I don't get it...

Hey, check out this website! If you want to be a pastry chef like me, or just go to culinary school, then this will help your search for the perfect food education!

Anyway, I was reading an odd article on the New York Times website. According to the Federal Trade Commission, "Beginning Dec. 1, bloggers, Twitterers and many others who write online product reviews must disclose the receipt of free merchandise or payment for the items they write about. The guidelines, an update of the F.T.C.’s 1980 guide concerning the use of endorsements and testimonials in advertising, will affect many in the beauty and fashion blogging community, where freebies ($40 eye-shadow palates, $250 clutch purses and, yes, $69 jeans) are rampant. The rules reflect the commission’s concern about how advertisers are using bloggers and social networking sites to pitch their products."

***Hey, do you like to cook? You should go to culinary school! Start your career here!***

I don't understand how this is humanly possible, and I also don't understand why bloggers have been targeted. People have been paid to talk about how they liked products for decades and maybe centuries. Yes, popular bloggers receive free stuff sometimes. Yes, bloggers even get paid to do their jobs.

Hey, you know what? I really value my pastry school education.

I don't really have a problem with the FTC's law, assuming it is protecting the consumer and not per chance having anything to do with...say... lobbyists. What bothers me is that fashion magazines, television, movies, and the radio have been doing this forever. Do you know how sales of a pair of jeans go up when a celebrity is wearing them? Do you think that celeb actually paid for those jeans? And it's not just the pages in magazines labeled "advertisement" that are doing paid advertising. I've even heard rumors of clothing stores giving away clothes to popular kids in high schooles. So why do bloggers and twitterers (tweeters? twits?) have do disclose every time a company sent them a product to sample and write about? I certainly would not write about a product if I didn't like it- free or not.

By the way, owners of fine Seattle dining establishments, I would be happy to write a review about your restaurant if you give me a free dinner. Can't promise it'll be a good one, but why don't you send me a couple gift certificates and we can see what I think?

Lastly, another paragraph in the article states, "Even before the new rules, some bloggers identified posts that advertisers paid them to write as 'sponsored.' But most don’t have formal disclosure policies, or they tend to use ambiguous language about giveaways."

Maybe I am missing something.

This article was 'sponsored' by www.allculinaryschools.com

Why I love...happy hour

It's not because of the half-priced cocktails and well drinks.

I discovered the wonder of happy hour about two years ago. You see, it's not only dive bars that serve peanuts and all-you-can-eat fries participating in happy hour. Many a high end establishment offer a special menu as well. Sometimes the menu is completely different than the regular menu, sometimes it is the same but at a discount, but more often than not it's smaller portions of the menu plus a few extras. Fried calamari seems to show up at nearly every happy hour (Those squid must like the house wines....zing!) . I like it because more often than not restaurant portions are too big for me, and I haaate wasting half of a $30 plate if it's something that cannot be taken to go, or we won't be on our way to a fridge any time soon. Raj likes it, because he can order plate after plate of food and not worry about the bill climbing sky high.

One problem Raj and I both have is that neither of us gets off work early enough to enjoy the before 6:00 on weekdays happy hours. I really appreciate and want to acknowledge restaurants that get creative with their happy hour times.

Without further ado:

Dragonfish Cafe- 3-6 pm, 9-1 am daily, and 3pm-1am Mondays(!)
$2 and $3 half rolls of sushi (good sushi), and $4 and $5 small plates such as Sesame Soy Tuna and Lime Rickey Shrimp.

Coastal Kitchen- 9pm-11pm daily
Everything is three bucks, including house wines and beers. The Arepas and fish tacos are both awesome and filling.

Boka Kitchen and Bar-Sunday and Monday, 3:30 to Close, Tuesday-Friday, 3:30 p.m. to 6 p.m. and 10 p.m. to Close, Saturday, 5 p.m. to 7 p.m. and 10 p.m. to Close
Everything on the bar menu is half off. 'Bar food' includes a sizable grilled Angus beef burger with truffle fries, pacific rockfish with summer succotash, and a charcuterie plate.

Tutta Bella Pizzeria- 3-6pm Monday through Friday
I've never actually been to this happy hour, because 1. It's only at the Westlake location (MAJOR bummer) and 2. The hours are stingy (even bigger bummer). But I love Tutta Bella, so any kind of discount on their food needs to be noted. From what I've heard the "little plates" that are $3-$6 aren't actually that little.

This Squash Looks Like a Duck

...and other fun with squash.

My first idea for this blog was to celebrate fall by giving you an extensive list of great websites that have to do with squash. (Not so) Shockingly, there were not very many. I came up with three, one of which only sort of has to do with squash. I know, I know...I'm stretching it here.

The "This Peanut Looks Like a Duck" blog just absolutely cracks me up (and also proves what an unsophisticated sense of humor I have). Whenever I have a blue day, I log on to cheer myself up. There happens to be many pictures of various squash on this blog because- think hard about this- many squashes resemble ducks. Did I change your life?

Second, a website that I found most fascinating. The MBG Kemper Center Plant Finder has a list of over 150 varieties of squash that are pictured and identified. I honestly had no idea that many types of squash existed, let alone in one farm (The Great Pumpkin Patch located in Arthur, Illinois). How many varieties must there be in the world? Some look like ducks, while others look like little creatures that might crawl into your homes and suck your brains out:



Lastly, eHow has step by step instructions on how to make your own homemade pumpkin puree. This may sound ambitious, but it's fairly easy. I swear the most difficult part is cutting the pumpkin in half without losing a finger. I should know, I did it tonight (made pumpkin puree, that is, I didn't lose a finger). Using fresh pumpkin puree enhances the flavor of your desserts like you cannot imagine. I freeze the puree in 1 cup portions, 2 cups equaling one 15 ounce can of pumpkin.

Another one bites the dust

"Please be advised that Gourmet magazine will cease publication after the November issue."

...is what I saw the other day when I went to gourmet.com to print up a recipe. All I have to say about this is: dang. Actually, that's not true. My real commentary is this: FREAKING CRAP, WHY DOES THIS KEEP HAPPENING TO ALL MY FAVORITE MAGAZINES!?!? I am much too upset to use propper grammar. First Domino goes under, and now this, which is even sadder because Gourmet has been around for 60+ years. I dare not publish the other magazines that I like, as this will probably ensure their demise as well.

