tag:blogger.com,1999:blog-62213120100954799102024-03-12T19:36:07.450-04:00Sotto Il Monte VineyardsInterior Design ~ Wine ~ Vineyards ~ Photography & FoodRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-6221312010095479910.post-61078355817526486012022-04-07T13:20:00.000-04:002022-04-07T13:20:07.322-04:00Life in Florida<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lzZIGfOsIuvTqXy4r1Xw85rxJkfQ2ms_HVtJm0WJA_YER-tn9jhqLEkgZ_F4Vkc5hMIvK0IG0AOH7scyHuyo_p7cc129n8ASnZ2cROTtoiZVwUUWxizVfwfywoOBkthCoHqLxoPkKuAyQcdJZpAuirRu_gzCjfebkDfb2ANbeH2mQ2id6XAV5Qn3GQ/s2619/1B48F9AA-2962-4DAB-A5E5-D6A17893AAF4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2619" data-original-width="2607" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lzZIGfOsIuvTqXy4r1Xw85rxJkfQ2ms_HVtJm0WJA_YER-tn9jhqLEkgZ_F4Vkc5hMIvK0IG0AOH7scyHuyo_p7cc129n8ASnZ2cROTtoiZVwUUWxizVfwfywoOBkthCoHqLxoPkKuAyQcdJZpAuirRu_gzCjfebkDfb2ANbeH2mQ2id6XAV5Qn3GQ/w638-h640/1B48F9AA-2962-4DAB-A5E5-D6A17893AAF4.jpeg" width="638" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTc09_N13b2pVH7vGOmGRxBjSzoEA5caaCKesCv4rQP-IQ1a8qqW6LGCSQaW8RrG950DVNNMOvgyO7xwMvgyYhKEo4K07eGBC4n9eDnID0MYU2wwY9VAb1oXlK--PZlSKxONSY6n6AjQqksvjRzY7ii-XvwrDmvGhPai4BFWB5KnaFDN2JAUUUUw63w/s4032/7B94A6D1-B0EA-41BB-A1A1-6AD5860BF79C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTc09_N13b2pVH7vGOmGRxBjSzoEA5caaCKesCv4rQP-IQ1a8qqW6LGCSQaW8RrG950DVNNMOvgyO7xwMvgyYhKEo4K07eGBC4n9eDnID0MYU2wwY9VAb1oXlK--PZlSKxONSY6n6AjQqksvjRzY7ii-XvwrDmvGhPai4BFWB5KnaFDN2JAUUUUw63w/w480-h640/7B94A6D1-B0EA-41BB-A1A1-6AD5860BF79C.jpeg" width="480" /></a></div><div><br /></div><div><br /></div>We have been living in Florida for six months now …….. and are having a great time exploring and enjoying a year round outdoor lifestyle.<p>While we will always love California, and may go back someday, living in Florida is working well for us. Sitting on the beach in Carmel, wrapped in Pendleton blankets while our grandson played in the freezing surf, in a wetsuit, sort of clinched it for me. </p><p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvckHUaMck6BDTY_CGDCa_KZaq4DJ2ZYxozmh9bGQxD885Sk-a9G-XTTWIagD9S2MBAT-he5W7qTAUCl86ZwYN795DuJWqRQycDyoKRH_DlzZyFfZ3iyqByFNy_SycP0dmPLAKWsQANPbYvT1Jm0pvJSgqBNzgIVIQueFmPALF2wP9i-QDLMcklb3Dlw/s4032/7B692B51-FA13-4E38-912C-BAB957FA8B69.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvckHUaMck6BDTY_CGDCa_KZaq4DJ2ZYxozmh9bGQxD885Sk-a9G-XTTWIagD9S2MBAT-he5W7qTAUCl86ZwYN795DuJWqRQycDyoKRH_DlzZyFfZ3iyqByFNy_SycP0dmPLAKWsQANPbYvT1Jm0pvJSgqBNzgIVIQueFmPALF2wP9i-QDLMcklb3Dlw/w480-h640/7B692B51-FA13-4E38-912C-BAB957FA8B69.jpeg" width="480" /></a></div><br /><p></p><p> Champagne with my love</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozMVm_gkldN4BjqT5ay4L_CXDfk0tnXp2-j4jE5gv9QqmDbUgA79CkuPzVTZhd8jXmv1xQgX9Mp4RS6jySp4rFQyd46leW5YtLguJV49d5almMklufiFHmr1yxHktyG2ufhwnpC08U0dtin7XpqRgnHND8pv-RIbRAC5igONJd6FmeIFyHF1ZRRDMLw/s2542/8EA93939-D3D4-4C96-A149-D6763846BD4A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2493" data-original-width="2542" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozMVm_gkldN4BjqT5ay4L_CXDfk0tnXp2-j4jE5gv9QqmDbUgA79CkuPzVTZhd8jXmv1xQgX9Mp4RS6jySp4rFQyd46leW5YtLguJV49d5almMklufiFHmr1yxHktyG2ufhwnpC08U0dtin7XpqRgnHND8pv-RIbRAC5igONJd6FmeIFyHF1ZRRDMLw/w640-h628/8EA93939-D3D4-4C96-A149-D6763846BD4A.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g9awz4-U204EZ2icxOUK2kuIRt4NZu5BHWMliqXXT8fqh-PRYoqu6ue4mpjlMYRqrUyQcqhjyGUnCbCAwDALdu7_n-F58X4eG7YmIlZEnjaGcI_3whmSEC9iuLA9JmyU3O3BR8DMs3oKCusnEMHflBKke9C-byduOi7jyiVfiTvLOWvxp1G-Q6qAqg/s3023/9B96156A-D4D4-4322-B337-B7FC447E7F08.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2935" data-original-width="3023" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-g9awz4-U204EZ2icxOUK2kuIRt4NZu5BHWMliqXXT8fqh-PRYoqu6ue4mpjlMYRqrUyQcqhjyGUnCbCAwDALdu7_n-F58X4eG7YmIlZEnjaGcI_3whmSEC9iuLA9JmyU3O3BR8DMs3oKCusnEMHflBKke9C-byduOi7jyiVfiTvLOWvxp1G-Q6qAqg/w640-h622/9B96156A-D4D4-4322-B337-B7FC447E7F08.jpeg" width="640" /></a></div><p><br /></p>Boca Grande ………… Banyan Street<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXA5XGrMTKkVpVip1aZ21T-Dd4XI2WCsb1m9bMD0b2xfvWE63VJHup5QSR2zZQ43Mi8O5I8QEepJJrkFD4SDQTp4U7EiAInak0Hri3-nG3z5_nZI7gs_jtq0zky9j7UZ11zYOdTcqMnebjmzR4i215ng4aSVULZSIiqCjT5d2BcQBblOY_8BFrzY9NQ/s4032/41E63A4E-7480-4123-B1DC-4F59582354AF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXA5XGrMTKkVpVip1aZ21T-Dd4XI2WCsb1m9bMD0b2xfvWE63VJHup5QSR2zZQ43Mi8O5I8QEepJJrkFD4SDQTp4U7EiAInak0Hri3-nG3z5_nZI7gs_jtq0zky9j7UZ11zYOdTcqMnebjmzR4i215ng4aSVULZSIiqCjT5d2BcQBblOY_8BFrzY9NQ/w480-h640/41E63A4E-7480-4123-B1DC-4F59582354AF.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea3rN7t-mKAH48xZ5FKOjw5qoMRk4b-sbJ6crOrVgskfzXH2tq9fpNCs6dwqRvKjxXamPi8KST_NeCcIb_YIVQszBl22sBRdN7guDRaP6wfIEO-BRCL0sPAo4T4Tl6aJgt6z2uBXIN8YsV6tEmyxPb8M8e6G1Sc-YTC81OIJHZgQ_j-9TJ_MIrj6AfQ/s1671/73A8BFFE-11F6-403D-93C4-85129FE15980.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="1671" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhea3rN7t-mKAH48xZ5FKOjw5qoMRk4b-sbJ6crOrVgskfzXH2tq9fpNCs6dwqRvKjxXamPi8KST_NeCcIb_YIVQszBl22sBRdN7guDRaP6wfIEO-BRCL0sPAo4T4Tl6aJgt6z2uBXIN8YsV6tEmyxPb8M8e6G1Sc-YTC81OIJHZgQ_j-9TJ_MIrj6AfQ/w640-h622/73A8BFFE-11F6-403D-93C4-85129FE15980.jpeg" width="640" /></a></div><p><br /></p> Christmas at the Don Cesar - Saint Pete’s Beach<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy21Ww-r1r32vGHwCOwnUquTy3M4jkGWcsH4cnkpFIAK2Y_lLOxX5OC8538_ubbLCokwHgfEOj9sApZ3qjkt5L-YWMugW7EQhHpVrnWZh7iMGjlmcRcA7cbnzpmgNmxfV9LUMF2PPZ0YlmJ7TgOJHUxoGb8mLx1B1Sb3HiFUonHBvcQp1_ivlGcI2tA/s2825/951AA69F-6841-4B81-9639-AFA325968994.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2825" data-original-width="2404" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuy21Ww-r1r32vGHwCOwnUquTy3M4jkGWcsH4cnkpFIAK2Y_lLOxX5OC8538_ubbLCokwHgfEOj9sApZ3qjkt5L-YWMugW7EQhHpVrnWZh7iMGjlmcRcA7cbnzpmgNmxfV9LUMF2PPZ0YlmJ7TgOJHUxoGb8mLx1B1Sb3HiFUonHBvcQp1_ivlGcI2tA/w544-h640/951AA69F-6841-4B81-9639-AFA325968994.jpeg" width="544" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmgfoCqW73dEF_LHE4i9nRhIb7ORZI-2R8W-hKP6jq8fGafsKbp0s0Kc9t3V7LB-oO3xZKbAugfV1dbW0msGksAq-aPT_44-QCvTLD178xAHOluH6IYmrg6iamlKNLE9eQewsQf8XiG1eXQClA_9ll5FZAmD07LnLm3mbBKV6QjPbczw8ChIpWMrR8g/s4032/1357BC10-4977-413E-A654-D157324522B9.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmgfoCqW73dEF_LHE4i9nRhIb7ORZI-2R8W-hKP6jq8fGafsKbp0s0Kc9t3V7LB-oO3xZKbAugfV1dbW0msGksAq-aPT_44-QCvTLD178xAHOluH6IYmrg6iamlKNLE9eQewsQf8XiG1eXQClA_9ll5FZAmD07LnLm3mbBKV6QjPbczw8ChIpWMrR8g/w300-h400/1357BC10-4977-413E-A654-D157324522B9.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5VjmGrV_Ka1Hu2pqP_8ZxSDX9ktQkVgN-q8V3AKafFlr1Ls1CvEizFoTUPhu_ZeBYVu-A35NacecFePYaI6QGkY2ts7Wr-awOSDQrhw3kig6typIgxbZg4J9NISbWzi7VeaWZoYj1_jm7zbEJo8N9mpujdy6hgRHnm-KLtWI4_SRiKhpPxhv90cFGA/s3088/96733405-B616-44C8-8354-D3875B298973.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3088" data-original-width="2316" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5VjmGrV_Ka1Hu2pqP_8ZxSDX9ktQkVgN-q8V3AKafFlr1Ls1CvEizFoTUPhu_ZeBYVu-A35NacecFePYaI6QGkY2ts7Wr-awOSDQrhw3kig6typIgxbZg4J9NISbWzi7VeaWZoYj1_jm7zbEJo8N9mpujdy6hgRHnm-KLtWI4_SRiKhpPxhv90cFGA/w150-h200/96733405-B616-44C8-8354-D3875B298973.jpeg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0G5ot2BUe-GsY21iV7N5e_jz6KzRJTJV2zJB75ZqRkF7v5LMb35AHrsTPiPANKhm6SzibU4EHS_s3qUY_AyzRBNAMKKl5OAQ1fzWIR96DsdEH--f6zf_Mdg1NbJVlHWiIVC4RFQo8_CrKTSbRey_Pwy0Ltg9BfGfHXFl6MN-frjQR8FNPKJXTRN2vQ/s4032/A3C77D42-148C-43FF-B18A-4ACF2247F84D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0G5ot2BUe-GsY21iV7N5e_jz6KzRJTJV2zJB75ZqRkF7v5LMb35AHrsTPiPANKhm6SzibU4EHS_s3qUY_AyzRBNAMKKl5OAQ1fzWIR96DsdEH--f6zf_Mdg1NbJVlHWiIVC4RFQo8_CrKTSbRey_Pwy0Ltg9BfGfHXFl6MN-frjQR8FNPKJXTRN2vQ/w640-h480/A3C77D42-148C-43FF-B18A-4ACF2247F84D.jpeg" width="640" /></a></div><p><br /></p> The view from the condo we stayed in when we first arrived.<p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vSNlQN7g1JkhwCxeC89WqqNYNELJeVSBd8SOuku2awTWuH-KNJscxXG_Sq-wqzwmIOzvekSxxE2Q7_tVP_UyWbMnmcS8t534cqOyoRTn6nQZ0z5G196Bp5-Vdu6Vw5lzkd0-E15L713gz5y8peGZr5eSmPlsBTy-pb_WV_ahnj-ni8FOlLqza7JZtg/s2713/A7E9044F-1C52-4B9D-8F5B-FC31DD04654F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2713" data-original-width="2665" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vSNlQN7g1JkhwCxeC89WqqNYNELJeVSBd8SOuku2awTWuH-KNJscxXG_Sq-wqzwmIOzvekSxxE2Q7_tVP_UyWbMnmcS8t534cqOyoRTn6nQZ0z5G196Bp5-Vdu6Vw5lzkd0-E15L713gz5y8peGZr5eSmPlsBTy-pb_WV_ahnj-ni8FOlLqza7JZtg/w628-h640/A7E9044F-1C52-4B9D-8F5B-FC31DD04654F.jpeg" width="628" /></a></div><p><br /></p> The pool and cabana at the house . . . . . . . . .<p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3n4KQRcx2FwxE1PPukCHg4mnlgALcmHV_X5HOxtnttYyI_B1tN_PX0Ve7VP4iE8eoJrJirMd17UZLnPoErPVqwthMq6-YeQAsHhOO20KnFraEZBDB3cXB8eEslF94-4E2aDwqdHkTgQGhjGIvywQ-J3enOyhd89Jiejvn8t2b0KgMH1uDofaX3uVAw/s2274/CA08079F-D738-47E7-A46E-3FC811AA073C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2274" data-original-width="2034" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3n4KQRcx2FwxE1PPukCHg4mnlgALcmHV_X5HOxtnttYyI_B1tN_PX0Ve7VP4iE8eoJrJirMd17UZLnPoErPVqwthMq6-YeQAsHhOO20KnFraEZBDB3cXB8eEslF94-4E2aDwqdHkTgQGhjGIvywQ-J3enOyhd89Jiejvn8t2b0KgMH1uDofaX3uVAw/w572-h640/CA08079F-D738-47E7-A46E-3FC811AA073C.jpeg" width="572" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0QRAgQvlORhDt14EUYtHcUPTlR0hQLAMQK3cr4mhcubpnNQ3EY-aXgj7GD-E6XvgpF7mMjAUgOMQ7YQ9fpnweUKci4U-pyn6gf-mbpcL-vpsgSFCweGlDLBPH_62WN1JI_7rY0xI14mCIoDC7F2CkGd0UTvpRpb069DmDg5BdA6i8sfPRUJpgodD8Q/s4032/ED0EA4BE-4C04-4617-B725-D5FE2128F5BF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0QRAgQvlORhDt14EUYtHcUPTlR0hQLAMQK3cr4mhcubpnNQ3EY-aXgj7GD-E6XvgpF7mMjAUgOMQ7YQ9fpnweUKci4U-pyn6gf-mbpcL-vpsgSFCweGlDLBPH_62WN1JI_7rY0xI14mCIoDC7F2CkGd0UTvpRpb069DmDg5BdA6i8sfPRUJpgodD8Q/w480-h640/ED0EA4BE-4C04-4617-B725-D5FE2128F5BF.jpeg" width="480" /></a></div><p><br /></p>Landon enjoying the arcade at Margaritaville and celebrating his 10th birthday at Disney World.<p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgByWm_PJVzsctJ_GZddtMYBDtktmlLhz-0ksKTh4M1-jLm0FZhIbnGK1Bsp_UPeumojs-kKX6KL4XuXh-ZyB3hb7O-aJQ-iQqKLSV9Pp13uIwjUBUJt9gJMv2_qtPc7rQfZcEJZuU_wuDs7A5oK1WK52R10aWRuLrEWg9iMXz0seWzFHKYZAEUh4Hw/s3223/F38E9C76-2C51-46B1-BE38-5D84485D782F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3223" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKgByWm_PJVzsctJ_GZddtMYBDtktmlLhz-0ksKTh4M1-jLm0FZhIbnGK1Bsp_UPeumojs-kKX6KL4XuXh-ZyB3hb7O-aJQ-iQqKLSV9Pp13uIwjUBUJt9gJMv2_qtPc7rQfZcEJZuU_wuDs7A5oK1WK52R10aWRuLrEWg9iMXz0seWzFHKYZAEUh4Hw/w600-h640/F38E9C76-2C51-46B1-BE38-5D84485D782F.jpeg" width="600" /></a></div><p><br /></p> All roads lead to the beach!