Herb and Sea in Encinitas: You've Gotta Try It

Prior to the pandemic, Herb and Sea, a Brian Malarkey restaurant, opened in what had been a Hawaiian restaurant on D Street in Encinitas.  Fran and I used to walk by it on Saturdays and talk about it trying it.  Then came Covid-19 and the lockdown, never having had a chance to try Herb and Sea.

They closed for many months, but finally reinvented themselves and reopened.  What was once their parking lot became a huge outdoor restaurant, with wood platform, open tent and lots and lots of heaters.  I walked in at 6:15 on a Thursday night and knew that dining was back!!  The place was buzzing.  It felt the way a restaurant used to feel when you'd walk into a crowded room where everyone was talking, drinking, eating and having a good time.  This is what I experienced at Herb and Sea.  It almost didn't matter what the food was like.  Just being in the restaurant with lots of people, safely distanced, made you feel alive.

The good news is that food was also delicious.  It has lot of raw bar items, plus a whole branzino beautifully cooked, pizzas and pastas too.  Their appetizers are many, and all sound so interesting.  We had burrata and tomatoes with toast.  It surprised me, as I was expecting a cold dish.  The tomatoes were blistered in their pizza oven, the cooked (stewed and the burrata was added at the end.  It was wonderful.  They also have a salmon spread, raw oysters, grilled octopus, and lots more.  Our salad was delicious, with pickled onions, buttermilk dressing and special seasoning.

Regina and I split a fig and prosciutto pizza, six slices in all, so we had some to take home.  It was perfectly done, with a wonderful crust, always my way of evaluating a good pizza.

Butterscotch budino for dessert might be the best I ever had.  Butterscotch pudding on the bottom, then a layer of thick, delicious caramel sauce, topped with whipped cream.  Outstanding.

Next time you want a night out, go to Herb and Sea.  But make reservations.  They were packed.  It is worth it.  It will make you feel like dining out should make you feel, special. 

So You Think YOu Know Wasabi

 I was out for lunch with some friends, Sylvie and Henry recently.  We ate a Japanese restaurant, and right away we began talking about wasabi.  Henry asked if I had ever had real wasabi, and I said I had.  I was introduced to it a few years ago at a sushi bar.  I was the only one at the bar at the time, and the sushi chef asked me if I would like to try real wasabi.  I thought I had always been eating real wasabi, but it turned out I had not.  What he brought me was very different.  It wasn't spicy and it wasn't light green and smooth.  It was delicious, but most restaurants don't serve it because it is expensive.  What we get is the fake stuff.  What we get is a mixture of horseradish, mustard seen flour and other ingredients, none of them wasabi.

What is the taste difference between real and fake wasabi?

• Real wasabi is a condiment that accentuates the delicate taste of fish, enhancing it to another level. Real wasabi is not spicy. It’s more like the aroma of spiciness but without the pungent punch of the mustard seed flour in the fake stuff.
• Fake wasabi has a very strong taste that overrules the delicate fish taste. It delivers a strong blast of spiciness that comes from the mustard seed flour.

So next time you go out for sushi, ask your chef for some real wasabi.  They will probably charge $1 for a small serving.  It's worth trying.  You probably will never be satisfied with the fake stuff again.

Another Mass Shooting. What Can Be Done?

 I am going to Colorado in a few days to visit my children and grandchildren.  The excitement over seeing them for the first time in a year has been replaced with such sadness over the tragic mass shooting in Boulder a few days ago.  So random, so unexpected, so unnecessary.  We all thought gun reform would come after 20 elementary school children and 6 of their teachers were murdered in Sandy Hook a few years ago.  But no, nothing changed.  Now we have two mass shootings in a week, Atlanta and Boulder.  Will anything change?  I'm not optimistic.

