Comments for Petite Chablis

Comment on Woozy Wednesday: Blood Orange Martini by carolyn

carolyn — Sun, 05 May 2013 00:04:20 +0000

I recently tried a watermelon martini at this one Massachusetts pub. I tried other versions in my home state of New York but they weren’t as good. I know it sounds like a juvenile drink but it tastes so good. I even traveled back to Massachusetts and returned to the pub to figure out how they made it. So many variations of the drink online. I want the one I fell in love with.

Comment on An open letter to Ann Taylor Loft by carolyn

carolyn — Sat, 04 May 2013 23:47:44 +0000

I am trying to purchase clothing online and I can’t have slacks with front pockets. Hate them! I am curvy and pockets of any kind make me look bigger. I need flat fronts, no pockets. I don’t know exactly what a side-seam pocket looks like so I Googled the term and came up with this blog post. Eighteen months later and Petite Chablis is still getting comments on this article. I always have to have my pants tailored. Three inches off the bottom at least, so when I find a store that has a petite selection, I feel defeated by the pocket issue. ATL I have news for you. Women don’t use pant pockets, that’s what handbags are for!

Comment on Woozy Wednesday: Blood Orange Martini by CSTrimble

CSTrimble — Sat, 20 Apr 2013 02:19:52 +0000

Reblogged this on Specter6 and commented: Could go for a few of these right now. ~S6

Comment on Woozy Wednesday: Sparkling Whiskey Gingerade by Petite Chablis

Petite Chablis — Thu, 28 Mar 2013 12:39:44 +0000

Oooh, good question! Bulleit is definitely my go-to for bourbon cocktails. I haven’t done a rigorous comparison, but I feel like Bulleit holds up better to being mixed with other strong flavors than my cheaper bar standbys (Evan Williams and Benchmark 8). In the past, when I’ve made cocktails with Evan Williams, I feel like they end up tasting flatter and less bourbon-y than the Bulleit version.

But I’ve never done a direct comparison, so it might be my imagination. Perhaps a taste test is in order …?

Comment on Woozy Wednesday: Sparkling Whiskey Gingerade by lyn

lyn — Thu, 28 Mar 2013 03:05:32 +0000

Oh heck yeah, I am SO going to try this this weekend!

Out of curiosity, is Bulleit your go-to for whiskey cocktails? I usually just use the cheaper end what I have on hand for mixing. I left off Maker’s a long while ago because I didn’t like how smokey it tasted with ginger ale. But other than that, I haven’t experimented much with how one brand tastes over another in terms of cocktail mixing…

Comment on My name is Petite Chablis and I’m an introvert by Petite Chablis

Petite Chablis — Thu, 21 Mar 2013 01:03:21 +0000

Katie, my sympathies!! I’ve found that the best strategy is communicating what I need to my husband and getting him to run interference for me, like Kerry said. Now that he understands how exhausting an all-people-all-the-time situation is for me, he’s better about telling his family “we need some down time, we’ll sit Family Event X out and catch up with you at dinner.”

Also, I think something that has helped is that my novelty has worn off — I’m no longer a new member of the family, so my in-laws don’t feel quite such an intense need to Get To Know Me and Make Me Feel Welcome.

I’m not sure if any of that helps! But getting your partner on the same page and getting them to support you is key.

Comment on My name is Petite Chablis and I’m an introvert by Katie

Katie — Wed, 20 Mar 2013 22:14:59 +0000

“My in-laws are lovely people, but they honestly cannot understand why anyone would want to do anything alone or with only a small number of people. The only reason to refuse someone’s company, in their book, is if you don’t like that person. Like I said, I love them, but they clearly don’t have a lot of experience with introverts! I’m basically a cat that married into a family of Labrador Retrievers.”

This makes me want to cry. I’m in the same boat and have no idea how to handle it. If you’ve figured it out, I’d love to hear how!

