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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/french-toast1.jpg\" alt=\"cream cheese and jam stuffed challah french toast with raspberries\" align=\"left\">Whether it's a lazy weekend morning, or a busy holiday, there’s nothing nicer than having breakfast with family and friends. On Thanksgiving, I love to start my day by drinking coffee while I chat with my mom and sister as my kids and their cousins run around and play. Often, however, we need to chat and drink our coffee while also preparing for the big feast later in the day. As cooking a Thanksgiving or other holiday dinner is an all-day event, breakfast needs to be easy. So, while I am always tempted to make something elaborate, I rarely do as the morning plays second fiddle to the Turkey main event later that day.\u003c/p>\n\u003cp>But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: \u003cstrong>Challah French toast stuffed with cream cheese and jam and topped with berries\u003c/strong>. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.\u003c/p>\n\u003cp>I use Challah bread in the recipe as the egg dough makes it light and fluffy, which is perfect for French toast. You can use whatever bread you like, but just make sure it’s not sliced as you want to be able to cut nice thick pieces so you can create pockets for the cream cheese and jam.\u003c/p>\n\u003cp>The jam can be any flavor you'd like. I'm partial to using raspberry preserves for the filling and then topping the final product with fresh raspberries, but apple butter is a fantastic alternative and would go great with cooked apples on top.\u003c/p>\n\u003cp>The egg mixture is seasoned with vanilla, maple syrup, and cinnamon, which add sweetness and a great aroma. It also includes orange zest to brighten the flavors and add a little nuance to the raspberries. If you don’t have orange zest, you can just add in a tablespoon of orange juice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether it's Thanksgiving, another holiday, or just a regular old morning, Challah bread French toast with cream cheese and jam is a pretty great way to start the day.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Cream Cheese and Jam Stuffed Challah French Toast with Raspberries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 - 8 people (double if feeding a larger crowd)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 loaf Challah bread\u003cbr>\n4 eggs\u003cbr>\n2/3 cup whole milk\u003cbr>\nZest from one orange\u003cbr>\n2 tsp cinnamon\u003cbr>\n1 tsp vanilla\u003cbr>\n1 Tbsp maple syrup\u003cbr>\n1/2 cup cream cheese\u003cbr>\n1/2 cup of raspberry jam\u003cbr>\nButter for frying\u003cbr>\nWarm maple syrup to top the French toast\u003cbr>\nFresh raspberries\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCut bread into 1-inch thick slices.\u003cbr>\n2.\tCut a pocket into the side of each piece and set aside.\u003cbr>\n3.\tWith a butter knife, spread some cream cheese into the pocket of each slice and then spread some jam on top of the cream cheese. Note: If you tear a little hole in the bread while spreading the cream cheese or jam pinch the bread to seal.\u003cbr>\n4.\tIn a large baking dish, mix the eggs, milk, orange zest, cinnamon, maple syrup and vanilla.\u003cbr>\n5.\tSet each slice of bread into the egg mixture, making sure each side is evenly coated. Turn each slice over so they're covered on both sides and then let sit for at least 5 minutes so the egg starts to soak into the bread. You can also let the mixture sit overnight. Just make sure you flip the bread in the egg so it's covered on both sides and then cover and refrigerate for up to 24 hours.\u003cbr>\n6.\tHeat a large griddle or frying pan to medium high.\u003cbr>\n7.\tCoat the bottom of the pan with butter (and don’t be stingy). Once it's sizzling, lay your egg-coated Challah inside.\u003cbr>\n8.\tCover the pan and lower the heat to medium or medium low and let the Challah sit for 3-5 minutes or until golden brown on the bottom side.\u003cbr>\n9.\tFlip the Challah pieces and cover again until the French toast is browned on both sides.\u003cbr>\n10.\tFinish cooking the rest of the egg-dipped Challah (adding more butter between each batch) until finished.\u003cbr>\n11.\tTop finished French toast with maple syrup and raspberries. \u003c/p>\n\n",
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"excerpt": "But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: Challah French toast stuffed with cream cheese and jam and topped with berries. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/french-toast1.jpg\" alt=\"cream cheese and jam stuffed challah french toast with raspberries\" align=\"left\">Whether it's a lazy weekend morning, or a busy holiday, there’s nothing nicer than having breakfast with family and friends. On Thanksgiving, I love to start my day by drinking coffee while I chat with my mom and sister as my kids and their cousins run around and play. Often, however, we need to chat and drink our coffee while also preparing for the big feast later in the day. As cooking a Thanksgiving or other holiday dinner is an all-day event, breakfast needs to be easy. So, while I am always tempted to make something elaborate, I rarely do as the morning plays second fiddle to the Turkey main event later that day.\u003c/p>\n\u003cp>But a recipe doesn't have to be difficult or time consuming to be delicious and look great. Case in point: \u003cstrong>Challah French toast stuffed with cream cheese and jam and topped with berries\u003c/strong>. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn't be easier to make and you can even prepare most of the dish the night before.\u003c/p>\n\u003cp>I use Challah bread in the recipe as the egg dough makes it light and fluffy, which is perfect for French toast. You can use whatever bread you like, but just make sure it’s not sliced as you want to be able to cut nice thick pieces so you can create pockets for the cream cheese and jam.\u003c/p>\n\u003cp>The jam can be any flavor you'd like. I'm partial to using raspberry preserves for the filling and then topping the final product with fresh raspberries, but apple butter is a fantastic alternative and would go great with cooked apples on top.\u003c/p>\n\u003cp>The egg mixture is seasoned with vanilla, maple syrup, and cinnamon, which add sweetness and a great aroma. It also includes orange zest to brighten the flavors and add a little nuance to the raspberries. If you don’t have orange zest, you can just add in a tablespoon of orange juice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether it's Thanksgiving, another holiday, or just a regular old morning, Challah bread French toast with cream cheese and jam is a pretty great way to start the day.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Cream Cheese and Jam Stuffed Challah French Toast with Raspberries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 - 8 people (double if feeding a larger crowd)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 loaf Challah bread\u003cbr>\n4 eggs\u003cbr>\n2/3 cup whole milk\u003cbr>\nZest from one orange\u003cbr>\n2 tsp cinnamon\u003cbr>\n1 tsp vanilla\u003cbr>\n1 Tbsp maple syrup\u003cbr>\n1/2 cup cream cheese\u003cbr>\n1/2 cup of raspberry jam\u003cbr>\nButter for frying\u003cbr>\nWarm maple syrup to top the French toast\u003cbr>\nFresh raspberries\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tCut bread into 1-inch thick slices.\u003cbr>\n2.\tCut a pocket into the side of each piece and set aside.\u003cbr>\n3.\tWith a butter knife, spread some cream cheese into the pocket of each slice and then spread some jam on top of the cream cheese. Note: If you tear a little hole in the bread while spreading the cream cheese or jam pinch the bread to seal.\u003cbr>\n4.\tIn a large baking dish, mix the eggs, milk, orange zest, cinnamon, maple syrup and vanilla.\u003cbr>\n5.\tSet each slice of bread into the egg mixture, making sure each side is evenly coated. Turn each slice over so they're covered on both sides and then let sit for at least 5 minutes so the egg starts to soak into the bread. You can also let the mixture sit overnight. Just make sure you flip the bread in the egg so it's covered on both sides and then cover and refrigerate for up to 24 hours.\u003cbr>\n6.\tHeat a large griddle or frying pan to medium high.\u003cbr>\n7.\tCoat the bottom of the pan with butter (and don’t be stingy). Once it's sizzling, lay your egg-coated Challah inside.\u003cbr>\n8.\tCover the pan and lower the heat to medium or medium low and let the Challah sit for 3-5 minutes or until golden brown on the bottom side.\u003cbr>\n9.\tFlip the Challah pieces and cover again until the French toast is browned on both sides.\u003cbr>\n10.\tFinish cooking the rest of the egg-dipped Challah (adding more butter between each batch) until finished.\u003cbr>\n11.\tTop finished French toast with maple syrup and raspberries. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/opener2.jpg\" alt=\"caramel apple\">\u003c/p>\n\u003cp>When I mentioned to a few friends that I was making caramel apples, I got the same response every time. \"Yum! Can I have some?\" Caramel apples are one of those treats both kids and adults love. There’s something about sweet and sticky caramel coated over a crisp and slightly tart apple that is truly a match made in heaven. These treats are great all year long, but fall seems an especially perfect time for to indulge. Maybe it's because apples are in season, or perhaps it's the promise of more sticky sweets on Halloween, but October has always seemed like the ideal time to make candy apples.\u003c/p>\n\u003cp>I hadn't made caramel apples in years, but when I saw one apple priced at $22.50 in the Williams Sonoma catalog (yes… $22.50 for one apple!), I knew I had to make a batch. From what I could remember, making caramel apples was easy and fun. And, in these times of failing 401Ks and plunging stock markets, it’s nice to also pay less than $1 for each one.\u003c/p>\n\u003cp>After conducting a little Internet research, I learned that many people prefer using melted caramel candy instead of homemade caramel. According to Sara Moulton, of the Food Network’s “Sara’s Secrets” and also of Gourmet Magazine, melted store-bought caramel stays firm and also creates a consistency that is tender to bite into, while homemade caramel has a tendency to become hard. It also turns out that using pre-made caramel makes the entire process ridiculously easy.\u003c/p>\n\u003cp>With this in mind, I bought a couple of packs of caramels, apples, and skewers (to hold the apples, although you could just as easily use popsicle sticks). I chose small granny smith apples as I wanted each treat to be firm and slightly tart, while also being a manageable size (i.e., not enormous, which would lead to half of it getting thrown out or a major child sugar rush). Along with these items I also picked up some nuts because I love nuts on my candied apples.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some recipes called for using milk or cream, but I stuck with the Brach’s package recipe, which included only the caramels and some water. Although I was tempted to cook the caramels on the stove, I ended up melting them in the microwave because I was concerned a hot pot could potentially burn one of the kids while they were coating the apples. The result was melted caramel that had a nice creamy consistency in a bowl that was easy to tilt and handle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sophie-with-apple.jpg\" alt=\"sophie with apple\">\u003c/p>\n\u003cp>My daughters and their friend were only too happy to help out -- or rather take over -- the task and they did a great job with very little adult assistance or supervision. It turned into a great craft/cooking session with lots of laughing and finger licking. The project was also much more cost effective than the Williams Sonoma apples. All the ingredients cost about $15 and we ended up with 16 caramel apples -- some plain and others decorated with nuts and chocolate. For full disclosure, I must mention that the Williams Sonoma apple is two pounds and looks perfect, but that still seemed like a lot of money for one apple, especially as I could care less how it looks. But high cost or not, making homemade caramel apples is just way more fun than ordering them and waiting for the mail to arrive. I definitely need to turn this into a yearly event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/workarea.jpg\" alt=\"carmel apple prep and work area\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Caramel Apples\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 – 8 candy apples\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large or 8 small Granny Smith Apples\u003cbr>\n1 14 oz package of caramels\u003cbr>\n2 Tbsp water\u003cbr>\n4 – 8 thick wood skewers or popsicle sticks\u003cbr>\nNuts (optional)\u003cbr>\nMelted chocolate (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tWash and dry apples and remove the stems.\u003cbr>\n2.\tSet a skewer or popsicle stick into each one, through the stem hole, being sure to poke them down at least halfway through the fruit.\u003cbr>\n3.\tSet nuts in a bowl and place in your work area, if using.\u003cbr>\n4.\tLine a 9 x 13 baking sheet with waxed paper that has been sprayed with oil (oil side up) and place in your work area.\u003cbr>\n5.\tRemove the wrappers from the caramels and then place in a microwave-safe bowl with the water.\u003cbr>\nNote: You can also heat the caramels and water on the stove. Just place them in a pot and slowly heat on low.\u003cbr>\n6.\tHeat caramels and water for two to three minutes, stirring every minute to help incorporate the candy with the water and to check for readiness.\u003cbr>\n7.\tOnce the caramel’s consistency is like chocolate syrup, you’re ready to stop heating it and dip your apples.\u003cbr>\n8.\tPlace the bowl of caramel on your work station and start dipping in your apples, holding the sticks and tilting the bowl. Use a spoon to help cover the apple with caramel if needed. If the caramel starts to clump or become too thick, just microwave for another 20 seconds and stir.\u003cbr>\n9.\tDip the caramel-coated apple in your nuts (if using). Be sure to do this directly after dipping the apples in the caramel and before they begin to set.\u003cbr>\n10.\tDrizzle on melted chocolate if desired.\u003cbr>\n11.\tPlace apples on the oiled wax paper when finished.\u003cbr>\n12.\tSet apples in the refrigerator for at least 15 minutes and serve.\u003c/p>\n\n",
