Memorable Moments of February

Here we are, almost at the end of February.  It's been crazy busy just with every day life around here....I'm sure you all can relate.

We are at the beginning of "Spring Training" with Bryce's little league team.  I am looking more forward to his Opening Day than I am to the MLB Opening Day.  Only two more years in little league for him and I'm going to cherish every game.  Paige is starting up with softball again as well, so from here on out, every night will be filled.

We were able to pull Dominic away from the ranch for a few days to head up to Lake Tahoe for Ski Week.  Both of the kids' schools have a week off in February every year which makes for a perfect opportunity to head up to the snow for some skiing if there is snow.  This year there was plenty of snow.

Boreal Mountain.....

The view from Incline Village....

No matter how fun a get away vacation is, it always feels good to come back to the ranch.  Especially with these two waiting anxiously for our return...

I don't think I've yet introduced Chipper to you.  He was Bryce's birthday present.  He really wanted a hunting dog.  So Chipper, the Beagle Terrier cross came to live with us at the tender age of 8 weeks old last September.

I must share with you......Chipper is the most intelligent pup.  He is SO smart that he created his own doggie door......

 In our screen door.......

Chloe refuses to use it....she's such a DIVA. 

We're definitely looking forward to the end of the "puppy stage".  It's costing us for sure.  I won't even show you the photo of our coffee table.....

I'm not sure how much of a "hunting dog" Chipper will be.  He's more of a big lap dog right now.

No worries, Chipper.  We still love you.

What's not to love?!

The month of February is short, maybe that's why it becomes so busy for many of us.  A few of the other things we've been doing include.....

The Darling Daughter Daddy Dance at Paige's school......

The annual Marin County Farm Bureau Dinner with this year's honors going to Marin Organic receiving the "Friend of Farm Bureau" award.

Also honoring John Zimmerman, DVM, and awarding him the "Lifetime Achievement Award".

We also had time to celebrate some birthdays this month.  

Dancing Queens....

Do a little wine tasting in beautiful Sonoma....

And catch some gorgeous sunrises......

Oh yeah, just one more little tidbit.  Dominic is running for Marin County Supervisor, District 4.  We (mostly him) have been a tad bit busy with that new endeavor as well.  If interested you can read all about it on his Facebook page....

Grossi for Supervisor

....where there are links to articles and his website.

To close out February, we have a few more events to attend.  Definitely looking forward to March and more spring-like weather.

Heart Shaped Chocolate Mocha Bundt Cake

Oh my.  How cute is this heart shaped Chocolate Mocha Bundt Cake.  Terra's Kitchen put this delicious looking cake together and I wanted to share it with you all.

Bonus.....it's low in sugar.

One of my favorite flavor combinations involve coffee and chocolate and here it is in the form of a bundt cake.  So yummy.  Here's the recipe.

Ingredients:

• 2 cups cake flour, plus more for dusting
• 2/3 cup high quality cocoa powder, plus more for dusting
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, plus more for greasing the pan, room temperature
• 1 1/4 cups brown sugar
• 4 large eggs, room temperature
• 1 1/4 cups sour cream
• 5 tablespoons cold brewed coffee (we use Baltimore-based Zeke's Coffee)
• Butter Coffee Pour Over (recipe to follow)

Directions:

1. Preheat the oven to 350°F.
2. Generously grease a Bundt pan with butter (we used a heart-shaped Bundt for Valentine's Day). Set aside.
3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
4. In a standing mixer, fitted with the paddle attachment, add the butter and sugar. Beat on medium speed until the mixture is smooth and light in texture (about 5 minutes). Add the eggs, one at a time, beating well and scraping down the bowl after each addition. Add the sour cream and coffee and mix until combined.
5. Gradually add the dry JUST until incorporated.
6. Pour the batter into the prepared Bundt and bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean (about 45-50 minutes).
7. Remove the cake from the oven and pour Butter Coffee Pour Over mixture over the hot cake. Let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan onto a plate or cake stand. Remove the pan and dust with cocoa powder or powdered sugar before serving.

Butter Coffee Pour Over
Ingredients:

• 1/4 cup water
• 1/4 cup brewed dark roast coffee (we use Zeke's Coffee)
• 1/2 cup butter
• 1/4 cup sugar

Directions:

1. Add ingredients to a small sauce pan over low heat, stirring until all the sugar has dissolved. Set aside and allow to cool slightly.

Photo and recipe courtesy:  Terra's Kitchen