tag:blogger.com,1999:blog-275293862024-02-18T18:35:31.731-08:00Figs & Walnut WineVista D'oro Farms
Life & FoodFigs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-27529386.post-67590731232031921182017-04-24T17:27:00.002-07:002017-04-24T17:29:57.843-07:00Ready for Launch! I think!Tomorrow's the day - a published cookbook on the shelf...crazy! It feels like just yesterday I started down this road, but at the same time I feel like it's taken forever to finally get to this point!<br />
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Without further ado - it's my pleasure to present - The Preservatory Cookbook - Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves!!<br />
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Tomorrow's the day! April 25th - The Preservatory Cookbook release...available across North America - I'm thinking of sitting at Chapter's and stalking the cookbook section, that's weird right?<br />
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I can not wait to hear what everyone thinks of the book, and at the same time I'm dreading hearing the reviews! It's so beautiful, and I'm so very proud of the result...yet, it feels almost too personal now to have it out there for public consumption. I'm also a bit jet-lagged and fighting off a cold - so maybe that's the weird feeling I've been having all day!<br />
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Regardless - ready or not we're about to launch!<br />
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We're hosting a Launch Party here at the farm on Sunday - April 30th from 3pm in the old Dairy Barn - tickets include a copy of the book, a jar of The Preservatory preserves and of course nibbles and sips from the cookbook! I sincerely hope you'll come join us to celebrate!<br />
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<a href="https://www.eventbrite.ca/e/the-preservatory-cookbook-farm-launch-party-tickets-33177971205?ref=ebtnebtckt" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt="Eventbrite - The Preservatory Cookbook Farm Launch Party" src="https://www.eventbrite.ca/custombutton?eid=33177971205" /></a></div>
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<br />Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com2tag:blogger.com,1999:blog-27529386.post-13181145262825414162017-01-08T10:42:00.000-08:002017-01-08T13:16:58.783-08:00New Year - New PurposeWell 2016 sure flew by! Not one post from this desk - I can only blame the cookbook, the farm, the jam, the winery...my procrastinating! Thankfully we have 2017 to make up for it, all going to plan.<br />
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The Preservatory cookbook is at the printers as we speak, with a launch date of April 25th, 2017. A true labour of love, I was warned it would be a long process but didn't believe it would actually take almost two years. Appetite Random House editor Jenny Bradshaw has been a dream to work with, I really drew a lucky hand, being a first timer she was kind and supportive throughout the editing process, so many decisions and such thought go into every detail - I hope you love the results!<br />
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The farm is covered in beautiful crispy snow and we're heading into a chilly week, -10 they are predicting which means carrying water to the horses, walking short dogs along a 'cleared' path and making sure the bird feeders are topped up!<br />
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It's happening - Finally! I think I started a proposal about five years ago - it took a few glasses of wine and a good friend to convince me to send it off - that was last July! It took a full year to hash out the details and sign the contract, with RANDOM HOUSE!!<br />
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Completely surreal, very exciting and completely overwhelming now that I have a deadline! The photo shoots have begun, we have two under our belt now and the pictures are amazing, I'll post teasers as we go.<br />
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The Preservatory cookbook will have 75 recipes FOR preserves and another 50 recipes WITH preserves. I'm including about 20 recipes of preserves that we currently produce and am creating the others as we speak - this is by far my favourite part of the process. The preserves will of course be seasonal, so the clock is ticking to get the summer fruit into jars and onto the page.<br />