Here are some basic facts about gun violence:

1.  Gun violence kills about 40,000 Americans a year.

2.  More guns mean more deaths.  americans have a unique problem with gun violence mostly because we have unique gun availibility.  Not only do countries like Japan, Germany, Australia and Canada have have fewer guns and fewer deaths, but states like California, Illinois, and Iowa, where local government has restricted gun access, have less deaths.

3.  The filibuster is pro-gun.

4.  The main reason that members of Congress feel comfortable blocking gun control is that most Americans don't feel strongly enough about the issue to change their votes because of it.

Until lawmakers step up, mass shootings will continue to stain America.  Who in their right mind think assault weapons should be used for anything but war?  Who in their right mind wants mentally ill individuals to own weapons that kill?  If people want to use guns to hunt and kill animals, so be it.  That's not anything I would do, but I wouldn't take that pleasure away from those that do like to hunt.  But to hunt and kill people at random just because the shooter had a bad day, well that's something else.  This has got to stop.

As I fly to Colorado in a few days I will think of the lives just lost in Boulder, and all the lives lost in mass shootings over the years.  Last year had an extraordinary number of mass shootings.  I can only hope lawmakers will do something to turn the tide.

Health Tip: Dehydration

 Thanks, Regina, for sending me information on Dr. Arnaldo Liechenstein, an MD and PHD from Brazil.  He teaches medicine in Sao Paulo, but more importantly, wants to get the word out to seniors about the seriousness of dehydration.

When Dr. Liechenstein asks seniors what they think are the possible causes of mental confusion in older adults, their answer is almost always either a brain tumor or the onset of Alzheimers or dementia.  The fact of the matter is, the most common causes of mental confusion in seniors is uncontrolled diabetes, a urinary infection, or dehydration.  Yes, dehydration can cause mental confusion.  

Dr. Liechenstein's recommendation is to drink liquids every two hours.  This includes everything from water and tea, to juice and fresh fruit, like oranges.  Dehydration effects the entire body.  It can cause abrupt mental confusion, a drop in blood pressure, increased heart palpitations, angina, coma or even death.  Did you ever see a long distance runner stumbling across the finish line, completely disoriented?  This is because of dehydration!

Everyone, but seniors in particular, should drink fluids every two hours.  Signs of dehydration may be that the person is irritable, breathless or lack attention.  These are all recurrent symptoms of dehydration.

My mom lines up eight glasses on her kitchen sink each day while she is preparing breakfast.  By dinner time, they are all empty.  I used to laugh at this, but no more.  I am the biggest offender of not drinking enough liquid, and I am going to change that right now.  I don't think I'll be setting up the glasses on my kitchen counter, but I do have an alarm on my phone that I can set as a reminder.  This is an easy change we can all make.  Thanks again, Regina.  Great information.

Mighty Buildings: A New Way To Build

 I've blogged about tiny homes in the past, as I have thought that we all need to scale down the size of our homes, the amount of energy we use and our footprint on the climate.  I recently learned about a company in Oakland, California, called Mighty Buildings that might just be changing the home building industry, and helping the planet.

Mighty Buildings is a company that began in 2017 by four young men from diverse backgrounds.  They came together in one of their garages to create Mighty Buildings.  What is Mighty Buildings?  It's a construction technology that produces modular houses faster, costing less, using less labor and using products are good for the planet.  How fast you ask, can Mighty Buildings build a house?  A 350 square house can be built in 24 hours!  They use a combination of 3d printing, robotics and automation to build.  They also use a thermoset composite material that hardens under UV light, that is a very effective building material.  Architects can work at home to create floorplans.  Everything is done digitally, using amazing laser printers.  The cost of the 350 square house is about $150,000.  

Some customers who have extra space on their lots are adding a small Mighty Buildings home as an additional small space, as an office or granny flat.  You've got to look at the pictures and videos on line to appreciate how amazing these homes are.  At the moment, the largest home they produce is a 1400 square foot home.  

The construction industry will change as technology makes 3d printing homes more available.  The houses are sleek, modern looking homes, with lots of storage and very efficient.  You can even get one with solar panels.

