Many years ago, when I was dissolving a marriage and trying to decide whether to leave Houston for Southern California, I came to the humbling realization that I was nothing more than a student in life. This despite the fact that I had been a college instructor and once thought myself wiser than most.

Yeah right.

It was such a relief to acknowledge my student status and the permission/acknowledgment that I would be one for life. That gave me permission to fail, to make mistakes, to be more humble. To learn more from others. To be a kid again. To be more forgiving. Later, as a student,  I would learn prayers of gratitude, and that has become a daily morning practice.

This morning in the shower, I re-read the “lesson” on the Philosophy Shower Gel sitting on the shelf.

It was a little message to savor:

Life is a classroom. We are both student and teacher. Each day is a test. And each day we receive a passing or failing grade in one particular subject:

Grace is compassion, gratitude, surrender, faith, forgiveness, good manners, reverence and the list goes on. It’s something money cannot buy and credentials rarely produce. Being the smartest, the prettiest,  the most talented, the richest or even the poorest can’t help. Being an humble person can, and being a helpful person can guide you through your days with grace and gratitude.

The photo with quote from John Quincy Adams is an extension of grace that we share when we inspire others to dream, learn and do more. It was found on Facebook and I wish I knew to whom I might give credit.  In the meantime, I aspire to be a better student in life and to practice grace at every opportunity.  –Roberta Murphy, a San Diego real estate broker.

The post The Luxury of Grace appeared first on Luxury Home Digest.

by Roberta Murphy

My new best friend in the kitchen is Alexa, also known as the Amazon Echo.

She plays my favorite music, answers quirky questions, reports weather, and was amazingly simple to set up. The 360 sound is very good and carries well throughout the downstairs area–and even carries well into the back patio and yard area.

Alexa’s size is both elegant and unobstrusive, with a diameter of a little over 3 inches and a height of less than 10 inches with a responsive circlular blue light on top that shows when she is awake. The volume is controlled by either gently twirling the top or using the magnetic remote control, which we mounted on the wall. I’ve played with distance commands, which seem to work pretty well from up to 15 or 20 feet away, as long as there isn’t a wall separating us–which can cause Alexa to misunderstand requests.

Overall, Alexa is a great 360 speaker system that plays like Pandora and also serves as a pretty cool personal assistant who not only answers a fairly wide array of questions, but is also provides sports info, alarm and time services.  And because the Amazon Echo pulls everything (except the physical controls) from the cloud, I am hoping Amazon will expand information offerings. Alexa will not, for example, give me stock quotes or finanacial information, which would be nice–and I am sure there are numerous other holes in Alexa’s body of knowledge.

She does have a sense of humor, though. When Alexa did not understand my request for a BP stock quote, hubby Mike called her a dumb ass. Alexa’s response? “That’s not very nice to say.” Ask a religious question, and you might get a straight answer–or a suggestion to search for books on religion at Amazon.

I signed up on Amazon’s wait list for the Echo as soon as I heard about it and was rewarded months later with notice of delivery. This is a review I would have put on Amazon’s site, but they’re not allowing it yet. I was fortunate as an early wanna-be-buyer to get my Echo for $99.00 which I think is a raging bargain. Still think it’s an outstanding buy at the current price of $199.00 for Amazon Prime members.

Have you tried it yet?

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In fact, if most people were to walk into their favorite bar or restaurant and notice their wine was being served through a tube, they would do a double-take. However, an increasing number of luxury restaurants and bars across the U.S. are jumping on the trend, and for good reason: Wine on tap is eco-friendly, cost-effective, and maintains the flavor and integrity of the wine to a pitch-perfect degree.

Four Essential Elements of Serving Excellent Wine on Tap

If you’re considering this trend, keep the following elements in mind:

1. Storage Temperature

The storage temperature of your kegged wine should be about 55 degrees fahrenheit, with a minimum temperature of 40 degrees F and a maximum up 75 degrees F. Since the keg is less susceptible to variations in temperature and the high volume of the liquid can withstand temperature fluctuations, the range here is a bit larger than the range for traditionally stored wine. The same storage temperature applies for both red and white wines.

2. Serving Temperature

There’s a pretty major difference between the serving temperature of white wine on tap versus red. Reds can be served at temperatures ranging from 55 to 65 degrees fahrenheit. For wine wines, aim for a chilly 40 to 45 degrees fahrenheit.

3. Gas Type

Although you can use either nitrogen or argon for wine on tap, most people recommend nitrogen. The ideal blend is about 75% nitrogen and 25% carbon dioxide, and it also happens to be readily available. Guinness, a staple in many restaurants and bars, uses this blend too.

