The Kind Blog

2011-04-01T07:49:00.001-07:00

http://www.loveafoodstory.com/2011/03/granola-girl.html

2011-03-24T06:56:00.001-07:00

http://www.loveafoodstory.com/2011/03/i-am-learning.html

2011-02-28T11:58:00.001-08:00

http://www.loveafoodstory.com/2011/02/whoa-broccoli-salad.html

I've Moved!

2011-02-27T09:33:00.000-08:00

To a new city and a new blog! Check it out...

Love: A Food Story

2011-01-30T15:59:00.001-08:00

The joy of cooking with my mom :)

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2011-01-29T17:07:00.001-08:00

Foods that Promote Happiness

2011-01-29T09:39:00.000-08:00

Foods that Promote Happiness

How To Find Your Passion and Make Money

2011-01-26T09:21:00.000-08:00

How To Find Your Passion and Make Money

What's in your future kitchen? Food fabrication technology prints out your meals in seconds

2011-01-25T23:02:00.000-08:00

What's in your future kitchen? Food fabrication technology prints out your meals in seconds

Semi-homemade pizza, food matters, and Nashville

2011-01-14T16:35:00.000-08:00

This year has already been full of change! In just four weeks from now I am moving away from Santa Cruz, California for the first time in my life. For almost 30 years I have worked, lived, and played in the same town (yes, that means I am almost 30 years old!!). I gave notice at my rented condo (for real this time), and I am moving to Nashville, TN. I figure now is as good a time as ever to give my dream of becoming the next country music sensation one last shot :)

Plus, Monica and Ryan have offered to let me stay with them in Nashville while I break in my boots!

I am thrilled to be starting the next chapter of my life in a new city! I can't wait to learn how to cook some good 'ole southern comfort food and blog about it. I have even been researching culinary schools in Nashville! The world is my oyster, and this time the pearl inside is a black eyed pea.

Other changes include the possibility of a new blog! I have been racking my brain to come up with a title but have yet to decide. I feel like I have grown out of The Kind Blog. My foodie-ism has flourished since the days of cooking nothing but quinoa and kale.

Learning about food, where it comes from, and how it's produced, cooking and eating vegetarian (and maybe sometimes non-vegetarian), and eating local as well as keeping an open mind and maintaining my zest for adventure, are all things I want my new food blog to represent. Plus, I have a new food guru, whose philosophy on eating a responsible diet, personally and for the planet, I couldn't agree with more. I feel like I have finally found my place in this modern day food world full of controversy and debate.

Anyway... new blog, new city, new chapter. Maybe THIRTY won't be so bad after all.

With my kitchen half packed and not wanting to order take out, Mandy and I decided to go semi-homemade and jazz up an otherwise boring store bought cheese pizza. We served it with a pile of fresh spinach with vinaigrette. I have been getting better at homemade vinaigrette. Buying it now seems so silly - and don't even get me started on my new obsession with vinegar!! There are just so many wonderful vinegars out there!

Ingredients

1 prepared, uncooked, large size cheese pizza (Whole Foods has a decent one for $9.99)
1 Italian style chicken sausage, casing removed.
1 orange bell pepper
1/2 large white onion
1 clove of garlic
8 crimini mushrooms
2 large handfuls of spinach
2 tablespoons olive oil
Red chili flakes to taste

Directions

Dice onion and garlic and saute in olive oil until fragrant. Cut bell pepper into 1/2 inch strips, slice mushrooms, add to onion and garlic. Once the vegetables are limp, add two heaping piles of spinach. Saute until the spinach is wilted. Spread the hot veggie mixture over the cold, uncooked cheese pizza. Remove the casing from sausage and using the same pan, cook until brown. Garnish the pizza with sausage and cook it as directed. 15-20 minutes in a 425 degree oven.

It came out crisp and delicious. With little effort, the ordinary and not so nutritionally impressive cheese pizza, became a healthy, balanced meal. Loaded with veggies and a little extra lean protein from the chicken sausage. I recommend trying this as home!

Serves 3 girls plus a leftover slice for 1 boy.

the Economics of Happiness | Home

2011-01-14T10:16:00.000-08:00

the Economics of Happiness | Home

2011-01-13T18:50:00.001-08:00

Moving box with a message!

Coffee a GoGo, & Fair Trade to Boot!

2011-01-04T19:28:00.000-08:00

Coffee a GoGo, & Fair Trade to Boot!

Dear Mom,

2010-12-31T05:32:00.000-08:00

Just in case you may have forgotten, we cooked up a storm last weekend! If I only concentrate on the time we spent together in the kitchen, it was a perfect Christmas...

I have baked this cake twice before. Unassuming from the plate is the pure pleasure you will experience when the cake is greeted by your mouth. Next time, I will surely make two. It tends to disappear at an impressive rate.

Remedies For A Night of Revelry

2010-12-28T23:38:00.000-08:00

Remedies For A Night of Revelry

Just for the smell of it (panch phoron)

2010-12-19T01:41:00.000-08:00

If I were to be granted one wish, I would wish for scratch and sniff capability on my blog. Really, this dish smells that good...

From shopping, to prep, to roasting, this has to be the most intoxicatingly fragrant meal I have ever prepared. It smells as though you are walking through the streets of Northeast India, passing through ghosts of aroma wafting around street food vendors.

Once again, I found this recipe while flipping through my new favorite magazine. I am desperately trying to convince myself that my recent obsession with Sunset has nothing to do with my upcoming milestone birthday. Lately, I find myself relating everything to the fact that I am almost THIRTY. I don't wear high heels much anymore - must be because I'm turning thirty. I stay home on Friday night and pickle Brussel sprouts and green beans - definitely because I'm rapidly approaching thirty.

I never thought I would be one of those women who freaks out over my age. Due to the fact that I have 'been there done that' when it comes to reaching certain relationship goals that society sets for women my age, and the fact that I have completely entertained the idea of not have children and am completely OK with it, I'm not quite sure where all of this big 3-0 anxiety is coming from. Maybe I have a slight clue but that is an entirely different blog post, perhaps an entirely different blog. So, I'm going ditch the 'woe is me, I'm turning thirty' bit and teach you to make this chicken...

And so begins, a slow, romantic waltz through aromatherapy heaven.

Bengali five-spice roasted chicken and vegetables

(recipe from Sunset magazine)

Bake in a very hot oven, the sauce reduces until the panch phoron seeds cling to chicken and vegetables in chewy nubbins

Ingredients

2 1/2 tbsp. vegetable oil - I used olive oil

2 tbsp. panch phoron*

2 dried bay leaves

2 1/2 tbsp. grated fresh ginger

2 1/2 tbsp. minced garlic

2 1/2 tsp. ground coriander

1 1/2 tsp. Kosher salt

1 1/4 cups plain whole-milk yogurt mixed with 1 1/2 tsp. flour- I used low fat yogurt and it was just fine.

4 each bone-in chicken legs and thighs (separated; 2 lbs. total)-Free range and organic of course!

1 each red and yellow bell peppers cut into chunks

2 large carrots, quartered lengthwise and cut into 3 inch pieces.

1 lb. Yukon Gold potatoes, peeled and cut into chunks - I used sweet potatoes, very yummy!

*Panch phoron, "Five-spice" in Bengali, is a blend of five seeds: cumin, fennel, fenugreek, brown mustard, and nigella. I had never heard of panch phoron prior to this recipe but I was sure that my local health food store would carry it. Turns out I was wrong. The otherwise impressive bulk spice section at The Staff of Life in Santa Cruz is not a natural habitat for the exotic spice blend. A very nice empolyee, who just happened to be from India, was familiar with panch phoron and helped me concoct a similar cocktail of spices. They carried all but the nigella seed which he says I may be able to find in San Jose, otherwise, San Francisco. I decided to forgo an entire day trip in search of the fifth spice, so my version of panch phoron is actually "four-spice," don't tell my dinner guests. :)

Directions

1. HEAT oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium and, all at once, add bay leaves, ginger, and garlic. Cook, stirring, until ginger softens, about three minutes - at this point, your kitchen will smell so amazing you may begin to hallucinate and actually believe you are in Bangladesh. Not to worry, this is normal. Remove from heat, stir in coriander and salt, and let stand for about 30 seconds. Add yogurt, stir to loosen brown bits, and let marinade cool.

2. MARINATE by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least two hours or over night - I marinated it over night.

3. BAKE chicken: preheat oven to 475 degrees with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minute and ending with chicken skin side up, until browned, 40 to 45 minutes.

I served this meal at an intimate dinner party of 3 men and 3 women. It was extremely well received and the perfect amount of food. Enjoy!!

Imitation is the sincerest form of flattery

2010-12-17T15:55:00.000-08:00

I was recently sitting at the front desk of the salon flipping through my new favorite magazine. The fact that I chose Sunset over the current issue of US Weekly, speaks volumes of how my interests have matured...

There is a scene in the book, Eat, Pray, Love when Liz is alone in her apartment in Italy enjoying a simple lunch consisting of two soft boiled eggs, thin asparagus spears, olives, and oily salmon. I recall reading this and becoming curious about soft boiled eggs. Four years later, inspired by this recipe, my curiosity got the best of me, and I am grateful that it did.

It's pouring rain outside, typically not a salad kind of day. But, the warmth from the gooey-centered egg and sautéed mushrooms, plus, the richness of the hollandaise, provide just enough comfort to ward off the chill of the crisp greens, making it an excellent rainy day salad.

Mushroom and soft-cooked egg salad with hollandaise
(recipe from Sunset magazine)

Ingredients

4 large eggs
3 tablespoons melted butter, divided
1 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, stems removed and quartered
4 ounces chanterelle mushrooms, cut into 1-in. pieces
4 ounces oyster mushrooms, cut into 1-in. pieces
1/2 teaspoon salt
1/2 cup crème fraîche
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
About 6 cups watercress with tough stems removed
Pepper

Preparation

1. Bring a medium saucepan of water to a boil. Using a slotted spoon, gently submerge eggs into water. Simmer 5 minutes, then carefully immerse in cool water.

