I am fortunate to have a very prolific apple tree in my backyard. While I've made applesauce at home before, I did it the old fashioned way. Another way to make homemade applesauce is with the crockpot but it will take a number of hours. Using the Instant Pot is the quick and easy way to turn apples into applesauce. 

The apples don't have to be perfect. If you have a tree (or access to imperfect produce) you can trim around the imperfections, bird beak stabs, and other natural pitfalls.

This could not be an easier recipe and it doesn't take a lot of time. But there are two things to consider in order to make it how you like it: sugar and cinnamon. The recipe I found online called 2 tsp. of brown sugar but many of the comments said it was just as good without sugar (plus some apple varieties are sweeter than others). As for the cinnamon, the original recipe called for 1 tsp. but I decided to dial that back because, to me, cinnamon can overwhelm. So you will need to make this a few times and figure out what tastes best to you. 

The applesauce will keep in the fridge for awhile. You can also can the applesauce for later use.

Instant Pot Applesauce

Ingredients:

• Apples - 3+ lbs. (any variety) peeled, cored, and chopped
• Cinnamon - 1/4 tsp. (1/2 tsp. if you like more cinammon)
• Water - 1/2 cup
• Salt - dash

Instructions:

1. Prepare apples
2. Combine all ingredients in an Instant Pot and stir to mix
3. Pressure cook on high for 5 minutes
4. When done, let sit for 10 minutes
5. Carefully, release the rest of the steam with the valve
6. Stir with a whisk

Spiced Shrimp with Orzo

This is a recipe that nicely blends spicy, salty, briny, and creamy all in one. Orzo is the great pasta base which absorbs some of the competing flavors. Spicy shrimp makes a nice contrast to the briny capers and the tart lemon juice. Parmesan and Mascarpone cheeses finish out the creaminess. 

For the spicy shrimp, the original recipe called for Calabrian chili paste. I tend to favor harissa as the best substitute. One could also use Sriracha, Sambal Oelek, or Gochujang.

Ingredients:

• Shrimp - 20 oz., tails off and deveined 
• Garlic - 2-3 cloves, minced
• Chili paste - 1 Tbsp.
• Orzo - 1 cup
• Capers - 4 Tbsp. rinsed
• Parmesan - 3/4 cup, grated
• Zucchini - 2, sliced
• Lemon - 1, juiced
• Mascarpone - 1/4 cup

Directions:

1. Fill medium pot 3/4 way up with salted water. Turn on high heat and bring to a boil.
2. Grate the Parmesan.
3. Halve the zucchini lengthwise then thinly slice crosswise.
4. Quarter and deseed the lemon. Squeeze all sections into a small bowl removing any seeds. 
5. Dry the defrosted shrimp with paper towels and place them in a large bowl. Mince the garlic into the bowl and add the chili paste. Drizzle with olive oil (about 1 Tbsp) and stir to mix. Season with salt and pepper. Set aside
6. Add the pasta to the boiling water and cook 9 minutes. When done, drain pasta in a colander.
7. 
   In a 12" skillet, heat 1 Tbsp. olive oil over medium high heat. Add the sliced zucchini in a single layer and cook, without stirring, for 3 minutes (until lightly browned). Continue to cook, stirring occasionally, for another 3 minutes. Transfer cooked zucchini to a bowl and cover with foil.
8. Wipe the skillet with a paper towel. Reheat the skillet with olive oil. Add the spiced shrimp and cook, without stirring, 3 minutes per side. 
   
9. While shrimp cook, return orzo to the pot and stir to mix. Add the mascarpone, capers, Parmesan cheese, and lemon juice. Taste and season with salt and pepper. Turn on a low heat to help melt the mascarpone and get it to mix with the pasta. 
10. Serve the pasta mixture in a pasta bowl and top with the finished shrimp. Sprinkle some dried parsley on top for color. 