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<span style="text-align: center;">Stay tuned for more updates and few recipes to test out...</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Behind the scenes with Janis Nicolay - photographer extraordinaire!</td></tr>
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Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com4tag:blogger.com,1999:blog-27529386.post-851468175339587112014-06-28T17:40:00.000-07:002015-04-12T15:34:44.078-07:00My Big Fat Weekend...I love to travel. I love to eat. I mostly travel TO eat. Seriously, I have no interest in visiting places that don't offer me less then five options for amazing food a day. The obvious locales are my favourites ...Paris, New York, San Francisco but I've become very good at seeking the obscure.<br />
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Tricks of the trade-</div>
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Rarely trust a concierge</div>
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Always trust a bartender</div>
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Never trust Yelp</div>
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I keep notes on my iPad for each city, whenever I stumble across a mention of somewhere interesting I make a note to research further. I<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> have a few sources I check first and if not recommended by at least three, I pass.</span></div>
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I have a strong preference for casual dining and by that I mean no elaborate 20 course tasting menus , unless you're at Stone Barns in NY or French Laundry in Napa, both bucket list meals and not for the days when you're doing 5 restaurants!</div>
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The hard part is narrowing down your choices, I hate missing out on a dish. I also have a bad habit of finding somewhere amazing and wanting to go back and order that same thing over & over. I try and limit this to no more then 3 repeats a trip - but it's HARD...especially the Gnudi at Spotted Pig</div>
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and the Pork Buns at Momofuku, and the roast chicken at Zuni, and the brandade at Le Comptoir...sorry I'm sitting on an airplane eating "artisanal" cheese that tastes suspiciously like Cracker Barrel!</div>
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I'm on my way to NYC for the annual Summer Fancy Food show, when I told the border guard I was going the 'fancy food show' he actually laughed, I informed him it's a real thing and after chatting more he ask for my business card so he could bring his wife to the farm to try out barrel diving!</div>
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Travelling is a bit stressful for me, not the flying and getting through security, but deciding which restaurants I'm going to get to...do I make reservations? That's a big commitment for me and most of my favourite meals have been sitting at the bar....but, do I take a chance and not get into the more 'hot' places? I usually end up with a few late night reservations allowing me to get a couple 'appie hours' in beforehand. I only have two reservations booked for this trip and one is a repeat...Il Buco Alimentari and I'm going back for the deep fried baby artichokes! Can. Not. Wait. The other was recommended to me last time I was in ny by the food editor of a very fancy magazine, so I'm pretty confident I won't be disappointed ...plus I researched five other sites, just to be safe :) oh and I'm going to the Spotted Pig as soon as I land...that Gnudi better be on the menu still!<br />
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<tr><td class="tr-caption" style="text-align: center;">Il Buco Alimentari - Crispy Artichokes</td></tr>
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Happy travels - Lee</div>
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<tr><td class="tr-caption" style="text-align: center;">The Breslin's - Curried Lentils & Poached Eggs</td></tr>
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Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com0tag:blogger.com,1999:blog-27529386.post-70170490005022315152013-02-09T16:51:00.000-08:002013-02-09T16:51:54.972-08:00PIZZAM! Pizza & Jam....no really!<div class="separator" style="clear: both; text-align: center;">
