JWHA

A Non-Summer Night's Summer Dinner

2011-05-12T10:14:00.000-07:00

Orange, Beet, & Avocado Salad // Spicy Roasted Corn // BBQ Chicken

Orange, Beet, & Avocado Salad

ORANGE: Naval orange, sliced and sectioned.

BEETS: Using fresh beets, trim the greens and keep the skin on. Typically roasted in the oven (wrapped in foil), I instead boiled them for time's sake. Cover beets with water and bring to a boil; boil for 30 min or until a knife easily slides into the center.

AVOCADO: Cubed

DRESSING: 2 tbs olive oil + 1 tbs balsamic + 1/2 tsp dry mustard + S&P to taste.

Spicy Roasted Corn

Fearing the corn wouldn't be quite sweet enough yet for a simple boil, I decided to roast the cobs in foil with a little special treatment. Dating back to Kirby Cove camping days, I channeled the buttery foil wrapped method but added some garlic & spicy red pepper flakes along with S&P before roasting them on 375 for about 25 minutes.

BBQ Chicken

I found the dry rub I used on the pulled pork I made back in January which, of course, led me straight to thinking about BBQ. After trimming and drying (a quick paper towel pat dry) the boneless, skinless chicken breasts, I rubbed them with the spicy seasoning and popped them in the oven at 375 for about 45 minutes. A side squeeze bottle of Sweet Baby Ray's on the table let everyone add their own BBQ sauce.

Macarons

2011-05-04T17:15:00.000-07:00

I remember having a, at the time, very confusing conversation about Macarons with my old roommate who was part French. The conversation went a bit like this:

Her: "I looooove Macarons."
Me: "Yuk, I hate coconut."
Her: "Well, I mean there are other kinds besides coconut."
Me: "Yeah, I know - chocolate dipped. But it's still all coconut. I just don't like them."

You get the point. I was clearly confused there were two very different cookies of the same name and, since then, have become slightly obsessed with the French version.

I'm by no means a connoisseur of who makes/has the best in the city - La Boulange? Meitte? Oui Oui? - I enjoy them all. But, during my recovery time off, I started to research and read a fair amount on how to try and master this finicky cookie at home.

Chocolate on Chocolate (with sea salt)

My first batch delivered less than stellar results, but I do have a few things going for me.

The bad: uniformity wasn't on my side. These things came out huge! Only one came out with a semi-decent "foot" on it. They don't have that perfect little shiny dome - they are a little flat. But that's it - really, not bad for a first try.

The good: the taste, I think, is pretty spot on. Crunchy yet a bit chewy. Not too sweet. And, hey, maybe the fact that they are big isn't a bad thing :)

Process Photos

Sifting the almond flour (homemade!), powdered sugar, salt, and cocoa

Whipping the egg whites (left out for 48 hours) into meringue with sugar & lemon juice

I could use a piping bag - a Ziploc with a hole cut out of the corner didn't cut it for these. Uniformity would have been nice.

Post baking - the one with a semi-decent "foot"!

The bottoms didn't turn out as airy as is supposed to be the case.

But, filled with chocolate ganache*, they taste delicious!

Recipe courtesy of Cannelle Et Vanille

*I will be honest - I got lazy and used pudding (homemade if it's any consolation!) instead of a chocolate ganache for the filling.

Pill Popper

2011-04-06T14:57:00.000-07:00

If I must be on all these pills, this little case makes it a bit more bearable.

2010

2010-01-25T16:36:00.000-08:00

3 weeks later, Happy 2010!

As I am getting settled into a new job (more on that later), I started thinking about the roadtrip Dad and I went on, and it almost seems as though it never happened!

It's somewhat terrifying to think about how quickly life resumes.

For 15 days over Christmas and New Years, my life was, in a way, on pause. I realized today, after pulling up the blog from the trip and taking a minute to re-read through the comments some had left, that I am so happy to have it as help to jog my memory and remind me to slow down and enjoy the scenery.

So far, I've been doing just that. And the scenery in January 2010 has already shown signs of being a better year than the last ...

Winter Wineland
Jan 15-18, 2010
Russian River, CA

I was thrilled to be invited along for this wine-filled weekend in Russian River and we all had a great time. People were *lit*erally hanging from the rafters! Good wine, good food, good dance party, good friends ... an all around good time. Can't wait to go back again next year! Click here for a link to the album.

I started a new job with an ad agency in the city and I am truly excited about the opportunity. It's been quite some time since I have been inspired by advertising, media, and the whole circus ... but on day 5, I feel confident I made the right decision to get back into the world of salaried pay, two weeks of vacation, benefits, 401k contributions, gym memberships, free milk, and 25 cent beers in the vending machine.

Mariposa turned 32 and, in an effort to use up a case of leftover champagne, we threw her a Parisian Party! It was ces't magnifique!

I was treated to a private screening of When Harry Met Sally over a dinner of Little Star pizza and a bottle of delicious Pinot Noir.

Next up ... budgeting fun with the help of good friend LBH, a busy work week ahead, and preparing for another jaunt back to Florida on Feb 4 to be with the family for a get-together remembering Mom 1-year later. (Did I mention time flies? One year almost ... seems like just yesterday in so many ways. Still miss her more than words can say.)

