One good tip I learned (from trial & error, then much research) is to plant and harvest things at the proper time for your growing zone- even in places like california where people might tell you "oh you can grow anything there all year round"... not true! some plants are warm season, some are cool season, some like to overwinter, some are annual, some are perennial, some are biennial, etc. Research each plant, and also don't assume plants that seem similar will have the same needs, for example peas and beans both come in bush and vining varieties and grow in pods, but peas like cool weather while beans like it hot- except for a few certain beans that actually do prefer it cool... Also, potatoes can tolerate cool weather while sweet potatoes don't. Kale & lettuces grow best in cool weather while chard seems to do fine in hot or cool. You get the idea. If you plant things at the wrong time you'll be wasting your time and the seeds- I tried lettuce when it was too late to be planting it and in the heat of summer it went straight to bolt. I've planted zucchini and tomatoes when it was too cold for them and they grew poorly and didn't produce fruit. Harvest times are just as important as planting times- I planted radishes once and they didn't seem to get big enough by harvesting time so I thought I could just let them keep growing for a while longer- but found out that if you leave them in the ground too long they get tough and too spicy and shrivel up instead of getting bigger! Also it may be tempting to let a zucchini get huge, thinking it will just provide more food when you let a fruit get 2 feet long... No! Harvest them young & tender and about the size they sell them in the grocery store (or smaller), any larger and you get a hard shell, lots of seeds, and very little (and quite tasteless) flesh. Moral of these stories is to research each fruit or veggie you want to grow & follow the "directions", it will mean the difference between success & failure! Also- healthy soil is #1 important thing for plants - no chemical fertilizer! Compost is your best friend. Mulch is your other best friend- use what is available & free- leaves & pine needles are what I use. Good luck!!!

Apologize for the length, but what the heck: Bumblebeez, I have to say it's one of those individual decisions, speaking as someone who lives a little over an hour away from Napa and visits just for the restaurants. I've never made it to FL, but a foodie friend I trust made it in on a last-minute cancellation (yes, sometimes those impromptu calls really do work) and he loved it, said it was the best dinner he'd ever had. OTOH, as someone once commented to NYTimes critic Pete Wells (she is in the industry, eats at these very top-level restaurants without having to pay for it), you are paying for two things: the very freshest ingredients and exquisite precision of execution; e.g., the cutting and placement of food. She pointed out it does not actually taste any better; it is simply beautiful and consistent with no flaws, plate after plate. You need never worry that somebody else's caviar with oyster foam is a little bigger or less salty than yours; the food will be the same no matter who is receiving it that night. Now...that kind of experience may well be worth it, just as a once-in-a-lifetime experience. Nothing wrong with that - every gourmet/foodie has their own memories that they hold dear! I can only say I've given up trying for FL. It just isn't worth it to us. We've eaten great food in Northern CA for 45 yrs, and would rather spread my $$$ around elsewhere at restaurants we can get into, that also have truly remarkable food. We're retired and can spend as much time and $$$$ as we want up there. That said, your friend might try for Meadowood. Chris Kostow is not the household name that Thomas Keller is, but unlike Keller, Kostow remains the ExecChef, hands-on, at Meadowood, which holds the same # of Michelin stars that FL does. Talk amongst local foodies is that FL is still very good but Meadowood is better and more exciting. If it was my $2K, this is what I'd spend it on (but I could do it because we don't drink, which saves a lot of money!). Opinions are STRICTLY MINE, ymmv: - Auberge du Soleil - Upscale resort with glorious food and an even more glorious view IF, and only if, you can snag one of the four tables on the outdoor patio. Sitting there overlooking the Napa Valley, eating a lobster and veal sandwich on brioche and finishing with an after-meal French brandy, is one of our favorite memories. It's the only restaurant in the Napa Valley with a high-hill valley view. Worth every extra penny it’ll cost. - Ca'Momi @Oxbow Market - Brilliant authentic Italian cuisine in a noisy, uncomfortable market hall. Try to get a patio table because the tables inside are small and smashed together. Bring a cooler and ice for those luscious pastries! - Etoile @Domaine Chandon - Stunning. Wonderful. Worthy of LVMH's Dom Perignon (they own all three brands, and more). If I had to pick only one dinner in the Napa Valley, Etoile is where I'm going. Perry Hoffman is a genius, with the masterfully understated touch that only terrific talent and classic training (French, of course) can produce. Try the Chandon brandy, 24 yrs old and only available for sale at the winery - phenomenal stuff. - Solbar @Solange Resort: A Relais & Chateaux property, and worthy of its siblings. Too many people miss this phenomenal restaurant in Calistoga. The service is excellent and the food is exquisite. The heartier side of the spa menu is surprisingly carnivorous as well as generous. But don't miss the spa dishes; they aren't your usual rabbit food. A chicken pasta soup from the spa side was downright stunning; a rich dark brown from roasted bones, full of juicy shredded chicken breast and mini-farfalle. I drag my DH all over to eat and he said this was hands-down the most amazing soup he'd ever had, simple yet utterly perfect. After that splurge you need something cheaper. Cheese and pate and good bread for a picnic: - Bouchon Bakery- Croissants a little saltier than Parker-Lusseau in Monterey, but crisp and lovely. Chocolate budino dessert cakes are a winner. Baguettes are extremely neutral in flavor, excellent for a cheese tasting. Note they get very crowded at lunchtime and sell out by 2p. - Dean & Deluca Delicatessen/Specialty Grocery - The goose mousse pate is worth selling your soul, or more probably all your arteries, for. Come with ice packs and your cooler, and stock up! - La Foret Chocolatier - Opened by the former pastry chef at the French Laundry, she makes fairly salty chocolates (and still supplies FL for their chocolates). But we did like the white chocolate macadamia ginger bar, which surprised us since we don't like white chocolate or ginger. Hidden in a very obscure, tiny residential strip mall outside downtown Napa. Look for Browns Valley Market which fronts the mall, and BVM also carries Bouchon baguettes (but skip BVM's deli offerings, Dean & Deluca are better). And yeah, I'd make time to visit the Castello di Amoroso, Sattui's own personal folly. I'm a sucker for brick buildings, and a series of wine cellars with double-vaulted brick arched ceilings? There are only 7 brickmasons in the world who know how to do that kind of artisan work any longer, and Sattui had three of them working on it. Their wines aren't top tier, but they offer a cabernet and chocolate tasting that is a lot of fun. Loved the tour and recommended it to my role-playing Renaissance Fair friends! It's hard to get bad food in the Valley but it's possible. I'm not a lover of over-the-top, "throw in the kitchen sink" cooking that many young chefs do. And we avoid Napa in summer, when service is more amateur (the summer temps are hired in May) and everybody is crushed under busloads of visitors. Good for more casual meals: - Angele, Napa - Bistro Jeanty, Yountville - Lucy @Bardessono Resort, Yountville - Market Restaurant , Yountville - Redd, Yountville Avoid: - Bottega, Yountville (gone downhill) - Bouchon Restaurant, Yountville (go to sibling Ad Hoc instead, casual American food) - Brix, Napa (new chef just started) - Don Giovanni, Napa (tired oldie) - The Grill @Meadowood - Note this is NOT the upscale FL competitor, Meadowood Restaurant, which is sited upstairs above the Grill. Too expensive for a casual place. - La Toque, Napa. Erratic. - Mustards, Napa. Sloppy oversized plates - Oenotri, Napa. Same as Mustards but Italian - Siena, Napa. Corporate blandness Anyway, no matter what your friend does, I'm sure she'll have a great time. Just don't schedule too much in one day -- common first-timer error. Distances are long, traffic is messy in summer, heat is tiring. And remember, bring a jacket for cool evenings! 64 degrees may sound great but when at 3p it was 103, it'll feel surprisingly cold. Here is a link that might be useful: Sattui's Castello in Napa Valley This post was edited by jkom51 on Tue, Jun 10, 14 at 11:29

