Gastronomy

Exploring Yountville

February 26, 2019 By Zola Zeester Leave a Comment

Yountville, California is one of my favorite places on Earth. Have visited many times, but I was also lucky enough to live there in 2011 and really explore. It’s a beautiful small town (population < 3,000) in Napa Valley, about an hour north of San Francisco on CA 29. Known today for its world class restaurants, luxury hotels and inns, the friendly residents and small town feel are, in my opinion, Yountville’s greatest assets, and there are plenty of things to see and do free-of-charge. Yountville also has an interesting history that goes back 160 years.

“In such a place I should love to live and die.“—George C. Yount

George Calvert Yount, a Missouri farmer, made his way to California in 1831 working as a fur trapper, and in 1836, he received the Mexican land grant “Rancho Caymus” (11,887 acres located in present day Napa Valley, including the areas in and around Yountville, Oakville and Rutherford). Yount planted on the property Mission (or Criolla) grape vines bought from General Mariano Guadalupe Vallejo of Sonoma, and built a cabin and grist-mill, becoming the first permanent Euro-American settler in Napa Valley. A village, now known as Yountville, was established in 1855. It became a municipality in 1965.

Just Let It Happen

Yountville is a great “walk around wine tasting” town. It’s a little more than a mile long with lots to see and plenty of spots to enjoy, making it the perfect place to spend a day exploring at a leisurely ‘stop & smell the roses’ (& the wine) pace with no specific agenda or scheduled tour stops.

Chandon Winery is a good place to starting the day wine tasting in Yountville — Map of Yountville

Walking up and down Washington Street, you’ll find along the way a number of wine tasting rooms, each unique in its offerings and experience. Therefore, lots of good options for you to discover. Below is a list of Zola’s favorite Yountville wine tasting sites, recommended for either the wine or the setting, and in many cases–both, because there’s no bad wine in Yountville.

The Favorites

♥ CHANDON WINERY It’s always good to start (or end) of a day of wine tasting with a sparkling cold glass at Chandon, located at the southwest end of Yountville — a beautiful place with 360 views. It’s an easy, short hike from downtown Yountville. Get there by taking California Drive under the highway overpass and across the railroad tracks, then turn right up through the vineyards on Domain Chandon Road. You can hang out or look around, all with a glass of champagne. Life is very good at Chandon.

♥ MA(i)SONRY In February 2019, Ma(i)sonry reopened as part of RH Yountville, a first-of-its-kind integration of food, wine, art and design . You can enjoy a glass of wine in the historic Ma(i)sonry building, beautifully transformed into a two-story wine vault, or sample tastings of premium, limited production wines and champagnes from some of Napa Valley’s top small producers in the trellis-covered outdoor living rooms.

♥ BEAU VIGNE The wines from this small, family winery are extraordinary. You’ll fall in love quickly.

♥ HILL FAMILY ESTATE Located at the corner of Mulberry and Washington streets, this charming tasting room is filled with an eclectic assortment of antiques and collectibles, and the top-quality wines are crafted from the grapes grown by the Hill family. You’ll enjoy the visit.

♥ HOPE & GRACE Easy to miss this one as it’s a small tasting room hidden in the courtyard of a small shopping complex (next door to Bouchon), but don’t pass it by. Hope & Grace wines are wonderful.

♥ CORNERSTONE There’s so much more to wine at the Cornerstone tasting room because there is so much to learn from the well-informed, friendly staff about food & wine pairings and the wines of Napa Valley. A chance to taste test the interactions of flavor and texture with impressive wines.

♥ V WINE CELLAR This place is like the best-ever wine shop, both quality and quantity. You’ll be tempted to browse the shelves for hours. The staff is happy to answer questions and help you locate that hard to find special bottle for dinner.

♥ ROBERT SINSKEY VINEYARDS Although it’s really too far to walk to Sinskey on Silverado Trail from downtown Yountville unless you’re up for a hike (also no side walk), it’s a quick 5-10 minute drive or you can bike down Yountville Cross Road. I always go for the Pinot Blanc (a long time favorite), but always enjoy the variety of tastings (with food pairings) and discovering something new to love.

More to Explore:

• The Art Walk – The installation of outdoor sculptures makes a walking tour of Yountville even finer. (Doesn’t cost a dime to look)

• The lovely French Laundry garden is located across the street from the restaurant (6640 Washington Street). Never will you see more beautiful veggie plantings or exotic looking chickens! (No charge to visit & look around)

• Located at the end of Lincoln Avenue (near the small Yountville Park) is the historic “George C. Yount Pioneer Cemetery and Ancient Indian Burial Grounds”. It’s fascinating, and open to the public (No Charge)

• Vineyards surround the town and provide scenic views for an easy hike (FREE)

• Many of the Yountville restaurants and hotels have daily happy hour special offerings, and that makes for the perfect budget-friendly last stop before dinner. Check out the menus when walking to see happy hour offerings, prices and times.

