It’s a rarity that I walk into a wine bar and instantly feel welcomed like I did at Saarloos & Sons while venturing out to Los Olivos – Not far from Solvang. Keith Saarloos was both welcoming, witty, comedic and unabashedly sarcastic in every sense of the word.

Let’s start from the beginning:

I opened the door and found a room full of mirror-framed walls, delicate grey interior walls, family photos lining the shelves, chartreuse stenciled vintage wallpaper…and a very entertaining set of wine-os.
After some deliberation over which wine tasting option we would start with, we decided to let Keith make the call. Not only did we try some really great wines, we were told the stories behind each.   ”Brielle,” “Son,” “Mother,” “Extended Family,” (one of my favorites) and 194VII “Man and Wife” (another one of my favorites) were the tasting options. The quality of the wine and the stories behind each really evoked a sense of emotionality and pride- not only for their amazing wines, but for their family establishment and the mission behind it.

After lingering, and enjoying a bit more wine, we headed out to lunch.

We ended up going home with an unmarked bottle of a seriously delicious Rose wine to take home and enjoy. Jordan and I drank the whole bottle in one night without even blinking… and we didn’t want it to end.

As the group of us headed back home later that day, we knew we’d have to make it back up to Saarloos and Sons for some more wine- and we will. Our next trip is planned for early November! I guarantee We’ll be taking home more than one bottle this time!

The Location:

The Tasting

The Keith

Keith Saarloos

The Favorite

I really like that it shows you the year that the wine will be at its best!

Pinot Noir

We desperately needed a long weekend, wanted a romantic getaway, but didn’t have a lot of time to mess with the process of flights, hotels and what to do when we get to where we’re going. So, after short deliberations, we decided on cruising down to the Baja Sur California region of Mexico.

Carnival Cruise Ship

Like any good trip to Mexico, there was Tequila, Tacos, Tamales and Touring to be done. All three of which left us exhausted and in total enjoyment of the pool and lounges on-board.

Like I said…

Tequila

Tequila and Lime

Tacos

Real Mexican Tacos

…And TAMALES!

Side of the road tamales

…And Tigers (I totally fell in love. “Let’s just take her home, Jordan…”)

Baby Tiger Mexico

Might be the next christmas card from Jordan and Mia (and Lola)

Tiger Family Portrait

and Touring…

Windy on the ship- on land it was beautiful (and HOT!)

Mia and Jordan Ensenada

a local winery….

Mexican Winery

When all was said and done, Mexico was drug-crime free, fun and quite inexpensive for the whole thing. We even met a fun German couple whom we plan to visit! Generally, the cruise experience was awesome; enough time to relax on the water and enough time in Ensenada. Next stop?

Tell us your favorite Mexico destination and we may make that our next stop!

Check out the rest of our photos from the trip – here

When it comes to Macaroni and Cheese, I, Mia, dub myself somewhat of a fanatical connoisseur of sorts. I’ve scoured the webosphere in search of the best places in Los Angeles, Seattle, New York…and just about anywhere else I visit for that matter. If we go out to eat, I find a place with Mac on the menu. If we end up eating somewhere that, by chance, offers Mac n Cheese, it’s always a struggle to order something else.

That said, here’s a list of a few of our favorite Mac n Cheeses (in no particular order):

• Tompkins Square Westchester, CA- a unique, almost silky smooth, Blue Crab Mac n Cheese.
• Mastros Beverly Hills, CA- Lobster Mac n Cheese. You’ll have to ask them for it, as it doesn’t reside on the menu You’re welcome.
• Baby Blues BBQ Venice, CA- Down home southern- inspired tasty Truffle Mac n Cheese. Um, and they serve Kool-aid.
• Violet (RIP), Los Angeles, CA- You shall be missed from the deepest parts of my creamy MnC-craving tummy. Deliciously creamy, serrano peppery goodness.
• Beecher’s Cheese Seattle, WA- Creamy beyond your wildest imagination with chipotle chile pepper and gruyere cheese.
• Artisanal Fromagerie & Bistro New York, NY- Holy béchamel sauce! Amazing noodle-to-sauce ratio with a nice, crispy crust.
• Chez Mia & Jordan Los Angeles, CA- Ok, so we’re not an establishment in any way, but I can honestly say that our recipe has by far been my favorite. To be fair, our cheeses run us $75 so it was, understandably so, the best I’d had.

