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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/banana-boats-007.jpg\" alt=\"banana boats\" title=\"banana boats\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4090\">\u003cbr>\n\u003cem>Banana Boats\u003c/em>\u003c/p>\n\u003cp>Ahhh, do you smell that? Green grass, fresh air, smoky charcoal puffing gently into the air. The season of BBQs is officially upon us. \u003c/p>\n\u003cp>At your next open grill fest, whip up these \u003cstrong>Banana Boats\u003c/strong> and polish off your barbecue on a sweet note.\u003c/p>\n\u003cp>This no-fuss dessert is pure genius, and is sure to satisfy any sweet tooth. I owe this party trick recipe to Bartender Bill from \u003ca href=\"http://orsonsf.com\">Orson\u003c/a>, who taught me how to make this ooey gooey and absurdly easy treat. Amazing what a gal can learn at the bar. \u003c/p>\n\u003cp>\u003cstrong>Banana Boats\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nBananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)\u003cbr>\nChocolate chips, butterscotch chips, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)\u003cbr>\nFoil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChoose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.\u003cbr>\n2.\tSlit the banana lengthwise.\u003cbr>\n3.\tStuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.\u003cbr>\n4.\tLine your grill with foil, and place the nanas on top.\u003cbr>\n5.\tGrill with the cover on until toppings get melty and delicious.\u003cbr>\n6.\tEat with a spoon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nBananas (As many as you need. Estimate 1 per person. Once they taste it, no one will want to share.)\u003cbr>\nChocolate chips, butterscotch chips, peanut butter chips, sweetened coconut (Or whatever other toppings you fancy.)\u003cbr>\nFoil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tChoose your bananas. I personally like mine ripened until perfectly spotted. I think they are sweeter this way.\u003cbr>\n2.\tSlit the banana lengthwise.\u003cbr>\n3.\tStuff them with any combination of toppings you desire. I am a big fan of dark chocolate and butterscotch.\u003cbr>\n4.\tLine your grill with foil, and place the nanas on top.\u003cbr>\n5.\tGrill with the cover on until toppings get melty and delicious.\u003cbr>\n6.\tEat with a spoon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pregnant Pause: The Chronicles of Nausea",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/water.jpg\" alt=\"water\" title=\"water\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3939\">I'm going to start everyone off with a \"duh\" today: Every pregnancy is different. Okay? I've put that out there, and it's my disclaimer for this post. I am acknowledging that what worked for you or me might not work for your sister or friend. However, we can take comfort in the fact that SOME things might work for many.\u003c/p>\n\u003cp>I now have three pregnant friends, who are all a gradation of weeks behind me in their pregnancies, so since I'm the one to run the gauntlet first, I'm the one who answers questions and gives out what advice I can. I like it. I like sharing what I've learned, especially if what I learned can provide even one hour of relief to the expectant.\u003c/p>\n\u003cp>By nature, I'm a fairly nauseous person. That is, I'm easily nauseated -- cars, cabs, planes, naval gazing, \u003ci>American Idol\u003c/i> -- will all do it to me. I've been this way for awhile and so learned early on in life that Dramamine was my friend, my confident, my constant companion.\u003c/p>\n\u003cp>I had feared that pregnancy might be much worse for me because of this disposition. (Remembering a ten-year-old \u003ci>New Yorker\u003c/i> article that talked about pregnant women who have uncontrollable nausea and vomiting to the point of hospitalization didn't help allay my worst fears.)\u003c/p>\n\u003cp>Happily, I was wrong. Aside from those annoying people, who don't ever get any morning, noon, or night sickness, I don't think my nausea was any worse than what a lot of others experience in 1st trimester.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most valuable thing I learned was that the nausea was a result of a blood sugar drop -- explaining why it's worse in the morning and therefore given the totally fallacious name of \"Morning Sickness\" -- so as long as I had enough food in me at all times, I'd be okay. In order to stave off what was for me 24-hour nausea, I had to eat every two hours.\u003c/p>\n\u003cp>My stomach was a clock. It would even wake me up in the middle of the night to warn me of waves of impending ickiness. I started keeping food next to my bed because, as the books warned, even the mere act of walking to the kitchen was a lot of effort for a body that was working hard to build a baby from scratch. \u003c/p>\n\u003cp>Ignoring the resulting crumbs, crackers and almonds were my food of choice for middle-of-the-night noshing. Sometimes cookies for a valuable quick sugar kick.\u003c/p>\n\u003cp>\u003cb>Food\u003c/b>\u003c/p>\n\u003cp>\u003cb>Carr's Table Water Crackers:\u003c/b> Bland, bland, bland, but they will line your stomach.\u003c/p>\n\u003cp>\u003cb>Almonds:\u003c/b> I still carry the Diamond resealable bags of these around with me in case of emergency. I learned early on that the rush of protein these nuts gave me was a sure-fire way to get ahead of the nausea.\u003c/p>\n\u003cp>\u003cb>Apples and Cheddar Cheese:\u003c/b> This was pretty much my lunch for seven weeks. Apples have always been a stomach-soother for me and the cheese was that needed protein. The cheese wasn't fancy -- as you might have expected from an old \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/16/pssst-wanna-buy-some-cheese/\">cheesemonger\u003c/a> -- it was just bulk, yellow, grocery store cheddar. Comfort food.\u003c/p>\n\u003cp>\u003cb>Grilled Cheese Sandwiches:\u003c/b> Ah, the ultimate in comfort food. Yes, I ate a lot of these in first trimester because I couldn't handle anything else. What is it about grilled cheese sandwiches and why are they so comforting for so many of us? Is it all rooted in childhood? With a lot of psychoanalysis, I'm sure we could get to the bottom of it some day.