<p></p><p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yPeF10DOMGJgpc6MMIFDQ2wYf3FmHxBBSkevrseElV9oXYGe2rPRueOX-_vRpHpbFZb8Bs4SwjIIeF3fLYHAQZ_xg09fJ3gWVYuA3UvOw6Je1mi1pCYsULeoAahC6MNRZanUUmg1yZ5yhxle2arRfencBbMjr5yon0y-JeDheZ2u6e-Ami_5b3IZfg/s3129/F31839DD-483C-4624-8335-B55B24932623.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3129" data-original-width="3022" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yPeF10DOMGJgpc6MMIFDQ2wYf3FmHxBBSkevrseElV9oXYGe2rPRueOX-_vRpHpbFZb8Bs4SwjIIeF3fLYHAQZ_xg09fJ3gWVYuA3UvOw6Je1mi1pCYsULeoAahC6MNRZanUUmg1yZ5yhxle2arRfencBbMjr5yon0y-JeDheZ2u6e-Ami_5b3IZfg/w618-h640/F31839DD-483C-4624-8335-B55B24932623.jpeg" width="618" /></a></div><p><br /></p><p><br /></p>Photography: Ryannan Bryer de Hickman<br /> <p></p><p><br /></p>Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-53130179822473957752021-06-21T12:25:00.000-04:002021-06-21T12:25:12.804-04:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ux22JIsIWFM/YNC5QyfgWMI/AAAAAAAADjA/CF4K_op9iSgujLxfwgGPC9OGqgc3UWKRgCLcBGAsYHQ/s2048/1E75A465-74A1-44DF-81E6-7BA4C87BBD50.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-ux22JIsIWFM/YNC5QyfgWMI/AAAAAAAADjA/CF4K_op9iSgujLxfwgGPC9OGqgc3UWKRgCLcBGAsYHQ/w480-h640/1E75A465-74A1-44DF-81E6-7BA4C87BBD50.jpeg" width="480" /></a></div>Three months on the coast of central California. <p></p><p>The mission in Carmel-by-the-Sea is usually a the first place I go when we are here. I love the architecture of Spanish Missions and this one is so very beautiful and has lovely gardens. I’m glad we arrived in March, because shortly after I took these photos, the mission underwent some major renovations and is now surrounded by fences and construction equipment.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jU_rEH-NAJQ/YNC5Yvdt79I/AAAAAAAADjo/BoaNulOmvGwIY1h7Bpev4AJ764QLetdqACLcBGAsYHQ/s2048/8D6F1DE6-7550-4249-8D32-F172E3278EFB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1934" height="640" src="https://1.bp.blogspot.com/-jU_rEH-NAJQ/YNC5Yvdt79I/AAAAAAAADjo/BoaNulOmvGwIY1h7Bpev4AJ764QLetdqACLcBGAsYHQ/w604-h640/8D6F1DE6-7550-4249-8D32-F172E3278EFB.jpeg" width="604" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-m-VXwwK5un0/YNC5WuYvm8I/AAAAAAAADjc/B7oD4CC7agwOm-HM5k6rtBOXQgvY8B_-wCLcBGAsYHQ/s2048/8FFC5192-9489-408E-A2A8-2C7064F8D2B0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1921" data-original-width="2048" height="600" src="https://1.bp.blogspot.com/-m-VXwwK5un0/YNC5WuYvm8I/AAAAAAAADjc/B7oD4CC7agwOm-HM5k6rtBOXQgvY8B_-wCLcBGAsYHQ/w640-h600/8FFC5192-9489-408E-A2A8-2C7064F8D2B0.jpeg" width="640" /></a></div><p><br /></p>We had a visit from our daughter and grandson which brought us a great deal of joy and they loved it here.<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NLUB1uGZDaY/YNC5U1P2A_I/AAAAAAAADjU/Ca-1M-7DPewLo5hga4BbiOL3lbzX3JHJACLcBGAsYHQ/s2048/69C13886-3051-46EF-904F-D59E72014D43.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-NLUB1uGZDaY/YNC5U1P2A_I/AAAAAAAADjU/Ca-1M-7DPewLo5hga4BbiOL3lbzX3JHJACLcBGAsYHQ/w640-h480/69C13886-3051-46EF-904F-D59E72014D43.jpeg" width="640" /></a></div><p><br /></p>The view from Pebble Beach Golf Links.<p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-qATP_eAGg3g/YNC5R9mVGsI/AAAAAAAADjE/EzV4JrX3CmgUREfqNt56aAo58mhvegjawCLcBGAsYHQ/s2048/229FAFE9-BFAE-4631-9D5F-BB4B703DD4A4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://1.bp.blogspot.com/-qATP_eAGg3g/YNC5R9mVGsI/AAAAAAAADjE/EzV4JrX3CmgUREfqNt56aAo58mhvegjawCLcBGAsYHQ/w428-h640/229FAFE9-BFAE-4631-9D5F-BB4B703DD4A4.jpeg" width="428" /></a></div><p><br /></p>The Gin Bar at the cottage. <p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-452BvJ8cL2s/YNC5UpBdjTI/AAAAAAAADjQ/oMCVJaApz_c8uNuG0aj-D7yF_wa-hDiwACLcBGAsYHQ/s2048/362F1E16-59F0-415F-881D-D9C280B192FC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://1.bp.blogspot.com/-452BvJ8cL2s/YNC5UpBdjTI/AAAAAAAADjQ/oMCVJaApz_c8uNuG0aj-D7yF_wa-hDiwACLcBGAsYHQ/w428-h640/362F1E16-59F0-415F-881D-D9C280B192FC.jpeg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7cA-VKMGIoo/YNC5Uy4DntI/AAAAAAAADjY/19TqVLrw_jISNicgUNQMD6fVHp585TA8wCLcBGAsYHQ/s2048/862BFD34-761F-48C4-84E5-67EA06B8C0E2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2045" height="640" src="https://1.bp.blogspot.com/-7cA-VKMGIoo/YNC5Uy4DntI/AAAAAAAADjY/19TqVLrw_jISNicgUNQMD6fVHp585TA8wCLcBGAsYHQ/w640-h640/862BFD34-761F-48C4-84E5-67EA06B8C0E2.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_eClHvSTLsQ/YNC5SA2_ZpI/AAAAAAAADjI/-W91gNdtKdI-R5ahrj1BYFV44Whye2yogCLcBGAsYHQ/s2048/2897B008-8B56-4313-941D-FCDC47FE9E06.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-_eClHvSTLsQ/YNC5SA2_ZpI/AAAAAAAADjI/-W91gNdtKdI-R5ahrj1BYFV44Whye2yogCLcBGAsYHQ/w480-h640/2897B008-8B56-4313-941D-FCDC47FE9E06.jpeg" width="480" /></a></div><p><br /></p>A neighbors Cecil Bruner roses in bloom and extremely fragrant. I’ll need to plant some of these.<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jVq8-wx9XBs/YNC5WjJvmYI/AAAAAAAADjg/Mge9crdreN4rpjKZ9_M7UrHIIwte_bPmgCLcBGAsYHQ/s2048/9456F28C-CE76-4491-BFBD-03401004A762.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1321" data-original-width="2048" height="412" src="https://1.bp.blogspot.com/-jVq8-wx9XBs/YNC5WjJvmYI/AAAAAAAADjg/Mge9crdreN4rpjKZ9_M7UrHIIwte_bPmgCLcBGAsYHQ/w640-h412/9456F28C-CE76-4491-BFBD-03401004A762.jpeg" width="640" /></a></div><p><br /></p>Plenty of seafood. <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x-ueLfxnUBM/YNC5Pz28vZI/AAAAAAAADi8/6jL0DBGyHaAW6f9NL0XOU8U7Bsr-8LBlACLcBGAsYHQ/s2048/26158673-6769-48DD-BC7E-FE54DB3B3E22.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1891" data-original-width="2048" height="590" src="https://1.bp.blogspot.com/-x-ueLfxnUBM/YNC5Pz28vZI/AAAAAAAADi8/6jL0DBGyHaAW6f9NL0XOU8U7Bsr-8LBlACLcBGAsYHQ/w640-h590/26158673-6769-48DD-BC7E-FE54DB3B3E22.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MiRpMkNoyfE/YNC5TLdYLVI/AAAAAAAADjM/Gxluz6zZQp8_BL0XmESYQiE0SdbQi_vigCLcBGAsYHQ/s2048/62692104-2F29-4C0F-B4FF-8932C2F747CA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://1.bp.blogspot.com/-MiRpMkNoyfE/YNC5TLdYLVI/AAAAAAAADjM/Gxluz6zZQp8_BL0XmESYQiE0SdbQi_vigCLcBGAsYHQ/w428-h640/62692104-2F29-4C0F-B4FF-8932C2F747CA.jpeg" width="428" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OoieSuM-CPA/YNC5ZaQijjI/AAAAAAAADjs/m7Qs4RJmigo5_qwviHKOyoDq7jL287CxQCLcBGAsYHQ/s2048/B2089513-762A-4642-8DC0-B0E8A9F94646.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://1.bp.blogspot.com/-OoieSuM-CPA/YNC5ZaQijjI/AAAAAAAADjs/m7Qs4RJmigo5_qwviHKOyoDq7jL287CxQCLcBGAsYHQ/w480-h640/B2089513-762A-4642-8DC0-B0E8A9F94646.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-ntzHjMioWAM/YNC5aakU_7I/AAAAAAAADj4/H8Ij9-9Cw_IY-qFSQDGjndYXGlImBmEnACLcBGAsYHQ/s2021/F6C7D494-F6FD-4C22-8CCF-EA1A0BADD0DD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2021" data-original-width="1864" height="320" src="https://1.bp.blogspot.com/-ntzHjMioWAM/YNC5aakU_7I/AAAAAAAADj4/H8Ij9-9Cw_IY-qFSQDGjndYXGlImBmEnACLcBGAsYHQ/s320/F6C7D494-F6FD-4C22-8CCF-EA1A0BADD0DD.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--iaaSBJHMqw/YNC5Z_xtonI/AAAAAAAADj0/bev5RVPW5js1_-gbV2W-Q16M6hPYJYTOACLcBGAsYHQ/s2048/F20371DB-2EDD-4A30-95DF-38298C39F239.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2037" data-original-width="2048" height="636" src="https://1.bp.blogspot.com/--iaaSBJHMqw/YNC5Z_xtonI/AAAAAAAADj0/bev5RVPW5js1_-gbV2W-Q16M6hPYJYTOACLcBGAsYHQ/w640-h636/F20371DB-2EDD-4A30-95DF-38298C39F239.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-C4dA57y3hwk/YNC5at8AJwI/AAAAAAAADj8/7e32FfeiSXgmoo0pmH_yjen6i384ktPHQCLcBGAsYHQ/s2048/FDB6356A-63F1-4876-89F2-142B1069693E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1977" height="320" src="https://1.bp.blogspot.com/-C4dA57y3hwk/YNC5at8AJwI/AAAAAAAADj8/7e32FfeiSXgmoo0pmH_yjen6i384ktPHQCLcBGAsYHQ/s320/FDB6356A-63F1-4876-89F2-142B1069693E.jpeg" /></a></div><br /> Photography: Ryannan Bryer de Hickman<p></p>Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-1280546845056984752020-11-29T09:56:00.000-05:002020-11-29T09:56:07.922-05:00Falls End<p> It has certainly been awhile. In this most surreal of years, I suddenly find time on my hands. All travel on hold. Trying to stay put. Tomorrow I will put away the pumpkins and drag out the Christmas decor. A last look at the pumpkins before they are wrapped and stored for another year.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HyOI0XNvhYk/X8O1pI_BJ9I/AAAAAAAADgI/JbDIcNDH1A879CjfIme-e2joL6wpmGZUgCLcBGAsYHQ/s2048/19D7EDFF-EC90-498A-952F-6DC1E702E7DA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1980" height="640" src="https://1.bp.blogspot.com/-HyOI0XNvhYk/X8O1pI_BJ9I/AAAAAAAADgI/JbDIcNDH1A879CjfIme-e2joL6wpmGZUgCLcBGAsYHQ/w618-h640/19D7EDFF-EC90-498A-952F-6DC1E702E7DA.jpeg" width="618" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-THiuYlRA42A/X8O1obfOHBI/AAAAAAAADgA/0ruNaCHnWl4sf0wPqV--UDATy8O_kwU-ACLcBGAsYHQ/s2048/322FEDFF-F08F-414B-9465-5B3AACE7CC3E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-THiuYlRA42A/X8O1obfOHBI/AAAAAAAADgA/0ruNaCHnWl4sf0wPqV--UDATy8O_kwU-ACLcBGAsYHQ/w640-h640/322FEDFF-F08F-414B-9465-5B3AACE7CC3E.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eNUgzGawJ8E/X8O1ohv3HXI/AAAAAAAADgE/-dK38Iz0VHQp9EBs2qbSJCJLekxxgIUDQCLcBGAsYHQ/s2048/FB33ADC5-E603-4DCA-86F9-97BF81E18E54.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-eNUgzGawJ8E/X8O1ohv3HXI/AAAAAAAADgE/-dK38Iz0VHQp9EBs2qbSJCJLekxxgIUDQCLcBGAsYHQ/w640-h640/FB33ADC5-E603-4DCA-86F9-97BF81E18E54.jpeg" width="640" /></a></div><br /><p>All the best</p><p>Photos: RYANNAN Bryer de Hickman</p>Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-46213918266707791382018-12-08T11:33:00.001-05:002018-12-08T11:33:10.425-05:00Winter Life<div class="separator" style="clear: both; text-align: center;">
Feliz Navidad</div>
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Winter is a time for comfort food and in New Mexico that means posole, empanadas and bizcochitos. <br />
Sufganiyot is often prepared during Chanukah. One of the things I miss most about New Mexico is the food, so it was a treat for me to prepare, style and photograph these images for the 2018 edition Winter Life magazine published by The Santa Fe New Mexican.<br />
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Photography By: Ryannan Bryer De Hickman</div>
