Will Work For Great Wine and Linda’s Heirloom Caprese Salad

My Traveling Tales by Linda

Surrounded by his team, David Coffaro blesses the grapes.

"It's so essential that a winemaker give some of his personality to his wine. His personality is part and parcel of the wine itself. The greatest wines have implanted in them the ideas of the winemaker as to what they should be. His character is part of the wine. ~Max Schubert

   I have written on a previous occasion about how I believe that the Universe conspires with us every now and then, to bring about a joyful synchronicity in our lives, such as the events that led to me to meet my long lost cousin, Syd, many years ago. I like to think of these tidbits of happy life experience as little jewels scattered along the often difficult path of life. They serve as reminders for us now and again, of the myriad and rich ways that we humans all interconnect, as we weave, in a seemingly haphazard fashion, in and out of one another's lives. This past week, I was fortunate to be present for just such an experience. I just happened to show up at the right place, right on time.

Monica and Clarke

   I wrote at this time last year, that fall in Sonoma County is a magical place to experience. When my besties, Monica and Clarke came to dinner two weeks ago for a homemade pizza-on-the-grill  party at my house, they brought a bottle of wine that gained my highest admiration once we started sipping. Monica and Clarke have great taste in wine. And not only do they share a great palate, but they have a knack for searching out small and singular wineries that make outstanding wines which are also sold for fair prices. This particular bottle was grown and bottled not far from where I live, I was most pleased to discover. Down the road a stretch in the beautiful Dry Creek Valley, David Coffaro Vineyard and Winery is making some mighty fine wines.

   I called the winery the next morning and Dave answered. After talking with him for a bit, he suggested that I stop by the winery tasting room at my convenience and try some wines. He and his assistant winemaker, Matt Wilson, make over 20 different varietals, so there is a lot to choose from. I told him that I planned to pay a visit on Friday, and he said that they would be busy starting the harvest that day, but to check in with Cindi in the tasting room. This year instead of my Canon Powershot, I grabbed my Canon 50D Digital SLR (she cackles happily to herself), put on a pair of jeans with my new green cowboy boots for fall, and headed out into the sparkling late summer afternoon with the sunroof wide open.

   Wine tasting in West Sonoma County, is generally speaking, a whole different experience from wine tasting in Napa. West Sonoma County is off the beaten path, and thankfully absent are the ostentatious and grandiose winery tasting rooms where tour buses frequent and gift shops abound. They are often filled with throngs of tourists, all vying for a chance to taste some wine from some poor beleaguered soul behind the tasting bar.
   When I wandered into the unassuming tasting room at the David Coffaro Winery after taking some photos of the gorgeous views of the vineyard just outside, I was greeted by Cindi with a warm smile. Two couples from Pennsylvania where just finishing up, and I had the place to myself. Cindi began pouring and as I savored, and she began answering my many questions. Dave had a background in finance, she explained, but discovered his true passion was in farming. He began growing grapes many years ago for other winemakers, but he eventually transitioned into making wines for himself, and boy howdy, am I ever glad that he did.

   Dave's philosophy incorporates the belief that his premium wines should be available for a fair price. The bottle that Monica and Clarke brought to me, I discovered, was purchased as a part of the Crazy Coffaro's Futures Program. This is an ingenious way of offering the best possible deal to the buyer. You purchase the bottle for the next year in advance... in other words, those grapes have not yet been grown, harvested or made into wine. The risk involved is shared by you and the winemaker, and therefore the bottle price for a potentially fantastic bottle of wine also is an amazing value.

   As I continued my tasting, Matt, the assistant winemaker, approached me and having seen my enormous camera, tentatively asked if I would be staying a little longer? My curious expression led him to explain that the first of the Zinfandel harvest was being brought in, and they had neglected to arrange for a photographer to document the annual gathering of the crew and the blessing of the grapes. An elated me... Miss Wannabe Professional Photographer, could barely contain her enthusiasm for the proposed project. I explained about the Salvation Sisters blog, and my wish to do a blog post on the winery... so a deal was struck.
   To further add to the synchronicity of events, Matt it turns out, is from the same very small town where my son, Jordan, now lives in the scenic and mountainous Plumas County of California. I wrote about my travels to see Jordan this past spring when he and his firefighting friends grilled baby back ribs for me. Matt moved to San Francisco after graduating from high school, where he attended culinary school. In 2005, he began working for the David Coffaro Winery as a cellar hand. When the assistant winemaker left to pursue his own winery in 2006, Matt became the assistant winemaker.

   With all hands on deck in front of the wine press and a huge bin of the freshly harvested grapes, Matt uncorked a bottle of the 2009 Sparking Pinot and poured a toast for all. Dave made a blessing and offering to the new harvest, and then we all cheered and clinked glasses with one another. I took photos as fast as my camera would go while trying to drink the delicious bubbly at the same time... a challenge, but one that I would eagerly accept again.

  
   Pat Coffaro, Dave's wife, and Cindi, kindly gifted me with a bottle of their 2009 Block 4 to take home. I had tried it in the tasting room prior to taking the photos and had given my two thumbs up to the silky and fruity blend with bright flavors. So I suppose that this bottle represents my first paid gig for photos. Wonders will never cease. And in the future, if anyone should ask… I will work for great wine.

