I’ve come to think that there is something subversive about front porches. They seem nice in theory – but a apparently not so useful in fact. Many folks I know here in cheery wine country do a great job fixing up their backyards with shiny new BBQs, lush flower beds and big veggie gardens. And then they spend all their outdoor time admiring their handiwork. You can’t blame them, with such inviting yards—but the front porch where they can see their charming neighborhood is silent and neglected.
I guess we are the rebels. At my house we do only minimum work in the backyard and have picked the porch for our evening glass of wine and hangout spot. Now it’s become a regular meeting place for apartment and condo dwelling friends as well as for some of those backyard-loving neighbors. We watch the dogwalkers go by, see the trees turn green then gold and greet the folks next door. Along with some seasoned almonds and guacamole-and-tortilla chips we try the latest everyday wine find. Malbec wines from Argentina and Cabernet from Toad Hollow Vineyards are popular this month. Often, wine on the porch turns into a sunset stroll around the town, usually with the family pooch.
As I write this I think that could be a new category for me: Front Porch Wine Pairings. Hmmmm. More on that to come.
No porch at your place? Here’s a calendar to get you in the mood.
http://www.amazon.com/Porch-Calendar-2009-Wall-Calendars/dp/1565125983
Cheers,
Joan
Thursday, June 3, 2010
Thursday, April 1, 2010
Singing in the Rain
It's spring and it's still soaking wet. I've learned, once again, that dogs don't understand about rain. They want to go for their walk no matter how drippy and smelly they get. But heaven help that they have to go outside in the soggy weather for bathroom duties. My puppy Einstein has been known to stick his little wiener out the doggie door to take a long overdue pee, while keeping his back legs in the house where it is warm and dry.
But walking is a whole other story. Water be damned. Walking is an instinct we should all have, not just dogs. To keep moving, get outside, see things. Every single day. It would probably take the sharp edge off all our stress.
Don't believe you are moody or stressed? It turns out we just have to look at what foods we crave to learn what our mood is. Some researchers believe many moods send specifics signals to our bodies (i.e. stressed adrenal glands could send salt-craving signals). So think about your food cravings. Mine are usually for crunchy chips. Now compare:
° tough foods, like meat, or crunchy foods mean we're angry.
° candy means we're depressed.
° ice cream means we're anxious.
° salty foods mean we're stressed out.
° filling foods like pasta mean we're lonely or sexually frustrated.
Yikes, what a mess we are! Certainly it's time to learn from Einstein and get out there -- rain or shine -- and walk off some of those gloomy moods. Then, as we dry off, share a nice glass of Pinot with a pal. Just hold the chips.
But walking is a whole other story. Water be damned. Walking is an instinct we should all have, not just dogs. To keep moving, get outside, see things. Every single day. It would probably take the sharp edge off all our stress.
Don't believe you are moody or stressed? It turns out we just have to look at what foods we crave to learn what our mood is. Some researchers believe many moods send specifics signals to our bodies (i.e. stressed adrenal glands could send salt-craving signals). So think about your food cravings. Mine are usually for crunchy chips. Now compare:
° tough foods, like meat, or crunchy foods mean we're angry.
° candy means we're depressed.
° ice cream means we're anxious.
° salty foods mean we're stressed out.
° filling foods like pasta mean we're lonely or sexually frustrated.
Yikes, what a mess we are! Certainly it's time to learn from Einstein and get out there -- rain or shine -- and walk off some of those gloomy moods. Then, as we dry off, share a nice glass of Pinot with a pal. Just hold the chips.
Monday, February 1, 2010
Not for the Picky
I admit it. We wine-and-foodies often take ourselves way too seriously here in Healdsburg and the rest of vineland.
That's why you gotta love this online “poetry” collection I stumbled upon while working on a story. It’s Spam recipe Haiku and it’s a kick. A quick sampling…
“Fried SPAM and white rice.
Nitrates and fiber combo.
Breakfast of champi'ns.”