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-696245576063299302017-03-10T19:30:00.000-05:002017-03-10T19:35:37.528-05:00Royal Palms <div class="separator" style="clear: both; text-align: center;">
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We have been spending a fair amount of time in Arizona this year. Our hands down favorite place to<br />
stay is the Royal Palms in Scottsdale. <br />
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It was nice to escape winter for a bit. All the flowers were blooming and the temps were pleasant. <br />
We hope to go back at the end of this month when the orange trees are blooming. When our kids were growing up, we would make a trip to Phoenix every Spring Break. My husband is a baseball fan, and some of the baseball teams are in Phoenix for Spring Training. I'm pretty content to lounge by the pool. There is nothing quite like a city that smells of orange blossom. <br />
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We have stayed in many different resorts in the Phoenix area, but the Royal Palms is always the one we love the most. I love the architecture and the way the paths meander from one outdoor room to another. The spa is also quite nice.<br />
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Unfortunately, while we were away this winter, there was a deep freeze at our Texas house. I follow the Austin, Texas garden blog - <a href="http://wwwrockrose.blogspot.com/">Rock Rose </a>- so I wasn't surprised to come back and find the garden looking rather dreadful. My orange tree survived, as did the Fig Vine, but the Sago and Fan Palms look half dead. Hope they can rebound. As I type this, a deer is just outside my window. So many things I have planted have become expensive deer food. I can't bear to keep them out though. What a treat to see them come up from the lake to graze on my lawn, and everything else:-) Part of the joy of living in the countryside. <br />
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Photos By: Ryannan Bryer de Hickman<br />
Sotto Il MonteRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-9389184341202366632017-01-14T14:37:00.001-05:002017-01-14T14:57:28.714-05:00BIRTHDAY GIRL<div class="separator" style="clear: both; text-align: center;">
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Thirty-four years ago, this sweet beautiful little girl was born to me. <br />
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She has brought so much joy and happiness to my life.<br />
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Born in Boulder, Colorado<br />
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Raised in Santa Fe, New Mexico<br />
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We survived the teenage years!!!<br />
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High School Graduation<br />
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Desert Academy - Santa Fe, New Mexico<br />
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College Days - Hawaii Pacific University - with roommate Lindsay. That was a tough start. We flew<br />
to Hawaii at the end of August 2001. I went to all the parent orientations, set her up in her dorm room, enjoyed the sand and sun and then flew back to Santa Fe. Eight days later, 9/11 happened. I had a panicked child on an island in the middle of the Pacific and no way to get to her or get her off the island. As you may remember, all flights were canceled for days after that tragedy. We made it through, along with countless other parents and kids. She would end up graduating from Hawaii Pacific University and staying in Hawaii for nearly ten years - with many visits from Mom & Papa.<br />
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She met her husband Jason in Hawaii. A musician and IT whiz - we love him!<br />
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Together - they gave us the ultimate gift - our grandson.<br />
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The Payoff!!<br />
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So Happy Birthday my sweet, loving daughter!!! Today she is spending her birthday helping to host a baby shower for a friend. <br />
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-13268870481816184972017-01-08T12:21:00.000-05:002017-01-14T14:58:52.064-05:00Rosca de Reyes<div class="separator" style="clear: both; text-align: center;">
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Rosca de Reyes or King's Cake is traditionally baked on January 6th to celebrate the Christ Child and the arrival of the Three Wiseman, bearing gifts of gold and Frankincense and Myrrh. A ceramic baby Jesus is baked inside the cake and whoever gets the figurine in their slice of cake is obligated to throw next years party.<br />
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This recipe is from the cookbook Frida's Fiestas by Diego Rivera's daughter, Guadalupe Rivera, and is usually served with Mexican hot chocolate. <br />
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Rosca de Reyes<br />
From "Frida's Fiestas"<br />
Recipes and Reminiscences of life with Frida Kahlo<br />
By: Guadalupe Rivera and Marie-Pierre Colle 1994<br />
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3 1/2 Cups flour<br />
1 envelope active dry yeast, dissolved in 5 tablespoons warm milk<br />
3/4 Cup sugar<br />
7 eggs<br />
4 1/2 ounces butter, softened<br />
1/4 cup warm milk<br />
Salt<br />
2 teaspoons ground cinnamon<br />
1/4 teaspoon anise seeds<br />
3/4 cup raisins<br />
1 teaspoon vanilla extract<br />
1 small porcelain doll<br />
3 ounces dried figs, cut in strips<br />
1/2 cup candied cherries (I left these off)<br />
1/2 cup candied orange, cut in strips<br />
1/2 cup candied lemon, cut in strips<br />
1 beaten egg<br />
Sugar<br />
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Mound the flour on the counter or in a bowl and make a well in the center. Fill the will with the softened yeast, sugar, eggs, butter, milk, and a pinch of salt, the cinnamon, anise, reasons and vanilla. Mix into a dough and knead for about 20 minutes until the dough pulls away from the center. Shape the dough into a ball. Brush it with softened butter, and place in a greased bowl. Cover with a cloth and let rise in a warm place for 2 1/2 - 3 hours, until doubled in bulk.<br />
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Place the dough on a floured surface, knead lightly, and shape into a ring. Poke the doll into the dough and arrange the ring on a buttered baking sheet. Decorate the ring with candied fruit and let it rise again for 1 1/2 hours, until doubled in bulk. Brush with beaten egg, sprinkle with sugar, and bake in a preheated 275 degree oven for 40 minutes, or until done. You know the rosca is done when the bottom sounds hollow when tapped.<br />
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Photos By: Ryannan Bryer de Hickman<br />
Feliz Navidad Magazine - The Santa Fe New Mexican<br />
<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-5007920978929717302015-12-21T08:35:00.000-05:002015-12-21T08:45:20.378-05:00FELIZ NAVIDAD<div class="separator" style="clear: both; text-align: center;">
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I unpacked all my Christmas decorations for this shoot for the Feliz Navidad Magazine in October and then packed them back into their boxes. Now I'm left feeling late to the party as I've only now set them all out again<br />
The house is once again all glitter and sparkle and I'm gearing up for the festivities - not to mention all the baking/cooking that is yet to be done for Christmas Eve and Christmas Brunch. Pardon the slight blur to these images. I moved them over from a PDF and it didn't work as well as I thought it might.<br />
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Empanaditas are a favorite to serve during the holidays in the southwest. I'll be making these pork and apple ones again along with a chicken/apple/cheese recipe:<br />
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Chicken & Apple Empanaditas<br />
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Ingredients<br />
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1 1/2 cups diced cooked chicken<br />
2 granny smith apples<br />
peeled and chopped<br />
1 teaspoon thyme<br />
1 tablespoon butter<br />
1/2 red onion - chopped<br />
1 garlic clove - minced<br />
1/2 cup shredded sharp cheddar cheese<br />
salt and pepper<br />
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your favorite pie dough<br />
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Pre-heat oven to 400 degrees F<br />
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Fry apple, garlic and onion in the butter until soft. Add thyme, salt and pepper and chicken. Allow<br />
to cool slightly and mix in the cheddar.<br />
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Roll out the pie dough and cut circles with a biscuit cutter or glass.<br />
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Place about a tablespoon of filling on each circle and seal the edges with egg wash. Use a fork to<br />
press down the seal.<br />
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Brush with egg wash and bake for about 25 minutes or until golden brown. <br />
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About 15 empanaditas<br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-large;">Wishing everyone joyous holidays!</span><br />
