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About Last Weekend in Half Moon Bay

About Last Weekend in Half Moon Bay

 I’m excited to share our last family day trip in Half Moon Bay California. We were celebrating my son Curtis who recently had a birthday. The last adventure we had before that was on Thanksgiving day at the Sonoma Mission Inn enjoying their spa treatments, pool and scrumptious dinner. Neither of my son’s had ever been to Half Moon Bay before, so this day was going to be extra special.

We started off leaving Walnut Creek at 10:30AM so we could get to the coast as early as possible. None of us like waking up early, with the exception of my husband, so 10:30 seemed like a good compromise. We made it to the Half Moon Bay Brewing Company by noon, just in time for lunch and a cocktail.

We loved their outdoor dining set up with plenty of tables and chairs available. The staff was outstanding accommodating our every need, and the cool, fresh ocean air was delightful. Some days are completely fogged over near the coast, but not this day. It was sunny and gorgeous, the perfect kind of day to celebrate a birthday.

Here we are at Half Moon Bay Brewing Company http://www.letsmakemudpies.wordpress.com

Curtis ordered his favorite handcrafted cocktail the Brewco Bloody Mary served with Tito’s Habanero Vodka infused in house.He loves the spice! Andrew and I went on the more conservative side and ordered beer. He sampled the Saison Farmhouse Ale: 6.8%ABV a pilsen malt that lends a soft dry mouthfeel with notes of bread crust and honey. I ordered the 16 oz Tactical Sunglasses: IPA-New England 6.4% ABV which had pineapple and passionfruit with hints of ripe stone fruit and citrus lime from HBC 735, Citiva and Citra Hops. After we managed to finish these, we shared a Flat Mars Society IPA-New England 6% ABV which is floral and fruity with passion fruit, grapefruit, pineapple, orange, and lemongrass overtones from Nelson, Citra, and Simcoe. Their house N. E. yeast blends lends to a nice juicy mouthfeel, with a soft and clean finish. My favorite was the Tactical Sunglasses IPA. Ken always orders water since he doesn’t drink alcohol.

Enough about beer, although we were at a Brewing Company. Isn’t it always about the food? Fresh Crab was available, but I didn’t notice it on the menu. They also served cioppino which had ½ crab, calamari, 3 prawns, linguicia, tomato, red and green onions, fennel, and an in house tomato base served with garlic bread. I have never made cioppino, but I have a recipe from my dad’s cousin’s husband Skip which I have been meaning to try. I will be talking about Skip again later in the blog.

Chalkboard of Specials at Half Moon Bay Brewing Company https://letsmakemudpies.wordpress.com

We ordered their cheese bread with a delicious tomato sauce as an appetizer. This was devoured almost immediately. My best bite of food that I have eaten in a long time and we make a lot of cheese bread in our house. My husband ordered the fried chicken sandwich with caesar salad, I ordered the pretzels and cheese sauce and grilled artichokes which were a little over cooked to my liking. But I had to because we were near Watsonville where artichokes are grown. The Blackhawk Grille where I worked as a pastry chef had the best grilled artichokes. They were to die for, but I don’t think they are on the menu anymore.

Andrew ordered a Portuguese seafood soup with clams, prawns and garlic toasts. He loved it. And he is my budding chef. He loves to cook, has no problem cooking with a lot of spice and makes his own fermented vegetables. Curtis ordered the beer battered seafood sampler with calamari, prawns, cod and French fries. This was served with both tartar sauce and cocktail sauce and plenty of lemon. It was very tasty, but isn’t deep fried food always tasty?

We stopped off at the inside bar and ordered a 6 pack of something that Andrew wanted to try and I bought Curtis a hoodie with Half Moon Brewing Company on it so he would have something to remember the day with. Next stop: The Ritz Carlton.

The beyond gorgeous Ritz Carlton Half Moon Bay http://www.letsmakemudpies.wordpress.com

Lucky us, we happened upon a free parking spot along the coast walking trail on the way to The Ritz Carlton. Otherwise, they do have 25 available spots to park in for the hikers at the hotel. They have been known to charge a day rate to park there, which I don’t love.

My husband Ken, and son’s Curtis and Andrew at Ritz Carlton Half Moon Bay California

It was lovely walking along the path next to the golf course and the ocean on the other side. We don’t get out to the coast as much as I’d like. So today was the day. Ken and I can walk for hours, but Curtis complains of going too far because of his knees. He was also sore from a basketball game he played in the night before.

