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

 

Breweries, Wineries, Distilleries, Apothecary in Sebastopol California and a Chicken Tortilla Soup Recipe

Cute Holiday Store at The Barlow Sebastopol

I hope this new blog is finding everyone healthy and happy. The Holidays are finally over and we can all take a breath. Ken and I went to Sebastopol and stayed for three nights at a VRBO a few weeks ago to rest up after a busy few weeks with family and friends. We had a great time and love exploring Sonoma County.

I had always wanted to visit the Barlow which is a shopping destination in Sebastopol. I have passed it up many times, unable to stop in, so I was excited to learn our rental was walking distance to it.

We walked into a few boutique shops, and walked into Pax Winery and Tasting Room. This place had a great fun vibe about it. They played great music and had a nice record album selection. That’s something you don’t see every day. They serve tasting flights, with a small bite with each taste. Their promotion was to buy 2 bottles of wine, and one would receive $20.00 off the total purchase. They had a 2022 Pinot Blanc from Dutton Ranch in the Russian River Valley, (my favorite since that’s where my family is from), a Chardonnay from the Sonoma Coast, and a 2021 Grenache from Alder Springs Vineyard in Mendocino County. Fridays they have live music from 5PM-7PM, and you can book a Private Tasting and Cellar Tour by appointment for $85.00. It includes single vineyard Syrahs that are paired with local cheese and charcuterie platter. Sounds like fun to me.

Two fancy cocktails served at Spirit Works Distillery in the Barlow (Currently closed)

I’m always happy to find a new distillery, and was happy to check out Spirit Works Distillery. Justin and Erica made two cocktails for us to try. Saturn Return was made with their Navy Strength Gin, lemon passion fruit, orgeat and Spirit works “The One” Citrus Aromatic Bitters. I have been drawn to passion fruit since my cousin’s wedding in Hawaii when her girlfriend made mini passion fruit cheesecakes for every guest who attended the wedding. Sandi wanted to start her own cheesecake company and I admired her for the ambition and drive she had. She would make three different crusts depending on the flavor of cheesecake. She would use gingersnap cookies from Trader Joes, and a chocolate wafer cookie for other cheesecake flavors. She never did follow through with her dream because of money and health problems, but I will never forget how good her cheesecakes were.

Spirit Works makes great cocktails and Ken and I had a great time visiting them. It was sad to hear they were closing their location at The Barlow after 11 years in business. They would still be selling their gin, bitters, etc but in retail shops instead. It hasn’t been an easy time for businesses since the pandemic. I just came from a hair appointment in Walnut Creek and there were quite a few buildings unoccupied. I hope the economy bounces back and we can all feel more secure about our money and the world in general.

Woodfour Brewing Company had a great menu that offered many varieties of beer including a dark stout called Salmon Creek Stout. It had a 4.3% ABV and a nice dark chocolate flavor. I only sampled a couple since Mr Smyth was waiting outside. I was able to find a beer to go in their fridge. They offered three different kinds: New Ridge Lager, Gone West and Sonoma Festbier were the ones they had. I like to support these small businesses and so I got one. 

I liked #Woodfour because they also sold wine by the glass for $14 or the $52.00 by the bottle. Matanzas Creek was their Sauvingnon Blanc, Pedroncelli was a Rose of Zinfandel and they had a Pinot Noir from J Vineyard, all I’m assuming from Sonoma County. Their 6.9% Cider is from Goat Rock is organic and has flavors of rose, passionfruit and apple. How fun!

For dinner we found a to go only pop up called Lunch Box who made burgers with mushrooms and truffle oil. We ate these burgers back at our place while watching a movie on Netflix.These burgers were melt in your mouth delicious! Later that week we saw the original Lunch Box location in town. I would definitely go back there again.

