I saw my first goslings for this spring season. They look like they are just a few days old. As always, they are so darn cute. I only saw three, but it is still very early in the season for them too. I’m sure I will see a lot more soon.
Mom and dad are so proud.
They are cute, tiny babies right now, but they will grow up very quickly.
We are so lucky to have such a wide variety of wildlife right here in our own backyard. We have so many different kinds of ducks and birds, among many other critters. Everyday is a different day.
Right now I have some Goldeneyes swimming around on my lakes. This one is a male Common Goldeneye. He’s handsome and he knows it.
This is our other Goldeneye. It is a Barrow’s Goldeneye.
Both types of Goldeneyes like to frequent our lakes. I love having them both visit. They are welcome for as long as they like to stay.
Now that spring is in full swing, so many beautiful, brightly colored flowers are popping up. It seems like more and more pop out everyday. And that is OK! I love all the beautiful blooms. Let ’em bloom, let ’em bloom, let ’em bloom. 🙂
Even the Dandelions are pretty.
So far, this is the only Iris that has popped up in my own front yard this season. But I know more are on the way. 🙂
Color your world beautiful, today, tomorrow and everyday. 🙂
I have been really trying hard to cut down on eating sweets and desserts (popcorn excluded). But when we have company all those efforts go right out the window. You have to have desserts when you have company right?! Especially if you have teenagers staying with you. So I had to have desserts around all week. Though I admit, I was relatively good and only had very small portions.
We discovered the great taste combination of bananas and Nutella years ago. It has been a great taste combination we have loved ever since. And to mix them both with chocolate and brownies, well, that’s just a little bit of Heaven in every bite. 🙂
As you know, I make almost everything from scratch, however there are some things that are perfect just the way they are, out of the box, so why mess with perfection, right?! Ghirardelli brownies are one of those perfect pleasures. I don’t change the basic recipe, though I will make additions, like I did by adding both bananas and Nutella.
Once I had the base brownie mix complete, I folded in 2 sliced bananas, then added dollops of Nutella on top before baking.
These were a HUGE hit and disappeared quickly. Even Skyler, a self-proclaimed “non-chocolate eater” gobbled them up. And you will too. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
The Stanley Hotel, in Estes Park, attracts millions of tourists from around the world every year. One reason is because it is a beautiful old hotel, built by F.O. Stanley in 1909, as one of the most elegant hotels west of the Mississippi. It is nestled in our gorgeous Rocky Mountains. But another reason why it is so popular is because it is also one of the most haunted hotels in the United States and the world as well. I love it for both reasons.
After a week of college tours, Skyler really wanted to go see the Stanley, for the haunted reasons mostly. So as a reward, on their last full day of visiting Colorado, a trip to the Stanley was on the books.
We weren’t sure if we were going to make it though, since we had a little automotive setback on our way up the mountain. It was raining, not hard, but raining enough where the windshield wipers were needed, and on the freeway, not to long after we started our trek, my windshield wiper flew off as we were driving. We had to stop and replace it, and even had to cancel our original reservation. But we got the windshield wiper replaced, and were only set back by about an hour, so we all decided to pursue with the plans. We could not get another time for the same tour we booked, but fortunately, we were able to do another one instead. It was probably a better tour anyway. Everything all worked out and we were all happy. 🙂
Outside with our tour.
The famous maze from “The Shining”.
Estes Park is only about an hour northwest of us, so we go up quite often, but it is always a great tourist destination for visitors and locals alike.
We took the historic tour, rather than the tour based on “The Shining”, the book, movie and TV series inspired by Author Stephen King that he made so famous. This tour included a lot of history, as well as the spirited sightings and about the movies and TV shows that have been made up there. The tour did not take us into any of the haunted guest rooms, though I have actually stayed in one before, but we did get to see them.
The tour started in the Opera House, and we all definitely knew we had some new tour group members joining us. We could smell their presence. Sometimes we smelled a musky fragrance in certain locations, and other times we detected the scent of strong, sweet smelling roses, the fragrance of Flora Stanley, the owner’s wife.
