New Year’s Resolution #612: Give myself at least 3 more minutes in the morning to pack the kids lunches, write their notes and make sure their homework is done. (In other words, double the time I leave myself now.)


New Year’s Resolution #531: Make my kids do more chores. (Why am I still doing the dishes and folding laundry?? Isn’t that why we procreate?)


New Year’s Resolution #621: Eat fewer of my kids snacks. (I am a grown up, for gosh sakes. I should not be eating Goldfish and Fruit Snacks…Oh darnit, now I’m craving Fruit Snacks…)


If anyone comes across a spare brain in their travels, please let me know. I seem to have lost mine.

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Review: Pinot Patch Pinot Noir and Pinot Noir Rose

The following wines were included in the December shipment of the California Wine Clubs Wine Moms Series (which, for the record, makes an EXCELLENT holiday gift!)

Who: Pinot Patch

What: Pinot Noir (13.5%) and Pinot Noir Rose (13.6%)

When: 2013 and 2014

Where: Sonoma County, CA

Why: Because sometimes you just don’t want to work at enjoying your wine.

There are times in your life when you just don’t want things to get any more complicated than they are. The holidays come to mind. I totally enjoy the decorating and the cooking and the cleaning (well, maybe not enjoy that one but at least it gets done) and the shopping, but let’s face it. It’s a busy, busy time.

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View from the Empty Nest: Hostess Gifts

I try to do the right thing. Say “please” and “thank you.” Defer to those older than I—which is getting harder, as just about everybody seems younger than I am nowadays. But certain niceties seem to elude me. I forget.

Martha Stewart would never attend a dinner party without a hostess gift. A nice bottle of wine. Homemade cookies. Rosemary roasted cashews. Of course, Martha would hand wrap them in gift paper she stenciled herself, and there would be a gift tag tied with decorative twine.

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Wine and Candy Pairing #3: Chardonnay + Twix

Ask people about Chardonnay, and you are pretty much Constitutionally guaranteed to hear them mention two words enthusiastically: “buttery” and “oaky.”

First, let’s talk about the butter. No, there’s not actually butter in your Chard (unless you’re making a beurre blanc sauce for dinner). But it smells like there’s buttered popcorn nearby.

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