The Buzz

This Journey of re-awaking my senses is starting to push the limits of my comfort zone. After all at 39 my tastes aren't going to change, are they?
My trepidation began this morning when I listened to my partners voice mail. You see I like to be in control, and today he gets to chose which direction the journey winds. In a voice that sounded all most gidy he tells me "to get ready for a day of sweet wine and stinky cheese." So, you see this is where my goose bumps get goose bumps.
I have a very sensitive olfactory organ. I have never been one to try and get past the smell of something. Oh yeah and about sweet wine, I am more of a Merlot or Cab kinda woman.
At this point I am starting to wonder if he even knows me at all. After all these years together did he ever notice that I have never ordered a port or willingly drank a glass of white wine? Could it be he has no clue from the overwhelming supply of air fresheners, order guard garbage bags, and deodrants in our cupboards that I am sensitive to smell?

Well, in the spirit of adventure, I did not make up an excuse to work late. Joining my partner in a culinary vacation to a small granite ensconced mediterranean isle. We are going to dine on "shepard's cheese". With a smirk, almost as if he knows something I don't, my partner begins to unpack our feast. Little did I know I was about to be amazed by the rich historical insights my partner had made. He proceeded to educate me about how shepard's cheese came about.How the monks being diligent washed developing mold spots from their young cheeses for the sake of purity and cleanliness, only to find an unusual sticky, bright orange surface layer develop. Unbeknownst to the well meaning brethren, they had cultivated a bacterial culture on their cheeses, known today as Brevibacterium Linens. The fact that they used the only sanitary liquids around, booze or boiled salted water, and the regimented way they organized their day further served to consistently select these ripening microbes – which prefer the resulting pH and salt level.

The particle cheese he has chosen for today was Tomme du Berger, this cheese is made from raw sheep and goat milk products and aged up to 4 months. The sticky rind barely contains a bulging, intensely fatty paste. For all its buttery richness, salty assertion and animal aromas, the cheese is mercurial, and remarkably fruity. (I really did taste the ripe pears.)

The pefect pairing for this cheese according to Chris Munsey or Murray's Fine cheeses in New york, ("The wine to pair up with this pungent farmhouse fromage is an equally vivacious and original partner, an Alsatian Gewürztraminer "Harth-Cuvee Caroline" 2005 from Bernard Schoffit. Schoffit's tiny 10 hectare vineyard is perched delicately on a slope so steep it had been abandoned as impossible to harvest, until he came along. This master winemaker has managed to wring an unctuous, heady perfumed gem from the unforgiving slate, a Gewürz with rich linenol, gardenia and honeysuckle aromas, a wonderful concentration of fruit and well-balanced acidity.") So that is exactly what we did.
Finding the right wine to pair with strong, stinky washed rind cheese like Tomme du Berger is difficult. Typically dry wines are overpowered by the strong salty flavor disappearing completely after the first bite. Not so with this match, which finds a dynamic combination of salty and sweet, barnyard funk tamed by the flowery aromatics of the wine. I would especially recommend this wine and cheese pairing for those who think they don't like sweet wine and stinky cheese - you will be converted! I have been!!!

Feeling full and wonderfully aroused, I looked over at my partner and thought maybe he knows me in a way I have yet to know myself.

Find out what he made me eat for dessert next time.

Lisa Sabrina Fults
Special Ts and Sports
Custom Screen

Food-borne illness is no joke. over 5,000 people die each year from food-borne illness. Do not let common myths make you or your family sick.

 

Three myths that make consumers sick.

 

"If it tastes o.k., or smells o.k. it is safe to eat"

Fact : If you trust your taste buds to detect unsafe food, you may be in trouble.

The CDC estimated as many as 6.5 million to 33 million illnesses yearly are food related. Taking even a tiny bite to test the saftey of a questionable food can be very dangerous.

 

"We have always handled our food this way and nothing has ever happened"

 

Fact: Many incidents of food-borne illness went undetected in the past. Food-borne illness signs and symptoms of vomiting, cramps,and diarrhea were often still blamed on the "flu." Also, both the nature of our food supply and the virulence of food- borne pathogens has changed.

 

"I sampled it a couple of hours ago and never got sick, so it should be safe to eat."

 

Fact:Food-borne illness may develope with-in a half hour to a few days: some may occur as long as 2 or more weeks after a contaminated food is eaten.