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Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-70902100669402539792015-08-05T13:20:00.000-04:002015-08-05T13:37:17.002-04:00TORTA con UVETTE e PISTACCHIO<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A beautiful and easy cake to prepare, its colors and flavors are reminiscent of Arab influence in Sicily. I like to serve it on my hand painted Franco Mari plates. I lugged them back in my carry on from Siena, Italy.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">TORTA con UVETTE e PISTACCHIO</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Raisin Pistachio Cake</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup golden raisins</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup Marsala</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 tablespoons unsalted butter, plus more for the pan</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups unbleached flour, plus more to coat the baking pan</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup finely ground unsalted pistachios</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons baking powder</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon table salt</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup whole milk</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large eggs, beaten well</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 Degrees F</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, plump the raisins in the Marsala for at least 10 minutes. Generously butter the bottom and sides of an 8-inch round cake pan; dust with flour.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk together 2 cups flour, the sugar, ground pistachios, baking powder, cinnamon and salt.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt 5 tablespoons butter over low heat. combine it in a small bowl with the milk and eggs. Drain the raisins, combining the remaining Marsala with the liquid ingredients. Mix the raisins with a little of the flour mixture.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the liquid ingredients to the flour mixture, and mix briefly but thoroughly with a plastic spatula. Add the raisins and mix just until well distributed. Scrape the batter into the prepared cake pan and smooth the top.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 30 minutes, or until the top is lightly browned and a tester inserted in the center comes out clean.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cool on a rack and, while the cake is still warm dust it with confectioners' sugar.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with zabaglione or whipped sweetened cream. The cake can also stand on it's own and is especially good with a cup of cardamom coffee.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A friend of mine recently moved to Sicily.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I should have made this cake for her</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">before</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">she left. She was here for a few months - stayed with me </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">off and on.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I'll make it again the next time she comes to visit - see how it stacks up.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Everything tastes better </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">in Italy.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It has been too hot to do much of anything except hang out at the </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">water park with my little sugar boy.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We have such fun</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Photography By: Ryannan Bryer de Hickman</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Recipes: The Zenchilada</span></div>
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Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-58804911516901021982015-07-27T13:03:00.002-04:002015-07-27T13:03:56.818-04:00Bibb Lettuce Salad with Okra Croutons & Qamar el-Din<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jW28PH8khV8/VbZcONtm1ZI/AAAAAAAADNE/yfH8BBNVED8/s1600/Sotto%2BIl%2BMonte%2BVineyards%253APhotography%2BRyannan%2BBryer%2Bde%2BHickman%253ABibb%2BSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="http://1.bp.blogspot.com/-jW28PH8khV8/VbZcONtm1ZI/AAAAAAAADNE/yfH8BBNVED8/s640/Sotto%2BIl%2BMonte%2BVineyards%253APhotography%2BRyannan%2BBryer%2Bde%2BHickman%253ABibb%2BSalad.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Weeks and weeks of torrential rainfall in May and June turned everything green and lush in the Texas Hill Country. Now, in July, hardly a drop, with temperatures in the high 90's. Time for light meals and plenty of salads. Austin has great resources for "Farm to Market" and "Pick Your Own" gardens. Great to have, since I didn't plant a vegetable garden this year.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Refreshing drinks are also a must this time of the year. This Qamar el-Din is a Mediterranean beverage that I like to make now and then.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Qamar el-Din</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One 12 oz sheet of apricot leather</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3-4 cups water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon orange flower water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1-2 tablespoons rose water</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut the apricot leather into small pieces, place in a pitcher or bowl, and soak overnight in the water. Next morning, transfer the contents to a blender and process until smooth. Strain it into a pitcher, add the remaining ingredients, and stir. Adjust the flavorings if needed to your taste, and chill or server over ice.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cheers!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ry</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Photography By: Ryannan Bryer de Hickman</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipes courtesy of: The Zenchilada</span>Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-13790646707249215152015-04-10T13:41:00.002-04:002015-04-10T13:41:59.447-04:00Easter <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> <span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>A little late - but hey - life is busy these days! Since we have moved back to Texas - it has been non-stop fun. Largely due to this little guy.</i></span></span><br />
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<span class="Apple-style-span" style="font-size: large;">The week before Easter - I was in Round Top at the antiques fair with our oldest daughter, who was on a buying trip. Loved it! Also had a chance to run over to Houston for a day. Will save all that for another post.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Then it was a rush back to Austin for Easter fun. Saturday found us at the beautiful Horseshoe Bay Resort where there was an Easter Egg Hunt, petting zoo, etc.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Sugar Boy was fast asleep upon arrival and missed the tiny tot egg hunt, but participated in the next one for older kids and scored a few. It was like a swarm of bees! I couldn't believe how fast hundreds of eggs disappeared. They have a gorgeous little golf course at the hotel, where they scatted eggs throughout the nine holes. </span><br />
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<span class="Apple-style-span" style="font-size: large;">On Easter Sunday, we hosted brunch and hid eggs in the courtyard.</span><br />
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<span class="Apple-style-span" style="font-size: large;">I made a Potato Gallette with Smoked Salmon, Creme Brulee French Toast, Scrambled Eggs w/Goat Cheese and Chives and an Asparagus Tart.</span><br />
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<span class="Apple-style-span" style="font-size: large;">When I was in Houston, I indulged at Indulge, and came home with some bunnies.</span><br />
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<span class="Apple-style-span" style="font-size: large;">The WS jacquard Easter tablecloth and kiddo bunny apron that I bought on sale after last Easter, came in to play. As did the marble egg place card holders.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Mimosas - heavy on the OJ - as Jim had a 3:30 tee time in Dallas and Lissa had to be at the airport in Austin to fly back to Scottsdale at 3:00. Busy Day!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Later, after things had quieted down, we made cookies with Landon.</span><br />
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<span class="Apple-style-span" style="font-size: large;">He started off on task..............</span><br />
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<span class="Apple-style-span" style="font-size: large;">Before long - he was driving his trains through the "snow".</span><br />
<span class="Apple-style-span" style="font-size: large;">And loading up the cargo cars. Boys:-)</span><br />
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Potato Galette with Smoked Salmon<br />
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6 tablespoons unsalted butter<br />
2 medium russet potatoes<br />
1/4 teaspoon coarse salt<br />
freshly ground pepper<br />
3 tablespoons cream cheese<br />
3 tablespoons creme fraiche (or sour cream)<br />
5 ounces sliced smoked salmon<br />
2 teaspoons chopped fresh chives<br />
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1. Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam.<br />
Carefully pour off clarified butter, discarding solids.<br />
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2. Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick and lay on a kitchen towel. Heat a large ovenproof skillet (preferable cast-iron) over medium-heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1.4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarifies butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes move. Flip potatoes using 2 metal spatulas. Cover with skillet. cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp. 7 to 9 minutes.<br />
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3. Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.<br />
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Creme Brulee French Toast<br />
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1 large loaf of challah bread<br />
8 large egg yolks<br />
4 cups heavy whipping cream or half-and-half<br />
3/4 cup plus 3 to 4 tablespoons sugar<br />
1/4 teaspoon salt<br />
1/4 cup vanilla extract<br />
2 tablespoons unsalted butter, melted<br />
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Grease a 2 1/2 quart oven-safe casserole or souffle dish. Slice the challah into 1/2 inch slices, then into cubes. In a large bowl, whisk together the egg yolks, cream, 3/4 cup sugar, salt, vanilla, and butter. Put a quarter of the bread cubes in the casserole dish. Pour in enough of the cream mixture to cover the bread. Using a spoon, press the cream mixture into the bread to that it is thoroughly soaked. Continue layering in the same way until all the bread is soaked with the cream mixture. Cover the casserole tightly with aluminum foil and refrigerate at least 1 hour, or overnight.<br />
