“Everyone has a story, the air is full of stories.” Isabelle Allende
COQ AU VIN (chicken in red wine sauce)
Do you realize January 2017 has packed its bag, left the house and won’t return? Already two days into February, it’s Groundhog Day. Punxutawney Phil saw his shadow. Looking ahead, (or, not,) Super Bowl Sunday, the Oscars and Presidents’ week-end are in the line-up. Oops, Valentine’s Day. Forget that at your peril.Like most of you, this Life of mine has never seen lazy days. Whatever time I have, I fill up 100%. If you’re honest, don’t we all?
I discovered a very large NAPA (Chinese) CABBAGE in my Talley Farms box this week. It was the size of a football.
SWEET and SOUR ROASTED NAPA CABBAGE WEDGES
(The cabbages you’ll find in the markets are smaller, a more appropriate size).
Just as when it snows in the Rockies, the rains have lightened the hearts of Central Coast residents. California still is water-deprived but there’s been relief. And, Mother Nature, responding to the slightest of care, is blooming and going green.
This Great White Egret is a frequent visitor to Estero Bluffs. When I saw him, he was just finishing “something.” He has a neck that would have madeAudrey Hepburn envious.
I stood quietly for 15 minutes before the egret flew off.
For birds it’s all about food and safety.
LANDING IN GREENER PASTURES
Last year, during my four months in Cali, I got a sense of this remarkable state. Thankful for the opportunity with a car that was willing, I traveled its length and breadth. If I qualify as a lifetime learner, that 7,500 mile journey was a graduate seminar.
LAST WEEK I PACKED A LUNCH AND SPENT SEVERAL HOURS AT THE SAN SIMEON BAY WHARF AND SS STATE BEACH PARK, BOTH ADJACENT TO THE HEARST PROPERTY AND ACROSS THE HIGHWAY FROM THE HEARST CASTLE.
AS I WALKED OUT ON THE WHARF, THIS CALIFORNIA GULL WAS PARKED ON THIS POST AND NOT ABOUT TO MOVE. I GOT RELATIVELY CLOSE. HE DIDN’T CARE. RIGHT BELOW THE GULL IS A SINK WHERE FISHERMEN CLEAN THEIR CATCH AND THE GULL WAS NOT ABOUT TO GIVE UP HIS SPOT.
HERE’S THE REASON …..A SHORT TIME LATER,THIS FISHERMAN, A REGULAR ON THE WHARF, ARRIVED. HE HAS STORIES TO TELL AND ROCKFISH TO CATCH. THE GULL WANTS THE REMAINS.
AS I WAS LEAVING THE PARK, I SPOTTED THIS ZEBRA NEAR THE HEARST PROPERTY FENCE LINE. THERE ARE STILL ABOUT 24 ZEBRAS THAT DESCENDED FROM THE HERD HEARST HAD FOR HIS EXOTIC ANIMALS ZOO. USUALLY THEY GRAZE UP IN THE HILLS. THIS GUY WAS 10′ FROM ME AND IS QUITE A BEAUTIFUL CREATURE.
This year, because of self-imposed deadlines for writing projects, I decided to wander in my own backyard. I was reminded by those daily adventures that everyone has a story. Granted, not all are cliffhangers but each carries a whiff of charm, mystery or ya-gotta-hear-this.
I’VE NEVER SEEN A BLUE-AND-WHITE COW, I NEVER HOPE TO SEE ONE BUT I CAN TELL YOU ANYHOW I’S RATHER SEE THAN BE ONE.
The key, for me, at least, is to slow down, look and listen. Two of those traits I’ve never mastered successfully! This winter I am blessed with the luxury of Time which, for me, is a gift, something to embrace and not squander. January was squander-free, every day filled with a gem or two for the memory bank.
SO SIMPLE. SO PERFECT.