\u003c/p>\n\u003cp>\u003cb>Totino's Frozen Pizza:\u003c/b> Again, maybe it's going back to childhood and what we all individually define as comfort food, but Totino's was something we always had at birthday parties when I was a kid. Totino's Cheese Pizza was my Thanksgiving turkey this year.\u003c/p>\n\u003cp>\u003cb>Drink\u003c/b>\u003c/p>\n\u003cp>Gleaning facts from \u003ca href=\"http://www.restaurantwhore.com/\">friends\u003c/a> and books and the ever-opinionated Internet, I discovered that sour flavors were great for beating off nausea. I also knew from my long relationship with motion sickness that ginger was also a good curative. Plus, it's very important to stay hydrated throughout pregnancy, so get that liquid into yourself any way you can.\u003c/p>\n\u003cp>\u003cb>San Pellegrino Limonata:\u003c/b> Not sweet or sugary, this \"lemonade\" has sparkling water to soothe the stomach riots and a nice bracing citrus edge to it. I love this stuff and drink it regularly now. With some bruised fresh mint, it makes an easy and refreshing mocktail.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fever-tree.com/\">\u003cb>Fever-Tree Ginger Ale:\u003c/b>\u003c/a> Yes, I love \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\">Fever-Tree\u003c/a> so much, it even cures my nausea. (Had the newest Fever-Tree flavor, Ginger Beer, been on the market, I would have stocked that in bulk. But that's for another review. It's a doozy of a drink!)\u003c/p>\n\u003cp>\u003cb>Sparkling Water:\u003c/b> The partner to my Carr's Water Crackers in all times of tummy trouble, sparkling water is stalwart and true. During weeks 6-13, I stuck with the flavorless variety even though I normally prefer lemon (and now \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/25/pink-grapefruit-perrier/\">PAMPLEMOUSSE!\u003c/a>) because the less flavor the better for me.\u003c/p>\n\u003cp>\u003cb>Miscellaneous\u003c/b>\u003c/p>\n\u003cp>These are a few things that I either carried with me in case of a nausea emergency or gulleted to give me a stomach boost when I knew my preferred food might not be immediately gettable.\u003c/p>\n\u003cp>\u003cb>Ginger Chews:\u003c/b> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/07/ginger-lovers-unite/\">Jen wrote about these\u003c/a> a few weeks ago. Before pregnancy, I was exclusively buying the Ginger People chews at Trader Joe's, but then Jen introduced me to the firmer Chimes chews, which don't go all soft and hygroscopic-y in their wrappers, and I was converted. I found my source of Chimes at Andronico's, but still eat Ginger People in a pinch.\u003c/p>\n\u003cp>\u003cb>Trader Joe's Triple Ginger Cookies\u003c/b> and \u003cb>Trader Joe's Vanilla JoeJoe's Cookies:\u003c/b> First of all, it's a ginger 3-way with the ginger cookies, so that's fantastic. Second of all, even if I weren't pregnant, I'd be craving these vanilla JoeJoe's. No, they aren't just like Oreos or other sandwich cookies out there. For god's sake, people, they have actual vanilla bean in the cream filling! Highly addictive and a perfect midnight snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.threelollies.com/\">\u003cb>Preggie Pops:\u003c/b>\u003c/a> Yes, it seems like a rip-off to buy very special pregnancy candies when you can just rely on lemon drops or Sour Patch Kids, but I was intrigued, so in the interest of research and in the interest of having a full arsenal to combat nausea, I ordered these. They come in sour fruit flavors (lemon, apple, raspberry, tangerine) and herbal (peppermint, ginger, lavender) and you can buy mixed or single flavors of some. My reaction? Not bad. I went through all the fruit first and picked my way around the herbals. They definitely quelled my rising gorge in times of car trouble, so it was money well spent.\u003c/p>\n\u003cp>It's not a long or balanced list by any means, but I wasn't being a Renaissance eater during weeks 6-13. You really don't care about the lack of dietary variety when you're just praying it will all stay down.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Good luck! Just remember: gag softly and carry a barf bag.\u003c/p>\n\n",
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"excerpt": "The most valuable thing I learned was that the nausea was a result of a blood sugar drop -- explaining why it's worse in the morning and therefore given the totally fallacious name of \"Morning Sickness\" -- so as long as I had enough food in me at all times, I'd be okay. In order to stave off what was for me 24-hour nausea, I had to eat every two hours.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/water.jpg\" alt=\"water\" title=\"water\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3939\">I'm going to start everyone off with a \"duh\" today: Every pregnancy is different. Okay? I've put that out there, and it's my disclaimer for this post. I am acknowledging that what worked for you or me might not work for your sister or friend. However, we can take comfort in the fact that SOME things might work for many.\u003c/p>\n\u003cp>I now have three pregnant friends, who are all a gradation of weeks behind me in their pregnancies, so since I'm the one to run the gauntlet first, I'm the one who answers questions and gives out what advice I can. I like it. I like sharing what I've learned, especially if what I learned can provide even one hour of relief to the expectant.\u003c/p>\n\u003cp>By nature, I'm a fairly nauseous person. That is, I'm easily nauseated -- cars, cabs, planes, naval gazing, \u003ci>American Idol\u003c/i> -- will all do it to me. I've been this way for awhile and so learned early on in life that Dramamine was my friend, my confident, my constant companion.\u003c/p>\n\u003cp>I had feared that pregnancy might be much worse for me because of this disposition. (Remembering a ten-year-old \u003ci>New Yorker\u003c/i> article that talked about pregnant women who have uncontrollable nausea and vomiting to the point of hospitalization didn't help allay my worst fears.)