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"excerpt": "When I mentioned to a few friends that I was making caramel apples, I got the same response every time. \"Yum! Can I have some?\" Caramel apples are one of those treats both kids and adults love. There's something about sweet and sticky caramel coated over a crisp and slightly tart apple that is truly a match made in heaven. These treats are great all year long, but fall seems an especially perfect time for to indulge. Maybe it's because apples are in season, or perhaps it's the promise of more sticky sweets on Halloween, but October has always seemed like the ideal time to make candy apples. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/opener2.jpg\" alt=\"caramel apple\">\u003c/p>\n\u003cp>When I mentioned to a few friends that I was making caramel apples, I got the same response every time. \"Yum! Can I have some?\" Caramel apples are one of those treats both kids and adults love. There’s something about sweet and sticky caramel coated over a crisp and slightly tart apple that is truly a match made in heaven. These treats are great all year long, but fall seems an especially perfect time for to indulge. Maybe it's because apples are in season, or perhaps it's the promise of more sticky sweets on Halloween, but October has always seemed like the ideal time to make candy apples.\u003c/p>\n\u003cp>I hadn't made caramel apples in years, but when I saw one apple priced at $22.50 in the Williams Sonoma catalog (yes… $22.50 for one apple!), I knew I had to make a batch. From what I could remember, making caramel apples was easy and fun. And, in these times of failing 401Ks and plunging stock markets, it’s nice to also pay less than $1 for each one.\u003c/p>\n\u003cp>After conducting a little Internet research, I learned that many people prefer using melted caramel candy instead of homemade caramel. According to Sara Moulton, of the Food Network’s “Sara’s Secrets” and also of Gourmet Magazine, melted store-bought caramel stays firm and also creates a consistency that is tender to bite into, while homemade caramel has a tendency to become hard. It also turns out that using pre-made caramel makes the entire process ridiculously easy.\u003c/p>\n\u003cp>With this in mind, I bought a couple of packs of caramels, apples, and skewers (to hold the apples, although you could just as easily use popsicle sticks). I chose small granny smith apples as I wanted each treat to be firm and slightly tart, while also being a manageable size (i.e., not enormous, which would lead to half of it getting thrown out or a major child sugar rush). Along with these items I also picked up some nuts because I love nuts on my candied apples.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some recipes called for using milk or cream, but I stuck with the Brach’s package recipe, which included only the caramels and some water. Although I was tempted to cook the caramels on the stove, I ended up melting them in the microwave because I was concerned a hot pot could potentially burn one of the kids while they were coating the apples. The result was melted caramel that had a nice creamy consistency in a bowl that was easy to tilt and handle.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sophie-with-apple.jpg\" alt=\"sophie with apple\">\u003c/p>\n\u003cp>My daughters and their friend were only too happy to help out -- or rather take over -- the task and they did a great job with very little adult assistance or supervision. It turned into a great craft/cooking session with lots of laughing and finger licking. The project was also much more cost effective than the Williams Sonoma apples. All the ingredients cost about $15 and we ended up with 16 caramel apples -- some plain and others decorated with nuts and chocolate. For full disclosure, I must mention that the Williams Sonoma apple is two pounds and looks perfect, but that still seemed like a lot of money for one apple, especially as I could care less how it looks. But high cost or not, making homemade caramel apples is just way more fun than ordering them and waiting for the mail to arrive. I definitely need to turn this into a yearly event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/workarea.jpg\" alt=\"carmel apple prep and work area\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Caramel Apples\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 – 8 candy apples\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 large or 8 small Granny Smith Apples\u003cbr>\n1 14 oz package of caramels\u003cbr>\n2 Tbsp water\u003cbr>\n4 – 8 thick wood skewers or popsicle sticks\u003cbr>\nNuts (optional)\u003cbr>\nMelted chocolate (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tWash and dry apples and remove the stems.\u003cbr>\n2.\tSet a skewer or popsicle stick into each one, through the stem hole, being sure to poke them down at least halfway through the fruit.\u003cbr>\n3.\tSet nuts in a bowl and place in your work area, if using.\u003cbr>\n4.\tLine a 9 x 13 baking sheet with waxed paper that has been sprayed with oil (oil side up) and place in your work area.\u003cbr>\n5.\tRemove the wrappers from the caramels and then place in a microwave-safe bowl with the water.\u003cbr>\nNote: You can also heat the caramels and water on the stove. Just place them in a pot and slowly heat on low.\u003cbr>\n6.\tHeat caramels and water for two to three minutes, stirring every minute to help incorporate the candy with the water and to check for readiness.\u003cbr>\n7.\tOnce the caramel’s consistency is like chocolate syrup, you’re ready to stop heating it and dip your apples.\u003cbr>\n8.\tPlace the bowl of caramel on your work station and start dipping in your apples, holding the sticks and tilting the bowl. Use a spoon to help cover the apple with caramel if needed. If the caramel starts to clump or become too thick, just microwave for another 20 seconds and stir.\u003cbr>\n9.\tDip the caramel-coated apple in your nuts (if using). Be sure to do this directly after dipping the apples in the caramel and before they begin to set.\u003cbr>\n10.\tDrizzle on melted chocolate if desired.\u003cbr>\n11.\tPlace apples on the oiled wax paper when finished.\u003cbr>\n12.\tSet apples in the refrigerator for at least 15 minutes and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/haggis-panini.jpg\" alt=\"why not try our new haggis paninis sign\" align=\"left\">It's probably not going to surprise anyone to hear that one of the things I love about being in a foreign country is experiencing the food. But this simple pleasure became far more complicated when I started traveling with kids. I have tried to raise daughters with a sense of gastronomic adventure -- and for the most part they are willing and excited participants in our culinary outings -- but when you're in a different time zone, all bets are off as the crabby-child factor increases with each 1,000 miles you journey from home. \u003c/p>\n\u003cp>I know many parents who spend their first days on vacation seeking out food items that will be acceptable to -- as the Scottish would say -- their wee bairns. Even if a child eats a fairly healthy diet at home, they often recoil when plates of “exotic” foods are placed before them elsewhere. A friend of mine had to search out pinto beans and French fries on a recent Mexico vacation as her son refused to eat anything else, while another friend of mine was frustrated to find her normally food-compliant daughter would only eat chicken fingers and pasta during their summer holiday. My daughters are thankfully less demanding (which may be due to the fact that I become temporarily deaf when they try to become picky eaters). But although our girls were happy eaters during our recent trip to Scotland -- devouring haggis, local mussels, scallops, and other fine local dishes -- I think they were more willing to try new foods because we also strived to provide an equal amount of food they felt comfortable with.\u003c/p>\n\u003cp>So there we were, all four of us in Scotland, ready to explore castles, lochs, and the many culinary delights available, but also on the search for food that would be easy on a kid’s stomach. Thankfully, finding kid-friendly food turned out to be much easier than I could have ever dreamed as it turns out that Scotland is the land of the panini. Yes -- the panini. Although there were also plenty of toasties (the UK equivalent of the grilled cheese sandwich), Italian paninis was available wherever we went. Imagine my sense of motherly relief when I found out I could get my children’s three favorite foods -- mozzarella cheese, tomatoes and basil -- melted in flat bread wherever we traveled, including small towns, large cities, and airports.\u003c/p>\n\u003cp>Although there were some variations of the panini we failed to try, such as the haggis panini, more often than not, my daughters had some sort of melted cheese sandwich for lunch. These little bundles of toasty goodness offered them the calories they needed to march around castles, up and down long streets, and through museums and galleries, while also providing a sense of culinary calm so they could branch out and explore other dishes at dinner. As a friend of mine told me when we got home, \"There's nothing like melted cheese to soothe a tired kid,\" which is why I will be forever thankful to the person who brought the panini to Scotland.\u003c/p>\n\u003cp>I’m curious to know how other parents address food issues while on vacation. Also, has anyone else out there found something unexpected, and mercifully kid-friendly, on a recent vacation? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/haggis-panini.jpg\" alt=\"why not try our new haggis paninis sign\" align=\"left\">It's probably not going to surprise anyone to hear that one of the things I love about being in a foreign country is experiencing the food. But this simple pleasure became far more complicated when I started traveling with kids. I have tried to raise daughters with a sense of gastronomic adventure -- and for the most part they are willing and excited participants in our culinary outings -- but when you're in a different time zone, all bets are off as the crabby-child factor increases with each 1,000 miles you journey from home. \u003c/p>\n\u003cp>I know many parents who spend their first days on vacation seeking out food items that will be acceptable to -- as the Scottish would say -- their wee bairns. Even if a child eats a fairly healthy diet at home, they often recoil when plates of “exotic” foods are placed before them elsewhere. A friend of mine had to search out pinto beans and French fries on a recent Mexico vacation as her son refused to eat anything else, while another friend of mine was frustrated to find her normally food-compliant daughter would only eat chicken fingers and pasta during their summer holiday. My daughters are thankfully less demanding (which may be due to the fact that I become temporarily deaf when they try to become picky eaters). But although our girls were happy eaters during our recent trip to Scotland -- devouring haggis, local mussels, scallops, and other fine local dishes -- I think they were more willing to try new foods because we also strived to provide an equal amount of food they felt comfortable with.