Provisions & Libation Podcast
Podcast: Emphasizing ‘FOOD & DRINK’ with cultural and traditional influences while focusing on seasonal trends. Listen on the @missionmattersmedia podcast network @spotify @iheartradio @applepodcasts @itunes
I look forward to entertaining you, informing you, and enlightening you with the perfect accommodations for connoisseurs of ‘provisions and libations’ with an epicurean flair. “But first, let’s eat and drink!”
If you are interested in sponsoring, advertising, donating, or want to be a guest on the show, please contact robin@eatdrinkandbemerry.online or call 805.608.0792.
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Episode #33
Today’s episode is in honor of my dad’s birthday! Happy Birthday, Dad! I Love you!!
Episode #32
As my clients tasted vodka, gin, and special mixes, they learned the art and science behind artisan craft cocktails and spirits made from fruits, grains, and botanicals. This was a weekend filled with fun and laughs, and it was the first time I wanted to taste some of the drinks while on the clock but had to refrain as the designated driver. I look forward to visiting as a sipper in the future. As the podcast states, I have already earned free swag by visiting more than six locations. I will be turning in my stamped map soon to collect the goods! Listen to Provisions & Libations to learn more about my epic weekend.
Episode #31
Last week, I had watermelon pop in my lap every step I took, prompting me to create a podcast about watermelon to share with my listeners. For the podcast, I researched the tasty fruit and learned a little bit about everyone’s slice of happiness. Watermelon hails from North East Africa 4,000 years ago and, to date, has more than 1000 species. Originally, watermelon was more bitter in taste and yellow in color compared to our green rind and red sweet flesh that we all know and love. For my entire life, my family has used the melon in place of birthday cakes and treated themselves to a slice of watermelon cake in celebration of their birthday. Here is my Aunt Jo on her 82nd birthday with her slice of watermelon earlier this year. Thank you, Jimmy, for sharing this sweet photo from her celebration in Tennessee.
Episode #30
A trip to a farmers market is as timeless as a trip to the grocery store. Whether you are on a side street in Europe, picking out of the back end of a pickup truck, or nestled under a colorful canopy or umbrella, you have many options and choices of the best products available. Most items, fruits, and vegetables are picked the same day or the day before for peak ripeness and the best quality. Markets also carry products made by artisanal makers like honey, jams, spice blends, and teas using products they purchase from their fellow market vendors.
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Episode #29 of Provision & Libations
A visit to Club Bubbly in the Creamery downtown San Luis Obispo is like a trip to Spain, Italy, or France. For proprietress Tracy Bogue it is a trip down memory lane with the bottles curated for sale. Tracy has fond memories of trips abroad, visiting the wine regions, and learning about the wines firsthand from the vineyard owners and staff. The knowledge gained is shared amongst her clients one sip or glass at a time.
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Episode #28 Hot August Nights
One might think I am referring to the car show in Reno-Sparks, Nevada, but I am referencing grilling on the central coast in August. We have our best summer weather in August, September, and October and spend more time outside grilling than in the other months of the year. Everyone loves grilled food and the flavors enhanced by charcoal, oak wood, or the grill itself with the char from the hot flames in the pit. Episode 28 of Provisions and Libations Podcast focuses on the BBQ grill, the seasoning blends, and the drink of choice once you have perfectly cooked your meat or vegetables.
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Episode #27 Sampling the best fair food
An evening with Tim McGraw turned into an opportunity to sample the best fair food available. Before the concert started, my friends and I purchased our favorite fair foods and ate them with the intent to record a podcast live from the fairgrounds, and the findings from our tasting were interesting, to say the least. “Holy Hell, Batman,” according to Esther Gomes, regarding the Cinnamon Rolls, which were the standout winner between deep-fried Twinkies, funnel cake, and caramel corn. My favorite was the deep-fried Twinkie, which was their least favorite. We also visited J & M Concessions to discuss the all-time favorite fair food; the corn dog.
