• Feeling isolated? You're not alone.

    Join 20,000+ people who understand exactly how your day went. Whether you're newly diagnosed, self-identified, or supporting someone you love – this is a space where you don't have to explain yourself.

    Join the Conversation → It's free, anonymous, and supportive.

    As a member, you'll get:

    • A community that actually gets it – no judgment, no explanations needed
    • Private forums for sensitive topics (hidden from search engines)
    • Real-time chat with others who share your experiences
    • Your own blog to document your journey

    You've found your people. Create your free account

What exactly is "normal?"

Or, just add a quarter of a bottle of Zinfandel. Because it's quicker and you have 75% of your wine left.
Yeah, I'm not a chef... how can you tell?
Great zinfandel has a soft fruitiness. The intensity increases as you concentrate it, and it also merges with the butter that you have used to sautee. A normal concentration of wine will keep the wine and butter separate.
 
No, @Ronald Zeeman! :) That would be the lid of my saucepan, which it is not illegal to lick, but better to lick when it's cooled down a little! :innocent::tonguewink:

Holy mackarel, @Gerald Wilgus, it's nearly lunchtime here and my mouth is watering. Seems a few of us are foodies here. :)
 

New Threads

Top Bottom