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"disqusTitle": "Vampire Pantry Preventatives ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/coffin4.jpg\" alt=\"coffin\" title=\"coffin\" width=\"500\" height=\"334\" class=\"aligncenter size-full wp-image-17569\">\u003c/a>\u003c/p>\n\u003cp>\n\u003cem>Twilight, True Blood, and Vampire Diaries are just three of the newest examples of how vampires refuse to go dustily into that good night. And they're also why I found myself researching and writing \u003ca href=\"http://www.barnesandnoble.com/w/vampiresmarts-stepahnie-vw-lucianovic/1115141061?ean=9781554840984\">VampireSmarts\u003c/a> (\"The Question & Answer Game that makes learning about Vampires before dating them easy & fun!\") and digging up some of the wildest information about vampires a few years ago.\u003c/em>\u003c/p>\n\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients:\u003c/p>\n\u003cp>\u003cstrong>Salt\u003c/strong>\u003c/p>\n\u003cp>Possibly because of its antimicrobial properties or because of how often it's used in religious rituals, salt has long been used as a Vampire-Be-Gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. In Romanian folklore, it was believed that women who ate a lot of salt during pregnancy would have a normal baby. However, if you craved a low-sodium diet, you were destined to give birth to a bouncing baby bloodsucker. Just imagine the joys of nursing that would bring!\u003c/p>\n\u003cp>2. Ever make your parents so mad that they damn you to a postmortem vampire existence? Yep, we've all been there. Well, Greek folklore talks about using saltwater to reverse this very specific situation of a parent-initiated vampire curse.\u003c/p>\n\u003cp>3. Used as a tracking device, salt would be dumped on the bedroom floor of a vampire victim. The idea was that the vampire would step in the salt and the salt would stick to his bare, vampy feet, which would then allow the \u003ca href=\"http://www.imdb.com/title/tt0118276/\">Buffys\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Abraham_Van_Helsing\">Van Helsings\u003c/a>, and \u003ca href=\"http://www.cwtv.com/shows/supernatural\">Winchester Brothers\u003c/a> of the world to follow the saline path back to the vampire's grave. \u003c/p>\n\u003cp>No word if the salt needed to be Kosher or not.\u003c/p>\n\u003cp>\u003cstrong>Seeds\u003c/strong>\u003c/p>\n\u003cp>It would appear that vampires suffered from extreme forms of OCD. According to ancient European peasant folklore, you could keep a vampire from rising and disturbing the peace if you filled his coffin with seeds. Upon waking from his dirt nap, the vampire would be compelled to count and eat all the seeds, and this would keep him occupied until sunrise. You could use carrot or mustard seed, but poppyseeds were favored because of their narcotic effect. After all, a drugged vampire is not a biting vampire.\u003c/p>\n\u003cp>If you think about it, this sort of explains why The Count on \u003cem>Sesame Street\u003c/em> is obsessed with counting.\u003c/p>\n\u003cp>\u003cstrong>Garlic\u003c/strong>\u003c/p>\n\u003cp>Okay, everyone knows garlic prevents vampire attacks, but does anyone know how that belief came into being?\u003c/p>\n\u003cp>I do.\u003c/p>\n\u003cp>It would appear that during those annoying flare-ups of the Black Plague in the 1300s, people used garlic to mask the delightful scents of death and dying. Before it was known that the Black Plague was, in fact, a plague with explainable roots in rats, people assumed that sudden high body counts were the work of vampires and thus developed the association between garlic and vampires. (A lot of medical mysteries were blamed on poor, misunderstood vampires in the olden days.)\u003c/p>\n\u003cp>There's also a Christian myth that spins a tale of Satan stomping around the Garden of Eden. Supposedly, garlic sprouted from his left footprint after he, Adam, and Eve were tossed out on their asses. Not totally sure what that has to do with vampires, since it seems more like an explanation why Satan could have benefitted from Tinactin, but stranger associations have been made.\u003c/p>\n\u003cp>(Okay, this is weird. In researching Athlete's Foot to make the above joke, it turns out garlic is an anti-fungal and is often used as a \u003ca href=\"http://www.health911.com/athletes_foot\">natural treatment for Athlete's Foot\u003c/a>!) \u003c/p>\n\u003cp>\u003cstrong>Lard\u003c/strong>\u003c/p>\n\u003cp>Because it falls five days before Christmas on the Eastern Orthodox calender, Romanians slaughtered pigs on St. Ignatius Day. (I dearly want to call it \"St. Pignatius Day,\" but I'm afraid of the heavenly ramifications.) They then took the rendered fat and gave \"suspicious corpses\" a thorough rub-down with it.\u003c/p>\n\u003cp>The reasoning behind this porcine massage is not clear, but it's just another excuse to keep \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf bacon\u003c/a> on hand.\u003c/p>\n\u003cp>\u003cstrong>Vampire Blood\u003c/strong>\u003c/p>\n\u003cp>People in Poland believed that if you ate bread made with the blood of a freshly-staked vampire, you'd be protected against vampire attacks. Romanians took it a step further and consumed the entire body. They'd chop up and burn the body of a suspected vampire then mix the ashes with water. This potent potable was drunk by the vampire's surviving family to prevent them from vamping out themselves.\u003c/p>\n\u003cp>In disturbing news, this vampire vaccine was used to inoculate relatives of a suspected vampire as recently as 2004.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, there you go. If you're not a fan of the über hickey, make sure you have vampire blood, garlic, salt, lard, and various seeds on your shopping list.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bridal Shower Menu & Pineapple-Mango Salsa",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n",
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"headline": "Bridal Shower Menu & Pineapple-Mango Salsa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9418.jpg\" alt=\"Pineapple-Mango Salsa\" title=\"Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16899\">\u003c/a>\u003cbr>\n\u003cem>Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>A few weeks ago, my mom and I enlisted the help of my big brother to assist in putting together the menu for my bridal shower luncheon. I requested lots of fruit and veggies, easy finger foods, and minimal use of the oven. If I do say so myself, we ended up with a lovely \u003cstrong>Bridal Shower Menu\u003c/strong>: \u003c/p>\n\u003cp>•\tVeggie Crudite\u003cbr>\n•\tChips & Dips (\u003cstrong>Pineapple-Mango Salsa\u003c/strong>, French Onion Dip, Pepperoni Dip, and Avocado Mousse)\u003cbr>\n•\tCrostini with Lemon Mascarpone spread and Roasted Red Peppers\u003cbr>\n•\t\u003ca href=\"http://www.101cookbooks.com/archives/000283.html\">Heirloom Tomato Tart in a Parmesan Crust\u003c/a>\u003cbr>\n•\tAntipasto Misto of Grilled Zucchini, Portobello Mushrooms, and Eggplant\u003cbr>\n•\tPesto Shrimp and Cherry Tomato Kebabs\u003cbr>\n•\t\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad\u003c/a>\u003cbr>\n•\tChicken Orzo Salad\u003cbr>\n•\tItalian Sausage and Eggplant Baked Rigatoni\u003cbr>\n•\tRoasted Pork Tenderloin\u003c/p>\n\u003cp>To drink we had \u003ca href=\"http://www.food52.com/blog/779_watermelon_meet_lemonade?utm_source=MadMimi&utm_medium=email&utm_content=Memorial+Day+Inspiration+%7C+Watermelonade+%7C+Potluck+in+Central+Park+%7C+Picnic+Ros%C3%A9&utm_campaign=food52+newsletter+5_30_10&utm_term=refreshing%2Bpink%2Bdrink\">Watermelonade\u003c/a> and White Sangria with Strawberries, Peaches, and Mango.\u003c/p>\n\u003cp>And dessert. Don't even get me started! My mom made her famous Flan, full of deep, caramel flavor, we also had a rich Dark Chocolate Cake glistening with ganache, Pineapple Angel Food Cake, a Nectarine-Allspice Cake, and my favorite, a Frangipane Tart with Poached Pears that my Auntie Betsy made. Uh…so much for wedding diet.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Bridal-Shower-8.14.10-151.jpg\" alt=\"Making salsa\" title=\"Making salsa\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16896\">\u003c/a>\u003cbr>\n\u003cem>Big Bro Salsa-Making\u003c/em>\u003c/p>\n\u003cp>Today, I thought I'd share the stellar \u003cstrong>Pineapple-Mango Salsa\u003c/strong> my Big Brother T whipped up. This easy recipe for fancy-pants salsa is a keeper. First of all, it is just so pretty looking with all the bright, summery colors of the fruits and veggies. Secondly, the flavor is a knockout. Bright and fresh, it's amazing that all you really need is that citrusy lime flavor to really bring out the best in these ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9417b.jpg\" alt=\"Salsa Ingredients\" title=\"Salsa Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-16898\">\u003c/a>\u003cbr>\n\u003cem>Makings of a bright bold salsa\u003c/em>\u003c/p>\n\u003cp>The key to this simple recipe is chopping all the ingredients finely and uniformly so that you get that beautiful confetti-like feel to it. You can certainly bust out the food processor for a quicker prep, but be careful not to over-process it. You don't want to end up with a puree. I go old school style on this and just hand chop so I can control the texture.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9410.jpg\" alt=\"How to cut a mango\" title=\"How to cut a mango\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16897\">\u003c/a>\u003cbr>\n\u003cem>On cutting a mango\u003c/em>\u003c/p>\n\u003cp>If you've never cut a mango before, here's a neat trick. The pit of a mango is a long, flat, oblong shape. Make two slices, on either end of the flat sides of the pit, so that you end up with two semi-circles. Then, cross-hatch the flesh with your knife, and pop it open. You can easily remove flesh now in a neat dice using the edge of a large spoon, scraping where the peel and flesh meet.\u003c/p>\n\u003cp>We devoured this salsa with Tostito Scoops. If you have some leftover, it's also great over some grilled salmon, or served with quesadillas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9423.jpg\" alt=\"Quesadilla with Pineapple-Mango Salsa\" title=\"Quesadilla with Pineapple-Mango Salsa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16900\">\u003c/a>\u003cbr>\n\u003cem>Quesadilla with Pineapple-Mango Salsa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pineapple-Mango Salsa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10-12 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 oz. fresh pineapple\u003cbr>\n2 large mangoes\u003cbr>\n1 red bell pepper\u003cbr>\n1 green bell pepper\u003cbr>\n1 small red onion\u003cbr>\n1 serrano pepper (optional if you want more heat – I prefer omitting it)\u003cbr>\nzest of 3 limes\u003cbr>\n1 tablespoon lime juice\u003cbr>\n1 tablespoon OJ\u003cbr>\nsalt, pepper, chili powder to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1)\tFinely dice the pineapple, mangos, peppers, and onion to about the same size.\u003cbr>\n2)\tMix together with lime zest, lime juice, and OJ. Season to taste with salt, pepper, and chili powder.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Can be made a day or two in advance and stored in an airtight container.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Sweet Year: Plum Cake for Rosh Hashanah",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry Gazpacho",
"title": "Strawberry Gazpacho",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, dice garnish ingredients and toss together. Pour soup into small bowls or shot glasses. Top each serving with a spoonful of garnish and a few drops of basil oil.\u003c/p>\n\n",
