So Much Promise, So LIttle Produce

What's not to like about growing your own food on your very own land?  Going to the garden center and picking out the very best soil and organic plants and seeds to have exactly the things you want  whenever you want them.  Standing with the garden hose and zoning out to the sensation of spraying water. To watch each seed grow and each plant change from day to day, first a little sprout then a stem, a leaf, a flower, a zucchini.  "You've planted too much and you won't know what to do with it all" friends warned and so I braced myself for pick-up truck loads.

So Much Promise

 Local.  Sustainable.  "Farm" to table.  I am one with my garden.  Well actually not so much.  I tried, I really did.  "Good morning zucchini, how are you doing snap peas, love you tomatoes, blah, blah, blah."  Instead of being one with my garden it's more like I'm one with the DWP - now that my water bill has gone up double digit percent and they've upgraded my account to platinum.  I was in way over my head, not realizing that not only a lot of water, but a lot of care, cleaning, trimming, weeding, pruning, and feeding among other things went into this little old fashioned grow your own experience. Garden creatures apparently like collard greens and snap peas as much as I do so it's been a race to get them first - Losing!  That abundance of zucchini has amounted to a sum total of 1, one, uno, aka the Lone Zucchini.  Seven, count 'em, 7 snap peas.  A few tops but not a carrot to be found.  Lots of tomato leaves, and only 2 measly albeit teeny green fruit.  A lonely bell pepper the size of a malted milk ball, something that looks like an exploded yellow cauliflower, and not a cilantro stem in sight.

The Lone Zucchini

  

So Little Produce

I will not abandon the "crops" now, but this will be my first and last vegetable garden.  It's too much work, water, and worry.  That one zucchini cost about $136.  Now I know this much is true - store bought vegetables are a bargain.  I truly appreciate how much is involved in turning a seed into a snap pea, and have renewed respect for farmers big and small, from near and far.  Let the farmers do what they do best, which is make things grow in ways I apparently can't.  Let the markets, both farmers and super, do what they do best which is make it all available every single day, at extremely reasonable prices, so that I can do some of my best things - shopping, cooking, and eating.  Oh, and maybe I'll  keep the the cute hat too.

Sunday Swapping and Sunset Boulevard

Where's the 405?

 
The biggest challenge we face living in Los Angeles isn't the closure mid-July of part of the 405 freeway in a week or so.  It's the ongoing, always growing, never ending, sometimes confusing, constantly enticing array of things to do, places to go, people to see.  Festivals, farmers' markets, premieres, sporting events, book signings, flea markets, conventions, volunteer opportunities, cultural events unlimited, plays, concerts, gallery openings, meetup groups, which classes to take, restaurants to try, day trips to take, etc., etc., make weekends in L.A. no place for social sissies.

If you do nothing you can feel very guilty, lazy, or at least left out - yikes, could I be a loser?   So you pour over the Times' events calendar, check your online notices, and try your best to pick and choose what's best for you, i.e., still leaving a few dollars in your no-interest earning bank account, and maybe time for reruns of MI-5 and a short nap.  One recent Sunday had so many options I seriously thought about going back under the covers and waiting it out until Monday.  But my two main events actually sounded so good that I changed into some clothes and headed out for new adventures.

Event #1 was my first visit to one of downtown L.A.'s classic movie theaters, to see one of Hollywood's classic movies.  It was the 100th anniversary of the Palace Theatre, with a screening of "Sunset Blvd.", and Gloria Swanson and Bill Holden were better and bigger than ever (remember, it's the pictures that got small)..  Part of the Los Angeles Conservancy's (http://www.laconservancy.org/)  25th Last Remaining Seats' series, watching a classic movie on a big screen with a theater full of people was a unique experience.  Glad I went. 

Event #2 was my first food swap, which is the latest craze for crazy people like me who love to craft food and wrap it up real nice.  This swap, one of several now held monthly in various parts of the southland, was in Santa Monica (http://www.santamonicafoodswap.com/).  About a dozen or so fellow foodies were there with a nice array of home made, hand made, or hand picked goodies up for swap.  I brought little jars of my sweet/sour pickled grapes, a white & milk chocolate bark with dried rainier cherries, pecans, and orange zest, plus macadamia nut brittle with Hawaiian sea salt (recipe below).  Came home with walnut pesto, chimichurri sauce, teriyaki marinade, tomatillo salsa, granola, cake pops, and snicker doodle cookies.  Really glad I went.

Life is a big adventure and all you need is a little planning and the right attitude to fill your's with great experiences.  Discovering new places, revisiting old favorites, seeing your city with all of its opportunities and in all its diversity is a fine way to spend any weekend.  Go out and explore - you'll be glad you went.

