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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rose400.jpg\" alt=\"Botasea Rose\" title=\"Botasea Rose\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3997\">It may not be sunny, but it is Memorial Day weekend, and you know what I'm thinking? Pink! Rhubarb and strawberries, shrimp Louie, cherries, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=104493189\">pink boxers\u003c/a>, and yes, rosé.\u003c/p>\n\u003cp>Stand up and be counted, pink wine drinkers! Personally, I love it when a date seconds my order of rosé. A person who embraces pink wine is a person who's not afraid to get a little girly. It means that person is \u003cem>hey, why not?\u003c/em> sort of person, happy to take a little vacation from the hopped-up IPAs and tannin-slugging Cabs to sip on what your aunt Cherrie would call a \"swimmin' pool wine.\"\u003c/p>\n\u003cp>I have fond associations with rosé--chaise lounges, love, the South of France--but I've found that rosé really cheers anyone up, if they're man (or woman) enough to drink it.\u003c/p>\n\u003cp>So, what's worth pouring this weekend as you lounge under the patio umbrella? My two faves remain \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> \u003cstrong>Vin Gris de Cigare\u003c/strong> ($15) and \u003cstrong>Domaine Tempier's Bandol Rosé\u003c/strong> ($32). The Bandol 2008 vintage has just arrived at Kermit Lynch in Berkeley; get over there now before they \u003ca href=\"http://blog.kermitlynch.com/2009/05/22/2008-tempier-rose-its-here/\">drink it all up\u003c/a>. Both these wines are supple and elegant, perfect for a sunny summer lunch with cold salmon and a salad full of flowers. \u003c/p>\n\u003cp>Over at \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>, assistant wine buyer Sarah Bouldin puts the \u003cstrong>Robert Sinskey Vin Gris\u003c/strong> ($22.99) on the top of her list. \"We can only get 10 cases at a time, so it goes fast. It's really well balanced, with strawberry fruitiness, a little melon.\" And then there's the \u003cstrong>Unti Rosé\u003c/strong> ($18.99), a biodynamic wine from Mick Unti in Healdsburg. Says Bouldin, \"It's lighter than the Sinskey, a little more acidic. We're always happy to get our hands on anything Mick produces; his wines are always delicious, really outstanding.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rosés are featured right now at the \u003ca href=\"http://www.fpwm.com\">Ferry Plaza Wine Merchant\u003c/a>, both as a flight on the tasting menu in the bar as well as in their adjoining shop. Wine buying manager Drea Dedona likes their classic Provencal rosés, of course, but also points out the \u003cstrong>Botasea Rosato di Palmino\u003c/strong> ($18), from Santa Barbara, made by winemaker Chrystal Clifton. Actually, it's hard to miss; it looks like strawberry Boone's Farm slapped with a lipstick-pink label. \"I know the color's a little scary,\" Dedona admits, \"But it's got great fruit and a little spice,\" thanks to a 50/30/20 blend of dolcetto, nebbiolo, and barbera grapes. There's also a reason for the pink: part of the purchase price of every bottle goes to support breast cancer research. \u003c/p>\n\u003cp>Were money no object, though, I'd throw down for the \u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong> ($80), a fabulously glam and grown-up French Champagne that glows like sunshine on pink marble.\u003c/p>\n\u003cp>But what if you're looking for a rosé that's more naked Carla Bruni, less Dior-clad Mme Sarkozy? Then you want Jean-Paul Brun's \u003cstrong>FRV100\u003c/strong> ($16.99). Say it like the French do: \u003cem>eff-air-vay-cent\u003c/em>. (Get it?) This is Brun's sparkling answer to soda-pop Beaujolais Nouveau: a light, fast-fermented wine with some residual sugar that's a goofy, picnic-perfect good time, not just overhyped grape juice. \u003c/p>\n\u003cp>From the glittery black label to the fan-dancing fizz inside, this is an unapologetic disco wine, made to get the party started. \"It really should have house music pumping out of the bottle,\" laughs Bouldin. It's also a good way for a girl to drink\u003cem> and\u003c/em> have fun without ending the evening as a drunk-dialing hot mess, thanks to an alcohol content that's just 7.5%. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Don't want to drink pink alone? Drop by \u003ca href=\"http://www.piccinocafe.com/news.php\">Piccino\u003c/a> on Sunday, May 31st from noon to 9 pm for Dogpatch's own festival of rosés. On the menu: pizzas, salads, a few lovely specials, and lots of rosés, all guaranteed to charm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Birthday Cake with Cream Cheese Frosting",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/slice-of-chocolate-cake.jpg\" alt=\"slice of chocolate cake\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-3556\">\u003c/p>\n\u003cp>\u003cstrong>Vanilla Cream Cheese Frosting\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Frosting for one cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 oz cream cheese\u003cbr>\n1/4 cup softened butter\u003cbr>\n1 box of powdered sugar\u003cbr>\n2 tsp vanilla\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine all ingredients together in a bowl and mix with an electric mixer until smooth.\u003cbr>\n2. Frost cake and devour.\u003c/p>\n\n",
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"excerpt": "I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet. After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/chocolate-cake-with-strawberries.jpg\" alt=\"chocolate cake with strawberries\" title=\"chocolate-cake-with-strawberries\" width=\"400\" height=\"300\" class=\"alignleft size-full wp-image-3897\">My birthday is this month, so I have requested a luscious and rich home-baked chocolate cake. And by chocolate cake I mean the kind you can put candles on, not the flourless variety. My husband has gallantly offered to make it, but if he gets too busy, I have no problems getting in the kitchen and whipping it up myself: my birthday, my cake, my prerogative. \u003c/p>\n\u003cp>I have tried many chocolate cake recipes over the years, always searching for the perfect one. But as with a search for anything great (say a life-changing novel or the perfect kiss), so much can go wrong. Some had a deep chocolate flavor, but were a little dry, while others just weren't chocolaty enough. Worst of all were the cakes the barely held together. Like sloppy kisses, they were well meaning, but a little too wet.\u003c/p>\n\u003cp>After many calorie-filled attempts, I have settled on a recipe that I feel is truly the ultimate for chocolate cake. \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>Beatty's Chocolate Cake\u003c/strong>\u003c/a> is made with good cocoa powder, buttermilk and freshly-brewed coffee. With an intense chocolate flavor that is both nuanced and bold, this flirt of a cake teases out its flavors and leaves you wanting more. I didn't create this recipe. Ina Garten, aka \u003cstrong>\u003ca href=\"http://www.barefootcontessa.com/\">The Barefoot Contessa\u003c/a>\u003c/strong>, gets all the glory; or, rather, her friend Beatty for whom the cake is named. Take note that the coffee makes the batter a bit soupy (which worried me a little), but in the end, its flavor accents the chocolate nicely and gives the cake a velvety richness it wouldn't have had otherwise.\u003c/p>\n\u003cp>Although I love Ina and Beatty's cake, I veer from their advice when it comes to the icing. Skipping the chocolate frosting Ms. Garten pairs with her cake -- as I find a chocolate on chocolate combo a bit overwhelming -- I instead went with a vanilla cream cheese frosting. I have found over the years that vanilla makes chocolate taste more robust, and this is definitely the case here. The frosting has the added bonus of having a thick but not stiff texture, so it lays evenly on the cake. It also takes only about three minutes to make and is delicious.\u003c/p>\n\u003cp>I can't disclose \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html\">\u003cstrong>the cake's recipe\u003c/strong>\u003c/a> here -- \u003ca href=\"http://foodblogalliance.com/2009/04/recipe-attribution.php\">it isn't mine\u003c/a>, after all -- but can share my frosting recipe. So if you're having a birthday soon, or are just in the mood for a good old-fashioned chocolate cake, it's time to indulge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n",
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"excerpt": "There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carrot Pudding",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/carrot-pudding.jpg\" alt=\"carrot-pudding\" width=\"350\" height=\"256\">I'd never thought much of the carrot in terms of dessert food. Before you ask the obvious \"But what about carrot cake?\" question, yes, I know it exists. I just choose not to acknowledge it any longer, thanks to my volunteering to bake that particular dessert for a friend's wedding several years ago. 150 people to feed and a Barbie-sized oven left me exhausted, but proud of the mission accomplished. I have since moved on. I don't think I'd even uttered the word \"carrot\" in years.\u003c/p>\n\u003cp>And then I went to a potluck dinner at a home I once partly owned, hosted by a man I used to live with, and a dog who used to know me.\u003c/p>\n\u003cp>The theme of the dinner was Cal/Asian, which gave people a lot of wiggle room with savory dishes, but not so much with dessert. Whole roasted petrale soles, rices dishes, green onion pancakes and a host of other items crowded the dining room table. Just off center, however, was a bowl of bright orange that caught my attention, as though I had just spotted Lucille Ball standing in the middle of some crowded Beijing shopping center smoking a Phillip Morris-- a beautiful standout, if a little out of place amid the beige-y, earthen tones.\u003c/p>\n\u003cp>\"I suppose I should have put that to the dessert buffet, but I didn't want to move the booze.\" was offered by a woman named Razili, who had brought the dish. In my brief assessment of her offering, I hadn't thought that it was a dessert.\u003c/p>\n\u003cp>She explained that it was a carrot pudding, or Gajar ka Halwa-- a specialty from Punjab, her family's place of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We changed it a little,\" she said. The milk, the cardamom, almonds for cashews.