Baked Talapia with Mango Salsa. Another quick meal that has flavor, is healthy and very quick to make. Good for a weeknight dinner.

At the rocks at Spooner's Cove

We love the area from Santa Barbara to Paso Robles.  The world changes here and life takes a step back.  Even in this Eden, there are areas that sparkle even more.  Montano del Oro is one of those areas.  Nestled to the south of Morro Bay, along the coast, this used to be a large ranch  that ultimately became a state park.   The park’s name, “Mountain of Gold,” comes from the golden wildflowers that bloom in spring.  At 8000 acres, it has many things to see.  There are hiking trails, camping, beaches and Spooner’s Cove across from the ranch house.  There was a dock here during the ranch days used to tranfer the produce and stock.  The old ranch house has been converted to a museum and the docents can help explain life in those days. 

The website has a wealth of information http://www.slostateparks.com/montana_de_oro/default.asp . Take lunch and enjoy the varied sights. Much of park is along the coast and offers breath taking views of the rugged coast. Being just south of Morro Bay, the spectacular views of Morro Rock are inspiring and unique. Even the drive to the park entrance is surprising as the road it winds through a residential area with views of the bay to the north. Take the trip and imagine the past!

THE CHAMPAGNE TEAM - Norma, Alice, Glenn, Me and Jerry

This year, I had the honor of being the Captain of the Champagne Squad at the California State Fair wine Competition.  This is perhaps the most prestigious of the wine competitions in California.  To enter, the wines must come from California.  This year there were over 2600 wines entered from almost 600 wineries.  The prize?  The coveted “Double Gold” (where every judge on the panel rates the wine a gold), the “Gold” medal, the “Silver” medal and the “Bronze” medal.  Judges come from all over the wine spectrum; from wine makers, to winery owners, to writers, to restaurant owners, etc.  All judges must demonstrate the sensitive taste palate necessary to discern the subtle characteristics of the wine maker’s efforts.  Judges are subjected to intense tasting over a three day period starting around 9:00 every morning and finishing in the early afternoon.  This is quite an undertaking with around three volunteers for every judge.  I was particularly impressed with the dynamic nature of the volunteer team.  Although they only work together this one time every year, they come together to make a seamless event.  There are volunteers that can claim to have been involved with this event for over twenty years.  Makes me feel young with only three years under my belt.  I have made many friends over these three years and have reacquainted with old friends.  One of the judges was one of my college professors at UC Davis in the late seventies, one I work with every year at the ZAP conference in San Francisco and two were friends from the Society of Wine Educators.  It’s amazing how small our world really is.  In any case, this year I was able to direct the Champagne Squad, with the responsibility to pour the right Sparkling Wine ( as is now referred) at the right time and the right way to show the beverage at it’s finest.  This is the only squad to perform “live pours” for the judges.  A live pour is where the wine is poured directly in front of the judge.  All other wines are poured in a separate room from the judges and then delivered.  Champagne is different because the carbonation and cooler serving temperatures are critical to the flavor profiles.  All in all, a great experience.  Not only to be involved in such a great event, but to be associated with such a highly talented volunteer team.  Life is just a great place to be!

Hard to find Ghost Flowers

The Ocotillo's vivid color

We had never been to Anza-Borrego and the spring bloom seemed like the right time.  Wow, we happened to pick one of the best years out of the last five to make our trip and what an experience it was.  Anza-Borrego is the largest of the California State Parks, covering over 600,000 acres  and continues to grow.  It is west of the Salton Sea and is best to visit anytime but the summer where temperatures can reach in the 120′s+.  The park is named after Spanish explorer Juan Bautista de Anza and the Spanish name borrego, or bighorn sheep.   For those of you who have never seen the desert in spring, it is quite a sight.  The normally dry and brown desert explodes with a carpet of colorful flowers.  In some areas the bloom is as far as the eye can see.  Reds, yellows, purples and white flowers cover the expanse.  This year, the northern side of the park was in bloom with little to be seen in the southern portion.  Mary and I could not take enough pictures.  This is a photo rich area that is only around for a few weeks each year and then returns to the stark, harsh environment we so commonly associate with the desert.  In one canyon, the Ghost flowers could be seen.  They were limited to one patch on one hillside (at least where we could drive).    I have included a picture above.  Surprisingly, the weather this time of year, March, is very comfortable but a little warm.  Be sure to bring water.   Of particular interst is that it is not just the flowers that can catch you eye.  While taking pictures, Mary thought she saw a Humming Bird and snaped this picture before she realized it was just a moth.  When we got home and opened the image, we found it was a fabulous shot of a Humming Bird Moth feeding on a desert flower.  What a great eye she has and what a great picture she took.  Her new Nikon D90 helped a little.  Enjoy!

Quote: “You are locked in my heart.  The key has been lost.  You must stay there forever.”  Frau Ava

This morning I went to Huntington Beach at the end of Brookhurst Avenue.   Five years ago today we had a memorial service for my brother, Chuck, in the same area after he passed away.   I’ve gone down to the same area every year since then just to remember and honor Chuck in my own way.  I sit and read, take a few pictures of the water, sand, birds, and shells.  I’ll even pick up a few shells like I did that morning five years ago and add them to a small jar on my kitchen window sill.  A couple of times I’ve stopped at the cemetery and left a shell or two for Chuck.

