tag:blogger.com,1999:blog-19868509451593206712024-03-05T03:16:47.716-08:00Cafe Luna Rants and RavesCafe Luna is a restaurant in the heart of downtown Placerville, established in 1995.
We specialize in monthly changing menus featuring different meats, seafoods, pastas and vegetarian items along with our famous "Hot-Head" specials, for the spicy minded. Our soups are all house-made with emphasis on local and seasonal items.
Our 150+ wine list features many local El Dorado County wines. We offer over twenty wines by the glass and our dinner menu offers wine suggestions per entree.Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-1986850945159320671.post-84486893696193725982013-03-28T16:43:00.004-07:002013-03-28T21:02:01.620-07:00Cafe Luna's Spring Menu<div style="text-align: center;">
<span style="font-size: x-large;">Cafe Luna's April Menu</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://origin.library.constantcontact.com/download/get/file/1102437388001-178/April+2013.pdf" target="_blank">Double-Click Here for Our Current Menu</a><br />
<br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">We can't wait: the farmers and the growers around the area have given us the indication that we will be having an incredible season of vegetables and fruits soon. The exciting part is these growers are producing some new varieties to show us: more intense flavors, more color, more choices.....</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">what's a chef to do????</span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Keep you posted on our adventures...... </span></span></div>
Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-44958509105153863892013-01-05T12:58:00.000-08:002013-01-05T13:01:12.879-08:00January Rants & Raves 2013Hello All! Welcome to the new year....<br />
<br />
Another year on my belt....<br />
Another year in Cafe Luna Land, this will be out 18th year in operation...<br />
<br />
gawd....<br />
for
a little business that started out opening April 8th, 1995 in the tiny
little area that is now know as "Creekside Salon" that was supposed to
be a lunch-only establishment, things have changed (as they do....) over
the years.<br />
<br />
Our first day opening, we served a free lunch off a
menu for the merchants on Main Street, and invited them to come check us
out. <br />
We had bowls of fresh Portabella mushrooms, platters of raw
Pasilla chiles, bunches of fresh cilantro and a big blue bowl full of
Meyer lemons and limes out. <br />
Whoa! <br />
Were we ever the movers and
shakers then....literally had our visitors marvelling at those items
that -at the time- were mysteriously new to so many people (it was '95
you know, before Smart Phones and all....)<br />
<span style="color: #a20000;"><i>'Where did you get those giant mushrooms?'</i></span> I was asked. <br />
<span style="color: #a20000;"><i>'I grew them myself'</i></span>, I lied <span style="color: #a20000;"><i>'using the manure from the Scottish Highland Hairy Cows we have on the farm'</i></span> another lie - we didn't have a farm....<span style="color: #007da1;"><i><b>(why oh why do I feel this need to please strangers?)</b></i></span><br />
<span style="color: #a20000;"><i>'And why are those lemons so bright yellow? Are they imported?'</i></span> <br />
<span style="color: #a20000;"><i>'Why yes. Yes they are'</i></span> was the only thing I could think of saying (all the way from my Aunt and Uncles house in Granite Bay....). <span style="color: #a20000;"><i>'In the beautiful land of Boliviana, everything grows sweeter and brighter there....and tastes better too.' </i></span><br />
<span style="color: #a20000;"><i>'Well, I hope you have some Ah-mer-a-kin food too.'</i></span> <br />
<span style="color: #a20000;"><i>'We will'</i></span>, I expressed, <span style="color: #a20000;"><i>'we
will.....See? There's a turkey sandwich on the menu with a
Chipotle/orange aioli and Sherry vinegar roasted onions with avocado
slices.'</i></span><br />
It was at that point that I noticed I was being looked at askance.......<br />
It hasn't stopped.....<br />
going on 18 years now...<br />
<br />
Thanks for the support and the stares.....<br />
<br />
From the bottom of my Chipotle-chile filled heart....<br />
__________________________________________<br />
So as a merchant, I am not supposed to say this: <br />
<br />
<b>I'm glad the holidaze are over.</b><br />
<br />
There!<br />
Cleansed. Flushed. Purged.....<br />
I said it.<br />
When
you are in business, we don't often get the benefit of enjoying the
holidays, because we are so busy with our lovely customers who are
having a wonderful time enjoying dinners out with friends and family.<br />
We have to wait until they are over (and we close) to start to enjoy them. <br />
<div style="margin-left: 30px;">
I'm
not complaining at all, this is what we are used to, now that we have
been doing the same thing for the last 38 years (we had another
restaurant you see....) and it seems we (me really) get it all done in a
2 day period: planning the family dinner, buying the gifts, wrapping
the gifts <span style="color: #a20000;"><b><i>('but Gary, you do such a better job wrapping than I do...')</i></b></span><span style="color: #4f604f;"><i>.</i></span><span style="color: #a20000;"><b><i> </i></b></span><span style="color: #4f604f;">Cooking the dinner, thinking about making the appetizers <span style="color: #a20000;"><i>(Stuffed
mushrooms with Proscuitto, hazelnuts and Gruyere; bacon-wrapped figs
stuffed with Gorgonzola; Garlic and roasted red pepper humus with
Chinese peppercorn dusted pitas....)</i></span></span><span style="color: #4f604f;"> making dessert, opening the wine</span><span style="color: #4f604f;">
(why yes, we do start that sometimes earlier than we should, but hell:
it is 5:00 in London...), cooking some more, drinking another bottle of
wine <i>(Mogan David really is better chilled.....and it is 6:00 in London now...)</i></span><span style="color: #4f604f;">,
thinking 'Does my family really want three kinds of appetizers?', and
then finally just getting the music blaring and dancing around the
kitchen to Mariah Carey Christmas songs <i>("All I Want for Christmas Is YOU,,,,Baaay-bee") </i>and getting into a major discussion as to how many artists really were singing on that English Band-Aid song <i>("Do They Know It's Christmas") </i>and then finally wondering why no one can do a better version of silent night than Nat King Cole....<br />And then the doorbell rings:<br />What tha?<br />whaddaya mean it's time for dinner?<br /><span style="color: #a20000;"><b><i>'Velveeta and Salsa anyone?</i></b></span><br /><br />And thus, Christmas Eve at the house begins.....<br />and
that Mariah Carey songs plays over and over again, and Gary and I look
across the room at each other and wink....and break out the bubbly....<br /><br />ahh....the holidaze.....<br />______________________________________________<br />So
I am like a nut-job running around the yard, trying to figure out what
to cover during these frost-bitten nights we are having....<br />Why oh why did I decide that our little bit of backyard heaven should be full of potted Succulents from much warmer climates? <br /><br />Yes,
I know they are low maintenance, but winter time? They don't like the
cold? Who-da-thunk that they would not like out zone 9b climate???
Cover them up, uncover them, listen to the forecast, listen to the
new-revised forecast, then the last minute forecast <b><i><span style="color: #a20000;">(come back full-time Eileen Javora!!! You never lied!!!)</span></i></b>. <br /><br />You could just get dizzy from all the flapping I do with my frost-covers....<br />and what do you mean my lemon and lime trees need to be covered to? do you know how big they are???<br />______________________________________________<br />So we had a wonderful, fun and happy New Years Eve here at the old Cafe Luna. Full to capacity <span style="color: #a20000;"><i>(a curse on you no-shows)</i></span>
with nothing but happy revelers who were just having fun, good food and
libations. Surprisingly, very little sparkling wine was served but
rather tons of wine. Things are changing here in California.....<br /><br />We had a dish on the nights menu inspired by a good friend, Carmel Travers, that I named 'Pasta Carmella'.<br />She and her husband Glenn asked me years ago what I do with all the shrimp shells we save, and I told her we make <span style="text-decoration: underline;"><b>Shrimp Butter</b></span> with it. <br /><br />Shrimp Butter you say? What is it good for?<br /><br />Wellllll.............<br />Save all your shirmp shells in a bag in the freezer. When you have a whole slew of them <span style="color: #a20000;"><i>(Whole Slew = 8- 12 cups)</i></span>
you cook down the shells with white wine and/or stock, leeks, carrots,
onions, garlic etc., strain it and reduce it down again, then add one
pound of unsalted butter to this, and let it cool. <br />Use this for a base for sauces or what-ever you want.<br /><br />At
that point talking to her, I realized how we in the restaurant industry
take for granted everyone knows what we are talking about.<br /><br />You don't. <br />I understand that now.<br /><br />I
know from my long life here on earth that there are many incredible
cooks out there who rely on recipes to cook and the must follow them to a
T. I know that their creativity comes from making a recipe over and
over again until they are comfortable to waver from the original, and
then tweak it a bit to make it their own.<br /><br />Thus 'Pasta Carmella' came about for Carmel and Glenn to play with.<br /><br />I loved a show on the Food TV Network called <span style="text-decoration: underline;"><i><b>'Secrets of a Restaurant Chef'</b></i></span> with a crazy-assed big-spiky-blonde-haired lady, <i><b>Anne Burrell</b></i> who said one of the wisest and most valuable tricks of the trade I know of: <b>'You bought it, don't waste it'</b>. That is a trick we use in restaurants all the time: what to do with by-products.<br /><br /><i><b>By-Products?</b></i> What the heck are those? <br /><br />Well
you see, all the things we have left over from making something else:
the peelings of carrots, the ends of onions, the skin of fresh ginger,
the skin and bones of a chicken, the sticky stuff on the bottom of the
pan we just sauteed the bacon in, the hard ends of a rind of Parmesan
cheese, the shells from prawns, lobster or crab.....<br />Get the picture? <br />We make wonderful stocks from vegetable trimmings.<br />Wonderful stocks that we de-fat from the skin and roasted bones of chicken, meats, etc.<br /><br />And we make shrimp/lobster/crab butter with our shells....<br />It is so easy, and versatile that we take for granted you know what we mean. <br /><br />In my hippy-dippy daze, there was this woman I have referred to many times: <i><b>Adelle Davis, author of "Let's Eat Right to Keep Fit"</b></i>.
This book was an epiphany to so many of us who thought we had
discovered the Holy Grail at the time, a book written in the 1950's
about healthy eating and living. (and no, I was not a hippy-dippy in
the 50's <i>{that would have made me a Beatnik}</i>I am talking about late-late 60's early 70's - I am old, but not that old {<i>yeah, tell that to a 20 year old</i>}).<br /><br />In this book she made a plan for <i>'end of the week soup'</i>
that I still find intriguing....she said to get two jars: one jar for
all the left-over gravy's, juices from your cooked vegetables, and
little bits of what ever stocks/liquids/juices you used during your
cooking week - thus your STOCK JAR. The second jar was to contain your
left-over bits of uneaten cooked vegetables, meats, eggs, even salad
left-overs, etc. - thus your SOLIDS JAR. Place these two containers in
the freezer and keep adding during the week, freezing it until you
needed it for your end project. <br /><br />Her premise was to make a soup
using these ingredients at the end of the week. The flavorful butter
used from your sauteed green beans or carrots that are so full of flavor
make an excellent STOCK that you can start a soup with. <br />She would
have us let them defrost, pour all of this into one pot, re-heat it and
add a bit of cream if you wanted, or more of something else. This was
the FOUNDATION of the soup: all the goodies you used during your week.
To make it more eye appealing, puree the heated soup to a smooth
consistency and then add more of what you wanted if it need it. <br /><br />The FOUNDATION TO COOKING started with these left-overs <i>(by-products)</i>.<br />So here is what I have done with the <span style="text-decoration: underline;"><b>Shrimp Butter</b></span> made from the Shrimp shells and the onions tops, the carrot peelings, and the leeks ends. <br /><br />I have included these two recipes, <i><b>(see below)</b></i> once again. <br /><br />We
served the 'Pasta Carmella' on New Years Eve. I served it with
scallops, Rock Shrimp, medium prawns, and large Bay Shrimp tossed with
Spaghettini pasta sprinkled with toasted bread crumbs (for a bit of
crisp texture), and sprinkled with the lightest touch of Parmesan cheese
and fresh black pepper on top.<br />Heaven.<br /><br />We learn every day while cooking.<br />We get more confident, we grow as cooks, we branch out of our comfort zones.<br />We get to experiment, we win some, we toss some, we love some more than others, and we share what we love. <br /><br />And we all hope that we have a great experience just playing around in the kitchen.<br /><br />Go forward my kitchen-kids, go forward.....<br />_____________________________________<br />Sooo.....guess
who got mentioned in that incredibly talented, very witty, insightful,
perplexing and probably terribly handsome journalist <b>B</b>lair <b>A</b>nthony <b>R</b>obertson from the Sacramento Bee restaurant reviewer/life styler reporter for Northern California?<br /><br />Me.<br />Yes, apparently he drinks allot of wine also.<br />Especially when reading my letters to you. <br />BAR (that's what we call him you know...) wrote in last Sundays column about the highs of the 2012 dining scene. <br /><br />Me. I got listed.....<br />If I could only reach around and pat myself of the back I would....but I can't. <br />Author-write-us.....with age, it happens you know.....<br /><br />So
for that Mr. Robertson (who in the past I have likened to the good
looks and charm of Cary Grant I am sure) thank you for the comments. <br /><br />I write, I cook, I laugh, I drink wine. <br />What could be better???<br /><br />HIS QUOTE:::</span><br />
<div>
<span style="color: #4f604f;"><span style="color: #a20000;"><b><i>"A
chef who can write: David Van Buskirk of Cafe Luna in Placerville not
only does a very good job in the kitchen, he's a thoughtful and often
hilarious writer. I look forward to his monthly "Rants and Raves"
newsletter more than any other restaurant-related material...." </i></b><span style="color: #4f604f;"><br /><span style="color: #004db4;"><i><b><a href="http://www.sacbee.com/2012/12/30/5078831/dining-2012-left-its-mark-often.html" target="_blank">(</a><a href="http://www.sacbee.com/2012/12/30/5078831/dining-2012-left-its-mark-often.html" shape="rect" style="color: #004db4; text-decoration: underline;" target="_blank">(Text Link to the Sacramento Bee Article)</a><br /><br />__________________________________</b></i></span></span></span></span></div>
<span style="color: #4f604f;">
</span></div>
<div style="color: #4f604f;">
Take care all of you. Strive to do something more than we did before, and better.<br />
Be good to someone who wouldn't expect it. And laugh with your mouth full.....</div>
Hoping to see all of you in one way or another.<br />
Please write and comment....<br />
love 'em....<br />
<br />
<div style="color: #4f604f;">
David at Cafe Luna</div>
<span style="color: #4f604f;">Placerville, CA</span>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-81477707042083236042013-01-05T12:40:00.007-08:002013-01-05T13:02:59.601-08:00<span _mce_style="font-family: 'Times New Roman',Times; color: #a20000; font-size: 20pt;" style="color: #a20000; font-family: 'Times New Roman',Times; font-size: 20pt;"><b>This Months Recipes </b></span><br />
<br />
Please double Click on the Two Recipes Names Below<br />
<img _mce_src="https://origin.ih.constantcontact.com/fs125/1102437388001/img/172.jpg" align="left" alt="Shrimp Linguine" border="0" height="109" hspace="5" name="ACCOUNT.IMAGE.172" src="https://origin.ih.constantcontact.com/fs125/1102437388001/img/172.jpg" vspace="5" width="147" /><br />
<div>
<br />
<a href="http://library.constantcontact.com/download/get/file/1102437388001-170/Pasta+Carmella.pdf" target="_blank"><span style="color: blue;"><span style="font-size: x-large;">'Pasta Carmella'</span></span></a><br />
& <br />
<a href="http://library.constantcontact.com/download/get/file/1102437388001-171/Shrimp+Butter.pdf" target="_blank"><span style="color: blue;"><span style="font-size: x-large;">'Shrimp Butter'</span></span></a></div>
<div>
</div>
Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-41879001476269184722013-01-05T12:18:00.000-08:002013-01-05T12:36:46.444-08:00<b><a href="http://library.constantcontact.com/download/get/file/1102437388001-173/January+2013.pdf" target="_blank"><span _mce_style="font-size: 22pt;" style="font-size: 22pt;"><i> January Menu for Cafe Luna</i></span></a></b>
<br />
<div _mce_style="text-align: center;" align="center" style="text-align: center;">
<span _mce_style="font-size: 11pt;" style="font-size: 11pt;"><b>(double-click above for a link to the menu for printing)</b></span></div>
<br />
<div>
<span _mce_style="font-size: 24pt; color: #0000cc;" style="color: #0000cc; font-size: 24pt;"><b><i><img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/133.jpg" _mce_style="text-align: left;" align="left" border="0" height="99" hspace="5" name="ACCOUNT.IMAGE.133" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/133.jpg" style="text-align: left;" vspace="5" width="150" /> New This Menu:</i></b></span>
<br />
<div>
The menus new items: <br />
<div _mce_style="color: #4f604f;" style="color: #4f604f;">
<span _mce_style="font-size: 10pt;" style="font-size: 10pt;"><br /><br /><span _mce_style="text-decoration: underline; font-size: 18pt;" style="font-size: 18pt; text-decoration: underline;"><i><b><span _mce_style="color: #a20000; text-decoration: underline;" style="color: #a20000; text-decoration: underline;">Pasta Carmella -</span></b></i></span>
As mentioned above: A tribute to a good friend, a rich pasta dish of
scallops and prawns , simmered in a rich lemon/basil cream sauce then
served with Spaghettini pasta, topped with parsley and toasted bread
crumbs. .<br /><br /><span _mce_style="text-decoration: underline; font-size: 16pt; color: #a20000;" style="color: #a20000; font-size: 16pt; text-decoration: underline;"><i><b>Our Rib Eye Steaks</b></i></span>
are now dry-aged for about two weeks. Love what happens to this meat
this way. We are serving it with a roasted garlic butter and it is
fabulous if I do say so myself.<br /><br /><span _mce_style="text-decoration: underline;" style="text-decoration: underline;"><i><b><span _mce_style="color: #a20000; font-size: 16pt; text-decoration: underline;" style="color: #a20000; font-size: 16pt; text-decoration: underline;">Chicken Carbonara</span></b></i></span> is on this months menu: boneless chicken breast, garlic, smoked peppered bacon, Parmesan cheese and an egg yolk emulsion. <br /><br /><span _mce_style="text-decoration: underline;" style="text-decoration: underline;"><i><b><span _mce_style="font-size: 16pt; color: #a20000; text-decoration: underline;" style="color: #a20000; font-size: 16pt; text-decoration: underline;">Duck Breast </span></b></i></span>-
Pan-seared with a crispy skin, finished in a Pomegranate/blackberry and
Balsamic reduction sauce, sliced and served with mashed potatoes and
fresh vegetables. 31.<br /><br /><span _mce_style="text-decoration: underline; font-size: 16pt; color: #a20000;" style="color: #a20000; font-size: 16pt; text-decoration: underline;"><i><b>Orecchiette Pasta: 'Little Ears'</b></i></span>
pasta with fresh sage, pasilla chiles, ham, red skinned potatoes and
Fontina cheese pan sauteed and then baked to form a 'cake' that is so
satisfying. We love this dish for many reasons....<i><b><span _mce_style="text-decoration: underline;" style="text-decoration: underline;"> </span></b></i></span></div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px; color: #4f604f;" style="color: #4f604f; margin-bottom: 0px; margin-top: 0px;">
<br /></div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px;" style="margin-bottom: 0px; margin-top: 0px;">
<span _mce_style="text-decoration: underline; font-size: 16pt;" style="font-size: 16pt; text-decoration: underline;"><i><b><span _mce_style="color: #a20000; text-decoration: underline;" style="color: #a20000; text-decoration: underline;">Butternut Squash, Saffron, Pancetta & Mushroom Risotto</span></b></i></span>
- ✭ Italian Arborio rice slowly simmered with Pancetta bacon, corn and
roasted butternut squash in rich saffron, white wine and vegetable stock
until creamy, finished with fresh caramelized leeks, cherry tomatoes
and mushrooms flavored with fresh basil, Parmesan and Mascarpone cheese
and served drizzled with our basil oil. <br />
This is wonderful for you Risotto lovers... </div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px; color: #4f604f;" style="color: #4f604f; margin-bottom: 0px; margin-top: 0px;">
<br /></div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px; color: #4f604f;" style="color: #4f604f; margin-bottom: 0px; margin-top: 0px;">
<span _mce_style="text-decoration: underline; font-size: 16pt; color: #a20000;" style="color: #a20000; font-size: 16pt; text-decoration: underline;"><i><b>Beef Short-Ribs </b></i></span>
- Yes, it's the season for our Short Ribs. We take meaty, boneless
short-ribs, sear them and then simmer for six hours in a red wine,
garlic and onion broth until fork-tender. We are offering with either
our mashed potatoes or our Polenta - made with Parmesan cheese to creamy
goodness., I love winter... </div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px;" style="margin-bottom: 0px; margin-top: 0px;">
<br /></div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px;" style="margin-bottom: 0px; margin-top: 0px;">
</div>
<div _mce_style="margin-top: 0px; margin-bottom: 0px; font-size: 12pt; color: #ff0000;" style="color: red; font-size: 12pt; margin-bottom: 0px; margin-top: 0px;">
Did you know that more than 75% of our menu is <span _mce_style="text-decoration: underline;" style="text-decoration: underline;"><i><b>Gluten Free</b></i></span>?