Linda's Heirloom Caprese Salad

Plum Tart

by Michelle

"If heaven above lets fall a plum, open your mouth."
                                                         ~Chinese Proverb

  
   Earlier this year I reconnected with a friend that I had not seen for years. My daughter and her son were classmates in elementary school, went seperate ways in junior high, and are now together again attending the same high school. Back in 2006, I invited Rhonda and her husband, Joe for a Valentine's Day dinner that I hosted for a group of married friends. For dessert that evening I made a plum tart and two apple crostatas. Upon seeing Rhonda again this past spring, she shared with me that whenever she makes a tart, she thinks of me. Rhonda's kind remark made my heart sing. I was once again reminded of the importance of sharing a table with friends, and that great food, superb drink, gregarious storytelling and spontaneous laughter make for happy memories.
   When my family moved to Tucson in 2001, we did not know anyone, except for my mother. I cranked up the friend-making machine by having new acquaintences over for dinner. The old adage, "A way to a man's heart is through his stomach" also applies to making a new friend. Before long we went from seating six for dinner, to crowding twenty friends around two large tables, with a third table for children. Halloween parties co-hosted with my friend, Michelle could accomodate a much larger crowd for an ever widening circle of friends.

    My life changed significantly in 2009. Several successive events put the brakes on my entertaining routine. A few sub plots in the story of my life collided, and left me to try to find order in a newly disordered world. The theme also played out in my physical environment and my home is probably best described  as - using nice words - a professional organizer's dream project. My large dining table is stacked high with miscellaneous kitchen goods, decorative items and paraphernalia for entertaining. Cardboard boxes line the walls on either side of the china cabinet. Even more boxes have the table surrounded, as if the inanimate objects are playing a game of cops and robbers. All the boxes have been opened and rummaged through, but not fully unpacked. Quite often I find myself on a scavenger hunt trying to locate a paticular item that may still be in a box, or hiding in plain site amongst the stacks of "stuff."
   Until a few months ago, the eclectic mix of belongings were packed neatly in boxes that fit snuggly from floor to ceiling in a 10x10 square foot storage unit. In May and June of 2009, I carefully packed boxes in advance preparation for the move to California. To make a long story very short, Maddie and I lived in California for a year with my sister Linda before we ended up returning to Arizona. It was strange returning to my house. I felt as if I was moving into a familiar hotel. The walls and ceilings were still brightly painted in blocks of color, and our furniture remained, but my personal items were absent, giving the house a muted personality. For all the care I gave to packing, it seems absurd to see the pandemonium of my belongings. When my husband broached the organizing topic last week, I simply raised my hands and said in a dull voice, "I give up." I think I heard my dining room table groan in resignation, too. The boxes cheered. They prefer the house over the dark and dusty storage unit.

   An article and glossy photo spread in Elle Decor magazine unveiled recently divorced Courtney Cox's new digs: a tasteful modernist home overlooking the Pacific ocean. At the end of the article she made a comment, a quotable quote, if you will, "This is exactly how I want to live." I scowled. The actress hit a nerve. For about a week thereafter I would walk in my front door, glimpse the garage sale in my front room and exclaim (sarcasm oozing), "Just like Courtney Cox, I'm living exactly the way I want to live." On each occasion, my daughter rolled her eyes, slapped me on the shoulder, and said in an unapproving tone, "Ohhhhhh, MOM!"
   Even though I said it, what I said is not true: I have not given up. I am just temporarily resigned to the fact that I only have so much time. I work a lot of hours and travel often. The good news is that I'm too optimistic and stubborn to give up. At the moment, I just have a little bit too much stacked on my proverbial plate. This too shall pass. It will be easier to attack the mess when the temperatures drop into the eighties and I can comfortably work in the garage to ready the space without inviting heat stroke. New cabinets will be installed this fall and will provide ample space to reintroduce order to the massive disorder within my home. In this time of upheaval, I'm learning a lesson about planning, preparation and patience.

   I fancy thoughts of entertaining again, but perhaps not on such a large scale. I'm looking forward to decorating sugar skulls next weekend with friends, and afterwards enjoying a Mexican potluck buffet. I have pushed aside the mindset that my house has to be in perfect order to socialize with my friends. I am emboldened with the idea that things can be as they are and not how I want them to be. I have scheduled a dove dinner with friends for mid October, a meal that for me always seems to usher in the fall season. Perhaps candlelight will throw interesting shadows on the victorious boxes. May their reign be short lived.
   In the meantime, I will make special meals for my family. Last Sunday I put together a dinner of leg of lamb, sauced with tzatziki, accompanied by side dishes of roasted peppers, tabbouleh and rosemary bread. While prepping the meal, I reminisced about the similar menu that I enjoyed al fresco at Rhonda's house in April, sipping a mojito at a long narrow table draped in patterned cloths surrounded by mismatched chairs. Clusters of flowers huddled in vases were bursting with color. A long string of lights draped between branches of stately trees illuminated the area in flattering light. Softly playing music rose and fell just like the laughter that filled the air. It was a lovely evening that will be thought of often, not just by me, but by everyone that was fortunuate to sit at Rhonda and Joe's table that night under the bright moon, the flickering stars and the swaying lights. Drawn back to the present, I think happily about Rhonda and the dinners we have shared, as I make the plum tart.