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Episode #26 Signature Cocktails
I participated in a signature cocktail tasting by an executive chef and mixologist for a party happening the following weekend. Tina Rossenrode has a lifetime of experience cooking and creating food and beverages for her clients and customers.
The cocktails prepared for the personal tasting were a vodka smash, lavender mojito, lavender lemon drop, bourbon blackberry smash, Washington bourbon, mint julep, and whisky sour. Although each drink would have been a great choice, the Lavender Mojito and Bourbon Blackberry Smash were the top two because they paired perfectly with the dinner menu. For the party, Michelle served made-to-order street tacos fresh off the grill with elote salad, chips and salsa, and the staples of Mexican cuisine. My favorite drink was the Vodka smash, which was light and refreshing.
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Episode #25 California “The Golden State”
Also known as the land of plenty, with artisanal producers and agriculture within its twelve diverse regions, starting at North Coast in Humboldt and Mendocino down to San Diego County.
California grows one-third of the country’s vegetables and three-fourths of the country’s fruits and nuts and grows more than 400 commodities. California is the only state in the USA with a NOP-authorized State Organic Program. The most valued ag commodity stated by the #californiadepartmentfoodadministration, also known as the #CDFA, is Dairy products, milk, at 7.57 billion dollars, and the number 1 producing county is Fresno with grapes, almonds, poultry, milk, and tomatoes. #California ranks first in the United States for ag cash receipts, followed by #iowa, #texas, #nebraska, and #illinois. As a great state, we also house the largest land owner in the #USA, the largest farmer in California, The Singleton Family, with 100,000 acres.
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Episode #24 Cocktail Week
June 23rd through July 4th on the Central Coast of California is about cocktails. Cocktails are being made along the coast, from restaurants in Paso Robles to Camarillo. Using specialty mixes, handmade mixes from on-site herb gardens to lure their guests into stopping by to taste their concoctions. Cocktail Week is presented by Ventura Spirits and published in 805 Living magazine as a special promotion. Let’s raise a glass and enjoy these unique limited edition cocktails; cheers!
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Episode #23 Wedding Planning For The June Bride
We have all seen wedding comedy movies where destruction and chaos happen on the wedding day, leaving the bride, groom, and family in shock, shambles, and utter disbelief. We laugh as if that would never really happen in real life, but unfortunately, to some, it really does. I am sure some books can be written about behind-the-scenes shenanigans as the wedding day approaches and happens from wedding coordinators and their clients. My good friend, Courtney Arensdorf, has been in the catering and wedding coordinating for nearly thirty years and recalls playing referee and counselor a few times to get to the end result.
Listen to Episode #23 for more information to plan your upcoming wedding, and hear our giggles as we record the podcast.
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Episode #22 West Coast College & University Wine Festival, Allan Hancock College
Allan Hancock Trustee and Board of Director, Viticulture & Enology Foundation member Suzanne Levy created an event well received by the community and schools with wine programs in the state of California. This event was exceptional, with plans to expand to all Western United schools, including Oregon, Washington, and Arizona, with wine programs in the coming years.
The event started on Friday evening with a bbq and vineyard tour for the schools participating in the wine-judging competition. Seven schools out of eleven received ribbons from the scoring system, with each wine earning points for color, aroma, balance, acidity, etc. During the public tasting on Saturday afternoon, 2 wineries received the esteemed Best White Wine and Best Red Wine for their wine submissions. For our friends who tasted the wines, our favorite was a local producer in Los Alamos, Rocket Red. Jason poured a sparkling red wine that wowed our senses. It was a 2022 Rockets Red Fizzion, sparkling Pet Nat made from 100% Pinot Noir. Bright strawberries and Honeycrisp apples on the palate with small and tight bubbles. Perfect summer sipper.