4. Equipment

A high-grade stainless steel dispenser (304 or better) is imperative, since a lower grade will taint the flavor of the wine. Fortunately, since stainless steel is an increasingly popular choice from fermentation to storage, finding the right dispenser for your wine on tap is easier than ever. For your tubing, consider Barriermaster Flavourlock, which prevents oxygen permeation and therefore changes in flavor.

—Meg Northrup is a writer and wine connoisseur who works for Micromatic.com, a leader in the wine on tap trend

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by Roberta Murphy–I’m not really into the luxury of high maintenance–especially when it comes to cars.

But could this this gun metal grey BMW that is otherwise not as the Frozen Gray M3 Coupe be an exception?

It’s a sexy, slinky-looking car to be sure, but the exterior maintenance is sure to be a pain. Owners must fill out a special stack of paperwork before taking possession of their new matte gray machine.

This “maintenance” agreement demands that the M3 never be polished or waxed, run through an automatic car wash, or even be vigorously rubbed. Furthermore, new caretaker is to immediately remove splatted bugs, bird poop, tree sap and fuel spills with a soft sponge.

All in the interest of maintaining that frozen gray M3 finish.

Furthermore, BMW is very clear that the warranty for the M3 will not cover any damage due to owner neglect. Additionally, all exterior repairs must be performed by an authorized BMW shop.

And what if you refuse to sign the agreement?

It seems you can forget about getting one of these cars–unless, perhaps, it is via a resale.

I’ve heard this custom matte paint runs runs around an extra $5000. Would that sex appeal be worth the extra cost–and perhaps even more important, the strict maintenance?

The post Taking BMW to the Matte appeared first on Luxury Home Digest.

They are magically and somehow connected, The first is a classic tale, the other a contemporary dance at busy LAX Airport. It doesn’t matter, the free performances are largely ignored by all.

The post The Luxury of Expression–and an Audience appeared first on Luxury Home Digest.

Years ago, Chef Madelyn in Big Bear Lake offered a $99 peanut butter and jelly sandwich picnic–paired with a bottle of Dom Perignon. It was a relative bargain, considering cost of the wine. It also caused more than a few chuckles among pilots who flew in and out of the little Big Bear Airport, where her restaurant was located.

In London, though, BBC TV chef Martin Blunos has crafted a truffle-infused cheese sandwich on bread that is literally sprinkled with gold dust and carries an expensive price tag that will likely  break a Guinness record of some sort–and for a time is touted as the most expensive sandwich in the world.

According to the Daily Mail, who initially reported the story, the concoction is spiked with 100-year-old balsamic vinegar and extra virgin olive oil and layered with slices of quail egg, black heirloom tomatoes, epicure apple and fresh figs. Salad crunchies consisted of mustard red frills, pea shoots and red amaranth.

It’s the special white truffle blended cheese (crafted by premier cheese-makers Pilgrim’s Choice) that gives the sandwich both its unique flavor and hefty price tag.

Read more: http://www.dailymail.co.uk/news/article-1310805/TV-chef-Martin-Blunos-creates-cheese-sandwich-costs-incredible-110.html#ixzz0zEi4Cokc

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Sometimes we stumble across unexpected treasures, including articles written a couple of years ago.

This one is too rich not to share again: A Free MIT Education.

Thanks to a web-based electronic publishing initiative, this incredible opportunity from the Massachusetts Institute of Technology is being generously funded by the William and Flora Hewlett Foundation, the Andrew W. Mellon Foundation, and MIT with support of the Ab Initio software firm.

It is an opportunity of a lifetime for self-learners and those gifted with spare time and curiosity. There are now over 2000 courses available, ranging from engineering (of course) to foreign languages, philosophy, history, urban and women studies and special offerings from the Sloan School of Management.

How does the system work?

It is a publication of MIT course materials that do not require any registration, attendance or homework. You are on your own and work at your own pace. No degrees or certifications are granted, nor is there access to the MIT faculty.

The cost? Free.

The benefit? Priceless.

See you in class?

The post How About a Free MIT Education? appeared first on Luxury Home Digest.

I’ve been visiting the Temecula Valley for wine tastings over the years–usually as a substitute for the richer (and more distant) wine experiences to be found along California’s Central Coast and the Napa/Sonoma wine countries.

A couple of weeks ago, we had a visitor from Europe who wanted a California wine experience. Not having the time for a long drive North, we headed out to Temecula, just northeast of San Diego County. Once there, we visited a half dozen and were generally unimpressed–except for one:

HART WINERY

Not only was the Hart experience the least expensive in our outing ($5 for six tastings–or $10 to include the Reserves, all poured freehand), it was also the hands-down best find of the day. All of their wines were luscious, but the Hart 2004 Zinfandel Huis snatched my heart. It also has a whopping alcohol content of 16.6 percent!

What can I say–it was so rich and lush, I had to buy a bottle ($24).