Plum Tart

The Jefferson State Of Mind Journey and Danny's Beer-Butt Chicken

My Traveling Tales by Linda

 "The newsreels were to air nationally the week of December 8, but tragically on December 7th Pearl Harbor was bombed and the State of Jefferson rebellion of 1941 came to an end. The people of the region went to work for the war effort and good roads were eventually built into the backcountry to access strategic minerals and timber. These same roads have helped countless numbers of rural families make a living from the land that continues to produce abundant, quality natural resources. The State of Jefferson 'state of mind' remains in the hearts and minds of people everywhere." 
                                                                                                  ~The Jefferson Statehood Project


City Hall in Jacksonville, Oregon.

  This past August I took a real summer vacation which I had not been able to do for the past several years. I had originally made plans with Michelle... she and Maddie were coming to visit me in Sonoma in the first week of August, but when Michelle had a business opportunity arise, she had to cancel. She was headed for Waco, Texas... leaving me to plan an entire 14 days without my sister and niece.



Mount Shasta: "So beautiful it is almost unreal," said Avalon.

   What to do? Well, my friend Richard and I had been talking for several months about traveling to his family's property in Southern Oregon, so suddenly this seemed like the opportune time to go. Richard's family purchased 30 acres on the Little Applegate River five years ago, when I stayed there with Richard for the first time. This is the Southern portion of Oregon, that once led a campaign to secede from the state of Oregon and along with the northern most part of California, in order to become the 51st state. The State of Jefferson secession movement gained momentum for a time, and then ulimately failed in 1941 when World War II began. Richard's property is remote... about a 30 minute drive from the quaint town of Jacksonville, and since my daily life includes the hustle and bustle of retail, I was really looking forward to a scenic road trip. I hungered for a nice long stay on pristine acreage with river running through it. No cell phone service, no internet, no television... heaven!

   On the first leg of our trip we traveled up I-5 and enjoyed the views of mile after mile of orchards and farm country. We were surprised to see many acres planted with sunflowers, as well. A few hours up the road we pulled into the City of Mount Shasta. One of our favorite stops is the Berryvale Natural Foods Grocery. It is a great little market/deli, and is a good place to pick up last minute items, stretch your legs and have a snack. The mountain was dazzling in the afternoon sun with its snow covered peaks standing out against the blue sky. I felt my spirits soaring while I filled my lungs with mountain air. I could feel myself gladly leaving my busy daily life behind, and happily settling into vacation mode.

   We didn't arrive at the Little Applegate Ranch until well after dark. We attempted, without success, to get the pump turned on. Finally, we decided we could live without running water until the next morning. I could hardly wait for the sun to rise the next day... illuminating views of the large meadows, the riparian growth along the river and the hills in the distance. When I awoke, the sun was shining, and the view did not disappoint.

   Since we had no cell service, we drove into the town of Jacksonville, so Richard could contact the caretaker of the property to obtain assistance with getting the water turned on in the house. No cell phone service, no water, heck, perhaps we should have ridden into town with a horse and buggy, which would have fit the scene because Jacksonville is very small and is best known for its historic red brick buildings from the turn of the 19th and 20th centuies.
   In modern times, the town is known for the Britt Festival. The Britt Festival has been bringing great music to the community since 1963. A pavillion was built on the site of former hillside estate of Peter Britt, one of Jacksonville's founding pioneers, and visitors flock every summer to see great musical performances and enjoy the gorgeous vistas that the Siskiyou Mountains provide.


Stop by the Good Bean Company for the scene and a tasty latte.

  The first stop of the morning was at The Good Bean Company, which is Jacksonville's busy coffeehouse set in an historic building which formerly housed a saloon. Their coffee is delicious, and Richard and I found ourselves on many a very warm afternoon, sipping tasty iced coffee drinks in the cool interior. It turned out the cell phone and internet were harder to leave behind than I thought, and an annoyed Richard accused me of hogging his computer... which was probably true, and has also made me consider investing in an iPad for just such a future occasion.

   Jacksonville has quite a few restaurants among the plethora of gift shops to choose from, since the primary business of the town is catering to visitors. Our favorite place to have breakfast is MacLevin's Whole Foods Deli. It is a small space operated my Mom and Pop MacLevin, and the food is organic and delicious. The made-in-house corned beef is a yummy lunch option.
   We also enjoyed a Sunday Brunch and a dinner out at Gogi's. Gogi's seems to be the best fine dining experience that Jacksonville has to offer, other than The Jacksonville Inn.
   Jacksonville is just the right size to amble around the downtown and outlying neighborhoods on foot or by car. It is full of picturesque buildings, houses and shady trees from a bygone era.

