Hey,

I watched the season finale of lost last night and shared a bottle of Newton Napa Valley Claret '04 with a friend. Review.

The Claret was terrible; the body was full enough, but too full of the wrong stuff. This overly acidic wine's rich flowery undertones were overwhelmed by it's heavy earthy tanic base. That's what you get with a smut wine though - a highish end blend of melot cabernet savignon, peti verdot, syrah and cabernet franc......conclusively, there's probably some good wine in the mix, but the poor quality ones overpower them for the better part and you feel like you're drinking a real find of a $10 bottle when you bought the bottle for about$15.

Lost was a real kick - one of the best parts of the show is the newness the writers bring to the plot every episode. That aside, I much prefer the pace of the one hour episode to the plodding course of the two hour format. I figure that the material could have been dealt with in an hour and fifteen minutes in the normal flow of the show. Thumbs down to the pace, thumbs up to the twists.

This upcoming weekend is the last weekend I'll be working two jobs - goodbye hotel:hurrah social life. It'll be nice to be able to go out on Saturday night if the opportunity avails me. I'm real sad to leave some of the good folks at the hotel, but last weekend was the epitomy of why I'm leaving, as I'd foreseen two weeks before. Last weekend's schedule: Friday (golf club 10am-11pm), Saturday(golf club 7am-11pmdoozy), Sunday(hotel 7-2, golf club 2:30-11), Monday(hotel 7-1, golf club 1:30-9). Yeah, so by my count that's like 55.5 hours in four days, which I guess is mucho dinero, but just try to find time for a chill, a drink or a date in all that and you'll see my conundrum, hereto resolved(grammer?).

Anyway, yesterday morning I went shopping for home decor (I think I'm pretty much done with that) and art materials (just getting started, but I'm super hyped about that.) I worked a little bit in the afternoon, but the golf event I was putting out got rained out, which is a bummer 'cause what do you do with 60 nystrip steaks you've marked off to oven finish? I'm sure we'll find a way to burn them off on a bbq or someshit, but in retrospect next time I'll push hard to nix prepping protein until it's down to the wire, although it wasn't my call anyway.

Lates,
Chromeeyes