And because we want to share this gloriousness with you:

Ingredients (Serves 2-3):

• 1 (8-oz.) package macaroni (I like to mix it up and try unique shapes from World Market)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup of Panko and regular bread crumbs
• 1/2 teaspoon salt
• Dash of Nutmeg
• Dash of Paprika
• 1/2 teaspoon fresh ground black pepper
• 8-oz of three cheeses. We used an aged Gouda, Comté and Goat cheese (note: you do NOT need to spend $70 on cheese, just get good quality cheese)

Prep:

1. Prepare pasta according to package directions. Strain and keep warm.
2. Preheat oven to 400°
3. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt and black pepper, 2/3 of the cheese, and cooked pasta into a large pan.
4. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1/3 of the cheese. Sprinkle nutmeg on top of cheese. Evenly place Panko and bread crumbs on top. Lightly sprinkle Paprika on top (gives it a great color and dimension when cooked!)
5. Bake at 400° for 20 minutes OR until bubbly. If it’s bubbling, definitely remove it from the oven!
6. Let stand 10 minutes before serving.

Check out our photos below!

Mac n Cheese Ingredients

Mac n Cheese in the Oven

Mac n Cheese Complete

Mac n Cheese Plated

You’re looking at the map, figuring out the most effective route for seeing all your favorite animals at the zoo. If you’re at the San Diego zoo, you’re completely overwhelmed- like many other full-feature zoos. This time, on our trip to the Los Angeles Zoo, we decided to weave in, out, down and up through the multi-level exhibits without much planning, but we decided to make a list of our favorite animal attractions. Next time, we’ll probably plan our route so that we hit these first!

1. The Gopher

The most interactive of exhibits, the Gopher exhibit allows you to enter a crawl space beneath the exhibit and stick your head into a glass dome on the same level as the gopher habitat.

Gophers at the LA Zoo

2. The Madagascar Desert Tortoise

This endangered specie has an air of wisdom about it. Slow and steady.

Madagascar Desert Tortoise at the LA Zoo

3. The Asian Elephant

Everyone likes seeing elephants. They’re smart, extremely large and well, these pachyderms remind us of the endearing Dumbo of our yesteryears.

Asian Elephant at the LA Zoo

4. The Hippopotamus

Such HUGE animals. This guy was friendly and well, hungry too.

Hippopotamus at the LA Zoo

5. The Chinese Takin

These guys are unique and have boomerangs for horns. Definitely a quiet animal to be sure.

Chinese Takin at the LA Zoo

6. The Giraffe

Not long before this photo was taken, we were observing these long-necks brooding and while one sniffed the other’s rear, the other started urinating, causing a distressed and confused look on the giraffe’s face. It was pricless- and in an uproar of laughter from all whom were in attendance, we missed capturing the moment!

Giraffe at the LA Zoo

7. The Long-horned Mountain Goat

These guys definitely seemed a bit more on the aggressive side. The dominant male watching in disapproval as the mother coddled her young. Even when the youngster tried interacting with him; he wasn’t having it.

Long Horned Mountain Goat at the LA Zoo

8. Unknown:

For the life of me, I can’t figure out what type of animal this is, but their deer-like figure is adorable. Anyone?

Unknown

9. The Zebra

The Grevy’s Zebra. They’re always amazing to look at. Reminds me of the childhood book “How the Zebra Got it’s Stripes.” Such a cute book.

Zebra at the LA Zoo

10. The Gorilla

Among the most fascinating, for sure, the gorilla is eerie in its human-like behaviors, yet exude an air of power in their size and strength.

Gorilla at the LA Zoo

11. The Flamingo

Did you know Flamingo are pink because of the shrimp they eat? And that their beaks are shaped so that they can filter mud from their food- and are actually used up-side down?

