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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/american-cheeses.jpg\" alt=\"The Best Regional, Artisan, and Farmhouse Cheeses\" align=\"left\">Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>’s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\u003c/p>\n\u003cp>I knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\u003c/p>\n\u003cp>As an American who happens to love cheese, the timing of my store visit required little thought.\u003c/p>\n\u003cp>When I arrived a little late for the reading (owing to the fact that I had my face buried too deeply in another book, missed my stop, and had to walk an extra five blocks), the tiny book store was filled with people focused on the animated Mr. Wolf talking of his grandparents and the role they played in his culinary imprinting.\u003c/p>\n\u003cp>Chatty and extremely energetic in a way that I envy, but would find personally exhausting, Wolf read excepts from his book. For example, when explaining why the difference in price of cow v. goat v. sheep milk cheese:\u003c/p>\n\u003cblockquote>\u003cp> …sheep act like, well, sheep. If there’s a storm a-comin' or one of the flock feels blue or there's a new horse in the corral or a new dog in the field, they may just freak out and decide not to give milk, or be too upset to move easily into the milking barn. And when all is well, they still give only about a liter a day per sheep.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/clark-wolf.jpg\" alt=\"clark wolf\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After Wolf's presentation, I decided to buy a copy of the book, having liked what he said enough to want to read more about American Cheese. And, no, not that kind of American Cheese, though that is briefly but firmly discounted in the book. I then asked him to sign my Margaret Visser book, since she was not present.\u003c/p>\n\u003cp>I'm glad I bought the book. It is as personable and informal as Wolf is in person, which is a good thing. Though not encyclopedic in its scope, there is a lot of good information to be gleaned from its pages.\u003c/p>\n\u003cp>From such basic information as the definition of what constitutes cheese, the different categories of it, how each is made, and good looking recipes in which they might find good employ, to the short biographies of America’s leading cheese producers, it reads more like a “getting to know you” book-- as though, through reading, you have casually picked the brain of an entertaining cheesemonger, which is essentially how Clark Wolf began to gain his 30-plus years of cheese-related knowledge in the first place.\u003c/p>\n\u003cp>But what , if anything, defines a cheese as \"American?\" Is there some unifying factor? Some unique coagulate or binding force? Not exactly. When asking, for example, a Southern cheese maker in what ways her colleagues were regionally unifiable and identifiable, he received this response: \"Absolutely no way at all. We’re each completely different.\" And that was just the Southern contingent. If one starts to think about California cheese makers, one’s head might explode trying to come up with an answer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Perhaps this lack of cohesion is what makes American Cheese makers, well, uniquely American. Or perhaps not. I look to the French, as so many cheese makers have done in the past, to put things into perspective. I will leave you with the unmistakably French, shoulder-shrugging cynicism of Charles de Gaulle:\u003c/p>\n\u003cblockquote>\u003cp>One can't impose unity out of the blue on a country that has 265 different kinds of cheese.\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>'s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\r\n\r\nI knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\r\n\r\nAs an American who happens to love cheese, the timing of my store visit required little thought.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/american-cheeses.jpg\" alt=\"The Best Regional, Artisan, and Farmhouse Cheeses\" align=\"left\">Last weekend, I wandered back into \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> to pick up a copy of \u003ca href=\"http://www.margaretvisser.com/\">Margaret Visser\u003c/a>’s The Rituals of Dinner, that store owner Celia Sacks was kind enough to order for me (without my even having to ask, thank you very much).\u003c/p>\n\u003cp>I knew Clark Wolf, author of \u003ca href=\"http://www.clarkwolfcompany.com/cheese.htm\">American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses\u003c/a> would be there, talking about his book with Soyoung Scanlan of Andante Dairy.\u003c/p>\n\u003cp>As an American who happens to love cheese, the timing of my store visit required little thought.\u003c/p>\n\u003cp>When I arrived a little late for the reading (owing to the fact that I had my face buried too deeply in another book, missed my stop, and had to walk an extra five blocks), the tiny book store was filled with people focused on the animated Mr. Wolf talking of his grandparents and the role they played in his culinary imprinting.\u003c/p>\n\u003cp>Chatty and extremely energetic in a way that I envy, but would find personally exhausting, Wolf read excepts from his book. For example, when explaining why the difference in price of cow v. goat v. sheep milk cheese:\u003c/p>\n\u003cblockquote>\u003cp> …sheep act like, well, sheep. If there’s a storm a-comin' or one of the flock feels blue or there's a new horse in the corral or a new dog in the field, they may just freak out and decide not to give milk, or be too upset to move easily into the milking barn. And when all is well, they still give only about a liter a day per sheep.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/clark-wolf.jpg\" alt=\"clark wolf\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After Wolf's presentation, I decided to buy a copy of the book, having liked what he said enough to want to read more about American Cheese. And, no, not that kind of American Cheese, though that is briefly but firmly discounted in the book. I then asked him to sign my Margaret Visser book, since she was not present.\u003c/p>\n\u003cp>I'm glad I bought the book. It is as personable and informal as Wolf is in person, which is a good thing. Though not encyclopedic in its scope, there is a lot of good information to be gleaned from its pages.\u003c/p>\n\u003cp>From such basic information as the definition of what constitutes cheese, the different categories of it, how each is made, and good looking recipes in which they might find good employ, to the short biographies of America’s leading cheese producers, it reads more like a “getting to know you” book-- as though, through reading, you have casually picked the brain of an entertaining cheesemonger, which is essentially how Clark Wolf began to gain his 30-plus years of cheese-related knowledge in the first place.\u003c/p>\n\u003cp>But what , if anything, defines a cheese as \"American?\" Is there some unifying factor? Some unique coagulate or binding force? Not exactly. When asking, for example, a Southern cheese maker in what ways her colleagues were regionally unifiable and identifiable, he received this response: \"Absolutely no way at all. We’re each completely different.\" And that was just the Southern contingent. If one starts to think about California cheese makers, one’s head might explode trying to come up with an answer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Perhaps this lack of cohesion is what makes American Cheese makers, well, uniquely American. Or perhaps not. I look to the French, as so many cheese makers have done in the past, to put things into perspective. I will leave you with the unmistakably French, shoulder-shrugging cynicism of Charles de Gaulle:\u003c/p>\n\u003cblockquote>\u003cp>One can't impose unity out of the blue on a country that has 265 different kinds of cheese.\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Napa Wine Train: Ride High",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/toy-train.jpg\" alt=\"toy-train.jpg\" align=\"left\"> When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\u003c/p>\n\u003cp>My initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\u003c/p>\n\u003cp>I thought about it for a moment. What's so wrong with that? I have always had a soft spot for trains, and I have a great thirst for wine, so I viewed this offer as a blending of two of my favorite things, rather like an old \u003ca href=\"http://www.youtube.com/watch?v=QfGQmotCIN0\">Reese's Peanut Butter Cup commercial\u003c/a> in which a fellow randomly carrying an open container of peanut butter collides with a guy who has recently exposed his chocolate bar to the elements.\u003c/p>\n\u003cp>I accepted the invitation, of course.\u003c/p>\n\u003cp>The Napa Valley Wine Train, brainchild of train buff and Rice-a-Roni inventor Vincent de Domenico, began its run in 1989 on tracks that were originally laid in the 19th Century to bring tourists up to the resorts of Calistoga from Vallejo. The tracks in Calistoga have long been ripped out, but the remaining thirty-six-odd miles enable diners to take a pleasant, 3-hour trip from Napa town to St. Helena and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Upon arrival at the train's reception center, I wandered about the room, observing my fellow guests milling about, talking among themselves, or simply sitting on one the many available couches with the slightly glazed-over look that comes from having been exposed to too much sight-seeing over too short a time. Apart from two little girls racing about the room, shrieking and giggling, the room felt quiet and mildly uncomfortable.\u003c/p>\n\u003cp>There is a wine bar in a far corner of the room which offers up tastes of local vintages and not-so-local beer: Budweiser, Coors Lite, and Miller Genuine Draft. My initial, San Francisco-style reaction was one of shock. Where were the local brews? I looked around the room again and understood. The beer selection seemed, in a sense, a subtle way of telling its often out-of-their-element visitors, \"See, we're just like you. We're not snobs, we just happen to live in the most famous wine region in the nation, so relax.\"\u003c/p>\n\u003cp>Before boarding the train, we were treated to a brief orientation by an affable, gravelly-voiced gentleman named Mike. Two wines were passed among the guests to sniff and taste. Well-acquainted with the general sense of intimidation that wine-tasting has upon the general public, Mike wiped away any perceived snobbery of wine enthusiasts in both his manner and his approach to tasting, even going so far as to make fun of people who sniff corks. \"Why the hell would anyone sniff a cork? You're only going to smell cork. Corks are only presented to you at the table so you can tell if the wine has been stored properly.\" People laughed, relaxed a lot, and were now primed and ready for their wine-filled, three hour lunch through Wine Country which, in the minutes immediately preceeding Mike's presentation, might have seemed like slightly hostile, foreign territory.\u003c/p>\n\u003cp>Once through the reception line, where each group of guests is photographed by a Wine Train photographer, we boarded the train and were shown to our seats in the Vista Dome, a beautifully restored 1940's rail car. Surrounded by rich, red upholstery, white damask linen, and vintage silver flatware, we were poured glasses of Domaine Chandon Brut. If anything, I was feeling louche.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/vista-dome.jpg\" alt=\"vista-dome.jpg\">\u003c/p>\n\u003cp>Our Bulgarian waiter was charming. As he stood at our table describing our luncheon options, I sat and listened, sipping my wine. I nodded a bit as he spoke, but stopped upon remembering that head signals are reversed in his native country. A nod implies disagreement, while a side-to-side shake implies assent. Or so I've heard. So, apart from letting my lips meet my champagne glass, I stopped moving my head entirely.\u003c/p>\n\u003cp>Soon after the train left the station, the stories of my lunchmates began. Off to my right was the restaurant where the Mondavis were told they could not bring their small dog. (The restaurant is, not surprisingly, no longer in existence). Off to the left, where a group of revellers (among whom my table companions counted themselves) mooned the Wine Train years ago, en masse. The Wine Train does, after all, have a reputation for offering breath-taking views.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/color-change.jpg\" alt=\"color-change.jpg\">\u003c/p>\n\u003cp>At the start of the first course, the train stopped for a few minutes. I asked if one of the managers who stopped by our table for a visit if people were boarding. \"No\", she replied, \"just stopping to pick up a few supplies, that's all.\" I looked out the window at the Safeway and understood. I was somehow pleased by the fact that I was sitting in a moving restaurant. One that ran an errand or two as I sat, drinking my wine.