I apologize for not telling you about this sooner. Honestly, I don't know how long this has been public information. You may have known long before I did. This does not keep me from lamenting on my blog about how disappointing this is.

"Subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. The Gourmet.com website will remain available during a transitional period, and access to Gourmet recipes will also remain available via sister site Epicurious.com and the Epi iPhone application."

Boooo! I would print up all your favorite recipes now- just in case. I mean, who knows, the INTERNET might cease publication next...

I finally like wine!

Let's acknowledge the truth- while it can add so much to a meal, the consumption and/or appreciation of wine is not a necessity here is the United States of America. A person can live his or her entire life without a drop and be just fine. If wine is not for you, I understand. It's expensive and- let's all be honest now- does not taste good at first. In fact, I would guess that the sommeliers with the most sensitive palates didn't like wine when they first began drinking it. How could they? Honestly, I did not like wine for probably 25 years of my life. However, as a trained chef, I felt it very important to develop a taste for it in order to go as far as I possibly could in my culinary experience.

Like chopsticks, appreciating wine takes practice. And (unlike chopsticks) a lot of money. For a long time, when I drank any kind of alcoholic beverage all I tasted was "burning." I started, as recommended, with cold whites. Riesling was immediately my favorite, and I ordered that a lot to begin with (I still like it). As they began to taste to sweet, I moved on to dryer whites and reds- I could tell my taste was shifting, but really, if I skipped a glass of wine my dinner wasn't missing anything. If I was honest, I still preferred a Pellegrino.

I didn't realize that I had truly begun to have good taste in wine until last June, at my sister's graduation party. I hesitantly chose a bottle of wine for the party of eight or so that were coming to dine with us, and was very proud when everyone raved over how good it was.

In Europe, wine consumption is very different. Allow me to share one of my favorite pictures from my time in Crete:


This girl was one of the cutest things I had ever seen- sitting on a bar stool at my sister's wedding reception, swinging her legs, swirling and sniffing the last few sips of her parents' glasses, and obviously getting a little tipsy. We all know that if this was the US, the authorities would have been notified and this girl would have been in foster care by the end of the night. Not here, though. They simply view wine differently than we do, and my little friend was learning to responsibly appreciate wine from a young age. (By the way, it's not like she drank every day. This was a wedding, and we were all celebrating).

Just as when I was in Tokyo I thought to myself, "I'm so glad I've learned to use chopsticks!" While I was in Crete I thought to myself, "I'm soooo glad I've learned to like wine!" Something there definitely would have been missing if I hadn't. I am glad I have finally gained a taste for wine in a way that enhances rather than overpowers my food experience. My bank account may not be, but I certainly am! ;)

Annika's best kept secret

By accident, we discovered brunch at the Four Seasons hotel in Downtown Seattle. There is a restaurant in the hotel called "Art." Sounds pretentious and expensive, I know. But it's not. Here are the reasons you should check it out....

1. Great food. Always the most important factor, of course. You can tell they chose fresh, high quality ingredients.

2. They treat you like royalty. Being that you are in a Four Seasons hotel, they ought to. It's decorated very chic, and all the chairs are fluffy, comfy arm chairs.

3. There is almost never anyone there. No wait- and I really get tired of waiting an hour and fifteen minutes for lunch at Portage Bay Cafe.

4. All entrees between $10 and $19. Very decent, in the end.

5. I saw Toby McGuire there. That's Spiderman, in case you don't know.

6. I love this song!

Things I've purchased, and things I still want

If anyone is interested...Here is a list of recent (and by recent, I mean the past year) purchases for my kitchen that I am happy with.

Wusthof Classic 8" bread knife. I debated adding to my Bob Kramer for Shun collection, but I decided that the bread knife was entirely too large. I wanted mine to be handleable (not a word, I know), and opted for this nice little size (and 25% of the price).



Krups Belgian Waffle Maker. I finally broke down and purchased this. I have to say, it doesn't have the best reviews (it doesn't have the worst, either), but it is working just fine for me. Now my waffles are all crisp on the outside and soft on the inside like I like them.


Mitered Hem Napkins. I have wanted cloth napkins for a long time, but took a while to find the right ones. I want napkins that I can abuse and have them still come out of the wash fine. And who in their right mind would buy dry clean only napkins?

Le Creuset 7 1/4 quart round French oven. I bought this today! Just as I was lamenting to my husband that sometimes I feel unequipped for large party cooking, and as he was responding that Le Creuset never goes on sale, we saw it. Sitting on a shelf at Sur La Table, shining like the sun in all it's discontinued "Dijon" glory. It was marked down 30% off, which was enough for me to bring it to the register to buy, but even better when the sales girl took an extra 20% off that. The final price was $150 for a $365 pot that will be of infinite value to me. Cha-ching!

Now, I want a splatter screen, but refuse to pay $59 for one out of principal. Any suggestions?

Also, seeing as my blender smells like burning motor every time I use it (which isn't actually that often), I am on the lookout, but not in a hurry. I like this one:



Waring Professional Bar Blender. But it can wait.

Trying to be cool

Occasionally, I like a vanilla latte. Whenever I run into a coffee shop to get one, I always slow down for a minute and look at the people sitting around. Inevitably, there are a few people sitting here and there typing away on their laptop computers. You know the ones I'm talking about? They sit there, slowly sipping coffee and using the free Wi-Fi, obviously working on something very cool and important, like the graphic design of some band's newest album, or maybe writing an article for a fashion magazine or a clever political commentary. I kind of always feel a twinge of jealousy and fascination when I see them. How do they have the time for this? What awesome thing are they so intently working on? Who actually gets paid to sit and sip coffee? Could I ever be so cool?

I had the perfect opportunity to try it out today. I had to take my dog to get his hair cut, and the salon is about 25 minutes from my house- too far to drive there and back mulitple times in two hours. I don't have to be at work until 1, so I thought I would try my hand at looking awesome with my MacBook in one of my favorite places- Volunteer Park Cafe.

I am actually here right now. Although I want one of their super good house made pastries, I ordered a granola and a soy chai latte. I ran this morning (adding to my cliche coolness today), and need something healthy. I sit down to type. How does a person type and eat at the same time anyway? The man next to me (who also has a laptop) asked me if my internet connection is working. I think this must mean that I'm in the cool-person-with-a-computer-in-the-coffeehouse club. I even have something cool to write about- food!

