Since I enjoy cooking, I rarely go out to eat unless I am with a friend. It's a way to socialize and chat. I am usually not there for the food. But I must say that I like trying new restaurants. It is so very unusual for me to eat in 3 new-to-me places in 1 week but that happened recently.
First I met a friend at a new Korean restaurant called Nabhee Cafe. It is located in a nondescript area of 4th Street in Santa Rosa between South E and Brookwoood. The interior is fairly stark with nice golden-hued glass lamps above each table. The menu is compact, especially for vegetarians but they have some interesting offerings. For instance, you can get white rice or mixed grains (very delicious) instead.
Before the arrival of the meal we were offered 8 small dishes that contained spinach with sesame seeds, sweet black beans, 2 types of kim chee, vegetable and seaweed and more. All were fresh and yummy. Then came our large bowl of noodle and vegetable soup. It wouldn't have been anything special but it came with a spicy sauce to pour in and I may have been a bit heavy handed with it but it was very tasty. My friend Barbara and I shared the soup and mung bean pancakes which contained large pieces of onion and mung bean sprouts. After tasting a pancake and sluprping some soup, I said, "I would defnitely come back here."
The table of 3 behind us had defnitely eaten there before. The 2 different women servers were unobtrusive yet friendly, refliling our tea and water as needed. It's a great place to go for mixed couples (meat-eaters and vegetarians).
Later that week I went to Hana, a sushi restaruant in Rohnert Park. I had always heard good things about it. The food was very fresh there, too. I did not have sushi but once again chose noodles. This time it was soba with a slightly sweet broth, and a huge pile of tempura onions and carrots on the side. My friend Patrick remarked how lovely I looked with long strands of vegetables hanging out of my mouth. Frist I had to dangle them on my chopsticks (with which I do have experience, having chosen to eat all my food with them with I was in my early 20s.) If I wanted sushi, even the veggie kind which is all I eat, I'd venture back to Hana.
Meal number 3 was breakfast at Hank's Creekside. On a very rainy weekday morning, you'd hardly expect a wait shortly after 9 a.m. but there was. This is a cozy spot next to a creek in east Santa Rosa. The food is typical breakfast fare but seemingly fresh and not especially greasy. You can get omelettes, scrambles, pancakes, oatmeal, granola, fruit and homemade biscuits, if you care for them. The waitresses are efficient and as young as most Sonoma County wait staff. My guess is that some of them have worked there for a long time. I heard friendly banter at the small couner up front, and waitresses greeting people by name. Although it is supposed to be one of the best breakfast places in Santa Rosa I may not go back only because my favorite breakfasts are eaten early in the morning at my home.
I go out to eat for socializing, not so much for the food. Heck, I know how to cook.
Sunday, March 26, 2006
Millennium Restuarant and A Cable Car Ride
I was just reminded by my mother-in-law about my interesting experience in San Francisco when I went to Millennium Restaurant http://www.millenniumrestaurant.com/ about a month ago. I was meeting my sister and her boyfriend to discuss a project in the works: Wake Up and Eat www.wakeupandeat.com. I was down by Fisherman's Wharf and was supposed to meet them near Union Square to go to dinner for a 6 p.m. reservation. As hard as I tried I could not get a later reservation. Things always work out, just not the way that you thought that they would.
I headed to the cable car turn around a bit late since unbeknownst to me my watch had stopped running. I figured that I could get to Union Square in 30 minutes, although there was a line. And it seemd that the cars sat for a while at the turn around before actually leaving. AND, and this was the big AND my conductor had a tantrum. He yelled at a young passenger and then stormed off the car. This was when I picked up my cell phone and made the first call to my sister and told her about my dilemma, being stuck on the cable car and that I might be a few minutes late. When I realized that it would be longer than that, I called again and also called the restaurant to tell them. They thanked me for the call and said that it was OK.
About 5 minutes later the conductor returned, a bit more composed, and we left the turnaround and headed toward North Beach. We almost took out 2 tourists who ambled in front of the cable car, not realizing that it doesn't stop when you are crossing in front of it against the light. We went 1 more block and the conductor pulled back on the brake that is attached to the cable. It would not catch. At first I thought that he must have been kidding. But as we slid down the hill a bit , and almost into the intersection behind us, I could tell that we were doomed. The cable had stopped running. Faced with impending dinner reservations, mild hunger and a huge hill and many blocks before me at around 6 p.m. I made my final call.
"Donna, why don't you go to the restaurant? I 'll meet you there" I said as I stepped off the cable car. Luckily, I wear sensible shoes. I hoofed my way to Union Square, and then beyond to the theater district where Millennium is located. I had never been there and found the room was a bit hushed and dark with a clubby and romantic feeling to it. It was what I needed. It was 6:30, the time at which I had wanted the reservation. I was so warmed up from my hike up and down SF hills, that I peeled off my scarf, my hat, my jacket and any other clothing that I could. I asked if the wine was there yet (it would shortly arrive), strolled to the restroom to compose myself, and came back feeling much better a few minutes later.
Dinner was mostly fantastic. The plate presentations were wonderfully artistic with an incredible variety of tastes and textures on each one. I bet that you will not miss the meat (if you do eat it) and find each dish intriguing, if not always to your liking. The ingredients are not ordinary. We shared many dishes and at the moment I cannot tell you which was the best but I have a recollection of oyster mushrooms being great. None of the desserts wowed me but I was likely too full and definitely had at least a couple of glasses of wine. I recommend that you go to Millennium when you are in San Francisco if you can get a reservation (even if it's a bit earlier than you'd like).
We left the restaurant and hailed a cab. The ride was short and sweet, and cost only $6 for the 3 of us. But somehow it just didn't compare to my $5 cable car ride and hike, at least not in the story telling department.
I headed to the cable car turn around a bit late since unbeknownst to me my watch had stopped running. I figured that I could get to Union Square in 30 minutes, although there was a line. And it seemd that the cars sat for a while at the turn around before actually leaving. AND, and this was the big AND my conductor had a tantrum. He yelled at a young passenger and then stormed off the car. This was when I picked up my cell phone and made the first call to my sister and told her about my dilemma, being stuck on the cable car and that I might be a few minutes late. When I realized that it would be longer than that, I called again and also called the restaurant to tell them. They thanked me for the call and said that it was OK.
About 5 minutes later the conductor returned, a bit more composed, and we left the turnaround and headed toward North Beach. We almost took out 2 tourists who ambled in front of the cable car, not realizing that it doesn't stop when you are crossing in front of it against the light. We went 1 more block and the conductor pulled back on the brake that is attached to the cable. It would not catch. At first I thought that he must have been kidding. But as we slid down the hill a bit , and almost into the intersection behind us, I could tell that we were doomed. The cable had stopped running. Faced with impending dinner reservations, mild hunger and a huge hill and many blocks before me at around 6 p.m. I made my final call.
"Donna, why don't you go to the restaurant? I 'll meet you there" I said as I stepped off the cable car. Luckily, I wear sensible shoes. I hoofed my way to Union Square, and then beyond to the theater district where Millennium is located. I had never been there and found the room was a bit hushed and dark with a clubby and romantic feeling to it. It was what I needed. It was 6:30, the time at which I had wanted the reservation. I was so warmed up from my hike up and down SF hills, that I peeled off my scarf, my hat, my jacket and any other clothing that I could. I asked if the wine was there yet (it would shortly arrive), strolled to the restroom to compose myself, and came back feeling much better a few minutes later.
Dinner was mostly fantastic. The plate presentations were wonderfully artistic with an incredible variety of tastes and textures on each one. I bet that you will not miss the meat (if you do eat it) and find each dish intriguing, if not always to your liking. The ingredients are not ordinary. We shared many dishes and at the moment I cannot tell you which was the best but I have a recollection of oyster mushrooms being great. None of the desserts wowed me but I was likely too full and definitely had at least a couple of glasses of wine. I recommend that you go to Millennium when you are in San Francisco if you can get a reservation (even if it's a bit earlier than you'd like).
