Lunch started with organic popcorn [seasoned with rose & garden borage salt, estate extra-virgin olive oil]. It included a Fattoush Salad [romaine lettuce, english cucumber, pickled graden radish, toasted house-made pita croutons, local goat feta, sumac & oregano dressing]. This was paired with a 2017 Quail Hill Vineyard Chardonnay. The entree was gently roasted breast of organic chicken marinated in portugese spices [purple & sweet potato rosti with fermented garlic, grilled spring vegetables, castelvetrano green olive tapenade & bliss lemon aioli]. This was paired with a 2018 Russian River Valley Pinot Noir. Dessert was cookies & cream [orange blossom & tahitian vanilla bean panna cotta with candied citrus tapioca center].
Part of the back story for the weekend is that Drew rented a house at Sea Ranch for the next ten days. When he told us, we turned around and rented another house for the Father's Day weekend. We rolled up to his VRBO about 2:30 pm. We explore the property and hung out with Drew. Morgan and Lee eventually got there.
From there, we headed into Gualala to pick up the key to the place that we are staying. We are spending four nights at Waveside.
After getting settled into the house, Sharon, Jack and I walked north about a mile along the bluffs and back. Sharon made her tranditional first night at Sea Ranch lasanga for dinner.
The three of us finished the night trying to watch Inglourious Basterds. I didn't realize that it was going to have subtitles. I fell asleep a couple of times. We gave up about 2/3s of the way through and crashed about 10:30 pm. I am going to have to go back and watch it from the beginning again.
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