\u003c/p>\n\u003cp>So there we were, all four of us in Scotland, ready to explore castles, lochs, and the many culinary delights available, but also on the search for food that would be easy on a kid’s stomach. Thankfully, finding kid-friendly food turned out to be much easier than I could have ever dreamed as it turns out that Scotland is the land of the panini. Yes -- the panini. Although there were also plenty of toasties (the UK equivalent of the grilled cheese sandwich), Italian paninis was available wherever we went. Imagine my sense of motherly relief when I found out I could get my children’s three favorite foods -- mozzarella cheese, tomatoes and basil -- melted in flat bread wherever we traveled, including small towns, large cities, and airports.\u003c/p>\n\u003cp>Although there were some variations of the panini we failed to try, such as the haggis panini, more often than not, my daughters had some sort of melted cheese sandwich for lunch. These little bundles of toasty goodness offered them the calories they needed to march around castles, up and down long streets, and through museums and galleries, while also providing a sense of culinary calm so they could branch out and explore other dishes at dinner. As a friend of mine told me when we got home, \"There's nothing like melted cheese to soothe a tired kid,\" which is why I will be forever thankful to the person who brought the panini to Scotland.\u003c/p>\n\u003cp>I’m curious to know how other parents address food issues while on vacation. Also, has anyone else out there found something unexpected, and mercifully kid-friendly, on a recent vacation? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/thetoddlercafe1.jpg\" alt=\"The Toddler Cafe\" align=\"left\">Local chef and blogger \u003ca href=\"http://thetoddlercafe.blogspot.com/\">Jennifer Carden\u003c/a> wrote the cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">The Toddler Café\u003c/a> for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \u003c/p>\n\u003cp>The cookbook makes food fun, all the while introducing lots of flavors, textures and even temperatures to fussy eaters. Carden's book is whimsical and friendly and Matthew Carden's photos capture the joy of discovery and pleasure of eating. In the book you'll find over 50 recipes that are healthy, imaginative and stress free. Recipes have kid-friendly names and there are plenty of tips for toddlers, recipe notes and variations along the way. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Jennifer Carden demonstrates recipes from The Toddler Café\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Williams Sonoma flagship store, 340 Post St, Union Square, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 12 - 2 pm, Saturday September 20th, 2008\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Free!\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a great book for parents who care about what their kids eat. Get a chance to try before you buy at this in-store demo. A signed copy would make a great shower gift or holiday present. \u003c/p>\n\u003cp>Recipe from The Toddler Cafe, Chronicle Books. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Pockets\u003c/strong>\u003cbr>\nMakes 60 ravioli\u003c/p>\n\u003cp>8 ounces cream cheese\u003cbr>\none 15-ounce can pumpkin purée\u003cbr>\n1 teaspoon kosher salt plus 1 tablespoon for pasta water\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground cinnamon\u003cbr>\n1 package (60) round gyoza wrappers\u003cbr>\n2 tablespoons butter\u003cbr>\ngrated parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth. Place a 1/4 teaspoon-sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/thetoddlercafe1.jpg\" alt=\"The Toddler Cafe\" align=\"left\">Local chef and blogger \u003ca href=\"http://thetoddlercafe.blogspot.com/\">Jennifer Carden\u003c/a> wrote the cookbook \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859274/kqedorg-20\">The Toddler Café\u003c/a> for picky kids, but truth be told, many of the recipes would satisfy picky adults. A recipe for Pumpkin Pockets isn't so far from a very sophisticated Ravioli di Zucca. \u003c/p>\n\u003cp>The cookbook makes food fun, all the while introducing lots of flavors, textures and even temperatures to fussy eaters. Carden's book is whimsical and friendly and Matthew Carden's photos capture the joy of discovery and pleasure of eating. In the book you'll find over 50 recipes that are healthy, imaginative and stress free. Recipes have kid-friendly names and there are plenty of tips for toddlers, recipe notes and variations along the way. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Jennifer Carden demonstrates recipes from The Toddler Café\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> Williams Sonoma flagship store, 340 Post St, Union Square, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> 12 - 2 pm, Saturday September 20th, 2008\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Free!\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> This is a great book for parents who care about what their kids eat. Get a chance to try before you buy at this in-store demo. A signed copy would make a great shower gift or holiday present. \u003c/p>\n\u003cp>Recipe from The Toddler Cafe, Chronicle Books. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Pockets\u003c/strong>\u003cbr>\nMakes 60 ravioli\u003c/p>\n\u003cp>8 ounces cream cheese\u003cbr>\none 15-ounce can pumpkin purée\u003cbr>\n1 teaspoon kosher salt plus 1 tablespoon for pasta water\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground cinnamon\u003cbr>\n1 package (60) round gyoza wrappers\u003cbr>\n2 tablespoons butter\u003cbr>\ngrated parmesan cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Place the cream cheese in a microwave-safe bowl, and heat on high for 30 seconds to soften. Add the pumpkin and stir to combine. Add 1 teaspoon of the salt, the nutmeg, and cinnamon, and mix with a stick blender or by hand until the filling is smooth. Place a 1/4 teaspoon-sized ball of filling in the center of each wrapper. Wet the edges with water, and fold the ravioli over to form half moons. Pinch to close, pressing down lightly around the mounds of filling to prevent air bubbles. Bring a large pot of water to a boil and add 1 tablespoon of the salt. Gently add the ravioli, and cook for about 4 minutes, stirring occasionally, until they float. (Depending on the size of the pot, you may have to cook them in batches.) Drain the pasta and toss them with butter and Parmesan.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/airplane300x300.jpg\" alt=\"view of wing out of airplane\" align=\"left\">My family and I are flying to the UK this weekend, so in addition to trying to arrange our trip and get a bunch of work done before we go, I'm planning our in-flight menus. I've been a plane picnicker for years, even before most airlines stopped serving in-flight meals. It all started when I was pregnant and just couldn't bear the thought of airplane or airport food. Before a short flight to San Diego, I brought along a prosciutto sandwich from my favorite deli along with a Stewart's root beer (which wouldn't be allowed anymore. No liquids!), and some fried artichoke hearts. As everyone around me munched pretzels, my husband and I split our delightful dinner. There was no going back after that.\u003c/p>\n\u003cp>Since that time, I've had to consider my children's food intake in addition to my own. I remember a flight to Washington D.C. where I literally brought an entire grocery bag full of food. As my family and I munched on cobb salads, BLTs, brie, and chocolate, I caught the envious looks of my fellow passengers who were stuck eating Jet Blue potato chips and cookies. I ended up taking pity on a lovely Indian grandmother in a beautiful sari who sat a few seats away. Switching seats with my husband so I could sit next to her, she told me all about living in India, the food her cook would make her there, and how her saddened she was that her daughters didn’t make the same foods in their U.S. homes. It turns out she was a moderately famous singer in her native country, a widow, and extremely funny. I was so glad I had brought along that extra mozzarella and tomato sandwich to share.\u003c/p>\n\u003cp>I rarely make anything homemade for our flights. Unlike road trips, I want the food to be packaged and sealed when I make my way through the security lines. No muffins falling out of my carry on, just food from a restaurant or store in its own paper or plastic lining. Maybe it’s my stomach-twisting fear of flying, or the fact that being on a plane is such a dismal experience, but I just can’t cook before I fly. Our standard airplane repertoire is usually freshly-made sandwiches from a local deli, some Petit Ecolier dark chocolate cookies, a few apples and pears, maybe a salad or two in secure plastic containers, some cheese (often brie), and always a bar or two of good chocolate. Anything I can think of to ease the pain of having my legs in one position for hours with some guy’s reading light piercing my right eye as I try to sleep with my jacket over my face.\u003c/p>\n\u003cp>The return trip home is often a problem as I’m never as sure where to shop for airplane food while in a strange place, and I sometimes forget to buy food at all. I’m vowing not to let this happen this time around, however, as the last time I flew home from Europe, I was stuck eating a greasy and cardboard-inspired excuse for a piece of pizza in the Toronto airport while running from plane to plane. My goal is to find some nice meat pasties for the trip home, along with some shortbread and a few pieces of fruit. I’m hoping to extend the good feelings of Scotland with some treats for that long and boring plane ride home.\u003c/p>\n\u003cp>Does anyone else pack a picnic when they fly? I'd love to hear what you bring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "My family and I are flying to the UK this weekend, so in addition to trying to arrange our trip and get a bunch of work done before we go, I'm planning our in-flight menus. I've been a plane picnicker for years, even before most airlines stopped serving in-flight meals. It all started when I was pregnant and just couldn't bear the thought of airplane or airport food. Since that time, I've had to consider my children's food intake in addition to my own. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/airplane300x300.jpg\" alt=\"view of wing out of airplane\" align=\"left\">My family and I are flying to the UK this weekend, so in addition to trying to arrange our trip and get a bunch of work done before we go, I'm planning our in-flight menus. I've been a plane picnicker for years, even before most airlines stopped serving in-flight meals. It all started when I was pregnant and just couldn't bear the thought of airplane or airport food. Before a short flight to San Diego, I brought along a prosciutto sandwich from my favorite deli along with a Stewart's root beer (which wouldn't be allowed anymore. No liquids!), and some fried artichoke hearts. As everyone around me munched pretzels, my husband and I split our delightful dinner. There was no going back after that.\u003c/p>\n\u003cp>Since that time, I've had to consider my children's food intake in addition to my own. I remember a flight to Washington D.C. where I literally brought an entire grocery bag full of food. As my family and I munched on cobb salads, BLTs, brie, and chocolate, I caught the envious looks of my fellow passengers who were stuck eating Jet Blue potato chips and cookies. I ended up taking pity on a lovely Indian grandmother in a beautiful sari who sat a few seats away. Switching seats with my husband so I could sit next to her, she told me all about living in India, the food her cook would make her there, and how her saddened she was that her daughters didn’t make the same foods in their U.S. homes. It turns out she was a moderately famous singer in her native country, a widow, and extremely funny. I was so glad I had brought along that extra mozzarella and tomato sandwich to share.\u003c/p>\n\u003cp>I rarely make anything homemade for our flights. Unlike road trips, I want the food to be packaged and sealed when I make my way through the security lines. No muffins falling out of my carry on, just food from a restaurant or store in its own paper or plastic lining. Maybe it’s my stomach-twisting fear of flying, or the fact that being on a plane is such a dismal experience, but I just can’t cook before I fly. Our standard airplane repertoire is usually freshly-made sandwiches from a local deli, some Petit Ecolier dark chocolate cookies, a few apples and pears, maybe a salad or two in secure plastic containers, some cheese (often brie), and always a bar or two of good chocolate. Anything I can think of to ease the pain of having my legs in one position for hours with some guy’s reading light piercing my right eye as I try to sleep with my jacket over my face.