Side quest to a neighboring lake winery – Keuka

A side quest became the day.

We drove through the rolling hills to a neighboring latke. Keuka’s elbows of shoreline bent around us, green rising into tidy rows, sky rinsed clean after a week of heat.

At the tasting bar, glass met glass, a quiet bell. The clean design and attention to detail caused us look deeply at the room and again the wine.

On the ride back, the sun laid itself flat across the water, gold finding every ripple. As we drove back thought the hills the water faded and the fields reached out towards home.

Side quests like this are why maps never feel finished.

I wanted a light meal for lunch today

Late July and the light feels unhurried. The kitchen is still, just the soft hiss from the pot and a slow breath of summer air through the screen. I wanted a light meal for lunch—something easy to carry the afternoon forward—and it came together without thinking: warm rice, a spoon of stewed vegetables, a few sharp coins of pickles.

The rice lifts steam like a small weather system. The stew settles into its own calm, tender and a little sweet. The pickles are bright, a quick green spark that wakes the tongue. Bite by bite, the plate becomes a rhythm—tang, comfort, warmth—simple notes that add up to enough.

Outside, the day lingers. 18:35 and the sun is still deciding what to do with the evening. I eat standing for a moment, then sit, and the room gets quieter. Funny how a small lunch can make space in a day, how a little bowl of rice steadies the hands.

Nothing fancy. Just a light meal that tastes like exactly now.

Tea time with local ingredients

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As I sat with a steaming cup of freshly brewed tea, the day unfolded in a way that only a quiet moment with nature and local delights could inspire. The rich aroma of the tea leaf danced in the air, a soothing melody calming the afternoon’s whispers. With each sip, I was drawn closer to the essence of the earth, feeling a profound connection to the very roots this drink originated from. [Seneca Breakfast Blend]

This particular afternoon, I savored not just the tea itself but a symphony of textures and flavors that told a story beyond the cup. The hint of honey, harvested from the hives nestled nearby, added a golden touch, a sweet nod to the industrious bees that worked tirelessly to create this liquid sunbeam. There’s something humbling and wonderfully simple about using honey that’s procured just miles from where I sat. It makes the experience feel more intimate, more authentic, a reminder of the delicate yet robust tapestries that thread through our local ecosystems.

Reflecting on this peaceful interlude, I found myself smiling—not just from the tea but from the comforting knowledge that these small joys root us more securely to our surroundings. The afternoon light seemed to agree, casting its warm hues over this harmonious tapestry of flavors. Satisfying and sophisticated, this

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Can you bee-lieve this local honey buzz

The soothing hum of bees and the golden sheen of honey – there’s something magical about these tiny artisans of nature. Today, I stumbled upon an almost poetic moment, much like an elegant dance of nature’s finest collaborators. I can’t help but reminisce about childhood days when finding a hidden beehive was like discovering a treasure trove. The sweetness of freshly harvested honey is a symphony that only nature can compose, notes of sun-kissed flowers and gentle buzzing wrapped into a golden drizzle.

Can you bee-lieve the divine taste of this local honey? It’s like a reminder that simple pleasures are often the sweetest. The bees work hard, all through sunlit days, crafting every drop with care. In their tiny world, nothing is hurried, and each moment feels intentionally crafted. I hold this jar as if it were a piece of art, each spoonful a masterpiece.

As I indulge in this honeyed delight, memories flood back, bringing warmth and comfort akin to visiting a cherished place. The bees, those industrious little artists, remind me of the intricate balance and harmony found in the natural world.

In the hustle of modern life, these moments – captured by nature’s brilliance and encased in amber sweetness – offer a

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A “Basic-B Cosmo” Cocktail

As the weekend gently unfolds, the spirit of relaxation takes center stage with a perfectly crafted “Basic-B Cosmo” Cocktail. This vibrant concoction, nestled elegantly in its glass, embodies the epitome of weekend indulgence—echoing the simplicity and joy found in the small moments that bring us peace.

The mellow pink hue of the Cosmo, reminiscent of a serene sunset after a busy week, speaks to the heart. It’s more than just a drink; it’s a pause button on the rapid pace of life, an invitation to unwind and savor the present. The delicate blend, punctuated by the subtle zest of citrus, is designed to make every sip an experience—a tranquil journey into leisure.

As I sip leisurely, the crispness and tang converge, creating a tactile symphony that dances playfully on the palate. It’s a celebration of the weekend’s promise: time to rediscover oneself, to embrace stillness, and to refresh the soul in the company of familiar joys. There’s something inherently comforting about this ritual; it reverberates a long-held tradition of finding solace in simplicity, a legacy of relaxation that connects the past with the present.

Surrounded by a sense of ease, the world seems to fade, leaving behind only a gentle hum

Cosmopolitan Cocktail Recipe

This classic Cosmopolitan cocktail recipe is a vibrant and zesty drink perfect for any celebration or casual gathering. With a balance of tangy cranberry juice, zesty lime, and a hint of sweetness, this pink-hued cocktail is as delightful to drink as it is to look at.