Special Events:

Art, Sip & Stroll Yountville celebrates ‘Art in April’ every year with a FREE ART EVENT featuring close to 50 artists of varying mediums, live music and craft beer & wine (of course). It all starts at the Napa Valley Museum where you can walk or board one of the shuttles to Washington Street for a stroll up and down the town center visiting artists, gallery exhibits, shops, tasting rooms, and restaurants as well as enjoy live music.

Bastille Day in Yountville – Traditionally on July 14, Bouchon Bistro & Bakery celebrate ‘La Fête Nationale’ with the people of Yountville at a small outdoor event featuring music, food and wine. [Travel Tip: There are many hard to resist baked goods and breads offered at Bouchon Bakery, and do not miss a chance to experience morning coffee and croissant on the small outdoor patio.]

There are dozens more special events, celebrations and parties going on in Yountville throughout the year. Check out the events calendar and find your fun → HERE

Because there is so much more to see and do, please share your wine tasting discoveries with us —- Sign up via the “Engage” page, and join your friends at The Flabby Wine Club.

For the love of Sancerre from the Loire Valley,
a short history of the wine and list of On2In2™ favorites

Information/References:
Napa: The Story of an American Eden, by James Conway* – a best seller, and captivating read on the history of Napa Valley, the people and families behind Napa’s wine making industry, and the stories of fortunes made and lost. *Zeester Media LLC may receive a small commission for a book purchase you make via the link within this page. This in no way affects the price you pay for the purchase.
Wikipedia: George Calvert Yount
About Yountville, The Town of Yountville website
Explore Yountville – Where to stay, dine, shop and taste (Yountville Chamber of Commerce)

Honey Bees

February 24, 2019 By Zola Zeester Leave a Comment

There are about 20,000 known species of bees. Only 7 species are honey bees which includes 44 subspecies that can all be grouped into three branches: Micrapis (dwarf honey bees), Megapis (giant honey bee), and Apis (domestic honey bees and close relatives).

Humans have been collecting wild honey as far back as 10,000 years ago, and some time later, began learning how to manage wild bees (aka ‘domesticating’ bees) using artificial hives made from hollow logs, wooden boxes, pottery vessels, and woven straw baskets. It wasn’t until the 19th century that a better understanding of bee behavior and their colonies resulted in the invention and development of a revolutionary ‘moveable comb hive’ that allowed honey to be harvested without destroying the entire colony. Beekeeping really took off from there.

HOW BEES MAKE HONEY

Beekeeping is both an art and a science as well as a fascinating hobby. — A look inside beehive by Annie Spratt/Unsplash CC0

Bees make honey primarily from flower nectar, but they’ll use other plant saps as well as the sticky and sugary liquid (called ‘honeydew’) secreted by insects feeding on plants. The bee sucks the liquid up through its long, tube-like tongue (called a ‘proboscis’) and stores it in its honey sac, then adds special enzymes that convert the nectar into different types of sugars as the nectar begins to evaporate. The bee returns to the hive, places the nectar into the cells of the honeycomb, and uses its wings to further evaporate water from the nectar. Warm temperatures within a hive continue the evaporation, and when the water content of the nectar is good and low, the bees seal the cell with a wax capping using the beeswax produced from the special glands in the abdominal segments of worker bees. Simple as that!

A TASTE OF HONEY

Honey is one of the world’s oldest foods, and it’s become increasingly popular today among foodies as different color, texture and flavor varieties have become available and the nutritional value is recognized as an added bonus to the sweet taste sourced from nature. In fact, honey is super rich in nutrients (glucose, fructose and water) and contains at least 16 antioxidants, bioflavonoids, and other plant substances such as grains of pollen as well as small amounts of other sugars, vitamins, amino acids, minerals and enzymes. Adding to all that good stuff, honey, with its antibacterial properties and healing power, is an ancient remedy in the treatment of wounds, burns, skin ulcers and inflammations.

There are also more and more hobby beekeepers and small producers, making fresh, locally produced honey more available at farmers’ markets and speciality stores and offering shoppers a chance to taste unique honey as well as help support beekeeping sustainability with a purchase. And now– incredibly, there’s a website to help you find locally produced honey anywhere in the world. GO TO → Local Honey Finder. The National Honey Board (USA agricultural promotion group) also has a Honey Locator Map for all 50 states, Puerto Rico, Canada and Germany. Try them both to find all the best spots for locally produced honey. (Tip – Call & verify online info before you take off for a new honey hole.)

IS BEEKEEPING THE RIGHT HOBBY FOR YOU?