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"excerpt": "Heading off to a 4th of July barbecue? Make your hosts (and their guests) happy: bring gazpacho! And not just any old gazpacho, but a luscious version that adds ripe summer strawberries for that perfect balance of tangy and sweet.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\">\u003cimg class=\"alignnone size-full wp-image-15096\" title=\"Flag gazpacho soup for the 4th of July\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/flag-soup.jpg\" alt=\"Flag gazpacho soup for the 4th of July\" width=\"500\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Happy 4th of July! To me, the 4th of July is a small-town holiday, and not just because of the inevitable disappointment of San Francisco's fog-shrouded fireworks. This is a day for shiny fire trucks and kids with red-white-and-blue ribbons woven through the spokes of their bikes riding down Main Street, for the scent of hamburgers grilling at the neighbors' house, for popsicles dripping sticky down your arm and the magic glow of sparklers in the deepening twilight, an appetizer to the fireworks booming over the high school football field.\u003c/p>\n\u003cp>Walking down the street in Novato, where I'm house-sitting for the next few weeks, every shop is festooned with flags, glitter, and red, white, and blue. From Mill Valley to Noe Valley, goofy patriotism wins the day when it comes to decor. Can there be too much bunting? Too many Uncle Sam hats covered in stars and stripes? Too many cupcakes topped with raspberries and blueberries?\u003c/p>\n\u003cp>Unlike, say, Thanksgiving, the 4th of July is a holiday where everyone wants to eat, but no one really wants to cook. For one, unless you live right in chilly San Francisco, it's too hot to be in the kitchen, not when there's ice-cold beer in the cooler and lemonade on the patio. Get someone--your husband, your butch spouse--to man (or woman) the grill, pile up the sausages, salmon, or burgers around them, hand them a cold drink and presto! Your entree is complete. There remains only the sides, and anyone can pour out a bowl of chips, put out some hummus and salsa (we're a melting-pot country, after all), toss together some potato salad and lay out the buns, pickles, lettuce and tomato.\u003c/p>\n\u003cp>Oh, would that it were that easy! I've been to many, many summer barbecues like that, and there's always a catch. You see, getting the grill started is the duty of the host. And somehow, the host is always too busy cracking beers and kicking back with the bros to notice how half the guests (usually, in my experience, the less chip-inclined female half) are ready to gnaw their own arms in hunger by the time the charcoal is finally ignited. Note to grillers: charcoal takes a long time to heat up and burn down. Longer than you think! Really! Even you with the flick-the-button propane grills, some preheating is necessary, especially if you're doing ribs or chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rather than start surreptitiously searching my hosts' drawers for matches, though, I've learned a trick that never fails: Bring gazpacho.\u003c/p>\n\u003cp>Gazpacho, my friends, is the 4th of July barbecue's best friend. Face it: no one really wants to eat salad at a barbecue. Undressed, it shrivels; dressed, it turns to sludge after an hour in the sun. All those leafy greens take up valuable paper-plate real estate, space that could be better filled with pita chips and guacamole. But when the good parts--the tomatoes, the cucumbers, the olive oil and vinegar--are diced, pureed, and chilled into an easily drinkable soup, what was once superfluous becomes madly refreshing and much more satisfying than a pile of lettuce. As California native M.F.K. Fisher wrote in \u003cem>How to Cook a Wolf,\u003c/em> in 1942,\u003c/p>\n\u003cblockquote>\u003cp>\"...it is the perfect summer soup, tantalizing, fresh, and faintly perverse as are all primitive dishes eaten by too-worldly people.\u003c/p>\n\u003cp>It is good for lunch, or for supper. It is especially good if you have a barbecue, and want some legitimate and not too alcoholic way to keep your guests busy while you turn the steak: put a big tureen of it on the table, and let them serve themselves into cups, and eat toasted crusts with it if they want. Then when you declare the entree done, whether it be filet or ground-round patties, you will find appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.\"\u003c/p>\u003c/blockquote>\n\u003cp>There are many different gazpachos, all born from the baking summers of Andalusia in central Spain, and since adapted all around the world. Right now, since truly fabulous local tomatoes are still a month away, my current favorite version uses strawberries to boost that perfect balance of acid and sweet.\u003c/p>\n\u003cp>Many recipes call for canned tomato or V8 juice; I find it too tongue-coatingly thick and metallic for something as pure as this salad soup. Ice water helps the cool vegetables along; you can add more ice cubes after chilling, to keep it cold on the buffet. Serve in a punch bowl or pitcher, with glasses or mugs alongside. It also makes a great first course for a sit-down lunch; in that case, add a spoonful of finely diced strawberries, tomatoes, and cucumbers to each bowl, and drizzle with basil oil just before serving. Or, for true 4th of July kitsch, you can top each bowl with stripes of creme fraiche and \"stars\" of fresh blueberries. Hurrah for the red, white, and blue!\u003c/p>\n\u003cp>\u003cstrong>Strawberry Gazpacho\u003c/strong>\u003cbr>\nSweet summer strawberries give a certain \u003cem>je ne sais quoi\u003c/em> to this excellent warm-weather refresher, especially in the early summer before local tomatoes are ripe.\u003cbr>\n\u003cem>Makes 1 ½ quarts (6 cups)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 pints strawberries, preferably organic, hulled\u003cbr>\n1 red pepper, seeds removed, chopped\u003cbr>\n1 large tomato, cored\u003cbr>\n½ sweet onion, such as Maui, Vidalia, or Walla Walla, peeled and chopped\u003cbr>\n1 clove garlic, peeled\u003cbr>\n1 large cucumber, peeled and chopped\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil, or to taste\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\nfreshly ground pepper\u003cbr>\n1 cup ice water, or as needed\u003c/p>\n\u003cp>Basil Oil\u003cbr>\n1/2 cup basil leaves, loosely packed\u003cbr>\n1/3 cup olive oil\u003c/p>\n\u003cp>Garnish\u003cbr>\n1 pint strawberries, hulled and finely diced\u003cbr>\n1 cucumber, peeled, seeds scooped out, finely diced\u003cbr>\ngenerous handful of small pear or cherry tomatoes, seeds removed, finely diced\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine strawberries, vegetables, vinegar, oil, salt and pepper, and ½ cup water. Stir well and refrigerate for one to three hours to let flavors blend.\u003c/p>\n\u003cp>2. Pour mixture into a blender and puree until smooth. Taste for seasoning, adding more salt, vinegar, or oil as needed. Add more water if gazpacho seems too thick. If desired, strain through a chinois or medium strainer for a smoother texture. Refrigerate for several hours, until thoroughly chilled.\u003c/p>\n\u003cp>3. While soup is chilling, make basil oil. To preserve the leaves’ bright green color, blanch basil in boiling water for 10 seconds. Drain and pat dry. Puree with oil until smooth. Cover tightly and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
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"description": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops | KQED",
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"headline": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/funwithcooking500.jpg\" alt=\"fun food\" title=\"fun food\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13224\">\u003c/a>\u003cbr>\nThe best part about Mother's Day is, of course, the cooking that starts the day. At least that's how it is when you're eight, counting the scoopfuls of coffee grounds needed to make that all-important morning cup, showing off the brilliant red of raspberry jam in a pretty cut-glass bowl and finally nipping outside for a handful of blossoms to adorn the tray. \u003c/p>\n\u003cp>I still remember the production-with-a-capital-P that making Mother's Day breakfast in bed was for my two older sisters and I, with my dad hovering in the background to make sure we didn't burn the house down with the toast.\u003c/p>\n\u003cp>Being a guy with pretty high standards, especially when it came to food, I can imagine it took a lot of willpower for him to stand back and give us the satisfaction of doing the whole job ourselves, even if it meant Mom got a mouthful of grounds in her coffee (oops, someone forgot the filter paper) or scrambled eggs that would bounce if you dropped them. But I thank them both for letting us totter up the stairs with that laden tray. It's a great lesson, learning what it takes to turn ingredients into food, and to see how even the simplest cooking can be a gift of great generosity. \u003c/p>\n\u003cp>So, how exactly do you start? My own experience cooking with kids (none of my own, but auntie to many) has shown that a little Zen energy helps a lot. You really do need to appreciate the journey--the floor-powdering transition of flour, butter, and water into pie crust, the triumphal cracking of an egg--as the purpose of the adventure. You can't hurry a five year old through the mixing of a cookie dough, any more than you can keep his hands out of the chocolate chips. (And for that, I recommend keeping a small \"tasting bowl\" of chips, nuts, raisins, etc. for nibbling alongside, so all the goodie-packed raw dough doesn't disappear into little bellies along the way.) \u003c/p>\n\u003cp>Do bigger kitchen projects, like making a pie or mixing a meatloaf, when you have a little more time and the household isn't screaming with 6pm hunger. Let go of your banal adult standards of acceptable beauty. Embrace pink sprinkles as appropriate decoration for just about anything but garlic chicken. Don't stress about the mess, but don't let your kids blithely ribbon the place with molasses and then disappear, either. Make the clean-up as much a part of the activity as measuring and mixing. And don't assume that kids are only interested in sweet stuff. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Which leads me to the next tip: even when the whole household IS screaming with hunger, don't banish the kids from the kitchen. There are many boring and repetitive tasks--shelling peas, husking corn, tearing lettuce into bite-sized pieces, even getting the ketchup on the table and pouring the milk--that children find fascinating, or at least mildly entertaining. Anything that gets them involved and aware that there are steps you can master that will turn ingredients into food is a small step towards a well-fed adulthood. \u003c/p>\n\u003cp>Now that I know what a mess kids can make of a kitchen, I'm even more impressed at how much time and patience my mom extended in teaching me how to cook. It was never formal; she just let me hang around while she did what she did every day, the radio tuned to the local classical-music station, as she made granola and rolled out the crust for an apple pie (or, when the 80s arrived and she went back to work, quiche, quiche, and more quiche, the power-suited lady's best friend). \u003c/p>\n\u003cp>As I went from watching to helping to \"I can do it myself\", she quickly realized quickly that I needed the satisfaction of creating something on my own more than I needed perfection. So she let me make my own tiny pie in a little Pyrex cup, which I could dig into with pride while everyone else had to settle for an ordinary slice from the big one. My own little meatloaf, squished like Play-doh and baked in the same Pyrex cup, my own mini-loaf of braided challah: all kid food, made to scale, and most importantly, first shaped and then, eventually, made start to finish all by me. \u003c/p>\n\u003cp>Of course, things escalated pretty fast. Pretty soon, I couldn't wait for my family to leave the house for the day. I would hold my breath for 10 or 15 minutes, waiting for someone to run back up the stairs for a left-behind wallet or pair of glasses, and then I'd head straight for the kitchen. Dill bread from scratch, homemade mayonnaise, fragile tuiles that had to be shaped over a rolling pin while still hot: it wasn't until much later that I discovered that for most kids, nascent adolescent rebellion didn't involve the Joy of Cooking or Julia Child's recipe for spinach omelets. \u003c/p>\n\u003cp>Of course, I did get into trouble, more than once, when the family showed up early to discover a high-octane mess. Yes, full-on yelling, go-to-your-room, banished-from-the-kitchen kind of trouble, which somehow never precluded everyone from happily scarfing down whatever I'd made. This seemed, and still does, a tad unfair. After all, there's no omelet without breaking eggs, and certainly there are no tuiles without a certain amount of butter and flour on the floor, especially when you're twelve. \u003c/p>\n\u003cp>In my sister's household, it's her husband who is the cook of the family. As soon as my nephew Graham was old enough to stand up on his own, my brother-in-law fenced in a tall chair so that he could pull his son eye-level to the counter while he diced and chopped and pulled espresso shots. Now 12, Graham is an ace cook and an adventurous eater (and I'm sure only a few years away from becoming a cappuccino connoisseur). For Mother's Day, he and his sisters are making my sister homemade veggie sushi for dinner.