And what a great time it was! Even in the blustery and cold wind. Heavy overcast, but no snow or rain. Wine, art, beer, music, food, animals, cars and fun!And IDDFG (Idaho Fish and Game) even stocked the pond with trout – today, I think – and opened fishing up for everyone. Enjoy these photos from the party. Left-Click any photo to see them enlarged.
They are releasing water from Lucky Peak Dam, east of Boise by about 5 miles, to make room for the mountains snow melt. They – Corps of Engineers – have also filled some of the irrigation canals. The current flow is 8040cfm at a height of 18.8 feet. (Here is a link to that info – USGS Boise River Data at the Glenwood Bridge. Look at these photos I took today. Enjoy! (We are about 1 mile from the river where these were taken.) Left-Click the photos to see them enlarged.
Not funny! After 19 1/2″ of snow – glad it was a “dry” snow and not wet – some equipment fails. In this case, our canopy over the hot tub collapsed. Now the questions: (1) Did the hot tub get damaged, (2) Is the pump and water level and temperature OK? and (3) Did the top sustain any damage? Good news! The tub is fine. Pump, water level and temperature fine. The top did not get damaged. The only thing that was destroyed is the canopy. 7 years old. So, it is time to try to clean up as much as possible before the next storm comes through. Left-Click these photos to see them enlarged.
Actually, it’s not hard. Just takes some patience. And ANCHOVIES! I really don’t think a Caesar Salad is just that without the anchovies in the dressing. A Caesar Salad must have the anchovies! Here is a recipe we use. Enjoy.
Caesar Salad Dressing
Source: adapted from and photo from – http://www.thekitchn.com/
Makes: 1 cup
1 (2-ounce) can oil-packed Anchovy Fillets, drained
2 cloves Garlic, coarsely chopped
3 lg Egg Yolks
1 t Dijon Mustard
2 T Lemon Juice
2 T Olive Oil
½ c Vegetable Oil
2 T finely grated Parmesan cheese
Freshly ground Tellicherry Black Pepper
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil. Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with fresh ground Tellicherry Black Pepper as needed. Serve immediately on Chopped Romaine Lettuce or grilled Romaine Lettuce.
And such a great party it was! 80 people plus attended and we felt quite honored to be included. Robin did help start the winery back in the early to mid 1970’s. From their web page, “On a fall day in 1976, as ravens taunted from tree branches above, Joel Peterson worked doggedly to bring in four tons of grapes before a looming thunderstorm hit. The fruit he crushed that night was used for one of two single-vineyard Sonoma County Zins – the first wines to bear Ravenswood’s signature ring of ravens. The fledgling winery got off to a great start when those wines came in #1 and #2 at a prestigious San Francisco tasting in 1979. With the critical thumbs-up, Joel was able to gather a few wine-loving investors to help get his winery off the ground. He still didn’t have enough money to buy property, so he looked around for more grapes.” Ravenswood Winery, web page.
But before we get there, we had to travel. Here are some of the places we stopped. Donner Summit is the high pass before we hit the Sacramento Valley.
And the night before the super Ravenswood birthday, we must eat dinner. Here’s what we had at the Sonoma Grille. Super patio eating, if you wish. Awesome meal!!
And now to Ravenswood Winery. Happy 40th Birthday!!
breakfast the next morning before departing at the Sunflower Caffe in Sonoma.
And now ………….. Back to Boise!!
Mac and his daughter Sophia are on a sojourn to the Camino Trail in Northern Spain. They will be walking! Here is a FB page he started to keep everyone informed and to post photos of their trip. Press “Like” on the page. Mac and Sophia Camino de Santiago. Enjoy! There is a permanent link in the sidebar.
Yes, it was a good two years with the motorhome. But all good things must eventually end. We have sold the 1987 Itaska! We do hope that the new owners have a great time with it. We did leave in the motorhome, all of the people where we got service. To this day, I will not take anything, nor will I suggest, that anyone go to the Camping World just west of Meridian. It is a Good Sam place, but it still lacks the mechanical talent to service older motorhomes, and it lacks talented service personnel. That’s my story and I’m stickin’ to it! We found that All Seasons Fun, 211 Main Street, Marsing, ID (208) 896-4100 to be much better for reliability in service and very, very competitive pricing. Good luck, folks, and enjoy your sojourns!!
Yes. Bastille Day and July 14, 1983. But wait! We must go back to 1956. And I think – if I’m wrong, no doubt I will be corrected – in the Spring of 1956. Because in the summer of 1956, my Mom and Dad and my brother and I were off to India for a year. But therein lies another tale. Back to the present. On Sunday, July 14, 2013, Robin and I celebrate our 30th wedding anniversary! And to the left is a photo of the sparkling wine we had. We were married in the St Luke’s RMC Chapel. Robin gave me these photographs and asked that I scan them in. So, here they are. Celebrate with us! Tip a glass of wine ….. or two. It’s Party Time!
Then, in 1986 we bought the house on N 19th Street in Boise. We moved from a small, 800 sf place in Boise to this what seemed like a huge home. Almost 1200 sf. Full cellar. 3 bedroom, or at least they said it was. Look at the house.
Wow! What a great and awesome sojourn this has been. I have loved every day and adventure since that fateful day in 1956 that we “found” each other. (There is really more to that story, but not enough space here to relate it to you. Someday.)
Until the 12th of Never, I’ll still be loving you!
I really must say that it was a great celebration and week-end! Thank-You everyone who made this an absolute success. The flowers pictured here are Poinsettia’s from Marnie’s yard. We had a wonderful breakfast there on Sunday morning. You can see our plate(s) below. Don’t forget to VOTE above and to Left-Click to see the photos enlarged. It was a great time! Enjoy these photos.Cheers!
Here, at least for now, is the recipe for the Spring Bounty Potato Salad that we had with the pork tenderloin. As I get the other recipes written, the pork tenderloin I will post them at the Boise Foodie Guild Blog Recipe page. The Starfruit Pineapple Upside Cake and Falcon Fans Chocolate Birthday Cake (Margaret’s Chocolate Ganache Cake) are already in the Boise Foodie Guild recipe file. Check the link above. They are in PDF format. Cheers and I hope that your Father’s Day was as good as mine.