We left the restaurant and hailed a cab. The ride was short and sweet, and cost only $6 for the 3 of us. But somehow it just didn't compare to my $5 cable car ride and hike, at least not in the story telling department.
My Wonderful Students
Just last week I finished teaching 2 culinary classes at Santa Rosa Junior College. Also, in that same 8 week period I taught 3 four-week cooking classes. The culinary classes are straight academics and do not involve food preparation, only talking about it. I enjoy both types of teaching but getting my hands on the food is what really excites me. But back to the students..
The Culinary Arts Survey class is a brief overview of the culinary world. The students' final group project involves coming up with a culinary concept - bar, restaurant, nightclub, bistro, etc. and presenting it to the class. The diversity of their ideas is incredibly interesing. Life experience definitely plays a role with some of the younger students trying to design a wine list when they don't drink wine. Now, why would they take on the position of bar manager, I wonder?
The projects are always interesting even if not especially realistic. For many of them, this is their first culinary class, along with Sanitation and Safety (which was the other class that I taught). One class is creative while the other fills your head with facts, many of them scary. By the time that I finish teaching the sanitation class I am amazed that we all don't get sicker from the food that we eat. Or maybe we do, and chalk it up to a 24-hour virus.
The students in my culinary classes get letter grades which take me way too long to figure out. All the papers, quizzes and final exams pile up and overwhelm me. I am still working on grades from a week ago, although they are due within 3 working days of the end of class. Just a bit late now but I am not perfect.
My cooking classes are always fascinating because I get a such a diverse group of students. One class had students ranging in age from 14 to 60+. Some students are serious and others just want to eat a good meal once a week, and have leftovers for lunch the next day. As long as they show up, ready to get cooking, I like all of them.
The students in these classes give me a chance to see what people really do when they are in the kitchen. I get to test my recipes to see if students can follow them, how they turn out and taste and what kind of marks I get for flavor acceptance. I get to play with ingredients that I might want use more often. Lately that includes agave syrup, seaweed and colored rice (black, red). Who knows what's next? That's the exciting part of being in the culinary world.
I am almost ready to leave for Seattle to attend the annual meeting of the International Association of Culinary Professionals (IACP). The conference is often a who's who of the culinary world. I've had the late Julia Child sit behind me at a luncheon, and chatted with Jacques Pepin, Graham Kerr, Rick Bayless, Martin Yan and more. Some are more personable than others but we're all in the culinary arena for various reasons. Mine is to teach and share my wisdom, and foibles.
The Culinary Arts Survey class is a brief overview of the culinary world. The students' final group project involves coming up with a culinary concept - bar, restaurant, nightclub, bistro, etc. and presenting it to the class. The diversity of their ideas is incredibly interesing. Life experience definitely plays a role with some of the younger students trying to design a wine list when they don't drink wine. Now, why would they take on the position of bar manager, I wonder?
The projects are always interesting even if not especially realistic. For many of them, this is their first culinary class, along with Sanitation and Safety (which was the other class that I taught). One class is creative while the other fills your head with facts, many of them scary. By the time that I finish teaching the sanitation class I am amazed that we all don't get sicker from the food that we eat. Or maybe we do, and chalk it up to a 24-hour virus.
The students in my culinary classes get letter grades which take me way too long to figure out. All the papers, quizzes and final exams pile up and overwhelm me. I am still working on grades from a week ago, although they are due within 3 working days of the end of class. Just a bit late now but I am not perfect.
My cooking classes are always fascinating because I get a such a diverse group of students. One class had students ranging in age from 14 to 60+. Some students are serious and others just want to eat a good meal once a week, and have leftovers for lunch the next day. As long as they show up, ready to get cooking, I like all of them.
The students in these classes give me a chance to see what people really do when they are in the kitchen. I get to test my recipes to see if students can follow them, how they turn out and taste and what kind of marks I get for flavor acceptance. I get to play with ingredients that I might want use more often. Lately that includes agave syrup, seaweed and colored rice (black, red). Who knows what's next? That's the exciting part of being in the culinary world.
I am almost ready to leave for Seattle to attend the annual meeting of the International Association of Culinary Professionals (IACP). The conference is often a who's who of the culinary world. I've had the late Julia Child sit behind me at a luncheon, and chatted with Jacques Pepin, Graham Kerr, Rick Bayless, Martin Yan and more. Some are more personable than others but we're all in the culinary arena for various reasons. Mine is to teach and share my wisdom, and foibles.
Saturday, March 11, 2006
Seaweed and More Bread in My Life
I spent the weekend of March 4th and 5th at a Seaweed Convivium. I do realize that seaweed is a foreign substance for most people who think that it ought to stay in the ocean from whence it came. But I have harvested it before on the very clean Sonoma coast and I wanted to learn more -- about it's nutritional and possible therapuetic effects, and how to use it in cooking. And that's what I did.
The evemt was held at a Grange Hall in Anderson Valley, just north of Boonville and south of Philo, here in California. I learned about the grange and that this is the only solar-powered grange around. There are also lots of old hippies in the area and it's quite amazing that the event even took place considering who was doing the organizing. But despite some timing issues on Day 1, the event was a success -- at least for me.
I learned that everyone probably needs to eat more seaweed more often, except for me on that Saturday when I discovered just how much fiber seaweed contains. I think that I ate a tad more than my body ws used to. I didn't get sick but let's just say that I made an extra trip to the bathroom that evening.
I also learned that seaweed can help all of us with the unknown effects of radiation from all the electronic equipment that we use and are exposed to, plus the small daily outputs from nuclear reactors around the world. My goal now is to see how I can eat my 5 grams of seaweed each day. This is about one-sixth of an ounce. Seaweed shrinks down by 5 to 20 times from fresh to dried and then swells up again in your body. The easiest way for me to eat seaweed is to snack on it in the form of Sea Palm which are also sometimes known as Sea Crunchies. They are native to my area.
On Sunday we were treated to 5 cooking demonstrations by some great cooks and chefs. Cherie Soria from Living Light Natural Foods cooking school in Fort Bragg. It's all raw and the food was tasty but it was a chilly rainy day so I found the cooked, warm food much more pleasing. We were treated to Seaweed and Edamame Gnocchi with creamy Oyster Mushroom Sauce from Eric Tucker from Millennium Restaurant in San Francisco, Celery Root and Asian Pear Soup with Baby Nori Flan from James Romero from The Sea Ranch Lodge on our coast, Daikon Involatini from Renee Rohrig an awesome chef from Google (where they have free reign to buy ingredients and create wonderful meals) and last was Barry Horton from The Stanford Inn in Mendocino with his signature dish of Sea Palm Strudel with 2 sauces - Wasabi and Raspberry. I left sated, if not full.
I hope to arrange some kind of cooking demo or workshop at The Stanford Inn this fall so if this is of interest to you, please let me know.
About the bread -- I ended the week with 6 loaves more than I started with. I got 4 wonderfully hearty loaves from Grindstone Bakery in Santa Rosa and 2 from Bruce Bread of Mendocino. Both exchanges happend in the parking lot of Community Market in Santa Rosa where I shop regularly. Now I know why I continue to go back -- I can always use more bread.
The evemt was held at a Grange Hall in Anderson Valley, just north of Boonville and south of Philo, here in California. I learned about the grange and that this is the only solar-powered grange around. There are also lots of old hippies in the area and it's quite amazing that the event even took place considering who was doing the organizing. But despite some timing issues on Day 1, the event was a success -- at least for me.
I learned that everyone probably needs to eat more seaweed more often, except for me on that Saturday when I discovered just how much fiber seaweed contains. I think that I ate a tad more than my body ws used to. I didn't get sick but let's just say that I made an extra trip to the bathroom that evening.
