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Category Archives: Covid19

Sunday Fun Day with Good Friends Wine Tasting in the Shenandoah Valley

Sunday Fun Day with Good Friends Wine Tasting in the Shenandoah Valley

   It’s Tuesday. These days I rarely know which day it is. My husband and I spent last weekend in Eldorado Hills and Amador County’s Shenandoah Valley with our friends the Cowies and Castiglione’s.  It was refreshing to have social time again especially with some of my favorite people. It was nice to introduce good friends to our other good friends who happen to live in the same town. In today’s blog I will reflect on our weekend away and tell you what I’ve been up to lately.

 

The last four months have been interesting. Every day, I wake up, check on the latest news, water my vegetable garden, check email, have my coffee and a bit of breakfast, and do whatever chores are needed to get done. I’m not currently working, but I have worked harder in the past four months than I ever have. It seems there is always more laundry, more cleaning,  flour to mill and bread to bake, fresh pasta to make, or a new cookie or Rice Krispie treat recipe to try. 

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Two of the masks I made for friends to protect themselves from Covid19

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Covid masks made for the little people in my life

I’ve also made a dozen or more masks for family members, using up material I have had for years. It is rewarding to up cycle many fabrics that I’ve saved, knowing I could find a way to use them eventually.

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My strawberry plant blossoms. Just one of the many plants I am growing in my victory garden

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Just a few of my baby seedlings poking up through the soil

I’ve started an enormous vegetable garden, growing many varieties mostly from seed months ago. Not knowing whether we would have access to fresh fruit and vegetables, because of Covid 19, I decided to grow a victory garden. I’ve had edible gardens in the past, but never like this one. It is rewarding  checking on the size and color of the tomatoes and picking them off the vine when ripe. Many of them don’t make it into the bowl, but get popped right into my mouth. So tasty.

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Many varieties of flowers from my March garden in Walnut Creek. Photos taken by a friend Linda Kwong

So when our friends Elaine and Craig Cowie invited us to their new home in Eldorado Hills, we jumped at the idea. They have postponed the visit at least three times, because the Bay Area has been on lock down. My husband and I have been good about not going out unless we wear a mask, and we social distance if we see one of our friends or family. We felt safe about going North since there aren’t as many cases of Covid there. The population is less, and it’s not as crowded there.

 

We have known the Cowies for over 30 years. We met them after moving to our second house in Concord California. They lived directly across the street, so we had many dinner parties with them.  Also included into the mix were the Faulkenberry’s.  The Cowies and Faulkenberry’s  have been friends since college at Chico State. Our son Curtis took Taekwondo classes from Ray Faulkenberry when Curtis was in elementary school and we’ve loved them ever since.

 

Every year, the three families  have stayed connected taking turns having dinner together, even after we moved to Walnut Creek. We’ve had great times together watching our kids grow up, attending weddings and sharing meals over the years. We were happy to finally meet again, this time at the Cowies new home in El Dorado Hills. They moved there in February, after selling their home in Concord, to live closer to their daughter Leslie, son in law Kyle and two precious grand kids.

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Two couples enjoying the day at Iron Hub Winery and Vineyard.

Leaving the chores, the garden and kitty cat behind, Ken and I happily drove North and were graciously greeted by Elaine and Craig when we arrived. We unpacked the car with all the goodies and clothes and enjoyed the tour of their new home. I was excited to learn their floor plan was similar to our other friends the Castiglione’s, our friends from our current Walnut Creek neighborhood who have also recently relocated to  Eldorado Hills. Kayla and I have been in the same book club for over 20 years. I was happy to set up a day for the two couples to meet. We decided to get the six of us together on Sunday while wine tasting. Unfortunately, the Faulkenberry’s couldn’t stay overnight and join us having to get home to their puppies and cats.

 

We relaxed by the pool on Saturday while snacking on chips and mango salsa, fresh fruit skewers and pinot grigio. When the Faulkenberry’s showed up, I visited with their daughter Meg, who is a writer and social media expert. She wrote a book called Summer Rain. She had all kinds of great tips about how I should use Twitter to share my blog and many more new websites to check out like Blue Host, Hootsuite Wattpad, Booksie, 750words.com, Quotev.com and who to follow on Tik Tok. She should be teaching classes on these social media tools.