Flamingo at the LA Zoo

Hot, dry and utterly amazing, Death Valley is the last spot you might consider for a vacation, but for a weekend trip in the Winter season, it was perfect!

Jordan and I had a few friends coming down from Washington State for a big annual trip to Yosemite National Park, but when a concerning storm hit the West Coast and subsequently knocked out the power to Yosemite’s lodge and surrounding residential areas, we were refunded our cost of the cabin rental and forced to change plans last minute.

After doing a little research- and not wanting to get stuck in any other storm- we decided to head inland, to California’s vast Death Valley.

We packed the car- very tightly!- and headed from Los Angeles to Death Valley for a total of 6 hours en route.

Tightly Packed Jeep

Did you know that Death Valley is:

• the lowest, hotest and driest place in Northern America at 282 Feet below sea level
• over 3 Million acres of land and is the largest wilderness area in the lower 48 states
• has sand dunes but is also surrounded by  snowy mountains
• the infamous ’49ers were the first non-native americans to inhabit the area, mining for borax (which is what our Pyrex cookware is made of!)
• filled with a LOT to see and do if you’re fond of the outdoors!

After a few pit stops between Red Rock Canyon National Park and the entrance to Death Valley, we headed back on the road for Furnace Creek Ranch- one of two hotels in Death Valley National park. After 6+ hours in the car, the 5 of us were very ready to unpack and do some sight-seeing.

Furnace Creek Ranch had great rooms adjacent to a golf course. The sky was beautiful at night and the ranch grounds were fairly quiet.

Our Room at Furnace Creek Ranch

They also had very high gas prices- so make sure to fill up before entering Death Valley! Yikes!

Highest Gas Prices We've Seen

We checked out Sidewinder Canyon and although it was difficult to find the trailhead, we made it through and found awesome trails through dolomite canyons. The trails were narrow at points; a bit more climbing than we expected- which was a nice surprise. We didn’t find many places to eat during our travels, but we did make great sandwiches at the top of the mountain! Mm!

Climbing Through Sidewinder Canyon

Climbing up Sidewinder Canyon

Looking at Sidewinder Canyon

The next stop was Badwater Salt Flat. The salt covered a thick layer of mud. The flats are surrounded by the Sierra Nevada mountains and long roads. The feel of the salt flat beneath your feet is definitely a unique feeling. Warning: trying to get it off your feet is nearly impossible without water.

Enjoying the Badwater Salt Flats

We then made our way around to Artist’s Palette, just off of Arist’s drive, not knowing what we were going to see. Amazed by the pastel colors on the side of the mountains, we snapped a few pictures and drove through a pastel-lined canyon to Mosaic Canyon for some more hiking.

Artist's Palette

Rearview of us and the Desert

Mosaic Canyon was filled with great dolomite walls and even under the hot sun, the surface remained cool enough to lay back on and cool down.

Dolomite Walls in Mosaic Canyon

Devil’s Golf Course was a quick pit stop before heading back to the ranch for dinner. The ground looks like it has ruptured from below, creating a chaotic look to an otherwise flatland.

Devil’s Golf Course

Our last night in Death Valley, we ventured out to the Mesquite Flat Sand Dunes for a sunset photo shoot. The dunes, with a mountain range in the background was inspirational. Occasionally, you could see cars ripping up the road and leaving a dust trail against the sunset.

Photographing the Mesquite Flat Dunes

Dust Trail Through the Mesquite Flat Sand Dunes

All of that and we only covered the lower Western region of the park! It’s amazing that there is so much to do. Death Valley definitely deserves a second visit. If you go when there’s a new moon in the summer, you can see the Milky Way galaxy clearly and it makes for great photos! I’m betting we’ll go back for our second trip to witness it.

On our way up to Death Valley, we made a “quick” stop at Red Rock National Park, however, we made it up there quite unconventionally. Our GPS managed to direct us through what seemed like uncharted territory; it led us through roadless canyons, passed abandoned mines and up dirt roads whose sides were sheer cliffs about 150 feet high. Despite the u-turns and wrong turns, we managed to wind up…smack dab in the middle of the park. With not a soul to be found.