I also learned that seaweed can help all of us with the unknown effects of radiation from all the electronic equipment that we use and are exposed to, plus the small daily outputs from nuclear reactors around the world. My goal now is to see how I can eat my 5 grams of seaweed each day. This is about one-sixth of an ounce. Seaweed shrinks down by 5 to 20 times from fresh to dried and then swells up again in your body. The easiest way for me to eat seaweed is to snack on it in the form of Sea Palm which are also sometimes known as Sea Crunchies. They are native to my area.
On Sunday we were treated to 5 cooking demonstrations by some great cooks and chefs. Cherie Soria from Living Light Natural Foods cooking school in Fort Bragg. It's all raw and the food was tasty but it was a chilly rainy day so I found the cooked, warm food much more pleasing. We were treated to Seaweed and Edamame Gnocchi with creamy Oyster Mushroom Sauce from Eric Tucker from Millennium Restaurant in San Francisco, Celery Root and Asian Pear Soup with Baby Nori Flan from James Romero from The Sea Ranch Lodge on our coast, Daikon Involatini from Renee Rohrig an awesome chef from Google (where they have free reign to buy ingredients and create wonderful meals) and last was Barry Horton from The Stanford Inn in Mendocino with his signature dish of Sea Palm Strudel with 2 sauces - Wasabi and Raspberry. I left sated, if not full.
I hope to arrange some kind of cooking demo or workshop at The Stanford Inn this fall so if this is of interest to you, please let me know.
About the bread -- I ended the week with 6 loaves more than I started with. I got 4 wonderfully hearty loaves from Grindstone Bakery in Santa Rosa and 2 from Bruce Bread of Mendocino. Both exchanges happend in the parking lot of Community Market in Santa Rosa where I shop regularly. Now I know why I continue to go back -- I can always use more bread.
Thursday, March 02, 2006
Delicious is the key
I often struggle with trying to understand why people would want to eat food that is not fresh and delicious. It doesn't matter if it's my morning whole grain toast with sliced avocado and a sprinkling of gomasio or flax seed or my lunch of Thai Ruby Red rice with pressure cooked veggies and tofu with lemongrass, galanga and kaffir lime but my food must taste great. Otherwise why would I waste my calories?
I will admit to not always making the most healthful choices for I am only human (with some glaring imperfections). So when I veer off course I try to make my digressions delicious ones such as locally produced Kahlua truffles or apple spice muffins or Purely Decadent Soy Delicious in a flavor such as Chocolate Brownie Almond.
If you've never tried Soy Delicious from Turtle Mountain here is your chance to get a pint for FREE. Send me an email at jill@theveggiequeen.com and I will give you instructions but you have to do this by Friday, March 17th which is when this offer will expire. And while you are at it, perhaps you'd like to sign up for my email newsletter. Just let me know.
Now, back to more deliciousness. I think that I'm going to warm up my senses, my soul and my body with a batch of Thai Curried Winter Squash soup that a class made last night. For me it ranked near the top of the fresh and delicious scale.
Parting words...Don't waste your time with bland and boring food if that's not how you see your life.
I will admit to not always making the most healthful choices for I am only human (with some glaring imperfections). So when I veer off course I try to make my digressions delicious ones such as locally produced Kahlua truffles or apple spice muffins or Purely Decadent Soy Delicious in a flavor such as Chocolate Brownie Almond.
If you've never tried Soy Delicious from Turtle Mountain here is your chance to get a pint for FREE. Send me an email at jill@theveggiequeen.com and I will give you instructions but you have to do this by Friday, March 17th which is when this offer will expire. And while you are at it, perhaps you'd like to sign up for my email newsletter. Just let me know.
Now, back to more deliciousness. I think that I'm going to warm up my senses, my soul and my body with a batch of Thai Curried Winter Squash soup that a class made last night. For me it ranked near the top of the fresh and delicious scale.
Parting words...Don't waste your time with bland and boring food if that's not how you see your life.
Saturday, February 25, 2006
Tree Hugging and Mushroom Hunting
The weather had been erratic, first very warm and then extremely cold, followed by rain and snow in the higher elevations. So, when we left Santa Rosa on a sunny Saturday morning for a trip up the coast to go mushroom hunting, it didn't occur to me that it might be raining when we got there. But lo and behold, within 5 minutes of our arrival at Salt Point State Park the rains came. I was starting to beat myself up for not remembering rain gear, except umbrellas, when I mentioned my dilemma to another mushrooom forager. Suddenly there were 4 extra rain ponchos from 3 different people and all 4 of us, including my sister, her boyfriend and my son Shane, were covered.
Almost miraculously, as we started hiking in the forest the rain eased up, the sun shone through trees and the mushrooms were visible. Donna and Phil had never been hunting before and we had 2 experienced pickers with us - mycochef Patrick Hamilton and his friend Kathy.
We mostly picked on steep inclines. It was defnitely slippery as the underbrush was wet. At one point, I was hiking down toward some mushrooms and grabbed onto a small tree. It broke and I found myself hurtling down the hill. The next thing that I knew, I had my arms on either side of a large tree and was hugging it. I was still trying to figure out exactly what happened and knew that slamming into a tree saved me from breaking my neck as I was flying down the hill. And I am willing to admit in any case that I am a tree-hugging sort. I was incredibly thankful. The best part was that only Phil witnessed what happened which I am sure was something that could win on America's funniest home videos.
After picking pounds of black trumpet, oyster, and yellow foot mushrooms we were quite happy to return to our spot and have a wonderful pot luck lunch. We ate outside under a very large suspended tarp which protected us from the rain but not from the cold - it was only 39 degrees F. which is record setting in my part of the world. (I know that for some of you that would be balmy.) After lunch we headed home down beautiful Highway 1, driving in the alternating rain and sun.
The trip would have been uneventful if a cow had not decided to just wander into the road in front of my car which luckily was not going very fast (which is almost impossible considering the hairpin turns).
We arrived home, happy to be indoors and out of the car. I was a bit bruised but well enough to prepare mushrooms which took some time. We had sauteed black trumpet with smoked salt, and oyster mushrooms both roasted and sauteed. The oyster mushroms were a wonderful addition to the Thai red curry butternut squash and tofu that I prepared the previous night.
Donna and Phil took some mushrooms with them to turn into sandwiches for their plane trip home.
Almost miraculously, as we started hiking in the forest the rain eased up, the sun shone through trees and the mushrooms were visible. Donna and Phil had never been hunting before and we had 2 experienced pickers with us - mycochef Patrick Hamilton and his friend Kathy.
We mostly picked on steep inclines. It was defnitely slippery as the underbrush was wet. At one point, I was hiking down toward some mushrooms and grabbed onto a small tree. It broke and I found myself hurtling down the hill. The next thing that I knew, I had my arms on either side of a large tree and was hugging it. I was still trying to figure out exactly what happened and knew that slamming into a tree saved me from breaking my neck as I was flying down the hill. And I am willing to admit in any case that I am a tree-hugging sort. I was incredibly thankful. The best part was that only Phil witnessed what happened which I am sure was something that could win on America's funniest home videos.
After picking pounds of black trumpet, oyster, and yellow foot mushrooms we were quite happy to return to our spot and have a wonderful pot luck lunch. We ate outside under a very large suspended tarp which protected us from the rain but not from the cold - it was only 39 degrees F. which is record setting in my part of the world. (I know that for some of you that would be balmy.) After lunch we headed home down beautiful Highway 1, driving in the alternating rain and sun.
The trip would have been uneventful if a cow had not decided to just wander into the road in front of my car which luckily was not going very fast (which is almost impossible considering the hairpin turns).
We arrived home, happy to be indoors and out of the car. I was a bit bruised but well enough to prepare mushrooms which took some time. We had sauteed black trumpet with smoked salt, and oyster mushrooms both roasted and sauteed. The oyster mushroms were a wonderful addition to the Thai red curry butternut squash and tofu that I prepared the previous night.
Donna and Phil took some mushrooms with them to turn into sandwiches for their plane trip home.