\u003c/p>\n\u003cp>Happily, I was wrong. Aside from those annoying people, who don't ever get any morning, noon, or night sickness, I don't think my nausea was any worse than what a lot of others experience in 1st trimester.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most valuable thing I learned was that the nausea was a result of a blood sugar drop -- explaining why it's worse in the morning and therefore given the totally fallacious name of \"Morning Sickness\" -- so as long as I had enough food in me at all times, I'd be okay. In order to stave off what was for me 24-hour nausea, I had to eat every two hours.\u003c/p>\n\u003cp>My stomach was a clock. It would even wake me up in the middle of the night to warn me of waves of impending ickiness. I started keeping food next to my bed because, as the books warned, even the mere act of walking to the kitchen was a lot of effort for a body that was working hard to build a baby from scratch. \u003c/p>\n\u003cp>Ignoring the resulting crumbs, crackers and almonds were my food of choice for middle-of-the-night noshing. Sometimes cookies for a valuable quick sugar kick.\u003c/p>\n\u003cp>\u003cb>Food\u003c/b>\u003c/p>\n\u003cp>\u003cb>Carr's Table Water Crackers:\u003c/b> Bland, bland, bland, but they will line your stomach.\u003c/p>\n\u003cp>\u003cb>Almonds:\u003c/b> I still carry the Diamond resealable bags of these around with me in case of emergency. I learned early on that the rush of protein these nuts gave me was a sure-fire way to get ahead of the nausea.\u003c/p>\n\u003cp>\u003cb>Apples and Cheddar Cheese:\u003c/b> This was pretty much my lunch for seven weeks. Apples have always been a stomach-soother for me and the cheese was that needed protein. The cheese wasn't fancy -- as you might have expected from an old \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/16/pssst-wanna-buy-some-cheese/\">cheesemonger\u003c/a> -- it was just bulk, yellow, grocery store cheddar. Comfort food.\u003c/p>\n\u003cp>\u003cb>Grilled Cheese Sandwiches:\u003c/b> Ah, the ultimate in comfort food. Yes, I ate a lot of these in first trimester because I couldn't handle anything else. What is it about grilled cheese sandwiches and why are they so comforting for so many of us? Is it all rooted in childhood? With a lot of psychoanalysis, I'm sure we could get to the bottom of it some day.\u003c/p>\n\u003cp>\u003cb>Totino's Frozen Pizza:\u003c/b> Again, maybe it's going back to childhood and what we all individually define as comfort food, but Totino's was something we always had at birthday parties when I was a kid. Totino's Cheese Pizza was my Thanksgiving turkey this year.\u003c/p>\n\u003cp>\u003cb>Drink\u003c/b>\u003c/p>\n\u003cp>Gleaning facts from \u003ca href=\"http://www.restaurantwhore.com/\">friends\u003c/a> and books and the ever-opinionated Internet, I discovered that sour flavors were great for beating off nausea. I also knew from my long relationship with motion sickness that ginger was also a good curative. Plus, it's very important to stay hydrated throughout pregnancy, so get that liquid into yourself any way you can.\u003c/p>\n\u003cp>\u003cb>San Pellegrino Limonata:\u003c/b> Not sweet or sugary, this \"lemonade\" has sparkling water to soothe the stomach riots and a nice bracing citrus edge to it. I love this stuff and drink it regularly now. With some bruised fresh mint, it makes an easy and refreshing mocktail.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fever-tree.com/\">\u003cb>Fever-Tree Ginger Ale:\u003c/b>\u003c/a> Yes, I love \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/05/17/fever-tree-revisited-ginger-ale/\">Fever-Tree\u003c/a> so much, it even cures my nausea. (Had the newest Fever-Tree flavor, Ginger Beer, been on the market, I would have stocked that in bulk. But that's for another review. It's a doozy of a drink!)\u003c/p>\n\u003cp>\u003cb>Sparkling Water:\u003c/b> The partner to my Carr's Water Crackers in all times of tummy trouble, sparkling water is stalwart and true. During weeks 6-13, I stuck with the flavorless variety even though I normally prefer lemon (and now \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/25/pink-grapefruit-perrier/\">PAMPLEMOUSSE!\u003c/a>) because the less flavor the better for me.\u003c/p>\n\u003cp>\u003cb>Miscellaneous\u003c/b>\u003c/p>\n\u003cp>These are a few things that I either carried with me in case of a nausea emergency or gulleted to give me a stomach boost when I knew my preferred food might not be immediately gettable.\u003c/p>\n\u003cp>\u003cb>Ginger Chews:\u003c/b> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/07/ginger-lovers-unite/\">Jen wrote about these\u003c/a> a few weeks ago. Before pregnancy, I was exclusively buying the Ginger People chews at Trader Joe's, but then Jen introduced me to the firmer Chimes chews, which don't go all soft and hygroscopic-y in their wrappers, and I was converted. I found my source of Chimes at Andronico's, but still eat Ginger People in a pinch.\u003c/p>\n\u003cp>\u003cb>Trader Joe's Triple Ginger Cookies\u003c/b> and \u003cb>Trader Joe's Vanilla JoeJoe's Cookies:\u003c/b> First of all, it's a ginger 3-way with the ginger cookies, so that's fantastic. Second of all, even if I weren't pregnant, I'd be craving these vanilla JoeJoe's. No, they aren't just like Oreos or other sandwich cookies out there. For god's sake, people, they have actual vanilla bean in the cream filling! Highly addictive and a perfect midnight snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.threelollies.com/\">\u003cb>Preggie Pops:\u003c/b>\u003c/a> Yes, it seems like a rip-off to buy very special pregnancy candies when you can just rely on lemon drops or Sour Patch Kids, but I was intrigued, so in the interest of research and in the interest of having a full arsenal to combat nausea, I ordered these. They come in sour fruit flavors (lemon, apple, raspberry, tangerine) and herbal (peppermint, ginger, lavender) and you can buy mixed or single flavors of some. My reaction? Not bad. I went through all the fruit first and picked my way around the herbals. They definitely quelled my rising gorge in times of car trouble, so it was money well spent.\u003c/p>\n\u003cp>It's not a long or balanced list by any means, but I wasn't being a Renaissance eater during weeks 6-13. You really don't care about the lack of dietary variety when you're just praying it will all stay down.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Good luck! Just remember: gag softly and carry a barf bag.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arepas: Homemade Flatbreads",
