“And already still November Drapes her snowy table here. Fetch a log, then; coax the ember; Fill your hearts with old-time cheer; Heaven be thanked for one more year, And our Thanksgiving turkey!”
This year’s leftovers will be quite different, nothing traditional. Let’s see how creative the world has become. I apologize forany repeat offenders.
Kabocha pumpkin turkey pasta Scalloped turkey Ginger three flavor turkey salad Turkey cran enchiladas Taco Bell turkey taco Turk Fil A Sandwich Turkey loaf taco Tater tot turkey sandwich Bourbon turkey Turkey ganoush Turkey moussaka Turkeybraten Turkey Lurkey (did I stump you?) Turkey eggrolls Turkey crepes Turkey Monte Cristo Turkey orzo soup Turkey Etceterazzini Turkey crunch wrap Turkey ring Turkey hangover hash Kung pao turkey Turkey thyme risotto Turkey alfredo pizza Turkey and pasta ranch salad
These days, it’s hard to go even an hour without hearing about supply chain issues, both in the United States and abroad. With shortages on everything from beauty products to toilet paper (again) to food, consumers are going to have to plan early and most likely spend more this holiday season. The Farm Bureau estimates that Thanksgiving 2021 will cost $46.90 for a group of 10. Under $50 to feed ten people sounds reasonable to me.
Latest update: The price of a 15-pound turkey has surged from $11 in 2018 to nearly $21. That’s the highest in decades, after a 25% jump in just the past year. And just about anything else you might need to make that dinner complete is probably costlier, as well, with eggs up nearly 30% in a year and sugar up 12%. The average price for a turkey, across the country is $1.07 per pound. Relax. I would worry more about shortages of canned goods like cranberry and pumpkin, and frozen foods like string beans and ice cream.
But I am certain you can find some decent wines under $20!! I will have my Domaine Carneros brut rose’, and perhaps finish my dinner with a shot of mastika (from my friends in Athens, Greece). If you have trouble finding a turkey, let me know. I would be happy to help you find one. Same for the wine.
Just remember, I love leftover turkey, both for sandwiches, and using the carcass for soup.
Last year, I gave you a standard list of wines for Thanksgiving. This year, let’s try to drink outside the box (get that, a boxed wine!) and try something different?
The cost of wine this year should be about the same as last year. But the cost of your meal is expected to rise by at least 20%!
Appetizers before the main meal generally call for champagne or sparkling wine. Though I tend to favor the brut rose’, let’s go with a Prosecco, offering both a brut and rose’ for your guests. I have recently been impressed by some higher end Proseccos. If you can find the Santa Margarita Winery Prosecco, it might be worth the $24 list price. Just remember a cheap Prosecco tastes like a cheap Prosecco.
Occasionally, I will bring out a bottle of Single Malt Scotch, but only for special guests. My all-time favorite is the Macallan 15-year-old. But most people would be happy with any single malt. Place it next to the wine and see who will join you.
Turkey and ham main dishes always create a conundrum for wine. So, why not have a choice of a red and a white? A medium bodied Pinot Noir from Daou in Paso Robles is a reasonably priced choice. The problem with your red wine choice is to avoid overpowering the bird. Lighter reds like a Beaujolais or Zinfandel can work too.
But for a white wine, let’s try to find a decent and dry Riesling, often considered the most underrated Thanksgiving wine. Dry Creek on the lower price point, and Paetra from Oregon on the higher end. The acidity helps cut through fatty gravy and buttery potatoes. Your guests who insist on turkey breast meat will really enjoy your selection.
The traditional pumpkin pie might, on the surface, seem difficult to pair. My choice would be another Italian wine, called a Passito. On the sweeter side, it pairs well with desserts that are not too sweet. Of course, a vintage Port always works well with your dark chocolate torte. And a hot cup of Peet’s coffee works well too!
My after-dessert drink, particularly when toasting a special event is the mastika from Greece. My Greek brothers introduced me last May. I have two bottles, which I will break out on Christmas Eve. Mastika is none other than a homemade moonshine. Everybody makes a slightly different version.
Whatever you decide, drink responsibly, and make sure you have a designated driver if you are out and about. And please try to keep it under $20!!!
Have you ever wondered what a second wine is in Bordeaux?