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Episode #21 Southern Food
Mexican Casserole, Corn Bread with Green Chiles, and Pickled Spiced Peaches for the win!! Traveling the world through Army bases can serve to be challenging for specific ingredients with rationing and shortages. Still, from generation to generation, Michelle’s family could always find what they needed to create a few family favorite meals.
Beginning with her Grandma Deia, a military wife in the Army Air Corp, now known as the Air Force from Tennessee, began the tradition and passed it down to Michelle’s mom, Susan Graves, who then shared the recipe with her daughter, Michelle. Although they traveled the world with stations overseas in Germany and across the United States, family recipes were created and became staples.
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English Tea, Scones and Sandwiches, Oh My!!
On a Sunday afternoon, two lifelong friends enjoyed homemade English Tea with scones and sandwiches and a few giggles as we recorded Episode #20 of Provisions & Libations. After our show notes, Victoria and I began to giggle and could not stop until she left the room for a few minutes. As we began to record the second time, or ‘take 2’ for the podcast, we gave each other a stern look and said to grow up as if we were one another’s mothers. On the other hand, I said in my best Tone Loc voice, “Let’s Do It!”
On a Sunday afternoon, two lifelong friends enjoyed homemade English Tea with scones and sandwiches and a few giggles as we recorded Episode #20 of Provisions & Libations. After our show notes, Victoria and I began to giggle and could not stop until she left the room for a few minutes. As we began to record the second time, or ‘take 2’ for the podcast, we gave each other a stern look and said to grow up as if we were one another’s mothers. On the other hand, I said in my best Tone Loc voice, “Let’s Do It!”
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Episode #19 is a memory of the ‘Queen of the Kitchen’ Julia Child
Imagine yourself at eight years old in the kitchen with a very tall lady wearing high heels, a dress, and pearls, and she asks you to crack eggs. And not just a couple of eggs, a dozen eggs one after another until you learn the technique of cracking eggs without shells falling into the bowl. But, fear non the less, if a shell does fall into the bowl, use another piece of the eggshell to capture it and bring it to the surface for easy removal.
Michelle recalls the classroom and her beautiful, elegant teacher, Julia Child, as we discuss this incredible opportunity bestowed upon her as a student at the Santa Barbara Montessori Center School in my latest podcast.
#juliachild #cooktofeedpeople
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Episode #18 Wine Tasting in Santa Barbara County
A Girl’s day trip searching for real estate to start a new company took a turn for the best when we stumbled into a winery that led to another winery, dinner, and a final wine bar in Santa Barbara County. On a beautiful Friday afternoon, our journey took us through multiple small communities, Los Alamos, Los Olivos, Guadalupe, and Orcutt.
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Episode #17 Oysterpalooza
The title accurately describes an evening of oysters and some more oysters among friends and family. For the love of food in general and spending time with friends and family Dr. Ray Arensdorf and his wife Courtney created this fun event as a fundraiser for local charities in the Santa Maria Valley. And I, being a foodie myself, was invited to attend.
We spent our evening around the island of an outdoor patio bbq room surrounded by coolers of raw oysters and many friends. Ray and Courtney created oyster masterpieces for the guests to sip, savor and indulge their senses. We ate them as fast as they were prepared and anxiously awaited more. The evening was unique and felt like it flew by, although we had been there for multiple hours. Little did we know the planning and care for the event began when they left their house in the morning to pick up supplies for the day that took them to the Morro Bay Embarcadero with a walk on the beach, a little salt spray, and sparkling wine to start the evening off just right.
Oysters, where your palate meets the sea.
Author Unknown
Listen to episode #17 from Provisions & Libations as Ray describes each oyster and how they are baked, barbecued, and served raw for the evening’s festivities.
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Episode #16 Kuzca Mezcal from Santiago Oaxaca Mexico
With a Spanish-to-English translator, we listened intently to each step in tasting three different samples of Mezcal from Mexico. We were instructed to smell the bottom rim, then the top of the glass, and swirl the glass for ten seconds while covering it with our palms to see the differences in aromatics in each of the three stages. Smelling the differences in the aroma as we continued was a fantastic experience.
