Fall Festive

grapes picking

I grew up in a country where wine is served during any occasion.

Walk into a household and, after you make yourself comfortable, the first question from the host will be “What would you like to drink? Wine, beer…?”

Beer, yes, the second most served drink.

My grandfather, on my mom’s side, worked in a beer factory, for many, many years. As a matter of fact he retired from that factory. I was told that as early as 3 years old I was a great beer taster in their house. My little index finger was the sip measurement! I used to dip it in the glass and make the beer disappear.

Must be the reason why I make beer my first choice of alcohol. And mom grew up in the same household, so she’s also well versed in the domain 😉 There’s always beer and red wine in my household. Mitchell sips from the rum he brings back every time he visits his family – that’s his first choice!

Mom sent me pictures of their busy weekend. They spent the time grape picking and pressing to start the process of wine making. They waited until they got just right, taste and texture.

The press and all other needed accessories are washed and lined up to make for an easy flow.

And the first taste of must is absolutely heart warming! true reward of a fall tradition.

Wine making in some households is as big of a deal and as important as tomato sauce making in an Italian family 😉

Coincidence? I also picked up a whole lot of wine grapes at the farmer’s market, but only to enjoy the great, satisfying taste of fall 🙂

wine grapes


While all this was going on in my mom’s household, I was busy making seasoned salt.

Well, it didn’t take nearly as long as their adventure and it wasn’t nearly as excited.

It’s a new experiment and in about 60 days I will let you know how it looks, smells and tastes. I stumbled upon a blog post about making seasoned salt. Infused salt with different herbs. I wanted to keep it simple and only used two herbs that I like and use the most, thyme and rosemary . I also added a few cinnamon sticks for extra flavour.

The whole process is to get a shallow, wide container, lie the herbs at the bottom and then pour sea salt or coarse salt to fully cover it. Lightly cover the container, so that no dust goes in, and place it somewhere dark and cool.

And then wait a couple of months. After, you take spoonfuls at a time and blend the salt and herbs together. You can use glass jars for storing 🙂

Salt is a great preservative, so this concoction will last a long time.

Don’t be afraid to use it regularly during cooking that requires salt as seasoning.


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  1. Pingback: Garlic-mania | Caledon Acres

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