The weather was warm and yet there was a nice breeze which kept us cool. Elaine and Craig made fish tacos for dinner which we gobbled down and I made two apricot dishes for dessert. The first dessert was an apricot pie. I picked these ripe and juicy Patterson apricots from a farm in Tracy a couple of weeks ago. I also made two gluten free apricot turnovers with Teff flour and Bob’s Red Mill Gluten Free Flour. These were special. I had heard about the Teff flour from The Sourdough Podcast, so when I stumbled across it at Lunardi’s Grocery Store I quickly swept it into my cart. I had a little sticker shock when I got to the register. It was over $7.00 for a small bag, but was worth the price. It is high in fiber, high in protein, has more calcium than any other grain and is the only ancient grain containing Vitamin C. Teff flour has a subtle hazelnut earthy taste, is cultivated in Eastern Africa and is found in Ethiopian flatbread called injera. I enjoyed these hand pies more than the apricot pie made with all purpose flour.

 

After the Faulkenberry’s left Saturday night, we got on our “jammies ” or pajamas and watched a couple of episodes of Schitt’s Creek on Netflix. Ken and I had never seen it before, so it was nice to find a new funny night time splurge. I haven’t laughed that hard in years. It was so fun. 

 

Before bed I assembled my Overnight Baked French Toast recipe and placed it in the fridge. I make it with two loaves of cinnamon bread,  cut it into thick slices and pour a custard over the top to soak overnight. In the morning, you spread on a brown sugar,  butter and maple syrup mixture on top of the soaked bread and bake in the oven for one hour. I made a fresh blueberry sauce ahead of time, before we left for our trip.  I served the sauce along with maple syrup on the baked French Toast. I was introduced to this recipe from my friend Carolyn Regan. She made it when we went on a St Mary’s religious retreat in Guerneville many years ago. It is the perfect breakfast served with Italian sausage or bacon.

 

Sunday morning, Ken finished off preparing the breakfast and baked the French Toast while I stayed in bed a little longer. Most people know I love to sleep. At 9 AM, we ate breakfast and got ready to drive to the wineries. My husband Ken drove since he doesn’t drink. It was a gorgeous day and it was nice to drive through the countryside.

 

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Ken and I outside at Iron Hub Winery

Our first stop was Iron Hub Winery and Vineyard. The views here were simply spectacular. They only charge $10.00 for a tasting and if you buy a bottle of wine, they give you a tasting for free. The pours were tiny, but we tried two whites and four reds. There was hardly anyone there with the exception of one other family of three tasting at the end of the outside bar.

We had an appointment at Cooper Vineyards at 12:15 and met up with our friends Kayla and John Castiglione. The six of us sat outside in a shaded patio where we shared stories and drank more delicious wine. Unfortunately, I didn’t get a photo of all of us this time. We will have to go back again the six of us.  The Cowies are members there, so our wine tastings were free. That’s a bonus. The 2017 Barbera Riserva was the group favorite and the server generously gave us another pour.

The last place we ventured into was Jeff Runquist Winery where John and Kayla were members. We enjoyed the beautiful and welcoming tasting room, especially the fresh wild flowers of black eyed Susan, clarkia, yarrow, daisies and queen Anne’s lace in vases in every corner. We tried their Chardonnay, Sauvignon Blanc,  Petite Sirah, Zinfandel, Barbera, and Petit Verdot. At the end of the tasting, we said goodbye to John and Kayla and sat outside for a quick picnic before driving back to El Dorado Hills. It was lovely and the perfect day with friends. It was nice to see John and Kayla exchange numbers with Elaine and Craig. Especially since they are practically neighbors, living less than 10 minutes from one another.

 

We had hoped to check out the Amador Flower Farm in Plymouth, but it was getting late and we still had to drive back to the Bay Area. The weekend couldn’t have gone any better. We thanked Elaine and Craig for the generous hospitality and good food, packed up our things, cleaned and changed the sheets and were off. Our drive home was uneventful and I had plenty of time to get home and water the garden before dark. It’s nice to know our friends won’t be lonely since they now have a new couple (The Castiglione’s) to play golf with or have dinner with.

