Here are some tips regarding your travel documents.
Make copies of all your travel documents, including passports, tickets, license, credit cards, etc. You can keep a copy of these in the cloud using a service like Dropbox or Google Drive. This will protect your information as you travel, yet allow you to access it when you need it.
Here’s another idea when writing credit card numbers…break up the numbers and call them something else.
You could call the first four numbers a password, the next three numbers a name, and the last numbers a phone number…or something like that. Whatever makes sense to you but not to someone else would work.
Joel Quigley, Jessup Cellars
Jessup Cellars’ TasteMaker Forum, Featuring Acclaimed Photojournalist George Rose’s Rock ‘n’ Roll in Black & White, Launches March Exhibition
Exhibition Runs February 28 – March 31 in Celebration of the Inaugural Launch of the Yountville Live! Music Festival Happening March 19 – 22
(Yountville, CA, February 5, 2015) — The Jessup Cellars2015 TasteMaker Speaker Series kicks-off on Saturday, February 28 from 7:00pm to 9:30pm with acclaimed photojournalist George Rose’s Rock ‘n’ Roll in Black & White forum and exhibition. During a prolific 17-year career as a photojournalist in the ‘70s and ‘80s, Rose developed a remarkable and historic body of photographic work focused on popular culture. Images from this era are collected in the 2008 book Hollywood, Beverly Hills & Other Perversities by Ten Speed Press. Guest host Monique Soltani of Wine Oh TV will use her investigative prowess as a television broadcaster to extract Rose’s true-life stories behind capturing the greats of rock ‘n’ roll…in black and white. Tickets are $35 each at CellarPass.com and include interactive forum, meet-and-greet, wine tasting and nosh.
Rose is a recipient of a 1987 World Press Photo Award for news, and was named California Newspaper Photographer of the Year in 1976 by the University of Missouri, School of Journalism. The Los Angeles Times twice nominated him for a Pulitzer Prize. He served six years as a staff photographer for the Los Angeles Times. His independent assignments have been published in USA Today, Time, Newsweek and Rolling Stone. For the past twenty-five years, Rose has held four high-level public relations positions in Northern California’s Wine Country.
High-resolution photographs and interviews are available upon request.
About The TasteMaker Series
The TasteMaker Series presents thought leadership forums staged in the Jessup Cellars Tasting Gallery in Napa Valley’s village of Yountville, just a block north of the famed The French Laundry. Each event is integrated with the launch of a thematic art exhibition, bringing together Jessup Cellars wines, food, art and people into fully realized sensory forums. Jessup Cellars Tasting Gallery is located at 6740 Washington St., Yountville, California. To learn more about Jessup Cellars and the TasteMaker Speaker Series visit Jessup Cellars or call 707.944.8523.
Panzanella: a classical Florentine salad with painterly associations
Bill Breckon, from The Watermill at Posara in Tuscany, Italy, has sent me this tasty recipe which is The Watermill’s take on a classic slad from Florence, called panzanella.
You can try it, too, if you go on one of The Watermill’s world-renowned painting, creative writing, knitting or Italian language courses. See www.watermill.netfor more details.
Panzanella is a famous Florentine salad, also popular in other parts of Tuscany (notably Posara!). Its basic ingredients are bread and tomatoes, dressed in oil and vinegar, but you can add all sorts of other tasty things.
Stale bread, torn up into small squares. Preferably crusty baguette-type bread. (You could use regular sliced bread, but I won’t lie – your salad will be rubbish.)
1 red onion, thinly sliced.
6 juicy tomatoes, roughly chopped.
A large handful each of capers, black olives and sun-dried tomatoes roughly chopped up small.
Fresh basil leaves, torn. The more the merrier.
Drizzle of balsamic vinegar.
Glug of extra virgin olive oil.
Chopup everything (except for the basil) and throw it into a nice big dish. Drizzle, glug and squirt seasonings.
Leaveit to rest for at least 1 hour, then scatter the torn basil over it. A bit of green makes the salad look great and basil is ideal for a true Tuscan flavour.
Billcomments: “This truly is delicious. The Florentine traditionalists probably forego the capers, olives and sun-dried tomatoes, but I am with Rachel in adding these. It is interesting that Florentine bread (but not the bread we use in Posara) is made without salt. The Florentines say it allows us to taste the flavours of the accompanying food, but I think I like a bit of salt in my bread, too. And it is noticeable that more recipes using day-old bread emanate from Florence than anywhere else in Italy!”
Bill adds: “Of course, if you were a real traditionalist, you wouldn’t use tomatoes anyway: they didn’t arrive from the New World until the end of the 15th Century and they weren’t used in Italian cooking until much later. (Difficult to imagine Italian cooking without tomatoes, isn’t it?) One of the first descriptions of panzanella came from the poet and artist Bronzino*, who wrote of a salad of onions, purslane (Portulaca oleracea) and cucumbers.”
*One of the great Italian painters of the 16th century, Agnolo di Cosimo known as Bronzino (1503−1572) painted glittering portraits of the Medici Grand Dukes of Tuscany and their families. Here’s his portrait of Eleanor of Toledo and her son Giovanni de’ Medici. They don’t look like they’d enjoy day-old bread do they?”
We usually serve our panzanella at Sunday lunch during our painting holidays and creative writing courses.You can find out more about our painting holidays by clicking here.And about our creative writing courses, by clicking here.Below: More of the Watermill’s Sunday lunch spread. The panzanella is towards the back.