More Openings In San Diego

Every few months I try to update you on what's new in on the restaurant scene in San Diego and North County. Recently Vigilucci's in Encinitas became Mauriccio's Trattoria. Mauricio is an old friend of mine. I've known him since we started coming to San Diego in the late 1990's. We met him at the old Vigilucci's in Cardiff, which is now Cicciotti's. He's a charming Italian, who has been working on and off with the Vigilucci group since he came to San Diego. His dream was always to own his own restaurant, and he finally made it happen. In November, 2013, Vigilucci's in Encinitas was sold to Mauricio. If you liked Vigulicci's, you're going to love Mauricio's, because he hasn't changed a thing. All that's been added is a charming host, Mauricio, to greet you and make you feel appreciated. Try it, I think you'll like it.

Here are some of the other new restaurant openings I have heard about. Seafire Restaurant and Bar is opening soon in Carlsbad. It has a wood burning pizza oven and will serve pizzas and a heavy seafood menu, plus 14 local beers on tap. Carnitas Snack Shack, a well known "joint" in San Diego, plans to expand with several large locations around town. French Concession, a restaurant featuring Asian small plates in Hillcrest and craft beers, will be opening soon. The Pearl will be opening in The North Parker, a new mixed use development. Look for Stone Brewery at Petco Park next year. They will be up and running for the new baseball season. Finally, Seasons 52 has just opened their second San Diego location in The Headquarters, right next to Seaport Village. I've been down to see it (not eaten there) and it is beautiful.

When I spoke to Mauricio recently about his new restaurant, he told me Carlsbad was the up and coming foodie center of North County. Rents are high here, so expect some more upscale eateries in the near future. I can't wait to try all these new spots. I'm looking forward to French Concession. It sounds interesting. If you know of other new spots, please let me know.

Finally, one of my favorite restaurants in Encinitas closed it doors for good on December 22. Jamroc, on Highway 101, is gone. Great fish and chips, and all things Jamaican, and some really good music on the weekend. Good luck to David and Tina in whatever they do. They will be missed.

Spade Toothed Beaked Whale

About two years ago several whales washed up on a New Zealand beach, which at the time were tho

ught to be a Gray beaked whales, which commonly end up stranded on the shoreline. Researchers took photos of the dead animals, tissue samples, then buried them. Two years later, after DNA analysis, biologists have determined that the whales were in fact the long sought-after spade-toothed beaked variety. This is the first time that the elusive animal has been seen as a whole animal. First discovered in 1872 when a jaw was found on a Pacific Island, the whale has never been seen, but from two partial skulls, one found in New Zealand in 1950 and the other on a Chilean island in 1986. Why is the spade-toothed whale so rare? No one really knows. They don't know if the two that washed up on a New Zealand beach in 2010 were the last of their kind, or if the whales live in very deep waters and rarely ever wash up on shore when they die. The latter is more likely. Just a little science info that I recently learned and wanted to share with you. Hopefully, we haven't seen another species die out.

Enjoying Trolley Dances

Every October Jean Isaacs brings her creative dance troupe, Trolley Dances, to San Diego. It's starting to catch on in other cities, and in her opening remarks she said that she now has three different troupes performing in different cities. I went several years ago, and enjoyed it enough to ask a few friends to join me in the experience this year. Barbara, Fran, Melanie, Christie and Linda all joined in the fun. We met on a hot Saturday morning at the Nortgate Market trolley stop in Barrio Logan. This area is the heart of Chicano life and culture in San Diego, and one that the city is working hard to revitalize. Progress is evident everywhere you look. The Northgate Market is a new SUPER market. The freshest fruits and vegetables you can imagine, great prices, and lots of ethnic food items for neighborhood shoppers. There are a few small restaurants in the plaza across the street, with more to come. Also, a just completed low housing project across the street, filled already, and architecturally beautiful. Lots of bulldozers and cranes were seen wherever we walked, so more new building is happening. But back to the Trolley Dances, the purpose of our trip to Barrio Logan. The two hour+ event included six dances, one choral group, several trolley stops, and visits to Chicano Park, the new Central Library, Petco Park, and Monarch School. The dances took place at each venue. For example, the dancers performed in front of the new Central Library, using the walls and steps as props for the dance. At the Monarch School (which I will blog about at another time) we walked upstairs and watched the dancers dance below. At this site they were also accompanied by a wonderful choral group. In Chicano Park, in the midst of wonderful Chicano murals, we watched another dance group that included a young man on bicycle, flags and scarves, in addition to using a sculpture in the park as a prop in the performance. The dance is all contemporary, and the dancers come from all over. They are not a troupe that is together all year, but just for a brief practice period before the two weekend performances. Dancers from all over try out for the troupe, and they collect a wonderful group of dancers representing all ages and all ethnicities. We ended the day at Las Quatro Milpas, an iconic Mexican restaurant in Barrio Logan, where we waited outside for half an hour before placing our order. It was worth it, though, and although I wouldn't make a special trip to Barrio Logan for lunch or dinner at Las Quatro Milpas, I would definitely eat there next time I'm in Barrio Logan, and I will be there again. Next year the Trolley Dances will take place somewhere else, and that's another great thing about them, the dances and venues are always different. Put Trolley Dances on your "To do" list for next year.

Cheese Balls

Think cheese balls are just for the holidays? Think again. They are great anytime of year, especially when served with something other than crackers, like pita chips, veggies or fruit wedges. Below I will give you a basic cheese ball recipe, to which you can add to create a variety of different cheese balls. In addition to enjoying all year round, they're great to make for gifts.

Cheese Balls

1 stick unsalted butter, room temperature

3 block cream cheese, room temperature

2T. lemon juice

several dashes of hot sauce, depending on taste, or none at all

1/4tsp kosher salt

Beat all ingredients until well blended and completely smooth. Set aside and add one of the following combinations to make flavored cheese balls

Cheddar cheese and cranberry

Add 8 ounces shredded cheddar (I like sharp cheddar)and 2-3 T. whole berry cranberry to 1/3 of the above basic cheese ball recipe. Mix with electric mixer until thoroughly blended. Form into a ball, then wrap in plastic wrap and refrigerate until hard. (at least one hour). Serve with a variety of dippers. I like plain pita chips, crackers and jicama.

Brie and Apple

There are many other possibilities, like adding goat cheese and either chopped pears or chopped dates. Yum. Use your imagination and create a savory ball with cheddar cheese, 2 kinds of olives and pimentos. You're only limited by your imagination. Remember, these are great for entertaining all year round.

A Few Tips

A few months ago I went to Carpenteria with some friends for a weekend of relaxation. The weather was warm, yet we had fog everyday, most of the day. That didn't stop us from lunch on the pier at Brophy's (great clam chowder), a visit to the Seaside Nursery, and several hours at the Sunday Art Walk. When we were tired of walking and shopping, we went back to Christie's condo and talked and laughed. Debbie was monitoring her blood pressure according to doctors orders, and had a handy BP machine with her. We spent lots of time taking our blood pressure. Yes, we actually each took our blood pressure at least 5 times during the few days we were there. Why? I have no idea, we just did. The other thing that we spent a lot of time doing was playing with our I Phones. This is something I always comment on when I see kids doing it when they're out with friends, and here we were, doing the same thing. Actually, several of us were getting an I Phone lesson from Jan. I learned so much this weekend, like how to work my calendar, how to make conference calls and so much more. We sat around for hours and played with our phones. We also talked about everything in the world, but our motto was, "What's talked about in Carpenteria stays in Carpenteria," so I can't share our conversations. I did, however, pick everyone's brains for some blog topics. Together, we came up with a number of good ones. We also came up with some tips, for food, cleaning, and health care. Here they are: 1. How to peel a whole garlic bulb: Take two bowls of the same size, put the bulb in one, put the other bowl on top, and shake for about 20 seconds. Take bowl off and garlic bulb is peeled. 2. Use Mr. Clean to clean the cover of your I Pad. 3. Mix brown sugar and honey to make a facial scrub. 4. Use baking soda to remove tea stains from cups. 5. Use toothpaste to clean berry stains off porcelain. 6. If you are claustrophobic, keep an apple with you to sniff when you feel anxious. (I'm not so sure about this, but it's worth a try). That's all I've got for now. If you've got a really good tip, please send it to me and I'll include it next time I do a tip blog, and of course, give you credit.

