California Wine Country - Healdsburg, CA

Mauritson Ancestors

         The Golden Gate Bridge was built 75 years ago to more easily transport all the richness coming down the Redwood Highway from the North Bay. All the fresh dairy and eggs from Petaluma farms, and of course the wines and other berries that grew so comfortably in the temperate climate of Sonoma and Mendocino County (and still do), was the main reason for building that gorgeous bridge. Recently, I had the pleasure of crossing the bridge to enjoy the wine growing region of Healdsburg, California in Sonoma County, for a Passport to Dry Creek Valley weekend. This was an annual event featuring sustainable, organic vineyards and boutique wineries, and some amazing wine & food pairings.

Mauritson Vineyard

I had the fortune to be at the Mauritson Winery most of the day as I was their guest and volunteer. Mauritson Winery is  growing precious wine grapes on 310 vineyard acres spanning across Dry Creek Valley, Alexander Valley, and Rockpile Appellations (located near Lake Sonoma).  The winery is currently run by Clay Mauritson and his wife Carrie, present throughout the day overseeing the entire event from beginning to end. This winery goes back six generations to when Clay's ancestors first started growing grapes in 1868. Today Clay and his team of winemakers currently produce and sell, Rose, Chardonnay, Sauvignon Blanc, Zinfandel, Malbec, Syrah & Petite Sirah, Cabernet Sauvignon, and Pinot Noir wines. This weekend was extraordinary as Top Chef Charlie Palmer was sharing his creations from his Dry Creek Kitchen and pairing them with Mauritson wines.

Views of vineyard

The guests came from far, hearing ravings about the food and wine pairings, making for full tasting rooms from the minute doors opened.  Upon entering the cellar, the delicate auromas of crushed grapes fermenting in oak barrels, immediately put one in the mood to sample. First they greeted guests with samples of the 2011 Mauritson Rose (Rockpile) their newest release, accompanied with Rose Verjus Sorbet, with a surprising pink peppercorn ganache at the bottom of the cone. Quite a delicate pairing.

Following that, guests were taken on a journey to the sea with Dungeness Crab Cakes, topped with an exquisite saffron remoulade, celeriac slaw including fennel, and candied grapefruit. These beauties were paired with a 2011 Sauvignon Blanc (Dry Creek Valley). Bottles were served very chill, which allowed the crispness to punch through, absolutely perfect with the crab cake appetizer. To many chagrin, I am untraditional about drinking white wine served chilled, as I prefer my wine room temperature. As my glass had more time to breath and be in the warm Healdsburg air, I was able to enjoy much more of the body and complexity of these white grapes.   

Oakbarrels 

The longest lines were definitely for the mouth-watering beef brisket sliders, made with grass fed beef from Painted Hills Ranch in Oregon. I could hear the entire valley raving about these, and people often came back for seconds. These were served with an espresso BBQ sauce, red pickled cabbage, on a sesame bun topped with cornichon. These sliders were paired with an excellent bold Rockpile Zinfandel. To quote the experts:

“On the nose, red fruit is complemented by earthen minerality and nuances of sweet oak and spice. Raspberry and baked fruit dominate the front palate giving way to a broad mouth feel. The tannins are supple and well balanced, exposing the richness of this wine. The finish is prototypical of Rockpile: long and focused. Full bodied with balanced acidity…”

Beef Brisket Sliders

I was very sad to find out that their 2008 & 2009 Petit Sirah was sold out! But I was able to acquire a 2010 Charlie Clay Pinot Noir, which made up for the loss.     

After a trip together to the Hospice Du Beaune in 2005, Charlie Palmer and Clay Mauritson decided they wanted to make a Pinot Noir together as great as the ones they had tasted - Charlie Clay Pinot was born.  With grape combinations from Palmer Vineyards and their new acquisition of vineyards from Russian River Valley, it was a match made in heaven as the cliché goes. Thank goodness they took the up the challenge. Here is how the experts describe the 2008 Charlie Clay Pinot:  

“Starts with a complex nose of bright red fruit, minerals, spice and well-integrated French oak. The cooler growing conditions of 2008 are apparent in the raspberry and strawberry fruit on the front palette and the bright acidity on the finish. This wine still has lushness in the mouth feel, with soft, yet structured tannins...”

