day 2 . . .
I felt like I woke up in heaven with Dan and a view onto lake Cayuga, even though cloudy, it was still beautiful. Purple finches on the porch and the smell of coffee brewing was enough to get lazy bones moving.
Breakfast was divine.
Our hostess was a hoot. That morning was her birthday and she was like a kid in a candy shop kinda joyful. In the short time we chatted, I learned that she use to have a small food business selling soups and salads out of a basket on the back of her bike, literally peddling food in Ithaca. She use to dance around with Molly Katzen, started one of the first community gardens in Ithaca, and loves to garden to this day. She shared some chervil plants from one of her herb beds, the best souvenir.
Diana’s birthday breakfast was golden sweet peaches sandwiched between homemade belgium waffles with… ready… slices of fresh ruby red grapefruit, pineapple, and strawberries but the kicker was the creamy, sweet sauce with a hint of cinnamon topped with a tease of orange zest. I must figure out how to make that creamy sauce… it would be divine with fruits… thinking raw nuts, almond/hazelnut milk, orange juice, sugar, a dash of magic, and cinnamon.
divine
So we were off and visited Sheldrake Point, Thirsty Owl Wine Co., Cayuga Ridge Estate. This weekend was the cheese tour, in conjunction with select wineries. Each winery we happened to visit was hosting a local cheese maker and here are some of the free recipes they were sampling.
4 Tin Fish Farm was represented by the owner who was showcasing his goat feta and chevre
Lively Run Goat Dairy presented this complimentary recipe.
Seneca Blue Moon and Chancellor Spread
- 1 lb Bluemoon cheese (or blue cheese)
- 1/2 to 1/3 cup chancellor wine
- 1 stick unsalted butter, softened
- 1/2 cup chopped walnuts, toasted at 350 fro 15 minutes
mix the goat cheese and butter, slowly add the wine until a desired consistency is achieved, add the walnuts. serve on crackers or toasted baguette.
after tasting many a wines and selecting a few we were ready to head home. Not before finding a place to eat. I Urban Spooned the Piggery, a local butcher, coffee and cafe. It ranked 100% reviews and my father in-law wanted a mocha.
The Piggery shares are of the local foods that they source cheese, meats, veggies and baked goods. I enjoyed the veggie slab (apple, carrot, cabbage, sprout and cheddar on a local sourdough bread with vinaigrette).
Dan, the house specialty “that put the Piggery on the map”, a savory pulled pork sandwich.
after lunch we were on the road
the end
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