Me and Cousin Barbara Galetti at Ambix Spirits in Sebastopol California

The next day, we spontaneously invited Ken’s cousins Barbara, Gloria and Joe to join us in Graton for lunch at Underwood Bar & Bistro. They had a wonderful caramelized French Onion Soup, fresh French bread and a tasty tuna poke for an appetizer. The cousins live in Rohnert Park, closely watch my Instagram stories and asked if we were ever in the area to reach out. We were excited to connect with them and enjoy their company for the day.istro

To surprise them, I got us private tastings with the owner David Klein at Ambix Spirits and Distillery in Sebastopol just down the street. Justin and Erica from Spirit Works Distillery told us about this new business who has only been open to the public for 6 months. This special place deserves a blog of its own, so I will save the rest for my next blog.

I would be remiss not to mention our morning breakfast experience the next day at Howard Station Cafe in Occidental with my Dad’s other cousin’s Skip Cassady and his daughter Cindy. Skip is a hoot. He is responsible for my love of growing cannabis. He and I have spent many hours on the phone exchanging recipes and I’ve learned specific growing techniques, timing on harvesting, trimming and storing weed. Skip lives in Guerneville where my dad grew up. He and Cindy are my connection to my roots and they bring me joy.

Thanks everyone for joining me again and being patient with me as I navigate working a lot, taking care of my garden, the chickens on the farm and two new kittens who we adopted in November. It’s been a crazy time, getting enough sleep and adapting to all of the happenings at Smyth Family Farm.

Be sure to tune in for the next post, as I will talk about our fabulous experience at Ambix Spirits, a small batch, French style brandy from over 200 varieties of cider apples locally sourced or grown in Sebastopol. I also joined my first winery called Marimar Estate Vineyards and Winery also in Sebastopol! It is a family owned female run winery which I was drawn to after driving past their up cycled junk art made by Patrick Amiot. These sculptures are made with oil tanks  and all over town. We even dropped by my Dad’s cousins Gus and Tammy Mesenbrink’s house since we were in their neighborhood. Tammy and I talked about food, recipes and even exchanged homemade jams, apple cider, and some of the gin from Spirit Works and a bottle of pear brandy from Ambix Spirits. They were thrilled to see us and we enjoyed the spontaneous visit. It was sad learning that cousin Gus has been diagnosed with dementia. He seemed to be doing okay, but it’s always good to spend time with family while we have them in our lives.

It was lovely to visit Rosemary’s Garden Herbal Apothecary while walking through town. I was able to buy some skin care goodies for my boys Curtis and Andrew. It’s nice to bring them something since they keep an eye on the farm animals for us when we are away. This business was originally owned by Rosemary Gladstar who is an icon in the plant medicine industry. I hope to someday learn more about herbs and their tinctures that heal people.Here is a blog about Mountain Rose Herbs in Oregon, where I first learned about Rosemary Gladstar.

Obviously, I have a lot to write about. I truly enjoy sharing my adventures with you and I hope I’ve inspired you to check out surrounding communities in your area for a fun day out.

Chicken Tortilla Soup

One Whole Chicken (2.5-3#), cleaned, de boned and cut into small cubes

1 Box Chicken Stock

4 T Olive Oil

1 Onion diced small

1 Clove Garlic chopped

1 T Chili Powder

3 T Fresh Oregano chopped

4 Roma Tomatoes, blanched, peeled and medium dice

1 ear of corn, cleaned and husk removed

½ Red Bell Pepper small dice

½ bunch Cilantro cleaned and chopped

Tortilla Chips and or corn tortilla cut into strips and deep fried

1 Avocado

1 C Shredded Monterey Jack Cheese

3 Green Onions diced small

1 can Red Kidney Beans

¼ C. canned Salsa Verde

Salt and Pepper to taste

Method: Prepare chicken by baking it in a 375% oven for an hour and 15 min. Let cool. Remove from bones and cut into small cubes.

Or

Get a precooked whole chicken and proceed with instructions.

In a Large Soup Pot on Medium heat saute’ onions, garlic and chili powder, cook until soft. Add oregano, tomatoes, corn and cook for 5 min. Add hot chicken stock and cook for another 10 min. Add Chicken and cilantro. Adjust seasoning as needed.

At time of service, place soup into a bowl, top w warm tortilla strips, cheese and green onion.

Enjoy! Recipe adapted from Chef Brian McGlynn Spring 2006

Teri