Savoring the last of summer's offerings







I went to the garden today to pick what it had left to offer. I found some zucchini. It won't be long before the frost kills everything and it will be time to plow it all under.

I was never one that enjoyed store bought fruits and vegetables. I just can't bring myself to buy strawberries and tomatoes out of season. they just don't have any taste. For now I hope to squeeze every last bit of summer out of my garden and enjoy the taste of sunshine.

Morning Walk

A nice crisp early morning walk through the vineyard. The dogs kicked up a rabbit in the brush, if I still hunted it could have turned it into a delicious dish for dinner tonight.  Perhaps a hunters stew.   The walk and my imagination of a delicious dinner  set my mine into think what I could have for dinner. Without the rabbit Bella kick up, I could use chicken. Here is the recipe

This recipe can serve 4-6 normal people or one hungy old dog.

• legs, wings and thighs of 2 pheasants or chickens
• Salt
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1/2 pound smoky bacon, cut into batons or 1/2 inch pieces
• 1/2 pound chanterelle or other fresh mushrooms, roughly chopped
• 10-12 small  onions or shallots, peeled but whole
• 1-2 cups crushed tomatoes
• 1/2 cup Armagnac or other brandy
• 1/2 cup vermouth
• 2-3 tablespoons heavy cream
• 2 tablespoons corn starch or arrowroot
• Chervil or parsley to garnish

1. Salt the rabbit or chicken pieces well and let them come to room temperature for 20-30 minutes.
2. In a large, heavy frying pan, get the olive oil hot over medium-high heat. Pat the pheasant pieces dry and brown them well. Do not crowd the pan and adjust the heat so you get a good sear without scorching.
3. As the chicken pieces are done, put them into a pot or Dutch oven with a lid. When they’re all browned, pour in the Armagnac and bring to a boil. Add the crushed tomatoes, turn the heat down to a bare simmer and cover.
4. Wipe the frying pan out well. Bring it to high heat and add the chanterelles. Shake the pan constantly until the mushrooms begin to lose their water. They should squeak in the pan until then. Dislodge any that get stuck on the pan with a wooden spoon.
5. Once the mushrooms have lost most of their water, add the butter and stir-fry until they begin to brown. Sprinkle them with salt. Once they look lovely, add them to the chicken.
6. Add the onions or shallots to the pan, adding more butter if needed. Brown them well and add them to the pot with the chicken.
7. Add the bacon and turn the heat down to medium. Fry the bacon until crispy, then add to the pot.
8. Pour the vermouth into the pot, bring it to a strong simmer, then drop the heat to low, cover and cook for at least an hour. Check every half hour — you want the meat to almost fall off the bone.
9. Taste the sauce for salt, and add if needed.
10. When the meat is ready turn off the heat and ladle the juices into another pot. Mix the corn starch with the heavy cream well, then whisk it into the juices over medium-low heat. Bring it to a simmer and let it cook down until the sauce can coat the back of a spoon.
11. Pour it back into the Dutch oven with the meat and toss in lots of chopped chervil or parsley.
12. Serve with mashed potatoes, polenta or crusty bread, and a light red, such as a Beaujolais or Grenache, or a dry rose or big white, such as a Viognier.

    

In the Barrel

 



When a new wine flows from the spout of the basket press, filtering through the wooden basket slats, and grape skins, inside the press. I want to just dip a glass under the flow....which I did, of course.    This year’s wines are now in barrel, asleep, shivering in barrels, for the winter. Clarifying, and becoming more stable, changing ever so slowly. I can smell the bed lavender that grows in around the vineyard and each sip reminds me of the warm, dry days of summer. 

 Now comes the hard part... letting it age into a mature wine.  One more sip, I really miss the warm days of summer or maybe I just like wine.

 

 

 

 

 

 

HMS BOUNTY

The HMS Bounty was lost at sea during Hurricane Sandy off the coast of North Carolina. Fourteen of the ship's 16-member crew are reportedly in good condition after a U.S. Coast Guard helicopter rescue Monday. Two others, Claudene Christian and Capt. Robin Walbridge, were swept overboard when the ship keeled over in 18-foot (5.5-meter) waves.
Several hours after the initial rescue, the Coast Guard found Christian's unresponsive body floating in the water. Walbridge is still unaccounted for.



This past July I was lucky enough to be able to walk upon and below her decks. 

