I saw my name mentioned a few times so I felt like I should post something or risk being rude. I do check in periodically but mostly as a lurker but I have found some of my best recipes and help from members here. (not to mention awesome Christmas Cookies from Mimi)
I run a business and a large family so it is an act of restraint to keep from getting involved in "fun" discussions... If I ran a restaurant at least I could chalk this up to "research"
Relevant bio: I enjoy cooking, eating and serving people at get-togethers w/ family/friends. Living in Sonoma Wine country affords a lot of great resources and I guess it would be cool to say that I was a wine snob but no such knowledge (or pretension). My favorite wine ever was a Super Tuscan and I appreciate how the Italians drink wine without pretense. Just have a good drinkable wine on the table at all times.
I do love the Zinfandel from St. Francis Winery locally. Another favorite - Geyser Peak 2001 KUIMELIS VINEYARD Cab which I stocked up on a few years back and still have a couple of bottles horded... I may be jaded but since I don't drink white very often the only Chardonnay that I will drink is from Sonoma/Napa... Never had a bad one regardless of price or winery. So I guess I do have a little bit of wine snob in me.
Honestly I enjoy cooking sometimes more than eating - though of course no one would mistake me for someone who doesn't like to eat...
My late father was in the restaurant / bar business his entire adult life. Even when he was in the military he was the designated bar tender. I did work in restaurants in high school and college and currently am helping my brother in law with some menu design and website development. He is head chef at a local restaurant and putting together a catering business. Nothing online yet but the website will be: http://chefarturo.com/
I grow organic vegetables and up until a few months ago, one of my daughters had a bunch of chickens and we had fresh eggs. The difference is amazing but she has since given up after several incidents with predators thinning out the flock and the tears and cleanup were too much and now it is back to the store.
I also roast my own coffee - cowboy style. That is, in a cast iron skillet. I enjoy the process and the results. Since the process is very smokey, I have a rig on my deck with a camping stove. I'll have to post some pictures...
As I was recently telling Mimi we had a great crop of pickling cucumbers this past summer so I've also gotten into natural fermentation. We made some awesome pickles and sauerkraut. All natural in the kitchen in a stoneware crock.
In summary, I like good pans, sharp knives and fresh ingredients... smileys/wink.gif
I spent the past year+ largely devoted to work on a project for a non-profit organization so I gained a new appreciation for how difficult it is to do fund raising. The support here is both impressive and encouraging. Thanks again.
Paul
I run a business and a large family so it is an act of restraint to keep from getting involved in "fun" discussions... If I ran a restaurant at least I could chalk this up to "research"
Relevant bio: I enjoy cooking, eating and serving people at get-togethers w/ family/friends. Living in Sonoma Wine country affords a lot of great resources and I guess it would be cool to say that I was a wine snob but no such knowledge (or pretension). My favorite wine ever was a Super Tuscan and I appreciate how the Italians drink wine without pretense. Just have a good drinkable wine on the table at all times.
I do love the Zinfandel from St. Francis Winery locally. Another favorite - Geyser Peak 2001 KUIMELIS VINEYARD Cab which I stocked up on a few years back and still have a couple of bottles horded... I may be jaded but since I don't drink white very often the only Chardonnay that I will drink is from Sonoma/Napa... Never had a bad one regardless of price or winery. So I guess I do have a little bit of wine snob in me.
Honestly I enjoy cooking sometimes more than eating - though of course no one would mistake me for someone who doesn't like to eat...
My late father was in the restaurant / bar business his entire adult life. Even when he was in the military he was the designated bar tender. I did work in restaurants in high school and college and currently am helping my brother in law with some menu design and website development. He is head chef at a local restaurant and putting together a catering business. Nothing online yet but the website will be: http://chefarturo.com/
I grow organic vegetables and up until a few months ago, one of my daughters had a bunch of chickens and we had fresh eggs. The difference is amazing but she has since given up after several incidents with predators thinning out the flock and the tears and cleanup were too much and now it is back to the store.
I also roast my own coffee - cowboy style. That is, in a cast iron skillet. I enjoy the process and the results. Since the process is very smokey, I have a rig on my deck with a camping stove. I'll have to post some pictures...
As I was recently telling Mimi we had a great crop of pickling cucumbers this past summer so I've also gotten into natural fermentation. We made some awesome pickles and sauerkraut. All natural in the kitchen in a stoneware crock.
In summary, I like good pans, sharp knives and fresh ingredients... smileys/wink.gif
I spent the past year+ largely devoted to work on a project for a non-profit organization so I gained a new appreciation for how difficult it is to do fund raising. The support here is both impressive and encouraging. Thanks again.
Paul
)