All of you with these allergies can rest assured that you will have
something to eat and be happy with.....this includes our desserts too!!! </div>
</div>
</div>
Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-52246864153436581202012-11-14T19:26:00.002-08:002012-11-14T19:30:05.119-08:00<br />
<b><i><span style="font-size: x-large;"><a href="http://origin.library.constantcontact.com/download/get/file/1102437388001-166/November+2012.pdf">November 2012 Menu</a></span></i></b><br />
(Double-Click for PDF printable copy)<br />
<br />
<span style="font-size: x-large;"><i><b>Her<span style="font-size: x-large;">e is a <span style="font-size: x-large;">down-<span style="font-size: x-large;">loadable copy of our current menu. Call if <span style="font-size: x-large;">you have questions, we love tal<span style="font-size: x-large;">king to our cu<span style="font-size: x-large;">stomers....</span></span></span></span></span></span></b></i></span> Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-38286603266922060812012-10-18T18:42:00.003-07:002012-10-18T18:43:08.678-07:00September 2012Hi All.<br />
<br />
I am very sad today. There are changes on Main Street that I don't like. <br />
<br />
TonyMatthews has closed. As of July 31, they have closed their doors. I know, I know they are on to other things and moving forward in new directions, but at the same time, Tony won't be on the street talking or smiling at people walking by. Matt won't be behind the counter laughing or being the friendly guy he is. <br />
It just won't be the same. <br />
Placerville just got a bit more quiet....<br />
We will miss these guys, not to mention Suzanne, Tony's certified crazy mother. We love her wit, her smile and her caring for people here. She is one of those people who, if you walk in in a bad mood, she can lift you out of it. <br />
She did this for Gary and I for many, many years....<br />
Like I said, Main Street, Placerville just got a bit more quiet. <br />
But (now this is the grownup me speaking) we wish them the best of luck and hope we will continue to see them on the streets....<br />
We have watched these guys for the last 16 years become a staple in the community, a place to go for great gifts and essentials, foods, and kitchen supplies. They jumped right in the community with both feet believe me. <br />
We will miss the fact they are not there on a daily basis..<br />
Here's to all of you.....I'm drinking wine just for you.....<br />
__________________________________________________________<br />
Cafe Luna has finally got a new email address after all these years....AT&T finally ticked me off enough to make me leave them for ever (as if they could care less....). Our new email address is:<br />
<br />
<b>cafeluna@comcast.net</b><br />
<br />
Truth be told, I needed faster internet, and AT&T could not provide it. So there....<br />
__________________________________________________________<br />
Gary and I are gearing up for our proposed trip to Merida, Mexico in November....this is an incredible place that friends, and you, our customers have been raving about for several years now. We have contacted a guy over there who is going to take us around the Centro district for a tour of what kinds of houses we can maybe consider if we were to have a second home there. We love the fact it is a city that is the second oldest Colonial city in Mexico, full of historical buildings, and considered by many a very European city in the Yucatan Peninsula. We have always had a major love of Mexico and its culture, and hope to someday immerse ourselves in an long extended stay there. Merida is also known for its seven parks in the Centro district, and we have found out that every night in one of the parks there is some kind of cultural party, dance, fiesta, or planned gathering that is part of their cultural education for the area. Centro district is full of restaurants,shopping, and museums and we are looking for this type of experience to rev up our tired bones.....and the fact that we can walk anywhere we want to go is a huge plus. Mexico here we come.....<br />
will keep you posted on these events.....<br />
<br />
So our garden at the house has been extremely happy this year. It is now three years old now and everything is getting huge. We have been growing about 15 different hydrangeas and this year they just got nuts with huge flowers. We have been cutting them, giving them away, and starting new plants because I love to propagate plants. The challenge is taking these little stems and made exact plants from them. Because you see, I have a lot of time on my hands because I do not grow my own tomatoes anymore. Every year I try growing tomatoes but forget it.....the tomato worms win, the birds win, and I always lose. Soooo.....the Farmers Markets in Placerville and El Dorado Hills and Cameron Park are great resources for buying great and unusual tomatoes. We are lucky here because we have many of the local farmers come in and bring boxes of their vegetables and fruits and we get to hand pick these babies.....Kelen (Helen with a 'K' she tells me...) brought in the most beautiful and sweet tasting orange grape tomatoes that we are using for saute, etc. <br />
This is just like real life right? They come to your door and you get to pick the best of the best? I can't wait to retire someday and just answer the door when these guys bring us their wares. I am ready.....<br />
_______________________________________________________<br />
Boy oh boy, I love my job. In the last couple of months, we have had so much incredible wines brought in to us to taste and examine and try with foods. It is amazing how much difference wines can taste varietal to varietal and region to region. The Barbera's in the county from one side to the other have a huge taste structure change that sometimes I cannot identify. Some of the Syrah's, and the Zinfandel's are changing in their flavor components. I have found a lot of the red wines go for the 'fruit bomb' experience rather than the characteristics of the varietals, but I guess this is the California public demanding big fruit forward wines. <br />
<br />
We have one of our wine reps, Bill Gilbert who works with Wine Warehouse out of Sacramento. He has taught me so much about French wines, South American wines, and Spanish, Portuguese and Italian wines. Tasting these wines which I admit are very different than what we are used to. Dry wines, lower in alcohol (generally in the 12-13% range), but mostly how excellent they are with foods. Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-2868907794551212302012-04-04T12:18:00.004-07:002012-04-04T13:37:53.530-07:00April 2012<br />
Hello all of you Luna/tic Happy Campers...<br />
<br />
Here we go again, into my
favorite time of the year...everything is happening in our yard, in the
grocery stores, the Farmers Markets are starting to get serious, and the
chores keep looming....<br />
<br />
Had a very serious birthday last month.
Six-oh. I can finally get into the movies with a discount! Was
surprised with a whole lot of wonderful people that I love secretly
showing up for a REAL SURPRISE PARTY that I had no idea what-so-ever
about. It was fun. The hardest part was trying to talk when you are
kind of over-whelmed with emotions. <br />
<br />
60. The new 40? Hell no. 60 is 60. And this is where I am at. Deal with it David.....<br />
<br />
This
month is our anniversary month at Cafe Luna. On April 8, 1995, we
opened for business. We are now a 17 year old restaurant. Gawd....how
time and things have changed.<br />
<br />
When we first opened up, we used to
display some of the 'exotic' fruits and vegetables we were using: Key
Limes, Portabella Mushrooms, Crimini Mushrooms, Pasilla Chiles.....<br />
<br />
Now? These are part of the items you can find any day of the week in our local grocery stores. <br />
<br />
We
started out way back then serving only French Roast Coffee. At the
time, some customers thought the coffee way to strong and dark. We
couldn't get it strong enough for our tastes. Java City was our coffee
supplier. Still love their French Roast coffee beans. <br />
<br />
And we
only used (still to this day) Kosher Salt on the tables. Why people
asked? We would have a bit of iodized salt for people to taste next to
the Kosher. There is such a distinct 'chemical' taste to the iodized
salt that the difference was huge, and we converted many people on this
one item alone.<br />
And now, we have Maldon Salt flakes, sea salts,
Himalayan salts, finishing salts, grey salt, pink salts....the list goes
on and on.....<br />
<br />
Why? We have grown up on changing things and
taking the time to do something that might just make a difference with
our foods. This is something that we are experiencing in our homes with
seasonings, recipes, etc. Its a good thing to evolve like this. <br />
But.<br />
Still playing around with our favorite things to eat, just throwing a new curve in every so often. <br />
Thus: a new recipe is born every minute....<br />
<br />
<span style="color: red;">*********************************************************************</span><br />
<br />
<i><b>Here is a link to our new menu:</b></i><br />
<br />
<span style="font-size: large;"><a href="https://docs.google.com/open?id=0B4maTAalkKiidU4xYTdlMWpRMDJFTjR5SkQtM05MZw">Cafe Luna Spring Menu</a></span><br />
<br />
Don't forget all of you Gluten-Free people: our menu is naturally low on gluten except for our pasta dishes.<br />
Who'da thunk? Gluten-Free in Placerville???<br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Enjoy our weather and our wines.... we live in a wonderful area...</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Take care.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">David at Cafe Luna </span></span>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-50901239315457046292012-03-07T14:48:00.001-08:002012-03-07T14:49:59.426-08:00March 2012<span><strong><var id="LETTER.BLOCK10.greeting">March 2012<br /><br />Hello All of you Luna/tics....</var></strong></span><br />Sometimes I wish I wore a hat. You know - one of those<em><strong> Indiana Jones</strong></em> hats or the kind you see the Vietnamese farmers wearing.....I want this. For protection from the sun, and to make me feel 'cool' , and all this because I have this great HAT on. <img style="text-align: left;" _mce_style="text-align: left;" name="ACCOUNT.IMAGE.115" alt="Nice Hat" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/115.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/115.jpg" vspace="5" width="205" height="305" align="left" border="0" /><br />But....<br />I have a fat head. <img style="text-align: right;" _mce_style="text-align: right;" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/116.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/116.jpg" name="ACCOUNT.IMAGE.116" alt="Big Head/Little Hat" vspace="5" width="194" height="260" hspace="5" align="right" border="0" /><br />Hats look like someone put a chair cushion on my head and told me to balance it on top until it falls off. And the funny part is they always ride above my ears and so - on top of it not fitting - I don't look 'cool' at all. ...more like that dorky guy who pretends to be an adventurer in the land of suburbia with a chair cushion on his head asking for directions....probably with a fried egg stuck somewhere in my hair...<br />But this is what I envision myself looking like when I work outside.<br />And it all starts this time of the year.<br /><br /><div>What is it about March that gets my Mojo working? My testosterone boiling, and my ability to see a weed in my garden a mile away? <em><strong><span style="color: #d52c2a;" _mce_style="color: #d52c2a;">SPRING!!!</span></strong></em><br /></div><br />Getting into such a great groove of anticipating what is going to be happening with our weather, our soil and planning on whatever changes we are going to make is one of the items I get most excited about, especially now that we have decided <span style="text-decoration: underline; color: #d52c2a;" _mce_style="text-decoration: underline; color: #d52c2a;"><em><strong>not to ever grow tomatoes again</strong></em></span>. I am free of worrying about those damn tomato worms eating my plants bare in a days time. Ha! I will instead spend my time growing herbs and weirdo vegetables that I use a lot at home, and that I can't find better from the store or the Farmers Markets.<br /><div><span style="color: #d52c2a;" _mce_style="color: #d52c2a;"><em><strong>Free I tell you!!!</strong></em></span><br /></div>I remember my friend Michelle from Sleepy Hollow nursery (we miss that place) telling us how they would always sell twice as many tomatoes because of the fickle weather we experience: you know - those extremely Spring-like days in February and March that make a gardener just go out and plant their tomato plants, only to have a massive frost mid-March or April that would wipe out their baby plants. So she told us people would come back and buy the same tomatoes sometimes three times in one season, because <em><strong>WE MUST PLANT!!! </strong></em><br />But me? I am free of the tomato bug!!!! I want to instead, plant <span style="color: #d52c2a;" _mce_style="color: #d52c2a;"><em><strong>Ghost Chiles'</strong></em></span> <img style="text-align: right;" _mce_style="text-align: right;" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/114.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/114.jpg" name="ACCOUNT.IMAGE.114" alt="Ghost Chili" vspace="5" width="274" height="184" hspace="5" align="right" border="0" />just to see if I can get them to grow. And maybe a new crop of <span style="color: #d52c2a;" _mce_style="color: #d52c2a;"><em><strong>Genovese Basil</strong></em></span>, <img name="ACCOUNT.IMAGE.113" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/113.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/113.jpg" vspace="5" width="242" height="207" hspace="5" border="0" />chives and some of the new radishes we have eaten lately. Tomato-free!!! No head-aches. No anxiety. No having to kill those bugs that seem as big as my hand eating those damn plants. Not me. <br />Now.....as long as we are not overwhelmed with the attack of the Moles/Voles/Gophers, life will be good. If they tasted better we could eat them....but they don't.....so we can't.....damn.<br /><br />We have had a great couple of last months thinking about what matters in life. We (Gary and I) realize that we should be taking more time to just bop around and do the kind of things that make us goofy/happy. And that list is a long list.....<br />We find that the older we get: we love our friends. Every time we are with them, we wonder why we can't spend more time with them. Then we remember: we work. We spend many hours at our business and thus not enough time 'playing'. <br />I want to play more.<br />Gary is definitely ready also. <br />Every time a commercial comes on the TV about a cruise, he says 'that could be us (salt on my open wound...). And then he always adds: <em><strong> "but you wouldn't like to do that would you??? You would rather work....."</strong></em><br />I don't know if he tells me that to make me crazy or tells me that to think about what and where we should be doing next.<br /><br />It's Spring and we talk this way every year.<br /><br />I keep telling him that going to Camino sounds like a great adventure to me.....He on the other hand has his sites on Mexico.....<br />Damn man....<br />It's spring and everything I think about has its basis in the clouds. The clouds of Camino, my garden and Mexico. <br />It's Spring.<br />Things turn green this month. Things start to grow where we least expect them to grow. We let things sprout hoping - even though we did not plant them there - that they might just turn out to be a rare and exotic plant or vegetable or herb.....<br />And not the noxious weed that will ultimately take over my garden. <br /><div><em><strong><span style="color: #d52c2a;" _mce_style="color: #d52c2a;">(NOTE: Have you ever noticed that every season, we have a 'new' weed that we have to endure? I wish they were the polite weeds that once I pulled one out they would be gone forever.....)</span></strong></em><br /></div>But no: I get the kind of weeds that seem to be clinging to the very foundation of my house and when I pull and pull them up, of course the main part of the root breaks off and I will have to wait until it re-spouts to find it again, usually after it has set a million seeds all over the yard....The Weed.....<br /><br />And so you understand that the basis of Spring to me is a dithering in my mind that doesn't get any easier or better as I age....it is the time of the year when my mind goes all out ass-crazy with the things I want to get done. Quickly, with effort, and then relax from our efforts....this is fair. <br /><br />Maybe they have a nice Mexican restaurant in Camino we could explore that serves really strong Margarita's for Gary.....<br /><br />Ahhhh.....spring.......I need some wine.....<br /><br />**********************************************************<br /><img name="ACCOUNT.IMAGE.111" alt="Juan and His Bike" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/111.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/111.jpg" vspace="5" width="300" height="225" hspace="5" border="0" /><br />A Note to many of you from Cafe Luna: a couple of weeks ago, I sent out an email explaining about our friend Juan Correa who is doing a 545 mile bike ride from San Francisco to Los Angeles. He is doing this to benefit the the <span style="color: #d52c2a;" _mce_style="color: #d52c2a;"><em><strong>"Aids/LifeCycle"</strong></em></span> Project out of San Francisco. Juan is a great customer of ours and a personal friend who is committed to doing something with his talents. <br />A word of thanks to you who donated to his project. Gary and I are both humbled and over-whelmed with the outpouring of generosity that you provided for this event. <br />Thank you all. You have helped make this benefit happening for real...