Food

My Water Pail List, Completed!

Posted by golfkat on September 24, 2020
Posted in: Action, Cultures, Entertainment, Food, Golf, Hobbies, Music, National Parks, Shopping, Sports, Travel, Wine. Leave a comment

Just for the record, I never had or wanted a proverbial “bucket list” that has become so popular with travelers.  I rarely compiled a list of places I wanted to go.  Visiting all fifty of our states was almost by accident, until the total reached the low forties or thereabouts.  Trips to places around the world were never planned more than eight to nine months ahead.


Much of this I owe to my travel buddy Mike.  He rarely wants to commit to a location, too far in advance.  When we drove Chile from top to bottom, it all came together just a few months before.  Same for our trek to Africa for the safaris and visiting Barry the V.


I have seen other people’s bucket list, and thought I would give you my “water pail” **list, which I consider complete at this point in my life.  About the only trips left, that I can even think about are a trip to the Baseball Hall of Fame in Cooperstown, NY, the Tour de France, and perhaps the four eastern Canadian provinces.  There will be some revisits, such as the Oktoberfest in Munich, wine regions in various European countries, and some cycling trips.


In no particular order of importance or sense of accomplishment:


Trek the Amazon Rainforest, Peru

Visit Angkor Wat, Cambodia (3 times)

Cross the Berlin Wall at Checkpoint Charlie (sorry, you cannot do that anymore!)

Take the Trans Siberian Railway across Russia

Visit my ancestor’s home city of Nagoya, Japan

Visit all 50 U.S. states

Taste champagne in Champagne, France

Spend two weeks at Wimbledon, England

Do the tango in Buenos Aires, Argentina

Amtrak across the country (several times)

Visit most of the western National Parks

See the Aurora Borealis in Alaska

See the witches of Salem, MA on Halloween

Visit all the ballparks in the west

See a play on Broadway, NYC

Traverse Chile from top to bottom (by air, land, and sea)

Visit Fenway and Wrigley

Dive the Great Barrier Reef, Australia

Jet boat in Queenstown, New Zealand

Bike down Haleakala Crater, Maui

Zipline in the Costa Rica cloudforest

Watch a lion hunt in the Serengeti

Play golf at St. Andrews, Scotland

Shop at Harrod’s for wine gummies, London

Visit the “Girl from Ipanema”, Rio de Janeiro

Sip wine in Mendoza, Argentina

Cruise Halong Bay, Vietnam

See peak bloom Cherry Blossoms in DC

Hear the roar at Sturgis, SD

Visit Tsukiji Fish Market, Tokyo

Find rare ports on the Algarve, Portugal

Attend a concert at Royal Albert Hall, London

Drink many beers at the Oktoberfest in Munich, Germany

Eat smoked omul at Lake Baikal, Russia

Attend the U.S. Opens, golf and tennis

Climb Eiffel Tower, Paris


Make homemade Italian sausage

Dine on pork knuckle in Prague

Eat stone crabs at Joe’s in Miami

Wine tasting in Stellenbosch with Barry the V

Enjoy Grand Marnier soufflé in Zurich, Switzerland

Go hiking at Torres del Paine, Patagonia, Chile

Walk on the parquet floor at the Boston Garden

Win a ski race at Aspen

Ride/walk across the Golden Gate Bridge

Shake hands with Arnold Palmer

Attend Paul Simon’s farewell concert

Attend a Tom Douglas farm to table dinner

Make my own umeshu (sour plum vodka)

Drive over 100 mph on the German autobahn

Sip Tokaji in Budapest

Visit Dracula’s castle in Brasov, Romania

Stare at the ceiling of the Sistine Chapel

Eat black hoof jamon in Porto Banus

Give a new pair of Nike’s to my tuk tuk driver in Chiang Mai

Attend the Grand Ole Opry

Dine in the Surgeon General’s private dining room

Run the Bay to Breakers (world’s largest footrace)

Enjoy Shabu Shabu in Tokyo

Taste the best salmon sushi in Queensland, Australia

Stroll the medina in Morocco

Visit Ebenezer Baptist Church and childhood home of MLK

Visit both Capes (Horn and Good Hope)

See the Rose Parade

Eat beignets at Cafe’ Du Monde

Visit Alcatraz Island

Marvel at the great Willie Mays

Shop at the Grand Bazaar, Istanbul

Cycle and taste wine in Bordeaux

Cross the Continental Divide

Enjoy several custom tailored suits in Bangkok

Adopt the most beautiful Labradoodle in the world

Write a book (several)

Visit a Relocation camp of my ancestors

Complete my lifetime sports-fecta (a separate email a few years ago)


What Have I been unable to do:

Hole in one (got close several times)

Publish my autobiography

Visit all of the Canadian provinces

Play on the grass court at Wimbledon

Impeach a President! (Or at least elect a different one!)

