Quote:
Originally Posted by Boomer 2019
I hesitate to even say this after hearing of your ordeal. You are a warrior sir. They tell me 1 or 2 days for a stent insertion and general coronary tune up. No biggie. From my past stays I would say that the menus tend to run to the light side. Mostly veggies with lots of Jello, pudding, and saltines. Meat if served always seems to be skinless chicken or ham. Julia, if she were still with us would not approve. So given the lack of a substantive meat course I think I would rule out a hearty red. I do however have a fondness for, and a good supply of white Burgundies so I think perhaps a Macon-Fuisse, or Saint-Veran. Thoughts?
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Even a couple days in the hospital does not strike my fancy, or anybody’s, I’m sure. I wish you the best for your tune up!
Your logic on the red/substantive meat makes perfect sense, you are on to something with the white burgundies!
