Let's Catch Up

Hi Friends,

My apologies for going MIA for a bit. The year has got off to a wonderful but hectic start.

I had the chance to travel to Israel in January,  which was extremely exciting and I hope to share with you soon. Greg and I have also had the chance to explore a bit closer to home, not to mention many other adventures in from the past that I STILL have not had the chance to get to, but still hope to. So  I have a lot I want to share with you, but time keeps getting away from me.

That said, I have been writing quite a bit in other areas and I'd love for you to check these out in the meantime while I get it together on my end. First off, I've had a few 8 & 20's go up on WineSpectator.com:

8 & $20: Roasted Stuffed Fish with Sautéed Spinach



8 & $20: Beef Pot Roast with Root Vegetables

8 & $20: Mushroom, Kale and Ham Quiche

8 & $20: Saffron-Tomato Chicken Croquetas

Photo credit on these 4 pics: Greg Hudson

Oddly enough, I didn't really create any leftover makeovers from any of these. We either finished them or ate them again as was–very unusual for me. In the case of the croquetas, I froze a few prior to frying them and had them on hand for later dinner party.

Late last year I also had a couple of articles go up on TheSixFifty.com. (They're listed on my featured articles page, but I never posted about them directly.) If you happen to plan to be in the South Bay or the Peninsula anytime soon, I would definitely check these out:

How Devil’s Canyon became the Bay Area’s friendliest beer maker

Crushing it with the winery world underdogs of Russian Ridge

Scott Townsend of Russian Ridge

Finally, I have been doing a better job of staying on top of things over at Somm's Table. Please do come check things out of there, especially if you're a wine lover. The pic at the top is from our 10th Anniversary Dinner–come join our celebration at The Big 10, Champagne, Burgundy, and #OTBN.
Here are two more recent recipes as well:

Cooking to the Wine: Bouchaine Rock'n H Vineyard Sonoma Coast Pinot Noir with Blackened Five-spice Duck 

Malbec, Meat, and a Conversation with Hanna Winery's Christine Hanna, Part 1 

Photo credit on these two pics: Greg Hudson

And finally there was my first foray into live streaming with this video for Blue Apron. I was so nervous at the beginning! I feel like I eased up by the middle, but then the connection got fuzzy. Hope to do more live streaming in the future and will hopefully better get the hang of things!

 Hope to be back with you soon!