August 15, 2025 Brunch - Scrambled eggs with Aji Tuna, onions, and garlic. Snack - Lebanon Bologna and Dill Havarti and Peach. Dinner at Mickey and Rebecca’s Air BNB
At 10:00 I made brunch. I diced the leftover grilled Aji tuna from Wednesday’s dinner at Kindred Spirits in Geneva, 1/3 of an onion and two cloves of garlic and sautéed those ingredients in olive oil and sesame oil and then stirred in five whisked eggs and flipped them to scramble them. I drank longevity tea with sugar with my eggs .
When Luke returned from his run, he ate the rest of the eggs and then we helped him clean his flower beds while he weed whacked some areas.
We then drove to Hannaford grocery store where we bought parsley, a red onion, smoked Salmon, bagels, cream cheese, La Croix lemon-lime soda, milk, water, and laundry soap.
Then we rested and at 2:30 Suzette and I diced some of the Lebanon Bologna we bought at Green Dragon Market in Ephrata and the rest of the dill havarti cheese and I peeled and sectioned a donut peach.
Suzette mixed mustard and Mayo together to make a sauce I spread on squares of bread I sliced from a slice of Bread Alone bread.
We drank MacGregor Rose of Cab Franc with the snack. It was light and delicious. Then we opened the Domaine LeSeurre winery Rose that was much heavier and much darker..
After the snack Luke ate the last of the snack and then made chimichurri sauce in the blender with parsley, olive oil, cilantro, onion, garlic, and lime.
I napped on Luke’s sofa until 4:00 when we left for Phoenicia. We wandered around Phoenicia and then drove to Mickey and Rebecca’s Air BNB beautifully sited on a creek on the road to Menla Buddhist resort, with one stop at Fruition Chocolate, where we selected an assortment of nine truffles for dessert.
It was a lovely small cabin in a small meadow by a gurgling stream.
We took the three steaks we bought at Masonic Village and the three bags of Silver Queen corn Jean cut off the ears and gave us, a bottle of MacGregor Saperavi Reserve. Red, and Luke’s Chimichurri Sauce and the chocolates.
We arrived at the same time that Mickey and Rebecca arrived from their massages at Menla.
When we sat down at the outdoor dining table Billy and Elaine poured the New York Apple cider colored with grape skins they bought in Ithaca. It was dry but refreshing. Then we opened the MacGregor Saperavi Reserve and the bottle of 2023 LANGHE NEBBIOLO “CAMILU” that Mickey brought. Here are some notes on Mickey’s niebbolo
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Wine Type: |
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Vintage: |
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Bottle Size: |
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Blend: |
Nebbiolo |
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Appellation: |
Langhe |
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Country: |
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Region: |
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Producer: |
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Winemaker: |
Guido Porro |
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Vineyard: |
10-20 years, .35 ha |
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Soil: |
Clay, Limestone |
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Aging: |
Six or seven months in 500-L tonneaux |
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Farming: |
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Alcohol: |
15% |
For the times when an Italian red wine beckons, Porro’s Camilu will eagerly heed the call. Vibrancy and vigor are on full display in this bottling, which is made from Nebbiolo grown within the Barolo appellation but declassified to offer an early-drinking option for any weeknight. Fabio and his father, Guido, take their younger, high-yielding vines from the Lazzarito and esteemed Vigna Rionda crus to bottle promptly, capturing the bold and bright beauty of a youthful piemontese red from top sites.
—Jane Augustine
Here are the notes for the Saperavi
Rich and iconic. Elderberry, black currant, plum, strawberry jam, cigar box. Lush, youthful, primed with life.
Harvest: October 12. 10.87 ton, 22.5 brix, 10.3 g/l TA, 3.21 pH
Treatment: Destemmed, crushed, 8 day fermentation at 61-78 degrees. 100% malolactic fermentation. Transferred to American oak on March 26, 2021.
Current stats: 7.6 g/l TA, 3.53 pH, 0.4% residual sugar, 12.7% alcohol. 488 cases produced.
92 Points, Gold Medal, 2024 New York Wine Classic, Best Other Red Vinifera Varietal
Body
4 out of 5
Acidity
4 out of 5
Tannin
3 out of 5
Fruitiness
3 out of 5
Billy, Elaine bought red and yellow bell peppers and tomatoes and made a pepper and tomato salad and an all tomato salad.
Mickey and Rebecca bought a porterhouse steak and four seafood sausages.
The kitchen was small so I did not participate in the prep until Mickey grilled slices of yellow squash and zucchini and then the steaks and then the sausages to perfection with multi flips and a meat thermometer.
When Mickey finished cooking the steaks I butchered off the fat and sliced then into strips and cut each sausage into thirds and Mickey plated the steak and grilled squash for each person by preference for doneness and we passed the bowls of salad and corn and the chimichurri sauce for a fabulous meal.
The neibbolo was lighter and more food friendly.
After dinner Mickey and Billy started a fire in the fire pit in the lower meadow and Elaine and Rebecca cut a watermelon into seedless cubes and Luke fetched the box of truffles and we poured glasses of Saperavi.
After a lively discussion of how to equally distribute the truffles, we each selected one and the last two were cut into quarters and distributed. I was given the last quarter, a nougat, perhaps due to my seniority.
We watched the fire and sipped Saperavi until 9:30 when Luke, Suzette, and I said goodnight and Luke drove us home.
We enjoyed the day with everyone contributing effort to make it wonderful.
Tomorrow we will meet for lunch at Luke’s house near Woodstock, where we are staying and we plan to attend an Indian music concert at the Historic Maverick theater.
Bob Appetit
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