The focus is red wine and to get right to it without distraction, click The Wine Commonsewer Speaks. The rest of the enchilada is just enough of an
eclectic mix of commentary on culture, food, tax, and econ 101 to
distract from the focus on red wine.
We appreciate your patronage.
TWC's Theme Song:
Tax & Accounting Offices of Michael R Snell
Accounting & Tax Consultation for the Discriminating Client
We will not sell, share, or otherwise disclose your email address or other personal information obtained on this site to third parties unless compelled to do so by subpoena.
Your email address is not required in order to leave comments. If you provide your email address, it will not be displayed with your comment.
Michael R. Snell & Associates will not disclose any client information to third parties without the client’s permission unless compelled to do so by subpoena.
A note from our crack legal team at Dewey, Screwem, & Howe, LLP.....
All tax and other information appears here as a courtesy to readers and clients. Please understand that we are not rendering legal advice and that each individual should consult his or her own tax professional before acting upon any of the information contained herein.
Effective June 21, 2005, regulations issued by the Treasury Department governing written communications, including email communications, between all tax practitioners (including attorneys) and their clients that have the issue of tax as a material element of the communication must include the following disclaimer:
As required by United States Treasury Regulations, you should be aware that written information contained on this site cannot be used for the purpose of avoiding penalties under United States federal tax laws.
This site may occasionally contain copyrighted material the use of which has not always been specifically authorized by the copyright owner. We are making such material available in our efforts to advance understanding of a variety of issues including but not necessarily limited to, taxation, politics, human rights, economics, and science. We believe this constitutes a 'fair use' of any such copyrighted material as is provided for under § 107 of the US Copyright Law.
In accordance with Title 17 U.S.C. Section 107, said material contained in this site is made available without profit for research or educational purposes. If you wish to use copyrighted material from this site for purposes of your own that go beyond 'fair use', you must obtain permission from the copyright owner.
Spent a pleasant Sunday evening with my son watching Odd Thomas. The movie is pretty well done and there is no question that Oddie fans will enjoy it~~available from Amazon Instant Video.
Granted, It's not going to be on the short list of Academy Award nominees, but it is a solid movie, a particularly welcome change after the tragic and total butchering of Dean Koontz' incredibly awesome novel, Watchers, and pretty much every other film adaptation of his books.
Slight quibble: No Dead Elvis. It worked in the book, but might be hard to pull off Dead Elvis in a film without it going to corn pone right quick. [shrugs]
In Greek mythology, Yaso is one of the lesser healing goddesses, the goddess of recuperation. I can't say if that's an intentionally well chosen name for the wine or not, but as Proverbs 31:6 instructs.....
Give strong drink unto him that is ready to perish, and wine unto those that be of heavy hearts
Ralph Waldo Emerson put it a bit more succinctly.....
Give me wine to wash me clean from the weather stains of care
Parker likes this wine 93 points and it is a wonderful, medium bodied Tempranillo (Tinta de Toro) from the Toro region of Spain. The hot summers and cold winters in southeastern Zamora suit the forty year old vines well.
In the glass, the wine is cherry red with garnet hues. It is rich and dry with some black cherry and spice that doesn't overwhelm the wine. It's nice on the palate and the finish lingers.
Best of all, it's under ten bucks at Costco. Considerably more elsewhere.
The Margarita is pretty much synonymous with Cinco de Mayo, at least here in the Great Southwest. However, the ubiquitous Margarita only dates to the early 1940's and was probably invented by Don Carlos Orozco at Hussongs Cantina in Ensenada.
Although decried by purists. frozen Margaritas were served from the beginning, initially using crushed ice, and later poured from a blender. In 1971, Mariano Martinez adapted a soft serve ice cream maker and invented the first frozen Margarita machine, which eventually led to the widespread Slurpee-ization of the drink. Slurpee-ization is when a Slurpee-like Margarita, made in a vat using low-end ingredients, is served from a machine where the bartender has contributed no more to its preparation than a man with a slot handle in his hand. This unfortunate turn of events is now the norm in most chain Mexican restaurants across the country.
Though TWC prefers a rocks Margarita, there is nothing inherently wrong with a frozen Margarita, provided it is made with proper ingredients.
Mrs TWC enjoying TWC's Mango Margarita, a tropical twist on a Cinco de Mayo favorite.