Monday, February 13, 2006
A Quick Trip to San Francisco
Although I only live about an hour away from San Francisco, it is a world away. And one that usually involves expensive parking and too much traffic. But this past weekend, I took one day and went with my son Shane to visit with my sister Donna who is here from the East Coast. So, Shane and I took the ferry to SF which was incredibly relaxing for me, and boring for Shane. The weather was clear and sunny, a San Francisco rarity.
We walked a lot and that was great. We took the Muni bus and the cable car, acting like San Franciscans and tourists alike. We took in the sites at the Ferry Plaza Farmer's Market and watched a cooking demonstration. It was great to be in the audience and not behind the burners, for a change. As we perused the market stalls I had to restrain myself from buying lots of beautiful vegetables so that I wouldn't end up carrying them around all day. Shane convinced me to buy a smoky eggplant dip named Aubergine and a baguette which we devoured later.
The bus ride to Haight Ashbury left us a bit hungry so we popped into a Mexican place. I snuck out and went to the sausage shop next door for a vegan sausage with hot and sweet mustard and grilled onions. Other than the roll which was too white and soft for me, it was a nice eat-on-the-go snack which provided enough energy to walk further into the Haight and hike up to Buena Vista Park.
I can't imagine a nicer or more relaxing day in San Francisco. I hope that if you go, you have a similar experience.
We walked a lot and that was great. We took the Muni bus and the cable car, acting like San Franciscans and tourists alike. We took in the sites at the Ferry Plaza Farmer's Market and watched a cooking demonstration. It was great to be in the audience and not behind the burners, for a change. As we perused the market stalls I had to restrain myself from buying lots of beautiful vegetables so that I wouldn't end up carrying them around all day. Shane convinced me to buy a smoky eggplant dip named Aubergine and a baguette which we devoured later.
The bus ride to Haight Ashbury left us a bit hungry so we popped into a Mexican place. I snuck out and went to the sausage shop next door for a vegan sausage with hot and sweet mustard and grilled onions. Other than the roll which was too white and soft for me, it was a nice eat-on-the-go snack which provided enough energy to walk further into the Haight and hike up to Buena Vista Park.
I can't imagine a nicer or more relaxing day in San Francisco. I hope that if you go, you have a similar experience.
Saturday, February 11, 2006
The Desert and The Sun
I have been to Phoenix and back. I forgot how much energy it takes to travel and remain sane on either end of the trip. Being away usually seems to work out just fine as long as one can manage to stay healthy after breathing the recycled air on the plane. (I have some secret weapons that I use when traveling that almost always help, and Airborne is not one of them.)
I spent two days in Tempe, the college town next to Phoenix, with a young woman named Diana, who could not have been nicer. I went to the local coop and got some bulk food, fruits, and veggies to munch on during the day. One night I ate at an Ethiopian restaurant nearby called The Blue Nile. The food was plentiful, flavorful and affordable ($9.95). I couldn't even finish my entree which consisted of injera (a large pancake made of fermented teff flour) and 5 small vegetarian dishes. I didn't want to take it home because I didn't think that it would taste good the next day but the waitress (possible owner) suggested that I do so and it was quite delicious reheated the next morning. The injera was some of the best that I have had. Maybe the desert heat, or the Ethiopian stout, improves the taste.
I hiked up Camelback Mountain that day and the view was spectacular but would have been more so without the smog. Having 111 days without rain did not make that Valley more hospitable.
The following day I stopped at The Farm at South Mountain which is an oasis in the desert. I met Terri, one of the Barn Godddesses at Garden Territory onsite. I had set up a cooking class for the group of dietitians that I would be meeting at my conference (the reason for heading to the area). I definitely met a kindred spirit and recommend a trip to The Farm at South Mountain www.thefarmatsouthmoumtain.com or www.gardenterritory.com for anyone going to Phoenix. It will make you feel grounded.
From there I joined my group of dietitians, most of whom are true foodies. We heard speakers including Deborah Madison (speaking about meat, of all things) and Terry Conlan from Lake Austin Spa in Texas. I had two great meals out - one at Rancho Pinot Grill www.ranchopinot.com where you'll get one of the freshest and most filling roasted vegetable plates ever, and the other at Elements www.elementsrestaurant.com at The Sanctuary which featured Chef Beau Macmillan. His sesame-crusted tofu did not meet my standards but the small plate (that's what they called it but it wasn't) of White Cheddar Grits with Roasted Maitake Mushrooms was incredible. The decor and view are stunning and the prices reflect that.
We spent the entire day at the Scottsdale Culinary Institute. It was interesting watching other teachers in action. I leanrned mostly that one must have a sense of humor and be open to anything happening. We started the day with chocolate and ended with wine. What could be wrong with that?
I am once gain happy to be on my home turf and get back to work and some kind of routine. I do hope that I can get my newsletter done in time to send it out in February. Time for other writing but first let me think, what shall I eat?
I spent two days in Tempe, the college town next to Phoenix, with a young woman named Diana, who could not have been nicer. I went to the local coop and got some bulk food, fruits, and veggies to munch on during the day. One night I ate at an Ethiopian restaurant nearby called The Blue Nile. The food was plentiful, flavorful and affordable ($9.95). I couldn't even finish my entree which consisted of injera (a large pancake made of fermented teff flour) and 5 small vegetarian dishes. I didn't want to take it home because I didn't think that it would taste good the next day but the waitress (possible owner) suggested that I do so and it was quite delicious reheated the next morning. The injera was some of the best that I have had. Maybe the desert heat, or the Ethiopian stout, improves the taste.
I hiked up Camelback Mountain that day and the view was spectacular but would have been more so without the smog. Having 111 days without rain did not make that Valley more hospitable.
The following day I stopped at The Farm at South Mountain which is an oasis in the desert. I met Terri, one of the Barn Godddesses at Garden Territory onsite. I had set up a cooking class for the group of dietitians that I would be meeting at my conference (the reason for heading to the area). I definitely met a kindred spirit and recommend a trip to The Farm at South Mountain www.thefarmatsouthmoumtain.com or www.gardenterritory.com for anyone going to Phoenix. It will make you feel grounded.
From there I joined my group of dietitians, most of whom are true foodies. We heard speakers including Deborah Madison (speaking about meat, of all things) and Terry Conlan from Lake Austin Spa in Texas. I had two great meals out - one at Rancho Pinot Grill www.ranchopinot.com where you'll get one of the freshest and most filling roasted vegetable plates ever, and the other at Elements www.elementsrestaurant.com at The Sanctuary which featured Chef Beau Macmillan. His sesame-crusted tofu did not meet my standards but the small plate (that's what they called it but it wasn't) of White Cheddar Grits with Roasted Maitake Mushrooms was incredible. The decor and view are stunning and the prices reflect that.
We spent the entire day at the Scottsdale Culinary Institute. It was interesting watching other teachers in action. I leanrned mostly that one must have a sense of humor and be open to anything happening. We started the day with chocolate and ended with wine. What could be wrong with that?
I am once gain happy to be on my home turf and get back to work and some kind of routine. I do hope that I can get my newsletter done in time to send it out in February. Time for other writing but first let me think, what shall I eat?
Saturday, January 28, 2006
Farmers and Fresh
A quick trip to the Eco Farm Conference at Asilomar in Pacific Grove, California to speak about getting people to eat fresh was an experience unlike any other. I knew that when I arrived at lunch time and discovered that there was a table of extras that included seaweed, hemp and nutritional yeast. Add the breathtaking views of sand dunes and the Pacific and Wow was the word.
I have been to a lot of conferences but never have I had the food that I like to eat so readily available. There were also boxes of my favorite crackers from Dr. Kracker.
But there was so much more beyond the food, the big thing being the people who are responsible for growing, handling and selling the food, most of which is produce (although there were talks about dairy, meat and more). Their work is inspiring.
