Friday, February 28, 2014

A "Movie Star" Farewell to George

 
George Dwyer was an odd, little man who, when I was a child, would easily drive me crazy. He was my parents' neighbor for over 30 years.  He was the best neighbor you could ask for and as a result, he and my dad would grow to become friends.

I was 10 or 11 years old when my family bought the house next to George and his wife in Dale City, so you can say that George pretty much watched me grow up.  George was a talker. He not only liked to talk but he liked to tell stories and was a great embellisher of stories. George loved guns and owned a small arsenal. He was also a huge Chuck Norris fan and although he was never a cop, he always wanted to be and often would "tell stories" about his experiences with the cops. Those "little white lies" made me crazy when I was younger but in most recent years George began to battle dementia and I began to feel bad for him. Last year his wife, Barbara, or "baby girl" as he called her, passed away rather suddenly and George went into severe depression. In his mind, he truly had nothing to live for any longer.  All he wanted was to be with the love of his life - his wife of 55 years.
 
On February 12, his brother, after much prodding from my dad, came to George's house and found he had died in his chair in the living room of his home.   I will no longer see that little man with those beady blue eyes in the navy blue coveralls every time I go to my parents house. It's a very odd feeling.
 
I hadn't really had any conversations with George in a few years and yet my heart was very heavy when I heard he had passed.   The main reason I feel is that it terrifies me to think of anyone dying alone. My only hope is that he didn't suffer and wasn't in any pain. There is no reason to believe otherwise but my heart just breaks thinking of someone taking their last breath on this earth all by themselves.  I know he is with his wife now, he is happy, the depression is gone and his diabetes and physical ailments have all been cured as well.  He can no longer put his own life in danger by driving a car or an innocent bystander. He is at peace now.
 
At the last minute, I decided to go to the funeral with my parents because George didn't have "anybody" and I just felt like I NEEDED to be there when he was laid to rest. On February 20, I went to Lignum, Virginia, right outside of Culpepper in Orange County, for his funeral.  It was a blustery, damp and gloomy day but the little bit of the "po dunk" town that I saw, warmed my heart. Old houses with porches, big oak trees, windy gravel roads and people who drive by waved to each other. A slice of Mayberry. There were no more than 20 people at the graveside service and all, that I could tell, were family.  You could tell the pastor of the Methodist Church knew George personally and it was a short but sweet and heartfelt service. 
 
Devoted. That was a word that was used in the message about George and it hit home with me. He was definitely devoted. Devoted to his wife to the day she died... to the day HE died. Devoted to his neighbor - my parents... til the day he died.  There's no doubt in my mind the last voice mail message he left my dad was to serve as his goodbye because it was the last time anyone heard from George.... and he told my dad "goodnight" in the middle of the day. Was it the dementia confusing him? Perhaps. But I like to think otherwise. 
 
This bible verse is usually read at weddings and I think it is overused honestly. However, this was the first time I had heard it read at a funeral. The first three verses resonated with me:
 
"1 Corinthians 13 -  If I speak in the tongues of men or of angels, but do not have love, I am only a resounding gong or a clanging cymbal. 2 If I have the gift of prophecy and can fathom all mysteries and all knowledge, and if I have a faith that can move mountains, but do not have love, I am nothing. 3 If I give all I possess to the poor and give over my body to hardship that I may boast, but do not have love, I gain nothing."
 
As I was standing in the cold and listening to the pastor speak, I looked past him to the rolling hills and saw one lone, massive black cow in the distance. The cow barely moved the entire 20 minute service, yet I was drawn to this creature.
 
After the service, I met George's only brother and his wife. His wife was the cutest Southern little lady and had the biggest smile on her face when she saw me and then hugged me. When I said I was Denny and Linda's daughter (first time I had met her) she said she knew and recognized me from the picture that George had on his dresser in his home. I was so touched and shocked! I had no idea he had a picture of me in his house, but it makes sense after knowing the man for 30 years (probably high school graduation).  She then looked at me and said she didn't know my name but only knew me by the nickname that he had for me. She looked a tad bit embarrassed to say what the nickname was because she didn't know if I knew.  I looked right at her and said "Movie star, right?"  Her smile and mine took up the entire little town of Lignum when I said those words. George ALWAYS referred to me as "movie star". Hell, I don't know if he even knew my real name!! THAT meant more to me than I could ever explain and the tears rolled down my smiling face. She said that he talked about me a lot and now after meeting me she knew why he called me that, because "you DO look like a movie star! You are beautiful!"
 