Macadamia Nut Brittle with Hawaiian Sea Salt
(adapted from www.notesfrommyfooddiary.com)
3/4 stick butter + more to spread on pan
1/2 tsp. baking soda
1 Tbsp. vanilla extract
2 cups sugar
1/2 cup water
1/3 cup clear corn syrup
2 cups macadamia nuts, toasted and chopped
1 1/2 Tbsp. Hawaiian sea salt

Lightly butter a baking pan.  Dissolve the baking soda in the vanilla.

In a heavy pot over medium heat mix the sugar, water, 3/4 stick of butter, and corn syrup until the butter is melted and sugar is dissolved.

Add a candy thermometer to the pan, increase the heat,  and cook until mixture turns a dark golden brown (like Loving Care #52 before I decided to embrace the gray), stirring from time to time with a wood spoon.


When the thermometer reaches 335 degrees (this could take anywhere from 20-30 minutes or more but stick with it), then remove the pot from the heat and carefully mix in the soda/extract mixture and chopped nuts (mixture is bubbling up now), and immediately pour onto the prepared pan.  Using the wooden spoon quickly spread out the goop so it's a nice, even level.  Let it cool about 5 minutes then sprinkle with the sea salt.

After about an hour at room temperature this buttery, nutty, crunchy, incredible concoction will be ready for devouring. 

I Got My Mojo Working (Again)

Sorry I haven't been posting in a while, but you know how it is when you're busy doing other things.  I even started thinking that maybe I'd lost my will to blog, but an afternoon with my Food Blogger Los Angeles friends pumped me up, not to mention filled me up with so much incredibly delicious food.

Losing your way is awful, but finding your way back to something you're passionate about is an important part of living your best vida loca.  Like so many things we all do, consistency and commitment are two of the keys to successful anything - good habits, good work, good karma - pretty much all good things.

So while hanging out on Saturday with other (that must make me one too) bloggers, and joking that my mojo wasn't working, and then everyone made mojito/mojo associations, and because I shared some juicy Key Limes from Melissa's with everyone, and because a refreshing lime-based, mint-infused cocktail or mocktail (with a little twist) could inspire almost anyone to do almost anything, I present this perfect summer beverage to help you get your mojo working to.

Mojo Heat-o
infused syrup:
1/3 cup water

1/3 cup sugar                                                                              
6 or so fresh mint leaves

1" x 1" slice of fresh jalapeno
3-4 oz. white rum
6 more fresh mint leaves
2 key limes
ice
water

To make the infused syrup, over medium heat simmer the water and sugar together until completely blended.  Remove the pan from the heat, add the 6 mint leaves and fresh jalapeno, and let sit at least 30 minutes, but longer is better for more flavor. 

Discard these leaves but put the jalapeno with the syrup into a small pitcher along with the remaining fresh mint leaves.  Using whatever is handy, like both ends of a wooden spoon, muddle or pesto-ize the syrup, jalapeno & leaves for a minute or two.  Add ice (crushed is preferred) and muddle another minute or so.  Add the rum into the pitcher along with the juice of 2 key limes. 
 .
Classic mojitos call for sparkling water but I prefer my water nice and flat so here's where you add your favorite water until your drink is balanced to your taste.  Stir briskly then pour this glorious beverage into a glass or two, garnish with a wedge of lime and sprig of mint if you want to be fancy, take a sip, smile and sigh - that's your mojo working!

YouTube - Muddy Waters - I Got My Mojo Working
	3 min - Nov 19, 2007 - Uploaded by Bluesboy89 - Block all www.youtube.com results Muddy Waters live in 1976, dortmund Germany. His band consists of Muddy on guitar/vocal, Bob Margolin & Luther Johnson on guitar, ... www.youtube.com/watch?v=HuwbKakPRRI

Support Your Local LIbrary

Last Saturday I went to the main library in downtown Los Angeles for the Culinary Historians of Southern California's  http://chscsite.org/calendar/ monthly program.  The CHSC is an affiliate of the library and in addition to the monthly program they also hold dining events, create culinary celebrations, and contribute to the library's extensive culinary collection.  One way they do this is through their annual used cookbook sale which will be held this year on Sunday, August 21 starting at 8am at the Hollywood Farmers' Market.  Another reason for going to the library that day was because I was bringing 4 very large boxes of cookbooks that Cousin Roger was donating for the sale, but before I delivered the books I gave them a look-see and found one in particular with a lot of inspiring recipes (more on this later).

