Red Breast with a tiny bit of ice, Guiness or Syrah
I really wish I could:
Bake stuff like strudels and torten, distill and age my own spirits, perhaps a New England rum aged in my basement.
My "Go-to" dinner party dish:
Roast pork glazed with apricot preserves and mustard, easy, simple, gets raves. But, I hate cooking the same thing again and again.
My favorite comfort food:
A sandwich, but it must be a good one.
My most tattered cookbooks:
The Joy of Cooking, Marcella Hazan's More Classic Italian Cooking, Elisabeth Lambert Ortiz's Complete Mexican Cooking,Charmain Solomon's Complete Asian Cookbook, and The New Complete Joy of Homebrewing