My name is Thea Dwelle, and I am a blogger, a wine lover, and a tech geek.  You can read more about this blog over here.

I post about all sorts of stuff, including what I’m drinking, what I’m doing, and what’s important in the wine world.  I am trying to develop some themes, but well we’re still working on that.

If you are following me on Twitter, you know I am a sometimes silly, always drinking, and mostly not serious gal who enjoys a good glass of wine and good friends, like The Brix Chicks.

I hope you enjoy yourself here!

P.S. if you subscribe via a reader, please use the RSS Feed links on the top of the home page.

Thanks for following my twitterverse!

15 thoughts on “Twitter Landing Page”

  1. Thea, I love the name of your blog! Wish I would have met you at WBC, but I'm now on Twitter (mloagogo) and would love for you to announce me to your posse. Glad to hear you hung in for the last day — being more or less local (in the East Bay) I decided not to drive up for the third

  2. Followed here from twitter. Nice touch having this landing page. Great looking blog. Loved you latest article – well written, and sounds like a great pairing . I am in the Bay Area, a fellow blogger. Regards!

  3. clicked a bit and here I am. SoCal gal originally. My gma lived in Santa Rosa, had a drapery/curtain shop there. She knew the Schultzes, and some with vineyards. Spent many a summer there. I miss how it used to be. Reaching for straws? Just a wine lover and a tech geek too but with out the schooling. Good luck, etc. 🙂

  4. thought it would take to long to send via twits,, Duck Bacon,, take 2 pekin or Long Island duck breasts, skin ON! brine, in non metallic shallow bowl, mix of maple syrup, peppercorns, kosher salt, brown sugar ( very small amt!) splash of balsamic. let sit about 12 hours turning frequently!!, up to 20,, score the skin w/ slashes ,then COLD Smoke , over applewood chips ( a homemade smoker is super easy to make! for about 4 hours, not to hot, meat should still be fairly pink..let sit in reefer overnite ( non metallic container). then slice thin & fry,, u can do the same w/ chicken, only brine for about 4 hours , and smoke for about 3 ..ditto a turkey breast,,

  5. Thea!
    Had to completley cancel my acct, I was going to be frenchcrossiant, til I realize I mispelled it & was already taken,,so i am what my fav food, & the ONLY thing my bf knows how to make ( can;t even call it cooking!)

    My twitter is : StrawberryToast.

    and oh my god , last nite made a bacon & cheddar stuffed french toast w/homemade syrup & yukon gold hash browns & panko crusted deep fried eggs,,it was insane!

    So, add me okay!! I have to approve, but thats because of what happened to my acct
    peace out,
    Victoria aka Vic..

  6. Hi there! You ARE fun! I saw a post about St. Supery (Whom we in the trade called Saint Slippery), and it took me back a few years to when they first opened.
    I am trying to build my Twitter membership/friendship, to get word out about our wonderful Big Sur Food and Wine Festival – a (relatively) green/low-carbon footprint event… so hopefully you'll see more about it…

    Have a slurpy evening!
    Toby Rowland-Jones

  7. St Slippery? hehhehehe how bout St Slurpy ;-p

    Big Sur sounds lovely! i'll add you to my Wine Bloggers by Location page, so we can get the word out!

  8. This is very fascinating, You are an overly professional blogger. I have joined your rss feed and stay up for in search of extra of your excellent post. Also, I’ve shared your site in my social networks

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