Pizzam! Proof that not all crazy ideas are all that crazy...</div>
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How it all began...</div>
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Last year at Feast of Fields, actually two years ago, but I digress...Mary from Terra Breads and I decided to collaborate on a crazy idea...she was making amazing pizzas in her AWESOME 'husband-built' pizza oven and I was making 'PB&J' sandwiches for the event, they were actually Brioche with Spiced Walnut Butter & Plum Vanilla & Star Anise Preserves and pretty tasty...</div>
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Anyways, we combined the two and made a few PBJ pizzas...THEY.WERE. AMAZING!</div>
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Moving along...</div>
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Patrick & I were on a sales trip in Whistler (yes, I know that sounds rough) and stopped for a snack in the lobby of the Four Seasons and shared a couple flatbreads that were on special, best bar snack ever!</div>
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Next thought....</div>
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We should make flatbreads for the Picnic's at Vista D'oro, oh and we should use our jam as a base...oh and like those pizza's in Provence, we can garnish with dressed greens....</div>
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This is what transpired one night in the kitchen....</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fjAc-dbUUu1yCE5VKoixWUh1i3gDQSNO_3RiU_14aZgcOEZR2rfHwCUJDwrjyTc4wJpJvmVRM4gvETTn2YU4qQLJf8vPJgColh1m-iKcrpl9hefxsIEGO3ezSxZ3qfUcz0dr/s1600/DSC_0749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fjAc-dbUUu1yCE5VKoixWUh1i3gDQSNO_3RiU_14aZgcOEZR2rfHwCUJDwrjyTc4wJpJvmVRM4gvETTn2YU4qQLJf8vPJgColh1m-iKcrpl9hefxsIEGO3ezSxZ3qfUcz0dr/s320/DSC_0749.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mise en Pizzam!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Simple Pizza Dough (you could easily use frozen)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWUvj2YO2nowtYP9598d6Ur6rtLLU_74OVtOik4XV84zjUmhyphenhyphenxDRbRS0-ek3s_eSk1C0X9pC97RjQXS65NpFsXSU2sqcr_5oqU71mRBOgOjzYak4gVMUPNreQpS36dQOJrml9/s1600/DSC_0845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWUvj2YO2nowtYP9598d6Ur6rtLLU_74OVtOik4XV84zjUmhyphenhyphenxDRbRS0-ek3s_eSk1C0X9pC97RjQXS65NpFsXSU2sqcr_5oqU71mRBOgOjzYak4gVMUPNreQpS36dQOJrml9/s320/DSC_0845.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apricot Tarragon & Riesling Preserve with Duck Confit</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BidULknqjyMfdnlij6RCoITwzqFbNylJNTa117xU_Tj-3Btj6sdwl3GEsmVblFQoSiNLhPla85FnBlIxXwTLivA2SRJJW8zYkUhsc3sQ1rtaR1zON0eHgV0I5_GlJJgDEFrU/s1600/DSC_0827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4BidULknqjyMfdnlij6RCoITwzqFbNylJNTa117xU_Tj-3Btj6sdwl3GEsmVblFQoSiNLhPla85FnBlIxXwTLivA2SRJJW8zYkUhsc3sQ1rtaR1zON0eHgV0I5_GlJJgDEFrU/s320/DSC_0827.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom Tomato & Chile Preserve with Pancetta, Bocconini & Fresh Tomatoes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Green Tomato & Garam Masala Preserves with Italian Sausage, Fromage Fraise & Cilantro<br />
My Fav!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Green Walnut & Grappa Preserves with Truffle Salami, Fermier Cheese, Frisee</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZJYq-7lGGYx-R1m4MOPYe2yTIEo2DgB8RM_LGHn3e5K2nCMjGy2j_dpfmKmTSeQHMdMSUO0IcAzxWt7BnszDdtCAJoBPlfltUafLk_BHpEFJSBT3Vf8CmR5tMAgnM8XHjnwl/s1600/DSC_0960.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZJYq-7lGGYx-R1m4MOPYe2yTIEo2DgB8RM_LGHn3e5K2nCMjGy2j_dpfmKmTSeQHMdMSUO0IcAzxWt7BnszDdtCAJoBPlfltUafLk_BHpEFJSBT3Vf8CmR5tMAgnM8XHjnwl/s320/DSC_0960.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Tomato & Chile Pizzam with Fresh Basil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV21REMWjNYLkPwfjCfTu5ohQEjAPVl7p0yosyOzhPaMlJVGeCA3kI9hUFM8UVlqQLeFlolW0z5PTzyOPlsb3K1ydLA4KS6B3rVl3PrvOTTNt4avnbE2jMrhEOuuqFLj-ZDk5/s1600/IMG_1423.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV21REMWjNYLkPwfjCfTu5ohQEjAPVl7p0yosyOzhPaMlJVGeCA3kI9hUFM8UVlqQLeFlolW0z5PTzyOPlsb3K1ydLA4KS6B3rVl3PrvOTTNt4avnbE2jMrhEOuuqFLj-ZDk5/s320/IMG_1423.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Apricot & Duck Pizzam Garnished with Fresh Tarragon</td></tr>