\u003c/p>\n\u003cp>It got me thinking about how, as Americans, we all inherit the dishes and traditions of our ancestors from their various distant origins. In my family for example, it's the cannoli. Every holiday, silver trays of the confections were placed on the table for dessert-- one studded with candied citron, the other with chocolate. While the older generations consumed the citron, the kids went for the chocolate. As the years passed and the older folks-- some of them actual Italians-- died off, so did the use of citron. The cannoli we make today are only with chocolate, to suit our Americanized tastes. They are still cannoli, just not ones my Sicilian great-grandmother would be likely to touch. They are still recognizable, but they bear the branding of adaptation, of assimilation.\u003c/p>\n\u003cp>I know my family isn't alone in this morphing trend. It's how we as a country traditionally have made anything \"foreign\" or \"other\" its own. Think pizza or nachos or just about anything Chinese. We take an idea from one place, adapt it to our own needs or desires (the blander version of something exotic perhaps, made with ingredients easily obtainable in our own markets), and the results are familiar, yet different.\u003c/p>\n\u003cp>That's how I saw \u003cem>Gajar ka Halwa\u003c/em> when it was described to me-- strangely familiar (carrots and almonds), yet exotically different (dessert?). Of course, when it was being described, Razili never called it by its Punjabi name. \"It's carrot pudding.\"\u003c/p>\n\u003cp>It was my favorite dish of the night. And, believe me, there were some great things on that table.\u003c/p>\n\u003cp>\u003cstrong>Carrot Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>That's what I'm calling it. The ingredients are hardly exotic, unless you think cardamom is fanciful. In that case, you most likely don't have Central European, Indian, or Persian ancestors, to name a few.\u003c/p>\n\u003cp>It's a remarkably easy dish to prepare (if you don't mind a lot of stirring), inexpensive, and really, really delicious. I've changed Razili's recipe slightly to suit my own tastes, but of course, that's to be expected, given the sub-theme of today's post.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups shredded carrot\u003cbr>\n2 cups whole milk\u003cbr>\n3 tablespoons of unsalted butter\u003cbr>\n1/3 cup of sugar\u003cbr>\n10 to 15 cardamom pods or a heavy pinch of ground cardamom powder\u003cbr>\n1/4 teaspoon almond extract\u003cbr>\nToasted sliced almonds for garnish. I candied mine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Melt butter in the bottom of a wide pan over medium heat. More surface area= faster cooking time, I promise. Add carrots and stir occasionally until soft and thoroughly cooked. About 5 minutes.\u003c/p>\n\u003cp>2. At the same time, heat milk in a saucepan or microwave, if you're that kind of person. I am, but mine broke and it's low on my priority list to replace it. Add cardamom pods to milk. Bring to a boil, then turn off the heat and let the cardamom steep. Stir occasionally to prevent the milk from forming a skin.\u003c/p>\n\u003cp>3. Remove cardamom pods from the milk. Add milk to the cooked carrots. Stir constantly to prevent burning. Continue this form of exercise until the all the milk has absorbed/evaporated. The carrot mixture should be a little wet. About 10 -15 minutes. Add sugar and stir for another 3 minutes or so, just until the sugar has melted and absorbed. Turn off heat and stir in almond extract.\u003c/p>\n\u003cp>4. Place in serving bowl, top with almonds slices and serve warm. Of course, it's still really good eaten cold out of the fridge at midnight as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do what you will, it's your tradition now.\u003c/p>\n\n",
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"excerpt": "I'd never thought much of the carrot in terms of dessert food. Before you ask the obvious \"But what about carrot cake?\" question, yes, I know it exists. I just choose not to acknowledge it any longer, thanks to my volunteering to bake that particular dessert for a friend's wedding several years ago. 150 people to feed and a Barbie-sized oven left me exhausted, but proud of the mission accomplished. I have since moved on. I don't think I'd even uttered the word \"carrot\" in years.\r\n\r\nAnd then I went to a potluck dinner at a home I onced partly owned, hosted by a man I used to live with, and a dog who used to know me.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We changed it a little,\" she said. The milk, the cardamom, almonds for cashews.\u003c/p>\n\u003cp>It got me thinking about how, as Americans, we all inherit the dishes and traditions of our ancestors from their various distant origins. In my family for example, it's the cannoli. Every holiday, silver trays of the confections were placed on the table for dessert-- one studded with candied citron, the other with chocolate. While the older generations consumed the citron, the kids went for the chocolate. As the years passed and the older folks-- some of them actual Italians-- died off, so did the use of citron. The cannoli we make today are only with chocolate, to suit our Americanized tastes. They are still cannoli, just not ones my Sicilian great-grandmother would be likely to touch. They are still recognizable, but they bear the branding of adaptation, of assimilation.\u003c/p>\n\u003cp>I know my family isn't alone in this morphing trend. It's how we as a country traditionally have made anything \"foreign\" or \"other\" its own. Think pizza or nachos or just about anything Chinese. We take an idea from one place, adapt it to our own needs or desires (the blander version of something exotic perhaps, made with ingredients easily obtainable in our own markets), and the results are familiar, yet different.\u003c/p>\n\u003cp>That's how I saw \u003cem>Gajar ka Halwa\u003c/em> when it was described to me-- strangely familiar (carrots and almonds), yet exotically different (dessert?). Of course, when it was being described, Razili never called it by its Punjabi name. \"It's carrot pudding.\"\u003c/p>\n\u003cp>It was my favorite dish of the night. And, believe me, there were some great things on that table.\u003c/p>\n\u003cp>\u003cstrong>Carrot Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>That's what I'm calling it. The ingredients are hardly exotic, unless you think cardamom is fanciful. In that case, you most likely don't have Central European, Indian, or Persian ancestors, to name a few.\u003c/p>\n\u003cp>It's a remarkably easy dish to prepare (if you don't mind a lot of stirring), inexpensive, and really, really delicious. I've changed Razili's recipe slightly to suit my own tastes, but of course, that's to be expected, given the sub-theme of today's post.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 cups shredded carrot\u003cbr>\n2 cups whole milk\u003cbr>\n3 tablespoons of unsalted butter\u003cbr>\n1/3 cup of sugar\u003cbr>\n10 to 15 cardamom pods or a heavy pinch of ground cardamom powder\u003cbr>\n1/4 teaspoon almond extract\u003cbr>\nToasted sliced almonds for garnish. I candied mine.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Melt butter in the bottom of a wide pan over medium heat. More surface area= faster cooking time, I promise. Add carrots and stir occasionally until soft and thoroughly cooked. About 5 minutes.\u003c/p>\n\u003cp>2. At the same time, heat milk in a saucepan or microwave, if you're that kind of person. I am, but mine broke and it's low on my priority list to replace it. Add cardamom pods to milk. Bring to a boil, then turn off the heat and let the cardamom steep. Stir occasionally to prevent the milk from forming a skin.\u003c/p>\n\u003cp>3. Remove cardamom pods from the milk. Add milk to the cooked carrots. Stir constantly to prevent burning. Continue this form of exercise until the all the milk has absorbed/evaporated. The carrot mixture should be a little wet. About 10 -15 minutes. Add sugar and stir for another 3 minutes or so, just until the sugar has melted and absorbed. Turn off heat and stir in almond extract.\u003c/p>\n\u003cp>4. Place in serving bowl, top with almonds slices and serve warm. Of course, it's still really good eaten cold out of the fridge at midnight as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do what you will, it's your tradition now.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n",
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"excerpt": "So in honor of my father and grandmother, I made \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole, using my grandmother's method for sharing a recipe.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bragiole.jpg\" alt=\"bragiole\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2617\">\u003c/p>\n\u003cp>While others were drinking green beer, making lamb stew, or boiling the pervasive corned beef and cabbage this week, I ignored all things Irish. My family was never one to celebrate St. Patrick's Day. As Italian Catholics, St. Patrick's Day was a minor religious holiday in my childhood house, and my proud Italian father couldn't comprehend how the nation turned it into a festive drinking day celebrating the Irish. This was particularly telling as he was never one to turn down a pint of beer, celebratory or not.\u003c/p>\n\u003cp>Half the time I forgot to wear green on St. Patrick's Day. Not surprising from the girl who brought meatball sandwiches for lunch, but a drag nonetheless as this meant I got pinched all day (a tradition, I am happy to say, that has been abandoned, at least at my daughters' elementary school). My family just didn't celebrate the day. We ate a normal dinner -- something like pasta with broccoli rabe followed by stuffed peppers. No corned beef for us. My mom just didn't cook Irish.\u003c/p>\n\u003cp>Ironically, my dad died on St. Patrick's Day two years ago. And then the day before the holiday this week, my maternal grandmother passed away. Now, what the nation celebrates as an excuse to drink beer and \"get their Irish on\" has become a time of reflection for me.