Fyrsti dagurinn \u00ed n\u00fdju vinnunni var f\u00ednn, n\u00f3g a\u00f0 gera og fj\u00f6lbreytt verkefni. Gekk svo heim, n\u00e6stum allt upp \u00ed m\u00f3ti og \u00fev\u00ed s\u00e6milegasta hreyfing. Reyndar er lengi b\u00fai\u00f0 a\u00f0 velta \u00fev\u00ed fyrir s\u00e9r a\u00f0 draga hj\u00f3li\u00f0 \u00fat \u00far kompunni, \u00fe\u00e1 rennur ma\u00f0ur ni\u00f0ur brekkuna \u00e1 morgnana og \u00fej\u00f6snast svo upp hana \u00e1 heimlei\u00f0.<\/p>\n
T\u00f3baksf\u00edklar \u00ed New York barma s\u00e9r yfir reykleysis-tilskipuninni, \u00feeir eru \u00fev\u00ed farnir a\u00f0 \u00e9ta t\u00f3bak<\/a>.<\/p>\n “The most important thing you can do for your wine is to serve it at the right temperature. Red wine, for example, should be brought down about 10 degrees below ambient temperature.” <\/p>\n What if you don’t have a personal cellar?<\/p>\n “Just put it in the refrigerator for 20 minutes.” <\/p><\/blockquote>\n Svo segir<\/a> einn fremsti v\u00edn\u00fej\u00f3nn (sommelier) heims… ma\u00f0ur ver\u00f0ur a\u00f0 k\u00edkja \u00e1 \u00feetta n\u00e6st!<\/p>\n A\u00f0 lokum eru \u00fea\u00f0 svo hamingju\u00f3skir til Arnar og hinna sem bjuggu til albankalausnina<\/a> sem var veri\u00f0 a\u00f0 setja \u00ed gang \u00ed Danm\u00f6rku.<\/p>\n