Fascinating Algae

When you walk as much as Fran and I do you'd think we might run out of things to say, but we never seem to. Recently as we walked, Fran told me about two recent articles in the newspaper. One was about a friend of hers, whose son was named Teacher of the Year in California. That's quite an achievement. The other story was about a man named Dr. Stephen Mayfield. Dr. Mayfield is director of the San Diego Center for Algae Biotechnology and the brother of one of Fran's cousins. (I think that's the relationship, but I'm not sure. Fran has so many relatives, but Dr. Mayfield is related by marriage to Fran.)

I thought the field of alternative fuels sounded interesting, and the fact that Fran knew him made me a little more interested. The research in the Mayfield lab focuses on molecular genetics in green algae and on the production of therapeutic proteins and biofuel moelecules using algae as a production platform. What that means, I'm not exactly sure. I do know that his work is producing results that can be used in the treatment of cancers and infectious diseases. In addition, engineering algae for the production of hydrocarbon molecules that can be used as biofuel is also a major focus of the lab, and recent studies have demonstrated the tremendous potential of eukaryotic algae for the expression of recombianant enzymes that allow for greater production of biofuels.

The work of Dr. Mayfield's lab is way over my head, but I do understand that he and his researchers have made progress in taking a simple thing like algae, and modifying it so that it can be used in medicine and as a biofuel. The San Diego area is one of our country's centers for research of this kind.

Algae is just one of the many sources that is being studied as an alternative fuel source. Corn, animal waste and wind are other possible alternatives. With American ingenuity I'm sure we will quickly find new sources of energy. For more information on algae and the research that is being done, go to www.algaeindustrymagazine.com...Yes, there's a magazine devoted just to algae. Who knew?

Halloumi Cheese

Every year I go to the Natural and Organic Food Expo in Anaheim, California. Two years ago I tasted Halloumi cheese for the first time, and wrote about it at the time. Now The Nibble, one of my favorite web sites, featured this cheese as its pick of the week. I sampled it years ago, but at the time it was new to the U.S. and very difficult to find. At the time only a Middle Eastern grocery would carry it. Now you can get it most everywhere,called Halloumi style cheese, or grilling style cheese. It's a tangy cousin to mozzarella and very versitle. Here are a few ideas on how to incorporate Halloumi style cheese into your diet.

Slice the cheese into strips, similar to fried mozzarella. Use a non stick pan and grill on each side, two minutes on each side. The cheese will be heated through but still firm. Cover it with marinara sauce for a more low cal version of fried mozzarella.

Another great idea is to grill the cheese in strips, and use it as the topping for a gorgeous salad. Use mediterranean ingredients, like cucumbers, beets, peppers and Greek olives, and top with Halloumi style cheese. What a delicious lunch.

Halloumi style cheese can be eaten cold, just cut in strips and eat as you would string cheese. Tasty, tangy, low in fat.

You could also cube the cheese and add to a rice or wheatberry salad. I make a Mediterranean wheatberry salad (see recipes) in which this cheese would be great.

Or, if you love Mediterranean food like I do, make a vegetarian platter of hummus, tabouli, tomatoes and cucumbers, olives and Halloumi style grilled cheese. Serve with warm pita triangles for a delicious meal.

Try this cheese for a change of pace and create your own great recipes. Send me anything good that you create. Enjoy.

Butternut Squash Soup

What warms you up better on a cold winter afternoon than a hot cup of soup? My friend Vivian makes a mean butternut squash soup, and has graciously allowed me to share it with all of you. The beauty of this soup is that except for 2T. of canola (you could cut that to 1T), it's nothing but vegetables. Not only is it healthy, but it's thick and hearty, and oh so pretty. Try this on your family. I think it will become a favorite of theirs, as it has mine.

BUTTERNUT SQUASH SOUP

2 Tbs. Canola oil
1 Medium butternut squash, peeled and diced
3 Carrots, peeled and diced
2 Parsnips, peeled and diced
1 Small yellow onion, peeled and diced
6 Sprigs fresh thyme
½ Tsp. Ground coriander seeds
6 cups chicken stock. If you buy the regular College Inn or Swanson that has salt in it, then leave out the 1 ½ tsp, salt.
1 ½ tsp. Salt
Fresh ground pepper to taste
2 Tbs. Champagne vinegar or red wine vinegar
1 Bay leaf

In a large stockpot over medium heat warm the oil. Then add the squash, carrots, parsnips and onion. Cook the vegetables, stirring occasionally until they are slightly tender and warmed through, about 10 minutes. Add the thyme, coriander, chicken stock, salt, pepper, vinegar and bay leaf. Bring the mixture to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and thyme sprigs, and puree the mixture in batches in a blender until smooth, 3-5 minutes. Serves 8

Enjoy!

Get Up, Dress Up, and Show Up

Recently my friend Bob sent me ane-mail. It was one of those slide shows with beautiful photography and nice philosophical sayings that we all get from time to time, but rarely take the few moments to read them. Bob said that this particular one was worth the time, so I opened it. He was right. 45 pictures of beautiful snowy scenes, each one with a little proverb, or words of wisdom. I wrote down a few of the phrases that I felt were particularly inspiring, and the very next day one of those phrases was right in front of me.

I was at my Mom's house, sitting around just chatting, and she told me about an interesting party she had gone to a few days before. She prefaced all this by saying that she really didn't want to go to the party, she didn't think she would know anyone or that it would be very interesting. It was for a volunteer group that she works for through Jewish Family Services, and as much as she loves her work, she really wasn't interested in attending the party.

The caption on one of the snoowy pictures Bob sent me was "No matter how you feel, get up, dress up and show up." That's excatly what my Mom did. She ultimately decided to go to the party, more out of oblicgation than anything else. She got there and within a few minutes was introduced to a woman named Sandi Fox. Sandi is one of the best known quilt experts on the West Coast. She has curated many quilt shows, so with my mother's interest in art, they had much to talk about. Sandi also happens to be a real Anglophile, and when my mother mentioned she was going to London soon, the two had another connection. They already have plans to have lunch when my mother returns from her trip so that Sandi can hear all about it.

