Some food and wine photos from the road. At Brix in Napa Valley At Barndiva in Healdsburg A peach tree at Truett-Hurst Winery The best of all, dinner at Alexis’s place. Frites with rosemary salt, scallops in a herbed tomato sauce, and this fab desert! What a great trip and some of…
Author: Terry Christopherson
I sketch, I paint, I travel and eat, that is what my sites are all about.
Fast and fabulous tarts
Summer brings with fresh and local veggies ready to be sliced and diced into an incredible tart, and what a great idea for a mid week treat that is easy and quick. Puff pastry is one of the few pre-made food items that is always in my freezer, ready for a main course, or a…
Tasteless tomatoes,
The more I learn about how and where our food comes from the more I am convinced that we need to give it a lot more thought. We need major changes in what we eat and how we raise it. Animal, Vegetable, Miracle is one of the best I have read, it and Omnivores’ Dilemma…
Another good meal at 30,000 feet
Dinning menus, a norm on international flights, are rare on domestics. Yet on the flight from Anchorage to LAX there it was. Green salad with haricots verte and a tuna pate. The choice of entree included a pork chop with peach reduction, garlic sautéed beens, and polenta. Desert was creme brûlée with dollop of chocolate….
Easter: Lamb with Lavender Mustard, Easter Potatoes
For Easter two new recipes and some advice. I love creating with what is on hand, over the years I have come up with some good meals, and some real disasters. Not a problem, for me it is part of the fun. Yet when success is important a plan is critical. So for Easter I wrote two recipes that…
theTravelsketcher 