I made a crock pot last night. It didn’t take much time, and it cooked while I was trying to work on my Intuit project. It was easy, and delicious.

Chopped vegetables in the bottom. I had carrots, red potatoes, celery, and a turnip in my crisper. I chopped until I felt good about the amount of veges in the bottom of the pot.

I layered on skinless chicken thighs after I’d cut the extra fat off. Sprinkled with Knorr chicken broth mix. Two cans of Campbell’s Cream of Mushroom soup, some water for the vegetables, and Worechestershire sauce. I grabbed some fresh rosemary from my plant out back.

Stuff it all in. Turn on the crock. And just let it go.

Today, I would have added cracked peppercorns if I’d had them.

It was just tasty. And comforting. And I think, just taking the time to make myself dinner did wonders for my sense of being.

Somebody recently wrote and told me he and an his familial entourage are taking a tour of Napa Valley. He forwarded me their itinerary and asked if I knew anything about the wineries on the list:

• Domaine Carneros
• Tour of Napa, boutique wineries
• Rubicon Estate
• Clos Pegase

So, even though I know nothing about these wineries nor the wines, I wrote a long and convoluted email back.

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Hhmmm….

Carneros is an appellation that is known for their Chardonays and Pinots. I’m guessing they capitalize on the hot days and cool breezes…but I don’t know if they get the cool breezes from the Bay or from the Petaluma Gap.

…quick google search says from San Pablo Bay.

I know about the Carneros Inn because the lady at PlumpJack Cafe wanted me to send Bush-Field there. …now a google search indicates that the Carneros Inn is part of the PlumpJack family and probably resides in the Carneros appellation…and has nothing what-so-ever to do with Domaine Carneros except the proximity. So–you’re going to have to let me know what you think. Judging by their website, you’ll be suitably impressed.

Rubicon…that’s the sister winery (or parent winery?) to Rosso & Bianco Winery. Rubicon is the original FFC (Francis Ford Coppola). My little intern–Cindy–has just spent the last three months at Rosso & Bianco. She toured Rubicon in late August for a day. She says it’s much nicer than Rosso & Bianco .. except Rosso & Bianco is pretty damn nice (see: An Afternoon at Rosso & Bianco Winery).

Oh. Side note—Francis Ford Coppola apparently started a community concert band in St. Helena. He plays the tuba.

Other than that…I know nothing about their wine. I do know, however, that I don’t like the new Rosso & Bianco label….it doesn’t pop. The label is red and sits on a red bottle. Nothing to make it stand out on the shelf.

I have attached a picture of the winemakers from Rosso & Bianco winery in my back yard. We had them over for dinner! Cindy (my housemate until this Saturday. I don’t know what I’m going to do without her because she’s made a huge difference in my life–but I digress yet again). Cindy has been the winery intern at Rosso & Bianco for the past three months. About a month ago, she made an evening of French cuisine local to her region in France. She invited her colleagues. That was a funny story.

She’d brought over some homemade preserves. Her family are farmers–so everything is grown and preserved right on the farm. One thing she’d brought over was her Mum’s foie gras.

Everybody was tasting a bit of this and a bit of that and somebody asked her how she made the foie gras. (Keep in mind, that when she arrived, she spoke in broken English–she now speaks in less broken English–but she has greatly improved).

She said:

At my parents, we have ducks.
In the spring, we start to feed them a lot of mais…What is mais?
Corn–we piped up.
Ok. So. We feed them corn. A LOT of corn. Maybe three of those bowls a day. She pointed to a dish on the table.
Ok. We said. So you feed them a lot of corn.
Yes. She continued: They eat a lot of corn for two or three months then…bup! She motioned with her hands like she was cutting off their heads. Bup! We harvest them.
What? We exclaimed. That’s it? You harvest them?
Yes. She nodded her head. We harvest them. We kill them and take their liver…and…Voila! Foie gras.
Don’t you do something to their livers? You know, before we eat it? We asked.
No. She shook her head. Harvest the liver. Put it in the jar. Cover it with oil and Voila! Foie Gras.

Nobody ate the rest of the foie gras. We just let it sit on the table while we ate the gratin and salads and prunes—even though they were harvested in much the same fashion.

