from the vine

Cameron Hughs 2007

Cabernet Sauvignon

Smooth, sound, enjoyable

Flavors that resonated:

Bing Cherry

Raspberry

Roasted Herb

Anise

Mint

Cherry

Cocao

Coffee

Review:

8 of 10 corks

sorghum

http://www.agjournalonline.com/topstories/x1820922230/Sorghum-industry-looks-ahead-to-promising-year

look out high fructose corn syrup...

herbs & radiant health

A great article

http://qi-journal.com/TCM.asp?-token.SearchID=The%20Dao%20of%20Herbs

what does sustainable mean?

essential energy of food

COLD Banana Watermelon Bok Choi Turnip Celery Califlower Crab Bean Sprouts Asparagus Eggplant Cucumber Grapefruit Pineapple Tangerine Zucchini Seaweed Tofu

COOL Pear Peppermint Green Tea Oolong Tea Bitter Gourd Cooked Lettuce Green Apple Snow Pea White Corn Oranges Cabbage Soybean Sprouts Apples Cooked Onion Strawberries Cheese Cherries Mushrooms Miso

WARM Rice Noodles Bread Pork Chicken Turkey Broccoli Green Pepper Green Beans Egg Whites Yellow Corn Egg Yolk Fish Pepper Ginger Garlic Cooked Tomato Spinach Black Tea Nectarines Milk

HOT Nuts Grilled Foods Avocado Lichee Turtle Chocolate Cocoa Raw Onions Coffee Lamb Duck Eggplant Red Pepper Venison Deep Fried Foods

source: qi-journal.com

chicken & bell peppers

1. 8 bone-in skinless chicken thighs
2. 3-4 red, orange or yellow bell peppers
3. 2 cloves diced garlic
4. 16 small new potatoes*
5. olive oil

• Important to use bone-in chicken as it adds flavor to the broth.
• Heat small amount olive oil in Dutch oven
• Brown chicken and set aside
• Quickly sear peppers, then potatoes adding more oil as needed – avoid cooking the peppers. Set aside.
• Gently sauté garlic.

1. ½ bottle sauvignon blanc
2. 2 cans chicken broth
3. 2 tbl. of tomato paste
4. splash of balsamic vinegar
5. kosher salt and ground pepper to taste
6. pinch of red pepper flakes
7. red wine will give richer color/ taste

Clarify the bottom of the Dutch oven with white wine. Add remainder of above ingredients and gently boil to reduce liquid by one third. Adjust stock to taste. Add a drizzle of olive oil, fresh or dried oregano, and fresh parsley and when stock is reduced, return chicken, potatoes and pepper to Dutch oven. Liquid should just cover ingredients.

• Cover tightly at in 375^o oven for about one hour fifteen minutes.
• Serve with a crusty loaf of bread to sop up juices
• Cabernet Sauvignon pairs beautifully

* You can omit potatoes, reduce chicken broth to 1 ½ cans and add an additional drizzle of oil into stock. Serve over cooked linguini.