Holiday Guide 2013 - November by Ben Hampton • Questions? E-mail:
Ben@sonomapcrepair.com
It offers an amazingly detailed screen for showing pictures, playing games and watching HD movies and video. It also
GLEN ELLEN, CA. ~ With the holiday season coming up I want to talk about some of the best and also affordable tech gifts this sea- son. With so many brands, sizes colors and versions choos- ing a gift can be complex. Thats why I thought I would put together a list of some of the best electronic gifts. One of the most popu- lar gift request and all around popular products are tablet computers.
There are many different choices
out on the market right now all boasting the best this or the best that. With so many options which one do you choose? Right now I believe that the best value or the highest quality tablets for the most reasonable price is the Amazon Kindle fire HDX coming in well under 250$ at only 229$ for the 7” version.
has a fast internal processor, quality speakers and long bat- tery life. All of this means that the Kindle is comparable to other more expensive tab- lets that don’t offer anything more in the of features. If you are interested in a simple eBook reader
I recommend
the Kindle Paperwhite at 119$ It has a great screen for read- ing, allows you to cary an
Williebird’s is a Sonoma County Tradition!
We proudly feature our own locally grown Willie Bird
Turkeys. We’re open daily serving
Breakfast, Lunch, and Dinner. But turkey is not all we’re about....we also feature fi ne steaks, succulent seafood, and a
Turkey
always and turkey all ways!
variety of salads. We have a full service bar so that you can enjoy your favorite cocktail, beer, or glass of wine along with your meal or simply share a drink with your friends!
Williebird’s Restaurant Hours: Monday - Saturday
7:00AM - 9:00PM • Sunday 7:00AM - 8:00PM
Our Menu is online at
www.williebirdsrestaurant.com 1150 Santa Rosa Ave ~ Santa Rosa, CA • 707-542-0861
16 • November 2013 • UPBEAT TIMES
unlimited number of books in your pocket and has a bat- tery that never seems to go dead. In simple words it is great for anyone who loves to read. Next is an excellent gift for the creative or outdoorsy person The GoPro Hero3 series of small robust video cam- eras. GoPro cam- eras are incredibly easy to use and cap- ture amazingly high quality footage. Because they are very small they can
be mounted almost anywhere, on a mountain bike helmet, skateboard or on the wing of a plane, your creativity is the only limit. With the included waterproof case you can even take your camera underwater. What sets the GoPro camera apart is that even thought it is very small it captures images on par with a high end digital camera. Prices on a GoPro hero3 start at 199$ Last but not least if you know someone who makes a lot of phone calls or still uses the phone while in the car a great gift they can use everyday is a good quality wireless headset. In the last few years the price of these little gadgets has dropped sig- nificantly, while in general the quality has gone up. One that I use and recommend is the Plantronics M50 It can be had for 29$ and is very well reviewed.
process accentuates the dark fruited, sensual and fleshy wines while echoing the earth from which they came. According to Amber Moshin, the tasting maven, all of Rick’s vintages succeed from this natural process. The Pinot Gris, Morris Ranch, Sonoma Coast 2012 is dry with a tart citrus in back produced from those San Pablo Bay breez- es. The Russian River Valley Chardonnay 2008, is sourced from the Bacigalupi Vineyard. A lush, waxy wine with a dense melon and apple fruit flavor, “it would pair handed- ly with some local Dungeness crab” chimes in Amber. All of the wines capture a natural acidity making, a great component with food. Pinot might be the world’s easiest red wine to pair with food. And, there are over a dozen of these wines for purchase with three on the current tasting menu. The Pinot Noir, North Coast, Sonoma County 2010, is brimming with fruit and food related flavors. The same soft tannins and even acid- ity enhance the Pinot Noir, Ridgeway Vineyard, Russian River Valley 2009. Amber hails this banner grape year which helped to add richness and depth to the wine. The Moshin Estate Pinot
Noir, Russian River Valley 2008, comes from that origi- nal pristine ten acres that began this place, twenty years ago. This wine tanta- lizes through it’s complexity while insuring an extraordi-
Organic meals all day! Best
Many vegan & gluten-free dishes.
gluten-free muffi ns.
Best of the Bay Chocolatier since 2009.
6988 McKinley, Sebastopol (Next to Whole Foods)
www.sonomachocolatiers.com (707) 829 1181
UPBEAT TIMES • 16 The Friendly Tech: Electronic Holiday Wines in Moshin ... continued from page 12
nary compatibility with food. The vintage is almost sold out, so you better hurry. Also on their tasting menu are a very approachable Sauvignon Blanc, a Shenandoah Valley Zinfandel, a Foppiano Vineyard Petit Sirah and a Cabernet Sauvignon, a first time for Rick using gravity on Napa Valley grapes.
I am including a recipe to pair with the Pinot Noir, Emoshin, Russian River Valley 2008. This barrel selec- tion has bright cherry flavor and is pure pinot from start to finish. The recipe from Perfect Pairings highlights ripe, fruit forward pinots true delights along side
delicious food.
Plus, the Emoshin is now on sale at the tasting room.
PORK LOIN GLAZED WITH POMEGRANATE AND ORANGE
Grated zest of one orange plus ¼ cup fresh orange juice 1/3 cup fresh orange juice 2 tablespoons soy sauce 3 tablespoons honey
2 tablespoons grated peeled fresh ginger
3 tablespoons pomegranate 2 tablespoons pomegranate syrup or molasses 2 tablespoons hot mustard 2 tablespoons soy sauce 2 teaspoons of minced garlic
In a bowl, stir together the orange juice, zest, soy sauce, ginger, molasses, hot mustard and garlic. Reserve 2 tablespoons of spice mix for sauce. Rub remaining mix into meat. Cover and marinate in refrigerator for at least 6 hours or overnight. Wisk together the remaining orange juice, honey, molasses, soy sauce and saved spice mix. Set aside ¼ sauce for serving. Broil, grill or roast the pork, not to close to heat source, basting and turning until an instant-read thermometer reg- isters 140 degrees (tenderloins will cook quicker than a roast). Transfer meat to carving board and let rest for 10 minutes. Slice thin and spoon the
sauce over the meat. Serves 6. remaining The only people with whom you should try to get even are those who have helped you. ~John E. Southard
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