I’ve often wondered if anyone else in the family or if any of his friends have done anything similar.  I’ve never invited anyone because I like the solitude and being alone with my thoughts and memories.  Well, I did bring Nick along one time but had to keep shushing him because he didn’t “get it” – it wasn’t the time to chat.   As I’ve sat on the beach I’ve notice a couple guys who are about Chuck’s age and wonder if they’re there to remember him as well.   This morning, one guy even removed his ball cap and scratched his bare head in a manner very similar to Chuck’s.  I almost went over to ask but decided not to intrude on his quiet time.

After taking pictures this morning, I sat and read while enjoying the warmth of this January morning in Southern California.  I think an angel tapped me on the shoulder to make me look up when I did because there was a small group of dolphins passing at that exact moment.   There were only 4 or 5 that I could see and I only got a couple of pictures that are so-so.  But I couldn’t help but whisper “Thanks, Chuck” when I saw them.  I know it’s romantical but for me the dolphins make me think of Chuck playing in the water with Mom  & Dad.  I smiled and teared up at the thought that they were together and came by to say hello to me on the beach.  I actually think of them like that whenever I see dolphins offshore but especially today.

They are locked in my heart.  And the key is lost.  They must stay there forever.

Mary

Mary finally convinced me to go see the butterfly grove in Pismo Beach.  What a great place!   The Monarch’s winter here from their summer sites in the Sierra’s.  Tens of thousands of these Monarchs winter in this grove.  These butterflies live up to six months while wintering but the rest of the year they survive only weeks.  This means that the ones who spend the winter are not the ones who leave to return to the summer sites and the ones who arrive at the summer sites are not the ones who come back to Pismo.  Yet, somehow the descendants find their way back.  Absolutely fascinating.  The grove is easy to find and the tour is short.  But, it is something to add to your list of things to do if you have never been there.  Great information is available at the Pismo Grove Website.  I was pleasently surprised and had a good time.

Here is an update of what was going on Saturday.  One relative had to evacuate and two others had the cars packed as the fires forced evacuations in the next neighborhood.  Luckily, no one was hurt and all their homes were untouched.  Makes you believe in the value of Luck….and maybe a guardian angel….

Just a cute Munchkin

A new friend has started joining us on our journey’s.  Her name is Munch and she is special for two reasons.  First,  our daughter’s favorite animal is an Okapi.  She saw one at the SD Animal Park and it just so happens our new travel friend is an Okapi.  Second, when Kim was a toddler, her Grandma Waldau once affectionately called her a “munchkin” .  It stuck and became her nickname.  In her early teens, she said she was too old to be called Munchkin, but after some thought said I could still call her “Munch” if I wanted.  Well, many years later and here we are…a stuffed Okapi called Munch who travels with us on our special trips.  Enjoy Munch’s journeys……

Credit for this idea came from a friend’s blog, Scent Weakly, Check it out.

The menu for the night

Our good friends, Jeff and Annette are BIG fans of the Tablas Creek Winery.  In addition, Jeff and I have taken a few culinary classes at  Laguna Culinary Arts.  So, when he saw that the they were going to have a food and wine pairing dinner featuring the culinary skills of Laguna’s Executive Chef Laurent Brazler and the fine wines of Tablas Creek, Jeff just had to go.  To top it off, since it was my birthday weekend, he made it a gift.  So, on Saturday, Jeff, Annette, Mary and I went off for what turned out to be a memorable wine and food pairing.  The Culinary Arts kitchen is located in the beautiful Laguna Canyon.  The national sales manager, Tommy, from Tablas Creek was there to greet and educate us on the wines of the evening.  The executive chef Laurent spoke to us between every course making our mouths water in anticipation.  This had to be be one of the best food and wine parings we have ever attended.  The food from Chef Laurent was well constructed.  His delicate sauces accented the main element of each dish yet allowed to taste of that main element to come through.  It is a special form of cooking that is hard to achieve.  The pairing with Tablas Creek’s Rhone style wines was done such that both the wines and food shown well.  Although all the dishes were well received and wonderful, most of us kept talking about the Black Mussel soup.  A great creamed puree that was both delicate and flavorful at the same time.  In all fairness however, all the courses and pairing were favorites to someone that night.  The wines were typical of Tablas Creek, well developed and even though young, paired well and gave a glimpse to how great they will be in a few years after some more aging.  These wines are noted for aging well for years.  We all walked away from the evening very impressed and are committed to checking out the next offering.  Chef Laurent gave us a magnificent dinner worthy of any fine restaurant and developed the dishes to take the most advantage of the high quality Tablas Creek Wines.  We are even bigger fans of both now than before the event.  What a great birthday present. 
]]> http://nkstav.wordpress.com/2008/11/10/wine-and-food-dinner-laguna-culinary-arts-tablas-creek-winery/feed/ 1 nkstav img100 http://nkstav.wordpress.com/2008/11/05/a-walk-in-irvine-park/ http://nkstav.wordpress.com/2008/11/05/a-walk-in-irvine-park/#comments Thu, 06 Nov 2008 04:11:50 +0000 nkstav http://nkstav.wordpress.com/?p=278 ]]>

