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Tag: Sparkling Pinot Noir

Blackbird Vineyards Tasting – One Of A Kind

Blackbird Vineyards was the second stop on my first day of touring wineries in Napa Valley. I visited in August when morning temperatures send you scrambling for a sweater, but by mid-morning you find yourself stripping it off. As I arrived at Blackbird the sun was beaming warm and bright and the coolness of the open air barn was a welcome respite. My oldest daughter LuLu, surprised me and arranged for this tasting as she is a member of Blackbird. She knows I am always on the lookout for small boutique wineries who offer interesting locations and tastings. I am so pleased she did!

Also accompanying me was my friend Vickie, who writes The Wrangling Woman, a blog solely devoted to wine! Little did Matthew, our gracious host, know what he was in for with the three of us, all decked out and looking like triplets in our stripes! Looks like we all received the dress-code memo!

Blackbird, a former walnut orchard first planted with 5, 717 Merlot vines in 1997 is now considered an ultra superior label in its own right. Fittingly, the word ‘Merlot’ is French patois for ‘little blackbird’, and you’ll notice them sailing across the labels. Ever since the inaugural release of the 2003 Merlot was awarded 98 points by Vinfolio, the winemaking team has been handcrafting exquisite wines, focusing on Merlot, Cabernet Franc, and Cabernet Sauvignon.

Matthew met each of us with a lovely glass of chilled Dissonance, a cool climate Sauvignon Blanc, perfect for this warm August day. Exuding aromas of crisp green apple, ripe stone fruit, citrus and acacia flower, I called it bright and spirited. As part of the Bespoke Collection, Blackbird offers a curated selection of boutique wines and one-of-a-kind objets d’art, which we surveyed as we sipped our refreshing white wine.

Inside the shade of the barn we found a splendid setting for wine tasting. Tasting at Blackbird is an immersion in art, wine and on this day some great music! Can you guess which Beatles song is on the playlist?

All of the wines we tasted were poured from rock star vintage 2013 bottles. After taking our seats at the extensive table we began with a taste of Arise, a classic Napa blend of Merlot, Cab Franc and Cabernet Sauvignon. Richly layered with licorice, pipe tobacco, cherry and fig it yields a soft texture that can only come from exceptional fruit. I remember deciphering luscious coffee as I tasted this ruby colored Merlot. We all gave it high marks but knew we had a few more to taste. In the photo below you may notice the first, amber colored bottle shows the birds differently than the others. Any idea why?

I won’t keep you guessing….the label of the Merlot has the birds sitting on various wires which on a musical scale would sound out the Beatles song, Blackbird singing in the dead of night! Cool – yes?

Next in line was a wine named Illustration, a finely crafted Merlot that challenges the belief that Cabernet Sauvignon is the only age-worthy red wine in Napa. Winemaker Aaron Plott notes that this wine is themes decadent of all the Blackbird offerings. Aromas of dark fruits, chocolate, flowers, and licorice beckon a taste. Illustration typifies the core of Blackbird wines.

Ready to taste what we anticipated to be next to last in the line up, Paramour melds Merlot and Cab Franc into a sensuous chemistry, with flavors of dark cherry, iron and herbs. An elegant wine destined to be enjoyed over the next decade or so.

We have now arrived at our last glass, Contrarian. Only 40 barrels of this aromatic, elegant blend, now bottled will age thru the year 2029. I’ll still be around enjoying a glass of wine then – I hope! I can tell you I enjoyed this wine on this day, so much so that I planned on purchasing a bottle to bring back to North Carolina, that is until Matthew surprised us with a taste of the Blackmail Cabernet Sauvignon. Blackmail, first of all I love the name! Only 2 barrels of this wine were made – how could I pass up the intenseness of this bold Cab with black fruits, floral notes and black truffle flavors? I couldn’t!

As we enjoyed this surprise pour we made our way around the barn once again, out into the vineyards and into the farmhouse to pour over more of the art offered at Blackbird. The Blackbird experience is one of a kind. Next time you’re in Napa I urge you to stop by the tasting room on Main Street in downtown Napa. Walk-in’s are welcome but Reservations offer you a better chance of tasting these amazing wines.

September 14, 2016
I.Am.A.Food.Blogger.

