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Category Archives: #Baking

Heart Full of Love and Gratitude in Mendocino and Cheese Zombie Recipe

Heart Full of Love and Gratitude in Mendocino and Cheese Zombie Recipe

Stole my husband away from the Bay Area a few weeks ago to celebrate his birthday. Ken has been working from home since the March lockdown and hasn’t had a vacation since our trip to Tuscany last July. So you can imagine how excited he was to learn of my escape plan to  The Albion River Inn close to Mendocino, our favorite place. Today’s blog will be about our adventure, exploring the town and local businesses. I will also share my cheese zombie recipe that my friends keep asking for.

Ken and I masking it up in Mendocino

Mendocino is special because it is where my husband and I spent our honeymoon 31 years ago. We hadn’t been back to the Albion River Inn for many years and we wanted to escape the poor air quality in Walnut Creek. California has had the worst fire season ever. Even Oregon and Washington are struggling to contain wildfires also, causing smoke all across the West Coast. Yesterday, we had our first clear blue sky in many weeks. It was so bad that no one could go outside for fear having the effect of smoking 20 cigarettes. Ugh. We escaped to Yountville in August to get away as well.

After a restful night at our bed and breakfast, we drove to Mendocino. The Albion River Inn provided hot coffee, homemade granola, fresh fruit and yogurt, and freshly squeezed orange juice brought directly to our room and left on the doorstep of our little cottage. We slept like angels listening to the ocean and breathing fresh salty air all night long.

Pandemic herbal recipehttps://letsmakemudpies.wordpress.com

Not much of the town was open, but there were a few quaint places to check out. The streets and stores were adorned with the most beautiful wildflowers. We found a natural food store  Corner of the Mouth Co op. I bought local whole wheat flours, buckwheat, teff, cracked freekeh, and organic barley so I can bake healthy breads and pizzas. They even had an herbal section where they sold a pandemic tea for $49.00 a pound. Let’s hope we never need it. I spotted dried organic hop flowers, horehound, holy basil, hibiscus flowers, lobelia, linden leaf, maca root powder, marshmallow root, green teas from India, China, Japan, Nepal, Argentina, Ecuador, South Africa, USA, Poland, Cameroon, Hungary and more. Wild yam root, yarrow, turmeric, white willow bark, wild cherry bark, wormwood, valerian root and much much more. I saw many kinds of dried mushrooms including reishi which has healing powers. These herbs and mushrooms fascinate me since they have been used as medicine for many years.

The herbal book section at The Corners of the Mouth Store in Mendocino

We stumbled upon a small family owned business called Garden Bakery where we had fresh chicken tacos and empanadas, and a blueberry cream cheese pastry for lunch. I saw an Oreo cookie baked inside a chocolate chip cookie too! They only took cash, so we had to go back to the car. We hardly carry cash anymore. Totally worth it.

The Mendocino Garden Shop had plenty of seeds for me to buy. Have you noticed the seed shortage? More people are planting gardens since the pandemic, so it can be hard to find seeds. I also bought cover crops like crimson clover, rye grass, and fava beans to add to my soil. These fix nitrogen that have been depleted from our summer vegetable gardens.Other cover crops that I didn’t buy were Red Fescue, Daikon Radish, Bell Beans, Common Vetch, Red Oats, Journey Peas, Blue Wild Rye Grass, Meadow Barley, White Dutch Clover. If you are interested in learning more about cover crops, you can listen to John Kempf and this YouTube video. It is so interesting. Some other soil diversity experts are Chris Nichols, Jeremy Wilson, David Johnson, Grant Simms, Joel Williams, Russell Hedrick from North Carolina and Andrew Man from Alberta. If you want to grow great crops, listen to these experts.

The flowers in Mendocino are outstanding! I loved seeing the hollyhocks, sunflowers, naked pink ladies (belladonna lily), and more in bloom. It is enchanting and romantic to be where we began our marriage.

Another thrill was finding the Highlight Gallery where we enjoyed seeing exceptional fine art, watercolors and oil paintings. Erin Dertner is one of the local artists who provided us with gorgeous watercolors that adorned our walls for many years. We met Phil Chomak who happened to overhear me speaking to the sales lady at the gallery. He is one of Erin’s good friends and was able to tell us how she recently relocated to Santa Rosa. We were given her biography which revealed her philosophy, “There is no better life than to study the world with paintbrush in hand and a heart full of love and gratitude.” We love art galleries. Here is the one of the artsy blogs I wrote when we went to see my friend Margery Ammond’s art in Caramel a few years back.

Me and Ken at the Albion River Inn Restaurant
Our table view of the fog coming in

Getting to run away with my husband to Mendocino was one of the best vacations we have ever had. The time away and clean ocean air was just what we needed to get rejuvenated and reconnected. I highly recommend eating at the Albion River Inn Restaurant too. We were spoiled with free champagne, an incredible Caesar salad with grilled shrimp and anchovies, meatballs and mac, and a seafood chowder with crispy croutons. The table was set outside with the most beautiful view of the sea and coastline. Charming lights were lit and strung above us and whimsical heat lamps were nearby to keep us warm. It will be an evening I will always remember.

Our romantic setting at the Albion river Inn’s Restaurant

Thanks for spending time with me today. I hope I’ve inspired you to bake, garden, or vacation with a loved one. I’m grateful for the time you have shared with me here and outside these homebound walls.

While rifling through my recipes, I encountered this family favorite. Cheese Zombies! I first experienced tasting one of these in high school in 1978. They were sold at brunch and provided by the cafeteria ladies. I’ve since learned my girlfriend Kim Johnson’s Russian grandmother Helen Ballock who worked for the Mount Diablo School District in the 1960’s came up with this recipe and it was inspired by her husband’s Piroshkis. The government had a cheese surplus, so she invented the Cheese Zombie. Kim’s grandfather immigrated from Russia to the United States in 1926.  I may have to make Piroshki’s next since Kim shared her family’s traditional recipe with me. 

These delicious warm balls of cheesy dough make the perfect snack. I hope you will give them a try.

Cheese Zombie with chili

MOUNT DIABLO SCHOOL DISTRICT ZOMBIE RECIPE

This recipe makes 2 ½ pounds of dough or 15 large filled zombies or 24 smaller zombies

2 C warm water

2 T Active Yeast

6 C Bread Flour

¼ C Sugar plus 1 T for activating the yeast

½ C room temperature unsalted butter

1 ½ t Kosher salt

⅛ C Poppy seeds or White or Black Sesame seeds

1 whole egg whisked

1 t black Hawaiin Sea Salt or whatever special salt you have

Whichever filling you desire:Cheese, sausage, etc… I used canned chili and cheese.

Directions:

In a large mixing bowl, dissolve yeast in warm water and 1 T granulated sugar. Stir and let bubble up for about 5 or 10 minutes.

Using a dough hook, slowly begin adding some of the flour (about 2 cups) a bit at a time, incorporating the sugar and salt also while the mixer is on low. Add the room temperature butter to the dough in stages to make sure all butter is incorporated equally.

Let dough rest for 5 minutes, before adding more bread flour until most of the flour has been added. The dough should be mixed on medium high for about 10 minutes or until it is soft and pliable to the touch.  Set dough aside to rest for about another 5 or 10 minutes.

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Cheese Zombies filled with Nicasio Cheddar and sprinkled with sesame seeds and black sea salt

Divide the dough into 1pound portions and roll into long logs. Cut each log into 5 equal pieces.