To make its grand vin, or best wine, a top Bordeaux château will blend together only its very finest lots of wine, usually from the most well-sited vineyard plots and the oldest vines. What happens to all the other lots? In many cases, the château makes a second wine, which will have its own brand name and its own distinct label. (It’s important to note here that a second wine is not the same as a Second Growth.) Usually made by the same winemaker in essentially the same manner as the grand vin, the second wine will be less expensive, although alas, not inexpensive (several cost more than $100 a bottle). Still, for many savvy wine drinkers, buying second wines is a smart strategy.
Often, the label on a second wine does not reveal the château it came from, but the name may be close enough to tell. Lastly, there’s one case wherein a mass market wine might seem like a second wine but isn’t. Mouton Cadet is decidedly notthe second wine of Château Mouton Rothschild, but rather, a very cheap, basic quaff. Château Mouton Rothschild costs 110 times more than Mouton Cadet.
Some of the best second wines and the châteaux they come from:
Le Carillon de L’Angélus (Château Angélus)
Carruades de Lafite (Château Lafite Rothschild)
Le Clarence de Haut-Brion (Château Haut-Brion)
La Croix de Beaucaillou (Château Ducru-Beaucaillou)
Echo de Lynch-Bages (Château Lynch-Bages)
Les Forts de Latour (Château Latour)
Les Pagodes de Cos (Château Cos d’Estournel)
Pavillon Rouge du Château Margaux (Château Margaux)
Le Petit Cheval (Château Cheval Blanc)
Reserve de la Comtesse (Château Pichon Longueville Comtesse de Lalande)
Le Petit Lion de Las Cases (Château Léoville-Las Cases)
And what region in the US has the most Michelin stars? In 2021, six San Francisco Bay Area restaurants were awarded 3 stars, Michelin’s highest honor. The 3-star honorees are: Atelier Crenn, Benu, Quince, The French Laundry, Single Thread, and Manresa. There are only 13 three-star restaurants throughout the U.S. (the six previously mentioned, plus five in New York, one in Chicago, and one in Virginia). Additionally, only six restaurants in the U.S. made the “World’s 50 Best Restaurants” list. Benu and Atelier Crenn in San Francisco and Single Thread in Healdsburg ranked 28th, 48th and 37th, respectively.
Thanks to Winespeed for the information. If you have never been to Bordeaux, I strongly recommend it.
Like many of you, I have been enjoying some of the Cabernet Francs that are available, particularly the ones from Michael David Winery in Lodi. We discovered their Inkblot Cab Franc quite by accident a few years ago.
We were on a cycling trip through the Lodi wine region and stopped at Michael David Winery for a late lunch. While waiting for a table, I asked one of the tasting room salesclerks about the wines. She said, unequivocally, that the Cab franc is a “must” drink with our lunch.
Of course, I ordered the tri-tip wrapped asparagus for my lunch, and a glass of the Cab franc. Not only was it a perfect pairing, the Cab franc was outstanding.
But how would I carry several bottles on my bicycle, back to where we parked at the Lodi Wine Center? Easily solved, we drove back to the winery after completing our ride, bought several bottles, and headed home!
The question then becomes, what is the difference between Cab franc and Cab sauvignon? First, Cab franc, along with Sauvignon Blanc are the parents of Cab sauvignon. And both are key elements in France’s Bordeaux blends.
Betty’s Wine Musings has an excellent summary:
Cab franc Cab sauvignon Color Lighter red Darker red Tannin Lower tannin Higher tannin Acidity Lower acidity Higher acidity Age worthiness Best enjoyed young (under 3 years) Can be very age worthy Skin thickness Thinner skin, which contributes to lighter Thicker skin, which contributes to darker color, color, lower tannin, and heavier tannin, and higher age worthiness lower age worthiness
Aromas and taste More perfumy and herbaceous, with notes Less perfumy and herbaceous, with notes of of raspberry, cherry, plum, cassis, violet, blackberry, black cherry, cassis, oak, vanilla, tobacco, and bell pepper smoke, tar, leather, earth, bell pepper, asparagus and green olive Geography Grown in France, Romania, Hungary, Grown throughout the world the Balkans, Italy, Australia, New Zealand, Argentina, and the United States How it is used More frequently blended with other wines Consumed most often on its own, many of the than consumed on its own. Alone, can great wines of the world are made from this grape. lack structure and complexity to produce a great wine. But when you find a good one, it is a real treat!
