Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, November 19, 2016

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FOOD AND DRINK

Mountain Views-News Saturday, November 19, 2016 

Julie’s Favorite Family Recipes

Thanksgiving is upon us, and it is my sworn 
duty to come up with wines that will go with a 
traditional oven-baked turkey or smoked turkey, 
or even duck. A high-acid, low-tannin pinot, 
with bright cherry and cranberry flavors over rich 
spices, can do right by almost all the exuberant side 
dishes any turkey might require. The San Simeon 
winery makes a marvelous Pinot Noir, and at $18 
it is a winner.

 My next suggestions aren’t a surprise if you 
love bubbles like I do. I enjoy Domaine Carneros 
Brut ($30) from the house of Tattinger, and I have 
said that this California wine comes the closest to 
“real” champagne. I picked up a bottle 
recently at Bristol Farms and it will 
also go great with prime rib. Newsweek 
Magazine selected the Roederer Estate 
as their value for the new millennium, 
and I agree - when I am shopping for 
that $20 wine it is my go-to choice.

 How about a Rosé? My friend 
Jason Valenzuela, wine steward par 
excellence, recommends the Virage 
Rose, which hails from Napa Valley. 
If you can find it for less than $20 buy 
it!! Last, but not least, do consider a 
cabernet, a favorite side kick of prime 
rib for years. Our own Maddelena has 
an outstanding one, and a bottle for 
$15 is perfect for the holidays. Who 
does prime rib on Thanksgiving? I must admit 
the Dills household has been doing Prime Rib for 
years. 

 To my chardonnay-loving readers, an apology: 
all that sauce, butter, and gravy will absolutely kill 
any hope of enjoying your favorite buttery, oaky 
chardonnay. That said, I defend your right to drink 
what you like to drink at any holiday party!

Peter’s Top 5

San Simeon Pinot Noir

Maddelena Cabernet

Domaine Carneros Brut 

Virage Rose 

Roederer Estate Sparkling Wine

Join me every at Saturday 6 PM for Dining with 
Dills on KLAA AM 830 Radio, and on TV at 
Charter 188 3 PM. Follow me on twitter at 
thekingofcuisine.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

RACHEL RAY BRUSSELS SPROUTS WITH BACON


Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. 
Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add 
Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to 
begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 
10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked 
bacon bits.


HEALTHY LIFESTYLES

THE JOY OF YOGA


FIRE IN THE BELLY

Create a fire in your 
belly and ignite your 
passion for life!! So 
much takes place 
at the navel center. 
Many studies report 
that serotonin 
production begins in the gut and it’s often called our 
“second brain”. There are so many articles on this topic. 
Browse for them and you will be amazed. Thus, the navel 
center is like a central storehouse for motivation, joy, and 
power. This is true physically and energetically. We can 
relate this back to the strong feeling we get from doing 
“core” work. Although the core goes around back too, this 
strengthening at the belly helps to stabilize the entire body. 

In my tradition, when we say “fire in the belly” we are 
referring to the energy center at the navel. When our fire 
or flame is lit, the essence of who we are is apparent. 

We have the motivation, stability and stamina to 
accomplish what we want and be who we want to be. 
Creating this fire or vibrant flame at the navel center also 
plays another role. The heat and flame can help dissolve 
some of the crud built up in the lower two chakras (energy 
centers). Most of our “stuff” or trouble from the past 
are held at the root and sacral regions. These areas have 
to do with security, desire, and relationships. If the fire 
becomes bright enough and steady enough, it can help 
us TRANSFORM beyond our limitations. Thus, fire in 
belly facilitates our transformation. To create this in our 
practice, it’s best to first, make the body and mind as clean, 
clear and stable as possible. We’d never want to ignite a 
flame without the proper fuel for the fire. It will just burn 
out that way. A steady burning flame is the one we want, 
with an even, abundant fuel source. The fuel source being 
our vital energy reserves. Transformation is not going to 
happen when we’re running on empty. Next, we simply 
begin to gather and direct energy there to strengthen and 
enliven the entire area. 

Think about the power held at navel center, do some 
work in the area and see what happens. In fact, get with 
a teacher in the tantric tradition and begin a meditation 
specific to directing energy there. Enjoy the confidence 
and joy it produces! 

Namaste and see you in class! 

Keely Totten 

E-RYT 500

Mom, Wife, Yogi, Teacher at Yoga Madre


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