Pat,
What kind of wine is a Viognier? My preference is a Riesling, but I like to taste different varieties. I enjoyed reading your blog. My nephew went to GCCC's Culinary School but he's one or two courses shy of finishing it. He went to work full time and just didn't get back. He's Soo (sp) Chef at the Georgia Tech Conference Center in Atlanta. He's pretty stressed a lot, though, with cutbacks there are fewer people to do the same amount of work. He's feeling all of his 39 years, especially with a medical condition that sends him to the emergency room more regularly now. I digress. Your point about finding a less strenuous aspect of culinary management brought his plight to mind.
It was good to see you Saturday at the Mardi Gras parade. I just love to catch the beads. I know they're not all that, but something about catching beads at the Mardi Gras parade brings out the kid in me.
I've run out of room to write.