Happiness Project

I Missed This…

We are a species that needs and wants to understand who we are. Sheep lice do not seem to share this longing, which is why they write to little. Anne Lamott

What have I been doing with my time?

I’ve been all over the place these last few months, and just haven’t taken the time to sit down and write. I was at the IFBC17, which was such a blast. The food was good, and meeting the people that make up all those food blogs out there was amazing. I’ll post more on this soon.

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As soon as I got home, I mean the very day I got home…my mom arrived in Paso, and my cousin from Indy. I met my cousin at the winery, and my daughter was kind enough to pick up grandma from the airport. We all met at Barns and Noble and then went out to eat lunch.

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A highlight was staying in my own inn, and having my mom and cousin stay there too. I like to get up early, and get started, but since I had guests, I had to wait for them to get ready before we got on the road. My goal was to get to 4 Missions in 3 days. We made it to 4, but one was closed…so I am going to count it, since I had to drive 25 miles to the destination.

After they left we had harvest, but harvesting the grapes was weird this year. We had a cold spell, and the brix count was not high enough to pick. We had day after day that the Brix count had stalled, and we were not the only ones in the area. All the sudden it got warm, and everyone had to pick at the same time. We finally got all the grapes we could get, but the Nebbiolo was still out there in the field. We love our Nebbiolo, so we couldn’t just abandon the effort. All the tasting room staff, myself and my husband got out in the field and picked the fruit ourselves.

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smc vineyard

Yesterday, I just returned from Santa Rosa where Demetra and I spent the 5 days. We socialized, we laughed, we ate, and we drank copious amounts of wine. We met some really great people, and I am excited to tell you some great stories in the coming days.

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country, farming, food, Galleria, Happiness Project, organic, San Luis Obispo Sites, Wine Wednesday, Winery

Thomas Hill Organics

We have a wonderful restaurant here in Paso, Thomas Hill Organics. I was recently invited to a private pairing. Wines from four different wineries were paired with food that the chef made. Each one of us also had the opportunity to talk to the journalist that were visiting the area. The other wineries had their wine makers there, and I was the only one that was an owner. Everyone was so engaging and it was an excellent atmosphere for the journalist and all of us. The seating arrangement was intimate, and the exchange wasn’t just about us, but about the pairing of the food. How food changes the taste of the wine, and how all the different aspects of the dish change the taste of the wine. I was the first one there, so here is what the seating arrangement looked like before everyone got there…

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Our first course was paired with an Albarino. It truly is a seafood lover wine. IMG_0304.jpg

Salmon, jalapeno peppers, olive, tomatoes, and wafer slice of watermelon. It was so delicious!

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This was paired with our Zinfandel. This is a prime cut of grass fed beef, topped with a clove of garlic. Polenta is the side dish for this course. I usually don’t eat beef, but I was surprised how well it paired with the Zin.

country, Cucina, Design, farming, food, Fountain of Youth, Galleria, Happiness Project, Morelli Family Sunday, Museum Monday, Photography, San Luis Sunday

In A Pinch…

“Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life.” Daniel Handler

I was sitting down my husband having a hot cup of coffee, steam was still rising from the top of my mug that says “Greatest Mom”, and then I remembered…I told the kids I would make some fresh, hot, cinnamon rolls. Well, luckily, I purchased some Pillsbury Cinnamon Rolls from the grocery store the other day.

I leaped out of my French Country chair with the woven sea grass, and took a few splinters in my rear for getting up so fast. I ran across the cold tile with my bare feet to the fridge. Ahhh, a life saver, in tube form…the cinnamon rolls, just needed to be popped open, and put in a cast iron skillet, ya know, for a home made look. LOL!

I pop them in the oven that is 400 degrees, and mix about 4 teaspoons of cinnamon to 4 teaspoons of “sugar in the raw”, and add that to the top. Not everyone in the family likes the frosting that comes with the Pillsbury tube. They came out of the oven perfectly fluffy, and invigorating the whole house with the smell of cinnamon. The look of them in the cast iron skillet is such a bonus.

