365 Photo Friday

Another day, another rainbow

 Creamy, cheesy orzo and broccoli

 My grape vine is coming out of hibernation

Taco salad

Surprise tulip

Rainy cherry blossoms

Cozy Up

The sun is out, but it's deceptively cool around here. I took the pups out yesterday, and of course snapped a few shots. I love this one of Ayla in action, with her funny bunny-hop run:

Mac loved plowing through the tall grass, cutting paths wherever he went:

And I actually got Ayla to sit still for a nanosecond:

Once we got home I definitely needed something warm and cozy to get my temperature back to its usual couple-degrees-below-normal, and I came up with this stew which I served over creamy polenta.

Simple Mushroom Stew

Serves 4

2 Tbsp. Butter

2 Tbsp. Flour

3/4 lb. Mushrooms, sliced thick

Salt and pepper

3 Cloves garlic, minced

1 c. Frozen peas

2 tsp. Herbes de Provence

2 c. Veggie stock

Put the butter and flour in a saucepan over medium heat. Stir or whisk constantly as it cooks, 10-15 minutes or until its a rich golden color. Increase the heat to medium-high and add the mushrooms; sprinkle with salt and pepper. Cook, stirring, until they are coated in the roux and start to release their liquid. Lower heat to medium-low and cook, stirring occasionally, until they begin to brown, 5-8 minutes. Stir in the garlic, peas, and herbs and cook for a few minutes. Stir in the stock and bring to a boil. Lower heat and simmer, stirring occasionally, until the soup is thickened. (If you have issues with the stew thickening, mix together a tablespoon of cornstarch and a little cold water until smooth, then stir into the stew). Serve on a bed of polenta and top with Parmesan cheese and parsley.   

Chasing After Dreams

Sunday was another lovely day, so I took the dogs out for a walk on the usual hill in the middle of the day to get some exercise for all of us. Mac enjoyed the feel of the warm sun and gentle breeze on his face:

 

While Ayla romped through the tall grass, ears blowing in the wind:

  

But wait!

What's that I spy?

And she's off! Rapidly becoming but a spec on the hillside:

She finally returns after a good run, looking... special:

 

And here's what she was after:

We saw a man being walked by his young yellow lab a number of times. He remarked on how well behaved my two were and was astounded that I was walking two big dogs at once. They are far, far from perfect. In fact, I doubt Ayla will ever walk truly nicely on a leash, though she has her moments. And Mac is a bit slower-moving by his very breed. But I did let the man know I spent time training my dogs, which accounts for their general good manners. He immediately assumed I sent them away to be trained, which I let him know was not true. Training takes consistency, persistence, and patience, but is attainable by any dog owner. I didn't want to be overly nosy or preachy and start giving him advice, but I do wish I had gotten his email address or something to let him know of a few good teachers I've worked with. Especially since he has a family - dog training is a great family activity, and getting everyone on board is even better for the dog's behavior. I'll keep my eyes open for him again on future walks; I'd love to see him and his family have a mutually beneficial relationship with their cute pup.

For now, its time for a good nap!

Wine Road Barrel Tasting

I need this sign I saw at Christie Vineyard

I had the best day yesterday, attending the Wine Road Barrel Tasting in the Russian River Valley. This is an event running two weekends in March in which many of the wineries participate and offer tastings from their barrels, as well as current production, and offer futures on the barrels. It is a great opportunity to explore the wineries in the area, talk to the winemakers, and learn more about their offerings. I went up with Stef, one of my best friends whom I've known since middle school, and her fiancee Philip.

Our first stop and check-in point was Alderbrook Winery for check-in. It was very crowded, but only because it was the beginning of the morning and every had to check in somewhere; we met fewer crowds at most of the other stops we made. We picked up our souvenir wine glasses and were strapped with our identifying wristbands, and then got to tasting. Alderbrook has a lovely and large tasting room, with lots of wine-type items and foods for purchase. They were pouring quite a few of their current bottles, and had a barrel of their zin for sampling.

