It's been months, ages in blog talk really, since I've posted on this blog. Lots of things have happened and I will attempt to explain.
Two years ago we spent a month in Italy and, unknowingly, spoiled our lives forever. :-) When we returned, all we could talk and think about was Italy and how we could return. However, with three pets, a house, a life in California, how were we going to manage that? Leaving our pets, although very well cared for by a trusted friend, was difficult. Travel was costly, long and tiring. How would we make that happen? UNLESS, of course ...... and the idea started taking shape in our heads. Moving to Europe? My husband, David, a software engineer, started looking at work possibilities in Europe, job postings at his office website and a list of possible European cities emerged. Some discussions ensued as to best places to live, best choice for work opportunities, best walkable city, best place for our two Goldens, etc. It turned out Zürich, Switzerland was the chosen city. Centrally located, stable and peaceful, Switzerland became our country of choice. After that, one thing led to another, in a very quick fashion. During a very hot Real Estate market, we sold our house in three days, sold/gave away our cars and got rid of tons of stuff. At the end of March, when all things were squared away, we finally left on our Swiss adventure. Switzerland you might say, but that's not Italy? No, but as David likes to say: we moved to Switzerland to get closer to Italy! Pretty smart statement, I say. :-)
We lived in California for over 5 years and loved every minute of it. We are going to miss California for sure but we will also embrace our adventure in our new country and learn tons about European living and its many cultures.
Thank you for reading my posts and you might like to keep following me as I embark on another blog at:
Switzerland through my blue eyes.......
Thursday, September 7, 2017
Monday, October 3, 2016
Take 40 - Minestrone - If it's Sunday, it must be Minestrone
If it's Sunday, it must be Minestrone, as I have started making it every Sunday morning. Kind of the birth of a tradition. I had tried many different minestrone recipes in the past without finding a special one and now I believe I have discovered the definitive one. Its is the most satisfying soup I have ever tried. Total comfort food. So if you're up for a warming and filling bowl of healthy goodness I urge you to try the following recipe. Have a look at my footnote at the bottom of the page too.
Minestrone
3 tablespoons olive oil,
4 ounces pancetta cut into 1/4-inch dice,
1/4 teaspoon red pepper flakes,
4 medium cloves garlic, thickly sliced,
1 cup diced white onion,
1 cup diced celery,
1 teaspoon finely chopped fresh rosemary,
1 teaspoon thinly sliced fresh sage,
2 tablespoon chopped fresh parsley,
2 tablespoon thinly sliced fresh basil,
2 medium potatoes peeled and cut into 1/2 dice,
2 cups diced zucchini, cut into1/4 inch dice,
8 cups chicken stock
1 1/2 cups tomato sauce
1/2 teaspoon freshly ground black pepper
1/2 cup arborio rice
1 cup rinsed and drained canned cannellini beans
Grated parmesan cheese and oil olive for garnish
In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the pancetta, red pepper flakes and garlic. Cook for 3-4 minutes. Add the remaining tablespoon of olive oil as well as the onion, celery, carrot, and herbs and cook stirring well until the onion is soft and translucent, about 5-7 minutes. Add the potatoes and zucchini and toss well with other vegetables and cook for 2-3 minutes. Add the stock, tomato sauce, stir well and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add the rice, cover again and simmer for another 15-20 minutes. Add the cannellini beans and simmer for a final 5 minutes. Serve the soup with a drizzle of olive oil and a sprinkle of grated parmesan.
Footnote: Here are a couple of shortcuts you might appreciate. Chopping veggies and pancetta for this soup can be tedious and time-consuming, so if you happen to live near a Trader Joe's, (or check your local market) you can pick up already chopped mirepoix (a combination of onion, carrot, and celery) as well as the pancetta already chopped all in the right size. Preparing all of your ingredients in advance and lining them up in a row makes this soup really easy to execute. Leftovers keep well in a lidded container and taste even better the next day.
Bon appétit !
Minestrone
3 tablespoons olive oil,
4 ounces pancetta cut into 1/4-inch dice,
1/4 teaspoon red pepper flakes,
4 medium cloves garlic, thickly sliced,
1 cup diced white onion,
1 cup diced celery,
1 teaspoon finely chopped fresh rosemary,
1 teaspoon thinly sliced fresh sage,
2 tablespoon chopped fresh parsley,
2 tablespoon thinly sliced fresh basil,
2 medium potatoes peeled and cut into 1/2 dice,
2 cups diced zucchini, cut into1/4 inch dice,
8 cups chicken stock
1 1/2 cups tomato sauce
1/2 teaspoon freshly ground black pepper
1/2 cup arborio rice
1 cup rinsed and drained canned cannellini beans
Grated parmesan cheese and oil olive for garnish
In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the pancetta, red pepper flakes and garlic. Cook for 3-4 minutes. Add the remaining tablespoon of olive oil as well as the onion, celery, carrot, and herbs and cook stirring well until the onion is soft and translucent, about 5-7 minutes. Add the potatoes and zucchini and toss well with other vegetables and cook for 2-3 minutes. Add the stock, tomato sauce, stir well and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add the rice, cover again and simmer for another 15-20 minutes. Add the cannellini beans and simmer for a final 5 minutes. Serve the soup with a drizzle of olive oil and a sprinkle of grated parmesan.
Footnote: Here are a couple of shortcuts you might appreciate. Chopping veggies and pancetta for this soup can be tedious and time-consuming, so if you happen to live near a Trader Joe's, (or check your local market) you can pick up already chopped mirepoix (a combination of onion, carrot, and celery) as well as the pancetta already chopped all in the right size. Preparing all of your ingredients in advance and lining them up in a row makes this soup really easy to execute. Leftovers keep well in a lidded container and taste even better the next day.
Bon appétit !
Friday, October 2, 2015
Take - 39 - Italian Style Pizza - homemade in California
Italian Style Pizza - homemade in California
Is there something more satisfying in the world than a slice (or two, or three) of pizza? It has to be way up there as one of the most popular and satisfying fast meal. There is an ongoing war against fast food but in this case, fast can also be gourmet and homemade pizza can qualify as both. I have been making pizza in my home oven for years but never, since this year, have my efforts been so successful. You could have this pizza on your table in less than 75 minutes. Don't believe me? Try my recipe and tricks for pizzeria quality results and send me your comments. It might take you longer the first time to get your technique and prep organized but once you have your act together, it will be real easy.
First the tricks and tips (and more within the recipe itself):
a) Get yourself a pizza stone. They are inexpensive and can be bought in any kitchen supply stores or online. I also use a pizza peel, made of either wood or metal. It is not a necessary tool but can be quite useful to get your pizza in and out of the oven and avoid pizza disasters and burns. I know of what I speak!
b) Turn up your oven, the highest you can get it. I have gone to 525 F on mine. Maybe I can even go higher with it but right now at 525F, it is giving me great results.
c) Buy the best ingredients you possibly can. My flour is Italian flour type 00. It is available in lots of grocery stores including Whole Foods if you cannot find it anywhere else. My marinara sauce for the Margherita pizza is San Marzano. It is an expensive marinara but the best available with very little sugar. You may choose to make your own. I use fresh mozzarella available at Costco and made in California. Mozzarella in water is way different than the aged one. The basil leaves, I grow in my California backyard. Fresh basil is now available everywhere.
d) Try not to loads a ton of each ingredient on your pizza. With Italian food, less is more. The quality of ingredients will win over quantity every time. This way you will taste each ingredient and get more pleasure out of your pizza.
e) The following recipe gives you enough dough for 2 thin, free form pizzas. I can never make real round pizzas. Hopefully, you can.
f) You may do it differently, but I use parchment paper to roll out my dough and to insert into the oven with the pizza peel. I find rolling it on the paper much easier and faster to handle the dough and so easy to remove from the oven. Parchment paper is fine in the oven. It will get darker and brittle, but it will be fine.
Margherita Pizza
3 1/4 Cups flour Type 00
1 Tablespoon sugar
1 Tablespoon salt
2 Teaspoon instant yeast
1 Cup lukewarm water
1/4 Cup white wine at room temperature
2 Tablespoons olive oil
Marinara sauce
Mozzarella (preferably fresh or aged shredded)
Basil - fresh
To the bowl of a food processor add flour, sugar, salt and yeast and pulse a few times to mix. Through the spout add the water, wine and oil and pulse about 20 times (more or less) or until the dough comes together.
Dump the dough on a lightly floured surface and knead a few times until the dough is smooth. Just 5-6 folds
.
Separate into two parts and form into balls. Use an extra tablespoon of olive oil to coat a large bowl, deposit the dough balls in the bowl and coat the balls in oil by rolling them around in the bowl. Cover the bowl with plastic film or a clean kitchen towel and let rest for 1 hour.
Meanwhile, heat your oven. First, remove all oven racks except one, set it at second to last lowest level and put your pizza stone on it. Set your oven at 500F or higher. I presently have a very good oven but in the past, I have used poor quality apartment ovens and have been successful. You might want to test your oven in advance and see how high you can get it and how long it will take to get it there.
While your oven warms up, prepare your ingredients. Set out your marinara sauce, wash and dry your basil and slice your mozzarella thinly.
Ok, so now your oven is ready and your dough has rested. Cut a piece of parchment to fit approximately the size of your pizza stone and spread it on your counter top or table. Sprinkle lightly with flour. Flatten one of the balls and after flouring a rolling pin flatten and roll out the dough. Some might like to flatten it with fingertips, that's good too. Some like to form a crust. It's all up to you. I prefer the rolling pin as a faster way of getting things done and can take or leave the crust. Just make sure your rolling pin is well floured.
Spread the marinara sauce on the dough, add your sliced mozzarella and basil leaves and you are ready to slip your pizza into the oven. From now on, watch it carefully through the window. You do not know how long it will take to get the pizza of your dreams and you wouldn't want to burn it. I would say somewhere close to 10 minutes but as each oven is different, pay close attention to it. Two rules of thumb here.
a) when the cheese starts bubbling it is a sign that it is getting closer;
b) with your peel, lift the pizza and check for brown spots on the bottom. That's a good sign. If there are no brown spots, leave it a while longer until you see the spots.
Remove your pizza from the oven. You may want to add a drizzle of olive oil on top while it is hot. Cut your pizza and enjoy.
Please comment on this recipe and let me know how it turned out in your own kitchen.
Is there something more satisfying in the world than a slice (or two, or three) of pizza? It has to be way up there as one of the most popular and satisfying fast meal. There is an ongoing war against fast food but in this case, fast can also be gourmet and homemade pizza can qualify as both. I have been making pizza in my home oven for years but never, since this year, have my efforts been so successful. You could have this pizza on your table in less than 75 minutes. Don't believe me? Try my recipe and tricks for pizzeria quality results and send me your comments. It might take you longer the first time to get your technique and prep organized but once you have your act together, it will be real easy.
First the tricks and tips (and more within the recipe itself):
a) Get yourself a pizza stone. They are inexpensive and can be bought in any kitchen supply stores or online. I also use a pizza peel, made of either wood or metal. It is not a necessary tool but can be quite useful to get your pizza in and out of the oven and avoid pizza disasters and burns. I know of what I speak!
b) Turn up your oven, the highest you can get it. I have gone to 525 F on mine. Maybe I can even go higher with it but right now at 525F, it is giving me great results.
c) Buy the best ingredients you possibly can. My flour is Italian flour type 00. It is available in lots of grocery stores including Whole Foods if you cannot find it anywhere else. My marinara sauce for the Margherita pizza is San Marzano. It is an expensive marinara but the best available with very little sugar. You may choose to make your own. I use fresh mozzarella available at Costco and made in California. Mozzarella in water is way different than the aged one. The basil leaves, I grow in my California backyard. Fresh basil is now available everywhere.
d) Try not to loads a ton of each ingredient on your pizza. With Italian food, less is more. The quality of ingredients will win over quantity every time. This way you will taste each ingredient and get more pleasure out of your pizza.
e) The following recipe gives you enough dough for 2 thin, free form pizzas. I can never make real round pizzas. Hopefully, you can.
f) You may do it differently, but I use parchment paper to roll out my dough and to insert into the oven with the pizza peel. I find rolling it on the paper much easier and faster to handle the dough and so easy to remove from the oven. Parchment paper is fine in the oven. It will get darker and brittle, but it will be fine.