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Preheat the oven to 325 degrees F. Put the casserole in a larger baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the casserole. Bake for 1 1/2 hours, until the top is light brown and set.<br />
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Remove the casserole from the oven and sprinkle the 3 to 4 tablespoons sugar over the top in an even layer. use a broiler set on high or a kitchen torch to cook the topping until the sugar becomes brown and liquefies. It will harden as it cools. Serve warm or at room temperature.<br />
Yield - 8 to 10 servings<br />
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Photography By : Ryannan Bryer de Hickman<br />
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-39742154673572328462015-03-09T13:11:00.000-04:002015-03-09T13:11:30.866-04:00Leek, Potato and Fennel Soup<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm so ready for winter to be over! This last week has been a rough one with each and all of us coming down with the wretched flu, despite having had our flu shots. Jim toughed it out and worked right through, while I, just gave in to it. My daughter and her family have had it as well. I worry so for my little grandson, but he, like the rest of us, has turned the corner and is now feeling better. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">One last bit of comfort food was in order and lots of Mint, Lemon, Honey and Ginger Tea for the cough that lingers.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The fennel adds a slight anise flavor. </span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Leek, Potato and Fennel Soup</span></b><br />
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<i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 4</span></i><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons extra virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 leeks, tender white parts with a little green only, thinly sliced, washed throughly</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 fennel bulb, cored and thinly sliced</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cloves garlic, crushed</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 large potatoes, peeled and chopped into small dice</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups chicken or vegetable stock</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup heavy cream (optional)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat the oil in a heavy-bottomed pot over medium heat. add the sliced leeks, fennel and garlic along with a generous pinch of salt. Cook without browning, just until the vegetables soften.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Turn the heat up to medium-high, add the potatoes, and stir. Add the stock, and bring it up to a boil. Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency. Season generously with salt and pepper and stir in the heavy cream (if using). </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Reheat and ladle the soup into bowls. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Photos By: Ryannan Bryer de Hickman</u></span><br />
<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-85860222063790752122015-02-14T15:48:00.000-05:002015-02-14T16:00:50.146-05:00HAPPY VALENTINE'S DAY!!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: red;"> <i>Happy Valentine's Day! </i></span> Each year for 18 years, when Jim and I lived in Santa Fe, NM, Valentine's Day meant a trip down to our favorite chocolatier. A box of Twin Peaks for him and Bolitos for me. <br />
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We left Santa Fe ten years ago, so this year I decided to try my hand at recreating those two treats. I also made a batch of "Elspeth's Mocha Butter Balls. <br />
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The Twin Peaks are made of Caramel, Almonds and Chocolate. I've never made caramel before, so it was somewhat trial and error. I started off with<a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=224&S=0"> Ina Garten's</a> recipe for Fleur de Sel Caramels (left off the salt). I cooked it a little too long and it turned out like a brick. The great thing about caramel is that if you get it wrong the first time, you can just melt it again, add a little more butter and cream, and Voila!<br />
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When I finally got the right consistency for the caramel, I spooned it into mini muffin cups, that had been lightly buttered. I placed the almonds on before I put them in the refrigerator. While they were cooling, I melted chocolate baking bits in a bain marie. After the caramels cool in the fridge for a bit, dip just the bottom half in the melted chocolate and put on a cookie sheet lined in parchment paper. Put them back in the fridge until the chocolate hardens.<br />
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Bolitos are simply truffles or fudge rolled into balls and coated with crushed nuts. I used<a href="http://www.simplyrecipes.com/recipes/chocolate_truffles/"> this</a> recipe for the truffles and rolled them in crushed pecans.<br />
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Elspeth's Mocha Butterballs - a recipe from a Santa Fe friend. They are great with a glass of cold milk. <br />
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Elspeth's Mocha Butter Balls<br />
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1 cup butter<br />
1/2 cup sugar<br />
2 tsp. vanilla<br />
1-3/4 cups flour<br />
1/4 cup cocoa<br />
1 TBS instant coffee<br />
1/2 tsp salt<br />
2 cups chocolate bits<br />
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1. Cream butter & sugar<br />
2. Add vanilla<br />
3/ Mix in dry ingredients, Dough will be slightly stiff<br />
4. Stir in chocolate bits<br />
5. Roll into 1" balls. Place on cookie sheet<br />
6. Bake for 15 minutes in preheated 325 degree oven<br />
7. Fragile when warm. When cool, sprinkle confectioner's sugar over cookies. <br />
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Photography By: Ryannan Bryer de Hickman - Sotto Il MonteRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-61085160649390706012014-10-14T13:41:00.000-04:002015-01-12T15:40:49.361-05:00Polo & Mint Juleps Aiken, South Carolina<div class="separator" style="clear: both; text-align: center;">
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One of our favorite places to visit is Aiken, South Carolina. Aiken is one of the original Winter Colonies dating back to 1719. The Goodyear's, Vanderbilt's and Hitchock families escaped the winters in the northeast and built mansions and sports playgrounds here.<br />
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It is an equestrian haven and hosts many events throughout the year. In the spring and fall you can always catch a game of polo on Sunday afternoon. <br />
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There is a new pavilion at the polo field where you can have lunch and watch the game in the shade. Most people tailgate along the edge of the field. We chose to do that as well - I brought along some Mint Juleps:)<br />
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You can set up tables and umbrellas - it is a pretty festive atmosphere. During half time everyone goes out to stomp the divots.<br />
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The horses are magnificent and it was a perfect day for Polo and Mint Juleps!<br />
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You have to watch out for the occasional wild ball when tailgating and yes this one was heading right at Moi! It stopped short - no harm done.<br />
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We had intended to spend Thanksgiving this year in Aiken attending the Blessing of the Hounds. Every Thanksgiving at 11:00 in beautiful Hicthcock Woods, 16 hounds, 65 prize winning horses and hundreds of observers come together to receive blessings before the fox hunt. Don't forget to stop by the Wilcox Hotel for Bagels & Bloodies before heading over to the Blessing. Afterwards there is an open table Thanksgiving Dinner at the Stables. Our plans have changed with the upcoming move and we will be back in Texas for Thanksgiving:)<br />
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The Wilcox Hotel has hosted Winston Churchill, President Roosevelt, Fred Astaire, Bing Croxby and Harold Vanderbilt, to name a few. <br />
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Photos: Ryannan Bryer de Hickman<br />
Bottom two Photos - 2Luxury2<br />
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-30779968116102010622014-10-09T10:12:00.000-04:002014-10-10T08:35:27.263-04:00The Summerville Cottage Adieu<div class="separator" style="clear: both; text-align: center;">
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The digital ink had no sooner dried on my previous post - when the call came in, letting us know that we would be moving yet again! <br />
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I'll remember fondly our time in this little cottage. The house is small that when we have guests over, everyone spills out into the garden. Our beautiful friends Bart & Katherine first introduced us to this house. Their friendship, hospitality and southern grace, will stay in our hearts always.<br />
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Spring and summer are so beautiful here. The landscape was mostly in place when we moved in. I planted a few things. Failed at some and had success with others. The ground is nothing but sand!<br />
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I'll miss the Highlander felines that live next door and visit now and then. I hope to have one of my own when we are more settled. They have tipped ears like a bob cat.<br />
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Living here gave us the opportunity to explore Charleston, Savannah and Atlanta. Thanks to B&K, we attended the Masters Tournament each year. Jim scored four tickets to the Masters one year via the lottery and his best buds Mike and Frank flew out from California spend a few days.<br />
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Many other friends and family came to visit during our time here. It has been fun to show them how beautiful the south is! <br />
