What's App?

When I open up my phone, I am amazed at what I can find with a swipe of my finger.  Although I am a tech dinosaur, I do love having a lot of information on a phone, so that when I'm looking for something I can usually get a great answer in a matter of seconds, or in my case minutes.  I'm grateful for the ability to find a restaurant, seat on an airplane, and figure out what the heck that vegetable is in the farmer's market and how do I cook it.  These are some of my favorite Apps in no given order.

The Specialty Produce App is a deep volume of information about fruits and vegetables, with photos, information about where and when they are grown, and some recipe and storage ideas.  It's awesome, and you can also "spot" produce when you are shopping, so others can see where a certain vegetable or fruit is available.  It's free.

Getting lost is a fact of life, and without Google maps where would we all be?  Stuck in the driveway.  I've used it everywhere:  in Europe, and all over the US, I'd be lost without it and that's no joke.  Free in the Google play store.

Since I travel so much keeping track of the weather is something I do a lot---OK, I'm really a geek when it comes to weather.  I sometimes gloat about our fabulous weather here in San Diego, but for the most part I'm checking out where I'm going so I can plan my packing.  Free.

How else would you know what your neighbor is having for breakfast if you weren't on Facebook.  I use this primarily to see what my kids/and their friends are doing, as well as my professional page to put up photos of food, and other information.  It's annoying at times, with the adverts and unwanted things in your feed, but for the most part, I use it to catch up.

I still don't understand it, but surprise, I've got followers, and I'm following people---how interesting!  Truth be told, if I post on my professional FB page, it goes to Twitter....incestuous.

Also not sure I understand this one either, but I put up shots of food, and other things---I have yet to figure it out, but it's there if I need it.

Getting news during the day, when I'm traveling, I depend on the AP, since it is just headlines and facts.  Free in the google play store.

I've found that Flight Stats is smarter than the airlines when it comes to posting delays and gate changes.  It's saved me miles of walking at O'Hare and Dulles.  Free.

Recently a flight was cancelled, and I was assigned a seat by the airline, this genius app will tell you whether it's a good seat or not, and has comments by travelers about the different planes and where to sit for the best experience, but as we all know flying is not fun anymore.

Worth every penny, if you are going to Italy, these apps are all you need.  Elizabeth Minchilli's recommendations are spot on, and the app is full of information, especially for first timers.

Late at night, coming home, it's nice to know you have a flashlight just in case you can't find the lock to put your key in.  I used this a lot in Italy, since the streets can be pretty dark. 

I love Uber, and have used it in Rome, New York City, and in Los Angeles.  It's clean and neat with no money changing hands, and no tipping to try and figure out.  The app is GPS based, and works amazingly well. 

Checking on the Euro when I'm Italy, this app let's me figure out how much something will cost before I buy.  Simple to use, containing all the worlds' currencies, it's awesome.  Free.

I use the Trip Advisor occasionally; I like that there are reviews from real people, and that I can compare hotels, and restaurants, and find things to do in different cities.  Free.

Last but not least, the My Gelato app---I haven't used it yet, but had to have it---it's free. 

I have more apps on my phone than I need, but I do love the instant gratification of being able to find things, get directions, as well as the weather and current news. 

End of an Era

For over 8 years, I have taught at Great News here in San Diego.  The cooking school will close at the end of the month, and the store will close due to the retirement of the owner at the end of July.  At this point, I will not have a teaching venue here in my home town.

Although I am sad about this, my heart aches for the wonderful staff in the cooking school and the retail space who gave their heart and soul to make Great News such a special place for their customers.  My pal Phillis Carey and I are working on finding another space, and will keep you posted on where we will be. Here are a few of my favorite moments from the last 8 years.

Partnering with Specialty Produce to teach the Farmer's Market Box class has been a special time for me and my students.  I'm teaching my last FMB class this Thursday night, and have a feeling I'll lose it while I'm teaching, that's how special it's been.

Aside from the Farmer's Market Box, I look forward every year to the orgy of food, fun and frivolity at the Diva/Queen event that I do with Phillis Carey.  For 2 days over a weekend, the two of us, along with every assistant in the place, put out food from 2 different menus to 52 happy students each day.  It's a huge undertaking but we have so much fun together that it more than makes up for the aches and pains the next week.  Dressing up in tiaras,  funny shirts, or aprons, we never failed to get the holidays off to a great start.

Our first year

We have been blessed with some awesome assistants

Serving a lot of food

Phillis with her second favorite thing: butter.  Her first favorite is wine!

I LOVE this woman!

Chestnut roulade

Gorgeous

And, one year I taught this 4 days after I broke my shoulder; thanks to some amazing assistants we had a ball!