\u003c/p>\n\u003cp>As the train resumed its journey, slowly rocking from side to side on its way, I marvelled at the waitstaff, who managed to make carrying plates of hot food and, even more impressive, trays of drinks, looks effortless. The service was efficient, friendly and wonderfully at-ease. It was even suggested that we take a break between the main course and dessert to stretch our legs and tour the rest of the train. We pass through the early-20th Century Pullman dining cars where three and four-course meals are served, the on-board kitchens, and the Silverado Car, where one has the option of selecting from an à la carte menu, or not at all, to the Tasting Bar, where we sampled a few local dessert wines before making the slow walk back to our table for coffee and dessert. On the journey back to our table, I noticed that many of the people who looked uneasy prior to boarding now looked incredibly relaxed.\u003c/p>\n\u003cp>The food was, sadly, fair-to-middling. For example, the Crêpe Rosettes stuffed with smoked salmon were mostly crêpe, with minimal participation from the salmon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/crepe-rosettes.jpg\" alt=\"crepe-rosettes.jpg\">\u003c/p>\n\u003cp>The Roasted Beef Tenderloin Wrapped in Bacon With Shallots, Leeks and Roasted Garlic in Chimichurri Sauce was well prepared but, as the name might suggest, it was a rather convoluted affair. There was not room enough on the menu to mention the mashed potatoes or the carrots which competed for space on the overcrowded plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/beef-tenderloin.jpg\" alt=\"beef-tenderloin.jpg\">\u003c/p>\n\u003cp>For dessert, I opted for the Calvados Apple Crisp with Vanilla Gelato. While the flavors were spot on-- just the proper hint of Calvados, the presentation destroyed what should have been a wonderful dessert. What arrived at our table merely looked like a cup of vanilla gelato, with no indication of what lay beneath. Crisp topping needs room to breathe. A complete smothering in gelato resulted in a cold mush with a texture approximating that of granola left too long in milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/calvados-apple-crisp.jpg\" alt=\"calvados-apple-crisp.jpg\">\u003c/p>\n\u003cp>My sense is that-- and I may be shot for saying this-- Chef Kelly MacDonald is playing to a tourist audience, and rightly so. But I was left with the impression that the menu is an interpretation of what might play as \"fancy\"-- as \u003cem>gourmet\u003c/em>-- to the tourist trade, which is doing no one any favors. The Napa Valley is home to some of the finest produce in the country. As a chef who proudly uses only fresh, local produce, it would do credit to himself and to the people visiting for the first time, to showcase that bounty in the simple, straightforward style of the valley through which the Napa Train takes its ride and from which it takes its name.\u003c/p>\n\u003cp>My criticism of the food aside, I had a fantastic time. A leisurely three-hour lunch in a beautifully-restored train car travelling at 18 mph through some of the most fantastic, autumn-colored countryside this region has to offer with a bottle or two of excellent, local wine selected from a well-crafted, affordable wine list to be drunk in hilarious company?\u003c/p>\n\u003cp>Yes, please. And I would do it again.\u003c/p>\n\u003cp>Whenever I visit a foreign city, I like to be blatantly touristy on my first day out by taking a narrated bus tour around town. I find it an excellent way of getting a general overview, a broad sense of the place. The Napa Wine Train is a great way to introduce visitors to the Valley, or yourself, for that matter, without having to fight the terrible traffic jams, especially in high-season. To borrow a jingle from a depressing and struggling national bus company, leave the driving to them.\u003c/p>\n\u003cp>Of course, it isn't driving, it's conducting or something. However trains work. I don't really want to know because, to borrow another jingle, there's something about a train that's magic. And I should like to leave it at that.\u003c/p>\n\u003cp>Instead, I suggest you follow the advice of this sign, found on the train:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/ride-high.jpg\" alt=\"ride-high.jpg\">\u003c/p>\n\u003cp>Ride high, and enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://winetrain.com/index.php\">The Napa Valley Wine Train\u003c/a> Station is located at:\u003c/p>\n\u003cp>1275 McKinstry Street\u003c/p>\n\u003cp>Napa, California 94559.\u003c/p>\n\u003cp>For Schedules and reservations, call:\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1-800-427-4124\u003c/p>\n\n",
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"excerpt": "When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\r\n\r\nMy initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/toy-train.jpg\" alt=\"toy-train.jpg\" align=\"left\"> When my friend Karen asked me if I was interested in taking a trip on the \u003ca href=\"http://winetrain.com/index.php\">Napa Valley Wine Train\u003c/a>, I thought she was joking. She's a rather sophisticated woman-- one who lived in the Napa Valley for ten years. She must know something I don't. Or someone. That someone turned out to be Ryan Graham, director of the Wine Train's wine program-- an old friend of Karen's from her time at the infamous \u003ca href=\"http://www.bistrodongiovanni.com/\">Bistro Don Giovanni\u003c/a>.\u003c/p>\n\u003cp>My initial reaction was snobbish. I'd always considered the Wine Train as a gimmicky tourist attraction, upon which the locals would never ride or, at least, openly admit to riding. Sort of like the Disneyland Railroad, but with alcohol.\u003c/p>\n\u003cp>I thought about it for a moment. What's so wrong with that? I have always had a soft spot for trains, and I have a great thirst for wine, so I viewed this offer as a blending of two of my favorite things, rather like an old \u003ca href=\"http://www.youtube.com/watch?v=QfGQmotCIN0\">Reese's Peanut Butter Cup commercial\u003c/a> in which a fellow randomly carrying an open container of peanut butter collides with a guy who has recently exposed his chocolate bar to the elements.\u003c/p>\n\u003cp>I accepted the invitation, of course.\u003c/p>\n\u003cp>The Napa Valley Wine Train, brainchild of train buff and Rice-a-Roni inventor Vincent de Domenico, began its run in 1989 on tracks that were originally laid in the 19th Century to bring tourists up to the resorts of Calistoga from Vallejo. The tracks in Calistoga have long been ripped out, but the remaining thirty-six-odd miles enable diners to take a pleasant, 3-hour trip from Napa town to St. Helena and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Upon arrival at the train's reception center, I wandered about the room, observing my fellow guests milling about, talking among themselves, or simply sitting on one the many available couches with the slightly glazed-over look that comes from having been exposed to too much sight-seeing over too short a time. Apart from two little girls racing about the room, shrieking and giggling, the room felt quiet and mildly uncomfortable.\u003c/p>\n\u003cp>There is a wine bar in a far corner of the room which offers up tastes of local vintages and not-so-local beer: Budweiser, Coors Lite, and Miller Genuine Draft. My initial, San Francisco-style reaction was one of shock. Where were the local brews? I looked around the room again and understood. The beer selection seemed, in a sense, a subtle way of telling its often out-of-their-element visitors, \"See, we're just like you. We're not snobs, we just happen to live in the most famous wine region in the nation, so relax.\"\u003c/p>\n\u003cp>Before boarding the train, we were treated to a brief orientation by an affable, gravelly-voiced gentleman named Mike. Two wines were passed among the guests to sniff and taste. Well-acquainted with the general sense of intimidation that wine-tasting has upon the general public, Mike wiped away any perceived snobbery of wine enthusiasts in both his manner and his approach to tasting, even going so far as to make fun of people who sniff corks. \"Why the hell would anyone sniff a cork? You're only going to smell cork. Corks are only presented to you at the table so you can tell if the wine has been stored properly.\" People laughed, relaxed a lot, and were now primed and ready for their wine-filled, three hour lunch through Wine Country which, in the minutes immediately preceeding Mike's presentation, might have seemed like slightly hostile, foreign territory.\u003c/p>\n\u003cp>Once through the reception line, where each group of guests is photographed by a Wine Train photographer, we boarded the train and were shown to our seats in the Vista Dome, a beautifully restored 1940's rail car. Surrounded by rich, red upholstery, white damask linen, and vintage silver flatware, we were poured glasses of Domaine Chandon Brut. If anything, I was feeling louche.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/vista-dome.jpg\" alt=\"vista-dome.jpg\">\u003c/p>\n\u003cp>Our Bulgarian waiter was charming. As he stood at our table describing our luncheon options, I sat and listened, sipping my wine. I nodded a bit as he spoke, but stopped upon remembering that head signals are reversed in his native country. A nod implies disagreement, while a side-to-side shake implies assent. Or so I've heard. So, apart from letting my lips meet my champagne glass, I stopped moving my head entirely.\u003c/p>\n\u003cp>Soon after the train left the station, the stories of my lunchmates began. Off to my right was the restaurant where the Mondavis were told they could not bring their small dog. (The restaurant is, not surprisingly, no longer in existence). Off to the left, where a group of revellers (among whom my table companions counted themselves) mooned the Wine Train years ago, en masse. The Wine Train does, after all, have a reputation for offering breath-taking views.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/color-change.jpg\" alt=\"color-change.jpg\">\u003c/p>\n\u003cp>At the start of the first course, the train stopped for a few minutes. I asked if one of the managers who stopped by our table for a visit if people were boarding. \"No\", she replied, \"just stopping to pick up a few supplies, that's all.\" I looked out the window at the Safeway and understood. I was somehow pleased by the fact that I was sitting in a moving restaurant. One that ran an errand or two as I sat, drinking my wine.\u003c/p>\n\u003cp>As the train resumed its journey, slowly rocking from side to side on its way, I marvelled at the waitstaff, who managed to make carrying plates of hot food and, even more impressive, trays of drinks, looks effortless. The service was efficient, friendly and wonderfully at-ease. It was even suggested that we take a break between the main course and dessert to stretch our legs and tour the rest of the train. We pass through the early-20th Century Pullman dining cars where three and four-course meals are served, the on-board kitchens, and the Silverado Car, where one has the option of selecting from an à la carte menu, or not at all, to the Tasting Bar, where we sampled a few local dessert wines before making the slow walk back to our table for coffee and dessert. On the journey back to our table, I noticed that many of the people who looked uneasy prior to boarding now looked incredibly relaxed.\u003c/p>\n\u003cp>The food was, sadly, fair-to-middling. For example, the Crêpe Rosettes stuffed with smoked salmon were mostly crêpe, with minimal participation from the salmon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/crepe-rosettes.jpg\" alt=\"crepe-rosettes.jpg\">\u003c/p>\n\u003cp>The Roasted Beef Tenderloin Wrapped in Bacon With Shallots, Leeks and Roasted Garlic in Chimichurri Sauce was well prepared but, as the name might suggest, it was a rather convoluted affair. There was not room enough on the menu to mention the mashed potatoes or the carrots which competed for space on the overcrowded plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/beef-tenderloin.jpg\" alt=\"beef-tenderloin.jpg\">\u003c/p>\n\u003cp>For dessert, I opted for the Calvados Apple Crisp with Vanilla Gelato. While the flavors were spot on-- just the proper hint of Calvados, the presentation destroyed what should have been a wonderful dessert. What arrived at our table merely looked like a cup of vanilla gelato, with no indication of what lay beneath. Crisp topping needs room to breathe. A complete smothering in gelato resulted in a cold mush with a texture approximating that of granola left too long in milk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/calvados-apple-crisp.jpg\" alt=\"calvados-apple-crisp.jpg\">\u003c/p>\n\u003cp>My sense is that-- and I may be shot for saying this-- Chef Kelly MacDonald is playing to a tourist audience, and rightly so. But I was left with the impression that the menu is an interpretation of what might play as \"fancy\"-- as \u003cem>gourmet\u003c/em>-- to the tourist trade, which is doing no one any favors. The Napa Valley is home to some of the finest produce in the country. As a chef who proudly uses only fresh, local produce, it would do credit to himself and to the people visiting for the first time, to showcase that bounty in the simple, straightforward style of the valley through which the Napa Train takes its ride and from which it takes its name.\u003c/p>\n\u003cp>My criticism of the food aside, I had a fantastic time. A leisurely three-hour lunch in a beautifully-restored train car travelling at 18 mph through some of the most fantastic, autumn-colored countryside this region has to offer with a bottle or two of excellent, local wine selected from a well-crafted, affordable wine list to be drunk in hilarious company?