2. Heat 1 tbsp. butter with the oil in a 12-in. frying pan over medium-high heat. Add mushrooms and sauté until browned, about 8 minutes, then season with salt.

3. Whisk together crème fraîche, mustard, and lemon juice and zest in a small bowl. Gradually whisk in remaining 2 tbsp. butter to make hollandaise sauce.

4. Divide watercress among plates. Top with warm mushrooms, then drizzle with hollandaise. Crack an end of each egg and peel a quarter of shell. Using a spoon, carefully loosen eggs from their shells and scoop onto salads. Add a few turns of pepper on top.

I know, I know

2010-12-13T00:57:00.000-08:00

.... I haven't posted anything in a while.

It's not due to lack of material. Between the baking, the pickling, the crabbing, and the sushi making, lack of material hardly seems to be the issue.

I'm in a funk.

For now, please enjoy the following photographic evidence of urban homesteading which has been taking place in my, and often my dear friend Mandy's kitchen. The pickles, especially, deserve far more attention than the mere posting of these pictures has to offer, but for now it's all that I have in me.

Turns out Katie is quite the oyster shucker! Who knew!?

My first shot at linguine with clams, not too shabby!

Thanks to Mandy, cooking and cleaning whole crab has been added to my repertoire.

Sushi Night 101:

Brown rice is not for beginners and mellow miso is too mellow.

You can pickle anything...

PICKLING

Guilt free ways to wrap your gifts this holiday season | This Dish Is Veg

2010-12-08T12:08:00.000-08:00

Guilt free ways to wrap your gifts this holiday season | This Dish Is Veg

2010-11-29T14:32:00.000-08:00

Enjoying a nice salad garnished with a pickled egg while pickling brussel sprouts and green beans with Mandy!

Nourish Means . . .

2010-11-24T09:18:00.000-08:00

Making Tradition

2010-11-22T12:49:00.000-08:00

I'm just going to come out and say it, the holidays are hard for me. Having spent the past eleven years as a restaurant manager, working almost every holiday, I have missed out on the opportunity to absorb much, if any, holiday tradition. This year, however, things are a bit different. I'm free from the chains of the service industry, and like a roll of Brawny paper towel, I am ready to soak up every drop of tradition I can get my ultra-absorbent hands on.

I have some catching up to do...

Dara, my ultra-beautiful, newly married, lights-up-every-room-she-walks-into, should-totally-start-a-food-blog best friend, has offered to share with me a few of her family's holiday traditions. Some, are those she has picked up from her husband's family, while others come straight from the New England kitchen were she and her three sisters grew up learning and creating the holiday traditions of the Dooley-Morts. Jim and Lynn raised four beautiful daughters, all perfectly ripened with a love of food and a tenderness for keeping their family traditions alive.

This year, when I started craving tradition, I knew exactly where to go...

Pickling eggs, as I learned today, is a labor of love. Easy, maybe, but not simple -- and prepare to do a few dishes.

The 'pickled eggs at Thanksgiving' tradition comes from Dara's husband Chris' side of the family. A tradition handed down from Chis' grandfather. I have had the opportunity to sample the tangy, hot pink, delicacies over the years, and after today, I am proud to add them to my holiday tradition repertoire. I have a feeling my grandmother Phyllis will approve.

Pickled Eggs with Beets and Onions

Ingredients

12 hard boiled eggs*
2 lbs. beets
2 large white onions
2 cups beet broth**
3 cups cider vinegar
2 1/2 cups granulated sugar
4 tsp. celery seed
3 Tbl. ground mustard
1 tsp. salt

Directions

Hard boil 12 eggs, if using farm fresh eggs, make sure they are at least one week old for easier peeling. Set aside. Peel beets, cut in half, and boil until just fork tender, do not over cook. Slice beets and set aside. Reserve 2 cups of beet broth. Cut onions, and set aside. Combine beet broth and vinegar, bring to a rapid boil. Add sugar, ground mustard, and salt. Return to boil until sugar is completely dissolved.

In two large Mason jars, layer beets, onions, and eggs (6 per jar), add 2 tsp. of celery seed to each jar. Pour hot liquid over eggs, beets, and onions to cover completely. Seal immediately. Refrigerate for 5-7 days.

** Beet broth is the liquid left over from boiling the beets.

* Dara's recipe for the perfect hard boiled egg:

Place eggs (no more than 6 per saucepan) in cold water. Make sure eggs are covered by one inch of water. Place on high heat until it comes to a rapid boil. Place lid on pan and remove from heat. Let sit covered for 17 minutes. After 17 minutes remove eggs from pan and add to bowl filled with ice and water. Don't be shy with the ice - the cooler the water the easier the eggs are to peel. Let sit in ice water until completely cooled before peeling.

All of this egg pickling left us hungry. Dara reheated leftover homemade Mac and Cheese. Another family recipe I am eager to get my hands on!

Love you D-Mo.

The handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, esp. by word of mouth or by practice: a story that has come down to us by popular tradition.

And the winner is...

2010-11-19T16:17:00.000-08:00

Mom and I arrived in LA early Friday afternoon. We rented a blue Ford Focus with an insane blind spot on the right side (sorry Mom!) and drove to the Los Angles County Fairgrounds where the cooking competition was being held. Our plan was to familiarize ourselves with the area and check into a hotel close by. Turns out we weren't the only ones. Aside from the cook-off, the fairgrounds were also playing host to drag racing finals and a home improvement and remodeling expo. Every decent hotel within a 20 mile radius was booked.

After driving around for what felt like hours, we finally found a vacancy. The Claremont Lodge was only a few miles from the fairgrounds and walking distance to downtown Claremont. On the outside, it looked a little seedy but we figured that as long as it was clean inside, we could handle it for one night.

Mom opened the door to our room - I was scared to look. I forced myself to open my eyes, and my fears were confirmed. The place was nasty, more fowl than turducken! I didn't know if I could even stay overnight...

We were tired and hungry, and we knew that finding another hotel with a vacancy would mean driving at least 30 minutes away. We decided that one night in the by-the-hour-esque slump probably wouldn't kill us. So we lugged our belongings up to the room, put on our bullet proof vests, and drove three blocks to downtown Claremont, which actually was very cute.

Amazing little tapas bar in downtown Claremont.

We ate, we drank, we went to a movie, we stayed away from that room as long as possible...

The kidnapper van parked right next to our room.

My pillow, complete with a Dallas Cowboys logo - gross.

In the morning, we got out of there quick! We had a few hours until the competition started, and I still needed to pick up a few ingredients for my enchiladas. Aetna, the company sponsoring the event, was supposed to provide all of my ingredients but I wanted to make sure I had exactly what I needed just in case. We pulled over and asked a pedestrian for directions to the nearest Whole Foods. "The closest one is in Pasadena, about half an hour away." The man told us. Technically, we had time to get there and back before the competition started. After making a few stops at different grocery stores with no luck of finding my special enchilada sauce or tomatillo salsa, we decided to make the trip to Whole Foods in Pasadena.

The clock was ticking as fast as my heart. Once inside Whole Foods, I could barely remember why I was there. I was pacing the aisles and lost track of Mom. My phone was blowing up with messages from my friends wondering how things were going and I was distracted from the task at hand. I just needed to find my Mom. "What are we getting here again?" I asked her about my recipe. She led me straight to the salsa and the Hatch brand enchilada sauce that we drove 30 minutes to find. Equipped with the goods, we headed towards the fairgrounds. I was shaking.

We arrived early, just as the first group of cooks was finishing. It was nice because I was able to ask the other contestants questions and got a few great tips about cooking in the mini kitchens. I was led backstage to look over my ingredients. Everything was fine except for the dark, leafy, bunch of dino kale that was supposed to be Swiss chard. This may have slipped passed someone who doesn't spend as much time at the farmer's market as I do. I pointed out the mistake to Chef Frank and he assured me that it would be taken care of before I started cooking, and it was.

It was finally my turn to cook! Chef Frank, who was very cute, gave me and the five other contestants in my group a lesson on how to use the convection oven. It was a little tricky and you had to be very careful with the stove top burners. They were set to a safety mode and if you picked up or moved your saute pan, they would automatically shut off. That happened to me about 75 times while sauteing my leeks and Swiss chard. Everything else was going well. The 90 minutes I had to prepare and serve my dish was flying by. The event was open to the public so there were people crowded around my kitchen asking questions about my enchiladas. I felt like Rachel Ray hosting '90 Minute Meals'.

There were only 15 minutes left on the clock when I put my enchiladas in the oven. I was freaking out! I cranked up the convection oven and started praying. I watched them carefully and the second the sauce started bubbling, I took them out and plated them. I had to present one main plate to be judged on presentation plus four additional taster portions to be eaten by the judges and scored on flavor. When I presented my dish, I introduced myself and explained my recipe to the judges. It was completely nerve wracking. Mom and I carefully observed each judge as they ate my enchiladas. They seemed to be enjoying them.

I had to fill out a survey and other paperwork with my information in case I won.

After the competition, Mom and I both needed a drink! There was a lovely Sheridan hotel on the fairgrounds campus - totally booked up, of course - but we decided to have a cocktail at the bar and make plans for the night. We were coming back the next day to watch the second half of the competition and meet Iron Chef, Cat Cora. While in Pasadena earlier that day, I told Mom about J-LO's restaurant, Madres. We decided to go check it out. I asked our cocktail waitress to recommend a hotel in Pasadena and she suggested the Westin. It sounded perfect! I had Betty, aka the GPS on my cell phone, take us straight there. We would have been so lost without Betty!

There was no kidnapper van in front of this hotel and the man approaching our car was a valet attendant, not a drug dealer. Andrew helped us with our bags and led us up to our 5th story room. Compared to the night before, we felt like we had just checked in to the Taj Mahal. Our room was gorgeous! There was a balcony with a great view and the pool was just around the corner. I could tell that Mom really liked this place.