Ingredients

2 oz (45 ml) vodka (e.g., be basic with Skyy)
1 oz (30 ml) triple sec (e.g., Cointreau)
0.5 oz (15 ml) freshly squeezed lime juice
1 oz (30 ml) cranberry juice (use less if organic – trust me)
Lemon twist (for garnish)

Instructions

Chill Your Glass – Place a martini glass in the freezer or fill it with ice water to chill.
Combine Ingredients – In a cocktail glass filled with ice, add vodka, triple sec, lime juice, and cranberry juice.
Stir – No one wants a watered down drink – stir until the glass starts to frost
Strain – Discard the ice or water in your martini glass, and strain the cocktail mixture into the glass.
Garnish – Add along lemon twist for a finishing touch.
Serve – Enjoy your perfectly crafted Cosmopolitan cocktail immediately!

Making ginger chicken gyoza for New Year’s Day

The start of the new year always brings a sense of renewal and fresh beginnings. Today, I find myself immersed in the gentle rhythm of preparing ginger chicken gyoza. As the aroma of ginger mingles with the savory scent of chicken, I am transported to a place of warmth and anticipation.

This culinary practice has grown to become a beloved tradition in our home. Each fold and pinch is a testament to the joy that handmade food brings to our lives, bridging the old with the new. As I work, I recall Winters past when snow would softly blanket the earth, wrapping everything in a magical silence. The scene is different today—no snow in sight, but the sense of nostalgia remains the same.

These gyoza, with their crisp exterior and juicy filling, are much more than a meal. They are a nod to new adventures and the memories that shape us. Sitting around the table with friends and family, we savor each bite, celebrating the New Year with laughter and shared stories. It’s a moment of connection, of hope, heralded by these delightful little parcels.

The symbolism of sharing these gyoza on New Year’s Day is profound—a wish for prosperity, good health, and happiness in the year ahead. The joy they bring

NYE – Ginger Chicken Gyoza Recipe

Ingredients:

1 lb ground chicken
2 stalks lemongrass, finely minced (tender white parts only)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 green onions, finely chopped
1 cup Napa cabbage, finely shredded (optional)
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper (optional)
1 package gyoza wrappers
1 tbsp vegetable oil (for pan-frying)
1/4 cup water (for steaming)

Instructions:

Prepare the Filling:
- In a large bowl, mix the ground chicken, minced lemongrass, garlic, minced fresh ginger, green onions, soy sauce, sesame oil, salt, and white pepper.
- If using, fold in the Napa cabbage for added texture and flavor.
Assemble the Gyoza:
- Place a gyoza wrapper in the palm of your hand.
- Add about 1 teaspoon of filling to the center of the wrapper.
- Wet the edges of the wrapper with water using your finger or a small brush.
- Fold the wrapper in half over the filling and press the edges to seal, pleating one side if desired.
Steam the Gyoza:
- Arrange the gyoza in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
- Steam over boiling water for about 8–10 minutes until the chicken is fully cooked.
Pan-Fry for Crispiness:
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
- Arrange the steamed gyoza in the skillet, flat side down.
- Cook for 2–3 minutes, until the bottoms are golden and crispy.

Exploring the Progress: Year Two in the Raised-Bed Garden

As we step into the second year of our raised-bed garden journey, the lushness that greets us feels like a vibrant tapestry woven from nature’s own hands. The journey, captured beautifully in this latest aerial photo, showcases the flourishing growth and the verdant life thriving within the wooden frames.

Raised-bed gardening, a method embraced for its efficiency and ease, has transformed a mere patch of soil into a thriving ecosystem. In these neatly arranged beds, each plant—from the robust tomatoes to the zesty peppers—has found its own niche, contributing not just to the aesthetic but to a sustainable cycle of growth.

This photo not only embodies the physical growth of our garden but resonates with the growing passion and knowledge we’ve cultivated over these two years. With each season, we learn a little more about the art and science of plant care, about the balance of nature, and about the joys of harvesting the fruits of our labor.

Stay tuned as we continue to nurture this space and share the journey, hoping to inspire and ignite a passion for gardening in others. The saga of the raised-bed garden is just getting brighter, and we can’t wait to see what the future holds!

– Happy Gardening!

I don’t know what we are doing but we are still in love

Sometimes the best moments happen without a plan. This photo captures one of those rare, simple joys—an effortless afternoon spent together at Sparkling Point Vineyard in North Fork, Long Island.

It was one of our final North Fork Line trips with friends, a bright and beautiful day surrounded by vineyards, laughter, and sparkling wine. Angel and I finally did what we always talked about: stepping into the vineyard and taking a photo together. No agenda, no overthinking—just a spontaneous, playful moment that felt perfectly us.

Dressed casually against a lush green vineyard backdrop, we balanced on one leg with outstretched poses, laughing through what turned into a sweet, unmistakably affectionate moment. Not a “boyfriend” moment—something deeper. A quiet reminder of who we are now: husbands, friends, and partners, still choosing joy in the small things.

Sparkling Point felt like the right place for it. Great friends, crisp sparkling wine, a little caviar, and that unmistakable North Fork calm that slows everything down. Days like this don’t need structure—they just need presence.