If you’re thinking about beekeeping in Nepal, decide only after you’ve watched the video The Last Honey Hunter (Behind the Scenes). Two American photographers/climbers capture the harrowing process of harvesting honey from large hives of the Himalayan giant honey bee from under overhangs on the faces of vertical cliffs.

Beekeeping is both an art and science as well as a fascinating hobby. It also requires commitment and some know-how. Fortunately, you don’t have to be a rock climber, but there are a few things you should consider before embarking on a beekeeping venture:

Beekeeping requires commitment and know-how, but there are resources and local clubs to help the beginner beekeeper get started. — Beekeeper by Annie Spratt/Unsplash CC0

Allergies to bee stings. Anaphylaxis is a severe, potentially life-threatening allergic reaction. If you’re allergic to bee stings, this is not the hobby for you as a sting or two is inevitable in beekeeping. But, you can become an ‘arm chair beekeeper’ as well as help support environmental and education projects for research into sustainability of honey bees. [Go to → British Beekeepers Association Adopt a Beehive] You can also help bees by providing water and bee-loving flowering plants in an out-of-the-way spot within your backyard garden. [How to create an oasis for bees – Plant a Bee Garden]

Rules and Requirements. Check local ordinances, zoning regulations and homeowners association rules for beekeeping restrictions and requirements in your area, and talk to your neighbors to make sure bees would be welcomed in the neighborhood.

Local beekeepers association — Always the best information resource for honey lovers as well as beginner beekeepers. [Check out this → interactive map to find local beekeeping associations in USA and Canada, and the British Beekeepers Association online search tool to find local organizations within the UK → search UK. In Australia, find a club via the Amateur Beekeepers Association → find a local club. In New Zealand, search using a club map → here. If you reside in other areas of the world, there’s a good chance you’ll find helpful information for locating a nearby organization at this resource page → Honey Traveler – Beekeeping Associations, Journals & Magazines]

Beekeeping class. You’ll benefit from an introductory course that provides a basic understanding of beekeeping before you make a big investment in time and money. Most often you’ll find classes offered by local beekeeper associations or community groups, but there are online courses, too. For example, comprehensive online lessons and step-by-step basics (including videos) by Brushy Mountain Bee Farm are free → BEE Educated], and in the video series NATURAL BEEKEEPING, beekeeper Jerry Dunbar explains and demonstrates the entire beekeeping process, including establishing a new hive, monitoring and maintaining beehive health, harvesting honey, and transforming other products from the hive into useful healthy products humans can use.

Study Up. Do some online research and read books and magazines to learn more about bees and beekeeping. THE BACKYARD BEEKEEPER by Kim Flottum is a popular handbook filled with expert advice for urban and rural beekeepers at every skill level. There are also video documentaries that showcase bees and beekeeping around the globe. HONEY HUNTERS is a breathtaking documentary (the photography is amazing) that takes you from the perilous hills of Nepal to Paris rooftops for a look at some of the extreme methods involved in protecting bees and harvesting honey.

Resources/Information:
Definition and Uses of Honey, Food and Agriculture Organization of the United Nations
Honey: Its medicinal property and antibacterial activity by Manisha Deb Mandal and Shyamapada Mandal (Asian Pacific Journal of Tropical Biomedicine, April 1, 2011)
Beekeeping and Sustainability – Bees For Development
The Forest Beekeepers of Zanzibar, In Pictures (August 27, 2018) – Decades of intense farming has stripped much of the land, but reforestation programs are underway, and bees are helping by pollinating the plants and providing additional income to farmers from the sale of honey.
Massive Loss of Thousands of Hives Afflicts Orchard Growers and Beekeepers, NPR, The Salt (February 19, 2019) – Chemicals, loss of wildflowers, climate change, nutrition and viruses all affect the health of honey bees, but in 2019, a deadly parasite called the varroa mite is the cause of devastating losses of honey bee colonies. Many US beekeepers have lost half their hives, some as many as 80%.
Honey Bees and Beekeeping – Wikipedia

This article includes a few affiliate links to Amazon for books and videos. If you make a purchase directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo is courtesy of Jenna Lee/Unsplash CC0
Taste of Honey photo courtesy of Tookapic/Pexels CC0

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share what you know about bees and honey, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

The Martini

December 8, 2018 By Zola Zeester Leave a Comment

It’s very American; however, there are differing theories about the true origin of the martini as well as countless variations, including drinks called ‘martini’ or ‘tini’ something or other (e.g., vodka martini, appletini, french martini, dirty martini, chocolate martini).