We cleaned up and went downstairs, and I wasn't at all embarrassed to ask the concierge for directions to J-LO's restaurant. He laughed a little and told me that it was no longer in business. I guess Madres went under when J-LO became a madre herself.

Mom and I were having a blast. Since my Sister's baby was born last year, we haven't spent much time alone together. It was so nice to be away from everything enjoying some mother/daughter time. We went out to sushi, came back to our room, and opened a bottle of wine. We spent the rest of the evening making new friends and sipping wine poolside under the stars.

There was a young couple enjoying the hotel jacuzzi when Mom and I arrived on the scene. Anyone who knows my Mom also knows that she is not at all shy about starting conversation with strangers. Before long, the four of us were chatting about food, family, work, traveling, and more food. Turns out we had tons of things in common with Ame and Everett. Ame went to high school in La Selva Beach and both Ame and Everett work as child behavior specialists. Mom, being an aide to autistic twins, felt a connection with them immediately. While Mom and Ame talked work, Everett and I talked food. They are both vegetarians and plan weekend vacations around cities and towns that favor local, organic, farm-to-table focused restaurants. Of course my blog came up and before long I was encouraging them to start a blog of their own. I would love to read about the places and food they are experiencing.

Ame and Everett

Our new friends invited us to join them at Le Pain Quotidien -an adorable bakery cafe in Old Town Pasadena- for breakfast in the morning. Of course everything on the menu was fresh, local, seasonal, and organic. Over breakfast, we talked about eating out while traveling and the fact that restaurants catering to the conscious diner aren't specified in the tourist dining guides. Sounds like a good blog concept to me!

The four of us commented on how much we felt like old friends. It was such a pleasure to have met Ame and Everett. I think I convinced them to visit - and I cant wait for them to experience eating out in Santa Cruz... Consciously.

I ordered the leek, spinach, and gruyere quiche, it was delicious!

Mom had the avocado, tomato, and Swiss omelet.

We said goodbye to our friends and had Betty escort us back to the fairgrounds to watch the final leg of the cook-off. I was really excited to meet Cat Cora. She is a chef whom I have respected for a long time. She was also the first female to earn the title "Iron Chef". I'm not going to lie, I also wanted to say hello to Chef Frank. The competition was in full swing. We arrived just before the first contestant was about to plate his Thai Ginger Turkey Burgers. There was just enough time for me to ask Cat for a picture. She was very sweet and TINY! I said hi to chef Frank and he wished me luck. A few of the girls working at the event were excited to see me back and asked for info about my blog. Mom and I watched a few more contestants present their food before heading back to the airport. The winner of the LA region was to be announced by 9pm. I would be on the airplane at that time. I checked my phone constantly until we took off and I had to turn it off. By the time we landed I would know whether or not I would be competing in the finals for $10,000.00 and the title of "America's Healthiest Cook."

Iron Chef Cat Cora

We landed in San Jose at 9:25pm. I nervously turned on my cell phone, zero new messages. I woke up in the morning to find this e-mail...

Hot off the presses!!

It's time to let all of our Pomona Aetna Healthy Food Fight competitors know...

***** Joni Hilton of Rocklin, California is our Pomona Winner! *****

Joni competed with her recipe entitled
Sizzlin' Salmon Kebabs over Mango Brown Rice

I am very happy for the winner and wish her the best of luck. And, although I didn't make it to the finals, I truly had the time of my life trying!!

Mom - thanks for everything, I love you so much. Your words were too kind...Interview with Mom

The Kind Blog Food Drive

2010-11-16T12:13:00.000-08:00

The holidays are just around the corner! The Kind Blog Chicks will be at Jade Street Park in Capitola this Sunday, November 21st. from 10am - 3pm collecting healthy, preferably organic, non perishable food to donate to the Second Harvest Food Bank of Santa Cruz. Hope to see you there!

Breaking up is hard to do

2010-11-15T23:19:00.000-08:00

I know it is cowardly to do this in writing but I feel like it's the only way. If I did it in person, my balloon, fat with courage would deflate in the presence of your full body and nice legs. I have been thinking about our relationship for some time and have decided to end it now before someone gets hurt. Like most relationships, ours has had it's ups and downs. Days go by and we don't see each other at all. On those days, I feel good, like I don't need you, like I could live the rest of my life without you, and be just fine.

Then, you show up and I can't resist you.

Sometimes your aroma is nutty, berrylike, or raisiny. Other times, it is musty, peppery, or smokey. Either way, you intoxicate me with your bouquet. At first, I thought that maybe I just needed some space. You tend to be a little moody. Last week, you were bitter, harsh, and stone like. When I woke up, my lips were purple with anger from letting you back in. Last night, you were brilliant, charming, and warm. Still, when I woke up, my head was screaming "WHY?". Your acidity is strong, with an aftertaste that lingers. I have to let you go, for good.

Our relationship, Red Wine, is over. It's overripe, oxidized, and stale. As much as I love you, you make me sick, literally.

PS
Don't be upset if you catch me hanging out with your cousin, you know, the blonde one.

The Recipe

2010-11-14T23:49:00.000-08:00

Farmers' Market Enchiladas

1 large leek

1 small butternut squash

1 small bunch Swiss chard

3 tablespoons olive oil

1/2 container Roberto's Tomitillo Salsa

2 -14 oz cans of green enchilada sauce - Hatch is the best!

8 corn tortillas

6 oz. soft goat cheese

Peel and cut butternut squash in half, remove seeds. Cut squash into medium size chunks. Toss in olive oil and roast at 400 degrees for 30 min.

Meanwhile, heat tortillas in saute pan over low/med heat to soften. I spray each side with olive oil spray, it works great. Cover warm tortillas with foil and set aside.

Clean and slice leak. Saute leek in three tablespoons olive oil for 5 to 7 minuets over medium heat until soft.

Remove stems, wash, and chop Swiss chard. Cut cooked squash and into bite size cubes. Add squash and chard to leeks. Saute mixture for 5 minutes over medium heat. Add 1/2 container of salsa. Saute 3-5 additional minutes over medium heat until mixture is hot.

Pour half can of enchilada sauce into bottom into the bottom of a 9x13 inch casserole dish.

Scoop 1/8 of veggie mix onto warm tortilla and wrap into an enchilada. Place in casserole dish. Repeat seven times. Top enchiladas with remaining half can of enchilada sauce plus additional to cover well. Serve any left over sauce warm on the side for those who like it extra saucy! Bake at 400 degrees for 25 minutes until sauce in bubbly. Top with a dollop soft goat cheese and garnish with fresh cilantro.

Then, take a picture and e-mail it to me!!!

You will most likely have left over filling. My friend Monica likes it over a piece of toast for breakfast!

Recipe updated 11/14/10

Fig Cake and THANK YOU!

2010-11-11T19:32:00.000-08:00

I am so excited to participate in the Aetna Healthy Food Fight cook-off in LA this Saturday. Special thanks to my team of sponsors, taste testers, wine suppliers, and judges. I feel like I am on my way to bringing one mean plate of Farmer's Market Enchiladas to the judges table. No matter what happens on Saturday, I feel like I have already won. The opportunity to participate in the event combined with the outpour of excitement and support from my friends and family, is worth more to me than any prize. (Don't get me wrong, ten grand would be nice!) As my little cousin Royce once told his Mom, "Lia is fortunate."

Royce

Enchiladas weren't the only thing on the menu Tuesday night. Tara surprised us with the most beautiful fig cake made with fresh picked figs from Mandy's tree. It was a perfectly sweet ending to a perfectly sweet evening filled with girl talk, great wine, amazing cheese, and of course... Enchiladas.

Tara's Fresh Fig Cake

Fresh Fig Cake

Recipe from allrecipes.com

Ingredients

1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
Compote "frosting":
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.
To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

Photos by Tara Germain who has inspired me to take a photography class. My cell phone shots are no longer acceptable! Thanks for these lovely photos Tara!

Thank you girls, for everything. I would be lost without you. If I win, we're going shopping!

For·tu·nate

1. Bringing something good and unforeseen; auspicious.

2. Having unexpected good fortune; lucky.

This blog post was brought to you by Mandy Gamble 10.10.10 ;)

EcoLunchBoxes, Not Just for Kids!

2010-11-10T10:28:00.000-08:00

EcoLunchBoxes, Not Just for Kids!

Jack Johnson joins fellow celebrities in the fight against plastic pollution | This Dish Is Veg

2010-11-08T15:35:00.000-08:00

Jack Johnson joins fellow celebrities in the fight against plastic pollution | This Dish Is Veg

2010-11-06T21:21:00.001-07:00

Much better!

2010-11-06T19:15:00.001-07:00

Practice round 2!

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Lia's Farmers' Market Enchiladas - The Recipe

2010-11-05T20:41:00.000-07:00

Here is the recipe that I will be making at the Aetna Healthy Food Fight cook-off in LA next weekend.
Enjoy!

Farmers' Market Enchiladas

1 large leek

1 small butternut squash

1 small bunch Swiss chard

3 tablespoons olive oil

1/2 container Roberto's Tomitillo Salsa

2 -14 oz cans of green enchilada sauce - Hatch is the best!

8 corn tortillas

6 oz. soft goat cheese

Peel and cut butternut squash in half, remove seeds. Cut squash into medium size chunks. Toss in olive oil and roast at 400 degrees for 30 min.

Meanwhile, heat tortillas in saute pan over low/med. heat to soften. I spray each side with olive oil spray, it works great. Cover warm tortillas with foil and set aside.

Clean and slice leak. Saute leek in three tablespoons olive oil for 5 to 7 minuets over medium heat until soft.

Pour half can of enchilada sauce into bottom into the bottom of a 9x13 inch casserole dish.

2010-11-04T20:23:00.001-07:00

Farmers Market Enchiladas

Trial run #1, have a little tweaking to do!

2010-11-04T18:05:00.001-07:00

Recipe practice night!

When Life Gives You Lemons...

2010-11-03T14:46:00.000-07:00

Make enchiladas!!!