Roll out each piece with a rolling pin, using extra flour as needed to keep from sticking and place your favorite filling in the center of the dough, being careful to pull dough up from the sides to cover filling. Pinch to close carefully, so the filling can’t escape while baking. Place zombies pinched side down on a well greased or use parchment paper on a sheet pan. Brush with one whole egg.Sprinkle with poppy seeds or sesame seeds and Hawaiin Sea Salt. Let rise until doubled in size.

Bake in a 375 degree preheated oven for about 15-20 minutes or until golden brown.

Fillings:

Use 1 ½-2 oz of cheese per zombie. 

Traditionally, Velveta Cheese was used, but I prefer a sharp white cheddar.

Other filling suggestions are:

Pepperoni, pizza sauce and cheese, ham and cheese, green chilies, ground beef, sausage, roasted vegetables, or scrambled eggs.

Cheese Zombies http://www.letsmakemudpies.wordpress.com

I’m told these zombies were inspired by the Russian Piroshikis. My friend Kim Johnson told me her grandmother worked for the Mount Diablo School District in the 1960’s. The government had a cheese surplus, so she invented the zombies to use up the cheese. Kim’s grandfather would fill his dough with meat. Great history lesson there.

I’m a huge fan of these lunchtime or anytime treats. It’s comfort food during these hard times.

Ken and me on the balcony at the Albion River Inn near Mendocino
 

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Get a Taste of the Arts During Covid and a French Macaron Recipe

Get a Taste of the Arts During Covid and a French Macaron Recipe

It’s been almost a year since my neighbor Caroline came over to teach me how to make French Macarons. Caroline is a student and dancer at Loyola Marymount University in Southern California. She is quite an artsy person and I love her parents. She was on her summer break when she and I met to have baking lessons in my kitchen. I taught her how to make apricot jam and in return she taught me how to make macarons.

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Here’s Caroline showing off her macaron’s on the sil pat

I feel badly for all the college kids that have to return home because of Covid 19. It’s such a bummer how our lives have changed since March 2020 when California went on lock down. My kids have since graduated and moved on, but I can’t imagine how hard it is to not get the “college experience” of being on campus with your friends.

I have also been affected by this virus. I’m not allowed to visit my 83 year old father who lives in a skilled nursing facility in Yountville. He has COPD a lung disorder, diabetes and many other preexisting conditions that would make him vulnerable if he got the virus. I fell badly that he is alone without his family. We can drop off goodies and they will bring them to him. We can Face Time him and talk on the phone, but it isn’t the same as a personal visit. He has a good attitude about it all and is hanging in there.

 I haven’t been able to have outings with my mother who is also immunocompromised. We can talk over the phone also and visit at a distance from her front porch, but it is difficult. She has her husband Tom to keep her company and they are very happy.

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Me and my mom on her wedding day 7 years ago

We haven’t had any large family gatherings and that is unusual for us. We have seen our son’s who live nearby and neighbors when we walk in the evenings, but that’s about it. We are only going out for groceries and essentials to keep our exposure to a minimum.

A few of our family members have enjoyed a dinner or two at a distance in our backyard, but even that makes us a little uncomfortable.

Before the Corona Virus, I would go to my gym and exercise and write my blog. It was my happy place, but I’ve decided not to rejoin and find ways to exercise on my own. I’ve missed my hiking on Tuesdays and Thursday mornings with my friends. I can hike, but prefer to go with only one other person, usually my husband.

 I’ve spent my days keeping abreast of the news (Instagram, Twitter, Facebook, Late night shows, You Tube, the SF Chronicle) and talking to friends. I listen to podcasts like Macrovoices.com, The Sourdough Podcast, Rise Up, Unlocking Us By Brene Brown, Oprah Super Soul Conversations, The Southern Fork, and Hidden Brain. I have two books I’m listening to on Audible. I’m definitely informed and up to date on the latest shenanigans of President Trump. I’ve even started reading “Why Are all the Black Kids Sitting Together in the Cafeteria,” by Beverly Daniel Tatum PhD.  Our family started a book club to raise awareness about racism since George Floyd’s outrageous death by a police officer. And don’t forget Netflix.

 

I’ve spent most of my days gardening and growing vegetables in five raised planting beds. This is the first time I grew most of the plants from seed. It has been fun picking zucchini, tomatoes, beans, peas, peppers, and cucumbers. The pumpkins are cute and getting bigger and more orange every day. 

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ravioli’s made with semolina flour, parsley, Parmesan ricotta and spinach

 I’ve been making pasta from scratch, finding ways to fill raviolis and lasagna and serve them to my husband. I’ve learned how to make sourdough bread and brioche with my own sour dough starter, experimenting with rye, buckwheat, kamut, quinoa, beans, and millet. I learned how to make a starter with cherry pits and also one with organic red grapes. I now know how to properly score the loaves by following lots of bakers on Instagram and You Tube. It is so much fun and tasty too.

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Brioche rolls sprinkled with sesame seeds and poppy seeds

I’m cooking more since my husband is working from home. I had to cancel my cleaning people since I didn’t want to bring the virus into my home. Now I’m cleaning more than I ever have, even the dusty floor under the bed yesterday. Yuck!

One of my latest endeavors, was growing poppies. Fancy ones. I grew varieties like “Fruit Punch” Papaver, a raspberry Breadseed papaver somniferum, “CupCake”, “Swansdown” and a Papaver Atlanticum called “Flore Pleno”. I’ve let the pods dry and carefully collected the seeds so I can grow them again next year. They are beautiful and extra special additions to my garden.

Dahlia’s were my latest obsession last year and I bought more tubers a few months ago from the Dahlia Society. The first one has bloomed and I’m quite excited. 

 I dusted off the sewing machine too and started making masks for the family. I was hoping to try a new pattern today, but got involved in writing my blog instead. There is always tomorrow to start sewing more masks.

 So after almost one year, I’ve finally posted the recipe of these amazing macarons. I hope you will try them too. I don’t have the filling recipes up here yet, but I hope to get to that by next week. Thank you Caroline for the great recipe and the fun time.

 Thanks for stopping by my blog. I’m grateful for my family and friends who follow me and read my posts. Hoping all of you stay safe and healthy and we can get back to our happy places whether it be a college campus or the gym. 

Hope I’ve inspired you to try something new in your kitchen or garden. Make ART.

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 French Macarons

 

 

Ingredients:

150g Confectioners Sugar

150g Almond Flour

150g Granulated Sugar

150g Egg Whites

38g water (for sugar syrup)

55g liquefied Egg Whites (Eggs that have been in the fridge for a week outside of shell  (for sugar syrup)

1.5 teaspoon Vanilla or whatever flavoring you like

Candy thermometer

Pastry bag and medium size plain tip

Sheet pans

Parchment Paper or Silicone mats

Directions:

Using a Cuisinart Food Processor, combine Almond Flour and Confectioners Sugar pulsing until combined. If you don’t have a food processor you may sift almond flour and sugar together a few times until there are no more lumps in the mixture.

In a separate large clean bowl, pour 55g of egg whites to the flour and sugar mixture and stir with a spatula until it forms a paste. Set aside after covering with plastic wrap.

Sugar syrup:

Put the 38 grams of water and granulated sugar in a small saucepan on medium heat. Use a pastry brush to keep the sides of the pot clean by brushing the sides with a small amount of water. Bring to a boil and cook syrup until 116C/ or 240 degrees F using a candy thermometer.

Start mixing the egg whites in a clean bowl of a mixer with a whip attachment when sugar syrup is almost ready at 115C or 235degrees F. Simultaneously, whip eggs on medium high until the eggs are frothy. Pour sugar syrup in the mixer slowly incorporating the sugar into the eggs. Keep mixing until the meringue is white and fluffy and can hold a stiff peak about 6 minutes. Add the vanilla and any food coloring you might like. Continue to whip meringue for another 4 to 5 minutes until it has cooled to 50C and is thick and glossy.