Dogs are our link to paradise. They don't know evil or jealousy or discontent. To sit with a dog on a hillside on a glorious afternoon is to be back in Eden, where doing nothing was not boring--it was peace. 

Back in Newport

The Tall ships are back in Newport R.I. This week. Sixteen ships came in under full sail today. Their crews will spend the next five days in port giving tours of the ships. This is a replica of the HMS Bounty. It was built for the movie Mutiny on the Bounty.

It was a very hot day in Newport, I glad I got there early because I was able to board most of the ships before the crowds came to the city.

My favorite ship was the Peacemaker. Very well kept, all teak woodwork. Captains quarters below was very spacious.

Stained glass windows in the closets.

It may be old but it fully equipped with all modern electronics.

There was even time for a sea shanty or two.



Offically in Summer Mode

                                                                      

The school year has ended and I am offically in summer mode. I do not teach summer courses although I do spend some time in the lab doing research. However, summer is when I spend most of my time recharging my batteries. Either in the vineyard, conversing with wine lovers in the tasting room, or out on the bay sailing.

   

        Rhode Island is a summer state, its known as the ocean state and Narragansett is definitely a prime summer resort area. Naragansett has beautiful sandy beaches, restaurants with great seafood, and beautiful Narragansett Bay. This is a special week week out on the bay because the America's cup yacht races are underway. The cup races have been a part of Rhode Islands history for over 100 years. In 1980 it was  lost to Australia. It was reclaimed the follwing year by the San Diego Yacht club and has not been back to Newport, RI until this week.

It was a great series and it was the first time that the boats raced so close to shore. The crowds were treated to spectacular show of sailing at its best.  Next week the Tall Ships will be in port. Until then Stay cool. ~Old dog~

Sunday Bike ride

We decided to take a Sunday bike ride. We rode the lenght of the local bike path and enjoyed the sunshine.

A Walk in the Rain

A rainy afternoon, so I went for a short walk. The golden chain tree was in bloom and I was afraid that the rain would knock all the flowers of before I could enjoy them.

 Molly was happy to be out, she loves water and rain is as good as going to the pond. as long as she's wet she's happy. The beagles were barking to go in.  Blue would rather sprawl out on the couch with Bella.

I stopped by the nursery to see how some of the baby grape vines I started, in the greenhouse, this winter are doing after transplanting them outdoors. looks like they are off to a good start. Two more years I should see some grapes from them.

Yes, there are weeds. They help keep the roots from drying out. When they become a nuisance I'll cultivate them in for some added compost.

Blue is annoyed. enough with the plants lets go inside.

a time to relax

I spent a wonderful week at the Disney's Animal Kingdom Lodge. Every morning I could wake up and see Giraffe, zebra and many more animals walk past our balcony. To my surprise We were there during the spring flower show.  Even though we had a mild winter  it is still great to see flowers in full bloom. I will need to wait another month before they can be safetly planted outdoors at home. The Disney gardeners do a spectacular job with the gardens in all the theme parks.However,  EPCOT seems to have the most flowers and special gardens to see..

They look like a colorful carpet lining the lake. I do not have a great sense of smell,but because there were so many flowers even I could smell them. They even had an enclosed butterfly garden, full of garden paths, plants, and of course butterflies, I even ran into a few Disney friends in the garden to add to the festivities. 

Thumper, Flower and Bambi are all made from flowers. Well I got to bounce Tigger calls.

Retired but still useful.

why not use some of the farm implements we use to grow the grapes as functional art work to look at while we enjoy the wine they help bring into the world.       Some of them have been part of my family for years, rakes, hoes shovels used by my grandfather. when I look at these tools I can remember days where we worked side by side in the hot sun weeding, planting, pruning and  harvesting the fruits of  our labor. Its only fitting that they hold a place of honor in the tasting room.

I can lift a glass of my favorite wine and toast the work of my father and grandfather. A wine will take on flavors from it surroundings. I can feel the sunshine, smell the scent of flowers from around the vineyard and remember actual conversations I had with both of these men in every glass.

Not too chilly

Its a little cooler out tonight, but still too nice to stay inside. We lit a fire, pulled the corks on some wine and enjoyed the company of friends.

It's Friday that means Fish & Chips

I am a creature of habit. Fridays means fish and chips at the fire station. We usually eat inside the fire station with the rest of the locals ans catch up on all the town news and gossip. Today I broke tradition. It was so nice outside I decided to eat by the lake. and watch the sunset.

