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@VerasTastyFreeze:

It depends on the wine. A bottle of Svenska White from the Finger Lakes won't last very long. A good German riesling can last 25 years easy. Some vintages of Chateau d'Yquem are still going strong at 100+ years.

It will be a few years before anything age-worthy from the year of your marriage will be bottled, so you have time to plan.

Can it be something from New England? - No.

California? - Yes, but...

...if you like like sweeter whites, your best bet will be a German auslese riesling or a Sauternes. Check out the wine reviews in any of the wine magazines. They will give you an idea of how long you can age the wine. You want to keep the temperature constant at around 55 deg. F. A corner in an unheated basement would be just fine.

A bag of sugar would last me years if not for my hummingbird feeder. I've really cut back on bread, so I probably go through a kg of flour per month these days.

Poach them and chill. Slice them down the middle and serve with a dijon vinaigrette with capers, olive, oil-packed sundried tomatoes and diced hard boiled egg.

Lobster

Lucky Peach

@tac:

Those sound good - I love habanero. When I stray from the classic recipe, I make Dinosaur BBQ inspired wings:

Dry rub
Smoke for 3 hrs over hickory
Grill over charcoal finishing with habanero bbq sauce (Dinosaur's Wango Tango is good and convenient).

Are you sure it's dead? Perhaps it's just pining for the fjords.

I'll settle for takeout a few times a month. It's nice to not have to cook sometimes.

It must be some high-grade $h!t.

@mollyjade:

I've lived in dairy communities most of my life and I've never seen intensive farming. Although, it's possible in winter cows spending more time in the barn eating hay or corn might be considered intensive. Personally, I'd rather spend my winter nights in the barn than in the pasture.

I'd be curious to see the actual numbers. "Most" does not necessarily mean an "over majority". I can tell you that in the communities I've lived in, the vast majority of milk comes from family farms that rely on pasture raised cows. Feed requires labor, fuel, and equipment. Maximizing the amount of time in the pasture makes economic sense for the family farmer.

You've mentioned a couple of times that you didn't eat a lot of meat to begin with. Personally, I eat meat a few times a week (less than 1 lb/wk). While reading SE, I've always thought "Kenji eats a lot of meat. Dude's gonna be bummin' when the realities of hitting forty kick in." About how much were you eating?