So a new friendship was formed at an event that my mom almost didn't even go to. The phrase "Get up, dress up and show up" is important for us all to remember. We never know where or when we will me someone new and interesting. When I was young my grandmother used to say to me, "You're never going to meet Mr. Right sitting in the house. Get out and do something." That was her advice 50 years ago and I still hear her words. I did meet Mr. Right, but I remember my grandmothers words because there are so many interesting people still to meet. Every day is a new opportuntiy to get out and meet people. Who knows where or when you'll meet someone that will become part of your circle friends? Kudos to Mom for getting up, dressing up and showing up.

Forty Ninth Visit to Taft

This is my last Monday morning post for 2010. I have written 49 blogs about my visits to Taft, my relationship with Ron and how our individual lives are evolving during this difficult time. Ron has been at Taft for 51 weeks. On the one hand it feels like years, on the other hand the time has flown. We both feel the same about this.

As I've said before, holiday time is often tough for inmates and families. The separation is extremely difficult. This year, however, was one of the most memorable holiday seasons I've experienced in a long time. Here's what made it so special. The people.

On December 23 I drove to Los Angeles in the afternoon. I was shocked by the amount of traffic at noon, two days before Christmas. I guess everyone had the same idea. Get out of town early. Anyway, I went to LA and had dinner with my mom and longtime friend Heinz. We went to a wonderful little place in Santa Monica called The Nook, which I will review at another time. Friday morning I drove to Taft alone. Carole wanted to go earlier, as her husband wanted her to spend the whole day with him. I mentioned that there would be big crowds at Taft on December 24, and that if she went early, she would probably be terminated to let later visitors into the visiting room. I showed up at 9:30 and was allowed to stay all day. Carole was there at 8:00 and unfortunately was terminated at 11:30am. What a disappointment. Well, she got to spend the afternoon shopping at the mall.

Santa Claus made an appearance, the lights on the tree shined, and everyone was was hugging, kissing and in the Christmas spirit. Ron was especially happy because both David and Brian, who live in LA, came to visit. We always have such a great time when the kids are around. My only regret was that Phil was not there. I think this was as happy as I've seen Ron in the past year.

Visiting was over and I drove the 40 minutes to Bakersfield, to the home of Rod and Linda. They helped make this such a special holiday for me. First, her home was decorated with trees, lights and love. Everything was beautiful. Linda had cooked an extra special meal. In fact, she made two scrumptous desserts since she couldn't decide which to make. With the help of Linda and Rod, Santa had left stockings for all of us, filled with small, personal gifts that were especially for each of us. It was like being a kid all over again. We all had a ball, ate our way into a sugar coma, then sat down to watch "The Company Men" which I had brought for our entertainment. It was only fair, but the food, company, gifts and holiday spirit made the evening one to remember.

The following morning I went back to Taft at 8:00 for another visit. This time I didn't care if my visit was terminated early, as I was going back to LA to have dinner with my Mom. Ron commented on how happy he was on Saturday. He had seen me, two of his kids, caught up on all the news about everyone else, and we'd had lots of time to talk about the future. Knowing our future is secure is helping him get through this experience. He is convinced now, through the help of some caring friends at Taft and friends and family on the outside, that he will be able to restart his life. I have full confidence in him. Him having confidence in himself is what makes him feel good. He has had so many years of people tearing him down and taking away from him, that it's hard to boost his ego. But I think he's getting there, and with his release date less than 5 1/2 months, he's still got time to work on self image.

I left Taft at noon on Christmas Day. There was a line out the door of visitors still waiting to get in. Carole and I stopped for coffee at Starbucks at the travel stop near Lebec, then I went back to LA, had a wonderful Italian dinner at Il Moro (I'll review another time) and arrived home at 8:30. A memorable couple of days, some great memories to close out 2010, which has been by anyone's standards a pretty bad year, and great optimisim for 2011 by both me and Ron. We'll see how it plays out. The one thing I know for sure is that nothing ever stays the same. Life is good for us now and I feel confident that by mid 2011 things will be great.

Is There A Way To Stop Bullying?

Two recent tragedies related to the subject of bullying have made me re-examine how civilized our society really is. It is heartbreaking to think that anyone would want to bully a young man or woman (or boy or girl) to the point that they would commit suicide, but we see and hear about just that all too often. Bullying is nothing new. I remember playground bullies from my childhood and the fear and insecurity they caused the kids they picked on. My guess is that many of the kids doing the bullying also have mothers or fathers that did the same thing. In other words, it's a learned behavior, one that parents could stop if they wanted to.

Psychologists used to believe that bullies have low self-esteem and put down other people to feel better about themselves. While many bullies are themselves bullied at home or at school, new research shows that most bullies actually have excellent self esteem. Bullies usually have a sense of entitlement and superiority over others, and lack compassion, impulse control and social skills. They enjoy being cruel to others and sometims use bullying as an anger management tool.

I support schools that have a zero tollerance policy toward bullies. Hopefully parents are teaching children to be compassionate, understanding and tollerant. Positive attitudes must be taught at home and enforced at school Usually the kids that are bullied stand out in the crowd. They may have a disability or an unpopular sexual orientation. All of these reasons may cause a person to be bullied. We can stop bullying, and we must.

I was impressed by a recent episode of John Quinones' show "What Would You Do?" He set up a situation with teen actors where a few boys would get together and pick on a quiet girl. The girl being picked on was also an actor, but there were three young girls who were not in on the set up. One of three stood up for the girl, actually got between her and the boy bully, and told him to stop. She also said she would report him to school officials. The other two girls stood by and did nothing. The parents of the girls were watching through a one way mirror, and the father of the young girl who helped stopped the bullying was so proud of his daughter. I would be too. It is hard for kids, especially teens to stand up for what is right. I felt optomistic watching this program that there are some parents that are teaching their children to stand up for what is right.

Bullying has always existed, and probably always will, but we can try hard to teach tollerance and respect for others and hope that this is reinforced at school. If we all try, we can reduce this terrible practice that has caused so many to take their own lives.

The Value of Beets

Over the past several years I have been experimenting with new fruits, grains and vegetables, and have discovered some wonderful foods I formerly knew little about. One such vegetable is the beet. Oh, I knew about beets, but all I knew was that I bought them in a can and put them in my salad. Going to Farmers' Markets has definitely improved my IQ when it comes to food knowledge.

