You might be a foodie if you think about PESTO.

Yes, for some time now I've been making my own pesto. I can't abide the corrupt store bought pablum. Basil, garlic, olive oil, pine nuts, red pepper flakes and salt. Heavenly tossed with pasta, grilled or roasted veggies. Don't over heat pesto though as it quickly wilts. Many thanks to Mario Batalli. I was reading through his newish grilling cook book ( I have a pizza cook book on my nightstand. Is that obsession or passion? ) and he listed a different kind of pesto. Flat leaf parsley and almonds along with the seasonings mentioned above. I made it. I love it. Wow, this combination is a little more hearty and you get your fiber from the almonds. I use a blender on grind and then the blend settings.( My food processor was a hassle.)
While downing a petite syrah I enjoyed Davit Mamet's film "Red Belt." Excellent cast and a story line with tension and a beautiful conclusion.

In love with a "Prisoner"

I was dining at Akasha restaurant in Culver City, CA. (I love to sit at the bar. I get a high perched view of all that is going on, both in the dining room and in the kitchen. Plus, one has the somewhat captive service of the bar staff.) I asked for an interesting red wine with a velvety mouth feel and a berry finish. It's called The Prisoner. It may spoil you for any other blended red.
Made by Orin Swift Cellars in St.Helena, CA the bottle label is a chained up man; an image by painter Goya. The wine is zinfandel 40%, syrah 20%,cabernet sauvignon 20%. petite syrah and charbono 10%. It sells for $25 to $32 per bottle and is readily available on the Internet. (Personally I enjoy shopping where I can chat with a staff member and expand my wine knowledge and hear about other wines to try.) A glass here cost $17.00 and for me, was well worth the price. I ordered Akashas' prosciutto and fig flat bread; delicious and a great companion to the Prisoner.
Parenthetically Yours,
Nesbites