We visited the Billiard Rooms, where the men would go, and we definitely picked up on the smell of cigars from the men.
Room 217 is the infamous room that started all the folklore about the hauntings. This is where Stephen King had his inspirational moments.
The tour ended down in the basement, in the tunnels. A lot of ghostly encounters occur regularly down in the tunnels.
Because The Stanley was actually built into the mountain, there are petrified tree trunks that are now part of the foundations of the hotel.
The most “spirited room” in The Stanley, however, is The Whiskey Room.
We all (except for Skyler) tried some of the distilled spirits too.
Now I am not sure if there are ethereal spirits in these photos or not, but they have an air about them that says they just might have some friendly ghosts who photobombed us. I will let you decide. These were taken from a “portal” looking into the seance room. Yes, there is some glare from the window, but it also looks like there is someone looking back at us as well.
After touring the grounds and mingling with spirits of both kinds, we worked up a bit of an appetite, so a few snacks and more “spirits” at the restaurant were in order.
As were we leaving the hotel to return home, there were a few young white-tailed mule deer just outside.
There is something for everyone at The Stanley Hotel. I love going up there, and I have had quite a few other-worldly experiences there too. In fact, I seem to have them almost every time I go. That is part of the whole Stanley experience. I say “bring them on”. For the most part, the spirits at The Stanley are friendly and don’t wish anyone any harm. They just want to be included and never forgotten.
Enjoy the spirits however they come to you. Have a great day and make everyday a spirited day. Stay well and stay safe. ‘Til next time.
Everyone decided a taco bar was what they wanted fort dinner, so a taco bar is what they got. Besides, it was a great way to use up leftovers too. I made pico de gallo Pico de Gallo, guacamole Holy Guacamole, cut up some steak, chicken, and shredded some pork (all leftovers), then added cheese, sour cream and pickled onions Pickled Onions. We had both corn and flour tortillas. To finish it all off, I cooked some black beans and arroz verde (green rice). The taco bar was complete. It was a huge success. 🙂
I only got the one picture, but I think it is pretty self explanatory. We had a lot of good food. 🙂
Today, we are taking a tour of the Stanley Hotel. Hopefully we find some friendly spirits around us. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
I am taking a break from the college tours today. Jenni, Brian and Skyler did not though. I let them use my car, and they are checking out DU (Denver University) today. I am sure I will hear all about it later. 🙂
Yesterday we went to CU Boulder. Before we took our tour, we strolled down Pearl Street Mall. It is so pretty with all the different colored tulips lining the boardwalk.
Before spotting all the tulips, there was this mural of the Bolder Boulder. This is an annual marathon that is a really big deal in Boulder.
Right before our tour started we took some pictures of the Flatirons. The name Flatirons was given to this mountain range because they reminded the pioneer women of the flat sides of their irons.
Ralphie, the CU team mascot, is everywhere in Boulder.
CU even has a recreational pool shaped like Ralphie.
At the moment, CU Boulder is in the running as a college choice.
As you all know, I rarely re-blog, but every now and then, information comes up that is just too good to keep to myself, and I have to share it. This was just perfect timing too. We’ve been busy with company and college tours (I am taking a break today for more cooking), AND I love my wines. So I thought this was just perfect. Thank you so much EAT.LIVE.Escacpe at https://eatliveescape.com/ for this very informative article.
 https://eatliveescape.comRead on blog or ReaderPour Decisions: 8 Common Wine Myths That Deserve to Be Debunked By eatliveescape on April 24, 2025 |
Pour Decisions: 8 Common Wine Myths That Deserve to Be Debunked
Wine culture thrives on ritual, tradition, and unfortunately, a remarkable amount of misinformation. After spending three decades visiting vineyards across six continents, evaluating used commercial wine making equipment for sale in obscure regions, and tasting everything from garage wines to grand crus, we’ve encountered the same myths repeated with unwarranted confidence. These persistent misconceptions influence purchasing decisions, storage practices, and ultimately detract from wine enjoyment.