Anaheim, Santa Ana, Riverside,Stockton???? Oh gah! Riverside (#7)has an A grade for both marriage and divorce. LOL Well yeah....the single grade is D. The social life is C. When the choices are limited and there is no social life people grab what they can and stay with it.

I have several techniques that we use when traveling abroad to find the best restaurants in the world. Breakfast - eat at the hotel or B&B (uh, you paid for it) especially if it's free. Filling up on a heavy meal before sightseeing is foolish. You need fuel, but it's best to have a snack mid-morning. Of course, there are places where breakfast is a must and the concierge or innkeeper can guide you to them. I would have to say that world-wide, street-food breakfast is the best you'll eat in any major city. Lunch - this is a big meal for us and probably the most important of the day. I have no problem eating a heavy lunch, crashing for a few hours, and then hitting the city bricks at night for a light dinner. So, how do you find the best place for lunch during the week in the middle of a city? Follow the business people. Many years ago I had a week in Rome on business. Every day, we followed a group of secretaries through a series of side streets and back alleys to some of the best Italian food I've ever eaten. Massive lunch buffets, all with fresh food from the salads to the desserts, where lunch - all you could eat - was just a few bucks per person. There's a guy with a rolling cart who stations himself across the street from the Marriott in San Jose, Costa Rica at lunchtime. If you want fresh, grilled fish on a stick with fresh grilled veggies and some hot sauce that will take the paint off your car, go see him. The concierge in the Marriott is paid to recommend a local tourist trap down the block, but eats his lunch every day at this guy's cart. Dinner - forget the guidebooks and online lists (as I've now learned) and trust the people who live and work where you are visiting. This sounds like such a simple, common sense solution, but you'd be amazed at how quickly a tourist will tap their Yelp button and trust a bunch of invisible strangers. I remember being led to a sushi bar in Amsterdam where the fish was world-class quality and the chef and I were able to communicate in Japanese! No one else in the place spoke any other language than Dutch. And if you're in just about any tropical resort, get off the property and eat dinner where the locals eat. Your room may have 5-stars but the local fare has been watered down to appeal to a wider range of palates. Stateside, the same rules apply although here in the US, a super restaurant can flounder the day after the reviews are written. Longevity is not a feature of the restaurant business, as opposed to overseas where a restaurant will be in the same family for decades. Talk about consistency.