I am a food blogger – I write about food among other topics such as wine, food tours and wine tastings, bee keeping and honey and an occasional travel post. Some of the requirements of a food blogger are delving through countless recipes, recipe development, preparing the recipes, photographing them, editing photos, and writing. Oh and did I say eating? Eating is a big part of my job! This past week my “blogging” was put on hold as I was diagnosed with “acute diverticulitis”. It isn’t the diagnosis in and of itself that put me on hold, but the liquid diet I was required to be on for 6 days. I couldn’t bear to see or smell food. Tough for a for blogger!

I was stirred awake one Friday night with cramping in my lower abdomen, I dismissed it as indigestion. Let me take a side step right here and say, “isn’t it interesting how these events always seem to take place on a weekend?” The next day I still felt a bit uncomfortable but carried on as usual. Sunday I began to experience some sharp pains and a ridiculous amount of burping, so much so that I noticed it to be abnormal. By Monday morning when I first woke and tried to stand I realized the pain was worse but I went to yoga that morning and felt fairly good after. That evening the pain was back and awfully uncomfortable. I pushed through, telling myself it must be from my recent travels, change in routine and eating habits. My other thought was that it could be bladder related. I was baffled to say the least.

Tuesday I again attended yoga. I left feeling good until later in the day when the sharper pains continued to stab and poke me in the belly, plus I felt lethargic, not like me at all. I called my doctors office and got a recording that said the office was closed for the day. Of course it was! It wasn’t, but that’s another story…receptionist had inadvertently pressed the incorrect message button! Wednesday I called first thing in the morning and asked to see the doctor. Guess what – they don’t see patients on Wednesdays! I made an appointment for Thursday.

I’m starting to feel rather unlucky at this point and the pain is so bad I have a hard time standing up straight and walking. This pain was piercing, sharp and similar to labor pains – ladies, if you’ve delivered a baby you know what I mean. It was the kind of pain that literally takes your breath away and brings tears to your eyes. Coughing hurt, laughing was agonizing, sneezing was torturous. If I woke during the night to potty I returned to bed with salty tears rolling down my face, keeping the sobs as quiet as possible, not to wake my husband. Yep – it was bad!

Finally Thursday arrived! I grabbed my latest read, “Sweetbitter” by Stephanie Danler and anxiously headed to see my doctor. The technician drew blood, took a urine sample and then the doc poked and prodded around on my tummy and insides! The pressure from her fingers pressing around on my belly was excruciating, causing me to groan on the examining table. That’s when my doctor said, “Whatever plans you have for today you need to cancel, I’m sending you for a CT scan”. WHAT?

I’ll spare you the remaining details. I had a CT scan. I also read multiple chapters of my book. I felt thankful, lucky, I’d thought to grab it on my way out the door. The only luck I was aware of on this Thursday. With the diagnosis of “acute diverticulitis” comes prescriptions for two super strong antibiotics, Cipro and Flagyl and a liquid diet. No food, no alcohol, no dairy products! Got it! I was so fortunate that this was Labor Day weekend and I got to be on the liquid diet for an extra day, since the physician’s office would be closed for the holiday. I’d eaten a small breakfast on the day I saw the doctor, but that was my last meal for 5-6 days, depending on how you do the math. After a day my body couldn’t remember it had enjoyed food on Thursday morning, it just felt hungry!

Needless to say “food” was not in my realm for the next several days and I would not feel up to being a food blogger. Jello, if you call that food, (I don’t -it’s loaded with sugar or artificial sweetener and dye) popsicles (full of high fructose corn syrup-yuck), broth, juice, black coffee, soft drinks like 7-Up or Sprite and water. So much of my social media feed is bombarded with food that I didn’t scan Facebook, Twitter, or Instagram, etc..much during the last few days. I am happy to report at my followup visit yesterday my compassionate doctor gave me the go ahead to eat “soft” foods for the next 5-7 days, followed by the gradual addition of all foods. Halleluia! Hearing this news elevated my mood and my appetite, which was already voracious. Today I am consuming copious amounts of creamy, soft mashed potatoes!