I highly recommend the Passport to Dry Creek Valley event, held once a year; you just won't regret a minute of this valley's splendor. It was a fabulous day at the Mauritson Winery, and I look forward to more delicious harvests in the future. A toast to your health! 

Wild Mushroom Forager

Today at the Farmers Market, I had the pleasure of speaking with Hugh Livingston, a local Bay Area wild mushroom forager. He is mostly known for his audio installations, but he was gracious enough to share about his adventures in foraging and some interesting facts about cooking them. Please find audio podcast below, via Soundcloud player.

Spring Planting & Sweet Chard Dish

Spring for our ancestors, was the beginning of new life and a new year, after the darkness and the cold 0f winter began to give way to more sunshine. The Pagans believed that spring was the time of renewal and fertility. The Persians still celebrate the beginning of new year on the vernal equinox, with special foods and general family merriment. In this part of the year, I like to contemplate how to reanimate all the projects I have in progress, and reflect on my life goals, so as to be more in line with the season of growth and birth. More than anything, I like to celebrate spring by planting in the garden, and having a family picnic! Here are examples of beautiful things that nature is beginning to give life to in my urban garden. 
 




To the right is a picture of the apricot flower blossoms in February; but the picture below is  now, and it is pretty amazing that this apricot tree is budding with fruit, only after its first year in a very large pot! The Ace Hardware garden assistant couldn't believe I needed fruit tree fertilizer, until I showed him my picture. I guess, all that talking to and tending over, has paid off for this lovely tree. I hope to tell you about my brandied apricots, if all goes well!  










This year, I am trying a different variety of tomato since last year I was not very successful with the beef steak tomatoes. I have to admit going to the farmers market for summer tomatoes was a much more inviting than eating my own. I was able to make sauce out of them, and use them for pasta dishes, but definitely left me wanting for more flavor. All I wish for, is to have some delicious fruit to add to my summer salad, and the Sun Gold variety is sure to deliver.

I'm also attempting to a grow a more delicate butter lettuce this year. This is challenging, since I'm fairly new at growing food for our table. I'm not sure if I should have full sun or partial shade. Last year's lettuce grew well in total shade all through summer months too, though it called for full. Perhaps the full sun in Oakland, was just too hot for the variety I had invested in last year.  So this lettuce I am going to watch very carefully for any signs of wilting. To add to the spring garden, I am adding some onion, basil, and mint, and strawberries, that are coming back from winter hibernation. It's going to be a glorious Spring! 
The chard I planted in winter is still going strong today. This recipe I share, is my favorite combinations of flavors with my chard.  This recipe is easy and will compliment to any main dish. 
Ingredients: 

2 cups of tightly packed chopped chard
1/3 cup of dried tart cherries
1/3 cup of pine nuts
1 tablespoon of butter 
1 tablespoon of freshly squeezed lemon juice. 
Salt and ground pepper to taste. 


 


First on low flame, place butter in iron skillet. Add pine nuts and brown for 3 minutes, then add dried cherries, and saute for another 3. Pine nuts cook quickly if not cooked on low. Next turn heat up to medium, and add chard and lemon juice. Saute chard in mixture of nuts and cherries and quickly take off heat in 1-2 minutes. add salt and pepper. Serve hot with your main entree. Serves about 2 -4 people depending on portions. 

Have a wonderful spring!  

Tarabud 

Mother's Meatloaf

Mother's meatloaf and steamed veggies

Originally, I made this main course to show off the new china set I had received from my mother as a wedding gift. I found the china set in complete form, with pickle dishes, ice-cream bowls, not to mention all the serving platters, at our local Uhuru store. Lucky for me, Uhuru is a perfect place for estates to donate their precious household goods no longer in use, for a good cause. The china set is Bavarian Schumann- San Luis Rey design, and as you can see, a lovely wedding design. I found that all the dishes were in great shape, but the tea cups so delicate, I have already broken two! We can only do our best and nothing last forever, I tell myself. I would love to know more about the origins of this design, so please do share if you have information.

fresh marjoram 

Here is a great recipe to feed lots of hungry boys and girls! I went to my local butcher, and purchased grass fed, humanely raised beef for this recipe. It is very important to support local sustainable ranchers. This type of beef cooks much quicker than other beef, so be mindful of the clock. In preparation of meatloaf, the key to making it flavorful is in the fresh herbs, green onions, and spices. I usually serve this dish with steamed vegetables, that are seasonal from my garden. I try to avoid the starches, because it can leave you unable function the rest of afternoon!

