Fall is a wonderful time to go to California! We’ve been at various times of year and I have to say when the weather is still hot as blue blazes here- California’s September weather is almost perfect. San Diego is perfect year round, yet San Francisco has generally felt much cooler than I’ve expected whenever we go! This time, we did a multi-region trip. We flew into San Francisco and drove down the beautiful stunning Pacific Coast Highway to Monterrey, back up to beautiful San Francisco, then up to Napa and Sonoma Wine country where it was harvest time!
We went to Monterey for a family event, our daughter was getting a degree from Naval Post Graduate School, and while she’s a civilian I have to say the service was thrilling and you’ve got to know any southern lady of any age loves to see men in uniform! And the uniformed ladies were good looking too! Of course our daughter was the one in the pink dress I ‘had eyes for’ during the commencement service.
The Navy Band played everything from big band tunes to ‘chill bump’ military and national anthems. So impressive!
The school is in beautiful Monterey which is nestled on the Pacific coast, so of course we visited Cannery Row and Old Town Monterrey. The afternoon before, several in our family had gone on what looks and sounds like an amazing Whale Watching Tour!
The original drive down the Pacific Coast Highway entailed a stop at Half Moon Bay where we stopped and ate- what else? Fish and Chips! The flowers were brilliant!
On the way back up, I was again amazed by the farms, especially the pumpkins! We drove into San Francisco, where … Location, location is the first thing!
We stayed at the historic and beautiful Fairmont San Francisco! It’s an amazing place! Not to mention, gorgeous too! That evening we were all interested in riding the historic and fun San Francisco Cable Cars! We went to Fisherman’s Wharf, ate at Boudin’s Bakery…famous for their sour dough bread, and Guiradelli Square, where …let’s just say- we indulged in chocolate!
We had booked a full day Wine Country Tour with Gray Line, were picked up at our hotel; the ride over Golden Gate is always breathtaking and the scenery was simply amazing! This tour gave us stops at 3 wineries of different sizes, the smaller one started in the vineyards.
I’m not a wine connoisseur yet these small batch wines were delicious. The next winery tour started in the barrel room and ended in the tasting room. Our next stop was a short visit and lunch in Napa. From there up through the ever beautiful Sonoma, yet extra pretty due to harvest season. The last winery will be a name familiar to all… Sutter Home, where folks can stay…as all through this area, there are wonderful places to stay and fabulous art and restaurants, the French Laundry comes to mind…
After a full day, we just wanted something quick and delicious to eat! On previous trips we’ve made- there’s a hole in the wall pizza place called Uncle Vito’s ! So don’t worry about the calories- you’ll walk, climb, trudge back up the hills of SF to the hotel- some would call it ‘invigorating‘.
On Sunday, of course we wanted to visit the sea lions! And the whole Pier 39 area… so fun, at the Ferry Building to graze thru the vendors and purveyors of California made or grown food! Amazing gift shops and beautiful sites to sit outside and eat or visit.
We were up for something quirky to do so we went to the Museum of Ice Cream. The pink hot chocolate was amazing! For the kid in me- it was truly fun! On up to China Town, we found an alleyway where fortune cookies are still made by hand- the aroma of fresh fortune cookies was a lure, the samples of warm crisp pastry was wonderful and the sight of watching Asian ladies make fortune cookies was unforgettable.
Of course, we had to eat Chinese food in SF China Town too! Back at the amazing Fairmont, there was a wine and cheese tasting, we also peered through the glass to see the rooftop chef’s garden and beehives! There is also a beautiful terrace with beautiful plantings of amazing hydrangeas, palm trees and bedding plants- sofas and chairs for reading and relaxing too. 
Since we were tired and full- we had one more stop at the Fairmont to make- the Tonga Room, which is a complete surprise in such a formal setting- for all the world, visitors feel as they’re on a shipwrecked island! Even thunder and rainfall add to the dance music- no we didn’t dance, though we did have a few good laughs and made it an early night before flying home the next morning. In five days and four nights, we’d seen quite a lot of California and as we left, okay I’ll admit- I waved goodbye to the statue of Tony Bennett standing in front of the Fairmont Hotel where he regularly sang- ‘I left my heart in San Francisco’ I suppose everyone leaves a bit of their heart there- and thinking of things you wish you’d done- then looking forward to returning again to this beautiful City by the Bay
Love y’all, Camellia
For more information on the San Francisco Fairmont- go to http://www.fairmont.com
Check out half day or full day Wine Country Tours through http://www.graylinetours.com
Alcatraz Island is the number one tourist sight in this area- we did not go on this trip however- I was able to capture it for you! And, you do need to book this tour in advance of your trip since it sells out quickly- visit http://www.alcataz.com for more information.
*All photographs are obviously mine, except the whale tour photo which was taken by- Mike O’Neill who generously shared it with us!
Chicken Pie may be one of the most universally loved savory pies in our part of the country- southerners simply eat a lot of chicken and since we do, there tends to be a bit of leftovers whenever we roast or bake a chicken. A southern chicken pie seems to be the favorite way to use leftovers or even start from scratch with the intent of making comfort food, especially when Fall begins to cool the air!
Here’s how to make Camellia’s Chicken Pie–
Pour mixture into prepared baking dish. Cut the pastry round into a square piece that will fit baking dish. Cut dough scraps into small pieces and push into the chicken pie filling. This will also thicken the filling as it bakes. Top with square pastry, butter the dough lightly and cut slits as desired. If desired, sprinkle with cracked pepper.