"title": "Arepas: Homemade Flatbreads",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_basket22.jpg\" alt=\"arepas in basket\" title=\"arepas in basket\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-4039\">Ardent fans of homemade corn tortillas, papusas and pleasantly plump gorditas know that arepas belong in Latin America's reigning family of corn-based flatbreads. A staple in Venezuela and Colombia, arepas fill the workaday cook's most important need: foods that are easy to make and easy to use and never boring. \u003c/p>\n\u003cp>Early recipes required only cornmeal and water. Most cooks now season with a bit of salt, while some lean toward richer versions with milk, lard or butter in the dough. In Venezuela, arepas tend to be split and filled like sandwiches, while the thinner, leaner versions typical of Colombia are often topped with minimalist fillings for breakfast.\u003c/p>\n\u003cp>Both make perfect handfuls of snackalicious treats when filled with scrambled eggs, cheese, black beans, shredded or sliced meats, avocado, chorizo, spicy cole slaw or whatever leftovers you have hanging out in your fridge. You can dip them into soup or stews. You can even, if you have a pot of tea or coffee at the ready, split them in two, toast them with butter and then spread liberally with homemade jam for a treat every bit as satisfying, if not as proper, as well-made scones or biscuits. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_hero.jpg\" alt=\"arepa hero\" title=\"arepa hero\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4017\">\u003c/p>\n\u003cp>If you're Venezuelan, you might have a \u003ca href=\"http://www.ostervenezuela.com/sec_productos/product.aspx?modelId=154\">\u003cstrong>Tosty Arepa\u003c/strong>\u003c/a> on your kitchen counter. Or you might just walk down the street and grab one from any number of street vendors or eateries selling freshly made arepas around the clock. Fortunately for us up north, they're incredibly simple to make.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike many other flatbreads from Mexico, generally made from nixtamalized maize (an ancient, lime-based technology used to loosen the hard hull of corn kernels), arepas depend on untreated corn that has been precooked then ground finely. Head to your nearest Mexican or South American market and browse right next to the masa harina for the precooked corn meal ground especially for arepas. The most popular brand of masarepa or arepaharina, \u003ca href=\"http://www.latinmerchant.com/productdetail.asp?ProductID=F0012\">Harina P.A.N.\u003c/a>, comes in a bright, yellow package that's graced with a smiling woman in a polka-dotted head scarf. Don't even think about making this with regular cornmeal. Some recipes use masa harina, but purists will insist that you \u003ca href=\"http://members.tripod.com/~cocinavzla/pan.html\">track down the real deal\u003c/a>. Once you have the precooked cornmeal, all you need is a sprinkle of salt, some water and an oiled skillet or griddle. If you're feeling fancy, you can stir butter or olive oil into the dough. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_kneading.jpg\" alt=\"kneading arepas\" title=\"kneading arepas\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4018\">\u003c/p>\n\u003cp>Arepa dough is super kid-friendly. The youngest ones will love its very moldable texture, so parents may want to make extra. For adults who like to play in the kitchen, consider arepas the first step to learning how to hand-pat thinner, more difficult corn tortillas. Keep a small bowl of water nearby; a small amount wiped on your palms will keep the dough from sticking as you roll and pat. Less dextrous cooks, young and old, can simply shape rounds against a flat surface rather than between two palms.\u003c/p>\n\u003cp>Some like to form hefty rounds and then later remove the interior to make space for savory fillings. I usually make mine thin and crispy, but fluffier versions are great for soaking up sauces. Many recipes for thick arepas, resembling English muffins or hamburger buns, now call for browning on both sides in a pan and then finishing in the oven, right on the rack, for 20 to 25 minutes until they're puffed and cooked through. Traditionally, though, they were cooked completely on a comal or griddle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_griddle.jpg\" alt=\"arepa on griddle\" title=\"arepa on griddle\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4019\">\u003c/p>\n\u003cp>One of my favorites ways to enjoy an arepa -- hot from my biggest, heaviest cast-iron pan -- is to fill it with a single, thin layer of nabulsi cheese, an early experiment with leftovers that became a surprisingly good pairing. Nabulsi, a brined, boiled cheese from the Mediterranean, has a dense, smooth texture and a lovely flavor derived from caraway or nigella seeds and ground cherry pits. Slipped into the still steaming arepa and left for a minute to melt gently, the cheese complements perfectly the tender corn of the bread. Roast chicken and guacamole make another excellent filling for an arepa. \u003c/p>\n\u003cp>If the night-time hunger pangs hit while you happen to be in New York, generally in the vicinity of Queens and specifically near the intersection of Roosevelt and 78th, then -- lucky you! -- you can stop by the \u003ca href=\"http://www.myspace.com/arepalady\">Arepa Lady's cart\u003c/a> to taste the essence of soul-satisfying street food: sweet arepas filled with soft, fresh cheese. \u003c/p>\n\u003cp>If, back here in San Francisco, you're strolling through the Mission District, swing by the 24th Street BART station and try one at Mr. Pollo. They offer sweet and savory versions, and all I can say is: save room for both.