So, now I’m laughing at my ADD. I’m sorry. But it was a funny story. It’s only one of many I have to put on my blog about my time with Cindy. But, now I’ve written it. I think I’ll post it.

Regardless. If you’re up as far as Calistoga, you might as well dine in Healdsburg. There are some pretty nice places to eat here. I have to make sure I go to Cyrus before I leave. When it’s in your own back yard, there is certainly no excuse.

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So. That’s it. That’s the story about how I know nothing about Domaine Carneros and Rubicon Wineries. But, I do know a little bit more about Foie Gras.

I’m not much of a believer in Hallmark occasions–like today–Valentine’s Day. I am one of those people who is likely to forget the actual day on the day–but I do remember it–eventually. For example, I remember my neice and nephew’s birthdays–usually a few months either before or after the actual birthday, but I do remember it. I send them presents or I send them a card. I think they like to receive the extra attention on a day when it is not actually their birthday. When I was in university, I routinely remembered to send my parents their Christmas presents in March. And once, when I was married, I remembered my husband’s birthday far too late and ended up buying him a ham at the all-night grocery store. And now, you might smile and nod your head and think: “Ah Ha. Recipe for disaster. She bought him a ham. A ham for his birthday.”

But it was a funny story. It’s not a great story and I am kind of ashamed about it, but it is quite funny. I remembered that it was his birthday too late to get him anything special–and I was doing the grocery shopping. I bought him a ham. I thought I could get home and give it to him and say: “Hey Hubby–how ’bout we ham it up on your birthday?” And then we would laugh our heads off at the ridiculousness of receiving a ham for your birthday. I wasn’t even planning on preparing it in any way–I just thought it would be funny to give him a ham for his birthday.

Nope. A definite recipe for disaster: One husband. One birthday. One raw ham. Not quite the right ingredients and I don’t believe I ever redeemed myself. So–if there is one thing I can say to all those people out there who are thinking about last minute gifts for Valentine’s Day–don’t buy the ham. It’s not going to get you anywhere.

We had moose soup for lunch yesterday. It was a soup my parents had made so I don’t quite know the recipe–except I do know about the moose.

It turns out that the last time my Dad went moose hunting, he shot a hermaphrodite moose. It looked like a bull moose with horns and everything–so he shot it. When he started gutting it, he realized it had both male and female organs. But, hey, it was a moose. Do you know how many families you can feed with a moose?

I’ve had lasagna made with that moose before. And now, I’ve had moose soup. Tomorrow, my Dad says, we’ll have spaghetti bolognaise a la hermaphrodite moose.

How’s that for interesting?

I spent all day yesterday making Christmas gifts. Mainly, I made Quebec-Martin’s famous Mango-Cranberry Chutney. My idea was to make small jars of preserves for gifts. I bought the jars, but I didn’t have the faintest clue how to make the preserves so I phoned my Dad for advice. Here is what he said:

1. Boil a big pot of water.
2. Turn off the burner and put the jars and the rims in the hot water.
3. Don’t heat the lids with the rubber seal–they’ll melt.
4. Put the hot jam, jelly, chutney (whatever) in the hot jars.
5. Smooth out the air bubbles with a spatula.
6. Put the lid with the rubber seal on the top of the jar and hold down with your fingers.
7. Tap the jar firmly on the counter top four or five times (to get rid of the air).
8. Put the rims on–as tight as you can. Then, tighten them more.

That’s it. Let them cool.

Wow. It was that easy. I now have eight little jars of Mango-Cranberry Chutney. I hope people like them.

This is one of my favourite Thanksgiving recipes (ahem–Canadian readers–`tis Thanksgiving here in the States). We were invited for our first Thanksgiving in the States to a friend and colleague’s house in San Francisco. I loved every minute of it. Mainly because Thanksgiving is such a traditional holiday here and my friend was a very non-traditional person. He was gay. He and his partner were such lovely hosts and the food was fabulous. It was a great introduction to the HUGE holiday tradition. Here is a recipe from that Thanksgiving dinner. It is now one of my trademark recipes.

