Benaza Godello, or Whose Idea Was It To Open A Wine Bar?!

As many of you know, the wine bar construction is hitting sprint speed next door, and much like when I first opened RCC some *cough* almost 12 years ago, my diet has gone the way of my beauty rest: to hell. The difference is back then I was 28 and weighed 105. Now I dye the grays out with alarming frequency and eye 'mom jeans' 2.0 with envy rather than irony. And just like in 1998 I eat a lot of cheese. I mean, why wouldn't I? It's 11pm on a Tuesday night and I'm still at the shop, working on glamorous wine bar preparation (like the employee handbook template which admonishes, "do not try and catch dropped knives" and "no show no call no job" or budgeting monthly extermination and grease trap cleaning estimates). I realize, after catching myself licking the salt off stale pretzels to stay awake, that maybe I could use a snack. Do I open a healthy, vegan tin of Dolmas or slather some tangy, semi-curado cowsmilk 'Crucolo' from Trentino, Italy on mini toasts and wash it down with a crisp Spanish white? Yeah. Told you.