Do you realize that most farmers get up really early in the morning to get the produce ready and packed for farmer's markets or to sell to stores? At the conference were the men and women responsible for the food on your plates. They are vital and so is the food. I heard an inspiring story of a 1400-acre family farm in upstate New York's Finger Lakes region that transitioned from conventional to organic growing practices in the early 1990s and the farm is thriving. The couple who presented introduced their 17-year old son who is farming his own 200 acres this year. I can't even imagine what that would be like but I have complete respect for every farmer who nurtures the land and us. Think about a farmer next time you eat something delicious.
I think that I wowed my audience with raw Tokyo turnips and kohlrabi just by cutting them up. I hope that you do the same. My message -- educate people so they can taste fresh and delicious -- enjoying fresh veggies every day.
I have been to a lot of conferences but never have I had the food that I like to eat so readily available. There were also boxes of my favorite crackers from Dr. Kracker.
But there was so much more beyond the food, the big thing being the people who are responsible for growing, handling and selling the food, most of which is produce (although there were talks about dairy, meat and more). Their work is inspiring.
Do you realize that most farmers get up really early in the morning to get the produce ready and packed for farmer's markets or to sell to stores? At the conference were the men and women responsible for the food on your plates. They are vital and so is the food. I heard an inspiring story of a 1400-acre family farm in upstate New York's Finger Lakes region that transitioned from conventional to organic growing practices in the early 1990s and the farm is thriving. The couple who presented introduced their 17-year old son who is farming his own 200 acres this year. I can't even imagine what that would be like but I have complete respect for every farmer who nurtures the land and us. Think about a farmer next time you eat something delicious.
I think that I wowed my audience with raw Tokyo turnips and kohlrabi just by cutting them up. I hope that you do the same. My message -- educate people so they can taste fresh and delicious -- enjoying fresh veggies every day.
Tuesday, January 24, 2006
With More Than a Grain of Salt
I attended the Fancy Food Show just a couple of days ago. I went with 2 colleagues and I knew that I would have seen and tasted more had I gone alone. I saw enough to know that salt, chocolate and beverages are the latest, greatest items. Thank goodness that there were enough types of water to satiate my thirst after consuming as much salt as you might find in a Big Mac or some other really processed food.
I don't use much salt in cooking and have complaints from some friends about this but I often find prepared food in restaurants too salty for my taste. I use salt as a condiment which is the only way that some of the salts coming into the marketplace ought to be used. Just wait until you can purchase smoked salt (of various types), Pink Himalayan and Celtic salts from my website The Veggie Queen.
I will also have a number of spices and herb blends available. I am making my list now so if there's something that you just love and don't want to be without please let me know. I will definitely have Spanish saffron, Smoked Spanish paprika and most probably Saigon cinnamon, as well as some special blends that I've concocted. It's a big herb and spice world out there so I hope to narrow it for you and carry what you need and want.
So, back to the salt. Some of the salts were really salty and some weren't. I prefer the less salty salts and many of them are just for topping your food. To me, there is nothing like a great piece of toasted bread (here I can get a wonderful whole grain sunflower loaf but those small rectangular German whole grain breads also fill the bill) with a bit of mashed avocado, spicy sprouts and some smoked or other salt on top. Now, that's what I call breakfast, snack or lunch.
I don't use much salt in cooking and have complaints from some friends about this but I often find prepared food in restaurants too salty for my taste. I use salt as a condiment which is the only way that some of the salts coming into the marketplace ought to be used. Just wait until you can purchase smoked salt (of various types), Pink Himalayan and Celtic salts from my website The Veggie Queen.
I will also have a number of spices and herb blends available. I am making my list now so if there's something that you just love and don't want to be without please let me know. I will definitely have Spanish saffron, Smoked Spanish paprika and most probably Saigon cinnamon, as well as some special blends that I've concocted. It's a big herb and spice world out there so I hope to narrow it for you and carry what you need and want.
So, back to the salt. Some of the salts were really salty and some weren't. I prefer the less salty salts and many of them are just for topping your food. To me, there is nothing like a great piece of toasted bread (here I can get a wonderful whole grain sunflower loaf but those small rectangular German whole grain breads also fill the bill) with a bit of mashed avocado, spicy sprouts and some smoked or other salt on top. Now, that's what I call breakfast, snack or lunch.
Tuesday, January 17, 2006
Happy New Year, It's About Time
I've been on the run. I just helped cook for 200 at SOMA Mushroom Camp this past weekend. I heard Paul Stamets speak and I suggest that you all run out and buy his book Mycelium Running. You too can be part of the plan to save the planet.
Because I was busy in the kitchen I did not get out to do much mushroom hunting. (As a hunter friend of mine said, "It's OK for you to hunt but not me." Well, it turns out that I am just picking the fruiting body of the mushroom, the mycelium is still alive and happy.) But I did get to make an oyster mushroom bag and I look forward to a crop of mushrooms soon. (If you have my book read the story on Page 6 "Mushrooms in My Bath Tub. If you don't have the book, order one now The Veggie Queen Book.) Since I will be going out of town next week I might have to get my son Shane to take over mushroom maintenance. I know that he can do it.
Shane managed to get his photo on the front page of the local news section in our newspaper The Press Democrat this past Monday morning. I really could have used the PR but he is a bit cuter and definitely more cuddly.
Today I ate lunch "Fit for a Queen", containing some camp leftovers: Red and White Quinoa with Garlicky Kale and Balsamic Glazed Black Trumpet Mushrooms with some Sebastopol Seeded Sourdough toast on the side. Forget about avoiding carbs, just choose the ones that are better for you.
This coming weekend I will attend The Fancy Food Show. I will definitely report back on trends and any new great products. I will be searching for herbs, spices, blends and other goodies for my website The Veggie Queen.com
Until the next time...Happy, Healthy and, most important of all, Delicious Eating.
Because I was busy in the kitchen I did not get out to do much mushroom hunting. (As a hunter friend of mine said, "It's OK for you to hunt but not me." Well, it turns out that I am just picking the fruiting body of the mushroom, the mycelium is still alive and happy.) But I did get to make an oyster mushroom bag and I look forward to a crop of mushrooms soon. (If you have my book read the story on Page 6 "Mushrooms in My Bath Tub. If you don't have the book, order one now The Veggie Queen Book.) Since I will be going out of town next week I might have to get my son Shane to take over mushroom maintenance. I know that he can do it.
Shane managed to get his photo on the front page of the local news section in our newspaper The Press Democrat this past Monday morning. I really could have used the PR but he is a bit cuter and definitely more cuddly.
Today I ate lunch "Fit for a Queen", containing some camp leftovers: Red and White Quinoa with Garlicky Kale and Balsamic Glazed Black Trumpet Mushrooms with some Sebastopol Seeded Sourdough toast on the side. Forget about avoiding carbs, just choose the ones that are better for you.
This coming weekend I will attend The Fancy Food Show. I will definitely report back on trends and any new great products. I will be searching for herbs, spices, blends and other goodies for my website The Veggie Queen.com
Until the next time...Happy, Healthy and, most important of all, Delicious Eating.
Friday, December 30, 2005
I'm Too Healthy to Be Sick
Oh, germs. They can really get you. Usually when my husband Rick gets sick, I manage to stay healthy from my incredible vegetable consumption. Somehow with the holidays and the frenetic energy at this time of year, the little buggers got me. I lost the entire day after Christmas to sleep. The cough I've had since then isn't so pleasant either but I can live with it. What's really bothering me is my stomach. It's upset and it aches. Therefore I just cannot eat the way that I truly want to.
It's almost unheard of but I haven't eaten salad 4 days. I'm still eating my veggies but only in small, cooked portions. I've added ginger, garlic and miso to my spinach in the hopes that the combo will speed my healing.
I don't usually get sick so the best part is when I feel better and can appreciate how well I usually feel.
I am contemplating making a big pot of black eyed peas and serving them with greens and cornbread for traditional Southern good luck on New Year's Day. I find it a great way to start the year. And my guys can skip the greens and that means there's more for me.