Margherita Pizza
3 1/4 Cups flour Type 00
1 Tablespoon sugar
1 Tablespoon salt
2 Teaspoon instant yeast
1 Cup lukewarm water
1/4 Cup white wine at room temperature
2 Tablespoons olive oil
Marinara sauce
Mozzarella (preferably fresh or aged shredded)
Basil - fresh
To the bowl of a food processor add flour, sugar, salt and yeast and pulse a few times to mix. Through the spout add the water, wine and oil and pulse about 20 times (more or less) or until the dough comes together.
Dump the dough on a lightly floured surface and knead a few times until the dough is smooth. Just 5-6 folds
.
Separate into two parts and form into balls. Use an extra tablespoon of olive oil to coat a large bowl, deposit the dough balls in the bowl and coat the balls in oil by rolling them around in the bowl. Cover the bowl with plastic film or a clean kitchen towel and let rest for 1 hour.
Meanwhile, heat your oven. First, remove all oven racks except one, set it at second to last lowest level and put your pizza stone on it. Set your oven at 500F or higher. I presently have a very good oven but in the past, I have used poor quality apartment ovens and have been successful. You might want to test your oven in advance and see how high you can get it and how long it will take to get it there.
While your oven warms up, prepare your ingredients. Set out your marinara sauce, wash and dry your basil and slice your mozzarella thinly.
Ok, so now your oven is ready and your dough has rested. Cut a piece of parchment to fit approximately the size of your pizza stone and spread it on your counter top or table. Sprinkle lightly with flour. Flatten one of the balls and after flouring a rolling pin flatten and roll out the dough. Some might like to flatten it with fingertips, that's good too. Some like to form a crust. It's all up to you. I prefer the rolling pin as a faster way of getting things done and can take or leave the crust. Just make sure your rolling pin is well floured.
Spread the marinara sauce on the dough, add your sliced mozzarella and basil leaves and you are ready to slip your pizza into the oven. From now on, watch it carefully through the window. You do not know how long it will take to get the pizza of your dreams and you wouldn't want to burn it. I would say somewhere close to 10 minutes but as each oven is different, pay close attention to it. Two rules of thumb here.
a) when the cheese starts bubbling it is a sign that it is getting closer;
b) with your peel, lift the pizza and check for brown spots on the bottom. That's a good sign. If there are no brown spots, leave it a while longer until you see the spots.
Remove your pizza from the oven. You may want to add a drizzle of olive oil on top while it is hot. Cut your pizza and enjoy.
Please comment on this recipe and let me know how it turned out in your own kitchen.
Tuesday, August 11, 2015
Take 38 - Rescued love from Taiwan and Leo
Recently we adopted another Golden. Leo, formerly Homer, is about 7 years old and a rescue from Taiwan. Thanks to Rescued love from Taiwan and Norcal Golden Retriever Rescue, he was brought to California, along with many of his pals.
In Taiwan, Goldens are the most popular dogs. The are the favorites because of their temperament and beauty and because of the symbol of the word "gold" to Asian people the world over. However, once grown, they are let go, set free, abandoned on the streets. One common excuse is they are too big for the small apartments. Thanks to rescue groups in Taiwan who are in contact with rescue groups in California, the dogs are rescued, cared for through medical needs such as neutering/spaying, cleaned and groomed, fed and then flown to California where they are in great demand. They often have a temperament that is more akin to puppies because they lack the proper training and do not understand English commands.
We had been thinking of adopting another Golden and when we were told there was one from Taiwan, we decided to go have a look at him at the foster home in Burlingame. Homer, now Leo, was smaller than Rocco. He was very friendly. Maybe too friendly as he immediately started chewing on David's shoes and jean bottoms. Regardless, I was in love. I knew I had to keep my head and my heart in check but hey, how can you with a Golden. We got acquainted for a while and then went to get Rocco who was waiting in our car. Rocco was not impressed and started humping Leo, a sign of control and domination. To diffuse any further battle of the top dog, we decided to go for a walk with both of them. The walk went pretty well so we decided to adopt him and take him home. Papers were signed and a donation to Norcal given and we were on our way.
Things went very smoothly and Leo arrived at his new home. It has now been over a month and while we are keeping an eye on any change in their behavior, all is going very well. Leo adapted very easily to our routine and to his place in the dog pecking order. Rocco has also been most generous and he seems to understand that Leo is new and needs a bit more attention. Walking with them was a lesson too. At first I thought a Y attachment would be the solution but I was quickly made aware of the contrary. Because Leo was not used to walking on the left as Rocco, he would go to the right and I would end up with the Y behind my knees. I changed both leashes for leather ones and got two leashes. Strangely enough, I suddenly had more control holding both leashes with one hand and they got the hang of walking side by side on the left. So what was challenging at first soon worked itself out. Going for a bath at Pet Food Express was another question I had. I had seen a lady there once with Labs and here is how she did it: she tethered one dog to one of the metal loops while she bathed the other one. When she was done, she would simply switch dogs. I tried the same thing and it worked wonderfully for me and they too.
Having two dogs is not double the trouble as one might be inclined to think. You just have to think creatively and it becomes as easy as having a single one. Ok, double the food bill and double the vet visit bill but it's all worth it. They are angels put on this earth to enrich our lives and to entertain us. Both of ours are real clowns in a Golden suit.
So having two dogs is a double blessing and now our house is doubly filled with Golden love.
For more information on adoptions, Google
Rescued love from Taiwan or
Norcal Golden Retriever
Thursday, June 25, 2015
Take 37 - Living the California drought
What can I say about the California drought that has not already been said. Friends from different countries often ask me: what does it mean for your everyday life and how do you save water? Well, here is a longer version of my usual answer.
When we first moved here from Canada, 3 1/2 years ago, unbeknownst to anyone, this drought had already started. To be totally honest, not being used to so much sun and so little rain after living in Vancouver for over a decade, we were really clueless. We just loved that every day was sunny and warm, winters were practically nonexistent and we couldn't believe our luck of living in California. And time and life went on and so did the sunshine, the warmth and the lack of rain. During that time, we lived in an apartment, watered our plants, took showers, did laundry and used water in the kitchen for cooking, cleaning and rinsing stuff, unaware. Well, the years went by, we left the apartment for a house we bought and started paying for water with an actual bill and not charges hidden into our monthly rent payment. This bill showed us our monthly usage. Wake-up call! News bulletins started mentioning water waste more and more and we decided to do our part and become water wiser.
We covered all unpaved areas with landscape fabric and mulch (wood pellets). We installed rain cisterns to gather the rare raindrops that would accumulate on our roof and modified a rain drain to drop each precious drop into a covered garbage tub with a hole. We became mindful of the length of our showers and made them shorter. We bought 4 flexible plastic tubs and use them in our showers to gather what would otherwise become waste water. Gallons and gallons are saved this way each time we take a shower. We rinse fruits, veggies, etc over another smaller tub in the kitchen. There too, the quantity of grey water saved is phenomenal. In toilets, we have put full plastic water bottles in the toilet tanks to diminish the amount of water used with each flush. Also, as the saying goes here, if it's brown, flush it down and if it's yellow let it flow. We become immune to the number of times we flush a toilet per day. If I make pasta or cook veggies in water, I scoop out the food when it is ready and let the water cool on the stove until I can transfer it to a tub. All of this saved water goes for my trees and plants. We do feel a spot of guilt when it comes to our pool. However, here is how we rationale this situation. We did not have the pool built. it was there when we bought the house. We were told that we can't let the level go below the filter pump intake, otherwise the pump cannot work. If it cannot work, the pool becomes stagnant and a breeding ground for disease-carrying mosquitos. That is why, the Government isn't asking pool owners to stop filling them up, just to limit to less than one foot at a time and if you empty it completely for, say, cosmetic repairs, you can't fill it up again. Since we need to have the pool resurfaced, that is part of a cosmetic repair and we are waiting until the drought is resolved before having it done.
These days, each time we turn on the faucet or flush the toilet, we stop and think before we do it. That's how we are doing our part to help this situation but truly, I cannot wait for a regular rain season and long days of nothing but rain making everything peaceful and fresh again.
When we first moved here from Canada, 3 1/2 years ago, unbeknownst to anyone, this drought had already started. To be totally honest, not being used to so much sun and so little rain after living in Vancouver for over a decade, we were really clueless. We just loved that every day was sunny and warm, winters were practically nonexistent and we couldn't believe our luck of living in California. And time and life went on and so did the sunshine, the warmth and the lack of rain. During that time, we lived in an apartment, watered our plants, took showers, did laundry and used water in the kitchen for cooking, cleaning and rinsing stuff, unaware. Well, the years went by, we left the apartment for a house we bought and started paying for water with an actual bill and not charges hidden into our monthly rent payment. This bill showed us our monthly usage. Wake-up call! News bulletins started mentioning water waste more and more and we decided to do our part and become water wiser.
We covered all unpaved areas with landscape fabric and mulch (wood pellets). We installed rain cisterns to gather the rare raindrops that would accumulate on our roof and modified a rain drain to drop each precious drop into a covered garbage tub with a hole. We became mindful of the length of our showers and made them shorter. We bought 4 flexible plastic tubs and use them in our showers to gather what would otherwise become waste water. Gallons and gallons are saved this way each time we take a shower. We rinse fruits, veggies, etc over another smaller tub in the kitchen. There too, the quantity of grey water saved is phenomenal. In toilets, we have put full plastic water bottles in the toilet tanks to diminish the amount of water used with each flush. Also, as the saying goes here, if it's brown, flush it down and if it's yellow let it flow. We become immune to the number of times we flush a toilet per day. If I make pasta or cook veggies in water, I scoop out the food when it is ready and let the water cool on the stove until I can transfer it to a tub. All of this saved water goes for my trees and plants. We do feel a spot of guilt when it comes to our pool. However, here is how we rationale this situation. We did not have the pool built. it was there when we bought the house. We were told that we can't let the level go below the filter pump intake, otherwise the pump cannot work. If it cannot work, the pool becomes stagnant and a breeding ground for disease-carrying mosquitos. That is why, the Government isn't asking pool owners to stop filling them up, just to limit to less than one foot at a time and if you empty it completely for, say, cosmetic repairs, you can't fill it up again. Since we need to have the pool resurfaced, that is part of a cosmetic repair and we are waiting until the drought is resolved before having it done.
These days, each time we turn on the faucet or flush the toilet, we stop and think before we do it. That's how we are doing our part to help this situation but truly, I cannot wait for a regular rain season and long days of nothing but rain making everything peaceful and fresh again.
Wednesday, March 25, 2015
Take 36 - Café Chez Panisse - A meal to remember
Take 36 - Café Chez Panisse - A meal to remember
A little while ago, I was about to celebrate a birthday so I asked my husband to be treated to a Birthday Lunch at Café Chez Panisse in Berkeley. Chez Panisse is widely known because of the quality of its food and also because of its owner Alice Waters, who has been a guiding light and innovator of the farm to table movement, eating locally and organically here in California. The restaurant is also well known because of the fact that so many great and talented people worked there and went on to do wonderful things in the food industry. The two that immediately come to mind are David Tannis, who has at least two exceptional cookbooks that I know of and David Lebovitz, who has been living in Paris for the past decade, has a blog at davidlebovitz.com, and who has so many great cookbooks that I have stopped counting. But I digress, so back to Berkeley. There are two establishments at Chez Panisse: the restaurant and the café, both located in the same building. The downstairs restaurant is only open for dinner and the café, on the second floor serves lunch and dinner. Going to either requires some planning since you need a reservation which cannot be made any earlier than a month in advance. My husband was willing to treat me to this lunch but not to slave over the long process of getting a reservation. Since I tend to pick my battles, I made the reservation. (Get all of the details at chezpanisse.com.) A word of warning, you have to be patient. On the given day, one month before the chosen date I called and just like when you were a teenager and there was a contest on the radio and you kept dialing and redialing and kept getting a busy signal but kept dialing, thank goodness for the redial button these days and when suddenly there was no more busy signal and you held your breath hoping this would be the right time, well it was finally my turn. I spoke to someone, stated my business and was transferred to the reservation person. And finally, there I was with my date and time. The building is a beautiful one in downtown Berkeley on Shattuck Avenue. The architecture reminds me of Frank Lloyd Wright's prairie houses. The decor is simple and muted but with a distinctive style. The food was sublime and the service was impeccable and attentive. Needless to go into what we ate since the menu changes regularly and you can rarely get the same dishes. An appetizer, a main course, with a glass or two of wine, a dessert and an espresso completed this wonderful meal. However, this kind of greatness will cost you. For us, it was over $150.00 but no regrets here since it was perfect and a long time dream on my part to visit this establishment. Not your everyday kind of indulgence but I hope to do it again in this lifetime.