I (along with Betty) suggest that you buy several Can francs to try, determine a good price point, and drink it within three years. You will not regret it. I have enjoyed mine with Italian food, prime rib, lamb, and some charcuterie.
The Inkblot Cab franc is available from Michael David for $35, a little pricey, but worth it. Let me know what you think.
This is rather sobering, but so interesting. If you distilled the UC campuses to 100 students, the numbers would be quite revealing.
83 are from California 29 transfer from community colleges 33 speak a language other than English 54% are female 34 are Asian, 25 are Latinx, 4 are African American, 21 are white 46 have their tuition and fees fully covered 61 pay less than full tuition 56 will graduate with no debt! 40 are first generation students 35 come from low income families 64 are involved with a student organization 68 participate in undergraduate research 47 do community service 86 freshmen will graduate in 6 years 89 transfer students will graduate within 4 years
So, let’s recount my experience. I am from California, I graduated on time, I was a first-generation student, I paid full tuition ($121.50 per semester), I spoke only English, I was not a transfer, I enjoyed community service, and I did some undergrad research. Did I come from a low-income family? We certainly were not rich, but my parents sacrificed everything for my three brother and sisters. And I graduated on time!
I am proud to have graduated from the greatest university in the world!
Regardless of the other great wine regions, like Lodi, Central Coast, and Temecula, California’s famous Napa Valley remains number one in my heart. Why is that true?
In 1968, the Napa County Board of Supervisors passed a landmark zoning ordinance that made Napa Valley the first Agricultural Preserve in the United States. The Ag Preserve, as it is known, mandated agriculture as the “highest and best” use of Napa Valley land. The effect of the ordinance was to severely restrict commercial development not directly related to agriculture. As visitors discover, with the exception of the small town of Napa itself, there are no strip malls or department store complexes in the valley proper. Instead, Napa Valley is home to 40,000+ acres of beautiful vineyards, and the picturesque rural landscape remains intact. As for the other possible answers, there is no minimum size of a vineyard in the Napa Valley. (You can plant one thousand vines; you can plant ten vines. There is no minimum). Many vineyards are very small and 95% are family owned. Regarding mountains, vineyards have existed in the mountains around Napa Valley for well over a hundred years. Today, however, forest land is tightly protected in the valley, and planting on steep slopes is prohibited. As a practical and legal matter, it’s extremely difficult to plant a vineyard from scratch in the mountains. And finally, while vineyards are the dominant form of agriculture in the valley, all types of agriculture are welcomed (except for commercially grown cannabis, which is not allowed).
What is dosage? Dosage (doh-SAHJ) is the degree of sweetness of the liqueur d’expédition (a combination of sugar and reserve wine) added at the very end in the making of a Champagne wine. The extent of the sugar in the dosage determines whether a Champagne wine will be Brut, Extra Dry, Demi-Sec, and so on. Over the last fifteen years, dosage levels in Brut Champagne wines (one of the least sweet) have dropped an average of 2.8 grams per liter. The rise in temperatures caused by climate change means that the Champenois are harvesting riper grapes; in addition, they are leaving the wines on the yeast lees for longer, both of which mitigate against the need for as much sugar as in the past.
And the red white conundrum? As you probably know, virtually all red wine grapes have white juice. One day, I found myself wondering why? I asked Carole Meredith PhD, the leading grapevine geneticist in the U.S. She explained: “The red grapes that have white juice are all varieties of Vitis vinifera, the European wine grape. These red grapes have color pigment in the berry skin, but not in the berry pulp. As to why, one can only speculate. The skin color of the fruit presumably helps to attract birds or other fruit-eating animals, which will then disperse the seeds. There would be no adaptive advantage to also having pigment in the pulp, which is not visible. Red apple varieties, for example, have pigment in the skin but not in the pulp.” I thought: So that’s it. But Meredith went on, “Then again, look at plums – some have color inside and some don’t.” Hmmm.