Worcestershire
sauce 

              

Ingredients:  

2 ½ pounds of lean ground beef

2 eggs

2 slices of white bread (cut into small cubes)

1 cup of tomato sauce

1 cup of finely chopped green onion

1 cup of chopped fresh parsley

½ cup of fresh marjoram

2 tablespoons Worcestershire sauce

1 tablespoon of garlic powder

1 tablespoon of cumin

1 tablespoon of sugar

1 tablespoon of salt 

1 teaspoon of lemon pepper

Preheat oven at 350 degrees.

Mix all ingredients in a large bowl. Mash with hands or spoon. Place mixture in a loaf pan. Halfway through the cooking of the meat loaf, cover it lightly with foil, so the top does not burn. Cook for approximately 1½ hours. Take pan out of oven and carefully drain extra grease out. Allow a little bit of cooling, but serve hot with a dollop of tomato sauce and fresh sprig of parsley. Makes 6 generous portions. 

Enjoy with family and friends! 

Comforting Rice Pudding

Dear Reader,
When I'm feeling tearful or sad, this dessert is sure to make me feel better. This was originally taught to me by my auntie in South American. In her recipe, she used whole cloves that need to be picked out of the dish before eating. Cloves do give rice pudding a very good strong taste, but I found that allspice, suits me better, it gives more of an even flavor that is more pleasing. In South America, we use raisins, but in this recipe they are optional. Also, I think the secret to the richness of my pudding, is in the whole unpasteurized milk I use. Some states prohibit the sale of raw milk, which is very unfortunate since it is very nutritious. I hope this recipe brings you much comfort and warms your heart in a time of need.

Ingredients: 

1 cup of white long-grain rice
2 cups of water
1 1/2 cup of Raw organic milk
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
10 ounces or 1 1/4 cup of organic sweetened condensed milk 
1/4 cup raisins (optional)




First, place rice and water in a saucepan at medium heat. Allow water to cook the rice, and when water levels have reached almost the top of rice, lower heat, and add milk and spices, stirring constantly. Try not to let the mixture boil, you want a slow simmer for about 10 minutes. You want this to slow cook, stirring for a few minutes before you place a lid on pan. Cook for another ten minutes on low and then turn off the heat. The rice will probably be cooking even after you turn heat off. Serves 4-6 small dessert cups.

Be well, 

Tarabud 

Imagine A World Without Oil

One Block Off The Grid, is inviting us to look at alternatives for energy, giving us some raw data on our crude oil consumption. A world  41+ years from now, could be shockingly different, but only if we are not informed and prepare for alternatives lifestyles. Most interestingly, are the very common everyday items made from crude oil. There are just a handful of items mentioned in this info graph, see extended list for more items: http://www.ranken-energy.com/Products%20from%20Petroleum.htm

How are the foodies affected? Well my friends, it just supports the need to look at local food economies with a serious eye, making better choices today, and planning for a future that is sustainable without imports. Let's all look at the future with a hopeful glee.   

~Tarabud

Home Solar Power Discounts - One Block Off the Grid

Anfilo Coffee Interview

Join me as I interview Ambessaw Assegued, founder of Anfilo Organic Ethiopian Coffee vendor at Grand Lake Farmers Market, Oakland, CA. Explaining what is Ethiopian coffee ceremony. Music by: Mulatu -Kasalefkut Hulu (Will Magid edit). 

 Listen to the Audio podcast or watch the video below!

https://soundcloud.com/foodie/anfilo-interview

Roasted Tomatillo Salsa

Happy New Year 2012 my lovelies! I'm mostly posting out of posterity to 2011 fresh and seasonal produce.  I made this salsa, with the last of the tomatillos of the season in December.  Most common tomatillos are about the size of a ping pong ball with a loose husk, a type grown commercially in Mexico, the American Southwest and India. Lucky for me and others in California, local farmer such as Mr. Ledesma at farmers market in Oakland, had these lovely beauties very late, and I could not not resist. He was gracious enough to remind me of how to make the Mexican salsa that goes great on chicken enchiladas, tamales, or simply as salsa for dipping those blue chip corn tortillas from Berkeley Bowl West.