  
   The Little Applegate Ranch is an hour's drive from the beautiful city of Ashland, which is famous for its Shakespeare Festival. Richard and I were lucky enough (in June) to purchase the last couple of tickets available for a Molière 17th century comedy, which is a play with a twist, on a Tuesday night in August... so if you wish to see a performance when visiting Ashland, it is prudent to plan well ahead. The plays are extremely popular, and many families as well as senior's groups have a tradition of attending a few plays every summer, so the tickets to the Shakespeare plays were already completely sold out by the time I began my search on-line. In the end we were so glad that we saw The Imaginary Invalid. The production was outstanding... I laughed for the entire two hours and had tears in my eyes at the end. Richard and I and the rest of the audience gave the cast a standing ovation. I will definitely go back.

Sesame and Larks are two notable dining recommendations in Ashland.

   Richard and I splurged on a delicious dinner before the play at Larks, which is the restaurant in the Ashland Springs Hotel. We had a leisurely meal at outside tables on the sidewalk, and enjoyed our dinner al fresco while people began gathering for the play that evening just down the street. Ashland is also home to the beautiful Lithia Park, and many couples and families were enjoying the evening eating and playing alongside the creek. Richard and I ate several times at a restaurant just across the street from the park called Sesame. This Asian-fusion restaurant is a real gem, with great food, tables outdoors in front facing the park, and a wonderful shady patio in the back that is situated alongside Lithia Creek. Their Citrus Peppercorn Crusted Ahi Salad served over peanut dressed soba noodles was so good that I ordered it twice (on separate occasions), and I am going to try to duplicate the flavor sensation here at home.

   Southern Oregon has become known in the last decade for producing outstanding wines, including along the Applegate Wine Trail. Since the weather was hot during our stay, I was very much in the mood to sample the tantalizing array of whites. The area's wineries produce excellent viogniers, sauvignon blancs and chardonnays. I came home with bottles of my favorites that I tried from Cowhorn Vineyard and Garden, Troon, Longsword Vineyard and RoxyAnn. Downtown Jacksonville and Ashland have many tasting rooms in which one can sample the region's splendid offerings.

   Early into our stay, Richard picked up a pamphlet advertising jetboat tours on the Rogue River. We purchased tickets over the phone for a five hour whitewater excursion that included a dinner stop. We drove into Grant's Pass on the day of our tour, and subsequently happily climbed aboard a sleek jetboat with about 20 other folks on a very hot afternoon, who were all anxious to see the breathtaking scenery of Hellgate Canyon and get drenched from the acrobatics performed by our boat's pilot along the way. I was not able to bring my camera with me due to being warned in advance that there would be water flying everywhere, so the photos that I would have loved to take are provided in the link here. Richard and I both gave this outing two thumbs up. It was definitely worth the price of admission.

Visiting the Pacific Botanicals farm.

   Another day's adventure was to a local herb farm from which I have purchased medicinal herbs in the past. Pacific Botanicals has been growing certified organic medicinal herbs on a beautiful farm near Grants Pass since 1979. I called a few weeks before our visit to arrange for a tour. It made my heart sing to see the row upon row of elecampane, motherwort, lobelia, echinacea and poke root thriving in the summer sunshine and rich soil of Southern Oregon.

   A final journey on our vacation was to drive out to Applegate Lake, and see the old covered McKee Bridge on the way. Later we drove as far as my low-to-the-ground Honda Civic would take us on Yale Creek Road to look for wildflowers because the season is late on the Siskiyou Crest. The road became too much for my little car before we had gone very far, but I was able to photograph a few worthy specimens, and gaze at the majestic view across the valley. Too bad my dear sisters Michelle and Juliette couldn't be with me on this venture, since we had such a wonderful time together (cough) at Red Rock Canyon  in Las Vegas, you can read all about it here (from Juliette's point of view).

   For the journey home we traveled back on Highway 101, which weaves through gorgeous forests and along the Pacific Coast. It is Bigfoot country, and every time I drive through the dark and narrow winding roads among the giant redwoods there, I am always hoping I will catch a glimpse of the big and hairy him or her. So far no such luck. There are many roadside stands selling enormous carvings of Bigfoot though. I always wonder how people get their oversize sculptures home? Richard and I were reluctant to leave the Oregon summer, but our time had come to an end in the State of Jefferson, and return we must.

Danny's Beer-Butt Chicken

El Dia De Los Muertos: Making Sugar Skulls

by Michelle

   I cannot count the number of times I have intended to throw a sugar skull decorating party to celebrate El Dia De Los Muertos (The Day of the Dead), only to find that once school is back in full swing, I have a million other things to do, and time seems to slip right by, sliding past Halloween, and then "oops there it is" November has arrived, not late, but right on time, ringing the doorbell to my consciousness, jolting me back to reality. I wake up on All Souls Day thinking, "Darn, I didn't do the Day of the Dead party. Oh well, maybe next year."
   Times, they are a-changin' at my house because I discovered that sugar skull "blanks" can be made way ahead of time. In fact, Juliette has blanks that are a year old that are waiting patiently for a full beauty treatment. There is one caveat. Sugar skulls cannot be made on a humid or rainy day. No two ways about it. This is a project for when the forecast calls for hot, dry weather, which isn't such bad news... stay inside in the cool air conditioning and participate in an activity that is fun to do with friends and children of all ages.