To add to our senses, we sampled oranges, cinnamon sticks, lemon rinds, and cacao to add dimension to our palate and the flavors they created upon impacting one another.
In between each Mezcal sample, we cleansed our palates with water and crackers and rubbed coffee beans in our hands for a fresh start.
Spotify:
We learned how the plants are grown, harvested, fermented, and stored during the Mezcal making process following ancient spiritual rituals handed down from generation to generation. The entire experience was exciting and educational; Salute!
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Episode #15 Texas Hill Country Wine Trail, Fredericksburg, TX
Known for its longhorn steers, peaches, and pecans, Texas also makes a spot on the map for its wine country. A visit to Fredericksburg and its surrounding area will impress and delight your wine-tasting senses as it is bustling with wineries, vineyards, and tasting rooms.
I spent my Sunday afternoon driving from Fort Hood, TX, to Fredericksburg and saw the most amazing views, lakes, bluebonnets, and cattle grazing along the roadside. I began seeing the vineyards as I entered the Texas Hill Country Wine Trail. The wine trail begins in Johnson City to Stonewall, to Hye, through the heart of Fredericksburg straight on to Mason, TX. Hwy 290 runs east to west, with dozens of vineyards and tasting rooms to delight your senses.
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Episode #14 International Scotch Whiskey Day
In honor of #internationalscotchday on February 8, 2023, Steve Kirwan and I met to discuss Scotch Whisky and all that entails. Deriving information from Steve was a sheer delight as his background and knowledge are extensive and diverse within the Whisky arena. Steve has reviewed and written editorials on whiskey for multiple publications and is currently the Executive Editor at Wine and Whisky Globe.com.
Our conversation began with Steve’s background and the legacy he has created throughout his career, tasting, sampling, writing, and submitting editorial pieces on wine and whisky.
We spoke about Scotch whisky and why it is scotch, and the differences between Irish and American Whisky. We also spoke about pairing whisky and food along with popular drinks using whisky, such as; Blood and Sand, Scotch Sour, The God Father, Rob Roy, and a Rusty Nail.
The Brown Derby was the founding establishment that began the legacy of the #craftcocktail world as we know it today. And that is a good thing. Enjoy
To learn more about Steve, visit his website
https://wineandwhiskeyglobe.com
#whisky #whiskytasting #scotchwhisky #irishwhisky
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Episode #13 Dottie’s Sweet Delights
Dottie’s Sweet Delights are made with pure, wholesome goodness with time-honored traditions, and values learned in the kitchen alongside her mother standing on a stool as a child. Raised on a ranch providing three meals a day because they lived so far from town, Patty learned the science behind cooking. In honor of the love she received in the ranch kitchen as a little girl, Patty named her chocolate company after her mom, Dottie.
Dottie’s Sweet Delights uses all-natural ingredients in the creation of candy to help keep at bay allergies and allergic reactions from an excess of hormones found in cows’ milk by substituting it with coconut milk. No artificial colors, flavors, sprinkles, corn syrup, or chemicals are used to create her sweet delights. Patty’s caramels are made with local honey and organic sugar for wholesome goodness.
Patty travels to Los Angeles to purchase her chocolate in 22lb bars and uses specialty items like Callebaut Ruby Chocolate with a tempering process to add glass and snap to her finished pieces.
https://www.cordonbleu.edu/news/technique-tempering-chocolate/en
Once the chocolate has tempered, Patty creates impressive pieces for the upcoming holiday; Valentine’s Day, Easter, Weddings, Showers, and Christmas. Patty makes fudge, toffee, marshmallow-filled, cream-filled, nuts, and vegan options, along with many different shapes and sizes, to entice your sweet tooth and guilty pleasure of indulgence. Although with all the wholesome goodness, there should be no guilt involved.