Just the other night I was thinking about giving up on this blog thing. What is it anyway? Some silly recipes along with a few stories about my life, who really cares?

I decided to sleep on it before I did something permanent like press the "delete blog" button.

Lately, I have been reflecting on things in my life that are, and were supposed to be, permanent. Marriage and tattoos topping my list. Not that I ever assumed these things were going to be temporary, It's just that I never truly considered the meaning of the word permanent. I'm working on that.

To make a much too long story short, I am so glad that I didn't press the "delete blog" button. I have a feeling it would have been a permanent mistake!

I woke up in the morning to find this e-mail. I must have read it a thousand times!

Hello!

Your Recipe Qualified for Round Two of the Aetna Healthy Food Fight in Los Angeles!
Please reply within 48 hours

The recipe you submitted to the Aetna Healthy Food Fight has been deemed by Aetna and The Culinary Institute of America as one of the 48 most nutritious recipes submitted for the Los Angeles market.

Aetna is proud to extend a formal invitation to the Aetna Healthy Food Fight regional cook-off in Los Angeles on November 13 and 14, 2010. At the cook-off you will have the opportunity to prepare your healthy meal for our panel of distinguished judges, who will evaluate each dish based on taste and presentation.

To secure your spot, please reply to this e-mail within 48 hours confirming you would like to participate by letting us know your preferred day and time of day from these windows:

        * Saturday 10:00 am - 12:00 pm

        * Saturday 12:00 pm - 2:00 pm

        * Saturday 2:00 pm - 4:00 pm

        * Saturday 4:00 pm - 6:00 pm

Please also confirm that you are not an employee of G2 or Aetna, or an immediate family of a G2 or Aetna employee, and that you have submitted an original recipe.

All participants will be scheduled into a 90-minute cooking time within their preferred window on a first come, first served basis. Your exact cooking time will be sent to you on Wednesday, November 8th , 2010.

Should you have additional questions, send them along with your preferred window.

Congratulations and we look forward to seeing you at the Aetna Healthy Food Fight!

Regards,

Jennings
Aetna Healthy Food Fight

Of course I replied right away and my silly little recipe and I are heading south to compete! Wish us luck!!!

per·ma·nent

existing perpetually; everlasting, esp. without significant change.

intended to exist or function for a long, indefinite period without regard to unforeseeable conditions: a permanent employee; the permanent headquarters of the United Nations.

long-lasting or nonfading: permanent pleating; permanent ink.

One For One Movement - A Pair Of New Shoes Is Given To A Child In Need With Every Pair Purchased - TOMS.com

2010-11-02T12:57:00.000-07:00

One For One Movement - A Pair Of New Shoes Is Given To A Child In Need With Every Pair Purchased - TOMS.com

A lot

2010-10-29T18:46:00.000-07:00

I have been spending a lot of time with my friends. We have been cooking... A lot. I have cool friends. They hunt mushrooms and dive for abalone.

Which is great for me because I love to eat mushrooms and abalone. This week, we made pizza, a lot of stir fry, eggplant chili verde, veggie tacos, enchiladas, and brownies, just to name a few. I have learned a lot.

I learned that the produce stand in Moss Landing is open 24 hours.

I learned that if a recipe calls for you to use foil, you should use it.

I learned that I like anchovy pizza and fresh picked Chanterelle mushrooms... A lot.

I learned that "a lot" is an informal phrase perhaps not often seen in print because most formal writers usually use other expressions.

Oooops, I used it a lot.

Two Sisters and a Chef

2010-10-27T00:20:00.000-07:00

The lazy chef

“Aren’t you so glad there are only two of us?" Sissy asked as she lay next to me nursing her son. We were talking about the ties that bond between siblings, sisters to be exact. Sis and I have had a rough year in the sisterly love department. Her raising her first child on her own and my consistent absence caused by full blow workaholism, rarely leave us on the same page. The most anger I have ever felt in my life has been towards my sister. On the contrary, the most love I ever feel in my heart is for my sister.

At this moment, our page numbers are aligned and we have been eating a lot of oatmeal. Tonight I made Sissy’s oatmeal pudding, my way. Sis uses half and half to cook the oats which makes for a decadent bowl of oatmeal. She adds cinnamon and nuts to create an almost bread pudding like dessert. I decided to forgo the cream-partly because we were almost out-and added a decadent topping to a plainer bowl of oats. Either way, we both appreciate oatmeal for dessert. Maybe it’s a sister thing.

Oatmeal with Caramelized Cinnamon Apples

Chop one large apple

Toss chopped apple in coconut oil

Saute apple until soft

Add 1 tablespoon Agave nectar and a teaspoon of cinnamon

Saute until caramelized-about 10 minutes over medium/high heat.

Sever over cooked oats and enjoy with your sister.

Eat, Pray, Portland

2010-10-25T02:38:00.000-07:00

Kevin helped me lift my heavy suitcase onto the train. Then as soon as we started moving he asked the infamous question "So who is the guy?" "What guy?" I responded as I looked out the window and saw Mandy and Katie running along the moving train and waving up at me with misty eyes. This was so much like a scene from a movie that for a moment I wished this was about my love life because some sort of passionate love affair would definitely boost the ticket sales of this blockbuster. "There has to be a guy" Kevin prodded. He couldn't fathom the idea of me not getting on a plane to Europe, but instead getting on a train to Portland, if it had nothing to do with a guy. There was a relationship involved though. It was a relationship with a restaurant.

Kevin eventually believed me and lead me to the lounge car where he introduced me to Mary. Kevin and Mary had been on the train since Santa Barbara. Mary and I bonded instantly. She listened to my story and never once asked about a guy being involved. I went downstairs to the cafeteria and purchased a half bottle of white wine. Back upstairs, Kevin was name dropping every CFO, CEO, and Founder of every large corporation in the pacific north west. I was sure that Kevin could have been in a first class seat 30,000 feet above us but I could sense that he had a thing with flying. Mary just simply enjoyed the train. Like me, the idea of spending 19 hours alone on a train was appealing. God only knows how much I needed that time to think about all of this. I had so many important decisions to make, and the train trip would provide me with the opportunity to do some serious thinking.

Not that I was at all alone. There was Kevin, Mary, my seat-mate, Cassie, and the guy with the guitar from Canada. He stayed up past 3am singing and playing his guitar. At one point the entire lounge car was singing “Sweet Home Alabama”. The other passengers kept reminded me how lucky I was to be witnessing the live acoustic show. I guess that sort of thing didn't happen very often on the train.

Cassie was exhausted from traveling and turned in early that night. I filled her in about the concert she had missed when she joined Mary and I for coffee in the morning. I was up at 5:30 am. I had a few important e-mails to send and phone calls to make. At this point, only the fab 5 knew that I wasn’t on a plane to Europe and that I was actually on a train to Oregon. Alecia, Codie, Tara, Mandy and Katie knew where I was and were in charge of diffusing any major freak outs caused my disappearance.

I called Sissy first and then sent text messages to my Mom, Monica, and Dara. It was only a matter of time before the restaurant would get my letter and my whereabouts would be made public. I felt better knowing that my family knew that I was safe. I have never kept anything like this from them before. I have never done anything like this before! I did it because my soul was dying. There was a mere flicker of light left and had I gone back, the light would have died along with my soul. I had to go... now.

Mary’s presence was comforting. We talked about everything from my divorce to her life on the farm and caring for her disabled daughter. We talked about life and opportunities and taking risks. She told me about her husband whom she adored and her sister whom she had just lost. I told her about my family, my loneliness and my desire to go back to school. She was so encouraging and not at all judgemental. I was sad when Mary got off the train in Eugene but so happy to have met her.

Cassie had recently graduated from college and was traveling around California and Oregon by train. She was kind and shy but she knew the rules of the road. She too was headed to Portland and offered to help familiarize me the city when we got off the train. We had a few hours before we reached Portland so we decided to attend the 2:30pm wine and cheese tasting on the train. The tickets were $10.00 each and included samples of three different cheeses paired with local wines from Oregon. I had forgotten to eat anything since the pizza I shared with Mandy and Katie before we got to the train station the night before. I ate all of my cheese before the first glass of wine was poured.

Two women from the sleeper car were at our table. They were questioning Cassie about her travels and I was praying that their questions would stop there. I had a feeling that these women would be shocked by my story and I didn’t really want to get into it with them. Luckily, Cassie’s blue hair and stories of being a street performer distracted them enough that when it was my turn for questioning I simply changed the subject back to the wine.

After the wine tasting, we were nearly to Portland. Cassie was supposed to meet up with a friend but couldn’t get ahold of him. I was secretly kind of happy because that meant that she was sticking with me. We got off the train and were directed to the MAX station. Cassie gave me a quick tutorial on how to read the maps and got us on the yellow line train which took us straight downtown. It was getting dark and Cassie had finally got in contact with her friend. She offered to help me get situated before she went to meet up with him. I think she could sense my fear. Being all alone in a brand new city was not something I was at all used to. I ended up sticking with Cassie that night.

By morning I was alone with my heavy back pack and my over-packed suitcase. I needed to find a spot to call home for a little while. Cassie’s friend Matt offered to host me on his couch but I wanted to be on my own. My plans were to check out the city and confirm whether or not it was a place which I wanted to move to. Santa Cruz has been my home for 29 years so Portland had some big shoes to fill.

I started seriously thinking about relocating a few months ago. Monica is always telling me how much she believes that moving away from Santa Cruz would be so great for me. I started to agree with her, especially when a certain situation became unbearably uncomfortable again. Maybe Monica was right.

Before all of this happened, I had planned on visiting Portland in December to check out the community college and look for work. Hospitality is huge up there and I didn’t think finding a job in the industry would prove to be that difficult. Turns out that I was wrong. The unemployment rate in Portland is near the highest in the country and there is some serious competition for restaurant positions. After day three I realized that obtaining a job on this trip was totally unrealistic. I decided to drop the stress and enjoy the rest of my time in Portland. Before long I would be back home dealing with the most stress I have ever endured in my entire life.