Hopefully in the midst of all this, I will be able to get my new succulents planted (pending the end of this torrential rain!) and can/jar some new goodies.

Stay tuned!

Christmas 2009

2009-12-28T14:35:00.000-08:00

Happy Holidays from the Whalens

Smile!

2009-12-28T14:12:00.000-08:00

A feature on my new camera turns those frowns upside down!

Susan

Mark

Dad

Barb

Thanksgiving Trial Run

2009-12-10T12:26:00.000-08:00

November 22, 2009

Operation Turkey I

Operation Turkey II

Operation Turkey III

Operation Turkey IV

Intermission

Operation Turkey V

Operation Turkey VI

Operation Turkey VII

Operation Cranberry

I Won't Forget the Little People

2009-12-04T09:08:00.001-08:00

If fame comes first, can I expect my fortune to follow? Either way, I was excited to see this email today:

Hi Jen,

I am delighted to let you know that your submitted photo
has been selected for inclusion in the newly released ninth
edition of our Schmap San Francisco Guide:

Conservatory of Flowers

The photo was taken at the Conservatory of Flowers while my mom and dad were here in October of last year. Not only is that trip such an important memory for the whole family, but the day this photo was taken is such a vivid memory for me, personally, as well.

Of all the photos I have taken, I do believe there's a reason it was this particular one that was chosen to be published.

Chocolate Covered Pretzels

2009-11-18T09:24:00.000-08:00

In college, I remember my roommate Heather receiving gourmet chocolate covered pretzels from her parents and I always thought they were delicious! So, this week, a bake sale at work benefiting Glad to Give prompted me to try my hand at these salty/sweet treats.

Next time, I would do a double coating of chocolate and add some toppings, but they turned out really well - and it was super easy!

2 bags (24oz) semi-sweet chocolate chips
1.5 tbs shortening
2 bags pretzel rods

In a double boiler, melt chocolate chips and shortening.
Coat pretzel rods in chocolate and lay on a cookie sheet to dry. (Freezer may be used to speed up drying process)
If adding toppings (chopped nuts, coconut, sprinkles, etc.), quickly coat while chocolate is still wet.

Yields ~50

White Chocolate "drizzle"
1 bag (12 oz) white chocolate chips
1/2 tbs shortening

In a double boiler, melt chocolate chips and shortening.
"Splatter" pretzels with white chocolate after first layer has dried. Freeze to dry.

Wish List

2009-11-12T15:57:00.000-08:00

Letterpress Combo Kit

http://lifestylecrafts.com/products/comboKit.aspx

Letterpress Love

2009-10-22T10:24:00.000-07:00

So happy to have stumbled upon this site today. Thinking about enrolling in Letterpress I again at SF Center for the Book!

http://www.beastpieces.com/

Congratulations!

2009-10-13T12:29:00.000-07:00

Just a shout out and BIG congratulations to Mariposa & Jason Lewicki.

10.03.09
Bodega Bay, CA

"Of Course" Moments

2009-10-08T12:44:00.000-07:00

Of Course
Adverb
kô(r)s, /kɔː(r)s/ or /koʊɹs/, /kO:(r)s/ or /koUr\s/
(idiomatic) Acknowledges the validity of the associated phrase (or event).

Over the past year, so many things in my life can be summed up with the expression, "of course". I sometimes use it far too often and, until today, have always associated it with bad/troubling/sad times.

However, today marks a shift in attitude - trying to find more "of course" moments of the good nature. For example, this morning I randomly learned 2 new poems and, this afternoon, I found out it is National Poetry Day.

Alas, not to be overshadowed by the good, this (bad) "of course" happened to me when I was in LA a few weekends ago:

Photography by AP-ism

2009-10-07T11:33:00.000-07:00

I hope I am not incorrectly assuming Andy would love for his photography to spread far and wide to my modest group of readers, because I can't help but stalk his photo stream on a daily basis to catch the latest and greatest from him.

He's come such a long way with his photographs and has really been inspiring me to seriously consider honing the craft ... that is, once I actually have a camera. Or a camera.

As we speak, he's on 14 day photography journey of US Route 191 from Tempe, AZ to Yellowstone NP, WY (1051 miles). (Route 191 extends from the Arizona/Mexico border and travels all the way North to the Montana/Candian Border.)

Here are some of the amazing photographs coming from his travels...

Yellowstone I
Yellowstone II
Yellowstone III

See more here: AP-ism Photostream

Roasted Garlic

2009-09-17T14:08:00.001-07:00

For my dad, who claims he doesn't know how to work with garlic...

Roasted Garlic

Preheat oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic head(s) in foil, and then onto a baking sheet.

Drizzle a couple teaspoons of olive oil over each head and sprinkle with salt, making sure the garlic head is well coated.

Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Wrap foil over the top of the garlic if it gets too brown and you need to continue baking.

Allow the garlic to cool slightly and use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Serve with bread, cheese, melted butter for garlic bread, or mix into mashed potatoes!

