Baja California seems like the perfect place to recreate that Italian sense of wine. Both are peninsulas with rolling hills of heat and fresh ocean breezes, perfect for a multitude of grape varieties. Food is central to the culture, like it is in Italy, with most Mexicans in the area practicing some sort of agriculture, …
Continue reading “Mexico’s wine country – Valle de Guadalupe – is on the rise”
The full heat of summer is here and I’m drowning in tomatoes. I’ve been searching for new ways to use my bounty, beyond the basics of salsa, marinara sauce, and jarring for winter stores. Next on my list is homemade mozzarella with a surprisingly easy recipe: Mozzarella is one of the easiest cheeses to …
The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors. The process of fermenting our food isn’t a new one: Evidence indicates that early civilizations …
Continue reading “The Art of Fermentation in coffee, bread, beer, cheese, yogurt…”
Every week I read the surf column from local surf legend, Corky Carroll, and this week I was delighted to find him musing about the ideal after-surf food. For young whippersnappers, like me, these stories let you know how long surfers have been catching waves and scarfing afterwards. Enjoy Corky’s stories and afterwards I’ll share …
Continue reading “After surfing treats – from the 50s-60s to today”
I’ve got a little trip coming up for Amy’s birthday and was browsing around on airbnb. We’re hoping to find a nice little cottage in Santa Barbara for a few days. Anyway, I found their blog and this great post on Charles Dickens’ 200th birthday on February 17, 2012. Doubtless, the dour Victorian author would …
I found a fantastic column from writer Carol Golden in San Diego Magazine. “At the Market – what to watch for this month:” March is a transitional month, like pubescence for produce. We’re tired of root veg, but strawberries haven’t come of age. Thanks be to peas—the hint of light, sweet green we crave as …
Continue reading “At the market – in season – March the beginning of Spring”