Our next stop was Twomey Cellars, with a very modern tasting room and native plant gardens. We sampled a few barrels, and a few bottles (one smelled strongly of strawberries!), and snacked on popcorn topped with a variety of gourmet salts.

 

Kissy face

 

 

  

Accidental color coordination

 

  

Next up was Wilson Winery. They were pouring in the tasting room and from barrels in their barrel room. My favorite was their Molly's Zin, named for the winery dog. The Sawyer's Zin from the barrel was good too. Along with their wine Wilson was serving tri-tip and a fantastically garlicky coleslaw. This winery, and Twomey before it, were on the busier side, but things quieted down over the course of the day as participants spread over the entire area.

 

  

 

I think we're both copping a feel here

 

Then we stopped at Rued Vineyards. It was much quieter here, and their Cabernet Sauvignon was very nice. They also had caramel corn to munch on, and a very pretty little setting. Next we were off to Zichichi Family Vineyard, a very small operation where we tasted some very good Zin. And then we stopped at Dutcher Crossing. They have a beautiful facility, good wines, and also offered risotto topped with a sausage sauce and rosemary grape tomatoes that were fantastic.

 

More leg

 

  

  

  

 Mustard in the vineyards

Then we headed back down 101 to Christopher Creek Winery where we had more great Zin and watched people overfeed a dog that was wandering around on the sausage appetizers while I snacked on brownie bites. The staff here, like almost every other winery we stopped at, were very friendly too. A short drive down the road and we got to Limerick Lane Cellars, where they have a pool shaped like a wine bottle, though I didn't see it. 

Our final stop, and my favorite, was Christie Estate Winery, which doesn't seem to have a webpage. They were very laid back and fun, housed in a big old barn. The wines were very good (I left with "Pantry Dropping Zin" and "imPORTant" and I want to go back from the Big 5), the people were great, a kid was giving ATV rides around the property to see the vines and the pigs, and they had a game where you got three basketball shots: sink one and you get a case of their wine; miss and you have to buy a case. I loved the chill atmosphere here!

 

 This is what happens when you give Philip the camera - hiney shots

  

  

Stef and I want to be their next label girls

 

 

Then we headed home, stopping off for dinner at California Pizza Kitchen in San Rafael for a big bowls of pasta and yummy spinach dip to soak up some of the wine in our bellies. It was such a fun day, I got to try so many different wines and definitely have a few new favorites, meet some really nice people at the wineries, and spend time with two of my favorite people in the world. Thanks!

365 Photo Friday

 

After the rain

 

One moment when they weren't running

Over the rainbow

Love these tiny yellow and orange flowers

Mt. Diablo

Humble food

A night in the life...

Slo-Mo Dogs

Just a little tidbit to brighten up a Tuesday:

Garbanzo Sandwich Spread

 

One of the foods I kind of miss as a vegetarian is tuna sandwiches. What I miss is not the tuna, but the creamy tuna/relish/mayo mixture topped with melty cheddar and crispy greens. This sandwich spread replicates what I like about tuna sandwiches without the meat and fishy taste.

Garbanzo Sandwich Spread

Serves 3 or 4

1 can garbanzo beans, rinsed and drained

2-3 Tbsp. mayo

1-2 Tbsp. whole-grain mustard 

2-3 Tbsp. chopped onion

2-3 Tbsp. chopped parsley

1-2 Tbsp. sweet relish

Garlic powder, sea salt, and pepper to taste

Combine all ingredients in a food processor and pulse until roughly combined. It should be slightly chunky, like tuna salad. Serve as a sandwich spread, or as a dip with crackers, or however else tickles your pickle.

I used some chopped dill pickles this time since I'm out of relish, and it was good too. I made sandwiches by putting the garbanzo spread on toasted sourdough, putting sliced cheddar cheese on top, and broiling until the cheese is melty. Then I topped it with mixed organic greens and sliced grape tomatoes. This makes a tasty vegetarian tuna melt. If you want a fishier flavor you can add kelp or dulse to the mixture too.