Here’s the kicker! With this diagnosis comes the indication that my poor gut is full of nasty bacteria. My belly needs to be treated gently, not taxed with difficult to digest foods. This is known as a clear liquid diet. Besides water, the majority of clear liquids available have profuse amounts of sugar or salt, and if you check the labels often times high fructose corn syrup. I’ll be the first to admit I like sugar, well I like sugar in the form of dessert. I struggled to find liquids without ridiculous amounts of sugar grams listed on the label, popsicles without high fructose corn syrup or broth with any flavor that isn’t loaded with salt. I managed to find some delicious popsicles free of high fructose corn syrup at Earth Fare but am sad to say finding juice without loads of sugar – even the “natural”, “simple” ones with no artificial sweeteners, or corn syrup or preservatives offer a whopping 24 grams in 8 fl.oz. Rather an oxymoron – wouldn’t you say? I needed healthy, simple fluids to help coax my gut back into shape and keep me from starving. Yet my options were limited. Needless to say I drank more water than anything. My adoring husband brought chicken noodle soup from Fresh Market that we strained so I’d be left with broth that had some flavor. Drinking the low-sodium broths from the grocery stores render little to no flavor on their own and I was in no shape to make homemade broth! Note to self, make some flavorful, clear broths and freeze them incase of another attack.

I’d love to hear from you if you’ve ever had a similar experience. What suggestions do you have for partaking in a clear liquid diet? Don’t get me wrong, I am grateful that I was diagnosed early enough to bypass admission to the hospital. According to the physician another day or two and that’s where I would’ve landed. Acute diverticulitis can be serious with complications such as blockage in the colon or small intestine, an abscess can form, a fistula can develop creating an abnormal passageway in the bowel and peritonitis which can occur if the infected or inflamed pouch ruptures, spilling intestinal contents into your abdominal cavity. All, worse than my experience and not so uncommon. I had no idea of the signs, abdominal tenderness, pressure, pain on the left side of the belly, fever, nausea. I know now, and in the future will pay close attention to any of these signs that last more than a day. Can it happen again? Maybe yes maybe no! Of course, my fingers are crossed that this was a one time occurrence. Only time will answer this question.

I am a food blogger. I’ll be back to normal in about 10 more days and am already planning the first few recipes I’ll be whipping up. In the world of a food blogger being diagnosed with this mess seemed almost laughable, and I am able to laugh now, that it doesn’t hurt so much!

September 7, 2016
Honey Harvest 2016

Oil & Honey Edition

It’s honey harvest time. Does the sight of this beautiful, golden nectar make your mouth water? It makes me want to open the jar, stick my finger in and relish the sweet honey inside. While extracting honey I usually end up overdosing on the pure, ambrosial liquid running out of the honey gates. Extracting honey is a messy business, one I enjoy!

After the supers of honey have been pulled from the hives they are moved to a “honey house” or place where extracting equipment is available. This was my first time to pull honey from the hives at the Greensboro Science Center – which in and of itself is very exciting. I located a facility about 20 minutes away where I could rent the equipment necessary to extract this delicious honey.

The honey frames are full of liquid gold yet capped with wax. The newer the honey the whiter the wax. If a frame has darker wax it simply means it’s one of the first frames filled and capped. The wax turns tan or brown from the bees traversing it as they work the hive.

You can see how the frame is bulging with honey, capped with wax. To the side lies the hot knife used to remove the wax capping. To be sure not to waste a drop of the hard earned liquid, these cappings are scraped off into a smaller extractor, which spins the honey away from the wax, and into a bucket below. Get this, on average a worker bee only makes about 1/12 teaspoon of honey in her lifetime and a hive of bees must fly around 55,000 miles to produce a pound of honey. 1 pound of honey is equal to about 1.33 cups of honey. This is why I try my darnedest not to waste a drop of this precious liquid.

After scraping the cappings into the wax extractor the frames are placed into a stainless steel extractor and spun to remove the honey. This too flows into the waiting bucket below.

You may be thinking the surroundings don’t look too clean…you are correct. It seems old time beekeepers are often less than concerned with this. If I were lucky enough to own an extractor and have a little honey house it would be spotless and enjoyable to work in – alas I am not that lucky.