Turquoise Finch

2009-09-10T16:15:00.000-07:00

09.05.09

Farmscape

2009-09-10T16:13:00.000-07:00

09.07.09

Barber

2009-09-10T16:12:00.001-07:00

09.05.09

Bark

2009-09-10T16:08:00.000-07:00

09.06.09

Dream House

2009-09-01T10:15:00.000-07:00

And by dream house, I mean DREAM HOUSE.

http://www.3602apollo.com/

(Somewhere other than Salt Lake City, preferably)

Music Monday

2009-08-31T11:54:00.000-07:00

August 31, 2009

Despicable Dogs
by Small Black

Feel It All Around
by Washed Out

Dominos
by The Big Pink

Honey in the Sun
by Camera Obscura

Blog Share

2009-08-25T14:54:00.000-07:00

Engrossed lately in all things weddings, I stumbled upon this DIY wedding site and love so many of their ideas! The clean design of the site makes it super easy to navigate, plus I have found some other great links through their "friends" blogs.

Most of the ideas here don't even have to be used for weddings as there are tons of every day ideas for gift wrap, parties, etc.

http://www.i-do-it-yourself.com/

RIPE!

2009-08-20T11:43:00.000-07:00

My first tomato ripened!

This was from the stem that broke from the stalk and, interestingly enough, the ones from the broken stem are ripening while the planted main stem tomatoes still have yet to turn ... and they don't seem to be getting any bigger, either?

Nevertheless, I at least have one successful tomato!

Succulent

2009-08-17T16:56:00.001-07:00

Obsessed with this rather large and in charge agave americana (american aloe) plant! Wishing it would fit on my back patio.

Benziger Winery
Aug 15, 2009
Sonoma, CA

The Girl & The Fig

2009-08-17T16:44:00.000-07:00

Amazing dinner (from what I can remember!)

Great service, great atmosphere, great food, even greater company.

Bachelorette Weekend
Aug 14-16, 2009
Sonoma, CA

Range

2009-08-11T20:33:00.000-07:00

New favorite restaurant in SF. Still thinking about the whiskey and brown sugar glazed pork spare ribs with a carrot salad!

842 Valencia Street
San Francisco, CA

Birthday Beer

2009-08-11T10:47:00.000-07:00

Birthday Fiesta

08.08.09
Potrero Hill
San Francisco, CA

Gunsmith

2009-08-11T10:45:00.000-07:00

07.31.09
Mission District
San Francisco, CA

Saints Peter and Paul Church

2009-08-11T10:38:00.000-07:00

08.07.09
North Beach
San Francisco, CA

Channeling my inner Sandra-Lee

2009-08-04T13:01:00.000-07:00

Semi-Homemade Vodka Arrabiata + Meatballs

Pasta Sauce
1 jar Safeway Select Arrabiata Pasta Sauce
1/4 c. vodka
1/2 c. milk
1 small can tomato paste (can reduce to 1/2 can for thinner sauce)

Mix, heat, and serve!

Meatballs
1 lb. ground pork (or beef / or combo)
1/3 c. Parmesan cheese
1/4 c. breadcrumbs
3 tbs. xtra virgin olive oil
1 tbs. oregano (dried)
1 tbs. basil (dried)
1 tbs. parsley (dried) optional
1 tsp. garlic powder
Salt + Pepper

Roll into meatballs and brown all sides without fully cooking.

Drop into pasta sauce and finish cooking with the sauce.

White Bean Puree w/ Toasted Walnut Bruschetta

2009-08-02T21:19:00.000-07:00

Ingredients
1 15 oz. can white beans
2 cloves chopped garlic (pan roasted)
1 1/2 tsp fresh squeezed lemon juice
1 1/2 c. walnuts
1/4 c. extra virgin olive oil
1 loaf rustic Italian bread

Directions
Preheat oven to 350

Toast walnuts in a pan for about 10 minutes, then finely chop and set aside

Cut bread into 1/4 inch thick slices, place on a cookie sheet and bake for about 15 minutes, or until edges are brown

Rinse white beans and, in a food processor, puree beans, lemon juice, garlic and olive oil

Drizzle olive oil on the toasted bread, spread white bean puree, and top with toasted walnuts

Recipe courtesy of LML

Tomato Trauma!

2009-08-02T21:14:00.000-07:00

After months of TLC - watering them, talking to them, willing them to grow & ripen - my tomato plant has broken!

Two of the heaviest stems cracked off and I am hoping to somehow revive them. I re-planted the broken stalks into their old planter box, hoping it will be enough to ripen at least some of the bigger tomatoes.

Provençal (Roofdeck) Rack of Lamb

2009-08-02T21:06:00.000-07:00

Friday night fancy dinner surprise!

Ingredients
2 garlic cloves
2 tsp chopped thyme
1 tsp chopped rosemary
3 tbls olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tbls water

Directions
Preheat oven to 400°F with rack in middle.

Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.

Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.

Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.

Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.

Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.

Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

Recipe courtesy of epicurious.com

Garlic + Parsley + Bourbon Butter

2009-07-29T17:39:00.000-07:00

1 stick unsalted butter (softened)
1.5 tbs parsley (chopped)
1 tbs garlic (minced)
1 tbs chives (chopped)
2 tsp bourbon
Salt & Pepper

Mix and chill.