With a tear-stained face, I turned to go to the car but glanced over to the field across the street.  My cow was gone. Not just in a different part of the field, but completely out of sight. At that moment, I knew without a doubt, that George was here in the form of that one lone, black cow. He was watching over the service and wanted to make sure that I spoke to his sister-in-law and got the message that I needed. In an instant, that cow that barely moved in 20 mintues, had disappeared.
 
It was late in the afternoon when we began our trip home and we hadn't had anything to eat since breakfast. Good ol' Dad suggests we should go to my happy place for an early dinner on the way home. After all, it has become our "after-funeral spot".   As mom says, "It makes all your troubles disappear for a while" and she doesn't even drink!
 
We arrive at my happy place and being a Thursday at 4pm everyone who works there is surprised but thrilled to see us walk in. We literally had the entire place to ourselves and it was a perfect way to relax and send George off to the afterlife.
 
When we saw what the specials were we knew we made the right decision. Baked Ziti! The first entree my mom ever had at Giorgios was the baked ziti - five years ago and it's hardly ever on the menu. She and I ordered it without a second thought. Ziti, baked in tons of gooey, delicious cheese with a lovely red sauce.
 
 
Dad chose the Grilled Mahi Mahi in a dill cream sauce with broccoli. Dad typically goes for the same entree on the menu but this time he broke out of his comfort zone and was so happy as a result!
 
 
 
At this point, we challenged Kurt to find us a wine that would go well with both of the entrees which was not an easy feat! However, "Butta" rose to the occasion and suggested a Pinot Noir (which I had already figured out in my head would work). When he suggested the Iris, I jumped up and down with happiness. Almost five years ago, I went to a Pinot tasting at my happy place and that was when I first met Iris. However, I hadn't seen Iris since until a few weeks ago. I bought a bottle and took it home and stored it so I'd have it, but hadn't even tried it yet. Dad had yet to try it so we decided to send George off with a light Oregon Pinot Noir.
 
 


The 2009 Iris Pinot Noir, from Oregon, has a mesquite/smoke smell and is so light in color that it reminded me of a Chianti.  It has a light taste, almost too light for me, but then "pops" on the back of your tongue as you swallow it. As I proclaimed instantly "party on my tongue!" It has a very berry and dark cherry taste to it, which is not usually the pinots that I enjoy. I tend to like the earthy pinots; however, Iris went perfectly with both of our entrees and just seemed like the perfect way to end our emotionally-draining afternoon.


Seems as if I have created a monster in my father with red wine and chocolate (yes, I know, I asked for it - he listens to me!), because he immediately wanted to share chocolate with the last glass of wine that we shared.

 
There was only one chocolate that was appealing to me so we got that one to share - a chocolate mousse.  Mike threw in 2 tuxedo chocolate-covered cherries for Mom. She's spoiled there, too!
 

 
Look at the tuxedo on the cherry.
Awww, how cute!
 
 
Simple pleasures. How does that fit in to this entry? Easily.
Love thy neighbor. 

 
Night Night, George.
 The movie star thanks you for a life well lived.









Monday, February 17, 2014

Chocolate & Dessert Wine Tasting

On Monday of Valentine's week, my "happy place" held a Chocolate and Dessert Wine Tasting featuring Chocolates of Artisan Confections.  This is the fifth year the event has been held but my first time in attendance. I'm not a big dessert wine fan but I am a lover of chocolate so I thought it would be a great thing to check out with my friend, "Dave, the Token White Guy" ("white" in terms of white wine lover).


1.  "Tselepos "Amalia Brut" wine from Nemea, Greece, a refreshing palette-cleansing wine, paired with a ginger hazelnut chocolate

I enjoy hazelnut in chocolate and this one is layered with pralines and crushed hazelnuts. This was my favorite chocolate of the evening.   (Note: The designs on all of the chocolates are done by using a cocoa butter transfer sheet.)