Or here’s another;
“Cold SPAM canapés
Served up by John Belushi—
Martha Stewart's Hell!”
And in case you wondered,
“Pork and Beans and SPAM
with Macaroni and Cheese
and a fine Merlot”
for more, see
http://stuff.mit.edu/people/jync/spam/recipes.html
Who knows, maybe next time I'll cover Cheez Whiz.
Other ideas?
Joan
That's why you gotta love this online “poetry” collection I stumbled upon while working on a story. It’s Spam recipe Haiku and it’s a kick. A quick sampling…
“Fried SPAM and white rice.
Nitrates and fiber combo.
Breakfast of champi'ns.”
Or here’s another;
“Cold SPAM canapés
Served up by John Belushi—
Martha Stewart's Hell!”
And in case you wondered,
“Pork and Beans and SPAM
with Macaroni and Cheese
and a fine Merlot”
for more, see
http://stuff.mit.edu/people/jync/spam/recipes.html
Who knows, maybe next time I'll cover Cheez Whiz.
Other ideas?
Joan
Monday, November 2, 2009
Romance in Red
I’m sorry, but I’m not really a fan of baby showers and wedding showers –although I think weddings are lovely, babies are lovable and steamy showers are great anywhere. As a result, I’m always looking for alternatives to the traditional female-only shower. For some dear friends’ impending nuptials I clearly needed a plan. It had to be at night – my favorite time — had to go with red wine, since we already had a lot of that, and had to lend itself to pictures. It was a memorable season for everyone involved, and both bride and groom love the spotlight, so photos/video seemed obvious.
This is our idea: feel free to steal all or part.
A Spanish Tapas party. Semi-dressy, for adults, with party-goers encouraged to wear red, white or black and to bring a tapa (Spanish appetizer). It was tomato season, so the food also turned out to be largely red, white and black (thanks to the olives). The food table was stunning and the men looked outstanding in black dress shirts, especially near twinkly lights and romantic candles. The women in their red lipstick and black-and-white cocktail dresses couldn’t possibly be the same pals in jeans at coffee that morning, could they?
Foodwise, the Spanish potato omelete (or ‘tortilla’) was the real score of the evening, as were the heirloom tomatoes with fresh basil, Spanish cheese, olives and capers. I link below to some simple recipes.
Some rich, energetic Pinot Noirs and Zinfandels were the backdrop for the fun. Flamenco music and tunes from the Gipsy Kings and a local duo (the Seydlers, very steamy) provided the sounds.
In all, it was a creative and unexpected shift from the Italian, Mexican and California gatherings that Wine Country is known for. Bride, groom, family and friends were feted and photographed in a striking fashion. Memories were made.
And I got out of another shower.
Here’s links for tapas:
http://spanishfood.about.com/od/tapas/a/toptapas.htm
http://www.essortment.com/all/tapasrecipes_ruym.htm
Links for music
http://www.amazon.com/Masters-Flamenco-Guitar-Various-Artists/dp/B000005HA9/ref=sr_1_1?ie=UTF8&s=music&qid=1257137111&sr=1-1
http://www.amazon.com/Very-Best-Gipsy-Kings/dp/B0009U5DD0/ref=sr_1_5?ie=UTF8&s=music&qid=1257137250&sr=1-5
http://www.amazon.com/Along-Path-Steven-Seydler/dp/B000031KAA
cheers,
Joan
This is our idea: feel free to steal all or part.
A Spanish Tapas party. Semi-dressy, for adults, with party-goers encouraged to wear red, white or black and to bring a tapa (Spanish appetizer). It was tomato season, so the food also turned out to be largely red, white and black (thanks to the olives). The food table was stunning and the men looked outstanding in black dress shirts, especially near twinkly lights and romantic candles. The women in their red lipstick and black-and-white cocktail dresses couldn’t possibly be the same pals in jeans at coffee that morning, could they?
