Mid-September and October are long past, and so are the warm, foggy mornings, and the afternoon heat that would chase it all away. The valley that resembled green corduroy has turned golden-yellow with tinges of crimson and orange. It once smelled of harvest and the aromas of fermented grapes throughout the vineyards. The morning winds blew in from the north, from the south in the afternoon, and blended together the distinguished aromas of tomatoes, bananas and sugary, ripened plums.
The nectar of the fruit that once tasted of blueberries, sweet, red apple, raspberries and jam, now resemble chocolate and coffee, dates, cherries and warm spice. Soon it will all be tucked into bed in oak barrels for another year, carefully watched and cared for, not to soon to be enjoyed in growth and maturity.
The harvest is over and although I could use a rest, as could the entire valley, man and plant alike, I will miss my wine-stained hands, and fatigue. This was work that requires passion with a touch of fascination. Though the days and weeks were long and some of the romance of winemaking has escaped me, there will always be a longing and a lust for it to return.
Sunday, November 22, 2009
Tuesday, June 23, 2009
Welcome to the Pesto and Chef Elite blog page
I am a local personal chef in Boulder, Colorado. As with most chefs, I have a passion for food. In thought, a simple meal can become something more than just sustenance. With some love in the creation of a meal, foods can be harmonized through the combination of flavors and textures exciting even the most unrefined palates.
I hope that people will join in on my blog. Tell me what they think of my recipe posts. Please share what you experienced while preparing them or even perhaps what you experienced while tasting. I am grateful for this opportunity to share great food with people. I am unable to make food for everyone, but everyone deserves it just the same. So enjoy, take some time out, and in the words of someone very close to me, "You should make something for yourself, you're special."
I hope that people will join in on my blog. Tell me what they think of my recipe posts. Please share what you experienced while preparing them or even perhaps what you experienced while tasting. I am grateful for this opportunity to share great food with people. I am unable to make food for everyone, but everyone deserves it just the same. So enjoy, take some time out, and in the words of someone very close to me, "You should make something for yourself, you're special."
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