This go round I ended up with about 4 gallons of honey. Not bad for the first year of keeping hives at the GSC. The honey I pulled this year is from the two oldest hives there – they were established in April of 2015, Queen Natty and Queen Charlotte hives. The third hive was set up from the swarm I captured in April of this year. We call this hive Queen April. They will likely give me honey next year. You can read about the capture here.

The first honey from the GSC will be bottled this weekend and passed out to a few key people at the science center. 4 gallons sounds like a bunch of honey but in reality is not so much – not enough to set up sales in the gift shop. I am happy to have this honey but more than that, I’m thrilled that the bees are so well received at the GSC. They provide a wonderful opportunity to teach kids, parents, teachers and many grandparents about the importance of the honeybee. Remember about every third bite of food you eat was pollinated by honeybee!

September 4, 2016
A Taste Of Charles Krug

Recently I had the pleasure of meeting with Marc and Janice Mondavi at the handsome Charles Krug winery, the first in Napa Valley. Under the guidance of the Monday family since 1943 when it was purchased by Caesar Mondavi , who built a profitable grape and fruit shipping business, the Mondavi’s remain dedicated to producing the finest Bordeaux style wines in Napa Valley. Founded in 1861 by Charles Krug, his innovative ideas and leadership paved the way for what is now known as Napa Valley, a region that boasts over 400 wineries, a major expansion from the 65 that were counted in 1976.

Along with the divine wines and congenial conversation I learned a great deal and want to share some of the cool concepts taking place at Charles Krug. 400 acres of the valley floor vineyards are Napa Green Certified. The Napa Green program seeks to restore, protect, and enhance Napa County watersheds through customized farming plans. Along with the pledge to participate in this positive change Krug is also committed to sustainable practices throughout the winery by implementing solar power, a more efficient refrigeration control system, cover crop rotation, the use of natural alternatives to conventional fertilizers and pesticides when possible and an electric car charging station not only for the popular Tesla, but for all other electric vehicles.

I was most impressed with the recycling of the redwood planks from 172 historic fermentation tanks, originally purchased in the 1940’s and in use into the 1990’s. Used in the renovation of the Redwood Cellar Tasting Room and 1881 Carriage House, original to the property, these planks line walls and ceilings and lend a warm blueprint to both. One tank remains on view in the barrel room exhibiting how the fermentation process has changed since the beginning. The carriage house is a gorgeous venue, one of a few allowed to host weddings and receptions, in Napa Valley.

Deservedly Charles Krug was awarded the “Best of Wine Tourism Award for Architecture & Landscape” in 2015 and listed in the “Top 10 California Tasting Experiences” by Food&Wine Magazine. Speaking of tastings, Charles Krug himself opened the first tasting room in California in 1882. Now let me tell you a bit about the wines! Modern winemaking techniques meld with traditional French methods and the outcome? Ultra premium wines! A few tastes and there is no doubt that this is true. The fact is after my private tasting with the Mondavi’s I went back for a second taste a couple of weeks later in the striking tasting room.

I will be the first to tell you that white wines are my favorites, especially during the warm summer months. The Sauvignon Blanc, bright and crisp with notes of grapefruit, lime and passionfruit is one to enjoy at the end of a hot August day! Carneros, is an appellation that always pulls me in, the wine that is. The Krug Chardonnay is from this region – I knew I would love it! The citrus aromas of lemon and tangerine had me from the get go. A mild touch of vanilla and flavors of white peach and juicy tropical fruit finish. Medium bodied with light nuances of the oak barrels I would drink this wine with lobster and poached salmon.

The red wines – well these red wines could persuade me to sip a bit more from these jewel colored Pinots, Cabernet Sauvignons, Merlots and Malbecs. The 2013 Limited Release Galante Pinot Noir spends 8 months in new French oak barrels. It is “big” with a silky mouth feel. I picked up layers of clay and caramelized sugar. Delightful! Malbec, creamy, chocolatey, jammy and I tasted sweet bread – could that be yeast? I starred this one! The 2012 Family Reserve Generations, a designing blend is composed of 83% Cabernet Sauvignon, 7% Malbec, 5% Merlot and 5% Petit Verdot. Good legs on this one!

