Two Year Anniversary of losing half of my flock

Chaos and loss on Smyth Family Farm this week

 

San Francisco Cookie Exchange, Lunch at Nopalito and a Fruit and Nut Crisp Recipe

Today I’d like to share one of our Christmas present experiences from December. My husband Ken and I took our nephew’s kids Zander and Daphne to San Francisco for the day. We began the weekend by having them spend the night at our place so they could meet our new kittens Dougy and Snuggy. The kids had a blast running amuck through our farm chasing chickens also.

Ken took Daphne and Zander to Great Donuts for breakfast. It’s a fun way to start the day and there are no dishes to wash either. We kissed the kittens goodbye and headed out for the day. 

We drove around for a few blocks near the Civic Kitchen Cooking School before we found a place to park. We arrived early, so we ordered four birria tacos with consume’ at Taco Loco and gobbled them up before the cooking school opened. The food was outstanding and just what we needed to fill our tummies.

Me, Zander, Daphne and Ken at Taco Loco in San Francisco.

I love taking kids out for their birthdays or Christmas, instead of buying them a toy or giving them money. This way Ken and I can get to know these precious kids and let them experience something new and different. I had learned about this cookie exchange a few days earlier on Instagram while looking at my feed. Amisha Gurbani posted a story about a cookie exchange and demo in San Francisco. I quickly called my niece Beverly and asked if we could take her kids to this class. She approved the idea and I was thrilled. 

The cookie exchange was optional, but if anyone knows me, they know I love to bake. I’ve got hundreds of recipes and love finding a way to share them with friends and family.I met Amisha at Dean Jones’ -The Well Seasoned Librarian’s book event held at Dougherty Library last year. There I met Dean who has a podcast introducing cookbook authors to the public. At this event, Amisha introduced her new book Mumbai Modern. She had brought her famous Thandai Shortbread cookies for all of us attendees to taste. I immediately bought her signed book and went home and made these cookies for my book club to go alongside a pot de creme. This chai spice cookie is my favorite shortbread recipe and I couldn’t wait to share it.

The kids baked Chocolate Crinkle Cookies which was originally their grandma Nancy’s recipe. It’s their family favorite cookie. We also made a Millionaire Shortbread recipe to bring to the cookie exchange because it makes a lot. We were up past 11PM getting all of these desserts baked, cut and put on trays for the event the next day.

Several of the cookies from the event at Civic Kitchen Cooking School in December 2023

It was special arriving a little on the early side and picking out our 12 cookies each to take home. There was an option to buy cookies if you didn’t have time to bake them yourself, which would be easier for most people. Most years, I have made dozens of Christmas cookies to share with my neighbors. My family has always asked me to bring dessert to all of the holiday parties as well. The Cream Puff Tree has been a favorite of my niece Kendall. This recipe was originally also from my sister in law Nancy. She is an incredible baker/cook and has been an inspiration to me over the last 36 years. This has pushed me to become more serious about cooking and baking. It’s important to feed your loved ones healthy food instead of buying from a fast food restaurant or buying a store bought cake.

Toppings for Amisha’s shortbread cookie

Salt and Spine and his daughter putting on a demo for a cookie exchange at Civic Kitchen Cooking School in SF

We met Frances Wilson @francesiscooking at the Civic Kitchen Cooking School. She teaches classes there and brought the most delicious meringue cookies w candied orange sandwiched together with a chocolate ganache. They were to die for and I took two of them! She explained she learned how to make the candied orange peel from Carlo Maddionne who was an Italian Chef on KQED years ago. I’m a big fan of education and taught at Draegers and Andronico’s Cooking Schools over the years. I helped out as a sous chef at winemaker dinners with famous chefs, helped at many lunch and learns and week long cooking camps for kids at Andronico’s Cooking School. They have since closed the school. I worked at Draeger’s Cooking School for almost 1 year. They had promised me a job as an instructor, but never followed through. Instead I helped with hands on classes, set up their “mise en place” which means “putting in place” or “gather and measure the ingredients” before the chef’s came in. I also washed dishes, poured wine and accumulated many recipes. I left when the last instructor went on maternity ward leave and they still didn’t promote me. This school and grocery store is still open, although they haven’t had any in person classes at the Blackhawk location since before the pandemic.

I wouldn’t want to regret not mentioning @saltandspine  brought his daughter to the cookie exchange. He collects cookbooks and has a podcast. The event at @civickitchensf had the proceeds go to @lacocinasf. They provided bubbles from Gruet Winery too.

After we finished decorating extra Christmas cookies, we stopped in at Dianda’s Bakery. I needed panettone to share with my Mom and her husband Tom and of course, some for myself. I like to make a spiked with pear brandy from Ambix Spirits French toast with it and serve it with a warm blueberry compote.

Nopalito Mexican Kitchen for lunch was our next stop. I ordered the Mole Poblano con Pollo, chips and guacamole, Ken ordered the Tacos de Pescado, Zander had the bowl of Pozole Rojo, and Daphne had a quesadilla. The food was delicious and vegetarian. They roast their veggies in a wood fired oven. Soo good.

Zander and Daphne our great nephew and great niece hanging with Hello Kitty in SF

We explored the Haight District at Ashbury next for fun. The kids picked out a small toy at a cute shop. I loved looking at the clothes at Relic Vintage. I would have shopped longer, but Mr. Smyth is always ready to go.

I have to say our day with the Smyth Kids was a success. Zander and Daphne loved baking cookies with us, spending the night, and sharing the cookie exchange experience with their great aunt and uncle. I hope to keep this tradition going since it’s fun for everyone.

Thanks for reading. It’s been a hoot keeping track of our outings. Thank you Instagram, for providing me with new and exciting adventures. I learned about #Fruitandnutcrisps from Monideepa Chandra using a hashtag to find a recipe. I’ve added a few extra ingredients that make them extra special.

Thought I’d share the best recipe for Fruit and Nut Crisps that I like to make for cheese and charcuterie boards. It’s fast and easy and these crackers will set you apart from the rest of the party goers.

Almond Fruit Crisps

3/4 C all-purpose flour

¼ C Flax meal

½ C Almonds

½ C Pistachios

1/8 C Sesame Seed

1/4 C Raisins

¼ C Candied Ginger

¼ C Dried Cranberries

¼ C chopped Dried Figs

1/4 C Flax Seeds,

1/4 C Brown Sugar,

1/2 tsp Sea Salt,

1/4 tsp Baking Soda,

1 C Milk

Directions:

• PreHeat oven to 350 degrees F. Generously spray bottom and sides of loaf pan with cooking spray 
• In large bowl, stir flour, almonds, pistachios, raisins,candied ginger, cranberries, flax seeds,sesame seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
• Bake 55-60 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, or leave to cool.
• Heat oven to 400 degrees F.
• Remove loaf from pan. Use knife to cut loaf into 1/8-inch thick slices.
• Arrange slices in single layer on baking sheets with parchment or on silpat. Bake 15 to 20 minutes until golden brown, flipping halfway through baking.
• Transfer to cooling rack to cool completely.

I like to keep a loaf in the freezer, in case we have surprise company. They are best right after you bake them, but will keep in a plastic Tupperware for a week.

Fruit and Nut Crisp for charcuterie boards