Yes, the kids were happy, and so was my husband.

Fountain of Youth, Galleria, Happiness Project, Photography, Therapy Thursday, Throwback Thursday

Another Graduate…

“The future belongs to those who believe in the beauty of their dreams.” Elenor Roosevelt

Just a few weeks ago, my daughter ask me to send her several options of baby photos for the year book. The year book that will be her final year book as a child. As I sat at my desk with the several photo albums, I just cried. My baby is almost an adult. She will be off to college next year.

She was such a beautiful little baby too…

All these years of watching my beautiful baby become her own person. I will never forget when she was told by the dentist that she had to have braces. She said “I like the way I look, the gap in my teeth make me, me. I don’t understand why I have to adapt to what society considers beautiful.” Oh, wow, I had to dig deep to find a damn good explanation for braces.

She also was so brave to just be herself. She has never needed approval from her friends, and I always commended her for being Sabrina. Through the years she was often the friend of the newest kids in the class. She knows that her family is with her on her journey whatever it is she decides to do, we know that she will do it unequivocally her way! I love my gown up baby, and having her in our lives has been a blessing. I love the times we have spent together over the years in the Lexus talking, coming and going to volleyball games, French, cooking classes, art classes, horse backing riding, learning to drive, and picking up new animals for the farm. Every moment is special with her!

Design, Fountain of Youth, Fruit, Galleria, Happiness Project, Wine Wednesday, Winery

Out and About

“Branding is the process of connecting good strategy with good creativity” Marty Neumeier

One of the biggest aspects of branding is making sure that people are aware that you exist. This has been an issue for a long time, but we are working hard to change all that by getting out there, and engaging with people that enjoy wine.

Recently, I was at our 2nd annual charity dinner. All of us on the Pleasant Valley Wine Trail, host a dinner at Hartley Farms. We hired Trumpet Vine Catering, and we were very pleased with their food. We pair the foods with the wine, and sell tickets for people to join us “Under the Estella Sky”. We then gave our money to the Pleasant Valley School, so they could have computer equipment. Here are some photos of our shenanigans after the party…

 

Then, I was off to Petaluma for a Polo Match, and pouring wine…

 

Pouring wine in Pismo…

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Pouring wine in Fresno for Wine and Wishes…IMG_0283.jpg

This next month, is full of pouring at more events, and meeting more people. We love being out there and engaging with an audience that enjoys wines!

 

country, Cucina, farming, food, Fountain of Youth, Happiness Project, Terreni D' Oro Tuesday

Eating our Garbage

When my children were younger I wanted to share the cycle of life with them in a real way. I wanted them to be able to see, feel, experience how the circle of life really works. I purchased some worms, (red wigglers), and purchase a box that would allow earthworms to procreate, as well as eat all the garbage that we generated. We would put our shredded papers in the box, coffee grounds, and the filter, apple cores, banana peels, and various other food in our worm box. We had our worm box outside. I have read that some people keep their box in the home. NO! 

When my son was 18 months old, he would take all the daily refuse for the worms to the box. The box did not smell bad, since they eat the bacteria that generates the odor from the food. What does smell is the poo from the worms. Every couple of months we would have to clean out the box, and that wasn’t a fun job. We would separate what was the “black gold” from the garbage, and save the worms. We would then have another generation of worms, and we add the black gold into our garden. We grew some of the biggest pumkins on the block, and then when we were done with Halloween, the worms had their favorite food. Honestly, after having these creatures in our life all these years, I can tell you with confidence that they love mellons, pumkins, etc. 

To this day we still have a worm farm, and we still feed our worms. Some of them are from the same parents we started with more than 18 years ago. 

This is the newest edition, it has layers, after a few months, we take it apart and sort out the gold, and start all ove with new food. This system ensures nothing goes to waste. We dont like waste doing nothing, we want to make the most of it.