I quit NASA after 10 years in public service, took about a 92% pay cut and embarked on new life as a “Cellar Rat” making wine. Committing myself whole hog to a healthier, seasonal, fully artistic life in Sonoma Valley. That was October 2007. True love brought me “home” to cooking in 2008 when I met Dean. And fell head over heels all over again — for him in Love. For Food. And Food Writing. Food History. And Cheese. Wine has always been my mistress.
We cook every night … as candidly no one wants us dining out right now with two wee tykes. I profess that a classically trained chef, I am not. Rather, I am a kitchen cook. A food lover cooking earnestly in our old Victorian farmhouse at Annadel Estate Winery here in Sonoma. We literally live “Between Wars.” Our walls are horse-hair and plaster and my 1941 Occidental Automatic stove — which we found in the Carriage House — we just modernized to a 6 burner, 2 stove Wolf Range.
Sonoma Valley — really, the whole County — is a return to basics. A giant step away from gridlock and desks and clocked-in and clocked-out days. A blue-skies return to the clean rhythms of seasons and harvests in grapes, vegetables, olives and food stuffs. Eating as close to the source is a way of life in Sonoma. For me and our little family, good food, art, and real wine proof of Love. For each other. Our Family. And Friends.
I hope you find warmth and joy in the recipes and my words. I don’t always get to post properly here so if you’re on Facebook (Abi’s Farmhouse Kitchen) or Instagram (@abisfarmhousekitchen) follow me there for daily foodie fun and recipes.
Happy Cooking, Eating, & Sipping!
Abigail Zimmerman Bordigioni