Let's See What Life's Gonna Hold: September 2015

Monday, September 14, 2015

Celebrating 5 years!

We had a wonderful date night Saturday to celebrate our 5 yr anniversary which is later this week. ♡

We've had a tradition of going to a winery and then going to Annie Gunns for dinner the past 3 years and we kept up with the tradition this year. Montelle Winery is one of my faves as far as scenery goes, and the pics of course don't do it justice. Much prettier in person! We got there a little later in the afternoon (like 4), so it made for some good people - watching. ;)

At Annie Gunns we have a fun tradition of letting the waiter or waitress pick out an appetizer for us that will compliment the wine we choose for dinner. Last year, the guy came out with a rabbit gnocchi concoction for our app which is something we would never in a million years pick out ourselves, but we lucked out - it was delicious. This year, notsomuch. :/

Lenny's only stipulation was no seafood, so the waitress consulted the chef and they came back and served us foie gras. Being the non-fancy people that we are, we had no clue what that was. I made the mistake of looking it up, which I probably shouldn't have done until after we ate it. I will post the definition and info below. I didn't tell Lenny what it was, but he kinda knew by my face it was probs something kinda gross. I have to admit, I still tried a bite of it, just to say I've had it. But uhh...I let Lenny do most of the damage on that one. It was served on some crostini bread with a blueberry sauce on top. It was more sweet than anything. Almost tasted like a dessert. I don't care if it is considered a delicacy in some parts of the world. For us? NEVER. AGAIN. Check this out:

Foie gras (i/ˌfwɑːˈɡrɑː/, French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain[2] and other countries outside of France it is occasionally produced using natural feeding.[3] Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.[4]

Wait, what??? Excuse me? How gross is that?!? They force feed it through a tube for 2 weeks to fatten the liver and then slaughter it? What??? Why would you DO that? Eeeew! Ugh. After that experience, I'm not sure we'll let the waitress pick out the app for us next time. Mabes we'll just stick with what we know from here on out. Oh well, it was fun while it lasted. (The whole 1 year it worked out nicely) At least it'll make for a good memory.