A Slice of Americana

2009-07-24T15:26:00.000-07:00

Hyannis Yacht Club
Cape Cod | July 2009

The View Never Gets Old

2009-07-24T13:06:00.000-07:00

Sun Tea

2009-07-15T14:52:00.000-07:00

If there's one thing that reminds me of Arizona, it's leaving jars of tea to brew in the sun in the backyard. Where my mom liked her non-sweetened variety, my dad and I used to sweeten up the sun tea or mix up some Nestea Iced Tea, put together some peanut butter on Ritz crackers, and relax in the backyard.

Since this past week has been some of the best, warmest, consistent weather I can remember in SF, I was reminded of how easy it is to make sun tea! Add a little spearmint from my "garden", and I am transported back to the warm (read: painfully hot) summers on Cortez.

> Lemon Spearmint
> Lemon Pomegranate Spearmint
> Country Peach

Music Monday

2009-07-13T15:36:00.000-07:00

Dr. Dog
Hang On

Bon Iver
Skinny Love

Fleet Foxes
White Winter Hymnal

Lykke Li
Dance, Dance, Dance

Living off the Land

2009-07-08T17:51:00.000-07:00

Well, not exactly "living off the land", but I am eagerly anticipating the arrival of my first Early Girl tomatoes! When I got back from the Cape, I noticed 4 tomatoes on the vine ... very exciting.

Also growing: Italian Rosemary, Basil, Spearmint, and Chile de Arbol

Southern Spearmint Mojito

2009-07-08T17:45:00.000-07:00

In an effort to use some of my rapidly growing spearmint and make a dent into my excess of lemons (apparently you don't need a dozen lemons to make lemoncello!), I found a bottle of dark rum in the cupboard (courtesy of my brother) and mixed up a little 5 o'clock concoction. I guess the only Southern thing about this is that I served it in a mason jar!

Fresh Spearmint
1 tbs Sugar
1 tbs Fresh-squeezed Lemon Juice
Meyer's Dark Rum
Sparkling Water

Crush spearmint, sugar, and lemon juice in bottom of glass. Add crushed ice, rum, and water to taste.

Music Monday

2009-06-29T15:28:00.000-07:00

Way Past the Clouds
Chris Brann

Monita Fea
Dario D'Attis

Besame Mucho
Alexandra Prince & Gadjo

Pink Saturday

2009-06-27T22:00:00.000-07:00

Today is Pink Saturday (the day before the Pride parade) and, standing outside the Dolores Park Cafe at 18th & Dolores, the sheer number of people is astounding.

7 years after moving to San Francisco, I finally see why people come from across the country to participate in SF's Pride Weekend. As I look around at thousands of people holding signs, waving flags, cheering, smiling, and celebrating, I am truly moved by the acceptance and community this city offers.

Music Monday

2009-06-15T14:04:00.001-07:00

Some new artists of note:

Au Revoir Simone
The Lucky One

Little Dragon
Twice

British Sea Power
Boy Vertiginous

Strawberry Rhubarb Jam

2009-06-03T19:25:00.000-07:00

Step 1

4 cups strawberries (quartered or halved, depending on size)
2 cups sugar
1 cup rhubarb (cut into 1" pieces)
1/4 cup lemon juice

Combine strawberries & rhubarb with sugar in medium bowl and let stand 8 hours, stirring occasionally
In a stainless steel pot, bring berry/sugar mixture to a boil
Add lemon juice, boil for 5 minutes
Remove from heat, cover, and let stand 24 hours

..........

Step 2 : 24 hours later...
Bring berry mixture to a rapid boil for 5 minutes
Remove from heat, begin canning process

After burning the jam, proceed to plan B...

Pigs in a Blanket
2 tubes Pillsbury crescent rolls (or flat sheets as available)
1 package Hillshire Farms Lil'Smokies

Cut crescent dough in thin strips and wrap Lil'smokies
Bake at 350 for 10-12 minutes or until golden brown
Serve with mustard(s)

Lemon Blueberry Muffins w/ Streusel Topping

2009-06-03T19:02:00.000-07:00

For years, I have been thinking about trying to recreate the Lemon Blueberry muffins from the bakery I used to work at in Arizona. They were my dad's favorite, so when visiting him over Memorial Day, I broke out my new favorite toy (a KitchenAid mixer) to give it a shot.

Since I don't have the original BreadCrafter's recipe, I modified and combined a few different ones I found online ... thankfully, they were a success! Really moist, not too lemony, and my dad seemed to love them ;)

Lemon Zest Strudel Topping
1/2 c. flour
1 tsp. cinnamon
1/2 c. brown sugar
2 tbs. lemon zest
4 tbs. butter (cut into squares)

Directions
In a medium bowl, stir together the flour, cinnamon, zest, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
1/4 cup lemon juice
3 cups (1 1/2 pints) fresh blueberries, stems removed

Directions
Preheat oven to 350°F. Place paper liners in muffin pans.
In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
At low speed, beat one egg in at a time, then add vanilla, sour cream, lemon juice, and milk until combined.
Add 1/3 of dry ingredients at a time and beat until just combined.
With a spatula, evenly fold blueberries into batter.
Scoop batter into muffin pans and fill each cup to the top.
Sprinkle topping evenly over batter.
Bake for 30 to 35 minutes.