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Meringue ready to mix into almond flour and confectioners sugar for our macarons

Mix a scoop of the meringue and fold into the almond flour/confectioners mixture. Little by little being careful not to deflate the egg whites, folding together with a large wire whisk or spatula. Keep folding meringue into dry ingredients until it gets to the ribbon stage where the batter falls off the whisk into the bowl like a ribbon. 

Scoop the batter into the pastry bag fitted with a medium round tip. You will have to fill it a few times.

Get out a flat sheet pan.Place the parchment paper on top. Draw small 3cm to 3.5cm circles (1 inch diameter) onto your parchment paper about 2-3 cm apart with a pencil or use a sil pat silicone baking mat. Place a tiny amount of batter onto the sheet pan on the corners under the parchment paper to keep the paper from moving while baking. Tap the tray onto your counter to get out any tiny air bubbles. Leave tray stand on the counter for at least 30 to 60 minutes to harden the shells and form a skin on the cookie.

Preheat oven to 160C or 320 degrees F. Bake macarons for 12 minutes in the center of the oven one tray at a time, turning the sheet pan around half way during the bake. Cool completely.

Finish the macarons by filling with your favorite curd, chocolate ganache, or Swiss Meringue Buttercream Frosting or Italian Buttercream.

Store in an airtight container for up to 3 days.

 

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Passion fruit Macarons

 

 

 

 

 

 

 

 

 

 

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Sunday Fun Day with Good Friends Wine Tasting in the Shenandoah Valley

Sunday Fun Day with Good Friends Wine Tasting in the Shenandoah Valley

   It’s Tuesday. These days I rarely know which day it is. My husband and I spent last weekend in Eldorado Hills and Amador County’s Shenandoah Valley with our friends the Cowies and Castiglione’s.  It was refreshing to have social time again especially with some of my favorite people. It was nice to introduce good friends to our other good friends who happen to live in the same town. In today’s blog I will reflect on our weekend away and tell you what I’ve been up to lately.

 

The last four months have been interesting. Every day, I wake up, check on the latest news, water my vegetable garden, check email, have my coffee and a bit of breakfast, and do whatever chores are needed to get done. I’m not currently working, but I have worked harder in the past four months than I ever have. It seems there is always more laundry, more cleaning,  flour to mill and bread to bake, fresh pasta to make, pies to bake, or a new cookie or Rice Krispie treat recipe to try. 

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Two of the masks I made for friends to protect themselves from Covid19

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Covid masks made for the little people in my life

I’ve also made a dozen or more masks for family members, using up material I have had for years. It is rewarding to up cycle many fabrics that I’ve saved, knowing I could find a way to use them eventually.

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My strawberry plant blossoms. Just one of the many plants I am growing in my victory garden

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Just a few of my baby seedlings poking up through the soil

I’ve started an enormous vegetable garden, growing many varieties mostly from seed months ago. Not knowing whether we would have access to fresh fruit and vegetables, because of Covid 19, I decided to grow a victory garden. I’ve had edible gardens in the past, but never like this one. It is rewarding  checking on the size and color of the tomatoes and picking them off the vine when ripe. Many of them don’t make it into the bowl, but get popped right into my mouth. So tasty.

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Many varieties of flowers from my March garden in Walnut Creek. Photos taken by a friend Linda Kwong

So when our friends Elaine and Craig Cowie invited us to their new home in Eldorado Hills, we jumped at the idea. They have postponed the visit at least three times, because the Bay Area has been on lock down. My husband and I have been good about not going out unless we wear a mask, and we social distance if we see one of our friends or family. We felt safe about going North since there aren’t as many cases of Covid there. The population is less, and it’s not as crowded there.

 

We have known the Cowies for over 30 years. We met them after moving to our second house in Concord California. They lived directly across the street, so we had many dinner parties with them.  Also included into the mix were the Faulkenberry’s.  The Cowies and Faulkenberry’s  have been friends since college at Chico State. Our son Curtis took Taekwondo classes from Ray Faulkenberry when Curtis was in elementary school and we’ve loved them ever since.

 

Every year, the three families  have stayed connected taking turns having dinner together, even after we moved to Walnut Creek. We’ve had great times together watching our kids grow up, attending weddings and sharing meals over the years. We were happy to finally meet again, this time at the Cowies new home in El Dorado Hills. They moved there in February, after selling their home in Concord, to live closer to their daughter Leslie, son in law Kyle and two precious grand kids.

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Two couples enjoying the day at Iron Hub Winery and Vineyard.

Leaving the chores, the garden and kitty cat behind, Ken and I happily drove North and were graciously greeted by Elaine and Craig when we arrived. We unpacked the car with all the goodies and clothes and enjoyed the tour of their new home. I was excited to learn their floor plan was similar to our other friends the Castiglione’s, our friends from our current Walnut Creek neighborhood who have also recently relocated to  Eldorado Hills. Kayla and I have been in the same book club for over 20 years. I was happy to set up a day for the two couples to meet. We decided to get the six of us together on Sunday while wine tasting. Unfortunately, the Faulkenberry’s couldn’t stay overnight and join us having to get home to their puppies and cats.

 

We relaxed by the pool on Saturday while snacking on chips and mango salsa, fresh fruit skewers and pinot grigio. When the Faulkenberry’s showed up, I visited with their daughter Meg, who is a writer and social media expert. She wrote a book called Summer Rain. She had all kinds of great tips about how I should use Twitter to share my blog and many more new websites to check out like Blue Host, Hootsuite Wattpad, Booksie, 750words.com, Quotev.com and who to follow on Tik Tok. She should be teaching classes on these social media tools.

The weather was warm and yet there was a nice breeze which kept us cool. Elaine and Craig made fish tacos for dinner which we gobbled down and I made two apricot dishes for dessert. The first dessert was an apricot pie. I picked these ripe and juicy Patterson apricots from a farm in Tracy a couple of weeks ago. I also made two gluten free apricot turnovers with Teff flour and Bob’s Red Mill Gluten Free Flour. These were special. I had heard about the Teff flour from The Sourdough Podcast, so when I stumbled across it at Lunardi’s Grocery Store I quickly swept it into my cart. I had a little sticker shock when I got to the register. It was over $7.00 for a small bag, but was worth the price. It is high in fiber, high in protein, has more calcium than any other grain and is the only ancient grain containing Vitamin C. Teff flour has a subtle hazelnut earthy taste, is cultivated in Eastern Africa and is found in Ethiopian flatbread called injera. I enjoyed these hand pies more than the apricot pie made with all purpose flour.

 

After the Faulkenberry’s left Saturday night, we got on our “jammies ” or pajamas and watched a couple of episodes of Schitt’s Creek on Netflix. Ken and I had never seen it before, so it was nice to find a new funny night time splurge. I haven’t laughed that hard in years. It was so fun. 

 

Before bed I assembled my Overnight Baked French Toast recipe and placed it in the fridge. I make it with two loaves of cinnamon bread,  cut it into thick slices and pour a custard over the top to soak overnight. In the morning, you spread on a brown sugar,  butter and maple syrup mixture on top of the soaked bread and bake in the oven for one hour. I made a fresh blueberry sauce ahead of time, before we left for our trip.  I served the sauce along with maple syrup on the baked French Toast. I was introduced to this recipe from my friend Carolyn Regan. She made it when we went on a St Mary’s religious retreat in Guerneville many years ago. It is the perfect breakfast served with Italian sausage or bacon.

