Sunday, July 16, 2017

Beryessa Gap, Winery

After attending the woodland wine festival for the last 2 years and really enjoying the wines from Berryessa Gap Vineyards. We finally managed to visit this tiny place, which has an amazing history and seems to be a corner stone for the local wine production in the area. Since they apparently provide 90% of the grafted stocks required to grow the grapes after the devastating wildfires in 2015.

Due to our favorite little restaurant in winters being closed yet again, for random none disclosed reasons, we ended up trying a new place. Which is wonderful for cocktails and apetizers, but sadly the main dishes are kinda lacking and could use some improvements. It's called the preserve and rather quaint.

Friday, June 30, 2017

playing with my new toy

so after a couple of years not doing much with photography and never taking my stuff with me, due to it being a bit heavy and bulky.
So I decided to get a new camera and slowly learning how to use the little range finder. Which needless to say, is rather different than a SLR camera.

On the bright side, the chips advanced so much that I nearly have no post processing anymore (once I could get it to focus sharp)

Needless to say, I bought nearly all accessories for it, which I could find, due to it missing standard things like a strap or a decent shutter release...

Thursday, June 29, 2017

Summer is comming

During all the rain over the last couple of weeks, we are now finally receiving some sun and heat recently. Which basically means that our garden is in full bloom and we might actually being able to harvest grapes and plums for the first time, since planting them.

plums, waiting to be transformed into plum cakes

cabernet sauvignon grapes, waiting to be transformed into wine

Friday, May 05, 2017

April, 2017

So I managed to get my self a new camera lens

Rosie got a new ball 
after breaking the old sprinkler system, basil got a new controller and is going to rerun the drip lines again...

and we got pretty roses in our backyard currently

Saturday, November 12, 2016

lemon garlic shrimp marinade


1 lbs larger shrimp 12-15 count, peeled, raw


1/2 lemon, juiced
2 tsp cayenne pepper
1 tsp sugar
2 tsp garlic powder
1 tsp sal
1 tbsp miso
1/4 cup olive oil

mix all the ingredients,
add shrimp
marinade for 30 minutes

finish off on grill as kebab or in cast iron pan

Saturday, November 05, 2016

sherry peppercorn sauce

since years I'm struggling with making tasty light flavored sauces, which don't overpower my dishes. Time to try to write recipes down, which actually work

lets call it a simple peppercorn sauce

1/4 cup sherry
1 cup heavy whipping cream
1 qt beef stock
1 tbs flower
1 tbs butter
2 tbs pepper corns
some salt

combine butter and flower over medium heat to a roux
lets it sit for a couple of minutes
add hot stock
simmer and skim for 30 minutes
add whipping cream
add pepper corns
add salt
simmer another 30 minutes
stir in sherry

serve with steak.

This should cover 4-6 people

Saturday, October 08, 2016

Blackberry Mead

Over the last year and half we started to switch a bit over from beers, to making mead at our little house.

A simple, easy and flavor full mead.

Amount is ca 1 Gallon
primary fermentation: 6 months
secondary fermentation: 7-10 days.


3 lbs of orange blossom honey
dilute in warm water
transfer to a 1 gallon sanitized Fermenter
cool to room temperature
pitch yeast, recommended champagne or other high fermenting yeast
put the airlock on it and store in a dark cold place for like 6 months


move mead from primary to secondary fermentation, without disturbing the yeast
add 2 cups of frozen blackberries
put the airlock on and store in a dark cold place for up to 10 days, it might be necessary to push down the berries every day, if they float to the top of the Fermenter.

After secondary finishes, filter the mead and transfer to high pressure campaign bottles or store in a growler in the fridge.

estimated alcohol content, depending on the chosen honey ~20 by volume.