If you want your peas to have a smoky flavor you can buy some veggie bacon oir ham and cut it up after the peas are cooked, or add some Smoked Spanish paprika (look for this on my website in 2006) when cooking the beans. Either way they will be delicious.
Here's to your good luck in 2006. May your life be filled with health, happiness, prosperity and peace.
It's almost unheard of but I haven't eaten salad 4 days. I'm still eating my veggies but only in small, cooked portions. I've added ginger, garlic and miso to my spinach in the hopes that the combo will speed my healing.
I don't usually get sick so the best part is when I feel better and can appreciate how well I usually feel.
I am contemplating making a big pot of black eyed peas and serving them with greens and cornbread for traditional Southern good luck on New Year's Day. I find it a great way to start the year. And my guys can skip the greens and that means there's more for me.
If you want your peas to have a smoky flavor you can buy some veggie bacon oir ham and cut it up after the peas are cooked, or add some Smoked Spanish paprika (look for this on my website in 2006) when cooking the beans. Either way they will be delicious.
Here's to your good luck in 2006. May your life be filled with health, happiness, prosperity and peace.
Tuesday, December 20, 2005
Rain, Cold and Delicious Kale
Last Saturday was the first time that I'd done any kind of cooking at a market in the rain. It was really storming; so much so that many vendors packed up and went home. The 5 quarts of soup I'd made and brought didn't even last 2 hours although the samples were only a few tablespoons. It did add some warmth but I still left cold and wet.
When I got home I couldn't wait to make more soup so I cooked up some Potato Leek soup that was thick and creamy. I used All Red potatoes which are pink inside but still the soup was green. I hoped to see a light pink soup.
I also cooked more kale but this time I used my pressure cooker. I am somewhat of a pressure cooker fanatic. I put the kale leaves in the cooker with a couple of chopped cloves of garlic, half a hot pepper and some salt. I brought it to high pressure for 2 minutes and then quick-released it. It was perhaps the most delicious and tender kale that I have ever had. I am going to repeat this with a bunch of Red Russian kale that I purchased that rainy Saturday and check the results.
I also learned that cold and wet farmers may be more likely to give you deals on their produce rather than have to pack it up in the cold and rain. I got an extra bunch of leeks, a bag of Satsuma mandarins and 33% off a bunch of green onions. I suspect that there may have been other deals but I was too wet to care.
When I got home I couldn't wait to make more soup so I cooked up some Potato Leek soup that was thick and creamy. I used All Red potatoes which are pink inside but still the soup was green. I hoped to see a light pink soup.
I also cooked more kale but this time I used my pressure cooker. I am somewhat of a pressure cooker fanatic. I put the kale leaves in the cooker with a couple of chopped cloves of garlic, half a hot pepper and some salt. I brought it to high pressure for 2 minutes and then quick-released it. It was perhaps the most delicious and tender kale that I have ever had. I am going to repeat this with a bunch of Red Russian kale that I purchased that rainy Saturday and check the results.
I also learned that cold and wet farmers may be more likely to give you deals on their produce rather than have to pack it up in the cold and rain. I got an extra bunch of leeks, a bag of Satsuma mandarins and 33% off a bunch of green onions. I suspect that there may have been other deals but I was too wet to care.
Wednesday, December 14, 2005
Another Day, Another Adventure
The moon is almost full and it has an effect but not sure exactly what. Last night I actually sat with my family and watched TV - PBS, and saw a show on Antartica with Jon Krakauer in it. He mentioned that an adventure (when climbing high mountains in treacherous conditions) is due to lack of planning. For me, adventure adds to life and is usually not life-threatening. It allows me to be flexible and see what there is to see.
Today I had an extremely tasty lunch of Rising Moon artichoke and organic olive ravioli with just a drizzle of McEvoy olive oil, some salad mix on the side and an orange for dessert. I am working on a week long menu for a client and it has me focusing more on meals and snacks. I tend to graze. I suspect that like most people I eat "what is there" which I heard for years from private nutrition counseling clients. I know what I've got around and if it's not what one might consider "healthy" it was a choice. But, hey, it's the holidays and this time of year only comes around once.
As I've previously mentioned, I don't deviate much in what I eat. I always feel best when I eat lots of veggies. This morning at the farmer's market I bought a bag of kale. I can't wait to cook it all up with garlic and drizzle balsamic vinegar over it. Yummy. The farmer reminded me that the kale will taste really good now because we've had a frost. He's right.
On Saturday I will be standing out in the cold at the farmer's market in Santa Rosa and handing out my Curried Pear and Squash Soup for all to taste (see my website for the recipe). I want to add some warmth to day for market shoppers. While I usually use only Delicata squash I am going to mix my squash and put lots of it in, along with some ginger and maybe even a bit of hot pepper to really take the chill off the day.
P.S. And what a cold and stormy day it was. But more about that at another time.
Today I had an extremely tasty lunch of Rising Moon artichoke and organic olive ravioli with just a drizzle of McEvoy olive oil, some salad mix on the side and an orange for dessert. I am working on a week long menu for a client and it has me focusing more on meals and snacks. I tend to graze. I suspect that like most people I eat "what is there" which I heard for years from private nutrition counseling clients. I know what I've got around and if it's not what one might consider "healthy" it was a choice. But, hey, it's the holidays and this time of year only comes around once.
As I've previously mentioned, I don't deviate much in what I eat. I always feel best when I eat lots of veggies. This morning at the farmer's market I bought a bag of kale. I can't wait to cook it all up with garlic and drizzle balsamic vinegar over it. Yummy. The farmer reminded me that the kale will taste really good now because we've had a frost. He's right.
On Saturday I will be standing out in the cold at the farmer's market in Santa Rosa and handing out my Curried Pear and Squash Soup for all to taste (see my website for the recipe). I want to add some warmth to day for market shoppers. While I usually use only Delicata squash I am going to mix my squash and put lots of it in, along with some ginger and maybe even a bit of hot pepper to really take the chill off the day.
P.S. And what a cold and stormy day it was. But more about that at another time.
Monday, December 12, 2005
Opening Your Eyes
There are lots of people in the world who want to meet you. I am sure of it even if you are not. I am not an extrovert (although writing a book and trying to sell it has forced me out in the world a bit beyond my comfort level) but I find that connecting with people is important. So, in my daily dealings in my somewhat insulated little world, I often manage to say hello or how are you?
The other day I met Kathi of Full Circle Farm Soaps (see links) at a Gift Faire that has gone from carrying locally made goods to having all kinds of "stuff". We spoke for a bit. I had met Kathi many times before as she attends an annual local craft fair that I usually attend with my family. She said, "I didn't see you at Finley this year." I explained that I had been there but was rushing through.
Now, I don't know if you know much about soap but I took a soap making class with a friend of mine. We were thinking about making soap together as a holiday gift one year. After taking the class I suggested that we make jam or something else a bit easier. Making soap is like baking in the science, chemistry and exactness departments. It's too difficult for me to stick to the guidelines. I have been known to not even follow my own recipes in a class (which caused one of my students who is just learning to cook to comment about it). For me, a recipe is a jumping off point.
In fact yesterday I was selling my books as part of an open house at Mom's Head Gardens (www.momshead.com) in the very south part of Santa Rosa. I knew that I wanted to bring food but just wasn't sure what. I had made hummus on Friday and had a bit left (having given Cynthia of Biz Diva http://www.bizdiva.biz/ the rest of the roasted red pepper hummus). I decided to make more so once again I added a half cup of roasted red pepper to make reddish hummus. Then I realized that I would't have enough hummus to fill my container and remembered that I had some frozen spinach so I squeezed the liquid out of it. Then I made spinach hummus. I created a beautiful yet easy layered hummus dip in less than 10 minutes. I lined an unusual looking plastic container (leftover from organic chocolate chip cookies) with plastic wrap. I put in the plain hummus, then the red pepper and then the spinach. When I got to the open house I put a plate on the top of the open container and flipped it over. I had a beautiful dip that I surrounded with my favorite crackers from Dr. Kracker (see links) and voila - the almost instant anti-Martha alter ego emerged. People loved what I did and so did I. It was a brief moment of inspiration so easy to do that I knew that I wanted to share it with you.
