Guest Writers & Contributors Pairing With Fritz Cellars
Continued from page 5...
with a subtle, creamy texture, plus hints of stone fruit followed by a cozy cit- rus finish. Dom
Whitney’s 2008
Crivello is a delicious blend of two Italian varietals, Dolcetto and Sangiovese. This wine is full of tart cherry and raspberry fruit, with earthy truffle notes, plus a nuance of spice and a blast of ash at the finish. This Crivello blend would compli- ment any dish incorporating a hearty red sauce. We finish with the Vino
Valpredo 2010 Merlot. This wine is full of ripe blackber- ry and black raspberry flavor with a subtle earth undertone. A Merlot that is fruit-forward, full of plums and plusher in tannins creating a soft, subtle and easy wine to enjoy. The lounge also has vari- etals from the Umbrian region of Italy. Clayton is involved in the 1870 Station Wine Bar on Fourth Street in Santa Rosa which features the wines of Lost Canyon and those of Fritz Cellar.
sible for a tasting room in Hong Kong which showcases California wines along with a
taste of our cuisine!
I am including a very easy recipe which would pair well with the Dom Whitney Crivello.
Baked Polenta Layered with Tomato, Parmesan and Gorgonzola
1 tube polenta, available at supermarket ¼ cup parmesan cheese ½ jar favorite marinara sauce 3-4 oz. gorgonzola cheese
Slice the polenta into ½ He is also respon-
inch rounds. Layer the polenta in small buttered baking dish. Spread mari- nara sauce over the polen- ta and top with parmesan, then gorgonzola. Bake in 350 degree oven for 20-25 minutes. Serves 4.
him as a very well rounded human being who loved not only science & math but also literature, classical music and poetry. As Sylvia prepared for her teaching career, she got her first real taste of preju- dice, balanced with a guiding light. Despite the fact that New York City was a point of entry to the United States and a melting pot of cultures and ethnicities, the board of education had clear
biases
against Jewish teachers, mak- ing it that much harder to pass the required oral exam due to their particular accent. Sylvia fortunately had a wonderful teacher she remembers to this day, Margaret McCarthy, who knew the odds and sent her to an experienced speech coach before the exam. She passed! Max and Sylvia had a
wonderful life together rais- ing their two daughters until his death in his late 60's, after both girls had left home. Her family encouraged Sylvia to migrate west to California's Sonoma County to live near her daughter, Elizabeth, who had an infant daughter her- self. So westward she went, quickly adapted to her new surroundings, and developed a strong network of friends over time.
Sadly, in another
twist of fate, Elizabeth inex- plicably developed lung can-
UPBEAT TIMES • April 2013 • 8
ELDER WISDOM Continued from page 6...
cer shortly after she had been promoted to a deanship in the english department at Santa Rosa Junior College, and died when Sylvia's granddaughter was still a small child.
This
was a very "jarring" experi- ence for Sylvia with her fami- ly support system so far away, but she adjusted over time and remains in Sonoma County to this day. According to Sylvia, "the living have to live," and so she lived on.
Reflecting on her life and what to pass on, Sylvia reiter- ated much of what she learned from her own mother:
Be
prepared, stand your ground, but don't expect to get through life on some trick. If you know what you want, don't let someone trample you or use anti-whatever (hostility) of the moment to pull you down. Fight your way through. Don't feel sorry for yourself, even if you do have problems. No one likes to listen to com- plaining. Reach out to others and show genuine interest in them. They will then want to be around you and be there for you, too.
Sylvia, I'm sure those won't be your last words of wisdom!
ABOUT THE AUTHOR: Eloise Tweeten
is an elder care advisor based in Santa Rosa, CA. If you know a wise elder who is willing to be in- terviewed for this column, please contact her at:
Eloise@TweetenEldercare.com
From The Test Kitchen Of Kimberly Childers
Red Miso Spring Soup Recipe
½ cups mushrooms 3 cloves garlic, peeled 4 green onions (use the greens too!)
2 cups cauliflower 1 ½ cups firm sprouted tofu 2 Tbsp. whipped butter
Melt butter in a nice size soup pot. Slice ingredients very thin and saute together with the butter for 10-15 minutes on medium heat. Add addi- tional butter or olive oil if necessary. Add 6 cups spring water to sauted mixture and simmer for 15-20 minutes. Whisk together: 1 tsp. Better Than Bouillon/chicken flavor 2 Tbsp. Red Miso & ½ cup spring water. Gently fold into soup pot and simmer for 10 minutes. Add one small can of water chestnuts (sliced and drained) to soup and cook for an additional 5 minutes. Top with snipped chives. Add a dash of cayenne pepper to your taste. For a stew add 1/2-3/4 cups cooked brown rice.
Enjoy! Remember to
use all organic ingredients for your good health. It matters!
Miso, also called bean paste, is a Japanese condiment made from fermented soy beans, rice or barley and salt. Miso can aged from a few months to 3 years.
There are various regional versions of miso generally classified as white (shiro) miso and red (aka) miso. Shiro miso is sweeter, while aka miso is saltier.
5th S
One of the Best Burgers in Town!
609 5th St Santa Rosa, CA 95404 Open 7 days • 11:30am to
12am or Umpires Descretion (707) 579-9408
8 • April 2013 • UPBEAT TIMES It is the ability to take a joke, not make one, that proves you have a sense of humor. ~Max Eastman
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