Health and Beauty in San Diego

Lynda called me one day and asked if I'd like to go to a free brunch at Hyatt Aviara. Actually, she asked if I had received an invitation from a health company to go to the brunch, and when I told her I hadn't been invited, she asked me to join her. "What is it for?" I asked her, and she didn't really know. "We'll go anyway," I said to myself, and so we did. The brunch was hosted by Health and Beauty Medical Network, which even after listening to the presentation, I'm not sure what they do. This really was a free brunch with no strings attached. There were only eight attendees, and six of them were employees of Health and Beauty Medical Network or in some other way related to the business. Lynda and I were the only real customers. We had a wonderful brunch, met the principals in the company, had our pictures taken, then listened to a short presentation. What I think this company does is visit cities, like San Diego, visit as many plastic surgeons and day spa centers as possible, and sign up doctors to be part of their network. Then people come to Health and Beauty Medical Network for an evaluation of what kind of skin treatment they need or want, and are referred to one of the many doctors in their network. My guess is that Health and Beauty gets paid by the doctors for the referral. It wasn't anything I'd be interested in, but Chris, one of the owners of the company, did talk about a new medical treatment for body contouring, fat loss and skin tightening that sounded interesting. It's called Exilis, and it's a gel that is spread on the part of the body you want to contour, no pain at all. It melts the fat by thermal energy from ultrasonic waves. The fat is heated, then the body rids itself of this fat through the lymphatic system. (It simulates a tummy tuck). 4-6 treatments every two weeks are recommended, and the cost is $2,00-$3,000 per body part. Health and Beauty Medical Network is a liason between patient and doctor, and for some patients that have difficulty deciding on the right doctor, and the right treatment, this might be very helpful. My concern is that since I think they must be paid by the doctors for referrals, they are not objective. Anyway, it was an interesting morning, a delicious brunch, and Lynda and I had a great time. Lynda and I were just the wrong audience.

Savoy Cafe and Deli: A Santa Barbara Favorite

On my summer trip to Carpenteria with several friends, we were always looking for good, healthy places to eat. By browsing the internet, we discovered a great restaurant. It's called Savoy Café and Deli www.thesavoycafe.com. It's right off State street, but unless you know about it, you'd never find it. We stopped in for lunch one day, and were treated to an unexpected surprise: good, healthy food, nice surroundings, and reasonable prices. Here are just a few of the wonderful menu items: great salad bar, sandwiches of all types, on wheat bread or ciabatta (fresh turkey, ham, roast beef, salami), house made soups, including tomato basil, carrot chipotle, turkey posole, beef chili, and black bean. The deli case is where I went for lunch. Roasted beet salad, curry chicken, forbidden rice salad, quinoa and butternut squash salad, tuna cranberry, and so much more. They also have a hot case, with roasted chicken and mashed potatoes, tofu stir fry, wild salmon with pineapple salsa and brown rice with vegetables. They have gluten free desserts. I tried the ginger molasses, which was surprisingly delicious. All in all, a great find for breakfast or lunch (they also serve dinner) at a very moderate price. It's on Figueroa street, just a few steps from State Street. Try it for lunch next time you're in Santa Barbara.

One morning we took the car out and decided to drive through Montecito, you know, the exclusive area where stars such as Oprah reside. We planned to go to San Ysidro Ranch, an exclusive hotel in the area, never knowing whether we could get onto the grounds or not. Many exclusive hotels with guests that want a lot of privacy do not let strangers come in off the street, but this hotel is not like that. In fact, they greeted us warmly, offered us a tour of the grounds (we declined)and told us to just walk around and enjoy ourselves. We did. What a beautiful hotel and magnificent setting. It's old California, with bungalows, small buildings, and beautiful grounds, including a pond with water lilies. Fran was tired of walking around so she went into the main building to wait. She asked for a cup of coffee, and even though they were not serving at that time, someone went and, free of charge, got her a cup of coffee. I can't tell you how helpful everyone was, even though they knew we weren't staying there. Go take a look if you're in the area. Finally, we discovered that the Avon 2 Day Breast Cancer walk was taking place the weekend we were in Carpenteria. We saw the men and women dressed in pink shirts, pants, tutus, etc. walking around on Saturday, and knew the finale would take place on Sunday afternoon, in the park right across from Christie's condo. We all went to watch the walkers come in from their 36 mile walk, tired yet exhilarated, and to watch the closing ceremonies. It was fun to watch even though we weren't part of the walk, and to see the commitment these men and women have to working towards a cure for breast cancer. It was a great weekend away from the heat of San Diego. If you find yourself touring the Santa Barbara area, try breakfast or lunch at Savoy, and be sure to drive into Montecito and see San Ysidro Ranch.

Monarch School: A Unique School In San Diego

I recently visited Barrio Logan, the Chicano center of San Diego, and learned about a most unique school that recently opened. Actually, the Monarch School began 25 years ago as a small drop-off center for homeless children. The new Monarch School campus in Barrio Logan, named after lead donors Nat and Flora Bosa, was recently completed, with both private and public funds. The project provides healthcare, clothing and food along with enrichment and support programs including an after school program, tutoring counseling, expressive arts therapy and family assistance. This is all in addition to a complete curriculum for children grades K-12, showers for kids that need to clean up at school. Monarch School is the only program of its kind in the country serving K-12 homeless youth, and is a model for how a community can successfully educate homeless children to become productive citizens. Many of the graduates of Monarch School are pursuing higher degrees. For many children, they are the first in their family to graduate from high school, let alone college. In their honor's program (out of 65 students) 36 students made the honor roll, with at 3.0 GPA, while 22 students made the principals honor roll with a 3.5 or above GPA. It shows what can be done if children are given the opportunity, and the help they need to achieve. Hopefully other cities will see the value of Monarch School and create places of learning for children who face very difficult challenges.

Rules For A Happy Marriage

I was surfing the internet a while ago, when an article about how to have a successful marriage popped up. I read through their list of rules, and realized they are similar to my rules, although I do have some additions. Here's the list from the article, and after that, I'll add a few of my own.

1. Only criticize your own mother.2. Do not constantly correct your spouse. Offering a suggestion is one thing, but don't constantly correct.

3. Mention seeing old boyfriends. This doesn't apply at my age, but I can see where this is a good idea when you're younger. Chances are, someone will see you talking to an ex that you just ran into and tell your spouse about it. Beat them to the punch.

4. Don't fight old battles. If you have issues and have resolved them, let them be. If they're not resolved, revisit them and clear the air.

5. Don't threaten. Don't talk about divorce unless you really mean it.

6. Pick your battles. Don't make everything into an issue. Make sure it is something important before you get into it with your spouse.

7. Make sure your spouse is always number one.

8. Don't do your spouses chores for him/her, even if you can do them faster and better. Everyone needs some responsibilities.

Here are a few more that I think make for a happy marriage

1. Allow your spouse the space to be his/her own person, and encourage him/her to grow.

2. Never go to bed angry.

3. Tell your spouse you love him/her everyday.

We've been happily married for almost 44 years, and we follow most of these rules. There are ups and downs in all marriages, but communicating, listening, understanding, and compromising will lead to many happy years together.

Do You Know What A Tambura Is?

It was Thanksgiving Day, and the Y was officially closed. Unofficially it was open for three hours, at a fee of $5 per person (to cover teachers and day care). They have an abbreviated schedule of classes, and I always find these "closed" days a chance to try new classes and new teachers. This Thanksgiving I took a 45 minute strength class with a new instructor, Suzanne, and a one hour yoga and meditation class with Hillary. Both classes exceeded my expectations.

Suzanne's class was so much fun that the 45 minutes flew by. She's got so much energy and a great personality, that even though she was working us without any break, nobody cared. I can't wait to find other classes that she teaches and try them, and if it hadn't been for this special day, I may not have discovered a great new teacher.>

I sat and had coffee with Audrey and Jan for 15 minutes, then headed into the yoga and meditation class, given by Hillary. Hillary guides the practice while her husband plays the tambura. The tambura is a drone instrument, similar to a sitar, but with no frets. It has four strings, tuned to the tonic. It is known for its very rich sound. It is made from a gourd. It was the perfect accompaninment to yoga and meditation. Hillary led us through a meditation that included three minutes of quiet and stillness. I didn't know three minutes could last so long. We then did a number of yoga poses, before moving into a final meditation that included three more minutes of quiet and stillness. I came away from the class thinking, "This is something I need to do more often." I will try to work this into my already busy Y schedule, but I think a class like this may be just as important as cardio or strength training, so some class will have to go. Thank goodness we have days at the Y like Thanksgiving, where we get a chance to try new teachers and sample new classes. I learned about an instrument I'd never heard of today, found a wonderful new strength training teacher, and was reminded of how good yoga and meditation are for me.

