What's that you're eating?

So, my GF & I visited the peach orchard as planned and picked a 22# box of white peaches today.

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However, we gave them all to my GF's daughter and her family who were there too because the grower told us that white peaches are not suitable for canning and, unlike yellow peaches (such as Elbertas), they are meant to be eaten firm (like apples).

Ate a few off the tree but didn't like them because I found them lacking in flavor.

So, I'm going to wait for the yellow Elbertas to arrive sometime in July.
 
Just got back from an overnight trip to Napa Valley w/stops in St. Helena, Calistoga and the town of Napa.

Took lots of pics of wine/food that I won't bore you all with. The last stop at the Hog's Island Restaurant in the Oxbow Public Market in Napa was the best.

Other than their original location in Marshall, CA (where they grow their oysters on Tomales Bay), I like this location of theirs the better than the others because parking is easy and you can watch the guy shucking the oysters and the other staff cooking the rest of the food in their very small kitchen.

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Ate 2 dozen oysters (12 - Hog Island Sweetwaters from Tomales Bay, CA and 12 - Pinkerton's Loot from Roquefeuil Bay, British Columbia) plus a pint & 1/2 of Hog Island's lager (the GF drank the other 1/2), a couple of bread rolls, lots of butter and a green salad on the side. . . all by myself.

The Pinkerton's Loot are in the picture. They were plump & delicious! :)
 
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sgt1372 said:
Just got back from an overnight trip to Napa Valley w/stops in St. Helena, Calistoga and the town of Napa.

Took lots of pics of wine/food that I won't bore you all with. The last stop at the Hog's Island Restaurant in the Oxbow Public Market in Napa was the best.

Other than their original location in Marshall, CA (where they grow their oysters on Tomales Bay), I like this location of theirs the better than the others because parking is easy and you can watch the guy shucking the oysters and the other staff cooking the rest of the food in their very small kitchen.

7IX8K9R.jpg


Ate 2 dozen oysters (12 - Hog Island Sweetwaters from Tomales Bay, CA and 12 - Pinkerton's Loot from Roquefeuil Bay, British Columbia) plus a pint & 1/2 of Hog Island's lager (the GF drank the other 1/2), a couple of bread rolls, lots of butter and a green salad on the side. . . all by myself.

The Pinkerton's Loot are in the picture. They were plump & delicious! :)
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Did you stop at any U-Pick Merlot grape farms? Or are they not in season yet?

;)
 
The Amazing Virginian said:
Did you stop at any U-Pick Merlot grape farms? Or are they not in season yet?

;)
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Had a taste of these 2 Duckhorn Merlots -- 2018 Atlas Peak (left) and 2018 Stout (right) -- but they aren't any picking any grapes yet. ;)

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Grape harvest season isn't until the end of the Fall, usually beginning in September and ending in October, but wine grapes off the vine taste terrible and it usually takes 3-4 years until you can drink the wine made out of the stuff.

But, I'm really not that fond of Merlot. Cabernet Sauvignon & Pinot Noir are my "jam."

We also tasted 2 of their cabs (2017 Patzmaro and 2018 Rutherford) which were ok but we bought a bottle of a cab and couple of bottles of pinot (that were off the tasting menu) b4 we left. ;)

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PS: If you ever spend any time in Napa Valley, Duckhorn's location is one of the most beautiful and tranquil in the entire valley . . .

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And the opportunity to taste their wine while sitting on the vernada of the main building is an experience that should not be missed.

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The Amazing Virginian said:
I like Merlot. For a long time it was comparatively inexpensive, after Miles trashed it in "Sideways." 😂
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Duckhorn's Merlot is always well rated. They treat it as a primary varietal (not just a blending wine) and offer it in annual vintages.

I'll drink Merlot but won't buy it because there are just too many varietals to choose from.

My varietal choices are mainly limited to CA made Pinot Noir, Cabernet Sauvignon, Sparking Wine and Sauvignon Blanc. I buy the Sauv Blanc cheap (usually at Safeway) and drink it like water. The other choices are a bit more selective and expensive.

I also like Zinfandel (especially because so much of it is grown/made in Lodi which I often visit) but I just don't buy much of it and never enough to store in my wine "cellar" (aka storage closet). LOL! ;)
 
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sgt1372 said:
Duckhorn's Merlot is always well rated. They treat it as a primary varietal (not just a blending wine) and offer it in annual vintages.

I'll drink Merlot but won't buy it because there are just too many varietals to choose from.

My varietal choices are mainly limited to CA made Pinot Noir, Cabernet Sauvignon, Sparking Wine and Sauvignon Blanc. I buy the Sauv Blanc cheap (usually at Safeway) and drink it like water. The other choices are a bit more selective and expensive.

I also like Zinfandel (especially because so much of it is grown/made in Lodi which I often visit) but I just don't buy much of it and never enough to store in my wine "cellar" (aka storage closet). LOL! ;)
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I have had Duckhorn Napa Merlot many times and enjoyed it. I also like Stag's Leap and Mondavi. Besides Merlot, it's Cabernet Sauvignon, Malbec and especially Cabernet Franc (when I can find a good one) for me. And classic blends such as Bordeaux and Chianti Classico And especially Grenache-noir based Chateauneuf-du-Pape . . . yum! Only white wines I have any use for are Auslese and Spatlese Reislings. There are compensating benefits to having an unsophisticated palate! LOL.
 
jlauffer said:
Tried to copy a burger we had out a couple months ago. Had bacon, cheese, onion strings, caramelized onions, and garlic mayo. Got some really good onion rings from a local pub and mixed up our own garlic mayo. Was pretty good, but not as good as the original.

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"Don't let perfect be the enemy of good"
 
I just ate a bowl of peas, carrots, rice, oysters, eggs, jalapenos, butter, barbeque sauce, and Siracha.

This thread should be full of new good stuff by monday night.......
cant wait.

I'm making jalapeno peppers stuffed with cream cheese, beef, cheddar and green olives wrapped in bacon.
 
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