I checked into the Mark Spenser Hotel. It was pretty inexpensive for it’s swanky Pearl District location and the room was really nice. It was like a little studio complete with a kitchenette. The two burner stove was such a tease. I hadn’t cooked in days and I so badly wanted to toss some peppers and onions around in some olive oil but cooking in a hotel room was not the reason I came to Portland.

My hotel offered free wine and hors d'oeuvres at 5pm. I got myself showered and dressed and all-by-myself went downstairs and chatted with the kind employees of the hotel as well as some other guests. Pam was a manager I think. She loved my story and encouraged me to share it with Maryanne and John who where checking in guests at the front desk. I picked their brains about life in Portland and they gave me tips on their favorite neighborhoods and the best places to eat. Portland is a foodie city! Earlier in the day I found my way to an area densely populated with Portland’s famous food carts. They covered parking spaces like patchwork offering a tantalizing variety of inexpensive Thai, Vietnamese, Mexican, Greek, and German foods just to name a few.

The food carts have become a huge part of Portland’s food culture. They attract tourist and locals alike. I was early to arrive at “cartopia” as some of the locals call it. Not all of the carts were open for lunch yet but there was a line forming in front of a Thai cart that encouraged me to stop. For six bucks I was served a heaping pile of steaming rice noodles with vegetables, tofu and sweet chili sauce. It was garnished with peanuts and cilantro. I was grateful for the mini fridge in my room because leftovers were inevitable.

Aside from my visit to the food carts I had yet to experience any of Portland’s food scene. I asked John at the front desk if he suggested anywhere close by for dinner. Almost everyone in Portland is either vegan or vegetarian. Neon signs illuminate restaurant windows inviting dinners to choose off of their alternative diet menus. If you don’t offer a vegan menu in Portland you may as well shut down business and move to Kansas where the folks eat meat! John was vegan and only eats out. He said he hadn’t cooked in months. I told him I was going through withdrawals from not cooking for just a few days. I told him about my blog and encouraged him to start a blog of his own titled “Only Eating Out in Portland”. He really liked the idea then suggested I try a hip new place just around the corner called Clyde Common.

I was anxious walking in alone. The bar was packed and so was the dining room. It was around 9pm on a Wednesday night. I hadn’t seen a restaurant that busy in a long time. There was one open stool at the bar very close to service station where the servers pick up their drinks for dining room customers. I knew I would be in the way but didn’t see any other option. The bartender acknowledged me right away and encouraged a few patrons to scoot closer together to make more room for me. The bartender was attentive and poured me a slightly dirty vodka martini as I looked at the menu. The man sitting to my left determined that I was there alone and waited to spark up conversation until after I ordered my fresh figs with shaved Parmesan and mint sauce.

After confirming that it had nothing to do with my love life, I found myself divulging more of my story with this man than I had with other strangers. I noticed the bartender paying extra attention to my end of the bar as I went on about missing out on my dream vacation to Italy, quitting my job, and escaping to Portland, which I later would discover was in an effort in realizing my personal legend.

As the bar crowd thinned, the bartender, Neil, and I had more opportunity to talk. He was super stoked on my story and encouraged me pick up a copy of 'The Alchemist' before I left town. A raging headache, from the one martini that turned into three, woke me up the next morning and I peeled myself out of bed. I went straight to the bookstore and after getting sick in bathroom of the famous Powell's City of Books, I purchased a copy of 'The Alchemist'. By the time I had finished reading the book and was home in Santa Cruz, I realized why Neil was so insistent on me reading it. If by any chance Neil is reading this, thank you.

When I went back to the hotel to gather my things and checkout, I also left a note for John at the front desk...

John, I look forward to reading your blog! Thanks for the hospitality.

Lia

There is a cut-out from a magazine on my vision board at home that reads:

"Embark on a healing, transformational journey".

I think that I did, in Portland. The last picture I took on my trip was of a local newspaper headline. At the time I didn't know why it stood out to me. Now that I am home, it's beginning to make sense...

"You can get from there to here, but you have to know the rules of the road."

2010-10-20T22:58:00.001-07:00

Sissy's oatmeal pudding with cinnamon and honey. The perfect treat for a crisp fall evening.

2010-10-12T22:09:00.000-07:00

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Livin' la Vida Local Enchiladas

2010-10-06T23:50:00.000-07:00

I had the pleasure of meeting Noah and Eleanor, of Santa Cruz Local Foods, in person at the market today. I was chatting with my friend Eve when the impossibly adorable family approached Eve's booth to make a purchase for their business. Eve is a representative for Massa Organics and sells certified organic almonds, almond butter, whole wheat flour and brown rice. As dedicated locavores, Noah and Eleanor have challenged themselves to eat only what is produced within 100 miles of Santa Cruz for one month. They are even including flours and seasonings. Eleanor was enthusiastic about finding Big Sur salt that can be found at River Cafe and it's one of her friends who harvests it. I have been following their experience via their blog, Livin' la Vida Local. They are my home town celebrities! I almost fell over when Noah mentioned that he had heard of my blog!!!

Follow Noah and Eleanor's eat local challenge!
http://santacruzlocalfoods.com/blog/category/livin-la-vida-local/

Tonight, as a shout out to Noah and Eleanor, I made (Monica's favorite) Farmer's Market Enchiladas, I used 100% local ingredients.

1 large leek- Live Earth Farm, Watsonville
1 Medium butternut squash- Everett's Family Farm, Soquel
1 bunch of Swiss chard- Live Earth Farm, Watsonville
2 tablespoons olive oil- Paicines Oils, foothills of San Benito County
2 containers tomatillo salsa- Roberto's, made in Santa Cruz
8 corn tortillas- El Palomar restaurant, Santa Cruz (a must! their handmade corn tortillas are sooo good!)
6 oz. soft goat cheese- Everett's Family Farm, Soquel

Cut butternut squash in half and remove seeds. Brush both halves with olive oil. Roast at 400 degrees for 40 min. Allow squash to cool enough to handle and remove skin. Cut cooked squash into bite size cubes.

Remove roots from leek and clean well. Cut leek into thin rounds. Saute leeks in two tablespoons of olive oil for 5 to 7 minuets over medium heat until soft.

Remove stems and chop Swiss chard. Add cubed squash and chard to leeks. Saute 5 minutes over medium heat. Add 1/2 container of salsa. Saute 3-5 additional minutes over medium heat until mixture is hot.

Pour the remaining 1/2 container of salsa into the bottom of a 9x11 inch casserole dish.

Scoop 1/8 of veggie mix onto warm tortilla, sprinkle with goat cheese and wrap into an enchilada. Place in casserole dish. Repeat seven times. Top enchiladas with second container of salsa and the remainder of the goat cheese. Bake at 400 degrees for 15 minutes until cheese is melted and sauce in bubbly.

Starting a Movement

2010-10-04T09:31:00.000-07:00

What a perfect way to start my day! This is an e-mail I just received from my dear friend Monica.

Subject: Dinner last night

"So Ryan loved that butternut squash, leek and kale meal I recreated from you! It came out amazing! And the kale in it worked perfectly! I also found some really good green salsa that this guy makes at the farmers market. The only thing I forgot to put on it was the goat cheese.. I had it in the fridge and forgot, but will add it to leftovers tonight.. tomorrow I'm taking on that eggplant recipe you forwarded to me! This is exciting! Haven't eaten meat in two days as well, although I know that won't last forever, but I do want to drastically reduce it from our diet. Next week I'm going to make that pork chop that you made for the ***********.. Thanks for posting that recipe on your blog!! Love you!"

Not Eating Out in Santa Cruz

2010-10-04T00:42:00.000-07:00

I just finished reading The Art of Eating In, by Cathy Erway. Cathy is a food blogger turned author who writes a blog called Not Eating Out in New York. For two full years she avoids restaurants and learns how to stop spending and love the stove. Her story has inspired me to do a similar experiment of my own. I just wish that I would have started two years ago!

So, the count down has begun! In just over a week I will be on my dream vacation. I just pinched myself to make sure that I really just wrote that. It hurt, so it must be true! Everyone keeps asking me if I'm ready and aside from feeling a little stressed about money, I am more than ready! So, in effort to save some last minute cash, I have decided to not eat or drink out (including take-out) for the next 9 days. I am including coffee and cocktails which are my weakness. I cook so often that I rarely eat out anymore but my morning coffee and after work glass of wine regularly chip away at my cash flow.

My friend Katie eats out a lot. She has been cooking at home more often lately, but like most twenty-something students she eats a lot of take-out and hits the local bar and restaurant scene a few times a week. I'm curious as to whether my cooking at home (always with local, sustainable, organic ingredients) is more cost effective than her eating out. I asked Katie to track her food and drink expenses with me for the next 9 days. We know that cooking at home is healthier, but is it cheaper?

So here are the rules...

Me: no purchasing of any food or drink at restaurants, bars, or coffee shops. I have a little advantage because I manage a restaurant and a meal and shift drink are part of the deal. I must keep track of all money that I spend on food and drinks at the market and grocery store.

Katie: Keep track of all money she spends at restaurants, bars, coffee shops, Cafe's etc.

Katie the thrill seeker

So far the home team is up! I cooked breakfast and lunch with what I already had in my house and dinner was included in my shift at work tonight. Katie spent at total of $24.76 on food today. Including her discounted shift meal at work. I spent 0. This should be interesting...

2010-10-03T12:20:00.000-07:00

Sunday morning sweet potato pancakes

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Healthy Fall Recipes - How to Use Seasonal Vegetables - The Daily Green

2010-10-02T10:30:00.000-07:00

Healthy Fall Recipes - How to Use Seasonal Vegetables - The Daily Green: "- Sent using Google Toolbar"

Meat and Potatoes

2010-09-30T14:20:00.000-07:00

I'm considering adding 'dating' to the title of my blog as a reminder to myself that I should do so consciously. Why I put myself in this situation, I have no idea. When I told the girls about my upcoming dinner date I received only one positive reaction. The voice of encouragement was coming from my mother who prays for me every night that I will meet a good man and settle down and have children. I politely request that she change her plea and ask that I become a successful food journalist and someday have a home where I can grow lots of vegetables and raise chickens. Chickens are just like children right? I have had a crazy busy summer (I know I say that in almost every post), and dating has not been at the top of my list of priorities. After the last guy, really nice and worshiped the ground I walked on but was addicted to video games and lived in a garage, I decided to give it up for a while and concentrate on myself...