Biking Around Coronado

It's early December, and most of the country is knee deep in snow. We are lucky to live in paradise. It was a sunny 70 degree day, and 12 of us went to Coronado for a day of biking, lunch and good fun. The holiday decorations are up, and the Hotel Del Coronado looked splendid. Coronado has many bike paths, nice and flat and well maintained. We rode a total of about 10 miles. It doesn't sound like much, but with stops to check out the holiday sand castles on the beach, the Christmas decorations in the Hotel Del, and a few rest stops along the way, 10 miles was about all we could do.

After riding for an hour and a half, we ate lunch at LeRoys bar and grill on Orange Avenue. It has a very upscale menu, with lots of local artisan beers, and seasonal specialties from local farms. I had a delicious burger, cooked just the way I wanted, with bacon jam, lettuce and homemade pickles. It was served with truffle fries. I also tried the butternut squash soup. Other menu items that my table ordered were Croque Madame (with a fried egg on top), kale and spinach salad, with lots of other veggies and chicken, poke tacos (made from tuna sashimi), and a grilled cheese sandwich with a cup of soup. Our server couldn't have been more accommodating, offering to split the checks anyway we wanted. It was a great way to start off the month of December, with great friends in one of the most beautiful places on earth. It was a much better day than staying home on Cyber Monday and buying lots of things I don't even need.

My Personal Journal

I'm writing this blog on Thanksgiving Day, and feeling I have so much to be thankful for. Yesterday, the day before Thanksgiving, we went to Los Angeles to celebrate the first night of Hanukkah, and Thanksgiving. David and Tracy were there with freshly baked pecan and chocolate pumpkin pies for dessert, Beth, Brian, Spencer and Ryan were there with all their energy, Ken, Dey and Brooke (Tracy's brother and family) were there, Matt (Tracy's other brother)was there, and Barbara (Tracy's mom) was there, laryngitis and all. We had a wonderful time. The three kids ran and jumped and played like three year olds, and we all ate. Oh, did we eat. Mom, along with assistance from Chayo, had made a delicious Thanksgiving dinner which we enjoyed, just after lighting the Hanukkah candles. Our family has never done things in the traditional way, but it works for us. I thought yesterday afternoon about all the craziness in the world, all the heartbreak that some families experience, and despite all we've been through, felt we're pretty lucky. I have a lot to be thankful for.

Ron has a lifelong friend Phil, who lives in Phoenix. Ron has an opportunity to potentially do some work for Phil, but it requires a trip to Phoenix to look at the business and discuss things face to face. We planned to drive there in December to check it out, so Ron put in his a request to his PO. She has been very reasonable and more than fair throughout this whole experience, always allowing us to travel to LA to see family. An out of state request was something new, and we were a little nervous about her response. Although the goal is to do whatever it takes to help Ron get work, we weren't sure what her reaction to a road trip to Phoenix would be. We were pleasantly surprised. She was extremely thorough, as she called Phil and grilled him on the purpose of the trip. In the end she approved Ron's travel, and we'll be off to Phoenix for a few days in December. It doesn't sound like much to all you travelers out there, but this will be Ron's first trip to anywhere but Los Angeles in over 6 years!

We talked about why Ron was so anxious about getting or not getting approval for our trip to Phoenix. I think it all has to do with control. Ron kept saying that if the PO said "NO," it would be no big deal, but I don't think he really felt that way. If she said no, that would be the end of it. There is no trying to convince her otherwise. It would just be another example of the control the government holds over you long after incarceration is complete. It reminds me again of something a therapist said to Ron many years ago when he first faced his problems with the government. She said that most of the things you worry about never come to pass. She was right then, and she was right again. I remember that all the time when a bad situation comes along. Your worst thoughts rarely materialize.

I hope you all had a happy Thanksgiving and took a few minutes to think about all you have to be grateful for. Sometimes we get so caught up in life that we forget this. It's a good time of year to remember.>p>

Margheritta Spaghetti Squash

I'm back on Weight Watchers for probably the 20th time in my life. That's about every other year since I was thirty, I've tried Weight Watchers and failed. Is this the time that clicks for me? I just finished my second week, with disappointing results. I have only lost a total of 3.1 pounds in two weeks, which, when I write it down, doesn't really sound so bad, but the disappointing thing is that I used to drop at least three pounds the first week, then a steady two pounds the first month after that. I guess what people have been telling me forever has finally come true. It IS more difficult to lose as you age. I love the new program, as fruits and veggies are FREE. Yes, I can eat as much fruit as I want! I just bought some Japanese persimmons, which I love, and fresh pineapple, so sweet and satisfying, so I am a happy camper. I have gotten away from eating a lot of meat. I've never been much of a meat eater, so I'm just as happy going vegetarian a few days a week. I bought a spaghetti squash last week and made this delicious recipe for myself (no, Ron doesn't eat this). I used only 1/2 of the squash and got three meals from it. Cheap and so easy to make, and yes, delicious too. They serve this at True Food, a restaurant in Mission Valley that I love. I've reviewed it in the past. It's a chain. I've been to the one in Santa Monica, Newport Beach and Mission Valley. The food is organic and fresh, with some unusual options to choose from. If you're watching your weight or just looking for a vegetarian option for dinner on vegetarian Mondays, try this Margheritta Spaghetti Squash Casserole. I think you'll like it..

Margheritta Spaghetti Squash Casserole

Ingredients: 1 large spaghetti squash 2 tbsp. olive oil... 1 large Roma tomato, finely chopped 2 tbsp. finely chopped fresh basil 1/4 cup shredded mozzarella cheese 1 tsp. each salt & pepper 1 tsp. garlic powder( if you love garlic, add some minced garlic to the squash)

Steps: Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. (if you can get the produce man at the supermarket to halve it, do so. This is a difficult squash to cut, and also dangerous) Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash. Another way to prepare this dish is to take the stringy squash out and put in a bowl, add all other ingredients except cheese, and mix well. Then, turn the squash mixture into a casserole. Put mozzarella cheese slices on top, and bake for 30 minutes, or until casserole is bubbling.

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Saturday Night Farmers' Market: Zion Market Parking Lot

30 miles is quite a distance to travel to a farmers' market, but the once a month market in the parking lot of Zion Market on Clairemont Mesa Blvd. is worth the drive. Ron kept asking me why we were traveling all that distance to a farmers' market. His question was answered as soon as we arrived. A trip to the market on a Saturday night is a happening. We were there on opening night, along with maybe 5,000 other people. Music, dancing, food, and retail vendors filled the parking lot, along with row upon row of traditional market items, like fruits and vegetables.

We began the evening by parking two blocks away. The parking lot was completely filled, and we were lucky to find a space in a strip center two blocks away. Our first stop was a visit to Zion Market, the first major Korean market in San Diego. It is huge, and wonderful. Prices on fruits and vegetables and fish are particularly enticing. I bought a few Japanese persimmons last night, and a box of already prepared rice with curry sauce. There are many items I've never seen before, many fish in sauces that look so hot I'd never eat them, and kimchee. Kimchee is a staple of the Korean diet. It's a mixture of cabbage, spices and garlic, and it's HOT. Zion Market had huge vats of the stuff for sale, and the locals were buying them like hotcakes. Also inside the market are numerous small quick serve restaurants. Vietnamese, Fried Chicken, French Bakery and Korean BBQ are all there. Next time I go I'll stay for lunch at one of the restaurants.

After visiting the market, we ventured into the parking lot, which was all abuzz. Live music, dancing and lots of food booths made it a very lively place. Families were enjoying shopping together, eating together and socializing with friends. Grilled octopus on a stick was a popular favorite, as was a deep fried cut apple with cinnamon and sugar. A boba tea shop was very popular, with patrons waiting up to 20 minutes for a cold tea drink with boba. (little tapioca beads). These shops have been so popular in LA for at least 10 years, and they're just coming to San Diego. The boba drinks are delicious, and you can find them in Korean and Vietnamese restaurants.

We ended up eating dinner at China Max, as our friends Paula and Michael love the Peking Duck there. We loved our dinner too. I had not had Peking Duck in years, but tried one on a pancake with hoisin sauce. Delicious. Although Ron and Michael really didn't understand why we liked this market so much, they went with a good spirit, and when all was said and done, really enjoyed the evening. It's great fun (for me anyway) to try new things, experience different cultures and eat new foods. I'll happily drive 30 miles for a great experience.