Ingredients for Salsa: 

1 pound of tomatillos

1 serrano chile

1/4 white onion

1/2 cup of  cilantro 

2 garlic cloves 

1 tablespoon of lemon juice

1 teaspoon of oregano

Salt 

Preheat your oven to 400 degrees.  Peal the husks from fruit, which are easily composted. Slice tomatillos in halves. Place cut halves on baking tray and bake for 15 minutes. Next, chop onion, and cilantro, and serrano chile. If you want a milder salsa, take out seeds of serrano chile and only use half.  Place roasted tomatillos in blender or food processor. Add onion, cilantro, garlic, lemon juice and oregano and a pinch of salt. Flash blend, till you have a perfect salsa consistency. 

Enjoy with family and friends!  

Eating Winter Fresh in California

The great sunshine state of ours supported Native Americans for centuries with an abundance of year around fresh foods, not to mention the plentiful game from land and sea. Blessings abound while we eat our winter navel oranges, lemons, mandarins, and pommelos and East Coast localvores gaze jealously our way. Everything will be fine, because, if you didn't already know, California grows about 80% of the fruits and vegetables sold in the continental United States. Industrialized ways of farming do grow fruits and vegetables to a grand scale to our own future's demise. This isn't, as we all know, the best practice or "sustainable capitalism" ~Al Gore. If you are reading this blog you are probably familiar with the benefits of shopping at your local farmers market for seasonal veggies and fruits. The hardest part of being a true locavore is eating what is grown in 150 mile radius. Then the question becomes, how do you cook a rutabaga? It can be challenging and cooking local and seasonal does require a bit of experimentation to make things taste good. Below you will see that cooking rutabaga with a bit of olive oil, garlic, oregano, and a sprinkle of parmessan, can make your rutabaga experience delicious. For the winter I like to serve things warm, in soups, or hot dishes.

For winter you are sure to find the following vegetables at your local California farmers market with high nutritious value and hopefully grown organically.

Winter Produce:

Rutabagas

Cardoons

Chicories 

Escarole

Grapefruit

Jerusalem artichokes

Kale

Mandarins

Navel Oranges

Persimmons

Pommelos

Radishes

Rutabagas

Salsify 

Squash

Winter Squash

Year around produce: 

Beets

Cooked Rutabaga

Belgian Endive

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celery

Collard Greens

Horseradish

Lettuce

Mint

Mushrooms

Oregano

Parsley

Sorrel

Spinach

Sprouts

Thyme

Watercress

Christmas Crab Bisque

Merry Christmas! I was surprised to have crab leftovers, and so I decided to make a crab bisque. If you don't have left over crab legs, your local sea food purveyor will have some shredded crab to add to your bisque. I had some carrots boiled in chicken broth from the night before. It was specially good with Husch Sauvignon Blanc I had gotten as Christmas present. This year we decided only to exchange edible items, which turned out to be so fun! This recipe was very easy and quick. It serves 4 bowls!

 Ingredients: 

1 cup of shredded crab 

1 cooked carrot 

1/2 white onion 

4 tablespoons of butter 

2 cups of chicken broth

1/4 cup of half & half 

1 cup of milk 

4 tablespoons of flour 

1/2 cup of wine 

1 clove of garlic

1/4 teaspoon of cayenne 

1/4 teaspoon of white pepper 

Salt to taste

First fine chop the onion. Next fine chop the cooked carrots. On medium heat (3-4 minutes) saute the onions and carrots in two tablespoons of butter till onions are translucent. Place onions and carrots in to another bowl. Next on medium heat, add 2 tablespoons of butter, 1 cup of chicken broth, flour, whisking constantly so that it does not clump. Add, another cup of broth and continue whisking for a 2-3 minutes. Once flour is smooth in chicken broth, add carrots, onions, crab. Continue cooking on medium heat and add half & half, milk, spices, and garlic. Make sure, while cooking you are stirring your soup. Do not let the soup reach boiling, and continue cooking for at least 5 minutes. Lastly, I add the wine, turn heat off, cover with a lid, and let the soup steep for 30 minutes or more. This is when the flavors really come to life!

 Enjoy! 

Have a Happy Holiday! 