Beets have been cultivated since the 2nd milllenium, however, their popularity declined when spinach became popular. In the 19th century, beets became a widely cultivated commercial crop and became the main source of sucrose extraction for producing table sugar. The beet is high in nutritional value and low in calories, can be eaten hot or cold, sweet or sour. The leaves can be eaten too, much like spinach. Beets contain potassium, iron, manganese, magnesium and Vitamin C. Today farmers are producing red, white, yellow and orange beets, all with similar nutritional value.

The difference between a canned beet and a fresh beet is similar to the difference between canned fruit and fresh fruit. Not only is the taste of a fresh beet so much better, but the texture is completely different. Fresh beets are firm, whereas canned beets are often soft and mushy.

Here's what I do with my beets. First, I buy both red and yellow beets to add contrast to whatever I'm making. I break the leaves off the top and save them for dinner. I wash them, steam them like spinach with a little olive oil, salt and pepper, for a lovely side dish with any entree. To cook the fresh beets, follow this method for great results every time. Fill a large pot with water, bring to a boil. Put the beets into the boiling water, reduce to medium heat, and cook for about 45 minutes (this is for medium- large beets). Rinse and cool, then pull skin off beets with fingers. Do not use a knife. There is no need. The skin is easily removed with your fingers.

So now, what are you going to do with your beets? Here are two ways I use beets in salads.

Pickled Beets

Take two beets, one red, one yellow and cube. They're slippery, so be careful. Place in plastic container. Add 2-3 Tablespoons of vinegar+ 1 Tablespoon of sugar. Mix into beets, then cover and store beets for up to 2 weeks in refrigerator. I use them on salads almost every day. They're absolutely delicious. If you're watching your sugar intake like me, substitute Splenda (or equivalent) for the sugar.

The rest of the beets I simply slice in rounds (similar to what you get in a can) and refrigerate for future use. I use them in salads or heat them and serve them as a side vegetable with dinner.

One final way to use beets is to take a raw beet, peel it (a big pain), then take the little kitchen instrument that you make curly carrots with and use it to make long, curly beets. It looks very pretty on a salad, but it's hard to do. It's much easier to just cook them and store them for future use. I've got some great recipes for salads using beets which I will share with you at another time. For now, my standard lunch salad consists of either spinach greens or a combo of lettuces, 1 cooked red potato cubed, lots of pickled beets, cherry tomatoes, cucumbers, red peppers, and a scoop of cottage cheese. I use an oil and vinegar dressing, or Paul Newman's low fat balsamic vinegrette, just a little and it's great. The salad is packed with every vitamin you can think of, it's low in calories and very satisfying. Enjoy.

Persimmons are Sweet

I was out for lunch with friends the other day, and mentioned that I was going home to have a persimmon for an afternoon snack. One friend had never eaten one, the other had eaten an unripe persimmon and had no interest in ever eating another one. Well, I've been eating them in the fall for years. We had a very prolific persimmon tree in Los Angeles, and my neighbor had an orchard in her backyard, so I was never at a loss for persimmons. The challenge was to get to them before the birds.

There are two common types of persimmons. My favorite is the heart-shaped Hachiya. They are unpalatable if eaten before softening. They must be a deep orange color, and very soft to the touch. It is very sweet and soft. I used to have so many of these persimmons, so here is what I would do. I would wash them, halve them, and put each half in a sealed baggie, then freeze. I would eat them as snacks all winter and spring. Let them defrost and you have a delicious treat.

The other common persimmon is originally from Japan. It is the fuyu persimmon, squat like a tomato, and eaten when firm. It's consistency is almost like an apple, very different than the hachiya.

The only type of persimmon to use in cooking is hachiya. You can use it in bread, muffins, pudding and ice cream. Persimmon pudding is delicious, very sweet and a wonderful ending to a special winter meal.

Persimmon Pudding

1 1/2 cups Hachiya persimmon puree
1 1/2 cups whole milk
1/4 cup cream
3 eggs
1 Tablespoon of honey
2 Tablespoons maple syrup
1 1/4 cup flour
1/4 cup plus 1 Tablespoon Rapadura
1 1/2 teaspoons cinnamon
1 teaspoon allspice
Generous grating of fresh nutmeg (a Microplane zester works well)
1/8 teaspoon fine sea salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 stick (6 Tablespoons) unsalted butter, melted and cooled slightly (do this
in the oven while it is preheating)
1 cup walnuts, toasted and chopped
1/3 to 1/2 cup golden sultana raisins

-Preheat oven to 325 degrees
-Grease a 8 or 9 inch springform pan very well with butter
-Optional for easier removal: Line the bottom with parchment paper and then butter the parchment.
-Mix beginning wet ingredients well with a whisk in a medium bowl
-In a larger bowl, stir all dry ingredients together with a fork to break up any lumps and fluff it up
-Add the wet ingredients to the dry a bit at a time and whisk well until all combined. Let the mixture stand for about 15 minutes to thicken up.
-Stir in the melted butter, walnuts, and raisins
-Pour into the pan and bake 60-90 minutes, until the edges of the cake start pulling away from the sides of the pan and it doesn't jiggle at all in the center anymore

Slice onto a serving plate and serve warm. The top will be a glossy brown and needs no more embellishment than a little whipped cream or crème fraîche. If you want to get racy, flavor the cream with Cognac. Meow.

Serves about 8

High Fructose Corn Syrup...Is It Really So Bad?

High Fructose Corn Syrup, or HFCS, as it is often referred to, has become the topic of many a health reporters articles and news reports. Most recently, reports of the Corn Industry’s desire to re-brand HFCS as “Corn Sugar” have surfaced (watch video at http://www.cornsugar.com/video-gallery/#). But as with many issues of the day, the real root story continues to be missed. The media has blinders on, and has become focused on only one question: Is HFCS more of a nutritional black eye than Table Sugar (also referred to as cane sugar or evaporated cane juice)? That is indeed an interesting question, and one that has been hotly debated in the media recently. The recent study by Bart Hoebel at Princeton University argues that his experiment on Lab Rats proved that animals being fed the same dosage of HFCS vs the control group, who received sugar, became substantially fatter (See http://www.princeton.edu/main/news/archive/S26/91/22K07/). The Corn Refiners Association has been firing on all cylinders to discredit the study and present an argument that HFCS and Sugar produce indistinguishable reactions in the human body (See http://sweetsurprise.com). So, is HFCS worse for us than sugar? I don’t know. I’m not a scientist and I don’t understand the chemistry around it, so it’s difficult for me to have an opinion. You can find several dozen nutritional experts to sit on either side of the issue. All major news organizations have been reporting on the issue, but they are missing the real story, and they are singularly focused on the nutritional question rather than the more telling and interesting root questions:

1) Why are suppliers and manufacturers so committed to using corn rather than sugar to sweeten soft drinks and other products?

