tales from a wine country kitchen
The summer’s here….and I’m hooked on fresh berries!
Farm stand berries are a favorite treat of mine. I love stopping roadside when I realize I’ve got spare cash and the farm stand is open.
Pancakes. Muffins. Quick Breads. Frozen Yogurt. Oh yea, you read right: frozen strawberry yogurt. So refreshing on a warm summer day. I transform into a modern kitchen marvel when my guests receive a cup of homemade frozen yogurt. Smiles all the way around.
I can’t believe I grew this broccoli.
Wowzers; I’ve got a green thumb…
Who knew? There was a time in my life I couldn’t even keep a hardy bamboo plant alive. Times have changed.
Thank you fertile Sonoma County soil; you do a body good.
Not having any real clue what I was doing, I planted a bunch of broccoli in late September. All of a sudden, I had a ‘bumper’ broccoli crop.
…It was time for some broccoli cheese soup.
This soup’s gooey cheese goodness is a must on a crisp fall day. Serve this with a hunk of crusty sourdough bread and get to dunking!
And since this is wine country, a ‘perfect pairing’ with Sbragia’s Dry Creek Sauvignon Blanc rounded out this delectable nush – beautifully.
Drag out your sweaters; put a pot of soup on in the kitchen.
Grab a book, a blanket, and curl up in your favorite chair.
As soon as the air gets crisp, and the tips of the leaves turn orange, this is where you’ll find me.
Summer was mild this year; so I’m just beginning to enjoy my beautiful tomatoes.
The concept of ‘cooking local’ is fun and rewarding to me.
1.) It’s different for each person on what they decide to cook.
2.) Ingredients vary from place to place, so what’s on your plate is truly a local experience.
3.) And if you throw in something from your own garden, it reaches a new level of excitability in my eyes.
My dinner theme: simplicity.
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