 
 
 
2.  Barboursville "Phileo" from Barboursville, VA, which is made up of 40% Vidal Blanc grapes. When I first started to like wine, I enjoyed whites Vidal Blanc. It is easy to drink and on the sweet side. Now, as my palette has changed, it is way too sweet for my taste.  However, on a hot, summer day I still enjoy sipping the Bluemont Vineyard (in Loudoun County, VA) "Cow" which is primarily Vidal Blanc. This wine is served at the Inn at Little Washington!
 
The Phileo was paired with a passion fruit caramel.  As you can see it is very pleasing to the eye and while I like caramel and enjoy passion fruit, I did not care for this chocolate. Texture can be a problem for me with food and that is what happened with this chocolate. The filling was a passion fruit puree which was liquidy and just flat out gross to me.  My rule at this point in the night "no  more squirting chocolates allowed"
 
 


3.  Cocchi "Americano" from Asti, Italy paired with Orange-Clove chocolate

Before we tried this wine, we were told that most people would probably not like this wine. It is made from the Muscat grape (Moscato) and infused with herbs. Wine infused with herbs - not typical. Arthur suggested it is best diluted or used in a cocktail. Yet, we tried it in its purest form with this chocolate.

This wine had an absolutely horrible lingering aftertaste. It was definitely better with the chocolate but the chocolate had an overpowering taste of clove. Very nice design on top of the chocolate, however.

 
 
 
4.  Inniskillin Icewine Vidal from Niagara-on-the-Lake, Canada with Apricot-Cardamom chocolate
 

At this point in the evening, I sit back and realize that the room is primarily full of women. Rambunctious, middle-aged, loud, chatty women who probably don't get out much. Doesn't work well for me, yet why does it surprise me? What a stereotype - mostly women at a dessert wine and chocolate tasting? Surprise, surprise. It is then that I thank Dave for going with me. He could have at least worn pink.

Icewine is made from grapes that are frozen. Frozen on the vine, hence from Canada, not frozen in a freezer like some wineries in southern VA make. The wine was nice with the chocolate but I was not a fan of either on their own.

At this point in the night is also when I realized I was getting annoyed with the designs on the chocolates. This looked like something from the 80s on a wall in a San Francisco ghetto, without the curse words. (Sorry, chocolate, it's not your fault. Blame it on the middle-aged, catty, obnoxious women who obviously can't hold their liquor)


 
 
5. Alvear PX "1927" Sherry from Jerez, Spain paired with Port Wine-Fig chocolate

 
This wine smelled AMAZING! It resembled a port wine, which I LOVE and by far my favorite wine of the evening.  It has incremental drops of wine from 1927. I wanted so badly for it to be 1923 or 1920 so it would be a special year for me - the years my grandparents were born. Yet, 1927 is not a special year for me. Oh well, it's not all about me. Wait.. why isn't it?
 
Arthur nailed it when he said it was "sweet but packs a punch". I looked at Dave and said, hey, no wonder I like it. It's just like me - a tiny amount is sweet but packs a punch!
 
It paired well with the chocolate which reminded me of a fig newton cookie. I think I was the only person who as a child did not like fig newtons. Nevertheless..... this wine was FANTASTIC!
 
Another interesting thing to me is that is smelled like steamed Maryland blue crabs to me. Now how is that appealing? It was intriguing. I had to think about why that is the case and when we cook blue crabs we use salt, old bay and red pepper.   Not sure why I got this smell, but I did and it was just one more reason for me to like it.  There's always one odd ball, eh?
 
 
6. La Giaretta Recioto from Valpoliccella, Italy paired with a Raspberry chocolate
 
This wine smells like a funky red; not a dessert wine. That greatly appeals to me. We were told it is the dessert version of an Italian Amaraone wine. I usually do not care for Italian wines but have enjoyed an Amarone.  The smell of this dessert wine tells me it really wants to be a big red but just isn't. Poor dessert wine. Don't cry, it's ok.
 
The chocolate lost me. I should have known from the crack in the one I received. Yet, no chocolate is perfect and I'll try anything.  What happened with this chocolate? It was doomed from the start. What is inside? Raspberry puree. Puree. NOOOOOOOOOOOOOOOOOOOOOOO!!! Rule Breaker. I like raspberries. I don't like raspberry-flavored things. I also nowknow that I don't like raspberry puree in chocolate either.
 