\u003c/p>\n\u003cp>My father and grandmother were different in many ways, but one thing they could always agree on was food. Both were lifelong advocates of the southern Italian table. While my father never lifted a finger in the kitchen (he was a Sicilian male of the old school), he could correctly identify the vast range of regional dishes prepared, including what ingredients were used, and if they were fresh or not. My grandmother, on the other hand, was the quintessential Italian cook. Each day she prepared a Neopolitan dish that had been passed down from generation to generation. She got up around 4:00 a.m. each day, made a pot of coffee, and started cooking. Unfortunately, we were separated by 3,000 miles for most of my life (she in Long Island and me in California), so I didn't get to hang out with her in the kitchen as much as I would have liked. I have very fond memories of when we were together, however: her busy at the stove, talking with a New York accent sprinkled with Italian, and making the most heavenly dishes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard to get a recipe out of my grandmother. She was completely disconnected from the idea that food is often made using a list of ingredients with directions. Instead of actual recipes, I would receive a list of instructions that were more subjective than definite. She loved to write recipes (or at least her version of what a recipe is) down on note cards, which were full of comments like \"add some milk\" or \"pinch the dough until it's right.\" It would drive me nuts when I would ask \"how much milk?\" and she responded \"enough,\" as if that said it all. But when I was in the midst of making a dish, I found that \"enough\" was often a better direction than an exact measurement. She and my mom (who hands down recipes just like her mother) taught me to trust my instincts in the kitchen and that the look and feel of a mixture is what's important. My grandmother's recipes helped me learn more about technique, color, feel, and texture than any cookbook ever could. \u003c/p>\n\u003cp>So in honor of my father and grandmother, I made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">\u003cstrong>Italian gravy\u003c/strong>\u003c/a> this week. I still can't tell you how my family makes this dish, although I will tell you how I made the bragiole.\u003c/p>\n\u003cp>\u003cstrong>Bragiole\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 6 bragiole\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 pieces of thinly cut beef (either 1/4-inch bottom round slices or flank steak work well)\u003cbr>\n2 hard-boiled eggs chopped\u003cbr>\nMinced parsley and garlic (enough to sprinkle on the meat)\u003cbr>\nParmesan cheese\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Tenderize the meat so the pieces are nice and thin.\u003cbr>\n2. Season each piece with salt and pepper and then top with the egg and parsley.\u003cbr>\n3. Add a little garlic to each piece (not too much, but enough to flavor) and top with some freshly grated cheese.\u003cbr>\n4. Roll each piece of meat up and place a toothpick in each one so it stays closed.\u003cbr>\n5. Brown in olive oil and then cook in your gravy.\u003cbr>\n6. Simmer for at least an hour and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Homesteading: Patio Potato Farming ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/taters1.jpg\" alt=\"potatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2526\">\u003c/p>\n\u003cp>It's true: these are some ugly-looking potatoes. Back in December, though, they were sleek, alluring even, a pound or two of organic fingerlings that came as part of a \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a> of roots, tubers, and greens from Mariquita Farms. Somehow, though, they got muscled to the back of the pantry by the 20 pounds of russets bought for holiday latke-making at the same time. By the time I could even think about eating potatoes again, my taters had only baby-making in mind.\u003c/p>\n\u003cp>These were potatoes hellbent on reproduction. Snaky white shoots were twining out of the eyes, and the shriveled potato meat was just a backpack of snacks for the next generation of tubers-to-be. \u003c/p>\n\u003cp>Now, I love my city-mandated green-waste bin. But could I really let such determination end up in a \u003ca href=\"http://www.jepsonprairieorganics.com/compostprocess.htm\">compost pile\u003c/a> in Vacaville? \u003c/p>\n\u003cp>During my six months as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Farm & Garden Program\u003c/a> at UC Santa Cruz, I had planted dozens of fancy seed potatoes that looked a lot like these. They had produced prodigiously, feeding 50 hungry farmers nearly every day, along with the customers at a 120-member CSA and a twice-weekly farmstand. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Would a handful of sprouters grow just as well in a bucket in Bernal Heights? After all, if Love Apple Farm's \u003ca href=\"http://www.growbetterveggies.com/growbetterveggies/potatoes/\">potato buckets\u003c/a> were good enough for David Kinch, wouldn't a plastic pot do just fine for me? (Cynthia Sandberg must know her stuff; her tiny Love Apple Farm is a kitchen garden whose kitchen just happens to be Kinch's restaurant \u003ca href=\"http://manresarestaurant.com\">Manresa\u003c/a>.) The process is simple: in a large, deep bucket, lay the sprouting potatoes (each piece, or potatoes, containing at least a couple of eyes) on a layer of soil about four to six inches deep. Cover with another couple of inches of soil. Water in until soil is moist but not soggy. Sit back and wait. When the potatoes have pushed a leafy stem up about 4 inches above the soil, fill in with more soil, covering the stem to just below the top leaves. Continue the grow-and-cover process until you reach the top of the bucket. \u003c/p>\n\u003cp>And what better time to plant than right around St. Patrick's Day? It's easy to remember, after all, and the closeness to the spring equinox in our climate pretty much ensures frost-free nights from now on. A beautifully informative essay on the role of potatoes in rural Irish life can be found in John Thorne's \u003ca href=\"http://www.outlawcook.com/ourbooks.html\">Pot on the Fire\u003c/a>; at the end of the chapter he has recipes for both champ and colcannon, two easy dishes of greens (which could be foraged) and potatoes (homegrown), both of which make delicious vegetarian alternatives to the typical corned beef & cabbage. \u003c/p>\n\u003cp>For champ, peeled potatoes are boiled, drained, and pummeled to smoothness. While the potatoes are boiling, tender spring greens--nettles, spinach, turnip or radish tops--are gently simmered in milk. The greens (and the milk) are tipped into the potatoes and vigorously stirred together. A bowlful with a pat of butter makes a meal.\u003c/p>\n\u003cp>Colcannon uses slightly tougher greens, like kale and cabbage, and the mixture is stiffer, made firm enough to pat into a flat, thick pancake in a skillet and fry in butter until both sides are crisped up and lightly browned. (You can find boxty, an equally filling Irish potato cake, on the menu at \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> at 22nd and Guerrero Sts in the Mission, even if they do California it up with roasted red peppers and feta cheese.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No plans for a champ-cam trained on the potato bucket yet; after all, most of the action during the next few months will be happening underground. But until then, you can browse the greens reappearing from the earth and dream of harvesting your very own patio potatoes. \u003c/p>\n\n",
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"excerpt": "It's true, I'll admit it: these are some ugly-looking potatoes. Back in December, though, they were sleek, alluring even, a pound or two of organic fingerlings that came as part of a \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a> of roots, tubers, and greens from Mariquita Farms. Somehow, though, they got muscled to the back of the pantry by the 20 pounds of russets bought for holiday latke-making at the same time. By the time I could even think about eating potatoes again, my taters had only baby-making in mind.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/taters1.jpg\" alt=\"potatoes\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2526\">\u003c/p>\n\u003cp>It's true: these are some ugly-looking potatoes. Back in December, though, they were sleek, alluring even, a pound or two of organic fingerlings that came as part of a \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a> of roots, tubers, and greens from Mariquita Farms. Somehow, though, they got muscled to the back of the pantry by the 20 pounds of russets bought for holiday latke-making at the same time. By the time I could even think about eating potatoes again, my taters had only baby-making in mind.\u003c/p>\n\u003cp>These were potatoes hellbent on reproduction. Snaky white shoots were twining out of the eyes, and the shriveled potato meat was just a backpack of snacks for the next generation of tubers-to-be. \u003c/p>\n\u003cp>Now, I love my city-mandated green-waste bin. But could I really let such determination end up in a \u003ca href=\"http://www.jepsonprairieorganics.com/compostprocess.htm\">compost pile\u003c/a> in Vacaville? \u003c/p>\n\u003cp>During my six months as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Farm & Garden Program\u003c/a> at UC Santa Cruz, I had planted dozens of fancy seed potatoes that looked a lot like these. They had produced prodigiously, feeding 50 hungry farmers nearly every day, along with the customers at a 120-member CSA and a twice-weekly farmstand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Would a handful of sprouters grow just as well in a bucket in Bernal Heights? After all, if Love Apple Farm's \u003ca href=\"http://www.growbetterveggies.com/growbetterveggies/potatoes/\">potato buckets\u003c/a> were good enough for David Kinch, wouldn't a plastic pot do just fine for me? (Cynthia Sandberg must know her stuff; her tiny Love Apple Farm is a kitchen garden whose kitchen just happens to be Kinch's restaurant \u003ca href=\"http://manresarestaurant.com\">Manresa\u003c/a>.) The process is simple: in a large, deep bucket, lay the sprouting potatoes (each piece, or potatoes, containing at least a couple of eyes) on a layer of soil about four to six inches deep. Cover with another couple of inches of soil. Water in until soil is moist but not soggy. Sit back and wait. When the potatoes have pushed a leafy stem up about 4 inches above the soil, fill in with more soil, covering the stem to just below the top leaves. Continue the grow-and-cover process until you reach the top of the bucket. \u003c/p>\n\u003cp>And what better time to plant than right around St. Patrick's Day? It's easy to remember, after all, and the closeness to the spring equinox in our climate pretty much ensures frost-free nights from now on. A beautifully informative essay on the role of potatoes in rural Irish life can be found in John Thorne's \u003ca href=\"http://www.outlawcook.com/ourbooks.html\">Pot on the Fire\u003c/a>; at the end of the chapter he has recipes for both champ and colcannon, two easy dishes of greens (which could be foraged) and potatoes (homegrown), both of which make delicious vegetarian alternatives to the typical corned beef & cabbage. \u003c/p>\n\u003cp>For champ, peeled potatoes are boiled, drained, and pummeled to smoothness. While the potatoes are boiling, tender spring greens--nettles, spinach, turnip or radish tops--are gently simmered in milk. The greens (and the milk) are tipped into the potatoes and vigorously stirred together. A bowlful with a pat of butter makes a meal.