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The payoff! Now we get to move to the Austin, Texas area to spend more time with<i> "THE CENTER</i> <i>OF OUR UNIVERSE!!!!!" </i> Ever since this sweet little boy was born we have been working our way back to him. He has stolen our hearts and we just can't be away any longer. He needs his Nana & Gramps!<br />
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Bonus - We will be able to spend more time with his sweet Mama, Dada, brother and sister.</div>
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I fly to Austin next week - check out the housing scene - fly back to meet up with the moving company - spiff up the house a little as it is going on the market - drive back to Texas and spend weeks unpacking! <br />
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Adieu to this little cottage and Bonjour to the next chapter in our lives!<br />
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Cheers!<br />
Ry<br />
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Photos By: Ryannan Bryer de Hickman (except the last one - taken by my daughter)Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-2561413129264269512014-10-07T10:40:00.000-04:002014-10-09T09:22:08.395-04:00The Summerville Cottage<div class="separator" style="clear: both; text-align: center;">
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Yesterday, as I was wandering around the house snapping photos for insurance purposes, I realized<br />
that, although I spend hours combing through interior design photos on other blogs, I seldom post photos of my own houses. There are several reasons for this: I never feel as if a room is completed, <br />
because I'm a professional photographer, I should take the time to set up lights and make an effort to arrange flowers, etc. and usually our houses are under construction and we are living in chaos!<br />
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With that said, these photos - are just ones that I snapped without too much effort involved. So here it is - our little<br />
cottage in the enclave of Summerville, along the Savannah River in Georgalina. This post features the living room. I'll do separate posts for the rest of the house.<br />
My style is rather eclectic - things I've collected over the years. I'll list the sources, if<br />
anyone is interested! <br />
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Top Photo: Art by: John Hulse, Steve Northup, Yvoy and a SC artist that I can't recall the name<br />
of. I have it written down somewhere. Just can't locate it at the moment.<br />
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Linen Churchill Sofa - <i>Rooms and Gardens </i>- Santa Barbara. Pillows - <i>William Sonoma Home</i> (top) and a custom pillow in <i>Richard Allen</i> fabric. Throw - <i>Kelly Wearstler for SFERRA</i>. Antique French<br />
Garden table from <i>Precious Cargo</i> - Summerland, CA. Lamps from <i>Elegant Earth </i>- Urn <i>-bo-tan-ik </i> - Summerland, CA<br />
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Antique Chinese jars from<i> Jack-a-lope</i> - Santa Fe, NM. Ottoman - designed and built by me, covered in<i> Restoration Hardware</i> Belgian Linen. The wing chair is covered in RH Belgian Linen as well. Photograph on the wall: <i>Julie Graber</i><br />
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These are the before photos. Due to a leak in the roof, the ceiling caved in. <br />
We bumped out the fireplace to support the rafters above and refaced the fireplace with a<br />
simple traditional mantle to match the rest of the woodwork in the house. This little cottage<br />
is nearly 100 years old and needs constant care! I built a long rad cover to enclose the<br />
non-functioning radiator. I also built the sofa table to match. We replaced the ceiling fixture with a vintage chandelier and painted the<br />
walls BM Edgecomb Gray and the trim BM White Dove.<br />
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As you can see - the roof needed some serious repair work! (Still needs more!)<br />
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Vintag<i>e McGuire </i>chairs give extra seating and add texture. Circa Lighting lamp, antique Navaho Rug,<br />
Sabina and Mesquite wood table from Mexico. Pillow - African textile. Cashmere throw - <i>Banana Republic</i>. Art - Top Photo: Ryannan Bryer de Hickman. The bottom piece is a framed<br />
Buck & Hickman antique saw.<br />
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Photos By: Ryannan Bryer de HickmanRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-26086381299566488392014-09-29T08:58:00.001-04:002014-09-29T11:14:21.322-04:00Miles's Wild Mushroom & Potato Hash<div class="separator" style="clear: both; text-align: center;">
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At the temperatures start to drop, I start thinking about comfort foods. This is a favorite that can be served as a side dish or a meal. I like to make it on cold mornings with a poached egg on the top.<br />
Recipe from Miles James - <a href="http://www.jamesatthemill.com/">James At The Mill </a>via <a href="http://www.thezenchilada.com/">The Zenchilada</a><br />
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Miles's Wild Mushroom & Potato Hash<br />
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1-1/2 pounds Irish potatoes<br />
2 tablespoons canola oil<br />
1/2 pound mixed "wild" mushrooms<br />
(shitake, portobello, oyster, crimini)<br />
1/8 cup fresh chopped thyme<br />
1 cup heavy cream<br />
1 white onion, finely diced<br />
1 red bell pepper, finely diced<br />
Salt<br />
Pepper<br />
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Peel the potatoes and dice them about 1/2 inch square. In a large, deep-sided skillet, heat the canola oil over medium-high heat. When hot but not smoking, add the potatoes. cook until they begin to turn golden on the bottom. Use a spatula to gently turn them, and brown the other side, scraping any crust up from the bottom of the pan as you do.<br />
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While the potatoes are cooking, wipe the mushrooms clean of any grit and remove the stems. Place the stems, thyme, and cream in a heavy saucepan, and heat slowly on low. Chop the mushroom cps coarsely. When the potatoes begin to brown on the second side, add the mushrooms, onion, and bell pepper. Stir to mix. again scraping any potato crust from the bottom of the skillet to prevent burning. cook until the potatoes, onion, and pepper are tender, about 4 minutes. If you need to turn the heat lower to prevent sticking, do, and take a little longer to cook, if necessary.<br />
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When the vegetables are tender, strain the cream, removing the thyme and stems, and add it to the hash. Add salt and pepper to taste. Bring to a boil, stirring just enough to keep the mixture from sticking. When the cream boils, remove from the heat. Serve warm/<br />
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Serves 4 as an entree<br />
6 to 8 as a side dish<br />
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Photograhy: Ryannan Bryer de Hickman for The Zenchilada<br />
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-2932088096930212422014-08-04T18:41:00.000-04:002014-08-04T18:42:26.680-04:00SHARBAT<div class="separator" style="clear: both; text-align: center;">
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SHARBAT<br />
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2 cups Fresh Orange Juice<br />
2 cups Fresh Lemon Juice<br />
Grated Orange Peels<br />
4 1/2 cup Sugar<br />
Fresh Mint<br />
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Grate the peels of the oranges and put in a cheesecloth bag. Juice the oranges and lemons. Soak the peels in the juices for 10 minutes and wring out, squeezing as much of the moisture and oils from the peel. Mix the juice and sugar together in a large pot and bring to a boil. Cook, stirring just until all the sugar has dissolved. Store the concentrate in glass bottles in the refrigerator. When ready to serve, add 1/8 to 1/4 cup of the concentrate to enough ice cold water to made a full glass. Garnish with mint. When frozen, this also makes a refreshing sherbet.<br />
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Photos By: Ryannan Bryer de Hickman<br />
Recipe: The ZenchiladaRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-91711114710141064542014-07-16T11:44:00.000-04:002014-10-05T12:06:11.872-04:00ALYS BEACH ON THE EMERALD COAST<div class="separator" style="clear: both; text-align: center;">
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I've been intrigued by Alys Beach for some years now. It has been on my list of beach locations to check out. My sister was in Florida looking for a house to buy, so I decided to make a detour during one of my marathon cross country trips. I was able to see my sister and her little one and explore Alys Beach. <br />
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Located on the Emerald Coast in Florida, Alys Beach is the brainchild of Andres Duany and Elizabeth Plater-Zyberk. The architecture is built in the style of Bermuda with white stucco walls and plastered roofs that are better able to withstand hurricanes.<br />
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Bahama shutters in various colors add vibrancy to the white stucco. Paths paved with Florida Caprock meander through the village.<br />
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Private courtyards have pools or fountains...................................................................................<br />
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Agaves are nestled into oversize pots...................................................................<br />
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On a morning walk through the village, you are lulled by birdsong and fountains........................<br />
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sometimes, you can hear laughter coming from inside the private courtyards and the splash of someone playing in a pool...................................................................<br />
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The architecture is just gorgeous...................................................................................<br />