This question is really the root of the entire issue, and goes way back to the development of the modern farm bill, which heavily subsidizes corn to artificially control cost and produce billions of bushels of cheap genetically modified, chemically fertilized field corn for animal feed, HFCS, hundreds of food additives, and most recently, ethanol. Of course very little of the value from the subsidies reaches the farmers. It all goes down-stream to other producers, who manufacture what are sometimes referred to as “further processed products”, or “value added products”. Of course this also translates to cheaper costs at store level, which one might say is a benefit to the consumer. To top it off, sugar, imported from other countries is taxed to further discourage the use of cane sugar and strengthen the use of HFCS. There are a lot of environmental black eyes surrounding this issue – the rise and widespread acceptance of the biggest monoculture our planet has ever seen in agriculture, the genetic modification of the corn itself and subsequent near elimination of non-genetically modified species due to open pollination, and most importantly, the use of very large quantities of gulf oil to manufacture chemical fertilizers to treat the vast fields.

2) Why are we looking for nutritional permission to be hedonistic with respect to our portion sizes rather than learning balance and moderation?

I personally have never been a huge soda drinker. I enjoy a bottled Coca Cola (sometimes referred to as “Mexican Coke”, because it is made in Mexico) about twice a year. This is the Coke made with real sugar that comes in the traditional thick glass bottle. I drink it, on occasion, rather than “normal” Coke, made with HFCS, because the taste is absolutely superior. I personally could never understand why and how people can drink 20-40 oz of bubbly sugar water a day, but that has become the reality for many children and adults on a daily basis. We obviously still have a lot to learn about the basics of balance, discipline, and maturity as a culture to abstain from overindulgence.

We will not address the issues of obesity related to HFCS, Cane Sugar, or any other food product until we start instilling the virtue of balance in our society, and we will never address why the Corn Refiners Association is committed to shoving 12 billion bushels of corn a year into the US Food Supply until we address the realities of the Farm Bill – which is the real story that journalists should be reporting on.

This blog was written by my son Phil, who operates a natural and organic food company in Colorado. I was just getting ready to address the issue of HFCS when he wrote this blog, so with his permission, here it is.

Forty Eighth Visit to Taft

Holiday time is traditionally a difficult time for those of us who are alone. It's a family time, and if you don't have a family around, it can be very lonely. This will be my first year without Ron in 41 years. Luckily the holidays have never been a big deal to us. Hanukkah is already over, and we usually spend Christmas day at the movies or having a nice dinner with our family. This year will be different. My new extended family, people I've met through the prison experience, have stepped in.

I was invited to spend Christmas Eve with Linda and Rod, my friends who live in Bakersfield. Christmas day is a free visiting day, so Carole and I will drive to Taft on Friday, visit our husbands, then go to Bakersfield and spend the evening with Linda and Rod. The next day is Christmas, and we will go back to Taft and visit. I am really looking forward to another back to back visit. Linda and Rod are new friends, but already I feel like I've known them forever. We have such a great time together. I am so grateful for their friendship.

Friday Ron told me that we have about 172 days left. Piece of cake. I could not have said that six months ago, nor could he. Today he told me that after he was there 5 months he couldn't imagine how he was going to make it. He said the days dragged, he was miserable and he couldn't see the light at the end of the tunnel. He never told me this at the time, in fact he told me quite the opposite. There was only one period over the summer that I could read "depression" on his face. I'm not sure how he got over the hump, but he did. I think it was talking to people like Michael and David and Richard that got him through the dark periods and helped him focus on the future.

Ron told me Friday that a good part of each day is spent thinking about me, and how things will be when we're back together again. I do the same thing. Each inmate has his own way of dealing with incarceration. For someone like Ron, who will be there 17 months, the job is so much easier than for many men who have years, and in many cases decades to serve. The key for Ron is keeping his eye on the ball, for the goal line is in sight.

The old timers at Taft feel like Taft is their home. Many have not known any other home for many years. They feel inmates like Ron are just visitors, there for a short time and then they're gone. We were talking about television today, and Ron said that he NEVER gets to select the programs because he is a short termer (a renter). The long termers have seniority, and if they want to watch wrestling, that's what every one watches. That's just the way it is. The shows that those in charge choose are usually sports, reality or animal shows. Most of the time its National Geographic (how many times can you watch whales mate, says Ron), The Kardashians, or the Secret Lives of Beverly Hills Wives. Very stimulating stuff. But, you play by the rules and those in charge of the remote are the long termers. I think Ron will be happy to get home and take possession of his own remote. That's what every man really wants. Their own remote!

Eat Your Microgreens

A few weeks ago I was at the beach with a group of friends. We got to talking about interesting foods, new trends, and so on, and someone mentioned that microgreens were on all the menus now. What are microgreens, they wanted to know? I told them as best I could, then came home to research the official definition so that I was sure they had correct information.

Microgreens are tender and tangy lettuce and mustard greens that are chopped off young, usually when they are only an inch or so high at the most and barely a few weeks old. They're smaller and younger than baby greens, which tend to be harvested later when the plants have grown a good three inches tall or more.

Salads have always been popular in our state. California is the only place where truck drivers eat fresh salads without being called wimpy, said one food historian. Crab Louis, green goddess dressing and Cobb salad were all created in California. Californians have discovered there are many tantalizing flavors in salad greens from bitter to tangy to peppery. Beginning in the 1970's, products like arugula, mesclun and radicchio slipped into the language, and the insistence on fresh, local produce became a hallmark of California cuisine.

Some of the new microgreens you might look for in your local grocery or farmers' market are fennel, arugula, spinach, chrysanthemum, beet greens and mustard greens. They are thin, delicate plants. Thomas Keller from French Laundry in Yountville and Bouchon in Los Angeles, feels that microgreens offer chefs a lot of flexibility and range in putting together diverse flavor elements.