What I keep discovering is that the connections that we make with others in life keeps life interesting, entertaining and worthwhile. I do what I do for that reason- so I can spread the vegetable- and healthy-eating message in a delicious way. (But if any of you know Oprah personally, please let me know.)
The other day I met Kathi of Full Circle Farm Soaps (see links) at a Gift Faire that has gone from carrying locally made goods to having all kinds of "stuff". We spoke for a bit. I had met Kathi many times before as she attends an annual local craft fair that I usually attend with my family. She said, "I didn't see you at Finley this year." I explained that I had been there but was rushing through.
Now, I don't know if you know much about soap but I took a soap making class with a friend of mine. We were thinking about making soap together as a holiday gift one year. After taking the class I suggested that we make jam or something else a bit easier. Making soap is like baking in the science, chemistry and exactness departments. It's too difficult for me to stick to the guidelines. I have been known to not even follow my own recipes in a class (which caused one of my students who is just learning to cook to comment about it). For me, a recipe is a jumping off point.
In fact yesterday I was selling my books as part of an open house at Mom's Head Gardens (www.momshead.com) in the very south part of Santa Rosa. I knew that I wanted to bring food but just wasn't sure what. I had made hummus on Friday and had a bit left (having given Cynthia of Biz Diva http://www.bizdiva.biz/ the rest of the roasted red pepper hummus). I decided to make more so once again I added a half cup of roasted red pepper to make reddish hummus. Then I realized that I would't have enough hummus to fill my container and remembered that I had some frozen spinach so I squeezed the liquid out of it. Then I made spinach hummus. I created a beautiful yet easy layered hummus dip in less than 10 minutes. I lined an unusual looking plastic container (leftover from organic chocolate chip cookies) with plastic wrap. I put in the plain hummus, then the red pepper and then the spinach. When I got to the open house I put a plate on the top of the open container and flipped it over. I had a beautiful dip that I surrounded with my favorite crackers from Dr. Kracker (see links) and voila - the almost instant anti-Martha alter ego emerged. People loved what I did and so did I. It was a brief moment of inspiration so easy to do that I knew that I wanted to share it with you.
What I keep discovering is that the connections that we make with others in life keeps life interesting, entertaining and worthwhile. I do what I do for that reason- so I can spread the vegetable- and healthy-eating message in a delicious way. (But if any of you know Oprah personally, please let me know.)
Monday, December 05, 2005
Overstuffed at The Holidays
I don't tend to overeat during the holiday season since veggies are my favorite food. OK, I will admit that I am a sucker for chocolate but only the dark kind and as we know it provides beneficial antioxidants. Heck eating chocolate may even lower my blood pressure although it's already just fine. I'll even eat the 85% dark which truly has minimal sugar and lots of attractive bitter flavor. My favorite bar is made by Dagoba (http://www.dagobachocolate.com) and is called Xocolatl (the Mayan name for chocolate). It's 74% dark with chilies, cacao nibs, maca and nutmeg. Maybe it gets my endorphins going or is an aphrodisiac but for me it's all about the bittersweet and hot taste.
I heard about chocolate with smoked sea salt on it from Seattle. Sounds strange to me but since I really like smoked salt (look for it on my website early next year) I might give it a try. This is a good reminder about being open to possibilities, for one never knows.
I like to take time during the holiday season to show appreciation. I find that the best gifts are those that someone would not get for themselves - be it a hug, a smile, a warm hat, a massage, expensive oil, a three dollar chocolate bar and on and on. Or make gifts.
There's nothing easier to make than flavored vinegar. Get a nice bottle, some halfway decent or better red wine, white wine or golden balsamic (the best is Spectrum organic) vinegar. Put clean herb sprigs in the bottle along with peppercorns, garlic cloves, chile peppers or a combination of these and fill the bottle with vinegar. Put in the closet until gift giving time and there you go. Some of my favorite combinations are basil, garlic and peppercorns or rosemary and garlic. Let you imagination go wild. This vinegar can be sprinkled on salads, eliminating the need for oil, or used in your favorite salad dressing recipe.
I also like to make vegan biscotti as a gift since they last a long time and people think that they are hard to make. There is a great article about them (but alas without my wonderful recipe but feel free to email me for it) at Vegetarian Resouce Group (http://www.vrg.org/journal/vj2005issue2/vj2005issue2biscotti.htm).
Remember to take the time to breather deeply, the holidays are coming. And then we can look forward to a New Year.
I heard about chocolate with smoked sea salt on it from Seattle. Sounds strange to me but since I really like smoked salt (look for it on my website early next year) I might give it a try. This is a good reminder about being open to possibilities, for one never knows.
I like to take time during the holiday season to show appreciation. I find that the best gifts are those that someone would not get for themselves - be it a hug, a smile, a warm hat, a massage, expensive oil, a three dollar chocolate bar and on and on. Or make gifts.
There's nothing easier to make than flavored vinegar. Get a nice bottle, some halfway decent or better red wine, white wine or golden balsamic (the best is Spectrum organic) vinegar. Put clean herb sprigs in the bottle along with peppercorns, garlic cloves, chile peppers or a combination of these and fill the bottle with vinegar. Put in the closet until gift giving time and there you go. Some of my favorite combinations are basil, garlic and peppercorns or rosemary and garlic. Let you imagination go wild. This vinegar can be sprinkled on salads, eliminating the need for oil, or used in your favorite salad dressing recipe.
I also like to make vegan biscotti as a gift since they last a long time and people think that they are hard to make. There is a great article about them (but alas without my wonderful recipe but feel free to email me for it) at Vegetarian Resouce Group (http://www.vrg.org/journal/vj2005issue2/vj2005issue2biscotti.htm).
Remember to take the time to breather deeply, the holidays are coming. And then we can look forward to a New Year.
Thursday, November 24, 2005
Happy Thanksgiving - It's All About The Veggies
Maybe it's because I am a vegetarian but Thanksgiving for me has always been about what goes with the turkey - not the poor bird itself. I just read in the newspaper that now that people are eating healthier (which I am not sure is TRUE), they eat turkey year round. So, maybe the big bird on the table isn't as special as it used to be. I think that people like to eat the stuffing, cranberry sauce, mashed potatoes and gravy anyway.
I gave a speech (of sorts) at The Rotary in Sonoma (CA) last week and said that I was the one who brought color to the Thanksgiving table. I am bringing Fruited Wild Rice with dried cranberries, cherries, other dried fruit and spices, Wild Mushroom gravy (with locally harvested mushrooms given to me as a gift), Roasted Root Vegetables, Curried Pear and Squash Soup and Pear and Toasted Walnut Salad with Cranberry Vinaigrette which are all recipes from my cookbook The Veggie Queen: Vegetables Get the Royal Treatment which is available from my website at www.theveggiequeen.com.
I'd cook more veggies but this family (my husband's) just wouldn't appreciate them. My own family back east is feasting on all the veggies inlcuding Brussels Sprouts which I wrote about and called "The vegetable we love to say we hate." Yet when I make them in my classes they always disappear. Oh, now to head to the oven and get those roots roasting. I can't wait.
I hope that your Thanksgiving is filled with fine veggies, family and fun.
I gave a speech (of sorts) at The Rotary in Sonoma (CA) last week and said that I was the one who brought color to the Thanksgiving table. I am bringing Fruited Wild Rice with dried cranberries, cherries, other dried fruit and spices, Wild Mushroom gravy (with locally harvested mushrooms given to me as a gift), Roasted Root Vegetables, Curried Pear and Squash Soup and Pear and Toasted Walnut Salad with Cranberry Vinaigrette which are all recipes from my cookbook The Veggie Queen: Vegetables Get the Royal Treatment which is available from my website at www.theveggiequeen.com.