Fall Means Pumpkin Seeds

What was more fun as a child, carving the pumpkin for Halloween or cleaning out the seeds and roasting them? I liked the latter, not being much of an artist, and still do. I didn't buy a Halloween pumpkin this year, but my craving for the golden brown, salty seeds means I will be going soon to pick up a pumpkin and make some roasted pumpkin seeds. They're great as a snack, low in calories, high in fiber, and can be used in a number of other ways, including salads. They're easy to make, and so much better than the store bought variety. Try them this fall.

1 medium pumpkin 4 cups water 1 tablespoon extra-virgin olive oil coarse ground kosher salt

Preheat oven to 250°F. Cut off top of pumpkin and scoop out seeds. Discard the stringy fiber and place seeds in a strainer. Look for broken seeds and remove them.

In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well and pat dry.

Transfer seeds to a medium bowl, toss with oil and salt and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole. ¨(if you're watching your salt intake, bake them without salt)

For spicy pumpkin seeds, mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting.¨For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.

Nutritional Info: Per Serving:Serving size: 2 Tablespoons, 130 calories (100 from fat), 12g total fat, 2g saturated fat, 0mg cholesterol, 0mg sodium, 3g carbohydrate (1g dietary fiber, 0g sugar), 5g protein

I woke up this morning and decided that I should write a little something about November 22, 1963. Who cannot remember where they were when President Kennedy was shot? I was working at the VA building in West Los Angeles. I had a four hour a day job in the real estate department, doing something with loans. I can't remember what. Anyway, shortly before my morning was over a buzz came over the huge room. No official announcement was made, but word of the shooting traveled from section to section quickly. People were crying and in shock. No one could believe it. My mom picked me up at noon. She had the radio on in the car, and we listened for more information as we drove home. The community and the nation were in shock and disbelief. I don't ever remember another single event in my lifetime having this kind of effect on people, except for the death of Diana. Who knows what could have been, what would have been had he lived. It's a good day to take a moment and reflect on life, and how fleeting it can be.

Federal Government May Lower Poultry Inspection Stanadards

There are two sides to every coin. My friend Linda recently informed me that the government is trying to pass a law that will lower the inspection standards for poultry. I was not surprised, but was disappointed to discover that rather than protect the consumer, it's all about the bottom line. In an effort to save money and modernize poultry inspection, the FSIS (Food Safety and Inspection Service) wants to make changes to the current inspection practices. They want to focus inspection resources on the areas of the poultry production system that pose the greatest risk to food safety. They estimate they will save the government $30 million per year by reducing the number of inspectors, and having them focus on one area, rather than inspect many areas. Much of the inspection under the proposed law will be done by employees of the chicken business. To me that sounds like having the fox guard the hen house. On the other side of the coin, watchdogs of consumer protection feel that privatizing food inspection will significantly reduce the quality of food. The proposed rule places emphasis on quantity and quickness over quality. The current process allows workers to look at 35 chickens per minute, while the new plan proposes looking at 175 chickens per minute, and also reduce the number of FSIS carcass inspectors to one per line. This will create less time for inspection as well as cut jobs among federal employees. The biggest problem for me is that privatization means that companies are inspecting their own products. They need impartial inspectors. Reports from many workers say that the speed of inspection now is quite fast, and with the repetitive motion of the inspection process, many workers have developed hand injuries. Increasing speed from 35 to 175 inspections per minute can only decrease quality. Yes, this law will save government and business money, but it will not improve the safety of our food. We should not decrease quality and safety just to improve our bottom line. My guess is that somewhere along the line, this bill will get attached to another bill (in other words, "buried.") The chicken farmers in Arkansas and elsewhere are behind this bill, so I would expect one of the states in which poultry farming is a big industry, will find a way to get it into law. I hope I'm wrong, but these tactics are becoming so predictable.

Cranberry Relish: What Kind Is Best?

If you're family is anything like mine, everyone has their personal preference for Thanksgiving side dishes, especially stuffing and cranberry sauce. Ron likes the canned jellied sauce with no berries, David likes the canned sauce with berries, and I like the cranberry relish from Trader Joe's. If you haven't tried it, I highly recommend it, and it keeps in the refrigerator for several weeks. I'm in charge of the cranberries for our dinner this year, so I will bring several different kinds. I've been experimenting at home, trying to produce a cranberry orange relish close to the Trader Joe's product. It's easy, so take a look at the following recipe. I am also trying to reduce the amount of sugar to make it both delicious and low calorie. I am cutting the sugar in half and using Splenda to cut the sugar calories in half. I'm not sure that using 100% artificial sweetener will taste right. I haven't tried it yet. Here's the main recipe. If you're counting calories as I am, try to reduce the sugar and add Splenda or Equal. Let me know how you like it. Cranberry Orange Relish FRESH CRANBERRY ORANGE RELISH 1 12 oz pkg fresh cranberries 1 orange Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed. Pulse for a few seconds, just until coarsely chopped. If oranges aren't chopped evenly, finish chopping by hand. Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired. Stir well and refrigerate for at least 2 hours before serving. Cranberry Orange Relish may be frozen for up to 2 months. Makes about 2 1/2 cups. I've been experimenting by reducing the sugar to 1/2 cup and adding Splenda. \

Happy Birthday, Stairmaster

Fitness equipment is a multi billion industry, and one of the reasons for this is that new equipment is constantly being developed that is supposed to be better. If you have an old model of something, the fitness gurus will tell you to get the new model. It's better! I don't know if that's really true, but the public seems to buy it. As I walk around my neighborhood I see lots of garages filled with fitness equipment that is not being used. Fitness equipment is similar to a gym membership, in that the majority of people buy it, use it for a few weeks, maybe even a few months, then let it just sit. I remember our treadmill. We bought it after we had finished the Pritikin Program in Santa Monica one year, in hopes of keeping up our walking routine. Pritikin would sell their old (maybe only a year old) treadmills from time to time to make room for the new ones. This treadmill was top of the line, with interval training programs, heart rate monitor and calorie indicator. I used it regularly for several months. After that it sat next to our bed as a clothes butler valet (clothes rack) for several years. When we moved from LA to Del Mar, we gave the treadmill to my parents. It has been used over the past 12 years by them pretty regularly. The treadmill is now at least 20 years old. It's in perfect condition. Sure, newer models have come along, but this top quality treadmill from the 1990's gets you the same results. The stairmaster, since it's release 30 years ago, has been a favorite of gym rats. I must be the only person that didn't like them. I remember back in the 1980's watching 100 pound women sweat off the pounds on the stairmaster. It was new and supposed to be THE gym favorite. Today, it is just one of many cardio training machines, including eleptical, recumbent bikes, Nordic Track, hi tech spin bikes and treadmills. They all get you to the same place (burn calories and raise your heart rate), it's just a matter of what activity you like. As I said before, the fitness industry has tried to tell the consumer that they need to upgrade their equipment regularly, which is just not true. The other piece of gym equipment that I bought after our journey through the Pritikin Program, was a bike. That bike is also at my mom's house, and she still uses it regularly. No, it's not high tech, but you can still get the same intense workout as you can on the Keiser bike that I spin on at the gym three times a week. QVC and other shopping networks are always selling some new fitness equipment. A few are unique and offer something new, but most are just a new spin on an old machine. Most of us have a house or garage filled with fitness equipment that is perfectly good, but no one is using. When it comes to fitness, for the most part, the old equipment will do it's job just fine. New machines you've got to have are mostly impulse buying. Many of us helped make Suzanne Sommers a multi millionaire buy buying her thigh machine. The stairmaster is a great machine, but let's face it, it's nothing more than walking hills. Take a walk in the hilly section of Encinitas (or anywhere there are hills), and you'll get the same results, yet you get to be outside and enjoy our beautiful weather. For me, simpler is better. If I wasn't so afraid of getting hit by a car, I would ride my bike outdoors. I feel safer inside so I stick to the spin classes, and probably work a little bit harder than I would outside. Most people that I see using the Stairmaster today, do so as part of a complete workout. The Stairmaster may be used for just 10 minutes, then other machines are used. It's still a great piece of equipment, but the days of women doing the Stairmaster for 45 minutes at a time are over. Most people recognize that climbing stairs is just one part of a complete workout. Fitness trends do change, but the Stairmaster, on it's 30th birthday, is still trending.