Several years ago, microgreens were difficult to find, but with world class chefs demanding new and interesting products, they are abundant today. Many growers in the Salinas Valley, known as "the salad bowl of the world" are now producing microgreens. Look for them on the menu next time you enjoy fine dining, or buy them at your local farmers market. They add a delicate, tasty addition to plain lettuce.

How Far Would You Go For A Great Meal?

When I was young and newly married, we lived a very exciting life. Off to San Francisco on the spur of the moment, or Las Vegas for a quick weekend. We were spontaneous, as much as two working people could be. Ron went to San Francisco almost every month for business, and often he would call and ask me to come up and have dinner with him. That was so much fun. We went to the best restaurants, our favorite being a little Italian place I can't even think of the name of. We went to Vegas often too, but at that time Las Vegas was not the food haven it is now. For a special treat we'd eat at the Bacchanal Room. What a feast.

My foodie friends and I decided to drive to LA one day for lunch. I had told my friends about my new favorite eatery, Pizzeria Mozza, in West Hollywood. Several women decided we should make a day of it, and we sure did. Seven of us got together and spent the day driving and eating. When we were'nt driving and eating, we talked about what we ate. I have blogged about this restaurant before, but I will tell you again how great this place is.

Pizzeria Mozza is owned by a partnership that includes Mario Batali, and his touch is everywhere. The pizzas really shine. My mouth is watering just thinking about them. We had the funghi misti pizza (several different types of mushrooms+ parmesean cheese) which is my favorite. Another pizza had burrata cheese and carmelized peppers and onions. Most pizzas are around $18. The appetizers are really unique. We had fried cauliflower in a slightly spicy dipping sauce, calamari that was grilled and seasoned with garlic, olive oil and lots of herbs, and a canellini bean bruschetta that was delicious. The chopped salad was as good as I've ever had, and the beautiful tower presentation added to the appeal. We left happy and stuffed, and spent a grand total of $23 per person.

So how far would you go for a great meal? Would you drive two hours to Los Angeles? I would! I did!. Would you fly to San Francisco? I did! Would you fly to New York for dinner? I think I might do that if given the opportunity. Would I fly to Paris for dinner? Definitely not. Ron and I talked about that many times, but we never even came close to doing it. At this stage in my life it seems like way to much work, but a couple of hours in a plane or car for a really great meal, now that I would do. If you've got some fantastic place and want to go, call me.

Torta de la Nonna (Grandmother's Cake)

I was at a holiday luncheon the other day at Tuscany Restaurant in Carlsbad. The meal was delicious. I was sitting with several Italian friends who all thought the food was excellent. When dessert came I said, "I think this is torta de la nonna," to which they all replied, "What's that?" I was surprised that all of these great cooks had not heard of torta de la nonna. I often see it on Italian menus, and it is found in Italian bakeries. Of course there are many different versions of this dessert because every grandma adds her own touch to the recipe. Basically it's a Tuscan and Roman classic which looks like a custard tart. It has a pastry bottom, custard filling, and is topped with powdered sugar and pine nuts. Here is the recipe for anyone who has some time and would like to try this classic dessert.

Torta de la Nonna (Grandmother's Cake)


Ingredients

250 grams butter (about 9 oz)
320 grams flour (11 oz)
14 eggs
340 grams sugar (120 oz)
1 liter milk (about 1 quart)
10 grams pine nuts (about 1-2 tbps)
30 grams raisins (3-4 tbsp)
30 grams powder sugar (3-4 tbsp)
Directions
How to make the pie dough (pasta frolla)

In a bowl knead the butter quickly with 140 grams of the sugar
and 1 whole egg.
Add 250 grams of flour and knead the compound again.
Let the pasta frolla rest in the refrigerator for about 4 hours.

How to make the custard
Heat the milk to its boiling point.
Separate the yolks from the
egg whites and place in two bowls.
Beat 12 yolks with the remaining
flour and the sugar.
Add the warm milk slowly to the yolk/flour/sugar
mixture stirring continually with a whisk until the cream becomes quite
fluid. Then place aside to let cool.

Baking
Take the pasta frolla out of the fridge and work it again with your
hands or a rollin pin on a pre-floured surface. Stretch 3/5 of the
pasta frolla inside a round pie dish.
Fill the dish with the custard
and sprinkle raisins and pine nuts over the top.
Stretch out the
remaining pasta frolla and then cover the custard filling. Press
the edges of the 2 doughs together with your hands.
Beat an egg and
spread on top of the pie dough with a small brush.
Bake in a pre-heated
oven at 180 C for 40 minutes.

Serve the cake on a plate with powder sugar.

Serves 10.

Take Your Mom To Work Day

On my recent visit to Boulder, I spent a morning at my son Phil's office. Remember when you were a kid and your parents' company would have a bring your child to work day? You got to see what mom or dad really did all day. Well, I got to see what my busy son does all day. Although I knew he was a very busy man, I never realized how many hats he wears and how many balls he has to juggle. It was a great way to spend a morning.

We arrived around 9:30 to Phil's beautiful office space in the foothills of Boulder. A rustic office building surrounded by mountains, trails, and walking paths is the perfect spot for getting those creative juices working. After a round of introductions with a variety of employees and interns, a quick tour of the office (they've got some new artwork on the walls and lots of new mountain bikes for the employees to ride during lunch), Phil got down to work. I eaves dropped on him (not really) while he went about his morning business. Most of his morning was spent on the phone. He's the COO of his company, so he is involved in every aspect from manufacturing to distribution. He loves every part of his job, and I enjoyed hearing his passion in every conversation. Whether it's designing new packaging, looking for a new machine to automate production or planning a spring festival in the Rocky Mountain, Phil is passionately involved in every phase. He's 32 years old, but he's still my youngest son, and it's exciting to see how far he's come.

I sat on the couch of his office with a laptop to keep me busy and entertained myself while he carried on his day. We took a lunch break after which Phil dropped me back at his home, where I spent the afternoon playing with 16 month old Lennon. Phil was off to his manufacturing plant to oversee the delivery of a huge piece of machinery.

This was an exciting day for me, one that I certainly won't do often, but it was so enlightening. We all think we know what our kids do all day, but spending the day with them and really seeing them in action is something we should all get a chance to do. I think companies should offer a "Bring your parents to work day" as well as a "Bring your children to work day." It's another way for us all to have a greater understanding of each other.