This is what I purchased – a 2012 Vintage Selection Cabernet Sauvignon, Estate Bottled in Napa Valley. This wine lit my mouth up! I have great anticipation of opening this bottle , probably before the year ends. Full bodied, blackberry, and coffee bouquets are enhanced by baked berries, caramel and vanilla, yielding an elegant and delicious wine.

I highly recommend a visit to the Charles Krug winery on your next visit to Napa. Besides the amazing wines, a sense of genuine hospitality from each person encountered is felt throughout a visit. Bonus – the setting is beautiful, the history engaging and you won’t want to miss Pizza on the Lawn on Saturday’s and Sunday’s!

View from the 1881 Carriage House

Peppercorns growing in the gardens – tended by the Culinary Institute in Napa.

You know I loved learning that there are two active bee hives on the Krug property. This bee is foraging in the fennel.

August 29, 2016
I’ve Got The Answer To Bug Bites & Bee Stings

OIL & HONEY EDITION

Are you prepared for bug bites and bee stings? The last big holiday weekend of the summer is fast approaching. Labor Day – it’s everyone’s last hurrah before heading back to school and settling into a summer finale. Many of us will be headed to the beach, camping, hiking, boating or maybe to your local community park for a little R&R and fresh air. Along with our time outdoors comes the inevitable bug bite or bee sting!

Keeping a First Aid Kit handy at all times is smart! These generally contain antibiotic ointments, bandages, splints, antiseptic wipes, etc., but did you know that stashing some Essential Oils in that kit is also tremendously beneficial? Particular essential oils have powerful antibiotic, antiseptic and analgesic properties and are able to address the common bee sting, mosquito bite, or bug bite in general and can tackle itching, swelling, a rise in body temperature, and the effects of a sting.

Recently while harvesting honey from my bee hives I got a sting – through my jeans! Not only was I in the thick of working with the hives, but I had on my leather gloves and jeans. I am certain that I wasn’t able to scrape the stinger out in a timely manner and thus was injected with a good deal of venom. Truth be known – this doesn’t bother me much as it goes with the territory however I’ve not had a sting such as this before! Warning – the accompanying photos are not pretty!

In the photo from Day 1 you can see a significant amount of swelling and the sting site. I took this photo as soon as I was home. I applied a cleansing blend of EO’s to be sure the area was clean as well as Lavender to take away the itching and Frankincense for it’s extensive healing properties. I also applied Wintergreen essential oil to help with swelling. On Day 2 you can see how the redness has spread but the swelling is way down. The biggest inflamed area is right at the site of the sting. Again I applied a cleansing blend, Lavender and Wintergreen and added Lemongrass as it also has anti-inflammatory properties. On Day 3 I began to notice some bruising showing up so I layered in Grapefruit with the Lavender to encourage the bruising to dissipate. And if you’re thinking it’s spreading down my leg – you are right! This is because I couldn’t remove the stinger effectively or quick enough!

On Day 4 the immediate sting site is still a bit red but little swelling remains – the bruise however is more visible. I simply continued with cleansing blend, Lavender, Grapefruit, Wintergreen, Frankincense and Lemongrass to address all the issues this one little bee sting presented! On Day 5 you will notice that the redness at the sting site is pretty much gone and there is a smattering of the bruise. Had I not treated with essential oils I’m convinced the bruising would be worse and the swelling too – not to mention the pain and itching. I base this assumption on past experiences with getting a sting and treating it before I fell in love with essential oils. The itching can go on for days and this time by the end of Day 2 the itching had subsided.

Here are a few basic oils I recommend we all add to our first aid kits:
Lavender – antihistamine activity – for bite and sting recovery
Clove – analgesic – to numb pain
Peppermint – to cool or lower body temperature, relieve nausea
Lemongrass – cramp and sore muscle relief
Lemon – sanitizing
Frankincense – offers universal healing properties – wound antiseptic and analgesic
Cleansing Blend – to sanitize, for antiseptic properties

Of course there are many other oils that address all types of wounds, scrapes, stings, bites and common health concerns we may all encounter on any given day. For today I hope you will consider adding these effective essential oils to your first aid kit. As always if you’d like to learn more about EO’s please don’t hesitate to contact me at my email Linda@theorangebee.com, via my FB page The Orange Bee or leave a comment on this post! Be sure you don’t miss any Sunday Stinger posts – subscribe to The Orange Bee above!

