It seems like time is flying by here.
Between working, visiting Mom, and Cooper,
we have to sneak in some time to have fun :-)
On Wednesday last week we took a ride
to Paso Robles to meet up with some new friends.
Deb & Jim were staying at Yanks for a month recently.
They work for Southeast Publications as workampers,
and that company does our maps.
We met them at their RV, then headed over to Eberle Winery
to try some Paso Robles wines.
It was pretty good!
Next was San Antonio Winery,
where they have a great bistro and good food.
We enjoyed our visit, but cut it short as we
had left Cooper at home by himself for the first time.
He did great, by the way :-)
It's been pretty cold here in central coast California.
We've had the heat running in the morning,
and then again at night.
We've found that Cooper likes to watch TV :-)
I gave him his first bath last week,
he wasn't impressed :-)
He was nice and clean, and tuckered out!
We've had some nice rain this week as well,
creating some nice rainbows..
..as well as snow on the peaks around here..
The highlight of the week was last night.
I've blogged about my oldest son, Adam before.
He is a pastry sous chef at a restaurant in Carmel.
The head chef and the whole team were invited to
be the guest chefs at the James Beard House in NYC!!
They flew out on Friday night, and thank goodness
the impending nor'easter didn't delay them.
Their menu was over the top,
but it was cool because they broadcast the kitchen
on the website with a live stream.
I sat for 4 hours watching it, beaming :-)
I took a couple screen shots..
Adam plating his dessert...
Which was this..
"ras el hanout carrot cake with cream cheese,
opalys mousseline, praline crumble,
and carrot chip".
Ummm, can I have another 10 pieces?
The four chefs that put it all together..
Chef Todd took a picture of Adam making sure
there were enough of the Carmelized Empire Apple Fritter.
There were 8 courses for a mere $175,
each paired with a different wine.
Each course was one bite as it appeared to me :-)
This sums it all up..a post by Chef Todd Fisher..