Lavender Fields Forever...

The first summer weekend was perfect for taking a drive out of L.A. and head 1.5 hrs north up the coast and east onto Hwy 23, towards the very fragrant Ojai Lavender Festival. The weather was simply perfect.

Our first stop was at New Oak Ranch -  a Lavender farm, and for $5 you can pick a bunch cutting of lavender. The scent and color purple were everywhere and a feast for all things...well, lavender. 

Not only could you cut a bunch of lavender, but the owners also made and sold lavender oil, plants, lotions and potions including strawberry jam infused with yours truly: lavender!   

http://www.newoakranch.com/

Rows and rows of varieties such at Grosso (most aromatic),  Provence (for cooking),  Hidcote (great for garnish) and Buena Vista (dries well and holds its vibrant color) varieties were everywhere.

Lavender History

The word Lavender comes from the word 'lavare' to wash. In 1920's the French chemist Rene Gattefosse accidentally plunged his severely burned hand into lavender oil instead of water. The pain eased the burn and healed quickly. He later published his research under the title Aromatherapie and is now recognized as the founder of aromatherapy.  Lavender has been used as an herb for over 2,500 years. Grosso variety is a hybrid of English Lavender and was named after Pierre Grosso who first selected this species. Its is vibrant in both color and aroma and is a great choice for cut flowers and highly aromatic essential oil. The scent of lavender does not reduce pain but it does mitigate stress and anxiety. Set a bowl of lavender near a sunny window and the warmth of the sun will help to draw out the lavender aroma.

After the ranch we headed back to downtown Ojai for lunch and had an amazing lunch at Azu. 

A restaurant and tapas bar where Chef Laurel Morel creates an eclectic California Spanish menu inspired by traditional Spanish and Meditterranean Cuisine with fresh local ingredients.

www.AzuOjai.com

Detail, details!

Trolly anyone?

Ojai Ave. not Main St.!

Shopping frenzy - gotta get me one!

Lavender wreaths!

 As we strolled downtown window shopping and checking out the festival, with the heat who couldn't resist trying the flavor of the day
 Lavender Ice Cream!

Lavender Ice Cream Recipe

Ingredients:
2 cups milk
2/3 cup cream
3 egg yolks
3/4 cup sugar
1 cup fresh lavender blossoms
heavy sauce pan
bowl for combining yolks and sugar
strainer
ice cream maker

Directions:
Combine milk, cream and lavender flowers in a heavy saucepan. Gently warm mixture on medium heat, until foamy. In separate bowl, mix eggs until well blended and thick. Add sugar to eggs, stirring well. Strain milk/cream to remove lavender blossoms, if desired. Add 1/2 cup of warm milk/cream mixture to eggs, blend throughly. Finally, add this egg mixture to the remaining milk/cream mixture to the pan. Cool completely in the refrigerator, before pouring into the ice cream maker.
Follow ice cream maker instructions.

Happy Father's Day Dad!

Father's Day or Dia de los Padres as my father from Mexico would say, was always a special day in our family when I was growing up. Held with the traditional BBQ, plenty of good food and of course cold ones in the fridge for him, we would shower him with gifts. Gifts such as ties, socks, a hand painted or handmade something or anything with a maritime theme as he loved the ocean and ships. 

My Dad was a Mexican Diplomat and with his amazing career my sisters and I grew up exploring the world with my parents. In our adventures he always came up with a joke or two, and made light of awkward lost in translation scenarios we'd get ourselves into. 

Looks like a cold one in his hand!

Did I say he was hard working?

Aboard the Cuauhtecmoc ship "working"! 

I never forgot when we were in Rome he would say "merci beaucoup" to the waiters or street vendors and my mother had to remind him we were in Italy. Or the time we were in France and he ordered "frites" and thought he was getting french fries with his steak and got potato chips! My personal favorite was the time we had ordered pizza in Paris and it came with a fried egg on top you can imagine the look on my face! Because of him we always made an effort to try new food no matter if the eye was still on our fish starring at us! 

I owe my love and appreciation for fine food and the endless curiosity to try new things at least once, to him. Thanks Dad for all the food bribes when I was young!  For convincing us it was worth a taste at least once. As my sisters and I tasted the unknown with eyes closed and gagged we still tried it for the sake of I don't know what but it paid off as an adult!! 

I confess... I'm addicted and I'm a foodie!

Buen appetito, Dad!

We miss and love you, your daughters xoxo

Amazing garden urn!

A Vineyard Wedding - Paso Robles, CA

A vineyard wedding weekend.

 We couldn't pack our bags fast enough to drive up the 101 highway towards a much anticipated wedding weekend. Full of friends, wine, good food and lots of much needed relaxation. All located in the heart of the Central California Coast!

Where rows of my favorite vintage grow in abundance...

and the sun ripens and sweetens

 every bunch.

As the evening sun begins to set the union of two begins.

A waiting groom...

with the bride and Mara to complete the picture.

With barrels and barrels of wine around us...

and the scent of tri-tip on the grill fills the air...

and finally a toast to the Mr. and Mrs!