   My daughter Maddie studied Latin American culture last spring in art class. For a school project, she decided to document the sugar skull making and decorating process. It's not easy just to make one sugar skull. If you are molding one, you might as well spend a little more time and make a dozen or two or three or four. That's what Maddie and I did. The skulls are waiting patiently to be vividly brought to life at the end of September by our friends and family. We'll top off our decorating day with a casual Mexican buffet.
   For more information on the holiday, check-out Juliette's post from last year: El Dia De Los Muertos and Pumpkin Soup.

Linda's "No Mint In Your Teeth" Mojitos

by Linda

"Like the endless fields of sugarcane and the rows of rich tobacco, a drink called the Mojito (pronounced moe-hee-toe) seemed to spring up from the Cuban heartland and capture the soul of its people..." ~Wikipedia

   It is a gorgeous summer day in the woods. This is the season that I wait all year for living in Northern California. I sleep at night with a light blanket and eat my meals outside at the table on my deck. I haven't run my heater nor have we had rain for more than two months. I revel in the days that are long and mostly sunny. In fact, it was such a beautiful day today, that I decided to celebrate the summer afternoon by making a pitcher of Mojitos. I have stated before that I like to have a few cocktail options that I can make by the pitcher. Like my Margaritas, or Michelle's Mai Tais, this cocktail is great for parties and would be a nice, refreshing drink for a Labor Day weekend barbeque. However delicious, I don't make Mojitos very often, so I needed to consult my recipe, which I found in an e-mail that I sent to Juliette and Michelle in March of 2007. Reading over it again made me smile... I hope you do, too.

Michelle's Mango Salsa

by Michelle

   I have a secret. It is not a truth that I want to necessarily disclose, to have my friends look at me in disbelief with squinted eyes, pursed lips, upturned noses. The disquieting effects of silent communication are interruped by the inevitable question, an inquiring voice heavy with trepidation and mixed with disbelief asking me, "How long have you been doing this, Michelle?" If truth be told and my memory correctly serves, it has been my practice now for about six years, give or take a year.
   Now mind you, this is not the type of secret that will bring down world governments, crash the stock market, or make Aunt Betty cry. I don't have an aunt, but whatever - you get the idea. I suppose the treasonous part of my action is compounded by passionate home cooks and chefs everywhere extolling the virtues of using only the freshest and most organic of ingredients (including me).

   I might as well just come out and say it. Here it is. Are you ready? Okay... I use frozen mangoes in my fresh mango salsa. What did I just hear? Did you call me a heretic? All I can say is, try it, you'll like it. And, the best part is that you'll be able to prepare mango salsa year round to balance bold spicy flavors with the cooling sensation of sweet and tangy.
   Here's my defense. Technically, fruits are picked and frozen at the peak of their seasons, and can be terrific choices in certain recipes. For example, when making berry liqueurs. Or, perhaps, when baking an Old Fashioned Berry Crisp. When making a cooked sauce, such as Cherries Jubilee, or fresh, such as mango salsa! Please don't limit mango salsa to only a dip for tortilla chips. The sunny condiment is divine on just about anything. Here's a few of my favorites: fresh grilled seafood, shrimp burritos, baked crab cakes, shredded beef tostados and tacos, carnitas, and mole rubbed turkey tenderloins. You'll find your favorites, too. You'll likely serve it to your friends. The question is... will you share your secret?

Shredded Beef Tostados and Tacos

by Michelle

   "Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer."
                                                                              ~Tom Robbins, Jitterbug Perfume

   Hailing from the Santa Ynez Valley, smack dab in the middle of the Central Coast of California, I was raised on Santa Maria Barbeque. I have chowed down on barbeque across our great nation and I find that all styles are pretty darn tasty and have their own unique merits. As to go so far as to name my favorite, perhaps it all comes down to the homily: the heart is where the home is, because my favorite barbeque begins and ends with tri-tip.
   In an upcoming post, we'll bring you Santa Maria barbeque at its finest, complete with pinquito beans, green salad - Rockin' French Salad would do nicely - and garlic bread. For today's post, however, the tri-tip roast is coated with barbeque spice rub, seared and then braised in a slow cooker with enchilada sauce. If I'm throwing a party I will also include chicken or fish tacos on the menu that have been cooked in a tomatillo sauce and kept warm in a slow cooker. I serve easy Mexican-style beans, Mexican rice, guacamole, a variety of salsas on the side, such as mango and salsa fresca, and freshly prepped garnishes that are sure to please everyone.

Easy Mexican-Style Beans

by Michelle

   When you don't have time to make beans from scratch, this is an easy go-to combination of ingredients that can be pulled from your pantry. For a party, this recipe can easily be doubled.