 

Sunday morning, Ken finished off preparing the breakfast and baked the French Toast while I stayed in bed a little longer. Most people know I love to sleep. At 9 AM, we ate breakfast and got ready to drive to the wineries. My husband Ken drove since he doesn’t drink. It was a gorgeous day and it was nice to drive through the countryside.

 

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Ken and I outside at Iron Hub Winery

Our first stop was Iron Hub Winery and Vineyard. The views here were simply spectacular. They only charge $10.00 for a tasting and if you buy a bottle of wine, they give you a tasting for free. The pours were tiny, but we tried two whites and four reds. There was hardly anyone there with the exception of one other family of three tasting at the end of the outside bar.

We had an appointment at Cooper Vineyards at 12:15 and met up with our friends Kayla and John Castiglione. The six of us sat outside in a shaded patio where we shared stories and drank more delicious wine. Unfortunately, I didn’t get a photo of all of us this time. We will have to go back again the six of us.  The Cowies are members there, so our wine tastings were free. That’s a bonus. The 2017 Barbera Riserva was the group favorite and the server generously gave us another pour.

The last place we ventured into was Jeff Runquist Winery where John and Kayla were members. We enjoyed the beautiful and welcoming tasting room, especially the fresh wild flowers of black eyed Susan, clarkia, yarrow, daisies and queen Anne’s lace in vases in every corner. We tried their Chardonnay, Sauvignon Blanc,  Petite Sirah, Zinfandel, Barbera, and Petit Verdot. At the end of the tasting, we said goodbye to John and Kayla and sat outside for a quick picnic before driving back to El Dorado Hills. It was lovely and the perfect day with friends. It was nice to see John and Kayla exchange numbers with Elaine and Craig. Especially since they are practically neighbors, living less than 10 minutes from one another.

 

We had hoped to check out the Amador Flower Farm in Plymouth, but it was getting late and we still had to drive back to the Bay Area. The weekend couldn’t have gone any better. We thanked Elaine and Craig for the generous hospitality and good food, packed up our things, cleaned and changed the sheets and were off. Our drive home was uneventful and I had plenty of time to get home and water the garden before dark. It’s nice to know our friends won’t be lonely since they now have a new couple (The Castiglione’s) to play golf with or have dinner with.

Today, I’m back to my cleaning, cooking, gardening, baking and writing. It’s good to be home, back to my meowing kitty and small homestead. I’m grateful for friends, their generosity and love. We have so much to be grateful for, even during a pandemic.

Stay healthy. Thanks for reading and following my blog. I promise to add a recipe next time I write.

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One last photo to bless you with. This photo was taken at Ben Runquist Winery’s tasting room

 

 

 

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Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Today is the day. Today is the day I break my silence. I haven’t written for a few months. It’s been one thing after another that has gotten in the way of my writing. Let me explain. 

 

In mid December, my husband became ill with kidney stones and life changed. I spent sleepless nights worrying about him, driving him to ER rooms for xrays, pain medications,and fluids. Then they scheduled a surgery the same day to put in stents in his kidneys which led to his bladder shutting down the next day and another trip to the ER, this time in Oakland. The doctor immediately gave him a catheter which relieved the pressure from the blockage.

 

He needed a lithotripsy appointment which would blast the stone into smaller pieces so he could pass them. But that appointment couldn’t be scheduled because the office that does the procedure wasn’t open for two weeks during the Christmas holiday. My poor husband didn’t attend any holiday parties because he was embarrassed about having a catheter. You can’t blame him, but it made Christmas extra sad. Eventually after 5 days Ken removed the catheter himself after watching a YouTube video and from directions from his urologist. Ken could sleep better and had less pain after the catheter was removed.

 

More CT scans and a trip to Antioch Kaiser on a Sunday to get a sonogram on his kidney. This was our new life. Many phone appointments with his medical doctor, urologists but not his surgeon because he was off for the holiday break. Let me just say, don’t get sick during the holidays.

 

Finally, the Friday after the new year, the lithotripsy appointment was scheduled for January 8th at Kaiser Hospital in Oakland which is one of the few hospitals that provide this procedure in California. Later they got him an appointment sooner on January 7th since Ken had plans to travel for work in late January and we were begging his doctors.

 

A week later, Ken passed the stones at work while I was in Disneyland at a pre-planned trip with the family. A week or so later, he went back into the urologist to have the stents removed after more xrays to make sure the stones were passed. 

 

Let’s just say I have taken a new appreciation to having good health. We’ve always eaten well as I usually cook every night. Ken has had a family history with kidney problems and has had them in the past. We weren’t unfamiliar with this illness, but we never thought we would have to go through this.

 

As I said earlier, Ken had to travel to Texas in late January and was gone for most of February with the exception of two weekend visits. During this time, I spent a lot of time on Twitter following what was happening in Wuhan China. People were dying from the Covid 19 Global Pandemic in masses. Crematories were working 24/7 according to some. 

 

Around this same time, I found Macrovoices.com podcast on Twitter and began listening to Erik Townsend who would interview people about finance and macroeconomics. Listen to the January 30th, 962 Hot Topic #6: Covid Pandemic Update episode with Chris Martenson PHD from Peak Prosperity.com.

 

I learned about the asymptomatic transmission about people that can shed the virus without being detected which makes it hard to contain.These people test positive for the disease, but have no symptoms.

 

In any case, in the past few months I have been shopping and preparing for the worst. I bought a huge bag of flour (which is the way I usually buy flour), lots of eggs, extra milk, extra sugar, etc… I even bought dry milk, and dry eggs in case we can’t get these commodities.

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My seedlings getting thinned out and transplanted into larger cell packs. I’m growing tomatoes, cucumber, pumpkins, squash, beans, sweet peas, shallots, garlic, onions, and more

I’ve also spent hours and hours planting seeds for my vegetable garden knowing we could have a food shortage in the future. I listened to John Barry on Peakprosperity.com who wrote the book Author of “The Great Influenza.” He also writes a survival blog and that has inspired me to get prepared for the worst.

 

I bought a generator in case we lose our electricity so we can charge our cell phones and keep our food cold. I’ve been making bread to feed my family since it is something that I can do to keep my family healthy. I use bread flour, whole wheat flour, spelt, flax meal, rye flour, oats and sunflower seeds to make a loaf of bread and will share the recipe later.

 

The new normal is we are on lockdown here in the East Bay Area of California and we don’t know how long it will last. We don’t have a vaccination yet, and we do not have immunity to this disease. We don’t have pharmaceuticals that are effective in treatment. We are told to wear masks if we are out in public and to wash our hands often. Most restaurants and stores are closed. Only essential businesses are open like grocery stores and hardware stores. Most people are working from home and schools are closed. 

 

I have been scared that my parents will get sick since they are older and have compromised immune systems. My father lives in a skilled nursing facility which is at risk since these diseases spread easily there. We haven’t been able to visit him recently, but we can call him to check in.

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Here I am with my dad when I last saw him on Jan 18th.

 

My mother’s immune system has been compromised for 6 years because she was diagnosed with a rare blood disease. It’s scary for all of us since if my parents do get the Covid 19, we won’t be able to be with them at the hospital and they could die alone. 

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Here I am with my Mom in front of my favorite tulip tree in our yard. Photo taken several years ago.

So today is the day I’ve decided to speak out about my life these last few months. I’m grateful my husband is better and my kids are healthy.  I hope all of you stay safe. 

Here is my Multigrain Bread recipe for you. This recipe makes 2 loaves.