Saturday's program was "Battle Royal: The Baking Powder Wars" brilliantly presented by culinary historian Linda Civitello.  "From 1876-1928, baking powder companies waged a vicious, no-holds-barred war for control of the market".  There was congressional corruption and libelous and/or false claims for and against each combatant's product, with involvement from the FDA and even President Teddy R.  With interesting facts, humor, and historical slides to accompany her talk, Linda made baking powder fascinating, even to my friend Bonnie who would be the first one to tell you that she's all about making reservations and not at all about making baked goods. 

At the start of the program, on a giant screen in the center of the auditorium was an equally giant and beautiful shot of baking powder biscuits/shortcakes piled high with luscious fresh strawberries. I pointed at the screen and vowed to make something resembling that asap.  And as it happens, May is National Strawberry Month, so - hello - what could be more perfect?

Spoils of War Strawberry Shortcakes                                                    
1 cup white wheat flour
1 cup bread flour
1 Tbsp. baking powder
1/2 tsp. salt
4 Tbsp. cold Earth Balance margarine
2 Tbsp. sugar
3/4 cup cold soy creamer
additional soy creamer for brushing

1.Preheat the oven to 375 and line a baking sheet with parchment paper.                                                                             
2.Mix flours, baking powder, sugar and salt together.
3.Cut the margarine into the flour mixture and pinch
together until the mix is crumbly. 
4.Add the creamer, stirring until combined into a nicely
 formed dough. 
5.Place the dough on a lightly floured surface and
gently roll out to 3/4" thick. 


 6.Cut the dough into 8 rounds, plus 1 really big one,                           
then place on the baking sheet, brush the tops with
soy creamer, and bake for 15-20 minutes until lightly
browned.

So support your local library, because not only do they have an amazing amount of books, movies, documents, reference materials, exhibits, lectures, and programs, but it's FREE and you can order online at http://www.lapl.org/ and have the item sent to the branch nearest you.  Plus, from time to time you'll be inspired to bake something delicious - winning!

Rave Reviews Keep Pouring in for Camp Blogaway 2011



Bidding for Vintage Scout Shirt Starts Soon

 Hello Muddah, hello Foddah,                                   
I've just got back from Camp Blogga,
Camp was really quite amazing,
Smores & seminars & even some stargazing.

Hello Muddah, hello Foddah,
What a great time at Camp Blogga,
From the learning to the eating,
and especially the new friends I was meeting...

But seriously - last weekend I had the best time in a long time at Camp Blogaway, a weekend mountain retreat for food and wine bloggers.   From start to finish this was an outstanding combination of fantastic organization and leadership (thanks Patti Londre), great workshops, delicious food (duh), and super nice, fun people of like minds.

To pay homage to some of the camp sponsors, and with a tip of my sombrero to Cinco de Mayo, I've created this tasty, zesty, colorful, light, and versatile dish, perfect for any meal of the day, in front of a fragrant wood-burning fire in a mountain lodge, or on a sunny deck outside your own backdoor.

Fiesta Frittata with Watermelon & Avocado Salsa

Salsa:                                                                                  


Tip: Replace Tomatoes in Salsa with Watermelon!

 2 California avocados, peeled & cubed                            
3 cups fresh watermelon, cubed                                   
1 shallot, diced
1/3 cup fresh key lime juice
2 Tbsp. fresh mint, chopped
2 Tbsp. extra virgin olive oil
at least 4 splashes of hot sauce
S& P
Frittata:
2 1/2 cups peeled & cubed Idaho potatoes
1 16 ox. container liquid egg whites or equivalent
3 green onions, diced (green & white)


Potato Man Reaching for Refreshing Watermelon Mocktail

 1/4 cup fresh
cilantro                                                                 
2 Tbsp. olive oil
S & P to taste

For the salsa, in a bowl mix together the avocado, watermelon, shallots, and mint.  Whisk together the hot sauce, fresh lime juice, olive oil, and add S&P to taste.  Pour the dressing in the bowl and toss to combine.  Set aside for 20-30 minutes - enough time for all the different flavors to come together.

For the frittata, first steam or boil the potatoes until tender, then mash and cool them.  Mix the potatoes, eggs, diced onions, and cilantro together, then season with S&P.  Put 2 tablespoons of olive oil in a saute pan and heat to medium-high.  Add the frittata mixture to the pan and after the mixture begins to set on the bottom (about 3 minutes or so), put the lid on the pan and continue cooking about 8-10 minutes.  As soon as the frittata is nearly set, place the pan in your broiler at highest heat and brown the top, about 2 minutes.

For more camp info - http://campblogaway.com/

Need Key Limes for your favorite Latin recipes and Summer drinks? - http://www.melissas.com/Products/Products/Key-Limes.aspx   

A Great Way to Start Your Day

Do you know why the first meal 'of the day' is called breakfast?  Because you've been sleeping and not eating for a few hours, kind of like a fast, and then you wake up and you eat something, thereby breaking the fast.  Don't you love it when words actually make sense?  