Easy Mexican-Style Beans

1 16-ounce can Rosarita's™ Refried Beans: Traditional or Vegetarian
1 15-ounce can Ranch-style Beans
1/3 cup Trader Joe's™ Salsa Verde
1/3 cup Trader Joe's™ Salsa Autentica
1 tsp Mexican-style chile powder
1/2 to 1 tsp ground cumin, or to taste
1/4 tsp granulated garlic or garlic powder
1/4 tsp dried oregano
freshly ground black pepper to taste

Procedure:
1. Over medium low-heat, combine all the ingredients in a saucepan, stirring frequently until well combined and hot. If you like, serve the beans alongside oven baked Mexican-style rice.

Barbeque Spice Rub

by Michelle

   Many years ago, I made double-batches upon double-batches of this spice rub as Christmas gifts for family, friends, neighbors and my daughter's teachers. Since then, I have continually received great feedback on the rub combined with requests along the lines of, "If you'd like to make more, feel free to pass some along to me." No need to wait any longer on me... you can now whip up a batch for you (and your friends - if they are lucky)!
   This recipe is from my favorite cookbook of 2000: Douglas Rodriguez's Latin Flavors On The Grill by Douglas Rodriguez and Andrew DiCataldo (Ten Speed Press). In the book, Douglas writes, "When applied to meat, fish, or chicken the night before, the salt and sugar content draws out moisture while infusing flavor - essentially curing the food."

   I especially love this rub on Tri-Tip, and  it is the secret to my shredded beef tacos (the subject of next week's post). For chicken, I have often paired the rub with a final flourish of barbeque sauce for great depth of flavor. Douglas also uses the rub as a coating on potato chips. I haven't tried that yet, but it sounds tasty.

Barbeque Spice Rub

   For years I prepared dried whole chiles for this recipe. Typically I would need to soften the chiles by dry roasting in a cast iron skillet until pliable, then I would tear or chop the chiles into smaller pieces (discarding the seeds), and in a food processor, process the pieces into flakes. Finally, in batches, I would grind the smaller flakes until finely ground in an electric coffee mill. Not much fun, but necessary. And I would find that more often than not, the fumes from the chiles would irritate my throat.
   One day I stumbled across finely ground ancho and chipotle chiles at 17th Street Market in downtown Tucson. I leapt for joy putting to good use all the ballet classes of my youth. Now the spice rub is a snap to prepare. Perhaps you'll get lucky, like I did, and find the ground chiles in the spice isle of a specialty market where you live.
    A quick comment about Spanish paprika. It is available in ranging heat from mild to hot. Some Spanish paprika is dried by smoking which gives the peppers a pleasing smokey flavor. I like to combine both mild and smoked Spanish paprika in this spice rub.

1 cup Spanish paprika
1/2 cup ground ancho chile (2-ounces dried whole chiles)
1/2 cup Diamond™ kosher salt
1/4 cup ground chipotle chile (1-ounce dried whole chile)
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup ground black pepper
2 Tbsps ground cumin

Procedure:
1. Thoroughly mix the ingredients together in a bowl and then transfer to an airtight jar, preferably made of glass. Store at room temperature, out of sunlight.

Note: This recipe makes about 3-1/2 cups, enough to keep some for yourself and to pass some along as a gift. Although Douglas indicates that the spice rub keeps well for 6 months, I have found that it lasts much longer.

Roasted Chicken and Green Chile Hash with Poached Eggs

by Michelle

   Last weekend, over a casual family brunch, my daughter declared quite unexpectedly that the plate of hash she was enthusiastically tucking into was her favorite breakfast. This inquiring mind could not quite accept this new information on face value alone. I gently challenged her: better than pancakes? Yes, she affirmed without hesitation. Now don't be misled, Maddie loves pancakes but apparently she likes the hash more. Who knew? Understanding Maddie's undying love for the combination of butter and maple syrup, I was taken completely by surprise. Like any good detective, I had a follow-up question. So let me get this straight... do you like this hash better than daddy's French toast made with cinnamon raisin bread? A two second contemplation was followed by a resolute yes. Well, knock me over with a flapjack, I continue to learn something new every single day.

Roasted Chicken and Green Chile Hash

   Every week I contemplate the conundrum of how to creatively use leftover chicken beyond a sandwich filling or salad topping. Of course, there are the standards: chicken enchiladas, Buffalo chicken pizza, chicken pesto pasta, tortilla soup, chicken curry salad and multitudes of casseroles.
   Since I always have chicken in the refrigerator, the deciding factor for going forward with preparing hash is if there are leftover baked potatoes on my kitchen countertop, or if stored for more than a day, in the refrigerator. If I'm baking potatoes for a roast chicken dinner, I always add a few more to the oven to make hashed potatoes within the next few days.
  To prepare baked potatoes, I scrub russett potatoes well and then puncture each potato once with the tines of a fork. I prefer to wrap individual potatoes in aluminum foil. I bake the large potatoes at 400° for approximately 75 to 90 minutes until tender. When the potatoes are ready, I remove from the oven to a serving plate that goes directly to the table. The potatoes stay piping hot for another 15 minutes or so until ready to eat. Leftover potatoes are unwrapped immediately so they can begin to cool down to room temperature without delay. Mishandled potatoes can lead to food poisoning. No kidding.
  As a general rule of thumb, one large russett potato will serve two people. Last weekend, two large potatoes comfortably served three people, and could have happily fed four people with the addition of toast and jam.