\u003c/p>\n\u003cp>The return trip home is often a problem as I’m never as sure where to shop for airplane food while in a strange place, and I sometimes forget to buy food at all. I’m vowing not to let this happen this time around, however, as the last time I flew home from Europe, I was stuck eating a greasy and cardboard-inspired excuse for a piece of pizza in the Toronto airport while running from plane to plane. My goal is to find some nice meat pasties for the trip home, along with some shortbread and a few pieces of fruit. I’m hoping to extend the good feelings of Scotland with some treats for that long and boring plane ride home.\u003c/p>\n\u003cp>Does anyone else pack a picnic when they fly? I'd love to hear what you bring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/no-trash-lunch.jpg\" alt=\"no trash lunch\">\u003c/p>\n\u003cp>Monday was the first day of school. Yes, school starts in August in our district, which always seems crazy to me as I used to start school after Labor Day when I was a kid. This means that instead of determining what my kids will eat for lunch at around noon, I am now frantically making lunches at 7:30 in the morning.\u003c/p>\n\u003cp>Although making a school lunch may seem like a no brainer (PB&J with a banana, anyone?), a lot has changed since my mom threw cellophane-wrapped sandwiches into my childhood Scooby Doo lunch box. For one thing, most lunch boxes are no longer made of tin, but polyester and nylon. For another, people are now starting to take note of how much trash is created during the school lunch hour.\u003c/p>\n\u003cp>Did you know that a typical American school kid’s lunch generates 67 pounds of trash a year? When I first heard about this statistic, I was amazed. I then did a little math and realized that a class of 20 kids produces 1,340 pounds of trash in the school year, and was horrified when I further calculated that a school with 200 kids (which is a small school), creates 133,400 pounds of school lunch trash a year! \u003c/p>\n\u003cp>The day-to-day issues of dealing with all this trash, combined with a desire to help students become more environmentally aware, led the administrators and parents club at my children’s school to initiate a No Trash Lunch program. What, you may ask, is a no trash lunch? Well, it’s pretty much exactly what it sounds like: a lunch that doesn’t use anything you would throw away -- no baggies, plastic sporks, juice boxes, or paper napkins. I started making no trash lunches two years ago, and although I sometimes slip and use a baggy in moments of desperation -- usually when the containers aren’t clean -- I’ve found that packing a no trash lunch can be just as convenient as making one that generates piles of trash. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But making a no trash lunch isn’t just about giving up baggies and paper napkins. The fad of toting a disposable water bottle has also thankfully fallen out of vogue. Kids are now being taught that those little plastic bottles of Crystal Geyser and Evian clog up land fills and are bad for the environment. The current trend is to use stainless steel water bottles. I’ve seen these available everywhere from REI and Whole Foods, to the L.L. Bean web site and our school’s parents club. Although the stainless steel bottles cost more than the plastic variety, they will last for years and are not made of plastics that could potentially \u003ca href=\"http://www.medicalnewstoday.com/articles/95761.php\">leach chemicals\u003c/a> into your child's water. Many reusable plastic bottles are also great, but be sure to purchase those with a 1, 2, 4 or 5 on them as they are thought to be safer.\u003c/p>\n\u003cp>So if you’re ready to give up baggies and plastic bottles, here are some tips that might help. Once you invest in the basics, a no trash lunch can be just as fast and easy to make as one full of waste. \u003c/p>\n\u003cp>\u003cstrong>Making a No Trash Lunch\u003c/strong>\u003c/p>\n\u003cp>1.\tBuy a reusable lunch box. I like the ones made out of Nylon and Polyester that can be washed.\u003cbr>\n2.\tGet some sandwich and snack-sized containers. These are sold everywhere from Target and Longs, to IKEA.\u003cbr>\n3.\tPurchase a reusable water container. I like the stainless steel ones, but these can be pricey. If you get a plastic bottle, try to purchase one that does not have the numbers \u003ca href=\"http://www.thegreenguide.com/doc/101/plastic\">3, 6, or 7\u003c/a> imprinted on the bottom as these are most likely to leach chemicals. The best choices are those with the numbers 1, 2, 4 and 5 (although these are often more difficult to find).\u003cbr>\n4.\tGive your child a cloth napkin instead of a paper one.\u003cbr>\n5.\tIf your child will need a fork or spoon, include a metal one that can be taken home, washed and reused. You can buy inexpensive sets of four at most drug stores.\u003cbr>\n6.\tIf your child likes warm food, purchase a reusable thermos.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have any other ideas for how to create a No Trash Lunch, I’d love to hear them.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/no-trash-lunch.jpg\" alt=\"no trash lunch\">\u003c/p>\n\u003cp>Monday was the first day of school. Yes, school starts in August in our district, which always seems crazy to me as I used to start school after Labor Day when I was a kid. This means that instead of determining what my kids will eat for lunch at around noon, I am now frantically making lunches at 7:30 in the morning.\u003c/p>\n\u003cp>Although making a school lunch may seem like a no brainer (PB&J with a banana, anyone?), a lot has changed since my mom threw cellophane-wrapped sandwiches into my childhood Scooby Doo lunch box. For one thing, most lunch boxes are no longer made of tin, but polyester and nylon. For another, people are now starting to take note of how much trash is created during the school lunch hour.\u003c/p>\n\u003cp>Did you know that a typical American school kid’s lunch generates 67 pounds of trash a year? When I first heard about this statistic, I was amazed. I then did a little math and realized that a class of 20 kids produces 1,340 pounds of trash in the school year, and was horrified when I further calculated that a school with 200 kids (which is a small school), creates 133,400 pounds of school lunch trash a year! \u003c/p>\n\u003cp>The day-to-day issues of dealing with all this trash, combined with a desire to help students become more environmentally aware, led the administrators and parents club at my children’s school to initiate a No Trash Lunch program. What, you may ask, is a no trash lunch? Well, it’s pretty much exactly what it sounds like: a lunch that doesn’t use anything you would throw away -- no baggies, plastic sporks, juice boxes, or paper napkins. I started making no trash lunches two years ago, and although I sometimes slip and use a baggy in moments of desperation -- usually when the containers aren’t clean -- I’ve found that packing a no trash lunch can be just as convenient as making one that generates piles of trash. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But making a no trash lunch isn’t just about giving up baggies and paper napkins. The fad of toting a disposable water bottle has also thankfully fallen out of vogue. Kids are now being taught that those little plastic bottles of Crystal Geyser and Evian clog up land fills and are bad for the environment. The current trend is to use stainless steel water bottles. I’ve seen these available everywhere from REI and Whole Foods, to the L.L. Bean web site and our school’s parents club. Although the stainless steel bottles cost more than the plastic variety, they will last for years and are not made of plastics that could potentially \u003ca href=\"http://www.medicalnewstoday.com/articles/95761.php\">leach chemicals\u003c/a> into your child's water. Many reusable plastic bottles are also great, but be sure to purchase those with a 1, 2, 4 or 5 on them as they are thought to be safer.\u003c/p>\n\u003cp>So if you’re ready to give up baggies and plastic bottles, here are some tips that might help. Once you invest in the basics, a no trash lunch can be just as fast and easy to make as one full of waste. \u003c/p>\n\u003cp>\u003cstrong>Making a No Trash Lunch\u003c/strong>\u003c/p>\n\u003cp>1.\tBuy a reusable lunch box. I like the ones made out of Nylon and Polyester that can be washed.\u003cbr>\n2.\tGet some sandwich and snack-sized containers. These are sold everywhere from Target and Longs, to IKEA.\u003cbr>\n3.\tPurchase a reusable water container. I like the stainless steel ones, but these can be pricey. If you get a plastic bottle, try to purchase one that does not have the numbers \u003ca href=\"http://www.thegreenguide.com/doc/101/plastic\">3, 6, or 7\u003c/a> imprinted on the bottom as these are most likely to leach chemicals. The best choices are those with the numbers 1, 2, 4 and 5 (although these are often more difficult to find).\u003cbr>\n4.\tGive your child a cloth napkin instead of a paper one.\u003cbr>\n5.\tIf your child will need a fork or spoon, include a metal one that can be taken home, washed and reused. You can buy inexpensive sets of four at most drug stores.\u003cbr>\n6.\tIf your child likes warm food, purchase a reusable thermos.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have any other ideas for how to create a No Trash Lunch, I’d love to hear them.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Tasting with Kids",
"title": "Wine Tasting with Kids",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/grapes.jpg\" alt=\"grapes\" align=\"left\">Wine tasting is usually not a preferred outing with small children. I don’t regularly take my kids to tasting rooms and don’t necessarily recommend that you take your own kids to Napa and Sonoma for a weekend winery tour. That said, after stumbling upon a few wineries while on family vacations, I have found that, in some places, wine tasting with kids in tow can actually be fun for everyone. It has been my experience that vineyards in out-of-the way places are pretty accepting of kids being part of the experience, and, in some cases, quite welcoming. Many wineries off the beaten track don’t seem to mind if your kids frolic though the gardens and vines as long as you are respectful of the property. This is especially true if you purchase a few bottles of wine before you hightail it out of there. Of course, you have to make doubly sure you don’t sip too much before getting behind the wheel, particularly when you’re about to drive on a bumpy Hawaiian road that leads part-way up to a volcano (but more about that in a bit).\u003c/p>\n\u003cp>I’ve always loved visiting vineyards, especially with my husband who is a wine enthusiast. I also have always relished spending a little time at a vineyard. The lush green landscapes filled with grape vines surrounded by roses and wisteria really appeals to my inner-world fantasy of going back in time and living as a member of the landed gentry. Before our daughters were born, we would occasionally go to Sonoma or Napa, and have since made journeys up there without kids. I had never actually gone wine tasting with our kids until recently, however, and all of our previous visits were planned events. Before we had kids, we took some typical France and Spain vacations with visits to tasting rooms in old cobblestone buildings full of boisterous German tourists -- one group’s fashion ensembles were so eclectic that we weren’t sure if we were a bit dizzy from too much wine or too much plaid mixed with stripes -- but these outings were specifically made to find vineyards and taste wine. \u003c/p>\n\u003cp>I’ve found, however, that although it’s fun to plan out your visits to the wine country, discovering wineries in unexpected locations can be even more fun. We had two such experiences in the last year. One was at Tedeschi Vineyards, a pineapple winery we found in Maui, and the second Navarro Vineyards in Mendocino County. Although we should have expected to find wine in the latter location, as it’s in the Anderson Valley, we were camping at the time and looking for a fun place to play in the river. We were therefore surprised when we rounded a bend and came face to face with a vineyard whose wines we had enjoyed in the past at a friend’s house.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/tadeschi1.jpg\" alt=\"Tadeschi Vineyards\">\u003c/p>\n\u003cp>While we were in Maui last year, we heard about \u003ca href=\"http://www.mauiwine.com\">Tadeschi Vineyards\u003c/a> on the way to Mount Haleakala. As we had missed the sunrise, were too early for the sunset, and the drive up the volcano was two hours each way, we decided to do a little wine tasting instead. Tadeschi Vineyards is near the end of the main winding highway on the inner part of Maui. I think the road once went through to Hana, but when we were there, the extended road was closed. Although it’s quite close -- as the crow flies -- to Kihei and Wailea, it’s about an hour’s drive to both. So we made our way down to the vineyard, and if our kids hadn’t been moaning about how they were missing a day at the beach the whole time, the drive would have been lovely. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we got to the vineyard, I was surprised that it was fairly crowded. The wine tasting area is set up to do a brisk business, and there were retired people and families everywhere, buying up pineapple dishtowels, candles, jams and, of course, wine. They make wine made from both pineapples and grapes, and I have to say I liked neither, but we bought a couple of bottles of the pineapple stuff anyway and had them shipped to our house for curiosity’s sake. Although the drive took a while and the wine wasn’t great, I loved visiting Tadeschi Vineyards. The winery itself is beautiful and, once we left the bustle of the shop full of kitsch, we were able to roam around and enjoy the grounds while our kids explored the property. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/sign1.jpg\" alt=\"sign\">\u003c/p>\n\u003cp>Even closer is \u003ca href=\"http://www.navarrowine.com\">Navarro Vineyards\u003c/a>. Although this fairly well-known winery is located in the heart of the Anderson Valley, we were in the area to camp and so weren’t really expecting go wine tasting the first time we happened upon them. There are a few really great things about Navarro Vineyards. In addition to it being near the Navarro River, which is fun to play in, they make every attempt to be a sustainable working farm, avoiding insecticides and herbicides, banding the area with lots of cover crops to keep the beneficial insect population in business, and using chickens and goats to weed and fertilize the grounds. They also utilize solar panels to help power their operation. Navarro also makes really great grape juice, and the tasting room staff is happy to pour some for your kids so they can enjoy something to drink and feel included in the experience while you swirl your Pinot Noir. Finally, they also make some very nice wines which are, for the most part, only available via mail order or in their shop. So, stopping by on your way to raft in the Navarro River has its advantages. Other great wineries are also in the area, such as Scharffenberger Cellars just down the road in Philo.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As I’m always on the lookout for mixing outings with wine tastings, I’d love to hear about any wineries you’ve stumbled upon during your own travels, and if you found them to be kid friendly. Although my budget will not guarantee that I will get to them all, I can always dream.\u003c/p>\n\n",
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"excerpt": " After stumbling upon a few wineries while on family vacations, I have found that, in some places, wine tasting with kids in tow can actually be fun for everyone. It has been my experience that vineyards in out-of-the way places are pretty accepting of kids being part of the experience, and, in some cases, quite welcoming.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/grapes.jpg\" alt=\"grapes\" align=\"left\">Wine tasting is usually not a preferred outing with small children. I don’t regularly take my kids to tasting rooms and don’t necessarily recommend that you take your own kids to Napa and Sonoma for a weekend winery tour. That said, after stumbling upon a few wineries while on family vacations, I have found that, in some places, wine tasting with kids in tow can actually be fun for everyone. It has been my experience that vineyards in out-of-the way places are pretty accepting of kids being part of the experience, and, in some cases, quite welcoming. Many wineries off the beaten track don’t seem to mind if your kids frolic though the gardens and vines as long as you are respectful of the property. This is especially true if you purchase a few bottles of wine before you hightail it out of there. Of course, you have to make doubly sure you don’t sip too much before getting behind the wheel, particularly when you’re about to drive on a bumpy Hawaiian road that leads part-way up to a volcano (but more about that in a bit).\u003c/p>\n\u003cp>I’ve always loved visiting vineyards, especially with my husband who is a wine enthusiast. I also have always relished spending a little time at a vineyard. The lush green landscapes filled with grape vines surrounded by roses and wisteria really appeals to my inner-world fantasy of going back in time and living as a member of the landed gentry. Before our daughters were born, we would occasionally go to Sonoma or Napa, and have since made journeys up there without kids. I had never actually gone wine tasting with our kids until recently, however, and all of our previous visits were planned events. Before we had kids, we took some typical France and Spain vacations with visits to tasting rooms in old cobblestone buildings full of boisterous German tourists -- one group’s fashion ensembles were so eclectic that we weren’t sure if we were a bit dizzy from too much wine or too much plaid mixed with stripes -- but these outings were specifically made to find vineyards and taste wine. \u003c/p>\n\u003cp>I’ve found, however, that although it’s fun to plan out your visits to the wine country, discovering wineries in unexpected locations can be even more fun. We had two such experiences in the last year. One was at Tedeschi Vineyards, a pineapple winery we found in Maui, and the second Navarro Vineyards in Mendocino County. Although we should have expected to find wine in the latter location, as it’s in the Anderson Valley, we were camping at the time and looking for a fun place to play in the river. We were therefore surprised when we rounded a bend and came face to face with a vineyard whose wines we had enjoyed in the past at a friend’s house.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/tadeschi1.jpg\" alt=\"Tadeschi Vineyards\">\u003c/p>\n\u003cp>While we were in Maui last year, we heard about \u003ca href=\"http://www.mauiwine.com\">Tadeschi Vineyards\u003c/a> on the way to Mount Haleakala. As we had missed the sunrise, were too early for the sunset, and the drive up the volcano was two hours each way, we decided to do a little wine tasting instead. Tadeschi Vineyards is near the end of the main winding highway on the inner part of Maui. I think the road once went through to Hana, but when we were there, the extended road was closed. Although it’s quite close -- as the crow flies -- to Kihei and Wailea, it’s about an hour’s drive to both. So we made our way down to the vineyard, and if our kids hadn’t been moaning about how they were missing a day at the beach the whole time, the drive would have been lovely. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we got to the vineyard, I was surprised that it was fairly crowded. The wine tasting area is set up to do a brisk business, and there were retired people and families everywhere, buying up pineapple dishtowels, candles, jams and, of course, wine. They make wine made from both pineapples and grapes, and I have to say I liked neither, but we bought a couple of bottles of the pineapple stuff anyway and had them shipped to our house for curiosity’s sake. Although the drive took a while and the wine wasn’t great, I loved visiting Tadeschi Vineyards. The winery itself is beautiful and, once we left the bustle of the shop full of kitsch, we were able to roam around and enjoy the grounds while our kids explored the property. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/sign1.jpg\" alt=\"sign\">\u003c/p>\n\u003cp>Even closer is \u003ca href=\"http://www.navarrowine.com\">Navarro Vineyards\u003c/a>. Although this fairly well-known winery is located in the heart of the Anderson Valley, we were in the area to camp and so weren’t really expecting go wine tasting the first time we happened upon them. There are a few really great things about Navarro Vineyards. In addition to it being near the Navarro River, which is fun to play in, they make every attempt to be a sustainable working farm, avoiding insecticides and herbicides, banding the area with lots of cover crops to keep the beneficial insect population in business, and using chickens and goats to weed and fertilize the grounds. They also utilize solar panels to help power their operation. Navarro also makes really great grape juice, and the tasting room staff is happy to pour some for your kids so they can enjoy something to drink and feel included in the experience while you swirl your Pinot Noir. Finally, they also make some very nice wines which are, for the most part, only available via mail order or in their shop. So, stopping by on your way to raft in the Navarro River has its advantages. Other great wineries are also in the area, such as Scharffenberger Cellars just down the road in Philo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I’m always on the lookout for mixing outings with wine tastings, I’d love to hear about any wineries you’ve stumbled upon during your own travels, and if you found them to be kid friendly. Although my budget will not guarantee that I will get to them all, I can always dream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "July 4th: Peach Crisps & Block Parties",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/parade.jpg\" alt=\"july 4 parade\" align=\"left\">The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them.\u003c/p>\n\u003cp>My daughters’ enthusiasm is due in large part to the fact that our city, Piedmont, goes a bit nuts on July 4th. The day starts off with a pancake breakfast hosted by the fire department (which actually we’ve never attended, but it’s there for all to enjoy). Later, we have a homespun parade, complete with Scottish Highland bands, dog brigades, soccer teams marching, and the Oakland Raiderettes. There’s then a big party in the park with a band, hot dogs and shaved ice. Later in the day, the small streets of Piedmont become no-traffic zones as the majority of neighborhoods settle into their annual block parties.\u003c/p>\n\u003cp>Each neighborhood’s party is a little different -- there are those with bounce houses for the kids, while others have potato sack races -- but the common denominator for all are hordes of kids running, scootering, and cycling around what becomes a parking lot of garden chairs in the road filled with adults of all ages. Some may think our parties are a bit hokey, and they may be right, but there’s really something to be said for breaking bread (or rather a hot dog roll) with your neighbors at least once a year.\u003c/p>\n\u003cp>My favorite part, however, is that there is serious food to be had. Although the parties offer the standard hamburgers, hot dogs, and veggie burgers you see throughout America on July 4th, this is by and large a potluck affair where every family brings a dish. I love scoping out the tables to see what everyone has brought. Sure, some people bring the Safeway platter of cut fruit, but more often than not, my lovely neighbors bring something homemade, which warms my heart and makes me feel less irritated later in the year when I hear their dog barking all night or when a buzz saw wakes me up at 7:00 a.m. on a Sunday because someone has decided to put in a new planter box (Oh wait. That was my husband.).\u003c/p>\n\u003cp>As our neighborhood’s party just happens to land right on my doorstep, I’m lucky to have the main food table literally touching my front yard. I love checking out the selection and finding out who brought what. We start with the appetizers, brought by families with last names from A-G. These usually include some freshly made guacamoles and salsa, deviled eggs, and prosciutto and cheese plates. Each year, a mother and her daughters bring homemade lychee, maraschino cherry, and lime gelatin in Dixie cups. I barely know this family, and I’m not a big fan of gelatin, but I admire their spirit of culinary experimentation. When I catch a glimpse of them throughout the rest of the year, I fondly recall that they’re the Jell-o family.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>H-O families then bring the salads. There’s usually a great range of these, from Capreses and mixed greens, to taco salads and Asian cole slaws. I find it impossible to choose only one or two and so usually opt for small tastes of each.\u003c/p>\n\u003cp>Finally, the P-Z families bring the desserts. Homemade berry pies are the real stars here, although I am also quite partial to the coffee cakes with brown sugar toppings and freshly baked cookies as well. Sure, some people bring see-through plastic containers of hydrogenated store cookies, but these are always left to linger while the neighborhood discusses recipes and unabashedly debates which dessert is the best.\u003c/p>\n\u003cp>I am technically an “L,” and so therefore should bring a salad. But, for many years I was an “S” (as in Santoro), and my signature block party dish was always my peach crisp with vanilla ice cream. When I got married, a neighbor asked me to stick with dessert because she looked forward to eating my crisp each year. Since then, I have brought my crisp, even when I had infant twins and just wanted to sack out in a garden chair.\u003c/p>\n\u003cp>I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make. You will see that the directions are a bit vague, but that’s the beauty of this dessert. It’s something you throw together and then share with the neighbors, much like we do with ourselves at the block party.\u003c/p>\n\u003cp>\u003cstrong>Block Party Peach Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 people (or thereabouts)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Filling\u003c/strong>\u003cbr>\n4 - 5 pounds of peaches or enough freshly sliced peaches to fill a 9x13” baking pan\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup flour\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1 cup flour\u003cbr>\n1 cup Instant oatmeal\u003cbr>\n1 cup brown sugar\u003cbr>\n1 1/2 sticks butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Slice enough peaches into 1/4 inch slices to fill a buttered 9/13” baking pan to the top\u003cbr>\n2. Mix in sugar and flour\u003cbr>\n3. In a separate bowl, combine the flour, oatmeal and brown sugar.\u003cbr>\n4. Incorporate the butter until it is broken into small chunks (you can do this in a food processor, but I think it comes out better if you just squish the butter with your hands)\u003cbr>\n5. Set the topping on top of the filling in the pan, spreading evenly.\u003cbr>\n6. Bake at 350 degrees for about an hour, or until the topping is browned and you can see the peach filling bubbling inside.\u003cbr>\n7. Set aside to cool a bit and then serve with vanilla ice cream or whipped cream.\u003c/p>\n\n",