<br /><br />If you are intersted in looking at this event, or how to help him achieve his goal, just double click the link below.<br /><br /><div style="text-align: center;" _mce_style="text-align: center;" align="center"><strong><a style="color: rgb(51, 102, 255) ! important; font-weight: bold; text-decoration: underline ! important; font-size: 16pt;" _mce_style="color: #3366ff; font-weight: bold; text-decoration: underline; font-size: 16pt;" shape="rect" _mce_shape="rect" href="http://www.tofighthiv.org/site/TR?px=2570488&pg=personal&fr_id=1440&et=2AbbhP2TrXG7oypkDLLsyw&s_tafId=41045" _mce_href="http://www.tofighthiv.org/site/TR?px=2570488&pg=personal&fr_id=1440&et=2AbbhP2TrXG7oypkDLLsyw&s_tafId=41045" target="_blank">Aids/LifeCycle Project</a></strong><br /></div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-2091770961548900652012-03-07T14:43:00.000-08:002012-03-07T14:52:56.858-08:00<span style="color: #a20000; font-size: 16pt;" _mce_style="color: #a20000; font-size: 16pt;"><span style="font-family: 'Times New Roman',Times;" _mce_style="font-family: 'Times New Roman',Times;"><strong>This Months Recipe</strong></span></span>:<br /><div style="text-align: center;" _mce_style="text-align: center;" align="center"><span style="color: #3366ff;" _mce_style="color: #3366ff;"><strong><img name="ACCOUNT.IMAGE.119" alt="Black Bean Soup" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/119.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/119.jpg" vspace="5" width="192" height="166" hspace="5" border="0" /> </strong></span><em><strong><br /><a style="color: rgb(51, 102, 255) ! important; text-decoration: underline ! important; font-size: 18pt;" _mce_style="color: #3366ff; text-decoration: underline; font-size: 18pt;" shape="rect" _mce_shape="rect" href="http://library.constantcontact.com/doc203/1102437388001/doc/9MHGcSnngQkaOVHh.pdf" _mce_href="http://library.constantcontact.com/doc203/1102437388001/doc/9MHGcSnngQkaOVHh.pdf" target="_blank">Portuguese Black Bean Soup</a></strong></em><br /><em><strong>(double-click above to get a printable copy of this recipe)</strong></em><br /><br /></div><span>I love soups as you may know. I take the most time making soups, doing the <em><strong>"<span style="color: #d52c2a;" _mce_style="color: #d52c2a;">mise en place</span>"</strong></em> (which is the secret to restaurant cooking you know...having everything cut up and ready before you start to do your actual cooking.....doesn't everyone have a prep cook at home???), the </span>laying out of all utensils needed, planning my garnishes, and all the while watching it transform from sauteed vegetables, meats, etc. to this wonderful creamy heaven in a bowl. <br /><br />This is one of my favorite recipes for soup, something that Garys mom taught me many years ago: building on your flavors. Layering your flavors and making sure each level is properly seasoned. Soup making is a study in patience. <br /><br />This soup is wonderful just made, but like so many soups, really develops its flavors the next day. It also freezes well. I like this soup as a main meal with some nice rustic thick crusted bread. Go wild on your toppings....and enjoy...Portuguese Black Bean SoupCafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-51455397713532069922012-03-01T20:42:00.000-08:002012-10-18T20:43:10.232-07:00March 2012<b><var id="LETTER.BLOCK10.greeting">March 2012<br /><br />Hello All of you Luna/tics....</var></b><br />
Sometimes I wish I wore a hat. You know - one of those<i><b> Indiana Jones</b></i> hats or the kind you see the Vietnamese farmers wearing.....I want this. For protection from the sun, and to make me feel 'cool' , and all this because I have this great HAT on. <img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/115.jpg" _mce_style="text-align: left;" align="left" alt="Nice Hat" border="0" height="305" name="ACCOUNT.IMAGE.115" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/115.jpg" style="text-align: left;" vspace="5" width="205" /><br />
But....<br />
I have a fat head. <img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/116.jpg" _mce_style="text-align: right;" align="right" alt="Big Head/Little Hat" border="0" height="260" hspace="5" name="ACCOUNT.IMAGE.116" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/116.jpg" style="text-align: right;" vspace="5" width="194" /><br />
Hats look like someone put a chair cushion on my head and told me to balance it on top until it falls off. And the funny part is they always ride above my ears and so - on top of it not fitting - I don't look 'cool' at all. ...more like that dorky guy who pretends to be an adventurer in the land of suburbia with a chair cushion on his head asking for directions....probably with a fried egg stuck somewhere in my hair...<br />
But this is what I envision myself looking like when I work outside.<br />
And it all starts this time of the year.<br />
<br />
<div>
What is it about March that gets my Mojo working? My testosterone boiling, and my ability to see a weed in my garden a mile away? <i><b><span _mce_style="color: #d52c2a;" style="color: #d52c2a;">SPRING!!!</span></b></i></div>
<br />
Getting into such a great groove of anticipating what is going to be happening with our weather, our soil and planning on whatever changes we are going to make is one of the items I get most excited about, especially now that we have decided <span _mce_style="text-decoration: underline; color: #d52c2a;" style="color: #d52c2a; text-decoration: underline;"><i><b>not to ever grow tomatoes again</b></i></span>. I am free of worrying about those damn tomato worms eating my plants bare in a days time. Ha! I will instead spend my time growing herbs and weirdo vegetables that I use a lot at home, and that I can't find better from the store or the Farmers Markets.<br />
<div>
<span _mce_style="color: #d52c2a;" style="color: #d52c2a;"><i><b>Free I tell you!!!</b></i></span></div>
I remember my friend Michelle from Sleepy Hollow nursery (we miss that place) telling us how they would always sell twice as many tomatoes because of the fickle weather we experience: you know - those extremely Spring-like days in February and March that make a gardener just go out and plant their tomato plants, only to have a massive frost mid-March or April that would wipe out their baby plants. So she told us people would come back and buy the same tomatoes sometimes three times in one season, because <i><b>WE MUST PLANT!!! </b></i><br />
But me? I am free of the tomato bug!!!! I want to instead, plant <span _mce_style="color: #d52c2a;" style="color: #d52c2a;"><i><b>Ghost Chiles'</b></i></span> <img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/114.jpg" _mce_style="text-align: right;" align="right" alt="Ghost Chili" border="0" height="184" hspace="5" name="ACCOUNT.IMAGE.114" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/114.jpg" style="text-align: right;" vspace="5" width="274" />just to see if I can get them to grow. And maybe a new crop of <span _mce_style="color: #d52c2a;" style="color: #d52c2a;"><i><b>Genovese Basil</b></i></span>, <img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/113.jpg" border="0" height="207" hspace="5" name="ACCOUNT.IMAGE.113" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/113.jpg" vspace="5" width="242" />chives and some of the new radishes we have eaten lately. Tomato-free!!! No head-aches. No anxiety. No having to kill those bugs that seem as big as my hand eating those damn plants. Not me. <br />
Now.....as long as we are not overwhelmed with the attack of the Moles/Voles/Gophers, life will be good. If they tasted better we could eat them....but they don't.....so we can't.....damn.<br />
<br />
We have had a great couple of last months thinking about what matters in life. We (Gary and I) realize that we should be taking more time to just bop around and do the kind of things that make us goofy/happy. And that list is a long list.....<br />
We find that the older we get: we love our friends. Every time we are with them, we wonder why we can't spend more time with them. Then we remember: we work. We spend many hours at our business and thus not enough time 'playing'. <br />
I want to play more.<br />
Gary is definitely ready also. <br />
Every time a commercial comes on the TV about a cruise, he says 'that could be us (salt on my open wound...). And then he always adds: <i><b> "but you wouldn't like to do that would you??? You would rather work....."</b></i><br />
I don't know if he tells me that to make me crazy or tells me that to think about what and where we should be doing next.<br />
<br />
It's Spring and we talk this way every year.<br />
<br />
I keep telling him that going to Camino sounds like a great adventure to me.....He on the other hand has his sites on Mexico.....<br />
Damn man....<br />
It's spring and everything I think about has its basis in the clouds. The clouds of Camino, my garden and Mexico. <br />
It's Spring.<br />
Things turn green this month. Things start to grow where we least expect them to grow. We let things sprout hoping - even though we did not plant them there - that they might just turn out to be a rare and exotic plant or vegetable or herb.....<br />
And not the noxious weed that will ultimately take over my garden. <br />
<div>
<i><b><span _mce_style="color: #d52c2a;" style="color: #d52c2a;">(NOTE: Have you ever noticed that every season, we have a 'new' weed that we have to endure? I wish they were the polite weeds that once I pulled one out they would be gone forever.....)</span></b></i></div>
But no: I get the kind of weeds that seem to be clinging to the very foundation of my house and when I pull and pull them up, of course the main part of the root breaks off and I will have to wait until it re-spouts to find it again, usually after it has set a million seeds all over the yard....The Weed.....<br />
<br />
And so you understand that the basis of Spring to me is a dithering in my mind that doesn't get any easier or better as I age....it is the time of the year when my mind goes all out ass-crazy with the things I want to get done. Quickly, with effort, and then relax from our efforts....this is fair. <br />
<br />
Maybe they have a nice Mexican restaurant in Camino we could explore that serves really strong Margarita's for Gary.....<br />
<br />
Ahhhh.....spring.......I need some wine.....<br />
<br />
**********************************************************<br />
<img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/111.jpg" alt="Juan and His Bike" border="0" height="225" hspace="5" name="ACCOUNT.IMAGE.111" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/111.jpg" vspace="5" width="300" /><br />
A Note to many of you from Cafe Luna: a couple of weeks ago, I sent out an email explaining about our friend Juan Correa who is doing a 545 mile bike ride from San Francisco to Los Angeles. He is doing this to benefit the the <span _mce_style="color: #d52c2a;" style="color: #d52c2a;"><i><b>"Aids/LifeCycle"</b></i></span> Project out of San Francisco. Juan is a great customer of ours and a personal friend who is committed to doing something with his talents. <br />
A word of thanks to you who donated to his project. Gary and I are both humbled and over-whelmed with the outpouring of generosity that you provided for this event. <br />
Thank you all. You have helped make this benefit happening for real...<br />
<br />
If you are intersted in looking at this event, or how to help him achieve his goal, just double click the link below.<br />
<br />
<div _mce_style="text-align: center;" align="center" style="text-align: center;">
<b><a _mce_href="http://www.tofighthiv.org/site/TR?px=2570488&pg=personal&fr_id=1440&et=2AbbhP2TrXG7oypkDLLsyw&s_tafId=41045" _mce_shape="rect" _mce_style="color: #3366ff; font-weight: bold; text-decoration: underline; font-size: 16pt;" href="http://www.tofighthiv.org/site/TR?px=2570488&pg=personal&fr_id=1440&et=2AbbhP2TrXG7oypkDLLsyw&s_tafId=41045" shape="rect" style="color: rgb(51, 102, 255) ! important; font-size: 16pt; font-weight: bold; text-decoration: underline ! important;" target="_blank">Aids/LifeCycle Project</a></b></div>
Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-40639868956574179872011-09-13T20:04:00.000-07:002011-09-14T14:51:23.630-07:00<font size="3"><a rel="nofollow" name="LETTER.BLOCK10"></a></font><table style="border-color:#BFCE85;padding:2px;border-width:1px;border-style:solid;margin-bottom:0px;" id="content_LETTER.BLOCK10" border="0" cellpadding="5" cellspacing="1" width="100%"><tbody><tr><td style="color:#4F604F;font-family:Verdana, Geneva, Arial, Helvetica, sans-serif;font-size:8pt;text-align:left;" rowspan="1" colspan="1" align="left"><font size="3"><span style="font-family:Georgia, Palatino;font-size:10pt;">Hello All you Luna/tics:<br /><br /><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">September is here and the transitional period of our season is creeping up on us, even though our summer kind of came and went and came and went.....</p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Not complaining mind you, just wondering if our global warming is actually global cooling down here in El Doe County at least....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Have been having some slow nights here at the Cafe - talking to people who are feeling the long term effects of what is going on in the country with their finances, their worries, and their joys. It is intriguing to say the least...baffling, exciting, and depressing all at once.....who knows where our minds go....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">My yard has now officially grown past its limits...it is a jungle that has just gotten to the tropical stage with me waiting for Tarzan to come bounding out of the trees screaming his yell <em><strong><span style="color:rgb(162, 0, 0);">(I can't think of him with his yell without thinking of Carol Burnett's yodeling .....)</span></strong></em> just looking for Jane.....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">But......</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Winter comes and I am left with a whole bunch of leaves, and branches, and spent flowers that are mere reminders of Tarzan's leafy home.....not to bad....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Many changes here in the old P-ville Burg.....Lost our Mayor, shops closing, shops opening, people coming and going....changes....I guess with our economy and climate, we know things will happen as such. It really is the same, just with different lipstick colors. We all get over one hump to encounter another hump, or joy as the case may be. I am ready for the joy humping I dream about...<span style="color:rgb(162, 0, 0);"><em><strong>(joy-humping ??? what the Holy "H" is that?)</strong></em></span> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Food: why do we love it? What makes food the main priority of our daily cravings and what is it that we crave? It's funny how food can guide you through your hours, just thinking about how good a certain something will taste in your mouth, and how that taste will sustain all your hungers.....but think about it:::::<span style="color:rgb(162, 0, 0);"><em><strong>WHAT IS IT WE CRAVE???</strong></em></span></p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Is it salty tastes like potato chips or pretzels? Creamy tastes like Fettuccini Alfredo or Cream Brulee'? Spicy like Chipotle Chicken or a fire-hot salsa? Or just the comfortable taste of pot roast that someone else made for you <span style="color:rgb(162, 0, 0);"><em><strong>(which always taste better to me....) </strong></em></span> When I look into a menu planning session, I wonder out loud usually::::What do I want to eat???</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">I am always one to lean towards slow simmered or braised meats or stews, even in the summer. I am also a lover of anything over an open fire <em><strong><span style="color:rgb(162, 0, 0);">(prawns in their shells is a perfect example of what fire does to food.....I'm hungry...)</span></strong></em> - you know:::that perfect Rib Eye Steak over the barbecue, or Chicken on a spit slow cooking over off-set flames to give that beautiful glaze on the skin that is crispy and succulent at the same time....or pork chops, rubbed with your favorite spices, put on the barbecue and then brushed with a marinade or glaze that when it hits the flame, just sends memories flooding into your mind. </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"><span style="text-decoration:underline;"><em><strong>What is it I crave???</strong></em></span></p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Maybe it is the friends or family that come with those associations of the smells and the tastes that I crave. The fun we have with the right bunch of people sharing food, drink, jokes - stupid, funny, off-color, and the "I forgot the punch-line-but-it-doesn't-matter" because you are still laughing gawd knows why.... -who knows. Maybe it is the preparation of what we eat. Here at our house, Gary does most of the cooking. Me, I do mine at Cafe Luna. But I also know that menus for me are planned out, with precise ingredients, with my recipes, my herbs, produce, meats, seafoods, grains, etc. Gary can look in the vast condiment-laden refrigerator at home and find dinner. Me? I see 1/3 full containers of mustard, capers, chutney, orange juice, mayonnaise, ketchup, Balsamic, and pickled green beans, and martini olives.....Him? Dinner fixings. </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">The ying and yang of the everyday joys of dinner..... </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px; color: rgb(162, 0, 0);"><strong><br /></strong></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;color:rgb(162, 0, 0);"><strong>_________________________________________________</strong> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">So:::::</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">We have been able to offer our stuffed fresh figs, filled with Gorgonzola Dolce and wrapped in Prosciutto ham, and finished with a raspberry/Balsamic reduction sauce <em><strong><span style="color:rgb(162, 0, 0);">(great....now you know the whole recipe....good going Sherlock...)