Thanksgiving at Sea Ranch

When we were returning the keys after last Thanksgiving, we reserved the house at Sea Ranch for this year.  It is our fifth time here (third Thanksgiving, one Super Bowl and one May trip) and perfect for us: one main room that is kitchen/dining/living with a fireplace and tv; a loft (which we never use); two bedrooms (one super small with a double bed; we keep the door closed) and a bath at the back.  And a big deck with a view of the ocean.  And silence.

Wednesday morning we both had minor (me) and bigger (Bob) fire drills at work but managed to make it to Mendocino for a late lunch at Patterson’s Pub in Mendocino after a quick stop at Goldeneye to pick up some chardonnay and Pinot Noir.

Photos are Goldeneye’s gorgeous tasting room and back patio area in the vineyards.  At Patterson’s, we sat at the bar and ordered prawns and chips (Bob) and the special udon noodle miso chicken soup, full of chilis and cilantro and ginger.  And Navarro Chardonnay.  We drove down Hwy 1 to Sea Ranch and it was gloriously clear, sunny and quite cool — mid-forties.

We unpacked all of our stuff (sheet pans, parchment paper, salad spinner, baster, wine, herbs and spices, etc etc etc).  We know: we are nuts but it is always worth it to have everything we need!  We put some lovely lamb chops from Surf Market on the grill for dinner  — always have to check out the two super markets in Gualala on the first day even though we bring most produce and food from our stores and farmers markets at home.  Baked potato for Bob, roasted green beans and salad.  Very COLD night!  Excellent sleeping weather.

Thursday we were up and at the store at 7a to get little things we thought of that we ‘need’: chips, salsa, more bacon, parsley, melon (we brought prosciutto) ……

It was 34* with a full moon in the pink sky.

Back at the house we made coffee and breakfast (eggs, bacon and muffin for Bob; avocado toast with salsa for me).  I brined the turkey (Fred Peterson‘s recipe from years ago that can’t be beat) and we put it outside in the cooler where it stayed for about 5 hours.

Watched football, looked at the sea and started preparing things.  We played dominoes and nibbled on ham, cheese, and crackers while turkey was on the grill.  Bob had seen a turkey with boobs (half lemons) on FB so we had to do it, too.  In memory of Carol Doda.

Sat down for dinner about 5p with gorgeous sunset and a delicious Migration Chardonnay.  Menu: turkey (brined, lemons, garlic, sage, parsley and salt and pepper in the cavity; sage and parsley compound butter under the skin along with two lemon halves); dressing (sourdough bread, onions, hot sausage, celery, chicken broth, jalapenos, a little pepper jack cheese); gravy (really au jus as no flour; Bob simmered the neck and giblets most of the day with onion, carrot, celery and added water as necessary; strained it through cheesecloth and threw in a bunch of mushrooms near the end); mashed potatoes (sour cream, butter, parmesan cheese, scallions); roasted green beans and pearl onions; salad; cranberry relish (fresh cranberries, juice of one orange, zest of same, minced jalapenos, about 2 T brown sugar); cranberry jelly (open the can).  It was superb.  Gravity is not a girl’s nor a turkey’s friend.

Friday we slept in til about 6a (ha. Pretty good for us.).  Bob flipped on the fireplace and put the news on in the living room and we listened under all the covers from the bedroom.  We were at Trinks in Gualala when they opened at 7a.  They were, sadly, closed on ThanksgivingDay.  When we were at Irish Beach a couple of years ago for Thanksgiving with very sketchy connectivity, Trinks saved us with their wifi — about a 40-minute drive but worth it for both work and family communications.  We were just going to get coffee but raspberry scones just appeared out of the oven so, um, yeah we got one.  Excellent. Damn. Scone.