The first dry martini, aka the ‘classic’, is often traced to a cocktail mixed in the early 20^th century at New York City’s Knickerbocker Hotel and another called the “Marguerite Cocktail” in a drink mixology book published in 1904. Tastes at the time were changing to a preference for less sugary cocktails, and by mid-century, the martini was at the peak of its popularity as it came to personify modern, sexy, sophisticated and glamorous ideals. Watch any film from that era, and you’ll get the idea from the many scenes involving mixing and drinking martinis. That sort of thing became outdated in the 1970’s, but in the 90’s, the martini experienced a comeback as it was rediscovered and remixed for a new happy hour crowd.

At the time of a recent search for ‘something other than wine’ to drink, it had been a few years since I’d even thought about drinking a martini, and the sparsely stocked liquor cabinet was lacking in options. However, a forgotten cocktail shaker was discovered hidden in the back behind an old bottle of rum. The big surprise… found gin and vermouth that had probably been aging 10+ years in half-emptied bottles, and there was a fresh lemon in the refrigerator. It was destiny.

I had a memory of making martinis with friends, but it had been a long time and my cocktail making skills are wanting (‘no skills at all’ is more accurate). Did some research, and came up with this version of a classic dry martini using ingredients on hand. After the first icy cold sip, I wondered why I’d waited so long for this bliss. It’s not really difficult to mix up one.

2 ounces dry gin (Tanqueray)
1 ounce dry vermouth (Martini & Rossi, Extra Dry)
ice
lemon twist*

Chill martini glass in the freezer
Pour gin & vermouth in shaker, fill halfway with ice, and shake** about 20 seconds
Strain in the chilled glass and garnish with lemon twist
Serve immediately, and savor simple perfection

CHEERS!

Editor’s Notes:

*If you don’t have a ‘channeling knife’ bar tool, use a vegetable peeler or paring knife to remove a strip of peel from a fresh lemon with as little of the white pulp as possible remaining. Before dropping the peel into the glass, ‘twist’ it over the drink to release the lemon oil scent. I chilled the peels in the refrigerator while mixing up the drink. Olives are also a favorite martini garnish that create a very different taste.

**The ‘shake or stir’ controversy comes down to this— it’s your drink, you decide. Shaking creates a cloudy, airy, slightly textured drink. Stirring results in a clear, silky smooth martini. [Stirring Tips: Add spirits into a chilled mixing glass. Place long spoon in the glass before adding ice (about 2/3 full). Stir briskly in circular motion at least 50 times (30-25 seconds). Strain in chilled drinking glass using a julep strainer.]

The gin to vermouth ratio is personal choice. I went with a conservative 2:1 for this experiment, and liked the results. In the 1930’s the typical ratio was 3:1. It went to 4:1 in the 40’s, and the gin portion continued to escalate in the late 20^th century with ratios reaching as high as 50:1 and 100:1.

Reference: “There is Something About a Martini”, by Max Rudin, American Heritage (July/August 1997)

Ready to try a Margarita?
Then you’ve got to check out Margarita Mixology

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This page includes affiliate links to a shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature martini photo by Flickr user, Billy Abbott, CC BY-NC-SA 2.0

Cookie Crunch

December 1, 2018 By Zola Zeester 1 Comment

Traditions of cookie decorating can be traced back to the Middle Ages, and got a start in North America during the 17^th century with the introduction of cookie cutters, molds and holiday decorating by Dutch and German settlers. About 200 years later, decorating cookies for Christmas gained popularity in America as more German-imported cookie cutters became available and cookbooks featured cookies cut in holiday inspired shapes sparked creativity in home kitchens. Today, the popularity of cookie decorating continues to grow during holidays throughout the world with all sorts of creations.

This holiday season, Zandy R (@pillbug) has been working on a cookie cookbook and experimenting with different iced cookie recipes and techniques (sugar cookie cut-outs decorated with royal icing). You can do it, too. Here are her cookie decorating tips:

• Use your favorite sugar cookie and royal icing recipes, try something new or go nostalgic with a family recipe. Find Zandy R’s (@pillbug) absolute favorite sugar cookie and royal icing recipes here → Roll & Cut Sugar Cookies. If this is your first cookie decorating adventure, best to do a little research before starting. The Complete Photo Guide to Cookie Decorating by Autumn Carpenter

• It helps (a lot) to have the right equipment. To decorate cookies with royal icing, you’ll need piping bags and/or squeeze bottles (a bunch, if using different colors) and a small offset spatula or rounded butter knife (to help spread the icing). Also, toothpicks come in handy for tiny, precision work.

See Zandy’s favorite cookie baking tools below. The stainless steel rolling pin eliminates the sticky dough problem by keeping the dough cool, the battery-powered sifter is genius, the 4-tier cooling rack is a great space saver during mega cookie baking projects, and the Kitchen Aid mixer—well, that’s really a dream machine. For more information on any item, click/tap on the photo within the in the ad, and there’s a search box to help you find anything else your heart desires.