\u003c/p>\n\u003cp>Really, though, even if your kid never gets farther in the kitchen than pinging the microwave, teach him how to set a table. Napkin and fork on the left, plate in the middle, knife (blade in), then spoon on the right. This is how it's done. If you can nail down the difference between your and you're, its and it's, you can master this small but crucial bit of social currency. Please, don't make me have to follow you around when you're 25, shifting your forks from one side to the other so you don't embarrass yourself. \u003c/p>\n\u003cp>\u003cstrong>Sesame Fish\u003c/strong>\u003cbr>\nI couldn't resist adding this recipe to my kids' cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Fun Food\u003c/a>, since it was the one and only way we would eat fish as children. Cutting the fish into strips nudges it a fish-stick direction, while leaving the fillets whole gives you both a teachable moment in the ways and means of graceful fork management. Definitely serve ketchup, lemon-spiked mayo or tartar sauce on the side; every kid loves a dip. \u003c/p>\n\u003cp>1 1/2 lbs rock cod, halibut, or other firm white fish fillets\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n2 eggs\u003cbr>\n1 cup sesame seeds\u003cbr>\n1/4 cup peanut or canola oil\u003cbr>\nlemon wedges, for serving\u003c/p>\n\u003cp>1. Wash your hands. Did you use soap? OK, now, what'll it be, fillets or fish sticks? Sticks? All right, now put those fillets on a cutting board and cut fish into strips, roughly 1 by 5 inches. Rinse and dry your hands again. Get out three wide, shallow bowls and two big clean plates. \u003c/p>\n\u003cp>2. Put the flour in the first bowl, and season it with salt and pepper.\u003c/p>\n\u003cp>3. Crack the eggs into bowl #2, then beat with a fork until well blended. \u003c/p>\n\u003cp>4. Finally, put the sesame seeds into the last bowl.\u003c/p>\n\u003cp>5. Line up the flour, eggs, and sesame seed bowls in that order) in front of you. \u003c/p>\n\u003cp>6. Drag a piece of fish through the flour, shaking off any extra. Dip it quickly into the egg, letting any excess drip off. Drag it through the sesame seeds, turning to get it coated evenly. Set it aside on a big clean plate. Repeat until you've coated all the fish. Place a layer of paper towels on plate #2, and set aside. \u003c/p>\n\u003cp>7. Now here's the hot-stove part where a grownup will definitely want to be in the room. Heat a saute pan over medium heat for 1 minute. Add oil and heat for another 30 seconds or so. Using tongs or a spatula, add the fish one by one to the pan. The coating should sizzle when it touches the oil. Don't crowd the pan; there should be a little space around each piece. (You may have to do this in batches)\u003c/p>\n\u003cp>8. Cook fish until golden brown, about 4 minutes per side. Transfer fish onto paper towels to drain. Repeat as needed to cook remaining fish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Serve hot with lemon wedges and the sauce of your choice. \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/24/2010/05/mothers-day-cards.jpg\" alt=\"mother's day cards\" title=\"mother's day cards\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13045\">\u003c/p>\n\u003cp>I am what some people might call a realistic mother. As I sometimes tell people, I love my kids with all my heart, but I do so with my eyes wide open. This means I try to see them in all their glory -- sweet, giving, snarky, crabby, funny and everything in between. \u003c/p>\n\u003cp>So, as Mother's Day approaches, I am sensible enough to see the occasion for what it is: a made-up holiday to sell greeting cards and flowers, but also an opportunity for me to spend some quiet time with my kids and to collect some lovingly-made pieces of artwork with \"Mommy\" scrawled on them (all of which are saved in a drawer for my dotage: a time when I'll most likely forget about that incident where someone drew in Sharpie on the wood floor and remember only how cute they were). I'd also like a little time alone to read the newspaper or my book on Mother's Day, because after spending every other day doing homework with my kids, cooking, folding laundry and working, I just want a little peace and quiet by myself. \u003c/p>\n\u003cp>As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm and I've spent my share of them dragging my own mother and mother-in-law out for brunches in years past. I have serious empathy for any server waiting tables on Mother's Day, with the big queue out the door, kids banging cutlery on the table, and everyone wanting to make their meal super special for the big occasion. Mother's Day brunch can also be as pricey as a nice dinner out. Plus the food is almost always mediocre as even a decent restaurant is usually stretched to its limits by the number of guests. \u003c/p>\n\u003cp>But Mother's Day does not have to be stressful and expensive. Instead of going out with the masses, why not make it a day where you or your spouse spends some time with your kids in the kitchen? Sure, you may end up with burnt toast and soggy waffles, but the payoff of eating in peace instead of in a crowded room with other peoples kids screaming while a parent tries to console them by singing \"You are my sunshine\" off key has a certain appeal to it, right? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm lucky in that my husband usually prepares a nice breakfast with our daughters while I lounge in bed reading the Sunday paper. If the planets are in alignment, someone will also have gone to a bakery that morning to pick up some lovely croissants or buns. Is the breakfast perfect? No. Are my kids beaming with pride after making mommy scrambled eggs or pancakes? Yes. Plus, I get to stay in my pajamas and we don't have to park.\u003c/p>\n\u003cp>If you are making breakfast or brunch for your own mother, I'm sure she'd appreciate a home-cooked meal as well. Decorate your dining area with a tablecloth and some flowers, or take the meal outside with a blanket and have a picnic. Even if a few ants join your party, it will be more pleasant than waiting 45 minutes on a busy sidewalk amongst the strollers.\u003c/p>\n\u003cp>Following are some recipes for an at-home or picnic Mother's Day breakfast or brunch. Made with the help of inexperienced little hands or proficient big ones, your meal will be lovely in the eyes of any mother.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites Brunch Suggestions\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/30/waffle/\">Waffles \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/\">Stuffed Challah French Toast with Raspberries\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut Oats\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/01/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich/\">Homemade English Muffins \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipes From Other Sites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.davidlebovitz.com/archives/2009/08/herbed_ricotta_tart.html\">David Lebovitz's Herbed Ricotta Tart \u003c/a>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2010/03/21/magazine/21food-t-001.html\">Homemade hash browns from the New York Times \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chezpim.com/blogs/2007/04/perfect_omelett.html\">A perfect omelet from Chez Pim \u003c/a>\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/24/2010/05/mothers-day-cards.jpg\" alt=\"mother's day cards\" title=\"mother's day cards\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13045\">\u003c/p>\n\u003cp>I am what some people might call a realistic mother. As I sometimes tell people, I love my kids with all my heart, but I do so with my eyes wide open. This means I try to see them in all their glory -- sweet, giving, snarky, crabby, funny and everything in between. \u003c/p>\n\u003cp>So, as Mother's Day approaches, I am sensible enough to see the occasion for what it is: a made-up holiday to sell greeting cards and flowers, but also an opportunity for me to spend some quiet time with my kids and to collect some lovingly-made pieces of artwork with \"Mommy\" scrawled on them (all of which are saved in a drawer for my dotage: a time when I'll most likely forget about that incident where someone drew in Sharpie on the wood floor and remember only how cute they were). I'd also like a little time alone to read the newspaper or my book on Mother's Day, because after spending every other day doing homework with my kids, cooking, folding laundry and working, I just want a little peace and quiet by myself. \u003c/p>\n\u003cp>As you may have guessed by now, the last thing I want to do on a Mother's Day is get all dressed up and go out for some big brunch with my family. As with Valentine's Day, restaurants are the eye of the made-up holiday storm and I've spent my share of them dragging my own mother and mother-in-law out for brunches in years past. I have serious empathy for any server waiting tables on Mother's Day, with the big queue out the door, kids banging cutlery on the table, and everyone wanting to make their meal super special for the big occasion. Mother's Day brunch can also be as pricey as a nice dinner out. Plus the food is almost always mediocre as even a decent restaurant is usually stretched to its limits by the number of guests. \u003c/p>\n\u003cp>But Mother's Day does not have to be stressful and expensive. Instead of going out with the masses, why not make it a day where you or your spouse spends some time with your kids in the kitchen? Sure, you may end up with burnt toast and soggy waffles, but the payoff of eating in peace instead of in a crowded room with other peoples kids screaming while a parent tries to console them by singing \"You are my sunshine\" off key has a certain appeal to it, right? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm lucky in that my husband usually prepares a nice breakfast with our daughters while I lounge in bed reading the Sunday paper. If the planets are in alignment, someone will also have gone to a bakery that morning to pick up some lovely croissants or buns. Is the breakfast perfect? No. Are my kids beaming with pride after making mommy scrambled eggs or pancakes? Yes. Plus, I get to stay in my pajamas and we don't have to park.\u003c/p>\n\u003cp>If you are making breakfast or brunch for your own mother, I'm sure she'd appreciate a home-cooked meal as well. Decorate your dining area with a tablecloth and some flowers, or take the meal outside with a blanket and have a picnic. Even if a few ants join your party, it will be more pleasant than waiting 45 minutes on a busy sidewalk amongst the strollers.\u003c/p>\n\u003cp>Following are some recipes for an at-home or picnic Mother's Day breakfast or brunch. Made with the help of inexperienced little hands or proficient big ones, your meal will be lovely in the eyes of any mother.