Sajen Interview

This episode took place at New Taste Marketplace, a community market, held at St. Gregory of Nyssa Episcopal Church. It was also a fundraiser for The Food Pantry. I interviewed Morsinah Katimin founder of Sajen, gourmet foods and healthy drinks. More information on Sajen: Jamu Drink.

https://soundcloud.com/foodie/sajen-interview

Bacon Pear Brussels Sprouts Explosion

The brussels sprout, a member of the cabbage family, has never been my favorite vegetable. As my tastes have expanded and matured, I've experimented with various recipes and found them to be a delightful vegetable if cooked properly.  
Although named after the city in Belgium, few historians believe the plant originated there. Most historians believe the plant originated in ancient Rome. Brussels sprouts were first mentioned in writings of 16th century, but what was not well known was their health benefits. Today we know they contain good amounts of vitamin A, vitamin C, folic acid, and dietary fibers. The plant has other enzyme properties that help in the fight of disease. We can all use some of these delicious brussels sprouts to stay healthy!  I used this recipe as a side dish to our Thanksgiving celebration and it was a hit. This recipe can certainly be used for any special dinner you'd like to wow your guests. 

Recipe Ingredients: 

1 Pound of fresh brussels sprouts 

6 Slices of bacon 

1 Asian pear

4 Tablespoons of maple syrup 

1 Tablespoons apple cider vinegar

2 Teaspoons of dijon herbs de provence mustard 

2 Teaspoons of soy sauce 

1/4 Teaspoon of cayenne pepper 

1/4 cup of water

Salt & Pepper

In a small bowl, whisk maple syrup, vinegar, mustard, soy sauce, and cayenne pepper. Set aside 

Cook bacon in a large skillet on medium high heat until done. Transfer the cooked bacon to a plate lined with paper towels to soak up extra bacon grease. 

Discard all but two tablespoons of bacon grease.  

Prepare brussels sprouts by cutting off stems and cutting in halves. Peal the pear, and cut into bite size cubes. break bacon up into bite sizes.  

Cook brussels sprouts in the bacon grease on medium high heat for about 5 minutes. I like to add a splash of water to help soften the vegetable. After water stems off and brussels sprouts are browned, add sauce and pears. Toss vegetables and fruit in sauce for 2-3 minutes. 

Turn off heat, add bacon, add salt and pepper to taste and toss once more. 
 I found it hardly needed salt. 

Happy Cooking & Eating Organic!  

~Tarabud 

Turkey Pot Pie (After Thanksgiving)

What are you gonna do with the turkey leftovers? You're gonna make a delicious turkey pot pie with fresh herbs! This recipe is inspired by my husband who didn't want me to use any canned cream of mushroom soup for his turkey pot pie (Canned food warning). Thankfully this recipe has minimal salt because of him. Thanksgiving dinner parties at our home include many orphans who have no family near by, or no family at all, but they really missed the best part of all this festivity. This turkey pot pie should please any hungry lost urban soul who should stray to your home after Thanksgiving.

Preheat oven to 375 degrees.

Ingredients:

1 cup of shredded turkey 
1/4 cup peas
1 small  carrot
3/4 cup mushrooms
2 tbsp butter
2 leaves basil
1 sprig marjoram
1 sprig oregano
1 sprig parsley
1 sprig sage
1/2 small red onion
1 cup 1/2 & 1/2
3 tbsp flour
1/4 teaspoon salt & pepper
2 Pillsbury pie shells

First separate all the turkey meat from carcass. Save 1 cup of turkey meat shredding for your pie. Chop carrots, mushrooms, onions and herbs.
In a sauce pan, saute onions, peas, carrots in butter for a 2-3 minutes on medium heat. Next, add herbs, mushrooms, while stirring in 1/2 & 1/2 slowly, for 1-2 minutes. Lower heat to low, and add 1 tablespoon of flour at a time, mixing constantly. Last add salt and pepper. Turn heat off after 1-2 minutes.  This mix is done very quickly. Do not over cook cream. It should never boil.  Next prepare your pie shells. I'm not a pastry chef, so I use Pillsbury pie shells. See picture below.

Place meat in pie bed making an even layer. Pour sauce from pan on top of meat.
Next cut the edges of the extra dough to the edge of pie dish. Cover with another pie shell dough, crinkling in edges.

Last, with extra pie dough make a symbol for your pie. Here is my pie symbol.

Cook for 35-40 minutes. Basically long enough to bake the dough and have it turn golden brown.
Let it cool for 5 minutes before you serve to all your loved ones! Enjoy this pie, it serves about 4 people.

Chard On My Mind

The Urban Dictionary defines hipsters as "a subculture of men and women typically in their 20's and 30's who value independent thinking, counter-culture, progressive politics, an appreciation of art and indie-rock, creativity, intelligence, and witty banter." 
Oh Urban Dictionary, you forgot to include "must enjoy urban gardening, or at least the thought of it!" 

