Marscapone Meringue Dessert

Summer is coming, and instead of heating up your kitchen and baking, try this super simple dessert that everyone will love. Well, I love it because I love meringue. Whole Foods carries beautiful meringues for 99cents each. The store is high on most items, but the meringues are a bargain. I've been racking my brain for a cute name for this dessert, but until someone more clever than me gives me a better idea, I'll call it Marscapone Meringue Dessert. You can vary it in several ways, but here's the basic recipe. Oh, and by this way, this is my 1000th blog, since I started blogging several years ago. I can't believe it!! Marscapone Meringue Dessert 4 prepared meringues (buy them at Whole Foods or St. Tropez Bakery. The ones at St. Tropez are bigger, in fact a little too big for this dessert) 1/2 cup marscapone cheese 2 T. honey chopped pistachios whole strawberries Usually the meringues have a little indentation in the top, but if they don't simply scoop out the top part of the meringue to make a small well to put in the marscapone. Mix marscapone and honey. Use more or less honey, depending on your taste. The meringues are very sweet, so don't make the cheese too sweet. Add a spoonful of the cheese mixture to the top (well)of the meringue. Sprinkle with chopped pistachos, and top with a whole strawberry. Variations on this include using agave flavored with almond to sweeten the marscapone, then top with sliced almonds. Use any of the berries as a topping for the dessert. This is so easy and so elegant. I'm thinking of using it for a luncheon this summer. It would also be nice to make minis, by using small meringues. You can always make the meringues, but that defeats the purpose of a simple, hassle free dessert. If you've got a good name for this dessert, please let me know. In the meantime, try this one, and enjoy. By the way, I have made this dessert twice. It is delicious, but a little messy to eat. The meringues are hard to break, so it's best if you can find meringues that aren't so hard. The other option, is to break the meringue into bite size pieces, then continue with the recipe.

Craftsman Tavern in Encinitas

A group of my friends have been celebrating each others birthdays for several years by going out to lunch. We now combine several birthdays into one celebration, and in early February we celebrated my birthday and our friend Renee's, at Craftsman Tavern. None of us had dined there before, and with the reviews being mixed, we were a little bit skeptical. However, we're always up for something new, so we went there on a recent Friday, at noon. Some of the on line criticisms of the restaurant were the noise level, the crowded seating, and the long wait. However, we had reservations and went early, and had a wonderful experience. Our waiter was helpful, explaining all the dishes, and bringing everything we needed promptly. We never felt rushed. The restaurant looks like an old tavern, with wooden tables, some low, some high, and a nice casual bar. A real neighborhood eatery. They even have a comunnal table.(that's a great way to see what others are eating and what they like). The noise level would be high with a full house, as there is nothing on the floor or the windows. I hear the music at night can get pretty loud. However, the restaurant was only about 1/2 full on the day we ate there. The menu is terrific. There is something for everyone. The most popular item at our table was the trio of soup (butternut squash), salad (mixed greens with pecans and walnuts), and 1/2 fresh turkey sandwich for $12. I had a BLAT sandwich. The bacon was thick and smokey, and the avocado and tomato were topped with a delicious aioli. The bread was grilled, and the sandwich was served with homemade potato chips. There were many interesting salads, including their signature BLT salad and a wonderful beet salad with goat cheese and hazelnuts. At lunch time you can also order from the bar menu, which includes things like popcorn with truffle oil, mac 'n cheese, deep fried brussel sprouts. Dinner includes things like short ribs, fish, burgers, pulled pork sandwiches, petite tenderloin and fries, and roasted chicken. Food is delicious, plentiful and beautifully presented. For dessert we ordered their signature butterscotch pudding with whipped cream and salted caramel on top. OMG. Owner Wade Hageman has created a menu that will keep you coming back. There's always something new that you want to try. For drinkers, the happy hour is probably your best bet. Reduction on beer and wine, and many happy hour food items to choose from. Hageman also owns Blue Ribbon Pizzeria in Encinitas, one of my favorite pizzerias in all of San Diego. Craftsman is a great place to go for lite snacks and a drink, or a full meal. I recommend trying lunch, as you'll avoid the crowds, the higher prices, and the noise, yet still have the same wonderful food.