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites Brunch Suggestions\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/21/resist-the-box-pancakes/\">Pancakes\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/07/30/waffle/\">Waffles \u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/15/cream-cheese-jam-stuffed-challah-french-toast-with-raspberries/\">Stuffed Challah French Toast with Raspberries\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">Steel-Cut Oats\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/01/homemade-english-muffins-inspired-by-a-rockin-breakfast-sandwich/\">Homemade English Muffins \u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipes From Other Sites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.davidlebovitz.com/archives/2009/08/herbed_ricotta_tart.html\">David Lebovitz's Herbed Ricotta Tart \u003c/a>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2010/03/21/magazine/21food-t-001.html\">Homemade hash browns from the New York Times \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chezpim.com/blogs/2007/04/perfect_omelett.html\">A perfect omelet from Chez Pim \u003c/a>\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/24/2010/05/derbypie-mintjulep500.jpg\" alt=\"derby pie and mint julep\" title=\"derby pie and mint julep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12988\">\u003c/p>\n\u003cp>And they're off! What, you're too busy with the Giants and the A's to watch the \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>? It's only the biggest horse race of the year, people. \u003c/p>\n\u003cp>Alas, all those TV ads for Golden Gate Fields notwithstanding, San Francisco is not a big racing town. In New York City, you can get the Racing Form in every corner newsstand. Aqueduct and Belmont, two top-notch tracks, are a quick subway or train ride away. For three weeks every August, a certain segment of NY society, high and low, moves up to Saratoga Springs to revel in the daily races at the gingerbread-pretty track up there, in between dinners at 3-star restaurants (with city prices to match) and performances of the New York City Ballet. \u003c/p>\n\u003cp>On any given sunny weekend morning, one or both of my parents was apt to scan the newspaper-reading heads of the family and announce brightly, \"Hey, this is a great day to go to the track!\" Into the Volvo we'd go, Mom, Dad, and three precocious girls, all of whom knew how to box a triple before they were ten. \u003c/p>\n\u003cp>My dad read the racing sections of the paper religiously, watched racing programs on TV, and was known to narrate famous races--like Secretariat's incredible 31-length win in the 1973 Belmont Stakes--in the shower, like other people might sing. My mom just liked the energy of it, the drama and yes, the chance of winning. She bet on jockeys she liked, on names that caught her fancy or reminded her of us. Naturally, she usually came home with a purse full of tens and twenties, where my dad typically broke even. All through college, every few months I'd get a letter from my mom with a few five-dollar bills tucked inside. \"Stopped to OTB on my way to Lincoln Center,\" she'd write. \"Bet on Stephanie's Man, and it won! Go out to lunch or do something fun.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Horse racing, as a result, is the only sport I know anything about. And while I've seen a lot of the New York State stakes races on their home turf, I've never made it out to Kentucky for the hats-and-juleps festivities that turn the first weekend in May into a bluegrassy, bourbon-y celebration of all this horsey. One of the best parties I've ever been to in San Francisco was a Derby Day party, though. A group of friends, all transplants from Kentucky, threw open the doors of their three-story Victorian to all bourbon-toting comers.\u003c/p>\n\u003cp>Like the English races at Ascot, the Derby is a hat-heavy event, the bigger and more flower- and feather-bedecked the better. In keeping with this tradition, one wall was hung with dozens of thrift-store hats for anyone who hadn't brought their own. Televisions were set up in every corner, all broadcasting the pre-race festivities. Outside in the backyard, a live bluegrass band was playing, and there was an elaborate group-wagering system for those wanting to bet. \u003c/p>\n\u003cp>Having recently attended a rather posh media dinner sponsored by Maker's Mark, I happened to have an unopened bottle of Maker's Mark bourbon to offer up when I walked in. Because, of course, the official drink of the Kentucky Derby is the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/02/the-mint-julep/\">mint julep\u003c/a>, and you can't make a proper julep without Kentucky bourbon. \u003c/p>\n\u003cp>Besides the juleps, and the platters of pimento cheese and Ritz crackers, was the true star: a table full of warmed-up \u003ca href=\"http://www.derbypie.com/\">Derby Pies\u003c/a> mail-ordered in dry ice straight from Kern's Kitchen in Kentucky, which holds the U.S. patent and trademark on the name. Anyone can make and serve a gooey, brown-sugary pie studded with walnuts and chocolate, but only the savvy folks at Keen's can call it Derby Pie. The pies were sweet, so sweet, lush with nuts and chocolate and just about perfect under a billow of bourbon-scented whipped cream, a gussied-up cross between down-home shoo-fly and plantation pecan. Like garlic fries on Opening Day, the pies are served by the thousands over Derby Day weekend, and shipped to homesick Kentuckians all year round. \u003c/p>\n\u003cp>So today, you can celebrate your winnings or tear up your tickets in good company with a warm slice of this excellent pie. A note on the ingredients: most Derby pie recipes call for light corn syrup, which is clear and bland and nothing but sweet, easy to find in any supermarket. Now if you were shopping anywhere south of the Mason-Dixon line, it would be easy to come home from the grocery store with a can of cane syrup, an amber syrup made from crushed and boiled sugarcane. (\u003ca href=\"http://www.steensyrup.com/\">Steen's\u003c/a>, made in Louisiana, is the most widely-known brand.) Like maple syrup and sorghum, it has high notes and low, with caramel accents and an almost buttery texture. \u003c/p>\n\u003cp>The British version is Lyle's Golden Syrup, sold in a decorative, green-and-gold tin that's often easier to find around here than authentic cane syrup. You can also explore the different types of brown sugar out there beyond your usual box of C&H. Damp, richly flavored muscavado, available at the \u003ca href=\"http://www.rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">Pasta Shop\u003c/a>, is my current favorite. \u003c/p>\n\u003cp>\u003cstrong>Derby Day Pie\u003c/strong>\u003cbr>\nBecause the filling goes in rather gooey, I like to pre-bake my crust a little before adding the filling, just enough to get the crust pale blond and dry to the touch. Line your crust with a large square of parchment paper or aluminum foil, then weigh down with a handful of dry beans or ceramic pie weights to prevent the crust from puffing up. Bake at 400F for 10 to 15 minutes, then remove paper and weights and bake for another 5 to 10 minutes. Let cool for 30 minutes to an hour before filling.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2/3 cup dark brown sugar, packed\u003cbr>\n1 cup Lyle's Golden Syrup or cane syrup\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n3 tablespoons bourbon\u003cbr>\n4 large eggs, lightly beaten\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 tablespoon flour\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup walnuts or pecans, toasted and coarsely chopped\u003cbr>\n1 1/2 cups bittersweet chocolate chips or chunks\u003cbr>\n1 single \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie crust\u003c/a>, blind-baked until dry, slightly blistered and pale golden blond\u003cbr>\nBourbon whipped cream:\u003cbr>\n1 cup heavy cream, preferably Straus organic or at least not ultra- pasteurized\u003cbr>\n1 tablespoon bourbon\u003cbr>\n2 tsp powdered sugar (optional)\u003c/p>\n\u003cp>1. In a small, heavy pot over medium heat, bring sugar, syrup, bourbon, and butter to a boil. Simmer for 1 minute, then remove from heat and let cool until just warm. While mixture is cooling, preheat oven to 350 F.\u003c/p>\n\u003cp>2. Whisk eggs and vanilla into sugar mixture. Whisk in flour and salt. Stir in chocolate and nuts.\u003c/p>\n\u003cp>3. Pour mixture into pie shell. Bake 50 to 60 minutes. Check after 30 minutes; if crust edges are getting too brown, cover with aluminum foil. Remove from oven and let cool on a rack.\u003c/p>\n\u003cp>4. While pie is cooling, make whipped cream. Pour cream into a chilled bowl. Beat with a whisk or hand-held electric mixture until gently thickened. Add bourbon and optional sugar. (I think the pie is plenty sweet as it is, so the plain richness of unsweetened cream makes a good foil, but it's up to you. Taste it without sugar first, then decide.) Continue beating until mixture mounds up in soft peaks. Cover and refrigerate until needed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Serve pie warm with whipped cream on the side. \u003c/p>\n\n",
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"excerpt": "And they're off! In the throes of Derby-Day excitement, you can celebrate your winnings or tear up your tickets in good company with a warm slice of lush, sugary-good Derby Day Pie, the bluegrass lovechild of shoo-fly and pecan pie, with some chocolate thrown in and a big pillow of bourbon whipped cream. ",
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"description": "And they're off! In the throes of Derby-Day excitement, you can celebrate your winnings or tear up your tickets in good company with a warm slice of lush, sugary-good Derby Day Pie, the bluegrass lovechild of shoo-fly and pecan pie, with some chocolate thrown in and a big pillow of bourbon whipped cream. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/derbypie-mintjulep500.jpg\" alt=\"derby pie and mint julep\" title=\"derby pie and mint julep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12988\">\u003c/p>\n\u003cp>And they're off! What, you're too busy with the Giants and the A's to watch the \u003ca href=\"http://www.kentuckyderby.com/\">Kentucky Derby\u003c/a>? It's only the biggest horse race of the year, people. \u003c/p>\n\u003cp>Alas, all those TV ads for Golden Gate Fields notwithstanding, San Francisco is not a big racing town. In New York City, you can get the Racing Form in every corner newsstand. Aqueduct and Belmont, two top-notch tracks, are a quick subway or train ride away. For three weeks every August, a certain segment of NY society, high and low, moves up to Saratoga Springs to revel in the daily races at the gingerbread-pretty track up there, in between dinners at 3-star restaurants (with city prices to match) and performances of the New York City Ballet. \u003c/p>\n\u003cp>On any given sunny weekend morning, one or both of my parents was apt to scan the newspaper-reading heads of the family and announce brightly, \"Hey, this is a great day to go to the track!\" Into the Volvo we'd go, Mom, Dad, and three precocious girls, all of whom knew how to box a triple before they were ten. \u003c/p>\n\u003cp>My dad read the racing sections of the paper religiously, watched racing programs on TV, and was known to narrate famous races--like Secretariat's incredible 31-length win in the 1973 Belmont Stakes--in the shower, like other people might sing. My mom just liked the energy of it, the drama and yes, the chance of winning. She bet on jockeys she liked, on names that caught her fancy or reminded her of us. Naturally, she usually came home with a purse full of tens and twenties, where my dad typically broke even. All through college, every few months I'd get a letter from my mom with a few five-dollar bills tucked inside. \"Stopped to OTB on my way to Lincoln Center,\" she'd write. \"Bet on Stephanie's Man, and it won! Go out to lunch or do something fun.