\u003c/p>\n\u003cp>Yes, please. And I would do it again.\u003c/p>\n\u003cp>Whenever I visit a foreign city, I like to be blatantly touristy on my first day out by taking a narrated bus tour around town. I find it an excellent way of getting a general overview, a broad sense of the place. The Napa Wine Train is a great way to introduce visitors to the Valley, or yourself, for that matter, without having to fight the terrible traffic jams, especially in high-season. To borrow a jingle from a depressing and struggling national bus company, leave the driving to them.\u003c/p>\n\u003cp>Of course, it isn't driving, it's conducting or something. However trains work. I don't really want to know because, to borrow another jingle, there's something about a train that's magic. And I should like to leave it at that.\u003c/p>\n\u003cp>Instead, I suggest you follow the advice of this sign, found on the train:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/ride-high.jpg\" alt=\"ride-high.jpg\">\u003c/p>\n\u003cp>Ride high, and enjoy.\u003c/p>\n\u003cp>\u003ca href=\"http://winetrain.com/index.php\">The Napa Valley Wine Train\u003c/a> Station is located at:\u003c/p>\n\u003cp>1275 McKinstry Street\u003c/p>\n\u003cp>Napa, California 94559.\u003c/p>\n\u003cp>For Schedules and reservations, call:\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/24/2008/10/stickybun.jpg\" alt=\"sticky bun\" align=\"left\">Noshing on sticky buns the approximate size of your head is a Midwest breakfast tradition. I came to this realization early in life when, on a trip Up North to a friend's cabin, we had some relief from the constant yodeling (on the radio, not the parents, though it \u003cem>was\u003c/em> the their choice of music for three hours straight) when we stopped at \u003ca href=\"http://www.tobies.com/\">Tobie's\u003c/a> in Hinckley, MN. Halfway between Minneapolis and Duluth, Tobie's is a famous rest stop/family restaurant where people mostly load up on enormous rolls, sticky with caramel and studded with nuts, while reading all about the \u003ca href=\"http://www.macalester.edu/geography/mage/urban/hinckley/fire.htm\">famous Hinckley fire\u003c/a> on informative place mats.\u003c/p>\n\u003cp>But you don't have to suffer an hours-long, yodeling car ride to get your hands on proper sticky buns. In Minneapolis, Isles Bun & Coffee is the place to go. It's been there for 15 years (current owners have had it for about half that time), and though I grew up less than two miles from the place, it still took \u003ca href=\"http://mastercheesemakerbook.wordpress.com/the-authors/\">James'\u003c/a> recommendation on this last trip home to actually get me there.\u003c/p>\n\u003cp>James suggested we try the Puppy Dog Tails -- puffy twists of cinnamoned dough that have nothing of the snips and snails about them whatsoever -- and to make sure to get the icing. Well, we got two Puppy Dog Tails and a mongo sticky bun (the last in the pan, as it happened, and the baker asked us if we minded getting all the extra caramel goo and nuts. Um, no?!) and then we got the frosting. See, the frosting sits in a tall bowl over on the island where you get your milk, your cream, your sugar, and your soy stuff for your coffee. There's a wide cake spreader for self-dolloping, and just how much frosting you scoop out is between you and your fear of diabetes.\u003c/p>\n\u003cp>We got our heavy box home and armed ourselves with knife and fork before tucking in, because when it comes to Minnesota sticky buns, there is just no room for dainty fingers and small bites. You saw into these sticky buns as you would a porterhouse. You scrape up excess caramel goo as if it were mashed potatoes and pile it back on your piece of bun. (Going with the steak analogy, the pecans would be sautéed mushrooms, but I'm trying to get you hungry for breakfast, not dinner.)\u003c/p>\n\u003cp>I won't kid you, these buns are heavy. But it's a delicious, soothing heaviness that sinks into your bones as you eat them while slowly sipping your coffee. It might even make you tired were it not for the intense sugar kick you get at the end, which makes it a perfect way to start your weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Isles Bun & Coffee Company\u003c/strong>\u003cbr>\n1424 W 28th Street (at Hennepin)\u003cbr>\nMinneapolis, MN 55408\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Monday-Saturday 6:30am-4:00pm\u003cbr>\nSunday 7:00am-3:00pm\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Isles+Bun+%26amp%3B+Coffee+Company&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=44952028,-93298485,6029335072258493234&s=AARTsJqvBxkcHkMvhEjgQYrIxUnr_9chgg&ll=44.97002,-93.293152&spn=0.036434,0.051498&z=13&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Isles+Bun+%26amp%3B+Coffee+Company&sll=37.0625,-95.677068&sspn=54.489258,56.865234&ie=UTF8&cid=44952028,-93298485,6029335072258493234&ll=44.97002,-93.293152&spn=0.036434,0.051498&z=13&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Noshing on sticky buns the approximate size of your head is a Midwest breakfast tradition. I came to this realization early in life when, on a trip Up North to a friend's cabin, we had some relief from the constant yodeling (on the radio, not the parents, though it \u003cem>was\u003c/em> the their choice of music for three hours straight) when we stopped at \u003ca href=\"http://www.tobies.com/\">Tobie's\u003c/a> in Hinckley, MN. Halfway between Minneapolis and Duluth, Tobie's is a famous rest stop/family restaurant where people mostly load up on enormous rolls, sticky with caramel and studded with nuts, while reading all about the \u003ca href=\"http://www.macalester.edu/geography/mage/urban/hinckley/fire.htm\">famous Hinckley fire\u003c/a> on informative place mats.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/stickybun.jpg\" alt=\"sticky bun\" align=\"left\">Noshing on sticky buns the approximate size of your head is a Midwest breakfast tradition. I came to this realization early in life when, on a trip Up North to a friend's cabin, we had some relief from the constant yodeling (on the radio, not the parents, though it \u003cem>was\u003c/em> the their choice of music for three hours straight) when we stopped at \u003ca href=\"http://www.tobies.com/\">Tobie's\u003c/a> in Hinckley, MN. Halfway between Minneapolis and Duluth, Tobie's is a famous rest stop/family restaurant where people mostly load up on enormous rolls, sticky with caramel and studded with nuts, while reading all about the \u003ca href=\"http://www.macalester.edu/geography/mage/urban/hinckley/fire.htm\">famous Hinckley fire\u003c/a> on informative place mats.\u003c/p>\n\u003cp>But you don't have to suffer an hours-long, yodeling car ride to get your hands on proper sticky buns. In Minneapolis, Isles Bun & Coffee is the place to go. It's been there for 15 years (current owners have had it for about half that time), and though I grew up less than two miles from the place, it still took \u003ca href=\"http://mastercheesemakerbook.wordpress.com/the-authors/\">James'\u003c/a> recommendation on this last trip home to actually get me there.\u003c/p>\n\u003cp>James suggested we try the Puppy Dog Tails -- puffy twists of cinnamoned dough that have nothing of the snips and snails about them whatsoever -- and to make sure to get the icing. Well, we got two Puppy Dog Tails and a mongo sticky bun (the last in the pan, as it happened, and the baker asked us if we minded getting all the extra caramel goo and nuts. Um, no?!) and then we got the frosting. See, the frosting sits in a tall bowl over on the island where you get your milk, your cream, your sugar, and your soy stuff for your coffee. There's a wide cake spreader for self-dolloping, and just how much frosting you scoop out is between you and your fear of diabetes.\u003c/p>\n\u003cp>We got our heavy box home and armed ourselves with knife and fork before tucking in, because when it comes to Minnesota sticky buns, there is just no room for dainty fingers and small bites. You saw into these sticky buns as you would a porterhouse. You scrape up excess caramel goo as if it were mashed potatoes and pile it back on your piece of bun. (Going with the steak analogy, the pecans would be sautéed mushrooms, but I'm trying to get you hungry for breakfast, not dinner.)\u003c/p>\n\u003cp>I won't kid you, these buns are heavy. But it's a delicious, soothing heaviness that sinks into your bones as you eat them while slowly sipping your coffee. It might even make you tired were it not for the intense sugar kick you get at the end, which makes it a perfect way to start your weekend.\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/24/2008/10/cinrice.jpg\" alt=\"cinnamon sticks and rice.jpg\" align=\"left\">When you hear the word \"horchata,\" what comes to mind? I'm sure the answers will vary. The most literal-minded of you will think \"rice milk,\" some of you may simply associate it with the concept of the \"taqueria,\" while others might draw a complete blank. I for one can't get the image of the mouthy whores of the Mission district out of my head. Not that I associate them with actual drink, it's just the phonics of the word that lead me there.\u003c/p>\n\u003cp>The word horchata is derived from the Valencian word \u003cem>orxata\u003c/em>, which itself is derived from ordiata (from the Latin word for barley, \u003cem>hordeata\u003c/em>). A popular, though quite unsubstantiated, myth tells the story of a young Moorish girl who gave King James I of Aragon a beverage of ground chufa (tigernut or earth almond) and upon drinking, the king exclaimed, \"Això és or, xata!\" (This is gold, girl!).\u003c/p>\n\u003cp>So there you have it. Believe it or not.\u003c/p>\n\u003cp>The origins of the beverage are as cloudy as the drink itself. The Egyptians had a similar drink made of barley water mixed with honey. The Arabs brought a form of it up to the Iberian peninsula in their unconquerable days, and the Spanish have loved it so much for so long that they ended up pouring it all over the New World.\u003c/p>\n\u003cp>In Mexico, the beverage is made of rice, water, cinnamon, and sugar. In Spain, the chufa is the preferred source of starch. El Salvador has its own version, too. Pretty much everybody has their own version which they deem to be correct, but the essentials remain the same: a source of starch, water, and some form of sweetener. Cinnamon is commonly used (and personally, I feel that horchata without cinnamon is just plain rice milk). Lime or lemon zest are also frequent guests in the mix. It is entirely up the the preferences of the individual making it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And I say make your own. It requires more effort than wandering down to your local taqueria to buy some, but it is inexpensive and extremely satisfying-- much more so than those whores in the Mission, certainly. And it's gold. It's tasty white gold, girl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/horchatasmall.jpg\" alt=\"horchata\">\u003c/p>\n\u003cp>\u003cstrong>Horchata\u003c/strong>\u003c/p>\n\u003cp>After examining several recipes, I settled on one that included almonds. The almonds give an extra bit of complexity to this otherwise humble-but-wonderful beverage.\u003c/p>\n\u003cp>\u003cstrong>Makes about 5 to 6 cups, depending.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of long grain white rice\u003cbr>\n1 cup chopped almonds, without skin\u003cbr>\n5-6 cups of water (depending upon one's preferences)\u003cbr>\n1 cinnamon stick\u003cbr>\n1 cup of simple syrup or sugar. You may use less or more, according to your taste for sweetness.\u003cbr>\n1 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a coffee grinder (that does not smell of coffee), pulverize the rice into dust. Most effectively done in two or three batches.\u003c/p>\n\u003cp>2. In a suitable container, combine rice, almonds, cinnamon and 3 cups of water. Let sit covered overnight.\u003c/p>\n\u003cp>3. The following day, pour the mixture into a blender and purée until as smooth as possible, adding as much sugar and water as you like.\u003c/p>\n\u003cp>4. Strain the horchata. Some prefer to do this through a sieve lined with cheesecloth. I prefer to use a tea towel, since there is a lot of grit involved. It takes a bit more time and hands-on wringing, but the gripping and twisting motions are an excellent way to work out pent up aggression, and the results are much better. So I think.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Refrigerate or simply serve over ice with a scant sprinkling of ground cinnamon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And I say make your own. It requires more effort than wandering down to your local taqueria to buy some, but it is inexpensive and extremely satisfying-- much more so than those whores in the Mission, certainly. And it's gold. It's tasty white gold, girl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/horchatasmall.jpg\" alt=\"horchata\">\u003c/p>\n\u003cp>\u003cstrong>Horchata\u003c/strong>\u003c/p>\n\u003cp>After examining several recipes, I settled on one that included almonds. The almonds give an extra bit of complexity to this otherwise humble-but-wonderful beverage.\u003c/p>\n\u003cp>\u003cstrong>Makes about 5 to 6 cups, depending.