I've cream trio

Candy cane, young Gouda and limecello-plumped cranberries, and beet-orange-poppy seed ice cream.

Mediterranean eggplant tart

Beet-orange zest-mascarpone ice cream

Wine!

Mushrooms with hazelnut gremolata

Eggplant tortilla

Who says flowers don't make food taste better?

Winter radish!

Pennywise 2009 Pinot Noir

A faint nose of rose petals and smoke. Drinkable, but nothing to write home about.

Sunday Night Dinner

Gnocchi with mushrooms and peas
Roasted beet and carrot salad with goat cheese dressing

Making Cranberry Quince Preserves

The finished products!

Pickled Peppers

The last of the pepper harvest!

The pickling brine

Pickled peppers

 

 

 

Bonny Doon Vineyard 2006 Syrah Le Pousseur

"One is disarmed by its apparent freshness, it's strangeness."

Fall=Feijoas

There are lots of pineapple guavas around Sacramento right now and they can be made into fine preserves.

U. C. Master Food Preserver!

When life gives you limes . . .

When the carrying capacity of the freezer for tubs of frozen lime juice has been reached and you still have more limes.



You zest and juice a whole bunch of them.



Then you put the zest in a large vessel with 151 proof Everclear and set it aside for a couple of months.



Then you use the juice to make a lime simple syrup, which will be filtered and combined with the filtered Everclear in April or so.