Red Rock

We stopped to take photos of the terrain, and even managed to snap some shots of the jeep that got us there safely.

Red Rock Canyon National Park Flowers

We made it back down to the highway and headed to our next stop. Just off the side of the 395 highway, we spotted a turquoise lake (Little Lake) for some photo ops and ended up finding a great hiking trail through what use to be a waterfall that carved holes into ancient lava. It was really amazing to see how the water had made caves and pools in the aged lava and I tried to imagine what it would have looked like when water was not a scarcity there.

Little Lake and Purple Hill volcano

Little Fall lava

The heat (and cramped car) was starting to get to us, so we made our way to check into the hotel at Furnace Creek in Death Valley. Here’s a shot of us making our way down into the valley. Spectacular views!

Death Valley

We arrived in Death Valley, with 3 Million acres to explore. Stay tuned for our Death Valley post!

Why sit amongst the other couples in a bustling restaurant, waiting for our food to arrive when we can get cozy at home, watching re-runs of Battlestar Gallactica and noshing on some amazing food? As an homage to our otherwise unconventional relationship, Jordan and I went out on a limb to prepare an unconventional Valentine’s Day Pork Roast.
Here is the recipe…

Ingredients

Prep: 15  Marinate: 24 Hours Roast: 2.25 Hours
Oven: 325F Stand: 15 Minutes Makes: 15 Servings
1  5-pound boneless pork top loin roast (Double Loin, Tied)
3/4 cup dry red wine (Cabernet Sauvignon)
1/3 cup packed brown sugar
1/4 cup vinegar
1/4 catsup
1/4 water
2  tablespoons cooking oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 teaspoons cornstarch

Directions

1. Mix all of the ingredients except the cornstarch into a small bowl and mix it up.
2. Place the roast into a large plastic bag set in a large bowl. We used a braining bag.
3. Pour the marinade over the meat and seal the bag.
4. Marinate in the refrigerator for 24 hours turning the bag several times.
5. Drain the meat into a small bowl. Keep the marinade; cover and chill.
6. Pat meat dry with a paper towel.
7. Place roast on a rack in a shallow pan. Insert meat thermometer into center of roast.
8. Roast in the oven at 325F for 2 1/4 to 2 1/2 hours.
9. About 25 minutes before the meat is done prepare the sauce from the marinade.
10. In a small sauce pan stir the corn starch into the marinade and heat till thick and bubbly.
11. Cook and stir for 2 minutes more.
12. Brush meat frequently with sauce during the last 15 minutes.
13. Take the roast out of the oven and let sit for stand for 15 minutes. Cover with meat with foil.
14. Bring the sauce to a boil and serve with the meat.
15. Enjoy

Cooking Photos

Marinade the roast. We left it in the marinade for 23 Hours.

The finished product! Mmm!

And… a cross-section!

Overall, this was some of the better pork we’ve had. It was juicy, tender and full of robust flavors!

To see all of the cooking photos check them out in our flickr album here

In preparation for our travels, Jordan and I moved into a 400×400 sq. foot studio apartment and moved all of our earthly belongings into storage.

How did we forget that this winter we’d be traveling to Yosemite for a winter hiking/ cabin retreat??!! We had to dig through storage to find the apparel we needed.

This two-day trip, starting on February 4th, is the reconnaissance trip for our late March trip to hike with a group of 10.

We’d also like to think of it as an early Valentine’s Day getaway.

In any case, preparing for winter activities in Yosemite isn’t easy, so we’re going to tell you all about how we’re preparing. Disclaimer: We are staying in a lodge this trip, so your list may vary depending on your sleeping arrangements.

Step 1: Check the weather! This year, “winter” in Yosemite wasn’t nearly as cold as it has been in the past.

Step 2: Make a list. You really can’t afford to forget some of these items.