\u003c/p>\n\u003cp>Colcannon uses slightly tougher greens, like kale and cabbage, and the mixture is stiffer, made firm enough to pat into a flat, thick pancake in a skillet and fry in butter until both sides are crisped up and lightly browned. (You can find boxty, an equally filling Irish potato cake, on the menu at \u003ca href=\"http://www.theliberties.com\">The Liberties\u003c/a> at 22nd and Guerrero Sts in the Mission, even if they do California it up with roasted red peppers and feta cheese.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>No plans for a champ-cam trained on the potato bucket yet; after all, most of the action during the next few months will be happening underground. But until then, you can browse the greens reappearing from the earth and dream of harvesting your very own patio potatoes. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/hat-lady.jpg\" alt=\"hat lady\">\u003c/p>\n\u003cp>Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-\u003cem>ish\u003c/em>.\u003c/p>\n\u003cp>And that makes me exceptionally happy.\u003c/p>\n\u003cp>Now, I bet you are wondering, \"Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?\"\u003c/p>\n\u003cp>Please let me explain...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nine years ago this month, I had never even heard of Purim until I received a phone call from my friend Tricia.\u003c/p>\n\u003cp>\"Are you free tonight?\" she asked. \"Want to go to a Purim party?\"\u003c/p>\n\u003cp>I said yes, of course. And then I asked, \"What the hell is a Purim party?\"\u003c/p>\n\u003cp>She admitted that she really had no idea. As a Mexican-Scottish agnostic, she wasn't exactly up on Jewish religious tradition. Her fiancé was, however, in his second year of Rabbinical school and she was boning up on her holidays. She told me that, unlike Yom Kippur, this was one of the \u003cem>fun\u003c/em> holidays, where people dressed up, ate, drank, and made a lot of noise. Being rather good at all of the above, I became rather excited about it-- especially when she told me we needed to go in costume.\u003c/p>\n\u003cp>I had approximately six hours to come up with costumes for the two of us to attend a party at a temple in which I'd never been, celebrating a holiday I never knew existed. I did a little research, called her back and said, \"Just show up here at six in a black turtleneck.\"\u003c/p>\n\u003cp>For those of you who still don't know what Purim is about, let me explain as briefly as possible.\u003c/p>\n\u003cp>\u003cstrong>Purim, for Dummies\u003c/strong>\u003c/p>\n\u003cp>Purim is a rather joyous holiday-- one celebrating the Jews' deliverance from extermination by the King of Persia's evil advisor, Haman. Haman despised the Jews because of their \u003cem>otherness\u003c/em>-- they refused to bow to him, the king, or anyone but their own God.\u003c/p>\n\u003cp>Fortunately, the king's favorite wife, Esther (who was the adopted daughter of Mordecai, a man who once saved the the king by revealing a plot against his life) was a Jew, though closeted at the request of her father. When Esther learned of Haman's plans to exterminate her people, she revealed herself as a Jew and argued that, should Haman have his way, both she (his favorite wife) and Mordecai (his savior) would be murdered as a result. Tables were turned, Haman was himself killed, and the Jews were allowed to exact reprisals upon Haman's people-- essentially freeing themselves from their famous Babylonian Captivity.\u003c/p>\n\u003cp>It's amazing how freeing coming out of the closet can be, whatever one's secret. In this case, quite literally.\u003c/p>\n\u003cp>\u003cstrong>Oh, It Needs a Hat\u003c/strong>\u003c/p>\n\u003cp>I was at a loss as to what to wear to the party. How many Esthers, Mordecais, and Hamans would show up? I imagined people with a poor grasp on historical costuming showing up in togas or basic burlap. Thanks to a little time and Googling, I came across several recipes for Purim cookies, or \u003cem>Hamantaschen\u003c/em>, which are supposed to represent Haman's hat or, as some would argue, ears.\u003c/p>\n\u003cp>As a literal-minded man who loves to put things on his head, I found the notion of making a hat-inspired cookie into a cookie-inspired hat rather delicious. I spent the rest of the afternoon making giant Hamantaschen headwear.\u003c/p>\n\u003cp>Dressed as The Hamantaschen Twins, Tricia and I were a hit at \u003ca href=\"http://www.shaarzahav.org/\">Temple Sha'ar Zahav\u003c/a>. After the noise-making and game show-themed events, the evening culminated in costume judging. We came in second place, much to our delight, beating out the less-inspiring costumes and, inexplicably, a woman wearing a giant vagina suit. I have since blotted from my memory the costume which stole our thunder.\u003c/p>\n\u003cp>We celebrated by strolling into the Castro wearing our hats. Most of the people on the street looked at us with utter confusion. A few people, however, smiled and gave us the thumbs up sign. \"Jews,\" we thought, \"They dig us.\"\u003c/p>\n\u003cp>We settled into a bar table at Harvey's, where I drank my first, second, third, fourth, and last ever Lemon Drop. Why? Because we were wearing big hats, that's why. We chatted up a table of gay softball players next to us. I was rather (unsuccessfully) fixated on one fellow there celebrating his birthday. Tricia was occupied by another, more interesting gentleman. When a drag queen handed us pencils and stapled sheets of copy paper, we realized it was trivia night, so we in our giant hats joined tables and forces with the jocks.\u003c/p>\n\u003cp>And, this time, there was no second place for us-- we won, even though none of us could name more than one porn star out of the many represented on our test papers. Fortunately, we were good at geography and disco hits of the 1970's.\u003c/p>\n\u003cp>I went home that evening rather high from all the contest-winning and Lemon Drops, but I came away with much more than that-- I met one of the best friends I've ever had that night chatting and playing trivia games, all the while savoring the time I was able to share with one of my oldest friends-- a girl who, at 13, I asked to go to Europe with me as gravely as any other shy boy might ask another girl to go to the prom.\u003c/p>\n\u003cp>And all thanks to our giant, conversation-starting Hamantaschen hats.\u003c/p>\n\u003cp>The hat was somewhat worse for wear by the time I gave it to my next door neighbor-- a Jew who loved playing dress up more than any straight man I've ever met. God only knows whatever became of it. Or him. Fortunately, the friendships are still around, however tattered and frayed by life and stress and distance they may have become at times. They are sometimes shelved, but they are always there. A little more glue or glitter or TLC, and they are as good as new-- more durable than any styrofoam, brown paper, and satin that a hot glue gun could ever put together. I'd be a fool to give those two away like I did that damned hat. I don't care how many cookies you offered me.\u003c/p>\n\u003cp>\u003cstrong>Hamantaschen\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unbaked-hamantaschen.jpg\" alt=\"unbaked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2504\">\u003c/p>\n\u003cp>In German, the word \u003cem>tasche\u003c/em> means \"pocket\", which is essentially what these cookies are all about-- there is a pocket made for jams or other pastes like those made of poppy seeds or prunes (lekvar). How they are meant to represent a hat worn by Haman, I have no idea. Three cornered hats were favored by European gentlemen of the 18th Century C.E., not Central Asian ones in the 6th Century B.C.E.. The European Jews of the 18th Century may not have had much of a knack for historically-appropriate head gear, but they did come up with a rather delicious cookie.\u003c/p>\n\u003cp>While trawling for recipes, I landed on the one that sounded the most delicious (to me)-- that of a very popular food blogger who shall not be cited here. There was something about her non-traditional use of both butter and (especially) cream cheese in the dough that told me these were the ones to bake.\u003c/p>\n\u003cp>They didn't turn out so well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/baked-hamantaschen.jpg\" alt=\"baked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2505\">\u003c/p>\n\u003cp>While they were as delicious and tender as I suspected they would be, I followed the recipe too blindly as I am wont to do whenever I bake anything new. I should have read all the comments attatched to the post before my baking venture to get a little more insight. For example, the dough should have been rolled more thinly, too much jam (even for this jam lover) in the center, the oven temperature was not high enough, and the baking time, which was suggested at 20 minutes, was more like 30. Oh, lots of problems, but that is another blog topic altogether. Sadly, the walls of these little Jerichos came tumbling down with the weight of all that bubbling confiture. Some of them looked remarkably like gaping wounds. But, like I said, they tasted rather good.\u003c/p>\n\u003cp>Of course, it could have been my own, simple lameness. But I very much doubt it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I should have stayed with \u003ca href=\"http://bitten.blogs.nytimes.com/2009/03/09/the-perfect-hamantaschen/\">Mark Bittman\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-\u003cem>ish\u003c/em>.\r\n\r\nAnd that makes me exceptionally happy.\r\n\r\nNow, I bet you are wondering, \"Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?\"\r\n\r\nPlease let me explain...",