I remember when Phil was little, he was told his father was an accountant. But when people asked him what his father did, his answer was "He talks on the phone." I have a feeling that Lennon will say the same thing when asked what his father does!

Forty Seventh Visit to Taft

I was going to write about holiday time and the way inmates handle a traditionally family time. However, something came up over the weekend that I will tell you about this week, and next week I'll get back to talking about holidays.

Friday at Taft was a great day. The room is decorated for Christmas. A tree in the corner with presents, and lights around the room. It's funny that they would have presents in the corner when no one there can receive anything but books or magazines, but I guess they want it to look like a typical Christmas tree. We had a wonderful visit. During my time there I got a very strange pain in my neck and arms. It went away within a minute, but it felt strange and I hadn't experienced anything like that before. The next day, Saturday, I spoke with Ron in the afternoon, and he told me he'd call me before he went to bed. By 9:45pm I still had not heard from him, so I went to sleep, but kept my phone on.

The next morning, Sunday, I left for the gym at 7:45am. Ron had been trying to call me since Saturday night, and everytime he called the phone went right to voicemail. There was something wrong with my phone, but neither he nor I knew it.

How your mind can play tricks on you. Ron was convinced when I didn't answer after hours of calling, that something was terribly wrong. He thought that possibly something related to the pains I was having on Friday had resulted in my being incapacitated. His frustration was apparent to both my mom and Brian, who he was calling to see if they could get through to me. They couldn't, but they both tried to reassure him that I was ok. When you're incarcerated and can call, but not receive calls, events like this can be frustrating and debilitating. Ron was a wreck, and barely slept Saturday night, not knowing why I wasn't answering the phone. It was the most helpless he has felt in the 11 months he has been at Taft. When I finally spoke to him Sunday morning, the relief in his voice was so noticable. He was so happy to hear my voice he was crying. I felt terrible that he had to endure that stress, and I didn't even know it. My phone was able to make calls, but not receive calls, so I didn't have any idea he had called.

This is an example of the frustrations that inmates must endure. It doesn't sound like much, but when you're unable to communicate with the outside world, your mind goes wild and you always imagine the worst. I will quote Ron's therapist Muriel, who always said, "Most of the negative things you imagine might happen never come to pass." She is right.

The phone is fixed. I had to update my roaming capabilities. I wasn't getting a strong signal Saturday night. I'm also taking another precaution so that Ron never has to endure this anxiety again. I am giving him my neighbor's phone number, so that if he can't get in touch with me he can call my neighbor and she can come check on me. I probably should have done this before.

A happy ending, but stress and anxiety for Ron that was really not necessary. I hope this is the last stressful night Ron has. After all, we've only got 25 weeks to go!

Favorite Recipes From Boulder

My December trip to Boulder couldn't have been better. Warm weather, great food and conversation, and lots of time with Phil, Deborah, and Lennon. Phil has a big vegetable garden in his backyard, and is trying to keep it going through the Colorado winter. It's hard, but he's got beets, lettuce, arugula and kale among his winter crop. He covers everything with a big plastic sheet to keep out the frost. Anyway, his cooking is centered around vegetables because of the abundant crops he has grown. Several vegetable recipes follow, which I enjoyed and will make this winter. I hope you enjoy them too.

Kale and Mushroom Saute

Kale, washed and roughly chopped
Crimini mushrooms, cleaned and left whole
olive oil
salt and pepper

Heat about 1Tablespoon olive oil in saute pan, add kale, and saute for quickly (1-2 minutes) until kale is wilted. Add crimini mushrooms and more oil if needed. Sautee until mushrooms are cooked. Add salt and pepper. This is a delicious side dish that will compliment meat, chicken, lamb or fish.


Kale Chips and Sesame Seeds

kale, washed and roughly chopped
coconut oil (olive oil can be used if you don't have coconut oil)
sesame seeds

Place kale on a cookie sheet, drizzle with liquid coconut oil or olive oil and salt and pepper. Toss with hands to coat kale. Cook in 350 degree oven for approximately 20 minutes, or until kale gets crisp. It will get quite crisp with the coconut oil, less crispy with the olive oil. Remove, place in bowl and sprinkle with sesame seeds. Enjoy.

Carrot, Parsnip and Onion Puree

2 parsnips, peeled and cut in small chunks
4 large carrots, peeled and cut in small chunks
1/2 onion, peeled and cut in small chunks

Place above ingredients in boilding water with a little sugar and salt added to water. Cook until tender. Remove and place in blender to puree. Add 2 Tablespoons butter plus 1/2 cup milk or chicken broth, or as much as needed to reach the desired consistency. Season with salt and pepper.

This is absolutely delcious, and although Phil tells me it's an old fashioned recipe, I think it is perfect to serve with any meal, especially chicken or turkey. It should also freeze, so make a double batch and freeze the rest.

Turkey, Celery Root and Green Apple Salad

I made this delicious salad recently, shared it with my mom for lunch one day, and we both decided it was a winner. It's a great way to use up leftover turkey, or in my case, make it with chicken. You can also use rotisserie chicken and create a wonderful lunchtime salad. This dish is great by itself or as the stuffing for a sandwich. The best part is that you can tailor it to your specific likes. Change the ingredients to suit your taste. I love cranberries, but if you don't, substitute raisins. I love walnuts, but if you prefer pecans, go for it. A few ingredients you don't see everyday, but I think you'll love it. This was the first time I had ever bought celery root!

Turkey, Celery Root and Green Apple Salad

1 celery root, julienned...First, peel with a big knife (the outer layer is very tough), slice thin with a mandolin (or slicer), then julienne. (add a little lemon juice to keep it from turning brown)
1/2 red onion, julienned
1/4 c. fennel, julienned
1 green apple, peeled and julienned (add a little lemon juice to keep it from turning brown)
1/2 c. dried cranberries
1/2 c. walnut pieces
1/4 c. parsley, roughly chopped
1 c. cubed cooked turkey or chicken
salt and pepper to taste

Dressing

1/2 c. low fat plain yogurt, strained. Place yogurt in a strainer lined with a coffee filter for three hours, allowing the liquid to drip out and the yogurt to thicken
1 T. dijon mustard
Mix the two above ingredients for the dressing. I thought the dressing was a little bland and added about 1/4 mayonnaise.