Our philosophy is simple: love deeply, laugh often, and sip slowly. We’ll keep chasing these unscripted moments wherever they show up—vineyards included.

Sushi Night: A Solo Culinary Adventure

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Indulging in a sushi feast all by yourself may seem unconventional, but let’s embrace the idea of self-enjoyment with a delectable spread of sushi goodness. As the vibrant colors and fresh ingredients tantalize your taste buds, you’ll find that dining alone can be a liberating experience. So, why not treat yourself to a sushi night like no other? Whether you’re craving the melt-in-your-mouth goodness of sashimi or the satisfying crunch of a tempura roll, make it a memorable evening filled with flavors that speak to your soul. Who needs company when you have perfectly crafted sushi rolls and the comforting ambiance of your own space? Embrace the joy of dining solo and savor every bite—it’s a date with yourself that you won’t soon forget. Towa NYC

NOFO Trip 2021, post-covid-ish, a wine weekend

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This past summer, we took our annual summer trip to the North Fork of Long Island—also known as NOFO. Long story short, for the last eight years we’ve been going to the North Fork for Angel’s best friend’s birthday. Every year, a group of us—all close friends, all couples—make the trip out en masse, looking forward to a summer week on the beach with good company, good wine, and good (sea)food. In August, we stayed for five days, rented a house in Greenport—a historic seaside town—and lived life. Slow and unhurried, appreciating every lull and lapping wave at our leisure.

The house we rented was an Air B&B in a community with its own private, residents-only beach. It was a typical stony beach on the northern shore, interspersed with a little bit of sand, not directly on the Sound. I certainly spent some time exploring its expanse, taking in the sight of the crystal-clear water, breathing in the salt.

Each time we’re here, we patronize a few tried-and-true wineries as well as search out new restaurants in Greenport. The first night of our trip was an outing to one of our favorite wineries, McCall Wines. They have a farm on the property and raise grass-fed beef. Because of COVID, this year they set up an outside trailer where you could sip wine and order burgers. The burgers were cooked perfectly and came with a side of crispy fries.

The second new restaurant we went to has had a few restaurants come and go on its premises. A few facelifts, if you will. Now it’s a restaurant called Anchor—a combination of a restaurant with a nice upstairs patio and a fish market upfront by the entrance, where you could buy shrimp, fresh-caught fish, and oysters. That night, we sat upstairs and had some oysters and wine. We’re crossing our fingers that Anchor is an iteration that’ll stay around for a couple of years. If so, we’ll be frequenting again next year.

For years now, I’ve been angling to visit one of the vineyards that specialize in sparkling wine. This year, we finally went and paired our sparkling wine and champagne with a side of caviar served with wafers, crème fraiche, and potato chips.

Toward the end of our trip, at one of our favorite wineries to go to, we got attacked by bees. Nobody was stung! But it did seem a whole colony had descended upon us, trying to get to our food. Good to know there are still bees buzzing around, pollinating where needed—although their collective presence did prove challenging when trying to eat! The charcuterie was great—the bees certainly thought so—and the wine never disappoints.

The rest of the trip unfolded at the same leisurely pace. One day we went to the bookstore in Greenpoint that Angel loves. The next was spent on a dock, in the company of margaritas, looking over the water. Overall, it was another relaxing trip for the books. Happy birthday, Steven!

Oysters & The 4th of July Park Day That Wasn’t

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On a not-so-typical Fourth of July, I gathered Angel, my parents, and our dog Dyson for lunch. By way of celebration, we soon found ourselves shucking oysters on a park bench at the local Upper Merion Township Park, picnicking with some icy shrimp cocktail and a loaf of focaccia.

After walking Dyson around the park, letting him take in the scenery, it began to rain. You know what they say about the best-laid plans, even if it is a holiday weekend! Weather rarely accounts for schedules, either. So we ran back to our spread, packed up the picnic, and hightailed it back to the car. We’d just closed the doors when the sky really opened up and the downpour fell, swift and torrential. Oysters and a summer rainstorm—happy birthday, America!

A Bittersweet Dinner with the Biddles

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Change is always bittersweet. One part of you acknowledges and celebrates growth; the other longs for the past and its golden nostalgia, its memories. My best friend and work wife of over four years, whom I’ve worked with at Club Monaco, Ralph Lauren, and Eileen Fisher, decided to take a new job at a new company—meaning she’d be moving to Denver, Colorado.

We got together for a final farewell, a last supper of sorts. We had dinner at her parent’s house, where we ate hamburgers and drank wine. It’s funny—after all the years of knowing her, and despite her having met my family and my husband, this was the first time I’d been introduced to her parents. It took us all that time, up until right before she left, for me to meet them.

Now Harry (the dog) i’ve met many of times. As you can see from the photos he is always in the the right spot, at just the right time! He adds that class and cuteness any good time requires. He may have to stand in for Hannah and fill the void of her absence.

Of course, I will be going to Denver to visit her. But it was nice to be there to give her a proper send-off at dinner as part of the family. It’s also nice to know there will never be a “goodbye” for us—just an “until next time.”

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