</span></strong></em>. Figs are always this kind of erotic food for me: as a kid I remember seeing an old movie named "Tom Jones" with the actor Albert Finney. There is this one scene: the food scene that I will never, ever forget. It maybe the most erotic image that shaped my culinary adventures throughout my adult life: it is a scene where A Tom Jones (Albert Finney) and Mrs. Waters (Joyce Redman) sit across a table from each other and start to eat: meats, vegetables, breads, and then the fruits......well I am getting flustered just thinking about it. But let me say figs remind me about those first flushing's as an 11 year old young boy who experienced something he really did not understand, and has taken almost 50 years to ponder.</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Over and Over and over....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Figs....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">I love them. And now I need a drink....</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">(Below is a link to the famous wordless 3-1/2 minute food scene....kind of risque, so watch it if you will.....from the 1963 movie "Tom Jones") </p><table class="imgCaptionTable" style="text-align:center;margin-top:20px;margin-bottom:20px;" align="center" width="300"><tbody><tr><td class="imgCaptionImg" style="text-align:center;" rowspan="1" colspan="1" width="300"><a rel="nofollow" class="imgCaptionAnchor" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5Vi6PS9kudQu8_TsYpzR4jn7Ba2slI_o0jSa7jGvcDgb3qOGkZaiB5YChBUXyoKnrE1w7jy-k1yu39CtoV3FD4YceJHOSTLTmNty6LWVKgfvww==" shape="rect"><img alt="Fine dining" src="https://thumbnail.constantcontact.com/remoting/v1/vthumb/YOUTUBE/7c3dbfd5b4d4487e8925bfc1b32485a8" border="0" height="225.00" width="300"></a> </td></tr><tr><td class="imgCaptionText" style="text-align:center;font-style:normal;font-weight:normal;text-decoration:none;color:rgb(102, 102, 102);" rowspan="1" colspan="1">"Tom Jones" Food Scene </td></tr></tbody></table><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">But I digress.....</p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">We are running a wonderful fresh <span style="text-decoration:underline;"><em><strong>Pacific Snapper</strong></em></span> dusted in one of my favorite spices: Pimentón from Spain. A paprika with such deep flavors and hints of memories that I love to cook with it. Pan sauteed and finished with a fresh roasted corn and cherry tomato relish. It is soothing and exciting at the same time <em><strong><span style="color:rgb(162, 0, 0);">(is that redundant?).</span></strong></em>....Try it... </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">We are also keeping a new dish for us: <span style="text-decoration:underline;"><em><strong>Filet Mignon with Mushrooms, Gorgonzola and Rosemary</strong></em></span> on a bed of Pasta. The fresh rosemary is really something to flavor: it pairs perfectly with the cheese and mushrooms...</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"><span style="text-decoration:underline;"><em><strong>Veal Milanese</strong></em></span> - pounded veal in breadcrumbs and Parmesan cheese, pan sauteed until golden topped with shaved Parmesan and a dollop of 'Salsa Rojo' - roasted peppers pureed with herbs and vinegar. Delicious.</p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><span style="text-decoration: underline;"><em><strong><br /></strong></em></span></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"><span style="text-decoration:underline;"><em><strong>Curried Seafood Stew</strong></em></span> - Yellow Thai style made with lemongrass, coconut milk and ginger, this has prawns, scallops, white fish and calamari simmered and served with Basmati rice. Mild, but can be made spicer for our heat lovers. </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><span style="text-decoration: underline;"><em><strong><br /></strong></em></span></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"><span style="text-decoration:underline;"><em><strong>Jerk Pork</strong></em></span> - One of my personal favorites. If you haven't had "Jerk" before, it is a Jamacian dish made with hot chile peppers, many herbs and spices, a bit of vinegar and my secret: fresh pineapple. You have to understand it is a 'curry' in so many ways: herb and spice blends to make this incredible flavor that just permeates the dishes it is cooked in. Ours? Boneless pork pan-sauteed and then simmered in the 'jerk' sauce. One of the Hottest Hot-Head Dishes we prepare, and guess what? Gluten free! </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">We are featuring our <span style="text-decoration:underline;"><em><strong>Flank Steak</strong></em></span> this month, also our <span style="text-decoration:underline;"><em><strong>Prawns Ala Casa de la Sirena</strong></em></span> - large-in-shell-prawns, grilled over open flame that have been marinated in fresh lime and orange juices, garlic and mild chiles. Wonderful.</p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Desserts: Have you tried our <span style="text-decoration:underline;"><em><strong>Coconut Flan</strong></em></span>? Topped with caramel glazed banana's? Incredible. Also our <span style="text-decoration:underline;"><em><strong>Brulee's</strong></em></span> remain most popular, as is our <span style="text-decoration:underline;"><em><strong>Berry Cobblers</strong></em></span>. We are also running fresh <span style="text-decoration:underline;"><em><strong>Strawberry Shortcakes</strong></em></span> made with our orange zested shortcakes. </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Come in. Take a load off your feet. Order a nice bottle of wine, an appetizer and dinner if you are so inclined. We would love to see all of you. Now that school is back in sessions, it will be nice to have you back in town on a regular basis. </p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">Take care.</p><p style="font-family: Georgia,Palatino; font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><br /></p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;">David and Gary at Cafe Luna </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p><p style="font-family:Georgia, Palatino;font-size:10pt;margin-top:0px;margin-bottom:0px;"> </p></span></font><font size="3"><br /><br /></font><p style="margin-top:0px;margin-bottom:0px;"><font size="3"> </font></p><p style="margin-top:0px;margin-bottom:0px;"><font size="3"> </font></p><p style="margin-top:0px;margin-bottom:0px;"><font size="3"> </font></p></td></tr></tbody></table><font size="3"><a rel="nofollow" name="LETTER.BLOCK14"></a></font><table style="background-color:#E8ECDA;border-color:#BFCE85;padding:2px;border-width:1px;border-style:solid;margin-bottom:0px;" id="content_LETTER.BLOCK14" bgcolor="#E8ECDA" border="0" cellpadding="5" cellspacing="1" width="100%"><tbody><tr><td style="color:#4F604F;font-family:Verdana, Geneva, Arial, Helvetica, sans-serif;font-size:8pt;text-align:left;" rowspan="1" colspan="1" align="left"><font size="3"><span style="font-size:14pt;font-family:Georgia, Palatino;color:rgb(0, 0, 0);"> The Real Rants and Raves of this Month</span><br /><br /></font><p style="font-family:Georgia, Palatino;margin-top:0px;margin-bottom:0px;"><font size="3"><span> </span></font></p><p style="font-family:Georgia, Palatino;margin-top:0px;margin-bottom:0px;"><font size="3"><a rel="nofollow" style="text-align:left;color:blue;text-decoration:underline;font-size:14pt;" shape="rect" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5Vj0ImGT_oKtJJ2haxHABz9SLGsZiC5miYCirFLociAgMtVb_yAcX4RbhnunD2F9bytmv-ovAkleH-2jm_cTEIatCHL1wRIEdGjXEIZa2BQRGrmPc1jS6Zc8pgILsv1vwR5Q1Bhr3ibHUZziK9SUG8afurLQdE6VPK5nDix-MWCwEkzGaOEjrCPe"><span class="yshortcuts" id="lw_1315969539_33">State of Mind September 2011</span></a></font></p><p style="font-family:Georgia, Palatino;margin-top:0px;margin-bottom:0px;"><font size="3"> </font></p><div><font size="3"><span style="font-family:Georgia, Palatino;color:rgb(0, 0, 0);font-size:10pt;">I am not one to discuss politics but I started this month out on a ticked off level, kept writing about how ticked off I was, and decided to just put this four page rant here, for those of you who like to read things that get you mad. </span><br /></font><p style="font-family:Georgia, Palatino;color:rgb(0, 0, 0);font-size:10pt;margin-top:0px;margin-bottom:0px;"><font size="3"> </font></p><p style="font-family:Georgia, Palatino;color:rgb(0, 0, 0);margin-top:0px;margin-bottom:0px;"><font size="3"><span style="font-size:10pt;">So if you want to see how things work in my head, double click this link to hear my workings of my politics at this stage of my mind.</span> </font></p></div></td></tr></tbody></table>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-31535453792663182682011-09-13T19:18:00.000-07:002012-06-08T11:00:39.823-07:00<table border="0" cellpadding="5" cellspacing="1" id="content_LETTER.BLOCK11" style="background-color: #f2ee79; border-color: rgb(191, 206, 133); border-style: solid; border-width: 1px; display: table; height: 161px; margin-bottom: 0px; padding: 2px; width: 682px;"><tbody>
<tr><td align="left" colspan="1" rowspan="1" style="color: #4f604f; font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 8pt; text-align: left;"><span style="color: red; font-size: 130%;"></span><br />
<div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="color: red; font-size: 130%;"><img align="left" alt="menu motif" border="0" name="ACCOUNT.IMAGE.20" src="http://ih.constantcontact.com/fs016/1102437388001/img/20.jpg" style="text-align: left;" /></span></div>
<span style="color: red; font-size: 130%;"> </span> <br />
<div align="center" style="text-align: center;">
<span style="font-family: Georgia,Times New Roman,Times,serif; font-size: 130%;"><br /><br /><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5VictmFaDA5WAwqsAjPXOslh14d3V9VyE8S8JlcfDR-WRVIOXomiaEXY0RdFpKSFVzRqE8viRoEe3GnrybTMdi5-C--rTs6evktUqvQUHuknUNfsw-xhm_VPxNmqDukSnomiJmPmaQoek3Rg69ARlOUUzhiRKDJyuKXdpSSwCVN7lzD2G8JOJoix" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1315969539_34">Printable copy of our </span></a><br /><br /><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5VictmFaDA5WAwqsAjPXOslh14d3V9VyE8S8JlcfDR-WRVIOXomiaEXY0RdFpKSFVzRqE8viRoEe3GnrybTMdi5-C--rTs6evktUqvQUHuknUNfsw-xhm_VPxNmqDukSnomiJmPmaQoek3Rg69ARlOUUzhiRKDJyuKXdpSSwCVN7lzD2G8JOJoix" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1315969539_34">September dining menu</span></a><br /><br /><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5VictmFaDA5WAwqsAjPXOslh14d3V9VyE8S8JlcfDR-WRVIOXomiaEXY0RdFpKSFVzRqE8viRoEe3GnrybTMdi5-C--rTs6evktUqvQUHuknUNfsw-xhm_VPxNmqDukSnomiJmPmaQoek3Rg69ARlOUUzhiRKDJyuKXdpSSwCVN7lzD2G8JOJoix" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"> </a></span></div>
<div align="center" style="font-family: Georgia, Times New Roman, Times, serif; text-align: center;">
<span style="color: black; font-size: 130%;">and our By-The-Glass Selections Pairings</span></div>
<div align="center" style="font-family: Georgia, Times New Roman, Times, serif; text-align: center;">
<span style="font-size: 130%;"><i><b><br /><span style="color: black;">Just Double-click on the under-line above to preview or download</span></b></i></span></div>
<span style="font-size: 130%;"><br /></span></td></tr>
</tbody></table>
<a href="" name="LETTER.BLOCK12" rel="nofollow"></a><br />
<table bg="" border="0" cellpadding="5" cellspacing="1" id="content_LETTER.BLOCK12" style="background-color: #d96d1a; border-color: #BFCE85; border-style: solid; border-width: 1px; margin-bottom: 0px; padding: 2px;"><tbody>
<tr><td align="left" colspan="1" rowspan="1" style="color: #4f604f; font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 8pt; text-align: left;"><span style="color: red; font-size: 130%;"> </span><br />
<span style="color: red; font-size: 130%;"></span></td></tr>
</tbody></table>
<a href="" name="LETTER.BLOCK13" rel="nofollow"></a><br />
<table bgcolor="#ccffff" border="0" cellpadding="5" cellspacing="1" height="231" id="content_LETTER.BLOCK13" style="background-color: #ccffff; border-color: #BFCE85; border-style: solid; border-width: 1px; margin-bottom: 0px; padding: 2px;"><tbody>
<tr><td align="left" colspan="1" rowspan="1" style="color: #4f604f; font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 8pt; text-align: left;"><div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;">
<img align="left" alt="Skirt Stead" border="0" height="193" hspace="5" name="ACCOUNT.IMAGE.93" src="http://ih.constantcontact.com/fs016/1102437388001/img/93.jpg" style="text-align: left;" vspace="5" width="261" /> </div>
<div align="center" style="font-size: 18pt; font-weight: bold; margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="font-size: 100%;"><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5VictmFaDA5WA5xceNyzc8vzZOyEnF-wDxVID6HIv_sjHpnlxAyxcQnlh6Dzg4g8WPSLczyx7K1OMvyNn_YtkF0RutsT6ZdiA8ymSAvdR9PnRCnBpkeeD1oBpZe2FnfuQR5CGCFzYsCctcb0a6eGdPHDz9dXJLyl9u7IOpOJu3ezlom8n0i_yupnFo_PWITAl8LYG27YIbWmqxWtHE1Gr6LBQS6NJJ6t2BMnS9mU92I7KlD6UFEqWbYPkcCgv89PxgnHg-Wdb0AoDTPLuFFBcVoqmt_7h79A9koyhYdK6wc5Pg==" rel="nofollow" shape="rect" style="color: blue; font-family: Georgia,Palatino; font-size: 14pt; text-decoration: underline;" target="_blank"><b><span class="yshortcuts" id="lw_1315969539_37">This Months Recipe</span></b></a></span></div>
<div align="center" style="font-size: 18pt; font-weight: bold; margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="font-size: 100%;"><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5VictmFaDA5WA5xceNyzc8vzZOyEnF-wDxVID6HIv_sjHpnlxAyxcQnlh6Dzg4g8WPSLczyx7K1OMvyNn_YtkF0RutsT6ZdiA8ymSAvdR9PnRCnBpkeeD1oBpZe2FnfuQR5CGCFzYsCctcb0a6eGdPHDz9dXJLyl9u7IOpOJu3ezlom8n0i_yupnFo_PWITAl8LYG27YIbWmqxWtHE1Gr6LBQS6NJJ6t2BMnS9mU92I7KlD6UFEqWbYPkcCgv89PxgnHg-Wdb0AoDTPLuFFBcVoqmt_7h79A9koyhYdK6wc5Pg==" rel="nofollow" shape="rect" style="color: blue; font-family: Georgia, Palatino; font-size: 14pt; text-decoration: underline;" target="_blank"><b><span class="yshortcuts" id="lw_1315969539_37"><br /></span></b> </a></span> </div>
<div align="center" style="font-size: 18pt; font-weight: bold; margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="font-size: 100%;"><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5ViCCN6qd-OZnLgRPB3FCyfAcq0qP4X-8mwtHLAjKtLzdFg0uAJCIsCDjAXB-ILYAzE9cm9Dedasu_KdXzuaCLTWBRVOSMoXf4nV70atnT_8b3_EhCns2Aq79_IWoX8-SQIsl6V3WpO_FSmfRmpxCmdxsgVWmIKkX-hOffTtxmLFjXBU7y9JP1ky" rel="nofollow" shape="rect" style="color: blue; font-family: Georgia,Palatino; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1315969539_38">Cuban Steak with a Fresh</span></a></span></div>
<div align="center" style="font-size: 18pt; font-weight: bold; margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="font-size: 100%;"><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5ViCCN6qd-OZnLgRPB3FCyfAcq0qP4X-8mwtHLAjKtLzdFg0uAJCIsCDjAXB-ILYAzE9cm9Dedasu_KdXzuaCLTWBRVOSMoXf4nV70atnT_8b3_EhCns2Aq79_IWoX8-SQIsl6V3WpO_FSmfRmpxCmdxsgVWmIKkX-hOffTtxmLFjXBU7y9JP1ky" rel="nofollow" shape="rect" style="color: blue; font-family: Georgia,Palatino; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1315969539_38"><br /></span></a></span></div>
<div align="center" style="font-size: 18pt; font-weight: bold; margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span style="font-size: 100%;"><a href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1106582762650&s=1&e=001uh9d6dXl5ViCCN6qd-OZnLgRPB3FCyfAcq0qP4X-8mwtHLAjKtLzdFg0uAJCIsCDjAXB-ILYAzE9cm9Dedasu_KdXzuaCLTWBRVOSMoXf4nV70atnT_8b3_EhCns2Aq79_IWoX8-SQIsl6V3WpO_FSmfRmpxCmdxsgVWmIKkX-hOffTtxmLFjXBU7y9JP1ky" rel="nofollow" shape="rect" style="color: blue; font-family: Georgia, Palatino; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1315969539_38">Tomatillo Salsa</span> </a></span> </div>
<span style="font-size: 100%;"><span style="font-weight: bold;"> </span></span><br />
<div align="center" style="font-family: Georgia, Palatino; text-align: center;">
<span style="font-size: 11pt;"><span style="font-size: 100%;"><span style="font-weight: bold;"> </span></span></span><br />
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="font-size: 11pt;"><b><br /></b></span></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<span style="font-size: 11pt;"><span style="font-size: 100%;"><b>This is a keeper. Skirt steak or Flank steak, marinated overnight, barbecued, sliced and served with this wonderful salsa shouts "SUMMER" all year long. What to drink with this? Beer! or a nice local Barbera would be heaven. </b></span></span></div>
<span style="font-size: 11pt;"> </span></div>
</td></tr>
</tbody></table>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-75672116008396600242011-08-05T12:15:00.000-07:002012-06-08T11:01:18.530-07:00<span _mce_="" style="color: red; font-size: 18pt;"> </span><br />
<div _mce_style="margin-top: 0px; margin-bottom: 0px; text-align: center;" align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span _mce_="" style="color: red; font-size: 18pt;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiNzY0ODYwMzAtZTUzMC00NTEyLThmZjMtN2ZjZTM2NmNiOWZk&hl=en_US"><img _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/20.jpg" _mce_style="text-align: left;" align="left" alt="menu motif" border="0" name="ACCOUNT.IMAGE.20" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/20.jpg" style="height: 90px; text-align: left; width: 300px;" /></a></span></div>