To all of you who came to classes, or bought my books,  I'm so grateful that you trusted me to teach you--you've been generous with your praise and I am touched beyond words that I've been able to do something that I truly love.  Not many people can say that, and for that I am so grateful.

Have You Met My Friends the Cauliflower Triplets?

This morning I took a drive down to Specialty Produce to do a little shopping. Purveyors of organic and sustainable produce, I love walking in and seeing the beautiful produce in the organic room.  Here are the purple, orange and green cauliflower triplets. 

How about the carrot triplets?  Look how gorgeous they are---next to the bean triplets.

Not to be outdone, summer squash comes in all colors of the rainbow.

On June gloom days here in San Diego, everything is sunny at Specialty Produce, just being in the organic room makes me happy.  It's hard to decide what to buy.

But the ultimate in this room are the stone fruits from Frog Hollow and Fitzgerald Farms---pure deliciousness.

Don't wait to get down here and get yours, the best fruit is in at Specialty now. 

My Road to the Final Four

Months ago, Dr. C., our son Ryan and I found out we had gotten tickets to the Final Four through the NCAA's ticket lottery.  I was ecstatic, since this is a bucket list thing for me.  I am a college basketball fanatic, and look like Telly Monster from Sesame Street some weekends, I've watched so much of it. 

And then Indiana's Governor decided to sign this bill that legalizes discrimination, but under the guise of religious freedom.  My brain was exploding with thoughts of "how could they do that?"   My stomach has been in knots this week, thinking about the impact this will have on friends, and the sheer audacity of public servants who pass bills like this but won't fix their roadways, or invest in their children's education.


We considered boycotting, but then a friend said, don't boycott, go and support the mayor of Indianapolis, who signed an executive order protecting everyone's rights. 
I'm hoping that by going, we will be the change we hope to see in the world.  I'm teaching in Indiana after the Final Four for a friend I've known for almost 20 years, and I know he's a businessman who welcomes everyone into his store...I'm honored to work with him, and want to support businesses in Indiana like his. 
So, we are heading into the storm, but hopeful that all will be well--that means Kentucky doesn't win and upset Indiana's perfect season in 1976. 

From the Other Side of the Counter

I'm at Great News this morning but I'm on the other side of the counter, rather than teaching.  My friend Jenny Goycochea is teaching Craft Beer Comfort Foods.  Jenny is passionate about food, but craft beers are her specialty.  Having worked for Stone Brewery when I first met her, she is the oracle when it comes to knowing about craft beer.  Note here, I'm not a beer drinker.

Our first pour is a Ballast Point Big Eye....this is a hoppy and acidic beer to my taste, served alongside some swoon-worthy crab cakes with a spicy IPA hollandaise and frisee salad.  The balance of the rich crab cakes with the spicy hollandaise and a bitter green salad with a champagne vinaigrette was the perfect start for the morning.

Our next dish is a Pale Ale Mac and Cheese with sun dried tomatoes, kale, aged cheddar and Gruyere.  The pairing for this was Stone Pale Ale.  Who doesn't love Mac and Cheese?  This was delicious, and I have to admit I liked the pairing of the pale ale with the richness of the mac and cheese.

Pizza is my middle name so the beer crust flat bread with caramelized onions, potatoes, goat cheese and arugula made with a Brown Ale, was right up my alley.  Paired with Golden Road Get Up Off of that Brown, the balance of flavors here is right on with the sweetness of the onions, and the creaminess of the goat cheese was spectacular.

Next up is a Moroccan Chicken and Stout Stew  with Horseradish and Herb Mashed potatoes.  Jenny has chosen a Guinness extra which is a dry stout, rather than the sweeter Guinness.  

Savory with Rash al Hanout, these chicken thighs were falling off the bone tender, and the contrast between the smooth spicy potatoes and the rich Stout enriched broth was outstanding.  I'm not a spicy food person, but all these flavors were so well balanced, you wanted another bite after the first one.

Last but not least we have Jenny's take on banana pudding, with home made vanilla cookies, roasted bananas  and Thunderweizen Lightning Hefeweizen in the pudding, candied pecans and caramel.  Not your mama's banana pudding for sure, the Hefeweizen was light, with a bit of a sweet taste, that complimented the banana pudding, and the caramel.  Between the crunch of the cookies, and nuts, the creaminess of the pudding, and the silky caramel this is a dessert worth 5 stars, with a few components that can be made ahead of time.

Just FYI, I started eating before I took the photo---it was sublime!

When I sit in on a cooking class I learn something new, no matter how long I've been doing this, I always take something away.  Jenny is an exceptional teacher; she gives you great information, and the flavors of the food show that she puts thought into balancing sweet, spicy, creamy, and crunchy to make each dish something to savor.  Great morning, drinking beer before noon. If you are interested in craft beers, Jenny is teaching a few classes at Great News in the next few months, so sign up now!