Butternut Squash, Arugula and Prociutto Salad

When I was in Boulder I was discussing a luncheon menu with my son Phil. He was giving me lots of ideas for easy, yet sophisticatd salads. Many used ingredients that some may not like, but his butternut, arugula, prosciutto and parmesean cheese salad is just delicious. I took it to a pot luck lunch not long ago just to see how people liked it, and it was completely gone before everyone got through the buffet line. It's so simple to make, and it can all be done the day before, if necessary. Here it is. Thanks, Phil, for the idea. Butternut Squash, Arugula, Prosciutto and Parmesean Salad 1 bag of arugula, available at Trader Joe's or most supermarkets 1 bag cubed and peeled butternut squash, available at Trader Joe's or most supermarkets 10 slices prociutto, available packaged at most supermarkets, or buy freshly sliced from the deli section 10 slices of thin parmesean cheese dressing- 1T. balsamic vinegar + 2 T. olive oil (mix together and drizzle over the salad If you're preparing the salad in advance, coat the butternut squash with a little olive oil, then add salt and pepper, and roast at 350 degrees for 30-35 minutes. Make sure the squash is cooked, but do not overcook and make mushy. Cool and store in a plastic container over night or until ready to assemble. Break the prociutto into pieces (otherwise it's impossible to cut the prociutto) and store in a plastic bag Slice parmesean in thin strips with cheese knife and store in a plastic bag When you're ready to assemble, place 1/2 bag of arugula on the bottom of serving platter, then add butternut squash evenly over the arugula. Top with pieces of prosciutto, then the parmesean cheese. Drizzle balsamic vineger dressing all around. I use tongs to serve, as it is easier to pick up than with salad forks. You'll love this salad, and you're guest will think you're a real gourmet. It's so easy, but don't tell them!

It's Almost Mother's Day

The celebration of Mother's Day comes but once a year, but what I always taught my children is that mother's day should be everyday, as should father's day. Honoring your mother should not be something that you do one day a year, but something you should be happy to do every day. That's why when mother's day rolls around and I cannot be with my children for whatever reason, I am not upset. I know my kids love me, and the respect they give me all year long tells me all I need to know. In the same way, I try to show my mother every day that I love and respect her. I do not send a card or gift on Mother's Day and feel that shows her how much I love her. Deeds speak louder than words, and it's how you live your life, day in and day out, that is important. Ron always used to say that holidays like Mother's and Father's Day were just opportunities for the greeting card companies to make money. I agree, and although it's nice to send a card, the most important thing to me is hearing a few nice words. When I get a phone call from one of my sons, it lights up my day. I remember reinforcing to my children the fact that keeping in touch was important. Even when my kids went off to college, then out living on their own, I would receive frequent phone calls, and no matter how busy I was, a few minutes on the phone with one of them brightened my day. I think most mothers do the best job they can. Yes, we hear of bad mothers all the time, abusers or neglectful mothers that put their children in danger or hurt them mentally or physically, but for the most part I think mothers try to do what's best for their children. I have noticed that when you hear athletes, singers, actors, or academic achievers talk about their past, they almost always name their mother as the driving influence in their lives. I think about athletes that have grown up in poverty, then make it to the NFL or NBA, almost invariably mention their mother or grandmother as their rock. So don't wait until Mother's Day to acknowledge your mother. She's there for you when you need her, just as you are there for your children. Sadly, she won't always be there, so let her know how important she is to you while she's here.

