Skiing Is Fun Again !!!!

Skiing is really fun once you learn how (the learning part can be painful). I learned how about 15 or so years ago, and got good enough that I perfer to ski black diamonds (for the non skiers this is an advanced or expert level slope). The main reason I perfer these runs is that very few people (out of everyone at the mountain) ski black. So I was set, ski black all day, avoid the nit wits and drunks, have a great day, see you in the lodge after. But then Alexa was born, didn't ski much for a few years, added some pounds, moved to the east coast (too damn cold to ski out there). Finally, Alexa grows up a little, wants to snowboard (bummer got one of those in the family), doesn't want to take lessons, so dad says he will take lessons with her (so now I can snowboard, and I had the sore butt to prove it). After a few trips she can ride most of the greens and blues (green is beginner, blue is mid level), but I now remember why I worked so hard to learn to ski well, to get off the greens and blues !!! So most ski days I was working as a blocker and traffic cop, not the most fun you can have on a ski slope. But my perserverence has paid off big time, Alexa rides black now, not quite as fast as dad, but she makes it down and has fun doing it. Pretty soon she will leave me behind in a cloud of powder and ice, but that is the fun part of being a dad, you get to watch your kid become better at something than you are.

Ginger Glazed Sea Bass

This turned out much better than I thought it would, the orignal idea comes from the yahoo recipe book, but they have way too much soy and not enough honey. This is my take on ginger glazing fish.

3 tablespoons honey
1 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
2 clove garlic, crushed or to taste
2 tablespoons olive oil

4 sea bass fillets
1 tablespoon vegetable oil

In a shallow glass dish, stir together the first six items. If you have the good gooey honey this can be a bit of work, but make sure you get it all blended. Season fish fillets with salt and pepper, and place them into the dish. Make sure to coat both sides of the fish. I also usually put several small cuts in both sides of the fish to help the marinade infuse into the fish. Cover, and refrigerate for 45 minutes to marinate.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Remove fish from the marinade (keep the marinade). Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets, I usually put them on plate and put the plates in the oven at about 180 to keep warm (and warm the plates).

Pour marinade into the skillet, and heat over medium heat until the mixture reduces to a saucy consistently. Spoon over fish, and serve.

2005 Estancia Reserve Pinot Noir Santa Lucia Highlands

This is one I would call a high value wine. Very elegant fruit and soft aromas, and very soft silky tannins on the finish. Not overly complex and easy to drink, it is not as good as the $80 pinots out there, but at a third the price, it competes. If you see it on a wine list go for it.