DID YOU KNOW. . . THAT SATURDAY, APRIL 6TH IS THE RE-OPENING DATE AT THE WINERY?

That's right. Jerry and I can't wait to welcome everyone back from a drab and cold Winter to a breezy and cool Spring. I know about the drab part because, for the first time in a number of years, we stayed here in Ulster Park. We didn't go on safari to Nairobi, Kenya we didn't hike down a volcano in New Zealand nor did we climb the ruins of Machu Picchu, Peru. So, why then am I totally frazzled trying to pull it together for Saturday's opening?

Don't ask. . . there is no answer.

Stop in for some FREE tastes, 

                                                                             Maryl and Jerry

                                                 _{THE RECIPE OF THE MONTH.
BOW TIES WITH RICOTTA AND ASPARAGUS}

Celebrate the advent of Spring asparagus with this couldn't-be-simpler pasta. To make it really special, serve this dish with our lovely, fruity Riesling.

Ingredients:
3/4 pound bow ties
1 pound asparagus (peeled and cut into 1-inch lengths
1 cup ricotta cheese
2 tablespoons butter
1 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper

In a large pot of boiling salted water, cook the pasta for 12 minutes. Add the asparagus and cook until just done, about 3 minutes longer.

Drain. Toss with the ricotta cheese, butter, Parmesan, salt and pepper. Serve immediately.

PASTA (Food & Wine Books)                                                                 Jan Newberry