• 2 bags of cranberries. Mum—this is approximately 4 cups of cranberries from Wolf Creek Campground!
• 2 oranges
• one package of raspberry Jell-O
• one and a half to two cups of sugar
• 2 or 3 stalks of celery, diced
• small bag of pecans, crushed or chopped into very small pieces
• one or two boxes of raspberries. Mum–2 cups for you because I know you pick your raspberries.
• 6-8 mint leaves

Rinse and chop the cranberries in a food processor until finely chopped. Rinse and grate the oranges for orange zest. Add the zest to the cranberries and then squeeze the juice into the chopped cranberries. Use one or both depending upon how much of the flavour you want.

Mix the Jell-O powder in with the cranberries, orange zest, and orange juice. Add the sugar. Depending on your dietary requirements, I don’t believe you need to add the sugar. In fact, I think I’ve made this without the sugar entirely and I think it turned out fine.

Add the tiny pieces of celery and the crushed bag of pecans and mix everything together.

Find a glass bowl in your kitchen. If you don’t have a glass bowl, you should get one. Layer the bottom of the bowl with the raspberries. Put 1/3 the cranberry mixture on top. Layer more raspberries and then 1/3 more cranberry mixture. Actually, depending on your serving bowl, you decide on the layers. I think I used four layers not six. You decide. Not a problem. Just know that you can use up to six layers if you ration it properly.

Garnish with mint leaves. Be creative. My Dad always does such an awesome job. I think I have pictures from last Christmas. I’ll have to dig them out.

That’s it. You never thought you’d eat cranberry sauce, but you’ll definitely eat this!!!

I make my coffee on the stove top. My friend from university (Ann) married a fellow from Croatia and they now live in Whitehorse, Yukon. Ante (Ann’s husband) taught me how to make this coffee. I think, however, it’s all in the routine of making the coffee and drinking it that makes it so pleasurable.

When I lived in Healdsburg, I bought my coffee at the local coffee house: The Flying Goat. Now, I’m in Petaluma, I buy my coffee at Deaf Dog. Quite honestly, I prefer coffee from The Flying Goat although, I can’t tell you a specific reason why. Maybe, maybe, it’s because the people at the Flying Goat look a bit more hygienic or something. I buy a kilogram of coffee and I ask them to grind it really fine. Ante says to grind it as fine as talcum powder. I noticed this time, my coffee isn’t ground as fine as I need it to be and Ante’s right. It needs to be fine–talcum powder fine.

I have a little stainless steel pot with a long handle. If I fill the pot up with water, to a particular point, add two scoops of my talcum-powder-fine coffee, I get a good two cups from it. So that’s what I do. I fill it up and add two scoops of coffee.

Now, here’s the tricky part. Turn on a burner–I am lucky enough to have gas burners (immediately hot, immediately not). Bring the coffee to a boil. You have to watch though. As soon as the coffee boils, it over flows. The key is not letting it overflow, but to boil at the brink for about one minute. Then settle for one minute. Then boil again for one minute. Then take it off the burner and let everything settle. Let it settle some more while you are getting the ice cream ready. Yes. Ice cream in the morning. It’s so decadent.

I love French vanilla, but on the odd time, I might have mint flavoured. You decide. I think if you like ice cream, you could probably use whatever you like the most that compliments the coffee flavour. I put a small scoop and a bit in the bottom of my coffee mug. Then I pour the coffee (grounds and all) over the ice cream. The grounds settle to the bottom so you don’t end up drinking them. And, if you do, well–it’s added texture. Textured coffee. Yum.

Now, here is the very important part, take your mug of coffee outside and sit on your balcony, porch, patio, front steps or where ever your outside space is. Drink your coffee and watch your world start their day. When your first mug is done, go back inside and get your second cup. Repeat.

Mmmm…mmm…

And, if by any chance you are planning a trip to Whitehorse, Yukon, you can stop by Ann and Ante’s La Bicicletta Bed and Breakfast to try out the real recipe yourself.

I had dinner with my friend KatieBird the other day. We were talking about cooking and eating and food in general (one of my favourite topics–of course!). She mentioned that her husband likes variety–trying something new all the time. She said she’s completely happy plugging along eating the same thing–well–because it works.

I said I had a few recipes on my blog. I also said I would put up a few more. I like salads. Here’s a recipe for smoked trout salad.

