Chocolate, Red Wine, Starbucks, and CROCHETED JEWELRY

-Sipped, not gulped: Papua New Guinea Estate (Starbucks) in a brand-new Cuisinart coffeemaker.
-Unwrapped: Dolfin Chocolat Noir au poivre rose--buttery velvet consistency
-Uncorked: a Tempranillo--renews my appreciation for an Australian Shiraz; in the meantime, it works with sheep's milk cheeses.

Any 2 of these 3 in a day and I can come up with design proposals I love for crochet jewelry for a close deadline. (Am working on photos.)