Recipe bases courtesy of Ina Garten & SundayNiteDinner.com

Basil & Spinach Pesto w. (Pan) Roasted Garlic

2009-05-12T12:12:00.000-07:00

Spooned over thick slices of mozzarella and tomato, this basil & spinach pesto turned out creamy and delicious!

2 cups fresh basil
1 cup spinach (substitute arugula for a spicier flavor)
1/2 cup olive oil*
1/4 cup pine nuts
1/2 cup parmesan-reggiano or Romano cheese (finely grated)
Juice of 1/2 lemon
2 cloves roasted garlic**
Pinches of S & P

- Combine all ingredients except olive oil and lemon juice in food processor
- Pulse to break down greens
- Slowly add olive oil in a constant stream while processor is working
- Add lemon juice, pulse to combine the mixture

*Add olive oil if needed to create creamy consistency
**Ideally the garlic would be oven roasted, but for the sake of time, pan roasting with olive oil worked well

Planter Redux

2009-05-12T09:33:00.000-07:00

I have been looking for planter pots like this for a while now and finally came across a pair at a garage sale last weekend for the bargain price of $15 ... much less than anything I had found before. Unfortunately, the minute I got them home, the base of one broke off and I am left with a lone soldier.

My original vision for high-gloss black went out the window after the 3rd coat. It just wasn't achieving the gloss I wanted and the whole thing looked too bulky and heavy. I thought about high-gloss white, but then suddenly had a "Judy moment" and decided to not be afraid of color. She would have gone bold, and so have I.

2 cans of spray paint + a top coat of gloss varnish and viola!

I need to decide on flowers, but I am thinking since Mom inspired the color, I might choose one of her favorites ... Peonies.

Dolores Park Cafe

2009-05-06T22:06:00.000-07:00

My new place of employment!

Menu
Friday Night Music

Gourmet au Bay

2009-04-28T15:47:00.000-07:00

Bodega Bay, CA

-----

Poised on the beautiful Sonoma Coast since 1995, the truly unique Gourmet au Bay provides over 200 award-winning California wines and a gift boutique that includes wine barrel home decor, French linens, gourmet gadgets, fine glassware, candles, international music and wall art.

Gourmet au Bay's romantic seaside wine tasting bar offers the perfect place to enjoy a glass of wine while catching close-up views of Bodega Bay's colorful fishing fleet, local windsurfers and a diverse sea life of seals, blue herons and sandpipers native to our cozy inlet.

Be sure to try our world famous Wine Surfing - where you'll enjoy two-ounce tastes served up on a mini surfboard. Choose from any of the premium California wineries represented on our tasting bar every day. Or let us help you choose the perfect bottle to share out on the deck - a perfect way to spend time with old friends and meet new ones.

Palm

2009-04-28T15:27:00.000-07:00

Los Angeles, CA | March 2009

BE IN THE KNOW!

2009-04-28T15:16:00.000-07:00

April 19-24

Wine Country Roses

2009-04-28T15:10:00.000-07:00

Clos du Val | April 2009

Crispy Shallot & Avocado Big-Mouth Burger

2009-03-29T22:27:00.001-07:00

Organic Lean Ground Beef (.5 lb patties)
*Ground beef mixed with dijon, worchester, S/P, garlic, and parsley flakes*
Brioche Buns
*Drizzled with olive oil and grilled*
Beer-battered Shallot Rings
*Drenched in Modelo and coasted with Flour, S/P, paprika*
*Deep fried in peanut oil*
Avocado
Monterey Jack Cheese
Sweet/Spicy Mustard
Tomato Slice
Butter Lettuce

Served with coleslaw & Bogle Zinfandel

Redwood Rays

2009-03-29T22:25:00.001-07:00

Santa Cruz, CA | March 2009

Light at the End of the Tunnel

2009-03-29T22:21:00.000-07:00

Admittedly this is not a great photo, but a relevant one to me these days.
Sutro Baths | San Francisco, CA | March 2009

Wurdle

2009-03-12T11:08:00.000-07:00

Image created from contents of this blog.
www.wordle.net

Birds

2009-03-06T17:22:00.000-08:00

Monterey Bay Aquarium
December | 2008

Jelly Fish

2009-03-06T17:17:00.000-08:00

Monterey Bay Aquarium
December | 2008

Sea Anemone

2009-03-06T17:16:00.001-08:00

Monterey Bay Aquarium
December | 2008

Dragon Fish

2009-03-06T17:15:00.000-08:00

Monterey Bay Aquarium
December | 2008

Sleepwalking Dog

2009-03-06T16:00:00.000-08:00

Orchid

2009-02-27T14:46:00.000-08:00

Conservatory of Flowers | San Francisco
October 2008

Dahlia

2009-02-27T14:29:00.000-08:00

Conservatory of Flowers | San Francisco
October 2008

Kittens Inspired by Kittens

2009-02-26T16:57:00.001-08:00

A Fine Way to Spend the Aftenoon

2009-02-25T12:39:00.000-08:00

http://www.youshouldhaveseenthis.com/

The Back o' Yo Head is riDIK'oLUS!