The reason why many people say breakfast is the most important meal 'of the day' is because eating revs up your metabolism which is very good.  And if that first meal 'of the day' includes a little protein, fiber, carbs, and some vitamins, minerals, and other good things, then you're more likely to stay energetic, focused, and away from tempting but nutrient poor snacks until you have your next healthy meal.

Why do I keep using 'of the day'?  Because 'du jour' 
is French for 'of the day' (there I go again), and 
commonly refers to an item that changes each day, 
e.g., soup du jour.  But since I'm talking about 
breakfast, today's recipe is Parfait du jour, and 
although 'du jour' usually means 'of the day' 
and changes each day, this parfait is so good 
you'll want to have this Parfait du Jour every jour.

Parfait du Jour  
2/3 cup high fiber twigs cereal (TJ's/99 Cents Store)
1 cup mixed red and green grapes
3 Tbsp. toasted pepitas (pumpkin seeds)
1 cup plain yogurt
1 Tbsp. ground flax seed 
3 Tbsp. pomegranate arils (aka seeds, but they're really the fruit around the seed and the seed)
2 Tbsp. chopped crystallized ginger


If you have a glass parfait glass that would be so nice, but any old bowl or glass will do.  Simply layer all the ingredients starting at the beginning of the list and the bottom of the glass.  Admire the beautiful layers.  Resist any urge to stir the parfait up, because part of the Parfait du Jour experience is to dig your spoon down to the bottom of the glass, scoop up a bit of everything, then put it all in your mouth and get ready for a fantastic surprise.  Do this a few more times, then you can start mixing it up a little and finish it on your own terms.

Also look for Melissa's Pomegranate Arils at your favorite supermarket!

 

Although cousin Lee, a recent Parfait du Jour convert, likes to use sliced almonds and those are delicious too, since I am the all-knowing creator of this recipe please do it my way, at least the first time.

One more thing:  while Parfait du Jour is just about a perfect breakfast and you should have one every day, it also makes a very tasty before bedtime treat.

Give Us This Day Our Daily Unleavened Bread



Show me the matzo!

My favorite Passover holiday memories from long ago include my mother's wonderful cooking but my most favorite was finding the hidden matzo and getting a $20 bill from my Uncle Art.  On the downside, going without leavened bread for the week was tough (when I actually did it), but the upside was the fried matzo (matzo brei) we'd have for breakfast every single day.  Sometimes cinnamon & sugar was the topping of choice, and other times it was good old, delicious maple syrup - Log Cabin, I think.  Just writing about it makes me want to go to sleep so I can wake up and have it for breakfast ASAP.

Passover Bulletin:  Here's the lost 5th question that we now ask at the sedar:  "Why, if matzo is spelled matzo, do we still call it matza?"

The other "sacrifice" we had to make during Passover was the very limited choices when it came to baked goods.  There were a couple of types of cake, made with matzo meal, and coconut macaroons (not those fancy French kind that are all the rage), and that was about it.  Today there are endless choices, if you can drive all the way to Fairfax or a few special bakeries scattered throughout the Los Angeles area to wait in an endless line with other mensches.  If not, here's an easy recipe that has just a few ingredients, takes just a little bit of time, and makes the best Passover macaroons you'll ever have - or so said my friend Bonnie.

Fancy French Macaroons Non                          
4 cups Melissa's coconut chips
1 cup raw almonds
equivalent of 3-4 egg whites
1/2 cup sugar
1/4 tsp. vanilla extract
2/3 cup teeny semi-sweet chocolate chips
1/4 cup Melissa's Dried Orange Peels, diced

Preheat your oven to 325 degrees.  Cover a baking sheet with parchment paper and spray with cooking oil.  Separately mince the almonds in a processor and then do the same for the coconut chips.

Mix all the ingredients together.  The mixture will not be like cookie dough but like a mixture of stuff slightly held together by wet egg whites which is what it is.  If not wet enough, add more egg white.  Then put some mixture in a tablespoon, press it lightly with your fingers, then place it carefully on the parchment and repeat, leaving at least 1" between mounds.  If the mixture scatters a little when placing it on the baking sheet then just pat the loose pieces back together.

Bake for about 15 minutes or until lightly browned.  Let rest for a minute or so and then move to a cooling rack.  Start another batch until all the mixture is baked.  When cooled place the macaroons in an airtight container, each layer separated by parchment paper, or place a few in a cellophane bag, tie with a ribbon, and think of how much easier this was then driving to Fairfax. 

HAPPY PASSOVER EVERYONE!