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"excerpt": "The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them. Recipe: Block Party Peach Crisp -- I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/parade.jpg\" alt=\"july 4 parade\" align=\"left\">The 4th of July is a huge event in our house. My daughters classify it as the third best holiday, after their birthday and Christmas. Yes, I realize their birthday isn’t a holiday, but try telling that to them.\u003c/p>\n\u003cp>My daughters’ enthusiasm is due in large part to the fact that our city, Piedmont, goes a bit nuts on July 4th. The day starts off with a pancake breakfast hosted by the fire department (which actually we’ve never attended, but it’s there for all to enjoy). Later, we have a homespun parade, complete with Scottish Highland bands, dog brigades, soccer teams marching, and the Oakland Raiderettes. There’s then a big party in the park with a band, hot dogs and shaved ice. Later in the day, the small streets of Piedmont become no-traffic zones as the majority of neighborhoods settle into their annual block parties.\u003c/p>\n\u003cp>Each neighborhood’s party is a little different -- there are those with bounce houses for the kids, while others have potato sack races -- but the common denominator for all are hordes of kids running, scootering, and cycling around what becomes a parking lot of garden chairs in the road filled with adults of all ages. Some may think our parties are a bit hokey, and they may be right, but there’s really something to be said for breaking bread (or rather a hot dog roll) with your neighbors at least once a year.\u003c/p>\n\u003cp>My favorite part, however, is that there is serious food to be had. Although the parties offer the standard hamburgers, hot dogs, and veggie burgers you see throughout America on July 4th, this is by and large a potluck affair where every family brings a dish. I love scoping out the tables to see what everyone has brought. Sure, some people bring the Safeway platter of cut fruit, but more often than not, my lovely neighbors bring something homemade, which warms my heart and makes me feel less irritated later in the year when I hear their dog barking all night or when a buzz saw wakes me up at 7:00 a.m. on a Sunday because someone has decided to put in a new planter box (Oh wait. That was my husband.).\u003c/p>\n\u003cp>As our neighborhood’s party just happens to land right on my doorstep, I’m lucky to have the main food table literally touching my front yard. I love checking out the selection and finding out who brought what. We start with the appetizers, brought by families with last names from A-G. These usually include some freshly made guacamoles and salsa, deviled eggs, and prosciutto and cheese plates. Each year, a mother and her daughters bring homemade lychee, maraschino cherry, and lime gelatin in Dixie cups. I barely know this family, and I’m not a big fan of gelatin, but I admire their spirit of culinary experimentation. When I catch a glimpse of them throughout the rest of the year, I fondly recall that they’re the Jell-o family.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>H-O families then bring the salads. There’s usually a great range of these, from Capreses and mixed greens, to taco salads and Asian cole slaws. I find it impossible to choose only one or two and so usually opt for small tastes of each.\u003c/p>\n\u003cp>Finally, the P-Z families bring the desserts. Homemade berry pies are the real stars here, although I am also quite partial to the coffee cakes with brown sugar toppings and freshly baked cookies as well. Sure, some people bring see-through plastic containers of hydrogenated store cookies, but these are always left to linger while the neighborhood discusses recipes and unabashedly debates which dessert is the best.\u003c/p>\n\u003cp>I am technically an “L,” and so therefore should bring a salad. But, for many years I was an “S” (as in Santoro), and my signature block party dish was always my peach crisp with vanilla ice cream. When I got married, a neighbor asked me to stick with dessert because she looked forward to eating my crisp each year. Since then, I have brought my crisp, even when I had infant twins and just wanted to sack out in a garden chair.\u003c/p>\n\u003cp>I love this crisp recipe because it’s huge, feeds a crowd, and is ridiculously simple to make. You will see that the directions are a bit vague, but that’s the beauty of this dessert. It’s something you throw together and then share with the neighbors, much like we do with ourselves at the block party.\u003c/p>\n\u003cp>\u003cstrong>Block Party Peach Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 10 people (or thereabouts)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Filling\u003c/strong>\u003cbr>\n4 - 5 pounds of peaches or enough freshly sliced peaches to fill a 9x13” baking pan\u003cbr>\n1 cup granulated sugar\u003cbr>\n1/4 cup flour\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1 cup flour\u003cbr>\n1 cup Instant oatmeal\u003cbr>\n1 cup brown sugar\u003cbr>\n1 1/2 sticks butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Slice enough peaches into 1/4 inch slices to fill a buttered 9/13” baking pan to the top\u003cbr>\n2. Mix in sugar and flour\u003cbr>\n3. In a separate bowl, combine the flour, oatmeal and brown sugar.\u003cbr>\n4. Incorporate the butter until it is broken into small chunks (you can do this in a food processor, but I think it comes out better if you just squish the butter with your hands)\u003cbr>\n5. Set the topping on top of the filling in the pan, spreading evenly.\u003cbr>\n6. Bake at 350 degrees for about an hour, or until the topping is browned and you can see the peach filling bubbling inside.\u003cbr>\n7. Set aside to cool a bit and then serve with vanilla ice cream or whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Road Trip Food",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\u003c/p>\n\n",
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"description": "I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/country-road.jpg\" alt=\"country road\">\u003c/p>\n\u003cp>I've always loved road trips. When I was a kid, my sister and I would lounge in the back of our parents' blue Caddy: heads on the leather seat; feet propped up on the door near the open windows. We would nap, read, play the license plate game (where you got to punch your sister if you spotted an out-of-state license plate first), sing \u003ca href=\"http://www.don-mclean.com/?p=68\">American Pie\u003c/a> at the top of our lungs, and argue. Between bickering and giggling, we would also enjoy quite a few scrumptious meals. \u003c/p>\n\u003cp>I realize that many people think \"scrumptious\" and \"road trip\" are two terms that should never go in the same sentence, but my parents were smart enough to avoid the trail of McDonalds and Jack In the Boxes that seemed to attract all the other families roaring down the highway at about 70 cents a gallon. My parents overlooked these \"restaurants\" as others ignore bugs smashed on a windshield. They knew they were there. They were just unappealing and so took no notice of their existence.\u003c/p>\n\u003cp>Instead of fast food, my mom would make fabulous road trip meals. One of my favorites was the Neopolitan equivalent of the Spanish tortilla (i.e., eggs and potatoes) set inside crunchy Italian bread. After sitting for a few hours in its foil wrapping, the eggs and potatoes would adhere to the squishy inside of the bread and the flavors would meld into one of the best sandwiches around. My mom would also sometimes get leftover meatballs from her \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition\">\u003c/a>Italian gravy and make meatball sandwiches in the same Italian bread she used for the eggs. These, combined with a nice piece of fruit and an orange soda were a full meal.\u003c/p>\n\u003cp>Years later, my husband, kids and I now take our own road trips, although our excursions are a little different than the ones I took as a kid. First of all, my children are securely strapped (sitting up) in booster seats. We're also paying far more for gas than my parents ever dreamed was possible way back when. But some things never change. Although the license plate game hasn't made its way to our kids' repertoire yet, they love to play Punch Buggy (where you get to punch your sister if you see a VW bug), with no punch-backs (meaning she can't turn around, see the same VW bug, and punch you back -- that would be unfair!). They also giggle and argue, read books, and sing random songs for hours on end. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our excursions usually take us down I-5 to San Diego and LA (where our families live). Anyone who has ever driven down this populated, but seemingly desolate, asphalt line knows there are few non-fast food choices to be had, other than a Split Pea Andersen's and the Harris Ranch Restaurant, which I have never been able to set foot in after seeing those sad cows wallowing in manure for miles upon miles. So, just like my mom, I’m making our own road trip feasts.\u003c/p>\n\u003cp>I have kept the tradition of making car picnics for each journey and have been known to bring along my mother's menu of freshly made potato and egg sandwiches and fruit. I additionally like to stash some homemade banana nut muffins, peanut butter and jelly sandwiches, hard boiled eggs, dried apricots, and popcorn. Hidden away in my purse are chocolate treats, ginger chews in case anyone feels nauseous, and licorice.\u003c/p>\n\u003cp>Now that the price of gas is almost $5 a gallon, I wonder if the tradition of the summer road trip is going the way of the dinosaur. Should you take one, however, I'd love to hear what meals, if any, you're carrying along. Finally, if you're looking for a good sandwich recipe, feel free to make my mom's potato and egg on Italian bread.\u003c/p>\n\u003cp>\u003cstrong>Mama Mella's Egg and Potato Sandwiches\u003c/strong>\u003c/p>\n\u003cp> \u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1 large potato chopped into small cubes\u003cbr>\n6 eggs\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 large loaf of Italian bread\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat olive oil in a large pan\u003cbr>\n2. When the pan is hot, add the potatoes and heat until they're cooked through and golden brown on the outside.\u003cbr>\n3. Season potatoes with salt and paper to taste\u003cbr>\n4. Scramble the eggs in a bowl.\u003cbr>\n5. Lower the heat on the stove to low and then add the eggs.\u003cbr>\n6. Stir as if making scrambled eggs and cook until done (I like to take mine off the stove when they're still soft)\u003cbr>\n7. Insert into cut bread to make individual sandwiches.