Watching The Sun Go To China

On the beach in San Deigo, watching the day end...November 2008.
Watching the sun go to China.

Why Not Wine On Wednesday!

We here at SaucyMama's are always on the lookout for that affordable quaff. Especially now that our 401 looks like a 201. During the last 6 months even the term affordable has taken on a new deflationary meaning. We now search for wine that is DRC (down-right cheap)! Yes, we've tasted a fair amount of schlock, and assigned it to the marinade category. But this wine is a find! Vina Maipo 2007 is a Chilean Cab with lots of character. It has a great mouth feel with a dark berry nose and hints of chocolate and mocha. With grilling season just now underway V. Maipo will play a role.

Vina Maipo's website notes that the grapes were harvested in March and April. Not surprising given that its the South American autumn, but just an ahaa to us North Ameri-centrics. Vina Maipo comes in a 1.5L bottle for just over ten bucks at Sam's here in Ohio (and yes, Sam's offers a case discount). As Cramer says 'BuyBuyBuy.' While gloating over my find, SpicyBBQ informed me that the 2007 Chilean Cabs are the sleeper wines of the year. Which means much more research is required....

And while the seasons wane in Chile as they are now harvesting the 2009 Vintage, here we have the first signs of spring in the Midwest.

I Say Clematis...

Clematis, with the 'a' spoken like the 'a' in apple, is the Midwestern pronunciation. I planted this Jackmanii next to an orange Trumpet Vine in anticipation that the Clematis would weave in and out of the trumpets.

The Clematis though likes to weave itself to the driveway side of the fence and display itself there. Of course that's where the sun first shows it face....and I'm wondering if all my flowers lean toward the East?


The trumpets are in bud, but look like their a week away from blooming. The other day, I spotted a returning hummingbird checking for blooms.

Off Topic Tuesday

Tuscany shawl knitted in Berger du Nord Belle (silk, 5 skeins). Given to a friend in need of comfort. Soaked, blocked, and ironed.

Simply the Best Dad

One of the most important things I've learned in life is the ability to smile. 

I'm not quite sure where I learned it - but on this - Father's Day - I think I need to give some credit to my Dad.

Always remember to smile - a good lesson

Again - smiling.  How can one person be so happy.....?

but that's Dad!

Dad loves a good pint - and perhaps going to Ireland was the supreme pilgrimage....

Dad loves a good brew - in fact he loves one.  Now he's a hip-ster, toting an iPod, a Blackberry, and a laptop.  But lets grab a snapshot in 2001 - when technology puzzled him.  Interested - Curious - Clueless.

i

WDC = Washington DC - the Smithsonian.  Dad  is an American, thru and Thru.  

But he loves a quick pint - and so we oblige.

Foreign countries don't phase him - bring on the Canadians - in Niagara Falls.  Does it phase him?  Nope - he's still smiling.

And there they are - Mom and Dad.  They got married nearly sixty years ago -  bursting with the passion of youth.  What do they do as an encore, when their children are all grown?  

My friends, I fret and hem and haw, but I can truly say when they meet, it's hard for me to describe - but my parents are In Love.  Still Crazy After All these Years........

So today, on Fathers' Day - I give thanks and praise - and love - to Mom, and of course, Dad - still together, and still crazy, after all these years......

And sadly, we bid farewell to the Dad of Dad this year - a man who passed with no regrets.  At this end - I thank both of them - my grandfather (who I'll never see again) and my father (may many moons pass) - 

To All Our Fathers

Happy Father's Day to all the dads in the world! Do any of us really know our effect on our offspring? How often do we--as parents thank our children for being themselves and thus model to them what we would like to hear in return. What have we yet to say to our parents and hope our children say to us in return? A contrived social holiday offers me the chance to gather my thoughts and express my thanks to my Dad who always stood beside me. I knew if worse came to worse Dad would be there--how lucky is that? And I am grateful that my children feel the same about their father. Celebrate the moment!