Pairing Champagne with Food

Posted by golfkat on September 14, 2020
Posted in: Cultures, Food, Travel. Leave a comment

I always tout sparkling wine as being the most food friendly of the wines.  I believe that, since I can pair just about any food or appetizer with a sparkling wine or champagne.
The obvious pairings involve cheese, and other appetizers, since it is a great way to start a dinner or a party.  Moving on, a pairing with various courses, as well as dinner comes next.  The conclusion comes with dessert and yet another champagne.
My favorite pairing at home is generally with cheese, with brie an easy and ever-present choice.  I also enjoy manchego, Havarti, Monterey jack, gouda, camembert, stilton, and a few others whose names escape me at the moment.  I try to keep two or three in the freezer or refrigerator, depending on which sparkling wine I am drinking.  The big exception here is bleu cheese, which requires a sweeter wine.
Point of information:  Believe it or not, there are only five tastes that our taste buds can perceive: sweet, savory (salty), sour (tart/tangy), bitter, and umami. Everything else that we experience as “flavor” is contributed by our sense of smell. (Test it out: Hold your nose the next time you taste something and you’ll see how muted it becomes). 
Often the term, “strawberries and champagne” rears its fruit head in conversations.  Perhaps it appears because of places like Wimbledon, or simply the idea of placing something sweet in your drink.  Personally, I would not alter the flavor with fruit.  But I have flavored champagnes that seem a little “off” with an elderflower liqueur called St. Germaine.  It softens and adds an aromatic and pleasant fragrance to the “bad” bubbly.
From Bubble and Flute:

Champagne goes with pretty much everything but this is the way I look at it to keep it simple.

Tip Number One – Pair light meals/entrée with lighter champagnes (NV and blanc de blancs)

Tip Number Two – Pair heavier meals and meats with mature, vintage champagnes or champs with older/high reserve wine blends.

Tip Number Three – Rosé champagne loves duck and dessert.

Tip Number Four – Sweet (sec or demi-sec) champagnes work with dessert OR spicy food (Thai and Indian) OR after dinner cheese platters with strong cheeses like blue cheese.

Tip Number Five – Because it’s quite acidic, champagne cuts right through rich, fatty and fried foods. Fish and chips, pizza or KFC with champagne – hell yeah! (Not sure about this one!)

​One rule favored by the experts is pairing aged cheese with aged wine.  I never keep any wines around long enough to do this!  My rule is lighter cheese suggests lighter wine.  With my favorite brut rose’, I tend to lean toward brie, havarti, and the lighter cheeses.  The experts say to avoid cheese with brut rose’!!!

Here is some cheese information: 

  • Fresh cheeses (mozzarella, ricotta, goat cheese, cottage cheese, feta) – These cheeses are typically not fermented, but coagulated using traditional acid or heat treatments. They’re usually lower in sodium and calories and higher in water content than other cheeses. For someone with a family history of heart disease or high cholesterol, fresh cheeses are best due to their low cholesterol content.
  • Harder cheeses (cheddar, Swiss, Parmesan) – While typically higher in sodium and saturated fat, these cheeses also tend to have a higher concentration of calcium and protein than their fresh counterparts.
  • Blue cheese (Gorgonzola, Roquefort, Stilton) – Blue cheeses are relatively high in sodium and saturated fat but are great sources of calcium and vitamin K, giving them a middle-of-the-pack ranking in healthfulness.

But sushi is absolutely great with champagne.  Raw fish is a great pairing, as is cooked or fried fish. Since I am not a sake’ drinker, I prefer sparkling wine or beer with my Japanese food.  One of my favorites, is tempura, a little heavier, and acidic, so a good brut cuts through the fat quite smoothly.

Seafood is a great pairing, particularly oysters and champagne.  My last trip to London was highlighted by this pairing at Harrod’s on an off day from Wimbledon.  And in the Gaslamp District of San Diego.

The experts suggest my brut rose’ paired with smoked fish and cured meats, though I seem to pair it with most any food.  I particularly like to pair it with something spicy.

Pate’ and foie gras require a heavier pinot blend.  I can’t remember if I have tried it, yet.  Since I don’t eat much pate’ or foie gras, I do not have an opinion.  Let me know!

Mature vintages go well with main dishes, though I rarely have the luxury of multiple wines with multiple courses.  But heavier meats, like beef, chicken, lamb, veal, venison, and duck require a more robust sparkling wine or champagne.

Dessert is an area I am at a total loss regarding pairings.  I much prefer some port or a sweet dessert wine like a passito, if I have anything at all.  The demi-sec, vera-sec, or sweeter wines work best, but not with ultra-sweet desserts.  Something in the range of an almond cookie, apple tart, or cake might work here.  Of course, chocolate screams for port.

Another interesting tidbit from Winespeed:  Did you know that what a food sounds like can also determine how good it tastes? Oxford University professor Charles Spence has shown that Pringles potato chips taste better if they sound noisier when you bite into them. Interestingly, he has also demonstrated that a person’s perception of how fizzy a carbonated drink appears to be can be modified by changing the fizzy sound. Perhaps that’s no surprise. After all, who can deny the charming hiss of Champagne being poured into the glass? Even the sound of a food’s or drink’s packaging can influence our perceptions of its flavor and quality. The pop of a Champagne cork? – totally appealing. So is the multi-sensory food and wine pairing of potato chips and sparkling wine.

Above all, remember the only pairing that counts is the one you enjoy!  We do not need “experts” telling us what we should like.  But a little guidance can prevent some disasters.  After all, who wants beer with M & M’s on the menu?

Meatless Monday

Posted by golfkat on September 7, 2020
Posted in: Cultures, Food, Health. Leave a comment

I doubt I will ever be a vegetarian, vegan, pescatarian, or flexitarian.  But I will confess to periods, as short as a day, maybe longer, where I avoid eating red meat or chicken.  One of my favorites now, is eggplant, an often-forgotten purple vegetable.  What do any of us know about it?  Another favorite is Brussels sprouts, along with many Chinese greens (like gai lan), names of which I cannot spell or pronounce very well.  Here is more on both:


From “Explore” Health:  Eggplants, one of the few purple vegetables you’ll find in a mainstream market, aren’t very popular with consumers. In fact, they don’t even rank in the top 20 veggies sold in the U.S. But after reading about the nutritional benefits of eggplant, you may want to step up your intake. Here’s the lowdown on this somewhat mysterious plant, and easy ways to incorporate it into your everyday eating routine.