A little while ago, I was about to celebrate a birthday so I asked my husband to be treated to a Birthday Lunch at Café Chez Panisse in Berkeley. Chez Panisse is widely known because of the quality of its food and also because of its owner Alice Waters, who has been a guiding light and innovator of the farm to table movement, eating locally and organically here in California. The restaurant is also well known because of the fact that so many great and talented people worked there and went on to do wonderful things in the food industry. The two that immediately come to mind are David Tannis, who has at least two exceptional cookbooks that I know of and David Lebovitz, who has been living in Paris for the past decade, has a blog at davidlebovitz.com, and who has so many great cookbooks that I have stopped counting. But I digress, so back to Berkeley. There are two establishments at Chez Panisse: the restaurant and the café, both located in the same building. The downstairs restaurant is only open for dinner and the café, on the second floor serves lunch and dinner. Going to either requires some planning since you need a reservation which cannot be made any earlier than a month in advance. My husband was willing to treat me to this lunch but not to slave over the long process of getting a reservation. Since I tend to pick my battles, I made the reservation. (Get all of the details at chezpanisse.com.) A word of warning, you have to be patient. On the given day, one month before the chosen date I called and just like when you were a teenager and there was a contest on the radio and you kept dialing and redialing and kept getting a busy signal but kept dialing, thank goodness for the redial button these days and when suddenly there was no more busy signal and you held your breath hoping this would be the right time, well it was finally my turn. I spoke to someone, stated my business and was transferred to the reservation person. And finally, there I was with my date and time. The building is a beautiful one in downtown Berkeley on Shattuck Avenue. The architecture reminds me of Frank Lloyd Wright's prairie houses. The decor is simple and muted but with a distinctive style. The food was sublime and the service was impeccable and attentive. Needless to go into what we ate since the menu changes regularly and you can rarely get the same dishes. An appetizer, a main course, with a glass or two of wine, a dessert and an espresso completed this wonderful meal. However, this kind of greatness will cost you. For us, it was over $150.00 but no regrets here since it was perfect and a long time dream on my part to visit this establishment. Not your everyday kind of indulgence but I hope to do it again in this lifetime.
Thursday, January 1, 2015
Take 35 - Sluzl
Take 35- Sluzl
Happy New Year Everyone !
Happy New Year Everyone !
Sorry for being scarce in the last year. New dog, lots of new projects, etc. Among those new projects, I've wasted, errr..., spent lots of time on a little project with David, my husband. I am happy to say that you too can now waste, errr..., spend time sliding pieces around to resolve any of the 365+ puzzles on sluzl.com.
A word of warning though, stay away from the hard and crazy puzzles! It should work on any browser on any computer, phone or tablet.
We are not responsible for any resulting addiction. :) Curse me or praise me but please, give me your comments on this new way of wasting time having fun !
ENJOY
Monday, November 17, 2014
Take 34 - Golden Retriever - Rocco - our new love ! -
Take 34 - Golden Retriever - Rocco - our new Love !
It's been almost nine months and we have been in love from day 2. Rocco, picked us. He felt our pain. The interviewer from Norcal Golden Retriever felt it too when she came to meet us at home and get to know us. That pain was raw and tears were close by and ready to roll down our faces but we powered through it and finally, we set up a date to meet our potential new companion. We were also asked if we wanted a young puppy or would go with an older Golden. To us it really made no difference because we had established that young or old, it was the luck of the draw. You could have a young who could get sick at 5, like our Taylor, or have an older very healthy one. So really it meant no difference to us. A few days later we got to meet our new friend at his foster home in Mountain View. We played ball in the back yard with him and noticed his great energy. He went non stop after the ball and interacted with us. We also got to go for a walk. He was not great on leash and it was easy to tell that that dog had not been taught to walk in a disciplined manner but had had a lot of fetch time. His body was slim and streamlined. He did not have a bulky frame. So that was it, we were taking him home. Papers were signed and recommendations were made and off we went with our new pal.
Since March, he has brought nothing but joy to us. At first he would be a bit shy and quiet, a bit as if he wanted to be on his best behavior and make sure we would keep him. He had been shuffled through a few homes in the past few months. So, bit by bit he started showing us his true personality. Very well trained with outstandingly nice manners, he made us realize what a bonus it was to adopt an older dog. His age is not precise as the papers showed two different date but according to our vet he would be between 8-10, based on the wear and tear of this eeth.
We really lucked out with Rocco. Adopting an older dog is something else altogether and does not always have to mean more health problems or assorted vet bills. Rocco is in great health and has the energy of a much younger dog. He runs, he swims, he can play fetch non stop and is always a willing participant at play time.
I would like to highly recommend Norcal Golden Retriever. Their members are totally dedicated to Golden Retrievers and do their job with passion. They do their research on the dogs that are surrendered by thoroughly evaluating them and doing an in-depth one on one with future owners. They come and visit your home and look at your environment asking questions and making suggestions (if need be) as to how to improve your living conditions to increase your possibilities of success with your new pet and ensure the dog’s welfare. They also have a website that should be visited to get the idea of what they are all about.
Lastly, if you love dogs, live with one or more dogs and would like a good read, I highly recommend the following book:
Daytripping by David Rosenfelt.
However, just one word of caution, make sure you have lots of tissue available while reading. At least one story in that book, if not more, will have you crying for sure, but it’s all good. Great praise go to this author and his wife for their dedication and generosity. You will not be able to put the book down, unless it is to go blow your nose or wipe your eyes.
Enjoy !
Lori
Friday, July 18, 2014
Take 33 - RIP Darling Taylor
On March 14th of this year, we said goodbye to our darling Taylor and just now, did I feel capable of
writing about him. Taylor had been in our lives for 5 1/2 years and we had had him since he was 8 weeks old. He and we had grown together. He has showed us the way while raising him. He was our first dog.
On December 24th, 2013 we noticed something was not right with Taylor, our Golden Retriever. He was listless, would not eat, did not want to drink. He seemed in a daze and disconnected. We hurried him to an Emergency Veterinary Clinic in Palo Alto. After a couple of hours of tests and treatments, we learned he had a 104 degree fever and we were sent home with him and some antibiotics. To make a long story short, during the next week we went back and forth to our vet, hoping it was just a virus and some dehydration but unfortunately, after several treatments we were referred to Sage Veterinary Hospital in Campbell, after more tests we were told it was not a virus but an aggressive form of cancer called Hemangiosarcoma. After he had surgery to remove the mass growing in his body, we kept our eyes in him because the prognostic was not good. He was given two month at most before the return of the disease and chemotherapy might only give him an extra month. In March we noticed a mass developing in his chest and made the quick decision of returning to Sage for the final goodbye moment.
Making the decision was easy when knowing there was no future but it's the aftermath we were not prepared to face. Everything in our home reminded us of Taylor. He had occupied such a large space in our lives. Now the house was empty without him. David and I were in constant pain and tears. We even went away for a weekend and had to hide when the pain bubbled to the surface and our eyes filled with tears. It was a rough time. Seeing other dogs, especially other Goldens was the worst. Another thing from the well meaning people around us were the sympathy cards. Gut wrenching words that had me burst into uncontrollable tears. I could not even show them to David after they arrived in the mail. I knew he could not face that kind of pain. A neighbour sent a card and included the following text:
JUST MY DOG
by Gene Hill
He's just my dog.
He is my other eyes that can see above the clouds; my other ears that hear above the winds. He is the part of me that can reach out into the sea.
He has told me more than a thousand times over that I am his reason for being. By the way he rests against my leg. By the way he thumps his tail at my smallest smile. By the way he shows his hurt when I leave without taking him.(I think it makes him sick with worry when he is not along to care for me)
When I am wrong, he is delighted to forgive. When I am angry, he clowns to make me smile. When I am happy, he is joy unbounded.
When I am a fool, he ignores it. When I succeed, he brags.
Without him, I am only another person. With him, I am all powerful.
He has taught me the meaning of devotion. He is loyalty itself.
With him, I know a secret comfort and a private peace. He has brought me understanding where before I was ignorant.
His head on my knee can heal my human hurts. His presence by my side is protection against my fears of dark and unknown things.
He has promised to wait for me ..... whenever ..... wherever. In case I need him.
And I expect I will - as I always have.
He is my dog.
It took me three tries to read the complete text and even now, I write these words my throat constricts. Thank goodness, with time, (and a new love) things get easier. In my next blog, get ready to hear about my new love. Taylor would approve.
Friday, February 28, 2014
Take 32 - Martial Cottle Park - San Jose
On January 31, 2014 Mr Walter Lester died at the age of 88. Who was Mr. Lester and what does he have to do with the Martial Cottle Park, you ask? Well plenty, actually. You see, Mr. Lester was born, grew up, worked and lived a couple of blocks away from our home, here in Blossom Valley, San Jose. His home, but mostly its land, is the site of the future Martial Cottle Park. 287 acres, equivalent to 236 football fields that is being developed to become a park with a visitors' center, picnic areas, historical farming exhibitions, etc.
Mr. Lester was born on July 7, 1925. He never married, nor did he have any children. Mr. Lester could have become just another multi-millionaire of Silicon Valley as the offers for his land kept coming from investors who wanted to turn it into another sub-division or a mall. However, Mr. Lester was steadfast on his plans for this property. Throughout the years he refused to sell and in 2003 he signed over the property in a grant deed to Santa Clara County and California Department of Parks and Recreations but with certain conditions. He wanted the land to stay the way it was, preserved as farmland and open space, with arching old oaks and broad views of the surrounding mountains. He also stated that he wanted no part of the property to be used for high intensity, organized recreational uses such as athletic fields, playgrounds, swimming pools or other similar activities. He wanted the property to be used as a public historical park that would inform and educate the public about the agricultural heritage of Santa Clara Valley. Silicon Valley, a technological area, used to have a topographical vocation. Much of it covered Santa Clara Valley and used to be known as Valley of the Heart's Delight, a region rich with fruit orchards up until the 1960s.
This space is in the south part of San Jose, bordered by Chynoweth Avenue, Snell Avenue, Branham Lane and Highway 85. The project for the park had been almost dormant up until a couple of weeks after we moved into our new home, in October 2013. As I walked my dog in that area every day, I started noticing more and more activity with trucks going in and out and increasing during several weeks with digging and paving and the start of a building going up. Then on February 1st, one day after Mr. Lester's passing, a partial trail was opened and people started walking, with or without a dog, cycling and simply enjoying this wonderful space. Walking this trail, in its infancy, you can almost imagine what the final product will look like. The feeling is magical. The trail is paved but on each side the soil has been worked and sprinkled with seed to grown grass. A few benches have been installed as well as a couple of doggie stations with bags and waste bins. The fields around go on forever and you distinctly get the feeling of wide open spaces in the countryside, although you are in the middle of the third largest city in California, almost completely surrounded by mountains in the distance. The main trail is about halfway done as the rest of the land is surrounded by fences during the completion of the project. This is a wonderful addition to our neighbourhood and will enchant and help educate people on agriculture for a long time to come.
Sadly, I did not know Mr. Lester but I will give a silent thank you each time I walk those trails and look out into the distance to admire the same views as he surely did.