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I sometimes add parsley and pancetta to this recipe, which is something my mom never did, but I think tastes great. To do this, just add the pancetta to the pan with the potatoes and then add the parsley while scrambling the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/cornsalad.jpg\" alt=\"corn and avocado salad\">\u003c/p>\n\u003cp>I've been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/29/the-rising-cost-of-food-part-2-of-2/\">Jennifer Maiser's recent articles on BAB\u003c/a> helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into a grocery store lately, however, doesn't need to read about escalating prices to know they're real. Food is simply more expensive, and feeding one self, let alone a family of four or five, is getting more cost prohibitive each day. So what is a parent who needs to feed a family on a fixed budget to do? Luckily, there are quite a few options out there for the frugal home chef. \u003c/p>\n\u003cp>Cost-effective home cooking can be simple and the results just as satisfying and flavorful as any high-cost dinner you make. You won't be grilling any T-bone steaks or putting giant prawns on the barbie, but all types of meat are within reach as long as you choose the right cuts.\u003c/p>\n\u003cp>Following are three recipes that will feed a family of four, and may even provide some leftovers. One costs less than $5 to make, the next less than $10, and the last just over $10. The costs were calculated using a trip to my local farmer's market (where I can often purchase a bunch of greens for only $1.00 or $1.50 each) and a trip to Trader Joe's (which I think is the most affordable place to buy staples like canned beans, pastas, rice, and organic milk). I didn't include prices for dried spices as they are often standard in any cupboard; also, the minor cost doesn't really affect the final dollar amount much, so I opted against the extra math involved in calculating something like how much a teaspoon of cumin will cost. I've included one vegetarian, one chicken, and one beef recipe to cover all the bases (well, except fish).\u003c/p>\n\u003cp>\u003cstrong>Under $5\u003c/strong>\u003cbr>\nThis vegetarian dish was a staple in my house when I was growing up and is something I frequently make for my family now. You can make this traditional Italian peasant dish year round with whatever greens are in season. It's the cheapest meal of the three and probably also the healthiest. Be sure not to drain out all the pasta water as you'll need some to finish off the dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Linguine with Greens and White Beans = $4.18\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 bunch of chard, broccoli rabe, mustard greens or any other leafy green ($1.50)\u003cbr>\n1 12 oz can white beans drained and rinsed ($.69)\u003cbr>\n2 cloves of garlic\u003cbr>\n¼ tsp crushed red pepper (if desired)\u003cbr>\n1 lb linguine ($0.99)\u003cbr>\n3 Tbsp olive oil\u003cbr>\nSome pasta water\u003cbr>\nTop with Parmesan cheese ($1.00)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Cook linguine in salted water until al dente.\u003cbr>\n2. Meanwhile, in a large pan, heat the olive oil and cook the garlic until lightly browned. If using the crushed red pepper, add it now.\u003cbr>\n3. Add the greens and partially cook until warmed through. If using a tougher green, add about a ¼ cup of water and cover to help cook the vegetable.\u003cbr>\n4. Add the beans and a little pasta water.\u003cbr>\n5. Stir thoroughly and cover for one minute.\u003cbr>\n6. Once the beans are heated through and the vegetables are wilted (but not soggy) add the cooked and drained pasta.\u003cbr>\n7. Add more water or olive oil if necessary.\u003cbr>\n8. Add salt to taste.\u003cbr>\n9. Serve with Parmesan cheese.\u003c/p>\n\u003cp>\u003cstrong>Under $10\u003c/strong>\u003cbr>\nChicken legs are the least expensive cut of chicken you can buy. As dark meat is far juicier than white, the legs are also one of the tastiest cuts and are great for barbecuing, roasting, or braising. Most kids also love drumsticks as they are easy to pick up and fun to eat. The following dish can be baked or barbecued. If you do the latter, be sure to set the potatoes on the grill in a pan and be careful not to overcook them. With a salad, this dish is a complete meal that is both filling and nutritious. The salad I've included is one of my favorite spring salads as it uses baby arugula, which is so perfect this time of year, and pink grapefruits, which add a lovely sweetness to the entire meal.\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes with a Baby Arugula, Pink Grapefruit, and Candied Almond Salad = $9.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Roasted Balsamic Chicken and Potatoes = $5.00\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n6 chicken legs (just under $2.00)\u003cbr>\n¼ cup olive oil (about $.50)\u003cbr>\n¼ cup balsamic vinegar (about $.50)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003cbr>\n3 large russet potatoes halved and sliced into 1/4 –inch pieces ($1.50)\u003cbr>\nSalt and pepper to taste\u003cbr>\n¼ cup chopped fresh Italian parsley ($.50)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.\u003cbr>\n2. Preheat oven to 400 degrees.\u003cbr>\n3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.\u003cbr>\n4. Season with salt and pepper.\u003cbr>\n5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.\u003cbr>\n6. Bake another 15 minutes or until done.\u003cbr>\n7. Serve.\u003c/p>\n\u003cp>\u003cstrong>Baby Arugula Salad with Pink Grapefruit and Candied Almonds = $4.75\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 medium bunch of baby arugula ($2.00)\u003cbr>\n1 large pink grapefruit, peeled and cut into ¼-inch pieces ($1.00)\u003cbr>\n½ cup unsalted almonds ($1.00)\u003cbr>\n1 Tbsp sugar\u003cbr>\n1 Tbsp water\u003cbr>\n¼ cup olive oil ($.50)\u003cbr>\n2 Tbsp balsamic vinegar ($.25)\u003cbr>\n1 tsp Dijon mustard\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat almonds and sugar in a dry pan on medium-high heat.\u003cbr>\n2. Toast the almonds in the pan until the sugar starts to meld into the nuts.\u003cbr>\n3. Add the water and quickly stir so the sugar melts into the nuts. Turn off heat.\u003cbr>\n4. Wash and dry arugula and place in a large salad bowl.\u003cbr>\n5. Add chopped grapefruit (with its juices) and candied nuts.\u003cbr>\n6. Mix salad dressing ingredients thoroughly and then add to the salad.\u003cbr>\n7. Mix and serve.\u003c/p>\n\u003cp>\u003cstrong>Just Over $10\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/beef-tacos1.jpg\" alt=\"beef tacos\">\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos with a Corn and Avocado Salad with a Lime-Cilantro Dressing = $10.53\u003c/strong>\u003c/p>\n\u003cp>I've been adding potatoes to my beef tacos for most of my adult life. It all started in my early 20s as an attempt to eat less red meat, while retaining the beef flavor in some of my favorite dishes. A food article at that time suggested cutting the beef in some recipes in half and adding potatoes for extra heft. I tried this with my tacos, and was surprised by how well the potatoes worked with the beef in corn tortillas and how nicely the flavors melded. Later, I decided to add some roasted poblanos to add even more flavor to the dish and loved the results. The salad I serve the tacos with uses fresh corn and avocado and has a lime and cilantro dressing that screams Mexico. Served with some canned black beans, you have a quick, hearty, and healthy meal. Parents should note that my daughters don't like the poblano peppers much, but I think they taste great and so let them pick them out on their own.\u003c/p>\n\u003cp>\u003cstrong>Beef, Poblano, and Potato Tacos = $6.09\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 Tbsp vegetable oil\u003cbr>\n½ lb ground beef (I used Niman Ranch) ($3.00)\u003cbr>\n¼ red onion chopped ($0.25)\u003cbr>\n1 medium potato chopped into cubes ($0.50)\u003cbr>\n1 tsp cumin\u003cbr>\n½ tsp oregano\u003cbr>\n1 large poblano pepper roasted and peeled (see directions below) ($0.80)\u003cbr>\nSalt and pepper to taste\u003cbr>\n1 Tbsp chopped fresh cilantro ($0.25)\u003cbr>\n¼ - ½ cup water\u003cbr>\n10 corn tortillas ($1.29)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Heat oil in a large pan.\u003cbr>\n2. Add the onion, beef, and potato. Cook until both are mostly browned (around 5 minutes on medium heat).\u003cbr>\n3. Add the cumin and oregano and mix in thoroughly.\u003cbr>\n4. Deseed and chop the poblano pepper and then add it to the potato/meat mixture.\u003cbr>\n5. Add ¼ cup of water to deglaze the meat and potato bits on the bottom of the pan. Add more water if needed.\u003cbr>\n6. Add the cilantro and stir.\u003cbr>\n7. In a separate pan (I use a large cast iron pan), add the remaining tablespoon of oil. When hot, brown each tortilla on both sides.\u003cbr>\n8. Fill browned tortillas with beef mixture.\u003cbr>\n9. Serve with lime, sour cream, or crema if desired (these will add to the price of the dish, but are not necessary).\u003c/p>\n\u003cp>\u003cstrong>Corn and Avocado Salad with a Lime and Cilantro Dressing ($3.75)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 ears of fresh corn ($2.00)\u003cbr>\n1 Tbsp chopped cilantro ($.25)\u003cbr>\n1 avocado chopped ($1.00)\u003cbr>\nJuice from 1 lime ($.50)\u003cbr>\n1 Tbsp olive oil\u003cbr>\nSalt and Pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Add all ingredients in a bowl and mix.\u003c/p>\n\u003cp>\u003cstrong>Can of Black Beans = $0.69\u003c/strong>\u003cbr>\nI like to serve this meal with some warmed black beans. A can costs 69 cents at Trader Joe's. If you add this, the grand total goes a bit over $10 to $10.53, but it's worth it.\u003c/p>\n\u003cp>\u003cstrong>How to Roast Poblano Peppers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Method One: On a gas stovetop\u003c/strong>\u003cbr>\n1. Turn a burner on high and set pepper on top of the grate.\u003cbr>\n2. Roast on all sides until the pepper's exterior is completely charred.\u003cbr>\n3. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n4. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>\u003cstrong>Method Two: In the oven\u003c/strong>\u003cbr>\n1. Turn on your broiler\u003cbr>\n2. Set your pepper on a pan and place on the top shelf under the broiler.\u003cbr>\n3. Char on one side thoroughly, and then turn over.\u003cbr>\n4. Char on the other side and then remove pepper from oven.\u003cbr>\n5. Place in a paper bag and close tight for about five minutes. This will allow the skin to steam off.\u003cbr>\n6. Tear open bag and peel off the outer skin of the pepper (it should now come off very easily).\u003c/p>\n\u003cp>Here are some links to other recipes that I thought looked good and seem to fall in the under $10 range. I have not actually added up the costs for these ingredients, but they look inexpensive to make. About a year ago, I made the falafel recipe and thought it was great. And, although I've never made the chickpea ragout, I completely trust all of Jacques Pépin's recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bitten.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/?scp=2-b&sq=falafal&st=nyt\">Falafel from Mark Bittman's NY Times column\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/w/jpfastfood/recipes6.html\">Chickpea Ragout from Jacques Pepin's Food Made Fast site\u003c/a>\u003cbr>\n\u003ca href=\"http://www.recipezaar.com/300966\">Beans and rice from Recipe Zaar\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epicurious.com/recipes/food/views/135\">Tofu and Bok Choy Stir fry from Epircurious\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Resist the Box Redux: Homemade Chocolate Pudding",