<br />
<div _mce_style="text-align: center;" align="center" style="text-align: center;">
<span _mce_="" style="font-family: Georgia,Times New Roman,Times,serif; font-size: 18pt;"><br /></span><span _mce_="" style="color: red; font-size: 18pt;"> </span><br />
<div _mce_style="margin-top: 0px; margin-bottom: 0px; text-align: center;" align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;">
<span _mce_="" style="color: red; font-size: 18pt;"><br /></span></div>
<span _mce_="" style="color: red; font-size: 18pt;"> </span><br />
<span _mce_="" style="font-family: Georgia,Times New Roman,Times,serif; font-size: 18pt;"><br /><span style="color: #cc0000; font-size: 180%;">August 2011 Menu</span><br /><a _mce_href="http://library.constantcontact.com/doc203/1102437388001/doc/ijhjvLEZWDqnq02x.pdf" _mce_shape="rect" _mce_style="color: blue; text-decoration: underline;" href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiY2ZkNzNiMmEtZGRmNi00YTkwLTgxMWYtMDE1ZTUyMGFjODhi&hl=en_US" shape="rect" style="color: blue ! important; text-decoration: underline ! important;">Printable copy of this months current dining menu </a></span></div>
<div _mce_="" align="center" style="font-family: Georgia,Times New Roman,Times,serif; text-align: center;">
<span _mce_="" style="color: black; font-size: 12pt;">and our By-The-Glass Selections Pairings</span></div>
<div _mce_="" align="center" style="font-family: Georgia,Times New Roman,Times,serif; text-align: center;">
<span _mce_="" style="font-size: 12pt;"><i><b><br /><span _mce_="" style="color: black;">Just Double-click on the under-line above to preview or download<br /><br /><span style="color: red; font-weight: bold;">_____________________________________</span><br /><span style="color: red; font-weight: bold;">_____________________________________</span></span></b></i></span><span _mce_="" style="color: red;"><span _mce_="" style="color: red; font-family: 'Georgia','Times New Roman','Times','serif'; font-size: 14pt; text-decoration: underline;"><i><b></b></i></span></span></div>
<span _mce_="" style="color: red; font-size: 18pt;"> </span>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-81451938919306721482011-07-15T12:18:00.000-07:002012-06-08T11:01:26.921-07:00July 2011Hello To All of You!<br />
<br />
I am getting this out a bit late (who am I kidding: two weeks late!), and am full of news and information and all that stuff.<br />
<br />
But......will cut it short to get this out to you in time.<br />
<br />
So......<br />
<br />
This is Gary's birthday month....I can't tell you his age to be, but will give you a hint: first number: add 3 + 3. Second number: add one more....<br />
<br />
Listen....all I know is this: as I approach getting older (it will happen in 15 years or so.....) I can only hope I look half as good as Gary does. Attitude, tops. Fun-factor: the best. Being able to fall asleep at the drop of a hat: magical!! <br />
<br />
Happy birthday to the greatest guy I know.....<br />
<br />
We have been working on our back yard rigorously, just trying to get it ready so that we can just relax (Ha!!) and enjoy the rest of summer (which we are sure is going to eventually hit). We planted about 20 new pots, re-potted about 30 more, and am ready to let nature (and fertilizer) takes its natural course. Lots of major new growth this year. It is very hard for me to comprehend that this yard is only 2 years old.....whoa.....<br />
<br />
The Meyer Lemon tree right now has about 50 or more ripe lemons on it, with about 100 more ripening. My Lime tree has been pollinated and has its very first blossoms on it....Okay....that's it now on the farm.....everything else is ornamental. and have to tell you I love my plants. We rearranged the side patio, added a couple of really comfortable "10 minute" chairs (you know the kind: when certain people sit in them, it is only 10 minutes before they fall asleep)...... <br />
<br />
Well anyway, the idea is to get out there and just read the paper, drink our coffee, and possibly just drink a bottle or two of some of our great wines.....(this can definitely happen...at least the wine part...)<br />
<br />
I have copied at the bottom of the page, an article-link from the El Dorado Wine Association for you to look at. Only goes to show you how lucky we are to live up here where there are so many incredible wineries and tastes for us to enjoy. When was the last time you just went out and did a wine tasting afternoon? You learn so much, have a great time, and get to see other like-minded wine-heads out for a great day. You can see why it is such a social day of fun: by the end of the day, wine-tasting with people, you are all the best of friends.....<br />
____________________________________________________________<br />
<br />
<span style="font-size: 130%;"><span style="color: #3366ff; font-style: italic; font-weight: bold;">This months new menu items: </span></span><br />
<br />
It's summer, so why not lots of seafood, meat, grilled items and surprises? <br />
<br />
<span style="font-style: italic; font-weight: bold;">Appetizers?</span> A couple of additions: <span style="color: #990000; font-style: italic; font-weight: bold;">Seared Jumbo Scallops</span> finished in a sweet Thai chile glaze. And our <span style="color: #990000; font-style: italic; font-weight: bold;">Salmon Cakes</span> made with fresh Atlantic Salmon, roasted corn, and a mixture of aromatics, dredged in Panko crumbs, pan sauteed until golden, and topped with an orange and mango aioli. <br />
<br />
<span style="color: #990000; font-style: italic; font-weight: bold;">Thai Chicken</span> - if you know me, you know I love curries. This one is a Thai inspired green curry made with with lemon grass, ginger, chiles and cilantro, pan-sauteing the chicken meat in this mild curry with chunks of potatoes and carrots to round this out. <br />
<br />
We have our <span style="color: #990000; font-style: italic; font-weight: bold;">Prawns ala' Casa de la Sirena,</span> which is a long name for grilled prawns in the shell marinated in a fresh citrus and garlic slather, skewered in the shells and grilled on our open-fire char-broiler until they are just right. Serving them with a melted lime butter just for dipping...<br />
<br />
<span style="color: #990000; font-style: italic; font-weight: bold;">Thick Veal Chops</span>, open-fire grilled and then topped with a bit of baby Arugula micro-greens, cherry tomato and crispy bacon salad tossed in a Spanish Sherry Vinaigrette.<br />
<br />
Our <span style="color: #990000; font-style: italic; font-weight: bold;">14 oz. Double Cut Pork Chop</span>, in our maple syrup brine to keep utmost juiciness, topped with an apple-ginger and fresh sage "jam". <br />
<br />
How about a <span style="color: #990000; font-style: italic; font-weight: bold;">Turkey, Wild Mushroom, Chipotle and Potato Empanada</span>, this time we have wrapped it in puff pastry and baking it until golden and flaky, serving it on a pool of Black Bean Sauce, topping with an avocado 'crema', fresh Salsa Lulu, and a dab of sour-cream. <br />
<br />
Meats? We have <span style="color: #990000; font-style: italic; font-weight: bold;">Pork Osso Bucco, Marinated Flank Steaks, Rib Eye Steaks with a Roasted Garlic butter. </span><br />
<br />
Mushroom Risotto: Crimini, Portabella, Whites, and Shitake mushrooms pan sauteed and simmered with Arborio rice, finished with Mascarpone and Parmesan cheese, topped with tiny cherry tomatoes. This is wonderful soul food.<br />
<br />
We have you covered. <br />
<br />
<span style="color: #cc0000; font-style: italic; font-weight: bold;">Gluten Free in Placerville:::</span> Don't forget all of you and your friends who need gluten free foods: more than half of our menu is gluten free, and most can be adjusted for you if needed (switch pasta for rice, etc.). Just let us know. <br />
<br />
Enjoy our summer, enjoy our wines and enjoy each other. Going out to dinner with your date is always a hoot and you know the benefits of doing something right. <br />
<br />
<br />
Take care.<br />
<br />
David at Café LunaCafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-2761718009637478992011-05-06T18:22:00.000-07:002012-10-18T20:41:33.691-07:00<div style="text-align: center;">
<span style="color: #0000cc; font-family: Garamond,Times New Roman,Times,serif; font-size: 14pt;"><span style="font-size: 14pt;"><span style="font-family: Garamond,Times New Roman,Times,serif;"><i><b><span style="color: black; font-size: 18pt;">This Months Recipe</span></b></i></span></span></span></div>
<span style="color: #0000cc; font-family: Garamond,Times New Roman,Times,serif; font-size: 14pt;"><span style="font-size: 14pt;"><span style="font-family: Garamond,Times New Roman,Times,serif;"> </span></span></span> <br />
<div align="center">
<span style="font-family: Garamond,Times New Roman,Times,serif;"><b>Double Click on the recipe title below for a PDF copy. Enjoy</b></span></div>
<div align="center">
<span style="font-family: Garamond,Times New Roman,Times,serif;"> </span></div>
<div align="center">
<b><i><span style="font-family: Garamond,Times New Roman,Times,serif; font-size: 14pt;"><span style="font-size: 18pt;"> </span><span style="font-size: 130%;"><a href="https://docs.google.com/fileview?id=0B4maTAalkKiiOGQyZDU3MTEtMjBlOS00NzIzLWE4N2YtMTFlZThjYWNjY2Y0&hl=en" linktype="link" shape="rect" style="color: blue ! important; font-style: italic; font-weight: bold; text-decoration: underline ! important;" track="on">Asparagus and Gruyere Tart</a></span></span></i></b></div>
We love asparagus, and we love puff pastry. It makes Chefs out of everyone! This is an easy, show-stopper recipe for an appetizer, a first course, or something to enjoy a good white wine or Proscesso with. Enjoy.Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-19615255970336220892011-04-13T17:29:00.000-07:002012-06-08T11:01:45.362-07:00<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45jZ9Lq6jsRSmzFBcAvUeLFsjOTsWXHO0iGjnC4aQdpU9Y4-_5TBvXUoyAH19BIZMPbF6WzRLfkQY6Om-nTcu246r2T0IdXu4L2yrNFugihWrPu3WdD6BQAAgoxpNu5bTUM4wnjaiOSDQ/s1600/April+2011.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5593374407271158866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45jZ9Lq6jsRSmzFBcAvUeLFsjOTsWXHO0iGjnC4aQdpU9Y4-_5TBvXUoyAH19BIZMPbF6WzRLfkQY6Om-nTcu246r2T0IdXu4L2yrNFugihWrPu3WdD6BQAAgoxpNu5bTUM4wnjaiOSDQ/s200/April+2011.jpg" style="cursor: pointer; float: left; height: 63px; margin: 0pt 10px 10px 0pt; width: 228px;" /></a><span style="font-size: 100%;"><span style="font-size: 130%;"><span style="font-family: times new roman;">April 2011</span></span></span></div>
<span style="font-size: 100%;"><br /><span style="font-family: times new roman;"><br /><br /><span style="font-size: 130%;">Hi All you Lunatics;</span></span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">This is our anniversary month: 16 years open for business here at Cafe Luna. Whoa....through the recessions, the floods, the heat stroke, the political climates, the food trends - good and bad, the people, and the memories: thank you for 16 wonderful, exciting, fun, thought provoking, entertaining, and learning bouts of our lives. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"> </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">We're still here..... </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">It is April, and once again <span style="color: #cc0000; font-style: italic; font-weight: bold;">(it would be appropriate to be singing "The Hills Are Alive" from the Sound of Music)</span> my spirits are starting to soar towards the outside, and all of the benefits Spring brings us <span style="color: #cc0000; font-style: italic; font-weight: bold;">(wait!! the weeds, the snails, the bugs that seem to land on our planet just to make us crazy!!! And I'm sorry: who has the time to go flashlight snail hunting in the deep of dark nights???)</span></span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Gary is so excited, he dusted off his summer shirts and shorts, and can't wait for that first night at the Cafe where he will be able to bust out his summer ware. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Two weeks ago, snow. Snow, snow, snow. Fox 40 News called us and asked to send them some pictures of the snow falling on the highway, and our decks here. We are now famous for an anonymous picture of snow falling somewhere on Highway #50, eastbound. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Listen: I wanted to tell you about the power of letters and reading: Nancy, co-owner of <span style="color: #cc0000; font-style: italic; font-weight: bold;">The Bookery </span> at 326 Main Street here in Placerville, read my last missive where I was saying I wanted a bread bakery to open up here. She went to a new bakery, "Beyond Baked", bought me one of his incredible pastry creations, and brought it to us to let us know they are in full swing. The little bit of chocolate mousse heaven she presented us was incredible: moist, chocolaty, and beautifully presented. Go there: here is their information. </span><span style="font-size: 130%;"><br /></span><span style="font-size: 130%;"><span style="color: #cc0000; font-family: times new roman; font-style: italic; font-weight: bold;">Beyond Baked </span></span><span style="font-family: times new roman; font-size: 130%;">1349 Broadway </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Placerville, CA 95667</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">(530) 626-3600</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">I love that this woman took the time to let me know about this. Here is a lady that Gary and I first met when we started at Vineyard House in 1974. She was one of the very first people we met from Coloma, and to this day I still think of her as "Little Nancy Dunk". This is what we love about a small town environment: we spread the good word and the good works of business. This is the best advertising I can ever think of. Nancy has told me the bakery is only open Wednesdays through Saturdays, offering fresh pastries, breads, cakes and pies. What else could we want for our cravings??? Support our new business's in Placerville. It keeps our economy going...</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">So:</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Sunday, Gary, Sally, Jim, Dan, Tammy, Michael and Linda took off for our Passport Weekend adventure. It started with everyone meeting at our house for a beautiful brunch Gary prepared for us; you know: we needed a full stomach to start our wine drinking on. So we took off caravan style to <span style="color: #cc0000; font-style: italic; font-weight: bold;">Windwalker Vineyards </span> <a href="http://www.windwalkervineyard.com/" style="color: #3366ff; font-style: italic; font-weight: bold;">(double click for their website)</a> where we picked up our tickets and started our first tastings of the day. Have we mentioned about their Mourvedre? Their Grand Chardonnay and Viognier? Their Zinfandel? I cannot say enough about these wines, except try them all: Alanna and Jim go out of their way to make you feel welcome, and to share these good wines with you. And on top of that? They are fun people to hang out with ....We loved it...Thanks for a great start!...</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">From there, we went to <span style="color: #cc0000; font-style: italic; font-weight: bold;">Cedarville Vineyards</span> <a href="http://www.cedarvillevineyard.com/"> <span style="color: #3366ff; font-style: italic; font-weight: bold;">(double click for their website)</span>.</a> Susan and Johnathan, the owners, are and "open by appointment" basis, but as Jonathan mentioned to us, just call. So we did. And we tasted his incredible minerally Viognier, the Grenache, Zinfandel, Cabernet Sauvignon Blanc, Petite Sirah and their Syrah. These people are doing such an incredible job of making wines, that their pedigree and flavors are overwhelming in their simplicity and straight-forwardness of the varietals they grow. This truly is one of the El Dorado County wine treasures. And our friends were all re-introduced to the perfect cheese for wines: Spanish Manchego, a dry sheep's milk cheese that knocked our socks off. So simple for a great pairing of cheese and wines. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Off to<span style="color: #cc0000; font-style: italic; font-weight: bold;"> Mount Aukum Winery</span> <a href="http://www.mountaukum.com/" style="color: #3366ff; font-style: italic; font-weight: bold;">(double click to go to their website)</a><span style="color: #3366ff;">,</span> where we were greeted with a great rock-and-roll band playing music that Gary, Tammy and Sally started shaking their behinds in that "come dance with me' shake that makes me smile. Just fun. I even noticed ol' Daniel shaking his booty. Now that is a miracle of wine tasting. I haven't tasted their wines in awhile, but was very impressed with their blends: 2007 En Fuego, 2007 Vertigo, and their Malbec and Zinfandel were equally great. If you have not been up to this winery, go. It has one of the most beautiful views in the county. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">And finally, our last stop of the day was at our friends Chaim and Elisheva, <span style="font-style: italic; font-weight: bold;"><span style="color: #cc0000;">C.G. DiArie Vineyard </span><a href="http://www.cgdiarie.com/"><span style="color: #3366ff;">(again, double click for their website)</span></a>.