Purchase these wonderful sweet treats by contacting Patty at:
patty@dottiessweetdelights.com | dottiessweetdelights.com | Harvestly
#awardwinningchoclateur #lecordonblue #cadbury #hersheys #candybuffet #customorder
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Episode #12 SLO Veg
Rachel and I discuss the importance of eating right with the right foods. SLO VEG offers a 70/30 ratio of vegetables and fruit, reflecting the season with bountiful colors, aromas, and flavors. Rachel puts much thought and cares into curating each box with additional items to aid in preparing your meal, like olive oil, spices, and fresh fish.
Rachel Hill believes knowing your farmer is the key to understanding your food. Rachel partners with farmers that share the same commitment as her in cultivating sustainable practices that aid in restoring our region’s ecological and environmental health.
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Episode #11 Jammin’ with Erin Costa
Drunkin’ Marmie, yes, I took it there. Erin made an orange marmalade jam with Champagne with her product line, Jammin’, along with half a dozen other equally interesting jams for the holiday season. Erin’s list of products includes apple butter, pumpkin butter, pear butter, chocolate sauce, cranberry sauce, and dulce de leche. Utilizing her certification from CIA and CMS, Erin has created delectable jams to delight your senses; enjoy!!
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Episdode #10 Vegan Style
Last week I spent the evening with one of my favorite friends discussing veganism. Vegan is the removal of all animal products and bi-products from your meal, including eggs, honey, and fish. The word vegan can be confused as I believe vegan means a combination of vegetarian and animal, implying that you can eat vegetables and meat. Truth be known, vegan is the removal of all animals from your menu, including not wearing leather because it came from an animal. I learned quite a bit about the ways to prepare meals and drinks. It is not that hard once you make the connection between Vegan, Vegetarian, Pescatarian, and any other classification used to describe your lifestyle choice for eating. Substituting white beans or cashew nuts for a cream sauce is a quick and easy way to add cream to your dinner without using milk-based products.
As a newbie to the Vegan lifestyle, I made many mistakes in preparation, beginning with a leather-based highball glass to serve a vegan drink made of bourbon, soda water, and lime. And ending with dinner, I prepared a chicken EnchiRana using ingredients that are products of animals. Kelly was a good sport, and we had fun; thank you for participating!!
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Episode #9 New Year’s Resolutions
Resolutions include working out, eating better, meal prepping, and cleaning out the garage and closets but let’s talk about attainable goals that also work on your mental health and optimizing a better sleep plan.
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Episode #8 Hangover Remedies, Tried & True
Twenty-five of the best remedies to combat the ill effects of overindulgence with alcohol. With the upcoming New Years’ Eve holiday coming up, I felt this might be handy for some of my listeners.
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Episode #7 Treats for Rudolph and St. Nick
Did you know this week, Santa is feeding his reindeer magical oats and corn so they can fly high and fast on Christmas Eve?
Listen, Follow, and DOWNLOAD my latest podcast to find out more about the story of Rudolph the Red Nose Reindeer, the story, song, and movie. #MerryChristmas22 #Rudolphtherednosereindeer #santaclause #christmaseve
To purchase the storybook and movie, use the links below:
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Episode #6 WINETINI’S & Mocktails
WINETINI’s, Mocktails, Cocktail Inspired Cookies, and Iconic Christmas Menu Items are all rolled into one show. I am broadening my horizons on topics for Provisions and Libations and enjoying every minute of it. This week my good friend Kelly O’Neil joined me, and she joined me all year long with a WINETINI project I have been working on involving photographs and good old fashion fun. Kelly and I share a likeness of the old fashion drink, French 75, which we believe is the original WINETINI. Listen, follow and download my podcast to hear our adventures.
Also, a part of this podcast is the list of 60 Iconic Christmas Dinners created by Town and Country Magazine and the recipes provided by Delish for your dining pleasure this holiday season. I have also added the link to the Cocktail Inspired Recipes for your use this holiday season. Enjoy!!