1 filet of smoked trout. I get my smoked trout at the local fancy grocery store in a rush, or at Costco when I’ve actually planned it out. My parents, on the other hand would probably go out and catch the trout themselves. They would probably go camping at Fox Lake, Little Atlin Lake, Tagish Lake or any one of the those completely accessible lakes within camping distance of their house. Then, they would probably bring it home and smoke it themselves. My parents are retired, by the way. They have time to go out and catch the trouts and bring them home to smoke them.

1 head of butter lettuce. I also get this at the grocery store. My Mum and Dad grow their own. No surprise there. Mum has an award-winning garden. My Dad recently built her raised garden beds–because they are easier to garden in. But of course she grows her own. Did I mention my parents are retired?

Some purple onion for colour and flavour. Slice it as thinly as possible. Razor-thin strips. Just for that hint of onion flavour.

About one cup of dried cranberries. I get these at Costco in bulk because I LOOOVVEEE dried cranberries. My Mum would go pick them herself from Wolf Creek Campground or somewhere just by her house. I don’t know if she would dry them though. Oh–who am I kidding? Of course she would. She would also grow her own onions.

I like glass bowls for my salads. I don’t know why, I just do. Find a creative-looking glass bowl in your cupboard. Tear up the butter lettuce into bite-sized pieces. It makes it nicer to eat. Flake the filet of trout over top. Sprinkle the cranberries. Top with the slivers of onion.

Now for the dressing. It’s the same dressing I use for French Tuna, Tomato, and Corn Salad. I don’t think my Mum makes her own mustard. But she may–I don’t actually know. Did I mention my parents are retired?

This posting is for my sister Nat. She’s been asking me for this recipe ever since she visited in early May. My cousin Nik sent me a recipe chain pyramid thing to which I haven’t replied yet either, but I plan to.

Margaret (a former colleague) once made this salad for one of those potluck things you do at work. You have to balance the ingredients based on the number of people you are making the salad for.

• Fresh tomatoes. I use either cherry tomatoes, grape tomatoes, or just small vine tomatoes.
• Some fresh mozzarella balls. I usually get a bucket from Costco, but when everybody was here, we just got a half pint at Safeway. The mozzarella balls are usually preserved in olive oil and spices.
• Fresh basil.
• Salt and pepper to taste.

Quarter the tomatoes. Half the mozzarella balls. Chop the fresh basil. Mix in a bowl. Add salt and pepper to taste. Very simple. Very tasty. Very fresh.

Obviously, this recipe goes very well with crab-stuffed chicken breasts grilled on the BBQ, that grilled asparagus (how did we do that?), and a glass of Alan’s Bush-Field Pinot Noir. It tastes even better when you have friends and family enjoying it with you.

Over ten years ago, my friend Vicky told me about peanut butter and cucumber sandwiches. I thought, Yuck! Peanut butter and cucumber? Disgusting.

Last summer, I accidentally tried the combination though. I was having peanut butter on toast for breakfast. I was also making a salad for my lunch. I guess I used the same knife for buttering peanut butter and cutting the cucumber.

If you know me, I always have to sneak a quick taste of my ingredient–especially if it is a raw vegetable. In this case though, some peanut butter had rubbed off on my cucumber slice. WOW. I thought. How delicious.

And I thought of my friend Vicky and how she told me ten years ago that it was a great taste combination. And I thought how unfortunate of me to have dismissed it so quickly, without even trying. And I thought, how unfortunate that I have been missing this delicious, crunchy, savory, taste for ten years.

And now I’m glad that I have actually tried it. I eat peanut butter on toast with slices of cucumber all the time. I will encourage you not to dismiss it so quickly either. Because in ten years, you’ll be thinking of how you once read somebody’s blog and they encouraged you to try this new, unconventional combination, and you didn’t because it sounded yucky. And when you do try it, you’ll wonder why you didn’t try it sooner. And you’ll remember me, maybe, and you’ll wonder what I’m doing. And maybe you’ll look me up.

I don’t need to look up where Vicky is. We keep in touch. She now lives in France, with her husband and two (yes two!) children. I’d like to visit her this year. I think I’m going to try for September. And this time, if she recommends any sort of taste combination, I’m not going to dismiss it so quickly. I’ll give it a try.