But let's be honest. I now have to go to the bathroom, and I have a $1200 computer with me. Now what do I do? Leave it out on the table with my purse and my cell phone? Ok, not to mention the sun is now shining directly on my computer screen and making it difficult to see. My chai is now cold, and I still have an hour before Toby is done being groomed. Hmmm...It's kind of loud in here, too. I really can't see my screen now. Also, I'm kind of embarrassed at how dirty the screen is. I'm sure a rule of being in computer-coffeehouse club is that your laptop must be free of fingerprints and dust.

I don't think I'm cut out for this. I think I'm going to pack it up, go to the bathroom, and continue my blogs from home.

Sorry...

I didn't intend for that last blog to be such a downer. I had an absolutely amazing time in Crete, and was (am) going through withdrawal. Also, I was reading through my last post and realized that although I kept talking about how good everything was, I never gave any specifics as to why it was so good.

So, here are a few things I have taken home with me:

-Feta on everything. Kinda used like butter- on your bread, your potatoes, etc...It's in everything, as well. The feta there was usually all sheep, as far as I could tell, and very mild. Not the sharp, tangy taste that you imagine.

-Yogurt thicker than anything I've ever experienced. I just don't know if there's anywhere to get it here. I have been buying "Fage" for years, but apparently in Greece that's the cheap, crappy stuff.

-Simple dishes. Straight meats and vegetables, nothing extremely fancy, but everything extremely fresh and perfect. Except, I guess, the lasagna and moussaka, which are more labor intensive.

-Something I'm very excited to try is baking salmon on a bed of rock salt. It draws the fat out, and leaves just the pure salmon flavor. The taste is similar to when it is smoked.

-Celery leaves for flavor. I am always trying to find ways to use everything I buy, rather than throwing stems and greens away (although, I've already admitted I often do...)

-They use a lot of bell peppers, tomatoes, and mushrooms. Those vegetables are definitely what I saw the most of. It makes sense, but not at all what I pictured.

-No hummus! It's not Greek! Not to mention the tatziki was just greek yogurt and a bunch of garlic. I never ate a pita or a falafel. They did serve dolmas, though.

Unfortunately, what I could not take with me was the 40 Euro worth of Cretan honey that I bought. I had to carry on my suitcase so I wouldn't miss my connecting flight and had to throw three jars of it away at the airport. So sad.

Ps. Remember the Disney movie Moon Spinners with Hayley Mills? Well, apparently it was supposed to take place in Crete. I used to watch it when I was little, and I just bought it on Amazon to watch again!

Greece

Ok, so the last couple of weeks have been absolutely insane!

August 16: My sister Skypes us from Chania, Crete (Greece, that is), and informs us that she is getting married...to her Greek boyfriend...in Crete...within a month.

August 23: The day is set for September 12th, we begin planning, freaking out, and buying plane tickets. Somewhere in all of this (I think shortly after the tickets were bought and there was no going back), I began to relax and ride the wave. After all, I was going to Greece, yo!

September 8: 6:30 am I board a plane to take a flight to Philly, then to Athens, then to Chania. 24 hours later, I am hugging my sister, meeting my new brother in law and his family, and being offered food.

Yes...the food. I could spend a month's worth of blogs telling you about my experiences. How wonderful the family was, how much love there is between my sister and her new husband, how gorgeous and warm the Mediterranean is, how the Greek language was nearly impossible even though I'd studied it for three years in college....



But this is a food blog. You want to hear about the food. And you will. Because I can't stop thinking about it.

I have been all around the US, Canada, and Mexico. I have also been to Tokyo, Jamaica, Ireland, London, and Paris. Hands down, this was the best food I have ever had in my life. My sister's new Greek family owns an Italian restaurant in the Venetian harbor in Chania called Veneto. This is where we ate every meal (did I mention for free?). These people just love to feed you. They give you twice as much as you ask for, and then try to give you seconds...and thirds....and most of the time I took it.



IT WAS SOOOOOO GOOD!


Everything was fresh, local, hand picked out by the restauranteurs, made with love (even the phyllo dough was hand made), and abundant. We had fish soup, rabbit stew, lamb in 10 different ways, more fish, and a ton of fresh fruits and vegetables (by the way, now I know why I
hate tomatoes. My palette somehow knew that they were all wrong. The tomatoes there I
loved!) The grapes tasted like candy. And ooooh the wine! Each glass was absolute perfection. And it never ran out.


And this was just the regular, every day food. For three days around the wedding we celebrated and feasted. It was literally the best of the best. Even my mom, who has viewed me as an insufferable food snob for the past few years finally said to me, "Now I know what you are talking about when you refer to good food!"




September 15: We came home. I think we are all a little lost now. We were first off very sad to say goodbye to all our new beloved family members. Also, there is a true hole. In my stomach. I have not known what to eat, because I know nothing will measure up. I made Raj take me to a Sicilian restaurant last night.

I am trying to be inspired, I really am, but at this point I am only discouraged. Even I, who thought I knew what good food was, had no idea until now. And it's literally on the other side of the world.

It's that time again.

Last year, this very same thing happened. The weather, as though it knew it was September 1, suddenly felt cooler and was undoubtedly rainier. The difference is that while last year I was singing the praises of fall, this year I don't want it to come! I wonder how this is, since last year we barely even had summer as much as we had a few fairly warm days. Perhaps the two full months of sun awakened the Southern Californian in me enough to get used to the good weather again- and take it for granted, even.

Not to mention the summer produce this year has been awesome. I have been practically living on peaches, nectarines, and blackberries the past couple of weeks.

At least I can bake again. Today I wanted to make blueberry coffee cake. I thought it was the perfect compromise- the coffee cake part seemed to be warm and cozy, while the blueberries are still fresh and summery. The recipe I found called for vanilla extract and walnuts. I replaced these with almonds and almond extract, since I don't like walnuts and almonds were my only other option. I knew it would work, because it's similar to the way we did coffee cake when I worked at Whole Foods. And work, it did. It was delicious. Oh, and relatively low fat, too.

