Q & A begins

To keep my load light on Fridays, the plan is for me to pick a topic that I know something about, write a couple of paragraphs (maybe on the subject or perhaps on why I’m qualified to talk about it), and then leave the floor open for questions, either about something I’ve said or about a deeper or different aspect of the subject. (Obviously, this is going to work better when I have regular readers!)

Here, then, are some of the topics I can talk about:

  • basic molecular biology, DNA prep, expressing proteins in bacteria & yeast
  • cooking terms, from mise en place to ganache to braise
  • wines — sweet, dry, fruity, chocolate, grassy, what the terms mean, why they’re used
  • semi-arid landscape/high desert (a.k.a. Nevada) flora & fauna, weather
  • basic gardening plant types — corms vs. bulbs vs. rhizomes, perennials, and so forth
  • copyediting
  • indexing
  • reader’s choice

Those are some of my ideas. If you have other ones, I’d love to hear them. And if you have any questions for me, leave them in the comments (with the caveat that if they’re too personal, I probably won’t answer, but you knew that, right?).

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  1. Chocolate wine? Wha?? WHERE DO I FIND THIS BEAST?!

    I actually discovered chocolate mint water this week. I’ve yet to try it – let you know how that goes. 🙂

  2. Heh. No, chocolate is a flavor, found in some wines, just as berry, grass, and plum are. Varietal reds, like sangiovese or barbera, are good candidates for a hint of chocolatiness.

    Chocolate mint water sounds . . . different. I wouldn’t think water has enough mouthfeel to do chocolate justice. Do let me know how that works!

  3. Pingback: Wine Q & A | Erin M. Hartshorn

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