Doing A Mitzvah

More and more I have noticed that people I know are doing good deeds for people in their community. A mitzvah, in the Jewish tradition, is a good deed, and Jews are encouraged to do good deeds, like help neighbors, give to charity, help the poor, etc. The Golden Rule tells us to do unto others as we would have them do unto us. Doing good deeds is a universal sign of good character. Our population is aging, and seniors need more help in getting around, socializing, shopping. Everywhere I turn I find people helping people. It makes me feel that all is not lost in this crazy world. My neighbor Rose takes a senior neighbor out for lunch twice a month. There is another neighbor who helps this same senior by taking her shopping for food once a week. My friend Kathy takes her senior neighbor to the 99cent store every Sunday morning. It's her favorite place to shop, and she looks forward to it all week. My friend Audrey takes her neighbor shopping whenever she has time. Another friend of mine takes a senior who doesn't drive to the doctor when needed. My mom, although quite senior herself, takes friends who don't drive to appointments, out for lunch, or visits them in their homes. If we all did one small thing every month to help seniors, shut ins, or anyone in need, imagine what a difference it would make! The impact it makes on the senior receiving the help is priceless. My mom used to work with an organization that mentored seniors. She had two or three senior clients at a time (often she was older than them, but they needed her help) whom she helped organize finances, deal with personal problems, helped them find solutions to any problem they were having. They looked forward to her weekly visits, and so did she. It was a win/win situation. They were getting some help in solving problems they were unable to deal with, and she was getting to help someone that really needed her. We all need help some time in our lives, some of us more than others. Remember that next time you take your senior neighbor to the market, you've done a mitzvah, and if you don't do any good deeds, at least you now know what a mitzvah is! (I know that everyone reading this blog does mitzvah's everyday) I finished writing this blog at 10am and wondered to myself what good deed I could do for someone. I didn't have to wait long to find out. At 10:30AM I took Pepper for a short walk. I walked past the home of a neighbor who is a bridge playing friend of mine. His wife came out to tell me that Arthur has brain cancer, and has three months to live. I spoke with her for quite a while, and knew immediately what my mitzvah would be. I am going to help her through this and beyond. She is so frightened. Her children live far away, so I will hopefully be some comfort. Life is crazy.

I Love Le Pain Quotidian

Several years ago I went to Le Pain Quotidian for the first time. It's a chain of French inspired cafes, with many locations in Los Angeles, New York, San Francisco, and Orange County. The Westwood location is just minutes from my mom's house in LA, and we used to go there for lunch, sometimes for breakfast when I visited. It's everything I like in a restaurant. Small, casual, moderately price, good fresh organic food, and a menu that changes seasonally. Their signature lunch item is tartine sandwiches. Tartine sandwiches are open faced, made on wonderful freshly baked thin sliced bread, and topped with ingredients like lox and capers, ham and Gruyere cheese, baked mushrooms and cheese and curry chicken salad. In addition, their salads, like cobb, warm goat cheese and beet, and salmon salad are delicious. Plates such as their Mediterranean plate, which includes hummus, babaganoosh, and tabouli served with quarters of bread are among my favorites. Breakfast is equally delicious, with scrambles, quiche, freshly made croissants and other yummy pastries, and wonderful coffee and tea drinks. Desserts, too, are worth the calories. Fruit tarts with cream filling, carrot cake, apple turnovers, and passion fruit pudding were just some of the wonderful desserts offered on my recent visit. Six of us went to the Fashion Island location in late October, and had a great meal. We sat at a community table, all the rage now. Le Pain Quotidian has two long community tables in the center of the restaurant, for singles or big groups. It's great for people eating alone. They will have new friends by the end of their meal. We all ordered something different, then divided everything up so that we could taste everything. Salads and tartine sandwiches were all superb, and beautifully presented. We had a few desserts, including a lemon tart, carrot cake, fruit tart and chocolate tart. All were polished off in no time flat. Not only did we all enjoy the food, many of us bought merchandise that was for sale. Speculous and a hazelnut spread are to die for, and my friends were generous enough to buy me a bottle of the hazelnut spread. Debbie bought salt and pepper shakers to give as a gift (yea, right) and Jean and Marie bought a few of the white ceramic boards on which they serve the sandwiches. We must have been their best customers of the day. Be sure to try Le Pain Quotidian for breakfast or lunch if you find yourself near one. It's a winner. The only bad part of the day was the ride home. A rig turned over on the 5 in San Clemente and it took us 2 1/2 hours to get home. It really wasn't all that bad, as it gave Regina and me a great chance to talk. I think we solved almost all of the world's problems.

More Openings In San Diego

The new Headquarters at Seaport District shopping center is due to open within the next few weeks. The grand opening is scheduled for November 18, with a gala event the night before, attended by Mario Batali and Joe Bastianich, schedules permitting. I'm excited. The center is right next to Seaport Village, but should be anything but a tourist destination. San Diegans can't wait until this place opens. Here's some of the wonderful offerings the center will include: Pizzeria Mozza, Puesto, Seasons 52, Eddie V's. These high end eateries, in one location, will make The Headquarters at Seaport District a destination. Other retailers that have signed leases include Venissimo Cheese Shop, Dallman Fire Chocolates, and Bruxie, a waffle sandwich shop. I'm planning on going to lunch at Pizzeria Mozza later this month, so I'll let you know more about the center after my visit. This beautiful new center will bring San Diegans more of what they want, great food in a beautiful setting.

Libraries Are Changing

Some of my happiest memories of childhood are trips to the library. Every week my mom would take my sister and me to the library to check out books and to be read to by the librarian. Every child I know looked forward to being read to, then going and selecting 10 books to take home. This weekly ritual instilled in me a lifelong love of reading and learning. I still use the library weekly. I do not have a Kindle or an I Pad, and I no longer buy books. If you read a lot, buying books gets extremely expensive, so I use the Dove Library in Carlsbad almost exclusively. I put my books on hold each month, and read them as they become available. It works well for me, and I can't imagine a world without libraries. But wait! A new kind of library is here, and it may just be the library of the future. An all-digital public library opened in Bexar County Texas in mid September. Imagine, a bookless library!. The facility offers about 10,000 free e-books for the 1.7 million residents of the county, which includes San Antonio. Patrons can access free ebooks and audio books either by going to the library or using an app and downloading books from home. To read an ebook on their own device, users must have either a 3M Cloud Library app, which they can link to their library card. The idea of the bookless library is not new, but perhaps 2002 was too early for the idea to catch on. (That's when Arizona tried it). It is thought that 10-20% of the libraries could go bookless in the next decade. My library already has a huge digital presence. You can download e-books to your IPod or home computer and use them for three weeks just like a regular library book. I read that it only costs about $2.5million to open a bookless library, significantly less than a traditional library. What will this do to the book industry? It will hurt it significantly, but all technological advances have some negative unintended consequences. I love the library. I love opening a book, thumbing through the pages, touching it. It's hard to imagine a world without books, but it does seem that is the direction we're going. Some high schools are now bookless, using IPads and digital books instead. This is the future, and I'm ready, although I'm not sure it's best for society. It's definitely the most economical, and will make books available to almost everyone, even shut ins.

My Personal Journal

I'm finding it more and more difficult to write my once a month personal journal. Time has definitely lessened the hurt of Ron's incarceration for him and for me. Most of the men he befriended at Taft have gone home and moved on with their lives. All the talk in prison about getting together later on rarely materializes. When Ron first came home he wrote, through me, to friends that were still there, but over time, he stopped. Last week Corey was released after serving 9 years of a 12 1/2 year sentence for a non violent (first offence)marijuana conviction. He is now 37 years old and trying to pick up the pieces of his life. I became very friendly with his parents, Linda and Rod, whom I have written about before. I spent a memorable Christmas with them in Bakersfield, and although they have moved back to Spokane, I still feel very close to them. When I told Ron about Corey's release he was very happy, but quickly moved on to another subject. Hearing about prison is just not something he's interested in. On the other hand, Michael Santos, who was released in August of 2012 after serving 26 years of 40+sentence, also for drugs, has made it his life's work to reform the prison system and keep at risk youth from going down the wrong path. I became very close with Michael's wife Carole the first summer Ron was at Taft. We drove to Taft from LA every Friday for several months, and learned a lot about each other during our drives. Michael is now a teacher at San Francisco State University in the criminology department, among other things. He's a writer, motivational speaker and all around great guy who truly turned his life around. You can check his website for more information on his amazing story. Most men, Ron included, want to move as far away from the prison system as possible. Michael chose a different path, and it has led him to fulfilling career. Last night we had dinner with Laura and Richard. Richard is a forensic psychiatrist, who has worked with prisoners over the course of his career. We always hear the negatives about the prison system, but he told us about a program that sounds very productive. Apparently prisoners who are deemed incapable of standing trial because of mental incompetence, linger in jail, rather than a mental hospital for years sometimes. They get limited psychological services and little chance of becoming competent. However, there is a program in Riverside and San Bernardino, where prisoners who are incompetent, are given a chance to get the psych services they need and a chance to get better. He is going to check out this program soon, and I will tell you more when I hear from him. Well, that's all I have for now. Life moves on, we are healthy, we are busy, and we are happy. We talk often about the future and the possibility of travel. Ron has not been out of Southern California in six years, except for the wedding of Phil and Deborah in Colorado. He's ready to go somewhere, anywhere. It will all happen soon.