Comment on Photo products reviews: Snapfish, Shutterfly, and iPhoto by MousI

MousI — Fri, 15 Mar 2013 23:44:24 +0000

I had bought some photo cards at an Arts and Crafts event and the photographer mentioned that he uses both Shutterfly and Snapfish to print his photos and he has learned “which to use for which color photos” were his words. I must admit I was a poor listener(actually, I DO have memory issues) and it had to do with “blue tones” coming out better with one processor and I think the other folks were better at another color (red/yellow??). Maybe look at what you got and see if it follows this pattern? Just a thought.

By the way, these were photos mounted on cards.
This is the guys website if you want to ask him direct….www.sophstpix.com

Comment on Top Chef Season 10, Episode 17: Finale by Petite Chablis

Petite Chablis — Mon, 04 Mar 2013 19:03:34 +0000

4. First course

Kristen cooked chicken liver mousse with frisée salad. The picture was pretty, but the mousse seemed kind of buried under the other stuff. Brooke put out a pig’s ear salad that looks fantastic, but the ears were apparently a tad overcooked – and we saw CJ shaking the smoking pot.

In the audience, we got our first look at Season 2 winner Ilan, who served to remind me that everyone from Season 2 was awful. Maybe Josie’s annoyingness wasn’t her fault. Maybe there’s a Season 2 curse.

Kristen took the first course with a unanimous vote from the first three judges. Yeah Kristen! But damn you, CJ and the burned pig’s ears! Man, it was hard to know how to feel when I really liked both finalists.

5. Second course

Both chefs had to produce a scallop dish. Brooke’s dish employed her usual combination of intense flavors that don’t sound like they should work, but we know her well enough by now to realize that they probably do work. The screen described it as a “seared scallop with salt cod puree, speck, with black currant & mustard seed vinaigrette;” Brooke added that there’s also juniper in there, and Tom tasted romanesco. The dish looked yummy.

Kristen’s cured scallop with orange, meyer lemon, and apple was visually gorgeous. The clean, citrusy sound of the flavors made me drool.

Brooke’s complex, intense dish won the day over Kristen’s elegant plating and clean flavors. This time, it wasn’t unanimous, but Hugh’s vote put the contest at 1-1.

6. Third course

Kristen chose crispy bone marrow with celery root purée and a “super-umami” broth. Brooke decided to do fried chicken again! What?! I got the “redemption” angle but wow, that was a risky choice, especially up against someone as refined as Kristen.

Neither dish seemed to be a home run with the judges, but Kristen got the votes. 2-1 for the Boston chef.

And then we got annoying advice from past winners. Ugh. The only person who said something useful was Season 1 winner Harold, who advised keeping your adrenaline in check. Ilan still sucks.

7. Fourth course

For some reason, Bravo chose this crucial moment to give us a retrospective on the entire history of Top Chef. Come on, guys. This episode is about Kristen and Brooke. No one wants to hear from Ilan or Hosea … although it was funny to hear Padma snark on Ilan’s greasy appearance.

Both chefs were super-confident about their dishes. Brooke went the surf-and-turf route and paired the snapper with a pork cheek, a collard green slaw, pomegranate seeds and a sorrel purée. Kristen paired hers with leeks, uni, and a shellfish broth. It sounded elegant but Brooke’s dish looked amazing.

I honestly thought that there was no way they weren’t going to five courses and I was annoyed with Padma for repeating, ad nauseum, that this could be Brooke’s last dish. But … Kristen’s snapper beat Brooke’s.

8. Congratulations Kristen!

Kristen is Top Chef!! I’m sad for Brooke, but psyched for Kristen, who is crazy talented and interesting and deserved to be back in the competition. I can’t decide if I’m looking forward to or dreading the reunion episode, where we’re sure to get an earful from, and about, Josie. (Edit: Are we getting a Season 10 reunion episode? I just realized that there isn’t one on the schedule.)

What was your take on the finale?

Comment on Wine Wednesday: 2010 Parker Station Pinot Noir by Roslyn

Roslyn — Mon, 04 Mar 2013 15:23:02 +0000

I actually couldn’t finish my glass of wine as I found it very thin, a tad on the sweet side. Not memorable in a good way. I enjoy a good Pinot and this was not enjoyable.