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So now all I have to do is get Mary's husband to build me a pizza oven for the deck and we'll be in business! Or win the lottery and build a Pizzam Truck modelled after the Del Popolo truck! (Google it!) Hey a girl can dream!</div>
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<u>The Pizzam Menu</u></div>
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Figs & Walnut Wine Preserve with</div>
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Proscuitto, Blue Cheese & Arugula</div>
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Heirloom Tomato & Chile Preserve with</div>
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Pancetta, Bocconcini, Fresh Tomatoes & Basil</div>
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Green Heirloom Tomato & Garam Masala Preserve with</div>
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Italian Sausage, Fromage Fraise, Cilantro</div>
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Green Walnut & Grappa Preserve with</div>
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Truffle Salami, Fermier Cheese, Frisee</div>
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Apricot Tarragon & Riesling Preserve with</div>
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Duck Confit, Alpine Gold Cheese & Fresh Tarragon</div>
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Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com1tag:blogger.com,1999:blog-27529386.post-473550746502760132012-04-10T09:45:00.000-07:002012-04-10T09:45:03.154-07:00Get out to the Farms!<style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VwqNOnt1G6lnoW6FtxTRMYk16QkYw4hUG5RPZbuBKgspVci9DGFYWDCnmHQMSmCvpoP-f9xoI8AOGV0JKbI_Cz8-HHZ90OPcjaaqZNpcn-StKlAZ6MzA5lGm6_bslLZAurJf/s1600/wine+sign+small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3VwqNOnt1G6lnoW6FtxTRMYk16QkYw4hUG5RPZbuBKgspVci9DGFYWDCnmHQMSmCvpoP-f9xoI8AOGV0JKbI_Cz8-HHZ90OPcjaaqZNpcn-StKlAZ6MzA5lGm6_bslLZAurJf/s320/wine+sign+small.jpg" width="320" /></a></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">As spring seems to have finally decided to show it's warmer side, we come out of hibernation and look forward to the arrival of those first fresh local culinary treasures and begin seeking them out. The best way to discover these delicious offerings is to head out to the country and visit the farmers and vintners that are producing them.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">While agritourism may have it’s roots in Italy – British Columbia has wasted no time adopting the term and lifestyle, nowhere is this more apparent then in the farms and wineries across this beautiful province. Agritourism offerings are as diverse as the landscape they rest on; from corn mazes with your kids to barrel sampling with the vintners, the choices are truly endless.</span></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E5DhpO3kYZI03J8_r-balwVecI49IwXK_J6a_wqml5IB6kdjUsiJ1Rq2nzD3Do9VwUniQ0cOv_IIXEV63CRr8O-sSzlNVERhqC54DjS7hXybWQszn3QXxgh5OABZQdG4VSpW/s1600/Asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E5DhpO3kYZI03J8_r-balwVecI49IwXK_J6a_wqml5IB6kdjUsiJ1Rq2nzD3Do9VwUniQ0cOv_IIXEV63CRr8O-sSzlNVERhqC54DjS7hXybWQszn3QXxgh5OABZQdG4VSpW/s320/Asparagus.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preserving Krause asparagus at Vista D'oro</td></tr>
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</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Food and wine go hand in hand and culinary agritourism and wineries are a match made in heaven. Agritourism on wineries comes in many forms; from culinary classes and vineyard tours to fully gourmet-stocked tasting rooms and overnight stays amongst the vines, the wineries are taking the ‘experience’ to whole new level.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">A trip to the Fraser Valley uncovers many of these experiential destinations.<span> </span>With over ten wineries from Richmond to Chilliwack, and endless farms stops along the way, it’s easy to plan a full day out in the country and come home with edible delicacies and local wines to stock your pantry and cellar for months to come.</span></span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNYYEBcjlN79P-cvu-Y5rheRFLrvcYamBfNz_OmMl-dM89nTzBjGxH9i4tRow_NAxgbeRz0b2_OLrbrAywVMWEd_y5Jr_Prq9DArASm_mF8p57kBcOBHdc0hRKXAKoK4whS81/s1600/cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNYYEBcjlN79P-cvu-Y5rheRFLrvcYamBfNz_OmMl-dM89nTzBjGxH9i4tRow_NAxgbeRz0b2_OLrbrAywVMWEd_y5Jr_Prq9DArASm_mF8p57kBcOBHdc0hRKXAKoK4whS81/s320/cheese.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Farmhouse Cheese - always on the picnic menu!</td></tr>