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Horse racing, as a result, is the only sport I know anything about. And while I've seen a lot of the New York State stakes races on their home turf, I've never made it out to Kentucky for the hats-and-juleps festivities that turn the first weekend in May into a bluegrassy, bourbon-y celebration of all this horsey. One of the best parties I've ever been to in San Francisco was a Derby Day party, though. A group of friends, all transplants from Kentucky, threw open the doors of their three-story Victorian to all bourbon-toting comers.\u003c/p>\n\u003cp>Like the English races at Ascot, the Derby is a hat-heavy event, the bigger and more flower- and feather-bedecked the better. In keeping with this tradition, one wall was hung with dozens of thrift-store hats for anyone who hadn't brought their own. Televisions were set up in every corner, all broadcasting the pre-race festivities. Outside in the backyard, a live bluegrass band was playing, and there was an elaborate group-wagering system for those wanting to bet. \u003c/p>\n\u003cp>Having recently attended a rather posh media dinner sponsored by Maker's Mark, I happened to have an unopened bottle of Maker's Mark bourbon to offer up when I walked in. Because, of course, the official drink of the Kentucky Derby is the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/02/the-mint-julep/\">mint julep\u003c/a>, and you can't make a proper julep without Kentucky bourbon. \u003c/p>\n\u003cp>Besides the juleps, and the platters of pimento cheese and Ritz crackers, was the true star: a table full of warmed-up \u003ca href=\"http://www.derbypie.com/\">Derby Pies\u003c/a> mail-ordered in dry ice straight from Kern's Kitchen in Kentucky, which holds the U.S. patent and trademark on the name. Anyone can make and serve a gooey, brown-sugary pie studded with walnuts and chocolate, but only the savvy folks at Keen's can call it Derby Pie. The pies were sweet, so sweet, lush with nuts and chocolate and just about perfect under a billow of bourbon-scented whipped cream, a gussied-up cross between down-home shoo-fly and plantation pecan. Like garlic fries on Opening Day, the pies are served by the thousands over Derby Day weekend, and shipped to homesick Kentuckians all year round. \u003c/p>\n\u003cp>So today, you can celebrate your winnings or tear up your tickets in good company with a warm slice of this excellent pie. A note on the ingredients: most Derby pie recipes call for light corn syrup, which is clear and bland and nothing but sweet, easy to find in any supermarket. Now if you were shopping anywhere south of the Mason-Dixon line, it would be easy to come home from the grocery store with a can of cane syrup, an amber syrup made from crushed and boiled sugarcane. (\u003ca href=\"http://www.steensyrup.com/\">Steen's\u003c/a>, made in Louisiana, is the most widely-known brand.) Like maple syrup and sorghum, it has high notes and low, with caramel accents and an almost buttery texture. \u003c/p>\n\u003cp>The British version is Lyle's Golden Syrup, sold in a decorative, green-and-gold tin that's often easier to find around here than authentic cane syrup. You can also explore the different types of brown sugar out there beyond your usual box of C&H. Damp, richly flavored muscavado, available at the \u003ca href=\"http://www.rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">Pasta Shop\u003c/a>, is my current favorite. \u003c/p>\n\u003cp>\u003cstrong>Derby Day Pie\u003c/strong>\u003cbr>\nBecause the filling goes in rather gooey, I like to pre-bake my crust a little before adding the filling, just enough to get the crust pale blond and dry to the touch. Line your crust with a large square of parchment paper or aluminum foil, then weigh down with a handful of dry beans or ceramic pie weights to prevent the crust from puffing up. Bake at 400F for 10 to 15 minutes, then remove paper and weights and bake for another 5 to 10 minutes. Let cool for 30 minutes to an hour before filling.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2/3 cup dark brown sugar, packed\u003cbr>\n1 cup Lyle's Golden Syrup or cane syrup\u003cbr>\n4 tablespoons unsalted butter\u003cbr>\n3 tablespoons bourbon\u003cbr>\n4 large eggs, lightly beaten\u003cbr>\n1 tablespoon vanilla extract\u003cbr>\n1 tablespoon flour\u003cbr>\n1/4 tsp salt\u003cbr>\n1 cup walnuts or pecans, toasted and coarsely chopped\u003cbr>\n1 1/2 cups bittersweet chocolate chips or chunks\u003cbr>\n1 single \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie crust\u003c/a>, blind-baked until dry, slightly blistered and pale golden blond\u003cbr>\nBourbon whipped cream:\u003cbr>\n1 cup heavy cream, preferably Straus organic or at least not ultra- pasteurized\u003cbr>\n1 tablespoon bourbon\u003cbr>\n2 tsp powdered sugar (optional)\u003c/p>\n\u003cp>1. In a small, heavy pot over medium heat, bring sugar, syrup, bourbon, and butter to a boil. Simmer for 1 minute, then remove from heat and let cool until just warm. While mixture is cooling, preheat oven to 350 F.\u003c/p>\n\u003cp>2. Whisk eggs and vanilla into sugar mixture. Whisk in flour and salt. Stir in chocolate and nuts.\u003c/p>\n\u003cp>3. Pour mixture into pie shell. Bake 50 to 60 minutes. Check after 30 minutes; if crust edges are getting too brown, cover with aluminum foil. Remove from oven and let cool on a rack.\u003c/p>\n\u003cp>4. While pie is cooling, make whipped cream. Pour cream into a chilled bowl. Beat with a whisk or hand-held electric mixture until gently thickened. Add bourbon and optional sugar. (I think the pie is plenty sweet as it is, so the plain richness of unsweetened cream makes a good foil, but it's up to you. Taste it without sugar first, then decide.) Continue beating until mixture mounds up in soft peaks. Cover and refrigerate until needed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Serve pie warm with whipped cream on the side. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going Green in the Kitchen",
"title": "Going Green in the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/green-kitchen.jpg\" alt=\"green kitchen\" title=\"green kitchen\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12711\">\u003c/p>\n\u003cp>In honor of today's \u003ca href=\"http://en.wikipedia.org/wiki/Earth_Day\">40th Earth Day\u003c/a> anniversary, let's talk about how we can all make our kitchens a little greener. Now I realize we're all busy and sometimes going the green route takes an extra step or minute of time. After working during the day, helping my daughters with their homework, making dinner and cleaning up, I know I am often tempted to take short cuts. For instance, do I really have to rinse out that tub of moldy sour cream so I can save the container for later use? Honestly, I just want to throw it out. And paper towels are so easy to use for cleaning off the counter. I admit that I am sometimes guilty of taking the easy road (for instance, I have yet to give up paper napkins because my two 9 year old daughters go through cloth napkins ridiculously fast and I wonder what's worse: composting paper napkins or incessantly washing dirty cloth ones?). Yet I am also making a concerted effort to take that extra step or minute when needed. What I've found is that it really isn't difficult to make a few minor adjustments in how I purchase food, handle waste, and run my kitchen so we use less energy and water and create less waste. I also discuss why I'm making these choices with my daughters so they start to think about their own environmental choices (for instance, using reams of paper to draw pictures).\u003c/p>\n\u003cp>Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog sang, it IS easy being green.\u003c/p>\n\u003cp>\u003cstrong>Buy from bulk bins:\u003c/strong> A \u003ca href=\"http://docs.google.com/viewer?a=v&q=cache:9KO6uPunVuQJ:www.epa.gov/epawaste/nonhaz/municipal/pubs/msw06.pdf+epa+80+millions+tons+of+waste&hl=en&gl=us&pid=bl&srcid=ADGEESg_qtagzCCSl8kJMyqHTGnuaR2PmazwWesj87zBH6PyZUvb4Ok1uavCDJ6xXL0bJoVPvopGHpgcdNiZAfbPolaJSt5Bu42BLIDYzIXH9_wb4dc5XGBIKZHUmgpjFyNbCJ6BeggV&sig=AHIEtbTBrjNHx9SRDeGEGt-7n7i34atOzA\">2006 EPA study\u003c/a> determined that 'containers and packaging made up the largest portion of waste generated, 31.7 percent or 80 million tons.\" One great way to avoid packaging waste is to buy from bulk bins. Many stores offer bin items that you can bring home and store in your own containers (such as cereal, pasta, rice, etc.), which means you will throw out less containers. Some stores even offer olive oil and other liquid items in their bulk areas. \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and\u003ca href=\"http://www.farmerjoesmarket.com/\"> Farmer Joe's\u003c/a> in Oakland all offer a wide array of bulk foods. \u003c/p>\n\u003cp>\u003cstrong>Buy Large:\u003c/strong> When purchasing food that comes in a container, buy large. For instance, choose the large yogurt container and then spoon out individual portions instead of purchasing numerous small yogurt containers for the same item. This reduces your waste to one plastic container, and is also less expensive. It also enables you to monitor the portion size instead of relying on the manufacturer's amount. Plus you can always reuse that large container (see below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reuse Waste: \u003c/strong>Instead of tossing out that plastic container, use it to store leftovers; as a storage container for change, pencils or something else; or give it to your kids to take to the sand lot. \u003c/p>\n\u003cp>\u003cstrong>Eat more whole foods and less packaged alternatives:\u003c/strong> Fresh vegetables don't come in prepackaged containers (unless you shop at Trader Joe's -- and I wish they'd stop doing that). Avoid packaged meals all together, if you can (things like Lunchables, frozen dinners, and items that come with individual servings wrapped in plastic). Packaged meals usually are served on plastic trays which are then wrapped in plastic and finally placed in boxes, creating literally tons of waste each year in our land fills. Fresh meals are also far healthier and tastier.\u003c/p>\n\u003cp>\u003cstrong>Purchase a to-go cup and bring it with you when buying drinks from outside vendors:\u003c/strong> Imagine how many cups just one coffee shop goes through in a single morning. Now multiply that by the number of stores in just San Francisco alone. That's a lot of trash. Now imagine how much less trash we'd generate if we all took our own reusable cup to Peet's and Starbucks. This is such an easy way to help make a big difference. Plus \u003ca href=\"http://www.starbucks.com/thebigpicture\">Starbucks \u003c/a>is now charging 10 cents less per purchase if you use your own cup so you can even save money.\u003c/p>\n\u003cp>\u003cstrong>Buy local foods to reduce your grocery carbon footprint:\u003c/strong> In other words, don't be tempted by those grapes from Chile which traveled thousands of miles to get to your grocery shelf. Instead, buy something that is in season where you live and is grown nearby. The easiest way to do this is to shop at a farmer's market, but you can also find a lot of local options at a normal grocery store. We're lucky enough to live in California, where crops are abundant, so just be sure to check the little stickers that detail where your produce was grown. The same goes for meat and dairy items. \u003ca href=\"http://www.cloverstornetta.com/\">Clover\u003c/a>, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> and \u003ca href=\"http://www.berkeleyfarms.com/\">Berkeley Farms\u003c/a> are all relatively close, as is \u003ca href=\"http://www.petalumapoultry.com/\">Petaluma Poultry \u003c/a>and \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Plus, recently-picked crops just taste better. For more on this topic, check out \u003ca href=\"http://www.cuesa.org/sustainable_ag/issues/foodtravel.php\">this article from the Center for Urban Education about Sustainable Agriculture\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Use a dish towel instead of paper towels:\u003c/strong> Although that one paper towel may not seem to take up a lot of space in the trash can, five a day equals 35 a week and 140 a month. That's a lot of thrown-out paper. It's often just as easy to use a dish towel or cloth napkin. If you really need to use a paper towel, compost it afterward.