Only 4% of California wine grapes are grown in the Napa Valley. Although the name Napa Valley is known around the world, the region itself is rather small. Napa Valley has just 44,000 acres of vines, making it 1/6 the size of Bordeaux. In fact, the Valley represents just 0.4% of the world’s wine production. There are 700 grape growers and 475 physical wineries in the Napa Valley, 92% of which are family-owned.
Napa Valley was named an AVA (American Viticultural Area) in 1981, the first in California, and only the second in the U.S. Today, there are 16 AVAs designated within in the Napa Valley, each with a distinct microclimate. Howell Mountain and Carneros were the first to be established in 1983, and the latest to be recognized was Coombsville, in 2011.
Speaking of the Napa AVA: In 1990, the Napa Valley vintners initiated a concept called Conjunctive Labeling, requiring any wine label which lists on of the AVAs within the Napa Valley must also list the words Napa Valley next to it. The idea behind this initiative was to not allow the standing of individual AVAs to overshadow the reputation of Napa Valley as a whole. Years later, a result of the initiative would be clear. In important export markets such as China, the words “Napa Valley” now have greater recognition than even one of the most globally recognized English words— California.
And a word about climate change: Like other regions in California, Napa Valley has felt the terrible effects of climate change. Two major Napa Valley programs are in effect to combat the climate crisis and, at the same time, increase sustainability. Called Napa Green Vineyard and Napa Green Winery, the certification programs include more than 100 standards to save energy, improve water efficiency, prevent waste, reduce and sequester carbon, enhance soils through regenerative farming, eliminate pesticides, preserve forests, and improve social equity and justice. By 2020 more than 90 percent of Napa Valley wineries were participating in either the Napa Green Winery or Napa Green Vineyard programs.
(All articles courtesy of Winespeed)
Yes, I believe Napa Valley wines are overpriced. And yes, other areas produce very good wines. But when I travel around the world, guess which region gets mentioned FIRST? Yes, Napa Valley, only after telling them I am from California, and live near San Francisco!!!
Written in 2014, my first email regarding wine or champagne. From the Napa Valley Vintners:
As winemaking activity in the Napa Valley transitions from the vineyard to the cellar, we asked our vintners to respond to frequently asked questions about this year’s harvest.
When did harvest begin? The first sparkling wine grapes were picked on July 30; however, for most vintners and growers, harvest didn’t really kick into high gear until the third week in August. (Earlier than normal, Aug. 4 at Gloria Ferrer)
How many grapes were picked? It looks like 2014 will be the third abundant harvest in a row for the region, but no one is expecting any records to fall.
Has the drought impacted this year’s harvest? Quality was not affected. Perfectly timed, heavy rains came just prior to bud break, and a warm spring allowed vintners to save water that would have been used for frost protection. (They always put a positive spin on it no matter what the conditions)
What about the August 24 earthquake? The earthquake did not affect the grapevines or the fruit, and even the most significantly damaged wineries were still able to proceed with “harvest as usual” in spite of the quake.
How are vintners and growers summarizing the 2014 Napa Valley harvest? Early, excellent, quality, demanding but fruitful, and another great year are just some of the words and phrases we are hearing. (I love Napa, but really, their wines are a little pricey. Look elsewhere for bargains)
In honor of my last visit to the famous K&L Champagne Tent Party in the City today, here is one of the first articles I wrote about my favorite adult beverage: Vineyards in the Champagne region of France go back well before Roman times. Winemaking in Champagne began long before the invention of sparkling wine. Strangely, with the increased influence and power of the church, many important vineyards were bequeathed to monastic orders (or should it be disorders?). Many of the most valuable vineyards ended up nationalized in the hands of clerics. I think they drank more than they sold or exported. In fact, the importance of this region was such that the kings of France were crowned in Reims in the heart of the Champagne region) between 898 and 1825.
Of course, these grand coronations had free flowing champagne. The cooler climate of the region created still wines from red grapes that were high in acid, but delicate in taste. So envious of their neighbors in Burgundy, they tried to match the fuller-bodied red wines from the Burgundy region. As a result, the first sparkling wines were created in an attempt to create wines fit for royalty.
When word of the sparkling wines of the Champagne region began to spread, they captured a devoted and noble following. Champagne became the nectar of the ruling elite, whether French monarchs, Tsars of Russia, as well as Napoleon Bonaparte and Winston Churchill. Here is what they said:
Napoleon came up with, “I drink champagne when I win, to celebrate…and I drink champagne when I lose, to control myself.” Not to be outdone, Churchill said, “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!”