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pollo\u003c/strong>\u003cbr>\n2823 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 374-5546\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&q=2823+Mission+St,+San+Francisco,+CA+94110&ie=UTF8&split=0&gl=us&ei=d0oaSpaWMpjqtgPXjcySDw&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_montage.jpg\" alt=\"arepa montage\" title=\"arepa montage\" width=\"500\" height=\"125\" class=\"alignnone size-full wp-image-4020\">\u003c/p>\n\u003cp>\u003cstrong>Arepas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 rounds\u003c/p>\n\u003cp>\u003cem>The technique of sprinkling the cornmeal into the water, rather than pouring water over a pile of cornmeal, helps prevent lumps.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups tepid water\u003cbr>\n1 teaspoon salt\u003cbr>\nAbout 2 cups masarepa (precooked white cornmeal)\u003cbr>\n2 to 3 tablespoons olive oil, butter or rendered lard\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir together the water and salt in a large bowl. Slowly sprinkle in the cornmeal and stir to incorporate. The dough will look very wet, but after a few seconds the cornmeal should soak up the water completely.\u003c/p>\n\u003cp>2. Knead the dough in the bowl for 5 minutes. If the dough sticks to your hands, sprinkle in a little more cornmeal. If the dough cracks at the edges and does not form a ball easily, then add water, drizzling in a tablespoon at a time and kneading well to incorporate after each addition.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal parts. Moisten hands, then roll each into a smooth ball. Pat with your palms, pressing gently and evenly, to make rounds about 1/2-inch thick. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Heat a heavy skillet or smooth griddle over medium. Add a small amount of oil and cook the arepa until golden brown and crisp, about 5 minutes on each side. The interior will remain very moist. Transfer to a rack or paper towels and let cool slightly. Split with a sharp knife into two thin halves and fill as desired.\u003c/p>\n\n",
"disqusIdentifier": "4005 http://blogs.kqed.org/bayareabites/?p=4005",
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"excerpt": "A staple in Venezuela and Colombia, arepas fill the workaday cook's most important need: foods that are easy to make and easy to use and never boring.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_basket22.jpg\" alt=\"arepas in basket\" title=\"arepas in basket\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-4039\">Ardent fans of homemade corn tortillas, papusas and pleasantly plump gorditas know that arepas belong in Latin America's reigning family of corn-based flatbreads. A staple in Venezuela and Colombia, arepas fill the workaday cook's most important need: foods that are easy to make and easy to use and never boring. \u003c/p>\n\u003cp>Early recipes required only cornmeal and water. Most cooks now season with a bit of salt, while some lean toward richer versions with milk, lard or butter in the dough. In Venezuela, arepas tend to be split and filled like sandwiches, while the thinner, leaner versions typical of Colombia are often topped with minimalist fillings for breakfast.\u003c/p>\n\u003cp>Both make perfect handfuls of snackalicious treats when filled with scrambled eggs, cheese, black beans, shredded or sliced meats, avocado, chorizo, spicy cole slaw or whatever leftovers you have hanging out in your fridge. You can dip them into soup or stews. You can even, if you have a pot of tea or coffee at the ready, split them in two, toast them with butter and then spread liberally with homemade jam for a treat every bit as satisfying, if not as proper, as well-made scones or biscuits. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_hero.jpg\" alt=\"arepa hero\" title=\"arepa hero\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4017\">\u003c/p>\n\u003cp>If you're Venezuelan, you might have a \u003ca href=\"http://www.ostervenezuela.com/sec_productos/product.aspx?modelId=154\">\u003cstrong>Tosty Arepa\u003c/strong>\u003c/a> on your kitchen counter. Or you might just walk down the street and grab one from any number of street vendors or eateries selling freshly made arepas around the clock. Fortunately for us up north, they're incredibly simple to make.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Unlike many other flatbreads from Mexico, generally made from nixtamalized maize (an ancient, lime-based technology used to loosen the hard hull of corn kernels), arepas depend on untreated corn that has been precooked then ground finely. Head to your nearest Mexican or South American market and browse right next to the masa harina for the precooked corn meal ground especially for arepas. The most popular brand of masarepa or arepaharina, \u003ca href=\"http://www.latinmerchant.com/productdetail.asp?ProductID=F0012\">Harina P.A.N.\u003c/a>, comes in a bright, yellow package that's graced with a smiling woman in a polka-dotted head scarf. Don't even think about making this with regular cornmeal. Some recipes use masa harina, but purists will insist that you \u003ca href=\"http://members.tripod.com/~cocinavzla/pan.html\">track down the real deal\u003c/a>. Once you have the precooked cornmeal, all you need is a sprinkle of salt, some water and an oiled skillet or griddle. If you're feeling fancy, you can stir butter or olive oil into the dough. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_kneading.jpg\" alt=\"kneading arepas\" title=\"kneading arepas\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4018\">\u003c/p>\n\u003cp>Arepa dough is super kid-friendly. The youngest ones will love its very moldable texture, so parents may want to make extra. For adults who like to play in the kitchen, consider arepas the first step to learning how to hand-pat thinner, more difficult corn tortillas. Keep a small bowl of water nearby; a small amount wiped on your palms will keep the dough from sticking as you roll and pat. Less dextrous cooks, young and old, can simply shape rounds against a flat surface rather than between two palms.