Today, I’m back to my cleaning, cooking, gardening, baking and writing. It’s good to be home, back to my meowing kitty and small homestead. I’m grateful for friends, their generosity and love. We have so much to be grateful for, even during a pandemic.

Stay healthy. Thanks for reading and following my blog. I promise to add a recipe next time I write.

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One last photo to bless you with. This photo was taken at Ben Runquist Winery’s tasting room

 

 

 

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Things To Do During Covid19 Crisis and a Chef’s Salad Recipe

Things To Do During Covid19 Crisis and a Chef’s Salad Recipe

Sitting here in my backyard watching my husband take a quick break to have lunch with me is a new reality. It’s nice to have a lunch buddy even if only for a short time. We have been in lock down for 6 or 7 weeks now since the Covid 19 breakout. My husband has been working from home in the spare bedroom taking conference calls from early in the morning until at least 5 or 6 Pm every weekday. I’m sure he has gained a bit of weight since I’m making him healthy lunches and dinners daily. We’ve only ordered out a few times: Kentucky Fried Chicken, Chipotle and Round Table Pizza were the few restaurants we chose to indulge in. 

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My husband Ken and our Kitty while working from home

Normally I would write my blog at the club I belong to so I can focus and not be interrupted. But that luxury has been taken away since the quarantine. Instead I get to look at my beautiful garden, the squirrels that munch on the  birdseed and the scrub jay that snacks on the peanuts I provide. They are constant company and happy little friends who are grateful for my presence and heavy hand with the snacks.

 

The days begin and end in much the same way as before, except I read and watch more news to keep informed on the latest on the virus. I haven’t worn make up much or gotten dressed up since we aren’t going anywhere. I really should do something about that.  We’ve been social distancing by staying home, not entertaining and only going out for walks or bike rides, and an occasional trip to the market. 

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Side view of back yard currently.

I have been spending time weeding, planting seeds and playing tug of war with the gophers. They made their way into my backyard raised bed a few weeks ago and my husband and I had to dig everything up, transplant all of my vegetables into temporary buckets, containers and my front raised bed. As soon as we accomplished this enormous task, the f@%^&*$king gophers got into my front yard raised bed! Now I’m hurrying to save those plants until the bed can be gopher proofed. It’s a huge chore and not easy, but I’ve been making the best of it.

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Raised garden bed in back that has had to be replanted because of gopher damage.

This year I’m growing lettuce, kale, collards, spinach, sweet peas, green beans, parsley, thyme, oregano, chives, onions, tomatoes, Swiss chard, rainbow chard, cucumber, pumpkins and squash. I love walking into my garden and  gathering fresh greens to make salads with.

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Lettuce and kale picked fresh from our home garden

Today I made a chef’s salad with leftover ham from Easter. My husband loves ranch dressing, so I made a fresh batch of that to dress our salad. Here’s the recipe in case you want to have a yummy healthy salad.

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Chefs Salad for two with fresh greens and herbs from the garden

Teri’s Chef’s Salad

 

Ingredients:

¾ head of Lettuce washed then torn to pieces

¼ C fresh organic Kale washed and sliced thin

2 pieces of bacon cooked crispy

2 hard boiled eggs

1 whole tomato seeded and cut up into bite sized pieces

2 slices of cheddar cheese cut into small chunks

2 slices of Monterey Jack cheese cut into small chunks

1 green onion sliced thin

1 T fresh Italian parsley chopped finely

Avocado (If you have one. We didn’t)

 

¼ C sour cream

¼ C mayonnaise

3 T Milk

1 T Hidden Valley Ranch dressing mix

 

Instructions:

In a large bowl, tear washed lettuce into bite size pieces. Add thinly sliced washed kale. Add chopped parsley and green onion. Set aside.

In a small bowl, mix sour cream, mayonnaise, milk and ranch dip mix. 