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</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">At The Farmhouse Natural Cheese in Agassiz, view cheese makers turning fresh ‘from the cow’ milk into beautiful artisanal cheeses, then take a stroll around the farm to meet the cows and goats that make it all possible. Stop in at Krause Berry Farms to get the first crop of asparagus and pick your own ripe strawberries then head in and watch those same berries being made into fresh baked scones in their farm kitchen, melt in your mouth deliciousness!</span></span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFGWLo8yOw-k66z_lUZX3Rhi_0eWesDKff6pR9X9_MxA6yXpl_lkwEftAekL5qXTrQjZIunZXmj_3aVGXOp2jIw9cCYGoZEQsCX0ctwgjqH40AC4e8FaIOjAZenmCJOc-Co4X/s1600/Shop.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuFGWLo8yOw-k66z_lUZX3Rhi_0eWesDKff6pR9X9_MxA6yXpl_lkwEftAekL5qXTrQjZIunZXmj_3aVGXOp2jIw9cCYGoZEQsCX0ctwgjqH40AC4e8FaIOjAZenmCJOc-Co4X/s320/Shop.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thomas Haas treats in the Farmgate Shop</td></tr>
</tbody></table><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Warning: Shameless plug about to begin…</span><span style="font-family: Arial;"> At our own farmgate shop and winery, Vista D’oro Farms in Langley, alongside our wines, we feature culinary products made on our farm using our orchard fruits as well as produce from other local farms. We also stock other great local products including artisanal cheeses, charcuterie as well as local chef produced delicacies such as Thomas Haas chocolates, Terra Breads baguettes and crackers, and Tequi-Lime Sauces from Chef Ann Kirsebom.</span></span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGB9v32d71KvmJCMKtO5OSbnhkPXNqAtgUsQ25f04fU22fZu0y86OBRYwWdkFCSrDolPQBwuSMG1j247LKUiNudCS_AycmR8dwuxs-vAheLZPEwGnSIqQsKk-8qPHKsIuqXdG/s1600/picnic.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfGB9v32d71KvmJCMKtO5OSbnhkPXNqAtgUsQ25f04fU22fZu0y86OBRYwWdkFCSrDolPQBwuSMG1j247LKUiNudCS_AycmR8dwuxs-vAheLZPEwGnSIqQsKk-8qPHKsIuqXdG/s320/picnic.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picnic under the walnut tree with a view of the vineyard.</td></tr>
</tbody></table><div class="MsoBodyText"><span style="font-size: small;"><span style="font-family: Arial;">Vista D’oro also offers picnic-ing under the walnut trees or on our deck, </span><span style="font-family: Arial;">produced in our commercial kitchen incorporating fresh local ingredients into our menus.<span> </span>Using products grown or produced on our farm as well as many other local farms alongside a glass of Vista D’oro wine, it’s an experience you won’t soon forget.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">The Fort Wine Company in Fort Langley offers delicious fruit wines and has another lovely spot for romantic picnics. They also offer tours of the farm and winery and a lovely bistro in the tasting room.</span></span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9801FxTsg1CueQMJw0EerhyphenhyphenDaoQHN3d7EBhFzb6UfBkQ62SbwXU0WlAfVXNGpYyxdRD6lGFgr_8DezcyktmnfUtyPNgOlLvc6O4DQAXVzuWT5Ldc3KfVD1ln9USGSJMIKQqQC/s1600/blossom.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9801FxTsg1CueQMJw0EerhyphenhyphenDaoQHN3d7EBhFzb6UfBkQ62SbwXU0WlAfVXNGpYyxdRD6lGFgr_8DezcyktmnfUtyPNgOlLvc6O4DQAXVzuWT5Ldc3KfVD1ln9USGSJMIKQqQC/s320/blossom.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First blooms on the apple trees!</td></tr>
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</div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">Take the time to meet with the people providing these experiences they are a passionate bunch who truly love what they do and only too happy to share it with you. </span></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WHbHYnWS4BFYx_xbLSMKOFnWkm026t7NrHRtCv28bRiNInqk_GiS9Oz5aUzhXgeZl8xWLO2cpsryhRhd-iVuK6tdvmdWSoTJnwX5F3d5w4QpmJDoKImntErtQHSY16Me-8BH/s1600/deck.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WHbHYnWS4BFYx_xbLSMKOFnWkm026t7NrHRtCv28bRiNInqk_GiS9Oz5aUzhXgeZl8xWLO2cpsryhRhd-iVuK6tdvmdWSoTJnwX5F3d5w4QpmJDoKImntErtQHSY16Me-8BH/s320/deck.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Come and hang out on the deck!</td></tr>
