It's party time on Red Mountain. The wineries and vineyards in the Red Mountain American Viticultural Area are holding a wine block party from 10 a.m. to 6 p.m. Saturday.
Purchase a ticket -- which includes a map and a bottle of water -- and you can visit 10 wineries and four vineyards, including several not normally open to the public.
You'll get to visit with the winemakers, vineyard owners and growers, sample wines and enjoy hikes through the grapes. Walk from place to place or hop on the little red trolley as it cruises Red Mountain.
Some of the wineries are offering free appetizers to ticket holders and at one stop, the Goedhart Family (Sarah Goedhart Hedges is assistant winemaker at Hedges) you can buy homemade kale pesto, arugula and fresh cheese paninis for $10.
At Tapteil Cellars, owners Larry and Jane Pearson are holding an old-fashioned grape stomp, so wear something you don't mind getting a little grape juice splashed on.
Tickets are $32.64. Buy them online at http://redmountainblockparty.eventbrite.com.
For more information, go to www.redmountainava.com or call the event chairman, Sandi Whistler, 509-588-4460.
Take care with those knives in the kitchen. Getting a cut while preparing food happens too often, according to research done by Seal-On, a first-aid products company. Here are some knife-safety tips from Dr. Richard O'Brien, emergency medicine specialist:
-- Use a size-appropriate and purpose-appropriate knife. "I can't tell you how many people I have sutured who literally used a butcher knife or even a razor-blade knife to do something a butter knife would have easily accomplished," O'Brien says.
-- Keep the fingers as far away from the cutting edge as possible. It's best to use a fork when possible, for example, when cutting meat. Make sure whatever you are cutting will not slip, causing your knife to slip -- into you.
-- Always use a knife on a safe, sturdy surface. Cutting something on a slippery counter top (granite, for example) is an accident waiting to happen.
-- Be extra careful when hand-washing knives. "I often suture people who were doing the dishes by hand, and didn't realize how sharp a knife they were washing really was," O'Brien says.
-- Don't drop sharp knives into a sink full of bubbles so you can't see them; keep them where they aren't hidden under the water.
The book: Homemade Food Products with Brand-Name Quality by Charlette Carollo.
Best for: The author has created 250 recipes for common everyday foods and household cleaners that are very likely on your pantry shelves and sitting in your laundry room right now. But make them yourself and you'll save money by cutting out all the fancy packaging, the shipping and the constant trips to the grocery store.
*Loretto J. Hulse: email@example.com. To receive a recipe via email each Tuesday, register at tricityherald.com and click on newsletters.