\u003c/p>\n\u003cp>Some like to form hefty rounds and then later remove the interior to make space for savory fillings. I usually make mine thin and crispy, but fluffier versions are great for soaking up sauces. Many recipes for thick arepas, resembling English muffins or hamburger buns, now call for browning on both sides in a pan and then finishing in the oven, right on the rack, for 20 to 25 minutes until they're puffed and cooked through. Traditionally, though, they were cooked completely on a comal or griddle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_griddle.jpg\" alt=\"arepa on griddle\" title=\"arepa on griddle\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-4019\">\u003c/p>\n\u003cp>One of my favorites ways to enjoy an arepa -- hot from my biggest, heaviest cast-iron pan -- is to fill it with a single, thin layer of nabulsi cheese, an early experiment with leftovers that became a surprisingly good pairing. Nabulsi, a brined, boiled cheese from the Mediterranean, has a dense, smooth texture and a lovely flavor derived from caraway or nigella seeds and ground cherry pits. Slipped into the still steaming arepa and left for a minute to melt gently, the cheese complements perfectly the tender corn of the bread. Roast chicken and guacamole make another excellent filling for an arepa. \u003c/p>\n\u003cp>If the night-time hunger pangs hit while you happen to be in New York, generally in the vicinity of Queens and specifically near the intersection of Roosevelt and 78th, then -- lucky you! -- you can stop by the \u003ca href=\"http://www.myspace.com/arepalady\">Arepa Lady's cart\u003c/a> to taste the essence of soul-satisfying street food: sweet arepas filled with soft, fresh cheese. \u003c/p>\n\u003cp>If, back here in San Francisco, you're strolling through the Mission District, swing by the 24th Street BART station and try one at Mr. Pollo. They offer sweet and savory versions, and all I can say is: save room for both.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pollo\u003c/strong>\u003cbr>\n2823 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 374-5546\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&q=2823+Mission+St,+San+Francisco,+CA+94110&ie=UTF8&split=0&gl=us&ei=d0oaSpaWMpjqtgPXjcySDw&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/arepa_montage.jpg\" alt=\"arepa montage\" title=\"arepa montage\" width=\"500\" height=\"125\" class=\"alignnone size-full wp-image-4020\">\u003c/p>\n\u003cp>\u003cstrong>Arepas\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 rounds\u003c/p>\n\u003cp>\u003cem>The technique of sprinkling the cornmeal into the water, rather than pouring water over a pile of cornmeal, helps prevent lumps.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups tepid water\u003cbr>\n1 teaspoon salt\u003cbr>\nAbout 2 cups masarepa (precooked white cornmeal)\u003cbr>\n2 to 3 tablespoons olive oil, butter or rendered lard\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Stir together the water and salt in a large bowl. Slowly sprinkle in the cornmeal and stir to incorporate. The dough will look very wet, but after a few seconds the cornmeal should soak up the water completely.\u003c/p>\n\u003cp>2. Knead the dough in the bowl for 5 minutes. If the dough sticks to your hands, sprinkle in a little more cornmeal. If the dough cracks at the edges and does not form a ball easily, then add water, drizzling in a tablespoon at a time and kneading well to incorporate after each addition.\u003c/p>\n\u003cp>3. Divide the dough into 6 equal parts. Moisten hands, then roll each into a smooth ball. Pat with your palms, pressing gently and evenly, to make rounds about 1/2-inch thick. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Heat a heavy skillet or smooth griddle over medium. Add a small amount of oil and cook the arepa until golden brown and crisp, about 5 minutes on each side. The interior will remain very moist. Transfer to a rack or paper towels and let cool slightly. Split with a sharp knife into two thin halves and fill as desired.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking with Mr. Pink",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.",
"title": "Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.",
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"content": "\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n",
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"excerpt": " For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Getting to Know Broccoli Rabe (aka Rapini)",
"title": "Getting to Know Broccoli Rabe (aka Rapini)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/broccoli-rabe-with-pasta-and-lentils.jpg\" alt=\"broccoli rabe with pasta and lentils\" title=\"broccoli-rabe-with-pasta-and-lentils\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3903\">Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there's always someone standing next to me asking what it is and how I'll cook it. They usually have a curious yet skeptical look on their face, as if to say \"that looks mildly interesting, but I'm sticking with the chard.\" If you only shop in a grocery store, you may never have even seen it for sale as it's mostly available at farmers' markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.\u003c/p>\n\u003cp>The thing is, broccoli rabe really is worth trying. In addition to it being highly nutritious (it's full of calcium and iron, not to mention Vitamins A and C), its flavors are more complex than other greens. It pairs beautifully with beans, pork and chicken and works well as a side dish or in pasta dishes and soups. It is also one of my favorite foods to serve with Italian sausage. And, if trying new flavors isn't enough, it's one of the cheapest vegetables you can buy. At about $1 a bushel, it's the perfect ingredient if you're looking to make \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">\u003cstrong>inexpensive family meals\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Broccoli rabe is a staple in both Southern Italian and Chinese cooking. I actually buy mine at the Asian produce stand at my local farmers' market where it sits right next to some long tubers I am very curious about. Some people don't like