• Roll out cookie dough with a chilled rolling pin to avoid sticking. Have fun cutting out a variety of cookie shapes Holiday Cookie Cutters

• After cookies are baked and cooled, keep at least overnight (loosely covered with a sheet of parchment paper) before decorating.

• If using royal icing (as Zandy R did for her cookies), there are no quick short-cuts. Let each application dry before applying the next one. Check out Betty Crocker’s advice for decorating cookies with icing ⇒ here

• It’s a creative process of experimentation and experience, and that takes time and patience. Don’t be afraid to try different techniques and colors because you’ll get better and better the more you decorate.

• When something goes wrong and you totally mess up a cookie, eat it immediately.

Decorate Valentine Day cookies with these helpful tips

Discover the fun decorating cookies for every holiday with these On2In2™️ recipes and decorating tips.

Cookies decorating ideas and inspiration from On2In2™

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It's fun to bake and decorate holiday cookies with these On2In2™ recipes and tips.

Cookie decorating for Thanksgiving holiday

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo courtesy of Gratisography CC0

Chrysanthemum

November 13, 2018 By Zola Zeester Leave a Comment

Across a waste of moorland, bleak and bear,
A lonely bird is flying, calling low—
The last of all the feathered host to go,
And loth to leave still lingers, calling, there
Within my silent garden-passes, where
The flowers are withered that in summer blow,
I walk with murmuring ghosts, that to and fro
Sway gently in the chill November air;

When, lo! I mark a little way apart
The sovereign glory of this waning year
That now, alone, unheralded hath come,
In gorgeous robes — alas, my fickle heart
Forgets the dead, and laughs that she is here,
The royal queen of fall, Chrysanthemum.

“Chrysanthemum” by Albert Bigelow Paine (Rhymes by Two Friends, 1893)

Júhuā

Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

Chinese scholars and poets frequently praise the chrysanthemum in ancient writings as a noble flower of elegance and strength, beautifully flowering during the cold days of autumn and early winter. It’s also designated as one of the Four Gentlemen, or Noble Ones, four plants depicted in Chinese art ‘bird and flower’ painting as far back as the Song dynasty (960 -1279), and later used by other artists in East Asia to represent the four seasons: orchid (spring); bamboo (summer); chrysanthemum (autumn); and plum blossom (winter).

Drinking chrysanthemum tea also dates back to the Chinese Song dynasty, and is still enjoyed today. It has a delicate floral aroma and light, refreshing taste, and is typically prepared by steeping dried flowers of Chrysanthemum morifolium or Chrysanthemum indicum in hot water, with sugar often added, and sometimes wolfberries (goji). The teapot of chrysanthemum flowers is customarily refilled with hot water several times during tea drinking, lightening the flavor and potency of the tea with each serving. While drinking chrysanthemum tea is believed to have cleansing and special healing properties, its effectiveness is uncertain, and it can cause side effects in some people. Therefore, best to consult your doctor before indulging. If you are allergic to ragweed, pregnant or nursing, avoid chrysanthemum tea and any type of supplement containing the flower.

Information/Resources:
You’ll find more history of chrysanthemum as well as planting/gardening information, tips and resources on the National Chrysanthemum Society (USA) website.
Be Careful – Chrysanthemums are toxic to dogs, cats and horses (Learn more about toxic plants ASPCA website)
General informational resource: Wikipedia – Chrysanthemum

See Spring Flowers blooming – right before your eyes

Football mums feature photo is courtesy of Erol Ahmed/StockSnap CC0
Chrysanthemum (1722-1735) Xian’e Changchun Album by Giuseppe Castiglione/Wikimedia PD Chrysanthemum tea photo courtesy of Ornella Binni/StockSnap CC0

Pumpkin Bread

November 6, 2018 By Zola Zeester 2 Comments

Since spotting the pumpkin bread recipe in a 1973 issue of Cosmopolitan Magazine, many loaves have been baked, eaten, and gifted by family and friends, and the recipe has been shared countless times because pumpkin bread is perfectly sweet and spiced with tastes of fall and winter holiday seasons and does not require special baking skills or technique (just a strong stirring arm). It freezes well, too. That means you can start baking now, and fill your kitchen with the aroma of delicious holiday happiness. Here’s an updated version of our long time favorite pumpkin bread recipe.

♥ Please share the joy.