Multigrain Bread

Ingredients:

½ C Rolled Oats plus more for top of loaves

1 ⅓ C Cooked Wheat Berries

½ C Flax Meal

1 C Soaked Bulgar Wheat

2 ¾ C Whole Wheat Flour

2 ½ C Bread Flour or All Purpose Flour

1 C Rye Flour

2 Tablespoons Kosher Salt

 

2 pkg Active Dry Yeast

½ C warm water

2 teas honey

 

6 T Softened Butter

1 ¼ C plus 2 T Warm Water

3 T Honey

1 T Molasses

½ C Guinness Beer or beer of your choice room temperature

1 Egg white plus 1 teas water mixed to brush on loaves before baking

⅓ C Sunflower Seeds plus more for top of loaves

 

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Crumb of my multigrain loaf perfect with butter and apricot jam.

Instructions:

Measure out all dry ingredients (Oats, flax meal, whole wheat flour, Bread flour, Rye flour, and Kosher Salt) into an extra large mixing bowl. Set aside.

 

Cook Wheat berries as directed on package. Cool.

 

Soak Bulgar wheat in 1 Cup warm water (drain)

 

Mix ½ C warm water (NOT hot) with honey and 2 packages of Active Dry Yeast and mix until dissolved. Will get bubbly.

 

In a large measuring cup, measure out 1 ½ warm water, honey, and beer together.

 

Add cooked wheat berries, soaked Bulgar and yeast mixture to a large bowl with dry ingredients. Can use a large stand mixer with dough hook instead.

 

Add wet ingredients to dry ingredients slowly adding softened butter in as well.Add sunflower seeds and knead or process on mixer for a few minutes. Let rest for 10 minutes. 

Continue to mix or knead for an additional 10 minutes adding extra All Purpose Flour if dough is too sticky.

Place dough into a large buttered bowl covered in plastic wrap and let rest for 1 ½ hours in a warm place. 

Cut dough in half, roll into two rectangles, then fold over and place into two buttered loaf pans.

 

Brush with egg white and water. Sprinkle oats and sunflower seeds on top of loaves.

 

Let rise again for 1 hour.

 

Preheat oven to 450 degrees. Reduce oven temperature to 400 degrees and bake loaves in center of the oven for 45 minutes to one hour or until golden brown. 

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Multigrain Loaf

Serve warm with butter and apricot jam.

Enjoy!

 

 

Thanks for reading my blog. Please leave a comment below if you have any questions or have something to share. 

 

 

 

 

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Secret Persimmon Recipe

Secret Persimmon Recipe
Persimmon Bars with Lemon Glaze

Persimmon Bars

I made this recipe and brought them to a holiday party several years ago after receiving a huge bag of fuyu persimmons from my neighbor. This party was a reunion for my friends who I worked with at Andronicos Cooking School in Danville California, which has since closed. We taught many wine maker dinners and lunch and learn classes to the community. I mostly worked as a sous chef, served wine and cleaned the dishes, but we all had the best time together. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Once you make this recipe you’ll never go back to your old and boring persimmon recipes.

Persimmon Bar Ingredients:


3 or 4 ripe Fuyu or Hachiya persimmons

1½ tsp freshly squeezed lemon juice

1 tsp baking soda

1¾ C Unbleached All purpose flour

1 tsp kosher salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

1 large egg

1 tsp vanilla extract

1 C granulated sugar

Zest of one lemon. I use a vegetable peeler and pulse lemon peel with sugar in a food processor until your lemon peel has been incorporated into sugar.

½ C Canola or vegetable oil

1/2 C. dried apricots or dates chopped

1/2 C. dried plums or prunes chopped

1/2 C fresh blueberries

1 C chopped walnuts

Walnuts, egg, oil, lemon zest sugar and persimmon puree


Glaze

1 C confectioners’ sugar

2 Tbsp fresh lemon juice

Persimmon Bar Directions:


Preheat oven to 350 degrees. Butter and flour a 13X9 dish knocking out excess flour or use parchment paper in a Pampered chef Bar Pan. Cut off and discard green stems of persimmons and puree the persimmons in food a processor or blender until combined. Strain through a sieve to remove seeds and skin.

In a separate small bowl blend persimmon puree, lemon juice and baking soda blend well. The baking soda reacts with the lemon juice and persimmon and it bubbles up.

In a food processor blend lemon 🍋 zest and 1 C granulated sugar.

In a large bowl combine persimmon puree lemon mixture, oil, lemon sugar, vanilla and egg.


In a separate bowl, sift together flour, spices and salt.

Flour and spices

Add flour mixture alternately to persimmon mixture starting and ending with the flour mixture until combined. Stir in walnuts, apricots or dates, blueberries and plums/prunes.

Spread batter onto baking pan and bake until golden and a wooden toothpick comes out clean about 24 minutes.

Glaze instructions:

In a small bowl mix lemon 🍋 juice and confectioners sugar until smooth. Drizzle over bars while warm. Cool on a wire rack and cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars. Bars keep in an airtight container for 3 days.Enjoy!


I made this recipe and brought them to a holiday party several years ago. This party was a reunion for my friends who I worked with several years ago at Andronicos Cooking School in Danville California, which has since closed. I was inspired to post this blog today because my friend Rose asked me for a copy of the recipe. This one is for you Rose.

Adapted from Gourmet Magazine Dec 2004

In case you are wanting another recipe full of tons of ginger, try my Ginger Chai Cupcakes 

And follow my blog by signing up with so you receive more great tasty recipes. 

 

 

 

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Don’t Panic, It’s Organic Ginger Chai Cupcakes

Don’t Panic, It’s Organic Ginger Chai Cupcakes

It’s that time of year again for baking. It’s December and you know what people do in December? They bake! I was talking to my friend Marie who also loves to bring holiday cheer to her neighbors every year by bringing them a plate full of treats. I randomly will bring my neighbors cookies and sweets, but not necessarily at Christmas time because I believe they feel pressure to bring me sweets also. I’m kind of picky and really only eat certain cookies and candies this time of year. So, I hate for anything to go to waste, especially since my husband doesn’t eat too many sweets. This is why I had to make my favorite dessert: An organic Ginger Chai Cake with cream cheese frosting and sprinkled with toasted coconut. This recipe will blow you away and you will crave it every year and not just during the holidays.

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I had a recipe for ginger cake with a dark stout beer and I couldn’t find it anywhere. I know I had it sitting on the counter last week because I wanted to make it. This is why I like to put my special recipes on my blog because I always know where to find them. If your recipes are anything like mine, you don’t want to take the time to look in every folder, and recipe file to find something. This can take forever! In my case I spent the whole morning looking through all of my recipes from Andronicos Cooking classes, Draeger’s Cooking classes and various clippings that I have saved over the years from all the magazines that I have read.

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#Calderas Toasted Coconut Chocolate Porter Beer and Molasses used for Ginger Chai Cake

Instead, I went to the trusty internet and quickly downloaded David Lebovitz’s Ginger cake recipe which he credited Claudia Fleming’s recipe for Stout Gingerbread Cake. I can never follow a recipe exactly. I follow both of them on Instagram and am constantly inspired to bake. I have to be a rule breaker and add or remove ingredients, just because. It’s fun to see how flavors mix and add ingredients that you are fond of. So I omitted the cardamon and added the Chai Tea, Chocolate, Coconut Chocolate Porter Beer, Maldon Salt, Vanilla pod, Cocoa Powder and used a different technique to incorporate the ingredients. I’m boiling the oil, beer, molasses and spices together like my friend’s Gingerbread recipe which I blogged about last year. By boiling the spices with the oil or butter, the flavor is more intense in the recipe. 

