sustainable wine

When in drought: dry-farming in California, no water needed

Will Bucklin doesn’t water his crops. It’s that simple. 

Instead, Old Hill Ranch bypasses artificial irrigation, and relies on seasonal rainfall and working the soil in such a way that it holds on to water for the drier months. 

“The hardest part about dry farming is actually convincing people it works,” Bucklin says. “But in places like Spain, France and Italy, pretty much everybody dry-farms.”

Irrigation has even been banned in parts of Europe to preserve the quality of certain grape varieties. But in California, where irrigation is now the norm, dry farming has become a forgotten art.

Photos: Charlotte Simmonds for the Guardian (1), Michelle Davidoff/Handout (2)

Twin Flames (Negan x Samantha x Sabrina) Chapter 2: Country Girl

Word Count: 2,412
Genre: Smut
Fandoms: Negan, The Walking Dead, Jeffrey Dean Morgan
Pairings: Negan x Samantha x Sabrina
Rating: Explicit
AO3 Link:
Warnings: Language. Zombies. Oral sex. Vaginal sex. Object insertion.

Summary: With Sabrina off somewhere with Dwight, Negan and Samantha head out to the countryside for a romantic picnic and sexual rendezvous.


Keep reading

Quinoa with Dried Cranberries, Apricots, Sunflower Seeds, Feta and Coriander in Honey-Lemon Vinaigrette

When I moved here in California, I already have a preconception of the eating lifestyle of people here. I knew that kale, quinoa, chia seeds, goji berries, green juice, vegan, organic, farmers market, farm-to-table, sustainable food, wine country, artisanal, avocado and bacon are a few of the stellar ingredients and terms and phrases Californians are accustomed to in their everyday lives.

One of the first places my husband took me to was Whole Foods Market where I was blown away with the natural, organic, wholesome and fresh selection and wide variety of gorgeous ingredients which most I haven’t seen in real life (I just knew  and saw ingredients like kale, quinoa, black truffles, etc. on television, but never met them in person <insert eyes rolling>) before. So I can honestly say that when I stepped inside Whole Foods Market I was culinary culture shocked.

I’ve been living here in Northern California for 3 years now and I have adjusted quite well in every aspect of life abroad and most specially in terms of gastronomy. I season my eggs and hash browns with black truffle salt, an avocado, an over-easy egg and buttered toast are my favorite breakfast choice, my kale, cannellini beans, tarragon and Spanish chorizo soup is the soup of my dreams. I am obsessed with micro greens, smoked salmon and scrambled eggs with white truffle oil is a go-to offering whenever I want to make my husband feel more loved in the morning, bacon is a staple in our fridge and we rarely run out of it, and Italian black rice and yes, (finally) Quinoa which I am very enthusiastic about to sort of replace white rice in my diet, now this is a big deal for me because I don’t know any Asian person (who grew up eating white rice 3 meals a day) who is willing to give up their rice for a fancy grain such as quinoa. Well, I certainly can’t completely eliminate white rice in my life but it is nice to have a more wholesome alternative.

This quinoa dish is wonderful as an entrée, a mid-afternoon snack or a nice filling meal on its own. This dish keeps for 3 days in the fridge and what I did was I portioned it and placed each portion in decent size microwavable containers for easy warming up to pacify sudden hunger for whatever time of the day or night.


1 cup uncooked organic quinoa

2 cups warm chicken stock  (or vegetable stock to make this vegetarian/vegan)

Juice of 1 whole medium-size lemon

½ cup dried cranberries

½ cup chopped dried apricots (about 8-10whole apricots)

1/3 cup shelled sunflower seeds (or pine nuts would be delicious too)

Crumbled feta cheese (optional, or vegan cheese) to sprinkle on top

Handful of coriander (chopped) to sprinkle on top

Honey-Lemon Vinaigrette:

¼ cup lemon juice

2 Tablespoons honey

1/3 cup extra virgin olive oil

Salt and pepper to taste


Place quinoa in a fine mesh sieve and rinse thoroughly under running cold water from a tap. Put quinoa in a medium casserole pot or 3-qt. Dutch oven and add chicken or vegetable stock and lemon juice. Cook over medium heat, once the liquid starts boiling, immediately turn down heat to low, put the lid on the pot and cook for 20-25 minutes or until the grains are tender. Fluff gently with a fork and transfer to a mixing bowl.

Add all the dried fruits and nut to the cooked quinoa and dress with the vinaigrette. Season with salt and cracked black pepper. Sprinkle with crumbled feta and chopped or torn coriander.

Best served warm.

Makes 3-4 servings

the signs as wine moms
  • ARIES: Martha "It's better to be full of wine than full of shit" Johnson
  • TAURUS: Barbara "My kids want extra craft supplies so I'm buying them corks. Giving them corks. After I finish each bottle" Smith
  • GEMINI: Sharon "I went 9 months without wine to give birth to you" Shelly
  • CANCER: Carol "Wine improves with age and I improve with wine" Foster
  • LEO: Darlene "Is it too early for wine?" Harris
  • VIRGO: Debbie "I'm going to clean my house and by that I mean drink wine & spray febreeze" Moore
  • LIBRA: Pam "Wine doesn't ask questions. Wine understands" Hayes
  • SCORPIO: Shannon "I tried cooking with wine last night but after 5 glasses I forgot I was in the kitchen" Kelly
  • SAGITTARIUS: Denise "I just rescued some wine it was trapped in a bottle" Murphy
  • CAPRICORN: Cathy "The most expensive part of having kids is all the wine you have to drink" Hill
  • AQUARIUS: Brenda "I wish my tolerance for children was like my tolerance for wine" Miller
  • PISCES: Connie "Motherhood is powered by love, fueled by coffee and sustained by wine" Gilbert

The Smoking Hibiscus, Olive Oil-Poached Salmon, New York Strip with Parsnip Silk and Liquid Nitro Chocolate Almond Truffle from the Chew Lab available during the Epcot International Food & Wine Festival.

© Aran Goyoaga

Travel Tuesday: Tilth is one of James Beard Award-winner Maria Hines’s three restaurants. Maria’s food is organic, seasonal and sustainable cuisine that represents the Pacific Northwest such as coffee-roasted celery root salad, roasted vegetable hash and foraged wild mushrooms (photo). Check out more of the best gluten-free brunches in Seattle.