It’s Cook-the-Book Fridays and this week’s recipe is french deliciousness, Coq au Vin. One of Julia Child’s signature dishes and included in her 1961 Mastering the Art of French Cooking, she often made it on her PBS cooking show. I served this braised stew with a baguette and Sweet and Sour Roasted Napa Cabbage Wedges (recipe below.)
SWEET and SOUR ROASTED NAPA CABBAGE WEDGES adapted from Cooking Light magazine.
Yield: Serves 4
INGREDIENTS
1 tablespoons olive oil
1 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon honey
1 teaspoon whole-grain Dijon mustard
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 head napa (Chinese) cabbage, cut lengthwise into quarters
Cooking spray
PREPARATION:
1. Place a large roasting pan in oven. Preheat oven and pan to 450°.
2. Combine first 7 ingredients in a small bowl.
3. Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan. Bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage liberally but evenly with honey mixture. Broil 3-5 minutes, until browned and caramelized.
COOK-the-BOOK-FRIDAYS is an international cooking group making its way virtually through David Lebovitz’s MY PARIS KITCHEN. See our group’s efforts here.
Hi Mary
Love the bird pictures! and Zebra!
Charlie just had coq au vin last weekend at a french restaurant in Napa, Bistro Jeanty ( Yountville) – they had hearty and flavorful French Food – large portions which is most often unusual! We highly recommend this place!
Hope you’re having a grand time!
See you soon!
Hey Mary! Loved the pictures from our backyard here in Cambria! The Egrets are plentiful this year!
Wow! I need to get off my tush and be more like you! I love your joie de vivre—you DO inspire me. It’s been years since I made coq au vin—both that and your roasted cabbage look terrific!!
Your coq au vin looks perfect and I’m totally intrigued by the idea of this cabbage!
The bumblebee stood out so well in your pix. Likely a queen based on time of year and size.
You do have stories to tell and we wanna hear about them . Wish I could be your shadow
For more about bumblebee stories read “a sting in the tail ”
Hugs Rocks
Even reading this post gives me the opportunity to slow down, look and listen. Birds pictures, still or inflight, are just gorgeous. I can totally get into the spirit of the graduate seminar. Thank you for letting me in this grand concept. I’m salivating over the roasted napa cabbage with its delicious grilled marks. Have to try that!
Even reading this post gives me the opportunity to slow down, look and listen. Birds pictures, still or inflight, are just gorgeous. I can totally get into the spirit of the graduate seminar. Thank you for letting me in this grand concept. I’m salivating over the roasted napa cabbage with its delicious grilled marks. Have to give it a try!
You inspire me every week, my friend. Do you really only fill up your time 100%? I would have guessed at least 150%. You do make the most of things though. I loved the contrast of the California birds and then California-raised zebra. Pretty wild! I had lunch today with someone who used to be a docent at the JFK Library (but not when we went there). I was telling her about your project. She asked me lots of questions that I couldn’t answer, but I smiled to remember our presidential adventures! Hope you have a great week.
I laughed out loud at your little note at CtBF! Mary, this post had been gently air-brushed over with such calmness that I am so relaxed! Enjoy your weekend!
Beautiful Post. Beautiful Photos. Beautiful dish. And no truer words said, yes, everyone does have a story.
Ah, it’s so gorgeous this year. Last year, when it rained a lot for maybe 2 weeks in these parts, the earth responded with this nearly-violent neon green. It was breathtaking. This year’s is more of that soft, nurtured with rain spread over time kind green that should endure as long as we get even some little sprinkles to keep it alive.
And you’re so lucky to see the zebras! I’d heard they were more easily spotted these days. When I first visited Hearst Castle at 11, I so badly wanted to see a zebra there. Still haven’t to this day. Sigh.
The coq au vin is delicious and I’m glad you enjoyed it as well!
That cabbage looks so delicious, must try it sometime. Love all the photos, just beautiful.
You reminded me I want to take a road trip along the CA coast! Beautiful pics!