Recipe:
I recently found this recipe in an Ina Garten (Barefoot Contessa) cookbook. I love her cookbooks. I have almost all of them. The recipe is from Foolproof.
The combination of salmon and tomato is not usual but trust me, it is outstandingly delicious.
Well worth the effort. This is a version of the recipe. Enjoy !
Salmon with tomato stew
Olive oil
1 cup chopped sweet onion
2 teaspoon minced garlic
2 cups cherry or grape tomatoes halved lengthwise
Salt and Pepper
1 1/2 tablespoons basalmic vinegar
1 1/2 tablespoons julienned fresh basil leaves
4 pieces salmon fillet, about 8 ounces each
Preheat oven to 425 degrees.
Heat 3 tablespoon of olive oil in a medium sauté pan. Add the onion and sauté over medium-low heat for a few minutes until onion is very tender. Add the garlic and sauté for an additional minute. Stir in tomatoes, 1 teaspoon salt and half a teaspoon pepper and cook over medium-low heat for 10-15 minutes, stirring from time to time until liquid is almost gone and sauce has thickened a bit. Off the heat, stir in the vinegar and basil.
Place a large sauté pan (that can go in the oven) over high heat for a couple of minutes. Brush the salmon all over with olive oil, sprinkle with salt and pepper and place skin side up in the pan. Do not move the fish for 3-4 minutes until it is browned. Carefully turn the salmon on its skin side and put the pan in the oven for 8 minutes. Carefully remove the pan and put fish on a serving platter, covering it with aluminum foil for 5 minutes to allow it to rest.
Reheat the tomatoes, check seasoning again and serve hot, warm or at room temperature with salmon.
Bon appétit !
Mr. Lester was born on July 7, 1925. He never married, nor did he have any children. Mr. Lester could have become just another multi-millionaire of Silicon Valley as the offers for his land kept coming from investors who wanted to turn it into another sub-division or a mall. However, Mr. Lester was steadfast on his plans for this property. Throughout the years he refused to sell and in 2003 he signed over the property in a grant deed to Santa Clara County and California Department of Parks and Recreations but with certain conditions. He wanted the land to stay the way it was, preserved as farmland and open space, with arching old oaks and broad views of the surrounding mountains. He also stated that he wanted no part of the property to be used for high intensity, organized recreational uses such as athletic fields, playgrounds, swimming pools or other similar activities. He wanted the property to be used as a public historical park that would inform and educate the public about the agricultural heritage of Santa Clara Valley. Silicon Valley, a technological area, used to have a topographical vocation. Much of it covered Santa Clara Valley and used to be known as Valley of the Heart's Delight, a region rich with fruit orchards up until the 1960s.
This space is in the south part of San Jose, bordered by Chynoweth Avenue, Snell Avenue, Branham Lane and Highway 85. The project for the park had been almost dormant up until a couple of weeks after we moved into our new home, in October 2013. As I walked my dog in that area every day, I started noticing more and more activity with trucks going in and out and increasing during several weeks with digging and paving and the start of a building going up. Then on February 1st, one day after Mr. Lester's passing, a partial trail was opened and people started walking, with or without a dog, cycling and simply enjoying this wonderful space. Walking this trail, in its infancy, you can almost imagine what the final product will look like. The feeling is magical. The trail is paved but on each side the soil has been worked and sprinkled with seed to grown grass. A few benches have been installed as well as a couple of doggie stations with bags and waste bins. The fields around go on forever and you distinctly get the feeling of wide open spaces in the countryside, although you are in the middle of the third largest city in California, almost completely surrounded by mountains in the distance. The main trail is about halfway done as the rest of the land is surrounded by fences during the completion of the project. This is a wonderful addition to our neighbourhood and will enchant and help educate people on agriculture for a long time to come.
Sadly, I did not know Mr. Lester but I will give a silent thank you each time I walk those trails and look out into the distance to admire the same views as he surely did.
Recipe:
I recently found this recipe in an Ina Garten (Barefoot Contessa) cookbook. I love her cookbooks. I have almost all of them. The recipe is from Foolproof.
The combination of salmon and tomato is not usual but trust me, it is outstandingly delicious.
Well worth the effort. This is a version of the recipe. Enjoy !
Salmon with tomato stew
Olive oil
1 cup chopped sweet onion
2 teaspoon minced garlic
2 cups cherry or grape tomatoes halved lengthwise
Salt and Pepper
1 1/2 tablespoons basalmic vinegar
1 1/2 tablespoons julienned fresh basil leaves
4 pieces salmon fillet, about 8 ounces each
Preheat oven to 425 degrees.
Heat 3 tablespoon of olive oil in a medium sauté pan. Add the onion and sauté over medium-low heat for a few minutes until onion is very tender. Add the garlic and sauté for an additional minute. Stir in tomatoes, 1 teaspoon salt and half a teaspoon pepper and cook over medium-low heat for 10-15 minutes, stirring from time to time until liquid is almost gone and sauce has thickened a bit. Off the heat, stir in the vinegar and basil.
Place a large sauté pan (that can go in the oven) over high heat for a couple of minutes. Brush the salmon all over with olive oil, sprinkle with salt and pepper and place skin side up in the pan. Do not move the fish for 3-4 minutes until it is browned. Carefully turn the salmon on its skin side and put the pan in the oven for 8 minutes. Carefully remove the pan and put fish on a serving platter, covering it with aluminum foil for 5 minutes to allow it to rest.
Reheat the tomatoes, check seasoning again and serve hot, warm or at room temperature with salmon.
Bon appétit !
Monday, December 16, 2013
Take 31 - San Jose - Blossom Valley - Getting to know my neighbourhood
Before getting to know my neighbourhood, I had to get to know my house. In the rental home where we lived previously, the appliances were run-of-the-mill machines in-so-far as being very basic appliances without bells and whistles. Nothing beeped nor dinged nor chimed. Where we are now, it is very different. Each appliance has its own sound and musical note, to let you know it requires your attention. For example, the dishwasher has the beep (6 times) at the end of its cycle and it repeats the same 6 beeps a total of three times until you give up and stop whatever you are doing and open the door of the appliance to shut it up. Our fridge has this very practical beep so that if you do not shut either door properly, after a few minutes it will let you know by beeping continually until you realize your mistake. The microwave also has its beep, which is a single long sorrowful one. As though it's sorry to see you take out the food you have placed in there to heat.
Not wanting to be left out, the oven also does its part by beeping and dinging depending on what you require of it. And then there are the washer and dryer. Since 2009, Samsung has been my choice for washer and dryer and I have had that brand in three out of four of my past homes including this one. I believe someone at Samsung must have a real sense of humour. At the end of its cycle it has this little instrumental number about 15 seconds long that is endearing and child-like. Both the dryer and the washer have this piece so if both machines happen to end their cycle almost at the same time, they both give you their performance almost simultaneously which can be an incredible source of cacophony. However, this synchronization of time is rare and yes, I could make it play at a lower volume but I really don't mind it. I also had had to change the ringer on my phone because it shared the same notes as our front door bell. One day I ran downstairs thinking there was someone at the door when actually my phone was ringing. It's enough to drive you bonkers ! :--))
Needless to say we also have a list of little projects that require regular visits to Lowe's or Orchard's. During one of those visits, I noticed a sign on the road that showed you the way to Hayes Mansion. Of course, my curiosity got the better of me and I gave in to the temptation. I soon found out that Hayes Mansion is a Mediterranean Villa designed by architect George Page that used to be the home of the Hayes family until they sold it in the 1950s. The villa remained empty and fell into disrepair until 1994 when it was successfully renovated and it is now a conference center. Do go have a look at their website www.hayesmansion.com. It is simply a magnificent building. You can go there for brunch too. Although quite pricey, I hear it is one of the best and David and I plan on going there one day for a special occasion.
Across the street from Hayes Mansion is a park who also used to have a different vocation. It used to be Frontier Village Amusement Park, a western style theme park which opened in 1961 and closed in 1980. Nothing remains of that theme park except the trees on 49 acres of beautiful grounds. The paths meander through the park and at its edge there are tennis courts and a children play area. There seems to be an unofficial rule with dogs running freely off-leash and enjoying the open area. As well, there is a beautiful tree shaded picnic area with tables and bbq pits, which can be reserved for special occasions by calling 408-794-PARK a division of the City of San Jose.
Here is a quick recipe for a spice mix to enhance your popcorn:
Southwest Spice Mix
1/2 cup kosher salt
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon ground New Mexico chile
Toss ingredients together. Use 1 tablespoon of the mix for every quart of fresh popcorn and toss together. Store the leftover mix in an airtight jar.
Not wanting to be left out, the oven also does its part by beeping and dinging depending on what you require of it. And then there are the washer and dryer. Since 2009, Samsung has been my choice for washer and dryer and I have had that brand in three out of four of my past homes including this one. I believe someone at Samsung must have a real sense of humour. At the end of its cycle it has this little instrumental number about 15 seconds long that is endearing and child-like. Both the dryer and the washer have this piece so if both machines happen to end their cycle almost at the same time, they both give you their performance almost simultaneously which can be an incredible source of cacophony. However, this synchronization of time is rare and yes, I could make it play at a lower volume but I really don't mind it. I also had had to change the ringer on my phone because it shared the same notes as our front door bell. One day I ran downstairs thinking there was someone at the door when actually my phone was ringing. It's enough to drive you bonkers ! :--))
Needless to say we also have a list of little projects that require regular visits to Lowe's or Orchard's. During one of those visits, I noticed a sign on the road that showed you the way to Hayes Mansion. Of course, my curiosity got the better of me and I gave in to the temptation. I soon found out that Hayes Mansion is a Mediterranean Villa designed by architect George Page that used to be the home of the Hayes family until they sold it in the 1950s. The villa remained empty and fell into disrepair until 1994 when it was successfully renovated and it is now a conference center. Do go have a look at their website www.hayesmansion.com. It is simply a magnificent building. You can go there for brunch too. Although quite pricey, I hear it is one of the best and David and I plan on going there one day for a special occasion.
Across the street from Hayes Mansion is a park who also used to have a different vocation. It used to be Frontier Village Amusement Park, a western style theme park which opened in 1961 and closed in 1980. Nothing remains of that theme park except the trees on 49 acres of beautiful grounds. The paths meander through the park and at its edge there are tennis courts and a children play area. There seems to be an unofficial rule with dogs running freely off-leash and enjoying the open area. As well, there is a beautiful tree shaded picnic area with tables and bbq pits, which can be reserved for special occasions by calling 408-794-PARK a division of the City of San Jose.
Here is a quick recipe for a spice mix to enhance your popcorn:
Southwest Spice Mix
1/2 cup kosher salt
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon ground New Mexico chile
Toss ingredients together. Use 1 tablespoon of the mix for every quart of fresh popcorn and toss together. Store the leftover mix in an airtight jar.
Monday, October 21, 2013
Take 30 - House Hunting in San Jose - Part 2 Dream Home
Take 30 - House Hunting in San Jose - Part 2 Dream Home
In my last installment, I explained how our hearts had been broken by being outbid on an Eichler house. We were totally heartbroken but as the fog of heartache lifted,we looked at our wish list. We had this wish list we had put together. A column of "must have", a column of "would be nice" and finally a column of "icing on the cake".
Well after going down the list, it turns out the Eichler had very few of the items on that list. First, it was in the wrong neighbourhood. It's located in our present neighbourhood which we do not like. It had very little storage space. It would have meant a lot of compromise. We would have had to change our furniture too. Living in an Eichler means embracing the lifestyle and our furniture would have been all wrong. There was no garage. There was no pool. The kitchen was small. The noise would have been the same as what we are presently complaining about. There was no space for a microwave. The washer/dryer were mini stacked appliances. And a few more items that were not on our wish list. That would have been settling and we had promised ourselves that we would not settle at any cost and this, just to get out of our present dwelling to buy a house.
