I'm frustrated because the doohickey on my hoodie sweatshirt has fallen off again. Now, I don't think they sell zipper parts, but for those who aren't in the know, the doohickey is an integral part of the zipping up action. Without it, you can only grasp the whole deal with your fingers and pull from both the inside and the outside. ARRGGGH!! I want to know, if there is anyone who can help me. Even a support group would do. The "Doohickey-less Anonymous". They would show up without zippered sweaters. All cold and stuff.

I don't know if I told you but I posted a picture of Township 7 winery on my blogsite, and, well, I had a blast harvesting Pinot Noir and Chardonnay. It was tough because it was my first time and I wanted to make sure that every grape that went into the bucket was perfect. It was tough because the grapes were botrytis affected. So, ever since then I have been inspired to read AMAIC (as much as i can) about Wine growing, and harvest, and sugar, acids, pH, sulfites, the crush, the canopy, the alcohol, fermentation, second fermentation, pressing, bottling, and ageing. Not necessarily in that order. Needless to say, it has been awhile since I have been in any sort of formal studies, and I am exploring the best way to retain, self-teach, and teach to others all this glorious information. Going well.......so far. C'mon quiz me?! When do the sugars spike in the growing cycle? What is Veraison? How many different kinds of acids are in wine grapes? Which is the strongest or most stable? What is lactic souring? Is titratable acid affected by warm vs. cold growing seasons? Do the disaccharide sugars in wine hydrolize under yeast fermentation? Well my friends, I know hold the key to all these answers. I know...I'm a nerd.


Well Dad, I did it. I updated my blog. I was sent home at 7:00 pm that's why. Restaurant slow. So, what have we learned. In order for me to be efficient in blogging, may I suggest Paying me? heheheheheheheheheeeheheheeeee