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"description": "Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-ish.\r\n\r\nAnd that makes me exceptionally happy.\r\n\r\nNow, I bet you are wondering, "Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?"\r\n\r\nPlease let me explain...",
"title": "Hamantaschen: Over My Head | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/hat-lady.jpg\" alt=\"hat lady\">\u003c/p>\n\u003cp>Happy (post-) Purim. I should have written this post last week but, frankly, I forgot all about Purim this year. I'm not good with dates. And I'm not a Jew, though I have been told many times by Jewish friends that I am, in fact, Jew-\u003cem>ish\u003c/em>.\u003c/p>\n\u003cp>And that makes me exceptionally happy.\u003c/p>\n\u003cp>Now, I bet you are wondering, \"Why the photo of the lady with the enormous décolletage and the even more enormous hat? What on earth does it have to do with Purim or those delicious, Purim-related delicacies, Hamantaschen?\"\u003c/p>\n\u003cp>Please let me explain...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nine years ago this month, I had never even heard of Purim until I received a phone call from my friend Tricia.\u003c/p>\n\u003cp>\"Are you free tonight?\" she asked. \"Want to go to a Purim party?\"\u003c/p>\n\u003cp>I said yes, of course. And then I asked, \"What the hell is a Purim party?\"\u003c/p>\n\u003cp>She admitted that she really had no idea. As a Mexican-Scottish agnostic, she wasn't exactly up on Jewish religious tradition. Her fiancé was, however, in his second year of Rabbinical school and she was boning up on her holidays. She told me that, unlike Yom Kippur, this was one of the \u003cem>fun\u003c/em> holidays, where people dressed up, ate, drank, and made a lot of noise. Being rather good at all of the above, I became rather excited about it-- especially when she told me we needed to go in costume.\u003c/p>\n\u003cp>I had approximately six hours to come up with costumes for the two of us to attend a party at a temple in which I'd never been, celebrating a holiday I never knew existed. I did a little research, called her back and said, \"Just show up here at six in a black turtleneck.\"\u003c/p>\n\u003cp>For those of you who still don't know what Purim is about, let me explain as briefly as possible.\u003c/p>\n\u003cp>\u003cstrong>Purim, for Dummies\u003c/strong>\u003c/p>\n\u003cp>Purim is a rather joyous holiday-- one celebrating the Jews' deliverance from extermination by the King of Persia's evil advisor, Haman. Haman despised the Jews because of their \u003cem>otherness\u003c/em>-- they refused to bow to him, the king, or anyone but their own God.\u003c/p>\n\u003cp>Fortunately, the king's favorite wife, Esther (who was the adopted daughter of Mordecai, a man who once saved the the king by revealing a plot against his life) was a Jew, though closeted at the request of her father. When Esther learned of Haman's plans to exterminate her people, she revealed herself as a Jew and argued that, should Haman have his way, both she (his favorite wife) and Mordecai (his savior) would be murdered as a result. Tables were turned, Haman was himself killed, and the Jews were allowed to exact reprisals upon Haman's people-- essentially freeing themselves from their famous Babylonian Captivity.\u003c/p>\n\u003cp>It's amazing how freeing coming out of the closet can be, whatever one's secret. In this case, quite literally.\u003c/p>\n\u003cp>\u003cstrong>Oh, It Needs a Hat\u003c/strong>\u003c/p>\n\u003cp>I was at a loss as to what to wear to the party. How many Esthers, Mordecais, and Hamans would show up? I imagined people with a poor grasp on historical costuming showing up in togas or basic burlap. Thanks to a little time and Googling, I came across several recipes for Purim cookies, or \u003cem>Hamantaschen\u003c/em>, which are supposed to represent Haman's hat or, as some would argue, ears.\u003c/p>\n\u003cp>As a literal-minded man who loves to put things on his head, I found the notion of making a hat-inspired cookie into a cookie-inspired hat rather delicious. I spent the rest of the afternoon making giant Hamantaschen headwear.\u003c/p>\n\u003cp>Dressed as The Hamantaschen Twins, Tricia and I were a hit at \u003ca href=\"http://www.shaarzahav.org/\">Temple Sha'ar Zahav\u003c/a>. After the noise-making and game show-themed events, the evening culminated in costume judging. We came in second place, much to our delight, beating out the less-inspiring costumes and, inexplicably, a woman wearing a giant vagina suit. I have since blotted from my memory the costume which stole our thunder.\u003c/p>\n\u003cp>We celebrated by strolling into the Castro wearing our hats. Most of the people on the street looked at us with utter confusion. A few people, however, smiled and gave us the thumbs up sign. \"Jews,\" we thought, \"They dig us.\"\u003c/p>\n\u003cp>We settled into a bar table at Harvey's, where I drank my first, second, third, fourth, and last ever Lemon Drop. Why? Because we were wearing big hats, that's why. We chatted up a table of gay softball players next to us. I was rather (unsuccessfully) fixated on one fellow there celebrating his birthday. Tricia was occupied by another, more interesting gentleman. When a drag queen handed us pencils and stapled sheets of copy paper, we realized it was trivia night, so we in our giant hats joined tables and forces with the jocks.\u003c/p>\n\u003cp>And, this time, there was no second place for us-- we won, even though none of us could name more than one porn star out of the many represented on our test papers. Fortunately, we were good at geography and disco hits of the 1970's.\u003c/p>\n\u003cp>I went home that evening rather high from all the contest-winning and Lemon Drops, but I came away with much more than that-- I met one of the best friends I've ever had that night chatting and playing trivia games, all the while savoring the time I was able to share with one of my oldest friends-- a girl who, at 13, I asked to go to Europe with me as gravely as any other shy boy might ask another girl to go to the prom.\u003c/p>\n\u003cp>And all thanks to our giant, conversation-starting Hamantaschen hats.\u003c/p>\n\u003cp>The hat was somewhat worse for wear by the time I gave it to my next door neighbor-- a Jew who loved playing dress up more than any straight man I've ever met. God only knows whatever became of it. Or him. Fortunately, the friendships are still around, however tattered and frayed by life and stress and distance they may have become at times. They are sometimes shelved, but they are always there. A little more glue or glitter or TLC, and they are as good as new-- more durable than any styrofoam, brown paper, and satin that a hot glue gun could ever put together. I'd be a fool to give those two away like I did that damned hat. I don't care how many cookies you offered me.\u003c/p>\n\u003cp>\u003cstrong>Hamantaschen\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/unbaked-hamantaschen.jpg\" alt=\"unbaked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2504\">\u003c/p>\n\u003cp>In German, the word \u003cem>tasche\u003c/em> means \"pocket\", which is essentially what these cookies are all about-- there is a pocket made for jams or other pastes like those made of poppy seeds or prunes (lekvar). How they are meant to represent a hat worn by Haman, I have no idea. Three cornered hats were favored by European gentlemen of the 18th Century C.E., not Central Asian ones in the 6th Century B.C.E.. The European Jews of the 18th Century may not have had much of a knack for historically-appropriate head gear, but they did come up with a rather delicious cookie.\u003c/p>\n\u003cp>While trawling for recipes, I landed on the one that sounded the most delicious (to me)-- that of a very popular food blogger who shall not be cited here. There was something about her non-traditional use of both butter and (especially) cream cheese in the dough that told me these were the ones to bake.\u003c/p>\n\u003cp>They didn't turn out so well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/baked-hamantaschen.jpg\" alt=\"baked hamantaschen\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-2505\">\u003c/p>\n\u003cp>While they were as delicious and tender as I suspected they would be, I followed the recipe too blindly as I am wont to do whenever I bake anything new. I should have read all the comments attatched to the post before my baking venture to get a little more insight. For example, the dough should have been rolled more thinly, too much jam (even for this jam lover) in the center, the oven temperature was not high enough, and the baking time, which was suggested at 20 minutes, was more like 30. Oh, lots of problems, but that is another blog topic altogether. Sadly, the walls of these little Jerichos came tumbling down with the weight of all that bubbling confiture. Some of them looked remarkably like gaping wounds. But, like I said, they tasted rather good.\u003c/p>\n\u003cp>Of course, it could have been my own, simple lameness. But I very much doubt it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I should have stayed with \u003ca href=\"http://bitten.blogs.nytimes.com/2009/03/09/the-perfect-hamantaschen/\">Mark Bittman\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "$1 Oysters",
"title": "$1 Oysters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n",