 

I’ve recently been inspired by chai flavors. My niece Beverly told me to go to Bouchon Bakery and order their Chai Tea, because she is a HUGE fan. I also love Bouchon Bakery in Yountville and will frequent there if I get the chance. I usually walk out with their Hot Chocolate and a pastry of some sort.  So this recipe is inspired by Beverly, Bouchon and the Caldera Toasted Coconut Chocolate Porter that I purchased from Whole Foods. The guy restocking the beer fridge talked me into this chocolate beer since he thought it would go perfect in my ginger cake. He was right! It turned out delicious and I’m excited to share the recipe with you so you can also have a ginger chai cake recipe anytime you  wish.

 

But first, a shout out to One House Bakery in Benicia where I get to meet a friend for lunch on Friday. This place is incredible. I was there last week after attending a Tea with my hiking friends. I bought a loaf of their sourdough bread and used it to make a stuffing for a baked turkey. Who doesn’t love stuffing? I cut up the loaf in pieces and dried them before adding chicken stock, sauteed onion, celery and garlic along with a lot of fresh parsley and poultry seasoning. So yummy.

 

As I promised, here is the recipe for Ginger Chai Cake.

 

Ginger Chai Cake

Ingredients for Cake:

1 Cup (180ml) Canola Oil (Or Bland tasting oil like Vegetable or Grapeseed)

1 Cup (250ml) Molasses

1 Cup (250ml) Dark Beer (I used Caldera’s Toasted Coconut Chocolate Porter)

½ C (100mg) Granulated Sugar

½ Cup (90g)  Brown Sugar

1.5 Tablespoons ground Ginger

1.5 Tablespoons ground Cinnamon

½ teaspoon ground Cloves

1/4 teaspoon ground Nutmeg

½ teaspoon Maldon Salt

¼ C chopped Candied Ginger or fresh peeled and grated (i make my own by boiling in equal parts sugar and water until soft) Trader Joe’s carries this ingredient.

½ Tablespoon Baking Soda (Added after mixture has come to a boil)

2 Chai Tea bags (I used Mighty Leaf Organic Coconut Assam)

 

3 large whole eggs, room temperature

1 vanilla pod, scraped

 

1 C. Sweetened Coconut. Bake on a sheet pan for 8-10 minutes in a 350 degree oven until brown. (Use to top cupcakes after spreading cream cheese frosting over cooled cupcakes or loaf.)

2 C. (280g) All Purpose Unbleached Flour

1.5 teaspoons Baking Powder

¼ C Dick Taylor’s Bulk Shredded Chocolate (Or your favorite cocoa powder. Chopped Dark chocolate would work as well.)

¼ C additional cocoa powder to coat muffin dish after smothering with butter flavored Crisco or spray with Non Stick Spray

1 T Butter Flavored Crisco to coat muffin pan (or use cupcake liners)

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#GingerChaiCupcakes with Vanilla Pod Cream Cheese Frosting

 

1 recipe Vanilla Pod Cream Cheese Frosting 

 

Instructions for Cake:

 

  1. Preheat Oven to 350 degrees (180 degrees C). Use a loaf pan lined with parchment paper or sprayed with non stick spray and another baking pan or  cupcake pan with paper baking cups or liners. Makes quite a bit of batter.

 

  1. In a medium saucepan, heat beer, oil, molasses, granulated sugar, brown sugar, ground ginger, ground cinnamon, ground Cloves, ground nutmeg, salt, and chopped candied ginger until boiling. Take off heat and Steep 2 pouches of Mighty Leaf Organic Coconut Assam Chai Tea for 10 minutes. Remove Tea Bags. Add Baking Soda and stir. Mixture will bubble. Set aside and cool.

 

  1. Measure and mix Flour and Baking Powder in a separate bowl until combined.

 

  1. Crack 3 large eggs into a bowl and add vanilla seeds.

 

  1. When molasses mixture is cool, add it to dry flour mixture with eggs and vanilla and stir until combined. 

 

  1. Pour batter into prepared loaf pan, muffin pan, or cupcake liners filling ¾ full. 

 

  1. Bake until toothpick comes out clean about 18-22 minutes. Or for 45 min to an hour if using a loaf pan. Cool. Remove from pan and frost with Vanilla Pod Cream Cheese Frosting.

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Vanilla Pod Cream Cheese Frosting

 

Ingredients:

1.5 C Cream Cheese softened

½ C. Unsalted Butter softened

2 C. Confectioners Sugar

1 Vanilla pod scraped (Cut vanilla bean in half lengthwise. Scrape out vanilla seeds) Or use 1 teaspoon Vanilla Extract

1 T Heavy Cream

½ teaspoon Maldon Salt

 

Directions for Cream Cheese Frosting:

 

Place softened cream cheese and butter in stand mixer and blend until combined. While Mixer is off add confectioners sugar a little at a time and mix until blended. (you can sift it first, but I never do). Add vanilla, salt and heavy cream until the frosting is a nice consistency. After cake or cupcakes are cool, put frosting in a decorator bag with a large tip and pipe onto cake. Sprinkle with toasted coconut for decoration. Option: chop more candied ginger and decorate top of frosted cake or cupcake.

 

Enjoy!

 

If you make the Don’t panic, it’s organic #GingerChaiCake, please leave a comment below and let me know how you like them. Share the recipe with your friends and loved ones. They will love you forever.

 

 

 

 

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As Easy as One Two Tea in Healdsburg and a Buttermilk Chive Biscuit recipe

As Easy as One Two Tea in Healdsburg and a Buttermilk Chive Biscuit recipe

Spent the day with my niece Marie at one of my favorite places, Healdsburg, California. Today’s blog will be all about our fun day exploring, eating good food, drinking great wine, munching on chocolate treats and buying tea. After all, an aunt’s job is to spoil people on their birthday, right? And I will be spoiling you too by sharing my buttermilk chive biscuit recipe at the end of this blog.

To start things off right, we began our day by being introduced to Russian River Flowers just a few blocks from town. We learned that they provided flowers for the restaurant The Shed, which went out of business and only has a pop up store next door now. The flower arrangements on display were beautiful and provided me with a lot of inspiration. Gardening is a passion of mine and I spend a lot of time growing perennials and annuals so I can make my own gifts for family and friends. Russian River Flowers store can be rented for special occasions as well. So clever!  Marie and I enjoyed our time there, but were happy to move on to Banshee Wines.

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My niece Marie and me celebrating her birthday in Healdsburg

 

Marie was drawn to Banshee because there was a bar in Chico with the same name and she spent four happy years studying communications there. She enjoyed their Fog Line tasting menu which included a 2016 Sonoma Coast Chardonnay, and 2017 Pinot Noir, Grenache and a Russian River Cabernet Franc. They spoiled her with more tastings because she works at Wente Winery in Marketing. We thought the service could have been better since we waited for a bit to be acknowledged, but had a nice experience at their cozy location.

 

Next we were ready for lunch and opted for a burger and glasses of red wine at Journeyman Meat Company. They had salumi, cheeses, sandwiches, pizza and more, but this combination was perfect after an hour and a half long car ride.

 

Of course we had to stop for chocolate and tea at the Russian River Tea Company. I made sure I purchased some apricot tea for my mom for Mother’s Day, her favorite! They had confections like toffee and peanut butter cups from Healdsburg Toffee Company, Volo Chocolate Bars and teas of every kind. I make toffee candy every holiday and have for years in case you are interested in a good recipe.