 

Another consideration: While you might safely consume a food, someone with a weaker immune system could be more susceptible to a food-borne illness. Young Childern, older individuals, pregnant women, and persons with an illness are more vulnerable and would be more likely to get sick.

 

Coming soon highly effective tips for safe handling of food products in the home.

 

To safe and happy summer,

 

Lisa Fults,

Special T's and Sports

Custom screen printing

My quilty pleasure........

Ever since I can remember the process of baking cookies made it all better.  If I was sad, heart broken or lonely my mom would bring me into the kitchen and we would bake.

 We sometimes did not even talk. My mom did things from scratch. I love organizing the bowls, spoons, all the ingredients. Feeling the oven warm.

By the time the mixing started whatever was weighing my heart down do not seem so big.

Our favorite Cookie Reciepes :

Spicy Hermits: 1/2 cup crisco shortening, 1 cup brown sugar (firmly packed), 1 large grade a egg, 2 tablespoons water.

cream shortening and sugar, mix in egg, then water, set aside.

1 1/2 cup all purpose flour, 1 tablespoon instant coffee powder. 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 teasoopn ground nutmeg, 1/2 teaspoon ground cloves, 3/4 cup raisins, 1/2 cup broken walnuts.

pre-heat oven to 375, sift together dry ingredients, add to creamed mixture, stir in raisins and nuts, Drop from teaspoon 2 inches apart on lightly freased cookie sheet. Bake for 10 minutes. Make about 40 cookies.

Our kitchen was a focal point not just for bad or sad times but celebrations as well.

Ever year my Dad had Pie frenzy. He would bake so many flavors all from scratch. all pie dough had to be done by scratch.  Apple, pumpkin, chocolate, pecan, peach, banana cream, and on and on.

We had so much joy in that space, the gang all chipped in. Neighbors, family, friends from near and far.

My Dad past away in 1991 and my mom moved to O.K. to be close to her sister, my brothers and sisters are all scatter about , even my kids are grown and off doing thier own thing. So now it is just me, but I still bake.

 My sister, Sheila, has kept the pie frenzy going but she renamed it pie fest and all the nieghbors in Scottsdale can't wait to dig in.

Coming up next issue our favorite fourth of July cake and drinks.

Lisa Sabrina Fults 

Special Ts and Sports 

Spotlight on Auburn Businesses Part I: Carpe Vino is No Compromise

This is the first in a Series of blogs where I will be highlighting new and old businesses unique to Auburn. This is my way of supporting our town's "Think Auburn First" campaign, which I read about in the Sentinel and was reminded of more recently in Gary Moffat's column, "Don't Drive to Roseville; Think Auburn First", a few months ago.

In his article, Gary mentioned several reasons why so many of us head down the hill to shop instead of buying locally. He talked about the supposedly lower prices offered by the big box and chain stores and the fact that many of us want what we perceive to be better price/selection/value from the bigger stores. Being a Bay Area transplant myself, I must admit that I used to be one of those weekend mall-goers and monthly Costco shoppers. However, lately the trips down the hill are few and far between for several reasons.

1) The sky-rocketing price of gasoline nullifies the few pennies I might save by driving down the hill to the big box stores.

2) What used to be a "quick trip" is now a bloody nightmare since I must drag four whiney children along. Yes, the exponential growth of my family makes car trips something I avoid at all cost.

3) I simply did not know what shopping opportunities were available to me here in Auburn.

This is a point that Gary also made reference to in his article. "Many Auburn residents are simply unaware of what is available in this town."

Personally, I have found this to be very true. After having lived here for nearly five years, I started making some of my own local discoveries when the AuburnBuzz was launched last year. I was pleasantly surprised to find so many lovely and unique shops and restaurants that I never knew existed. The Longhorn Meat Company, Creative Endeavors, Wild Flower, Winston Smith Books, Ultimate Beauty Supply and La Fornaretta Restaurant to name a few. Over the last year, I have made it a point to cut down on my trips down the hill, and instead take the time to discover more local businesses that can be found in the nooks and crannies of our historic town. I choose to support our local small-business owners whenever possible and I have found it is also a great way of connecting with people and getting to know our community better.