rapini because it has a pungent smell, but if you don't overcook it, the smell seems more earthy and green, which I like. It is great steamed and sautéed, but I think it tastes best roasted in the oven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/roasted-broccoli-rabe.jpg\" alt=\"roasted broccoli rabe\" title=\"roasted-broccoli-rabe\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3904\">\u003c/p>\n\u003cp>Roasting broccoli rabe in olive oil is the easiest path to rapini success. The hot oven helps tenderize the stalks and crisps up the leaves, so there's no chance of ending up with limp greens. The dry heat also brings out a delicious innate sweetness and removes some of the plant's bitter element. Although many cooks like to blanch the rapini and then sauté it, if you're not careful this method can make the broccoli rabe soggy or droopy. If you don't want to turn on your oven, that's okay too: you can easily get similar results by firing up a hot pan, and sautéing the rapini in olive oil on a high flame with sea salt. Once it sears a bit, just lower the flame, add a couple of tablespoons of water (pasta water is great if you have some on hand) and cover for a couple of minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So get to know some broccoli rabe. At $1 a bunch, how can you pass it up?\u003c/p>\n\u003cp>\u003cstrong>Pasta with Roasted Broccoli Rabe and Lentils\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 pound dried pasta\u003cbr>\n1 bushel broccoli rabe\u003cbr>\n3 large garlic cloves sliced\u003cbr>\n1 cup cooked lentils\u003cbr>\n4 Tbsp Extra Virgin Olive Oil\u003cbr>\nKosher or sea salt\u003cbr>\nParmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Heat a large pot of water to make your pasta\u003cbr>\n3. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente.\u003cbr>\n4. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch)\u003cbr>\n5. Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of olive oil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini.\u003cbr>\n6. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great.\u003cbr>\n7. Take the rapini out of the oven and set aside.\u003cbr>\n8. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat.\u003cbr>\n9. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces.\u003cbr>\n10. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic.\u003cbr>\n11. Place in serving dishes and top with grated cheese.\u003c/p>\n\n",
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"excerpt": "Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there’s always someone standing next to me asking what it is and how I'll cook it. They usually have a curious yet skeptical look on their face, as if to say \"that looks mildly interesting, but I'm sticking with the chard.\" If you only shop in a grocery store, you may never have even seen it for sale as it’s mostly available at farmers' markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/broccoli-rabe-with-pasta-and-lentils.jpg\" alt=\"broccoli rabe with pasta and lentils\" title=\"broccoli-rabe-with-pasta-and-lentils\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3903\">Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there's always someone standing next to me asking what it is and how I'll cook it. They usually have a curious yet skeptical look on their face, as if to say \"that looks mildly interesting, but I'm sticking with the chard.\" If you only shop in a grocery store, you may never have even seen it for sale as it's mostly available at farmers' markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.\u003c/p>\n\u003cp>The thing is, broccoli rabe really is worth trying. In addition to it being highly nutritious (it's full of calcium and iron, not to mention Vitamins A and C), its flavors are more complex than other greens. It pairs beautifully with beans, pork and chicken and works well as a side dish or in pasta dishes and soups. It is also one of my favorite foods to serve with Italian sausage. And, if trying new flavors isn't enough, it's one of the cheapest vegetables you can buy. At about $1 a bushel, it's the perfect ingredient if you're looking to make \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/03/inexpensive-family-meals-feeding-four-for-about-10/\">\u003cstrong>inexpensive family meals\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Broccoli rabe is a staple in both Southern Italian and Chinese cooking. I actually buy mine at the Asian produce stand at my local farmers' market where it sits right next to some long tubers I am very curious about. Some people don't like rapini because it has a pungent smell, but if you don't overcook it, the smell seems more earthy and green, which I like. It is great steamed and sautéed, but I think it tastes best roasted in the oven. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/roasted-broccoli-rabe.jpg\" alt=\"roasted broccoli rabe\" title=\"roasted-broccoli-rabe\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3904\">\u003c/p>\n\u003cp>Roasting broccoli rabe in olive oil is the easiest path to rapini success. The hot oven helps tenderize the stalks and crisps up the leaves, so there's no chance of ending up with limp greens. The dry heat also brings out a delicious innate sweetness and removes some of the plant's bitter element. Although many cooks like to blanch the rapini and then sauté it, if you're not careful this method can make the broccoli rabe soggy or droopy. If you don't want to turn on your oven, that's okay too: you can easily get similar results by firing up a hot pan, and sautéing the rapini in olive oil on a high flame with sea salt. Once it sears a bit, just lower the flame, add a couple of tablespoons of water (pasta water is great if you have some on hand) and cover for a couple of minutes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So get to know some broccoli rabe. At $1 a bunch, how can you pass it up?