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of long grain white rice\u003cbr>\n1 cup chopped almonds, without skin\u003cbr>\n5-6 cups of water (depending upon one's preferences)\u003cbr>\n1 cinnamon stick\u003cbr>\n1 cup of simple syrup or sugar. You may use less or more, according to your taste for sweetness.\u003cbr>\n1 teaspoon vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a coffee grinder (that does not smell of coffee), pulverize the rice into dust. Most effectively done in two or three batches.\u003c/p>\n\u003cp>2. In a suitable container, combine rice, almonds, cinnamon and 3 cups of water. Let sit covered overnight.\u003c/p>\n\u003cp>3. The following day, pour the mixture into a blender and purée until as smooth as possible, adding as much sugar and water as you like.\u003c/p>\n\u003cp>4. Strain the horchata. Some prefer to do this through a sieve lined with cheesecloth. I prefer to use a tea towel, since there is a lot of grit involved. It takes a bit more time and hands-on wringing, but the gripping and twisting motions are an excellent way to work out pent up aggression, and the results are much better. So I think.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Refrigerate or simply serve over ice with a scant sprinkling of ground cinnamon.\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/24/2008/09/knifeandfork.jpg\" alt=\"knife and fork placesetting\" align=\"left\">I've served dinner to thousands of people over the span of my adult life. In that time, I have been alarmed-- though seldom to the point of fits-- by the number of those people who do not know how to behave at table. Proper table etiquette is often poorly executed.\u003c/p>\n\u003cp>I don't mention this for reasons of stodginess, I mention it because I see what is happening at the tables of countless business dinners and first dates-- people trying to impress one another and failing miserably. On one end of the spectrum, there are the overly cautious-- those who navigate their dinner with extreme caution, eating their olives with knife and fork, for example. Then, of course, there is the other, cork-sniffing variety too hideous to mention this morning. Most people, fortunately, fall somewhere in between, but are sadly unclear on the finer and much more subtle points of dining. So I thought I might drop in from time to time and explain, as gently as I can, how you might avoid some of the most common pitfalls of eating in public.\u003c/p>\n\u003cp>Since my mood this week is decidedly morbid, I thought I would share with you the proper way of ending it all.\u003c/p>\n\u003cp>\u003cstrong>Finishing Your Meal\u003c/strong>\u003c/p>\n\u003cp>When one has had enough of whatever is placed in front of him, no pushing away of the plate is necessary, no handing your mess off to the first member of the wait staff who passes by, no verbal proclamations other than those that convey how lovely everything was, is necessary to let others know your condition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one simple, silent act is necessary to communicate your state of doneness. For those of you who do not already know this, here's how:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/correct.jpg\" alt=\"correct placement of utensils\">\u003c/p>\n\u003cp>The above photo illustrates the proper way to tell the world \"Yes, I have finished with my meal.\" Place your knife and fork together, with the business ends point roughly to \"10 o'clock\" on the clock face that is quite often your dinner plate and with the sharp end of your knife facing inward to avoid any show of aggression, no matter how you might actually feel. It is a clear and, hopefully, unmistakable signal to your fellow diners and to whomever may be clearing your plate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/incorrect.jpg\" alt=\"incorrect placement of utensils\">\u003c/p>\n\u003cp>Do not make an \"x\" with your utensils. Not only is this incorrect and, frankly, boorish, it is a potential hazard-waiting-to-happen. Proper placement of utensils allows whoever is removing your plate to stabilize the knife and fork with his or her thumb, ensuring that, upon removal, they do not slide off the plate and on to your clothing. Improper placement means your server must spend more time interfering with the flow of business conversation or the ogling of your date's décolletage. And no one wants that-- not you, not your server.\u003c/p>\n\u003cp>You should also be aware of when you finish. It is just as rude to lag far behind in pace with your fellow diners as it is to race too far ahead. Though you may be engrossed in deep conversation with the person sitting on your right, you may have failed to notice that everyone else at your table has been finished with their meal for a good fifteen minutes. No fine dining server worth his or her grey sea salt is going to clear anyone's plate from your table until the last person has finished. But patience has its limits. For example, I occasionally have to let some of my guests sit with dirty plates for up to half an hour while their blithely unaware tortoise of a tablemate chews and chatters while everyone else squirms, wants coffee, or is jonesing for a post-prandial sugar rush. In such cases, I feel I have to act in the interest of the table as a whole and somehow signal to the lagger that he is on his own. The irritation of everyone from one's boss (or clients) to the wait staff is palpable. Be aware of your surroundings.\u003c/p>\n\u003cp>I hope this has been enlightening. It felt very, very good to share it today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, if you will please excuse me, I have to go to work and wait on some more people so I can come back and tell you you what they're doing wrong.\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/24/2008/08/philobottles.jpg\" alt=\"philo bottles\">\u003c/p>\n\u003cp>Yay! It's hot!\u003c/p>\n\u003cp>At least, it's hot by San Francisco standards, and when I wake up and find the cats have made neat little piles of their fur next to the garbage can, I'm thinking it's hot.\u003c/p>\n\u003cp>Last May, we took our first trip to Mendocino. After breakfast at the \u003ca href=\"http://searockinn.com/\">most amazing bed and breakfast\u003c/a> in the area and a hike along the coastal cliffs, we drove inland along the Redwooded Rt. 128 to the Philo Apple Farm. \u003c/p>\n\u003cp>When we arrived, marveling over the 15° temperature change from the coast, the place was silent. We probably would have thought it was deserted if we hadn't caught sight of a cooking class being held in the main house, but instead we just found the stillness -- broken only by two farm cats wandering out to roll in the dirt at our feet and mew for pets -- peaceful. Pleasantly left to our own devices, we walked around the farm and examined the kitchen garden and the tiny cabins. We enjoyed the seven chickens being chased into a rose bush by a single rooster, we decided not to look in said rose bush to see what was going on, and we bought some cider. Hard cider. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/philosign.jpg\" alt=\"philo sign\">\u003c/p>\n\u003cp>The Philo Apple Farm is known for many things applelicious. At their old fashioned farm stand, which adorably operates on the honor system, they sell vinegar and syrup, chutney and juice, jam and jellies. \u003ca href=\"http://www.philoapplefarm.com/availability.html\">When in season\u003c/a>, they've even got apples. However, what got our attention was the open crate of unlabeled bottles on the loading dock. While the pristinely labeled and primly shelved bottles of hard cider were going for $8.50, this hard cider was selling for $6.00 a bottle.\u003c/p>\n\u003cp>\"Torn labels, moldy labels, no labels!\" the cardboard sign above announced, \"Still the same good stuff!\" \u003c/p>\n\u003cp>Something about the layer of dust coating the dark green glass made this clutch of cider seem more authentic, more farmhouse-y, more like what you would find in Normandy. So we went for it. We didn't need to pay $2.50 extra per bottle for all that window dressing! We shared one bottle that night in our little cabin and heartily agreed with the sign: \"good stuff!\" (However, I have to admit that the guarantee, \"if you are not completely satisfied, blah, blah,\" now has me saying, \"If you don't like the way I'm driving, blah, blah!\" or \"I'M out of order? YOU'RE out of order! This whole COURTROOM is blah, blah!\")\u003c/p>\n\u003cp>Thursday, just as the heat of the day was melting into the blue of night, just as the sunburn I acquired planting at Land's End started to flare with comic book stars, we turned off all the lights and cooled off with two icy glasses of cloudy Apple Farm cider by the glow of the Democratic National Convention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/philocrates.jpg\" alt=\"philo crates\">\u003c/p>\n\u003cp>The Philo Apple Farm cider may have had a few more particulates than it did three months ago, but it was just as bracing and refreshing as that first May bottle. Even better, it was the perfect nightcap to a hot, sweaty San Francisco day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/directions.html\">Visit\u003c/a> the Philo Apple Farm for cider, chickens, apples, or blah, blah.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm\u003c/strong>\u003cbr>\nBates and Schmitt\u003cbr>\n18501 Greenwood Rd\u003cbr>\nPhilo, CA 95466\u003c/p>\n\n",
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"excerpt": "Last May, we took our first trip to Mendocino. After breakfast at the \u003ca href=\"http://searockinn.com/\">most amazing bed and breakfast\u003c/a> in the area and a hike along the coastal cliffs, we drove inland along the Redwooded Rt. 128 to the Philo Apple Farm. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/philobottles.jpg\" alt=\"philo bottles\">\u003c/p>\n\u003cp>Yay! It's hot!\u003c/p>\n\u003cp>At least, it's hot by San Francisco standards, and when I wake up and find the cats have made neat little piles of their fur next to the garbage can, I'm thinking it's hot.\u003c/p>\n\u003cp>Last May, we took our first trip to Mendocino. After breakfast at the \u003ca href=\"http://searockinn.com/\">most amazing bed and breakfast\u003c/a> in the area and a hike along the coastal cliffs, we drove inland along the Redwooded Rt. 128 to the Philo Apple Farm. \u003c/p>\n\u003cp>When we arrived, marveling over the 15° temperature change from the coast, the place was silent. We probably would have thought it was deserted if we hadn't caught sight of a cooking class being held in the main house, but instead we just found the stillness -- broken only by two farm cats wandering out to roll in the dirt at our feet and mew for pets -- peaceful. Pleasantly left to our own devices, we walked around the farm and examined the kitchen garden and the tiny cabins. We enjoyed the seven chickens being chased into a rose bush by a single rooster, we decided not to look in said rose bush to see what was going on, and we bought some cider. Hard cider. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/philosign.jpg\" alt=\"philo sign\">\u003c/p>\n\u003cp>The Philo Apple Farm is known for many things applelicious. At their old fashioned farm stand, which adorably operates on the honor system, they sell vinegar and syrup, chutney and juice, jam and jellies. \u003ca href=\"http://www.philoapplefarm.com/availability.html\">When in season\u003c/a>, they've even got apples. However, what got our attention was the open crate of unlabeled bottles on the loading dock. While the pristinely labeled and primly shelved bottles of hard cider were going for $8.50, this hard cider was selling for $6.00 a bottle.\u003c/p>\n\u003cp>\"Torn labels, moldy labels, no labels!\" the cardboard sign above announced, \"Still the same good stuff!\" \u003c/p>\n\u003cp>Something about the layer of dust coating the dark green glass made this clutch of cider seem more authentic, more farmhouse-y, more like what you would find in Normandy. So we went for it. We didn't need to pay $2.50 extra per bottle for all that window dressing! We shared one bottle that night in our little cabin and heartily agreed with the sign: \"good stuff!\" (However, I have to admit that the guarantee, \"if you are not completely satisfied, blah, blah,\" now has me saying, \"If you don't like the way I'm driving, blah, blah!\" or \"I'M out of order? YOU'RE out of order! This whole COURTROOM is blah, blah!\")\u003c/p>\n\u003cp>Thursday, just as the heat of the day was melting into the blue of night, just as the sunburn I acquired planting at Land's End started to flare with comic book stars, we turned off all the lights and cooled off with two icy glasses of cloudy Apple Farm cider by the glow of the Democratic National Convention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/philocrates.jpg\" alt=\"philo crates\">\u003c/p>\n\u003cp>The Philo Apple Farm cider may have had a few more particulates than it did three months ago, but it was just as bracing and refreshing as that first May bottle. Even better, it was the perfect nightcap to a hot, sweaty San Francisco day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/directions.html\">Visit\u003c/a> the Philo Apple Farm for cider, chickens, apples, or blah, blah.