I ran into him on Saturday night. We had gone out once before and lets just say he was a little less than a gentleman. It was a long time ago and I had chocked it up to bad timing and way too much alcohol. After a pleasant conversation, he asked if he could take me out again. He seemed genuine in his attempt to redeem himself from the shenanigans he pulled last time. He suggested that we go to dinner and a Giants game in the city. While that sounded fun, I wasn't sure that I wanted to commit to that extravagant of a date. When he sent me a text on Monday morning to confirm our plans, I pulled out the always handy "I got called into work" card. I knew this wouldn't be the end of it so I suggested that I make dinner at my place on Wednesday night. I would be much more comfortable in my own element and have been wanting to cook for a man. I haven't done so since the "nice guy" during my stint with veganism and my culinary skills have developed quite a bit since then.

I assessed him to be a meat and potatoes kind of guy. And, I have yet to cook any meat in my kitchen since falling off the vegan wagon. I am not opposed to cooking or eating meat, I am just very content with the steamy love affair I am having with vegetables. I decided this would be the perfect excuse to add pan seared pork chops to my repertoire. It was market day and I have been wanting to try some meat from TLC Ranch. I usually peruse their selection of organic, pasture beef and pork products but have yet to purchase anything until yesterday. I decided on boneless pork chops. They were thick cut and guaranteed to be juicy. I got a few cooking tips from the vendor as I placed the unusually heavy, foreign item into my market basket. Leeks and apples were as light as feathers compared to their new basket-mate. I finished up my shopping, crossing off rosemary, artichokes, fingerling potatoes and garlic from my list. I don't know why I was putting so much effort into this meal. Especially considering that he was the one who had some impressing to do. I guess more than anything, I wanted to prove to myself that I could cook meat.

Around 4 o'clock I started to get a little nervous. I asked Katie to come over and help me prep the meal while I got ready. Katie has been showing a lot of interest in cooking lately and I am thrilled to teach her a few of my tricks. I marinated the pork chops in olive oil, salt, pepper, garlic, and rosemary while Katie halved the potatoes and prepared the artichokes. I wanted to have everything prepped to the point where all I had left to do was cook the chops when my date arrived. The TLC Ranch guy suggested four minutes on each side then allow them to rest for five minutes before serving. They turned out perfect...

Katie left me alone with my nerves and my pork chops. Just before 7pm I put a thick wedge of creamy brie in a 400 degree oven for 10 minutes. When I took it out, it was warm and gooey, I topped it with fig spread that I mixed with some red chili flakes to add a little spice. I served it with thin slices of bread from a sourdough baguette. My date arrived with a plastic Safeway bag full of Coor's Light and a bottle of Kendall- Jackson Syrah. Like my oven, my kitchen was 400 degrees so I was grateful for the cold can of beer. We made small talk as I seared the pork chops and when they were done we ate outside on my candle lit patio. I lead the conversation and was disappointed that he could care less about the fact everything on his plate was organic, local, and with the exception of the paper used to wrap the raw meat, packaging free.

After our meal, we sat on the couch and finished our drinks. He sipped beer out of one Coor's Light can and spit chewing tobacco into another. At this point the dessert I had planned would stay in the freezer until he was gone. And lets just say that part about him being less than a gentleman, well nothing has changed. After the toad's second attempt to turn into a prince, the princess gave up. I complained about being tired and stopped him from pouring me a second glass of wine. Lucky for me he got the hint and made his get away shortly after. I was go glad that we didn't go the game. I would have had to sit through a two hour commute home from the city before I could text Dara "Pinecone", our secret code for a bad date.

Second Chance Meat and Potatoes

Pan seared boneless pork chops with braised apples and leeks topped with balsamic and fig reduction sauce served with roasted fingerling potatoes with sea salt and rosemary and a steamed artichoke.

I didn't want to be a total blog geek and take pics of food while on a date so here is a pic of the leftovers.

Marinate two boneless, thick cut pork chops in olive oil, add what you like. I added sea salt, black pepper, garlic and rosemary. Meanwhile, wash and halve twelve equal size fingerling potatoes, coat with olive oil and sprinkle with fresh rosemary and sea salt. Roast in a 400 degree oven for twenty five minutes. Cut in half one large Artichoke. Remove hairy center and steam for 35-40 minutes. Peel and slice one large Golden Delicious apple and two large leeks, roots removed and cleaned thoroughly. Saute sliced leeks in olive oil for five minutes, or until soft. Add apples and saute an additional five minutes. Add a splash of red wine, salt, pepper, and a tablespoon of fig spread. Saute until apples are soft, about five more minutes then set aside. Using the same pan, sear the pork chops over medium heat for four minutes on each side. The chops will be ever so slightly pink in the center. I prefer them that way, If you don't, cook five to seven minutes per side. Let the chops rest while you make the sauce. Heat 1/2 cup fig spread over low heat until bubbly. Add balsamic vinegar to thin. Heat until bubbly again.Assemble your plates and drizzle sauce over the pork chops. Serve to someone who truly deserves a second chance...

Slowing down and eating well: Soquel-based food makers preach the slow food way - Santa Cruz Sentinel

2010-09-30T00:04:00.000-07:00

Slowing down and eating well: Soquel-based food makers preach the slow food way - Santa Cruz Sentinel: "- Sent using Google Toolbar"

Nothing to Eat

2010-09-29T13:10:00.000-07:00

When you know how to cook there is no such thing...

I took inventory of my refrigerator; a half bunch of chard, goat cheese, one limp zucchini, basil, and salsa. In the pantry I found a can of whole pinto beans and quinoa. In the past I would have considered this nothing to eat. I would have spent twenty dollars on take-out from Dharams or popped a bag of popcorn and bottle of wine and called it dinner. Instead, I made this...

Nothing to Eat Quinoa Bowl

Prepare quinoa as directed, 2 parts water to 1 part quinoa. Bring to boil and simmer on low for 15 min. In the mean time, cut up your zucchini and chard and saute in one tablespoon of olive oil for five minutes. Add 1 can of whole pinto beans, rinsed. Add a 1/2 cup of the best salsa in the entire world, Roberto's Tomatillo Salsa made in Santa Cruz. Cook mixture on med/low for 3-5 minutes. Serve over hot quinoa and garnish with fresh goat cheese, preferably from the farm stand :)

KIND

2010-09-28T10:29:00.000-07:00

1. Of a friendly, generous, or warm-hearted nature.
2. Showing sympathy or understanding; charitable: a kind word.
3. Humane; considerate: kind to animals.
4. Forbearing; tolerant: Our neighbor was very kind about the window we broke.
5. Generous; liberal: kind words of praise.
6. Agreeable; beneficial: a dry climate kind to asthmatics.

TEDxNextGenerationAsheville 2010 - Birke Baehr - "What's Wrong With Our ...

2010-09-26T17:36:00.000-07:00

2010-09-23T14:39:00.001-07:00

Book Report

2010-09-21T18:03:00.000-07:00

So, I'm moving to Seattle after I spend a few months in Paris and I hope someone has a birthday coming up because I'm going to be making a lot of cake! I absolutely LOVED My Homemade Life, stories and recipes from my kitchen table, by Molly Wizenberg. Her coming of age story about life, loss, love, and food has inspired me in so many ways...

Oh, and I take back anything I may have said about her being spoiled :)

Today, I made Molly's Slow Roasted Tomatoes with Coriander, I used fresh tomatoes from my aunt Lori's garden.

3 1/2 pounds ripe Roma Tomatoes
1 tablespoon olive oil
salt
ground coriander

Preheat oven to 200
Wash and dry the tomatoes, trim away the stem end, and halve them lengthwise. Place them in a large bowl, and, using your hands, toss them gently with the oil. Arrange them cut side up on a large baking sheet. Sprinkle with salt and ground coriander, about a pinch of each for every 4 to 6 tomato halves.

Bake until the tomatoes crinkle at the edges and shrink to about half of their original size, 4 to 6 hours. They should be juicy in their center. Remove from the oven, and set aside to cool to room temperature.
(recipe from My Homemade Life, by Molly Wizenberg)

Recipes for Health - King Among Grains - NYTimes.com

2010-09-20T15:04:00.000-07:00

Recipes for Health - King Among Grains - NYTimes.com: "- Sent using Google Toolbar"

2010-09-19T12:35:00.000-07:00

wondering what's for breakfast...

SUP Crepe Place!

2010-09-19T02:08:00.000-07:00

I was up at 7am this morning (in the restaurant biz that is exceptionally early),drove my friend to the airport and then hurried back to meet Tara for our 9:30am SUP lesson. SUP is cool kid lingo for stand up paddling. In seek of some adventure, Tara and I signed up for a beginners class at the Harbor. With my voice being a little hoarse from Mark and my karaoke duet and my stomach a little queasy from the drinks that provoked the karaoke duet, stand up paddling was certainly an adventure.

I credit standing tree pose, a balance pose in yoga, for the fact that I was able to make it from my knees to standing on the wobbly, Shaquille O'neal of surfboards. After a brief tutorial, including tips on what to do in the event that one should fall off of Shaq due to a wake from a boat or unexpected swell, Tara and I set off towards the open ocean. The wind in our hair and the sun kissing our dewy faces as we paddled effortlessly past the harbor seals... I'm totally kidding. It wasn't near that glamorous. It took a half hour to get the hang of paddling and the sun was absent from this class. Our feet went numb from gripping the board, and I couldn't determine whether to blame my nausea on motion sickness from the swell or the Fernet from last night. Though Tara and I both agreed that competitive SUPing is not in our future, it's always fun to try something new.