\u003c/p>\n\u003cp>\u003cstrong>Pasta with Roasted Broccoli Rabe and Lentils\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 pound dried pasta\u003cbr>\n1 bushel broccoli rabe\u003cbr>\n3 large garlic cloves sliced\u003cbr>\n1 cup cooked lentils\u003cbr>\n4 Tbsp Extra Virgin Olive Oil\u003cbr>\nKosher or sea salt\u003cbr>\nParmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees\u003cbr>\n2. Heat a large pot of water to make your pasta\u003cbr>\n3. When water comes to a boil, add 2 Tbsp salt plus the pasta. Stir and cook until al dente.\u003cbr>\n4. Meanwhile, wash your broccoli rabe and chop off the ends (about a 1/2 inch)\u003cbr>\n5. Drizzle a tablespoon of olive oil on a large baking sheet and then lay the broccoli rabe and sliced garlic on top. Drizzle another tablespoon of olive oil on top along with a sprinkling of kosher or sea salt and then toss to make sure the oil evenly coats the rapini.\u003cbr>\n6. Place the baking dish in the oven for 8-12 minutes, or until the broccoli rabe is tender. Don’t worry if the edges of some leaves seem to become dry and crackly; they’ll taste great.\u003cbr>\n7. Take the rapini out of the oven and set aside.\u003cbr>\n8. In a medium pan, heat the remaining 2 Tbsp olive oil and stir in the cooked lentils. Season with salt and pepper to taste. Add about a 1/4 cup of pasta water as well as more olive oil if you’d like. Cook until warm and then turn off the heat.\u003cbr>\n9. Once the broccoli rabe has cooled a bit, chop it into 1-inch pieces.\u003cbr>\n10. When pasta is ready, mix it into the lentils along with the broccoli rabe and cooked garlic.\u003cbr>\n11. Place in serving dishes and top with grated cheese.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Yats: New Orleans Po' Boys",
"title": "Yats: New Orleans Po' Boys",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 oz. Juniper Dry Soda\u003cbr>\nFever-Tree tonic water\u003cbr>\nLemon wedge, for garnish\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Combine all ingredients over ice and enjoy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3721\" title=\"gin and tonic\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ginandtonic2.jpg\" alt=\"gin and tonic\" width=\"233\" height=\"350\">I decided to start my mocktail quest off with that simplest of drinks, the gin and tonic. With multiple nuances brought on by using different gins, it's probably my favorite cocktail -- biting, tart, and tinged with bitterness, it reminds me of myself on my best days.\u003c/p>\n\u003cp>Now, the main problem with the gin and tonic mocktail is the complete lack of, well, \u003cem>gin\u003c/em>, so it is key that the tonic be the shining star for once. Have I bludgeoned you to death with my \u003ca href=\"http://www.grubreport.com/blueplatespecial/dietfevertree.html\">opinions\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/04/12/in-a-fever-for-tonic-water/\">tonic\u003c/a>? Yes, I know I have, so I will skip all that, because you now KNOW that Fever-Tree is the only way to go, and head right to the gin conundrum.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.drysoda.com/\">DRY Soda\u003c/a>. Well, the DRY Sodas are a bit sweet for me to call myself a big fan, but that doesn't mean I was against trying their newest juniper flavor as a gin stand-in. Nothing could be more simple than to measure out two ounces of Juniper DRY and mix it with Fever-Tree tonic and a wedge of lemon. (Or a lime if your intro to gin and tonics \u003ci>didn't\u003c/i> start in a British pub in the late 90s as mine did.)\u003c/p>\n\u003cp>The result? Well, maybe it's a the taste equivalent of a placebo effect, but I was pretty damn happy with my faux gin and tonic. All I was after was something refreshing with a non-alcoholic edge to it, and the Fever-Tree tonic definitely provides that needed edge.\u003c/p>\n\u003cp>The only problem with this mocktail is that the lack of alcohol means I suck them down with abandon and then spend the rest of the night wearing down a path between the living room and the bathroom. Oh, well, at least I'm hydrating myself!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/field500.jpg\" alt=\"field\" title=\"field\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3737\">\u003c/p>\n\u003cp>How do you grow a farmer? You start with dirt and seeds and water, of course. But just like good vegetables also need mulch and worms and pollinators and beneficial bugs to chase off the pests, a farmer learns not just through her own experience but through the hard-won experiences of other farmers, a whole long bloodline of observation through years of harvests and springtimes, of rain slicing down into mud and hot sun swelling the tomatoes sweet, of aphids clumping up inside the broccoli and leaf miners boring wiggle tracks across the chard. \u003c/p>\n\u003cp>That's great if you come from a heritage of family farmers. But what if the closest you have to a back forty is a pot of basil on steps? Or what if your family's farm is corn and soybeans, and you want to grow organic lettuce? If you're young and hardy, you can rent yourself out as an unpaid intern or \u003ca href=\"http://www.wwoof.org\">WOOF\u003c/a>er, and hope you get to do more than just water and weed. \u003c/p>\n\u003cp>Or you can dig into a hands-on, intensive program like the one at the \u003ca href=\"http://casfs.ucsc.edu\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UC Santa Cruz. For a six-month growing season, you'll live, learn, eat, sleep, and farm on a beautiful 30-acre spread of organic educational farmland.\u003c/p>\n\u003cp>Graduates of this program, which has been running for over 40 years, are the farmers feeding you now. They're the ones building school gardens and working on food justice and sustainability issues all around California and beyond. For a program that graduates just 35 to 40 farmers a year, its impact on the organic movement has been both broad and deep. As a graduate myself, I've met countless farmers and food people over the past couple of years, only to find out that they, too, are former \"farmies.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n",
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"excerpt": "I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet. After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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