</span> Another incredible view spot in the county, located in El Dorado, but looking over Amador County, it is so beautiful there. And then, Chaim took us for a private tasting and barrel tasting of his newest offerings of reds in the barrel room, and we all learn from him. He is a gifted teacher, and loves talking shop. Elisheva took us back up front and we tasted their new Di Arie Rose and their Verdelho - this white wine with Portuguese ancestry, that is so very excellent with cheeses and foods. We loved it. Rose has become so complex with its dry factors, its flintiness, and the full bodied tastes that it should never be compared to White Zinfandel. No. Not ever. Their Rose is made with a blend of Grenache, Estate grown Syrah, Primitivo and Petite Sirah, and its heritage of fine wines literally shines. C.G. DiArie has a tasting room in Amador County, open most days, and their winery is only open to wine club members. But if you have the chance, make this one of your required stops for what makes El Dorado County famous for its wines. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">__________________________________________</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">This months new menu items: </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"><span style="color: #cc0000; font-style: italic; font-weight: bold;">Crab Cakes.</span> Simply pan-sauteed with a mild chipotle chile aioli. Crab cakes are one of those items that cause such debate: my mothers mothers recipe was the best: Aunt Mary's sisters next-door neighbors was the greatest: I just love crab cakes: crab meat, scallions, celery bound together, lightly breaded in Panko crumbs, and pan-seared golden. Enough already!!</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"><span style="color: #cc0000; font-style: italic; font-weight: bold;">Miss Shirley's Chicken: </span> Shirley West was a wonderful crazy funny woman known to many around here. She came in one day and described her favorite chicken pasta dish to me and asked it I would make it for her. So this was the result. Chicken breast meat, pancetta bacon, artichoke hearts, roasted leeks and capers in a white wine and lemon sauce served tossed with Pappardelle pasta, topped with Parmesan cheese. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"><span style="color: #cc0000; font-style: italic; font-weight: bold;">Mushroom Risotto</span>: Crimini, Portabella, Whites, and Shitake mushrooms pan sauteed and simmered with Arborio rice, finished with Mascarpone and Parmesan cheese, topped with tiny cherry tomatoes. This is wonderful soul food. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"><span style="color: #cc0000; font-style: italic; font-weight: bold;">Short Ribs of Beef:</span> My personal favorite meat dish. Boneless short-rib meat that gets braised for at least six hours on a bed of caramelized onions and vegetables with lots of wine and fresh thyme. We then reduce the pan sauce until it is coating the meat, and serve it on a bed of garlic mashed potatoes. Topped with a Meyer Lemon gremolata, it comes to your table smelling like perfection. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;"><span style="color: #3366ff; font-style: italic; font-weight: bold;">GLUTEN FREE IN PLACERVILLE???</span> Don't forget all of you and your friends who need gluten free foods: more than half of our menu is gluten free, and most can be adjusted for you if needed (switch pasta for rice, etc.). Just let us know. </span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">And one more thing: I have been doing this monthly letter for several years now, and love it. The notes and letters we get back from you are funny, insightful and full of information that I save. Thank you for your business all of you. Thank you for your interest in our news letters, and thank you for your feed back. It is a fun way to get things going....</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">Take care.</span><span style="font-size: 130%;"><br /></span><span style="font-family: times new roman; font-size: 130%;">David at Cafe Luna</span></span>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-84868306535052009562011-04-13T17:27:00.000-07:002012-01-20T14:04:11.836-08:00<img style="text-align: left; font-family: times new roman;" _mce_style="text-align: left;" name="ACCOUNT.IMAGE.78" alt="Risotto with Pancetta & Peas" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/78.jpg" _mce_src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/78.jpg" vspace="5" width="143" align="left" border="0" height="95" /><span style="text-decoration: underline;font-family:times new roman;" ><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span><div style="text-align: center;font-family:times new roman;"><span style="color: rgb(0, 0, 0);font-size:180%;" ><span style="text-decoration: underline;"><span style="font-style: italic;"><span style="font-weight: bold;">This Months Recipe</span></span></span></span><br /><span style="text-decoration: underline;"><span style="font-style: italic;"><span style="font-weight: bold;"></span></span></span></div><p style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px; font-family: times new roman;" _mce_style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px;" align="center"><a style="color: blue ! important; text-decoration: underline ! important;" _mce_style="color: blue; text-decoration: underline;" shape="rect" _mce_shape="rect" href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB" _mce_href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB"><span style="font-size:130%;"><span _mce_="" style=";font-family:Georgia,Palatino;font-size:10pt;" ><em><strong>Double Click on the recipe title for a PDF copy. Enjoy.</strong></em></span></span> <span _mce_style=" color: rgb(0, 0, 0); text-decoration: underline;" style="color: rgb(0, 0, 0); text-decoration: underline;"><strong><br /></strong></span></a></p><p style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px; font-family: times new roman;" _mce_style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px;" align="center"><br /></p><p style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px; font-family: times new roman;" _mce_style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px;" align="center"><a style="font-weight: bold;" href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB"><br /></a></p><p style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px; font-family: times new roman;" _mce_style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px;" align="center"><a style="font-weight: bold;" href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB">Risotto With Pancetta and Peas</a><br /><a style="color: blue ! important; text-decoration: underline ! important;" _mce_style="color: blue; text-decoration: underline;" shape="rect" _mce_shape="rect" href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB" _mce_href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiOWMzNTY1MzUtMjZiMy00MjYxLTk1ZDAtODlhZjYyN2FmMDdk&hl=en&authkey=CIOvmrAB"><span _mce_style=" color: rgb(0, 0, 0); text-decoration: underline;" style="color: rgb(0, 0, 0); text-decoration: underline;"><strong></strong></span></a></p><p style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px; font-family: times new roman;" _mce_style="font-size: 18pt; text-align: center; margin-top: 0px; margin-bottom: 0px;" align="center"><br /></p> <div _mce_="" style="text-align: center;font-family:Georgia,Palatino;" align="center"><span _mce_="" style="font-size:11pt;"> <p style="margin-top: 0px; margin-bottom: 0px;" _mce_style="margin-top: 0px; margin-bottom: 0px;"><strong>Here is a wonderful recipe to keep and to grow with in your cooking. The basics are here for you to start trying and experimenting with. This dish is so great with a good bottle of red wine it hurts. Recommendations? An Albarino: white, crisp and dry. How about a fruity Pinot Noir? YOu will be the hit of table once you learn how to make this recipe and the subsequent variations you will want to try.</strong></p> </span></div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-31149849881940682182011-03-26T12:11:00.000-07:002011-03-26T12:15:12.746-07:00<span style="font-family: Tahoma,Arial,sans-serif; font-size: 10pt;"><span style="font-size: 10pt;">Hi All you Lunatics;</span><br /><br /></span> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">March.</p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">They say in all the ads "Welcome to <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1301166728_34">March Madness</span>!!!". I can see why. We have that tiny peek of sunshine, followed by that dismal bout of gray and rain, and wind and cold.....it's like not being able to decide what to wear when you get up in the morning. <span style="color: rgb(128, 0, 0);"><strong><em>(Gary is so ready to pull out all of his Tommy Bahama's and shorts, and yet that vocal delivery of "possible snow tonight" just pulls all the wind out of his visionary sails.....)</em></strong></span></p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Baby, It's cold outside ....(Listen here...<em><strong><span style="text-decoration: underline;"><a rel="nofollow" style="color: blue; text-decoration: underline;" shape="rect" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1104716448506&s=0&e=001p0QAvW0of5XzrND3SLq87vwmCiox3m-v7hzUWzzKUHMkQMZFlF66ewVfJWi-wJxF1EyGlaD5Itedpgb3pX-Q3DW2DSups6JfmxcFQ4KKbjAugHyBjhmHffCq3uCHFCiZR7p1OJLcSK-8-QUNmZm8eg=="><span class="yshortcuts" id="lw_1301166728_35">Song: Baby, It's Cold Outside by Dean Martin</span></a></span></strong></em></p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">I swear to gawd, I was outside in my gray-wintered yard and we saw some plants sticking their bright green little heads out of the soil, but like that wise old beaver (?) who predicts the coming spring every year, they all said "screw this" and retreated back to the warmth of the underground.</p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Sometimes I am like that: you get your day going, and then "BLAM", something hits you and says 'it's to cold, dismal (fill in the blanks) to do anything' and we just want to stay home and make a fire <span style="color: rgb(128, 0, 0);"><em><strong>(at our house, Gary walks over to the wall, looks at me and says 'Let me build you a fire', and he flicks the switch, and 'voila!' : instant fire. And he laughs each and every time he says this.... He's so good with technology....)</strong></em></span> and maybe have some hot tea, or warm up some vodka and drink it with our orange juice (am I getting that wrong???). Anyway, you just feel like plowing under the covers and retreating from the dismality <span style="color: rgb(128, 0, 0);"><em><strong>(yes, this is a word: : </strong></em><strong>the quality or state of being dismal : dismalness; also : a dismal occurrence or feeling</strong><em><strong>)</strong></em></span> of our weather. </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">But I? Let us embrace this wreck of these days. It's cold: get out your favorite socks and sweaters and parade around feeling great about your feet just rejoicing in that feel of thick cotton wrapping around your toes screaming "I feel goooood".....that sweater of yours that you don't wash that often, that still has the smell of the last favorite thing you did while wearing it <em><strong>(AVATAR in 3-D)</strong></em>, and finally being able to wear that eight foot long hand knit scarf wrapped around your neck three times <span style="color: rgb(128, 0, 0);"><em><strong>(they look so good on the models: why do I look like Jabba the Hut? </strong></em></span></p> <p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p> <p style="color: rgb(128, 0, 0); margin-top: 0px; margin-bottom: 0px;"><em><strong>(See view ➔) </strong></em></p> <img style="text-align: right;" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/70.jpg" name="ACCOUNT.IMAGE.70" alt="Jabba the Stud" vspace="5" width="160" align="right" border="0" height="139" hspace="5" /><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Oh well, a legend in my own mind.....</p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">And we look forward to just 2 - 3 weeks from now when it all changes......and then I remember: April showers bring May flowers....<span style="color: rgb(128, 0, 0);"><em><strong>(am I the only person who remembers these things? What did my mother do to us???).</strong></em></span></p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">So once again, food brings comfort. Food nourishes us. How we go about getting the comfort and nourishment is up to us....</p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Me? I love braised meat dishes. So you will see that on the menu. Last month, we asked for some customer favorites that we could incorporate into this months menu. To those that offered items I could re-create thank you. We have several of these items on the menu, and some favorites to boot. Ms. Katy has a seafood stew that is already popular (with us to begin with...) that has crab, and shrimp and clams. I tweeked the recipe a bit, but <span style="text-decoration: underline;"><em><strong> Katy's Seafood Stew</strong></em></span> is now on the menu. Along with <span style="text-decoration: underline;"><em><strong>Judy's <span class="yshortcuts" id="lw_1301166728_36">Hanger Steak</span></strong></em></span>, <span style="text-decoration: underline;"><em><strong>Mike's Jerk Pork</strong></em></span>, and <span style="text-decoration: underline;"><em><strong>Margie and Bob's Pesto Chicken</strong></em></span>, and one of my favorite people who we miss, <span style="text-decoration: underline;"><em><strong>"Miss Shirleys' Chicken Artichoke Pasta". </strong></em></span> So enjoy your fame you crazy kids.....you are on the menu!!!! </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Alas, to those who offered things I could not include on the menu, what were you thinking??? <em><strong>Cold Polish squid with pickled cabbage? Black ink pasta with chocolate, fresh lavender and prawns? Lamb pancreas with rice and honey? </strong></em> I am getting too old to see the value of food I would be afraid of eating.....life is to short... </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">Give me polenta any day of the week.....just polenta....maybe with some short-ribs, or <span class="yshortcuts" id="lw_1301166728_37">Osso Bucco</span>, or <span class="yshortcuts" id="lw_1301166728_38">lamb shanks</span>. or <span class="yshortcuts" id="lw_1301166728_39">Gorgonzola</span> and Parmesan....<em><strong>(now I am being pushy...) </strong></em></p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"> </p><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;"><span style="text-decoration: underline;"><strong>So another thing; </strong></span> <span class="yshortcuts" id="lw_1301166728_40">Placerville</span> <span style="text-decoration: underline;"><strong>NEEDS </strong></span> a great bakery. The kind where we can go and get a fresh out of the oven Baguette, or a Brioche, shiny with an egg wash. When we go to <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1301166728_41">San Francisco</span>, we always go to this bakery on Columbus that is an old Italian bakery that specializes in wonderful breads and pastry that you can't decide which or how many to purchase. I long for that in our area. <em><strong>Anthony Bourdain</strong></em>, the mad-man of food and travel and awkward sentences, has a must-watch program on the <em><strong><span class="yshortcuts" id="lw_1301166728_42">Travel Channel</span> called <span style="text-decoration: underline;">"No Reservations"</span>.</strong></em> He makes no excuses for what he likes, and dislikes. He also is an opinionated S.O.B., but you find yourself mesmerized by his observations. This is a clip from his show about French bakeries that is wonderful, and makes me long for that smell in the mornings....which will also clue you in on this months recipes... </p><table class="imgCaptionTable" style="margin-top: 20px; margin-bottom: 20px; text-align: center;" width="300" align="center"><tbody><tr><td class="imgCaptionImage" rowspan="1" colspan="1" width="300"><a rel="nofollow" shape="rect" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1104716448506&s=0&e=001p0QAvW0of5XzrND3SLq87vwmCiox3m-v7hzUWzzKUHMkQMZFlF66ewVfJWi-wJxF1EyGlaD5Itedpgb3pX-Q3DW2DSups6JfmxcFQ4KKbjAugHyBjhmHfaw7zeA8J2np8_AjS2cxOPlDJL2p-Jxmwg=="><img alt="Anthony Bourdain Baguettes" src="https://thumbnail.constantcontact.com/remoting/v1/vthumb/YOUTUBE/fee768423b16442d82e059ed9b5d6723" vspace="0" width="300" border="0" hspace="0" /></a></td></tr><tr><td class="imgCaptionText" style="text-align: center; font-style: normal; font-weight: normal; text-decoration: none; color: rgb(102, 102, 102); font-size: 8pt; font-family: Verdana,Geneva,Arial,Helvetica,sans-serif;" rowspan="1" colspan="1">Anthony Bourdain <span class="yshortcuts" id="lw_1301166728_43">Baguettes</span></td></tr></tbody></table><p style="font-size: 10pt; margin-top: 0px; margin-bottom: 0px;">______________________________________________ </p><p style="color: rgb(0, 51, 0); margin-top: 0px; margin-bottom: 0px; font-size: 10pt;">I was given the site to watch this lady named Clara on <em><strong><span class="yshortcuts" id="lw_1301166728_44">YouTube</span></strong></em>. She is 94 years old, and has a cooking segment she films about cooking during the depression <span style="color: rgb(128, 0, 0);"><em><strong>(which one you ask???)</strong></em></span>. I find her fascinating in that she is so patient while she is discussing and preparing her foods. It is a lesson in my own patience just to watch her cutting a carrot, or peeling an apple. I am sending you this link to watch this amazing lady. She has a cook book, she has a web site, and she is 94!!!! Come on, it is a couple of minutes out of your busy life to see this lady who is still doing something constructive with her days. She reminds me of all the older people in my life that I probably should not take for granted, and also the ones gone that we should have taken more time with. <span style="text-decoration: underline;"><strong>WRITE YOUR FAMILY COOKBOOKS!!!!