Pour dressing into the sides of the bowl around lettuce. Toss with your hands and divide between two pasta size bowls. Add ham, cheeses, sliced avocado, hard boiled eggs cut in half and seasoned with salt and pepper, tomato and a touch more salt and pepper.  Serve immediately. 

I’ve also started sewing again. It seems masks are essential and short of supply, so yesterday I took to making them myself. Here’s the pattern I found on YouTube. My first attempt didn’t turn out all that great since I misjudged the pattern and they came out way too small. It’s okay because I was able to share them with a family that has little ones. My girlfriend Marie is using this pattern

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Pediatric size masks hand made with love for some little ones

I will adapt the pattern and make it larger so these masks will fit adults.

Earth day was three days ago. Late to acknowledge but wanted to give a link to a recent post about cannabis when in Santa Cruz last year.

As you can see I’m keeping busy sewing, gardening and cooking for the ones I love. I’m in total awe of the nurses, doctors and first responders that are sacrificing their own lives to help the sick. I’m grateful for all the I have including my good health and hope everyone stays well.

Thank you for reading my blog and follow me if you aren’t already. Especially grateful for my WordPress family of readers and writers. What have you been doing while staying home? Would love to hear in the comment section below. Stay safe everyone.

 

 

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Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Today is the day. Today is the day I break my silence. I haven’t written for a few months. It’s been one thing after another that has gotten in the way of my writing. Let me explain. 

 

In mid December, my husband became ill with kidney stones and life changed. I spent sleepless nights worrying about him, driving him to ER rooms for xrays, pain medications,and fluids. Then they scheduled a surgery the same day to put in stents in his kidneys which led to his bladder shutting down the next day and another trip to the ER, this time in Oakland. The doctor immediately gave him a catheter which relieved the pressure from the blockage.

 

He needed a lithotripsy appointment which would blast the stone into smaller pieces so he could pass them. But that appointment couldn’t be scheduled because the office that does the procedure wasn’t open for two weeks during the Christmas holiday. My poor husband didn’t attend any holiday parties because he was embarrassed about having a catheter. You can’t blame him, but it made Christmas extra sad. Eventually after 5 days Ken removed the catheter himself after watching a YouTube video and from directions from his urologist. Ken could sleep better and had less pain after the catheter was removed.

 

More CT scans and a trip to Antioch Kaiser on a Sunday to get a sonogram on his kidney. This was our new life. Many phone appointments with his medical doctor, urologists but not his surgeon because he was off for the holiday break. Let me just say, don’t get sick during the holidays.

 

Finally, the Friday after the new year, the lithotripsy appointment was scheduled for January 8th at Kaiser Hospital in Oakland which is one of the few hospitals that provide this procedure in California. Later they got him an appointment sooner on January 7th since Ken had plans to travel for work in late January and we were begging his doctors.

 

A week later, Ken passed the stones at work while I was in Disneyland at a pre-planned trip with the family. A week or so later, he went back into the urologist to have the stents removed after more xrays to make sure the stones were passed. 

 

Let’s just say I have taken a new appreciation to having good health. We’ve always eaten well as I usually cook every night. Ken has had a family history with kidney problems and has had them in the past. We weren’t unfamiliar with this illness, but we never thought we would have to go through this.

 

As I said earlier, Ken had to travel to Texas in late January and was gone for most of February with the exception of two weekend visits. During this time, I spent a lot of time on Twitter following what was happening in Wuhan China. People were dying from the Covid 19 Global Pandemic in masses. Crematories were working 24/7 according to some. 

 

Around this same time, I found Macrovoices.com podcast on Twitter and began listening to Erik Townsend who would interview people about finance and macroeconomics. Listen to the January 30th, 962 Hot Topic #6: Covid Pandemic Update episode with Chris Martenson PHD from Peak Prosperity.com.

 

I learned about the asymptomatic transmission about people that can shed the virus without being detected which makes it hard to contain.These people test positive for the disease, but have no symptoms.

 

In any case, in the past few months I have been shopping and preparing for the worst. I bought a huge bag of flour (which is the way I usually buy flour), lots of eggs, extra milk, extra sugar, etc… I even bought dry milk, and dry eggs in case we can’t get these commodities.