Foodwise, the Spanish potato omelete (or ‘tortilla’) was the real score of the evening, as were the heirloom tomatoes with fresh basil, Spanish cheese, olives and capers. I link below to some simple recipes.
Some rich, energetic Pinot Noirs and Zinfandels were the backdrop for the fun. Flamenco music and tunes from the Gipsy Kings and a local duo (the Seydlers, very steamy) provided the sounds.
In all, it was a creative and unexpected shift from the Italian, Mexican and California gatherings that Wine Country is known for. Bride, groom, family and friends were feted and photographed in a striking fashion. Memories were made.
And I got out of another shower.
Here’s links for tapas:
http://spanishfood.about.com/od/tapas/a/toptapas.htm
http://www.essortment.com/all/tapasrecipes_ruym.htm
Links for music
http://www.amazon.com/Masters-Flamenco-Guitar-Various-Artists/dp/B000005HA9/ref=sr_1_1?ie=UTF8&s=music&qid=1257137111&sr=1-1
http://www.amazon.com/Very-Best-Gipsy-Kings/dp/B0009U5DD0/ref=sr_1_5?ie=UTF8&s=music&qid=1257137250&sr=1-5
http://www.amazon.com/Along-Path-Steven-Seydler/dp/B000031KAA
cheers,
Joan
Saturday, August 22, 2009
Twisted Sisters -- My Favorite Blogs
As promised, here are some of the communities that capture my fancy when I'm cruising around the Web.
You can click on links to each of them on the left side of this blog under the title "LIVING THE DREAM'
Cranky Fitness
This is a health blog written by Crabby McSlacker and Merry Sunshine. If you like upbeat inspirational advice about how easy and fun it is to eat healthy food, lose weight, and stay in shape -- this is NOT where you would find it. One of the founding principles of Cranky Fitness is: Healthy Living is a Pain in the Ass. Which is so true most of the time--which is why it is more fun to think about wine, friends and fresh eating.
You'll find a twisted take on general health, fitness, nutrition, personal development, disease prevention, aging, and whatever else the authors happen to feel like whining about on a given day.
See: http://www.crankyfitness.com/
Divine Caroline
This is hub of forums and essays about life in the female lane, with a splash of sass. My favorite section covers home and food -- no surprise there. A particularly good forum is "A Girl's Gotta Drink," in which people opine about memorable cocktails and other beverages. For instance, one member writes,"I really love a bourbon Manhattan, I think it is one of the classic cocktails of a past sophisticated age when people drank Martinis, Old Fashioneds, Gimlets, Tom Collins, Side Cars and Screwdrivers."
I couldn't agree more.
See: http://www.divinecaroline.com/forum/show_posts/3429
Fitness Insights by Jamie Atlas
This is a blog by a trainer and regular guy who is gallantly trying to make sense out of all the "Health and Fitness" lecturing out there.
Jamie is just cool and totally reasonable. He won me over with advice for the inevitable back and knee pain that comes from working in an office. Hey, we've all been there.
See: http://jamieatlas.wordpress.com/2009/06/04/work-in-an-office-have-back-or-knee-pain-heres-why/
Now, let's go outside enjoy the sun.
Joan
You can click on links to each of them on the left side of this blog under the title "LIVING THE DREAM'
Cranky Fitness
This is a health blog written by Crabby McSlacker and Merry Sunshine. If you like upbeat inspirational advice about how easy and fun it is to eat healthy food, lose weight, and stay in shape -- this is NOT where you would find it. One of the founding principles of Cranky Fitness is: Healthy Living is a Pain in the Ass. Which is so true most of the time--which is why it is more fun to think about wine, friends and fresh eating.
You'll find a twisted take on general health, fitness, nutrition, personal development, disease prevention, aging, and whatever else the authors happen to feel like whining about on a given day.
