July 18, 2011
We have been eating a lot of corn lately.
Really a lot. It's hard not to, when they're practically giving them away at the market and each ear is bursting with sweet yellow kernels.
We also have quite a lot of goat cheese these days, since our friends Stephanie and Mike convinced us to go to Costco "just to see what it's like" and we came home with a giant tub of Laura Chenel's chèvre, a 24 pack of Lagunitas beer, and 12 boxes of tissues.
Costco is difficult to handle. Everything is in such huge volume at such huge prices that it's hard to let practical matters like "where am I going to store this?" or "how are we going to eat an entire wheel of Mexican farmer's cheese before it goes bad?" cross your mind.
July 9, 2011
This recipe was inspired by a meal at one of our very favorite places: the Boonville Hotel, in the tiny town of Boonville up in the Anderson Valley. The valley has a quite a few vineyards, including Roederer Estate, which makes a very tasty and reasonably priced California sparkler, and Toulouse vineyards, where we tasted some very nice Pinot Noir). We love going there because it's far less crowded and pretentious than certain other wine producing valleys; tastings are generally free or $5 at most, and on several occasions we've been in a tasting room with just us and the winemaker. There is also the Anderson Valley Brewing Company, which not only makes some very nice beer, but also has a frisbee golf course and an interesting brewery tour. We also like taking a walk through the old growth redwood groves at Hendy Woods State Park (which, sadly, is one of the 70 parks slated for closure due to budget issues), and stopping by the Philo apple farm for some fresh apple juice.