Another thing we didn't want was having to compete to buy a house. Price wars are commonplace here in Silicon Valley and it will only get worse due to tech companies that are hiring by the thousands. So, we went back to our list and moved our search a few miles away from the heart of Silicon Valley. Only 6 miles made the difference. Still in San Jose but in Blossom Valley instead of Rose Garden or Willow Glen. We gave up on living in a cool neighbourhood and high walkability for a dormitory area but within a very short drive from many shopping malls, restaurants and cinemas. What we also got in return is everything on our wish list and more, including a pool. Even things we had not thought of. In other words, more bang for our buck. Much more. The house we found is move-in ready and we did not have to promise our first born in order to afford it either. The neighbourhood is also very nice with mature trees and houses about 40-50 years old.
So the lesson we learned here is, know your priorities and try to stick to them. What really matters in your search. The cool area, we can drive to. A house with all we ever want is more important. Now, on to packing and moving. :--)
In my last installment, I explained how our hearts had been broken by being outbid on an Eichler house. We were totally heartbroken but as the fog of heartache lifted,we looked at our wish list. We had this wish list we had put together. A column of "must have", a column of "would be nice" and finally a column of "icing on the cake".
Well after going down the list, it turns out the Eichler had very few of the items on that list. First, it was in the wrong neighbourhood. It's located in our present neighbourhood which we do not like. It had very little storage space. It would have meant a lot of compromise. We would have had to change our furniture too. Living in an Eichler means embracing the lifestyle and our furniture would have been all wrong. There was no garage. There was no pool. The kitchen was small. The noise would have been the same as what we are presently complaining about. There was no space for a microwave. The washer/dryer were mini stacked appliances. And a few more items that were not on our wish list. That would have been settling and we had promised ourselves that we would not settle at any cost and this, just to get out of our present dwelling to buy a house.
Another thing we didn't want was having to compete to buy a house. Price wars are commonplace here in Silicon Valley and it will only get worse due to tech companies that are hiring by the thousands. So, we went back to our list and moved our search a few miles away from the heart of Silicon Valley. Only 6 miles made the difference. Still in San Jose but in Blossom Valley instead of Rose Garden or Willow Glen. We gave up on living in a cool neighbourhood and high walkability for a dormitory area but within a very short drive from many shopping malls, restaurants and cinemas. What we also got in return is everything on our wish list and more, including a pool. Even things we had not thought of. In other words, more bang for our buck. Much more. The house we found is move-in ready and we did not have to promise our first born in order to afford it either. The neighbourhood is also very nice with mature trees and houses about 40-50 years old.
So the lesson we learned here is, know your priorities and try to stick to them. What really matters in your search. The cool area, we can drive to. A house with all we ever want is more important. Now, on to packing and moving. :--)
Sunday, September 22, 2013
Take 29 House hunting in San Jose - Part One
Take 29
House hunting in San Jose - Part One
And so we begin the thrilling, exciting, and sometimes disappointing and frustrating task of finding and buying our next home. When we first moved here, houses were at an all time low and deals were everywhere to be had. It was a buyer's market. But, unfortunately, we weren't ready financially. We still had a property in Canada and many months would have to go by before we could start looking at the possibility of owning a house. Ironically, now that we are free and able to do so, the market has changed and it is now a seller's market. Prices are higher and competition is fierce. Price wars are commonplace and some sellers are more than happy to take advantage of the situation because they have the upper hand. Regardless of all this, we are pushing forward.
In Canada, when you decide to buy a house, you go to your bank or the bank that offers the best conditions. Here, to get the best conditions and rates you go to a Broker. He or she will gather your information and negotiate the best rate with a bank, Fannie Mae or Freddie Mac or a private lender. He will speak on your behalf to secure that needed mortgage at the best rate. Unless, happily, you are financially loaded and don't need the help of a bank or a broker. If so, good for you ! As for us, we need a lending hand. The broker we chose was extremely competent at explaining the American Mortgage system to us and informing us of our financial possibilities and realities. We were thankful that he turned out to be a conservative person and not a salesman out to entice us into taking a bigger loan than planned. We had our goal and he agreed with our numbers. So, after his confirmation that all of our information checked out, off we went with our agents, a real estate couple whom we met a few months prior at a garage sale (go figure!) to visit houses through private showings and open houses. When you look in popular and cool neighborhoods open house events can be circus-like. Here in Silicon Valley the demand for houses is greater than great, the inventory is minimal and its about to get worse since several large tech companies are hiring by the thousands. So back to open houses where there are people everywhere, taking measures, opening doors and windows, etc. A time consuming and tiring activity where you see houses in all shapes of disrepair at ridiculously high prices. A daunting task to see the jewel in each of them.
And then a ray of hope. There was an Eichler, in our price range. When we first moved to California, we became aware of Eichler homes. They are mid-century modern houses built between 1956-1970, mostly in California with a few in New York State, by Joseph Eichler. A man with a wonderful philosophy of life which included wanting to design homes for people regardless of religion, race or creed. The houses are generally flat roofed with radiant floor heating and walls of windows looking towards the backyard with minimal windows in front, allowing total privacy while exuding wonderful avant-garde design. If you are curious, Google Eichler homes and you will see the reason for our passion. There is even an association for Eichler homeowners mainly for guidance on resources to renovate the mid-century homes and to inform as to new listings of Eichlers. This particular one had been perfectly renovated respecting each little details of the design right down to the colors of the exterior and even to the civic numbers on the house. Those owners got it perfectly. Every little detail. We were in love! Totally smitten. We could imagine our lives there,Taylor frolicking in the yard, Constance the cat bumping into windows at first. We could see ourselves there. So, we put in our best and largest offer as well as a note (some sellers encourage that to know who they are selling to) explaining in a few words who we were and why we wanted their house. And then we waited. We were on pins and needles. When the answer came, we were devastated. The house had gone to another buyer offering more, but not much more. At least the sellers didn't force a bidding war, like it happens in the more desirable areas; they just considered all the offers they got (and there were a lot) and picked their favorite. After the disappointment, we figured we had learned a valuable lesson and had to regroup. We had to return to the drawing board, to our list of wants in a house, and strive not to compromise. In my next post, you will find out what we did and what we found. Don't miss it !
Here is a wonderful recipe I found in the paper the other day. Add a glass of Chardonnay (or not) and you will have a great meal and maybe leftovers for a sandwich if you double or triple the recipe.
Pancetta Wrapped Pork Tenderloin
1 trimmed pork tenderloin, about 1 pound
Fine sea salt and freshly ground pepper
1/4 cup Dijon mustard
2 tablespoon white wine
3-4 tablespoon finely chopped fresh rosemary
2 ounces thinly sliced pancetta
1. Preheat oven to 425 degrees Season tenderloin on all sides with salt and pepper.
2. In a small bowl, mix the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mixture. Sprinkle rosemary evenly over tenderloin.
3. Lay a 10-inch square of parchment or wax paper with pancetta, overlapping slices by about 1/2 inch. Lay the tenderloin 1 inch in from the edge closest to you, parallel to the edge. Fold the bottom inch over the tenderloin, then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the roast. Remove the paper.
4.Place the tenderloin on a rack in the roasting pan. Roast about 20 minutes or until the the pancetta is golden and crisp and a meat thermometer registers 140 degrees. Let rest 10 minutes, then slice into rounds 1-inch thick.
Enjoy !
House hunting in San Jose - Part One
And so we begin the thrilling, exciting, and sometimes disappointing and frustrating task of finding and buying our next home. When we first moved here, houses were at an all time low and deals were everywhere to be had. It was a buyer's market. But, unfortunately, we weren't ready financially. We still had a property in Canada and many months would have to go by before we could start looking at the possibility of owning a house. Ironically, now that we are free and able to do so, the market has changed and it is now a seller's market. Prices are higher and competition is fierce. Price wars are commonplace and some sellers are more than happy to take advantage of the situation because they have the upper hand. Regardless of all this, we are pushing forward.
In Canada, when you decide to buy a house, you go to your bank or the bank that offers the best conditions. Here, to get the best conditions and rates you go to a Broker. He or she will gather your information and negotiate the best rate with a bank, Fannie Mae or Freddie Mac or a private lender. He will speak on your behalf to secure that needed mortgage at the best rate. Unless, happily, you are financially loaded and don't need the help of a bank or a broker. If so, good for you ! As for us, we need a lending hand. The broker we chose was extremely competent at explaining the American Mortgage system to us and informing us of our financial possibilities and realities. We were thankful that he turned out to be a conservative person and not a salesman out to entice us into taking a bigger loan than planned. We had our goal and he agreed with our numbers. So, after his confirmation that all of our information checked out, off we went with our agents, a real estate couple whom we met a few months prior at a garage sale (go figure!) to visit houses through private showings and open houses. When you look in popular and cool neighborhoods open house events can be circus-like. Here in Silicon Valley the demand for houses is greater than great, the inventory is minimal and its about to get worse since several large tech companies are hiring by the thousands. So back to open houses where there are people everywhere, taking measures, opening doors and windows, etc. A time consuming and tiring activity where you see houses in all shapes of disrepair at ridiculously high prices. A daunting task to see the jewel in each of them.
And then a ray of hope. There was an Eichler, in our price range. When we first moved to California, we became aware of Eichler homes. They are mid-century modern houses built between 1956-1970, mostly in California with a few in New York State, by Joseph Eichler. A man with a wonderful philosophy of life which included wanting to design homes for people regardless of religion, race or creed. The houses are generally flat roofed with radiant floor heating and walls of windows looking towards the backyard with minimal windows in front, allowing total privacy while exuding wonderful avant-garde design. If you are curious, Google Eichler homes and you will see the reason for our passion. There is even an association for Eichler homeowners mainly for guidance on resources to renovate the mid-century homes and to inform as to new listings of Eichlers. This particular one had been perfectly renovated respecting each little details of the design right down to the colors of the exterior and even to the civic numbers on the house. Those owners got it perfectly. Every little detail. We were in love! Totally smitten. We could imagine our lives there,Taylor frolicking in the yard, Constance the cat bumping into windows at first. We could see ourselves there. So, we put in our best and largest offer as well as a note (some sellers encourage that to know who they are selling to) explaining in a few words who we were and why we wanted their house. And then we waited. We were on pins and needles. When the answer came, we were devastated. The house had gone to another buyer offering more, but not much more. At least the sellers didn't force a bidding war, like it happens in the more desirable areas; they just considered all the offers they got (and there were a lot) and picked their favorite. After the disappointment, we figured we had learned a valuable lesson and had to regroup. We had to return to the drawing board, to our list of wants in a house, and strive not to compromise. In my next post, you will find out what we did and what we found. Don't miss it !
Here is a wonderful recipe I found in the paper the other day. Add a glass of Chardonnay (or not) and you will have a great meal and maybe leftovers for a sandwich if you double or triple the recipe.
Pancetta Wrapped Pork Tenderloin
1 trimmed pork tenderloin, about 1 pound
Fine sea salt and freshly ground pepper
1/4 cup Dijon mustard
2 tablespoon white wine
3-4 tablespoon finely chopped fresh rosemary
2 ounces thinly sliced pancetta
1. Preheat oven to 425 degrees Season tenderloin on all sides with salt and pepper.
2. In a small bowl, mix the mustard and wine. Using a pastry brush or your hands, cover the tenderloin liberally with the mixture. Sprinkle rosemary evenly over tenderloin.
3. Lay a 10-inch square of parchment or wax paper with pancetta, overlapping slices by about 1/2 inch. Lay the tenderloin 1 inch in from the edge closest to you, parallel to the edge. Fold the bottom inch over the tenderloin, then roll the paper around the tenderloin. The pancetta should be tightly wrapped around the roast. Remove the paper.
4.Place the tenderloin on a rack in the roasting pan. Roast about 20 minutes or until the the pancetta is golden and crisp and a meat thermometer registers 140 degrees. Let rest 10 minutes, then slice into rounds 1-inch thick.
Enjoy !
Friday, August 16, 2013
Interlude - Silicon Valley through my brown eyes
Interlude - Silicon Valley through my brown eyes
In my last post, I promised a Guest Blogger and here he is. It is my husband David, proud Google employee. Hope you enjoy his Interlude. Do not forget to leave your comments, suggestions or questions when you visit. Thank you.