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm\u003c/strong>\u003cbr>\nBates and Schmitt\u003cbr>\n18501 Greenwood Rd\u003cbr>\nPhilo, CA 95466\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stephanie's Summer Suds Shortlist ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/markbeer.jpg\" alt=\"markbeer.jpg\" align=\"left\">I think beer is getting a little out of control. It all started with the \u003ca href=\"http://www.budlightlime.com/AgeGate.aspx?ReturnUrl=%2fdefault.aspx&AspxAutoDetectCookieSupport=1\">Bud Light Lime\u003c/a>, which is an okay idea, I guess. I mean, I'd much rather jam my own lime slice down the long neck of a Corona, but for the lazier out there who don't mind the taste of artificial lime mixed in with their frat beer? God bless. Yes, they say it's \"100% natural lime,\" but they had to stabilize the juice for shelf life and filter it for clarity, so not sure how much natural is left.\u003c/p>\n\u003cp>However, Michelob has really gone overboard with their \u003ca href=\"http://www.michelobultra.com/AgeGate.aspx?ReturnUrl=%2fdefault.aspx&AspxAutoDetectCookieSupport=1\">Ultra flavors\u003c/a>, because Lime Cactus? Pomegranate Raspberry? TUSCAN ORANGE GRAPEFRUIT? Are these beers or wine coolers? Look, if you didn't want your mass-produced, skanky beer not to taste like mass-produced, skanky beer, here's a tip: stop making mass-produced, skanky beer!\u003c/p>\n\u003cp>Meanwhile, there are a ton of summer sippers out there just waiting to be quaffed. Here's my shortlist of summer suds:\u003c/p>\n\u003cp>\u003ca href=\"http://www.konabrewingco.com/beers/wailua\">Wailua Wheat, Kona Brewing Company (Kona, HI):\u003c/a> Made by Kona Brewing in Hawaii and raved about \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/05/summer-lovin-wailua-wheat-beer/\">here\u003c/a>. In a nutshell, it's hoppy and fruity but not fruity like a fruit beer. The passionfruit is more of a kiss than a belt across the mouth. Also? It was featured in \u003ci>Forgetting Sarah Marshall\u003c/i>. (You know you drink a lot of beer when you can recognize a beer by the neck label on a small television screen.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/beers/summersolstice.html\">Summer Solstice Cerveza Crema, Anderson Valley Brewing Company (Booneville, CA):\u003c/a> I discovered Summer Solstice on a hot San Diego taco night. The spiced meat released the cold, creamy soul of the beer. If a root beer float were made with actual beer, it would be Summer Solstice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.newbelgium.com/beers_mw.php\">Mothership Wit, New Belgium Brewing (Fort Collins, CO):\u003c/a> Bright, white, and organic, Mothership is brewed with both wheat and barley malt along with a feisty dabble of bitter orange peel and coriander. \u003c/p>\n\u003cp>\u003ca href=\"http://www.newbelgium.com/beers_skinnydip.php\">Skinny Dip, New Belgium Brewing (Fort Collins, CO):\u003c/a> The bikini-friendly answer to New Belgium's classic Fat Tire. Skinny Dip is lower in calories and alcohol content but just as big and hoppy in the mouth. The light smudge of kaffir lime makes you happy to be alive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorybeer.com/golden_monkey.html\">Golden Monkey, Victory Brewing Company (Downington, PA):\u003c/a> Spiky and weird, the beer bubbles in this pour are pure Belgian-style tripel. It sparkles in both your mouth and belly with a yeast-ful power that batters back even the stickiest of temps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.samueladams.com/samsite/styles.html\">Sam Adams Summer Ale (Boston, MA):\u003c/a> A wheat beer brewed with grains of paradise and citrus peel, making it lovely with an overstuffed lobster roll and a walk on a \u003ca href=\"http://www.manchester.ma.us/Pages/ManchesterMA_Recreation/singingbeach\">singing beach\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://beeradvocate.com/beer/profile/655/1798/\">Boddingtons (Manchester, UK):\u003c/a> The head on this beer is so thick, the ads in the UK show men shaving with it. It might be a bit on the hearty side for summer, but the bitter back-of-the-tongue thrill gives me happy goosebumps in any season.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bearrepublic.com/ourbeers.php\">Racer 5, Bear Republic Brewery (Healdsburg, CA):\u003c/a> Unashamedly hoppy, this is definitely a beer for all seasons, but something about the heady strength makes it ultimate refreshment on a sweaty day or heavy night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magichat.net/\">Magic Hat No. 9 (Burlington, VT):\u003c/a> There's a strange but wonderful hint of summer stone fruit in this pale-ish ale, which the brewery itself calls \"impossible to describe because there's never been anything else quite like it.\" I long for my East Coast life when No. 9 was stocked in my fridge and pray Magic Hat makes its delicious way West some day.\u003c/p>\n\n",
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"excerpt": "I think beer is getting a little out of control. It all started with the \u003ca href=\"http://www.budlightlime.com/AgeGate.aspx?ReturnUrl=%2fdefault.aspx&AspxAutoDetectCookieSupport=1\">Bud Light Lime\u003c/a>, which is an okay idea, I guess. I mean, I'd much rather jam my own lime slice down the long neck of a Corona, but for the lazier out there who don't mind the taste of artificial lime mixed in with their frat beer? God bless. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/markbeer.jpg\" alt=\"markbeer.jpg\" align=\"left\">I think beer is getting a little out of control. It all started with the \u003ca href=\"http://www.budlightlime.com/AgeGate.aspx?ReturnUrl=%2fdefault.aspx&AspxAutoDetectCookieSupport=1\">Bud Light Lime\u003c/a>, which is an okay idea, I guess. I mean, I'd much rather jam my own lime slice down the long neck of a Corona, but for the lazier out there who don't mind the taste of artificial lime mixed in with their frat beer? God bless. Yes, they say it's \"100% natural lime,\" but they had to stabilize the juice for shelf life and filter it for clarity, so not sure how much natural is left.\u003c/p>\n\u003cp>However, Michelob has really gone overboard with their \u003ca href=\"http://www.michelobultra.com/AgeGate.aspx?ReturnUrl=%2fdefault.aspx&AspxAutoDetectCookieSupport=1\">Ultra flavors\u003c/a>, because Lime Cactus? Pomegranate Raspberry? TUSCAN ORANGE GRAPEFRUIT? Are these beers or wine coolers? Look, if you didn't want your mass-produced, skanky beer not to taste like mass-produced, skanky beer, here's a tip: stop making mass-produced, skanky beer!\u003c/p>\n\u003cp>Meanwhile, there are a ton of summer sippers out there just waiting to be quaffed. Here's my shortlist of summer suds:\u003c/p>\n\u003cp>\u003ca href=\"http://www.konabrewingco.com/beers/wailua\">Wailua Wheat, Kona Brewing Company (Kona, HI):\u003c/a> Made by Kona Brewing in Hawaii and raved about \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/05/summer-lovin-wailua-wheat-beer/\">here\u003c/a>. In a nutshell, it's hoppy and fruity but not fruity like a fruit beer. The passionfruit is more of a kiss than a belt across the mouth. Also? It was featured in \u003ci>Forgetting Sarah Marshall\u003c/i>. (You know you drink a lot of beer when you can recognize a beer by the neck label on a small television screen.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.avbc.com/beers/summersolstice.html\">Summer Solstice Cerveza Crema, Anderson Valley Brewing Company (Booneville, CA):\u003c/a> I discovered Summer Solstice on a hot San Diego taco night. The spiced meat released the cold, creamy soul of the beer. If a root beer float were made with actual beer, it would be Summer Solstice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.newbelgium.com/beers_mw.php\">Mothership Wit, New Belgium Brewing (Fort Collins, CO):\u003c/a> Bright, white, and organic, Mothership is brewed with both wheat and barley malt along with a feisty dabble of bitter orange peel and coriander. \u003c/p>\n\u003cp>\u003ca href=\"http://www.newbelgium.com/beers_skinnydip.php\">Skinny Dip, New Belgium Brewing (Fort Collins, CO):\u003c/a> The bikini-friendly answer to New Belgium's classic Fat Tire. Skinny Dip is lower in calories and alcohol content but just as big and hoppy in the mouth. The light smudge of kaffir lime makes you happy to be alive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.victorybeer.com/golden_monkey.html\">Golden Monkey, Victory Brewing Company (Downington, PA):\u003c/a> Spiky and weird, the beer bubbles in this pour are pure Belgian-style tripel. It sparkles in both your mouth and belly with a yeast-ful power that batters back even the stickiest of temps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.samueladams.com/samsite/styles.html\">Sam Adams Summer Ale (Boston, MA):\u003c/a> A wheat beer brewed with grains of paradise and citrus peel, making it lovely with an overstuffed lobster roll and a walk on a \u003ca href=\"http://www.manchester.ma.us/Pages/ManchesterMA_Recreation/singingbeach\">singing beach\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://beeradvocate.com/beer/profile/655/1798/\">Boddingtons (Manchester, UK):\u003c/a> The head on this beer is so thick, the ads in the UK show men shaving with it. It might be a bit on the hearty side for summer, but the bitter back-of-the-tongue thrill gives me happy goosebumps in any season.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bearrepublic.com/ourbeers.php\">Racer 5, Bear Republic Brewery (Healdsburg, CA):\u003c/a> Unashamedly hoppy, this is definitely a beer for all seasons, but something about the heady strength makes it ultimate refreshment on a sweaty day or heavy night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magichat.net/\">Magic Hat No. 9 (Burlington, VT):\u003c/a> There's a strange but wonderful hint of summer stone fruit in this pale-ish ale, which the brewery itself calls \"impossible to describe because there's never been anything else quite like it.\" I long for my East Coast life when No. 9 was stocked in my fridge and pray Magic Hat makes its delicious way West some day.\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/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\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/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Berry Pudding",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\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/24/2008/06/ripe-berries1.jpg\" alt=\"ripe berries\">\u003c/p>\n\u003cp>Summer is a tricky thing in San Francisco. A morning in July here often feels like a morning in February, much to the consternation of shivering tourist. We grab what sun we can two days here, three days there, until the fog rolls in and we're grabbing our sweaters and pashminas instead, shrugging our pasty shoulders all the while. If one never leaves the City, one has but few clues as to what life is like on the hot, sticky Outside. And I like that just fine.\u003c/p>\n\u003cp>I always know it's summer when I see berries flooding the markets. I grab baskets of them-- strawberries, raspberries, blueberries, blackberries, snozberries-- and challenge myself to eat them all before they rot in my fridge, which happened last year, much to my shame. I decorate my cereal with them, never quite looking as well-placed as on the cereal boxes I never buy. I pretend I'm putting them in the wood chipper as I drop them into my blender to make smoothies. I sprinkle them over ice cream. I eat them out of hand.\u003c/p>\n\u003cp>If I want to put a little effort (and I do mean little) into doing something with berries, this year, I'm making berry pudding, one of the easiest and reasonably healthiest desserts around. If I were forced to give this dish human form, I would vote for \u003ca href=\"http://www.youtube.com/watch?v=6wDUdSJMChw&feature=related\">Betty White\u003c/a>. Rose Nyland-sweet, Sue Ann Nivens-tart, and just about as quick and clever as all Miss White's snappy answers on The Match Game. Put a little whipped cream on her and she's good to go. She's always good to go.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/cupped-fruit1.jpg\" alt=\"cupped fruit\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a recipe that is wonderfully simple in both preparation and outlook. Berries in, berries out. I was going to say it was easy- breezy but, unless eating raw fruits has a certain effect on your G.I. tract, it is merely easy. The only real time involved is the time the berries and bread must spend in the refrigerator, getting to know each other.\u003c/p>\n\u003cp>\u003cstrong>Berry Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/berry-pudding1.jpg\" alt=\"berry pudding\">\u003c/p>\n\u003cp>Many of the recipes I've read for Berry Pudding call for the berries to be cooked with sugar. I strongly object. Not to the sugar, mind you, but to cooking the berries. One might as well be using frozen fruit, and that, my friends, is a capital \"C\" crime in my book-- at least in high season.\u003c/p>\n\u003cp>I might suggest letting your berries ripen a bit before making them into pudding. They will thank you for it.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup strawberries, chopped\u003cbr>\n1/2 cup blueberries, whole\u003cbr>\n1/2 cup raspberries, whole\u003cbr>\n1/2 cup blackberries, whole\u003cbr>\n2 tablespoons sugar, taste the berries to determine their sweetness before adding sugar. Adjust accordingly.\u003cbr>\n8 one half-inch slices of white bread, brioche, or other neutral starchy vehicle, cut to the shape of whatever molds one is using.