The Fairmont Sonoma Mission Inn a lovely place. It is larger than I thought.I especially like the fires. One in the morning with breakfast in the room and one or 2 in the evening. There are hikes, tennis, bicycle tours and you can schedule personalized ones. It's a quiet town as is Calistoga and Napa especially during the week. When Joe and I lived in Vallejo I would sub. in Napa.
On the first night Marilyn hacked all night long. She thinks her house has mold and or mildew and is toxic. She seemed to improve after spending time in the spa and aromatherapy eucalypyus. I liked the hot and hotter tubs best and the sauna. There was also a relaxation/meditation room there the fire was going and the had water plain, my preference, or minted and lemoned. I liked the cut oranges and grapefruit. Then there was almonds and dried fruit, mango, papaya and whatever. Outside there were bananas and apples.
I remember just reading an apple a day keeps u healthier because the pectin does something. This is recent in addition to the old adage "an apple a day keeps the Dr. away."
There were also 2 outdoor pools and classes, from yoga to Pilate's to water aerobics, and exercise equipments from free weights, treadmills, nice robes and isotonic scuffs. I had a lavender massage and a facial followed by a pedicure.
Last night we went to dinner at Saunte, there. $12 dollar drinks, we had a 30. glass of wine, complimentary fortunately. Marilyn had to lie down and the manager told her she couldn't, so after she walked back to get her Dr. note he brought her extra pillows and cleared the area as people left. The first night we made french onion soup for $10. soda, not that I drink it was $5. We cleared out the mini fridge and loaded it with milk we brought to go with the cereal. I also brought Kashi cereal, strawberries and bananas. Marilyn brought cheese and crackers and I had salsa from the farmers market and Trader Joe's stone ground corn tortilla chips. For out drive up I made turkey and avocado sandwiches with olive oil mayo. There was a wine tasting for an hr each night. There was a wine tasting tour that rolled in and it got loud and I left.
We looped the plaza in Sonoma as we left I remember the cheese factory and General Vallejo's adobe. She is embarrassed to stop because someone may be her lying down and it is illegal. She had someone drive her down from Trinidad to get a house for her and her daughter in law and grandson. Unfortunately, her "son" Jesse has not on his meds. since Dec.
I kept nodding off and was making my way thru Oakland and off the freeway 660/17 in stop and go traffic and I fell asleep and woke when I tapped the man in front of me and he hit the woman in front of him. We too pics. and exchanged info and were on our way. Damn.
After I got home I crashed for 3 and 1/2 hrs. I got up, unpacked and heated up some of my split pea soup. Mmm, sure is good. It's my favorite so far.
"May today there be peace within. May you trust that you are exactly where you are meant to be. May you not forget the infinite possibilities that are born of faith in yourself and others. May you use the gifts that you have received, and pass on the love that has been given to you. May you be content with yourself just the way you are. Let this knowledge settle into your bones, and allow your soul the freedom to sing, dance, praise and love. It is there for each and every one of us."
the chocolate of Meyer lemon souffles were 25 dollars think I'll make one here for Kirk and me for Easter. Maybe this lemon Ricotta one.
Giant Lemon Ricotta Souffle Cake
Makes 6 extra-large pancakes
5 cups all-purpose flour
1 tablespoon salt
5 ounces sugar, plus more for the strawberries
2 teaspoons baking soda
1½ tablespoons baking powder
5 eggs, separated
5 cups milk
3 ounces melted butter
5 cups fresh ricotta cheese
Zest from 5 organic lemons, preferably Meyer
Olive oil for pan
Fresh strawberries
1. Mix the dry ingredients together.
2. Mix the milk and egg yolks, then mix the wet and dry ingredients, stirring by hand until incorporated. Mix in the butter. Fold in the ricotta cheese and lemon zest, and allow to rest for 30 minutes.
3. Whip the egg whites to medium stiffness, then delicately fold into the batter.
4. Place a seasoned 10-inch cast iron pan over medium heat. Coat with olive oil and ladle 6-8 ounces of batter into the pan; do not shake the pan or the cake will fall. Turn the heat down to medium low, and allow to cook until the cake is cooked 2/3 of the way. Flip and let the other side brown. Prick with a cake tester; serve when the tester comes out clean. Serve with maple syrup and fresh berries, lightly macerated with sugar.
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