After our epic SUP session, we needed to re-up our energy. We were in the Harbor so the obvious Crow's Nest was first on our list of places to have a nibble. We were a little under-dressed and our hair resembled a crow's nest, so we decided on somewhere off the radar. I go to the Crepe Place regularly for a glass of wine after work but have not ordered any food for quite a while. I was concerned that my options in the way of local and sustainable menu items may be limited, but my still queasy stomach was winning the ethical food debate with my brain. We chose to sit out side, it was almost noon and the fog that saved my life because I forgot my sunglasses in SUP class, was beginning to burn off.

I have learned that when a restaurant cares about where their food comes from, they want you to know that they care so they usually brag about what is local, organic, free range, etc., somewhere you can't miss it. The Crepe Place does just that, second to only their name, they list the local bakery from which they get their bread (Kelly's), Shoppers Corner for their meat, and Glaum egg ranch in Watsonville for their eggs. This made me immensely happy.

Tara and I caught up on girl talk over our kind and delicious brunch. We laughed about our day on the water and joked about me SUPing down the canals in Venice...

2010-09-17T11:47:00.001-07:00

If you meet someone who has a fig free, marry them.

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2010-09-16T13:59:00.000-07:00

Josie and Pinecone shopping at the farm stand

Corn Refiners Association wants to change name of high fructose corn syrup to "corn sugar"

2010-09-15T15:22:00.000-07:00

Corn Refiners Association wants to change name of high fructose corn syrup to "corn sugar": "- Sent using Google Toolbar"

Ladies Who Lunch

2010-09-15T00:22:00.000-07:00

Kim made sure the girls had finished their homework before we met this evening to discuss this season's hottest topic. We gathered at the new Asian fusion hot spot on 41st. Avenue for a quick bite before we set out on our mission: healthy, sustainable, affordable and kid approved school lunch! Though I am not a mother, I have strong feelings regarding what children are eating at school. Whether it's a meal that they bring from home or one that is provided at school, I believe that all children should have the opportunity to choose fresh, whole, nutritious food. While access is a major ingredient, I feel that educating kids about food - the process of how it is made and where it comes from - is equally important for a successful school lunch revolution.

I was so impressed with the girls' articulate and enthusiastic answers to my questions over dinner. Vanessa, 13, is in 8th grade, and Carly, her younger yet equally witty and adorable little sister, is 8 and in 3rd grade. I asked the girls what kind of lunches kids where bringing to school as well as what their individual school cafeterias had to offer. Unanimously, the girls' first response was "eeeew" . Carly said that she was once served moldy pizza from the hot lunch line and then commented on the inedible grilled cheese sandwich her classmate had received a few days ago. Vanessa's story was similar. Both girls agreed that the menu offered to them at school was not one they enjoyed ordering from.

As for what kids are bringing to school, both girls mentioned soda, chips, and a variety of other packaged convenience foods. Vanessa pointed out that some kids bring dinner leftovers in Tupperware, while Carly shyly admitted to witnessing a classmate trashing his entire brown bag lunch in search of something much less "healthy". Somewhere during Carly's confession, an idea came to me. I asked the girls what single food they considered to be the most popular and desired at school. Vanessa and Carly said that 'Hot Cheetos' ranked highest amongst the most sought after playground junk food.

My goal tonight was not to sit the girls down a make them watch "Food Inc." or ridicule them for enjoying chocolate milk at recess. My goal was to get them involved with making their own school lunches, teach them about healthy choices, and possibly revolutionize 'Hot Cheetos'!!!

The Menu:

CAPRESE SALAD ON ROSEMARY SKEWERS

"LUNCHABLES"
HAND SELECTED TRAIL MIX

FRESH LOCAL FRUIT

100 % biodegradable skeweres!

Vanessa with her Caprese skewer

"Lunchables" done The Kind Blog way!

Organic Chicken Breast - Deli slices

Organic Munster Cheese- Deli Slices

Organic Whole Wheat Crackers

The inspiration behind the "Lunchable" makeover came from a cookie cutter I use to make one of my Mom's favorites, The Eye Opener, a slice of bread with a hole cut in the center and a fried egg cooked inside. The perfectly round, cracker sized baking utensil, reminded me of the curiously round meat and cheese served in a conventional "Lunchable"

The girls loved picking items from the bulk bins to create their own personal trail mix. I encouraged them to chose one nut item, one fruit item, and something sweet. They both made wonderful choices. Carly discovered that she liked raw, unsalted peanuts while Vanessa created a more exotic mix with dried mango and dark chocolate covered cranberries. I reminded them as they packed their lunches that no one else in the whole wide world would have that exact trail mix in their lunch tomorrow!

When it came time to pick out some fresh fruit for snack time, I gave the girls a mini lesson in choosing local first. Carly chose blackberries and pluots, and Vanessa went straight for the strawberries. All locally grown in Watsonville!!

Kim has done well; both Vanessa and Carly appreciate healthy food and a have a strong foundation set for eating a healthy, balanced diet, now, and in the future. I felt so honored to spend this evening with the girls, I learned so much from them and can't wait until we meet again. Next time... Breakfast!

Oh! and about those 'Hot Cheetos'...

Ogranic White Cheddar Popcorn tossed with chipotle powder and cajun seasoning =

Hot "Cheat"ohs

Both Carly and Vanessa agreed that our version of "Hot Cheetos" would be popular at school!

Soup du jour

2010-09-12T15:53:00.000-07:00

With the sun no where to be found, I found it difficult to pay much attention to the abundance of strawberries and tomatoes that late summer still has to offer. It was a gloomy day at the market which led me straight to the butternut squash. After a quick car ride home, my passenger napped in a four hundred degree oven for one hour and was united in the blender with yogurt and veggie stock. Back on the stove top, I added a pinch of garlic salt and a palmful of yellow curry powder. Thus my butternut squash curry bisque was born. Fresh cilantro garnish is a must!

Vegan Dinner Party

2010-09-11T15:12:00.000-07:00

Codie is still going strong on her vegan diet. She was thrilled when I told her that everything on the menu at my dinner party last Thursday night was going to be vegan! It was a little challenging shopping for appetizers for my vegan fiesta. Fresh goat cheese from the farm stand and curry deviled eggs are not vegan. I decided to serve chilled artichokes with vinaigrette dipping sauce, homemade hummus made from chick pea flour and olive oil, and tomato, avocado and fresh basil salad.

For the main course, thick slices of breaded zucchini over a bed of lentils topped with a fresh nectarine and avocado salsa. It was so satisfying and delicious, even the two carnivores at the table were were impressed!

I guess it was good!

One Random Act of Kindness Turned $93 Into $100,000! - Healthy Living on Shine

2010-09-08T15:00:00.000-07:00

One Random Act of Kindness Turned $93 Into $100,000! - Healthy Living on Shine: "- Sent using Google Toolbar"

Facebook | Karyn Gottlob Adams's Photos - Mobile Uploads

2010-09-07T17:33:00.000-07:00

Facebook | Karyn Gottlob Adams's Photos - Mobile Uploads: "- Sent using Google Toolbar"

2010-09-06T15:36:00.001-07:00

Lovely labor day blackberry jam

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McDonald's Doesn't Rot Because of Fat, Not Preservatives | TakePart - Inspiration to Action

2010-09-05T10:44:00.000-07:00

McDonald's Doesn't Rot Because of Fat, Not Preservatives | TakePart - Inspiration to Action: "- Sent using Google Toolbar"

Fwd:

2010-09-03T16:09:00.001-07:00

Mandy's trip to the farm stand!

2010-09-02T21:27:00.001-07:00

Not Eating Out in New York » Breadcrumb Crusted Zucchini with Rainbow Chard

2010-09-02T00:00:00.000-07:00

Not Eating Out in New York » Breadcrumb Crusted Zucchini with Rainbow Chard: "- Sent using Google Toolbar"

2010-09-01T00:47:00.000-07:00

We've been conditioned by artificially cheap food to be shocked when a box of strawberries costs $3.
-Michael Pollan

www.eatlocalchallenge.com

2010-08-31T16:21:00.000-07:00

www.eatlocalchallenge.com: "- Sent using Google Toolbar"

2010-08-31T11:02:00.000-07:00

"A master in the art of living draws no sharp distinction between his work and his play; his labor and his leisure; his mind and his body; his education and his recreation. He hardly knows which is which. he simply pursues his vision of excellence through whatever he is doing, and leaves others to determine whether he is working or playing. To himself, he always appears to be doing both."

- Francois Auguste Rene Chateaubriand

2010-08-28T00:50:00.001-07:00

Cooking class!

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2010-08-27T15:53:00.001-07:00

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All We Can Eat - Q&A: Anya Fernald on eating real

2010-08-27T10:05:00.000-07:00

All We Can Eat - Q&A: Anya Fernald on eating real: "- Sent using Google Toolbar"

30 min. meal makeover

2010-08-27T01:52:00.000-07:00

We see it on the Food Network, it has made Rachel Ray a household name, and it invites busy people to believe that we really can do it all. The 30 minute meal has become as American as sliced cheese singles. When I think of American food the first thing that comes to mind is convenient. We have created a food culture for ourselves, one that caters to our education, careers, and raising families. We have been force fed the idea that cooking from scratch is an ancient tradition and that homemade is something only our grandmother's generation had time to do. I decided to challenge that theory and dissect a "30 minute meal" recipe, localize the ingredients, and prove that a single girl with two demanding jobs, two dogs, and high rent, really can do it all... from scratch!

This is the recipe that inspired the challenge...