If you are wondering what a WINETINI really is, let me describe it. A WINETINI is a wine-based cocktail using fresh juice, fruit, vegetables, seltzers, and herbs alongside a frilly, fun decorative glass that mimics a cocktail with its garnishes. Kelly’s favorite WINETINI is the CumberTini made with Chardonnay for our Garden Party photo shoot, but here is the recipe using Sauvignon Blanc:
CumberTini
Ingredients:
3 parts Sauvignon Blanc
2 parts white grape juice
Muddle Together:
a splash of Sauvignon Blanc
2 thin slices of cucumber
fresh thyme leaves
Directions:
Pour all ingredients into a shaker, add ice, and shake vigorously. Pour into a white wine stem, add garnish, and serve.
This recipe can be found in my upcoming WINETINI guide book of recipes coming out soon …
From a recent photo shoot (Holiday Drinks) for my recipe guide for WINETINI’s, we changed the recipe in the middle of the evening to incorporate a white wine in lieu of red wine due to a flavor contrast that occurred once the ginger ale ice cube melted. The flavor was unappealing, and we all agreed a white wine would work better. The photographs prove it looks better.
Use the following link to purchase the vintage hollow stem Kelly refers to with her French 75 research.
Use the following link to purchase the Christmas bulb featured in our evening photo shoot video, where we changed from red to white wine.
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Episode #5 Tree Trimming Parties
Family traditions begin in an instant and last for decades, as stated by the Matriarch of the Guhring family.
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Episode #4 Thanksgiving Day Leftovers and Wine Pairings
This episode covers your Thanksgiving leftovers with creative ideas on how to serve them. For example, repurposing a chocolate fountain into a gravy fountain for a vegetable dipping station and Croquettes with leftover stuffing to dip in the gravy fountain as well. A new segment, “I’ll Drink To That,” is introduced to my show with the perfect wine pairings for dinner along with beer and wine pairings for your favorite pie.
Participate in my poll by emailing robin@eatdrinkandbemerry.online to tell me your favorite type of pie to eat on Thanksgiving day. Is your favorite pie an apple, pecan, or pumpkin pie?
My wine choice for dinner this year is Grenache by Barbieri Wines. With its savory notes of cranberries and cardamom with a touch of smoke, it is sure to pair well with my homemade turkey and gravy. For more information to purchase this wine visit barbieriwines.com or call 805.688.8882.
Toasted Pumpkin Seeds Recipe
Cut the top off the pumpkin, wash, and remove the pulp from the pumpkin seeds. Add 3 tbsp butter and 1/4 tsp salt. Lay on a baking sheet in an even layer to bake at 300 degrees for 1 hour until lightly toasted. Incorporate seasonal flavors by adding sage, thyme, parsley, rosemary, chives, nutmeg, and cloves.
Convert this chocolate fountain into a gravy dipping station with leftovers from your Thanksgiving Day Feast!
#foodnetwork #clubbubbly #barbieriandkempewines #pinotnoir #reisling #winepairing #beerpairing #pies #poll #favoritepie #thanksgivingdinner #thanksgivingleftovers #thanksgivingday #creativeeating
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Episode #3 Tailgating
Not on the freeway – tailgating. Tailgating – stadium-style, out of the back end of your car, truck, or SUV with lots of food and drink. And a recliner or two and a large-screen tv. Listen to Episode #3 to hear all about my tailgating experiences. #dallascowboys #lasvegasraiders #sanfrancisco49ers #tailgating #foodanddrink #bbq #podcast #provisionsandlibations
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Episode #2 Tamale Stuffing for Thanksgiving Dinner
Stuffing VS Dressing. Adding additional items to your cornbread or sourdough stuffing can give people information about your upbringing and allow them to guess where you are from – also known as stuffing profiling.
Add a little festive flair to your dinner table this year with a turkey mold of your favorite dressing.
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