Check out Mighty Buildings to see what I'm so excited about.  I only wish I had a lot to put one one.  This looks like the future to me!

The New Embarcadero

 Fran and I, always looking for something fun and safe to do, went to the Embarcadero area of San Diego to check out what was new.  Oh my.  I hadn't been there in almost a year, and so much has changed.  We started with a drive up and down India St. and Kettner Ave.  There is so much building going on there.  Lots of new restaurants, apartments and condos and businesses.  On India St. all the restaurants are rebuilding outdoor space, taking much of the street to do it, so traffic is slow.  Our destination, however, was the area around the Embarcadero, specifically the space where Anthony's Seafood used to be, right next to The Star of India.

The space is now owned by The Brigantine Restaurant Group.  It's a very large space.  It opened in February, and if I'm any judge, the three restaurants they have opened will be a huge success.  First, who doesn't love the Brigantine?  This restaurant, inside and out, is gorgeous.  If you are lucky enough to get a table on the water (right on the water), what a view you've got.  I felt like I was on a cruise ship, looking out at the Pacific Ocean.  Inside, it is contemporary with lots of lights, very sleek.  The whole restaurant is open, so dining inside and out is safe, as far as I'm concerned.

Above the Brigantine is a new concept called Top of the Sail.  It's small plates and tapas.  I didn't eat there, but it is so beautiful I must go back for a meal.  Again, the decor is casual.  You feel like you're on the deck of a cruise ship. 

Finally, next door is Miguel's a Mexican restaurant managed by The Brigantine.  I cannot describe how gorgeous this restaurant is too.  Stop in for cocktails and some of their delicious white cheese dip and chips.  Fran and I each bought a pint and brought it home.($5).

I don't know what design company did the interior spaces in these restaurants, but one is prettier than the next.  Lunch, drinks, or dinner here and you will feel like you've really been somewhere!  Go now, before the warm weather when it will be packed.  It was a long time since Anthony's closed, but the wait was worthwhile.

Can't Clean That Dirty Pan? Try This

 I have several old, really old pyrex and corning pans that I just love.  I have had them for over 50 years and they haven't broken or chipped, but they are dirty looking.  UTube to the rescue.  I just decided to look on UTube to see if anyone had a great solution to cleaning dirty pans.  I found this.

Take your dirty pan, fill it all the way to the top with hot water and a little dishwashing soap.  Lay a few dryer sheets on top of it and let it sit overnight.   Empty and rinse pan, and lightly scrub remaining food or discoloration.  You will be shocked at how new and beautiful your pan looks.  I did this with an old pan, and although it didn't look brand new, it look better than it has in years.  If you do this with a pan that is just somewhat dirty, the results will surprise you.  

This led me to wonder what on earth is in dryer sheets that could clean pans so well.  I looked at the dryer sheet package, and it doesn't list the ingredients, so I went to the internet.  Here's what I found.

Ingredients in dryer sheets

Dryer sheets contain many ingredients, but the most common are:

• dipalmethyl hydroxyethylammoinum methosulfate, a softening and antistatic agent
• fatty acid, a softening agent
• polyester substrate, a carrier
• clay, a rheology modifier, which helps control the viscosity of the coating as it begins to melt in the dryer
• fragrance                            
• The fragrance used in dryer sheets can cause asthma and other health problems, but most chemicals in dryer sheets do not appear to be harmful to humans.  All chemicals are not toxic, but many health officials feel that chemicals in general could be harmful.  I found this interesting, I hope you did too.

Uses For Peroxide

 My mom is constantly trying to clean out closets and boxes and files that she's had for years.  She recently ran across an article she received written by a woman in Indiana who had several tips on ways you may not know to use peroxide.

Take one capful and hold in your mouth for several minutes each day, then spit it out.  No more canker sores and your teeth will be whiter.