What good did this chocolate do for me though? It was a segway into Raspberry Beret, by Prince, one of my all-time favorite musical artists.  Raspberry puree turned into Raspberry Beret which turned into Prince which turned into Purple Rain and all of a sudden this pairing wasn't so bad. Prince is one sexy, odd little man. I would. Die for. you. (insert hand movements as warranted)

 
 
 
7.  Kopke Vintage Port 2011 from Porto, Portugal paired with a 70% bittersweet chocolate
 

This is the oldest wine in Portugal. The 2011 vintage is known as the "vintage of the century" when it comes to Port and is meant to age well. 
 
Excellent pairing of wine and chocolate. Just perfect.
 
Someone mentioned that the port burns going down. What do I immediately think of? The old 70s tune Disco Inferno. This is my Disco Inferno pairing - great era of music, vintage of the century port, bittersweet chocolate. How could it not be the perfect pairing of the night?
 
 
8.  Crema Fina Crème de Vie from Pewaukke, Wisconsin paired with Bourbon Milk Chocolate
 
If you like Bailey's Irish Crème you'll like this wine. It also reminded me of a chocolate martini without the chocolate and graham cracker crust rim. Honestly, at this point, I don't even remember what the chocolate tasted like so that means it was uneventful.


The event ended earlier than we anticipated so we went next door and had a late dinner.
A delicious, light garlic prawn dish with rice and a red wine sauce - just what I needed!
Well done, once again, happy place!! What would I do without you?

Thursday, February 13, 2014

The Gastronauts attend "Cheeseology" and visit "Wine Loves Chocolate"

Last year I went to Little Washington Winery in Washington, VA for their Wine Boot camp class which was fun and a great way to be introduced to this unique small craft winery.
 
When I saw Groupon had a deal for their Master Wine classes and "Cheeseology" was one of them, I jumped on that half price offer!! Last Saturday, my friend and I made the 1.5 hour trek to downtown Washington, VA for the class at their new tasting room.
 
When we got to downtown Washington, it felt like we were in the middle of nowhere. Flurries were starting, the air was cold and not a soul was in sight. This was our view down Main Street  and right in front of us, to our surprise, was the well-known Inn at Little Washington.


"Wine Loves Chocolate" is Little Washington Winery's tasting room on Main Street.  What a quaint little cottage from the outside and a beautiful, upscale wine and chocolate bar on the inside! Why isn't it closer???
 
How can one not be intrigued by a place named "Wine Loves Chocolate"? :)
 
 

Prior to the class beginning, we walked across the street to grab lunch at Stonyman Gourmet Farmer, the mercantile owned by the husband and wife team that happened to be the "cheese" part of our wine and cheese class later in the afternoon!

 
It was an extremely tiny place and not at all what I expected. The menu was listed on a chalkboard on the wall and had eight things offered of which two were no longer available. They must be used to only locals coming in for lunch because he looked at us like we had three heads.  We were behaving too! Shocker.


The sandwiches were surprisingly delicious. Maurine had the BLT  with heirloom tomatoes and local bacon and I had the pesto marinated chicken with herbed chevre and a side salad. The bread was homemade and crusty yet soft. My chicken sandwich was one of the best sandwiches I've had in a while. We don't have gourmet sandwich places where I live and I miss those quaint little farm town places.
 

 
After lunch we went to the loft of Wine Loves Chocolate for our "Cheeseology" class. I would be remiss if I didn't mention the lack of organization.  The class started 20 minutes late and the "cheese lady" was just arriving (she had to walk across the street for Lord's sake!) AFTER all the participants were already in their seats.  We won't even talk about when she took food off of someone's plate to give to someone else......
 
Ok, wow, look at the pretty view we had from our class table.... (phew)
 

 
 


Bread and crackers should just be an accompaniment to the cheese. Cheese should always be the main focus when eating cheese and pairing with wine.  Use bread or crackers to cleanse your palette.

All Hail the Holy Trinity:
Bread, Wine and Cheese!



Ok - let us begin. I'll run down the pairings we had during "Cheeseology" - some worked for me and some did not. Again it's all about what you like, learning and finding out what you like and above all else having fun!
 


All of the cheeses we tried are Farmstead Cheeses and made by the Stonyman Gourmet owners.
#1 - Ash Brick - a form of goat cheese - paired with  2012 South African Unwooded Chardonnay - DeMeye Chardonnay

 I fell in love with this beautiful cheese - in appearance and flavor. It was creamy and tart and paired perfectly with the DeMeye Chardonnay. I typically do not care for stainless steel Chardonnays but this one was absolutely divine.