I'd cook more veggies but this family (my husband's) just wouldn't appreciate them. My own family back east is feasting on all the veggies inlcuding Brussels Sprouts which I wrote about and called "The vegetable we love to say we hate." Yet when I make them in my classes they always disappear. Oh, now to head to the oven and get those roots roasting. I can't wait.
I hope that your Thanksgiving is filled with fine veggies, family and fun.
Thursday, November 17, 2005
Andrew Weil, M.D., and I Featured on Radio
This past Monday I was featured on KPFA radio on the About Health show with Dr. Michael LeNoir. Andrew Weil, M.D. was featured on the same show the previous week. We were NOT on the show together. But Rachel Grant who interviewed Dr. Weil said that she thought that I was much more personable (that made me grin). She really wanted a copy of my book and wanted to trade Dr. LeNoir for Dr. Weil's new book on aging. To my great surprise and delight Dr. LeNoir wouldn't relinquish my book.
I was also quite pleased to have had the opportunity to be on the show. I had thought that the show was archived on the KPFA website and was going to provide a link but it's now all history except to those who actually got to listen.
What I found out on the show is that NOT EVERYONE knows that tomatoes from the store don't taste good in January. Heck, even my editor/friend Laurie didn't know that the same holds true for eggplant. For that, Laurie got a mention in my book on my story called "Eggplant Around the Globe", one of 37 stories and snippets to be found in The Veggie Queen: Vegetables Get the Royal Treatment, available from my website at www.theveggiequeen.com.
Before the show I told Rachel Grant that one day I hoped to be as "big" as Andrew Weil, yet she advised me otherwise. What I really want is to have my vegetable-eating message reach as many people. So, now to go shop for veggies for tomorrow's Elderhostel class in Healdsburg, CA.
I was also quite pleased to have had the opportunity to be on the show. I had thought that the show was archived on the KPFA website and was going to provide a link but it's now all history except to those who actually got to listen.
What I found out on the show is that NOT EVERYONE knows that tomatoes from the store don't taste good in January. Heck, even my editor/friend Laurie didn't know that the same holds true for eggplant. For that, Laurie got a mention in my book on my story called "Eggplant Around the Globe", one of 37 stories and snippets to be found in The Veggie Queen: Vegetables Get the Royal Treatment, available from my website at www.theveggiequeen.com.
Before the show I told Rachel Grant that one day I hoped to be as "big" as Andrew Weil, yet she advised me otherwise. What I really want is to have my vegetable-eating message reach as many people. So, now to go shop for veggies for tomorrow's Elderhostel class in Healdsburg, CA.
Call me a Turkey Even though I'm The Veggie Queen
I've been so proud of my new bookmarks that go with my book that I've been handing them out like crazy. Yesterday for some reason I decided to look at the phone number listed on it and realized that the number is WRONG. This was due to my graphic designer (and my inability to proof his work as well as it needs to be -- obviously). However, for my quickie on-line business cards I also managed to put the wrong 800 number (matching the wrong one on the bookmark).
It gets even better. I decided to call the wrong number to see 1) if it was available and 2) if not, who people would be calling. The voice answered, "Electric turkey fryer, how can I help you?" I thought to myself, "This is a cruel cosmic joke. Why me?" and I laughed out loud. I had a nice conversation with the turkey fryer woman and gave her my correct 800 number which is 1-800-919-1834 (VEG). I am still shaking my head - it would have been more fitting even if it was one of those onion flower fryers. Oh, well.
It gets even better. I decided to call the wrong number to see 1) if it was available and 2) if not, who people would be calling. The voice answered, "Electric turkey fryer, how can I help you?" I thought to myself, "This is a cruel cosmic joke. Why me?" and I laughed out loud. I had a nice conversation with the turkey fryer woman and gave her my correct 800 number which is 1-800-919-1834 (VEG). I am still shaking my head - it would have been more fitting even if it was one of those onion flower fryers. Oh, well.
Thursday, November 10, 2005
GE Free Lost but Not Forever
The voters in Sonoma County did not support a 10 year ban on GMOs but hopefully they are now more aware of the issues surrounding genetically engineered foods and crops. The defeat will turn into a victory once the people involved in GE Free Sonoma figure out which direction we need to take. But enough of that.
Last night I taught an appetizers class that was so much fun. There were 5 recipes and no agreement on which was the favorite among Stuffed Shiitake Mushrooms, Szechuan Eggplant Roll-ups, Rice Paper Wrapped Rolls with Spicy Citrus Dipping Sauce, Won Ton Ravioli and Dolmas. The best part for me was that I got to take home leftovers. What a delicious breakfast I had.
This past Tuesday I did a book signing and cooking demonstration at Santa Rosa Junior College bookstore. I got a very warm welcome and in exchange those attending got some good tastes of Lemon Scented Spinach Spread and Polenta Triangles with Roasted Red Pepper Relish, They are both quick and easy and from my cookbook The Veggie Queen: Vegetables Get the Royal Treatment.
I am already anxious to start work on my next book about spices but I still have to finish up a number of projects - a couple of which are waiting for me on my countertop and frig -- red, Anaheim and jalapeno peppers to roast and freeze and tomatoes to sauce and can or freeze. I hope that I can squeeze in the time to do this as I so enjoy it in the winter when I am inundated with brassicas (broccoli, cauliflower and their relatives), winter squash and potatoes. Nothing like the addition of some tomatoes and peppers to perk up a dish.
In fact, on the last rainy Sunday after a cooking demonstration I came home and made Spicy Winter Vegetable and Tomato Soup with marrow fat beans from Rancho Gordo (www.ranchogordo.com ) and some chipotle pepper from Tierra Vegetables (www.tierravegetables.com) who also grow marrow fat beans. It was so good that my husband asked me to make more. I hope that I can repeat it since I am not sure exactly what I did. But that's how some of my best recipes have taken shape. I make them a time or two and then get out my pen and measuring devices. It seems to work.
If you would like help me do recipe testing for my next book, please send me an email to jill@theveggiequeen.com. I will need help. Running off to cook my non-GMO produce and other foods.
Last night I taught an appetizers class that was so much fun. There were 5 recipes and no agreement on which was the favorite among Stuffed Shiitake Mushrooms, Szechuan Eggplant Roll-ups, Rice Paper Wrapped Rolls with Spicy Citrus Dipping Sauce, Won Ton Ravioli and Dolmas. The best part for me was that I got to take home leftovers. What a delicious breakfast I had.
This past Tuesday I did a book signing and cooking demonstration at Santa Rosa Junior College bookstore. I got a very warm welcome and in exchange those attending got some good tastes of Lemon Scented Spinach Spread and Polenta Triangles with Roasted Red Pepper Relish, They are both quick and easy and from my cookbook The Veggie Queen: Vegetables Get the Royal Treatment.
I am already anxious to start work on my next book about spices but I still have to finish up a number of projects - a couple of which are waiting for me on my countertop and frig -- red, Anaheim and jalapeno peppers to roast and freeze and tomatoes to sauce and can or freeze. I hope that I can squeeze in the time to do this as I so enjoy it in the winter when I am inundated with brassicas (broccoli, cauliflower and their relatives), winter squash and potatoes. Nothing like the addition of some tomatoes and peppers to perk up a dish.
In fact, on the last rainy Sunday after a cooking demonstration I came home and made Spicy Winter Vegetable and Tomato Soup with marrow fat beans from Rancho Gordo (www.ranchogordo.com ) and some chipotle pepper from Tierra Vegetables (www.tierravegetables.com) who also grow marrow fat beans. It was so good that my husband asked me to make more. I hope that I can repeat it since I am not sure exactly what I did. But that's how some of my best recipes have taken shape. I make them a time or two and then get out my pen and measuring devices. It seems to work.
If you would like help me do recipe testing for my next book, please send me an email to jill@theveggiequeen.com. I will need help. Running off to cook my non-GMO produce and other foods.
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