If you happen to be running Zero Breast Cancer’s Dipsea Hike/Run in honor of Annie Fox on September 26, 2009 you’ll find our biscotti waiting for you at the end of your journey!   We are so proud to be part of this wonderful event that raises awareness and funds to stop breast cancer clean in its tracks.  Best of luck to all of the runners- STAY STRONG!

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What do these things have in common?  Well, nothing really.  Except that they’re all my new most favorite things.


First, let’s start with the wine.  For those of you who know me best, you’ll be shocked to learn that I’ve gone to the “white side” and have fallen in love with a wine whose color is not red (shocking).  I have found a Viognier (say it with me: vee-ohn-nay) from Lodi, CA that tastes like summer; peaches, honey and has a curious herbal quality.  Yum.  


A rubber rolling pin- who knew?  I love this rolling pin in an unnatural way.  It’s life changing.  I’ll take a deep breath and list my reasons in order of importance:
  1. Nothing sticks to it- not even the stickiest of doughs
  2. No flouring is required
  3. It works on WARM dough
  4. It cleans up with just a quick run under hot soapy water
Here’s a link to a rolling pin similar to the one we use at the bakery: http://www.amazon.com/Fiesta-Products-Traditional-Handles-Silicone/dp/B00032S04S
(BTW- This is going to be my numero uno Christmas gift to all of my friends & family who bake.)  


Lastly, I just finished the very last page of  ‘Heat’ by Bill Buford.  I loved his account of leaving a desk job and heading for the kitchen of Babbo (Mario Batali’s place).  His funny little stories that shed some light on what it’s really like in the kitchen are very true to life.  The book follows his travels from New York to Italy; learning to make pasta and finally learning the ancient art of butchery.  The final chapter hints at his association with Frank Bruni of The New York Times.  I’ll be picking up a copy of Bruni’s ‘Born Round’ tomorrow. 


Well, the oven is preheated so I better get started on tonight’s dinner: olive oil roasted corn on the cob, jasmine rice with smoked swiss chard & grilled pork chops.  Time for a glass of Viognier! 
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Now get your mind out of the gutter!  After introducing our biscotti to brides- I’m going to WOW those caterers with our awesome biscotti!!

I’m launching a campaign to introduce myself to 100 caterers in Marin & Sonoma Counties.  After all, caterers need biscotti too, right!?  Yes they do!!  Our products are the  p e r f e c t  accompaniment for espresso bars, traditional coffee & tea service, corporate meetings, chocolate fountains (yum!) and just about anything else you’d like to pair with our biscotti!  BTW- biscotti are really yummy to ‘spoon up’ with a scoop of gelato.  Our biscotti are also amazing with a glass of Vin Santo or Port.  I am a big fan of Port (don’t even get me started on the wonders of Port).  I’ll save that for another blog entry…

Get ready caterers- you’re gonna LOVE our biscotti!! 
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I’m running off to the bakery to bake 64 dozen biscotti for an upcoming Wedding Expo to be held in Santa Rosa at the Wells Fargo Center for the Arts on September 13, 2009.  I plan to introduce our biscotti to brides as a high-quality, handmade offering to their guests packaged as wedding favors.  If you’d like to stop by the Expo and sample some of our products, please see their website for ticket information (hope to see you there!):  http://www.winecountrybride.com/
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First Post! 07/03/2009
 

Welcome everyone! I'm so excited to be making my first post here. Thanks for stopping by. Please let me know how I'm doing!

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