PUMPKIN BREAD

INGREDIENTS

1/2 cup + 1 Tbsp Light Olive Oil (or ¾ cup margarine)*
2½ cups Sugar
4 Eggs
16 oz Puréed Pumpkin (canned or homemade from scratch)
2/3 cup Water
3½ cups Unbleached Flour
2 tsp Baking Soda
1½ tsp Salt
1½ tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 cup Chopped Walnuts or Pecans (optional)
1/2 cup Dried Fruit (optional) e.g. cranberries, cherries, golden raisins

*The original recipe called for margarine, but that was more than 40 years ago. Substituting olive oil is a contempo tweak.

ESSENTIAL EQUIPMENT

2 mixing bowls (1 large & 1 medium or small size)
1 or 2 spoons for mixing, wood or metal
1 whisk or a fork
2 loaf pans (approx. 8.5″x4.25″x2.75″) Only have one? Bake one at a time.
Measuring cups and spoons
Cake tester or skewer (wood or metal)
Cooling rack
Plastic wrap for keeping & freezer paper/plastic bags for storing in freezer

INSTRUCTIONS

• Preheat oven at 350°F/177°C, and prepare (grease & flour or spray with non-stick cooking spray) 2 loaf pans. You can use loaf pans made of any material (e.g, metal, glass, silicone), but using different types and sizes requires an adjustment of the baking time which you may have to do anyway as timing often varies with different ovens. Best advice to avoid a disaster, frequently check your pumpkin bread while baking, and don’t take out of the oven too soon or too late.

• In a large mixing bowl, lightly beat the eggs, then add the olive oil, water, pumpkin purée and sugar. Combine thoroughly. [If you are using margarine, first cream softened margarine & sugar in large bowl, add eggs one at a time, beating thoroughly, then mix in pumpkin purée and water.]

• In a separate, smaller sized bowl, combine the flour with all the other dry ingredients and spices.

• Stir the dry ingredients into the large mixing bowl of wet, pumpkin mixture, just a little at a time, and keep stirring until batter is thoroughly blended.

• If you’d like to add nuts and/or dried fruit, stir into the batter after it’s thoroughly blended.

• Pour batter into the prepared loaf pans.

• Bake for 1 hour+10 min @ 350°F. Check the pumpkin bread by inserting a cake tester stick or skewer in the center of each. Adjust time, if necessary. It’s ready to come out of the oven when the tester comes out clean.

• Cool on rack for 10-15 minutes before removing bread from loaf pan. Let loaves cool completely before wrapping tightly in plastic wrap. Pumpkin bread should keep a week in the refrigerator. If freezing, add another layer of wrapping (freezer paper or clear plastic freezer bags).

Another family favorite → German Chocolate Cupcakes

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your favorite recipe, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo of baking table courtesy of Andy Chilton/StockSnap CC0
Pumpkin bread photo by Flickr user, Rebecca Siegel CC BY 2.0

Mooncake

August 28, 2018 By Zola Zeester Leave a Comment

A mooncake (yue bing) is a Chinese pastry traditionally filled with a sweet, dense filling (make that very sweet, very dense) and one or more whole salted egg yolk (symbolizing the full moon). The tops of these delicacies are decorated with imprints of Chinese characters for longevity and harmony and the name of the bakery as well as images of the moon, flowers, vines, Chang’e (Chinese goddess of the moon), or a rabbit (symbol of the moon), and there hasn’t been a Mid-Autumn Festival celebrated in China without mooncakes since the Tang Dynasty (618-690 and 705-907) when they were first used as offerings to the moon and eaten during worship. Today, mooncakes are customarily offered and shared between friends, gifted to business clients and relatives, and eaten at family gatherings while celebrating the festival, and there are many different crusts, fillings and regional styles.

Although deeply rooted in ancient tradition, the sky’s the limit when it comes to contemporary-style mooncakes. The many modern creations include low-fat and sugar-free versions, exotic flavors and ingredients, and unique, custard-style fillings. Häagen-Dazs was one of the first to create an ice cream mooncake. They were a big hit (everybody loves ice cream!).

You might want to try this Home Baked Mini Cheese Shanghai Mooncake recipe (by Kimiya Lim, makes 16 small cakes) as it’s simpler and less time consuming than baking traditional mooncakes.

Ingredients

140g (1 cup) Cake flour
1/2 tsp Baking powder
10g (1 tbsp) Custard powder
25g (1/4 cup) Milk powder
2 tsps Parmesan Cheese powder
40g (3 tbsps) Caster sugar
50g (1/3 cup) Softened butter
1 egg

4 Salted egg yolks (optional)*
320g (11 1/2 ounces) Lotus paste**
Black sesame seeds

Directions

Bake in preheated 130°C – 150°C (250°F – 300°F) oven for first 10 minutes, take out & cool for awhile then egg wash and sprinkle tops with a few black sesame seeds. Return to oven and bake for another 18-22 minutes or till golden on top. Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.