Brussels sprouts

One cup of cubed eggplant provides just 20 calories, but offers up some important nutrients. Anthocyanins, the pigments that give eggplants their purple hue, have antioxidant properties linked to anti-inflammation and obesity protection. Another, called nasunin, is particularly good at fending off free radicals, and protecting cells from damage that can lead to premature aging and disease. This may be especially true in the brain, making eggplant an important food for protecting against neurodegenerative diseases, such as Alzheimer’s.

Eggplant’s chlorogenic acid supports immunity through its antimicrobial and antiviral activities. And a cup of eggplant also provides about 10% of the daily target for manganese, a mineral that helps produce collagen and promote skin and bone health. The veggie supplies smaller amounts of folate and other B vitamins, potassium, and vitamins C and K.

In addition to the antioxidants, nutrients, and fiber eggplants provide, they may offer protection against the top killer of men and women in the U.S.: heart disease. Eggplant anthocyanins have been shown to help reduce artery stiffness and central blood pressure in women. Central blood pressure, the pressure in the aorta, which sends blood from the heart out to the body, is a predictive measure of heart disease and stroke. Anthocyanins also help prevent the oxidation of “bad” LDL cholesterol, a precursor to artery hardening, which can lead to either heart attack or stroke.

Eggplant is a non-starchy, or low-carb vegetable. A one cup portion, about the size of a baseball, contains just 5 grams of carb, and just 2.5 grams net carb. In addition to supporting digestive health and bowel regularity, eggplant fiber helps regulate blood sugar and insulin levels, and supports weight loss by boosting fullness. It also makes a great filler when cutting back on other higher carb foods. For example, serving one cup of cubed eggplant with a half cup of cooked penne pasta instead of the reverse saves about 20 grams of carb per meal.

Eggplants are a member of the nightshade family, which also includes tomatoes, bell peppers, and potatoes. Tom Brady famously avoids this group, due to compounds they contain called alkaloids, which are linked to inflammation. If you have an existing inflammatory condition, such as rheumatoid arthritis or osteoarthritis, avoiding nightshades may help to not exacerbate your symptoms. But there is no solid research to show that nightshades cause inflammatory conditions to develop.

It’s also important to know that steaming, boiling, and baking all help reduce the alkaloid content of nightshades by about 40% to 50%. In addition, you lose out on the anti-inflammatory antioxidants and other nutrients nightshades provide when you avoid the entire group. If you have chronic inflammation consider trying an experiment. Without making any other changes to your diet, cut out nightshades for two to four weeks and monitor your symptoms. If you do notice a difference, and symptoms return after adding them back to your diet, minimizing or avoiding them may be for you.Another favorite of mine, Brussels sprouts (also from Health):  

Brussels sprouts (yes with an s, like the city) are named after the veggie’s history of cultivation in Belgium. Part of the cruciferous vegetable family, the sprouts’ cousins include cauliflower, kale, broccoli, cabbage, collard greens, and bok choy.

Low in calories, at less than 40 per cup, Brussels sprouts are also low-carb, packing just 8 grams per cup raw, including 3 grams as fiber. And they’re nutrient powerhouses, providing a range of vitamins, minerals, antioxidants, and a little bonus plant protein. Here are seven more impressive reasons to incorporate them into your regular eating routine.

Brussels sprouts are antioxidant powerhouses. One study found that when volunteers ate about two cups of Brussels sprouts per day, damage at the cell level was slashed by nearly 30%.

The fiber in Brussels sprouts (about 4 grams per cooked cup) helps regulate blood sugar levels, supports digestive health, and helps feed the beneficial gut bacteria tied to positive mood, immunity, and anti-inflammation.

One cup of cooked Brussels sprouts packs over 150% of the minimum daily vitamin C target. This important nutrient acts as an antioxidant, supports immunity, vision, and iron absorption, and is needed for collagen production.

Per cup, cooked Brussels sprouts pack over 250% of the recommended daily target for vitamin K. In addition to helping to clot blood, this nutrient plays a role in bone health and may help protect against bone loss.

Compounds in Brussels sprouts act like natural detoxifiers, meaning they help deactivate potentially damaging chemicals or shuttle them out of the body more quickly.

In addition, the sulfur compounds in Brussels sprouts are known to reduce ulcer risk by limiting Helicobacter pylori (H. pylori) overgrowth and preventing bacteria from clinging to the stomach wall.

Just to cleanse your palate:  Life Savers made their debut in 1912, when chocolate manufacturer Clarence Crane decided to branch out and produce a candy that wouldn’t melt as easily in heat. According to ThoughtCo, their name came from their life-preserver-like shape, which was created by a pill-making machine. The first flavor Crane used for his product was peppermint, which was sold as Pep-O-Mint when Edward Noble bought the rights to the candy in 1913.


So, there are two of my favorites.  When I eat them, I automatically feel better, good fiber too.  Not because I am trying to be a vegetarian, but because I really enjoy eating them.

Re-visit the Kentucky Derby

Posted by golfkat on September 5, 2020
Posted in: Action, Cultures, Entertainment, Food, Sports, Travel. Leave a comment

In the overall weirdness that defines our 2020 pandemic year, the “Run for the Roses” takes place today, instead of the first Saturday in May.  And while it feels and looks weird, the excitement will build by this afternoon.  I enjoy the crowd in their hats as much as the race.  But we will be here at home, in our hats, with a mint julep in hand, rooting for the winner.  And I will reiterate, it is the “most exciting two minutes” in sports.


