Judith Henderson’s Wine & Country Living

When it comes to yard sales, I am known as a pro. If asked for advice it would be this: presentation is everything! Tossing objects into a heap only ensures viewers that everything is junk and commands junk prices. Display items with care and people will buy more.

For instance, I have had a bag of old lace and linens stuffed behind my couch for years. Finally, for this year's sale, I washed, bleached, pressed and folded the materials and used no price tags for any of my items, leaving the bid open to the highest bidder. But the most important thing about a yard sale is the day and time, with Saturday being the best day, between 7 and 9 a.m. Spread the word about your sale by way of Facebook and Twitter and make your own posters, posting at popular coffee shops.

Most people shopping at yard sales do a drive-by first, so put the larger and best items up front on sturdy tables. You might try organizing things by using an old dish drainer filled with odd cups and a loaf pan filled with mix-matched silverware. Display jewelry by color in tackle-box trays or hung around a bust. Group similar items as best as you can, and don't throw a yard sale all by yourself. Enlist a friend; it's more fun and a great help loading a dresser.

Last is to stock up on small bills for change. Stash money in an apron along with a calculator, and round off your prices to even numbers to avoid change. Designate a packing table with old newspaper and bags for customers to wrap their own finds freeing you to talk to customers and make more sales.

After a long day, enjoy a steaming bowl of Cuban Black Bean Soup made using organic canned black beans. I like pairing this dish with Flying Trout Wines' 2011 Torrontes; $19 in the tasting room at #6 Rose Street, Walla Walla, 541- 203-0020.

Wine makers Ashley Trout and Doug Roskelly are the region's "flying winemakers," making wine here and also flying into South America during crush. With this particular wine vintage, they bring us a pronounced white wine, rip- pling in amber honey and juicy pineapple nuances, coun- terpointing the earthy spice of a rich, thick black bean soup.

Quick Cuban Black Bean Soup

Serves 4

4-cans organic black beans and juices½-pound each: chopped well, browned-off no-nitrate baconand clean pork sausage

1-small onion chopped well

2-cloves smashed garlic

1-teaspoon each: oregano, chili powder, cumin

½-teaspoon red chili flakes

4-cups chicken broth

1-can diced tomatoes and juices

2-tablespoons cream sherry

½-cup chopped cilantro.

Add all to a large pot; simmer on low stirring for 40 minutes. Serve with hunks of warm cornbread, butter and a chilled bottle of Flying Trout 2011 Torrontes.

Readers, until next week, "Eat Art, Drink Imagination!" For more recipes, photos and Moveable Feasts Catering ideas go to: www.chefjudithhenderson.com.