* Salted duck eggs are a common ingredient in Chinese cooking. Traditionally, they are preserved whole and raw in brine, and after a few weeks, the salt water draws out the moisture within the egg, concentrating its flavor. The yolks hardened into bright orange balls. Find them at your local Chinatown market or brine duck (or chicken) eggs ahead of time at home.
** Lotus seed paste is a sweet and smooth filling made from dried lotus seeds. Purchase ready-made at your local Chinatown market or make at home.

Resources/Information:

Mooncakes in Modern China, by Meredith Butenhoff, Allyn Wiggins, Hattie Grant, & Brandon Bank (Debunking Myths of China, Furman University, October 25, 2016), article includes recipe & instructions on how-to-make mooncakes
The Right Way to Eat Mooncake, by Ellen Duong (Sampan, August 5, 2016)
‘Mooncake’ (Wikipedia)

SHOP Mooncakes← ← Click/Tap on this link to shop for mooncakes on Amazon. [If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.]

More family tradition in the kitchen with fall favorites:
♥ German Chocolate Cupcakes
♥ Pumpkin Bread

Feature photo is courtesy of Flickr user, Chee Kweng Teoh, CC BY-NC-ND 2.0

Sancerre

May 25, 2018 By Zola Zeester Leave a Comment

Sancerre is a French wine AOC (controlled designation of origin) for wine produced in the Sancerre geographical area, located in the eastern part of the Loire Valley. It is well known today for the Sauvignon blanc grape that comes from vines planted after a phylloxera epidemic late in the late 19^th century wiped out the majority of the vineyards in the region. Beginning in the late 1940’s, Sancerre gained popularity as an easy to drink, elegant, and food friendly white wine as it pairs well with fish, cheese and even sushi.

It’s a Zola favorite—light and smooth with low alcohol content and no hint of oak or grassy taste. Always reliable for serving at parties, lunch or dinner (especially a seafood course). Prices for a good bottle in US usually run in the $25+ range, but lower and higher can also be found. It’s a happy day when a new one is discovered. Here are a few of the best finds (so far, because the tasting never stops).

Sancerre wine is easy to drink and pairs well with food.

A recently discovered Sancerre made it's way on the favorite list

Sancerre is an easy to drink white wine, and this rose is really the perfect glass for a warm spring day.

Sancerre is an On2In2™ favorite white wine, and with the clean, crisp taste, it's perfect with so many different foods, including sushi. Try a taste using these recommendations.

Information/Resources:
Loire Valley, Discover France website ( information on the food, wine, châteaux, music festivals and parks and recreation of Loire Valley)
Wine and Gastronomy: A Sancerre Way of Life, Visit French Wine website (recommendations on how best to enjoy Sancerre in the Loire Valley)

You’ll have the best experience with this walking tour guide to Zola’s favorite wine tasting spots in Yountville, California

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your wine inspiration with our Flabby Wine Club, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo of grapes courtesy of Pixabay/Pexels CC0

Home Brew

April 4, 2018 By Zola Zeester Leave a Comment

It was a wise man who invented beer—Plato

Beer has been brewing on this planet for many thousands of years, believed to have started at the time cereal grains were first farmed (≅ 9500 BC), and is considered by some historians to be nutritional refreshment integral to the establishment of ancient civilizations and development of technologies. About 3000 BC, domestic brewing expanded throughout Europe by Germanic and Celtic tribes. The first record of hops as an ingredient in brewing was much later in Europe 822.

Today, beer ranks third (behind water and tea) as the most widely consumed beverage throughout the world, and is sometimes referred to as “liquid bread” as it can contain good amounts of nutrients, including B vitamins, magnesium, selenium, potassium, phosphorus, biotin, and chromium. However, the main active component of beer is alcohol, and that cancels out nutritional benefits when more than small quantities are consumed and creates long and short term health risks as does all alcoholic drinks.

Beer Making @ Home

Homebrewing is legal in most countries, but best to research prior to embarking on your beer making adventure as there are some prohibitions as well as limitations and restrictions. In the United States, federal laws restricting homebrewing were repealed in 1978; however, states and local governments retain the authority to enact homebrewing laws and regulations.

Brewing your own beer instead of buying a couple of six-packs can save some money, but the primary reason there are so many homebrewers is that it is just a lot of fun cooking up different and unique types, styles and flavors. You can give it a go (or inspire a friend) for less than $35 with Stephen and Erica’s Everyday IPA Beer Making Kit. It’s perfect for brewing beginners, and makes 1 gallon of 6.8% Alcohol-by-Volume beer (9-10 12-oz bottles) with a taste that harmonizes fragrant grapefruit with bright bitterness, making it great for hop heads as well as first time IPA drinkers. They’ve also published a book that includes 52 recipes for small batches “Brooklyn Brew Shop’s Beer Making Book“. But, before you jump in, recommend you watch the video Brooklyn Brewing for inspiration. Prost!