Blueberry Coffee Cake

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour or regular whole-wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
  
• 3 tablespoons sugar
  
• 1/2 teaspoon ground cinnamon
• 1/2 cup sliced almonds
  
• 1/2 cup packed brown sugar
• 2 tablespoons butter, at room temperature
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup plain nonfat yogurt
  
• 1 cup fresh blueberries
  

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and almonds. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the almond extract and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

To make you giggle

I purchased a little book the other day, just because it made me laugh. It's full of one-liners regarding money, consumerism, and the economy. Some are snarky and sarcastic, and some are insightful and helpful. Here are a few I found regarding food:

Buying items in bulk makes you feel like a stalwart pioneer woman. (Or like one of those mothers on the Discovery Channel who have twenty kids.)

Packing your own lunch saves calories, too.

Kale, okra, and mustard greens are still a bargain.

Lets cut to the chase: buying chickens won't save you any money on eggs.

Don't skimp on plastic wrap. The name brands are actually better.

And definitely don't skimp on paper plates- unless you like having a meal slide into your lap.

One bite of something delicious is worth ten bites of something so-so.

If you buy a pound of coffee at Peet's they give you a free cup of coffee.

You can freeze nuts practically forever so that they don't go rancid.

Chili is so filling!

The less you eat, the more your stomach shrinks.

A blind-taste study found that nonexpert wine drinkers prefer cheaper wines.

Good Prosecco is better than bad champagne.

Caviar doesn't sound as tasty when you call it "fish eggs."

It's time to try all those vegetables like cabbage that you once had the luxury of avoiding.

Maybe Ronald Reagan was right- ketchup is a vegetable. And it's available in gigantic free quantities almost everywhere.

And my favorite of the entire book not necessarily having to do with food....

You'll feel better if you can categorize everything you can't afford as "tacky."

Sticken' it to 'em

I have very mixed feelings about the new guidelines for sugar intake that the American Heart Association has recently come out with. The basic information is this: try to keep sugar intake to 100 calories of added sugar. Added sugar is defined as sweeteners and syrups that are added to foods, either during the manufacturing process or at the table. This does not include natural sugars that show up in foods like fruits and dairy products.

So let's think about what that means, then. 100 calories is about 6 teaspoons, or 25 grams of sugar. That's not a lot. Especially when you remember that added sugar often shows up in non-dessert food like ketchup, spaghetti sauce, teryaki, and do you know how much sugar is in an energy bar?

So lets look at the world through cookies- as I so often do. If you count that an average chocolate chip cookie recipe has about 1 1/2 cups of sugar (that includes the chocolate), that is 72 teaspoons of sugar (1.5 cups x 4 tbsps in a cup x 3 tsps in a tbsp). Assuming the cookie recipe makes two dozen cookies, that's 3 regular sized cookies. In a day. If you never eat any sugar in anything else.

My feelings are quite mixed about this whole thing. I do like my sugar, you know. I wanted to try this out, but in a way which I could succeed. I have decided to start with straight white sugar (so it doesn't include the honey in my tea, or maple syrup I may put on a pancake) that may be added to my cereal, desserts, sauces, and any other food, and limit it to 25 grams. This is hard. It will remind me to drink water, as I do not want to waste my sugar intake on juices and other sweetened drinks.

On the other hand, I LOVE this! You see, if the average can of soda has 8 teaspoons of sugar- that's already 2 teaspoons above the recommended level. The government is indirectly discouraging the consumption of soda, candy, and many other processed foods produced by companies that have long controlled these agencies and all their official "recommended intakes." (Not sure what I'm talking about? Where do you think the food pyramid came from?)

I am curious to see how this pans out. I do think this information has not thus far been highly publicized for a reason. I don't think we'll ever see a commercial recommending the limit of sugar the way the dairy industry advertises having 4 servings of dairy a day (or whatever amount they have decided to push on the American people). In the mean time, I encourage you to join with me in this sugar experiment, and see if we can limit our sugar together.

A Hundred Different Ways

I consider myself an artist. After all, the pastry school I graduated from was The Art Institute...As an artist, I appreciate so much when I am cooking or baking something special for someone and they have an idea of what they want. (Rather than, "Oh, I don't know, just make something good.") My father in law, who is visiting, (and is also an artist, I might add) perhaps understands this. When I asked him what he wanted for dinner last night he said, "Eggplants and Italian food!" It's sooo much easier to find inspiration to make people happy when I know where to start!

I honestly don't eat eggplant that very often. The problem is, if done incorrectly eggplant can tend to be too sour and even bitter. This recipe I found in one of my cookbooks takes care of all of those problems, mixing the eggplant with an array of other flavors of tart, sweet, and spicy. It's really like a party in the mouth!

I was quite shocked on how delicious this dish ended up being. We ate is as recommended- served on sliced baguette, a la bruschetta. However, the texture and flavor of it is so fantastic that I was dreaming up other ways to serve it as I was enjoying it. You could serve it hot, cold, or room temperature. On bread, with ciabatta and mozzarella as a sandwich, on rice, on pasta, on it's own, or with tortilla chips or crackers. Mmmm, might be good in a pita with feta and olives, too. Needless to say, it's something great to have around in the kitchen for meals or snacking.

It's also really simple and really good for you. It took me about 25 minutes from start to finish. I have no idea what "caponata" means.

Eggplant Caponata

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
  
• 1 tablespoon drained capers
• 2 garlic cloves, peeled

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Is your kid a picky eater? It's all your fault!

No seriously, it is. I know that's harsh. I am surprised at how many parents unknowingly help their kid hate food. I know that you don't love your children any less than anyone else, but you must face the facts. You do need to know that it's never too late! Assuming your child doesn't have food allergies or any other special need, here's how you can help it:

1. Give them a variety of foods from day one. This is the biggest and most effective way of helping your kid eat different foods. Many kids are stuck in a PB and J/ mac and cheese rut because that's what the parents are stuck in. Give them avocado, smoked salmon, different nut butters, curries, foods with different herbs and spices etc...When they are older, put a couple of options on the table and let them choose what they want.

2. Give it to them again...and again....and again...I've heard that it can take up to eight exposures for a kid to start eating something. One of the biggest mistake a parent can make is decided his or her child doesn't like something and never serving it to them again.

3. Don't force them to eat. This is one is just my opinion, but if the pack order is correct in the home, then a battle of will does not need to be fought over that last bite of meat on the plate. Sometimes kids eat more, sometimes kids eat less. But...