</tbody></table><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;"></span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 16pt;"><span style="font-size: small;">Be sure to check out <a href="http://www.circlefarmtour.com/">www.circlefarmtour.com</a> for more stops in the Fraser Valley!</span></span></div><div class="MsoNormal"><span style="font-family: Arial; font-size: 16pt;"><br />
</span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial;">With so many unique agritourism experiences to choose from your hardest task will be convincing yourselves to come back home. Careful, you may end up like us, never leaving the farm!</span></span></div><br />
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</div>Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com0tag:blogger.com,1999:blog-27529386.post-15979155338744802002011-02-10T09:19:00.000-08:002011-02-10T09:19:36.613-08:00Farming in Louboutins<style>
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<div class="MsoNormal">LOUBOUTINS – OF THE CHRISTIAN VARIETY</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I don’t know many women who aren’t a least a little shoe crazy, so honestly my addiction doesn’t make me feel too guilty. I mean really, who doesn’t get a little excited when you see that tell tale red soul of a Louboutin?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Yes, I realize I’m a farmer by day, however I love a dressy night out. My retirement plans include a pied-<span id="search" style="visibility: visible;">à</span>-terre in Paris, with a closet dedicated solely (pun intended) to the aforementioned footwear, so it only seems right to begin the collection now, because let's face it, on a farmer's salary, Louboutin’s put a serious dent in the ‘marketing’ budget and it’s going to take a few years to accumulate enough of these beauties to fill said closet.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">My first pair have their own dedicated shelf in my office, where I can keep a close eye on them as well as use them as inspiration to work a little harder everyday!<span> </span>When we were about to launch the D'oro fortified Walnut Wine to trade and media, I realized the time was ripe for purchase, I mean I had to convey the new winery ‘brand & image’ right? They came to me through a lovely sales lady at Holt Renfrew, home of the coveted Pink bag, she even sent a lovely note the following week to see how the two of us were making out. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> Convincing the accountant and auditor of this purchase was another matter entirely and I still think they missed the true value and meaning of that purchase, but a girl’s gotta try right?</div>Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com1tag:blogger.com,1999:blog-27529386.post-41621777460931247282010-06-27T10:01:00.000-07:002010-06-27T10:01:23.617-07:00Turkish Fig with Walnut Wine - Artisanal PreserveThe only way we were able to, legally, sell our D'oro (fortified Walnut Wine) for the first 5 years, was to incorporate it into a preserve. My first fresh fig experience took place in the backyard of one of my Italian uncles, who grew massive amounts on a postage stamp lot in Burnaby, a city in BC, which, likely, has the most fig trees per capita in North America! I wanted to capture that fresh 'seed crunch' taste of figs and combining it with the richness of the walnut wine, we ended up with a preserve that is as delicious served as a condiment on a cheese board as it is slathered over a grilled pork tenderloin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQOFYKHR93jrA6HwUYPgbyZcFhF50kj1CP8Rg5F8s9SsocbRApliAdImicaMo2qDaDBGC_oxTbgOkv3e93dArdzcQbGTKJGdOfxWwc8wQCa7yqBVZ7vKauQp4uay48jOTNIDf/s1600/_DSC6555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivQOFYKHR93jrA6HwUYPgbyZcFhF50kj1CP8Rg5F8s9SsocbRApliAdImicaMo2qDaDBGC_oxTbgOkv3e93dArdzcQbGTKJGdOfxWwc8wQCa7yqBVZ7vKauQp4uay48jOTNIDf/s320/_DSC6555.jpg" /></a></div><br />