TWC's Mango Margarita
1.5 Oz Gold Tequila
1.5 Oz Triple Sec (Cointreau or other orange liqueur)
1 ripe Mango (or equivalent canned)
Juice of 1/2 Lime
2 Tablespoons of Agave Nectar (or sugar, Splenda or honey)
1/2 Oz Grenadine (optional)
Combine in blender with an equal amount of crushed ice
We'd spent the morning in Silver Reef, Utah, a ghost town northeast of St George. Silver Reef was unique in that it was about the only place in Utah where Catholics and silver were to be found. Although our intent was to mosey over to Grafton, another relic of the old west, reality sidestepped that plan.
Oh Look! Wonder where that road goes? And, just like that, we ended up on Kolob Reservoir Road, a narrow, back road skirting a canyon that separates Zion from open ranch land. We were treated to a spectacular lightning show and pummeled by heavy rain, which was a welcome relief from the heat of the day. Later the downpour blew sideways, washing off a couple of weeks of road dirt. Gotta say, the truck looked better than when Lenny Dykstra's crew pretended to wash it.
TWC has plenty of space for a vineyard. The rocky, well-drained soil would support such an endeavor. But, even though there might be some tax advantage to be had, he has neither the fervor nor the energy required to convert wild scrub land into thriving grapes. That's a labor of love and takes a bit more than pocket change to get on with.
Here at Casa de las Rocas Grandes, I've got a few fruit trees; Meyer Lemon, Mexican Lime, a couple of Navel Oranges, a Haas Avocado that produces amazing fruit, and a two peach trees that I'm about to cut off the water to. There are also figs and pomegranate and, just for the sake of having it, there is a single Cabernet Sauvignon vine. This is what baby Cabernet Sauvignon grapes look like.
Surprisingly, at least to moi, Cabernet grapes are kind of tasty. They are smallish, dark red, and full of seeds, so eating them is a challenge of sorts. There certainly isn't enough fruit to make wine, and I'm not up for that task, neither.
A few years back, College Humor pulled off a pretty awesome April Fool's Day Pranks, assuring New Yorkers that the long rumored opening of an In-N-Out burger joint was happening in the summer of 2010.
In-N-Out is a west coast phenom that began right here in So Cal with their conceptualization of the drive-thru burger joint back in '48. The stores aren't franchised and the company is still more or less family owned. In-N-Out pays significantly better than their fast food counterparts and the company prides itself on friendly service and a clean environment. Nothing is frozen, the food is always prepared fresh. It's kind of cool to watch them slicing fresh potatoes into fries while you're ordering.
The House Blond at a Real In-N-Out in Oxnard Ca
In the days of my vagrant yoot there were only a dozen or so of these places in all of Southern California. Most were confined to LA County. None of them were in my neck of the woods. We'd all pitch in for gas and pile into somebody's car. There was no freeway and it was a long Friday night ride to get to Azusa where we could snaffle up a coupla bags of burgers. We were the poster kids of the now-maligned car culture and driving was what defined us. It was what we did. And the burgers were worth the ride.
Years before TWC's vagrant yoot, when he was but a wee lad, we had family friends that were turkey ranchers. The Patriarch spoke with a heavy Irish brogue that may as well have been a foreign language as it was entirely unintelligible to me. Old Man Porter once told me that, after the Big War, a prosperous Irish family owned two bicycles. That pearl was entirely lost on me at the time. He'd come to America and become fabulously wealthy, at least by Irish standards of living.
I loved his 1959 Cadillac with the bullet taillights, the 1959 El Camino with the 348, and the turkey egg that invariably found its way home with me after every visit. For the uninitiated, turkey eggs are pretty much chicken eggs on a Barry Bonds diet. Nothing exotic, they're just big. Fry them over-medium with a little butter, salt and pepper and serve with bacon, toast, and cold milk.
American St Patrick’s Day celebrations date back at least three hundred years. Like so many other things that makes this America, we have embraced this Irish festivity in a style that is uniquely ours. Shamrocks, leprechauns, green beer, green hair, a green river, and a lot of racket, which is old-country Irish slang for an old fashioned welcome-to-the-neighborhood party.
But in Ireland today it’s a softer and more subdued festival that often begins with a morning church service. Despite Ireland’s hard drinking reputation, as recently as thirty years ago most pubs were closed on St Paddy's Day in honor of this religious holiday. Even today the pubs are open mainly to serve the tourist trade arriving to celebrate a real Irish St Patrick’s Day.
We’re all Irish today—or maybe just a secular, Americanized version of what we imagine being Irish to be.