August 28, 2016
Exciting News – Essential Oils for Honey Bees

Oil & Honey Edition

Wow! Essential oils for honey bees! This has me so excited! I find a new way to use Essential Oils almost daily for myself or my family but when I read about a product that uses the Eo’s for honey bees I couldn’t wait to try it out. As a beekeeper I feed my bees a sugar syrup solution in early spring and at the end of summer. In early spring it’s like a jump start until they begin to bring in enough natural nectar to feed the hive, in late summer or fall it is done to ensure they have enough honey stored to make it through the winter. A honey bee lives for about 6 weeks, but the bees that are in the hive as colder temperatures approach are what we call “winter bees”. These girls get to live throughout the winter months, helping to heat the hive and protect the queen!

This fall I’ll be feeding my girls sugar syrup and adding a solution called Honey B Healthy. It is a mixture of sucrose and here’s the exciting part, spearmint and lemongrass essential oils! It smells delicious – minty and fresh! Since I am such a believer in the benefits of essential oils for myself I feel certain the boost my sweet bees will get from the oils will be beneficial for them as well. I of course will report any significant news from the hives.

I use Lemongrass daily – did you know it’s good for: urinary tract or bladder issues, muscle spasms (which I’ve had in my neck this past week), torn tendons, and varicose veins? Lemongrass essential oil is actually the first oil I tried to help with pain from a broken arm, in all likelihood I had compromised tendons or ligaments in the area. When I realized that just this one little oil made such a big difference in how my arm was relieved from pain I began to experiment with many others. They are life changing.

If you’re interested in learning more about my favorite essential oils message me on The Orange Bee @FB, email me – linda@theorangebee.com or leave a comment here. I’m happy to help and answer any questions you might have! To stay up to date on my Sunday Stinger – Oil & Honey Edition be sure and subscribe to The Orange Bee!

August 21, 2016
Smashing Summer Wine Spritzer @CK Mondavi Wines
If you follow me you’ve likely determined that I am a wine drinker! White during the warm summer months and reds in front of the fire in the fall and winter. Lately the temps have been a bit toasty here in North Carolina so I keep a chilled bottle of white handy for the cocktail hour. The problem is, the hub and I like to sit outside in the evenings and the wine usually gets warm quickly – quicker than I can drink it. I found a solution to this problem and I’m going to share this smashing spritzer recipe with you!

A few months ago I had the pleasure of meeting Janice Mondavi of CK Mondavi at the Food Wine Conference in Orlando. CK Mondavi wines are produced in Napa, California – you know I love this place! The CK Mondavi brand is noted as one of the most successful wines in America due to it’s outstanding quality and fine value. American grown, produced and bottled the grapes are sourced from family owned vineyards using sustainable farming methods. And guess what? These wines are delicious! Marc Mondavi together with winemaker, John Moynier produce, 5 whites, 1 white Zinfandel, and 4 reds.

The beautiful Oak Tree on the label holds enormous significance to the Mondavi family. An iconic feature found in the family owned vineyards, the Oak portrays strength. For this recipe I used Blonde Five, a light white with honeysuckle and pear aromas and flavors of honey and lemon zest – yes please! However, the Moscato a floral and fruity white or the Sauvignon Blanc (my personal fav) a crisp, refreshing white would both work just as well for my Smashing Summer Spritzer!

I’m loving this spritzer because poured over ice, it stays chilled during these warm evenings. Fruity, summery, and invigorating it will liven up your cocktail hour too! #It’s 5 o’clock anywhere!
Smashing Summer Wine Spritzer @CK Mondavi Wines
Ingredients

1 1/2 Tablespoons sugar

1 1/2 tablespoons hot water

1 750 milliliter bottle CK Mondavi Blonde 5

1 Persian cucumber, cut into thin rounds

1 mango, sliced or cubed

1/2 lime, sliced

12 sprigs fresh mint

1 cup Ginger Ale
Instructions

Stir sugar and hot water in a pitcher until sugar is dissolved.

Add wine, cucumber, mango, lime and 6 sprigs of mint.

Stir into pitcher.

Cover and chill for about 3 hours.

Stir ginger ale into pitcher – just before serving.

