and lingering harvest flavors, with savory underlying secrets. Now I also tell you it is from the Apalta valley of Chile; one of the best places to grow Cab with a climate that produces world class wines. Your face would say “Wines from Chile? Should I drink those? Aren’t they cheap?”.

And then there is this:

Here we go again with the Cab, and you are probably thanking me. And a red blend, thanks again! But what’s with the Shiraz – don’t do that to me Susan. That’s what Yellow Tail is made from. The only GOOD Shiraz I buy is from a winery called Penfolds – now THAT stuff is great. What if I told you this was made from a family that is concerned with the biodiversity of vineyards, the only winery in Australia with it’s own cooperage, creating wine from pre-phyloxera vines, and leading with other varietals like Viogner, fortified wine, and yes, our friend Shiraz here.

I’m pushing, but I need something to push against. I have a bunch of pushing in my new and altered consciousness, but I need it in reality. What I’m asking for is your input. Tell me what you think! Tell me if you think I am nuts, obnoxious, reprehensible, annoying, or just rotten. I can take it. It’s much better than the sneers, lies, or glazing over of heart breaking fabrications that I have witnessed these past few months. I’m releasing myself to the world tomorrow – with the elimination of doubt, deserting my past triumphs and regrets, and just being an authentic mask wearing girl. And I have good wine – I promise.

Just A Good Time With Stag’s Leap Wine Cellars Hands Of Time

The whole “Time goes by so quickly” line is a dirty lie.

It’s up to you to stop time. It’s up to you to NOT say “I’m good – just busy” – because you are not. I stole this idea from an article I read this morning. I am repeating it because the idea is haunting me. It’s not the cliche idea that you are missing something, or wasting priceless moments. You are being selfish. Well, I am being selfish and lazy with the grabbing of time. I’m scared of stopping – there I said it. I have a hint you are as well. I’m scared to give that open door a shove – open instead of closed I need to point out – for fear of defeat. Yes, yes, I’m the broken hearted. I’m the sour faced expression you see when you tell me your feelings. Allowing time – see that word “allow” – to wash over me chills me to the bone.

Time and decision making are companions in my life. The watching of time is making my decisions dull, lifeless, and all over passive. I grab for the same wine. I look for the same flavors. Time has made my passion lethargic and moody. Enough of the Susan tragedy – you know this life I’m living isn’t all boos and tears in the pillow. I have friends – more like I’m working on relationships – that fill the gap, kick my time dilemma in the ass, and spice up a simple moment. I also have really really good restaurants – I mean the stuff you SHOULD be writing about – just a step away. Time to investigate (couldn’t help myself)…

The description of “New American Eatery” can always be a complete win or a run for your life situation. Don’t collapse my dreams with a crappy chicken liver pate – that is just wrong. Turtle and The Wolf in Upper Montclair – I am now in love with you – let the stalking begin. https://turtleandthewolf.com/

As you figured, I’m still thinking about the pate this morning as I write this blog. Creepy but true. We had two wines – Stags’ Leap Winery Viogner and Stag’s Leap Wine Cellars “Hands of Time” Cabernet Sauvignon/Merlot blend. You and I have discussed this Viogner – viscous, balanced, full of citrus and slight honeysuckle fruit, sexy, alluring, just everything good in a bottle. The Viogner became slightly metallic with the pate – understood and expected. I love this wine by itself, just standing alone to beguile my stuck in time mood – that’s what it is good for, and more. Better paired with the second course (you eat with me, we eat in courses and share – deal with it) of mussels and fries. And that broth…

We passed these two wines around all night – that sounds kind of kinky, and just wrong, but it was working. My first time with Hands of Time, which was a surprise even to me. I really hate to say this, but in my mind, this wine was always an “easy” sell. Great name, almost half and half Cab and Merlot – no big flavor notes, but no stinky elbows to the ribs either. Just good, simple, straight forward – I can appreciate an effortless yet uncomplicated wine conversation. If we had made different food choices – ones with screaming spices or smokey charred peaks – we would have been screwed. For this bistro style dinning, perfect pairing.

We ended our journey with kielbasa over sauerkraut and braised apples. Polish girl eating house cured kielbasa – could be a train wreck. Skin snapped in all the right places, sauerkraut brined perfectly – win and thank you for not ruining my life.

This meal was very “Napa Valley” in style, so it was perfect to enjoy wines that I feel emulate a notion about Napa. The two Stags sometimes confuse us. They tell us very different stories, how winemakers live their history, and how they want time to pass. There is elegance, there is harmony, even tension where appropriate. I like that. I like being grabbed a bit by the time of the now, and hooking in to what time might unveil. I’m not cured of my “I’m to busy” excuse. I’ll still hide behind that one. But I can bend at the waist a bit, and give time it’s due moment in the sun. We still aren’t friends.