My son Andrew, husband Ken, and son Curtis the birthday boy at the Ritz Carlton Half Moon Bayhttps://letsmakemudpies.wordpress.com
Vienna gave us the wine list and this is what we chose.

Eventually we made it to the hotel. I like looking around, but am happier at the bar. We chose the inside bar, since there were 3 seats available. We loved our adorable bartender Vienna, who poured generous portions of a 2019 Merry Edwards Russian River Valley Sauvignon Blanc from Sonoma County alcohol 14.0%. I try to order wines from the Russian River because that’s where my dad’s family is from. My dad was raised in Guerneville and would swim up the Russian River to visit a friend at Korbel Winery (his friend’s parents worked there), and then swim back down the river to his home.

Beautiful flowers adorning the front entrance of Ritz Carlton https://letsmakemudpies.wordpress.com

The Ritz Hotel is stunning inside and out. If it were up to me, we would have stayed for dinner and dessert at The Conservatory, their signature restaurant. They serve everything from a Niman Ranch Pork chop, a Rack of Lamb, or a American Wagu Ribeye served with duckfat potatoes, brussel sprouts and red wine Jus.They served a beet salad with burrata, toasted pine nuts, peach balsamic and sourdough croutons. Grilled octopus, pumpkin soup, baked oysters and Marin County Cheese platter with Point Reyes Blue, Marin Schloss Nicasio Reserve and Walnut Bread. My kind of food right here. And much, much more was offered, but we decided upon another pour of the wine, Andrew had a blackberry beer and Curtis switched to wine after he drank the Purissima Mule: Purissima Vodka, fresh lime, strawberry mint syrup and Fever Tree Ginger Beer. 

A look of the patio and ocean from inside the Ritz Carlton

As the night grew darker, we found ourselves on the patio getting warm from the fire pit and enjoyed visiting with the hotel guests. It’s always nice to chat with people from all over, yet these locals were from Santa Rosa. They was a charming young couple celebrating their Baby Moon, which is a vacation you take before the baby comes. The woman happened to be a special education teacher and was fascinating to talk with. We shared our son Andrew’s diagnosis of autism and explained how he overcame some of his challenges. It was a win-win for us all. Here is the blog where I explain our story on raising a son with special needs. Ken and Curtis talked business as Curtis is in sales and has admired all of Ken’s achievements in his career as an Information Technology executive. 

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Our bartender Vienna

Overall, the day couldn’t have gone any better. Ken and Curtis walked back to the car and Andrew and I waited at the turn around for them to arrive. It’s a glorious place. You feel spoiled and special even if you only stop by for drinks.

I hope you have enjoyed my story about our fabulous day with our son’s Curtis and Andrew. It’s days like these that give me great joy to know they still live close and we can run away if only for a few hours to spend time together. It may not be this way forever and this I understand.

So here is a Blue Cheese Dressing recipe that was shared from my dad’s cousin’s husband Skip Cassidy who is 85 and lives in Guerneville, California. He and I chat from time to time. Last year he generously gifted me four marajuana plants that I grew and harvested last year. I make apple cake with the dried leaves and it helps me sleep. He’s a gem.

Skip’s Blue Cheese Salad Dressing from Casanova’s Restaurant in Cazadero

https://letsmakemudpies.wordpress.com
Point Reyes Original Blue Cheese

Ingredients:

1.5 C. Milk

10 oz Blue Cheese

¼ C Apple Cider Vinegar

3 C Best Foods Mayonnaise

2 tsp Kosher Salt

1 T No Salt

4 Cloves sauteed garlic

1 tsp Accent

¼ t black pepper

Directions:

Heat milk in a medium size pot on the stove on medium heat. Watch to make sure it doesn’t overboil. Add crumbled blue cheese and stir until melted. Saute’ garlic in a small pot with a little olive oil. Put all ingredients in a blender and blend until combined, being careful to cool the warmed milk and cheese before adding liquid in a blender. Place in the fridge and the dressing will thicken.

Place cleaned and dried greens in a large bowl. Pour dressing along the inside of the bowl. Toss greens to coat. Sprinkle it with salt and pepper and add any topping you wish.

I served mine with pistachios and a cup of warm apple butternut squash soup.

Blue Cheese Dressing on Romaine Lettuce and
pistachios with Butternut Squash soup
http://www.letsmakemudpies.wordpress.com
 

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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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