He eats simple homemade meals. He tries to eat lots of protein and vegetables. He eats a lot of bananas, tries to include fiber and tries to always consume something for breakfast. He tries to not order pizza too much and doesn’t know many fancy cooking techniques.
For breakfast this weekend he hard boiled eggs Friday night and got a package of peppered bacon. He slept in both Saturday and Sunday. When he awoke, he prepared his meal with a chopped banana and some apple juice to kick off relaxing days.
For dinner earlier this week he grabbed some fresh green beans from the produce department and joined forces with some delicious jalapeño mango sausages. He chopped both items up and cooked together so they soaked up each others juices. He desired a little starch and made some spinach linguini with his favorite artichoke sauce from Andronico’s.
And tonight he ventured into the world of Brussels sprouts. He baked them after tossing in olive oil, fresh ground salt and pepper, and soy sauce. He combined with diced up chicken breast, sautéed also in soy sauce. Paired with root beer.
In general, he also eats a lot of Raisin Bran.
Earlier this week, I had the pleasure of attending the Salvestrin Winemaker Dinner at Campton Place (which was just earned a Michelin Star), hosted by my dear friend Megan, the national sales manager for Salvestrin Winery. The dinner was attended by an intimate group of Salvestrin wine enthusiasts and wine club members, and was comprised of a champagne reception, a vertical tasting of Salvestrin’s 3D Cabernet (3D = for Rich and Shannon Salvestrin’s 3 daughters, not trying to tap into the 3D movie craze) and a decadent five course dinner. Each course of dinner (salad, monk fish, angus fillet, cheeses and dessert) was paired with a delicious Salvestrin wine including their Estate Sauvignon Blanc, Retaggio, Estate Cab and more 3D Cabernet.
Salvestrin Estate "3D" Cabernet Sauvignon vertical tasting
What I enjoyed most about the night, in addition to all the amazing wine and delicious food, was hearing Rich Salvestrin tell the story behind his St. Helena-based family run winery, and more specifically about the winemaking process for some of the Salvestrin wines we were tasting. (Despite living within an hour of Napa and Sonoma Valleys for the last six years, my wine knowledge is still a bit more unimpressive than I’d like it to be.)
I was most intrigued by the stories of the affect the weather has had on different vintages of their 3D Cabernet. He described the 2006 growing season, which saw twice as much rainfall than average. That year they had the favorable but challenging task of clipping and dropping grapes (just letting them fall to the ground and decompose back into the soil) because the bunches were so big and so plentiful. He also talked about the start of this year’s growing season and how our crazy weather caused the vines to bloom about 1.5 to 2 weeks behind schedule. He described ways they’ll make up that time over the course of the season but in the end, production will likely fall behind at least a week or several days.
One of the coolest wine decanters ever
Living in San Francisco I feel lucky to have such great access to a world-class wine industry. I hope this event was the first of many wine education activities in my future
Next up: a field trip to the Inn at Salvestrin Estate!? Yes please.
In the meantime, go buy some wine!
I wanted us to do something silly and unique on Christmas Day that the girls would always remember so I convinced Dave and Patty that we should have a deluxe cheeseburger bar for dinner! Who needs ham or turkey or turducken when you can have cheeseburgers with fries, onion rings and all the fixings. We had homemade canned pickles and I made the most perfect bacon. I think it was a big hit.
After dinner we played Ticket to Ride, one of the two games we got the girls. Patty ended up winning and I finished respectively in second, followed my Sequoia, Dave and River.
By the end of the night we were all exhausted. Especially Booger!
I was roaming around Safeway the other day and stopped to admire the giant wall of Pop Tarts. Have you ever realized how many flavors there are? Blueberry, Strawberry, Brown Sugar Cinnamon. Standard breakfast flavors, sure. Kind like pancakes or waffles. But have you ever realized how many unhealthy (and frankly, unappetizing) flavors there are? Wild Grape, Frosted Chocolate Fudge, Frosted Strawberry Milkshake? I started to ask myself, who is letter their kids eat these things everyday!
And then I remembered… oh right, my parents! Our house growing up was fully stocked with Pop Tarts galore. It was our go-to breakfast for at least 10 years straight. With each Pop Tart clocking in at approximately 200 calories, it’s no wonder my sister and I have such healthy default eating habits!
(My favorite flavor was S’Mores… mmMMMmm!)