Fill large wine glasses with ice and fill with spritzer.
3.5.3208
August 9, 2016
DIY Natural Pest Control

Oil & Honey Edition

Pests in the garden, mosquito bites, fleas on our pets, gnats – all signs of summer in full swing. No one is immune to the common pest. Many of them invade our backyards, our picnic spots, our gardens and our pets. Others annoy us with bites that cause extreme itching, welts and redness. I’m happy to share which essential oils can help with these pests and help you to have a pest free and more comfortable summer!

I’ve never liked applying those heavy duty repellants on my body and especially didn’t feel comfortable spraying it on my girls when they were young to keep bites at bay. I have found that using essential oils is a safe and natural way to shield myself from the biting pest. One of the perks? I smell good too!

Using oils as pesticides in my garden gives me peace of mind that I am not harming the beneficial insects, like bees and butterflies. Right now I have aphids, spiders and ants to send running and using the oil is effective and easy.

What pests are driving you nuts this summer? Below I’m sharing a list of 18 pests and the oils that are valuable in controlling them.

If you’re interested in learning more about my favorite essential oils message me on The Orange Bee @FB, email me – linda@theorangebee.com or leave a comment here. I’m happy to help and answer any questions you might have! To stay up to date on my Sunday Stinger – Oil & Honey Edition be sure and subscribe to The Orange Bee!

To keep pests off of plants mix 8 ounces water in a spray bottle with 1/2 teaspoon natural soap and 12 drops of essential oil. Shake the bottle frequently to keep the oil mixed with the water.

To keep pests off of you mix 10 drops essential oil with 3/4 cup water and 1/4 cup vodka, mix well and spray on exposed skin.

August 7, 2016
Strawberry & Jalapeno Crostini The Perfect Summer Appetizer
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpreadTheHeat #CollectiveBias

It’s no secret I am crazy about honey….mix it with succulent, juicy strawberries and I’m pretty much in heaven. When I swung by Walmart to pick up paper goods recently I noticed this new Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread. Several jars went into my basket! The ingredients are simple – strawberries, honey, jalapeño peppers – no added sugars – just honey. Naturally sweetened with honey means it’s better for me and YOU! If you don’t like jalapeños, other available flavors are Strawberry, Blueberry & Lemon, Triple Berry, and Concord Grape.

You can earn $1.00 off of Smuckers Fruit & Honey Fruit Spread by clicking here. I stocked up because I knew right away I’d be using this fruit spread to make an appetizer for an upcoming dinner party at my daughter’s home in Napa. We served a couple of other starters as well, but this Strawberry & Jalapeño Crostini was the first to vanish.

If you decide to make these for your next gathering all the prep work for these yummy bites can be done ahead of time and the final honey drizzle right before guests arrive. Here’s what you’ll need to do:
1. Slice the loaves of bread and toast them just until lightly browned.
2. Wash, dry and slice the strawberries.
3. Wearing rubber gloves slice the jalapeños into slivers. (be sure to wear gloves to avoid getting any jalapeño juice in your eyes)
4. Slice the goat cheese and break rounds into halves.
5. Slather a spoonful of the fruit spread on the toasted breads.
6. Lay a slice of cheese, followed by a jalapeño slice and topped with a berry.
7. Drizzle with a bit of pure local honey.
8. Set on a platter for presentation and serve.
Adding the final drizzle of honey should be done just before guests arrive. As I said earlier, these disappeared quickly and everyone raved about how delicious the mix of sweet strawberry, bite of jalapeño bits and the pure honey were an ideal beginning to my dinner party. Don’t you just love success? Smuckers delivered on this recipe!
Strawberry & Jalapeno Crostini

Recipe Type: Appetizer

Author: Linda Walbridge
Ingredients

1-2 loaves of French bread, sliced

1 jar Smuckers Strawberry & Jalapeño Fruit Spread

1 fresh goat cheese log, sliced

Fresh strawberries, washed and dried, sliced

1 can pickled jalapeño

Honey
Instructions

Slice and toast bread.

Slice strawberries.

Wearing rubber gloves, slice jalapeños into slivers.

Cut goat cheese into rounds and break in half.

Spread fruit spread on toasted bread rounds.