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"excerpt": "Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \r\nEspecially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Socola Chocolatier: Be My Valentine",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/socola-box1.jpg\" alt=\"socola chocolate box\">\u003cbr>\n\u003cem>Socola Chocolatier\u003c/em>\u003c/p>\n\u003cp>One look at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier's\u003c/a> whimsical mascot, a flying white alpaca named Harriet, and you just know that this won't be your typical gourmet chocolate. No, Socola Chocolatier is anything but typical. The promising, Oakland-based enterprise is young, exciting, and full of modern day sass. \"Delicately Daring\" is quite the perfect motto sister entrepreneurs Wendy and Susan Lieu have chosen for their business.\u003c/p>\n\u003cp>This Valentine's Day, when the market crowds over with cliché tokens of love, surprise your (guy, girl, self) with something witty, something sexy, something Socola. \u003c/p>\n\u003cul>\nSocola Chocolatier's Valentine's Day offering is an assorted box of 12 chocolates ($25) featuring playful flavors like: \n\u003cli>\u003cstrong>Cupid's Coffee Fix:\u003c/strong> because all that love stuff can wear a cherub out -- sultry Vietnamese espresso ganache with rich condensed milk, topped with French chicory grounds\u003c/li>\n\u003cli>\u003cstrong>Chambord Shimmie:\u003c/strong> a pretty little number -- dark chocolate ganache with a hint of raspberry liqueur, blushed ready to shine in her pink glimmer\u003c/li>\n\u003cli>\u003cstrong>Give It To Me Guava:\u003c/strong> unapologetically bold -- dark chocolate ganache kissed with a tender guava reduction\u003c/li>\n\u003cli>\u003cstrong>Matchmaker Matcha:\u003c/strong> a sweet match made in heaven -- creamy white chocolate truffles infused with green tea matcha, subtly seductive.\u003c/li>\n\u003c/ul>\n\u003cp> If these inspired love potions aren't reason enough to shed your jaded anti-cupidism, Socola's story will certainly warm your heart. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/wendy-and-susan1.jpg\" alt=\"Wendy and Susan Lieu\">\u003cbr>\n\u003cem>Wendy (left) and Susan Lieu (right), co-founders of Socola Chocolatier\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chief Chocolatier Wendy Lieu is a graduate of UC Davis with a degree in Managerial Economics. A self-taught chocolatier, she juggled her management consulting job with pastry school to gain additional expertise last year. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/wendy-chief-chocolatier1.jpg\" alt=\"Chief Chocolatier Wendy Lieu\">\u003cbr>\n\u003cem>Chief Chocolatier Wendy Lieu\u003c/em>\u003c/p>\n\u003cp>Sister Susan is a Harvard alum whose passion for activism and social justice are deeply woven into her business plans for how Socola Chocolatier can play its part in improving social capital and engage the community it brings pleasure to. \u003c/p>\n\u003cp>Susan and I met up at a local coffee shop in SoMa, and as she told me about how Socola (which means \"chocolate\" in Vietnamese) was born, the story became much more than just about chocolate. She leaned in and her eyes glowed with conviction. She said, \"It is in our blood to start something. Our parents were boat people and fled Vietnam in ’81. They came here and they were entrepreneurs. Our parents opened nail salons, a gardening service, and worked seven days a week for nearly 30 years. Wendy and I started Socola because we too wanted to create.\" \u003c/p>\n\u003cp>Apparently sweetness is in their blood too. The girls' grandfather had 11 children, and his family lived in the same house as his brother who had 12 children. He fed his family by making pastries and sweets that his wife sold every day at the market. \u003c/p>\n\u003cp>The inspiration for many of Socola's flavors come from the wandering travels of the sisters. For example, Give it to Me Guava was inspired from the time Susan spent in Baracoa, Cuba as a humanitarian aid worker. Wendy visited her while she was abroad and every morning the sisters would have guava jelly on toast as the morning sun warmed their faces. Susan also recently returned from a year-long stint in Vietnam developing sustainable cocoa production practices with local farmers in the Mekong Delta where her family used to call home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/socola-gold-dusted1.jpg\" alt=\"socola gold dusted\">\u003cbr>\n\u003cem>Socola Chocolatier's Gold-Dusted Truffles\u003c/em>\u003c/p>\n\u003cp>Socola's chocolates are beautiful, sensual, and they make you feel good. The Socola Sisters are living the dream and pushing forward in their quest to create. Memories, experiences, and a desire to keep seeking are intertwined in the flavors of their labor of love. \u003c/p>\n\u003cp>Socola Chocolatier is Femininity, Strength, and Spirit. Delicately daring? Yes, I think so. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Valentine's Day Offering can be \u003ca href=\"http://www.socolachocolates.com/orders/\">pre-ordered online\u003c/a>. Online orders must be placed by Friday, February 6th, 2009 to ensure receipt by the 14th .\u003c/p>\n\u003cul>\n\u003cstrong>Chocolates can also be purchased at:\u003c/strong>\n\u003cli>Alameda Natural Grocery Store 1650 Park St. #L Alameda, Ca\u003c/li>\n\u003cli>Daily Delectables 3249 Grand Ave. Oakland, Ca\u003c/li>\n\u003cli>(Whole Foods in early March)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "One look at Socola Chocolatier's whimsical mascot, a flying white alpaca named Harriet, and you just know that this won't be your typical gourmet chocolate. No, Socola Chocolatier is anything but typical. The promising, Oakland-based enterprise is young, exciting, and full of modern day sass. \"Delicately Daring\" is quite the perfect motto sister entrepreneurs Wendy and Susan Lieu have chosen for their business.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/socola-box1.jpg\" alt=\"socola chocolate box\">\u003cbr>\n\u003cem>Socola Chocolatier\u003c/em>\u003c/p>\n\u003cp>One look at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier's\u003c/a> whimsical mascot, a flying white alpaca named Harriet, and you just know that this won't be your typical gourmet chocolate. No, Socola Chocolatier is anything but typical. The promising, Oakland-based enterprise is young, exciting, and full of modern day sass. \"Delicately Daring\" is quite the perfect motto sister entrepreneurs Wendy and Susan Lieu have chosen for their business.\u003c/p>\n\u003cp>This Valentine's Day, when the market crowds over with cliché tokens of love, surprise your (guy, girl, self) with something witty, something sexy, something Socola. \u003c/p>\n\u003cul>\nSocola Chocolatier's Valentine's Day offering is an assorted box of 12 chocolates ($25) featuring playful flavors like: \n\u003cli>\u003cstrong>Cupid's Coffee Fix:\u003c/strong> because all that love stuff can wear a cherub out -- sultry Vietnamese espresso ganache with rich condensed milk, topped with French chicory grounds\u003c/li>\n\u003cli>\u003cstrong>Chambord Shimmie:\u003c/strong> a pretty little number -- dark chocolate ganache with a hint of raspberry liqueur, blushed ready to shine in her pink glimmer\u003c/li>\n\u003cli>\u003cstrong>Give It To Me Guava:\u003c/strong> unapologetically bold -- dark chocolate ganache kissed with a tender guava reduction\u003c/li>\n\u003cli>\u003cstrong>Matchmaker Matcha:\u003c/strong> a sweet match made in heaven -- creamy white chocolate truffles infused with green tea matcha, subtly seductive.\u003c/li>\n\u003c/ul>\n\u003cp> If these inspired love potions aren't reason enough to shed your jaded anti-cupidism, Socola's story will certainly warm your heart. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/wendy-and-susan1.jpg\" alt=\"Wendy and Susan Lieu\">\u003cbr>\n\u003cem>Wendy (left) and Susan Lieu (right), co-founders of Socola Chocolatier\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chief Chocolatier Wendy Lieu is a graduate of UC Davis with a degree in Managerial Economics. A self-taught chocolatier, she juggled her management consulting job with pastry school to gain additional expertise last year. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/wendy-chief-chocolatier1.jpg\" alt=\"Chief Chocolatier Wendy Lieu\">\u003cbr>\n\u003cem>Chief Chocolatier Wendy Lieu\u003c/em>\u003c/p>\n\u003cp>Sister Susan is a Harvard alum whose passion for activism and social justice are deeply woven into her business plans for how Socola Chocolatier can play its part in improving social capital and engage the community it brings pleasure to. \u003c/p>\n\u003cp>Susan and I met up at a local coffee shop in SoMa, and as she told me about how Socola (which means \"chocolate\" in Vietnamese) was born, the story became much more than just about chocolate. She leaned in and her eyes glowed with conviction. She said, \"It is in our blood to start something. Our parents were boat people and fled Vietnam in ’81. They came here and they were entrepreneurs. Our parents opened nail salons, a gardening service, and worked seven days a week for nearly 30 years. Wendy and I started Socola because we too wanted to create.\" \u003c/p>\n\u003cp>Apparently sweetness is in their blood too. The girls' grandfather had 11 children, and his family lived in the same house as his brother who had 12 children. He fed his family by making pastries and sweets that his wife sold every day at the market. \u003c/p>\n\u003cp>The inspiration for many of Socola's flavors come from the wandering travels of the sisters. For example, Give it to Me Guava was inspired from the time Susan spent in Baracoa, Cuba as a humanitarian aid worker. Wendy visited her while she was abroad and every morning the sisters would have guava jelly on toast as the morning sun warmed their faces. Susan also recently returned from a year-long stint in Vietnam developing sustainable cocoa production practices with local farmers in the Mekong Delta where her family used to call home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/socola-gold-dusted1.jpg\" alt=\"socola gold dusted\">\u003cbr>\n\u003cem>Socola Chocolatier's Gold-Dusted Truffles\u003c/em>\u003c/p>\n\u003cp>Socola's chocolates are beautiful, sensual, and they make you feel good. The Socola Sisters are living the dream and pushing forward in their quest to create. Memories, experiences, and a desire to keep seeking are intertwined in the flavors of their labor of love. \u003c/p>\n\u003cp>Socola Chocolatier is Femininity, Strength, and Spirit. Delicately daring? Yes, I think so. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The Valentine's Day Offering can be \u003ca href=\"http://www.socolachocolates.com/orders/\">pre-ordered online\u003c/a>. Online orders must be placed by Friday, February 6th, 2009 to ensure receipt by the 14th .\u003c/p>\n\u003cul>\n\u003cstrong>Chocolates can also be purchased at:\u003c/strong>\n\u003cli>Alameda Natural Grocery Store 1650 Park St. #L Alameda, Ca\u003c/li>\n\u003cli>Daily Delectables 3249 Grand Ave. Oakland, Ca\u003c/li>\n\u003cli>(Whole Foods in early March)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Misfortune Cookies: Your Fate is Sealed.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve fresh with a warm smile and a cold heart.\u003c/p>\n\n",