</strong></span> </p><table class="imgCaptionTable" style="margin-top: 20px; margin-bottom: 20px; text-align: center;" width="250" align="center"><tbody><tr><td class="imgCaptionImage" rowspan="1" colspan="1" width="250"><a rel="nofollow" shape="rect" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1104716448506&s=0&e=001p0QAvW0of5XzrND3SLq87vwmCiox3m-v7hzUWzzKUHMkQMZFlF66ewVfJWi-wJxF1EyGlaD5Itedpgb3pX-Q3DW2DSups6JfmxcFQ4KKbjAugHyBjhmHfZfHfPCaTel9IEIsqLIJ6FQuyq-iDnxZDdoyGbCbTqzPMIN0Nlgl2679bCDGPZvKKRoJJEpNU5Uy"><img alt="Great Depression Cooking - by Clara" src="https://thumbnail.constantcontact.com/remoting/v1/vthumb/YOUTUBE/2b1bf58cfe3d47ae89d4cb2500f1abb2" vspace="0" width="250" border="0" hspace="0" /></a></td></tr><tr><td class="imgCaptionText" style="text-align: center; font-style: normal; font-weight: normal; text-decoration: none; color: rgb(102, 102, 102); font-size: 8pt; font-family: Verdana,Geneva,Arial,Helvetica,sans-serif;" rowspan="1" colspan="1"><span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1301166728_45">Great Depression</span> Cooking - by Clara</td></tr></tbody></table><p style="font-size: 10pt; color: rgb(0, 0, 0); margin-top: 0px; margin-bottom: 0px;"><strong><em>(Can you tell I have found a new way to interject some media to our e-mailings to you? watch out::::you will be seeded with things I like.....)</em></strong></p><p style="font-size: 10pt; color: rgb(0, 0, 0); margin-top: 0px; margin-bottom: 0px;"> </p><p style="color: rgb(0, 51, 0); margin-top: 0px; margin-bottom: 0px; font-size: 10pt;"><span style="color: rgb(153, 51, 0);"><em><strong><span>And one more thing:</span></strong></em></span> I have been doing this monthly letter for several years now, and love it. The notes and letters we get back from you are funny, insightful and full of information that I save. Thank you for your business all of you. Thank you for your interest in our news letters, and thank you for your feed back. It is a fun way to get things going....</p><p style="color: rgb(0, 51, 0); margin-top: 0px; margin-bottom: 0px; font-size: 10pt;"> </p><div style="color: rgb(0, 51, 0); font-size: 10pt;"> <div><span>Take care.<br /><br />David at Cafe Luna<br /></span> <div><br /><div><span><a rel="nofollow" style="color: rgb(0, 51, 0); text-decoration: none;" shape="rect" target="_blank" href="http://r20.rs6.net/tn.jsp?llr=bxdhgxcab&et=1104716448506&s=0&e=001p0QAvW0of5XzrND3SLq87vwmCiox3m-v7hzUWzzKUHMkQMZFlF66ewVfJWi-wJxF1EyGlaD5Itf3EmdKkVRle-WPoqAROO7g_eLBSreGxjeUo1b_r4ZykA=="><br /></a></span></div></div> </div> </div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-56452168035445350982011-03-26T12:10:00.000-07:002012-06-08T11:02:00.988-07:00<div align="center" style="font-family: Times New Roman,Times,serif; text-align: center;">
<div>
<div>
<span style="font-size: 12pt;">_______________________________________________________________________</span><span style="color: red; font-size: 18pt;"> </span> <br />
<div align="center" style="text-align: center;">
<a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span style="color: red; font-size: 18pt;"> </span></a><br />
<div align="center" style="margin-bottom: 0px; margin-top: 0px; text-align: center;">
<a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span style="color: red; font-size: 18pt;"><img align="left" alt="menu motif" border="0" name="ACCOUNT.IMAGE.20" src="https://origin.ih.constantcontact.com/fs016/1102437388001/img/20.jpg" style="text-align: left;" /></span></a></div>
<a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span style="color: red; font-size: 18pt;"> </span></a><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiMjYxZTJiOTgtYTQ0OS00ZWEzLTk2ZTAtNDIxYjQ2NGU0M2Vl&hl=en"><span style="font-size: 180%;"></span></a><span style="font-size: 180%;"><a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1301166728_47">Printable copy of this months current </span></a><a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span style="color: red;"> </span></a></span><span style="font-size: 180%;"><a href="http://www.blogger.com/blogger.g?blogID=1986850945159320671" rel="nofollow" shape="rect" style="color: blue; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1301166728_47">dining menu</span> </a></span></div>
<div align="center" face="Georgia,Times New Roman,Times,serif" style="text-align: center;">
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiMjYxZTJiOTgtYTQ0OS00ZWEzLTk2ZTAtNDIxYjQ2NGU0M2Vl&hl=en"><span style="font-size: 180%;"><span style="color: black;">and our By-The-Glass Selections Pairings</span></span></a></div>
<div align="center" style="font-family: Georgia,Times New Roman,Times,serif; text-align: center;">
<span style="font-size: 12pt;"><i><b><br /><span style="color: black;">Just Double-click on the under-line above to preview or download</span></b></i></span></div>
<br /></div>
</div>
</div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-50150744287976076102011-01-31T17:12:00.000-08:002011-01-31T21:35:29.299-08:00February 20111 Rants and RavesHi All you Lunatics;<br /><br />Here we are in the Lovers Month of February. We are looking at what kind of recipes or foods to feed to the significant others in our lives, and we take more time for this than usual.<br />Because the benefits of a well planned out evening reap great rewards <span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">(what? they don't reap great rewards???? go read your manual on how to keep the spice in your love-life....and read the chapter on chocolate and white chocolate. And turkey......).</span><br /><br /><span style="font-weight: bold; font-style: italic;">I start thinking early in the month: what will work better this year than last...a smoother chocolate dessert? no nuts? more nuts? candles all over the room OR the whole house? flowers: red, white or pink? roses or carnations? which ones will smell best after two days in my window? do I really need to get the dog groomed for the day? Romantic card or just simple? do I need to shave? Shower? Change my socks? </span><br /><br />oh my gawd: the dilemmas we put ourselves through.....<br /><br />but it should be worth it....<br /><br />This will be year 38 in the Happy Valentines Day celebrations we have shared. I remember the first one: yes, the dozen red roses, the box of Godiva chocolates (the best at the time), the mushy card....and my starched and pressed shirt when presenting my gifts.....<br />I was a stunner....<br />and did I ever rack up the points that day!!!<br /><br />Which makes the other years harder and harder to keep up with.<br /><br />Lately, a grand holiday like this is being able to go to sleep early with just a slight good-wine or sparkling wine buzz that will not end up in my seeing the walls spinning around and around....(but that's just me....) and being able to find my socks at the end of the day. That is the accomplishment....<br /><br />And I also remember that one year it was a single flower, a single truffle and a simple card: racked up allot of points that day also. <span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">(who am I kidding? we take the time, we reap the rewards!!!!)</span><br /><br />So this months recipe for you to check out is for a <span style="font-weight: bold; color: rgb(0, 51, 0);">Chocolate Mocha Cheesecake</span>. This one is very simple to make, looks beautiful, and holds really well for a couple of days, covered up tightly. and the best thing? When it is sitting in your refrigerator all wrapped up, your other half remembers the time and effort and the reason it's there: always think ahead my dears: always think ahead!!!!<br /><br />My mom has been collecting Valentines Day cards for about 50 years now. The paper kind that we used to give out to all the kids in our classrooms.<br />And remember we signed each and every one of them? and they had the great little envelopes that were sometimes the same shape as the cards themselves, or a really cool color that was not white??? And sometimes you were afraid to give to a certain person because they either (#1) might get the wrong impression, or (#2) they might find out you were secretly harboring a crush on them, but you were not ready for them to find out about....just yet......<br /><br /><span style="font-weight: bold; font-style: italic;">but I digress....</span><br /><br />so, she has been collecting these cards for over 50 years. she shows me the many boxes of these cards. I realize that she has many of them over 100 years old, and that they have their original envelopes, and some have the best sayings in them with such succinct poetry that it just makes you swoon with the romantic feelings they convey, or you get pissed off and wonder why your jerk of a spouse never gives you anything like that....after all you have done for that person: slaving over a hot stove, cooking meals, raking up bushels and bushels of leaves, shoveling snow in the dead of winter when you would rather be watching "TOP CHEF" reruns, cracking walnuts outside IN THE COLD so you won't make a mess in the house; cleaning the house, washing the car, cleaning out the gutters, making ice sculptures using a hand-saw of a unicorn floating through the clouds....cutting the grass, trimming all the hedges, pulling the weeds, and the list goes on and on and on....taking care of the kids and the friends of the kids, and making their meals and sewing their clothes, and saving for their college funds, and trudging through miles and miles of winter snow to get to school...<br /><br /><span style="font-weight: bold; font-style: italic;">but wait: </span> we don't have kids, and it doesn't snow here, and we have a great guy who does our yard-work, and I have never made an ice sculpture in my life, and we have no gutters.....<br />what the hell?? I'm just lucky to have someone who puts up with me and my insanity s***!!!!<br /><br />and for that I count my lucky stars.....<br /><br />___________________________________________________________<br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">The Menu::::</span></span><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);"><span style="font-size:130%;">Risotto Rules:</span> </span>So since we have introduced a monthly Risotto preparation to our menu, this rice dish has quickly become our second biggest seller on our on the menu. Who-da-thunk???<br /><br />This month we are offering a fresh Asparagus and Spinach Risotto finished with Mascarpone cheese and Parmesan. Here is this wonderful gluten-free dish that fills us up with creamy/cheesy wonderfulness and just warms up your soul.....Try this if you love risotto. We can add chicken or prawns to this dish if you are so inclined also.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">Short Ribs of Beef:</span></span> If there is one thing to know about Café Luna and myself, you need to know of our love of braised foods: this wonderful long and slow and low cooking the results in such flavorful and tender meats that it falls apart with just your fork. and the sauce that this type of cooking gives us is exceptional!!! So we are preparing our short-ribs using caramelized onions as the base, slow cooking until the vegetables almost melt, and then making this amazing sauce to serve them in. You will be happy. I am going to have two options for serving: garlic mashed potatoes or a creamy polenta (yummm...). You are the master here....<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">Duck, Mushroom and Delta Corn Pasta:</span></span> I love duck. It is something that I cannot believe that so many people have not experienced, or have experienced this really terrible version of that has soured them for life. Not here: we are braising this meat (again: long, low and slow...) until it almost falls apart, pan-sauteing it with wild and domestic mushrooms, fresh corn kernels, sun-dried tomatoes and finishing it with a bit of Mascarpone cheese, white wine and tossing all of this with Gemilli pasta ("little Twins"). This is a great way to get your pasta and your duck fix!!!<br /><br />Check out down below for a full copy of this months menu if you want to download the whole sheet.<br /><br />And don't forget: <span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Gluten Free in Placerville?? </span></span> About 75% of our menu is GLUTEN FREE!!! And more than half of our desserts are gluten free, so you can eat the way you want to!!!<br />__________________________________________________________________<br /><br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">And one more thing: </span></span>I have been doing this monthly letter for several years now, and love it. The notes and letters we get back from you are funny, insightful and full of information that I save. But I would love to get something more from you: I am looking to do a whole March 2011 menu based on customer favorites: ours and yours. If you have some family recipes that you think would work here at the restaurant, or would like to share some of your food memories, I would love to hear about them. Your name will be here on the menu if we can get to them all. Think about it, and pass them along if you would like to. This should be great!!!<br /><br /><br />Thank you for your business all of you. Thank you for your interest in our news letters, and thank you for your feed back. It is a fun way to get things going....<br /><br /><br />Take care.<br /><br />David at Cafe LunaCafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-5068773685624592182011-01-31T17:11:00.000-08:002012-06-08T11:03:18.877-07:00February 2011 Promotions<br /><br />
<div style="text-align: center;">
<span style="color: red;">★★★★★★★★★★★★★★★★★★★★★★★★★</span></div>
<br />
<div style="color: #990000; text-align: center;">
<span style="font-size: 130%;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiODc1YTFlNzAtOWIyMi00ODcyLWE2YzktNWMxYjNiMWI0NGRk&hl=en"><span style="font-style: italic; font-weight: bold;">February 2011 Menu</span></a></span></div>
<div style="font-weight: bold; text-align: center;">
Printable copy of this months current dining menu<br />
and our By-The-Glass Selections Pairings<br />
<br />
Just Double-click on the heading above to preview or download</div>
<br />
<div style="text-align: center;">
<span style="color: red;">★★★★★★★★★★★★★★★★★★★★★★★★★</span><br />
<br />
<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B4maTAalkKiiZjVjOTEzYjYtZmViMS00ODI4LWIwM2YtYmE4ODFjM2RiMTM3&hl=en"><span style="font-size: 130%;"><span style="color: #990000; font-style: italic; font-weight: bold;">Chocolate Mocha Cheesecake </span></span></a><br />
<span style="font-size: 130%;">This Months Recipe<br />Double Click on the recipe title for a PDF copy. Enjoy</span></div>
<br />
<div style="text-align: center;">
<span style="font-style: italic; font-weight: bold;">Chocolate Mocha Cheesecake</span><br />
So, this time of the year, we want and crave chocolate. We also love cheesecake. So why not make this recipe, and have enough for tomorrow? This is delicious, and very easy to make. And you will make points with anyone you serve it to. Enjoy....<br />
<br />
<span style="color: red;"> ★★★★★★★★★★★★★★★★★★★★★★★★★</span><br />
