|The Wagon Wheel bar. Seen it for eons, never went in, Great guys and Bellisimo Martini|
After teaching my class on Tuesday, Randy and I went for a cocktail at famed "Wagon Wheel" bar in Santa Rosa, then met friends for dinner at Gogi, an Asia fusion restaurant nearby. I couldn't help but stuff my face as the food was saparoso!; all organic vegetables and spices with free range chicken, wild fish and tofu. Plus, we had a date with Tony.
|I knew I would be learning to can fruit the next day with professional farmers!|
I didn't get to bed until after eleven and didn't sleep well. Sleep has been rather spotty lately. Tuesday evening turned to Wednesday morning quickly. My six AM and seven AM client are both out-of-town so I could sleep in a bit, and that was slendido.
|Teddy greeted me at Nana Mae's farm|
By eleven, I was tying on my favorite apron, stashing my best paring knife and heading out the door to Nana Mae's country garden for canning instructions and a garden luncheon. I had gotten the invitation from Rebecca of "Sonoma Lavender" and Karen of "Hello Beautiful Skin Clinic", to be part of only eight lucky uomini e donne. We were to learn from the owner/ operators of Nana Mae's Organics, Kendra, and her husband, Paul, and associate, Marilee (professional consultant to small, organic farming operations here in Northern California) in the fine art of preserving fruits and vegetables.
|One of the many delicious products from Nana Mae's|
|Let's get it started!|
Given our handmade aprons (Oh, I've got to get the name of those) and our instructions, we began peeling, chopping, mincing, boiling, sampling, chatting and photo ops. Oh, and we enjoyed Mumm champagne and Paul's fresh pressed apple juice.
|Love my new old school apron!|
|Rebecca, Ce Ce, Cindy, Marilee, Marchelle, Karen, mia and Marissa.|
|Lunch is served.|
We ate foods grown from Kendra and Paul's home garden. There were three different salads; potato, purple kale, and tossed green, all with varieties of amazing flavors and textures, like of pungent cheeses, spiced nuts, mild garlic and Nana Mae's own apple cider vinegar (so good for you). There was a basket full of baguette with fromage and prosciutto. On our table was champagne and apple chutney. No wonder Rebecca's hearty salute' during lunch, "I'm in heaven!"
|Yes, we ate here.|
Twenty hours after Randy and I had our cocktail, I was back in my studio with Nicola doing what I do. I felt a bit tired, but rejuvenated by all of the beauty and creativity of the past twenty hours. There is so much that is giola di vivere in our world, go and seek it! Tell me of your twenty hour vacanza.
|la mia casa|
|What is your deliziare?|