2009-02-24T16:51:00.001-08:00

That Fateful February Journey

2009-02-24T16:30:00.001-08:00

SFO to SRQ
02.05.09

Sarasota Sunset

2009-02-24T16:19:00.000-08:00

Sarasota, FL | Mom's Sunset
02.08.09

Vail View

2009-02-24T16:16:00.000-08:00

Vail | View from the condo
02.14.09

Max

2009-02-24T16:15:00.001-08:00

Speed-demon Max at 10,380 feet

Apres Ski

2009-02-24T16:13:00.000-08:00

Vail Chophouse | Eagle Bahn run
02.16.09

Cloudy Bay (Bridge)

2009-02-02T18:33:00.000-08:00

A Winter Evening in Marin

2009-02-02T13:33:00.001-08:00

Pillows

2009-02-02T13:30:00.000-08:00

The latest edition to my living room, thanks to Susan :)

Napa | January 2009

2009-02-02T12:18:00.000-08:00

I was able to take advantage of a beautiful weekend with Mariposa, her mom, and her friend Liz for some wine tasting in Napa. It never escapes me that people travel from all over the world to come to Wine Country and we're able to go on a moment's notice.

#1 Trefethen
I recently tried one of their Chardonnays at Le Zinc in Noe Valley, so it was nice to taste a few of their others. The 2006 Estate Chardonnay and the 2005 Cab Sauv (apparently a great year for Cabs) were the standouts of the group and service was really friendly. [No reservation needed / $10/pp]

#2 Honig
Always a fan of the Sauv Blanc found in the grocery stores, we were able to taste a few different reserve Sauv Blancs (including their delicious Rutherford) in addition to their 2 Cabs (the Bartolucci was amazing) and a Late Harvest Sauv Blanc (sweet dessert wine). It's by appointment only, but winery was so beautiful - serene, great staff, and great tasting areas (outside tables when it's nice or inside in their modern tasting room). This place is in serious contention if/when I ever join a Wine Club. [Reservations needed / $10/pp]

#3 Grgich Hills
Specializing in Organic and Biodynamic wines and found in most grocery stores, we tasted about 5 different wines + the Violetta - their (rather pricey at $85/bottle) take on a Late Harvest white dessert wine. My favorites were the 2007 Fume Blanc and the 2005 Merlot. The tasting room was really nice, but unfortunately there was a rowdy/loud party which detracted from the atmosphere and our pourer was not so nice. [No reservations needed / $10/pp]

#4 St. Supery
Mariposa's friend is a member here, so we got to taste in the Member's Only lounge on the top floor. It's not much to look at from the outside (especially when situated next to beautiful Peju), but the inside is large and comfortable and there wasn't one wine I wouldn't consider buying. Their Moscato is an especially delicious white dessert wine. This was also the spot for our picnic (along with a bottle of delicious Rose), although technically they don't allow it (Napa Valley requires wineries to pay for picnicking permits which is why so few places have grounds for this). [No reservations needed / Free when with a Wine Club Member :)]

Sledding Fun in Michigan

2008-12-30T13:13:00.001-08:00

I spent Christmas break in Michigan at my brother's place with the whole family and, despite a loooong 15 hour trek out there, we had really great time complete with a white Christmas.

Below are some videos of the only "exercise" most of us saw while on vacation... sledding fun!

Conner & Max's "Awesome" Ride

Uncle Brian's Bumpy Ride

Mark takes the kids through a snow bank...

...and comes out looking like "Old Man Winter"

Susan's Solo Ride

Cranberry Sauce w Port & Cinnamon

2008-11-15T16:08:00.000-08:00

Dried & fresh cranberries are simmered in Port for a not-too-sweet, grown-up taste on the classic.

Makes 2.5 cups

1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 oz)
1 12-oz bag fresh cranberries
3/4 cup water
1/4 cup sugar

Bring Port and broken cinnamon sticks to boil in heavy, medium saucepan. Reduce heat to medium and simmer for 5 minutes.

Add dried cranberries to saucepan; simmer until slightly soft, about 3 minutes. Add fresh cranberries, water, and sugar; bring to a boil, stirring until sugar dissolves. Reduce heat to med-low, cover and simmer until sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes.

Transfer sauce to bowl; cool. Discard cinnamon sticks. Can be made 3 days ahead; cover and chill.

Recipe courtesy of Bon Appetit, Nov 2007

Organic Wine

2008-11-10T11:03:00.001-08:00

There's something to be said for organic wines.

While I have never really had a problem with sulfites in the past, a few of my friends have started to complain about severe headaches and after-effects of even having 1 or 2 glasses of wine.

This past weekend, on a quest for "all things organic" which included creating a full meal from appetizers to dessert in which we used about 75% organic, locally grown foods from Point Reyes and the farmer's market in Marin, we were able to find quite a few bottles of organic and biodynamic wines that were not only full of flavor, but also really easy on the headaches and residual effects.

This 2002 RDLR Syrah from Mendocino that we had with dinner at Picco in Larkspur (fantastic meal, too!) was the best we tried of the weekend.

Just a note: Non-organic white wines have more sulfites than reds which is the opposite than I would have thought!