\u003cbr>\nA splash of complementary booze (blackberry brandy, Cointreau, etc.) Complementary as in \"will complement the flavor of the berries\", not complimentary, as in \"free\". Of course, if your alcohol is both complementary and complimentary, I say bravo to you.\u003cbr>\nA pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash berries well, but gently. Chop strawberries to the approximate size of the other berries. Place all berries into large bowl and sprinkle with sugar, salt, and booze. Let sit for five or so minutes.\u003c/p>\n\u003cp>2. After the berries have macerated a bit, lightly crush them. I feel I was a bit too excited when it came time to inflict harm upon mine. Stir.\u003c/p>\n\u003cp>3. Cover the bottoms of your molds with your most attractive bits of berry, since this will be the top of the dessert when it is unmolded. Place one piece of bread on top. Add more berries, a second layer of bread, then more berries.\u003c/p>\n\u003cp>4. Cover tightly with plastic wrap, pressing gently down upon the filled molds to remove any major air gaps.\u003c/p>\n\u003cp>5. Refrigerate for at least four hours or overnight.\u003c/p>\n\u003cp>6. To unmold, gently run the tip of a sharp knife between the outer edge of the filling and the inner edge of the mold. Hopefully, you have been clever enough to have removed the plastic wrap before doing so. Place serving plate over the top of the mold, invert, and gently giggle the pudding free of its form. Repeat with the remaining puddings, if you are serving them all at once.\u003c/p>\n\u003cp>7. Top with whipped cream, ice cream, or bacon. Whatever makes you happy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/eaten-berries1.jpg\" alt=\"eaten berries\">\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/24/2008/06/beans1.jpg\" alt=\"cranberry beans\">\u003cbr>\nEvery summer I spend way too much money on cranberry beans. If you know me, you might also know that they are my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/24/end-of-summer-lament-and-ode-to-a-cranberry-bean/\">hands-down, number one, absolute favorite bean\u003c/a>. I would even go a step further and extend that statement to the entire legume family. \u003c/p>\n\u003cp>What are cranberry beans you ask? Well, they are not cranberries, nor beans crossed with cranberries, or even sweet or tart, or really very red. The pods are kind of mottled with a cranberry color, which is I suppose where the name comes from? Beats me. Anyway, they are shell beans, just like cannelloni, flageolet, or pintos. They grow in a pod, and you can buy them fresh or dried, but like most things, you can't beat the fresh version (however, if you do buy dried I highly recommend the excellent \u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=CARG01&Category_Code=DHAHB4\">Rancho Gordo beans\u003c/a>). \u003c/p>\n\u003cp>They taste incredible: smooth, velvety, creamy, and plump. And they are perfect in nearly any brothy soup. I often use them to make pasta e fagioli or a simple vegetable, farro, and cranberry bean soup. You can cook them with some pancetta and onion and toss them with pasta to make a simple and delicious sauce. \u003c/p>\n\u003cp>The freshies have a fleeting season--in the Bay Area you can find them in late summer at the farmers' market. And one thing that I've discovered about cranberry beans, is that they freeze remarkably well. So I've been known to buy very large bags of beans, and spend a pretty penny on them too, which brings me full circle.\u003c/p>\n\u003cp>When my mother announced recently that she was \u003cem>growing\u003c/em> cranberry beans in her garden, not only was I jealous but also determined to find a way to grow them myself. Which actually turned out to be incredibly easy. All you need to grow beans are some dried beans, soil and a few little pots. I felt like I was back in elementary school, poking seeds into soil-packed egg cartons, watering them religiously, keeping them warm. Anyway, last weekend I planted them, and they are already 6 inches tall!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/beans2.jpg\" alt=\"cranberry bean plants\">\u003c/p>\n\u003cp>Here's how you do it...\u003c/p>\n\u003cp>\u003cstrong>Grow Some Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small pot for every coupla beans you want to plant (little seedling pots or even an egg carton works fine, but if you use the carton only use one bean per cup)\u003cbr>\nSome good potting soil\u003cbr>\n2 dried beans (of your choice, but I recommend the cranberry!) per pot\u003cbr>\nWater\u003cbr>\nPlastic wrap\u003cbr>\nA cake pan or small rimmed tray that will hold all your pots\u003cbr>\nA warm sunny spot\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill each pot with potting soil. \u003c/p>\n\u003cp>2. Press a couple of beans just under the surface of the soil, about 1/2-inch down. Water the soil well, and let drain. \u003c/p>\n\u003cp>3. Set the pots in the pan or tray and cover loosely with plastic wrap. Set the pots in a warm sunny spot. \u003c/p>\n\u003cp>4. Water the beans every day and keep checking them. When they start to pop up you can remove the plastic wrap and let them go! Let them grow to about 6–8 inches and then re-pot them into a bigger pot, such as a soil-filled half wine barrel (I haven't gotten to that part yet).\u003c/p>\n\u003cp>Good luck and happy gardening!\u003c/p>\n\u003cp>An update on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/29/an-urban-tomato-garden/\">my tomatoes:\u003c/a> They are growing like mad! The Early Girls are taking the lead, but I have to say the Sweet 100s aren't far behind. They are all doing relatively well, but I seem to have a little tiny itsy-bitsy white bug problem. Not aphids, cause I've been flicking those off my beans. Any suggestions?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/tomato-update.jpg\" alt=\"tomato plants\">\u003c/p>\n\n",
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"description": "Every summer I spend way too much money on cranberry beans. If you know me, you might also know that they are my hands-down, number one, absolute favorite bean. I would even go a step further and extend that statement to the entire legume family. What are cranberry beans you ask? Well, they are not",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/beans1.jpg\" alt=\"cranberry beans\">\u003cbr>\nEvery summer I spend way too much money on cranberry beans. If you know me, you might also know that they are my \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/24/end-of-summer-lament-and-ode-to-a-cranberry-bean/\">hands-down, number one, absolute favorite bean\u003c/a>. I would even go a step further and extend that statement to the entire legume family. \u003c/p>\n\u003cp>What are cranberry beans you ask? Well, they are not cranberries, nor beans crossed with cranberries, or even sweet or tart, or really very red. The pods are kind of mottled with a cranberry color, which is I suppose where the name comes from? Beats me. Anyway, they are shell beans, just like cannelloni, flageolet, or pintos. They grow in a pod, and you can buy them fresh or dried, but like most things, you can't beat the fresh version (however, if you do buy dried I highly recommend the excellent \u003ca href=\"http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=CARG01&Category_Code=DHAHB4\">Rancho Gordo beans\u003c/a>). \u003c/p>\n\u003cp>They taste incredible: smooth, velvety, creamy, and plump. And they are perfect in nearly any brothy soup. I often use them to make pasta e fagioli or a simple vegetable, farro, and cranberry bean soup. You can cook them with some pancetta and onion and toss them with pasta to make a simple and delicious sauce. \u003c/p>\n\u003cp>The freshies have a fleeting season--in the Bay Area you can find them in late summer at the farmers' market. And one thing that I've discovered about cranberry beans, is that they freeze remarkably well. So I've been known to buy very large bags of beans, and spend a pretty penny on them too, which brings me full circle.\u003c/p>\n\u003cp>When my mother announced recently that she was \u003cem>growing\u003c/em> cranberry beans in her garden, not only was I jealous but also determined to find a way to grow them myself. Which actually turned out to be incredibly easy. All you need to grow beans are some dried beans, soil and a few little pots. I felt like I was back in elementary school, poking seeds into soil-packed egg cartons, watering them religiously, keeping them warm. Anyway, last weekend I planted them, and they are already 6 inches tall!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/beans2.jpg\" alt=\"cranberry bean plants\">\u003c/p>\n\u003cp>Here's how you do it...\u003c/p>\n\u003cp>\u003cstrong>Grow Some Beans\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small pot for every coupla beans you want to plant (little seedling pots or even an egg carton works fine, but if you use the carton only use one bean per cup)\u003cbr>\nSome good potting soil\u003cbr>\n2 dried beans (of your choice, but I recommend the cranberry!) per pot\u003cbr>\nWater\u003cbr>\nPlastic wrap\u003cbr>\nA cake pan or small rimmed tray that will hold all your pots\u003cbr>\nA warm sunny spot\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Fill each pot with potting soil. \u003c/p>\n\u003cp>2. Press a couple of beans just under the surface of the soil, about 1/2-inch down. Water the soil well, and let drain. \u003c/p>\n\u003cp>3. Set the pots in the pan or tray and cover loosely with plastic wrap. Set the pots in a warm sunny spot. \u003c/p>\n\u003cp>4. Water the beans every day and keep checking them. When they start to pop up you can remove the plastic wrap and let them go! Let them grow to about 6–8 inches and then re-pot them into a bigger pot, such as a soil-filled half wine barrel (I haven't gotten to that part yet).\u003c/p>\n\u003cp>Good luck and happy gardening!\u003c/p>\n\u003cp>An update on \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/29/an-urban-tomato-garden/\">my tomatoes:\u003c/a> They are growing like mad! The Early Girls are taking the lead, but I have to say the Sweet 100s aren't far behind. They are all doing relatively well, but I seem to have a little tiny itsy-bitsy white bug problem. Not aphids, cause I've been flicking those off my beans. Any suggestions?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/tomato-update.jpg\" alt=\"tomato plants\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>One needs many lifetimes to enjoy all that the Crescent City has to offer. Alas, I only have ten days and one stomach.\u003c/p>\n\u003cp>That hasn’t stopped me from trying, though. Here are just a few of the highlights from the past week….\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/oysters.jpg\" alt=\"oysters\">\u003c/p>\n\u003cp>If you’re here during the winter and if someone you know owns an oyster boat, be sure to pack a bottle of hot sauce and an oyster knife. A screwdriver from the engine room works almost as well. Otherwise, head to Casamento's during the R months — like any proper oyster house they’re closed during the summer — or squeeze in with the tourists at \u003ca href=\"http://www.acmeoyster.com/\">Acme\u003c/a> in the French Quarter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/crawfish.jpg\" alt=\"crawfish\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you’re here in the springtime, ask for wild crawfish from the Atchafalaya Basin. (Resist calling them crayfish or mudbugs, please.) At other times of the year, try to track down ones raised in the rice country surrounding nearby Lafayette. They’re on menus everywhere, but perhaps the best way to find some good crawfish boil is to take the St. Charles Avenue Streetcar all the way uptown to Audubon Park on the weekend. Make friends with one of the families gathered for a reunion or birthday (or at least, get to know the people tending the 60 gallon pots). A few neighborly words and a request for their recipe will nearly always garner you a pile of crawfish. Head to the shade of a nearby tree and feast away.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/pralines.jpg\" alt=\"pralines\">\u003c/p>\n\u003cp>There are many sources for pralines, a classic New Orleans sweet. My favorite version, heavy on the pecans, comes from \u003ca href=\"http://www.southerncandymakers.com/StoreFront.bok\">Southern Candymakers\u003c/a> at 334 Decatur Street (and Iberville) in the French Quarter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/hubigs.jpg\" alt=\"hubigs\">\u003c/p>\n\u003cp>After seeing their cheerful trucks parked along Dauphine Street, I started hunting for \u003ca href=\"http://www.hubigspies.com/\">Hubig’s pies\u003c/a>. It wasn’t hard. The little fried treats are everywhere in New Orleans. Look for a corner store or grocery store, and you’ll soon be in front of a tempting selection. I’ve managed to try apple, coconut, and lemon, and love all three. Blackberry, strawberry, blueberry, cherry, peach, pineapple, and chocolate are still on my list. With a 7-day expiration date printed on each bag, Hubig’s little pies aren’t sold anywhere else. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/parasols.jpg\" alt=\"parasols\">\u003c/p>\n\u003cp>Along with rice and vegetables, Prairie Arcadians raised cattle, and to those early ranchers we owe the loveliness of spoon-tender grillades and another NOLA classic, roast beef po’boys. One of the best is served up at a local bar, \u003ca href=\"http://www.parasols.com/\">Parasol’s\u003c/a> at 2533 Constance Street (and Third). Walk past the bar, stopping to order a cold beer or an iced tea (don’t even bother asking for sweet tea), and then head to the window in the back room where you can order one of these messy sandwiches. Also on the menu are the typical fried treats: oysters, boudin balls and “dickles,” sour-salty dill slices encased in a crisp coating.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/market.jpg\" alt=\"farmers market\">\u003c/p>\n\u003cp>Be sure to save time on Saturday morning for Market Umbrella’s \u003ca href=\"http://www.crescentcityfarmersmarket.org/\">\u003cbr>\nCrescent City Farmers Market\u003c/a> at the intersection of Magazine and Girod. Just to the right of the Magazine Street entrance, \u003ca href=\"http://www.smithcreamery.com/\">Smith Creamery\u003c/a> parks their refrigerated truck and lines up their coolers. Stop for a bit of their Creole cream cheese, an ivory-tinted mixture of cultured skim milk and pure cream. Its slightly tart, very rich flavor is the base of local cheesecakes, dips and sauces. Most folks I ask, though, admit to just eating it with a spoon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/realcreoles.jpg\" alt=\"Creole tomatoes\">\u003c/p>\n\u003cp>While at the market, buy some Creole tomatoes. Dense, smooth flesh and a deep, rich, sweet flavor with just the right amount of acidity make them essential for the Cajun and Creole cooking. You can’t get them anywhere else, as their flavor comes from the soil of Plaquemines and they bruise too easily for shipping. After meals of roux-based sauces, fried foods galore, and more cocktails than I should admit, slicing these luscious tomatoes, sprinkling them with a hint of salt, and enjoying them as a refreshing mid-afternoon salad is at the top of my list for local flavors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/frozenfruit.jpg\" alt=\"frozen fruit popsicle\">\u003c/p>\n\u003cp>As you’re strolling the market and wilting under the mid-morning sun, look for an inconspicuous, hand-lettered sign offering “Amanda’s fresh fruit juices and frozen fruit bars.” An icy cold peach popsicle or a gorgeously red strawberry popsicle or, for those who have enjoyed avocado shakes at Vietnamese restaurants, the avocado and cream popsicle are all must-tries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/peanuts.jpg\" alt=\"peanuts\">\u003c/p>\n\u003cp>As you head out, don’t forget to stop by Melvin’s corner table for some of his crazy-yummy boiled peanuts. Left in the ground an extra year, they become super plump and flavorful. Boiled in a spicy mix and scooped up warm, they are addictive beyond reason.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/nectarsoda.jpg\" alt=\"red nectar soda\">\u003c/p>\n\u003cp>Liz Williams, director of the excellent \u003ca href=\"http://www.southernfood.org/\">Southern Food and Beverage Museum\u003c/a>, received frantic emails from post-Katrina exiles scattered across the country: “I can’t find red drink. And they don’t even know what it is around here!” Back in New Orleans, though, they can order it confidently. Also known as nectar soda, this slightly fizzy, slightly sweet, and very red drink will convert even those who swear they never sip sodas.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/snowcone.jpg\" alt=\"Hansens Sno-Bliz\">\u003c/p>\n\u003cp>A big icy snowball drizzled in syrup is another way to cool down. The best, judging by the one-hour line I joined on a hot Sunday afternoon, is shaved up at Hansen’s Sno-Bliz. Sweet-smiling Ashley Hansen has taken over the reins from her grandparents, who invented their shop’s machine that shaves extra fluffy snow from large blocks of ice. They make their own syrup and store it in an old Frigidaire in the back of their shop on 4801 Tchoupitoulas Street (at Bordeaux). Wild cherry, strawberry, lemonade, chocolate cream, coffee, almond, spearmint, bubblegum, and many many more -- it’s a long list that you’ll have plenty of time to contemplate. Use your time in line to gather dining notes from those around you. Everyone in New Orleans can and will talk about food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/zatarains.jpg\" alt=\"zatarains\">\u003c/p>\n\u003cp>Before you leave town, be sure to stop at a grocery store. Breaux and Rouse’s are two local chains where you can stock up on supplies for recreating your favorite NOLA dishes and snag fun gifts for friends and families. Shrimp/crab/crawfish boil mix comes in little bags that are perfect for tucking into the corners of your suitcase. Zatarain’s is the old standby, but there are lots of other brands. Every cook has a favorite, and every cook adds other secret ingredients, so any of them will do you fine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/redkidneybeans.jpg\" alt=\"Camellia red kidney beans\">\u003cbr>\nMonday is the traditional day for making rice and beans, using that big, tasty bone left from Sunday’s ham. Fortunately, you can enjoy it any day of the week here and at home. The secret, of course, is Camellia red beans. No other bean will give the right creamy consistency and that flavor that Louis Armstrong evoked in his letters -- “red beans and rice-ly yours.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One needs many lifetimes to enjoy all that the Crescent City has to offer. Alas, I only have ten days and one stomach.\u003c/p>\n\u003cp>That hasn’t stopped me from trying, though. Here are just a few of the highlights from the past week….\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/oysters.jpg\" alt=\"oysters\">\u003c/p>\n\u003cp>If you’re here during the winter and if someone you know owns an oyster boat, be sure to pack a bottle of hot sauce and an oyster knife. A screwdriver from the engine room works almost as well. Otherwise, head to Casamento's during the R months — like any proper oyster house they’re closed during the summer — or squeeze in with the tourists at \u003ca href=\"http://www.acmeoyster.com/\">Acme\u003c/a> in the French Quarter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/crawfish.jpg\" alt=\"crawfish\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re here in the springtime, ask for wild crawfish from the Atchafalaya Basin. (Resist calling them crayfish or mudbugs, please.) At other times of the year, try to track down ones raised in the rice country surrounding nearby Lafayette. They’re on menus everywhere, but perhaps the best way to find some good crawfish boil is to take the St. Charles Avenue Streetcar all the way uptown to Audubon Park on the weekend. Make friends with one of the families gathered for a reunion or birthday (or at least, get to know the people tending the 60 gallon pots). A few neighborly words and a request for their recipe will nearly always garner you a pile of crawfish. Head to the shade of a nearby tree and feast away.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/pralines.jpg\" alt=\"pralines\">\u003c/p>\n\u003cp>There are many sources for pralines, a classic New Orleans sweet. My favorite version, heavy on the pecans, comes from \u003ca href=\"http://www.southerncandymakers.com/StoreFront.bok\">Southern Candymakers\u003c/a> at 334 Decatur Street (and Iberville) in the French Quarter.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/hubigs.jpg\" alt=\"hubigs\">\u003c/p>\n\u003cp>After seeing their cheerful trucks parked along Dauphine Street, I started hunting for \u003ca href=\"http://www.hubigspies.com/\">Hubig’s pies\u003c/a>. It wasn’t hard. The little fried treats are everywhere in New Orleans. Look for a corner store or grocery store, and you’ll soon be in front of a tempting selection. I’ve managed to try apple, coconut, and lemon, and love all three. Blackberry, strawberry, blueberry, cherry, peach, pineapple, and chocolate are still on my list. With a 7-day expiration date printed on each bag, Hubig’s little pies aren’t sold anywhere else. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/parasols.jpg\" alt=\"parasols\">\u003c/p>\n\u003cp>Along with rice and vegetables, Prairie Arcadians raised cattle, and to those early ranchers we owe the loveliness of spoon-tender grillades and another NOLA classic, roast beef po’boys. One of the best is served up at a local bar, \u003ca href=\"http://www.parasols.com/\">Parasol’s\u003c/a> at 2533 Constance Street (and Third). Walk past the bar, stopping to order a cold beer or an iced tea (don’t even bother asking for sweet tea), and then head to the window in the back room where you can order one of these messy sandwiches. Also on the menu are the typical fried treats: oysters, boudin balls and “dickles,” sour-salty dill slices encased in a crisp coating.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/market.jpg\" alt=\"farmers market\">\u003c/p>\n\u003cp>Be sure to save time on Saturday morning for Market Umbrella’s \u003ca href=\"http://www.crescentcityfarmersmarket.org/\">\u003cbr>\nCrescent City Farmers Market\u003c/a> at the intersection of Magazine and Girod. Just to the right of the Magazine Street entrance, \u003ca href=\"http://www.smithcreamery.com/\">Smith Creamery\u003c/a> parks their refrigerated truck and lines up their coolers. Stop for a bit of their Creole cream cheese, an ivory-tinted mixture of cultured skim milk and pure cream. Its slightly tart, very rich flavor is the base of local cheesecakes, dips and sauces. Most folks I ask, though, admit to just eating it with a spoon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/realcreoles.jpg\" alt=\"Creole tomatoes\">\u003c/p>\n\u003cp>While at the market, buy some Creole tomatoes. Dense, smooth flesh and a deep, rich, sweet flavor with just the right amount of acidity make them essential for the Cajun and Creole cooking. You can’t get them anywhere else, as their flavor comes from the soil of Plaquemines and they bruise too easily for shipping. After meals of roux-based sauces, fried foods galore, and more cocktails than I should admit, slicing these luscious tomatoes, sprinkling them with a hint of salt, and enjoying them as a refreshing mid-afternoon salad is at the top of my list for local flavors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/frozenfruit.jpg\" alt=\"frozen fruit popsicle\">\u003c/p>\n\u003cp>As you’re strolling the market and wilting under the mid-morning sun, look for an inconspicuous, hand-lettered sign offering “Amanda’s fresh fruit juices and frozen fruit bars.” An icy cold peach popsicle or a gorgeously red strawberry popsicle or, for those who have enjoyed avocado shakes at Vietnamese restaurants, the avocado and cream popsicle are all must-tries. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/peanuts.jpg\" alt=\"peanuts\">\u003c/p>\n\u003cp>As you head out, don’t forget to stop by Melvin’s corner table for some of his crazy-yummy boiled peanuts. Left in the ground an extra year, they become super plump and flavorful. Boiled in a spicy mix and scooped up warm, they are addictive beyond reason.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/nectarsoda.jpg\" alt=\"red nectar soda\">\u003c/p>\n\u003cp>Liz Williams, director of the excellent \u003ca href=\"http://www.southernfood.org/\">Southern Food and Beverage Museum\u003c/a>, received frantic emails from post-Katrina exiles scattered across the country: “I can’t find red drink. And they don’t even know what it is around here!” Back in New Orleans, though, they can order it confidently. Also known as nectar soda, this slightly fizzy, slightly sweet, and very red drink will convert even those who swear they never sip sodas.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/snowcone.jpg\" alt=\"Hansens Sno-Bliz\">\u003c/p>\n\u003cp>A big icy snowball drizzled in syrup is another way to cool down. The best, judging by the one-hour line I joined on a hot Sunday afternoon, is shaved up at Hansen’s Sno-Bliz. Sweet-smiling Ashley Hansen has taken over the reins from her grandparents, who invented their shop’s machine that shaves extra fluffy snow from large blocks of ice. They make their own syrup and store it in an old Frigidaire in the back of their shop on 4801 Tchoupitoulas Street (at Bordeaux). Wild cherry, strawberry, lemonade, chocolate cream, coffee, almond, spearmint, bubblegum, and many many more -- it’s a long list that you’ll have plenty of time to contemplate. Use your time in line to gather dining notes from those around you. Everyone in New Orleans can and will talk about food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/zatarains.jpg\" alt=\"zatarains\">\u003c/p>\n\u003cp>Before you leave town, be sure to stop at a grocery store. Breaux and Rouse’s are two local chains where you can stock up on supplies for recreating your favorite NOLA dishes and snag fun gifts for friends and families. Shrimp/crab/crawfish boil mix comes in little bags that are perfect for tucking into the corners of your suitcase. Zatarain’s is the old standby, but there are lots of other brands. Every cook has a favorite, and every cook adds other secret ingredients, so any of them will do you fine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Muscle Chow: Lessons in Gay Food Porn",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/musclechow.jpg\" alt=\"Muscle Chow book cover\" align=\"left\">\u003c/a>A few weeks ago, I was watching \u003ca href=\"http://www.youtube.com/watch?v=i9zaMlFrHGs&feature=related\">To Be or Not To Be\u003c/a> at a friend's house where, after the film, I wandered into the kitchen to help myself to a glass of water. As I was drinking, I spied an oddly-titled book on the kitchen table-- \u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">Muscle Chow\u003c/a>. I picked it up and began to thumb through...