As a guest and first time blogger I decided to talk about my least favorite subject. Me. Ok, not about me per se, but how a small town french Canadian bumpkin, as Lorraine likes to refer to me, came to work for the best company in Silicon Valley.
In my last post, I promised a Guest Blogger and here he is. It is my husband David, proud Google employee. Hope you enjoy his Interlude. Do not forget to leave your comments, suggestions or questions when you visit. Thank you.
As a guest and first time blogger I decided to talk about my least favorite subject. Me. Ok, not about me per se, but how a small town french Canadian bumpkin, as Lorraine likes to refer to me, came to work for the best company in Silicon Valley.
My IT trip began in 1978, when I was 8 and my father bought his first computer, a Tandy TRS 80, 4k. Although quite limited, I still wonder to this day how someone was able to write a Chess program in 4k that would beat the 8 year old me every time. (Turns out I stink at chess and any program can beat the 43 year old me).
The passion really started 5 years later when we upgraded to a Commodore 64. The deal was sealed. I then became addicted to those wonderful Compute! And Compute!'s gazette magazines, which is where I first read about a mythical place called Silicon Valley. It's also where I learned English. That and by watching the A-team, but I digress. Silicon Valley?! in a place called California, half a world away and probably in another, parallel universe. Some would argue that the Valley actually is a parallel universe.
Growing up in rural Quebec, even in the 70's, you could feel the remnant of the Catholic Church oppressiveness, where everybody is raised to believe they are born for small bread (a bad translation on 'né pour un petit pain', which means no great expectations in your future). This would be the total opposite of the American Dream, where you are told that working hard can give you 'the life'. When you are told either too many times you may start to believe it.
The next 10 years were easy, high school, college, university for a BSC, then to push the real world away for a few more years, a Master. In the end, in 1994, I temporarily gave up on my Master to go see the real world, finishing it in my spare time, between two games of Sherlock.
The first job was fun, I got to learn GIS (geographical information systems) which I ended doing for the next 17 years both in Montreal and in Vancouver (job tip: don't paint yourself in a corner by doing the same thing for too long). Along the way I got to solve some amazing problems, like gps-less submarine navigation. But when you grow up, you end up forgetting about your childhood dreams and Silicon Valley went the way of Teddy bear, Miami Vice and Disco. We even came to San Francisco a few times and I never realized how close I was to this place. Just a few more miles south...
Then 6 years ago, the company I worked for at the time, got some sub-contracting from the big G. in Mountain View. I got to travel to the Campus and see a bit of San Jose and all in-between. Every second building posted the name of an IT giant. The other buildings were of giants to be (or not be). That was real?! Those companies did exist somewhere, they were not just logos and names on software and hardware boxes. There were all in that place, that Silicon Valley?!
I dedicated the next few years to build a good resume, with less GIS, and applied to many Silicon Valley's company, even though my heart was beating for G. It's even a verb now?! In the end between Amazon and G, the choice was easy.
So remember your forgotten dreams and investigate those mythical places. Sometimes they exists and dreams do come true.
Now instead of a recipe, let me tell you G. biggest secrets. Here we go... Wait, I am being called to the Teleporter's room; the Unicorn has escaped again...
The passion really started 5 years later when we upgraded to a Commodore 64. The deal was sealed. I then became addicted to those wonderful Compute! And Compute!'s gazette magazines, which is where I first read about a mythical place called Silicon Valley. It's also where I learned English. That and by watching the A-team, but I digress. Silicon Valley?! in a place called California, half a world away and probably in another, parallel universe. Some would argue that the Valley actually is a parallel universe.
Growing up in rural Quebec, even in the 70's, you could feel the remnant of the Catholic Church oppressiveness, where everybody is raised to believe they are born for small bread (a bad translation on 'né pour un petit pain', which means no great expectations in your future). This would be the total opposite of the American Dream, where you are told that working hard can give you 'the life'. When you are told either too many times you may start to believe it.
The next 10 years were easy, high school, college, university for a BSC, then to push the real world away for a few more years, a Master. In the end, in 1994, I temporarily gave up on my Master to go see the real world, finishing it in my spare time, between two games of Sherlock.
The first job was fun, I got to learn GIS (geographical information systems) which I ended doing for the next 17 years both in Montreal and in Vancouver (job tip: don't paint yourself in a corner by doing the same thing for too long). Along the way I got to solve some amazing problems, like gps-less submarine navigation. But when you grow up, you end up forgetting about your childhood dreams and Silicon Valley went the way of Teddy bear, Miami Vice and Disco. We even came to San Francisco a few times and I never realized how close I was to this place. Just a few more miles south...
Then 6 years ago, the company I worked for at the time, got some sub-contracting from the big G. in Mountain View. I got to travel to the Campus and see a bit of San Jose and all in-between. Every second building posted the name of an IT giant. The other buildings were of giants to be (or not be). That was real?! Those companies did exist somewhere, they were not just logos and names on software and hardware boxes. There were all in that place, that Silicon Valley?!
I dedicated the next few years to build a good resume, with less GIS, and applied to many Silicon Valley's company, even though my heart was beating for G. It's even a verb now?! In the end between Amazon and G, the choice was easy.
So remember your forgotten dreams and investigate those mythical places. Sometimes they exists and dreams do come true.
Now instead of a recipe, let me tell you G. biggest secrets. Here we go... Wait, I am being called to the Teleporter's room; the Unicorn has escaped again...
Sunday, August 11, 2013
Take 27 - Rocky Horror Show - The Musical in San Jose
Take 27 - Rocky Horror Show - The Musical in San Jose
Last Friday we attended a showing of The Rocky Horror Show (The Musical) at City Lights Theater in downtown San Jose. I have written about this venue before and will surely write about it again in the future because it an ideal place to see a play or a musical. The space is small, intimate, cozy and comfy. The acoustic is amazingly good for such a small space and yet despite its size you do not feel cramped or suffocated. Its half moon and auditorium shape is wonderful. Ok, so enough on the space let's talk about the show.
In Rocky Horror Show speak, we were virgins. Neither of us had ever seen the movie and its many cult responses or reactions to the dialogue and what is going on on stage. To say this Musical is the utmost in ridicule would an understatement, naturally, but the actors are so good and the voices so great, you tend to forget the silly dialogue. I once heard someone say it is much harder to play stupid than serious so it has to be much harder for good singers/actors/performers to sing in an off key way, at times, and act the fool.
For those who have never seen nor heard of Rocky Horror Show, here is a quick recap of the story and if you want the whole history behind this phenomenon, you will have to do your own research. The story begins on a country road where a couple becomes stranded in their car during a rain storm and decide to go ask for help at a castle nearby. The couple is met by a wacky group of individuals living at the castle who will lead them into an even wackier adventure, changing their lives forever.
Of course, the best known song is the Time Warp tune which almost everyone knew, including yours truly and her hubby. We just did not know the moves that went with it. Now, imagine our surprise, when at the end of the show, actors come out into the audience and take you by the hand to bring you on stage, the whole audience that is, to reprise the Time Warp song, this time with moves and all. I was standing next to Dr. Scott (the character) and when the music started again and they said you take two step to the left, I took two steps to the right and ended up bumping into Dr. Scott. How did I forget where was my left was? David and I both looked like deer in a headlight. Kind of a stage fright ? I am sure, looking back, we were not alone up there on that stage.
I would also like to mention how good the live band was and how I enjoyed the voices of the character called Riff Raff played by Matty Gregg and Rocky, played by Michael Welland. Both quite accomplished singers in their own right.
So, in closing, despite or because all of the above, we had a great time and I urge you, if you have not seen this show, and there are still dates left in San Jose or it comes to your town one day, go see it and leave your attitude and stiffness at home.
On a different matter, my next post will be by a guest blogger. I will reveal his or her identity then, when I turn over the controls to that person.
In the meantime, I invite your comments, questions or suggestions about this post or any other past posts.
Thanks for reading !
Last Friday we attended a showing of The Rocky Horror Show (The Musical) at City Lights Theater in downtown San Jose. I have written about this venue before and will surely write about it again in the future because it an ideal place to see a play or a musical. The space is small, intimate, cozy and comfy. The acoustic is amazingly good for such a small space and yet despite its size you do not feel cramped or suffocated. Its half moon and auditorium shape is wonderful. Ok, so enough on the space let's talk about the show.
In Rocky Horror Show speak, we were virgins. Neither of us had ever seen the movie and its many cult responses or reactions to the dialogue and what is going on on stage. To say this Musical is the utmost in ridicule would an understatement, naturally, but the actors are so good and the voices so great, you tend to forget the silly dialogue. I once heard someone say it is much harder to play stupid than serious so it has to be much harder for good singers/actors/performers to sing in an off key way, at times, and act the fool.
For those who have never seen nor heard of Rocky Horror Show, here is a quick recap of the story and if you want the whole history behind this phenomenon, you will have to do your own research. The story begins on a country road where a couple becomes stranded in their car during a rain storm and decide to go ask for help at a castle nearby. The couple is met by a wacky group of individuals living at the castle who will lead them into an even wackier adventure, changing their lives forever.
Of course, the best known song is the Time Warp tune which almost everyone knew, including yours truly and her hubby. We just did not know the moves that went with it. Now, imagine our surprise, when at the end of the show, actors come out into the audience and take you by the hand to bring you on stage, the whole audience that is, to reprise the Time Warp song, this time with moves and all. I was standing next to Dr. Scott (the character) and when the music started again and they said you take two step to the left, I took two steps to the right and ended up bumping into Dr. Scott. How did I forget where was my left was? David and I both looked like deer in a headlight. Kind of a stage fright ? I am sure, looking back, we were not alone up there on that stage.
I would also like to mention how good the live band was and how I enjoyed the voices of the character called Riff Raff played by Matty Gregg and Rocky, played by Michael Welland. Both quite accomplished singers in their own right.
So, in closing, despite or because all of the above, we had a great time and I urge you, if you have not seen this show, and there are still dates left in San Jose or it comes to your town one day, go see it and leave your attitude and stiffness at home.
On a different matter, my next post will be by a guest blogger. I will reveal his or her identity then, when I turn over the controls to that person.
In the meantime, I invite your comments, questions or suggestions about this post or any other past posts.
Thanks for reading !
Friday, August 2, 2013
Take 25 - The Hotel - Riu Palace Cabo San Lucas
Take 25 - The Hotel - Riu Palace Cabo San Lucas
There is a gazillion and one hotels in the world, some of them 'run of the mill" and some of them that really stand out and cause you to talk about them for a long time, even after you have checked out and returned home.
I mentioned in my previous post that I would tell you about the hotel we stayed at in Cabo San Lucas. Before I say anything about it, please understand that I was not paid nor offered any incentives to say what I am about to say about this hotel. I am simply sharing because my husband and I were very impressed by the location, the service, the decor, the food, etc.
The first thing I must say is that the Riu Palace in Cabo San Lucas is part of a chain of hotels that originated in Spain in the 1950s and still, to this day, is a family owned company, with its headquarters in Majorca. Of all the places where they have resorts, here are a few locations I remember reading about : Varadero, Cuba, 5 locations + in Dominican Republic, Palm Beach, Florida, ........ and so many more.
At the Riu Palace, Cabo San Lucas, rooms are large, comfortable and well appointed with a sunken mini living room and a large balcony. The bathrooms are large with a double sink vanity. The water is plentiful, very hot and with great pressure. The floors are tiled and the air conditioning is very efficient. There is a small fridge filled with drinks (alcoholic and non) and something I had never seen before in a hotel, a contraption with four bottles of hard liquor installed upside down above the mini-fridge (for those who wish to enjoy them) where you simply press your glass upward and your liquid of choice is dispensed (we tried the gadget for fun).
There are several beautiful swimming pools, large and small, all with plenty of seating possibilities and at certain times of day, activities for everyone. There is a grill and chef poolside at lunchtime for those who wish to tan and eat uninterrupted.
There are several restaurants on the premises, some requiring reservations and some that don't. The food is mostly outstanding and more than plentiful. Several bars are also there, each with a different look and every one of them with excellent service. There is even a stage at one of them and at night there are shows with a different theme each evening.