But for me to really appreciate a wine, I need to sit down with a proper glass and a lovely meal. Good friends who also love good wine also help. So, a call was made to friends (Mike and Roberta Murphy) to enjoy this great new find with me.

As I sipped this Hart Zinfandel, the true complexities came through. This wine was so thick and wonderful I felt like I could almost chew it! Peppery and smoky, I have been longing for another bottle ever since.

Making fine wines since 1980, this boutique winery only produces around 5000 cases annually.

Take my advice and place Hart Winery as a must stop next time you are wine tasting in the Temecula Valley. It’s conveniently open 7 days a week from 9 to 4:30. If you are not that close, join their wine club or just order a bottle or two….you will not be disappointed.

Na Zdrowia!

Wine Tip: What is tannin?

Tannin is a tart chemical substance found in red wine that serves as a natural preservative. Tannins originate from the skin, seeds and the stems of grapes–and are dissolved into the wine as it is made. Tannins can even be found in wine barrels (that is, if the barrels have been used before). Tannins add that “mouth drying” finish to red wine which lends a distinct character to the wine. Tannins from a bad vintage or unripe grape can seem bitter on your tongue and roof of your mouth. Over time, though, tannins act as a preservative and mellow within the wine, helping it to grow into its complexity and become truly exceptional.

The post A Temecula Wine Country Winner appeared first on Luxury Home Digest.

When not engaged in San Diego real estate, cooking, travel and other ventures, you just might find me twittering on Twitter. In fact, by keeping my Mac PowerBook close at hand, I just might be reporting on and following thoughts, ideas and friends via Twitter, that ubiquitous social networking site (just follow me @EveSieminski).

Six months ago, I would never have dreamed of discovering a favorite wine through a site like Twitter. But that’s just what happened when Jeff Stai (aka El Jefe) and other wine buddies started twittering and raving about Twisted Oak wine. I loved the twisted name, trusted the reviews–and winemaker Jeff suggested I try their 2007 Calaveras County Viognier and the 2005 Murgatroyd.

Murgatroyd?

Had to give it a try, and when it arrived in the mail, decided to wait and share it with Roberta and Mike Murphy over some wonderful Italian cuisine.

It was a memorable evening and wine tasting. We all drink lots of wine, and none of us had ever heard of anything close to a Murgatroyd blend. Try 24% Cabernet Sauvignon from Vallecito Vineyards, 22% Cabernet Sauvignon from the Tanner Vineyards, 23% Petit Verdot from the Tanner Vineyards, 12% Tempranillo from Silvaspoons Vineyard, 10% Tempranillo from Rolleri Vineyard and 9% Grenache from the Boeger Vineyard. This exotic blend was then aged for 23 months in American, French and Hungarian oak barrels before bottling. Talk about twisted….

We let the wines breathe for an hour prior to the arrival of our guests–but immediately poured glasses of the Murgatroyd when they walked into the kitchen.

WOW! This was unlike any wine any of us had ever experienced. You really had to get your nose into it and let it float over your tongue a few times to appreciate all the complexities and flavors.

As most of you know, I generally review good wines under $20–and this Murgatroyd just makes it at $19.20 per bottle– because of the Twisted Few Wine Club. Outside the club, the price is still a very reasonable $24.

We also tasted the 2007 Calaveras County Viognier from Twisted Oak, and found it to be a light, refreshing a citrusy white–and one that is not too sweet. The taste of other fine fruits come through cleanly, without it being a fruit bomb. Not too dry, not too sweet–but just a perfect wine to begin your evening and enjoy into dinner. It’s another twisted winner with a club price of $17.60–and an outsider’s tag of $22.00.

I recommend a visit to their web-page www.TwistedOak.com as it is fun and the way they ferment wines is unique. Tell Jeff I sent you!

The post Twittering a Really Twisted Wine appeared first on Luxury Home Digest.

Eve Sieminski (aka the Polish Contessa) is our guiding light for fine wine–especially for those premium wines that fit within most budgets.

And that may be one of the finest luxuries of all.

Eve’s latest oenophilic enthusiasm comes unedited (and I am headed to Costco tomorrow!):

Hi Roberta!

The nose is really nice. Swirl, swirl, swirl…. Sip, WOW!

The matter of wine glasses is important but way overstated at the present moment. A glass designed for a certain red can make those aromas more obvious, and prettier. But the same glass won’t ruin another wine.

In fact, just about any glass that has a tapered bowl can express the aromas in a wine. And while the high-end glasses can enhance an aroma, once you pour the wine in your mouth, one glass is pretty much the same as another.But most of the enjoyment of a wine comes from the aroma, so choose a glass that enhances the aroma.

Finally, make sure the wine glasses you use are clean. Glasses stored in cardboard probably smell like a cardboard. Glasses need to be rinsed and dried with a clean, cotton cloth.

Pour and enjoy!

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