BTW, we had the BEST Kentucky Derby parties back in the Bay Area.  Ask anyone!!!  We had off track betting, hat contest, mint juleps, champagne, and best of all, FUN!!!!

 Written in 2008, on our only trip to see the fabulous “Run for the Roses” (the 134th) in Louisville, Kentucky.  Fast forward to today, Derby Day is always a great event, in Louisville or here at home!!!

We are headed to Louisville, Kentucky on some free United tickets we got last year when we voluntarily bumped ourselves off of a flight to Washington DC.  We do not know what to expect, but we hear the Kentucky Derby is the largest party in the world and the most exciting two minutes in sports.  We also hear that there is a famous horse race that day as well.  I bought two grandstand tickets on eBay, just in case the big party in the infield gets a little too crazy.  The guy we bought the tickets from is a brewmeister from Chicago, and invited to his pre-party about 2-3 blocks from the Churchill Downs Racetrack on Saturday.

We hope to see how Maker’s Mark bourbon is made, visit the Louisville slugger (baseball bat) museum and the Muhammed Ali center. We want to get a taste of famous Kentucky home cooking, including a visit to Colonel Harland Sanders (recipe developed in 1939) and his Kentucky Fried Chicken.  Kentucky’s bourbon trail  is also known for Jim Beam and Wild Turkey brands.

Kaelin’s in Louisville claims to have invented the cheeseburger in 1934, served with homemade potato chips.  Two famous drinks here are the Mint Julep and the Kentucky Cocktail, a mix of bourbon and the local Ale-8-One ginger soda.

Most people think Louisville is the capitol, but it is a little town of 30,000 called Frankfort.  Only 4 million people live here.  Kentucky is also the home of Fort Knox, and the birthplace of Abraham Lincoln, among other famous people.  Bowling Green, KY is where Corvettes are made.  So, tune in, NBC at 1pm PDT on Saturday for the race.  Look for us around the 1/16th pole!  Go Big Brown!

 Postscript:

Yes, Big Brown won the race in 2008.  It was a wonderful experience, seeing everyone dressed up, wearing their festive and huge hats.  The southern experience is a bit different from either coast.  A little more subdued, but rich in tradition. We started hosting a Kentucky Derby party at our former home in Pleasant Hill, always the first Saturday in May.  We generally started around 1pm, though race time was about 4pm PDT.  We served champagne and mint juleps.  We did some winner take all betting, first place only, for $1 per entry. 

But the highlight each year was the Derby hat contest. Derby hats are a BIG deal in Louisville on Derby weekend.  Very traditional women bring two hats, one for the Friday Kentucky Oaks race (fillies), and one for Derby day itself.  I can testify to this excess since all of the overhead bins on our flights to and from Louisville were filled with hat boxes. When we arrived in Louisville on Thursday before the race, we did not have a hat between us.  But after a nice brunch buffet in downtown Louisville, the wait staff convinced (they insisted) us that Sheri needed a nice hat for the Derby.  So, off we went to a pop-up hat boutique on the second floor.  Wow, the prices ranged from about $100 to $500!  She found a suitable, not quite affordable hat, quite decorative, and soon the hit of the hotel, and their staff.  I ended up with a Derby baseball cap, boo hoo! 

The morning of the Derby we watched people heading over to the track.  One group of enterprising young men actually carried a full sized sofa into turn one of the race track!  These people are serious about the Derby, and as we soon found out, serious about partying.  The attendance was 157,770 people, not including horses. Imagine our shock when the bus showed up at our hotel for the 30 minute ride to Churchill Downs.  We figured it would be easier than driving, as the locals had warned us.  But the bus turned out to be an old yellow school bus.  Some of the bigger people had trouble getting into their seats.  Add to that, no seat belts, and more importantly, no air conditioning. 

It was an interesting ride. Churchill Downs is a spectacular place, dressed in its best for Derby week.  But even more spectacular were the Southern belles in all their finest sun dresses and hats.  Even the gents wore white suits and straw hats!  The drink lines were longer than the food lines, as expected.  We managed to find some lobster rolls, and soft drinks before finding our seats in the grandstand, between turn 4 and the finish line.  

After we found our seats, I headed to the long champagne line.  I decided I would buy TWO at a time, since the line was very time consuming.  What a great idea.  But Sheri was getting a little overheated in the Southern  heat and humidity, and ended up resting, and cooling off at the track urgent care center.  And it seemed forever until the Derby race itself. 

Post time was 6:15pm EDT. We bet on Big Brown, the overwhelming favorite, who won by a big margin (5 lengths).  I went to collect my winnings and head out to our school bus.  Sheri meanwhile, went back to urgent care, but was turned away.  They only allowed one “rest” visit!!  Can you believe that type of Southern hospitality?  Anyway, we decided to leave quickly, and it turned out to be a “blessing in disguise”.  

Eight Belles, the only filly in the race, finished second.  But during her run out and cool down on the back stretch, she fractured both front ankles, and had to be euthanized at the track.  I could not bear to see it, even on reruns later that evening back at our hotel. Over the years, we continued our Derby parties at our home.  We decorate in Derby fashion, with lots of plastic and paper horses.  But again, the highlight is always the hat contest.  We give prizes for 1st, 2nd and 3rd.  We even have a professional hat maker, Sara, in the group.  I will post some photos of our parties.  And remember Stephen Foster’s ballad, “the sun shines bright in the old Kentucky home…..”.   