Information/Resources:
Wikipedia: Beer, Fermination, Homebrewing
Homebrewing Laws Worldwide, by Lyonette “Lyo” Louis-Jacques, Slaw (Canadian online legal magazine), November 20, 2013
US federal and state law information: Statutes by State (Although home brewing is legal under both federal and state law in the US, each state may regulate alcohol and the state laws relating to home brewing vary widely.)
Step-by Step Tutorials, Learn to make beer, cider and mead, American Homebrewers Association
Find a Homebrew Club, Search for local homebrew clubs using this worldwide database of over 1,700
Homebrew Con, June 28 – 30, 2018, Oregon Convention Center, Portland, Oregon (America’s largest gathering on home brew hobbyists with educational sessions, expo and social activities)

This book by James Morton “Brew: The Foolproof Guide to Making World Class Beer at Home” will take your brewing skills to another level of taste. Click/Tap on the “Brew” book image to check it out and purchase.

Feature photo: The “Toast” to beer feature photo is courtesy of Wil Stewart/Unsplash. German culture requires a personal toast to each and every person at the table prior to drinking even one small sip of alcohol, and failure to do so is considered rude and bad luck.

*This page includes affiliate links to Amazon shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Margarita Mixology

February 22, 2018 By Zola Zeester Leave a Comment

There are many claims and theories regarding the origins of the Margarita cocktail, but best mixology guess is the tequila-based drink was developed during the late 1930’s – 1940’s in Mexico. The first known publication of a Margarita recipe appeared as a featured “Drink of the Month” in the December 1953 issue of Esquire magazine: “2 ounces tequila, dash of triple sec, and juice of 1/2 lime or lemon. Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt — pour, and sip.”

Since that time, the Margarita became an easy, fun and popular summertime drink with about a thousand versions and flavor combinations, some good and a few really awful.

Forty years ago, one of the best Margaritas was served at a restaurant/bar located in the small community of Sonoita, Arizona (located 50 miles south of Tucson). After a chance meeting with one of the bartenders (and a lot of pleading), a purported ‘secret recipe’ was reluctantly provided that when tested, made a good Margarita, but did not result in a perfect match to the memory of the primo Sonoita Margarita. That’s to be expected, however, as there are many variables in mixing up a cocktail and few details in the recipe, and the slightest change in an ingredient can make a big difference in taste. It also would not be a huge surprise to discover something is missing from the bartender’s disclosure or faulty memory is a factor.

1 shot – Tequila
1 shot – Triple sec
1/2 shot – sweet
2 shots – sour
1 splash – lime juice
Blend

The International Bartenders Association (IBA) standard recipe calls for an ingredient ratio of 7:4:3 (50% tequila, 29% Cointreau, 21% fresh lime juice), but adjustments to the standard are what make mixing and drinking Margaritas fun. Here’s a recipe to get you started on creating your own “best” Margarita, along with a few tips. First Tip: Looks easy, but takes a lot of experimenting to get it right (See Sonoita Margarita recipe passage above).

Ingredients:
2 oz Tequila (The key to a good Margarita is good tequila. Experts recommend 100% agave, e.g. silver)
1 oz Triple sec (orange-flavored liqueur, e.g., Cointreu, Grand Marnier)
1 oz Lime juice (fresh) It’s common to use Persian limes in US; Key limes are typically used in Mexico.

Ice
Salt (course)
Lime (sliced into wedges)

Equipment:
Cocktail/Margarita glass
Cocktail shaker

Directions:
Chill the glass, then carefully rub the outer rim with a lime slice and dip lightly in the salt
Pour tequila, triple sec, lime juice, and ice in cocktail shaker
Shake and strain into glass (over ice or serve straight up)

If you’re in the mood for another round, rediscover the perfect Martini .

While you’re at it, why not try home brewing in the kitchen!

Information/Resources:

The Man Who Invented the Margarita, by Brad Cooper, Texas Monthly (October, 1974)
Margarita Archives, Texas Monthly (the history, truth and best Margaritas)
Fun things to do in Sonoita, Arizona (wine tours & harvest festival; birding; quarter horse show)
Wikipedia: Margarita

Feature photo is a screen shot taken from “The Margarita” video

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Honey Bees

The Martini

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Chrysanthemum

Júhuā

Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

Pumpkin Bread

PUMPKIN BREAD

Mooncake

Sancerre

Home Brew

Margarita Mixology

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Chrysanthemum was first cultivated as a flowering herb in China more than 3,000 years ago, and is a symbolic and therapeutic element of Chinese and East Asia traditions, culture and art.

PUMPKIN BREAD

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