Suisun Valley AVA Wineries

I recently purchased some wines online and noticed that the appellation of origin was the Suisun Valley here in California. Even though I like to think I know a lot about wine, I had never seen this appellation listed on a bottle of wine before. I'd never heard of the Suisun Valley which, I discovered is about an hour or so (depending on traffic) from the East Bay. So I decided to do a bit of research. 

The Suisun Valley website says it best:

The Suisun Valley appellation was established in 1982, and is nestled between two coastal mountain ranges, southeast of Napa Valley. We offer a very diverse agricultural region. We have approximately 10 wineries, our vineyards grow 23 different wine grape varieties, and we’re best known for our Petite Sirah, Merlot, and Cabernet Sauvignon. We have many farm stands, which sell everything from fruits and vegetables, to dried fruits, nuts and freshly produced olive oils. All of our fruits and vegetables are grown in the excellent soils located between the eastern slope of Mount George Range and Twin Sisters, on family farms. Many of these farms have been handed down for generations. We have regular, seasonal events that are fun and laid-back, while we offer visitors our world-class wines, as well as our farm fresh, diverse fruits and vegetables.

We’re very easy to find, just off the I-80 freeway in Fairfield. Suisun Valley’s wineries are so close together that it’s easy to navigate the Suisun Valley “Loop.” Directional signs make it even easier. Each winery offers a unique tasting experience. With genuine hospitality and quality wines, Suisun Valley is sure to be a favorite destination.

Summary

There are only 10 wineries (as of 2023). It's all still rustic and rural. A transplanted Napa wine maker described the Suisun region as how Napa was the 1970s (pre-"Judgement of Paris" covered in the 2008 film Bottle Shock). Tasting fees are still reasonable and one gets a genuine experience most of the time. You only need to purchase one $20 bottle of wine to waive the modest tasting fee. This will be a fun region to watch grow over the next few decades. Right now, it's a steal and well worth investigating. Our haul:

Suisun City

We spent two nights at a generic but nice waterfront hotel in Suisun City, which is a funky little town that has not changed much in the last 30 years and I'd love to explore more of it.

The city has a little under 30,000 residents but that number will grow due to the new housing developments are being built on the east side of town. I expect the wine region will also grow just as we've seen in the Livermore Valley. 

Most of the small number of wineries here are only open on weekends. Here are the wineries we visited during our exploratory visit:

Wooden Valley Winery

Wooden Valley Winery has been in business for over 90 years. It's a generations-old winery that started back in 1933 with Italian immigrants Mario and Lena Lanza who moved from Oakland to the Suisun Valley and began growing grapes after the Prohibition. Some wines are labeled under the Lanza label and the rest are the Wooden Valley label. We had a nice visit in their tasting room, but there are also outside picnic tables that one could take advantage of. There is a nice display on the back wall of the tasting room that describes the local history as it pertains to growing grapes for wine. We took home of their Sauvignon Blanc.

Mangels Vineyards

Mangels was our favorite winery of the visit. The winery itself seems like it used to be a small roadside market made out of cinder blocks and a glass wall looking out onto the parking lot and Suisun Valley Road. It's a relaxing, unpretentious place. You can sit at one of a few casual tables and go at your own pace. Most wines are between $20-$25 a bottle. We brought home the Coara Red Blend and the Tempranillo. 

Suisun Creek Winery

Suisun Creek Winery, up the road from Mangels, is easy to miss. The signage is not the best. You will feel like you're driving into someone's private residence. But go past the houses and you'll find a metal refurbished airplane hanger where they have their tasting room. One side of the hangar is open and you look out of their vineyard. Tasting there is a homegrown experience. We went home with a couple bottles of their Chardonnay.

Suisun Valley Coop

The Suisun Valley Coop houses three different wineries under one roof: Sunset Winery, Blacksmith Winery, and King Andrew Winery. It's another cool and quirky place (next to Pioneer Brew Pub) where you can sit at a table and staff will come around a pour whatever wines they are pouring that day (the line up changes). We brought home some King Andrew Albarino and Petite Sirah.