Not Quite Spice

Not quite a Saturday Spice.... but this incipient pepper is growing in a pot on my deck. It is surrounded by baby parsley plants. Like many others, I'm trying to lessen my carbon footprint on this planet. And like many others, I was heartened by Michael Pollan's article about growing even a little of one's own food as a way to keep green.

In the past my yard did have a vegetable garden, but the growth of neighboring shrubs and trees (planted in anticipation of global warming) keeps the yard in light shade most of the day. My deck though probably gets about 6 hours of sunlight. So...I'm trying veggies in pots--I even found a book at the library: Crops in Pots by Bob Purnell. The book details an assortment of planting combinations that make your veggie plantings look as good as pots of flowers.

Along with the peppers and parsley combo, I'm trying beets with bush cucumbers, tomatoes with bush basil, and separate pots of carrots, mesclun, rainbow swiss chard, fennel, and pattypan squash. At the farmer's market I even found a hanging pot of Tiny Tim tomatoes which now hangs on the fence.
Here's the rainbow chard.


And the Tiny Tim tomatoes.

Trying to keep Green!

Lemons Again!

Lemons! Lemons are a common ingredient here in the USA. Lemons are not really that prevalent in the rest of the world. The rest of the world uses limes. I actually like limes ALOT!--because lime is so good with rum. But back to lemons.... last night I marinated my pork-loin kabobs in the...

juice of 1 lemon

1 smashed garlic clove

splash olive oil

good shake of Mrs. Dash

1 1/2 Tbs of pestle ground rosemary (next time I'll try fresh rosemary).

a shake of salt and pepper

( Next time I'll add a TBS+ of honey).

Marinate for 30 minutes to 2 hours.

Grill 12-18 minutes.

Serve with veggies of choice.

The Saucy Husband was impressed....always a good thing!

A Summer Smile

New camera: Canon SX100. The macro setting is fabulous. Now to work on keeping the hands steady. Summer heat is building here in central Ohio. Lucy is on the lookout for the first signs of chipmunks.

And we here on the deck are enjoying a mojito.

Watching the flowers grow.

Celebrate!

The House of Saucy
is in celebration mode today.

This recipe came to me from a SaucySister and her SpicySpouse. SaucySister#5 labeled it Celebration Biscotti, and might of been commenting on her (then) soon to be wedding to her SpicySpouse. Beng a SpicyMama myself--I knew what she was referring to... I've probably had this recipe (typed and written from her hand) over 18 years. The paper folds are yellowed, and the spots are probably brandy residue. I often make this recipe as part of my Christmas cookie repertoire. Its a nice big batch that will serve any crowd....

SpicySister Celebration Biscotti

2 C Sugar
1 C Butter
4 TBS Pernod, or Anisette, or Amaretto
1 1/2 TBS Cognac, or Brandy
2 Tsp vanilla extract
2 Tsp almond extract
2 C coarsely chopped toasted almonds
2 eggs
4 C unsifted all-purpose flour
1 TBS baking powder (Martha Tip: make sure its fresh, because it can wear out)

Toast nuts for 5 minutes in 400º oven or until lightly browned. Let cool to touch. Mix sugar with butter, Pernod, cognac, extracts and nuts.
Beat in the eggs.
Mix flour and baking powder and stir into mixture--blend thoroughly.
Cover and chill the dough for at least 2 hours.

Shape dough directly on greased baking sheets (without sides) with your hands.
Form flat loaves that are about 1/2 thick and 2 inches wide, and as long as the baking sheet.
Place no more that 2 loaves, parallel and well apart on a pan.
Bake at 375º for 20 minutes.
Remove from oven and let loaves cool on pans until you can touch them (if the loaves crumble, let cool longer).

Cut into diagonal slices about 1/2-3/4" thick.
Lay slices on cut sides, close together on the baking sheets, and return to the 375º oven for 15 minutes more, or until lightly toasted.
Cool on wire racks.
Store in airtight containers.
Makes about 9 dozen.

Italian Tradition calls for Vin Santo, but we are not. I like my cookies with cappuccino, although the SpiceQueen and the PepperPrince would choose tea.