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My seedlings getting thinned out and transplanted into larger cell packs. I’m growing tomatoes, cucumber, pumpkins, squash, beans, sweet peas, shallots, garlic, onions, and more

I’ve also spent hours and hours planting seeds for my vegetable garden knowing we could have a food shortage in the future. I listened to John Barry on Peakprosperity.com who wrote the book Author of “The Great Influenza.” He also writes a survival blog and that has inspired me to get prepared for the worst.

 

I bought a generator in case we lose our electricity so we can charge our cell phones and keep our food cold. I’ve been making bread to feed my family since it is something that I can do to keep my family healthy. I use bread flour, whole wheat flour, spelt, flax meal, rye flour, oats and sunflower seeds to make a loaf of bread and will share the recipe later.

 

The new normal is we are on lockdown here in the East Bay Area of California and we don’t know how long it will last. We don’t have a vaccination yet, and we do not have immunity to this disease. We don’t have pharmaceuticals that are effective in treatment. We are told to wear masks if we are out in public and to wash our hands often. Most restaurants and stores are closed. Only essential businesses are open like grocery stores and hardware stores. Most people are working from home and schools are closed. 

 

I have been scared that my parents will get sick since they are older and have compromised immune systems. My father lives in a skilled nursing facility which is at risk since these diseases spread easily there. We haven’t been able to visit him recently, but we can call him to check in.

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Here I am with my dad when I last saw him on Jan 18th.

 

My mother’s immune system has been compromised for 6 years because she was diagnosed with a rare blood disease. It’s scary for all of us since if my parents do get the Covid 19, we won’t be able to be with them at the hospital and they could die alone. 

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Here I am with my Mom in front of my favorite tulip tree in our yard. Photo taken several years ago.

So today is the day I’ve decided to speak out about my life these last few months. I’m grateful my husband is better and my kids are healthy.  I hope all of you stay safe. 

Here is my Multigrain Bread recipe for you. This recipe makes 2 loaves.

Multigrain Bread

Ingredients:

½ C Rolled Oats plus more for top of loaves

1 ⅓ C Cooked Wheat Berries

½ C Flax Meal

1 C Soaked Bulgar Wheat

2 ¾ C Whole Wheat Flour

2 ½ C Bread Flour or All Purpose Flour

1 C Rye Flour

2 Tablespoons Kosher Salt

 

2 pkg Active Dry Yeast

½ C warm water

2 teas honey

 

6 T Softened Butter

1 ¼ C plus 2 T Warm Water

3 T Honey

1 T Molasses

½ C Guinness Beer or beer of your choice room temperature

1 Egg white plus 1 teas water mixed to brush on loaves before baking

⅓ C Sunflower Seeds plus more for top of loaves

 

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Crumb of my multigrain loaf perfect with butter and apricot jam.

Instructions:

Measure out all dry ingredients (Oats, flax meal, whole wheat flour, Bread flour, Rye flour, and Kosher Salt) into an extra large mixing bowl. Set aside.

 

Cook Wheat berries as directed on package. Cool.

 

Soak Bulgar wheat in 1 Cup warm water (drain)

 

Mix ½ C warm water (NOT hot) with honey and 2 packages of Active Dry Yeast and mix until dissolved. Will get bubbly.

 

In a large measuring cup, measure out 1 ½ warm water, honey, and beer together.

 

Add cooked wheat berries, soaked Bulgar and yeast mixture to a large bowl with dry ingredients. Can use a large stand mixer with dough hook instead.

 

Add wet ingredients to dry ingredients slowly adding softened butter in as well.Add sunflower seeds and knead or process on mixer for a few minutes. Let rest for 10 minutes. 

Continue to mix or knead for an additional 10 minutes adding extra All Purpose Flour if dough is too sticky.

Place dough into a large buttered bowl covered in plastic wrap and let rest for 1 ½ hours in a warm place. 

Cut dough in half, roll into two rectangles, then fold over and place into two buttered loaf pans.

 

Brush with egg white and water. Sprinkle oats and sunflower seeds on top of loaves.

 

Let rise again for 1 hour.

 

Preheat oven to 450 degrees. Reduce oven temperature to 400 degrees and bake loaves in center of the oven for 45 minutes to one hour or until golden brown. 