See: http://www.crankyfitness.com/
Divine Caroline
This is hub of forums and essays about life in the female lane, with a splash of sass. My favorite section covers home and food -- no surprise there. A particularly good forum is "A Girl's Gotta Drink," in which people opine about memorable cocktails and other beverages. For instance, one member writes,"I really love a bourbon Manhattan, I think it is one of the classic cocktails of a past sophisticated age when people drank Martinis, Old Fashioneds, Gimlets, Tom Collins, Side Cars and Screwdrivers."
I couldn't agree more.
See: http://www.divinecaroline.com/forum/show_posts/3429
Fitness Insights by Jamie Atlas
This is a blog by a trainer and regular guy who is gallantly trying to make sense out of all the "Health and Fitness" lecturing out there.
Jamie is just cool and totally reasonable. He won me over with advice for the inevitable back and knee pain that comes from working in an office. Hey, we've all been there.
See: http://jamieatlas.wordpress.com/2009/06/04/work-in-an-office-have-back-or-knee-pain-heres-why/
Now, let's go outside enjoy the sun.
Joan
Tuesday, July 14, 2009
Getting Creative, Getting Healthy
Often I think that being healthy is the really same thing as being creative. It is putting all the pieces together.
And studying the rules will not get you there.
Recently the University of California asked me to ponder creativity for a UCLA project and what I found went far beyond the classroom. It seems to apply to artful eating, drinking and exercise as much as to anything else. See if you agree with me.
"Creativity is a restless spirit. It is always on the prowl for change, disruption. It is happiest when it is the most needed -- when new ways and new thoughts are a necessity and old habits and assumptions are easily dismissed. When we feel anxious and uncertain about the future, creative souls, including the creativity in your own soul, are smiling. The imagination loves to solve an interesting problem.
Which means creativity has a pretty important job in the 21st century. In this digital age, when technology is taking center stage, and newspapers, banks and other institutions are struggling for survival, the very essence of creativity is being tested.
Some see the digital screens –of computers, videogames, phones, iPods – as the death knell of imagination or originality. It feels like the pure volume of raw, random data and messages is drowning us. But look again. Thanks to those screens, the 21st century creative process has gone public, with access to practically anyone. It has also become fast, fragmented, collaborative, cross-disciplinary and impatient.
Which leads to the irony of our age. As we shift into a fully Web-connected world, our biggest creative challenge is how to harness the power that fuels our creativity—the tidal wave of data the Internet is sending our way. Rather than a life raft to protect us from this monster wave, what we really need is a surfboard to catch the ride."
The Shapely Grape and other offbeat online communities -- I'm gathering a handful to share with you soon -- are glad to be your surfboard.
Happy surfing,
Joan
And studying the rules will not get you there.
Recently the University of California asked me to ponder creativity for a UCLA project and what I found went far beyond the classroom. It seems to apply to artful eating, drinking and exercise as much as to anything else. See if you agree with me.
"Creativity is a restless spirit. It is always on the prowl for change, disruption. It is happiest when it is the most needed -- when new ways and new thoughts are a necessity and old habits and assumptions are easily dismissed. When we feel anxious and uncertain about the future, creative souls, including the creativity in your own soul, are smiling. The imagination loves to solve an interesting problem.
Which means creativity has a pretty important job in the 21st century. In this digital age, when technology is taking center stage, and newspapers, banks and other institutions are struggling for survival, the very essence of creativity is being tested.
Some see the digital screens –of computers, videogames, phones, iPods – as the death knell of imagination or originality. It feels like the pure volume of raw, random data and messages is drowning us. But look again. Thanks to those screens, the 21st century creative process has gone public, with access to practically anyone. It has also become fast, fragmented, collaborative, cross-disciplinary and impatient.
Which leads to the irony of our age. As we shift into a fully Web-connected world, our biggest creative challenge is how to harness the power that fuels our creativity—the tidal wave of data the Internet is sending our way. Rather than a life raft to protect us from this monster wave, what we really need is a surfboard to catch the ride."
The Shapely Grape and other offbeat online communities -- I'm gathering a handful to share with you soon -- are glad to be your surfboard.