Prep all the ingredients. Combine everything except the turkey and add the dressing and mix. Add turkey last to avoid over mixing. Allow the salad to sit for awhile. It improves over time, like coleslaw. Wait at least an hour before serving. I loved this salad, and it was even better the next day. Try it on a croissant. Enjoy.

The History of the Boogie Board

A few weeks ago I was at the Carlsbad Toyota dealership to test drive a new Prius. I was trying to decide what to get when my Saab lease is up in December. I loved the car. During the test drive the salesman and me got very chatty. He was telling me about his wife and family, I was telling him about the things I do, and just happened to mention boogie boarding. I told him I boogie boarded with a group of women at Moonlight, Fletcher Cove, and Del Mar. He told me that the boogie board was invented in Carlsbad, by a man named Boogie, in the 1970's. He went on to say that the guy still lived in North County and still could be seen catching a wave. I thought that sounded rather interesting, so I went home and googled it. Here's what I found.

The sport of bodyboarding started in 1971 in Hawaii, thanks to surfing legend Tom Morey. From its humble beginnings, bodyboarding has grown into an international sport. In fact, the GOB (Global Organization of Bodyboarders) is trying to gain Olympic recognition. Here's how it really got started.

On July 7, 1971, the bodyboard was born. Tom Morey, a surfboard builder with a background in math and engineering, had left his California surfboard business to relax and design on the Island of Hawaii. On that day, staring out at the surf without a board to ride, Morey borrowed an electric carving knife and a household iron, whittled some scrap polyethylene foam into a small rectangular mat and covered it with newspaper. He found his invention easy to produce and even easier to navigate. In 1973, he trademarked the name Morey Boogie for $10 and scrounged together enough money to place a quarter page ad in Surfing magazine. He was on his way. He eventually sold out to Whamo. So the salesman who told me the story had the right idea, except for the fact that Tom's real name was not Boogie and he did not live in Carlsbad. Anyway, it was a good story.

Boogieboarding has grown as a sport for several reasons. The main reason is that it is inexpensive to do (Costco $39) Boogie boarding can be easily learned and even the most sedentary of people can enjoy it almost immediately.

The first professional contest took place at Pipeline (Hawaii) in 1979. The prize money was a few hundred dollars. By 1995 the prize money for bodyboarding was over $200,000. Now women are getting into professional bodyboarding, just as they did surfing. Maybe some of you North County women will become part of the senior circuit!

Finally, Tom Morey still lives, surfs and bodyboards in Hawaii.

Forty Sixth Visit to Taft

Last Thursday was another milestone in Ron's prison experience. It was December 1, just six months until Ron will be coming home. Someone asked me the other day how long it would be until Ron returned, and when I said "June", she indicated that seemed like a long time. It doesn't seem long to me, and more importantly, it doesn't seem long to Ron right now. In a few weeks it will be Christmas, then February it will be my birthday, March is our anniversary, and before you know it, it will be June 1. I am excited about how fast time seems to be going. Ron feels the same, and I only hope the last few months don't drag.

Friedrich Nietzsche, the great German philosopher, said "What does not destroy me, makes me stronger." A recent study by Dr. Mark Seery at the University of Buffalo indicates that Nietzsche was right. The study showed that people who had experienced a few adverse events in their lives reported better mental health and well being than people with a history of frequent adversity and people with no history of misfortune. The study began after September 11, 2001 to test the notion of resilience- how successfully people adapt after exposure to stressful or potentially traumatic life events. Studies prior to this one have shown that adverse events, like sexual assault, homelessness and natural disasters, have generally been linked to poorer mental health outcomes. More adversity has generally predicted worse outcomes.

But Mark Seery says that the potential benefits of exposure to some adversity, relative to no adversity, have received less attention. His study shows that, under the right conditions, experiencing some adversity may foster resilience. Those subjects with a history of some lifetime adversity showed lower distress, fewer symptoms of post traumatic stress, and higher life satisfaction. The bottom line is that people are more resilient than we may think.

Who has not had some adversity? I thought that was just part of life. I have always thought that what doesn't kill you will make you stronger, and I see it proven time and time again by the men I meet at Taft. Some of them have lived a life filled with adversity, while others are facing real adversity for the first time. I put Ron in the latter category. Up until his problems which began in 2000, he had the normal stresses of an executive. His situation has definitely made him stronger, more resilient, and he feels if he can handle 17 months in prison he can handle most anything. I think often about the strength of the men that have been incarcerated for years. Ron's bunkie Dave has been incarcerated for many years. I don't know where he gets his strength from, but to keep positive and have a good attitude must be extraordinarily hard. I think about Michael Santos too, who has been incarcerated for over 23 years, still has a smile on his face everyday, still talks positively about his future, and works hard at maintaining structure and balance in his life. If you read his books or go to his website, www.michaelsantos.net, you will learn more about how he has come to turn his prison experience into something positive.

We think of adversity as a bad thing, yet some good can come from it. A more resilient individual may emerge, one ready to face the world with an "I can do anything attitude." Obviously too much adversity, such as POW's, holocaust survivors, and long term prison inmates, can create feelings of hopelessness and loss of control. Some degree of adversity can make us stronger. I know Ron has learned how to make lemonade out of lemons, and that his future looks bright.

Spontaneity Lead Me To A Great Lunch

Spontaneity is the quality of being able to do something just because you feel like it at the moment, of trusting your instincts, of taking yourself by surprise and snatching from the clutches of your well-organized routine, a bit of unscheduled pleasure.

Last week, with friends Regina and Judy, we did just that. We had just concluded a docent led tour of the San Diego Museum of Art and it's Toulousse Latrec exhibit. If you haven't seen it, please do. It is the best exhibit of his work that I have ever seen, including the Toulousse Latrec museum in Albi, France. Anyway, we were NOT staying for lunch with the group because we all had much to do and wanted to get right home. So we're driving down Laurel on our way to the freeway, when I say, "Isn't that Cucina Urbana restaurant over there?" Regina says "Yes," and tells me she has heard it is really good. "Do you want to go there for lunch?" says Regina, and Judy and I answer in unison, "Yes." We spontaneously changed our plans, decided our important errands could wait, and had a memorable meal.

