Rachel is the R&D chef at Veronica Foods Company, and graduated at the top of her class at Organizzazione Nazionale Assagiatori Olio di Oliva and holds an ONAOO Certificate of Sensory Aptitude deeming her an expert olive oil taster. She is uniquely focused on all aspects of olive oil including and specifically using olive oil as a "spice" in chemistry driven culinary applications. As an olive oil evaluator, educator, chef, and gardener she enjoys life to the fullest whilst blogging about her olive oil-centric culinary journey.
The back vegetable garden is faring well! It was entirely started from seed, most of which was direct seeded in the bed just a few weeks ago. In another month, the stepping stones will be obscured from sight and the deer fence to the right will be enveloped in the sweet peas vines which are just poking up through the soil along the border. I've also included some new floral additions from my front garden and a dwarf suger spint pea plant that is spilling over with peas. Mother's Day was splendid! We went to brunch at a wonderful restaurant in Pleasanton on Main St. called Mahalo Grill. Good stuff! Then for dinner that night I made Osso Bucco, haricot vert with wild mushrooms in a wine garlic and butter reduction, and chocolate pots de creme for dessert. I had my whole family over. Mauricio got me a beautiful Peony plant and a chinos, which I sorely needed. What a sweetie pie pookie he is to have gotten me gifts for both my garden and kitchen!
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