No stress here, and my time management skills are, um, finely honed. What's a hedonist to do? Open good bottles and play hooky, of course! I left the the store the other day for a "2 o'clock appointment." No one even noticed I was gone...

As many of you know, my handsome brown eyed man manages a restaurant, and since we don't share a day off together, we make do. Say hello to the three hour lunch:

Rhode Island Beaver Tail oysters (from Yellow Umbrella) on the half shell with blood orange, Champagne vinegar and shallot mignonette

Broiled confit duck leg (from Belmont Butchery) over arugula with shaved Parmesan

Klemens Weber 2007 Riesling Sekt Trocken (from RCC, natch')

The oysters' shells were fragile but worth the effort--salty, minerally and a perfect match for the freshly squeezed blood orange sweetness. Duck? Say no more, I could live off it. But the real treat was the Sekt. Sekt is German sparkling wine, and Herr Weber makes his from vintage dated Riesling in a traditional method in the Pfalz region. It was interesting (geek alert) to see how different it was from Champagne with the oysters. It really brought out the iodine and softened the meatiness. Not the best pairing but there were no complaints!

The sparkler bookended the meal since we had every intention of drinking the entire bottle before both returning to work. It was great in place of dessert. Ebullient and fresh-fruity but dry, with typical Riesling mouthfeel and flavors of yellow plum and honey crisp apples, it was a refreshing and energizing bubbly break. Much needed!

Prosecco lovers and anyone on a budget (old world complexity and verve for $23?!) should use this for Thanksgiving dinner, or as an excuse for what I like to call an "autonomy check."

Cheers!

*Secco Wine Bar next door, opening date is a mystery enshrouded in an enigma
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**To finish paying for above. Know anyone looking for a cute mid century cape in a great school district (Bellevue)? Email me!