   I strongly suggest you go at least once.  Not necessarily a water pail or bucket list item, but certainly right up there with Wimbledon, the Indy 500, the Masters, and the Olympics.  I would gladly go again!!! 

A Funny Re-read of a Classic

Posted by golfkat on September 3, 2020
Posted in: Action, Cultures, Entertainment, Food. Leave a comment

Just a brief note today about some of my summer reading.  I have read more this summer, than perhaps any since my school days as a young kid.  Yes, the pandemic, and the terrible reruns on TV, the old movies, the lack of sporting events, and the summer heat.
Anyway, I am re-reading Bill Bryson’s “The Lost Continent” for maybe the third or fourth time.  It either indicates how bored I am, or how bad cable television has become.  If you love travel stories, please read it.
But I ran across one of his many funny lists. This is his Six Rules of Public Dining” to which he always adheres.

  1.  Never eat in a restaurant that displays photographs of the food it serves. (But if you do, never believe the photographs).  
  2.  Never eat is a restaurant with flock wallpaper. (I would add wallpaper with windmills)
  3. Never eat in a restaurant attached to a bowling alley. (I would add pool hall or taxidermy)
  4. Never eat in a restaurant where you can hear what they are saying in the kitchen. (Unless it is in Chinese or Spanish)
  5. Never eat in a restaurant that has live entertainers with any of the following words in their titles:  Hank, Rhythm, Swinger, Trio, Combo, Hawaiian, Polka. (I would add Bubba)
  6. Never eat in a restaurant that has blood stains on the walls.

Bill Bryon’s humor is mostly sarcastic, which I enjoy at this particular time in this pandemic.  He can describe the most mundane things in the artful and funny prose.  And personally, I relate since I travel alone and have experienced some of the same insanity.


So, thank you to Bill for making the end of summer so silly.

    Wine Wisdom

    Posted by golfkat on September 2, 2020
    Posted in: Cultures, Entertainment, Food, Travel, Wine. Leave a comment
    So, Covid has affected wine making all over the world.  And global warming has produced some of the earliest grape harvests in history.  On the positive side, I would assume it means we get to drink this year’s vintage somewhat sooner.  On the negative side, the fires here in California may force vintners to make more rose’ wine than ever before.
    I am having a difficult time trying to feel sorry for the snotty champagne growers in France.  I grew up in farm country, so I have no sympathy for their attitude!  Food and Wine:  While some booze sales have done okay with more people drinking at home, sales of the socially-inclined Champagne are down about $2 billion so far this year, representing about a third of last year’s nearly $6 billion total record turnover, according to the Associated Press.

    Sparkling wines photographed at the Roederer Estate’s tasting room in Philo , Calif., Friday, May 25, 2018.

    By the end of 2020—with all the postponed weddings, closed clubs, and other canceled events—the Champagne Committee (CIVC), which represents thousands of producers across the region, believes that about 100 million bottles will go unsold. “We are experiencing a crisis that we evaluate to be even worse than the Great Depression.”  So, who really cares?  You sow what you reap!!!  Drink sparklings from other places, like California, Loire, Spain, and Italy.

    From Winespeed:  Treading grapes by foot was standard in the Douro Valley of Portugal for centuries until electricity came to the region (in the 1970s!). After that, standard grape crusher/destemmers were used. However, some grapes in the region are still trodden by human feet—especially grapes intended for vintage Ports. (I have fond memories—and pictures I’ll never reveal—of stomping grapes at Quinta do Vesuvio until 2:00 a.m.) But this treasured tradition requires crews to stand arm-in-arm down the length of lagares (la-GAR-ays), shallow stone or cement troughs (about 2 feet/0.6 meters high), as they march through the slippery mass of newly harvested grapes.
    As the method is clearly incompatible with social distancing, this year all Port producers must rely on modern equipment instead. Symington Family Estates, owner of Quinta do Vesuvio, has suspended foot-treading at the property for the 2020 harvest – believed to be the first time Vesuvio has done so since the winery opened in 1827. “We very much hope that we will return to foot-treading at Vesuvio as soon as it is safe and responsible,” says Rob Symington.
    Why cling to a costlier and more labor-intensive method? As it happens, the human foot is ideally suited to crushing grapes. Treading breaks the grapes, crushes the skins, and then mixes the skins with the juice for good flavor and color extraction—all without smashing the seeds, which contain tannin that is especially bitter-tasting. In the shallow lagares, the surface area of skins to juice is high, allowing color and flavor to be extracted extremely quickly. This is desirable because in Portugal, temperatures usually climb over 35°C (95°F) during harvest, precluding the languorous 6 to 12 days of maceration that wines in cooler climates enjoy.
    Also, since Port is a sweet wine, winemakers must arrest fermentation early in the process before all sugar is converted into alcohol—up to a week before a dry wine will conclude on its own. That leaves Port producers with about 48 hours in which to extract the maximum color and flavor from their grapes, not a week or two.
    From the Champagne Bureau:  The Champagne harvest began this year14 days earlier compared to the 10-year average.  The first villages started picking on August 17, the earliest start in Champagne’s history. The announcement is “a reminder that the steps the region is taking to reduce its impact on the environment are vital,” said Jennifer Hall, director of the Champagne Bureau, USA.
    And if you worry about sulfites (from Karen at Winespeed):  Red wines contain about 50-75 parts per million of sulfites, whites contain about 100-150 ppm, and dried fruit typically contains almost 3,700 ppm (and French fries have more than 1800 ppm). Yet there is a pervasive belief among U.S. wine consumers that the sulfur dioxide (SO₂) that can legally be added to wine to inhibit microbial spoilage and to keep it from immediately oxidizing, causes headaches. Many steer clear of wine for this reason. Perhaps that’s because since 1988, a sulfite warning label has been required by law on all bottles of wine sold in the U.S. that contain 10 parts per million SO₂ or more.
    Andrew L. Waterhouse, a professor of enology in the department of Viticulture and Enology at the University of California at Davis has said: “There’s no data showing sulfites cause headaches. But people ascribe all sorts of nasty things to sulfites because there’s a label.” Sulfur is found in the natural environment (it’s part of the earth’s crust) and sulfites are a natural by-product of fermentation, so some amount of sulfite is going to be found in wines whether it’s added or not.
    Meanwhile, the FDA estimates that only about 1 percent of Americans are sulfite hypersensitive—and 5 percent of that 1 percent are asthmatics, for whom sulfites can cause difficulty in breathing. But not a headache. The so-called “red wine headache” is more likely the result of the drinker being dehydrated or of alcohol, tannins, histamines or sometimes high residual sugar, rather than the 0.005% of SO2 in the glass.
    Speaking of wisdom:

