The first day of Fall may have been 100 degrees in my neck of the woods, but I hung my warm fall colored wreath on our front door anyway and welcomed the new season. Today the temps cooled down to low 80's. Tomorrow is to be even cooler and cloudy. Finally, signs Fall is here.Monday, September 28, 2009
Fall
The first day of Fall may have been 100 degrees in my neck of the woods, but I hung my warm fall colored wreath on our front door anyway and welcomed the new season. Today the temps cooled down to low 80's. Tomorrow is to be even cooler and cloudy. Finally, signs Fall is here.
Saturday, September 26, 2009
Wine Country Sights on the Way to Lancaster Estate Winery Today
The smell of crush was in the air in so many areas of the wine country today. You could tell what areas had a winery or more crush grapes that morning. I love that smell in the air!I can easily envision the wine maker walking through the rows of grapes in the vineyards very early in the morning, tasting, tasting, tasting.....knowing which grapes if any are now ready and need to be picked and crushed that morning. Exciting time in the wine country.
Moving down the highway......
Gotta love Dean and DeLuca's.
Afternoon at Lancaster Estate Winery
There was a special event at Lancaster Estate Winery today as a thankyou to their club members. It was very hot, very beautiful, and as always a delightful time. The smell of the crush was in the air. They actually did some crushing early that morning, and then cleaned the same area up to throw this fabulous party.
Tastings were in the wine cave.
Not that good legs on the glass are really all that important, but look at these. Beautiful.
They served paella and roasted pig. There were also cheeses with bread and crackers and ice water with lemon or cucumber water.
Serving up the roasted pig. It was so good - very tender and moist. Great flavor.
The vegetarian paella.
The more traditional paella with shrimp, clams, mussels, chunks of boneless chicken, sausage slices and vegetables.
My plate with both versions of paella and roasted pig.
David and others enjoying the great food and listening to the band which was a floor below. (People at railing are looking down at them.) It was such a lovely afternoon, though hot - very close to 100 degrees. Thank goodness the wine cave is cool, however it also echoed inside so the sound of so many voices was deafening.
Tastings were in the wine cave.
Not that good legs on the glass are really all that important, but look at these. Beautiful.
They served paella and roasted pig. There were also cheeses with bread and crackers and ice water with lemon or cucumber water.
Serving up the roasted pig. It was so good - very tender and moist. Great flavor.
The vegetarian paella.
The more traditional paella with shrimp, clams, mussels, chunks of boneless chicken, sausage slices and vegetables.
My plate with both versions of paella and roasted pig.
David and others enjoying the great food and listening to the band which was a floor below. (People at railing are looking down at them.) It was such a lovely afternoon, though hot - very close to 100 degrees. Thank goodness the wine cave is cool, however it also echoed inside so the sound of so many voices was deafening. Friday, September 25, 2009
Wonderful Family Time in Truckee!
Ryan and Katie were married Saturday the 19 of September in Iowa and honeymooned in Lake Tahoe, California. Wednesday we all met at Jen and John's house since they are so close to Tahoe. We had such a great time together. Katie is a sweetie. We were so thrilled to finally meet her and have special time with her and Ryan.
The men: David, Ryan John are in the back. In front Jacob and Justin
The ladies: Jen, Katie and Me
Gram Gram showing Jacob how he can see himself in a picture on her camera.
Listening to lesson.
Thinking about it all.
Flirty smile at Gram Gram because he now wants to take pictures with her camera.
The newlyweds Katie and Ryan, they are so cute together. A great couple.
Justin organizing the football trading cards Grandad and Gram Gram brought for him. 
Justin concentrating on the football cards.It was a special afternoon with special people.
Monday, September 21, 2009
Plum-Rum Conserve
In an 8-quart pot, combine 3 cups pitted, peeled and crushed ripe plums, 5 cups sugar, 1 tablespoons strained fresh lemon juice, and 1/2 teaspoon unsalted butter.Over medium-low heat, heat the mixture sitting constantly, until the sugar is completely dissolved. Stir in 1/2 cup toasted chopped almonds (can use pecans or walnuts). Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Boil, stirring constantly, 1 minute. Remove the pan form the heat. Skim off any foam. Add 1/3 cup light rum and stir. Be careful, this will bubble and pop because of the very hot mixture and alcohol.
To prevent floating fruit let the conserve cool for 5 minutes before filling jars. Gently stir the conserve to distribute fruit. Ladle into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean damp cloth; cover with hot lids and apply screw rings. Process 1/2-pint jars for 10 minutes in a 200 degree F water bath, pint jars 15 minutes.
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