One restaurant charmed us beyond all others; so much so that we frequented it three times during our 5-day stay. I am talking about the Japanese one. Having lived in Vancouver, British Columbia, David and I have a certain knowledge of Japanese food. The food at the Misaki was truly outstanding. I will include photos of several dishes. The desserts were out of this world. The decor of the restaurant was truly authentic including a pond with a gurgling fountain. Even some shamisen music was softly piped in through the hidden speakers. The only thing missing ? A few koi to complete the Japanese illusion. You could have easily sworn you were in Japan. (Photos to come in a couple of days)
Another wonderful place to eat breakfast and dinner was ............ This was a huge room decorated in the style of an elegant French dining room with chandeliers, high ceilings, tall windows dressed with beautiful plein jour curtains and lovely drapes. The food there was also delicious and the choices were endless. The desserts were also quite impressive including a chocolate fountain, a huge selection of ice cream and all of the ingredients to make a fine sundae creation, if that is your thing. There were also lots of petits fours to make your mouth drool as well as flan, panna cotta and chocolate truffles.
There are too many amenities at that resort to list them all here and I apologize for the one I may have omitted, but suffice it to say that it is the perfect place to relax and enjoy life with an incredible view of the Sea of Cortes to boot. However, one thing I must tell you about is the quality of the service. Anytime you ask a staff member a question, you are given a quick, polite and efficient response. Your requests for a product or service are met quickly and efficiently and personnel will go beyond the call to satisfy you. We even experienced a totally awesome event. We had gone to one of the bars to get a pre-dinner drink. When our waiter approached us to take our order, I asked if he had something bubbly and explained we were celebrating some news we had just received via email. He seemed genuinely delighted for us and told us he had champagne if we wanted it. We immediately agreed to one glass each. He then asked us if we would like to have a bottle sent to our room ? We were stunned by his offer and immediately agreed. Then, when we offered him a tip, he politely declined and said it was a pleasure for him to do his job and make us happy. How cool is that ? Ok, so the champagne turned out to be Portuguese bubbly wine but it was a very good bubbly. Also, everything is included at that resort, even a bottle sent to your room, but the mere fact that he suggested having a bottle sent to our room was of the utmost kindness to us.
This resort does not quality as cheap tourism and is worth every dollar you will spend there. Personally, we can only say good things about this place and we will most certainly try and experience another of their resorts in another part of the world, some day soon.
Thank you for visiting my blog. I invite you to post comments, suggestions and questions.
Take 26 - A quick shout-out to Alaska Airlines
Take 26 - A quick shout-out to Alaska Airlines
Usually, we tend to want to talk about bad experiences we encounter during air travel. Bad service, rude employees, lousy airline food, dirty washrooms, etc. In this post, I will make a point of telling you about the positive side of an airline.
On our trip from California to Cabo San Lucas and back, we flew with Alaska Airlines. Full disclosure, Alaska is not always the first airline that comes to my mind when thinking of traveling somewhere along the coast but I promise you, this experience will change my way of doing things in the future.
We had such great service and pleasant flight going and returning that I just had to say BRAVO. Alaska has a policy that if their First Class is not full, they offer the available seats at $50 extra, each way. Way to go Alaska ! The food was amazing each way, including on the way back a Moroccan Chicken I would be proud to serve to any guest who came to my house.
One special note to an outstanding flight attendant. Her name is Michele Balthazar and she made our flight back the best I have ever experienced. Thank you Michele ! Thanks also to Alaska for having the foresight of hiring great employees.
Usually, we tend to want to talk about bad experiences we encounter during air travel. Bad service, rude employees, lousy airline food, dirty washrooms, etc. In this post, I will make a point of telling you about the positive side of an airline.
On our trip from California to Cabo San Lucas and back, we flew with Alaska Airlines. Full disclosure, Alaska is not always the first airline that comes to my mind when thinking of traveling somewhere along the coast but I promise you, this experience will change my way of doing things in the future.
We had such great service and pleasant flight going and returning that I just had to say BRAVO. Alaska has a policy that if their First Class is not full, they offer the available seats at $50 extra, each way. Way to go Alaska ! The food was amazing each way, including on the way back a Moroccan Chicken I would be proud to serve to any guest who came to my house.
One special note to an outstanding flight attendant. Her name is Michele Balthazar and she made our flight back the best I have ever experienced. Thank you Michele ! Thanks also to Alaska for having the foresight of hiring great employees.
Wednesday, July 31, 2013
Take 24 - A Little Trip Down South - Cabo San Lucas way
Take 24 - A little trip down South - Cabo San Lucas way
I might have mentioned this before, but my husband David works for Google and at that company, when employees meet deadlines, reach milestones or do something extraordinary the company generously rewards them, usually per department, because of the size of the company. The rewards can be different things or events and this time, it was a three-day trip to Cabo San Lucas, Mexico. Yeah, airfare, hotel and all the bells and whistles ! And not just any hotel, an all exclusive top of the line vacation resort.
Each employee could invite a Plus One as long as this Plus One paid for her or his flight. Well, naturally, I tagged along (who wouldn't?) and we were given the option to add a couple of days' stay before or after the three-day event, which we did. We opted to add two days at the end of the week. Additionally, we were provided will all shuttle services. Living here in San Jose, California and visiting Mexico is not such a big stretch since we are surrounded by people of Mexican descent in all spheres of life. We hear people speaking Spanish every day here. Who knew there were still so many Mexicans in Mexico. We thought they all had moved to California, particularly to San Jose. :-)))
Our hotel was the Rui Palace, an All Inclusive -24 hour type of resort. Man have all-inclusives ever changed since the last time I stayed at one ! Mine had been the cheap tourism type. Not in this case. How do I put this? So many things are included in the package, you forget to use them all. An orgy of food and alcoholic beverages as well as all types of bottled water. What ??? Let's just say that us Paleo (ers) had plenty of things to chose from and did not have to worry about our next meal. Cabo, means Cape and there are two of them. Namely, Cabo San Lucas and San Jose del Cabo. This area of Mexico is high end tourism. Nothing cheap here.
We had a main event on the night of our arrival with all employees (about 100) and their Plus One invited to dinner on the beach as well as a karaoke where several employees showed off their pipes.After watching and listening in pain to a few employees, we walked away and sat on the side of the pool, dangling our feet in the water and chatted while listening to the waves crashing nearby. Ahhhhh, so romantic and relaxing too.
The rest of the week had several activities and lots of free time. We had booked an excursion called A taste of Cabo which turned out to be, an excursion on a glass bottomed boat that enabled us to observe angel fish and clown fish as well as granite rocks while seriously rocking on waves on the Sea of Cortes. During this activity we also had a visit to a Tequila factory with tasting, a visit to a Glass blowing studio, lunch in the beautiful courtyard of a San Jose de Cabo restaurant, a visit of a Mission and a short shopping session, all of this on a very very hot day. In conclusion, those five days were filled with walks, great meals, restorative naps and even a visit from a beautiful cat, which had probably escaped from a nearby villa to come and beg a few morsels of fish from resort guests enjoying dinner outside. A smart cat indeed !
No recipe in this post. In my next blog, I will tell you about the Riu Palace in greater detail.
Hasta Luego !
I might have mentioned this before, but my husband David works for Google and at that company, when employees meet deadlines, reach milestones or do something extraordinary the company generously rewards them, usually per department, because of the size of the company. The rewards can be different things or events and this time, it was a three-day trip to Cabo San Lucas, Mexico. Yeah, airfare, hotel and all the bells and whistles ! And not just any hotel, an all exclusive top of the line vacation resort.
Each employee could invite a Plus One as long as this Plus One paid for her or his flight. Well, naturally, I tagged along (who wouldn't?) and we were given the option to add a couple of days' stay before or after the three-day event, which we did. We opted to add two days at the end of the week. Additionally, we were provided will all shuttle services. Living here in San Jose, California and visiting Mexico is not such a big stretch since we are surrounded by people of Mexican descent in all spheres of life. We hear people speaking Spanish every day here. Who knew there were still so many Mexicans in Mexico. We thought they all had moved to California, particularly to San Jose. :-)))
Our hotel was the Rui Palace, an All Inclusive -24 hour type of resort. Man have all-inclusives ever changed since the last time I stayed at one ! Mine had been the cheap tourism type. Not in this case. How do I put this? So many things are included in the package, you forget to use them all. An orgy of food and alcoholic beverages as well as all types of bottled water. What ??? Let's just say that us Paleo (ers) had plenty of things to chose from and did not have to worry about our next meal. Cabo, means Cape and there are two of them. Namely, Cabo San Lucas and San Jose del Cabo. This area of Mexico is high end tourism. Nothing cheap here.
We had a main event on the night of our arrival with all employees (about 100) and their Plus One invited to dinner on the beach as well as a karaoke where several employees showed off their pipes.After watching and listening in pain to a few employees, we walked away and sat on the side of the pool, dangling our feet in the water and chatted while listening to the waves crashing nearby. Ahhhhh, so romantic and relaxing too.
The rest of the week had several activities and lots of free time. We had booked an excursion called A taste of Cabo which turned out to be, an excursion on a glass bottomed boat that enabled us to observe angel fish and clown fish as well as granite rocks while seriously rocking on waves on the Sea of Cortes. During this activity we also had a visit to a Tequila factory with tasting, a visit to a Glass blowing studio, lunch in the beautiful courtyard of a San Jose de Cabo restaurant, a visit of a Mission and a short shopping session, all of this on a very very hot day. In conclusion, those five days were filled with walks, great meals, restorative naps and even a visit from a beautiful cat, which had probably escaped from a nearby villa to come and beg a few morsels of fish from resort guests enjoying dinner outside. A smart cat indeed !
No recipe in this post. In my next blog, I will tell you about the Riu Palace in greater detail.
Hasta Luego !
Tuesday, July 16, 2013
Take 23 - Bunless Hamburgers .... what's not to love !
Take 23 - Bunless Hamburgers .... what's not to love !
Who does not love a hamburger ? Here in California, three providers come to mind, namely:
In n Out
Carl's Jr.
Five Guys
Although my husband and I are on a Paleo (ish) diet, we eat hamburgers with a small tweak every week or a couple of times a week. I can almost hear you gasp, OMG ..... well we have not gained any weight and are feeling great.
Who does not love a hamburger ? Here in California, three providers come to mind, namely:
In n Out
Carl's Jr.
Five Guys
Although my husband and I are on a Paleo (ish) diet, we eat hamburgers with a small tweak every week or a couple of times a week. I can almost hear you gasp, OMG ..... well we have not gained any weight and are feeling great.
In-N-Out Burger is a regional chain of restaurants founded in 1948 with locations in five Western states, the first one in Baldwin Park, California. The regular menu at In-n-Out is very short. Nothing fancy. You either get a single burger or a double burger, with or without cheese. However, there is a secret and a super secret menu which is no where to be seen in the restaurants. If you are curious about those you can Google them. In this blog, I will not go down the many variations of the secret and super secret menu but will tell you about the variation we have tried. If you want to keep it Paleo, ask for Protein Style. The burger of your choice, Protein Style. If you choose to get fries, ask for well done fries. Their regular fries tend to be pale and under-cooked. Ok, if you prefer it that way.
Carl's Jr. is a chain predominantly operated in Southern and Western states. In the Eastern states, they are called Hardee's. Their menu features most hamburger variations, in large or small format and with the garnishes of your choice. Here, if you want to go Paleo, ask for Low Carb. The burger of your choice with your chosen fixings will arrive wrapped in lettuce.
Five Guys
The Five Guys' menu is mainly composed of hamburgers available with American cheese and/or bacon, kosher style hot dogs, grilled cheese and vegetable sandwiches. All garnishes including (onions, sauteed onions, mushrooms, peppers, tomatoes, etc.) are free and you can pick your favorites to be added to your burger. Their fries are also very good and too generous to get one per person. Believe me ! To get a Paleo acceptable burger at Five Guys you either ask for a no bun burger which will come wrapped in lettuce or burger in a bowl which will be your chosen burger and your fixings in a bowl. They also provide a fork and a knife. So your choice of burger, large or small and either in a sandwich style (the lettuce playing the role of the bun) or in the bowl. Both options are delicious !