    “Great wine requires a madman to grow the vine, a wise man to watch over it, a lucid poet to make it, and a lover to drink it.”

    —Salvador Dali

    With the warm to hot summer evenings, we are drinking lighter and crisper wines.  I strongly suggest a sparkling wine to keep you calm and cool.
    A word about cava:  Over the last few years, Spain’s best sparkling wine producers have initiated a total revolution in quality. Not only are the wines aged on yeast lees longer (up to 36 months), but the wines are fresher, more complex, and far more delicious. If ever there was a sitting-on-the-deck wine, this is it. Agustí Torelló Mata is one of Penedes’ top small producers working with the region’s traditional indigenous grapes: macabeo, xarel-lo and parellada. (11.5% abv)

    The Greatest Spectacle in Racing

    Posted by golfkat on August 23, 2020
    Posted in: Action, Cultures, Entertainment, Food, Hobbies, Sports, Travel. Leave a comment
    The “Greatest Spectacle in Racing” will now take place on Sunday, August 23, instead of the traditional Sunday of Memorial Day weekend.  But I will look forward to the race, as it brings back some wonderful memories.  This article is from 2010.  About the only change is that about half of the engines are Chevrolets, half are still Hondas.  And of the top nine qualifiers, eight are Honda engines!
    The start of the race is a powerful and exciting event, 33 high powered engines, revving up to about 230 mph, 3 racers wide, 11 rows.  The noise is deafening, ear plugs must be worn, the vibration shakes the grandstands and your soul, as the crowd noise tries to match the roar of engines.  No matter how hard I try, I cannot imagine making a left-hand turn while pushing 230 mph!!!
    You probably know by now that I attended five Indy 500 races.  It is the “Greatest Spectacle in Racing” by far, and one of the top five sporting events I have attended.  Though most events (parades, concerts, parties), including attending the race are rather subdued this year, the Race still draws me in.  Tune in at 10am today!
    I first went in honor of my father, his love of auto racing, superb knowledge of auto mechanics and engineering, and his trips to the “Greatest Spectacle in Racing.”  The photo above is Bill Vukovich from Sanger. He was my Mom’s neighbor on Indianola Avenue.
    Here is one of my five visits:

    Only about 400,000 plus racing fans will attend the “Greatest Spectacle in Racing”.  I often listened to the race on the radio as a child.  My Dad and I would listen, then I would run outdoors to play, before coming back to see who won the race.  There were many ties to the Fresno area where I grew up.  Several drivers and car owners lived in Fresno.  The most famous was Billy Vukovich, who won the race twice in a row, before crashing and burning to death the following year, while leading the race by a huge margin.

    The Indy 500 Museum is a great place to spend some time before the race.  The collection of cars provides great insight into the evolution, not only of race cars, but also of the safety features developed over time.  It is also a great place to get out of the heat for an hour or so.  Oh, and the food at the Indy 500 is also outstanding!

    All the engines (now also Chevrolet) for the race cars are made by Honda.  Starting in 1996, Honda began an ascent to the heights of open wheel racing.  In 2004, Honda won its first Indy 500 race.  Much like most innovators here, they were laughed at first, then moved to owning the entire field, and sole supplier to the race.

    Some facts about the Honda engine:  The service life is about 1400 miles, between which the engine can be rebuilt.  A total of 40 drivers completed 202,210 racing miles over the course of the 17-race season with only a single race-day failure. Honda also powered the entire 33-car Indianapolis 500 starting field, and for a record-extending fourth consecutive race, there were no engine-related retirements during the running of the Memorial Day classic.

    The engine itself is a fuel injected, aluminum alloy 90-degree V8, and weighs 275 pounds.  Its displacement is 3.5 liters.  It has a dual overhead camshaft, and four valves per cylinder.  The crankshaft is alloy steel, with five main bearing caps.  The pistons are forged aluminum alloy.  The engine uses McLaren Electronics for engine management.  A six-speed transmission and single water pump are much like most passenger cars we know.  The fuel is 100% fuel grade ethanol.

    About Mr. Honda himself:  Soichiro Honda’s love of victory helped launch a small company into a racing giant. He possessed an uncanny ability to develop technology for racing and adapt it to the consumer market. At age 22, and drawing upon his skills as a mechanic, Mr. Honda developed a V-8 Curtis Wright aircraft engine to race on a Ford chassis. He took the wheel himself that year and set a Japanese speed record hitting 75 mph. Honda Racing was born.

