Writing EAT & DRINK in the Northwest Book 3

I've decided to be a bit disciplined and go to an establishment with WiFi and start finalizing some recipe notes. It's Saturday night, I've got my laptop and a glass of Pinot Noir in a bar in Fremont. If I was at home, I would clean everything in sight just to keep me from focusing on the task at hand. It has to get done though and what a better way to start finalizing a Northwest wine and food book than with a glass of Oregon Pinot? I suppose a plateful of homemade wild mushroom raviolis topped with herbs and sauteed chanterelles could help.