Beauty Tips Through The Ages

I've always believed that true beauty is inner beauty, but in our society it's difficult to ignore what people look like. Most of us try hard to look youthful and as beautiful as possible. I've talked to several older people (80+) who I consider beautiful, and have gotten a variety of beauty tips from them. Certain tips keep getting repeated, so here they are, in no particular order. 1. Keep it simple with makeup. Less is more 2. Moisturize hands and feet. Use Vaseline and socks. 3. Take care of your neck. 4. Don't over tweeze. 5. Everyone needs blush. 6. Take one night a week to pamper yourself. 7. Moisturize right after shower. 8. Keep your hands off your face. Your hands have been everywhere and are full of germs. 9. STAY OUT OF THE SUN. In my mind, the most attractive beauties have always been the clean, wholesome looking women, with just a touch of makeup. That goes for any age. Well moisturized skin will keep it looking young and fresh, up to a point. Then there's not too much you can do about it. Genetics play a big part in youthful looking skin. I look at my own skin, especially on my forearms and hands, and realize that I could moisture forever and my skin would still be thin, splotched and bruise easily. I've got the same skin my Dad had, and there's not a damn thing I can do about it. Staying out of the sun is by far the most important beauty tip around. If you must be in the sun, wear sunscreen and a hat. Since my MOHS surgery last year I have slathered myself with sunscreen before walking, boogie boarding or golf. It helps a lot. Although I only have boys, I still tried to teach them to look for the inner beauty in everyone. The beautiful cheerleader may not possess the qualities and characteristics you're looking for. The handsome football player may be a real jerk. I tried to teach my children to get to know the person before judging him. Yes, first impressions are important, but since most of us are not great beauties, that first impression is based on things other than looks. Once you get to know someone and like them, their looks are irrelevant. You like them for who they are and how you feel when you're around them. The phrase "Beauty is only skin deep" is true. Beauty will fade, but people with qualities that are important to you, will show you those qualities, regardless of what the outside package looks like. It's important to keep yourself looking good at any age, and following some of these beauty tips should help, but I try to never lose sight of the fact that it's what inside that really counts.

Cucina Enoteca: New Hot Spot in Del Mar

Although Cucina Enoteca (old Chevy's building) in Del Mar has only been open a few weeks, they already have more business than they can possibly handle. Call 2-3 weeks in advance for a weekend reservation, and arrive by 5:30 to get a spot at one of several family tables in the bar area. Besides having great food, the décor at Cucina Enoteca is fun, eclectic and thoroughly original. Everywhere you look, your eye catches something wonderful. Along the railing that takes you to the yet unopened second floor, are dozens of plastic horse statues hanging from plastic strings. Also in the bar area and main dining area are groups of old wooden shoe forms hanging from above. The interior design was done by owner Tracy Borkoum and Monica Crawford. Even if you don't eat there, you should definitely go in and check out the décor. The ladies bathroom has a uniquee feature I have not seen before. On the washbasin counter is a pad of paper and some pencils. If you want, you can write down a wish and clip it on the board on the wall. Such a clever idea. They've only been open for a few weeks, and there are hundreds of wishes posted on the wall. Now, to the food. If you've ever eaten at Cucina Urbana in San Diego or Cucina Enoteca in Irvine Spectrum or Fashion Valley in Newport, you know just what to expect. Four of us ate there recently, which gave me a chance to sample many items. The short rib papparadelle is probably my favorite dish. Short ribs cooked for hours in wine and herbs, with carrots and other vegetables, mixed with wide noodle papparadelle. I love this dish. Another favorite of mine is the stuffed squash blossoms. Squash blossoms stuffed with a ricotta cheese and lemon, with an asparagus spear as the stem. It looked like a little flower. We also tried one of the "vasi," a little jar filled with deliciousness to be served on bread. We had the chicken liver spread, which I couldn't stop eating, even though I don't usually like pate. This was special. They also have a salmon tartare, and asparagus and tapenade mixture, and a burrata mixture in a jar. All are delicious. Pizzas are thin, crispy and unique. The toppings are not what you might expect. Figs and gorgonzola, brussel sprouts and pancetta, and smoked mozzarella, arrabiata and swiss chard are just some of their unusual pizzas. Great salads, lots of other entrees and a good dessert menu round out the menu. They are still working the kinks out in terms of service. I will return in a month or so and see if things are moving a little more smoothly. I'm sure they will be. My only negative right now is that the restaurant is loud at lunch and will be louder at dinner. Floors, walls and ceilings are bare, and you must shout to be heard. I will go early to avoid the noise. Cucina Enoteca is a great addition to the booming culinary scene in North County, but plan ahead. It's THE hot spot right now.

Why Did I Come Into The Kitchen?

We've all had this happen. You are looking for something (for example, your glasses), walk into the kitchen to find them, get there and can't remember what you came there looking for. This has been happening to me, and I suspect many of you, for years. You think you're losing your mind, but new research suggests that walking through doorways causes forgetting. This research comes to us from University of Notre Dame Psychology Professor Gabriel Radvansky. He says that "Entering or exiting through a doorway serves as an 'event boundary' in the mind, which separates episodes of activity and files them away." Recalling the decision or activity that was made in a different room is difficult because it has been compartmentalized. Radvansky conducted three experiments in both real and virtual environments. The college students he studied performed memory tasks while crossing a room and while exiting a doorway. In the first experiment, subjects used a virtual environment and moved from one room to another, selecting an object on a table and exchanging it for an object at a different table. They did the same thing while moving across a room but not crossing a doorway. Radvansky found that the subjects forgot more after walking through a doorway compared to moving the same distance across a room. This suggests that the doorway or 'event boundary' impedes one's ability to retrieve thoughts or decisions made in a different room. The second experiment was in a real-world setting. It required subjects to conceal in boxes the objects choses from the table and move them either across a room or through a doorway. The results in the real world replicated those in the virtual world: walking through a doorway diminished subjects' memories. Finally, the subjects were tested to see whether doorways actually served as even boundaries or if one's ability to remember is linked to the environment in which a decision was created. The results of this experiment suggest that the act of passing through a doorway serves as a way the mind files away memories. We've always though that forgetting what you entered a room for was caused by age, but studies by Radvansky with college students show that age is not a factor. Doorways are event boundaries, and thus traveling from one room to another may cause you to be unable to retrieve thoughts made in a different room. I love the new science that is constantly being discovered. Studies like this explain our forgetfulness and let us know that we're still normal.

Padres Stadium Is State Of The Art

Barb and Pam recently organized a tour of Petco Park for a group of Newcomers. There were 19 interested women, and we learned a lot. Five minutes into the tour I was sorry I hadn't brought paper and pencil to take notes, but I used the NOTES feature on my IPhone to write as much as I could. We were lucky to be there on a day when they were allowing season ticket holders to come enjoy some batting practice and a catered lunch, all in the hopes of enticing them to upgrade their Padres tickets. Our tour guide, Timothy, was informative and so enthusiastic about the Padres and baseball in general. He was a wealth of information. Here is some of the interesting stuff I learned in our 1 1/2 hour tour. Petco Park is a modern retro ballpark. It has features of retro stadiums (older stadiums) and some features of newer, more modern stadiums. It's the best of both worlds. The stadium is open on the sides, as opposed to stadiums that are entirely enclosed. Seats are all slightly angled toward home plate, to give you a better view of the park. This is something most people would never notice unless it was pointed out to them. The ballpark opened in 2004. Did you know there are precisely 19 sprinkler heads in the outfield to water the beautiful lawn? That's a tribute to Tony Gwynn, number 19 for the Padres, and one of their most popular players ever. Around the outside of the actual playing field is a warning track. The idea of the warning track came from 1926 Yankee Stadium. At that time Yankee Stadium doubled as a track and field stadium, and the warning track area was for track. Although the warning track is never used for events anymore, the idea of the warning track stuck. At this time 70% of Petco Park is owned by the city of San Diego, and the rest is privately owned. Within the next decade the entire park will be owned by the city. (I'm referring to the property and building, not the team). We were lucky enough to see the luxury boxes and corporate boxes. The corporate boxes, all 53 of them are sold to corporations who use them for entertainment. They cost $150,000 per year. There are other luxury boxes that individuals can rent on a game by game basis, for around $2,000 per game. If you get a group of 20 together and rent one for a game, it's only $100 per person, which includes your food and drink. Not so bad for an amazing experience. Do the numbers 6, 19, 31, 51, and 42 mean anything to you? They are posted out in center field on a big sign as a tribute to the greatest Padres ever. Figure out who they are. All in all it was a great day, with a wonderful group of friends. Thanks, Barb and Pam for planning this wonderful event. Petco Park is an architectural delight and a culinary delight (thanks to some wonderful new restaurants). Now if they'd only get a team worthy of playing there. TODAY IS MY SON DAVID'S BIRTHDAY! HAPPY, HEALTHY BIRTHDAY, I LOVE YOU.