My Personal Journal

I recently read a story in the newspaper about a man who was held in solitary in a New Mexico jail for 22 months. During this time his physical and mental health deterioriated, and numerous pleas to see a doctor, lawyer, judge, anyone, were disregarded. He ended up getting a $15 million settlement from the county, but that will not bring back the time he lost or the damage that was done to him. (he was waiting for a hearing). This reminds me of Ron's first 2 weeks at Taft, and for those of you who either didn't know me then or don't remember what happened to him, I will tell you here and now. Of all the things Ron is, at the top of the list is Planner. He always prepares for every situation, so when planning for incarceration he made sure that all his ducks were in a row. The most important thing, he'd been told, was to have your paperwork in order, your orders from the judge, your medical papers, etc. Our lawyers assured us that everything was handled, and that upon arriving at Taft, after a day of filling out more forms, he would be transferred to the camp. Not so. It was almost 2 weeks before Ron was finally transferred to the camp, and no matter how he tried, he could not find out what had gone wrong. They threw him in a cell (SHU-Security Housing Unit) by himself where he remained for almost 2 weeks. He had no idea what was happening, nor did I. I expected to hear from him by Thursday. (I had dropped him off on Monday). He came to Taft with money for the commissary and phone, so I knew it wasn't that he didn't have any money. I couldn't figure it out, and as the days went by, I got more and more concerned. I called Taft, and of course they could tell me nothing. I called my attorney, and she couldn't do anything either. She said to just wait, that they'd had people who'd gone to prison and had not been heard from for several weeks. Easy for her to say. She never told me that beforehand, and she assured us that the transition would be smooth. Apparently because Ron arrived on the Martin Luther King holiday, they were short staffed, but that still doesn't explain the 2 week delay. Fortunately an orderly took pity on him, and gave him paper and pencil to write me a letter, and got him a stamp. After about a week, I got a letter telling me that he was in solitary, had no idea why, and was getting more frantic by the day. I got 2 more letters from him while he was in solitary (I can never thank that orderly properly for giving him paper, pencil and mailing his letter), and each one sounded more desperate than the last. He was in the cell for 23 hours a day, out for an hour of exercise only. They would wake him up at 3am to give him breakfast. It was so dark he couldn't see what he was eating. He was sleeping on a metal frame, with no mattress. No one came to tell him what was going on. He was feeling desperate. He would sing to himself, recite poetry, read if they gave him something to read, and think. Finally, on day 13 someone came and told him he was moving to the camp. He was never so happy in his life! The guards took him to the camp on a rainy night in January, and when he arrived, he felt he had just checked into the Hilton. People were friendly, helping Ron get settled, get his bearings, and recovering from 2 weeks of hell. To this day we don't know exactly why he was held in solitary for 13 days, and probably never will. I do know that whatever your lawyer tells you may not be true. They know the rules, but when you get to prison, anything can change at anytime. You are no longer in control and if things aren't right, there's really no one to help you. The story about the man from New Mexico reminded me how difficult things can be in prison. I can totally relate to the feeling of helplessness this man in New Mexico felt, as in just 2 short weeks, I could see Ron's mental health quickly deteriorating. The first 2 weeks of the prison experience was definitely the worst. I kept the letters Ron wrote to me at that time, and looking back, I can hear the helplessness in his words. It's a feeling Ron will never forget.

Try Real in Solana Beach

Every time you look around, there's a new pizza restaurant, a beer tavern, or burger place. They're all the rage. The new Real in Solana Beach (right near Carl's Jr. on Lomas Santa Fe) replaces Round Table Pizza, and is so much better. Ron and I recently had a wonderful meal there. We met the owner, Mark Urquhart, who was very interested in hearing our critique of the new restaurant. We were honest, and offered a few suggestions, some of which he had thought about and planned to implement. (small plates may be on the menu soon) The interior space is warm and inviting, with a large bar area for eating or drinking. They have a very large beer and wine menu, and a happy hour where you can get specialty drinks at a reduced price. The space is well lit, but not too bright, and the music is soft background music. The clientelle on the Wednesday night we were there was a nice mix of old and young. There were numerous tables where three generations were dining together. Now to the star of the show, the food. Real purchases locally sourced fruit, vegetables, meat and cheese wherever possible. Their gelato (to die for) is purchased from Bottega Italiana in Coronado. They have about a dozen gelato flavors at any one time, and it's a perfect way to end the meal. Real has two pizza ovens. One is a Mugnaini 900 degree wood fired imported Italian oven. The pies made in this oven are hand tossed, about 12-13 inches in diameter, made with organic dough, resulting in a rustic thin crust and unique shape. We did not have this pie, but they range from $13-$20, with lots of great ingredients. We had 16 inceh hand tossed thin crust pizza cooked in a flat top gas brick oven. It was delicious. We had the Mediterranean(mozzarella, provolone, calamata olives, sun dried tomatoes, onion, and red peppers) for $19. Other pies include house made fennel sausage pepperoni, mushrooms and carmelized onions. The crust was thin and crispy, the pizza was salty and delicious. We also tried the Italian inspired caesar salad. It was a mix of several lettuces, including romaine, radicchio,arugula and butter lettuce, in a light caesar dressing, topped with shaved parmesean. They have many delicious sounding salads on the menu, like quinoa with lots of veggies, barley salad with seasonal roasted root vegetables and feta, and prosciutto with arugula, fennel and parmigiano. If you're not in the mood for pizza, try the Prince Edward Island clams and mussels in white wine garlic broth, or the Lucian calamari with currants, capers, pine nuts in a spicy tomato broth. Of course they also have a burger on the menu. Lunch is very reasonable, with most main plates around $8-$10. 4cheese lasagna and salad, soup and salad, caprese stacker, meatball sub with smoked provolone, and prosciutto, fig, provolone and watercress panini are just some of the delicious choices. Next time you're looking for a new place in Solana Beach, give Real a try. Food is fresh and delicious, pizzas are thin and satisfying, and the atmosphere is relaxing. Save room for some delicious locally made gelato, too.