<br /></div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-273320429370052011-01-31T17:10:00.000-08:002011-01-31T17:31:01.939-08:00<div style="text-align: center;"> <span style="font-size:130%;">Wine Facts and Trivia:</span><br /></div><br />There are 24,000 names for varieties of wine grapes, corresponding to between 5,000 and 10,000 actual varieties. However, only about 150 are commercially important.<br /><br />One bottle of wine contains about 25.6 ounces, or for those whose think in metric terms 0.75 liters. This is usually considered to be 4 glasses. As a rule of thumb, it takes about 2.4 pounds of grapes (usually 600 to 800 grapes) to produce a bottle of wine.<br /><br />Looking at wine production another way, there are about eight bunches of grapes per bottle or three to five bottles per average grapevine.<br /><br />Be careful about averages, the actual numbers vary widely. For example, Chateau d'Yquem, the most famous estate in Sauternes region of France, produces approximately one bottle of wine from eight vines. But what a bottle, this wine is generally considered the world's greatest sweet wine, and has merited a unique rating for over 150 years.<br /><br />What about acres? On the average an acre of land produces 5 tons of grapes, or, in other terms, a little less than four thousand bottles of wine. In other words, if you drank a bottle of wine a day, it would take eleven years to consume the output of a one acre vineyard.<br /><br />Wine grapes are the single most widely planted fruit crop. There are 20 million acres of grapes planted worldwide, just about enough to supply every adult living in the United States with a bottle a day. Not that we are suggesting...<br /><br />In actual fact, the US ranks 33rd in per capita wine consumption at 2.088 gallons a year, which works out to about 10.5 bottles per person per year. In contrast, Luxembourg leads the world in per capita wine consumption, beating the US by a factor of more than 7.5 to 1. The non-Moslem country reporting the lowest per capita wine consumption is Mexico, at less than a glass of wine per person per year.<br /><br />The Languedoc-Roussilion region of southern France produces more wine than does the entire United States.<br /><br />One 6.4-ounce glass of typical white wine contains about 133 calories; while a glass of a typical red contains about 141 calories. In contrast, that much grape juice contains about 131 calories. So you won't lose much weight by switching from wine to grape juice.<br /><br />A typical grape berry is, by weight, 75% pulp, 20 % skin, and 5% seeds. Small grapes such as Pinot Noir have a larger portion of skin to pulp.<br /><br />When grapes ferment into wine, the most important chemical reaction is the transformation of sugar into alcohol. A typical wine contains 86% water, 11.2% alcohol, and 2.8% of all the other compounds that make the wine a wine, instead of colored firewater.<br /><br />Chemists have identified over 250 compounds in wine, making it more complex than blood serum.<br /><br />Complex or not, people don't want to wait for a wine's components to evolve. Over 90% of the world's wine is consumed within two years of its vintage date. Don't get me wrong, there is no point waiting for most wines to evolve over the years, they won't.<br /><br />In spite of the great interest in wine storage, including a wide variety of cellars, racks, and refrigerators, it is estimated that 98% of all wine sold is consumed within a single week of purchase.<br /><br />In 2000, California had more than half a million acres devoted to grapevines.<br /><br />The California wine industry provides about 150,000 jobs. This may not be surprising when you consider that more than 160 countries import California wines.<br /><br />Napa Valley recently surpassed Disneyland as California's No. 1 tourist destination with 5.5 million visitors a year.<br /><br />While California is the American state producing by far the most wine, all fifty states can claim at least one commercial winery.<br /><br />There are approximately 49 million bubbles in an average bottle of sparkling wine, but an estimated 250 million bubbles in a bottle of Champagne.<br /><br />All these bubbles generate about 90 pounds per square inch pressure in a bottle of Champagne, approximately three times the pressure in your automobile tires.<br /><br />Typical dessert wines range from 5 to 30 percent residual sugar.<br /><br />The Hungarian Tokaji Esszencia, one of the world's finest dessert wines, contains up to 85% residual sugar. Only a special strain of yeast is able to ferment it, ever so slowly. One must wait decades for Tokaji Esszencia to attain 5 or 6 percent of alcohol. I am told that it is worth the wait.<br /><br />A one-inch cube of cork contains about 200 million fourteen-sided cells filled with air.<br /><br />A cork tree is first harvested at about age twenty-five years. Subsequent harvests occur once every nine years for a total of about fifteen harvests. Can anyone claim to taste the difference between a wine sealed with a cork from a twenty-five year old tree and the same wine sealed with a cork from a one hundred sixty year old tree?<br /><br />Portugal is by far the main source of wine corks. At one time it produced thirteen billion of them per year.<br /><br />A good sommelier won't grimace when extracting a cork using a waiter's corkscrew, even though the extraction requires between 50 and 100 pounds of pulling force.<br /><br />Italy has about 900,000 registered vineyards, and more than a thousand grape varieties.<br /><br />Grapevines don't produce good wine grapes until they are at least three or four years old. If properly maintained they may continue producing for a century. As the vine ages, the yield tends to decrease, but the quality may improve.<br /><br />A glass of wine served between 44º and 59º F ( 6.6º and 15º C) warms up a degree Fahrenheit approximately every seven minutes until reaching room temperature. A wine served between 39º and 44º F (4º and 6.6º C) gains a degree approximately every four minutes.<br /><br />Experts recommend storing wine at a constant temperature of 55º F / 13º C and humidity of 70 to 75 percent.Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-44330118745730610172011-01-03T17:02:00.000-08:002011-01-03T17:14:46.095-08:00<span style=";font-family:arial;font-size:100%;" ><span style="font-size:10pt;">Hi All you Lunatics;<br /><br /><span style="font-size:12pt;"><em><strong>Happy New Year to all of you.</strong></em></span><br /><br />What a great way to start our year! We had a great New Years Eve group of people that came in and we had a wonderful time just enjoying food, wine and each other....Gary, Maria, Richelle, Drew and Courtney commented all night what a gorgeous bunch of people we had....<br /><br />Thank you for thinking of us for this special night.<br /><br />We had fun.<br />_____________________________________________________________<br /><span style="color: rgb(0, 0, 0);">So now, we gotta get on the ball and figure out our new year's plans I guess. Not one to make resolutions (why set myself up for failure?), instead we try to just set goals for the years....baby steps....that when achieved, we just shout out loud "Good for us" and when we don't, we blame our parents.<br /><br />Our hopes for the new year? Besides what they say at every convention, beauty pageant or press conference <span style="color: rgb(128, 0, 128);"><strong><em>("Mah dream is for world peace and to be able to stand upright with my tee-ara on straight")</em></strong></span>, here are some of my wishes:<br /><br />1. That all of the wineries are able to bottle up and sell really incredible wines this year: balanced, flavorful, and making us realize why California and our counties make us proud wine drinkers.<br /><br />2. That all the food trends that came and went last year be either put to rest, or be part of our new appetites.<br /><br />3. The home cooks realize how wonderful bone-in meats really are when they braise them slowly for hours.....making their homes and kitchens smell like heaven and all their people eating these dishes thank them for taking the time to produce such good foods.<br /><br />4. That we all eat something new this year, and learn to love it with the same secret gusto as we do French Fries.<br /><br />5. That bacon become part of our food group. And everyone learns how to make candied bacon for breakfast.....<em><strong><span style="color: rgb(153, 51, 0);">(recipe to come...)</span></strong></em><br /><br />6. That soup-making be part of the weekly dining habits of everyone. That we all understand how easy and economical they are to make, and how great they can be as a full-on meal for your family. With a loaf of really good bread, hot out of the oven. And the right wine to go with the soup-meal. Did I mention the wine? <span style="color: rgb(153, 51, 0);"><em><strong>(Side note: in my old hippy-dippy daze, a lady named Adele Davis wrote this book called "Let's Eat Right". In it, she praised the benefits of a weekly soup that she made with just the frozen left-overs from your weeks dinners: save all of the cooked vegetables in a Mason jar; save all the stocks, juices from cooked meats, the left-over butters from your cooked veggies, etc. in another Mason jar. Left-over bits of pasta, rice, meats, chicken in another jar. At the end of the week, combine them all to make a hearty soup. She mentioned that pureeing this soup with a bit of cream was also a way to make it look better. At our house, we call it "Must-go" soup.)</strong></em></span><br /><br />7. That we can budget out to purchase one great piece of kitchen equipment that we can use over and over and over again: examples: a heavy bottomed enameled cast iron dutch oven (ala Le Creuset or some of the others on the market); a food mill; Microplane graters; a Kitchen Aid mixer; canning equipment; a stock pot.<br /><br />8. To find 100 new ways to use the above piece of new kitchen equipment<em><strong><span style="color: rgb(153, 51, 0);"> (see #7 above)</span></strong></em>.<br /><br />9. To find a brand new varietal of wine that we have never tried before and learn to appreciate it and incorporate into our dining habits.<br /><br />10. To find out the benefits of using a wine decanter for some of our everyday wines.<br /><br />11. That we talk to a family member and start writing down all the recipes that we love from family and friends get-togethers, so they don't get lost or forgotten. Producing a family/friends cook-book is a goal for everyone who loves to cook or who loves foods. And the awful part, is most of these recipes are in that persons head and not on paper. <span style="color: rgb(153, 51, 0);"><em><strong>(Example: Gary's mom made this wonderful Portugese dish she called "Garvanzas"; it was a tradional holiday or special occasion dish that every one of the six brothers loved. Where is that recipe now?????)</strong></em></span><br /><br />12. That we have more functions with friends that are casual.<br /><br />13. That we have more functions with friends that are formal, and require an R.S.V.P. <em><strong><span style="color: rgb(153, 51, 0);">(It's fun to get dressed up and look snazzy....)</span></strong></em><br /><br />14. To get everyone in the household to eat at least 2 meals a week AT THE TABLE....without the T.V. on, and using cloth napkins.<br /><br />15. To remember how a lit candle at dinner changes the whole mood of the dining experience. And realize that even KFC Chicken can be romantic, if you set the mood.<br /><br />16. To go on at least a "once-a-month" date with the one you love. <em><strong><br />A</strong> <strong>real-planned-night or day out.</strong></em> No kids, no other friends. The kind of date that ya primp up for and might hold hands across the table while looking in each others eyes. And smile. It is nice to realize and appreciate why we love our mates. And to court each other all over again. (And the rewards are great too!!!)<br /><br />17. To try and see some value in that person who always just pushes your buttons. And try to "just get along....."<br /><br />18. To give the remote control to the other guy for a night or two.....<br /><br />19. To go dancing. <span style="color: rgb(153, 51, 0);"><em><strong>(See #16 and #15)</strong></em></span>. It seems like every movie that gets us kind of romantically weepy has a great dance scene in it, even if it is in your boxers and slippers in front of the T.V. We need to just dance every so often.<br /><br />20. To help out more in your house with the things the other person does for you.....<span style="color: rgb(153, 51, 0);"><em><strong>(the possibilities and the rewards can be endless in the romance department!!!)</strong></em></span><br /><br />21. To put the toilet seat down each time you use it. And be the first one to replenish the toilet paper roll.<br /><br />22. To live my life with relish.<br /><br />23. To laugh at myself more,<br /><br />and to laugh: period.<br /></span>_____________________________________________________________<br /></span><span style="font-size:10pt;"><span style="text-decoration: underline;"><em><strong>This months menu: </strong></em></span><br />I am keeping <em><strong>Stuffed Pasilla Chiles</strong></em> on our menu: yes, they were that good!!!! Filled with fresh zucchini, sweet potatoes, and corn, and three kinds of the great Mexican cheeses we found locally. On a bed of rice, topped with a roasted tomato sauce, and Mexican Crema. this is good eating. Vegetarian but so very flavorful.<br /><br />This months Risotto is a traditional <em><strong>Saffron Risotto</strong></em> that is made with Crimini, Shitake and button mushrooms, grape tomatoes, fresh corn, and winter truffles, topped with shaved </span><span style="font-size:10pt;">Parmigiano Reggiano</span><span style="font-size:10pt;"> and white truffle oil.<br /><br /><em><strong>Filet Mignon</strong></em> is back on the menu: our filets we hand cut at 10 oz. portions, wrap in thick cut apple-wood smoked bacon, and char-broiling them, topping with a wonderful reduction sauce made with Barbera wine, prosciutto, and wild mushrooms. Happy meat eaters unite!!!<br /><br />Our slow braised Lamb Shanks are going to make my lamb lovers very, very happy. Perfect winter food, these bone in shanks look like something out of a Flintstones cartoon. Slow simmered in red wine, garlic and vegetables, we strain and reduce the sauce down and served it on a bed of our garlic mashed potatoes. Good stuff Maynard...<br /><br /><em><strong>Mr. Don's Chicken:</strong></em> Don is this great guy who loves this dish, so I named it in honor of his good looks and his good taste: a large skin-on chicken breast, pan-seared until golden, finished on a bed of little potato gnocchi's, Fingerling potatoes, and quartered mushrooms with white wine and a pan-juice reduction.<br /><br /></span><span style="color: rgb(79, 96, 79);font-size:10pt;" >Scroll down this page to get to our new menu and this months promotions and recipe. This is the fun part! </span><br /><span style="text-decoration: underline; color: rgb(153, 51, 0);font-size:10pt;" ><em><strong>_____________________________________________________<br /></strong></em></span><br /></span> <div style="color: rgb(0, 51, 0);font-family:arial;"><span style="font-size:100%;"><span style="color: rgb(79, 96, 79);font-size:10pt;" >Have a great month all of you.....and thank you for your business, and just taking the time to read the bantering of a guy who is going to turn a year older this year......<br /></span></span> <div><span style="font-size:100%;"><br /><span style="font-size:10pt;">Take care. </span></span><div> <div><span style="font-size:100%;"><span style="color: rgb(79, 96, 79);font-size:10pt;" ><a style="text-decoration: none; color: rgb(79, 96, 79);" shape="rect" href="http://casadelasirena.net/"> </a></span></span></div> <div><span style="font-size:100%;"><span style="color: rgb(79, 96, 79);font-size:10pt;" ><a style="text-decoration: none; color: rgb(79, 96, 79);" shape="rect" href="http://casadelasirena.net/">David at Cafe Luna</a><br />___________________<br /><br /></span></span></div> </div></div> </div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-80530605007721671402011-01-03T17:01:00.000-08:002012-06-08T11:03:55.745-07:00<div style="text-align: center;">
<br /></div>
<div align="center">
<div align="center">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLtfbWjAUnV_Qv-BLmTkc6gTfuXZ2eH5S11ec05vRuE0c36Aov2yBSOc15YKMh33sPTBcbMDskZsZHJD51puJl1tKhIVhdV-DxwXB7JerfPSGdXK7PdQWebY5nRCuYZ3uqr9k4NSILsTf/s1600/Menu.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558133315204499122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLtfbWjAUnV_Qv-BLmTkc6gTfuXZ2eH5S11ec05vRuE0c36Aov2yBSOc15YKMh33sPTBcbMDskZsZHJD51puJl1tKhIVhdV-DxwXB7JerfPSGdXK7PdQWebY5nRCuYZ3uqr9k4NSILsTf/s200/Menu.jpg" style="cursor: pointer; float: left; height: 102px; margin: 0pt 10px 10px 0pt; width: 352px;" /></a><br />
<span _mce_="" style="font-family: Georgia,Times New Roman,Times,serif; font-size: 18pt;"><br /><br /><a _mce_href="https://docs.google.com/leaf?id=0B4maTAalkKiiYmMxZTNlNmItZDMzMC00Nzk2LTg2ZGItMDg5ZmQ4ZWJlM2M1&sort=name&layout=list&num=50" _mce_shape="rect" _mce_style="color: blue; text-decoration: underline;" href="https://docs.google.com/leaf?id=0B4maTAalkKiiYmMxZTNlNmItZDMzMC00Nzk2LTg2ZGItMDg5ZmQ4ZWJlM2M1&sort=name&layout=list&num=50" shape="rect" style="color: blue ! important; text-decoration: underline ! important;">Printable copy of this months current dining menu </a></span></div>
<div _mce_="" align="center" style="font-family: Georgia,Times New Roman,Times,serif;">
<span _mce_="" style="color: black; font-size: 12pt;">and our By-The-Glass Selections Pairings</span></div>
<div _mce_="" align="center" style="font-family: Georgia,Times New Roman,Times,serif;">
<span _mce_="" style="font-size: 12pt;"><i><b><br /><span _mce_="" style="color: black;">Just Double-click on the under-line above to preview or download</span></b></i></span></div>
<span _mce_="" style="color: red; font-family: 'Georgia','Times New Roman','Times','serif'; font-size: 14pt; text-decoration: underline;"><i><b><span _mce_="" style="color: black; font-family: Times New Roman,Times,serif; font-size: 18pt;">_________________________</span></b></i></span></div>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0tag:blogger.com,1999:blog-1986850945159320671.post-86225750581810068452011-01-03T17:00:00.000-08:002012-06-08T11:04:08.317-07:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPjW49UG2_32hfhDLXOTmy9Z4BDKIa17174dPArgnIU-wIxn77N5anc_imU0HpSR9HyblyHFarMpKTLwdKF0iandPJTSXqoQXQ4N9AGfn6w-FCCnU7WvKe-hQ_2sp9KLJxwf32VQsBbQN/s1600/candied+bacon.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5558132369894363234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPjW49UG2_32hfhDLXOTmy9Z4BDKIa17174dPArgnIU-wIxn77N5anc_imU0HpSR9HyblyHFarMpKTLwdKF0iandPJTSXqoQXQ4N9AGfn6w-FCCnU7WvKe-hQ_2sp9KLJxwf32VQsBbQN/s200/candied+bacon.jpg" style="cursor: pointer; float: left; height: 170px; margin: 0pt 10px 10px 0pt; width: 170px;" /></a><br />
<div style="text-align: center;">
<span _mce_="" style="color: #0000cc; font-family: Georgia,Palatino; font-size: 14pt;"><i><b><span _mce_="" style="font-size: 18pt;">This Months Recipe</span></b></i></span></div>
<span _mce_="" style="color: #0000cc; font-family: Georgia,Palatino; font-size: 14pt;"> </span> <br />
<div _mce_="" align="center" style="font-family: Georgia,Palatino;">
<span _mce_="" style="font-size: 10pt;"><b>Double Click on the recipe title for a PDF copy. Enjoy</b></span></div>
<div style="text-align: center;">
<span _mce_="" style="font-family: Georgia,Palatino; font-size: 14pt;"><a _mce_href="http://library.constantcontact.com/doc203/1102437388001/doc/M0do0UJCfBOLRWug.pdf" _mce_shape="rect" _mce_style="color: blue; text-decoration: underline;" href="http://library.constantcontact.com/doc203/1102437388001/doc/M0do0UJCfBOLRWug.pdf" shape="rect" style="color: blue ! important; text-decoration: underline ! important;">Candied Bacon</a></span></div>
<span _mce_="" style="color: black; font-size: 10pt;">This is a bacon lovers dream. I am sure that you have heard of this, or seen it before, but if you love bacon, you need to add this to your files. It can be served for breakfast, brunch, or as an appetizer with a nice chilled white wine or even a Sangiovese or Barbera. Enjoy.</span>Cafe Lunahttp://www.blogger.com/profile/01212465698325099259noreply@blogger.com0