Cool Barbecue Foods images
Some cool barbecue foods images:
Pleased To Meat You
Image by daveparker
Burgers!
Image by colmmcsky
Nice Family Meals photos
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Signorello Estate Winery, Napa Valley, California, USA
Image by jimg944
History of the Signorello Estate Winery:
Starting the Venture
Ray Signorello Jr. began his journey as winemaker and vineyard owner in the Napa Valley during the mid 1980’s. Ray, born in San Francisco, California, moved to Vancouver, Canada where the Signorello family continues to maintain a home. Ray divides his time between Napa, San Francisco, Vancouver and business related travel. Ray’s father, Ray Sr., initiated the vineyard project during the mid 1970’s by purchasing the 100-acre estate located on the Silverado Trail in the beautiful Napa Valley. Ray Sr. worked side by side with Ray Jr., establishing the winery’s reputation for excellence until his passing in the fall of 1998.
No Turning Back
Signorellos’ original plan was to grow quality grapes to sell to existing wineries, but the harvest of 1985 changed this plan into a new level of evolvement. The bountiful crop allowed Signorellos to custom crush the excess grapes. This opportunity demonstrated what fabulous wine their vineyards were capable of producing. The project continues to grow, as do the spectacular 42 acres planted in several different varietals. Ray’s continuing effort represents the invested energies that created this reality from a dream.
In 1986 the Signorellos began the second phase of the venture, this was the building of the main winery structure. This beautiful building is used for barrel storage, wine tasting and retail sales. Along with the building of the winery, wine production was expanded to include Cabernet Sauvignon and Pinot Noir. By the end of the 1980’s the Signorello family was thoroughly committed to making wine as well as growing grapes.
The decade of the nineties proved to be pivotal for Signorello Estate. In 1990 the first planting of red varietals began on the property- Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.
What brought the Signorellos to the Napa Valley was the romantic side of winemaking; growing grapes, working the land, and enjoying the wine country lifestyle of camaraderie, good wine and great meals. While the Valley lifestyle is a very real part of the business, there is a serious responsibility to making a dream become a reality, both father and son realized this fact early in the endeavor.
This venture was a dream; now it is reality.
150821-Z-OU450-106
Image by North Carolina National Guard
Employees for John Deere Ag & Turf Division in Cary, N.C., donate more than 560 school backpacks for North Carolina National Guard Family Programs, Aug. 21, 2015. The employees of the military appreciation group lead by Gail Dawes, wife of NCNG Command Sgt. Maj. Christopher Dawes, carried, drug and tossed the packs in the back of a NCNG Medium Tactical Vehicle for transport to Guard HQ and later distribution to Guard families during upcoming drills. The employees continue a commitment began by the company in 2005 supporting various family programs events including Christmas meal donations. “It is important to walk the walk, it is everything to us,” said Denver Caldwell, manager of U.S. and Canada turf marketing. The bags will be stuffed with school supplies from previous donations from Wells Fargo, Operation Homefront and Dollar Tree. (U.S. Army National Guard photo by Sgt. 1st Class Robert Jordan / Released)
Chinese food
Image by Like_the_Grand_Canyon
Family style!
Nice Cook Books photos
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Greg Atkinson Dinner 011
Image by rockdoggydog
Third Annual Sprouts Awards-20090311-66
Image by roland
Jan’s B day 25
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diet machine
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diet machine
Image by junkoko
Dieter Bohlen 1989
Image by Bohlensik
diet-img055
Image by gparmer
Delicous Dunedin cookbook
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Delicous Dunedin cookbook
Image by Like_the_Grand_Canyon
Hanging out at Dunedin airport!
Tennessee spoon bread
Image by Tiny Banquet Committee
A scan from the California Artists Cookbook (Abbeville Press 1982). The book was produced by Chotsie Blank and Ann Seymour for the San Francisco Museum of Modern Art.
This recipe was contributed by painter and graphic artist Eleanor Dickinson.
I did try it but I fancied it up a bit. It was summer when I made it so I added some fresh corn (cut from 2 ears and sauteed for 2-3 minutes with a little butter and a tablespoon or so of chopped fresh oregano; let cool and then add to other ingredients). Tasty, but it’s not going to become my favorite way to use cornmeal. The texture is sort of half way between a bread and a soufflé and I’d prefer to eat either of those things.
My review of the book is here.
Chili Soup
Image by mellowfood
with sour cream and fresh cilantro
recipe from Bishop’s Fresh cookbook