Also to note ... when we thought our Saturday would include a day of wine tasting, we tried to plan an "organic" route through wine country. I found this link to be helpful, although, it was somewhat shocking to me that there weren't more places available in one centralized location - just one or two in each region. http://cawinemall.com/organic.htm

Cape Mentelle Sauv Blanc Semillon

2008-11-10T11:00:00.000-08:00

How You Feel Eskimo!? Drill Baby Drill-A!

2008-10-19T15:09:00.000-07:00

ABSOLUTE GENIUS.

Halloween

2008-10-15T21:06:00.000-07:00

Aside from Thanksgiving, Halloween seems to hold some of the best memories for me. Christmas is a close third, sure, but every year I always remember the stories and costumes of past years - not to mention memories of my Grandma whose picture seen below will be my desktop image through the end of the month.

There was always so much effort put into the day ... the front of the house was always decorated perfectly - with those store-bought cotton spiderwebs that actually ended up looking real and the spooky sounds tape playing from inside the den window; the witch propped up against the front wall and the the candy-corn fabric covering the posts where the carved pumpkins sat. And then there was dinner ... slumgullion or stew, and always warm dinner rolls with lots of butter.

Every year as kids, we'd wear handmade costumes courtesy of Judy Whalen - well, except for that one year she was out of town and I found myself in a plastic Smurf suit from Smitty's Grocery Store and my sister dressed up as Madonna, no doubt with things from her own closet in the fashionable 80's. Guaranteed, if you asked my family about Halloween, that story would be told.

But, in my mind, our costumes were one of kind. And, if or when I have children, the creativity my mom had for Halloween is one thing I will pass along to them.

US FEMAIL BOXES

CRAYONS

Although Halloween is falling on a Friday this year, I think I am going to celebrate the old fashioned way... I am going to carve a pumpkin and set it on my steps, buy some good candy (and try not to eat is all beforehand), and wait for the kids to come while I feast on slumgullion and dinner rolls with lots of butter. Hopefully the city delivers a Teenage Mutant Turtle or Dorothy from the Wizard of OZ to my doorstep so I can relive my Halloween memories.

Family Values - Order Up!

2008-10-01T22:13:00.000-07:00

It always intrigues me when people tell stories about their childhood, and, what they tell is a drastically different story than mine ever could be. To be honest, most of the time it's not even the major differences that make me think twice - it's the small, seemingly trivial, innocuous details.

Did you family use a toaster oven or just a simple toaster?
Did they leave the butter on the counter or keep it in the refrigerator?
What about the bread - was it on the counter/cupboard or in the fridge?

I always get in trouble in my own house because I keep things in unhelpful places. When I was growing up, there always seemed to be cookie sheets in the oven. But, what do you know? People don't like discovering a hot cookie sheet in the oven when they are trying to cook.

I remember my family's kitchen habits by a loaf of bread or a bag of chips in the microwave. And a Capri Sun in the freezer - wrapped in foil, and saved for my lunch the next day. Not only would it melt and be a delicious slushi by noon, but it would also serve as an ice pack for the rest of the contents during some of the hottest days on earth.

New Suze

2008-09-22T13:10:00.000-07:00

Still representing Phoenix, AZ.

Always Funny

2008-09-19T20:53:00.000-07:00

Adega Ponte de Lima "Adamado" Vinho Verde

2008-09-17T13:01:00.000-07:00

2007 Adega Ponte de Lima "Adamado" Vinho Verde, Portugal

Paco y Lola

2008-09-17T13:00:00.001-07:00

Paco & Lola comes from 500 acres of vineyards in Meaño, an area considered to be the cradle of Albariño wine. In the heart of the Salnés Valley, this special area of northwest Spain is making some of the country’s most interesting white wines.

This large coastal area has proven itself the perfect place to fully develop the potential of the Albariño variety’s seductive aromas and flavors, thanks to fertile soils and a gentle climate where the vines grow fanned by cool Atlantic breezes.

Very fresh flavors balanced by lively acidity giving a crisp, attractive taste, good body and a pleasant aroma on the palate. A varietal character that is elegant and persistent. Gorgeous!

Paco & Lola is the perfect duo for sushi, fish, seafood, tempura, pasta, risotto and white meats.

Yay!

2008-09-14T14:27:00.001-07:00

Tina Fey returns to SNL portraying Sarah Palin

It Runs in the Family

2008-09-10T16:54:00.001-07:00

I would just like to draw attention to this:
http://www.freewebs.com/k8designs/

This is my niece Kate's website - and for the past few days, after talking to her about what kind of stuff she should post and the layout/design of the pages, it has been top of mind how different the new generation is.

For one thing, she's 11 and she has her own website. ELEVEN! The most vivid memory I have of being that age was the fact that I could still curl up into a ball and fit under the side table in the family room. No idea why that was impressionable to me - the dog bed sat under that table for crying out loud. But, one day I could fit and the next day I was too big. The most vivid memory she will have of being 10 will be ... well, maybe she won't have to remember. After all, she'll have a blog to tell her.

The other thing is that she already has such a strong sense of what she's interested in. Ever since she could, she's loved to shop. I'm just sayin' because maybe I should talk to her about what I should do with my life - she seems to have it all figured out!

My sister and I share the same sentiment about looking forward to hanging out with our 10 year-old going on 16 year-old niece at Christmas in Michigan this year.