\u003c/p>\n\u003cp>I barely had the chance to scan the recipe for Muscle Meatloaf before my friend walked in, shouted something about his not wanting me to see the book, and tried to rip it from my hands. I had a fairly firm grasp on the thing, but it was clear he was determined. Though the idea of a playful round of kitchen wrestling was appealing, I let go-- I could see the red fires of shame burning his eye sockets.\u003c/p>\n\u003cp>My pleas for a longer look at the thing were met with a firm \"No.\"\u003c/p>\n\u003cp>Muscle Meatloaf? God, I thought, no wonder he was embarrassed. But why mortifyingly so? The level of alarm he displayed would have been appropriate if I had, say, found a bottle of poppers, a traffic cone, and can of Crisco accidentally left lying about in the dining room. But, no, this was just a little cookbook left among the stack of papers and news weeklies on his kitchen table. What was the big deal?\u003c/p>\n\u003cp>It felt as though I had stumbled upon his secret stash of porn. In a sense, I did, but it was food porn. Gay food porn. Perhaps it was the embarrassing admission that he, too, had fallen victim to the gay curse of \u003ca href=\"http://en.wikipedia.org/wiki/Body_dysmorphic_disorder\">body dysmorphia\u003c/a>. I should have known something was up when he wanted to stop on the way to dinner and buy a bottle of flax seed oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just had to get a hold of a copy for myself, so I did. In fact, I have two, thanks to my not understanding the Click-and-Buy feature at Amazon.com. And next time, I will make certain my purchases aren't sent to my rather perplexed ex-boyfriend.\u003c/p>\n\u003cp>Ready, Set, Cook.\u003c/p>\n\u003cp>Before I start complaining about the writing of this cookbook, I must state that it's actually a good resource for those looking to eat well, build muscle, and burn fat. Really. And it's hard not to like any diet-related book that warns against not eating enough. That said...\u003c/p>\n\u003cp>If ever a cookbook could grunt, it would be Muscle Chow, published by \u003ca href=\"http://www.menshealth.com/cda/homepage.do\">Men's Health\u003c/a>. Filled with enough manly posturing to make a professional wrestler uncomfortable, the recipes are straight forward and fairly sound. I suppose the creative team had no choice to pump up the He-Man tone of the book-- how else are you going to get He-men to eat things like Strawberry Salad or Cucumber-Lime Gelatin? You hide them between recipes entitled \"Fix 'N' Eat Sardine Sandy\" and \"Ultimate Muscle Stacks\", a muscle-boy riff on pancakes-- that's how.\u003c/p>\n\u003cp>It's really the names of the recipes that leave me simultaneously amused and disgusted. Ripped Chicken? I picture a violent death. Muscle-Bound Chili? I should think the kidney beans would be more likely to un-bind. Cherry Custard Protein Pie? That just make me feel so dirty I want to take a shower.\u003c/p>\n\u003cp>Muscle Chow is a fun read, if just for those recipes alone. And the number of \"'N'\" recipes-- Tofu 'N' Whey Surprise, Oat Peaches 'N' Cream, and On-The-Go Cottage Cheese 'N' Bananas (which is listed next to On-The-Go Cottage Cheese And Preserves) suggest just that-- that a muscle man is too on-the-go to have time to write out the letters a-n-d. It also suggests a certain self-consciousness about spending too much time in the kitchen, which is disappointing.\u003c/p>\n\u003cp>In fairness to my friend, I think this book was purchased with a desire for greater health and well-being in mind. I don't think he's planning on turning himself into the next \u003ca href=\"http://www.youtube.com/watch?v=njSzOfAHMgQ\">Colt Men\u003c/a> cover boy. (Please, say it isn't so.) So I wish him luck in his muscle chow and I shall salute his efforts by raising my spoon and digging into a hearty baby food-infused helping of Vein-Poppin' \"Tapioca\" Pudding.\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Muscle Bombs\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/balls.jpg\" alt=\"Peanut Butter Muscle Bombs\">\u003c/p>\n\u003cp>I chose to make this recipe because of the name, naturally. That and the fact that I was glad I could use up another 1/4 cup of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/01/05/molasses-in-january/\">molasses that's been sitting in my cupboard\u003c/a>, neglected. I was shocked by how absolutely addictive they are. Really.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups all-natural unsalted crunchy peanut butter, drained of separated oil\u003c/p>\n\u003cp>2 scoops vanilla whey protein powder (a measuring scoop is included in every can)\u003c/p>\n\u003cp>1/4 cup + 1 tablespoon molasses\u003c/p>\n\u003cp>2 tablespoons whole flax seeds.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, mix together all ingredients. This takes some muscle (their words, not mine).\u003c/p>\n\u003cp>2. Form the mixture into walnut-sized balls. Place in a container lined with waxed paper or parchment, separating each layer with another sheet of waxed paper or parchment.\u003c/p>\n\u003cp>3. Chill in the freezer or fridge for at least two hours before serving.\u003c/p>\n\u003cp>\u003cstrong>Makes 25 bombs\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003c/p>\n\u003cp>I was uncertain as to just what \"walnut-sized\" meant. Shelled or unshelled? Given the problem of steroid use within the bodybuilding community and it's resultant testicular shrinkage, it isn't surprising they managed to squeeze 25 of these out of the recipe. I only got 20 out of it.\u003c/p>\n\u003cp>Also, I decided to place the flax seeds on the outside of the balls, since the whey powder lends a very unpleasant-looking greenish tinge to the brown of the molasses and peanut-butter, which made the resulting balls roughly the color of a dog's fecal matter after he's eaten too much grass. Rolling the bombs in the seeds not only disguises this, but makes their handling much easier, too. Talking about the bombs with my friend Jay, he warned me that eating too much flax would aid not only in the pumping up of one's muscles, but the pumping out of one's bowels.\u003c/p>\n\u003cp>\"Like a duck down a slide,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/musclechow.jpg\" alt=\"Muscle Chow book cover\" align=\"left\">\u003c/a>A few weeks ago, I was watching \u003ca href=\"http://www.youtube.com/watch?v=i9zaMlFrHGs&feature=related\">To Be or Not To Be\u003c/a> at a friend's house where, after the film, I wandered into the kitchen to help myself to a glass of water. As I was drinking, I spied an oddly-titled book on the kitchen table-- \u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">Muscle Chow\u003c/a>. I picked it up and began to thumb through...\u003c/p>\n\u003cp>I barely had the chance to scan the recipe for Muscle Meatloaf before my friend walked in, shouted something about his not wanting me to see the book, and tried to rip it from my hands. I had a fairly firm grasp on the thing, but it was clear he was determined. Though the idea of a playful round of kitchen wrestling was appealing, I let go-- I could see the red fires of shame burning his eye sockets.\u003c/p>\n\u003cp>My pleas for a longer look at the thing were met with a firm \"No.\"\u003c/p>\n\u003cp>Muscle Meatloaf? God, I thought, no wonder he was embarrassed. But why mortifyingly so? The level of alarm he displayed would have been appropriate if I had, say, found a bottle of poppers, a traffic cone, and can of Crisco accidentally left lying about in the dining room. But, no, this was just a little cookbook left among the stack of papers and news weeklies on his kitchen table. What was the big deal?\u003c/p>\n\u003cp>It felt as though I had stumbled upon his secret stash of porn. In a sense, I did, but it was food porn. Gay food porn. Perhaps it was the embarrassing admission that he, too, had fallen victim to the gay curse of \u003ca href=\"http://en.wikipedia.org/wiki/Body_dysmorphic_disorder\">body dysmorphia\u003c/a>. I should have known something was up when he wanted to stop on the way to dinner and buy a bottle of flax seed oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just had to get a hold of a copy for myself, so I did. In fact, I have two, thanks to my not understanding the Click-and-Buy feature at Amazon.com. And next time, I will make certain my purchases aren't sent to my rather perplexed ex-boyfriend.\u003c/p>\n\u003cp>Ready, Set, Cook.\u003c/p>\n\u003cp>Before I start complaining about the writing of this cookbook, I must state that it's actually a good resource for those looking to eat well, build muscle, and burn fat. Really. And it's hard not to like any diet-related book that warns against not eating enough. That said...\u003c/p>\n\u003cp>If ever a cookbook could grunt, it would be Muscle Chow, published by \u003ca href=\"http://www.menshealth.com/cda/homepage.do\">Men's Health\u003c/a>. Filled with enough manly posturing to make a professional wrestler uncomfortable, the recipes are straight forward and fairly sound. I suppose the creative team had no choice to pump up the He-Man tone of the book-- how else are you going to get He-men to eat things like Strawberry Salad or Cucumber-Lime Gelatin? You hide them between recipes entitled \"Fix 'N' Eat Sardine Sandy\" and \"Ultimate Muscle Stacks\", a muscle-boy riff on pancakes-- that's how.\u003c/p>\n\u003cp>It's really the names of the recipes that leave me simultaneously amused and disgusted. Ripped Chicken? I picture a violent death. Muscle-Bound Chili? I should think the kidney beans would be more likely to un-bind. Cherry Custard Protein Pie? That just make me feel so dirty I want to take a shower.\u003c/p>\n\u003cp>Muscle Chow is a fun read, if just for those recipes alone. And the number of \"'N'\" recipes-- Tofu 'N' Whey Surprise, Oat Peaches 'N' Cream, and On-The-Go Cottage Cheese 'N' Bananas (which is listed next to On-The-Go Cottage Cheese And Preserves) suggest just that-- that a muscle man is too on-the-go to have time to write out the letters a-n-d. It also suggests a certain self-consciousness about spending too much time in the kitchen, which is disappointing.\u003c/p>\n\u003cp>In fairness to my friend, I think this book was purchased with a desire for greater health and well-being in mind. I don't think he's planning on turning himself into the next \u003ca href=\"http://www.youtube.com/watch?v=njSzOfAHMgQ\">Colt Men\u003c/a> cover boy. (Please, say it isn't so.) So I wish him luck in his muscle chow and I shall salute his efforts by raising my spoon and digging into a hearty baby food-infused helping of Vein-Poppin' \"Tapioca\" Pudding.\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Muscle Bombs\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/balls.jpg\" alt=\"Peanut Butter Muscle Bombs\">\u003c/p>\n\u003cp>I chose to make this recipe because of the name, naturally. That and the fact that I was glad I could use up another 1/4 cup of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/01/05/molasses-in-january/\">molasses that's been sitting in my cupboard\u003c/a>, neglected. I was shocked by how absolutely addictive they are. Really.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups all-natural unsalted crunchy peanut butter, drained of separated oil\u003c/p>\n\u003cp>2 scoops vanilla whey protein powder (a measuring scoop is included in every can)\u003c/p>\n\u003cp>1/4 cup + 1 tablespoon molasses\u003c/p>\n\u003cp>2 tablespoons whole flax seeds.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, mix together all ingredients. This takes some muscle (their words, not mine).\u003c/p>\n\u003cp>2. Form the mixture into walnut-sized balls. Place in a container lined with waxed paper or parchment, separating each layer with another sheet of waxed paper or parchment.\u003c/p>\n\u003cp>3. Chill in the freezer or fridge for at least two hours before serving.\u003c/p>\n\u003cp>\u003cstrong>Makes 25 bombs\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003c/p>\n\u003cp>I was uncertain as to just what \"walnut-sized\" meant. Shelled or unshelled? Given the problem of steroid use within the bodybuilding community and it's resultant testicular shrinkage, it isn't surprising they managed to squeeze 25 of these out of the recipe. I only got 20 out of it.\u003c/p>\n\u003cp>Also, I decided to place the flax seeds on the outside of the balls, since the whey powder lends a very unpleasant-looking greenish tinge to the brown of the molasses and peanut-butter, which made the resulting balls roughly the color of a dog's fecal matter after he's eaten too much grass. Rolling the bombs in the seeds not only disguises this, but makes their handling much easier, too. Talking about the bombs with my friend Jay, he warned me that eating too much flax would aid not only in the pumping up of one's muscles, but the pumping out of one's bowels.\u003c/p>\n\u003cp>\"Like a duck down a slide,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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