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Fonville Press has coffee and croissants in the morning............wine and tapas later on..............<br />
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After coffee - or if you are like me - a good cup of tea - it is time to head out to the beach<br />
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Through the grand entrance<br />
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to the Emerald Coast<br />
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where the sand is like sugar..............................................................................................................<br />
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While there are no hotels in <i><a href="http://www.alysbeach.com/">Alys Beach</a>, </i>there are a few vacation houses available to rent. <br />
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Photography By: Ryannan Bryer de Hickman<br />
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<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-55145051736057562772014-03-24T12:45:00.000-04:002014-03-24T14:35:44.353-04:00 ADAC<div class="separator" style="clear: both; text-align: center;">
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I've lost count of how many times I have flown in and out of Atlanta or drove through without stopping. Always in a rush and never having time to explore. So finally, I was able to spend a couple of days there shopping the wonderful antique stores, furniture galleries and most exciting.......ADAC!<br />
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The Atlanta Decorative Arts Center is a visual treat for those of us obsessed with Interior Design and is open to all design enthusiasts. You just have to stop and register at the front desk. I happened to be there with our daughter who is an Interior Designer so that made the experience even better and I felt comfortable brandishing my camera and taking a million photos. You can browse the showrooms to your hearts content. <br />
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If you happen to see something that you can't live without.......and you don't have your own designer -they will refer you to an on-site designer.... who can assist you with your purchase. <br />
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ADAC has some great showrooms but my favorites were Ainsworh-Noah and Dennis & Leen. I could have stayed in those showrooms all day!<br />
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Adored this linen bed cover..............................<br />
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and, well, everthing................................................<br />
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After the furniture galleries, we went on to the fabric showrooms...............love, love, love textiles..<br />
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Photography By: Ryannan Bryer de Hickman/Sotto Il Monte Blog</div>
Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-49760380476693192072014-02-14T10:03:00.001-05:002014-02-17T12:53:25.378-05:00Todos Santos Chocolatier Happy Valentine's Day!<br />
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This Valentine's Day is not quite the one that I had imagined as we have felt the full force of the ice storm here in Augusta, Georgia. I'm posting today while sitting in my car trying to warm up and charge my phone. We have been without power for three days! More on that later. Back to topic. Isn't this the most beautiful piece of chocolate!! I love these handmade gold-leafed chocolates from Todos Santos Chocolatier in Santa Fe, New Mexico. So very special for Valentine's Day. They also make wonderful favors for weddings.<br />
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Photography By: Ryannan Bryer de Hickman for The Santa Fe New Mexican. ByPosted using BlogPress from my iPhoneRy @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-70859317218952335392014-02-10T11:03:00.001-05:002014-02-11T12:27:58.658-05:00Pan Roasted Duck with Seared Foie Gras & Caramelized Pears<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If someone were to ask me "What is the best meal you ever had?" The first to come to mind would be the Pan Roasted Duck with Seared Foie Gras & Caramelized Pears that was prepared by Chef Brian Recor. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Some years back, I had a magazine assignment at Rattlesnake in Indio, CA. I had numerous assignments that day all over the Palm Springs area. If you have ever been to Palm Springs you know that it is very spread out</span> <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">between Palm Springs, Palm Desert, Rancho Mirage, La Quinta, Indian Wells, Indio etc. At any rate I felt really rushed during this assignment. Brian was right on time preparing this beautiful dish. I did the photo shoot and Brian asked if I would like to taste the Roasted Duck. I knew I was going to already be late for my next assignment, so I told him I would love to, could I get it to go? He looked a little crestfallen but reassembled it into a styrofoam container and we said our goodbyes. I love photographing chefs because they are usually fun creative types. Brian was all of those - a lovely person. At any rate, I'm racing back to Palm Springs and was ravenous, so I took a bite of the food (one hand on the wheel the other on a fork - I'm a pro at eating in my car on the run) and it was bar none the best thing I've ever tasted! Immediately I felt terrible that I hadn't been able to take the time to sit down properly and enjoy this wonderful meal with the chef. This most joyous thing about preparing a good meal is sharing it. I later conveyed my appreciation for his culinary talents via email, but have always felt a little sad not to be able to express, just how wonderful it was, in person.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While pondering what I might make for Valentine's Day - this dish came to mind. While I don't have his recipe, I found one that might work:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pan Roasted Duck with Seared Foie Gras & Caramelized Pears</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 Bosc Pears, peeled, cored and quartered</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon ground coriander</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon ground allspice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tablespoons brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Kosher salt and freshly ground black pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 red onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">VINAIGRETTE:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons sherry wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon Dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon kosher salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">freshly ground black peper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons walnut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 tablespoons extra-virgin olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cups torn escarole leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bunch watercress, stemmed (about 3 cups)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large bunch arugula, stems trimmed (about 3 cups)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 duck breasts</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">12 to 18 ounces foie gras, cut into 6 medallions, each about 1/2 inch thick.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven to 375 degrees F. In a medium bowl, toss the pears with the butter. Sprinkle with the spices, sugar, salt and pepper. Toss to coat the pears evenly. In a large ovenproof skillet over medium heat, saute the pears until they sizzle, about 4 minutes. Transfer the pears to the oven and roast, turning them a couple times, until golden brown and tender, 25 to 45 minutes. Set aside and keep warm.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Meanwhile, cut the onion in half through the root end and then into 1/2 inch wedges attached at the root. Toss with the olive oil, salt, and pepper. Spread the onions out in a shallow pan and roast in the oven until soft, about 20 minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Meanwhile, make the vinaigrette: In a medium bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the walnut and olive oils to make a creamy dressing. Set aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Heat a heavy ovenproof skillet on med/high and sear the duck breast fat side down first and then the other side. Transfer to preheated oven for 30 to 40 minutes. (you could do this at the same time as the pears)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. When ready to serve, toss the greens together. Divide the pears and onions amount 6 salad plates. Heat a large, heavy skillet over high heat. Season one side of the foie gras medallions with salt and pepper. Place the medallions in the pan, seasoned-side sown, and cook for 2 to 3 minutes, or until browned. Drain any excess fat. Season the medallions with salt and pepper, turn the foie gras with a flat spatula, and cook for 1 or 2 more minutes, or until softened but still firm. Transfer to a paper towel to drain briefly. Lightly dress the greens with the vinaigrette and divide among the plates. Top each salad with a sliced duck breast and a medallion of foie gras and serve immediately.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="color: orange; font-family: Georgia, 'Times New Roman', serif;"><b><i>I'll let you know how it turns out. What would your most memorable meal be?</i></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cheers!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ry</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Photography By: Ryannan Bryer de Hickman</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Desert Magazine</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-89762361962649817242014-02-04T09:33:00.000-05:002014-02-07T09:25:36.204-05:00Coq Au Vin<div class="separator" style="clear: both; text-align: center;">