\u003c/p>\n\u003cp>\u003cstrong>Make a No Waste Lunch:\u003c/strong> As I mentioned in a previous post, making a no waste lunch is easy and economical. Invest in some good reusable containers, including a decent thermos and some cutlery. For more on this topic, see my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">No Trash Lunch\u003c/a> post.\u003c/p>\n\u003cp>\u003cstrong>Give up baggies:\u003c/strong> Instead store food and leftovers in reusable plastic or glass containers (maybe that old yogurt container you decided to keep instead of throwing out).\u003c/p>\n\u003cp>\u003cstrong>Compost!\u003c/strong> Most local cities are now offering composting as part of standard trash pickup to encourage residents to keep compostable items out of the trash. Composting has therefore become pretty easy, so just do it.\u003c/p>\n\u003cp>\u003cstrong>Use green cleaning supplies, including making your own:\u003c/strong> I don't need to tell you about all the green cleaning products out there, but if you haven't started using some, considering giving them a try. This is especially true for dishwashing and laundry soap, which contain phosphate additives, leading to algae blooms that consume oxygen in the water, killing fish and plants. You can also make a lot of your own cleaning supplies from items you may already have in the kitchen. Check out \u003ca href=\"http://www.thegreenguide.com/home-garden/cleaning/diy-cleaners\">The Green Guide's DIY Household Cleaners article \u003c/a>for some great tips.\u003c/p>\n\u003cp>\u003cstrong>Purchase reusable bags for grocery shopping:\u003c/strong> Yes, this one is obvious, but if you haven't already bought your own bags, now is the time. You can also buy reusable bags for your produce and bulk food items. Oh, and remember to keep them in the car or near your bike so you don't forget them at home.\u003c/p>\n\u003cp>\u003cstrong>Choose glass over plastic:\u003c/strong> Some companies are now offering glass packaging instead of plastic. For instance, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> uses glass bottles as milk containers. So, if your budget allows (as these products are often a little more expensive than competing brands) choose glass packaged products. When making your decision you should note that there is a $1.50 glass bottle deposit for Strauss milk, but you get that money back when you return the cleaned bottle to the store.\u003c/p>\n\u003cp>\u003cstrong>Eat a vegetarian diet at least once a week:\u003c/strong> Even if you eat humanely-raised and organic meats, all meat has a larger carbon footprint than vegetables. \u003ca href=\"http://www.ted.com/talks/mark_bittman_on_what_s_wrong_with_what_we_eat.html\">Mark Bittman discussed this topic at last year's TED Conferences\u003c/a> (and if you have an extra 20 minutes, I recommend viewing his talk). According to Mr. Bittman, \"[a]fter energy production, livestock is the second-highest contributor to atmosphere-altering gases. Nearly one-fifth of all greenhouse gas is generated by livestock production -- more than transportation.\" So whether or not you think San Francisco's new Meat Free Mondays initiative is good or bad legislation, consider foregoing meat one day a week. \u003c/p>\n\u003cp>\u003cstrong>Run the dishwasher only when there is a full load; air dry if possible:\u003c/strong> Running the dishwasher once a day instead of hand washing after each meal saves both water and energy. According to Tree Hugger, energy efficient dishwashers \"use only half the energy and one-sixth of the water, less soap too.\" So, if you have a dishwasher, use it.\u003c/p>\n\u003cp>\u003cstrong>Buy Energy Star appliances:\u003c/strong> And as long as we're talking about appliances, if you are in the market to upgrade your kitchen, be sure to purchase Energy Star appliances, especially the fridge which is generally the single largest user of energy in the house. If you rent and have a really old refrigerator, ask your landlord to upgrade your appliance.\u003c/p>\n\u003cp>\u003cstrong>Recycle your plastic grocery and other small plastic bags:\u003c/strong> Most grocery stores that use plastic bags now have recycling containers where you can drop off used bags. Some residential recycling programs also pick up plastic bags. Check your trash collector's web site for more details.\u003c/p>\n\u003cp>\u003cstrong>Switch to compact fluorescent light bulbs in the kitchen and throughout your entire house:\u003c/strong> These bulbs use 75% less electricity and last ten times longer. What more do you need to know?\u003c/p>\n\u003cp>For more energy and waste-saving tips, check out these great sites:\u003cbr>\n\u003ca href=\"http://www.treehugger.com/\">Treehugger \u003c/a>\u003cbr>\n\u003ca href=\"http://www.thegreenguide.com/\">The Green Guide\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/science/earth/\">KQED's Earth Celebration 2010 page\u003c/a>\u003cbr>\n\u003ca href=\"http://www.reduce.org/\">Reduce.org \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chelseagreen.com/category/food_health/\">Chelsea Green\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epa.gov/greenhomes/Kitchen.htm\">Environmental Protection Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/green/\">HuffPost Green \u003c/a>\u003c/p>\n\u003cp>And TMC provides a list of \u003ca href=\"http://www.tmcnet.com/usubmit/2010/04/19/4735583.htm\">50 eco-friendly apps\u003c/a> available at the iTunes store. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share your own tips for having a green kitchen in the comments section. I'd love to hear your ideas.\u003c/p>\n\n",
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"excerpt": "In honor of today's 40th Earth Day anniversary, let's talk about how we can all make our kitchens a little greener. As you'll see, making a few minor adjustments in how we purchase food, handle waste, and run our kitchens can make a substantial difference. Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog thought, it IS easy being green.",
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"description": "In honor of today's 40th Earth Day anniversary, let's talk about how we can all make our kitchens a little greener. As you'll see, making a few minor adjustments in how we purchase food, handle waste, and run our kitchens can make a substantial difference. Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog thought, it IS easy being green.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/green-kitchen.jpg\" alt=\"green kitchen\" title=\"green kitchen\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12711\">\u003c/p>\n\u003cp>In honor of today's \u003ca href=\"http://en.wikipedia.org/wiki/Earth_Day\">40th Earth Day\u003c/a> anniversary, let's talk about how we can all make our kitchens a little greener. Now I realize we're all busy and sometimes going the green route takes an extra step or minute of time. After working during the day, helping my daughters with their homework, making dinner and cleaning up, I know I am often tempted to take short cuts. For instance, do I really have to rinse out that tub of moldy sour cream so I can save the container for later use? Honestly, I just want to throw it out. And paper towels are so easy to use for cleaning off the counter. I admit that I am sometimes guilty of taking the easy road (for instance, I have yet to give up paper napkins because my two 9 year old daughters go through cloth napkins ridiculously fast and I wonder what's worse: composting paper napkins or incessantly washing dirty cloth ones?). Yet I am also making a concerted effort to take that extra step or minute when needed. What I've found is that it really isn't difficult to make a few minor adjustments in how I purchase food, handle waste, and run my kitchen so we use less energy and water and create less waste. I also discuss why I'm making these choices with my daughters so they start to think about their own environmental choices (for instance, using reams of paper to draw pictures).\u003c/p>\n\u003cp>Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog sang, it IS easy being green.\u003c/p>\n\u003cp>\u003cstrong>Buy from bulk bins:\u003c/strong> A \u003ca href=\"http://docs.google.com/viewer?a=v&q=cache:9KO6uPunVuQJ:www.epa.gov/epawaste/nonhaz/municipal/pubs/msw06.pdf+epa+80+millions+tons+of+waste&hl=en&gl=us&pid=bl&srcid=ADGEESg_qtagzCCSl8kJMyqHTGnuaR2PmazwWesj87zBH6PyZUvb4Ok1uavCDJ6xXL0bJoVPvopGHpgcdNiZAfbPolaJSt5Bu42BLIDYzIXH9_wb4dc5XGBIKZHUmgpjFyNbCJ6BeggV&sig=AHIEtbTBrjNHx9SRDeGEGt-7n7i34atOzA\">2006 EPA study\u003c/a> determined that 'containers and packaging made up the largest portion of waste generated, 31.7 percent or 80 million tons.\" One great way to avoid packaging waste is to buy from bulk bins. Many stores offer bin items that you can bring home and store in your own containers (such as cereal, pasta, rice, etc.), which means you will throw out less containers. Some stores even offer olive oil and other liquid items in their bulk areas. \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and\u003ca href=\"http://www.farmerjoesmarket.com/\"> Farmer Joe's\u003c/a> in Oakland all offer a wide array of bulk foods. \u003c/p>\n\u003cp>\u003cstrong>Buy Large:\u003c/strong> When purchasing food that comes in a container, buy large. For instance, choose the large yogurt container and then spoon out individual portions instead of purchasing numerous small yogurt containers for the same item. This reduces your waste to one plastic container, and is also less expensive. It also enables you to monitor the portion size instead of relying on the manufacturer's amount. Plus you can always reuse that large container (see below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Reuse Waste: \u003c/strong>Instead of tossing out that plastic container, use it to store leftovers; as a storage container for change, pencils or something else; or give it to your kids to take to the sand lot. \u003c/p>\n\u003cp>\u003cstrong>Eat more whole foods and less packaged alternatives:\u003c/strong> Fresh vegetables don't come in prepackaged containers (unless you shop at Trader Joe's -- and I wish they'd stop doing that). Avoid packaged meals all together, if you can (things like Lunchables, frozen dinners, and items that come with individual servings wrapped in plastic). Packaged meals usually are served on plastic trays which are then wrapped in plastic and finally placed in boxes, creating literally tons of waste each year in our land fills. Fresh meals are also far healthier and tastier.\u003c/p>\n\u003cp>\u003cstrong>Purchase a to-go cup and bring it with you when buying drinks from outside vendors:\u003c/strong> Imagine how many cups just one coffee shop goes through in a single morning. Now multiply that by the number of stores in just San Francisco alone. That's a lot of trash. Now imagine how much less trash we'd generate if we all took our own reusable cup to Peet's and Starbucks. This is such an easy way to help make a big difference. Plus \u003ca href=\"http://www.starbucks.com/thebigpicture\">Starbucks \u003c/a>is now charging 10 cents less per purchase if you use your own cup so you can even save money.\u003c/p>\n\u003cp>\u003cstrong>Buy local foods to reduce your grocery carbon footprint:\u003c/strong> In other words, don't be tempted by those grapes from Chile which traveled thousands of miles to get to your grocery shelf. Instead, buy something that is in season where you live and is grown nearby. The easiest way to do this is to shop at a farmer's market, but you can also find a lot of local options at a normal grocery store. We're lucky enough to live in California, where crops are abundant, so just be sure to check the little stickers that detail where your produce was grown. The same goes for meat and dairy items. \u003ca href=\"http://www.cloverstornetta.com/\">Clover\u003c/a>, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> and \u003ca href=\"http://www.berkeleyfarms.com/\">Berkeley Farms\u003c/a> are all relatively close, as is \u003ca href=\"http://www.petalumapoultry.com/\">Petaluma Poultry \u003c/a>and \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Plus, recently-picked crops just taste better. For more on this topic, check out \u003ca href=\"http://www.cuesa.org/sustainable_ag/issues/foodtravel.php\">this article from the Center for Urban Education about Sustainable Agriculture\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Use a dish towel instead of paper towels:\u003c/strong> Although that one paper towel may not seem to take up a lot of space in the trash can, five a day equals 35 a week and 140 a month. That's a lot of thrown-out paper. It's often just as easy to use a dish towel or cloth napkin. If you really need to use a paper towel, compost it afterward.