Saturday, February 03, 2018

Januar 2018

So apparently I'm neglecting filling this blog with stuff again...

Using Instagram, just makes it to easy to share pictures and I still haven't figured out how to automatically sync my camera with my phone.

So I keep taking pictures and never upload them.

So New Years Resolutions:

  • post at least one article a month on this blog or at least a picture
  • finish up all my pending projects at home
  • do not shop for 1 month on amazon (nearly managed to do this in amazon...)
  • learn welding. No real success at this point
  • improve my airbrushing skills, once it's warm enough
  • learn to be more patient
  • practice airbrushing and air sanding a bit more to improve look of projects
Oh yeah and finally, being a good dad. After all we are expecting a little one rather soon.

So January Picture:

Rediscovered the Joy of making Manhattans
During the Christmas break Robin and I went to a couple of different happy hours, one just happen to be at Ella's in Sacramento. Now this place is rather pricey most of the time, but they are known for great cocktails and amazing happy hour deals. Like steak tartar (one of my all time favorites) for 5$ a portion, etc.

Also on their Menu, they had Manhattans for 10$ a drink instead of the usual 20$ during happy hour. Needless to say I hadn't had a Manhattan since ~2005 or so, so after Robin nudged me I caved in and ordered one.

2 Manhattans later, I went on a mission trying to recreate it.

Best Recipe, we come up yet:
  • 3 ounces of Manhattan, preferable Buffalo Trace, but 4 Roses also works
  • 1 ounce of Sweet Vermouth
  • 10 drops, aromatic bitters
  • 1 marchino cherry
  1. chill martin glas with Ice cubes and water, set aside
  2. put ice in shaker or secondary glas
  3. add bourbon
  4. add vermouth
  5. add bitters
  6. stirr 20 times
  7. discard ice from martini glas
  8. add cherry to glas
  9. drain drink into glas, without ice
  10. enjoy

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