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Last week the snow caught us by surprise. It so seldom snows here and when the forecast called for two inches. The entire city stayed home. Schools were closed for three days and many businesses closed shop. Having spent most of my life in the mountains - this seemed somewhat ridiculous! That was until I saw what happened in Atlanta. Millions of people stranded on the interstates and highways all night long in the freezing cold. Our daughter and grandson had a flight scheduled to leave out of Atlanta on Wednesday. Cancelled - so we had one more day with the baby. I have to admit - I was <br />
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grateful for the snow! We took him to the beach on Monday and on Wednesday he saw his first snowfall. The weather changes so much from day to day here.<br />
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Yesterday was balmy and warm - today - cold and rainy. Time for comfort food. Coq Au Vin is always a good go to and I particularly like this recipe from Patricia Greathouse. Patricia doesn't always include an ingredients list in her recipes, so I'll try and fill in the gaps:<br />
<br />
Coq Au Vin<br />
<br />
One cut up large roaster chicken (Patricia uses a rooster)<br />
Two medium yellow onions<br />
3 carrots halved<br />
20 or so mushrooms sliced (I use Baby Bellas)<br />
One bag frozen Pearl Onions<br />
Unsmoked Bacon<br />
Butter<br />
Flour<br />
Bay Leaf<br />
Fresh Thyme<br />
One bottle of wine (I use white wine - because I don't like the look of purple chicken)<br />
Note: This recipe doesn't call for garlic - we like garlic in ours and would recommend adding 2 to 4 cloves of garlic.<br />
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<br />
Salt and pepper the chicken pieces and set aside.<br />
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Begin with the unsmoked bacon. Think of it as adding richness and flavor. Cut it in lardons and render out the fat in a large skillet. Drain and reserve it, but leave the fat in the pan. Add some nice little pearl onions to the pan and brown them on all sides. Reserve them, too, in the same bowl as the onions. Add some butter to the pan and brown the mushrooms and add them to the bowl. Now add even more butter and brown the chicken, which you have patted dry first. Once the chicken is browned, pour off the fat but keep the browned bits. Pour the bottle of wine into the pan and deglaze. Add the chicken, a couple of halved carrots and onions cut almost in half but still held together by the root end. Top it off with enough chicken broth to cover the chicken, throw in a bay leaf and a little thyme, put the lid on, and cook on the stove top on the lowest flame or in a slow oven until the rooster is quit tender. This may take several hours.<br />
<br />
Once the rooster is tender, remove the pieces from the cooking liquid and set aside, tented. Discard the onion and the carrots. Add the mushrooms, onions, and lardons to the pan and slowly reduce the cooking liquid until it is a rich sauce. Taste for seasoning, and add salt at this point (if you add it earlier, it may be too salty after reduction.) Add the rooster back in and warm through. Serve with potatoes, rice, or noodles to enjoy with the sauce.<br />
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Photos By: Ryannan Bryer de Hickman<br />
The Zenchilada<br />
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Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-52322987336735767322014-01-07T12:20:00.002-05:002014-01-08T08:01:04.891-05:00WISH I WERE.......................<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"><i>here in Waikiki sitting on the veranda at the Moana Hotel. But since I'm not - and like everyone else caught up in the Polar Vortex - I think I will make a cup of hot cocoa with some dark chocolate and cinnamon and put on another layer...............</i></span><br />
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Photos By: Ryannan Bryer de Hickman<br />
<br />Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.comtag:blogger.com,1999:blog-6221312010095479910.post-21426410082009993432013-12-25T12:31:00.001-05:002014-12-24T12:37:36.790-05:00Christmas Morning & Adana's Pecan Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hbfIxEVkTkQ/UrsRxxCEVMI/AAAAAAAAC3U/kSLsC2exKFY/s1600/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hbfIxEVkTkQ/UrsRxxCEVMI/AAAAAAAAC3U/kSLsC2exKFY/s640/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+1.jpg" height="640" width="424" /></a></div>
<span class="Apple-style-span" style="font-size: large;"><i> <span class="Apple-style-span" style="color: #20124d;">Merry Christmas Everyone! It has been a beautiful morning here in our little cottage. The paper whites planted several weeks ago bloomed just in time.</span></i></span><br />
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<span class="Apple-style-span" style="color: #20124d;"> Others are just getting started...................................</span><br />
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<span class="Apple-style-span" style="color: #20124d;">The gifts have all been opened...............................</span><br />
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<span class="Apple-style-span" style="color: #20124d; font-size: large;"><i>The Pecan Tarts - baked and consumed................................................. </i></span><br />
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<span class="Apple-style-span" style="color: #20124d;">The Christmas Ham is in the oven - time to set the table...........................</span><br />
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<span class="Apple-style-span" style="color: #20124d;">with the little stockings and the bird place card holders from Nandina....................</span><br />
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<span class="Apple-style-span" style="color: #20124d;"> the bronze S&P shakers from Michael Aram acquired with a gift certificate given to me last Christmas from my darling husband for Charleston Street ........ one of my favorite places to shop.................</span><br />
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<span class="Apple-style-span" style="color: #20124d;"> later we will have tea and cookies.............................</span><br />
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<a href="http://4.bp.blogspot.com/-mup-uEcfWbA/UrsSOlYCqJI/AAAAAAAAC4c/DHKQviOfdhI/s1600/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mup-uEcfWbA/UrsSOlYCqJI/AAAAAAAAC4c/DHKQviOfdhI/s320/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+10.jpg" height="256" width="320" /></a></div>
<i><span class="Apple-style-span" style="color: #20124d;">but first..........time for a little Champagne!!!!!</span></i><br />
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<a href="http://3.bp.blogspot.com/-hNHdmZu669k/UrsSRVMszqI/AAAAAAAAC4k/7IcRDjHoqBs/s1600/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hNHdmZu669k/UrsSRVMszqI/AAAAAAAAC4k/7IcRDjHoqBs/s640/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+12.jpg" height="640" width="404" /></a></div>
<span class="Apple-style-span" style="color: #20124d;"> <i>Cheers!</i></span><br />
<span class="Apple-style-span" style="color: #20124d;">Ry</span><br />
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<a href="http://2.bp.blogspot.com/-ahYybRTHrFg/UrsSUYZKwfI/AAAAAAAAC4s/kAIu0XIMQek/s1600/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ahYybRTHrFg/UrsSUYZKwfI/AAAAAAAAC4s/kAIu0XIMQek/s400/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+11.jpg" height="265" width="400" /></a></div>
<span class="Apple-style-span" style="color: #20124d;">Photos By: Ryannan Bryer de Hickman</span><br />
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<span class="Apple-style-span" style="color: #20124d;">Adana's Pecan Tarts</span><br />
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<span class="Apple-style-span" style="color: #20124d;"> Adana Whyte shared this recipe with me 25 years ago. I've made them nearly every Christmas since.</span><br />
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<span class="Apple-style-span" style="color: #20124d;">For the Pastry</span><br />
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<span class="Apple-style-span" style="color: #20124d;">1 cup flour (I substitute Gluten Free All Purpose Flour)</span><br />
<span class="Apple-style-span" style="color: #20124d;">3 oz softened Cream Cheese</span><br />
<span class="Apple-style-span" style="color: #20124d;">1 Stick softened Butter</span><br />
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<span class="Apple-style-span" style="color: #20124d;">Blend together to form a soft dough. Roll into a ball and place in the refrigerator for a least one hour. Remove and roll into 24 small (3/4") balls. Use the dough to line mini muffin tins by pushing the dough into place with your fingers.</span><br />
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<span class="Apple-style-span" style="color: #20124d;">Filling</span><br />
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<span class="Apple-style-span" style="color: #20124d;">3/4 cup brown sugar</span><br />
<span class="Apple-style-span" style="color: #20124d;">1 tsp vanilla</span><br />
<span class="Apple-style-span" style="color: #20124d;">1 egg</span><br />
<span class="Apple-style-span" style="color: #20124d;">pinch of salt</span><br />
<span class="Apple-style-span" style="color: #20124d;">2/3 cup chopped Pecans</span><br />
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<span class="Apple-style-span" style="color: #20124d;">Cover bottom of pastry shell with Pecans. Fill shells with the Brown Sugar mixture. Complete by putting pecans on top.</span><br />
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<span class="Apple-style-span" style="color: #20124d;">Bake in a preheated oven at 325 for 25-30 minutes.</span><br />
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<a href="http://3.bp.blogspot.com/-TqqlRXC4tpU/Urwit4MvwGI/AAAAAAAAC48/V_oUTqKWJh8/s1600/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TqqlRXC4tpU/Urwit4MvwGI/AAAAAAAAC48/V_oUTqKWJh8/s200/Sotto+Il+Monte:Ryannan+Bryer+de+Hickman:X-mas+13.jpg" height="200" width="189" /></a></div>
<span class="Apple-style-span" style="color: #20124d;">Landon presenting Nana with a gift certificate from Gramps - Christmas 2012 </span> Ry @ Sotto Il Monte Vineyardshttp://www.blogger.com/profile/03963652024916167506noreply@blogger.com