Here are eight wine myths that deserve permanent retirement:
1. Aged Wine Is Always Better
All wines improve with age is a common yet damaging myth. A good 90% of commercially produced wines are made to be enjoyed within two years of release. These wines won’t “transform” into something magnificent through patient cellaring—they’ll simply deteriorate.
Only specific wines with the proper structural components—sufficient tannins, acidity, and concentration—evolve beneficially over extended periods. Many prized white wines reach their peak within 3–5 years. Even among age-worthy reds, there exists an optimal drinking window after which quality declines rather than improves. The romantic notion of discovering forgotten bottles that have magically improved leads primarily to disappointment and vinegar.
2. Price Reliably Indicates Quality
The relationship between wine price and quality falls dramatically to pieces above the $30 threshold. While truly terrible wines rarely command premium prices, the relationship between cost and quality plateaus surprisingly quickly. Blind tasting research consistently demonstrates that even experienced tasters struggle to distinguish between moderately priced and expensive wines.
Numerous factors beyond quality influence price: scarcity, marketing budgets, prestigious appellations, critic scores, and simple brand positioning. Some of the world’s most technically perfect wines sell for modest prices, while certain prestigious labels command premium prices regardless of vintage quality. The most satisfying wine collections often span multiple price points, rather than focusing exclusively on expensive bottles.
3. Sulfites Cause Wine Headaches
Sulfites have been getting the blame for wine-related headaches for years, despite overwhelming evidence that this is an unfair accusation. These compounds occur naturally in fermentation and appear in countless foods at higher concentrations than wine without causing similar complaints. Dried fruits typically contain 5-10 times more sulfites than wine, yet rarely trigger the headaches attributed to wine consumption.
More likely culprits include alcohol itself (a vasodilator), histamines, tannins, or simply dehydration. White wines generally contain more sulfites than reds yet provoke fewer headache complaints, contradicting the sulfite hypothesis. This misattribution has unfortunately driven market demand for “no added sulfite” wines, many of which display significant flaws that proper sulfite management would prevent.
4. Red Wine With Meat, White Wine With Fish
This oversimplified pairing guideline disregards the tremendous diversity within food and wine. The intensity, preparation method, and accompanying sauces influence pairing success far more than the protein’s color. A delicate red like Pinot Noir often pairs brilliantly with salmon, while a rich Chardonnay complements many meat dishes beautifully.
Modern cuisine’s global influences render these rigid rules particularly obsolete. The aggressive flavors in many Asian dishes overwhelm delicate reds but work harmoniously with aromatic whites regardless of protein type. The most successful pairings consider weight, acidity, flavor intensity, and textural elements rather than adhering to outdated color-matching principles.
5. Expensive Wine Glasses Are Essential
Glassware affects wine perception through aroma concentration and delivery location on the palate. However, the proliferation of grape-specific glasses represents marketing savvy rather than sensory necessity. The difference between basic, functional stemware and mid-tier universal glasses proves noticeable, but the marginal improvement from specialized $50+ glasses remains negligible except to the most discerning tasters.
The vast majority of wine benefits from just two glass types: a standard tulip-shaped red wine glass and a smaller white wine glass. Resources allocated toward grape-specific crystal would typically yield greater enjoyment when invested in better wine. Clean, clear glasses of appropriate shape matter far more than brand, material, or specialization.
6. Serious Wines Always Have Corks
Screw cap closures faced unwarranted resistance, despite overwhelming evidence supporting their technical superiority for most wines. Cork’s historical dominance stems from availability and tradition rather than performance, with natural cork failure rates hovering between 3-8% depending on quality grade.
Prestigious producers in Australia and New Zealand transitioned to screw caps decades ago with outstanding preservation results, particularly for white wines and reds intended for early consumption. The persistent association between screw caps and lower quality reflects outdated perceptions rather than technical reality. Cork remains appropriate for certain age-worthy wines, but the closure itself signifies tradition rather than intrinsic quality.