\u003c/p>\n\u003cp>\u003cstrong>Make a No Waste Lunch:\u003c/strong> As I mentioned in a previous post, making a no waste lunch is easy and economical. Invest in some good reusable containers, including a decent thermos and some cutlery. For more on this topic, see my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">No Trash Lunch\u003c/a> post.\u003c/p>\n\u003cp>\u003cstrong>Give up baggies:\u003c/strong> Instead store food and leftovers in reusable plastic or glass containers (maybe that old yogurt container you decided to keep instead of throwing out).\u003c/p>\n\u003cp>\u003cstrong>Compost!\u003c/strong> Most local cities are now offering composting as part of standard trash pickup to encourage residents to keep compostable items out of the trash. Composting has therefore become pretty easy, so just do it.\u003c/p>\n\u003cp>\u003cstrong>Use green cleaning supplies, including making your own:\u003c/strong> I don't need to tell you about all the green cleaning products out there, but if you haven't started using some, considering giving them a try. This is especially true for dishwashing and laundry soap, which contain phosphate additives, leading to algae blooms that consume oxygen in the water, killing fish and plants. You can also make a lot of your own cleaning supplies from items you may already have in the kitchen. Check out \u003ca href=\"http://www.thegreenguide.com/home-garden/cleaning/diy-cleaners\">The Green Guide's DIY Household Cleaners article \u003c/a>for some great tips.\u003c/p>\n\u003cp>\u003cstrong>Purchase reusable bags for grocery shopping:\u003c/strong> Yes, this one is obvious, but if you haven't already bought your own bags, now is the time. You can also buy reusable bags for your produce and bulk food items. Oh, and remember to keep them in the car or near your bike so you don't forget them at home.\u003c/p>\n\u003cp>\u003cstrong>Choose glass over plastic:\u003c/strong> Some companies are now offering glass packaging instead of plastic. For instance, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> uses glass bottles as milk containers. So, if your budget allows (as these products are often a little more expensive than competing brands) choose glass packaged products. When making your decision you should note that there is a $1.50 glass bottle deposit for Strauss milk, but you get that money back when you return the cleaned bottle to the store.\u003c/p>\n\u003cp>\u003cstrong>Eat a vegetarian diet at least once a week:\u003c/strong> Even if you eat humanely-raised and organic meats, all meat has a larger carbon footprint than vegetables. \u003ca href=\"http://www.ted.com/talks/mark_bittman_on_what_s_wrong_with_what_we_eat.html\">Mark Bittman discussed this topic at last year's TED Conferences\u003c/a> (and if you have an extra 20 minutes, I recommend viewing his talk). According to Mr. Bittman, \"[a]fter energy production, livestock is the second-highest contributor to atmosphere-altering gases. Nearly one-fifth of all greenhouse gas is generated by livestock production -- more than transportation.\" So whether or not you think San Francisco's new Meat Free Mondays initiative is good or bad legislation, consider foregoing meat one day a week. \u003c/p>\n\u003cp>\u003cstrong>Run the dishwasher only when there is a full load; air dry if possible:\u003c/strong> Running the dishwasher once a day instead of hand washing after each meal saves both water and energy. According to Tree Hugger, energy efficient dishwashers \"use only half the energy and one-sixth of the water, less soap too.\" So, if you have a dishwasher, use it.\u003c/p>\n\u003cp>\u003cstrong>Buy Energy Star appliances:\u003c/strong> And as long as we're talking about appliances, if you are in the market to upgrade your kitchen, be sure to purchase Energy Star appliances, especially the fridge which is generally the single largest user of energy in the house. If you rent and have a really old refrigerator, ask your landlord to upgrade your appliance.\u003c/p>\n\u003cp>\u003cstrong>Recycle your plastic grocery and other small plastic bags:\u003c/strong> Most grocery stores that use plastic bags now have recycling containers where you can drop off used bags. Some residential recycling programs also pick up plastic bags. Check your trash collector's web site for more details.\u003c/p>\n\u003cp>\u003cstrong>Switch to compact fluorescent light bulbs in the kitchen and throughout your entire house:\u003c/strong> These bulbs use 75% less electricity and last ten times longer. What more do you need to know?\u003c/p>\n\u003cp>For more energy and waste-saving tips, check out these great sites:\u003cbr>\n\u003ca href=\"http://www.treehugger.com/\">Treehugger \u003c/a>\u003cbr>\n\u003ca href=\"http://www.thegreenguide.com/\">The Green Guide\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/science/earth/\">KQED's Earth Celebration 2010 page\u003c/a>\u003cbr>\n\u003ca href=\"http://www.reduce.org/\">Reduce.org \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chelseagreen.com/category/food_health/\">Chelsea Green\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epa.gov/greenhomes/Kitchen.htm\">Environmental Protection Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/green/\">HuffPost Green \u003c/a>\u003c/p>\n\u003cp>And TMC provides a list of \u003ca href=\"http://www.tmcnet.com/usubmit/2010/04/19/4735583.htm\">50 eco-friendly apps\u003c/a> available at the iTunes store. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share your own tips for having a green kitchen in the comments section. I'd love to hear your ideas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"title": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \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/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eggs for Easter ",
"title": "Eggs for Easter ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/easter-eggs500.jpg\" alt=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" title=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12080\">\u003cbr>\n\u003cem>Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>I love the smell of \u003ca href=\"http://www.paaseastereggs.com/history.htm\">Paas\u003c/a> and vinegar in the morning! Really, who knew those little tablets, so ubiquitous at this time of year, were invented by a savvy colorful-egg-lover in Newark, New Jersey in 1880? \u003c/p>\n\u003cp>So happy Easter, all, and here's to the rituals celebrating birth, rebirth, resurrection and the arrival of spring. The chicks are pecking, the lambs are frolicking, and in my house, the return of warmth and sunshine (in between the April showers) means gathering friends and family for brunch.\u003c/p>\n\u003cp>And brunch, of course, means eggs. Now, you could serve your meal at one p.m. and call it Easter dinner, bring out the ham and peas, salmon and hollandaise, leg of lamb with electric-green mint jelly, with a basket of soft white rolls alongside and strawberries to follow. All perfectly lovely food that I've enjoyed at my mother's family's table many a time, and all dishes that any edition of \u003cb>The Joy of Cooking\u003c/b> could tell you how to make in neat and foolproof detail. \u003c/p>\n\u003cp>Eggs and Easter, however, are inextricably linked, and since you'll be getting a dozen for dyeing, why not get a few more for eating, too? If eggs are going to be the centerpiece of your meal (not just the decorative center of your tablescape), this is the moment to splurge a little and get the good ones, from happy chickens that scratched and flapped and ate a poultry-happy omnivorous diet of worms and bugs as well as veggies and chicken feed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Italy, the term for egg yolk was \u003ci>il rosso\u003c/i>, the red of the egg. The first time I cracked an egg in my kitchen in Bologna, I understood: the egg yolk was a brilliant, glowing deep orange, thanks to a rich and varied diet. Besides color, the texture of the egg can tell you a lot about its vigor and freshness. A fresh, hearty egg will have a plump stand-up deep yellow yolk ringed with a thick, clear, almost jellylike white. This is the egg that will scramble up like a dream, make a silky créme brûlée and a lavishly puffed soufflé. A slack yolk and a watery white—both indicative of weeks-old eggs, unhappy hen husbandry, or both—won't taste like much, and won't rise to any kind of glory. \u003c/p>\n\u003cp>Good eggs will cost a bit more, sometimes a lot more. But still, the price only seems high in comparison to the supermarket price we've gotten used to. Seven or eight dollars will get you one Mason-jar glass of wine at \u003ca href=\"http://www.heartsf.com/\">Heart\u003c/a>, a little plate of roasted-beet salad at \u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>, two cappuccinos at \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Or a dozen happy eggs from Marin Sun, Clark Summit, Eatwell, or Soul Food Farm. That's about 60 or 65 cents an egg, a buck twenty for two over easy. \u003c/p>\n\u003cp>That is, if you haven't already made trading friends with your latest hen-keeping neighbor. Up in Marin, my best friend recently added 4 chicks to her husband-two-kids-and-a-dog household. Dubbed Honey, Duck, Athena, and Medea, they are impossibly fluffy and cute, and I can't wait to start trading jam and gardening help for their fresh eggs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/omnivore500.jpg\" alt=\"Egg cartons on the counter at Omnivore Books in San Francisco\" title=\"Egg cartons on the counter at Omnivore Books in San Francisco\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12115\">\u003cbr>\n\u003cem>Egg cartons on the counter at Omnivore Books in San Francisco\u003c/em>\u003c/p>\n\u003cp>Until then, I'm getting the next best thing, eggs from my friend Celia's neighbors near Dillon Beach in Tomales, which she sells over the counter at her wonderful Noe Valley cookbook shop, \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a>. In fact, it was a proscuitto-and-spinach soufflé served by Celia and her partner Paula at a Christmas brunch 10 years ago that inspired this Easter recipe. (Meanwhile, there must be some kind of chicken/book connection; at \u003ca href=\"http://readers.indiebound.com/\">Readers' Books\u003c/a> in Sonoma, a chicken-keeping customer supplies the shop with eggs in exchange for books. And yes, the eggs in that top photo came in those colors straight from the chicken. Specialty breeds like the Araucana and the Ameraucana lay blue, green, and amber-shelled eggs, ready for Easter every day.)