After being so inspired by Gary Moffat's article, which was completely on target in my humble opinion, I would be remiss not to mention the wine bar and restaurant, Carpe Vino, which is owned and run by Gary and his son, Drew, at the top of the list . I just had my first opportunity to check it out a few months ago and was not disappointed. (Yes, I realize it has been open for several years, but pregnant patients and nursing mothers are generally not allowed to partake at the wine bar). The ambiance created by the interior brick walls, low lighting, and local artwork displayed on an impressive cabling system was more than I expected. That is not to mention the terrific selection of wine and the most friendly and knowledgable staff you could ask for. Not being a wine conisseur myself, I rely heavily on the recommendations of the experts behind the counter. I can't wait to go back and try some of the Amador County varieties Gary recently added to his selection. I have been told by many the food is par excellence, but will have to discover that for myself the next time around. As Gary would say, see you in the wine bar!

While I found the service at the wine bar to be excellent, I must say that 'lack of customer service' is one reason that Gary forgot to mention in his previously-mentioned article that drives many of us down the hill. Unfortunately, both my husband and I have experienced sub-par customer service more times than we would like to remember at local Auburn businesses. Without mentioning any specific names, there have been numerous occasions we have felt the customer service was severely lacking and perhaps the help didn't try harder because they thought theirs was the only or best option in town. Au contrare. There is ALWAYS another option. We may give the business a second chance (everyone has an off day, right?), but if the service is bad two times in a row, forget it. We won't go back and would rather drive a longer distance for a better experience. We try to patronize those businesses that seem to appreciate their customers the most. Let me add that we are not extreme picky people, but we do expect common curtesy, friendliness, and just the slightest aire of helpfulness. Cheers to the Auburn businesses that already have this figured out!!!!!!

Met KAHI Sales Manager Bob Ripley today for a pleasant lunch at The Monkey Cat in Downtown Auburn where we were told by owner Trish that husband Jim Bril is recovering from knee surgery and will return in a month.  Bob and I enjoyed our fish tacos and appreciated the attentive service by the dark-haired waitress with the easy smile.  Bob and I enjoyed our radio/community connections and agreed to connect again very soon.  Best wishes, Jim, for a speedy recovery.

Determined to hold my own against the quirky forces which seems to be shifting the collective consciousness.  Pleased with my choices in Auburn, I've been connecting with pals Spencer and Donna at The Ridge where divine splendor awaits.  This week on KAHI CONNECTIONS, "the legend" jazz singer Cheri Murphy drops by to entertain and connect with our community at The Round Table at Courthouse Coffee.  This morning I head out to Downtown Auburn to enjoy a tasty breakfast at the Auburn Grille where Commander Jack revels in Kim's home-style jam and fluffy eggs and, hey, what about that fresh fruit cup replete with mandarins?  After a check-in with CHC Owner Linda Lareau--and perhaps a walk about Old Town--I'll head this bod toward Raspberry for a round of golf, solo.  Be still this heart which is now in a serene state of  relief due to Stewart Schur, owner of  Dr. PC Computers, who restored my computer to working order.  All happening in Auburn.  Watch out. 

Enjoyed a friendly lunch Thursday after a lively radio program hosting the talented thrush Jane Rivar who enjoyed coffee post-program with her producer Mark and owner Linda Lareau who played Jane's serene CD  Friends Donna Arz and Syl Bruce joined me at the Monkey Cat where I dove into a tasty Crab Melt followed with a shared chocolate dessert with Arz.  Server Trish did a good job of serving the table and we left sated/satisfied, not having seen Jim Brill who works dinners and mentioned when I talked to him later that he will be serving on Christmas Eve.  Jim is a cordial host and worked for many years at Fior D' Italia in San Francisco; so I can say Jim has humility and has made the transition from the big city to our small town.

Kudos to KAHI Manager Jerry Henry who pulled off quite a nice happening at the Monkey Cat restaurant in Downtown Auburn.  Most of the KAHI staff/programmers were on hand for a lively gift exchange overseen by the over-the-top radio talent Dave Rosenthal and for a most delicious dining experience complete with a decadent chocolate dessert.  Gold stars to owner Jim Bril who shared kitchen duties and greeted the guests.  I made an exception as I resist groups/gatherings/meetings; but I thoroughly enjoyed the good company, cameraderie, tasty meal, and long-time-no-see connection with the cordial Owner Jim Bril.   I also enjoyed conversation with Christina and Stewart Schur, owners of Dr. PC, our tablemates.  Now I'll be walking/swinging the sticks with determination to lose those calories and hit the target.  Fore!