Look how beautiful it is when sliced!


#2 - Fromage Blanc Cheese -a goat's milk cheese in the form of a log with encased herbs - paired with a Chenin Blanc Vouvray from the Loire Valley in France.  Everyone in the class seemed to like this cheese but it was too "herb forward" for me. On a sandwich or in a salad perhaps I would change my mind but on its own it was too much.  I didn't care much for this wine either - too sweet for me.

 
#3 - Reserve Cheddar - known as "A Man's Cheese" paired with the same Vouvray as above.  This was interesting to me because I liked the wine better with the cheddar than I did with the previous herbed cheese. The wine was no longer sweet but it had a tangy taste. In this case, the cheese improved the wine in my opinion. We were told to also try a slice of apple with this wine if we didn't like the cheese but I did not care for the apple. I did, however, like the wine with chopped walnuts. Very interesting.


We also paired this cheddar with a 2012 Chinon - a very light red wine, which is the sister to the previous Vouvray.  It resembled the color of cough syrup and I did not like it with the cheddar cheese at all. It did go well with the slice of apple though.

 
#4 - Fontina Valdoste (or something like that - would have been nice to have a tasting sheet so we knew what we were tasting - again, lack of organization made me crazy) paired with the same Chinon red from above.
 
I love cheese and enjoy most cheeses but this one was the worst cheese of the entire day. The rind was hard and edible but not delicious. It was an aged cheese and is only made in the spring. Why? because the cows eat the spring grass and it changes the taste of the cheese. Yes, we were tasting cheese that had hints of spring grass. THAT may be appealing for some, but it was not for me.


 
#5 - Surface-ripened goat cheese with soft rind (again who knows what it's officially called because she didn't care enough to market herself or sell cheese, I suppose) - paired with the DeMeye Chardonnay (first wine we tried).   Here is where I get on my soapbox......
 
The strategy with this pairing was to pair a cheese with the WRONG wine so that you could see the difference. Maurine and I actually didn't think it was that bad. Everyone else in the class is ranting about how horrible it is and even pouring out the wine. Really people? First - don't ever waste wine - give it to your friend!!! Second - get over yourselves. I hate people who are trying to impress everyone else or just go with the flow b/c "they" say it's supposed to be that way. If you like it you like it and guess what, it was fine. It sure was better than an earlier pairing that was supposed to be GOOD. Speak up. Say what you think. It won't offend anyone and if it does so what!?
 
Then they give us an Aussie Shiraz which is supposed to be a good pairing for this cheese.  This is the oldest Shiraz vineyard in the world - Langmile Three Gardens.  It was in the Chateau Neuf de Pape style. Didn't do much for me.  Next....



#6 - Asiago-style cheese - Just like some wines (Bordeaux), there are rules that don't allow you to call it asiago but for all intents and purposes it was an asiago.  We had two types of asiago. First was a young one with peppercorns and second was an aged asiago, which gets that hard/crunchy consistency to it that we're used to seeing in asiago.

This was paired with the same Aussie Shiraz above and I thought it paired much better with the asiago. The one with peppercorns made the wine much better. I thought the cheese alone was too spicy/peppery but with the wine it was toned down and was very nice.  However, the aged asiago I liked on its own and did not care for it with the wine.

 
What an interesting class! I thought that I would learn what cheeses, in general, should be paired with what wines. We did not touch on that but it was more of a focused class on these particular farmstead cheeses which was fine.
 
Two things we were told as a rule of thumb:
 
Older and stronger style cheeses go well with red wines.
 
Pair your wine and cheese from the same area. If you are drinking a French wine, eat a French cheese.

 
Above are the wines that we tasted in the order we tasted them. The first Chardonnay was the only one I enjoyed and in fact bought a bottle to take home! Only $20!

 
 
After "Cheeseology" we went downstairs and did the wine and chocolate tasting. When in Rome.....
 
 


We had 4 chocolates with 4 wines - 2 red and 2 white.  One wine was the Shiraz from the class which I did not care for but was decent with chocolate. The second red was a Spanish wine which was fine with the chocolate but uneventful otherwise (the label was also hideous).