Use it as mouthwash (during Covid-19 my dentist always has me rinse with peroxide before looking in my mouth.  Also, the peroxide bottle says right on the label that it can be used as a mouthwash.

Let your tooth brush soak in a cup of peroxide to keep it free from germs.

Clean your counters, table tops with peroxide to kill germs and leave a fresh smell.  No more expensive sanitizers.

After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria.

To remove fungus on feet (some people have this), spray a 50/50 mixture of water and peroxide every night and let dry.  

Soak any infection or cut in 3% peroxide for 5-10 minutes several times a day.  Amazing healer.

Tilt your head back and spray 50/50 mixture of water and peroxide in your nostrils whenever you have a cold or plugged sinuses.  It will bubble and help to kill bacteria.  

Add a cup of peroxide instead of bleach to white laundry to whiten them.  

Use peroxide to clean mirrors.

How can a little brown bottle that costs so little do so much?  Who knows, but it should be something everyone has in their medicine cabinet.  Try some of these home remedies.  You may end up saving hundreds of dollars on expensive products that don't work as well.

An Elegant Dinner at Terra

 In February I went to LA to spend a few days with my mom before bringing her back to Oceanside to get her second Covid-19 shot.  Things were just beginning to open up, so we decided to treat ourselves to a night out at a fancy restaurant.  It was SuperBowl Sunday, and we went to Terra, on the top floor of Westfield Century City Mall in Eatly.  Eatly is large market, consisting of dozens of vendors, selling everything Italian.  Wine, meat, homemade bread, hundreds of cheeses, pastas, fruits and veggies, and numerous restaurants.  The piece de resistance is Terra, on the top floor of Eatly.

Terra is an elegant wood burning Italian grill, with killer views of the Hollywood Hills.  Everything is outside, and every table had their own heater, so we were comfortable.  On SuperBowl Sunday we figured the place would be empty.  Were we wrong.  By 5:30 every table was occupied, and there was a very good vibe.  I think everyone was happy to finally be out.

The food at Terra is excellent.  Grilled meats and fish, several pasta dishes, starters including burrata and coal roasted beets, and just simple bread and butter, the bread being grilled on the fire.  Talk about clean, this place was spotless.  We started with a temperature check, then were reminded to keep our masks handy even when sitting down, and to put mask on when servers came to your table.  Cutlery was wrapped in sanitized bags, servers all wore masks and shields.  I felt super safe.  

The evening was a big success.  It was the first time either of us had been out for a fancy meal in close to a year.  What a treat.  If you are in LA and have time for a special meal, think about lunch or dinner at Terra.

My Octopus Teacher

 I don't often recommend movies or documentaries, but once in a while something comes along that is so good that I feel compelled to let people know.  My Octopus Teacher, on Netflix, is one such film.  It is beautiful and informative, and something you won't soon forget.  

It's about a filmmaker, going through a hard time in his life, who decides to start diving.  He discovers an octopus, sees him everyday, and through the lens of a magnificently filmed movie, the viewer almost feels as if he was there.  Trust me, whether you're an animal lover or not, you will NOT want this film to end.

Through My Octopus Teacher I learned so much about these cephalopods, thought to be the smartest invertebrates in the ocean.  /They are problem solvers.  They can learn to unscrew a lid to get prey from a container.  Octopuses have been seen using coconut shells to hide from potential predators.  They can avoid or thwart attackers, most amazingly by hiding in plain sight.  Using a network of pigment cells and specialized muscles in its skin, the common octopus can almost instantaneously match the colors, patterns and textures of its surroundings.  The often collect crustacean shells to construct  a fortress.  

There are about 300 recognized octopus species.  Octopuses have four pairs of arms and  three hearts. If arms are cut or injured, they grow back. Octopuses live 1-2 years, and the female dies shortly after laying its eggs.  After seeing this movie and realizing that they actually have individual personalities and feelings, it will be a long time before I eat grilled octopus!

I've Been Vaccinated. What Now?

