Holiday Cheer

image courtesy of the internet

Marketing  about how to prepare for upcoming holidays (Thanksgiving and Christmas) is beginning to flood the internet and media (television,  radio,  media and the internet).  The marketing presents lots of questions to muse and consider: Which style napkin rings to use? Which color tablecloth ? New flatware?  New stemware? And, especially important to me, what to serve?

When I lived in North Texas the question of what to serve not only applied to the guests at my dinner table, but how I served others during the holiday season. One Thanksgiving I served meals with other volunteers at the Salvation Army in Dallas.  For several years I collected items to be delivered to the homes of families in need.

image courtesy of Food and Friends

This year, for a few hours on Thanksgiving Day, I will deliver holiday meals on behalf of Food and Friends to its clients. Food and Friends' mission is " to foster a community caring for men, women, and children living with HIV/AIDS, cancer, and other life-challenging illnesses by preparing and delivering specialized meals and
groceries in conjunction with nutrition counseling."

Registering to be a volunteer is straightforward. Prospective volunteers complete a form and must undergo a criminal background check. The Food and Friends staff will inform you the outcome of the background check. Once the background check is complete, prospective volunteers can sign up for shifts. For more details, see the Food and Friends site.

If your schedule permits, I invite you join me in delivering meals for a few hours on Thanksgiving Day. If that doesn't appeal to you, there are other volunteer opportunities available and other ways to bring holiday cheer to someone less fortunate.

If you volunteer your time in other ways, please share the details below in the comments section. You work may inspire someone else!



image courtesy of Pillsbury.com

By all means if you see me at Food and Friends, please say hello.


Be well,

Technicolor girl



image created by Ink+ LLC

November 2014 - Technicolor Dining News!

photo by TEP

The Mid-Atlantic area of the United States has experienced a relatively mild fall thus far.  November  marks the middle of Autumn in the Northern Hemisphere; a time to enjoy the bounty of summer's efforts and set aside part of the bounty for the upcoming quiet time of winter.
 
In the United States November is also known for the celebration of Thanksgiving on the fourth Thursday of November. For many it is time to gather with friends and loved ones and give thanks for abundance.  For some Thanksgiving and the holidays that follow are a difficult period filled with loneliness, despair, and struggle to obtain enough to eat. Thankfully,  there are people and organizations that step up and step in to address these needs.

photo by TEP

photo by TEP

I am grateful for the opportunity to explore the topics below; I invite you to join me.

•  Selection of the name for Fred's gin prototype cocktail
•  Learning more about Wines and Spirits  following the Wine & Spirit Education Trust (WSET model)
• Scandinavian dining
• Participation in a cooking show
• And a few surprises along the way!

There's room at the table. All are welcome!

Be well,

Technicolor girl

image created by Ink+ LLC

A Winemaker's Tale

I met Karen, the Winemaker at Dry Mill Winery,  at event featuring Virginia women winemakers recently. Karen emailed me and asked me to share the information below you.

photo by TEP

 

A Winemaker's Tale of Cabernet Franc
by Karen, the Winemaker

               After spending the last 10 months in the tasting room, I’ve discovered that a lot of Virginians LOVE Cabernet Franc.  And I don’t blame them!  Traditionally a blending grape in Virginia “Bordeaux Blends” or “Meritage” wines, the wine on its own is often peppery and a powerhouse wine.

                What amazes me, though, is that most folks haven’t tried Cabernet Franc from other parts of the world.  It’s not super surprising, since many regions don’t typically bottle a wine to showcase the unique varietal.  It’s rare to walk into a wine shop and find many “Cabernet Franc’s” staring back at you.

                But this noble grape DID have a birthplace, and today is featured with gusto and pride!  That place is the Loire Valley of France.  Located north of Paris, this valley runs east to west along the Loire River.  THIS is where Cabernet Franc (locally known as Cabernet Breton) took hold!  Later, it moved further south into Bordeaux and became more of a supporting player rather than a star.

                In the Loire Valley you won’t hear Cabernet Franc described with phrases like “powerhouse” or “intense tannins”.  Rather, you’ll hear words like “elegant”, “spicy”, “pure”, and “minerality”.  They often have more acidity than a lot of wines due to their northern location, but that makes them natural partners for food!

                In 2012, Dry Mill Winery received a few tons of Cabernet Franc which most winemakers would consider “under ripe” and instantly write them off as a “fail”.  But not me!  I could see the beauty in the fruit.  Sure, the sugar quantity was low, but the fruit was pristine, and the flavors were pure and true to the character of Cab Franc… not a hint of green pepper flavor!

                With the help of a few Wine Club members and wine lovers, we sorted the fruit in order to make a small quantity of a “Reserve” wine.  And then I allowed the wine to ferment with minimal adjustments.  I gave the grapes the freedom to become the wine that it IS,
without forcing it to be a wine that is EXPECTED.

                And when the wine was fermented and aging, I would try it often… and every time I would marvel at the similarities between our wine and those of the Loire Valley.

                Which brings us to today.  The wine is bottled and the perfect holiday for Cabernet Franc is approaching… Thanksgiving!!  I want to take this opportunity to take you on a wine tasting journey, comparing the wines of Dry Mill to the traditional wines of the Loire Valley!
Join me on Friday November 14 or Saturday November 15, 2014 for a guided tasting of Cabernet Franc, complete with a complementary glass of wine, and delicious charcuterie to perfectly pair!

photo by TEP

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If your schedule and budget permit, I hope you will attend this event. And, if you see me, please say hello.

 

 

Be well,

 



Technicolor girl

image created by Ink+ LLC