No Comment

2008-09-04T12:09:00.000-07:00

Todd Anderson

2008-08-24T19:54:00.000-07:00

I went to high school with this guy and I just saw some of his artwork on Facebook - I love how his paintings seem to capture a "blink and you'll miss it" moment.

Thanks for Coming!

2008-08-24T19:42:00.000-07:00

Thanks for Coming! specializes in personalized gifts for all occasions.

Our first "order" was for Sarah's bridal shower this past weekend - attendee gift boxes were accompanied by mini potted roses with name cards at each place setting.

Event: Bridal Shower
Guests: 17
Contents: Preserves, teas, and shortbread
Colors: Chocolate Brown + Pink

Radiohead - Jigsaw Falling into Place

2008-08-21T15:44:00.000-07:00

Jigsaw Falling into Place
In Rainbows

Never a huge Radiohead fan in the past, this song - and, really the whole In Rainbows album - has changed my mind. Thanks to V.B. for making me stand still long enough to become obsessed with the album post Kirby Cove.

40 Thieves

2008-08-21T15:30:00.000-07:00

Don't Turn it Off (ft. Qzen)
Don't Turn it Off - EP

70s Roller-disco meets smooth electronica

Obsessed - Diptyque Baies

2008-08-20T01:07:00.000-07:00

The most amazing candle. Ever. (Thank you Erin!!!)
BAIES: One of the most famous and most interesting fragrances in the Diptyque line. It is a blend of fruity and floral scents, which combines black currant leaves and Bulgarian rose essences.

This, along with Votivo Red Current, is all you'll ever need.

30th Bday Bash in the Dominican Republic

2008-08-14T11:11:00.000-07:00

A week at Villa de las Sirenas was the perfect way to bring in my dirty thirties. Thanks to all my friends who came along for the vacation, I had an amazing time. CUBA LIBRE!

Encouraging Creator

2008-07-15T21:33:00.001-07:00

I took one of those "I have nothing better to do" tests on Facebook and got my personal DNA reading. Here's what it has to say...all in all, I think a pretty accurate reading!

- Your imagination, confidence, willingness to explore, and appreciation of beauty make you a CREATOR.
- You are independent, and you enjoy your self-sufficiency.
- Defying convention, you are very innovative, and you have a vivid imagination.
- The look of things is important to you, and you have a keen eye for aesthetic beauty in multiple arenas.
- You have a strong interest in what is new and exciting—and that includes forging ahead with new ideas, not simply discovering what is already out there.
- Your eagerness to seek new and varied experiences leads you into many different situations.
- You're not set on one way of doing things, and you are creative when it comes to finding novel solutions to complex problems.
- You trust yourself to be innovative and resourceful.
- Your confidence allows you to take your general awareness and channel it into creativity.
- Your outgoing nature, understanding of others, and directness make you ENCOURAGING.
- You want others to do well for themselves, and you generally believe in their abilities.
- You often know what's good for people because of your caring nature and your worldview.
- When you care about someone, you don't keep it to yourself: you are good at letting people know that you're thinking of them.
- Because you trust people, you take violations of that trust very seriously.
- You thrive in social situations, and even though you know who you like and who you don't like, you can interact well with many different types of people.
- You have a healthy respect for people who have earned what they have, and you strive to be similar to successful others.
- You are a loyal friend and a good listener.

If you want to be different:
- Appreciate the earthly, practical elements of things—there is beauty in form as well.
- While you are good at thinking abstractly, focusing on details a bit more may help you discover things about the world.
- Sometimes, in the course of being encouraging, you can be a bit judgmental—this can make it more difficult for others to follow your advice.
- While you are an expert at getting the most out of the world and taking advantage of many experiences, you might gain some insight by taking the time to be alone, reflect on things, or just observe the goings-on in the world.

Not Just for Pork Chops Anymore!

2008-07-14T22:44:00.001-07:00

When I was home for the 4th this year, my mom passed along her secret applesauce recipe and showed me the ropes. After scoring her old food mill and funnel, I picked up some jars and a jar lifter this past weekend and went to work tonight on the recipe.

I guess I learned something, because the applesauce came out great and I managed to work out the canning process as well. For a little "flair", I added old magazine cutouts to the tops of the jars - happy to say I have 3 "orders" already! New business venture? Hmm ... what should the name be?

PS - for those of you keeping count, use # 435 for the downstairs storage unit ... applesauce factory!

My "Cultural To Do List" is Getting Longer

2008-07-11T14:31:00.000-07:00

I was just having lunch with a friend and she was telling me about a few really great art events that have quickly become part of my "cultural to do" list.

The first should be an easy check mark on that list as it's less than 15 minutes from my house - the Sausalito Art Festival. Held over Labor Day weekend this year, this is the largest outdoor art festival and I will make it a point to attend this year - who's in town and wants to come along?

Slightly further, but probably worth the flight, is the Pageant of the Masters held down in LA. Art comes to life across a huge screen, check out photos here: http://www.foapom.com/gallery/

Welcome to Our House

2008-07-11T11:50:00.000-07:00

A parody of the original Welcome to my Home...classic.

Miranda and Her Hog

2008-07-07T16:41:00.000-07:00

I am lucky to have crazy friends who drink
lots of wine during the day.