Local Butcher Shop, Berkeley, CA Meat Chart

In my mind, you are not a hipster unless you eat local and organic. A true hipster understands the importance of local durable economies that support healthy living. Call me radical, or in the minority for now, but I do imagine one day there will not be a choice between organic and industrially grown fruits/vegetables/meats. No distinction will be necessary, because obviously pesticides and chemicals used to grow our food, cause our cells to turn cancerous! Who can deny that reality? Perhaps, San Francisco will be the first to implement this into law, along with mandatory composting, ban on plastic bags, and recycling of cooking oil in all restaurants. Thank goodness for San Francisco's progressive thinking. It might scare some people reading this, because it will be a simple world, and you might actually have to grow your own vegetables in your garden or deck. 

Port of Oakland, CA cranes

Now I don't want to confuse you, dear reader, by bringing up the hipster and occupy movement in the same post, but somehow they are both swimming in my mind as helicopters fly overhead covering today's march from downtown Oakland to the quiet loveliness that is our urban Lake Merritt. It is the sign of our times that people are desperately searching for a better paradigm to urban living, a desire so strong that drives people to march in the streets. Sometimes, change is chaotic and makes no sense, but necessary to move people into some type of action. 

When the Occupy Oakland people marched all the way to the ports of Oakland, I wondered if they really knew what they were doing. Now, if they had done some guerrilla gardening in the huge expanse they stood in, I would have thought differently. As all eyes of the nation were on them, a statement about our food production would have been an incredible accomplishment! When I go by the Oakland Ports, I don't wish for more goods and cars to arrive from other countries, I imagine large expansive orchards and fields of edible green, yellow, orange plants growing. This vision is happening only after all the pollutants from the concrete and containers are cleared. So much pollution we cause to this planet that it's no wonder the climate is out of balance.

Baby Chard

When I mentioned action, I don't mean political, but taking matters into their own hands. We are not talking about how industrial farming has focused too much on profit and not enough on sustainable quality for ourselves and the planet, but yes we need to reinvent modern farming. Which reminds me of many friends that enjoy the pleasures of urban gardening. Urban gardening can be limiting in many ways because of lack of space, but it can be sustainable for focused people and communities that share visions of healthy eating. Take my small winter efforts grown in large ceramic pots. I treasure these lovely hardy winter greens. I even enjoy watching how gently and slowly they shoot up into the cold air. They require a lot of fertilizer since they are grown in pots, but they are most expressive when I add my own compost.  Look at this rich soil created by these worms. Compost contains macro and micro nutrients, and is full of healthy bacteria that break down organics (kitchen food scraps) into plant available nutrients.

Homemade Compost

What people in other countries wouldn't give for this rich soil in my hand. But in reality, composting can be done by all of people. Good work San Francisco, on making one the toughest laws in the nations - mandatory composting! (Now we need to get the City of Oakland on board.) From such rich compost the seeds, the plants, the fruits, the vegetables, and even the animals sustain their existence. The most basic building blocks are found in this soil, for all the hipsters, 99% occupiers, and even the1% of this grand nation; in this being of the same species, we must all eat! Buy, Grow Local, Eat Organic, Save the Planet.

My Veteran Will Eat Anything

In honor of Veterans Day, not to mention 11-11-11 binary amazement, and all the changing tides in the American people awakening to things such as guerrilla gardening, I want to mention how amazing my man is!
He has multiple talents and the compassion of a saint, but most of all, he eats whatever I put in front of him, no matter how experimental. What a joy for me!  He will put up with crispy rice, too salty of a salsa, overcooked meats, all because I am usually doing three projects at once in the house. He has been supportive of my experimenting in gardening, worm composting, and herb gardening in the window.  He suggested I make sauce out of my undesirable first tomatoes ~ great idea hon! How can I complain. He is an Iraq War Veteran and I guess this might play a little into him being grateful for the little things in life, like unmelted chocolate, a hot shower, and a good strong Knob Creek & Coke with ice. Most of all I am glad he is with me to see another bright day, unharmed physically, but touched spiritually by all he has seen and done. Back to the kitchen, something smells burning on the stove!

82nd Airborne Veteran

Paratroopers~ 82nd Airborne Mass Jump