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Customers are constantly sharing their favorite combinations and pairings of our preserves, and more times than not, it involves the Turkish Fig with Walnut Wine. This past weekend, a lovely lady and great friend, Wendy Taylor, told me her latest creation incorporates the preserve into a vinaigrette she serves over a decadent salad of Arugula, Proscuitto and Blue Cheese....seriously? Can NOT wait to try this!<br />
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Other ways of incorporating the preserve...<br />
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Fig Loaf - Replace the mashed bananas in banana bread with the same amount of Turkish Fig w/ Walnut Wine for a rich loaf, smear with Mascarpone for a truly over-the-top treat<br />
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Panini - Turkish Fig w/ Walnut Wine, Tiger Blue Cheese, Proscuitto<br />
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Stilton Cheesecake topped with Turkish Fig w/ Walnut Wine<br />
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Balsamic Fig Vinaigrette - Combine Turkish Fig w/ Walnut Wine with Balsamic and Olive Oil for the above mentioned salad.<br />
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I'd love to hear if you've done something great with our preserves and if you'd like to share the recipe, I'd be happy to post...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tB722PzfLVvs8IgGGlCMbXpIbHfx3Xn-DsbYJ5neZ794a9mxZ5hKgUKItyduDu3gSlHkhevM6X4MTgkXinwYstwbqRRjxXF8VRRL8U_twG98a9wsHSq4yycQEBh1regR0Lgy/s1600/_DSC6544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tB722PzfLVvs8IgGGlCMbXpIbHfx3Xn-DsbYJ5neZ794a9mxZ5hKgUKItyduDu3gSlHkhevM6X4MTgkXinwYstwbqRRjxXF8VRRL8U_twG98a9wsHSq4yycQEBh1regR0Lgy/s320/_DSC6544.jpg" /></a></div>Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com1tag:blogger.com,1999:blog-27529386.post-65710621756664028952010-04-19T09:54:00.000-07:002010-04-19T09:54:40.089-07:00Vista D'oro in a (Wal)NutshellWe received our winery license, after a three year wait, in 2007. This has been a labour of love and hate, however, I think we are finally getting into a grove and going into year three will make a difference. The learning curve was steep and a manual on 'how to start a winery in BC without losing your patience and mind' could be a bestseller, if anyone is interested in writing it, I am NOT!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4zSwZO-dtrSrJgWWjyg9JXQGngqD8gzOCHcube6mm-qIfcaAcduWSGj3OasRW8Wc9-IzEFWosMnybvG3Dxs_YDJkcj9ehLOoPE5ob7vyJt22lHVjzCpuGClP_fmTAzQ-HmBL/s1600/Exterior+-+Barn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4zSwZO-dtrSrJgWWjyg9JXQGngqD8gzOCHcube6mm-qIfcaAcduWSGj3OasRW8Wc9-IzEFWosMnybvG3Dxs_YDJkcj9ehLOoPE5ob7vyJt22lHVjzCpuGClP_fmTAzQ-HmBL/s320/Exterior+-+Barn.jpg" /></a>We are no longer hosting cooking classes at the farm, just too crazy making our preserves and baking for the farmgate shop. I hope one day to be able to do both, maybe in the 'Old Dairy Barn' once that project gets going....more on that at a later date.<br />
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We continue to operate the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">farmgate</span> shop on the farm, which is also where the wine tasting takes place. We've increased our local offerings and continue to search out the best artisan products BC has to offer, to accompany our own products. Any and all recommendations are considered, if you know of a great locally produced product, please let us know!<br />
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The greenhouse is just getting going again for the season, we have great help this year and hope to have enough heirloom tomatoes to make the customers and the kitchen happy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_3cB6K1mc_ggX-csAw13TPKyHq8xfxEJkN9gmBRfCmLQ_O5Tt4AcEMsYsABWKqaoMk85ETOXa_kwfb9agXvRZ2ClCVJbZcvBXu78PJCYMwHwFkCXJ8EHzfkrIA2oiydBNImN/s1600/Detail+-+Tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_3cB6K1mc_ggX-csAw13TPKyHq8xfxEJkN9gmBRfCmLQ_O5Tt4AcEMsYsABWKqaoMk85ETOXa_kwfb9agXvRZ2ClCVJbZcvBXu78PJCYMwHwFkCXJ8EHzfkrIA2oiydBNImN/s320/Detail+-+Tomato.jpg" /></a></div><br />
Enough about work!<br />