4. Don't accomodate their pickiness. Don't be a short-order cook. Let them have a preference, yes, but serve the same meal for everyone. If you are having Dover sole, don't make your kids pizza, make them what you are eating!

5. Please, oh please, don't make them over-boiled frozen broccoli and expect them to like it. It's just not good food. Make your kids good food.

6. Make it fun. For older kids, this can make all the difference. As a family, you can learn a new cuisine together. Or go to the grocery store and find a funny or interesting piece of produce and try it with each other. If your kid has good manners, take them to a nice restaurant with no kid's menu.

7. Allow them to not like some things. You don't like everything, do you? I don't like fresh tomatoes. Some people have a genetic tendency to think cilantro tastes like soap. Some people hate the texture of cottage cheese....you get the picture. It's OK to not like a couple of things. It's not OK to not like anything.

8. Trust me, you'll never have to teach your kids to like junk food. It's like TV. Even if the first taste is at three years old, they will still be all over it.

9. Go by the motto, "It's OK to not like something, but it's not OK to not try something."

ps. Isn't the kid in that photo creepy looking?

The 3/50 Project

You may have to click on that to read it. Or you could just go to the website's home page. I picked up this very flier at a clothing boutique in the Fremont neighborhood in Seattle, and I think it's an absolutely wonderful idea. It doesn't particularly apply to only food businesses, but today we will study it from this context. I don't need to explain to you the idea, since that has already been laid out, but I will tell you why I think it's great.

You ought to know, especially if you are thinking of going to culinary school, that owning a restaurant is exhausting, back braking work that most likely won't bring you a mansion and a yacht. Even the restaurants doing great really don't have that much of a margin of profit. Any trained chef will tell you that. A small restaurant (as compared with large chains) cannot negotiate a price on, for example, thousands of pounds of meat. Think even farther about a business that may have a menu that changes seasonally- they cannot get a lower price for having a standing order for the same ingredients year round. Rarely does family owned restaurant have the resources to grow and/or farm its own food (although the small ones that do are insanely delicious and insanely expensive).

The truth is, if you choose your restaurants based on price, you will (generally speaking, of course) almost always end up at a chain. Seattle is a very community minded city, full of people who do not mind paying a little more money to get a lot more quality. Therefore, this city is probably the least of all cities in the US that need to worry about supporting local businesses (not to mention that a few of our "local" businesses include Starbucks, Nordstrom, and Microsoft). There are also a great number of foodies (like Raj and I) who do not need to consciously remember to go to smaller restaurants- we usually end up there, anyway. My point is, there are a ton of local restaurants here doing great.

Other parts of our country don't think this way (i.e. the town I grew up in, though it's finally beginning to shift). Even when the economy is doing great, if no one goes to the local businesses, they will cease to be. As will the artistry of the chefs who most often don't do it for the money (like large chains), but simply for the sheer joy of being able to live out their passions (if you are that person, then culinary school is for you).

So maybe you can't even afford to spend $150 extra at local business. Still, think to yourself- can you afford to pay $2 more for a burger or sandwich? I think you probably can.

By the way, one of my favorite spots to visit when I'm in my home town is Eggs N' Things. It's not the fanciest establishment, but it's local, it's loved by the neighborhoods, and, even though I've had better food, you can just tell that they care. Start there!

Blender vs Food Processor

My mom just called to ask me about this very thing. I Googled the topic, thinking that I would find dozens of other blogs about this, but all I found were a few forums and a rather vague article from Real Simple Magazine. Good for me- I can pioneer the subject!

One would think that this would be discussed more often. Once I was reading an article about simplifying your life, and it asked the question, "Do you really need a food processor and a blender and a mixer?" Of course, my answer was a resounding YES! (And as I've said before, I try to keep my kitchen gadgets to as little as possible.) I realize that not everyone does as much exploratory cooking as I do (such as my mother), and for others the money and cupboard space do not need to be spent on all three items. But which to keep?

Let's start with the mixer. Yes, if you do any baking at all you need a stand mixer. I value mine above all other appliances, and think this is the first thing to invest in. The second two are a little less obvious- different from the mixer, but similar to each other. They both chop, they both have blades. So, which do you need more? The answer is personal. I am now going to compare and contrast both.

Blender: A good one will run you $100-$200
Food Processor: $200+

B: Crushes ice
FP: Do not crush ice if you can avoid it. It will dull the blades.

B: Better for purees
FP: Better for sauces with a little more texture (Note that you really can't puree completely)

B: Usually has a pulse option, but doesn't do much
FP: Easy and effective pulse to chop foods

B: Only one blade
FP: Removable attachments such as graters, mandolins, and kneaders (although I don't think the last works very well)

B: Poop out after a couple years
FP: Last a very long time, in my experience

B: I use to mostly to make crepe batter, shakes, mixed drinks, smoothies, and purees for sorbet
FP: I use mostly to make pie dough, mayonnaise, salsas, etc. I definitely use it most often.

That's all I can think of for now. If you can think of any more differences/similarities I would love to hear them. I hope this helps you make a decision!

*Photo from ogradyimages-stockphotography.blogspot.com*

Salad for salad haters

I have a confession to make. I have brushed on this once or twice before in my blog, but have never said it outright. Here it is:

I hate leafy greens!

There! I said it! At least I have admitted it. I have felt very guilty about this for some time, but I just. don't. like. lettuces. Especially bitter ones. Really, the only thing I like is spinach, which I pretty much cling to for nutrients, iron, and regularity (if you know what I mean...) Otherwise, I pretty much force myself to eat any and all greens.

Obviously I don't have a hatred for all things green. Green vegetables are fine, green grapes, green apples, etc. So I don't think I am going to die if I don't eat the aforementioned leaves. Also, my sister validated me once by telling me that my Ayurvedic body type (what's that, you say?) doesn't need as many bitter greens anyway. But what do I do so that I don't get left out of the salad club? I make the very best Greek salad that you can possibly imagine- throwing out all leafy tops. I am sharing with you now my very own recipe, because it is officially perfected.

Really, the only things that make it Greek are the olives and crumbled feta, but you can leave those out if you are cooking for a picky crowd. Also, last time I made this for Raj and I, he went down to the corner market for feta and brought back a jar of the cheese in 1/2" dices marinated in olive oil and herbs. My first response was, "That's not what I meant by cubed feta, dear." It actually turned out to be a very happy accident. I wish I had paid attention to the brand, but if you can find it, you should use it.

