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…
Our first course was paired with an Albarino. It truly is a seafood lover wine.
Salmon, jalapeno peppers, olive, tomatoes, and wafer slice of watermelon. It was so delicious!
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.
“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.
I have some small scale reverse glass paintings by R. Moretti that I just adore.
Both are rural Italian scenes, a farm house in the background. I used to having these little gems beside my bed, when we lived in the city. I’m guessing they made a subconscious impact on us, since now we are people that have a town and country life. With all the heavy clads it reminds me of the end of summer, and beginning of the autumn is looming in the horizon.
I love how the artist made use of the light just breaking through the clouds, and the detail is amazing for such a small painting. One has touches of orange, indicating the poppies that are still in bloom. The other has a creek with a waterfall, with light bouncing on the rocks. I just love how paintings take us out of existence in this time and space, then transports us to another location. Well, of course, you have to be willing to use your imagination.
“In seed time learn, in harvest teach, in winter enjoy.” William Blake
There’s something magical about harvest season when you live in wine country. It’s a current of electricity that runs through the everyone and everything. I always think of Dr. Seuss. Ya know those giant machines that come in to clean up after “It 1 and 2 and the kids? Well, there are grape. Picking machines driving on the roads at this time, and Dr Seuss is at the forefront of my thoughts…I kind of giggle like a child when they get in front of me. I can take it for a mile or so, but then I have to pass them, but not without waving like a deranged lunatic. It is just exciting!!
We don’t use machines to harvest our grapes, we have to hire people. My husband as well as our winemaker get out in the field and pick with all the other people working in our fields. Just this past week we have already processes several tons of grapes, and pressed them. So, the fermentation process is already starting for the 2017 wines. I believe the Merlot for this year has already been picked, destemed, and pressed.
These were photos of the grapes before some of the fruit was dropped. We have to drop fruit so the healthiest grapes will get the most water, and the best sunshine. Depending on the variety, canopy may have to be cut back to get the right amount of sun, or less sun. We want to pick at just the right amount of Brix, which is the sugar content in the grapes, too high, and the wine is too sweet, you want just the right amount to make great wine.
We try to maintain a sustainable vineyard, and keep the dropped fruit for compost. Once the grapes are pressed the must will be used for more compost to mix back into the soil and boost the soil with microbes that recondition the soil. Our ducks are always in the vineyard taking care of the slugs, and soon we want to introduce babydoll sheep and chickens. The sheep will help with the grass and cover crops, and the chickens will take care of the insects in the vineyard. The chickens will also give us fantastic eggs to eat. It all makes for better wine every year. A wine that you can enjoy and feel good about drinking. We look forward to getting closer to becoming more biodynamic!
“I’m not really scared of a lot of things. I’m scared of possums. And I’m scared of raccoons sometimes, it depends on how big it is – I’m scared of the smaller raccoons because the bigger ones are slower.” Vince Staples
Last week, I needed to find something to do before I picked up my daughter from her trip with the school. So, I thought, I will just go to the Mission, and say a prayer for all my family, friends, and those that have touched my life.
I pulled out my phone, and I see a possum. I take a photo, and then..
He or she, saw me, and continued to come down the stairs to me. It was daylight, and all I could think about was “rabies”. A nocturnal animal that is out durning the day, and trying to interact with a human? I made a weird sound, then both of us took off in opposite directions
After I said my prayers, I saw it again as I was leaving. This time, it headed under the bushes. Spooked me out a little bit.
“If the way of the sage is true, that we are all dreaming our world into being, then it has to apply not only to our private, personal universe but to the world at large.”
When I go out to feed the animals everyday the aroma of sage hangs in the air. It is that smell that lured us back every weekend to find the right property when we were on our search for the piece of property that would be our dream destination.
Honesty, there are those days that I want to just throw up my hands and surrender, but the smell of sage reminds me…”you knew this was going to be tough, so you got to just hang in there.” Ironically, the sage plant is the only thing growing when all the other grass is dead. It is the thing that perceivers, and emits a fragrance that is intoxicating to me. It is my signal to keep moving forward, keep my head up, and everything will work out the way it is supposed to work.