Cucina Urbana is a California inspired Italian Kitchen and Wine Shop. Owner Tracy Borkum's flair for combining great ambience, award-winning cuisine and unparalled service are once again starring components in this latest Urban Kitchen Group creation. (they also own Kensington Grill). A focus on raw, sustainable material and reclaimed local material is found throughout the interior of the restaurant. The menu is a whimsical expression of Italian classics coupled with the use of the freshest local produce and organic and sustainable ingredients, with all items at or below $20.

For $10, you can order 1/2 panini + salad. Judy ordered the grilled ahi+bacon+lettuce, tomato and lemon caper aioli. I had the same, and the tuna was perfectly prepared and with a nice salad, an ample meal. Regina opted for the the homemade sausage stuffed with fennel, pistachios, and other good stuff. It was served on a toasted roll. Regina raved about it. We started our meal with delicious spread of smoked trout pate topped with yellow beets. It was served on small bites of sensational crusty bread. It was presented in a small mason jar and at $5.50 was great value. Other spreads include burrata+herb+lemon olive oil and chicken liver pate+shallot marmelata. The luncheon menu includes individual pizzas that looked so appealing we were at first disappointed we hadn't order one. How about fig and gorgonzola pizza with carmelized onions and candied pecans, or lemon goat cheese and zucchini with cherry tomato and carmelized onion pizza? (I'll definitely try a pizza next time)

The menu has something for everyone, even those looking for basic items like spaghetti bolognese and margheritta pizza. One basic ittem with a new twist was the lasagna served with two different sauces.
The wait staff is friendly, informed and altogether professional. I can't wait to go again and try some other offerings from this very innovative restaurant. Sometimes the best things in life are spontaneous, and this restaurant certainly surpassed our expectations. Check their website for specials including fixe prix meals wine tastings, and happy hour. Whether it's on the spur of the moment or planned weeks in advance, I'll be back to Cucina Urbana again.

Burrata Cheese: You're Going to Love It

I first discovered burrata cheese about 12 years ago in Los Angeles. One of our local favorites, La Bruschetta, on Westwood Blvd in Westwood was where I first tasted this delectable, creamy cheese. One of their regular appetizers was warm spinach that had been sauteed with lemon and garlic, then topped with some beautiful burrata cheese. We went here often and I always ended up getting this special appetizer, as I rarely found it on other menus.

Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it a soft, runny texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.

Burrata was first made around 1920 in the Apulia region of Italy. It has just become more widely available outside Italy in the past dozen years. It starts much like mozzarella, but the use of cream in the process makes it quite different. It is made in a ball which when sliced open, flows with a thick cream. The cheese has a rich, buttery flavor, and retains a fresh milkiness. The challenge is to find fresh burrata locally. I do know that you can find Cantare brand burrata at Whole Foods. Another brand, Gioia is also available in the San Diego area, but you will have to research exactly where. I absolutely love this cheese, and whenever I'm lucky enough to find it on a menu, I almost always order it. Below is a dish using burrata that I think you will enjoy. It's quick and easy to prepare, but make sure you buy fresh burrata.

Campanelle Pasta with Burrata,Spinach and Almonds

1 pound campanelle (trumpet shaped pasta) or fusilli

2 T. butter
1/3 c. olive oil
2 large garlic cloves, minced
1/4c. lemon juice
1 tsp finely grated lemon peel

1 6-ounce package baby spinach
3/4 c. sliced almonds, toasted
1 pound burrata cheese, cut into 1-inch chunks

Cook pasta in large pot of boiling water until al dente.

Meanwhile, melt butter with oil in a heavy large skilled over medium heat. Add garlic, saute until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta, transfer to large bowl. Place spinach and almons atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, serve and enjoy.

Sustainable Diets Are Necessary and Inevitable

The topic of sustainable diets is so daunting I have resisted even attempting the topic. But it is so important, I will try to give you a brief idea of what's going on. The global population is expeted to hit 9.1 billion in the near future, and western diets rich in meat and dairy products will become unsustainable.

A United Nations panel studied the problem and concluded that, just as fossil fuels will be gradually replaced by renewable, pollution-free energy sources like wind and solar power, meat and dairy products in the the world's diet will need to be replaced by vegetables, fruits and grains. Both shifts are absolutely necessary to reduce production of greenhouse gases and consumption of natural resources and to ensure planetary survival into the foreseeable future.

The reality is that changing your diet to a largely plant based one can much more rapidly help to curtail greenhouse gas emissions than pushing for the construction of renewable power facilities or other high tech solutions. It is also something you personally can readily do.

Overeating has also become a major issue not only because of its health risks but also because of the increased consumption of the world's resources not only from increased food consumed but also from the increased energy required to move overweight people around. The dark side of this is that manufacturers of processed foods have increased the amount of sugar, fat and salt in these foods to make them more palatable. The upshot has been that large numbers of people are now addicted in the true sense to these foods, unaware that they are being pushed into obesity by profit hungry manufacturers.

One of the biggest problems is the amount of food thrown away by individual consumers, supermarkets and manufacturers. The UK throws away up to 50% of their food. Much of this goes into landfills where the decomposed food creates gases that we're trying to get rid of. The US numbers on food waste vary depending on who you ask. It appears to be somewhere between 28-50%. You know how agencies can twist numbers to mean whatever they want, so it's hard to know for sure. So what can we do to help the world? Here are a few painless ways to help the world without changing your way of eating much.

Go organic if possible. Organic farming is better for the environment in many ways, not to mention better for the consumer (in many cases).

Try to buy food that is locally grown whenever possible. The closer you are to the source of your food, the better for the environment. This is why I like Farmer's Markets. The farmers will tell you exactly where the food came from.

Try to eat a vegetarian meal at least twice a week. The less animal protein we eat, the less animals we need to raise for food, thus helping the environment in many ways.

Plant a backyard garden. I have done this, and at least during the summer months I never have to buy tomatoes, squash, eggplant or herbs.

This is such a complex problem and I have not given you much in depth information on the subject, but I do hope you will be interested enough in this topic to Google it and learn more. The bottom line is that we must change our ways. What we're doing now is damaging our enironment and will not sustain us long term. We must dispel the myth that meat and dairy are essential for good health. It simply is not true. So try a vegetarian dinner this week and make a start toward a better environment through a sustainable diet.