Over the years we have reviewed many Pinot Noir wines, although most of them were not in the $10 range. We have recently reviewed many Australian wines, although most of them were not in the $10 range. And now they come together. Dr. Henry John Lindeman became a member of the (British) Royal College of Surgeons at the age of 23. A few years later he was producing wine in New South Wales, Australia where he planted his first vines in 1840. Lindemans is now a huge winery, their bin series composed of five white and four red varietals sells a perhaps unbelievable one million bottles a week. Just a final thought, Dr. Lindeman was an early partisan of the health benefits of wine, surely in moderation.The first particular person to appear to when you are trying to find new chicken recipes is your mother. Each mother - or father, if he was once the one that cooked for your circle of relatives - has no less than one chicken recipe that she cherishes mainly else. For my mom, it was once her chicken spicy slow cooker beef and sweet potato curry. It was once completely delicious. It had rooster, lettuce, tomatoes, lots of turmeric, and of course a highly spiced curry sauce. She taught it to me when I went off to school, and I've been cooking it ever since. It is a mainstay of my diet.Your slow cooker will even make a number of subtle flavors designed for sipping. There are sure to be a number of your favorites your slow cooker can help make. If you're a tea enthusiast you'll want to try various favorites like Cranberry Tea or perhaps spicy beef curry Spiced Citrus Tea or even Chai Tea. Plus don't overlook those all time favorites like Hot Chocolate or possibly Apple Cider.I thought slow cooker beef curry leaving South Dakota would be hard but it turned out to be necessary. I was beginning to get bored by the quieter pace of life in the towns. I needed a city - a new city to see. Seattle would fit my bill.With the shiny side down I place them beef curry durban the middle of a piece of foil with about 6 inches of extra at each end. I pick up the sides, even them up and make about a 1/2 in. fold and crease it. Then I continue to fold it until I get it tight against the ribs.Kisaku: Forget about spicy tuna and California rolls. When I'm looking for high-quality fish, I turn to Nakano-san at Kisaku. Order omakase and he'll take good care of you. Bincho maguro zuke (soy-marinated albacore) and hotate konbu jime (kelp-marinated scallop) demonstrate the skills of this superb sushi chef.