Happy surfing,
Joan
Wednesday, June 10, 2009
Voodoo Magic
I bet you assume I spend much of my time reading and writing. You’d be wrong. Mostly what I do is sweep. Actually sweep, mop and vacuum. Blame it on Voodoo-the-dog, a black dalmatian-mix who sheds like you can’t believe; Waldo-the-cat, who is huge and fuzzy; and a family fixation for renovating furniture, gadgets, barbecues, decks and whatever. My light-colored floors ALWAYS need work.
But get this—over time I’ve found the sweeping motion has become a therapy for a back and shoulders aching from the computer crouch. Plus, the Cajun jazz I play during the task (in honor of Voodoo) seems to refresh my buzzing mind. How ironic, that I used to pay a housekeeper to come every week to do the exercise that is helping me keep flexible. Now I can spend that housekeeping money on more projects and building materials that make even a bigger mess—Yikes!
But lots of projects also mean plenty of topics to hash over during leisurely suppers with wine on the refurbished porch or the new deck. (“What is the easiest way to paint that vintage medicine chest after we knock a hole in the wall to install it?”) It’s best if a sizable part of the supper comes from our raised-bed garden – another project. Swiss chard is my latest garden success. Stir-fried with garlic and strips of lean pork, (or a new local hit, Morningstar’s fake bacon.) Cook the fleshy stems first, then add the leaves at the end. Great tossed with angel hair pasta – or Asian bean threads. Sprinkle some chopped walnuts or peanuts on top as you serve it. My old fave, Cabernet is a worthy foil to the chard’s peppery flavor and the sweeter pork. Or if Cabs are too assertive, maybe a polite Pinot Noir that dances around the edges. If you are using just a little meat for flavor, try a sparking white or sparkling dry rose to balance out the chard’s strong character. Enjoy in good health.
BTW, what is up with the odd little ads on this blog? Maybe it’s because I don’t stick to a particular genre, but Google doesn’t seem to know what to do with the “Grape”. Ads pop up for all manner of things -- from a crane accident lawyer in NY, to a broker who sells restaurants to a distributor of rabbit repellent. The funnier ones tend to be at the very bottom of the blog—scroll down. Who knows, maybe this time I’ll get a New Orleans pig farmer. Cheers.
But get this—over time I’ve found the sweeping motion has become a therapy for a back and shoulders aching from the computer crouch. Plus, the Cajun jazz I play during the task (in honor of Voodoo) seems to refresh my buzzing mind. How ironic, that I used to pay a housekeeper to come every week to do the exercise that is helping me keep flexible. Now I can spend that housekeeping money on more projects and building materials that make even a bigger mess—Yikes!
But lots of projects also mean plenty of topics to hash over during leisurely suppers with wine on the refurbished porch or the new deck. (“What is the easiest way to paint that vintage medicine chest after we knock a hole in the wall to install it?”) It’s best if a sizable part of the supper comes from our raised-bed garden – another project. Swiss chard is my latest garden success. Stir-fried with garlic and strips of lean pork, (or a new local hit, Morningstar’s fake bacon.) Cook the fleshy stems first, then add the leaves at the end. Great tossed with angel hair pasta – or Asian bean threads. Sprinkle some chopped walnuts or peanuts on top as you serve it. My old fave, Cabernet is a worthy foil to the chard’s peppery flavor and the sweeter pork. Or if Cabs are too assertive, maybe a polite Pinot Noir that dances around the edges. If you are using just a little meat for flavor, try a sparking white or sparkling dry rose to balance out the chard’s strong character. Enjoy in good health.
BTW, what is up with the odd little ads on this blog? Maybe it’s because I don’t stick to a particular genre, but Google doesn’t seem to know what to do with the “Grape”. Ads pop up for all manner of things -- from a crane accident lawyer in NY, to a broker who sells restaurants to a distributor of rabbit repellent. The funnier ones tend to be at the very bottom of the blog—scroll down. Who knows, maybe this time I’ll get a New Orleans pig farmer. Cheers.
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