Oh, did I enjoy learning about the transformation of this tired old characterless bungalow into a spectacular breezy contemporary home touched everywhere by sustainable materials and engineering. The Rosa-Brown home was the subject of my latest story for The San Diego Union-Tribune’s Home/Garden section and has just been published online ahead of its publication in the paper tomorrow. I hope that you’ll be inspired by the ideas architect and home owner Keoni Rosa implemented—so much so that you’ll go visit the house, which is one of 13 on the San Diego Green Homes Tour on Sunday, Oct. 22.
I'm very proud of this new story for The San Diego Union-Tribune's food section on Rosh Hashanah dishes. I collaborated with my mom on this and the recipes for stuffed cabbage rolls, chicken soup with matzoh balls, and kugel are from her and my grandmother. These are dishes I grew up with and cherish. Thank you to K.C. Alfred for the lovely photos and for collaborating with me on the food styling. What an adventure!
I have this childhood memory — shared to my knowledge with at least one of my cousins — of going to see my Nana and Poppa (i.e., my maternal grandparents) on weekends and invariably seeing several quart jars of dill pickles soaking on their front porch. And that meant one thing: We’d drive home with these oh so sour, garlicky pickles, with instructions to shake the jars periodically and let them sit for several more days before opening.
I don’t think my Nana realized that what she was doing was fermenting vegetables. Pickles were pickles. But, while all fermented vegetables are “pickles,” not all pickles are fermented. In my latest story for the San Diego Union-Tribune's food section I describe the difference and my friend Curt Wittenberg, a true fermentation geek, walks us through the process of making both sauerkraut and fermented vegetables. I've already make two batches of vegetables and love this approach. Sauerkraut is next. It's easy and if you love pickles you'll want to try your hand at making your own.
Along with the UT's Food Section, I'm now writing for the Home and Garden Section. My debut story just appeared and I loved working on it. It's about how to refresh a tired patio and weird hardscape and create in its place a colorful, native landscape and zen hideaway in a small space. As a project it's terrific inspiration for the rest of us who aspire to peaceful outdoor living that's also sustainable. Here's the link.
Why make your own yogurt when it's so easy to buy yogurt at the market? How about flavor? Texture? Sublime ingredients? And the fact that it's also pretty easy to make it at home?
Farmer Jack Ford taught me how to make yogurt recently from goat milk. And our mutual friend Michelle Lerach shared with me her recipe for her stunning vegan coconut yogurt. Compared with the grocery store varieties the coconut flavor in Michelle's yogurt explodes in the palate.
Obviously, there are endless ways to enjoy yogurt other than as a snack. But you'll enjoy Herb & Wood Executive Chef Shane McIntyre's recipe for Charred Carrots With Aleppo Yogurt, Dukkah and Carrot Top Pesto. The creamy yogurt with a hint of heat delicately envelopes sweet carrots and garlicky pesto.
All these recipes are in my latest story for the San Diego Union-Tribune's food section.
Grilling isn’t strictly a guy thing. Let’s give a boot to the “women cook, men grill” stereotype. After all, as chef Claudette Zepeda-Wilkins told me, the women she knows in Mexico routinely cook with fire — and it’s not because it’s hip. It’s out of necessity. I interviewed Zepeda-Wilkins, who was full of fab grilling tips and presented three beautiful dishes that showed her prowess as a grill mistress and how accessible grilling a full meal, including dessert, can be. So, head over to my story in the San Diego Union-Tribune for Zepeda-Wilkin's tips and recipes and get your grill on.
Update: Claudette and I were guests on KPBS radio's Midday Edition on June 12, 2018, talking, of course, about women and grilling. If you missed the segment, you can catch it here.