Serendipity, Syd and Overnight Cinnamon Rolls

by Linda

"Serendipity is the art of making an unsought finding."

                                                                       ~Pek van Andel

Some things are meant to be. I know that in my heart of hearts. I believe that the story of how I met our cousin, Syd, serves as an example of how strange and wonderful things happen around us every single day. We need only to pay attention, ask the right questions, and magical things can happen.
   In 1987 I met a woman introduced to me as Syd when I started working at The Ballard Inn in the Santa Ynez Valley. I had been hired as the “chef” at the inn, preparing breakfast in the mornings, and high tea in the late afternoon for the guests. Syd served breakfast in the dining room a few days a week for this small and exclusive bed and breakfast which was just a block from her house in the quaint town of Ballard.

Our cousin, Syd.

   Syd and I worked together for quite some time, completely unaware that there was any connection between us. In time I came to appreciate her sense of humor and intelligence. I was further intrigued when I found out that Syd was a talented artist, with a completely original style and point of view. I sensed that she was entirely her own person, authentically herself, and I grew to like and respect her. Syd, for her part, happily munched on my creations, reported any rave reviews about my food from the dining room, and we happily talked about this and that. We gradually got to know one another and our friendship grew.

   As I remember it, one afternoon we got to chatting in the kitchen about our childhoods and where we grew up as people will do who decide that they do indeed like one another, and may as well invest the time and energy it takes in getting to know more about one another's lives. I just happened to mention to her that I had fond memories of spending time with my maternal grandparents, Earl and Maxine during the summers in Redlands, California. 

   Syd surprised me by saying that she had spent time in the summer in Redlands, also, and that she had family from there. I was surprised because I had not encountered many people living in the Central Coast who knew where Redlands was located on a map. I usually had to explain that it was 50 miles from Palm Springs as a means of giving it a place in the geography of California that people could relate to. With the revelation that we shared a history in this location, we looked at each other with puzzled interest. I, just for grins, asked her the name of her family in Redlands. She answered Wilkins. I was taken aback, since that was the maiden surname of my maternal great-grandmother, Maude. I recall that I spluttered out that Wilkins was a family name for me, too, but that all of the Wilkins were a long time dead. 

Syd, with her mother, Margaret.

   Syd and I stared at each other with eyes widening... growing more incredulous by the minute. She told me she was going to go and give her dad, Bert, a call. Bert and Syd's mother, Margaret, lived in Ballard, also, across the street from Syd and her family. In a burst of inspiration I told her to ask him if the name Igo meant anything to him as she was flying down the hallway in her excitement. In a few minutes Syd burst back to the kitchen to give me a message from her Dad. He said, "Stay put, I am coming over there."  

   "As the world turns", as we sisters like to say, Syd’s mother, Margaret, and my grandmother, Maxine, who were both still alive at the time, were first cousins who had lost touch with each other years before. Neither had any idea that their progeny were living in close proximity, in fact working together, in a small town in the Central Coast of California, far from their Redlands roots. The next thing I knew I was I was meeting Bert, who was white-haired, wiry and a practical joker with a wicked smile. 

Syd's dad, Bert.

   He brought with him a very old photo album tucked under his arm. Bert put the album down on the kitchen counter and started turning the pages, stopping at a photo of a very large family gathering. Bert asked me if I recognized anyone. To my amazement, there was my Papa, Earl, with his arm around another man in the front row of the photo. I pointed and said, "That's my grandfather, but I don't know who that is that he has his arm around." Bert smiled widely and said simply, "That's me." You could have knocked me over with a feather. Not only was that my grandfather in the photo with Bert, but I was able to pick out my grandmother, her sister, my great grandparents, and my great-grandmother's sisters. Bert, Syd and I stood misty-eyed and stunned silence...we were having a family reunion. We figured out in the end, that my great-great-grandfather, and Syd's great-great-great-grandfather had been brothers.

First row, third from left is our grandfather, Earl and fourth, is Syd's Dad, Bert.

   Over the next few weeks we met each other's families. I met Syd's brother, Nate, Syd's mom, husband and two girls. Syd in turn, was introduced to my husband and twin boys, my sister Juliette, also an artist, and Juliette's son, Paul. Syd and Juliette discovered in very short order that they had a whole lot in common, and for a brief happy time in our lives, not too long after they met, Syd and Juliette decided to split the rent on a vacant shop across the street from my house on Elm Street in Solvang to use as a workshop/art studio. Juliette had a sign making business at the time, and Syd's business, Sheep Floozy continues to thrive. Juliette worked on her sign commissions, and Syd painted furniture with bright, wonderful colors and her designs which she sold at a shop in downtown Solvang. I used to love to go across the street and sit on the crushed red velvet couch that they had installed in the corner of the large space, and watch them work while we talked and laughed.

   Margaret, Bert, Maxine and Earl all have both been gone many years now, but they did meet again before my grandmother died shortly thereafter. I fondly remember their reunion with them sharing some stories and a good laugh over the old days. They all were very pleased that the family had found its way back together again.