Cream of Mushroom Soup: Crystal Style

When I filled out a questionnaire after my recent Crystal Cruise, I raved about the soups. On the first night of the cruise I ordered the butternut squash soup. It was so delicious, I knew I would be ordering soup as often as possible on the cruise. I ordered it four times: butternut squash, cream of zucchini, cream of asparagus, and cream of mushroom. They were all extraordinary, and if you take the time to make this recipe, you will be rewarded with a delicious soup. Here is my favorite cream soup from Crystal. When I commented on food (on the questionnaire) I told them not to change a thing. The food overall was as good as I've ever had, consistently. It's hard to serve quality food round the clock to 1,000 passengers, but they did. That is a daunting task, and considering the various individual requests they need to fill, everything is outstanding, and the soup was something I always looked forward to. I hope you enjoy this. Cream of Mushroom Soup 1 ounce dried morels, or 2 ounces of fresh morels 3 tablespoons extra-virgin olive oil 1/2 cup portabello mushroom, thin sliced 2 ounces white mushrooms 3 ounces fresh porcini mushrooms, finely sliced 3 shallots, minced 2 garlic cloves, minced Salt & freshly ground white pepper Garnish Fresh rosemary sprigs 1/2 cup dry white wine 4 cups chicken stock 1/2 cup heavy cream 2 tablespoons minced fresh flat-leaf (Italian) parsley Leaves from 1 fresh thyme sprig, minced Leaves from 1 fresh oregano sprig, minced 2 large fresh basil leaves, chopped Four 6-inch round bread loaves Serves 4 CHEF’S NOTES Crystal Cruises serves this soup in oregano bread cups. Any plain or flavored bread loaf may be substituted, but this soup is also delicious simply served in shallow soup bowls. PREPARATION If using dried morels, wash the caps and soak them in warm water for 10 minutes. Remove the stems and discard them. Cut small morels in half and large ones in 3 or 4 pieces. In a medium saucepan over medium heat, heat the olive oil and sauté all the mushrooms for about 3 minutes. Add the shallots and garlic and sauté for 2 minutes. Season with salt and pepper to taste, add the wine, and cook to reduce the liquid by half. Add the stock and bring to a boil. Reduce heat, cover, and simmer the soup for about 25 minutes. In a blender or food processor. purée half the soup until very smooth. Return the purée to the pan. Stir in the parsley, thyme, oregano, and basil and cook for about 2 minutes. Taste and adjust the seasoning. Keep warm. TO SERVE Preheat the oven to 200° F. Cut off the top of each bread loaf. With a large spoon, remove the soft inner part of the bread. Place the loaves on a baking pan and warm in the oven for about 5 minutes. remove the warm bread loaves from the oven and pour the hot soup into the bread cups. Garnish with the rosemary sprigs and serve.

Pumpkin Smoothie

You know that fall has arrived by the number of pumpkins you see everywhere. Our neighborhood is ready for Halloween, with a large percentage of homes decorated with pumpkins, ghosts, bats, cats and witches. I got the Fearless Flyer from Trader Joe's in the mail a few days ago, and it was filled with everything pumpkin. Pumpkin bread, pumpkin goat cheese, pumpkin pie, pumpkin chai tea and pumpkin crisps, and pumpkin soup, just to name a few. Go to Starbucks or The Coffee Bean and you'll see that they too, are offering pumpkin drinks, both hot and cold. Here's a healthy cold pumpkin drink that is great for the fall season. Give it a try. It's easy to make and so good for you. Pumpkin Smoothie Ingredients for Smoothie: ½ cup pumpkin (canned, but unsweetened) 1 cup unsweetened almond milk(or regular non fat milk) ½ frozen banana ½ tablespoons maple syrup (or Raw honey) (I'm using equal to reduce the calories) ½ teaspoon vanilla extract ¼ teaspoon cinnamon (+ a bit extra more to sprinkle on top) 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon allspice 1/2 cup (or more…depending on how smoothie-like you like your drink) of ice Steps for Smoothie: Plug in your blender and blend all ingredients together until you get a smooth smoothie If you don't mind the calories, squirt a little whipped cream on top and sprinkle with cinnamon. The whole drink, which could be a morning breakfast drink, is only 200 calories, and it will really fill you up. I hope you enjoy. (this is a 2 point Weight Watcher food)

230 Forest: Great Food In Laguna

Every summer we go to Laguna at least once. Our friends Mark and Lisa stay at the Montage for a week, and we always come up to visit. This summer we went to a restaurant that was new to me, but upon checking I found out it's alive and well for the past ten years. It's 230 Forest, and if you spend any time in Laguna, you will definitely want to try it. It's very casual, yet the food is exquisite. I sat down and looked at the menu and had great difficulty deciding what to get. I liked everything. We had a reservation, but if you don't, spend some time walking on Forest Street while waiting for your name to be called. It's a great street, with art stores, clothes, specialty food stores, and home furnishings. Here's a little more about 230 Forest and its delicious food. Chef/owner Marc Cohen is an imaginative and artistic chef. Each plate is a work of art, and his culinary style can be described as Contemporary, with Pacific and Mexican influences. His menu is long on fish and shellfish, and fresh fruits and vegetables from Southern California. From his roots in Baltimore he came west to establish this fine restaurant. He also has another restaurant in Irvine, Opah Bar and Grill, and he is soon to open a third restaurant, Westmark, in Laguna, a grazing restaurant. The appetizer section of the menu was my favorite. Prosciutto wrapped shrimp, homemade burratta with marcona almonds, raisins and honey (I had this), wagu beef carpaccio with kale and pecorino, Maryland crab cakes with lemon poppy slaw and remoulade (I also had this), roasted baby artichokes, cracklin' shrimp with sweet and sour chile plum sauce, and fried calamari. Next, came the soup and salad section, with maui onion soup, a deconstructed blt salad with blue cheese buttermilk dressing, halibut fishermans chowder, flat iron steak salad, and candied salmon salad with dried cranberries, walnuts and goat cheese. (almost forgot Caesar salad, kale salad and chopped seafood salad). Who needs a main course after all this deliciousness? Certainly not me. I had the burratta and the Maryland crab cakes and loved it all. Others at our table had the cracklin' shrimp and fried calamari which both looked fantastic. They do, however, have a wonderful entrée menu. Ron had a simply prepared trout with fresh vegetables. Lisa and Mark shared the artichoke chicken pasta, which they loved. Other entrees include pork chops, ahi, halibut, scallops, jadori chicken pot roast, steak, and linguine carbonara. I wonder how a restaurant that offers so much can do it all so well, but they do. They also have a beautiful bar and very busy happy hour. Next time you're in Laguna, check out 230 Forest. If you're like me, you're going have trouble deciding what to order. Everything sounds so good. Another wonderful evening with Mark and Lisa. I'm sorry we don't get to see more of them. They live in Henderson, Nevada and Freeport, Bahamas and when they're not in one of those two places, they're probably traveling the world. I hope we can see more of them in the future.