7. Old Vines Always Produce Better Wine
While older vines tend toward lower yields and potentially greater concentration, vine age alone guarantees nothing about wine quality. Poorly situated 80-year-old vines will produce less compelling wine than ideally situated new vines managed with effective yield controls. Factors including site selection, clonal material, farming practices, and winemaking decisions impact quality far more consistently than simple vine age.
The unregulated marketing term “old vines” appears on bottles containing wine from vines ranging from 15 to 100+ years, rendering the designation essentially meaningless without additional context. Producers committed to transparency typically specify exact vine age rather than relying on vague marketing terminology.
8. You Can Judge Wine Quality By Legs
The “legs” or “tears” that form on a glass after swirling indicate alcohol content and viscosity rather than quality. This phenomenon, also known as the “Marangoni effect,” arises quite simply from differential surface tension between alcohol and water. Higher alcohol wines produce more pronounced legs, regardless of overall quality.
Evaluating qualities like aromatic complexity, structural balance, flavor intensity, and finish length reveals far more about wine quality than visually assessing how liquid sheets down glass. This persistent myth exemplifies how wine culture often prioritizes theatrical elements over substantive quality indicators.
Wine appreciation benefits tremendously from dispensing with these outdated myths. The true joy of wine exploration comes through developing personal preferences based on direct experience, rather than adhering to arbitrary rules or misconceptions. The most accomplished wine enthusiasts maintain open minds, question established wisdom, and prioritize personal enjoyment over rigid adherence to convention.
I hope you have all had learned a little more about wine. I always find articles like this very informative and useful. I hope you do too. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
With the warmer weather being more consistent now, more and more turtles are coming out to sun themselves too. They like to either hang out on the water’s surface to catch a few rays, or climb up on the rocks. Sometimes they like to be alone, and other times, they like to hang out with their friends.
Sometimes, they even get a little frisky. I have to admit, this is the first time I have ever seen the turtles getting frisky.
We have company here with us all week. They came in late Easter Sunday evening, so we celebrated Easter on Monday instead of on Easter Sunday. When we celebrate is not nearly as important as the who we celebrate with.
Our friends Jenni and Brian are in town checking out colleges for their daughter, and I have been going to the different colleges with them. We are also busy catching up and visiting, which means we don’t have a lot of time to devote to cooking meals. That included our Easter dinner.
We had a simple dinner for Easter that included a traditional ham, scalloped potatoes, rolls, and a new spring salad with asparagus, snap peas and toasted almonds.
As usual, when I am hosting, I often get busy and forget to take a lot of pictures as I am preparing the meal, because I am more focused on getting everything ready in time than I am on taking photos. I only got the one photo of the salad, after it was done. It is a colorful tasty salad that went well with our dinner.
First, I made a honey-ginger vinaigrette and set it aside. I drizzled it onto the salad right before we served it.
1/4 cup balsamic vinegar
1/2 cup olive oil
3 TBSP honey-ginger balsamic vinegar
1 TBSP whole grain mustard
fresh ground black pepper
Whisk everything together and set aside until ready to use.
For the salad, I mixed baby spinach, with the stems removed, with shredded Romaine lettuce. Then I cooked some asparagus and some snap peas, cut them to about 1-1 1/2 inches in length and added them to the lettuce, along with some toasted almonds, and the remainder of my HUGE heirloom tomato.
I topped it all off with feta cheese for my cheese lovers, and the salad was complete. It was a pretty, colorful salad and easy-peasy to make. It was also a big hit, which is always a good thing. 🙂 As I keep saying, things don’t have to be complicated in order to be good.
Yesterday we went to CSU (Colorado State University) up in Fort Collins. Today we are headed to CU Boulder, for yet another campus tour. Tomorrow, we will be at DU (Denver University). So not only are we going to the three big schools in our area, but we are also touring around in the process.
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.
A Jeanne in the Kitchen 