Bake for 50-55 or until crust is browned and filling is bubbly. This chicken pie is 4-6 servings. *Tip: I’ve mentioned this cooking tip before- when making a roux or a brown gravy- I bake the raw flour in a shallow pan at 350 degrees until it turns golden brown; cool and store browned flour in an airtight container. This is such a time saver and gives that rich flavor only a roux can! *You can see the color difference in the broth from this one I made in Spring when I didn’t want the darker color filling and the one made this week!
Some things never go out of style. Pearls. A handwritten thank you note. A good white blouse. A bereavement casserole or a pound cake. A kind word.
A well cut suit and a decent raincoat. A genuine compliment. Well made shoes kept in good condition. Giving someone your full attention. Looking decent when you leave the house. Table manners.
Good language skills, even if spoken with a slight accent might make the difference in social situations or could call into question your upbringing. My grandmother sure drove this point home! Extending common courtesies. These things never go out of style.
Recently, a sweet southern lady remarked, in her best southern accent, ‘Folks just seem so impolite, why just yesterday someone in a nice car behind me, actually honked their horn! Impatient and aggressive if you ask me.’ She was rattled to say the least. Okay, the two of us are… of a certain age. Still. She had a point and a nostalgic conversation ensued about good manners and other things that never go out of style.
It’s important to understand that life is always better when we have at least a few genuine lifelong friends who stand by us ’til the end! So…no matter how many beauty contests you won or how high you rise on the corporate ladder- remember that you will always need friends and you will never be queen of everything! Since this is true- be the one who is willing to shine up and straighten your friends’ reputations and crowns without letting on that her tiara had slipped in the first place!
Hospitality is important to friends, family and even strangers who might stop by…always be ready to offer refreshment of some sort. Be as generous as possible- the best hosts offer abundance… it sets the guests at ease so they won’t have to worry if there will be enough. And! Be the one who offers to add to the abundance by bringing a dish or drink if you are a guest!
Learn and follow the basic rules of polite social engagements. Find out ahead of time what the occasion entails and the dress code. Always take a hostess gift, offer to help with set-up or clean up, leave at a reasonable time and don’t be the guest who wears out your welcome, then- for heaven’s sake – remember to write some sort of complimentary thank you note!
Though darlin’- our southern mothers would add- ‘Limit those public shows of affection to hand holdin’ or a peck on the cheek, unless folks get the wrong idea about you, then, question your upbringing!’ Our southern mothers’ advice is another thing that never goes out of style! Oh me, how I do run on!
Here at the Cottage, I don’t change out front door wreaths for every season or holiday; however: in the fall when the ferns are shriveled up from the heat, the chrysanthemums sit and sulk and refuse to bloom and… let’s face it, it’s still hot and flowering pants in the border are beginning to wane… so! a wreath seems to be a good way to freshen up the front door as we transition from summer to fall. And let’s face it- when the garden starts to look tired, and it’s hot and dusty; shining up the front door for a bit of curb appeal, even perking up the screen porch makes things feel like fall even if it’s still hot as the hinges on devil’s back door!
Then, there’s this- I think it’s fun to forage for blooms, vines and quirky things. I wind them up into a pretty wreath (see those pretty things above!). Now…. Fresh and dried materials won’t hold up forever, so… It’s better to enjoy the wreaths for a season, then put all except the base material in the compost pile.
One wreath is made simply of Annabelle hydrangeas which usually dry to a pale green, then tinged with pink or if picked early will dry to a delicate pale cream. Here’s a close up of how mine dried this year- though sometimes they turn a light tan sort of like a paper bag!
The mixed hydrangea wreath at the top and below is a foraged wreath with vines, wild flowers, fading roses and ferns. The first round of foraged flowers were too droopy by the time I made this wreath- so I just went out and snipped a few more things! Use your imagination and what you can find!
This foraged wreath is one of my favorites- yet I don’t expect it to be an everlasting one. I would mention, the fresh additions like the ferns generally don’t dry well- yet they could be refreshed and replaced. Feel free to remove anything past it’s prime and replace with some new things! And now for the natural fall wreath I’ve kept- drumroll please…
The other wreath is made of Alabama grown Cotton- this is the one I’ve kept from season to season- it’s very special to me. The cotton was grown at the Birmingham Botanical Gardens in the George Washington Carver garden, planted to honor this famous Alabamian whose work to enrich the soil with primarily peanuts, in depleted cotton fields through crop rotation. His research and work is legendary. This particular cotton was being pulled up at the botanical garden in the fall, so I asked the head gardener, who was about to discard the cotton stems and bolls-
This Cheese Ball recipe is a real time saver. I love it because it keeps well chilled, is able to take on different shapes, even freezes like a dream! And ! A Cheese Ball seems welcome at any occasion! After school goes back in session, football season begins, then tailgating and fall gatherings and holidays seem to come one right after the other! We all know we’re going to need ‘something to take’ or serve! And let’s face it- hardly anybody passes up Cheese and Crackers! This recipe lends itself to as many variations as you can think of! Change up the variety of cheeses, add walnuts instead of pecans, even add dried cranberries- it’s all up to you! now, you have to admit, these cheese balls shaped like big apples would be fun in the Fall! And while you’re at it- make up several types of cheese balls, logs or rings and save a few in the freezer!
Camellia's Cottage 