We bought a cheap nonstick pan for eggs for breakfast back at the house.  Fried egg, bacon, and a muffin for Bob; omelet, pumpernickel toast, canadian bacon, salsa for me.  We took a long, chilly walk (3.92 miles according to Walkmeter) on the beach to the point where the Gualala River hits the ocean.  It was gorgeous and not too windy, hardly any people.  Bob even found a heart stone to continue our tradition of finding hearts on vacation.

We had leftovers for lunch — perhaps even tastier?!!?!  Then we headed into town to get something for dinner and to check out the Gualala Hotel & Saloon which we were delighted to see is once again open.

Our delight was short-lived… it is a wonderful 100 year old building with a massive long wood bar.  There were about a dozen people, some having lunch, and one very harassed, short on people-skills woman behind the bar.  We eventually got our drinks (JW red on the rocks with an olive; half-pint hard cider) and cringed at what went on with other customers, people waiting for food, tables uncleared, dead drinks left on the bar long after customers had left.  Sigh.  The hotel isn’t open just the bar and restaurant but they clearly need work if they are to stay open.  It seemed like it was a pretty new operation but no, they re-opened in February so clearly should be more on track than they are.  Really too bad.

Back at the house, I did a dry rub paste (chipotle chili, turmeric, pepper, oregano, cumin, salt, orange juice) for the pork tenderloin.  I also roasted all the vegetables I brought and didn’t use for Thanksgiving (eyes. too. big.) all with olive oil, sea salt and pepper plus: brussels sprouts (red pepper flakes); cauliflower (cumin — ever since I had it at Skywalker, this is my favorite way); sweet potatoes (cumin and cinnamon); green beans (shallots).  We also warmed up some of the stuffing.  And salad.  And, again, the sunset.

Saturday, same drill as yesterday: awake early, fireplace and news on in the living room while we stayed under the covers.  Even colder this morning!  31* at 7a when we headed to Trinks.   Bob swore he was just getting coffee.  But. Then.  There were the warm raspberry scones.  Oops.

Today is the only day that Twofish Baking Company makes biscuits.  Last year we were quite disappointed that they took the week off.   They have all sorts of other delicious baked goods, breads, pies, sandwiches, pizza, flatbread…. but the biscuits are stellar.  I stood in line (34*.  Did I mention my uniform consists of leggings, Uggs, cashmere and down?) for about 15 minutes to get the biscuits.  So worth it!

Bob had his with butter and black raspberry preserves and I had cranberry relish, extra jalapenos and a slice of rosemary ham.  So buttery and yeasty they almost taste salty.  Truly worth the calories.

We watched Michigan lose (boo), futzed around catching up on email and I walked the loop (2.95 miles, thank you Walkmeter).  When I got back, Bob was grilling sausages and wrapping prosciutto around melon for lunch.  Lovely.

We made a quick trip into town to pick up a head of lettuce and something to throw on the grill.  Thought about stopping at the Gualala hotel but neither of us could face it.  We want to be supportive but ugh.

This was taken through the roof.  Brilliant blue sky in 44* never gets old.

And better than any bar: Breckenridge bitters, bourbon, lime, tangerine and club soda. I love my husband and his culinary and mixology skills!

More of the sunset….

Dinner was filet on the grill, leftover dressing, leftover vegetables, salad.  With a Moss Roxx Ancient Vine Zin from Lodi.  Another fun, relaxing day.  Go Stanford, RIP Dana L. Smith.  Ditto OU.  Cal did their thing too.  And the Dubs!  Already dreading Sunday and the 49ers….

Our workhorse fireplace.

Sunday, going home day.

Our last sunrise photo.  35* with some wind for the first morning.

None of the bakeries open til 8a this morning ha! so made coffee and started packing things up.  Our plan is to drive home via Skaggs Springs Road through Healdsburg and pick up our shipments at Peterson and C. Donatiello Wineries.  Sad to leave here as always.  There really is something to the sea air negative ions or whatever that makes one feel good and feel calm.  We both sleep really well here, too.  It has been a wonderful long weekend and so easy to be thankful for all we have.