    Later that year, after an unfortunate racing accident, Mr. Honda made a promise to his family to never take the wheel of a racer again.  So, Mr. Honda began to tackle racing from the development standpoint, producing some of the finest engines ever to race.

    From their website: Triumph and innovation. Precision and speed. The lifeblood of Honda Racing. Join us and rediscover some of our proudest moments through the years, and honor the man who gave rise to one of racing’s greatest powers.

    Small side bar:  We saw Air Force One at O’Hare Airport Friday in Chicago.  Apparently, our fine President and former Chicago resident is in town for the long weekend.  I guess he needs some much-needed R & R after trying to help both Barbara Boxer in her Senate re-election, and the gulf oil spill fiasco.  Most suspect he is barbecuing in his backyard this weekend.  We were not invited.

    But we had a fabulous dinner at Harry and Izzy’s last night.  The rack of lamb was almost as good as Jimmy’s in Carmel Valley.  Then we had a drink at the Equinox atop the Hyatt, much like the one in San Francisco.  The more we drank, the faster it spun!!!  Sunday is the big day!

    The reality of the engines is this.  The roar of the 33 racecars accelerating down the main straightaway for the start is truly exciting and earth shaking.  And we must wear ear plugs just to deal with the noise and vibration.  And our seats are on the main straightaway, in the grandstand area, and not far from the start-finish line. A closed-circuit camera system allows us to see the remainder of the track.  Best of all, the pit area is right in front of us!

    Today is a big and bright blue sky, soon to be filled with balloons, upon completion of “Back Home Again in Indiana” by Gomer Pyle, aka Jim Nabors.  But the excitement builds, the engines are fired up, the crowd goes crazy, and we are on our feet.  This is the “Greatest Spectacle in Racing”.

    I went with my brother one year, as well as another with my Aunt and Uncle, and yet another with my insurance agent.  It is one of the best sporting event and parties on earth!!!

    I strongly encourage you to go, even if you are not a racing fan.  The parade, and the race day festivities are among the top five sporting events I have attended!!!!  Where else can you see the Purdue Golden Girl, the legend, A.J. Foyt, and every celebrity who loves auto racing?

    The Lowly, Disrespected California Roll

    Posted by golfkat on August 21, 2020
    Posted in: Cultures, Food, Travel. Leave a comment
    First, some history:  Sushi chef Hidekazu Tojo studied culinary arts in Japan, but his relocation from Osaka to Vancouver, Canada in 1971 put sushi — and the now-ubiquitous California roll — on the map. The chef took the principles of sushi from Japan and tweaked them slightly for Western palates, which were not used to raw fish. This also included flipping the sushi rice from the outside to the inside to mask the seaweed.

    Tojo says the name “California Roll” came from the out-of-towners, many from Los Angeles, who gave the roll rave reviews that led to its surging popularity in the late 1970s. While other chefs lay claim to inventing differing versions of the roll (including a handful in L.A.), in 2016 Tojo received recognition from the Japanese government for inventing the roll and his role in promoting Japanese cuisine.

    But I think the lowly, often scorned California roll serves a purpose.  For many people, it is their first experience with both sushi and Japanese food.  While certainly not a traditional Japanese food, the California roll provides a taste of seaweed, and sushi rice.  The avocado and crab (or some “fake” seafood) provides some familiarity.
    From here, the sushi neophyte can slowly, like a snail, move on to other “cooked” food placed on rice.  This would include shrimp, egg, eel, or vegetarian items, like pickled seaweed, and soy.
    Once the taste of seafood hits the palate, our beginner can move into raw fish, or sashimi.  I have taken a cowboy from Montana, who swore he would never eat raw fish, and made him a believer!!!  Yes, peanut gallery, it can be done.
    So, don’t laugh at the lowly California roll.  In fact, why does every sushi joint on the planet, rename the California roll to their own location?  I have eaten the Escondido roll, the Emerald City roll, the desert roll, the Gotham roll, the Scarlet O’Hara roll.  Yes, all California rolls by a different name!!!

    Road Trip This Summer?

    Posted by golfkat on August 15, 2020
    Posted in: Action, Cultures, Entertainment, Food, Health, Travel. Leave a comment
    Remember when John Belushi called, “Road trip, road trip!” in Animal House?
    Freedom of the road calls, louder than ever: According to a AAA forecast from late June, Americans will take 683 million road trips between July 1 and Sept. 30. The number is down 3 percent from the previous year, a fraction of the nearly 75 percent decline the association projected for air travel.
    For once, there might be some rules to follow:  AAA says:  Check state government websites, such as the ones run by their health departments and tourism offices. The states have created covid-19-specific pages that include rules about quarantining and masks, plus details about their reopening plans. North Carolina’s tourism office, for instance, has links to destinations with restrictions, such as the Blue Ridge Parkway and the state ferry system. The Centers for Disease Control and Prevention has compiled an online directory of the health departments for all 50 states, eight territories and the District.
    So, the road may not be a carefree as before.  For example, Ohio is advising travelers to quarantine if they originated from a state with a 15 percent or higher positive test rate (currently six states). The Buckeye State updates its list on Wednesdays. South Carolina’s policy is similar but less specific: “Travelers returning home from an area with widespread or ongoing community spread are recommended to stay home for a period of 14 days.” New Mexico’s mandate is even broader; it applies to everyone entering the state and requires a quarantine of two weeks or the length of your stay, whichever is shorter. And for the most epic road trip, Alaska is offering tourists a few options: Submit your negative test result to the Alaska Travel Portal, share proof of a pending test and quarantine while you wait, or buy a $250 test in Alaska and quarantine until the results are back.
    And be prepared for restrictions on your visits to famous places.  Reserving in advance might help.  Most sites are limiting capacity and require online reservations, even if admission is free. For example, the Lincoln Park Zoo in Chicago and the Philadelphia Zoo will only accept guests holding tickets booked in advance online.
    Pack and prepare wisely, with all of the supplies needed.  Do not count on buying them at your destinations.  You should plan to be self-sufficient at all times!
    Stopping for restrooms and beverages should be done carefully.  Rest stops are usually safer than gas stations, convenience stores, and fast food joints.  Use the drive-through whenever possible.  And use your credit or debit card instead of cash!
    Out of state license plates are a target for police and highway patrol.  Be prepared if you are stopped.  If you are able to carry a negative test, it would be very helpful.
    Sounds like a pain in the a$$?  Look at it from my perspective.  Even though we are forced to get take-out food, you can bring along your own mini bar!!!!  And dessert tray.  And your dog (best of all).  Make it as enjoyable as possible.
    Two good ideas:  stay at a place with a patio or balcony for fresh air and privacy.  And even better, a place with a kitchen affords much more flexibility around meal and snack time.
    Above all, make sure you can get back home.  If you state quarantines visitors from certain cities or states, you might get stuck!  What a terrible situation, and perhaps costly as well.  And if you get back home, you may be required to quarantine for 14 days!  Some vacation!
    My intention was not to depress you.  Heaven knows, reading the Mary Trump book did that to me.  Just know what you might encounter and plan accordingly.
    Drive safely, be safe, and above all, be happy!