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My niece Marie tasting chocolate at Russian River Tea

 

Next up, was JCB Tasting Salon. I was surprised to find this gem in Healdsburg, since I’ve written about JCB in Yountville. This place is extraordinary and not to be missed. We were taken back by the hospitality and attention not to mention their relaxing comfortable velvet booths they seat you in. Marie was swimming in sparkling flights and we had a great conversation.

 

Lingering around in Healdsburg for hours is not a problem when you can find a reservation open at Valette. We were trying to get a table at Single Thread Farm Restaurant, but one needs to plan in advance for that occasion. Someday, I will make it back there and maybe stay in one of their executive suites at their Inn. I’m dreaming I know.

Valette was just as fancy serving Marie a special birthday cocktail and a nice pasta dish for her hungry appetite. Next time I want to try the Chef Vallete’s “Trust me” Tasting Menu offering up to $15.00 per course and ordering a minimum of five courses which sounds interesting. Lastly, they surprised her with a “It’s Not a Snickers Bar” dessert made with cocoa nib tuile, peanut powder and Volo dark chocolate ganache. Bob Valette the owner even stopped by to join us for a brief chat.

 

Overall, I can’t imagine our day being any better during our visit to Healdsburg. And to think this was a spontaneous get together because we were thinking of each other at the same time! So if you happen to think of one of your relatives, give them a call and you could make an impromptu road trip like we did. It’s as easy as one, two tea!

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Me at journeyman Meats

 

Thanks again for reading my blog and subscribing so you get to read about my travels. Lots of good food places and wineries to choose from any day of the week. 

Here’s a Buttermilk Chive Recipe that is to die for.

Buttermilk Chive Biscuits

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Buttermilk chive biscuits served along side country gravy and fried chicken

Ingredients:

2 C. Unsifted Unbleached All Purpose Flour

2 ½ teas Baking Powder

½ teas Kosher Salt

½ teas Baking Soda

⅓ C cold Unsalted Butter Grated

¾ C Buttermilk or sour Milk (add 2 teaspoon vinegar or       lemon juice to Milk)

2 T Chopped Fresh Chives

Extra 3 T melted butter for brushing on biscuits

 

Directions:

Preheat oven to 450 degrees. 

Sift flour with the baking powder, baking soda and salt. 

Cut in the grated cold butter and chives until mixed well being careful to not over mix.

Stir in the buttermilk with a fork and pour onto plastic wrap or parchment paper and form a ball. Put plastic wrap on top of ball. Use a rolling pin to flatten out disk. Then lift plastic wrap and fold dough onto itself a few times creating layers in the dough flattening out with rolling pin. 

Roll out to ½ inch thickness. Using a round cutter, or a glass cut out small rounds and place in a pie dish with melted butter. Brush each biscuit with more melted butter. Bake for 12-15 minutes or until brown.

I cut them in half and spread them with more butter and some of my home made  apricot jam. 

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My buttermilk chive biscuits w butter and apricot jam

Enjoy!

 

 

Happy Father’s Day to you and I hope you are celebrating the great men in your life this weekend.

 

Cheers,

Teri

 

 

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Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

 

A couple of weeks ago my husband and I went for a bike ride into downtown Walnut Creek for Valentines Day. I had issues with my Apple iPhone that needed to be resolved so we decided to enjoy the day by riding into “the Creek.” It was a beautiful Spring like day and we both needed some exercise. Since we are practically empty nesters we aren’t running our kids to basketball games, soccer practice or baseball tournaments anymore. Instead we can leisurely take our time on the weekends and go on a hike or bike ride together. Last weekend was no different. The photos above were taken while I worked as a preschool teacher at Tassajara Learning Center.

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After our iPhone appointment, we took a chance for a quick bite to eat at True Food Kitchen. This place is usually packed, but we got lucky and landed two spots at the juice bar. I have heard great things about their restaurant from my hiking friends who frequently come here to celebrate birthdays. Excited to learn about the menu, the bartender walked us through the gluten free, naturally organic vegetarian, and vegan menu offerings explaining that they focus their food on anti inflammatory dishes. Dr Andrew Weil believes that by eating this healthy diet, people can avoid Alzheimer’s, heart disease and many cancers. I’m all for that.

What I was most excited to learn more about was their fresh juice drinks. They actually have a hangover drink  that has fresh pineapple juice, orange juice, honey, and coconut water. I have no idea if that would help a hangover, but I bet it is a big seller. Of course, I saw plenty of a few Bloody Mary’s being served which looked gorgeous with watermelon radishes used as a garnish.

I ordered the “Bright Eyes” which consisted of fresh pear, ginger root, beet, pineapple, turmeric and carrot juice, and it didn’t disappoint. We also tried the Inside Out Quinoa Burger made with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, feta and avocado. It is served alongside a generous portion of roasted butternut squash which my husband loved. I tried the Toast with winter squash, brussel sprouts, caramelized onion, lemon, saba and roasted hazelnuts. It was an unexpected delight being crunchy and yet sweet from the squash that was probably roasted with honey or maple syrup. Yum. I had to order light so I could make it back up the hill to our house on my bike!

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Chicken Pita w Greek village Salad

I have to say, I’m usually not a huge proponent of these restaurants since I think they are a “fad” or “trend” to for the younger generation. After all, I love a good burger. But it’s nice to eat extra healthy once in a while and my husband was thrilled with his Mediterranean dish. We found Opa Restaurant last week for a quick weeknight dinner. Ken was so happy to find this place because they serve lamb, chicken and beef sandwiches in a warm pita bread with tzatziki sauce tomatoes, onions and mint. He said it was his very favorite new place and that says a lot because he can be finicky.

While I’m at it, I may as well give a review of a fairly new restaurant located in Danville called Harvest. My friend Barbara and I met there a few weeks back after quick jont on the Iron horse trail. This place does things right. Barb and i met several years back when we our kids were at San Ramon Valley High School together in the choir. We also were both involved in the Vista Oak Chapter of the National Charity League. She volunteering with her daughter Lauren and me with my niece Jasmine. We had many good times together when our kids were young and now continue to meet up and have an occasional lunch or breakfast together. Barb recommended Harvest so we gave it a try.

First our server brought us a platter of their delicious wheat bread with a dollop of creamy butter with smoked sea salt and chives. I judge most restaurants by their bread and theirs  was to die for. For lunch, I ordered Di Stefano’s Burrata Toast cause I have to have burrata whenever I’m at a restaurant. This dish was the perfect balance of sweet, salty, creamy and chewy presenting the burrata along side prosciutto, figs and well dressed arugula. Delish! Barbara and I also shared the Harvest Cobb which the chef was nice enough to divide. The chicken was brined with a lemon sweet tea before it was flawlessly grilled and served with avocado, hard boiled egg, tomato and bacon. We passed on dessert even though their warm apple cobbler sounded appetizing. Over all, I have to give all three of these restaurants a thumbs up and we will definitely make it back for future visits.

It’s a good thing my phone is repaired and I’m back to blogging and taking photos again. I’d better get myself back home now and prepare a little something for the family.