 We've all been anxiously awaiting our turn to get vaccinated.  There was  so much anxiety associated with actually getting the appointment that getting the shot was sort of anti climatic.  Most of us in 1B who chose to get vaccinated (I hope that was everyone) have been, and they're either waiting the two weeks to be fully protected or have already passed the two week mark, as I have.

So how will things change for us?  If you listen to the scientists, which I do, not much.  Still wear your mask, keep your distance, wash your hands, and don't go to large gatherings.  So you might be wondering as I did, what's the big deal about getting vaccinated?  The big deal is that if you do come in contact with someone who has Covid-19, at a market or store or wherever you go, you are 95% protected, and if you do happen to contract Covid-19, which is very unlikely, your case will be light and likely not end in hospitalization or death.  

We're all hoping for herd immunity soon, but that is not likely.  It will take months, so what should we, who have been vaccinated do for fun in the mean time?  I've determined that the experts don't advise us what to do, because they really don't know what's safe and what is not.  

I am using my own common sense to continue with best health practices, and to add a few activities to my life.  I have determined that for me, outdoor dining is safe.  I am not yet ready to step inside for dining, but outdoors seems fine to me.  I have also decided that inviting a few (3-4) friends to my home for dinner is safe.  I would only invite friends who have vaccinated and have waited two weeks.  I am also going to play bridge, again, with four vaccinated people in my kitchen with the door open. I plan to go to a mall soon, enter stores and look around.

Of course golf and pickleball continue to feel safe to me.  All these are activities feel safe to me, but since no one is really guiding us, each of us needs to decide what is safe for us.  Oh, and at the end of March I am flying to Denver to visit my two boys who live there, their wives and three beautiful grandchildren.  Can't wait.  I hope you all feel safe enough to get out and do something fun.

The Gloss of Fruits and Vegetables

 I mentioned that I have started listening to a podcast called "Food Talk" which I enjoy so much, and from which I learn so much!  I recently listened to this podcast, where they interviewed Sunny Parr, director of the Kroeger Foundation, which has some lofty goals, which I will discuss at another time.  One thing mentioned in the interview with Sunny Parr  was the use of coating on produce.  When I heard that, I went right to the computer to find out more about "Coating on Produce."

I have noticed for quite a while the glossy look of most fruits and veggies in the supermarket.  Some look picture perfect, almost fake.  What is sprayed on 21 fruits and vegetables just after picking  is a lac resin based wax.  It is declared safe by the FDA.  It's purpose is to prevent water loss and retard shrinkage and spoilage and most importantly, improve appearance.  21 fruits and vegetables are currently sprayed with the wax coating, including apples, bell peppers, avocadoes, cantelopes, cucumbers, tomatoes, and eggplants.

Next time you go to the supermarket, notice how the fruits and veggies shine.  It's not natural.  It's done to make their appearance more appealing, and to make you more likely to buy.  This was just one of the interesting facts that I learned listening to Food Talk.  Such an interesting podcast.

One more thing.  Organic fruits and vegetables are not waxed, nor is most produce from local farmers' markets.  If you don't like the wax coating, buying organic should solve the problelm.  If you buy non organic produce and want to remove the wax coating, rinse produce in luke warm water, or a water/vinegar mixture and dry with a paper towel to remove most wax.  

Food Talk

I recently started following a podcast called Food Talk.  I thought it would be about food trends and topics that foodies would be interested in.  It may be, as I've only listed to two or three podcasts so far, but that's not really what it's about.  It's more about the production of food, how can we feed the world and reduce or eliminate food insecurity, how food is produced, the technology involved in farms, and federal standards for labeling.  The latter is a big issue.

I listened to a long podcast this morning which had guests from two fantastic organizations.  Food Tank is a global community for safe, healthy ,and nourished eaters.  Through education and advocacy, Food Tank hopes to create change.  Another group, begun in the EU, is Refresh.  This organization hopes to resource efficient food and drink for the entire food supply chain, and the prevent or reduce food waste.