Stand Up Paddleboarding With Friends

Our boogie boarding group is evolving. We now do several other water related activities together, like rent little putt putt boats in Balboa, kayak, and most recently, stand up paddleboard. I was reluctant at first, thinking my bad knee would be a problem, but after I saw that everyone else was going, I decided to join in. Worst case would be that I wouldn't be able to get up and I would spend an hour paddling on the board sitting down. About 15 of us went to Mission Bay on the most perfect day you can imagine. Warm temperatures, clear skies, and a light wind. Debbie served as our photographer, in addition to putting the trip together for us. She's got a bad knee and decided to pass. She captured many images I would not want anyone to see, like the one of me going from my knees on the paddleboard to a standup position. Not pretty, but it worked. There are several ways to get up on the paddleboard, the most recommended one being to stand in calf high water and just step on. I could see that wouldn't work for me, so I got on my knees, and from there went to a downward facing dog position (sort of), and then stood up. I was shaky for a few minutes, but if you keep moving and look at the horizon you're pretty safe. We were out on the bay for an hour, and was it ever fun! After about 45 minutes the bottoms of my feet started to tire, as did my knee. I have new found respect for the paddleboarders I see, especially those in the ocean. How they keep their balance is beyond me. Athletes have added a new twist to stand up paddleboarding. It's yoga on the paddleboard. I watched 5 women perform sun salutations, downward facing dog, cobra, tree pose, planks, and much more on the water. I was amazed. What great balance they had, and great concentration. I don't think I could ever do that. All in all it was a great day, except for one thing. As we were getting ready to leave and go to lunch, we realized that Sue was not with the group, and nobody remembered seeing her out on the water. After searching everywhere, she finally came into shore. She had gotten too far out in the bay and couldn't get back! Luckily a young man saw her struggling and helped her. It's a good reminder that we need to watch one another. It all turned out ok, we went off to Olive Café in Mission Bay for lunch (great lunch but so many flies), and returned home with great stories to tell, and some good pictures, thanks to our friend Debbie. (the picture above is not of anyone in our group, although we'd all like to look those gals)

Las Quatro Milpas

On a beautiful fall day that felt more like summer, I went with five other women to see Trolley Dances in San Diego. More about that on another blog. At the end of the morning we headed over to Logan Avenue in Barrio Logan for lunch at the iconic Mexican restaurant, Las Quatro Milpas. It has been around since 1935, and pictures on the walls show the original brothers who started it. It is still a family run restaurant almost 80 years later. Fans of this restaurant start lining up at 11am, and regardless of what time you arrive, you will wait. We arrived on a Saturday at 12:15pm, and waited almost a half hour. I usually don't like to wait, but I figured I would not be back to Barrio Logan anytime soon, and with all these people waiting for food, it must be good. We were enticed by the aroma of fresh hot tortillas. My mouth is watering just remembering the smell. The menu is very limited. Chicken or pork tacos, burritos, tamales, rice, beans and chorizo, and rolled taquitos. That's it. When you finally enter the restaurant, you place your order with a woman at the counter, as several other women cook in the background. Huge vats of lard (I think it was lard) boil on the stove, readying chips for your enjoyment. I ordered a pork taco with everything on it, lettuce, tomato, cheese and salsa. Delcious. The rolled taquitos looked amazing, and I would get them next time. They place three taquitos on a plate, then smother them with shredded lettuce, queso fresca cheese, sour cream and salasa. What a great meal. The tamales were equally delicious, very moist and full of meat. I bought a few to bring home for dinner. Don't forget the handmade flour tortillas, made by two ladies all day long right there in front of you. Order a bowl of beans and get two tortillas with your beans, to sop up the juices from the beans. These are the best flour tortillas I've had since we used to go to Puerto Nueva for lobster and take home fresh homemade tortillas. The restaurant is NOT long on ambience. Just plain rooms, with plain tables and card chairs, that's it. But you won't care. The food is delicious and the whole experience is one to savor and enjoy, just like the food. If you ever go to Barrio Logan, which I recommend you do (go to Chicano Park and Northgate Mercado)

, go to Las Quatro Milpas for lunch. You'll then know why it's been around for 80 years.

Rose Hip Jelly

For months Lynda has been telling me about fields of rose hips, just ripe for the picking, right near our house. Rose hips are the cherry sized red fruits of the rose bush, left behind after the bloom has died. The ones Lynda knows about are wild white roses from the Rosa rugosa variety. These are the tastiest rose hips. The flavor is described as fruity and spicy, much like the cranberry. You cannot eat the whole berry, as they contain very hairy seeds that are rough on digestion. The best part of rose hips is that they're loaded with vitamin C, so do not use any metal pans or utensils other than stainless steel or risk discoloration of the fruit and loss of the precious vitamin stores. Thanks, Lynda, for encouraging me to harvest the rose hips and make the jelly. Thanks for your help, too. You provided the buckets, clippers, gloves, and most of the labor, and of course, you knew the secret place where the rose hips were hiding. I wanted to go through the process of making rose hip jelly, which I did, but would not do again. It's very labor intensive, and although the end result is delicious, it's not worth the effort. I have a recipe here for you, just so you know what's involved. As you can see, just getting the rose hips ready to use is a big process. Before you begin the recipe you must harvest the rose hips, wash thoroughly, and trim them. You must remove the stem (cut it off) and the little bit of brown stuff (looks like a dead leaf) at the other end. Pick the red or orange rose hips, as the green ones are not ripe. Rose Hip Jelly INGREDIENTS Rosehip Jelly Ingredients 2 quarts rose hips 1 1/2 quarts water 1/2 cup fresh squeezed lemon juice(I used orange juice) 1 package SureJell pectin(I used a different brand 1/4 teaspoon butter 3 1/2 cups sugar 6 8-ounce canning jars and fresh lids METHOD Rosehip Jelly Method 1 Rinse the rose hips thoroughly. Cut off the scraggly ends and discard. 2 Place rose hips in a large pot. Add 1 1/2 quarts of water. Bring to a boil and reduce heat to simmer. Cover and cook for 1 hour (or longer), until rose hips are soft and mashable. rosehip-jelly-smashing.jpg rosehip-jelly-straining.jpg 3 Use a potato masher to mash up the rose hips into a rough purée. (I used a blender to puree). Set up a jelly bag, or a large very fine mesh strainer over a bowl or large pot. Transfer the rose hip mixture into the jelly bag/strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the jelly bag or cheesecloth to get more remaining juice out. I actually used a spoon to push through the pureed mixture through a fine strainer. 4 Measure the juice. You will need 3 cups of juice for this recipe, so if you have less than 3 cups, add more water to the mixture (you can also add some boiling water to the jelly bag if you still have it set up, allowing more liquid to drain out). 5 Prepare canning jars. You'll need 5 to 6 half-pint canning jars and lids. Sterilize the jars by either running them through the dishwasher, right before canning, or placing them on a rack in a large pot of water that you bring to a boil for 10 minutes, or by placing them in a 200°F oven for 10 minutes. To sterilize the lids, bring a kettle of a couple cups of water to a boil. Place lids in a shallow bowl and pour the boiling water over them. 6 Place 3 cups of the rose hip juice in a large, wide pot. Add the lemon juice and pectin. Bring to a boil, dissolving all of the pectin. Add the sugar. Once the sugar has dissolved, add the butter. Bring to a hard boil (one that you can not reduce by stirring). The mixture will bubble up considerably. Boil for exactly one minute. Then remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim. 7 If any jelly falls on the rim as your pour it into the jars, wipe the rim with a damp paper towel. Place sterilized lids on jars and rings to secure. To ensure a good seal, and to guard against mold, you can process the jars in a water bath for 10 minutes (bacteria is already killed by the sugar). To process, place the jars on a rack in a large, tall stock pot. Cover with an inch of water and bring to a rolling boil for 10 minutes. Then turn off the heat, remove the jars from the water, and let cool. As the jars cool you should hear a popping sound as the lids seal. The lids should seal; if not, store in the refrigerator. Makes 5 8-ounce jars.

Pound Away

Every now and then I get tired of my regular workout routine and look for something new to get me reinvigorated. I've been feeling lately that I need something new. I know when I'm watching the clock during a 50 minute workout that I'm bored. That's been happening a lot lately, even in my spin class which I dearly love. A few months ago I discovered Flywheel (a new spin on spin), but they're not in San Diego yet. Now I've discovered Pound, another new exercise routine, not in San Diego yet, but I think it will be soon. Right now they're in LA, Orange County, San Francisco, Miami and New York. Here's what it is. Pound is a 30, 45, or 60 minute workout (they have classes of various lengths), that uses 1/4 pound drum sticks (Ripstix) as the centerfold of the class. If you've ever had a desire to be a drummer, or if you're one of those drivers who drums to the music on your steering wheel, this class might be for you. It's intense. I watched a video, and it's 30 minutes of aerobic, pilates and strength moves, with loud music, that you drum to. Your sticks are in constant motion, and although 1/4 pound drum sticks doesn't sound like much, add your aerobic and isometric moves and you've got one tough workout. You'll realize that the next day. Personally, I have never desired to be a drummer, but after watching a video of a Pound class, I can't wait to try it. I was so excited when the Barre classes began at my local Y last year, and although I do enjoy them and they are a diversion from standard aerobics classes, I don't love them. Each class is different, each teacher does different things, which at least makes it interesting. I'm looking forward to Pound, and hope they will be at my local Y sometime soon.