Oak at Fourteenth

Every time I visit my kids in Boulder I am treated to fine food, whether it's at home or at a restaurant. My last trip found Deborah and I walking down Pearl street with Elsa just around lunch time. Deborah mentioned that there was a wonderful new restaurant on Pearl Street that she thought I would love. She was right. I wish it were closer, as I eat there often. It's called Oak, and it might just be my new favorite dining spot in Boulder, for lunch or dinner. I'll tell you just a little more about it. It's not really new. It opened 69 weeks ago. Each week's menu changes, and they tell you at the top of the menu how long they've been opened. Actually, they were open for several months before, but had a fire, closed for a while and rethought the menu, coming up with what they now have: a restaurant that melds elements of Colorado's rustic backdrop with Boulder's hip and contemporary dining scene, featuring local and seasonal New American Cuisine in a friendly and professional atmosphere. Chef/Owner Steven Redzikowski focuses his seasonally inspired menus areound Oak's one of a kind, oak fired oven and grill. He offers selections from Colorado's abundant agriculatural landscape. Redzikowski went to cooking school in New York, then served in various capacities at Le Cirque and Jean Georges. He then moved to Aspen and took a position at Little Nell. In 2004 he had an opportunity to help open Frasca, and while there, met his future partner, Bryan Dayton. Deborah and I were there for lunch. We started out with fried pickles, with a wonderful tarragon flavored dipping sauce. Deborah also ordered the sweet tea, which she loved. I had buratta, wrapped in a circular baguette, topped with green olive tapenade and a wonderful marmalede. Spectacular. Deborah had the po boy shrimp sandwich on a freshly baked roll, topped with cole slaw. She said it's her new favorite lunch item. Burgers looked outsanding, the spit fired lamb sandwich also sounded good. Oak also makes homemade donuts, and as you walk into the restaurant, you see the donuts piled high on a counter on the bar. They're hard to resist, but we did. They have a different flavor everyday. The dinner menu is quite extensive. I have not eaten dinner there, but on the recommendation of Phil and Deborah, I know it's good. They have three sections to the menu: shared plates, small plates and large plates. The shared plates section includes: 1. crispy farm egg, chicken confit and wild mushroom toast 2. grilled eggplant, feta cheese, romesco, mint 3. wood roasted brussel sprouts, garlic chips 4. wood oven roasted beef marrow, anchovy chimichurri, herb salad 5. manilla clams and house made chorizo, harissa, crispy potatoes. Small plates include salads, like a apple and kale salad with candied almonds, red pepper and fennel soup with goat cheese panna cotta and fennel crumbs, and an Asian pear salad. Large plates include wood oven roasted chicken, beef shortribs, ricotta cheese ravioli, oak grilled peking duck, with forbidden rice and duck cracklings. If you find yourself in Boulder, try Oak for lunch or Dinner. You'll be amazed at the variety of food items on the menu, and the deliciousness of everything they serve. Once you go there, you'll be hooked.