Another topic that has been hot in congress over the past decade is labeling of products, including fish, meat and poultry and canned products of all types.  Due to the lobbying of huge companies like Monsanto, federal changes have been slow to come.

At the moment, there is still confusion over the meaning of "Sell by" and "Use by" on labels.  I will clarify.  "Sell by" tells the store how long to display the product for sale for inventory management.  It has nothing to do with whether or not the product is safe for consumption.  "Use by" is the date by which the product is recommended to be consumed at peak quality.  If consumed after this date, it is still safe to consume, but might not be at peak quality.  For many products, like boxed cereals, canned fruits and veggies, etc., it is entirely safe to consume these products after the "use by" date.  The exception to this is infant formula, which should be used by this date.  

There is so much to say about this topic, but I will leave other topics related to food for another blog.  For now, remember what the  "sell by" and "use by" dates really mean.  Don't just throw out food that has passed the "use by" date.  Use the smell test.  That's what I do.

Bridge at McDonald's

 Anyone who knows me well, knows how I love bridge.  During the pandemic, all games have been on line.  I play every other Wednesday at 12:50 on line with Jill, one of my favorite partners.  I really look forward to it, so when my internet went down on a Wednesday a few weeks ago, I didn't know what to do.

First, I called Jill to tell her I probably wouldn't be able to play.  No internet.  We had been having cable and internet problems for 2 days.  The Cox trucks were everywhere, but didn't seem to be making progress.  I noticed they were working on the street close to my house, so I went over to talk to them.  They didn't think things would be fixed until the evening.  I was so upset, but always the problem solver, I came up with a solution.

I made a nice salad that I packed up and took in the car with me as I drove to the local McDonald's, about 1/2 mile away.  I took my ipad with me, hoping I could use their wi fi, while sitting in the car.  It worked. For the next 2 1/2 hours I sat in my car and played bridge with Jill.  I ended up playing on my phone.  For some reason unbeknownst to me I was unable to connect using the ipad.  In any event, I ate my lunch and played, and watched the world go by.  It wasn't our best bridge game, but it sure was fun.  

I keep repeating the old saying, "Where there's a will, there's a way."  I had the will, and I found a way.  

Roasted Vegetables With Moroccan Couscous

 I've been watching more cooking shows lately, and I've been cooking up a storm.  I love the program on the Food Network called In the Kitchen.  Recently they had some "cheat sheet" recipes.  Most of the recipes on this particular program used some canned products and all of the recipes were easy.  This recipe sounded so good when they made it that I made it myself a few days later, and it was fantastic.  Here it is.

                                                          Roasted Vegetables with Moroccan Couscous

Variety of vegetables good for roasting.  I used broccoli, red peppers, butternut squash and onions.  You could also use zucchini, mushrooms, carrots, beets.  Cut into wedges, not too small.

1 can garbanzo beans, washed and drained

Heated chicken broth

Moroccan couscous

Olive oil, red pepper flakes, mint and lemon

Prepare veggies by cutting them into nice sized pieces.  Put them in a plastic bag.  Add enough olive oil to coat veggies well.  Dump on a roasting pan sheet, and spread evenly.  Cook at 400 degrees for 15-18 minutes.  Remove from oven, add drained garbanzo beans over veggies.  Add red pepper flakes for a little kick.  This is optional.  Then, sprinkle couscous over the veggies. (hard to say how much, probably about 1/2 cup).  Take boiling hot chicken broth and pour liberally over the entire pan.  Cover with foil, and let it sit for 8 minutes.

The couscous is now cooked, so take a fork and fluff it up.  Mix everything together.  Pour the mixture into a big serving bowl, sprinkle with a little olive oil, a splash of fresh lemon juice and some fresh mint.

It's a great dish anytime.  You can serve it as a main course, or as a side dish with chicken or fish.  The best part is the leftovers.  It's great the next day!!