Greek Salad

1 fennel bulb, sliced thinly
2 cucumbers, seeds removed and sliced to 1/2"
1 pint cherry tomatoes, halved
1/2 red onion, sliced thinly
1 yellow bell pepper, cut into 1/2" pieces
1 jar pitted kalamata olives, drained
Crumbled feta

Toss all ingredients together in a bowl. Save the olive jar, and in it measure 1/2 cup olive oil, the juice of 1 lemon, 2 cloves of pressed garlic, and salt and pepper to taste. Shake it up, and then pour over your salad.

Hello There!

Somehow, time has run away with me. I have recently meant to do oh so many things with this blog. I meant to celebrate with you my one year anniversary writing. I meant to remind you ahead of time that August is "national goat cheese month." I meant to remind you, that your career as a professional chef could begin with culinary school whenever you want it to. I meant to not have nearly a two week break between blogs....

There are other things that I purposely meant not to do, such as cook. Seattle had an insane heat wave! And I'm not complaining- I'm not complaining, but when it's in the nineties and even hundreds and only 20% of the homes have air conditioning (and I am not one of that percentage), there is no chance on God's green earth that I am going to turn on my stove or oven. Also, the Southern Californian in me beckoned me to spend every free minute I had outside in the sun. In fact, it beckoned me all the way to a weekend in California where I am right now.

I have noticed something while I have been here- frozen yogurt. What the heck is with SoCal's obsession with frozen yogurt?

Anyhow, when I return Seattle will be back to its mild seventies, and I have scads of recipes from this month Gourmet that I can't wait to try, a new cookbook to go through, and maybe a food scandal or two to report. Oh, also I will have a review on Julie & Julia, and perhaps even Food Inc

Until Then!

Consumer Reports On Chicken Cleanliness

Hail to the land of the tree-hugging food snobs!







From consumer reports:

In the largest national analysis of contamination and anti­biotic resistance in store-bought chicken ever published, we tested 525 fresh, whole broilers bought at supermarkets, mass merchandisers, gourmet shops, and ­natural-food stores in 23 states last spring. Represented in our tests were four leading brands (Foster Farms, Perdue, Pilgrim’s Pride, and Tyson) and 10 organic and 12 nonorganic no-antibiotics brands, including three that are “air chilled” in a newer slaughterhouse process designed to re­duce contamination. Among our findings:

• Campylobacter was present in 81 percent of the chickens, salmonella in 15 percent; both bacteria in 13 percent. Only 17 percent had neither pathogen. That’s the lowest percentage of clean birds in all four of our tests since 1998, and far less than the 51 percent of clean birds we found for our 2003 report.
  
  
• No major brand fared better than others overall. Foster Farms, Pilgrim’s Pride, and Tyson chickens were lower in salmonella incidence than Perdue, but they were higher in campylobacter.
  
  
• There was an exception to the poor showing of most premium chickens. As in our previous tests, Ranger--a no-antibiotics brand sold in the Northwest--was extremely clean. Of the 10 samples we analyzed, none had salmonella, and only two had campylobacter.
  
  
• Among all brands, 84 percent of the salmonella and 67 percent of the campylobacter organisms we analyzed showed resistance to one or more antibiotics.

Who Cares?

There is no doubt about it- the world is a sad and tainted place. There are evil people everywhere who will step on whoever it takes to get what he or she wants- whether that be money, power, or anything else you can think of. Lately, I have been getting philosophical about this. I have been reeeeally thinking about who these people may be in the food and agriculture industries.

And I am totally lost. My question is this: are there really businesses out there that would willingly harm others for the sake of profit? If so, who are these people? (Well, I suppose if we knew that we wouldn't have much of a problem). Perhaps everyone would agree tobacco companies? Fast food? Soda? How do they justify selling these products that are proven to be harmful in the long term just from moderate, but regular, consumption? If even these companies can't be proven wrong enough to get people to stop buying, then how is there hope for the more subtle ways that other companies harm people?

Or perhaps there are actually more companies than not that are full of evil, money-driven liars who don't care who they give cancer and heart disease to as long as they get their bonus check to pay for their yachts. (Remember, this is all just thinking out loud). Well, then I want to know- who cares?

Who cares less- Is it a company that is spraying produce with pesticides when (technically speaking) there has been no proof (in their subjective, company sponsored lab tests) that these pesticides are harmful? Or is it a company that pays farmers a ridiculously low price for organic produce while then turning around and marking the produce up so high in the store that it practically costs your soul to buy it? Or perhaps it's the big corporations that saw what people are willing to pay for organic food so they barely squeak by the USDA's already laughable organic standards in order to label their product as such.

One good example of a major conundrum is both sides of genetically modified organisms (GMOs). Genetically modified produce is definitely not a good thing in general. It's not good for your body, and it's not good for the future of farming (too big of a subject to expand on now). Monsanto, for example, is a company that has purchased the rights to seeds, then modified them to only respond to pesticides created by -you guessed it- Monsanto themselves. Then they sue small farmers out of business when these seeds blow over and grow on the farmer's land. But what about Gebisa Ejet, an Ethiopian scientist "whose sorghum hybrids resistant to drought and the devastating Striga weed have dramatically increased the production and availability of one of the world’s five principal grains and enhanced the food supply of hundreds of millions of people in sub-Saharan Africa." I would say that he cares more. Wouldn't you?

Your Hawaiian vacation in a dessert

Yes, yes, this economy stinks. Raj and I evaded it for a long time, but eventually it even got to us and our budget. On top of that, we are trying to save for a trip to Europe next spring. Needless to say, we won't be doing any spectacular traveling this summer. Unfortunately, I am really in the mood for a Hawaiian getaway. Badly. If any of you feels the same way, this is the best I can do for you: put on your mu'u-mu'u and try this cake.

I've got to tell you- this is my own recipe, so some of the quantities have been vague "to taste" kinds of amounts since I am the only one who has made it. I will try my very best to give you a good estimate of what I use.

You will notice that the pastry cream uses yolks, while the cake uses whites. I did this on purpose. Separate your eggs before you begin. Also, I think you will need about a quart of whipping cream. You will use whipped cream for a couple of things. If you are unfamiliar with making home made whipped cream, use this link.
Aloha!