Irvine Park - View across the lake

Irvine Park is the gem of Orange County parks.  It is nestled in the hills in east Orange and was part of the Rancho Lomas de Santiago.  It was ultimately acquired by Jame Irvine and eventually deeded to the county with the stipulation that the 160 acre Oak grove portion should be kept “as natural looking as possible”.  The park is now around 500 acres and somehow has been able to keep that rustic, rural feel when other county parks have succumbed to the sterile, concrete modern look.  In some areas of this park, you can’t help but imagine what it was like back in the last 1800′s when it was a personal picnic ground for James Irvine.  Over last couple years, my wife and I have developed the habit of taking a morning walk on weekends.  There are many articles and reports that well document the benefits of  physical exercise of this type.  However, we have also discovered the mental and marital advantages of walking with the proper surroundings.  We have found a walk around Irvine park to be one our favorites.  First of all, one of the perks is that it gets us up and out of bed early on a Saturday or Sunday morning.  We can often be found at the park as early as 7 to 8 AM.  That’s an accomplishment for us.  Likewise, the morning finds the park quiet with the peacocks actively feeding and a few other early risers grooming their horses at the stalls on site.  Occasionally, you can see and hear the wild parrots in the trees.  The oak grove is still there in the natural portion of the park and while walking through it,  one begins to image what the area was like back around 1870.  A walk around the park takes about an hour and the loop covers the entire park.  Mary and I have also discovered that without the distractions of phone, radio or TV we are free to relax and talk a lot.  We probably talk longer,about more things and make more plans during our walks than any other time.  And, by the time we finish, its time for breakfast…..Which is another story.  So, get up early, grab your spouse (or significant other) go to your favorite place to walk, enjoy the sights, listen to nature, watch life in general and have a great deep talk with the one you love.  And, Oh,by the way, get some exercise at the same time…..

Seared Tuna with marinated cucumber salad and couscous

While Mary and I were shopping Saturday afternoon, a nice selection of Tuna steaks caught Mary’s eye and she immediately new what she wanted for dinner.  My challenge now was to figure our how I wanted to prepare the tuna and then build a dinner around the main course.  I traveled to my local grocery store for provisions to match the expectations and decided on a sesame pepper encrusted seared Tuna topped with a garlic- shallot-soy reduction, accompanied with a cucumber salad marinated in rice vinegar, basil and salt.  As a starch, I added a seasoned couscous.  The recipe follows:

Salad:  remove the skin from a cucumber and then, using a peeler, cut long strips down to the seeds.  Collect the strips in a medium bowl adding a 1/4 cup rice wine vinegar, two teaspoons basil and a pinch of salt.  Stir and place in the refrigerator.

Couscous:  Saute a chopped clove of garlic and a chopped shallot in olive oil.  In a medium pan, boil 1 cup of water.  When the water boils, add the garlic-onion mixture, a pinch of salt, about 1/2 teaspon olive oil with a cup of couscous.  Stir, cover and remove from the heat.  Allow to set for at least 5 minutes.

Tuna:  Now the main course.  Rub the steaks with olive oil and then season liberally with sesame seeds and fresh ground pepper.  Place the steaks in a hot saute pan with olive oil that is just smoking over a medium-high heat.  Cook on one side for about 2 minutes and turn and cook for another two minutes or until the middle is warm, (not cooked).  Remove the Tuna to a warming oven.  Add chopped garlic and shallots to the pan and saute.  Deglaze with dry white wine and then add soy sauce for volume.  Slice the Tuna against the grain of the meat and plate.  Drizzle the pan sauce then add the salad and couscous.

Overall:  Wow, what a meal.  The Tuna was flavorful with an accent of the seasonings complemented by a nice contribution of the tart cucumber salad and the mediterranean influence of the couscous.  Served with a nice Foley Chardonnay and we had a meal worthy of a night out.  This is a very quick meal requiring minimal cooking.  The prep takes the longest and that is just to chop a few items.  Very impressive for guests.  As a variation, try pan searing the tuna for only about 1 minute on each side and then move to a hot outdoor grill and finish.  The heat of an open fire will add a toasting to the meat and the added grill marks always looks good on the plate.  Enjoy!
]]> http://nkstav.wordpress.com/2008/11/01/tuna-a-la-nick-saturday-night/feed/ 1 nkstav img_10542 http://nkstav.wordpress.com/2008/10/30/here-is-a-classic-words-that-worked-orson-welles/ http://nkstav.wordpress.com/2008/10/30/here-is-a-classic-words-that-worked-orson-welles/#comments Fri, 31 Oct 2008 02:36:48 +0000 nkstav http://nkstav.wordpress.com/?p=252 ]]>

If you remember this you’ve been around.  but it is still a classic and well done.