    August 4, National Oyster Day

    Posted by golfkat on August 4, 2020
    Posted in: Action, Cultures, Food, Travel. Leave a comment
    Two billion of pounds of oysters are consumed annually worldwide.  Celebrated in the U.S. each year on National Oyster Day (Tuesday, August 4), these bivalve mollusks contain hefty amounts of vitamin A, C, D, and B-12, along with calcium, iron, protein and zinc—the mineral credited with boosting sex drive. The oysters that we eat are members of the ostreidae family, while those that produce pearls are members of the pteriidae family.
    My favorite oyster is from the Pacific northwest, the Fanny Bay oyster, small and sweet, not too briny.  And they are usually available when we visit Seattle in June each year!
    Before delving deeper into the ocean of oysters, how should we pair our oysters?  Again, Winespeed has the best answers.

    Champagne, Chablis, and white Bordeaux. In the case of Champagne and Chablis, many of the best the vineyards contain copious amounts of limestone. Limestone itself is formed in part from the fossils of marine skeletons; and thus, the wines that come from vines grown in limestone soils often have a minerally, oceanic tang that is exquisite as a counterpoint to oysters. I also love brisk, complex white Bordeaux. Oysters are harvested off the Atlantic coast just west of Bordeaux and so for centuries, the combination of white Bordeaux and oysters has been a classic in the brasseries and bistros of Paris.

    Oyster facts:
    An average oyster is only 68 calories,  with 7 grams of protein, 3 grams of fat, only 4.2 grams of carbs, and rich in Vitamin D, B12, and iron.  Oysters are very high in zinc, with just 1 ounce exceeding the recommended dietary allowance (RDA) of zinc for adults. Zinc plays an essential role in the immune system and has been shown to reduce the duration of the common cold when provided as a supplement during the early stages.  Including oysters in your meal plan will help prevent a zinc deficiency and bolster your immune system throughout the year.
    Oyster basics:  

    There are four common oyster species and dozens of different varieties.  Oyster varieties taste different depending on the water in which they’re grown.

    Oyster species include Eastern or Atlantic oysters (crisp and salty), European Flat oysters (lemony and metallic), Olympia oysters, and Pacific oysters (mild, meaty, and sweet). Many oyster varieties are named for their place of origin, such as Bluepoints (an Eastern/Atlantic variety) and Belon (a European Flat variety). The only oyster indigenous to the West Coast is the Olympia oyster, which is also the smallest type.

    Once shucked, oysters are graded and sold based on size. Selects are the largest and standards are the smallest. Oysters are typically packaged into containers filled with their own liquid. Sizes range from 8-ounce, 12-ounce, pint, or gallon containers.

    Moving on to the more enjoyable aspects of oysters, where might be a few places to enjoy oysters?  Though we are partial to the Pacific Northwest, Seattle in particular, oysters can be found almost anywhere.  A few places on the east coast that I have enjoyed are the famous Acme Oyster House in Boston, Jake’s in Portland, Acme Oyster House in Nawlins, Joe’s Stone Crabs in Miami and Vegas, and of course, our favorites, Etta’s, Chandler’s and Seabar in Seattle.

    I asked the shucker at Acme in Nawlins how many oysters he has shucked in his life.  He said on an average day, he shucks anywhere from 500 to 700 a day, 6 days a week.  That totals 4200 a week, times 50 equals 210,000 a year.  He has been doing this for 40 years, so his total, at the time we met, was 8.4 million!!!!

    Here is a little secret.  If you pretend to be rather naïve

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    about oysters, the waiter may offer a complimentary variety plate, to help you choose a half or full dozen.  Please don’t tell them I mentioned this “inside” secret.

    The often-asked question, is about what type of sauce to dip your oyster.  This is entirely up to you.  I prefer the cocktail sauce with a heavy dose of fresh, grated horseradish.  Some prefer the champagne mignonette, and still others prefer just plain.

    Whichever you choose, it is one of the BEST ways to start a dinner.  Pair it with my champagne, and it becomes the IDEAL way to start.  Of course, there have been times when the oysters were my dinner!!