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"excerpt": "Gung Hay Fat Choy, everyone.\r\n\r\nSort of.\r\n\r\nRoughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\r\n\r\nBut that seems just a little too chipper for my tastes.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/misfortunecookies.jpg\" alt=\"Misfortune Cookies\" align=\"left\">Gung Hay Fat Choy, everyone.\u003c/p>\n\u003cp>Sort of.\u003c/p>\n\u003cp>Roughly translated from Chinese, Gung Hay Fat Choy means \"best wishes and congratulations.\" In other words, Happy Chinese New Year.\u003c/p>\n\u003cp>But that seems just a little too chipper for my tastes.\u003c/p>\n\u003cp>Sure, we've got Hope's Cheerleader in the White House, which may be an excellent start, and we have finally left the dismal Year of the Rat behind us, but what is it that we really have to look forward to?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, besides a bleak, blank uncertainty, we're heading into the Year of the Ox.\u003c/p>\n\u003cp>At first glance, this certainly seems promising enough. Oxen are strong, hard working animals. According to Chinese astrology, the Ox is also patient and tenacious. It can be counted on to get whatever job it has been set to done. It is even suggested that those born under the sign of the Ox share these qualities and would make excellent tennis pros, surgeons, and hair stylists. Walt Disney and George Clooney were born under the sign. But, then again, so were Adolf Hitler, Saddam Hussein, and Tori Spelling.\u003c/p>\n\u003cp>The Ox is not considered an especially intelligent animal (See: Tori Spelling). Perhaps this lack of smarts is what led him to his fated, castrated state in the first place. With its lack of virility, of full potency, will this Ox plow its way to better times for us? Let's hope so. I'm sure the market watchers were hoping for something a little different. Like a bull.\u003c/p>\n\u003cp>Things are rough, no question about that. People are losing their jobs, and those who still have them are tightening their belts. That is, if that haven't already sold them on Ebay. A general sense of malaise is beginning to infect the mindsets of even the cheeriest Pollyannas.\u003c/p>\n\u003cp>And it's irritating me. So I've decided to channel that irritation into baking something. Like fortune cookies. Or, more correctly, misfortune cookies. Though I came up with the idea independently, the thought is not an original one-- they've been done before with varying degrees of success. I have chosen not to examine the others for fear of plagiarizing any dooming, damning fortunes, but I am cheered to know that there are others out there of like mind.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/bad-fortunes.jpg\" alt=\"Bad Fortunes\">\u003c/p>\n\u003cp>I have always found the idea of the fortune cookie mildly off-putting, since I've never bought into the notion that a baked lump of flour and sugar was somehow empowered with the ability to decide my future, though I admit I have always welcomed them at the end of a big, Chinese (American) meal because, well, it's about all the dessert one is ever going to get at a Chinese restaurant. Dessert must seem like an odd waste of time to a culture whose cuisine strives for balance. Sweetness can be found co-habitating with Mr. Salt, Miss Sour, and Sr. Bitter in a number of dishes.\u003c/p>\n\u003cp>The misfortune cookie, I think, strikes this balance much more accurately than the ordinary fortune cookie, with its vague, sometimes chirpy prognostications and lucky numbers. Sure, the sugar and salt in the recipe are the same, but a refreshingly sour note of bitterness found tucked inside bring the cookie's \u003cem>yin\u003c/em> some much-needed \u003cem>yang\u003c/em>.\u003c/p>\n\u003cp>Serve them to unsuspecting friends and family members and watch their faces as they learn that they are destined to someday chew off their own foot or will eventually be exposed and humiliated for past wrong-doing. Go ahead, it's fun.\u003c/p>\n\u003cp>If the recipients of misfortune begin to turn against you, you might want to laugh and pretend you made the cookies to provide a valuable moral lesson. You could say that these cookies merely illustrate the fact that it is impossible to divine the future, so what's the point, really? That things aren't nearly so bad as what's written inside those cookies. Things could be much, much worse.\u003c/p>\n\u003cp>And then you might want to suggest a good pedicurist, just in case.\u003c/p>\n\u003cp>\u003cstrong>Misfortune Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes about 12 deeply distressing cookies.\u003c/strong>\u003c/p>\n\u003cp>The batter for these cookies is remarkably easy to make. The baking and shaping of them is another story. So much for the theory that Chinese food is 90% prep and 10% cooking. Of course, the Fortune Cookie is a Californian invention, so you can blame us, if you like.\u003c/p>\n\u003cp>The making of them is somewhat labor-intensive on the back end. Purchasing them is certainly easier, but then you would be surrendering the chance to play God by deciding the fates and fortunes of your hungry friends and family. More free time or unmitigated power? It's a toss up.\u003c/p>\n\u003cp>For those of you not entirely mean-spirited, you may wish to include one Pandora-like message of hope, but that would be mixing mythologies. Fate is in your hands.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 egg white\u003c/p>\n\u003cp>1/8 teaspoon vanilla extract\u003c/p>\n\u003cp>1/8 teaspoon almond extract\u003c/p>\n\u003cp>a pinch of salt\u003c/p>\n\u003cp>1/4 cup all-purpose flour\u003c/p>\n\u003cp>1/4 cup white sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Compose as many hideous fortunes as you deem necessary on strips of paper about 4 inches long and 1/2 inch wide.\u003c/p>\n\u003cp>2. Preheat oven to 400F. Grease two cookie sheets with butter or, if you have a silpat or other such baking pad, use it instead. Cutting a round stencil three inches in diameter from a plastic lid is most helpful in shaping these cookies. I suggest you follow this advice.\u003c/p>\n\u003cp>3. Beat together egg white and both extracts until quite foamy. Sift in flour, sugar, and salt; blend into egg white mixture.\u003c/p>\n\u003cp>4. Place stencil onto cookie sheet and add one teaspoon of batter in the center of it. Using and offset spatula, bring the batter around to the edges, making as smooth a shape as possible. Repeat, leaving at least 4 inches of space between cookies. I suggest you start off by baking two at a time to test your misfortune cookie-making skills.\u003c/p>\n\u003cp>5. Bake cookies for 5 minutes, or until they have turned a golden color around the edges. The center of the cookies should remain pale. You may prepare the second batch as the first are baking, if you like.\u003c/p>\n\u003cp>6. Remove cookies from oven and very, very quickly remove them from the baking sheet with a large, offset metal spatula. Turn them upside down onto a wooden cutting board. Place fortunes in the center of each, fold them in half so that the edges meet. Pull the pointed edged towards each other and let them cool. Of course, I have never been able to develop the speed necessary to accomplish this feat even with one cookie, let alone two. If you are as slow as I am in these matters, I would suggest the following:\u003c/p>\n\u003cp>When cookies are finished baking, pull them from the oven, pry them from their baking sheet as previously mentioned. Now turn them upside down on the same baking sheet and pop them back in the oven. Count to ten, open the oven door, and then proceed to shape the cookies while there are still inside the oven. Aside from the potential for burning one's hands, this is a most effective method.\u003c/p>\n\u003cp>Repeat until finished.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/burnsnight2.jpg\" alt=\"Robert Burns reading\">\u003c/p>\n\u003cp>This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. \u003c/p>\n\u003cp>My Scottish husband and I have made it a quest to educate and initiate our friends into the hallowed Burns Night traditions. Last year, we hosted our \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">first Burns Night\u003c/a>, and to our great surprise nearly everyone we invited not only showed up, but embraced the event with open arms, trying on their best Scottish brogue and gobbling up the haggis we’d captured out in the wilds of Dixon, CA. \u003c/p>\n\u003cp>It goes like this, at least at our house: We steam some haggis--which is essentially a big stuffed sausage made from sheep offal, spices, and oats; way more delicious than it might sound--and we make big pots of mashed potatoes (the “tatties”) and smashed rutabagas (the “neeps”). Just before the haggis is brought out and skewered with a large knife, we read Rabbie Burns \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis\u003c/a>. All the while, the whisky is flowing. \u003c/p>\n\u003cp>Perhaps it doesn’t sound as fun as it actually ends up being, but then again, you might not have a friend like Traci, who takes a few whisky shots and takes over the room with her rolling Rrrrrrrrs and guttural brogue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year, being quite a monumental anniversary, we decided to (or actually, our friends demanded that we) host our 2nd Annual Burns Night. Once again, we drove out to Dixon for some house-made haggis. Although I have to say, after the nearly 5-hour journey, I’m apt to make it myself next year. And while the official night is Sunday January 25th, this year we’ll be celebrating ol’ Rabbie Burns 250th anniversary on Saturday, January 24th. So pull out a poem and read it in your best brogue, have a nip of whisky, and take a bite of sausage (or better yet, haggis!), and give a wee toast to a fabulous poet, who will be celebrated the world over, and at our little home away from Scotland house in San Francisco.\u003c/p>\n\u003cp>If you are itching to participate in Burns Night 2009, the main event here in SF happens at:\u003cbr>\n\u003cstrong>Edinburgh Castle\u003c/strong>\u003cbr>\nSaturday January 24 at 8pm, $10 at the door\u003cbr>\n950 Geary Street, San Francisco, CA\u003cbr>\n415.885.4074\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For those of you out in the Valley, check out:\u003cbr>\n\u003cstrong>Canal Street Grille Robert Burns Night\u003c/strong>\u003cbr>\nSaturday, January 24th at 6:30pm\u003cbr>\n1225 Canal Blvd, Ripon, CA, 95366\u003cbr>\n209.599.4646\u003c/p>\n\n",