Sunrise more pruning to do

Heaven has a new Angel

Izzy's Story

Looking at Izzy, you would have thought she was like any other 3-year old running around the playground and chasing her older brother and sister around the house. However, Izzy was diagnosed on October 20, 2009 with stage IV rhabdomyosarcoma at the age of 12 months. Izzy’s family and friends tackled this disease with fervor however on March 12, 2012 Izzy’s fight ended peacefully. Izzy did not let the non-stop chemotherapy, radiation, or multiple surgeries slow her down. We will remember Izzy everyday….she loved anything purple, was an expert with the iPad, and was never seen without polish on her nails! Izzy was and still is truly an inspiration to all those who knew and loved her

FRIDAY FISH & CHIPS

 The sign says it all. Fish & Chips every Friday during Lent. Members of the local volunteer fire department have these fish & chip dinners to raises money to fund themselves. Local town folks can call in orders for fish & chips,clam chowder ( or as we Rhode Islanders pronounce it CHOWDA"), They also serve  "Lobsta" bisque, and stuff Quahogs too.  We prefer to eat in the station. The fire crews pull the fire engines out and set up tables so folks can sit and enjoy their dinners while catching up on the local gossip or just spending time with neighbors.



The fire crew is still ready for action! 

After dinner we took a long walk around part of the reservoir.



Bud Burst - Pinot Noir

 

Spring sees the vines awake from their dormant period over winter. As sunshine increases, the buds begin to burst. The majority of our vines at now at the stage of "full swell". Some are at "bud burst" and a few are showing "first leaf".

This is a risky time in the vineyard as a severe frost can burn the buds. At worse this can result in the entire season's crop being lost. Whilst global warming is generally assisting viticulture, too much sunshine to early in spring means that the vines will be vulnerable to frost for longer.

Various attempts are often made to protect against frost including lighting oil heaters in the rows, spraying the vines with a chemical solution to form a seal around the buds, orLarge vineyards even using helicopters to get air circulation. We can't use the chemicals or the helicopter as were organic so I guess I might be up tonight lighting oil lamps!

Let's hope that Jack Frost won't catch us out!

A Beautiful Day

We began our day attending a benefit lunching for St. Sophia

A  traditional corned beef and cabbage dinner, delicious breads and a vegetarian Irish stew were on the menu. Live Irish music brought out the Irish in all of us. Proceeds will benefit the Scholarship Fund at Sophia Academy. This Scholarship  allows girls facing economic inequities to attend this independent middle school.

The food was delicious, the music was amazing and the afternoon was a success for the school. St Patrick's day is next week and it is always the time I feel that it is safe to start working around the farm. There is still a chance of snow but it won't last because the weather is warming everyday. So after today's luncheon I decided to walk the vineyard to begin my assessment of the work that needs to be done.  

Early March  is time to prune and  tie the vines to the guide wires. I try to walk through the vineyard everyday, but this is when you get up close and personal with the vines. Handle them, train them and sometimes they treat you to a peek at a special type of art work. These winter tendrils appear like a tiny sculptures, gracefully curling and  intertwining among themselves. When I see these graceful curling tendril I can almost hear the Irish music playing in my mind, its as if the vine can dance. It just seems everything is right in the world on days like this.

I'm glad you're Home

Molly enjoying the sun and waiting for me to come out and play. Its the highlight of my day. when I pull the car down the drive and the three dogs are waiting for me to come home. I am welcomed with yelps and big sloppy kisses. Now, who wouldn't say that  wasn't the best part of their day.
well enjoy your after noon me and molly are going to play with the "stick"

ABBY is Sempre Paratus!

Coast Guard Station Merrimack River’s dog, Abby, “stands the watch” with a station crew member, Jan. 26, 2012. Coast Guard mascots have served just as their human counterparts have, with courage, honor and are "Always Ready" to go to those in need of assistance. U.S. Coast Guard photo by Petty Officer 3rd Class Connie Terrell.

The young men and women of the US coast guard are always ready to help in a moments notice no matter what the situation. These selfless individuals put the needs of others before their own safety. Their motto Sempre Paratus "always ready" should be reassuring to us all that they will be there when we need them. They are human just like everyone else. They have families, love pets, get lonely when away from their families,and feel the pain of the loss of one of their colleagues, yet they put all that aside to serve and protect.  Just "So Others May Live!" God speed Coasties.
when you are in my port we always have room at our inn for you.
~ OLD DOG~





Thank you for being there when we need you! Abby is always ready.