P.O. Box 410 Solvang, California 93463 USA · 805-686-1262
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Kate Bardesonno is wine buyer for Nielsen's Market. Kate has been in the wine business for over 10 years, so talk to her about flavor and value in local wines. | ![]() |
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Computer Support IT Consultants, Computer, Networking Support |
Wine Tasting - new! Santa Barbara County Essential Wine Tasting List |
| Sunrise/Sunset From the Old Farmers Almanac |
Tides NOAA Tides at Santa Barbara |
| Ham Radio
Emergency communication services for the Valley |
Photo Tour Selected photos from Valley photographers |
AYSO
SYSO Soccer |
SYV UHS Sports
SYV Pirates Athletics |
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Pony Baseball
Pony Baseball |
Girls' Softball |
| Junior Golf |
YFL Football
8-13 yr-olds |
Very Lonesome Boys Bluegrass Show
The Wildling Art Museum, located in Los Olivos, California, invites all permanent residents of California, eighteen years or older, to participate in its 2012 spring photography competition on the subject of “birds” in nature. The Wildling will be accepting
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Comware International, Inc., a Southern California-based web development company, has developed an online web database for wine tasting. Currently covering the Santa Ynez Valley, Santa Maria, and Lompoc areas, the website provides a list of known wine tasting rooms based on their GPS coordinates, thereby allowing visitors to sort based on distance from a reference point.
In his first ever public appearance in Southern California, acclaimed writer, speaker and public intellectual Parker J. Palmer will talk about his newest book, Healing the Heart of Democracy. Building on his decades of social activism and inner life exploration, Palmer looks with realism and hope at how “We the People” can deal with our political tensions for the sake of the common good. His talk will be
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8 rib lamb chops, frenched
1/2 cup finely chopped yellow onion
1/2 lb. plum tomatoes, chopped , or 14 oz. can chopped tomatoes
5 cloves garlic, minced
1 large sprig rosemary, off the stem and minced (about 2 teas.)
1/2 cup chicken broth
1/2 cup Mosby Dolcetto
2 cups cooked cannellini beans, (or 1˝-15 oz. cans, drained)
Chopped Italian parsley
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