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"excerpt": "This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/burnsnight2.jpg\" alt=\"Robert Burns reading\">\u003c/p>\n\u003cp>This Sunday marks the 250th anniversary of the birth of Scottish poet Robert Burns, a night beloved in the hearts of the Scots, but relatively unknown to most Americans. For those of you uninitiated in Burns Night, it is a celebration in honor of good ol' Rabbie Burns, and, in true Scottish style, it is bathed in whisky and delicious haggis, neeps, and tatties. \u003c/p>\n\u003cp>My Scottish husband and I have made it a quest to educate and initiate our friends into the hallowed Burns Night traditions. Last year, we hosted our \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/\">first Burns Night\u003c/a>, and to our great surprise nearly everyone we invited not only showed up, but embraced the event with open arms, trying on their best Scottish brogue and gobbling up the haggis we’d captured out in the wilds of Dixon, CA. \u003c/p>\n\u003cp>It goes like this, at least at our house: We steam some haggis--which is essentially a big stuffed sausage made from sheep offal, spices, and oats; way more delicious than it might sound--and we make big pots of mashed potatoes (the “tatties”) and smashed rutabagas (the “neeps”). Just before the haggis is brought out and skewered with a large knife, we read Rabbie Burns \u003ca href=\"http://www.worldburnsclub.com/poems/translations/address_to_a_haggis.htm\">Address to a Haggis\u003c/a>. All the while, the whisky is flowing. \u003c/p>\n\u003cp>Perhaps it doesn’t sound as fun as it actually ends up being, but then again, you might not have a friend like Traci, who takes a few whisky shots and takes over the room with her rolling Rrrrrrrrs and guttural brogue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year, being quite a monumental anniversary, we decided to (or actually, our friends demanded that we) host our 2nd Annual Burns Night. Once again, we drove out to Dixon for some house-made haggis. Although I have to say, after the nearly 5-hour journey, I’m apt to make it myself next year. And while the official night is Sunday January 25th, this year we’ll be celebrating ol’ Rabbie Burns 250th anniversary on Saturday, January 24th. So pull out a poem and read it in your best brogue, have a nip of whisky, and take a bite of sausage (or better yet, haggis!), and give a wee toast to a fabulous poet, who will be celebrated the world over, and at our little home away from Scotland house in San Francisco.\u003c/p>\n\u003cp>If you are itching to participate in Burns Night 2009, the main event here in SF happens at:\u003cbr>\n\u003cstrong>Edinburgh Castle\u003c/strong>\u003cbr>\nSaturday January 24 at 8pm, $10 at the door\u003cbr>\n950 Geary Street, San Francisco, CA\u003cbr>\n415.885.4074\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For those of you out in the Valley, check out:\u003cbr>\n\u003cstrong>Canal Street Grille Robert Burns Night\u003c/strong>\u003cbr>\nSaturday, January 24th at 6:30pm\u003cbr>\n1225 Canal Blvd, Ripon, CA, 95366\u003cbr>\n209.599.4646\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3172335677/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/menu-planning400.jpg\" alt=\"menu planning\">\u003c/a>\u003c/p>\n\u003cp>In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint.\"\u003c/p>\n\u003cp>I am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\u003c/p>\n\u003cp>But I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\u003c/p>\n\u003cp>\u003cstrong>Resolution #1:\u003c/strong> Cut my food waste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We've all heard the statistics: one-third to one-half of all food in the United States goes to waste. Now, there's a lot of that waste that happens way before the food gets to me: it spoiled at the farm or factory, or was thrown away during processing, or was otherwise wasted before it ever reaches the consumer. But what I do have control over is what happens to the food once it gets to me. As a single person who loves to cook and shop, I tend to over cook. I would be quite mortified if any of you saw what I throw away some weeks. I know I'm not alone, but it's still quite shameful. Even if I can compost it, I need to get into the habit of not buying this food, or using it all up when it's purchased.\u003c/p>\n\u003cp>\u003ca href=\"http://sustainablog.org/2008/08/25/the-shocking-statistics-of-food-waste/\">This Sustainablog article has great pointers for other ways to cut down on food waste\u003c/a>, and I'll be using their pointers as I go through the year.\u003c/p>\n\u003cp>\u003cstrong>Resolution #2:\u003c/strong> Meatless Mondays\u003c/p>\n\u003cp>Nearly all studies show that a meatless diet is better for the environment than an omnivore diet due to the amount of energy it takes to raise our cows and pigs and chickens. A \u003ca href=\"http://www.grist.org/feature/2007/11/05/Today/\">2007 article from Grist\u003c/a> suggests that \"If every American had one meat-free day per week, it would reduce emissions as much as taking 8 million cars off the roads.\" I don't eat meat at every meal, but it is novel for me to intentionally go completely meatless one day a week. I'm going to try to keep it up through 2008.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These resolutions mean that I am going to have to more planning of my meals. I don't think I will ever be someone who \u003ca href=\"http://www.realsimple.com/realsimple/package/0,21861,1626111-1179919-1,00.html\">plans my meals for the week like I am planning an international trip\u003c/a>. If I can even plan on a notecard like you see above and stick to the plan, I will have succeeded in working toward my resolution goals, I believe. I'd love to hear any menu planning tips that have worked for you.\u003c/p>\n\n",
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"excerpt": "In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint\". \r\n\r\nI am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\r\n\r\nBut I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3172335677/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/menu-planning400.jpg\" alt=\"menu planning\">\u003c/a>\u003c/p>\n\u003cp>In addition to some personal New Year's resolutions, I have a couple that have to do with lowering my impact on the earth and shrinking my carbon \"foodprint.\"\u003c/p>\n\u003cp>I am pretty proud of my low-impact ways: I \u003ca href=\"http://www.eatlocalchallenge.com\">eat locally\u003c/a>, \u003ca href=\"http://www.zipcar.com\">I car share\u003c/a>, I recycle, and I buy bulk from \u003ca href=\"http://www.rainbowgrocery.org/\">the co-op\u003c/a>. In short, I live a lot of my life taking the environment and my impact on the environment into consideration.\u003c/p>\n\u003cp>But I've known for a while that I could do more, and have tailored a couple of resolutions to that end.\u003c/p>\n\u003cp>\u003cstrong>Resolution #1:\u003c/strong> Cut my food waste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We've all heard the statistics: one-third to one-half of all food in the United States goes to waste. Now, there's a lot of that waste that happens way before the food gets to me: it spoiled at the farm or factory, or was thrown away during processing, or was otherwise wasted before it ever reaches the consumer. But what I do have control over is what happens to the food once it gets to me. As a single person who loves to cook and shop, I tend to over cook. I would be quite mortified if any of you saw what I throw away some weeks. I know I'm not alone, but it's still quite shameful. Even if I can compost it, I need to get into the habit of not buying this food, or using it all up when it's purchased.\u003c/p>\n\u003cp>\u003ca href=\"http://sustainablog.org/2008/08/25/the-shocking-statistics-of-food-waste/\">This Sustainablog article has great pointers for other ways to cut down on food waste\u003c/a>, and I'll be using their pointers as I go through the year.\u003c/p>\n\u003cp>\u003cstrong>Resolution #2:\u003c/strong> Meatless Mondays\u003c/p>\n\u003cp>Nearly all studies show that a meatless diet is better for the environment than an omnivore diet due to the amount of energy it takes to raise our cows and pigs and chickens. A \u003ca href=\"http://www.grist.org/feature/2007/11/05/Today/\">2007 article from Grist\u003c/a> suggests that \"If every American had one meat-free day per week, it would reduce emissions as much as taking 8 million cars off the roads.\" I don't eat meat at every meal, but it is novel for me to intentionally go completely meatless one day a week. I'm going to try to keep it up through 2008.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These resolutions mean that I am going to have to more planning of my meals. I don't think I will ever be someone who \u003ca href=\"http://www.realsimple.com/realsimple/package/0,21861,1626111-1179919-1,00.html\">plans my meals for the week like I am planning an international trip\u003c/a>. If I can even plan on a notecard like you see above and stick to the plan, I will have succeeded in working toward my resolution goals, I believe. I'd love to hear any menu planning tips that have worked for you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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