Annika's Organic (if you use organic ingredients) coconut cake

1 recipe white cake
1/2 recipe pastry cream
12 oz flaked coconut
8 oz shredded coconut
1 recipe Coconut simple syrup

White Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 large egg whites (3/4 cup)
• 3/4 cups milk
  
• 2 teaspoons vanilla extract

Set rack at the middle level in the oven and preheat to 350 degrees.

Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.

In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.

Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Pastry Cream

• 3 cups milk
• Seeds scraped from one vanilla bean (or 2 tsp vanilla extract)
  
• 8 yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 2 tablespoons butter, softened

In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper.

Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.

Assembly

1. Toast the flaked coconut until it is golden in about a 350 degree oven. This goes FAST!

2. To prepare the simple syrup, boil 1/2 cup water and 1/2 cup sugar for 2 minutes. Cool, and mix in 1/4 cup coconut milk.

3. Whip 2 cups of cream per the directions I gave you. Use a whisk to break up and soften pastry cream. Fold about 1/3 of the whipped cream into pastry cream to lighten it (you have, by the way, just made a Bavarian cream). Add shredded coconut until, in your opinion, it tastes nice and coconut-y. For me, that's about as much coconut as the cream can possibly hold.

4. Place the first layer of cake down, and using a pastry brush soak with coconut simple syrup.

5. Spread cream mixture on the cake, about 1/4-1/2 inch deep. Leave a good 1/2 inch around the edges so that it doesn't drip over. Put the second layer of cake on and repeat soaking with syrup.

6. Use the remaining whipped cream to ice the cake on all sides about 1/4 inch thick. Make the top nice and flat, but don't worry too much about the sides, as they will be covered. If you run out of whipped cream, just make more.

7. Take a large handful of the toasted coconut, and gently press on the side of the cake, repeating until it is sufficiently covered on the sides.

8. At this point, you can decorate the top. I like to use a large star tip and edible flowers to give it an islandy feel.

Grilling Chicken

I am going to tell you a secret- I can't cook chicken without the help of my trusty friend the meat thermometer. I have an unhealthy attachment to it- to the point where I get very nervous and anxious when I have to cook chicken without it. I love Mr. Meat Thermometer and he helps me weekly to make moist, but appropriately cooked poultry. We usually do this together by my preparing the meat, sticking the thermometer in the biggest piece, and then he alerts me when my chicken is a recommended 170 degrees. Easy as that.

It's not as easy on the grill, because if you stick a big hole in your chicken while it's caramelizing it's going to lose all its juices. So, like a child without a security blanket, I stress that from the grill either my chicken is going to give us all a foodborne illness or else be chalk dry or rubbery. Well, no one does grilling like Texans, so it's fitting that I found this article about how to grill perfect chicken on your BBQ- bone in even! It even involves the use of my best friend meat thermometer at the very end just to make sure the chicken is at the right temp. A good compromise, I think. Here is the article!


How to grill bone in chicken breasts
By HOWIE RUMBERG

I can grill up a burger, hot dog or even a swordfish steak with the best. But truth be told, perfecting the chicken breast — juicy in the middle, caramelized exterior — is a nerve-racking experience.

But it can be done with a little grill sense.

First, forget the image of Tony Soprano standing at the gas grill, lid open, a stogie in one hand and the other constantly poking at the meat with an oversized fork. Other than the cigar, he's breaking all the rules.

Unlike tossing a burger on the grill for a few minutes, cooking bone-in chicken breasts to a tender finish requires slow cooking (an hour or more) with indirect heat — cooking near the flame, not over it.

Why bone-in breasts? I think they are more tender than boneless, especially when grilled slowly over low heat. If you prefer to go boneless, note that the cooking time is significantly less (about 20 minutes) and uses direct heat.

To skin or not? I leave the skin on because it keeps the chicken moist and, frankly, it tastes great, especially when it's crispy and infused with a smoky sweetness from grilling. Plus, once cooked it's easily removed, if desired.

Let's take this step by step.

Step 1 — Clean your cooking grate! It's not a badge of grilling honor to have a caked up grate; it's unhealthy.

Elizabeth Karmel, a competitive barbecuer and author of "Taming the Flame" offers this tip: Heat the grate before cleaning it. This helps loosen the grit, which then is easily removed with a wire brush. A clean grill also reduces sticking.

Step 2 — Prep the chicken while your grill is heating. And if you're using charcoal, don't use lighter fluid. It will affect the flavor. I prefer using a chimney starter, but all you really need are two pages from a newspaper and a match.

While chicken can be marinated hours ahead, remember that it won't be any more succulent if you dry it out on the grill. I prefer giving the chicken a simple run of oil, salt, pepper and sugar just before grilling.

For fans of barbecue sauce: Wait until the final 20 minutes of cooking to apply it, otherwise it will burn.

Step 3 —Once the coals on a charcoal grill are a gray-white ash, you're ready to cook. Using a poker, divide the coals into two piles, pushing each to one side of the grill.

On a gas grill, turn off the middle burner and lower the heat on the side burners to medium. Place a pan between the coals or flames beneath the grate to catch fat drippings and help prevent flareups.

Don't use a spray bottle to battle the flames because the spray could get on the chicken. It also causes unwanted steam. Removing the chicken from the grill before spraying could affect cooking time and tear the skin.

Step 4 —Arrange your chicken with the skin side up over the center of the grill so the pieces are not over the flames or hot coals. Cover the grill, leaving any vents open, and walk away.

If you have that Tony Soprano urge to poke, consider this: Piercing the skin of the chicken allows the juices to run out. Turning the meat too soon causes it to stick. Lifting the lid reduces the temperature and increases cooking time.

So I repeat — walk away from the grill.

Step 5 —Depending on the size of the pieces and outdoor temperature, you'll learn to predict how long it'll take the chicken to cook. For now, turn after about 30 minutes. Then 30 minutes later, use an instant-read thermometer to check the temperature. Insert the thermometer at the thickest part of the chicken without touching bone.

Step 6 —Remove the chicken from the grill when the white meat has reached a temperature of 165 F. Let the breasts sit for 10 minutes before serving to let the juices settle and allow the meat to continue cooking (thanks to residual heat) to the federally recommended 170 F.

Ionized and Alkaline Water?