However, the technology of champagne languished in the 19th century. Creating bubbles during the second fermentation was not very sophisticated or reliable. The hero turned out to be a French pharmacist (naturally), who discovered a method to determine the level of carbon dioxide produced in the wine by measuring the residual sugar, thus improving consistency. Production and sales increased exponentially. This process, called the Methode Champenoise was born and champagne production grew from 300,000 bottles per year to 20 million bottles in 1850. From a 1915 English magazine
But all was not smooth for this nectar of the gods. Champagne encountered many historic and economic challenges. Both World Wars, as well as the Great Depression cut champagne production and sales world wide. But since the 1950s, champagne has grown like wildfire. Champagne was featured in Hollywood films, and often photographed in the hands of the world’s most glamorous stars. Charles Dickens said “Champagne is one of the elegant extras in life.” I must disagree with Chuck, and say that champagne and sparkling wine are absolute necessities in life!
In the 20th century, champagne became accessible for people like me for the first time. Sales went crazy, and the love affair with champagne became stronger than ever, with some calling it the “democratization” of the bubbly. Champagne became synonymous with the great moments in life, like milestone birthdays, weddings, anniversaries, and New Year’s eve. Or, if you are like me, any chance you get, weekends, parties, reunions, good friends, weekends, weekdays, you get the idea! Champagne is said to have inspired many famous artists. Chopin, after moving to Mallorca, claimed champagne made him witty. Beethoven wrote a symphony praising champagne. Even Wagner claimed that champagne renewed his zest for life. Ian Fleming made James Bond into a champagne connoisseur. Even Oscar Wilde sipped champagne on his deathbed!
Chase Center is the new home of our Golden State Warriors, and this will be my first visit. The pandemic has delayed several previous attempts to attend a Warriors game here. They broke ground here on January 17, 2017. The architect was Manica Architecture. The $1.8 billion arena was privately financed by the Warriors. The area is known for being the home of UCSF Medical Center and Kaiser-Permanente.
Starting in 1964, I have seen the Warriors play in several different venues: old Civic Auditorium (Chamberlain vs Russell) in downtown San Francisco, the old Cow Palace (Championship in 1975) in South San Francisco, the Oakland Alameda County Coliseum, SAP Center in San Jose, and finally, the new Chase Center in Dog Patch, aka Mission Bay.
The team has $2 billion under contract from a cluster of founding partners, including tech giants like Adobe, Oracle, Google Cloud, Accenture, and, of course, JPMorgan Chase, which shelled out a reported $300 million to snag the naming rights to the stadium for 20 years. But they did not ask for any funding from the City and County of San Francisco.
The Center is home to the Warriors, and seats 18,064 fans. The grand opening was a Metallica and San Francisco Symphony concert on September 6, 2019. The Warriors finally played their first regular season game on October 24, 2019. I really could not fathom attending a concert here before attending a game.
Here is an interesting thought:
SF Muni • Your event ticket is also your all-day Muni ticket. Ride for free!
• Muni KT Line trains provide service to/from downtown San Francisco and Embarcadero BART Station. The UCSF/Chase Center (16th Street) K Ingleside/T Third and S Shuttle stop is located on 3rd Street. Kudos for the Warriors for doing this!! We will take BART from the East Bay, then Muni to the Arena.
What else can I tell you? Ticket prices are rather high. When my buddy, Big Bob first started looking, a lower-level seat was about $500. Let’s just say, I am a little better shopper. My sister and brother-in-law have season tickets, at least they did at the Oakland Arena. Maybe they will invite us to the “club” area?
Of course, my favorite player is Steph Curry. Before that, I enjoyed the Mitch Richmond and Tim Hardaway duo, and before that, Rick Barry. But the greatest Warrior ever was Wilt Chamberlain. I was able to see him play the Celtics and Bill Russell back in 1964-65.
So, this may be my only visit to Chase Center. I noticed the visiting Houston Rockets have a local kid playing for them. The second overall pick in the draft was Jalen Green, who went to nearby San Joaquin Memorial High School before joining the D League on a developmental contract.