The chocolate was delightful. The limoncello was absolutely enticing. It was paired with an Oregon Riesling and perfect! So perfect that I had to buy the chocolates and the wine to take home!! My dad loves Rieslings and we're always looking for a good one. At $20, I couldn't pass it up. So be ready for a review on that wine alone, with the chocolates and with a seafood dinner!!


 
Above are the Chardonnay from the class and the Riesling from the chocolate pairing. Both came home with me!!

 
Moral of the story: Wine is the ultimate condiment!!
 
 
 
********************************************
 
Two days later,  I opened the Chardonnay and sliced some of the cheese as an afternoon snack.
 
This is the first stainless steel Chardonnay that I have ever enjoyed and bought! What a huge compliment to South Africa. :)  With this wine, I didn't focus too much on the aroma and taste because it is just so perfectly balanced and is a heavenly pair with the ask brick cheese. It truly dances on my tongue! I will be making a trip back to Washington, VA to purchase this cheese and wine again, no doubt!
 


 


Perfect wine. Perfect food. Perfect People. Perfect Night

Last weekend, my parents and I went to my "happy place" (Giorgios Family Restaurant) for dinner. We hadn't been on a Friday night in a while and it was long overdue. My heart and soul needed to be there, but little did I know that my taste buds and stomach would be thanking me as well.

This weekend's wine tasting showcased Chateau St. Michelle wines from Washington.  Anyone off the street can walk in and do a tasting of typically six to eight wines very Friday and Saturday night for $5. If you are a wine club member the tastings are free and, of course, I'm a member. Come try it one time and you'll become a member too!

 
 
Dad was thrilled to see Anew Riesling on the tasting table. He had received that wine in a monthly wine club a while back and wasn't able to find it anywhere. I like a dry Riesling and most of them I have come across are sweet. Anew was a pleasant surprise. Dad bought two bottles. Smart Dad, I have.
 
My favorite on the tasting table was the 2010 Seven Falls Wahluke Slope Merlot. It was a very nice, smooth Merlot that would be fine to drink on its own or to have with dinner. Not as bold as a Cab Sauv but bigger than a Pinot Noir. At $16.99, we were sold and took a bottle with us next door to share with dinner.
 
 



One thing I learned early on at my "happy place" was if it is on the "specials" menu and you are the slightest bit interested, order it!! Certain specials are rotated more frequently than others and some you may never see again which will often make you sad and force you to beg to have it put back on the menu one weekend. Trust me, I know from experience.  I ain't too proud to beg for the right food.

I have four all-time favorite "specials" menu items. This weekend one of them happened to be on the menu!!!  Lamb Youvetsi - a traditional Greek lamb stew that is so delicious that you want it to served in a never-ending crock. I literally savored every. single.  bite.

The hunks of stewed lamb are tender and moist. Every bite is a mouthful of flavor.  There is only one "special" served that I like better and when it comes back on the list I'll blog about it. But once I tried the Lamb Youvetsi it was a very close second. Feta cheese, orzo pasta, generous chunks of lamb, tomato-based sauce with cinnamon, nutmeg and who knows what else Chef Mike puts into this magical dish.





Normally, I would take home an additional order of lamb youvetsi since it isn't on the menu very often and I like to make it last for at least two days. However, this time, lasagna was also one of the "specials" and it is also delicious.
Because the lasagna is not on the regular menu, I decided to take it home for dinner the next night. Mom ordered it for her entrée at the restaurant and fell in love. It has a beautiful, homemade sauce with plenty of creamy cheese! Whoever said Greeks can't make a good lasagna?




Dad ordered the Chicken Francaise, which is on the regular menu and one of his "go-to" items. Thin chicken breasts coated in a lemon, egg and "not sure what else" coating with rice. Very simple, yet delectable.

After we enjoyed our meals and caught up with some old friends, we realized our Merlot bottle was empty! How did that happen? Good old Dad goes to get another bottle and then remembers "those chocolates" are over on the WineStyles side. Being the wonderful daughter I am, I bought two chocolates to share. One was a tiramisu and one was a dark chocolate and milk chocolate combo of some sort - I honestly don't remember what it was called. Nevertheless, they were scrumptious and perfectly paired with the Washington State Merlot!


 
P.S.  When I asked Dad earlier the aroma and notes that he got from the Merlot, he couldn't come up with anything specific. Three hours later he tells me, "Campbell's Tomato Soup". Never a dull moment. I think I'll keep him. :)