My point here is not to tell you which one is the best burger as we think they are all great and different at the same time. The important thing for us is that they are all available in Paleo style and allow us to enjoy a quick and nourishing meal. In case you are curious about the Paleo diet, there is a gazillion number of recipe books available on Amazon or at the bookstore of your choice. If you Google the words "Paleo Diet", you will also find a number of websites providing information on the subject. I particularly recommend the following:
thepaleodiet.com/dr-loren-cordain/ where you will get the basic information on the Paleo Diet.
One more thing, all three chains we have visited in California have outdoor terraces where you can eat with your dog.
Here is a Paleo recipe you can try. Switch your mashed potatoes for mashed cauliflower. See what you think. This recipe was inspired from one in the Paleo Comfort Foods book written by Julie and Charles Mayfield. A wonderful book.
Enjoy !
Mashed Cauliflower
1 head fresh cauliflower
1 cup (250 mL) chicken stock
1 teaspoon Herbes de Provence
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
Cut the cauliflower into small pieces. Place all ingredients in a medium saucepan and cover. Cook for 20 minutes or until the cauliflower is very tender and easy to mash. Add a little more stock is too dry or drain some liquid into a bowl if the mix is too wet. Pour mixture into the bowl of a food processor or use a hand blender to obtain the desired texture, either very smooth or slightly chunky.
Bon appetit !
Five Guys
The Five Guys' menu is mainly composed of hamburgers available with American cheese and/or bacon, kosher style hot dogs, grilled cheese and vegetable sandwiches. All garnishes including (onions, sauteed onions, mushrooms, peppers, tomatoes, etc.) are free and you can pick your favorites to be added to your burger. Their fries are also very good and too generous to get one per person. Believe me ! To get a Paleo acceptable burger at Five Guys you either ask for a no bun burger which will come wrapped in lettuce or burger in a bowl which will be your chosen burger and your fixings in a bowl. They also provide a fork and a knife. So your choice of burger, large or small and either in a sandwich style (the lettuce playing the role of the bun) or in the bowl. Both options are delicious !
My point here is not to tell you which one is the best burger as we think they are all great and different at the same time. The important thing for us is that they are all available in Paleo style and allow us to enjoy a quick and nourishing meal. In case you are curious about the Paleo diet, there is a gazillion number of recipe books available on Amazon or at the bookstore of your choice. If you Google the words "Paleo Diet", you will also find a number of websites providing information on the subject. I particularly recommend the following:
thepaleodiet.com/dr-loren-cordain/ where you will get the basic information on the Paleo Diet.
One more thing, all three chains we have visited in California have outdoor terraces where you can eat with your dog.
Here is a Paleo recipe you can try. Switch your mashed potatoes for mashed cauliflower. See what you think. This recipe was inspired from one in the Paleo Comfort Foods book written by Julie and Charles Mayfield. A wonderful book.
Enjoy !
Mashed Cauliflower
1 head fresh cauliflower
1 cup (250 mL) chicken stock
1 teaspoon Herbes de Provence
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
Cut the cauliflower into small pieces. Place all ingredients in a medium saucepan and cover. Cook for 20 minutes or until the cauliflower is very tender and easy to mash. Add a little more stock is too dry or drain some liquid into a bowl if the mix is too wet. Pour mixture into the bowl of a food processor or use a hand blender to obtain the desired texture, either very smooth or slightly chunky.
Bon appetit !
Saturday, June 8, 2013
Take 22 - A trip Up-North (kind of !)
A few weeks ago, David took a day off. We left San Jose late on that sunny Friday morning and headed North. A short drive later and minutes after checking into our hotel, we were enjoying lunch in Japantown (but more on that later). Yes, I am talking about San Francisco again, located North of San Jose and a mere 45 minute drive, traffic cooperating. Very accessible either by car or by train (see a previous post). The trick is to rid yourself of your car as soon as possible to enjoy the city on foot. The reason for this comment is that parking in San Francisco can be a nightmare and spaces are at a premium. So if you decide to visit, plan your day or days carefully.
For us, this time, things were truly different. We felt like two teenagers out on the town with some money in our pockets. The difference ? No pooch. We had not spent a night away from Taylor since ..... 18 months. Last time we were away from him overnight was when he flew from Vancouver to San Francisco via Toronto. (See the details of that trip in Take 2 of my blog.) We have hired a trainer for our Goldie and this wonderful person also does occasional dog boarding for her clients, freeing us and enabling us to take trips sans chien.
Japantown is a neighbourhood which is amazing to visit. The architecture is authentic and surprising and looking upwards can often make you discover little gems like shops or simply a beautiful building. Speaking of shops, they are numerous and can be terribly inexpensive such as (Daiso) where almost all items cost $1.50 or very expensive if you go to antique shops or jewelry stores. In the main mall, not to be missed because of its Japanese decor, Japanese lunch can be had for a few dollars and everything is fresh and tasty. Of course, having lived in Vancouver for more than a decade makes me a fussy customer when it comes to Japanese food but the food is worth the detour.
For us, this time, things were truly different. We felt like two teenagers out on the town with some money in our pockets. The difference ? No pooch. We had not spent a night away from Taylor since ..... 18 months. Last time we were away from him overnight was when he flew from Vancouver to San Francisco via Toronto. (See the details of that trip in Take 2 of my blog.) We have hired a trainer for our Goldie and this wonderful person also does occasional dog boarding for her clients, freeing us and enabling us to take trips sans chien.
Japantown is a neighbourhood which is amazing to visit. The architecture is authentic and surprising and looking upwards can often make you discover little gems like shops or simply a beautiful building. Speaking of shops, they are numerous and can be terribly inexpensive such as (Daiso) where almost all items cost $1.50 or very expensive if you go to antique shops or jewelry stores. In the main mall, not to be missed because of its Japanese decor, Japanese lunch can be had for a few dollars and everything is fresh and tasty. Of course, having lived in Vancouver for more than a decade makes me a fussy customer when it comes to Japanese food but the food is worth the detour.
The weather up there was typical for San Fran. Every morning was gray with a marine layer (looks like thick clouds), then the sun broke through for a few hours warming our bones as we walked beneath wall-to-wall blue skies. By late afternoon, the fog would dramatically rolled in with a fierce cool wind blowing and marking the end of the clement weather for that day. The expression used for this weather phenomenon is May Grays and later in the season, June Gloom.
When we go to San Francisco, we generally do not like to make plans. We like to meander. Going up one street and down another. This is how we discover little shops and restaurants. One of these shops is Utsuwa on Polk Street at Bush Street. It is a magical tiny store specializing in bonsais and terrariums. There are large ones but there are lots of small and very affordable specimens beautifully displayed in a space full of light. the owner is friendly and helpful and, should you decide to adopt a bonsai or terrarium, he will patiently explain the ins and outs of taking care of it. He will even evaluate online or in person, your adoptee's health. I urge you to go visit, even if you are not planning on purchasing. We fell for the charm of the place and their plants and brought home a bonsai and a terrarium. One sits in my kitchen window, the other outdoor on our upstairs deck. Here are photos of my newly adopted specimens.
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During that weekend, we had lunch in North Beach (where there is no beach and which is also known as Little Italy) at Trattoria Pinocchio. The Fettucine Puttanesca were outstanding. David raved about the Calzone too. We sat outside at a sidewalk table. Very casual but also very romantic. The service was friendly, relaxed and efficient. We would go back there in a heartbeat. The restaurant is located on Columbus Street At Vallejo Street. Prices are also quite reasonable for San Francisco and for such good quality food.
On another day we took a cable car (my first time, despite all of my previous visits to San Francisco) on California street and headed downtown. We walked to the wharf, which is usually rather crowded but on that Sunday, Mother's Day, the streets were less busy and we took our time to enjoy the walk. We decided to go visit Tcho chocolate. Tcho is an American high end chocolate company based in San Francisco. Their headquarters, shop and factory are at Pier 17 on the Embarcadero. You can purchase chocolate there and you can even tour their factory. Their products come in white, milk and dark and are amazing and original. Not your usual flavors. Go try a sample !
Going to San Francisco is a constant surprise because the city keeps evolving and changing. It is a city, very much like Paris, that you discover bit by bit while walking its streets and people watching. When we go there, we leave the rushing around to others and savor all that is San Francisco. Here are a few photos including a couple of Chinatown streets, the inside of the a Cable Car and a few buildings.
Here is a refreshing salad:
Cucumber and Yogurt Salad
2 large cucumbers
1 tsp salt
2 cloves garlic, finely chopped
2 tbsp fresh lemon juice
2 cups Greek Yogurt
1 tbsp finely chopped fresh dill
4 tbsp extra virgin olive oil
1 tbsp finely chopped mint
Peel the cucumbers. Cut them in half lengthwise and use a spoon to scrape out the seeds. Slice very thinly. (I use a vegetable peeler). Place the cucumber slices in a colander. Sprinkle with salt (a pinch or two) and let drain 15-20 minutes. Mix the garlic, lemon juice, yogurt and dill in a large bowl until well blended. Stir in the cucumber slices. Drizzle with the oil and sprinkle with the mint. Refrigerate for 1 hour before serving and enjoy.
Bon Appétit !
Lori
When we go to San Francisco, we generally do not like to make plans. We like to meander. Going up one street and down another. This is how we discover little shops and restaurants. One of these shops is Utsuwa on Polk Street at Bush Street. It is a magical tiny store specializing in bonsais and terrariums. There are large ones but there are lots of small and very affordable specimens beautifully displayed in a space full of light. the owner is friendly and helpful and, should you decide to adopt a bonsai or terrarium, he will patiently explain the ins and outs of taking care of it. He will even evaluate online or in person, your adoptee's health. I urge you to go visit, even if you are not planning on purchasing. We fell for the charm of the place and their plants and brought home a bonsai and a terrarium. One sits in my kitchen window, the other outdoor on our upstairs deck. Here are photos of my newly adopted specimens.
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During that weekend, we had lunch in North Beach (where there is no beach and which is also known as Little Italy) at Trattoria Pinocchio. The Fettucine Puttanesca were outstanding. David raved about the Calzone too. We sat outside at a sidewalk table. Very casual but also very romantic. The service was friendly, relaxed and efficient. We would go back there in a heartbeat. The restaurant is located on Columbus Street At Vallejo Street. Prices are also quite reasonable for San Francisco and for such good quality food.
On another day we took a cable car (my first time, despite all of my previous visits to San Francisco) on California street and headed downtown. We walked to the wharf, which is usually rather crowded but on that Sunday, Mother's Day, the streets were less busy and we took our time to enjoy the walk. We decided to go visit Tcho chocolate. Tcho is an American high end chocolate company based in San Francisco. Their headquarters, shop and factory are at Pier 17 on the Embarcadero. You can purchase chocolate there and you can even tour their factory. Their products come in white, milk and dark and are amazing and original. Not your usual flavors. Go try a sample !
Going to San Francisco is a constant surprise because the city keeps evolving and changing. It is a city, very much like Paris, that you discover bit by bit while walking its streets and people watching. When we go there, we leave the rushing around to others and savor all that is San Francisco. Here are a few photos including a couple of Chinatown streets, the inside of the a Cable Car and a few buildings.
Here is a refreshing salad:
Cucumber and Yogurt Salad
2 large cucumbers
1 tsp salt
2 cloves garlic, finely chopped
2 tbsp fresh lemon juice
2 cups Greek Yogurt
1 tbsp finely chopped fresh dill
4 tbsp extra virgin olive oil
1 tbsp finely chopped mint
Peel the cucumbers. Cut them in half lengthwise and use a spoon to scrape out the seeds. Slice very thinly. (I use a vegetable peeler). Place the cucumber slices in a colander. Sprinkle with salt (a pinch or two) and let drain 15-20 minutes. Mix the garlic, lemon juice, yogurt and dill in a large bowl until well blended. Stir in the cucumber slices. Drizzle with the oil and sprinkle with the mint. Refrigerate for 1 hour before serving and enjoy.
Bon Appétit !
Lori
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