SAN FRANCISCO, CALIFORNIA – OCTOBER 21: Stephen Curry #30 of the Golden State Warriors celebrates after he made a three-point basket against the LA Clippers late in the fourth quarter at Chase Center on October 21, 2021 in San Francisco, California. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and/or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Thearon W. Henderson/Getty Images)
So, Big Bob and I will BART over to the game, try some Chase Center food, and enjoy the game. Wait, our Niners are playing. Maybe we need to find a sports bar with good food, before hitting Chase?
Though its name might suggest otherwise, the French dip sandwich was invented in Los Angeles, California. The sandwich is layered with decadent slices of beef on a French roll and then doused in roasting pan juices (a French technique known as “au jus”). The exact restaurant at which the French dip was created has long been subject of debate. Local favorites Philippe’s and Cole’s both lay claim to the sandwich, but experts believe that Philippe’s may have the edge. The restaurant first opened its doors in 1908 and has served Angelenos the iconic sandwich for more than a century.
Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole’s Pacific Electric Buffet[1] and Philippe the Original. Philippe’s website describes the dish as a “specialty of the house”, and the words “Home of the Original French Dip Sandwich” are present in the restaurant’s logo. At Phillippe’s, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served “wet”, while at Cole’s it is served with a side of beef juices. The sandwich can also be requested “double dipped”, where both halves of the sandwich are dipped before serving, at either establishment. Both restaurants feature their own brand of spicy mustard that is traditionally used by patrons to complement the sandwich.
The controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918.
The story of the sandwich’s invention by Philippe’s has several variants: some sources say that it was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn’t want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale (sounds plausible to me). Cole’s account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe’s version of events but assign the location to Cole’s. The mystery of the sandwich’s invention might not be solved due to a lack of information and observable evidence.
Over the years, I have dined on many French dip sandwiches. The best was at the El Tovar on the South Rim of the Grand Canyon. They slipped some type of cheese into the sliced beef that gave it a unique richness. Maybe it was Brie?
Yes, we have all been to Vegas a dozen times or more. Nothing surprises us anymore. The Strip, mega-casinos, and various attractions seem to blend in now. But I rarely hit the Strip, or even downtown, any longer. I head out to Summerlin, where my dear friends reside. Their gated community is an oasis in the Valley and feels like it could be located anywhere in the country. So, this trip, like many others, will not involve the Strip, shows, gambling, or fancy dinners. Instead, and I must emphasize preferably, I will spend my time out in Summerlin, playing cards, and enjoying my friends, Ken and Debbie.
You might ask what we do with our time. Since I no longer play golf, the TPC Summerlin course sits not more than a 3 wood from their home. Mostly, we play cards, have some group meals, and just enjoy each other’s company.
That Vegas is just a place where my friends live is an understatement. The Vegas influence looms over everything, even out here in the suburbs of Summerlin. For one, most everything is new, rather over the top architecturally, and semi glitzy. Even the simplest of shopping areas have some bling about them. Most everything is clean, and well maintained. The cars and homes are high end.
But my friends are just the best hosts, very caring people, with many friends and relatives always around. They are my second family!
And we get to have dinner at a Thai fusion place nearby, called Nittaya, owned by some of their friends.
Vegas has become a real sports town, as opposed to a sports betting city. They now have NFL Ray-duhs, and the NHL Golden Knights, minor league baseball, the NBA Summer League, and the Pac 12 and Mountain West Conference Basketball Tournaments. Vegas has a plethora of golf courses, and hosts PGA tournaments.
Shopping is another big attraction here. Two big outlet malls, one near the airport, another just west of downtown attract many tourists. And when we drive to Vegas, we always stop in Primm, about an hour south of Vegas for more outlet shopping. All the big names have one or more locations in the bigger casinos, like Caesar’s, Bellagio, Venetian, and ??
However, I do miss the days of big-name entertainment here in Vegas. Remember the big names, like Sinatra, Elvis, Nat, Wayne, Sammy, and The Folies Bergere?
Can you believe Resorts World Las Vegas just bought a Boeing 787-8 Dreamliner? They can fly 282 guests in a two-class configuration, but only 18 Business class seats. The range is 8,200 nautical miles. Crazy?
I am just happy to spend a few days with good friends.
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