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Wine pairing arbiter. Figuring out the best wine for grilled artichokes and aioli could keep me happily occupied for a very long time.
Photo: California Artichoke Board. Actually it might be fun to work for them…
Bedtime story reader for Ciarán Hinds.
Cat meme collector and distributor.
Illustration by Maurice Sendak, from “In the Night Kitchen”
Armchair Globetrotter.
I can actually say I’ve been here.
St. Peter’s assistant, opening the Pearly Gates for newly arrived poets.
Source: Blue eyed Ennis
Museum “Secret Shopper” focusing on Europe.
Yes, British Museum, you are still European!
Special correspondent for the World Cheese Database (it’s real!).
Long Clawson Stilton. Source: BBC News.
Tenured Professor, Department of Unrestrained Pedantry and Rampaging Trivia.
Choosing Mark Rylance’s next project.
Recliner in the arms of Morpheus.
Linnet Moss 
Cheese and rampaging trivia! Somehow we must combine the two!
Trivial Pursuit: The Turophile Edition! As long as it comes with samples 🙂
oh yes 🙂 beautiful list of dream jobs!
Those cat pics are amazing, the one lazing about is nearly making me fall to sleep myself 😉
I’d love to have the museum hopping job 🙂 And i hope we are still European… in some way, though official behavior seems to indicate the opposite 😦
That photo of artichokes is amazing, but can one eat the leaves , i only ever had the stalk bit?
Oh yes, the leaves are great. They have a little bit of flesh on them, toward the base. You take a leaf, dip it in butter or aioli, and scrape that off with your teeth. Heaven!
oh yum! and they must have a better consistency than the ones from a jar which i usually have as they are very rare on restaurant menus from fresh here…
Oh yes, the fresh ones are the best. Completely different from the jar, although I do like the marinated ones as well.
Mwahahaha! Great jobs! What brought this on, I wonder? 🙂
Just a flight of fantasy 🙂
What *do* you recommend for artichoke pairing?
With a “naked” fresh steamed or grilled artichoke, it’s tough but I would go with a very dry Sauv Blanc. Verdicchio is often recommended. OR a Brut Champagne. If the artichoke is in a creamy or cheesy recipe, it’s easier. Any dry white that isn’t oaked.
Thanks. I like it fresh steamed with aioli or and lemon. I’ve heard that artichokes and asparagus are among the most difficult to pair.
It’s true. My other go-to for these foods is a really dry rosé, like a Tavel.
The “ANYONE CAN LOOK COOL” cat photo is awesome!
Haha! Isn’t that great? I want that cat 🙂
Some wonderful jobs there LM, love Maurice Sendak and I am so going to take a squiz at that cheese website.
Haha! Great! I’m very fond of Mr. Sendak myself 🙂
I would not mind them either .
Well, at least I get to do the last one every night 🙂
Hm. I’d take the museum secret shopper job if I could shop online.
Ah, my plan involves being there in person 🙂