1 small eggplant (about 10 to 12 ounces), cut in 8 slices
3 Tbsp. olive oil
1/4 cup seasoned fine dry bread crumbs
1 cup instant brown rice
Sliced green onion (optional)
1 15-oz. can navy or Great Northern beans, rinsed and drained
1 26-oz. jar roasted garlic pasta sauce
Crumbled Feta Cheese (optional)

Eggplant has been calling my name at the market. I don't usually cook with eggplant but when I see something new at the market my mind instantly wonders into Alice in recipe land. I recalled seeing this eggplant recipe on my Yahoo home page (30 min. meals sponsored by Walmart) and decided it was the perfect recipe for my slow it down challenge. The first amendment I made to this recipe was ditching the instant brown rice. Just start your rice first. It takes 45 minutes but by the time you are actually ready to eat, you will have fluffy, steaming, whole grain brown rice (stove top is totally fine, no need for a rice cooker). Bulk brown rice is super cheap and always available. Next, I replaced the canned beans ($1.59 for littler over a cup) with bulk white kidney beans ($1.79 for a whole pound). I soaked the beans over night (at midnight when I got home from working a double shift at my restaurant job, it took 2 seconds), and started cooking them at the same time as I stated the brown rice. I had garlic,onion and two tomatoes on hand so I used them to make a quick chunky tomato sauce, I added a splash of the red wine I was drinking for a little extra flavor! I had made bread a few days prior so a quick trip to the blender with the leftovers plus a pinch of garlic salt made for some pretty awesome fresh bread crumbs. I mixed in a handfull of corn meal which added to the texture of the breading for the eggplant. My medium sized, local, organic eggplant cost $1.50 at my local farmers market. I priced out eggplant at Whole Foods, one small conventionally grown (from California, region was not specified) eggplant cost me $2.06.

Already, I have saved money and have tons of leftovers! The meal was fresh, local,delicious and only took 15 minutes longer to prepare than the American home cooked time limit of 30 minuets. It would have been so mediocre had I followed the suggested recipe. I fed three of my friends with my version of the recipe plus I made a cold white bean salad with the left over beans. I had leftover brown rice for two days and had this perfect leftover breaded eggplant and sauteed pepper salad for dinner the next night! The sauce drizzled over the top is my new favorite salad dressing, my homemade yogurt mixed with curry powder, that's it!

Slow food, homemade, from scratch, equals flavor galore and leftovers for days! A little extra prep goes a long way. If I can find the extra 15 minutes, so can you :)
Happy slow cooking!

2010-08-26T11:57:00.001-07:00

Fresh fig and homemade almond milk smoothie!

2010-08-25T19:10:00.001-07:00

Market day :)

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Love this quote

2010-08-25T01:08:00.001-07:00

Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends. ~Jasmine Heiler

2010-08-24T13:54:00.001-07:00

Things that make you go hmmmm...

2010-08-22T23:07:00.000-07:00

I had finally learned my lesson! After working countless weddings without proper nourishment, I made sure to wake up a 1/2 hour early yesterday morning to allow myself time to pack a few snacks before we hit the road. Katie and I were headed to Walnut Creek to work my most anticipated event this season. I knew we were in for a long day so I packed granola, almonds, dried apricots and four baby apples from the farm stand. We were 45 minutes into our road trip when I realized I had left the snacks on my kitchen table...

We made it to Walnut Creek with a half hour to spare before it was time to greet our bride. I knew my quaint little farm stand was a world away and we didn't have time to search for a heath food store. There it was, one block ahead of us on the left... STARBUCKS! Did we have to? No, but we needed a coffee fix and a snack before we started our marathon day.

The words "healthy", "fresh" and "whole grain" were plastered across the packaged deli items like headlines. There was no way in hell I was going to eat anything containing meat or eggs from the friendly neighborhood corporate giant (no offense) so I opted for the "Napa" cheese, fruit, nuts, and crackers. The fruit was three thick slices of red apple. The red skin on the apple was bright and flawless and the flesh was as white as snow. It was then that remembered something I had learned about pre-sliced fruit in a college nutrition class, never eat it! I warned Katie about the forbidden fruit and she decided to forgo consuming the little preservative sponges as well. So, as I sit here writing this, nearly 34 hours of oxygen exposure later, I am frightened to announce that the franken-apples are still pearly white!!!

These are the apple sitting in the bright sun less than 10 min. after opening.

We sneaked away from the wedding with the sole purpose of checking on the apples... These are them 3 hours after opening and sitting in my hot car!


We needed to run an errand for the bride and I was secretly kind of happy because I wanted to check on the apples. 7 hours later... zero browning!

When I returned home, 28 hours after purchasing the pre-sliced red apple, I decided to do a little experiment. The apple on the right was cut less than 2 min before I took this picture, and already turning brown! Hmmmmm????

Free Recipe @ Santa Cruz Local Foods - Recipes: Raw almond crust berry pie! (Raw Vegan) - Powered by Maian Recipe v2.0

2010-08-21T00:34:00.000-07:00

Free Recipe @ Santa Cruz Local Foods - Recipes: Raw almond crust berry pie! (Raw Vegan) - Powered by Maian Recipe v2.0: "- Sent using Google Toolbar"

2010-08-20T11:35:00.001-07:00

Homemade yogurt :)

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FWD:the eggs are good & so are the tomotoes with the purple basil!

2010-08-18T13:59:00.001-07:00

the eggs are good & so are the tomotoes with the purple basil

Mark Hyman, MD: Why Quick, Cheap Food Is Actually More Expensive

2010-08-17T10:52:00.000-07:00

Mark Hyman, MD: Why Quick, Cheap Food Is Actually More Expensive: "we should never mistake what is habitual for what is natural

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Raising Parents: How I invited my folks to join the sustainable food movement | Food First/Institute for Food and Development Policy

2010-08-15T23:18:00.000-07:00

Raising Parents: How I invited my folks to join the sustainable food movement | Food First/Institute for Food and Development Policy: "- Sent using Google Toolbar"

I remember you!

2010-08-15T22:08:00.000-07:00

I have been flipping to today in my virtual day planner for weeks. I pre-meditated our meeting, rearranged appointments, declined a lunch date, even told a little white lie just to get you all to myself. I loved our walk on the beach and even kind of enjoyed helping you un-pack from your trip to Chicago. I was in heaven at the farmer's market! The sun, which has been a stranger to us this summer, was illuminating the plums, peaches, heirloom tomatoes, watermelon, squash, and kale like a spot light in a conventional supermarket at midnight. I was so grateful that we were there alone. Time seemed to be standing still, allowing us to catch up with our vendor friends, sharing recipe ideas with fellow slow foodies and spending ten minutes choosing three perfect plums. I also loved planning tonight's menu with only you in mind. Summer squash and Brussel sprout curry over quinoa and a heaping side of delicately wilted greens served with a slice of fresh from the oven garlic bread, gluten free of course.

I vowed and succeeded to spend the entire summer working and saving money, then I thought of something... I've missed you and after spending the entire day together I passed by the mirror and realized that you are actually me!

The moral of the story is... take care of your self, eat well, cook well, live well. Everything else will fall into place..

Sheryl Crow issues two pages of 'environmental' demands for tour, report says | OnTheRedCarpet.com

2010-08-15T09:45:00.000-07:00

Sheryl Crow issues two pages of 'environmental' demands for tour, report says | OnTheRedCarpet.com: "- Sent using Google Toolbar"

The Kind Blog

I've Moved!

Foods that Promote Happiness

How To Find Your Passion and Make Money

What's in your future kitchen? Food fabrication technology prints out your meals in seconds

Semi-homemade pizza, food matters, and Nashville

the Economics of Happiness | Home

Coffee a GoGo, & Fair Trade to Boot!

Dear Mom,

Remedies For A Night of Revelry

Just for the smell of it (panch phoron)

Imitation is the sincerest form of flattery

Ingredients

Preparation

I know, I know

Guilt free ways to wrap your gifts this holiday season | This Dish Is Veg

Nourish Means . . .

Making Tradition

tra·di·tion

And the winner is...

The Kind Blog Food Drive

Breaking up is hard to do

The Recipe

Fig Cake and THANK YOU!

Recipe from allrecipes.com

Ingredients

Directions

EcoLunchBoxes, Not Just for Kids!

Jack Johnson joins fellow celebrities in the fight against plastic pollution | This Dish Is Veg

Lia's Farmers' Market Enchiladas - The Recipe

When Life Gives You Lemons...

One For One Movement - A Pair Of New Shoes Is Given To A Child In Need With Every Pair Purchased - TOMS.com

A lot

Two Sisters and a Chef

Eat, Pray, Portland

Livin' la Vida Local Enchiladas

Starting a Movement

Not Eating Out in Santa Cruz

Healthy Fall Recipes - How to Use Seasonal Vegetables - The Daily Green

Meat and Potatoes

Slowing down and eating well: Soquel-based food makers preach the slow food way - Santa Cruz Sentinel

Nothing to Eat

KIND

TEDxNextGenerationAsheville 2010 - Birke Baehr - "What's Wrong With Our ...

Book Report

Recipes for Health - King Among Grains - NYTimes.com

SUP Crepe Place!

Corn Refiners Association wants to change name of high fructose corn syrup to "corn sugar"

Ladies Who Lunch

Soup du jour

Vegan Dinner Party

One Random Act of Kindness Turned $93 Into $100,000! - Healthy Living on Shine

Facebook | Karyn Gottlob Adams's Photos - Mobile Uploads

McDonald's Doesn't Rot Because of Fat, Not Preservatives | TakePart - Inspiration to Action

Fwd:

Not Eating Out in New York » Breadcrumb Crusted Zucchini with Rainbow Chard

www.eatlocalchallenge.com

All We Can Eat - Q&A: Anya Fernald on eating real

30 min. meal makeover

Love this quote

Things that make you go hmmmm...

Free Recipe @ Santa Cruz Local Foods - Recipes: Raw almond crust berry pie! (Raw Vegan) - Powered by Maian Recipe v2.0

FWD:the eggs are good & so are the tomotoes with the purple basil!

Mark Hyman, MD: Why Quick, Cheap Food Is Actually More Expensive

Raising Parents: How I invited my folks to join the sustainable food movement | Food First/Institute for Food and Development Policy

I remember you!

Sheryl Crow issues two pages of 'environmental' demands for tour, report says | OnTheRedCarpet.com