Things to pack:

• Waterproof hiking-appropriate boots
• Wool socks
• Winter jacket
• Chapstick- wind and cold weather can cause uncomfortable, cracked lips.
• Hand warmers
• Scarf/ beanie
• Gloves
• Sunglasses and sunscreen – the snow and sunshine paired can make for a sunburned nose and eyeballs!
• Tire chains
• First-aid kit
• Snow pants
• Lotion – there’s nothing worse than having layers on and having an itch under them. Dry air and elevation change can cause skin to expand- and cause subsequent itchiness.

Groceries to bring:

• Gatorade/Pedialyte- It’s easy to get dehydrated in the cold! Electrolytes are crucial
• Snickers bars – great for a boost of energy and to kill hunger until you’re back down from a hike!

Step 3: Plan your route and time of departure

Getting There:

Leave Los Angeles before traffic begins. ETD: 10 AM

Once you get there, it’ll cost 20 USD per car, but be prepared for an experience that is priceless!

“Yosemite Valley, to me, is always a sunrise, a glitter of green and golden wonder in a vast edifice of stone and space.” – Ansel Adams

Even when we’re not traveling, Jordan and I are constantly trying to find the best food. When we’re not traveling, we often cook at home, trying to eat out only once or twice a week (there’s a reason for this that goes far beyond saving money – but I’ll get to that later).  But just because you’re eating at home, doesn’t mean you can’t have great food! The Farmer’s Market has fresh, local ingredients so we can make our own food at home.

Tonight’s meal was inspired by a list of Antigens that I found when trying to improve my grandfather’s immune system. His recent diagnosis with terminal Stage IV Melanoma has left his body weak- and I wanted to do all I could to help him. As a result I decided to include some of these foods into our regular meals.

Bok Choy is the first ingredient. First, you’re going to make sure you’ve washed the bunches and then partially pull apart the leaves. Make sure to leave the “pods” in the center in tact- as you can see on the left of the photo. Trim the ends (the whites) of the loose leaves like you see on the right side of the photo.

Slice your chicken breast into half inch pieces, and slicing against the grain to keep the chicken tender when it cooks. Slicing with the grain will loosen the meat and make it cook too quickly- and it won’t stay tender. This same idea goes for beef and fish as well- even after it has already been cooked.

Proceed by cubing the sliced chicken breast into bite size pieces.

Next, you’ll sauté the chicken in non-stick pan with sesame oil, garlic, and ginger.

When the chicken starts to turn golden and firm, throw in the broccoli and corn with the chicken. As soon as the broccoli gets tender, throw in the beans, peppers, sliced carrots etc…

And…Voila! A protein-heavy, antigen-filled, iron-rich, 10-minute dinner! Bok Choy has a really great taste. If you’ve never tried it, we encourage you to. It has a lot of iron and has natural cancer-fighting properties!

You know you’re lucky beyond a doubt when family in the Northwest is forging rain and friends on the East Coast endure frigid winter mornings while you decide which sundress to wear on your way out to a day at the Malibu Wines’ outdoor tasting room.

In California, January is my favorite time of year because it is not yet hot enough for the masses to be stampeding beachward, yet we lack any semblance of a typical “winter” season. Sunday, Jordan and I decided that it was a day for Semler’s Saddlerock Pinot Noir and Merlot.

Malibu Wines, a staple to the beach-city locals, offers some of the best wines in all of Malibus expansive vineyards. While not quite the Napa Valley of California, Malibu Wines has a great selection of delectably-squashed grapes.

Travel Tips:

• Stop by the grocery store and pick up cheese, crackers, and other picnic supplies as Saddlerock’s tasting room is outdoors in the company of lounge chairs, umbrellas and grassy lawns.
• Blanket for sitting in the spots that remain sunny until the early evening
• Bug repellent. I get bitten more than anyone else I know, and only got one bit- although I did see mosquitos. Must be all the sweetness in the air

Overall, the day was not wasted…although after two bottles between us, and a light lunch, we were getting close!

Here’s a visual recap:

Does it get much better than this?

If I didn’t know better, I’d think he was puckering up for a kiss, but he’s really just aerating the wine in his mouth.

In spring, the flowers are abloom, and the trees are quite lush. A view from the upper terrace.

While we were making our way out, these two were making out. Ciao amores!