Bally Keal

I have to admit that I dismissed Bally Keal during my initial research. They have this Celtic theme coupled with an opulent Tuscan-looking tasting room and event center. It all seemed out of place in rural Suisun Valley and it all just smacked of someone with too much money on their hands. But we went there anyways because it was open earlier than some of the others. I have to say that we were pleasantly surprised and we would return again. Despite the over-the-top buildings, the staff was very down-to-earth and we were told that founder Joe Cassidy might come into the tasting room in jeans with a tool belt around his waist. We never saw him but that description helped dispel my biases. The wines are pricier but we still went home with a couple of bottles of their Rose.

Vezer Family Vineyard

The Vezer Family Winery is a bit more complicated but the wines are worth the effort. First off, there are two locations. We first visited the Blue Mansion tasting room north of town.
We tasted there and were directed to the other tasting room a bit south, and close to what felt like a small town center. We sat at some couches and tasted some very good wine. We came home with a Verdhelo and a Gary & Jack Red Blend. 

Tolenas Vineyards & Winery

Tolenas was a treat. It's in the backyard of a historic house with several large old-growth trees providing shade. The staff was pleasant and low-key. We loved that we could spend more than one hour under the shade trees enjoying the wine at an unhurried pace. 

Caymus-Suisun Winery

This was the most unique experience of the Valley. Caymus-Suisun is an established winery in Napa and also part of the Wagner Family of Wines. They have been expanding into the Suisun Valley. They recently built a state-of-the art building designed by the architect who designed the new Apple stores. But given the over-the-top building and the high tasting fees, we figured out a way taste some $200+ bottles of wine and still waive the tasting fee by purchasing some, yes, expensive wines but I think we still came out ahead. We brought home some Chardonnay and a Merlot.

If you visit Suisun Valley, it's best to avoid the area when there's high heat. Also, don't miss the many fruit and vegetable stands around town selling farm fresh produce from the area. 

Here is a cardinal rule you should have in your kitchen: Never throw away old bananas.

Everyone's tolerance for aging bananas is different. My tolerance to continue eating bananas after the brown spots have begun to appear is higher than the other member of my house. But there is that point when no one in the house is interested in eating a mottled-skin banana that's going to be mushy and starchy. That's exactly when this new cardinal rule needs to kick in. It is the moment where you tell yourself that these are going to into my banana muffin recipe. All you need is a minimum of three overripe bananas. If you have four or five, no problem. The more overripe the bananas are, the better. 

This is a simple recipe which doesn't take a lot of time to make. The ingredients are pretty simple and straightforward. These will last awhile if stored in a closed plastic bag. They also freeze well. 

This recipe was one I found online. I made them once and decided to cut back on the sugar. The most recent time I made these (and took the photos), I decided to add some currants to batter and then I sprinkled a few on top prior to getting placed in the oven. This is completely optional but do consider adding other ingredients such as: crushed nuts, chocolate chips, raisins, dried cranberries, etc. 

Banana Muffins

Ingredients:

• 1/2 cup (8 tbsp.) unsalted butter, softened
• 1/3 cup sugar
• 2 eggs
• 3-4 very ripe bananas, peeled
• 1 tsp. vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt

Instructions:

1. Preheat oven to 350 degrees. Line a 12-count muffin tin with paper liners.
2. In a large bowl, mix the softened butter and sugar. Add 2 lightly-beaten eggs and stir to mix.
   
   
   
3. In a separate bowl, add chunks of bananas and vanilla extract and mash together with a fork. Add to the butter/sugar bowl and stir to mix.
   
   
   
4. In a separate, larger, bowl, whisk together the flour, baking soda, and salt. Stir to mix and add to the banana bowl. Using a hand mixer on low, combine all ingredients until well mixed. 
5. Ladle the mixture into the paper liners. Fill to about a quarter inch under the rim line.
   
   
   
6. Bake in the oven for 30 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
7. Remove from oven and let the muffins cool in the pan for 5 minutes before removing the muffins. Cool muffins and a cookie rack.