\u003c/p>\n\u003cp>The nicest part about this soufflé recipe is that it has never failed me. Forget whatever unfounded soufflé fear you may have picked up like a bad habit over the years. As long as you are gentle in your folding, and don't open the oven door while it's baking, you will be rewarded with a supremely impressive golden puff and a deliciously moist and fluffy plateful of sunshiny goodness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/souffle500.jpg\" alt=\"souffle\" title=\"souffle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12117\">\u003c/p>\n\u003cp>\u003cstrong>Green & Pink Soufflé for Spring\u003c/strong>\u003cbr>\nServe this alongside a nice green salad dressed in a mustardy French vinaigrette, and pour a pretty pink \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">rosé\u003c/a>. A tip: you'll get the most volume out of room-temperature eggs. To take off the chill, put fridge-cold whole eggs in a bowl and cover them with warm water for 5 minutes before cracking and separating. \u003c/p>\n\u003cp>Serves 4 dainty eaters or 2 greedy ones (with a little left over for later)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tbsp butter, divided, plus extra for greasing\u003cbr>\n1 tbsp or so of minced green garlic, scallions, or shallots\u003cbr>\n2 big handfuls of tender greens, such as spinach, nettles, or chard (stems and any hard ribs removed)\u003cbr>\n2 1/2 tbsp flour\u003cbr>\n1 cup whole milk, warmed\u003cbr>\n4 extra-large eggs, separated, at room temperature\u003cbr>\n1 egg white\u003cbr>\n4 tbsp grated Swiss or Gruyere cheese\u003cbr>\n2 to 3 oz proscuitto, cut into strips\u003cbr>\nSalt, freshly ground pepper, and freshly grated nutmeg, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Butter an 8-inch straight-sided ceramic souffle dish. Preheat oven to 375F. \u003c/p>\n\u003cp>2. Over low heat, melt 1 tbsp butter in a saute pan. Add green garlic and cook, stirring, for 2 minutes. Add greens and cook, stirring, until collapsed and tender. Remove from heat. When cool enough to handle, squeeze out excess liquid and chop finely. Season to taste with salt, pepper, and a little nutmeg. Set aside.\u003c/p>\n\u003cp>3. In a smallish, heavy pot, melt remaining 2 tbsp butter. Add the flour and whisk like crazy, letting it cook until it looks smooth and thick and smells slightly biscuity but doesn't color, about 2 minutes. Dump in the milk and whisk madly as it bubbles up and thickens, 2-3 minutes. Take off the heat and let it cool for a few minutes. \u003c/p>\n\u003cp>4. Whisk in the egg yolks one at a time. Stir in the grated cheese, greens, and sliced proscuitto. Add pepper to taste; the cheese and proscuitto will probably make it salty enough. Set aside.\u003c/p>\n\u003cp>5. In a large bowl using a clean whisk or hand-held electric mixer, beat your 5 egg whites until they form soft, droopy peaks when the beater is lifted. \u003c/p>\n\u003cp>6. Fold a scoop of whites into the cheese mixture to lighten it, then fold the rest in quickly and lightly. It doesn't have to be uniform; leaving some visible streaks of egg white is just fine. The egg whites are what will give your soufflé its fluff, so don't deflate them by over-mixing. Pour into the prepared dish and pop into the oven.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. NO PEEKING! Let it cook for at least 30 minutes. Then check; it should be well golden-browned and beautifully puffy. Shake it gently; the center should be a bit jiggly without being soupy. Serve immediately, as it will begin to sigh and collapse shortly after being removed from the oven.\u003c/p>\n\n",
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"excerpt": "Since eggs and Easter are inextricably linked, what better way to celebrate than with this fluffy, high-rising soufflé? As long as your guests can get to the table as soon it comes out of the oven, this impressive golden puff will never fail you.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/easter-eggs500.jpg\" alt=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" title=\"Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12080\">\u003cbr>\n\u003cem>Eggs in a dish at Readers Books in Sonoma. Photo by Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>I love the smell of \u003ca href=\"http://www.paaseastereggs.com/history.htm\">Paas\u003c/a> and vinegar in the morning! Really, who knew those little tablets, so ubiquitous at this time of year, were invented by a savvy colorful-egg-lover in Newark, New Jersey in 1880? \u003c/p>\n\u003cp>So happy Easter, all, and here's to the rituals celebrating birth, rebirth, resurrection and the arrival of spring. The chicks are pecking, the lambs are frolicking, and in my house, the return of warmth and sunshine (in between the April showers) means gathering friends and family for brunch.\u003c/p>\n\u003cp>And brunch, of course, means eggs. Now, you could serve your meal at one p.m. and call it Easter dinner, bring out the ham and peas, salmon and hollandaise, leg of lamb with electric-green mint jelly, with a basket of soft white rolls alongside and strawberries to follow. All perfectly lovely food that I've enjoyed at my mother's family's table many a time, and all dishes that any edition of \u003cb>The Joy of Cooking\u003c/b> could tell you how to make in neat and foolproof detail. \u003c/p>\n\u003cp>Eggs and Easter, however, are inextricably linked, and since you'll be getting a dozen for dyeing, why not get a few more for eating, too? If eggs are going to be the centerpiece of your meal (not just the decorative center of your tablescape), this is the moment to splurge a little and get the good ones, from happy chickens that scratched and flapped and ate a poultry-happy omnivorous diet of worms and bugs as well as veggies and chicken feed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Italy, the term for egg yolk was \u003ci>il rosso\u003c/i>, the red of the egg. The first time I cracked an egg in my kitchen in Bologna, I understood: the egg yolk was a brilliant, glowing deep orange, thanks to a rich and varied diet. Besides color, the texture of the egg can tell you a lot about its vigor and freshness. A fresh, hearty egg will have a plump stand-up deep yellow yolk ringed with a thick, clear, almost jellylike white. This is the egg that will scramble up like a dream, make a silky créme brûlée and a lavishly puffed soufflé. A slack yolk and a watery white—both indicative of weeks-old eggs, unhappy hen husbandry, or both—won't taste like much, and won't rise to any kind of glory. \u003c/p>\n\u003cp>Good eggs will cost a bit more, sometimes a lot more. But still, the price only seems high in comparison to the supermarket price we've gotten used to. Seven or eight dollars will get you one Mason-jar glass of wine at \u003ca href=\"http://www.heartsf.com/\">Heart\u003c/a>, a little plate of roasted-beet salad at \u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>, two cappuccinos at \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>. Or a dozen happy eggs from Marin Sun, Clark Summit, Eatwell, or Soul Food Farm. That's about 60 or 65 cents an egg, a buck twenty for two over easy. \u003c/p>\n\u003cp>That is, if you haven't already made trading friends with your latest hen-keeping neighbor. Up in Marin, my best friend recently added 4 chicks to her husband-two-kids-and-a-dog household. Dubbed Honey, Duck, Athena, and Medea, they are impossibly fluffy and cute, and I can't wait to start trading jam and gardening help for their fresh eggs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/omnivore500.jpg\" alt=\"Egg cartons on the counter at Omnivore Books in San Francisco\" title=\"Egg cartons on the counter at Omnivore Books in San Francisco\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12115\">\u003cbr>\n\u003cem>Egg cartons on the counter at Omnivore Books in San Francisco\u003c/em>\u003c/p>\n\u003cp>Until then, I'm getting the next best thing, eggs from my friend Celia's neighbors near Dillon Beach in Tomales, which she sells over the counter at her wonderful Noe Valley cookbook shop, \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a>. In fact, it was a proscuitto-and-spinach soufflé served by Celia and her partner Paula at a Christmas brunch 10 years ago that inspired this Easter recipe. (Meanwhile, there must be some kind of chicken/book connection; at \u003ca href=\"http://readers.indiebound.com/\">Readers' Books\u003c/a> in Sonoma, a chicken-keeping customer supplies the shop with eggs in exchange for books. And yes, the eggs in that top photo came in those colors straight from the chicken. Specialty breeds like the Araucana and the Ameraucana lay blue, green, and amber-shelled eggs, ready for Easter every day.)\u003c/p>\n\u003cp>The nicest part about this soufflé recipe is that it has never failed me. Forget whatever unfounded soufflé fear you may have picked up like a bad habit over the years. As long as you are gentle in your folding, and don't open the oven door while it's baking, you will be rewarded with a supremely impressive golden puff and a deliciously moist and fluffy plateful of sunshiny goodness. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/souffle500.jpg\" alt=\"souffle\" title=\"souffle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12117\">\u003c/p>\n\u003cp>\u003cstrong>Green & Pink Soufflé for Spring\u003c/strong>\u003cbr>\nServe this alongside a nice green salad dressed in a mustardy French vinaigrette, and pour a pretty pink \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/24/drinking-with-mr-pink/\">rosé\u003c/a>. A tip: you'll get the most volume out of room-temperature eggs. To take off the chill, put fridge-cold whole eggs in a bowl and cover them with warm water for 5 minutes before cracking and separating. \u003c/p>\n\u003cp>Serves 4 dainty eaters or 2 greedy ones (with a little left over for later)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 tbsp butter, divided, plus extra for greasing\u003cbr>\n1 tbsp or so of minced green garlic, scallions, or shallots\u003cbr>\n2 big handfuls of tender greens, such as spinach, nettles, or chard (stems and any hard ribs removed)\u003cbr>\n2 1/2 tbsp flour\u003cbr>\n1 cup whole milk, warmed\u003cbr>\n4 extra-large eggs, separated, at room temperature\u003cbr>\n1 egg white\u003cbr>\n4 tbsp grated Swiss or Gruyere cheese\u003cbr>\n2 to 3 oz proscuitto, cut into strips\u003cbr>\nSalt, freshly ground pepper, and freshly grated nutmeg, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Butter an 8-inch straight-sided ceramic souffle dish. Preheat oven to 375F. \u003c/p>\n\u003cp>2. Over low heat, melt 1 tbsp butter in a saute pan. Add green garlic and cook, stirring, for 2 minutes. Add greens and cook, stirring, until collapsed and tender. Remove from heat. When cool enough to handle, squeeze out excess liquid and chop finely. Season to taste with salt, pepper, and a little nutmeg. Set aside.\u003c/p>\n\u003cp>3. In a smallish, heavy pot, melt remaining 2 tbsp butter. Add the flour and whisk like crazy, letting it cook until it looks smooth and thick and smells slightly biscuity but doesn't color, about 2 minutes. Dump in the milk and whisk madly as it bubbles up and thickens, 2-3 minutes. Take off the heat and let it cool for a few minutes. \u003c/p>\n\u003cp>4. Whisk in the egg yolks one at a time. Stir in the grated cheese, greens, and sliced proscuitto. Add pepper to taste; the cheese and proscuitto will probably make it salty enough. Set aside.\u003c/p>\n\u003cp>5. In a large bowl using a clean whisk or hand-held electric mixer, beat your 5 egg whites until they form soft, droopy peaks when the beater is lifted. \u003c/p>\n\u003cp>6. Fold a scoop of whites into the cheese mixture to lighten it, then fold the rest in quickly and lightly. It doesn't have to be uniform; leaving some visible streaks of egg white is just fine. The egg whites are what will give your soufflé its fluff, so don't deflate them by over-mixing. Pour into the prepared dish and pop into the oven.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. NO PEEKING! Let it cook for at least 30 minutes. Then check; it should be well golden-browned and beautifully puffy. Shake it gently; the center should be a bit jiggly without being soupy. Serve immediately, as it will begin to sigh and collapse shortly after being removed from the oven.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Christ on a Cracker.",
"title": "Christ on a Cracker.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now that, to some, is sacrilege.\u003c/p>\n\n",
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"description": " It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\r\n\r\n",
"title": "Christ on a Cracker. | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now that, to some, is sacrilege.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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