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Multigrain Loaf

Serve warm with butter and apricot jam.

Enjoy!

 

 

Thanks for reading my blog. Please leave a comment below if you have any questions or have something to share. 

 

 

 

 

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This Might Be a Little Goofy and Twice Baked Cheesy Potato Recipe

This Might Be a Little Goofy and Twice Baked Cheesy Potato Recipe
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Goofy at Disneyland January 2020

 

I had an incredible weekend in Disneyland with my sister in law, her husband, their two daughters and 2 more nieces and a nephew last January. It’s fun to think of the good times we had before Covid19 came into our existence. Traveling along side these families while in Disneyland is fairly familiar to me because I’ve been going there with them since 2014. The clan keeps growing every year. My niece’s now have boyfriends who love to go with us. It’s a ton of fun and a vacation not to be missed. We do get a little goofy.

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Here are a few of the family members who attend our Disney vacation year after year. Starting from the back left, my niece’s Laura, Michelle, my sister in law Terri Ann, her son, my nephew Peter, my niece’s Jamie, Keri and Keri’s boyfriend Sam. Missing was my sister in law Kathleen, her husband Rodney and me.

These people are Disney experts when it comes to making the most of your time and getting to go on the best rides without waiting in line for hours. It’s remarkable tagging along and observing their strategies in getting to the park early at 6:30 AM so we are the first people in the park when the gates open.

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#splashmountain Not a roller coaster lover. That’s me in front trying not to die or get wet

We usually stop for coffee at Starbucks after ordering online, before getting in line to get into Disneyland.

 

The fun starts when I try to keep up with my 21 year old niece Jamie, who insists on being in the first car on the cars ride and who runs as fast as she can trying to avoid the “no running!” And “walk!” comments all along the way. I’ve never laughed so hard keeping up with her skinny and fit legs. I pride myself on being in fairly good shape and love a good competition, but this run always leaves me sore and out of breath. Seeing her smile when she sits down in that first car is something I don’t ever want to miss. Of course, we all have to go along with her silly facial expressions during the photo shoot so we all look alike. It’s crazy, exciting and fun and nothing like my everyday life back at home.

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This is me back at the Disneyland Hotel trying to get a nap before we set off for another several hours of rides and entertainment

The food was expensive, but we always have plenty of good meals that sustain our energy levels so we can keep up with the rigorous challenges of 3 days at the park.

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I never buy these Rice Krispie Treats, but am always inspired to make them myself when I get home

 

I couldn’t wait to come home and prepare a nice home cooked meal after the love fest of spending time with my extended family. One of my favorite side dishes is my twice baked potato recipe. These warm from the oven cheesy treats are perfect served along side a baked ham or prime rib roast and would be the perfect recipe for a weekend dinner party.

This recipe is a family favorite that will feed a crowd. I hope it becomes your go to meal when entertaining your loved ones too, especially when you are back from a long and fun family vacation.

And here’s another blog from my last trip to Disneyland during the Food and Wine Festival.

 

Twice Baked Cheesy Potatoes

Ingredients

10 Russet Potatoes

¼ C. Softened Butter

¾ C. Sour Cream

2 ½ oz Garlic flavored Boursin Cheese

4 oz softened cream cheese

¼ C. Milk

¾ lb. shredded Sharp Cheddar Cheese

2 Tbs Fresh Chopped Parsley

 

Directions

10 Russet Potatoes (coat w olive oil) bake 400 degree oven for 1 hr, cut in half

Scoop out inside of potatoes and put into large bowl

Add remaining ingredients and mix w electric hand mixer until combined.

Place potato skins onto a foil covered sheet pan. Use large spoon or ice cream scoop and fill each skin generously with cheesy mixture.

Sprinkle w parsley. Bake again in 400 degree oven for @ 30 minutes.

This will serve 15 people or more depending the size of the potatoes.

 

And in case you don’t believe me, here is a quick YouTube video of our weekend.

 

Feel free to leave a comment down below. Follow my blog for more great stories and recipes.

Teri:)

 

 

 

 

 

 

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