In the kitchen and not dyeing!

We pressed the chardonnay grapes and wound up with almost 8 gallons of juice. It's happily bubbling away.

I love the sound of the bubblers.

The Zin and Cab grapes are sitting on the skins and French oak chips. these will be pressed in about 10-12 days. Not much room in the kitchen for a while.

Then I got a taste for Twetschgenknoedel and made 75 of these. They're little Italian plums, pitted and covered with a potato dough. They get boiled, then browned in lots of butter and bread crumbs and sprinkled with cinnamon-sugar. Yeah, I'm a real health nut this week...

Hey, can I have some wine with my cholesterol, please?