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We've welcomed a new member to our family this past Christmas, he's actually been in the family for over 12 years and we're lucky enough to be his new caregivers! Jesse, is a majestic Bay & White <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Quarterhouse</span> Paint, which my cousin Teresa received through the Make-a-Wish foundation while she was going through cancer treatment at the age of 13. Unfortunately, Teresa never got to ride Jesse....we hope she's happy with his new home!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BhkZ5B0p56kIMRmIxM9r8SBYfP7U4zoPHHPTJT3pRvHGivHSHfqNLwUqHgNCuyyl2Ykdyir2U2KlgW0rd7VgFpqpLNL4I-fQFvG7pOB01lJLO63nJ49T-l-6hm6UBHX_xwYE/s1600/DSC_0032.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BhkZ5B0p56kIMRmIxM9r8SBYfP7U4zoPHHPTJT3pRvHGivHSHfqNLwUqHgNCuyyl2Ykdyir2U2KlgW0rd7VgFpqpLNL4I-fQFvG7pOB01lJLO63nJ49T-l-6hm6UBHX_xwYE/s320/DSC_0032.jpg" /></a>Roxy, my little Westie (read apartment dog) is adjusting well to farm life, pretty sure she was white when she arrived two years ago...Paris, our 'real' farm dog, has no time for her, but Roxy's not giving up, they WILL be friends, just give her a couple more years!<br />
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We are down to one chicken, Chicken Little, who lives with my horse, Rico. She roosts above his stall at night and hangs out on his back during the day, likely how she avoided the fate of the rest of the chickens. She's getting a little grumpy in her old age and I now carry a broom when I feed her, she may be tiny, but she's damn scary up close!<br />
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That pretty much gets you up-to-date- on farm life, minus all the details, which may or may not get covered in future posts.Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com0tag:blogger.com,1999:blog-27529386.post-9887303294659614662010-03-17T10:32:00.000-07:002010-03-17T10:32:04.919-07:00Life on the FarmBlog...everyone's doing it...branding...social media, it's the only way...connect with everyone...these thoughts have been banging about in my brain since I posted my first entry to this blog, in 2006!! It was the one and only entry and, I thought, it was pretty good, I just couldn't quite decide what to write about next. I realized I need deadlines, just ask the editors at TASTE! So, I'm self imposing a monthly post, due by the 15th of the month, yes, I realize this ones already 2 days late!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqBedD6h4iiHoSQP_UkFRdzb61K3FoRlhVh9TIzDipqzmOd1iiA-1XrPBYC1AS94THtZl1tcft6fBhDdEkz90gVLgUWOU_o3-t_hi987vCpab36HGoTx-ZjDfqG81T35DzGYi/s1600-h/detail-door.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqBedD6h4iiHoSQP_UkFRdzb61K3FoRlhVh9TIzDipqzmOd1iiA-1XrPBYC1AS94THtZl1tcft6fBhDdEkz90gVLgUWOU_o3-t_hi987vCpab36HGoTx-ZjDfqG81T35DzGYi/s320/detail-door.jpg" /></a>I removed the old post, don't worry, saved it for posterity's sake - remind me to check if I'm using that word in the correct context, or Wendy, the blog police, will be on it before you can say edit.<br />
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The gist of the post was how we moved to the country to build this dream 'lifestyle' and how it's taken on a whole life of it's own, this 'farming' thing. Basically, no lazy days in the hammock gazing at the view (Vista D'oro); no leisurely rides in the park on my horse, (Rico, the main reason we moved the farm) Note: check with Wendy to see if that's 'ironic'. I seriously thought I'd have time to 'putter' in my garden, it's almost funny in retrospect, almost. <br />
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I also didn't realize we'd meet so many amazing people doing what we do; chefs, writers, winemakers, farmers, cheesemakers - people so passionate about food and wine and so much fun to be around. I've learned so much from them and continue to do so on a daily basis. I'll be telling you more about these wonderful people in later posts. <br />
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Life on the Farm may not be the romantic notion that so many want and expect it to be, but I wouldn't change it for that dream corporate job; the one with coffee breaks, lunch hours, profit sharing, holidays...sorry lost my train of thought for a minute...ever!<br />
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Hope you enjoy my ramblings and random thoughts; if not, please just stop reading...don't leave nasty comments, I'm just way too fragile for that ;)Figs & Walnut Winehttp://www.blogger.com/profile/15415772555253933305noreply@blogger.com2