Top with a slice of goat cheese.

Top with one slice of jalapeño and strawberry.

Drizzle with honey.
3.5.3208
August 2, 2016
Eating Lobster In Maine & Other Deliciousness

Lobster – I love it anytime, but there is something about digging into that sweet, succulent meat while visiting Maine! It could be the fragrance of the salt air, the cool temps in July or the daily ritual of observing the many lobster boats fishing the coastlines that make the occasion feel more special.

Steamed lobster, lobster roll, lobster bisque, lobster omelet, lobster mac and cheese, lobster lasagna, these are just a few of the lobster dishes that were listed on menus throughout Maine. I admit I indulged in more than one of these menu items but the steamed lobster won out more than any other.

Lobster is certainly on everyone’s radar when searching for a meal in Maine but there are a few other staples that shouldn’t be passed up. Maine blueberries are sweet, juicy little jewels that elevate pancakes to a new level, fried clams served up in a paper dish with crispy onion rings, local strawberries sweet and juicy show up in strawberry rhubarb pie and strawberry shortcake and bowls of creamy, heavenly clam chowder, New England style of course, are found on menus up and down the coast. Donuts, cinnamon rolls and pecan sticky buns show up on breakfast menus in cafes and diners daily.

We spent 10 glorious days on the coast of Maine this summer and I can assure you we are already planning our next trip to the granite state. If you fancy yourself as a foodie Maine won’t disappoint in that department. If food isn’t important to you, besides eating to survive, this state still has so much to offer. Inspecting tide pools, studying granite formations, visiting historic lighthouses, passing the day away listening to the waves crash on the craggy coast, kayaking, fishing, or watching lobstermen hauling in their catch for the day can entertain even the littlest of tourists. Bonus – you’re likely to see American Eagles soaring overhead, perched on the rocky coastline or in a treetop.

After arriving in Boston and picking up our rental car we headed straight up the coast to the quaint town of Kennebunkport and made our way to The Clam Shack for fried clams and a cold local brew. I can’t think of a better way to begin vacation than feeling the cool ocean breezes on my face, smelling the salt air, listening to squawking gulls and savoring perfectly fried clams and crunchy onion rings! This was my one and only fried food fix!

Camden, Maine offers a lovely harbor view with plenty of sailors coming and going from the busy port. At the Waterfront Restaurant with a view of the bustling waterway we enjoyed bowls of New England style clam chowder followed by traditional lobster rolls. Lightly buttered, toasted bun, a touch of mayo, lettuce and a sprinkle of parsley – all you need!

At Fisherman’s Wharf in Boothbay Harbor with views of the glistening water front and boats of all sizes motoring in and out of the harbor I especially enjoyed a chilled lobster Caesar salad! Truffle focaccia croutons, white anchovies, fried capers and asiago rico a speciality of award winning Executive Chef Stephen Richards.

I got my share of blueberry pancakes at the Seagull Restaurant at Pemaquid Point, while taking in the amazing views of crashing waves and gulls fighting over the days catch.

Clambering over the giant granite formations at the Pemaquid Point Lighthouse help to burn off the calories consumed at breakfast. A 5 minute walk from our cabin, the Seagull proved a convenient spot for more than one meal.

Before kayaking John’s Bay I thought a pecan sticky bun would be a delicious breakfast, not necessarily healthy but delicious! I was absolutely correct – this sticky, gooey, bun with crunchy pecans was the perfect accompaniment to a hot cup of joe! The Cupboard Cafe also turns out amazing cinnamon rolls – laced with just the right amount of flavorful cinnamon and smeared with a generous spoonful of sweet icing (the best part in my book), an early arrival is the only way to snag one or a boxful. We were warned to show up early as locals show up in droves to take home boxes full. We did sink our teeth into one tender, sweet roll, but it disappeared too quickly for a photo!

At the end of the day the vote was always unanimous to swing by Shaw’s Lobster Wharf and order up fresh caught steamed lobster to go. The wait passed quickly while we drank ice cold local brew on the dock and watched the sea birds swooping and diving.

Arriving back at the cabin tossing a salad, slicing a few Maine tomatoes and steaming ears of tender corn was all we needed for the quintessential Maine meal.

July 26, 2016