Water is definitely not what it used to be. I am reminded of this every time I step into my shower- already fixed with a shower head filter, mind you- and get a slight whiff of a swimming pool. Apparently my city water is treated with chlorine and who knows what else. Because of this, I try to filter my water as many times as I can before drinking it. I want pure water. But do I want to actually change my water?

Many companies are springing up around the globe stating that even pure water- water perhaps the way it has been for however many years this planet has been in existence- is not good enough. They are spreading the word that we need "water of the future." People are spending thousands upon thousands of dollars to change their water in the hopes that it will raise their health. Let me tell you the sales pitch of these companies:

They begin with what is fact: pH is the balance between alkaline and acid. I'm not sure why, but a low pH (or acid) is on a scale anything from 0-6, and a high PH (alkaline) is anything from an 8 -14. 7 is neutral- representing a balance between acid and alkaline. Here is a more lengthy definition. Water should have a pH of 7, or neutral. Nutrition and health is based on that balance. We want our bodies to be receiving a balance of acid and alkaline from the foods that we eat. Unfortunately, the lifestyle and eating habits of most people around you (and probably you yourself) are making our bodies too acidic from eating more meats and grains rather than fruits and vegetables, thus creating an imbalance. This can result in lethargy, obesity, illness and diseases, or general lack of health.

That's where the facts end. I don't pretend to understand all the science around this, but apparently these machines which companies are selling somehow separate ions, change minerals, and make water more alkaline (wikipedia). To give credit where credit is due, I need to say that the water has been confirmed scientifically to be altered by this process. However, what is untested and unproven, except for consumer testimonials, is that this ionized or alkaline water helps restore balance and health back to the body just by drinking it. Skeptical? Me too. Which is why I did some research, consulted some nutritionists, and basically came full circle back to the fact that all my initial instincts about this water were correct:

First of all, I am skeptical of anything sold by companies that can make you healthier simply by consuming their product, but not changing one's lifestyle. Keeping the placebo effect in mind, I wonder if all the testimonials of people who lost weight, felt more energetic, were relieved from arthritis, etc. became so because they were accidentally being more healthy in general when they began to use this water. Perhaps just drinking more water in general rather than so much juice and soda helped??

Second, I question anything that claims to make you healthier that was produced from a machine. During my research, I found that you can produce the same alkaline effect on your water that these $4000 machines do simply by diluting a small amount of bleach in your water. Sounds tasty, right? The one thing that may be valid from the aqua-mehcanical (I made that term up!) process is that the water contains more antioxidants. Essentially, you may be paying for some very expensive man-made antioxidants that only work a fraction as well as ones that come from food and are made in nature!

What the nutritionists brought to my attention I found rather comical. Water is neutral for a reason. Almost everything we consume is acid. Even fruits and vegetables become alkaline in our system only after we have broken them down. The only things we eat that have any alkaline in them are milk, and baking soda (also milk of magnesia, which is comparable to Pepto Bismol). Our stomachs are full of acid for digestion. "...if we had a bunch of alkaline foods, our stomach pH would be neutralized and digestion impaired. I know that with the acid/alkaline diets, they talk about the effects after digestion, therefore bypassing the whole dilemma of the stomach. However, this cannot be true for alkaline water- it's going in alkaline, neutralizing stomach pH, and doing bad things to your digestion!! Well, that is, assuming the purifiers really work."

My conclusion: exercise, eat lots of fruits and vegetables, and drink lots of natural water. Now how's THAT for futuristic thinking?

calabacines y maíz con crema

¡Un amigo mexicano hizo esta receta, y yo quise hacerlo, también! Inventé mi propia receta y lo hice en el cuarto de julio. Fue muy bueno. Es muy fácil, y usted lo debe hacer, también.

A Mexican friend made this recipe, and I wanted to make it, too! I invented my own recipe and made it on the fourth of July. It was very good. It is very easy, and you should make it, also.

Zucchini and Corn with Cream

1 clove garlic chopped
1 medium onion finely chopped
1 pound zucchini cubed
1 1/2 cups corn (cut off the cob is best, but you can use frozen)
2/3 cups heavy cream
good sprinkling of cumin
salt and pepper to taste

Saute garlic and onion until tender, add zucchini and corn and cook for about 3-5 minutes, add heavy cream, cover and simmer until vegetables are tender but still hold their shape. Finish with seasonings to your taste. I served mine with sliced avocado on top.

If I Had My Way

Raj and I have had the opportunity to house sit for our cousins while they are in Europe for some of June and July. I know what you're thinking- we already have a house! But we just had to sacrifice for those 180 degree views of Lake Washington in the nicest neighborhood in Seattle. I know, I know- we're so kind, aren't we? In all seriousness, our cousins have a niiiiiice house. And when I mean nice, I mean think of the nicest house you've ever been to and know that this house is way nicer (unless you've been to Hearst Castle. I suppose that wins). It's even been featured in magazines and such.

Now, I am certainly not one to envy the material possessions of another. In fact, I like my little house and am incredibly happy and content with all I've been blessed with- it's already way beyond necessity. However, there is one room in that house that, if I let myself, I might want really bad. Guess which room....yes, the kitchen.

Our cousin just happens to be a former line chef for the French Laundry (Which she landed without going to culinary school. That doesn't happen anymore). Since her and her husband designed their house from the ground up, she was able to design her kitchen specifically to what she wanted. She did an amazing job. Not only does it make cooking incredibly easy, walking in there makes you want to cook. Of course, it was very personal and not exactly how I would design my kitchen, had I the opportunity to do so. I am, however, taking mental notes of many features that I would like in my fantasy kitchen. Here are some of them:

-Whole house water filter: meaning, you can fill up your cup from any tap and it's pure.

-Industrial gas stove with and indoor gas grill: I have grilled nearly every day that I have been at the house. It's just too darned easy.

-Amazing storage: including cupboards basically built into every wall, and a 8x10 walk in pantry (more like a hallway than a pantry).

-Second prep sink: you can just sweep all your scraps into the sink after you've cut them on your...

-6 foot long wooden chopping block

-Two full sized dishwashers: oooh the possibilities of entertaining are endless with two dishwashers! You can actually mingle with your guests instead of spending all your time washing.

Other things that would be nice are the built in fridge, amazing views, and all natural materials used to build the kitchen. Oh, and the whole house built in sound system. Yeah.