But first here’s my recipe for Cinnamon Rolls with a Boosey Twist

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Ingredients

¾ C Sourdough starter (I made my own from 2 C pressed grapes in a tea towel, 2 C flour and 2 C water and let ferment for 1 week in a large glass bowl stirring every day) Not needed to make recipe, but adds a nice sour note to the recipe. Place in stand mixer fitted with flat beater. Mixes better than dough hook)

½ C warm water (warm to touch)

1 T yeast (Red Star Rapid Rise or regular dry yeast)

1 teas honey or 1 t granulated sugar

 

Mix these ingredients together in a small glass bowl with your fingers and let get bubb

 

1 egg

3/4 C Milk (warm on stove until luke warm, not hot)

2 T soft unsalted butter (plus 1 T to smear on glass bowl)(plus 1 T for baking dish)

1 T Kosher Salt (do not forget this!)

¼ c granulated sugar (plus 1 t more for yeast)

1 ½ C All purpose flour (maybe ¼ c more for kneading and rolling out)

1 ½ C bread flour

 

Filling for Cinnamon Rolls

½ C unsalted softened butter

½ C granulated sugar

1 C brown sugar

1 T cinnamon

1 t ground ginger

½ t Maldon Salt

½ t ground cardamom

½ t ground espresso powder

1 T tapioca flour

3/4 C toasted pecans

 

¼ C Grand Marnier

½ C water

¾ C black raisins (Dried cranberries, dried strawberries or dried blueberries make for a fun new breakfast treat)

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(Heat water in microwave in glass 2 c measuring cup and add grand marnier and soak raisins or dry berry fruit mix until soft) Drain and throw away liquid. This step allows the raisins stay moist and juicy in the cinnamon roll.

 

Glaze

1 T spiced rum

1 ½ C powdered sugar

¼ t Maldon salt

 

Directions:

 

After placing Sourdough starter in stand mixer, add bubbly yeast mixture.

Add milk, egg and mix. Add in 1 C flour, mix and let stand for 5 minutes.

Then add salt, sugar, softened butter and mix again.

 

Little by little add remaining flour and mix on low speed until combined. Keep mixing on med speed until dough is soft to touch and springs back when touched (about 6-8 minutes mix time) Or knead by hand until dough feels soft.

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Place in a warm spot and let rise for a few to several hours (overnight works well) in a buttered glass bowl covered tightly with plastic wrap.

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Assemble rolls:

Roll out dough on a lightly floured surface into a large rectangle until about ¼ t thick. Spread softened butter onto dough.

Sprinkle with both sugars evenly, cinnamon, ginger, cardamom, espresso powder, salt and tapioca flour.

Sprinkle soaked and drained raisins and pecans over dough.

Roll the dough tightly by starting at long edge and form into a long log. Cut with a pastry cutter or serrated knife into 1 Inch pieces. Place in a buttered baking dish or sheet pan with rolls touching. Let rise in a warm place, or fridge if you can possible wait.

Otherwise place in a preheated 400 degree oven and bake until brown and bubbly about 17-22 minutes.

Cool slightly and spread rum glaze over rolls. (if you prefer a cream cheese frosting use 4 oz or ½ pkg cream cheese, ½ C butter, 1 ½ C powdered sugar, ¼ t Maldon Salt, and 1 t vanilla- Or Rum!)

I especially enjoy making these boosey treats for my husband and son on a lazy Saturday or Sunday morning. They love waking up to the intoxicating smell of these yummy treats and I do too.

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Hope you try my recipe and leave me feedback about your results in the comments below. Thanks for stopping by and reading my blog. It means a lot!

Teri:)

 

 

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Chewy Honey Oatmeal Chocolate Chip Cookies While Walking The Camino de Santiago

Chewy Honey Oatmeal Chocolate Chip Cookies While Walking The Camino de Santiago

 

It feels like Spring in California. The daffodils in my garden are blooming, the fruit trees are blossoming and the sun is out. We are so lucky to enjoy such great temperatures, since most of the East Coast and Midwest are blanketed in several feet of snow. Even though I am dying to get outside, I have to make a batch of cookies to satisfy my sweet tooth. And don’t forget, we all need to incorporate more fiber into our diets, so this recipe with oats does the trick.

These cookies are perfect for your kids lunch box. I even caught my husband eating one even though he doesn’t like chocolate. They are irresistible because you get the burst of raisins in every bite and the chocolate morsels are warm when you eat one still warm from the oven. It’s hard not have chocolate all over your face after eating one of these delicious cookies.

There are so many oatmeal cookie recipes out there, but I promise you this one will be your favorite every time you crave something chocolaty and semi nutritious. The honey brings out a rich caramel flavor and makes this cookie a little chewy. It makes you want another. You might find yourself making a double batch and keeping some wrapped up in the freezer for unexpected company. I have also made ice cream sandwiches with this recipe, dipping the cookie in melted dark chocolate before adding a large scoop of vanilla ice cream in between two cookies.

Yum. I’m going back for another. See if you can resist eating more than one.

When I was in Spain a few months ago, I visited the Museum of Honey in Arzua while walking with friends on the Camino de Santiago. This place is a must see if you are walking the Camino Frances. Thank you Nancy Solomon at Orinda World Travel who organized our trip. We tasted honey, purchased some and bought a few packages of their honey lozenges made with eucalyptus, elderberry and citrus.  I shared these with my hiking friend Beth who probably gave to her grand kids the moment she got home. (And these lozenges came in handy last month when my family was ill with the flu virus.) You will learn everything you ever wanted to know about the life of bees, and modern bee keeping. Check out the slideshow at the bottom of the blog to see more of the bee museum.

After a few days hiking I brought out these home made cookies that I had packed for our group. The women were asking me for the recipe so they could make them for their friends and family when we returned home. It’s that good.

And thank you to Donna Mc Clure, my long time friend who introduced me to this cookie a zillion years ago. I of course have altered it a little over the years to make it my own.

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#Museumofhoney #Caminodesantiago Here I am in Arzua Spain after walking the Camino.

If you are into bees, watch the new bee documentary on Netflix called Rotten. It’s all about corruption in the food world and how China has been exporting fake honey to the United States hurting the honey maker businesses of America.

I traded my apricot jam for honey with a guy I went to high school with named Dan West who owns Given Gold Jewelers in Oakland. He had posted his honey on Facebook so I decided I’d give it a try. I think we will be exchanging these delicious specialties forever so I don’t have to worry about getting a fake honey product.

Try this honey oatmeal chocolate chip raisin cookie recipe. You won’t go back to your old standby cookie recipe ever again.

And don’t be shy. Follow my blog for more great recipes.

Teri:)

Chewy Honey Oatmeal Chocolate Chip Cookies

Ingredients:

1 C. Unsalted Butter room temp

2 C granulated Sugar

2 T Local Honey

2 Eggs

2 t Vanilla

2 C.  sifted Flour

2 t Maldon Salt

1 t ground cinnamon

1 t ground ginger

½ t ground cloves

1 ½ t Baking Soda

1 1/2 C Quaker Oats (Not quick cooking)

3/4 C Fiber One Cereal

½ C mixed jumbo raisins (found at Trader Joes) soak in almond syrup or extract

½ C shredded or flaked coconut

1 ½ C bittersweet or semi sweet chocolate chips (good quality like Callebeaut or Ghirardelli)

1 C chopped walnuts

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Honey Oatmeal Raisin Chocolate Chip Cookies

Directions:

Preheat oven to 350 degrees

Place softened butter, sugar, honey, and vanilla into the mixer. Cream ingredients on low speed until incorporated. Add 1 egg at a time scraping bowl between mixing.

Sift flour with salt, cinnamon, ginger, cloves, and baking soda until combined. While mixer is on low, add flour mixture, oats, coconut, Fiber One Cereal, chocolate chips, and walnuts until combined.

Scoop whatever size cookie you prefer onto sheet pan lined with paper or onto a silpat, leaving a little space between each cookie.

Bake 10-15 minutes.

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The best honey oatmeal raisin chocolate chip cookie recipe

Enjoy!

 

 

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