Syd's wedding present to Michelle, a Sheep Floozy designed picnic basket.

   All of this happened almost 25 years ago, although of course, it seems like only yesterday to me. Our children grew up and both Syd, and Juliette have become grandmothers. I would like to be a grandmother, too, but so far my son, Jordan, is not cooperating. We are now spread out by distance since Juliette and I both moved far from our home in the Santa Ynez Valley, but we still stay in touch with Syd and keep track of each other's families through the wonders of the social network. Both of Syd's daughters are artists like their mom, and one has a shop on Etsy.

   We remain grateful that we found each other, and to this very day, I know we all feel lucky to have discovered the secret we had in common. It seems just as likely that Syd and I could have worked together for the time we did and never have discovered that we were long lost relatives. This story anyway, had a happy ending, and I am especially fond of those.

Linda's Overnight Cinnamon Rolls

This is a recipe that I made every morning at The Ballard Inn. A hot tray of cinnamon rolls slathered in gooey icing on the breakfast buffet is enough to make diners almost swoon, as I have witnessed many times in my baking career.
   The trouble in general with cinnamon rolls though, is that they are a yeast dough and, of course, need time to rise... so making them can be an onerous chore for the baker who has to rise before the sun to be able to get them on a breakfast table when it is still the breakfast hour. This recipe became my solution to that problem.
   One needs to simply make the dough the night before, and let it do the first rise overnight in the refrigerator. The next morning, pull the dough out of the fridge, remove it from the bowl, and allow to sit our for 15 minutes on your cutting board before rolling out the dough. After the rolls are prepared and fitted into a baking pan, they are ready for the last rise before being baked off in the oven. This second rising time allows the baker to enjoy a leisurely cup of coffee, and make other breakfast preparations if desired. Easy!

Refrigerator dough:
1/2 cup hot water, about 100° to 105°
1 Tbsp granulated sugar
Two 1/4-oz envelopes active dry yeast
5 large eggs
3/4 cup of safflower oil
3/4 cup of milk
6 cups of flour (plus more for kneading)

1/2 plus 2 Tbsps granulated sugar
1 tsp of salt

Filling and final assembly:
5-6 Tbsps melted butter, brushed on rolls and pan
1 Tbsp ground cinnamon
1/3 cup brown sugar
1-1/4 cups chopped walnuts or pecans, optional
1/2 cup raisins, optional

Glaze:
3 cups powdered sugar
about 1/2 cup milk
1 tsp pure vanilla extract
1/8 tsp lemon extract

Special equipment:
Rolling pin

Procedure:
1. Line a 13x18-inch baking pan with wax or parchment paper. Coat with spray oil and set aside. Alternatively, you can also oil a big salad bowl that is large enough for the dough to double in size as it rises.
2. In a 1-cup Pyrex, combine the hot water with the sugar and the yeast. Stir and set aside for about 10 minutes, until the mixture is foamy.

3. In the bowl of a KitchenAid mixer with the whisk attachment, mix together the eggs, oil and milk. Add yeast, mix again.
4. In a bowl, combine the flour, sugar and salt. Replace the whisk attachment with the dough hook. Add the dry ingredients to the wet ingredients and stir until completely blended, about 2 to 3 minutes. The dough will be soft and sticky. Turn the dough out onto a floured board and knead until the dough just holds it shape, 2 to 3 minutes. Transfer the dough to the prepared pan, lightly mist the surface with oil, cover tightly with plastic wrap and place in the refrigerator overnight.
5. In the morning, remove the dough from the refrigerator, and let stand at room temperature for about 15 to 20 minutes until slightly softened.

6. Lightly dust a work surface with flour. Invert dough, remove wax paper and discard. Roll out the the dough into a 16-inch by 12-inch rectangle. Brush generously with melted butter and sprinkle evenly with cinnamon and brown sugar. Top with nuts and raisins, if using.

Place the rolls so they are barely touching in the pan.

7. Roll up lengthwise into a cylinder. Cut the log in half. Cut each half in half to yield 4 smaller cylinders. Cut each quarter into 3 slices. Place rolls, cut side down and loosely touching each other, into a pan or pans that have been brushed with butter. (I use one large pan that measures 10-1/2" x 14-3/4" x 2-1/2".) Brush the tops of the rolls with melted butter and cover with plastic wrap.

Unglazed rolls fresh from the oven. The kitchen smells amazing.

8. Preheat oven to 375°F. Set the prepared rolls in a warm spot and let rise for 30 to 60 minutes until double in size. Remove plastic wrap and put rolls in oven. Immediately reduce temperature to 350°F and bake uncovered for approximately 30 minutes. While the rolls are baking, prepare the glaze.

Once removed from the oven, glaze the rolls right away.

9. To make the glaze, whisk together the powdered sugar, milk, vanilla and lemon extracts. Thin with additional milk if necessary for a pourable consistency. When the rolls are finished baking, remove from oven to cool on a rack. Generously coat the rolls with 2/3 of the powdered sugar glaze. After 15 minutes, drizzle the remaining frosting. Serve immediately or let cool in pan. Yields: 12 large rolls.