"title": "Resist the Box Redux: Homemade Chocolate Pudding",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/pudding_opener.jpg\" alt=\"jell-o pudding\">\u003cbr>\nI've been having deep thoughts about pudding lately. It all started when I was watching \u003ca href=\"http://www.harrypotterorderofthephoenix.com/\">Harry Potter and the Order of the Phoenix\u003c/a> with my daughters. Twice in the movie, \u003ca href=\"http://imdb.com/character/ch0001007/\">Luna Lovegood\u003c/a> refers to eating pudding at a Hogwart's feast. Every time I heard the word \"pudding,\" my mouth watered and I knew I had to make some soon.\u003c/p>\n\u003cp>But what type of pudding? Although Harry Potter takes place in the United Kingdom, land of the bread pudding and baked pudding, I imagined Luna sitting down to a lovely bowl of rich chocolate pudding. I mean, what kid dreams of bread pudding? Well, forget about Luna -- I have pudding dreams of my own and they are all creamy and chocolaty.\u003c/p>\n\u003cp>Once I decided to make pudding, I had a lot of questions. Whole milk or heavy cream? Eggs or no eggs? Nonfat or super fat? The options are endless and I began to feel a little like a puddin' head thinking about it all. The one thing I knew for sure was that I was going to make it from scratch.\u003c/p>\n\u003cp>Now before you scoff and say that you don't have time to make pudding from scratch, let me wag my digital finger at you. Making homemade pudding takes only about five minutes longer than mixing together a box of the instant stuff. Years of watching Jell-O commercials may have convinced you otherwise, but it's true. Not one of the three recipes I made took more than twelve minutes to cook. Honest. Plus, unlike the boxed variety, you can pronounce all the ingredients, which is always a plus.\u003c/p>\n\u003cp>\u003cstrong>Nonfat Pudding\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my pudding adventure wondering if I could make a pudding with nonfat milk that tasted creamy and rich. I made one from the Cooking Light web site and was sadly disappointed. The pudding was flat in both texture and taste. The wonderful creaminess you get from milk fat was missing and although I used a nice bittersweet chocolate, its nuances were drowned out. After a few bites, my husband and I agreed it wasn't worth eating so we threw the whole thing out and made ice cream sundaes. If you're interested in trying this nonfat milk pudding, here's the \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215889\">recipe\u003c/a>, and I wish you better luck.\u003c/p>\n\u003cp>\u003cstrong>Whole Milk Pudding Made with Cornstarch\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/nyt_pudding.jpg\" alt=\"NYTimes pudding\">\u003c/p>\n\u003cp>The next night I made a chocolate pudding using a recipe on the New York Times web site by Mark Bittman. I am quite a fan of Mr. Bittman's and so wanted to try his version. The recipe called for whole milk, sugar, cornstarch, chocolate, and not much else. I used a nice Michel Cluizel Mangaro Lait milk chocolate, because I thought my daughters would like it. When I make this pudding again, however, I will use a bittersweet chocolate instead as the milk chocolate lost its character once it was added to milk and sugar. Don't get me wrong; it was still lovely with a nice caramel undertone. It just wasn't chocolaty enough for my tastes. The recipe itself was smooth and rich, although with the occasional gelatinous blob of cornstarch even though I tried to thoroughly whisk it into the cold milk. Here's the \u003ca href=\"http://www.nytimes.com/2007/02/21/dining/211mrex.html\">recipe\u003c/a>. If you'd like to make a first-rate pudding and don't want to deal with eggs, this is the one for you.\u003c/p>\n\u003cp>\u003cstrong>Custard Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/custard_pudding.jpg\" alt=\"custard pudding\">\u003c/p>\n\u003cp>The final pudding would actually be considered a custard by some, although for me it had the best flavor of the bunch and seemed the most pudding-like. I used egg yolks, whole milk, cornstarch, bittersweet chocolate, and a few other minor ingredients. After looking at about fifteen custard and pudding recipes, I ended up cobbling this one together on my own as the others seemed to use either too many egg yolks or called for heavy cream, while I wanted to use milk. Others required a double boiler, which seemed like a lot of work for what is supposed to be a simple dessert. This pudding was the most time intensive, but it still took under 12 minutes to make from start to finish. The texture was velvety; the taste complex yet balanced. I used a combination of cocoa powder and bittersweet chocolate, melting them in at different times to give the pudding a fuller chocolaty flavor. I used a nice cocoa powder along with some Grenada Organic Dark Chocolate. This one definitely hit the spot.\u003c/p>\n\u003cp>I asked some friends over for a blind taste test and all agreed that although the New York Times recipe was quite good, the custard pudding was superior. We felt the Times recipe was a great choice for parents who wanted to make good and fast pudding for kids, but that the custard pudding had better consistency and flavor. One of my friends called it a pudding for grownups, which seemed to sum it up nicely.\u003c/p>\n\u003cp>So, please, get rid of the Jell-O box and try some homemade pudding. You'll be pleasantly surprised at how easy and fast it is to make, and much happier with the results.\u003c/p>\n\u003cp>\u003cstrong>Velvety Bittersweet Chocolate Pudding\u003c/strong>\u003cbr>\nMakes 2 - 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large egg yolks\u003cbr>\n½ cup sugar\u003cbr>\n3 Tbsp corn starch\u003cbr>\nDash of salt\u003cbr>\n2 Tbsp good cocoa powder\u003cbr>\n2 cups whole milk\u003cbr>\n1 tsp vanilla extract\u003cbr>\n2 Tbsp butter\u003cbr>\n3 ounces finely chopped bittersweet chocolate\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1. Heat the milk on medium-low heat until it starts to steam with small bubbles around the edge. Turn off the heat.\u003cbr>\n2. Whisk egg yolks with sugar in a bowl until the mixture is a light yellow color.\u003cbr>\n3. Add the sugar, corn starch, cocoa, and salt to the egg mixture and whisk thoroughly, making sure there are no lumps.\u003cbr>\n4. Add about a half cup of the warmed milk to the egg mixture, whisking vigorously to temper the eggs.\u003cbr>\n5. Add the egg mixture to the milk and incorporate thoroughly.\u003cbr>\n6. Cook on medium-low just until the mixture starts to bubble. Be sure to frequently stir or the pudding will start to burn at the bottom.\u003cbr>\n7. Lower the heat to simmer and cook for five minutes, stirring often.\u003cbr>\n8. Once the pudding is thickened, turn off the heat and stir in the butter and vanilla.\u003cbr>\n9. After the butter has melted, add in the chopped chocolate and stir until it is thoroughly melted and incorporated.\u003cbr>\n10. Divide into serving bowls, or place in one large bowl.\u003cbr>\n11. Cover with plastic wrap, being sure to let it sit directly on top of the pudding to avoid a skin forming.\u003cbr>\n12. Refrigerate for at least two hours.\u003cbr>\n13.Serve with whipped cream.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/pudding_opener.jpg\" alt=\"jell-o pudding\">\u003cbr>\nI've been having deep thoughts about pudding lately. It all started when I was watching \u003ca href=\"http://www.harrypotterorderofthephoenix.com/\">Harry Potter and the Order of the Phoenix\u003c/a> with my daughters. Twice in the movie, \u003ca href=\"http://imdb.com/character/ch0001007/\">Luna Lovegood\u003c/a> refers to eating pudding at a Hogwart's feast. Every time I heard the word \"pudding,\" my mouth watered and I knew I had to make some soon.\u003c/p>\n\u003cp>But what type of pudding? Although Harry Potter takes place in the United Kingdom, land of the bread pudding and baked pudding, I imagined Luna sitting down to a lovely bowl of rich chocolate pudding. I mean, what kid dreams of bread pudding? Well, forget about Luna -- I have pudding dreams of my own and they are all creamy and chocolaty.\u003c/p>\n\u003cp>Once I decided to make pudding, I had a lot of questions. Whole milk or heavy cream? Eggs or no eggs? Nonfat or super fat? The options are endless and I began to feel a little like a puddin' head thinking about it all. The one thing I knew for sure was that I was going to make it from scratch.\u003c/p>\n\u003cp>Now before you scoff and say that you don't have time to make pudding from scratch, let me wag my digital finger at you. Making homemade pudding takes only about five minutes longer than mixing together a box of the instant stuff. Years of watching Jell-O commercials may have convinced you otherwise, but it's true. Not one of the three recipes I made took more than twelve minutes to cook. Honest. Plus, unlike the boxed variety, you can pronounce all the ingredients, which is always a plus.\u003c/p>\n\u003cp>\u003cstrong>Nonfat Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my pudding adventure wondering if I could make a pudding with nonfat milk that tasted creamy and rich. I made one from the Cooking Light web site and was sadly disappointed. The pudding was flat in both texture and taste. The wonderful creaminess you get from milk fat was missing and although I used a nice bittersweet chocolate, its nuances were drowned out. After a few bites, my husband and I agreed it wasn't worth eating so we threw the whole thing out and made ice cream sundaes. If you're interested in trying this nonfat milk pudding, here's the \u003ca href=\"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215889\">recipe\u003c/a>, and I wish you better luck.\u003c/p>\n\u003cp>\u003cstrong>Whole Milk Pudding Made with Cornstarch\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/nyt_pudding.jpg\" alt=\"NYTimes pudding\">\u003c/p>\n\u003cp>The next night I made a chocolate pudding using a recipe on the New York Times web site by Mark Bittman. I am quite a fan of Mr. Bittman's and so wanted to try his version. The recipe called for whole milk, sugar, cornstarch, chocolate, and not much else. I used a nice Michel Cluizel Mangaro Lait milk chocolate, because I thought my daughters would like it. When I make this pudding again, however, I will use a bittersweet chocolate instead as the milk chocolate lost its character once it was added to milk and sugar. Don't get me wrong; it was still lovely with a nice caramel undertone. It just wasn't chocolaty enough for my tastes. The recipe itself was smooth and rich, although with the occasional gelatinous blob of cornstarch even though I tried to thoroughly whisk it into the cold milk. Here's the \u003ca href=\"http://www.nytimes.com/2007/02/21/dining/211mrex.html\">recipe\u003c/a>. If you'd like to make a first-rate pudding and don't want to deal with eggs, this is the one for you.\u003c/p>\n\u003cp>\u003cstrong>Custard Pudding\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/custard_pudding.jpg\" alt=\"custard pudding\">\u003c/p>\n\u003cp>The final pudding would actually be considered a custard by some, although for me it had the best flavor of the bunch and seemed the most pudding-like. I used egg yolks, whole milk, cornstarch, bittersweet chocolate, and a few other minor ingredients. After looking at about fifteen custard and pudding recipes, I ended up cobbling this one together on my own as the others seemed to use either too many egg yolks or called for heavy cream, while I wanted to use milk. Others required a double boiler, which seemed like a lot of work for what is supposed to be a simple dessert. This pudding was the most time intensive, but it still took under 12 minutes to make from start to finish. The texture was velvety; the taste complex yet balanced. I used a combination of cocoa powder and bittersweet chocolate, melting them in at different times to give the pudding a fuller chocolaty flavor. I used a nice cocoa powder along with some Grenada Organic Dark Chocolate. This one definitely hit the spot.\u003c/p>\n\u003cp>I asked some friends over for a blind taste test and all agreed that although the New York Times recipe was quite good, the custard pudding was superior. We felt the Times recipe was a great choice for parents who wanted to make good and fast pudding for kids, but that the custard pudding had better consistency and flavor. One of my friends called it a pudding for grownups, which seemed to sum it up nicely.\u003c/p>\n\u003cp>So, please, get rid of the Jell-O box and try some homemade pudding. You'll be pleasantly surprised at how easy and fast it is to make, and much happier with the results.\u003c/p>\n\u003cp>\u003cstrong>Velvety Bittersweet Chocolate Pudding\u003c/strong>\u003cbr>\nMakes 2 - 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large egg yolks\u003cbr>\n½ cup sugar\u003cbr>\n3 Tbsp corn starch\u003cbr>\nDash of salt\u003cbr>\n2 Tbsp good cocoa powder\u003cbr>\n2 cups whole milk\u003cbr>\n1 tsp vanilla extract\u003cbr>\n2 Tbsp butter\u003cbr>\n3 ounces finely chopped bittersweet chocolate\u003c/p>\n\u003cp>Preparation\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Heat the milk on medium-low heat until it starts to steam with small bubbles around the edge. Turn off the heat.\u003cbr>\n2. Whisk egg yolks with sugar in a bowl until the mixture is a light yellow color.\u003cbr>\n3. Add the sugar, corn starch, cocoa, and salt to the egg mixture and whisk thoroughly, making sure there are no lumps.\u003cbr>\n4. Add about a half cup of the warmed milk to the egg mixture, whisking vigorously to temper the eggs.\u003cbr>\n5. Add the egg mixture to the milk and incorporate thoroughly.\u003cbr>\n6. Cook on medium-low just until the mixture starts to bubble. Be sure to frequently stir or the pudding will start to burn at the bottom.\u003cbr>\n7. Lower the heat to simmer and cook for five minutes, stirring often.\u003cbr>\n8. Once the pudding is thickened, turn off the heat and stir in the butter and vanilla.\u003cbr>\n9. After the butter has melted, add in the chopped chocolate and stir until it is thoroughly melted and incorporated.\u003cbr>\n10. Divide into serving bowls, or place in one large bowl.\u003cbr>\n11. Cover with plastic wrap, being sure to let it sit directly on top of the pudding to avoid a skin forming.\u003cbr>\n12. Refrigerate for at least two hours.\u003cbr>\n13.Serve with whipped cream.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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