Sunday, September 25, 2011 

The Planned Parenthood Booksale Book Haul

I was trying to restrain myself. I think I did, well....fairly well.

Cafe Pasqual's Cookbook - Spirited Recipes from Santa Fe (1993)
Heart & Soul - Stirring Recipes from Memphis. The Junior League of Memphis, Inc. (1992)
Chef Paul Prudhomme's Kitchen Expedition (1997)
A Taste of Aloha - A Collection of Recipes from The Junior League of Honolulu (1984) (for a gift)
Antoine's Restaurant Since 1840 Cookbook (1979)
Hope Ranch Recipes (2000)
Great Lake Effect - Buffalo Beyond Winter and Wings from the Junior League of Buffalo (1997)
A Slice of Paradise - Fresh and Inviting Flavors from The Junior League of the Palm Beaches (1997)
San Francisco Chronicle Cook Book (1973)
Private Collection 2 from the Junior League of Palo Alto/Mid Peninsula (1994)
Butter Sugar Flour Eggs Whimsical irresistible desserts (1999)
Will Rogers Cookbook (1979) (I love many of the Will's quotes sprinkled throughout the favorite being "When you have helped to raise the standard of cooking, you have helped to raise the only thing in the world that really matters anyhow. We only have one or two wars a lifetime, but we have three meals a day.")

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Saturday, September 24, 2011 

Happy Birthday, Jim Hensen.

Thank you for all the joy you brought into the world and making it ok for all of us to embrace our inner cookie monster!

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Thursday, September 22, 2011 

Casey Moran's Culinary Innovations

Apparently the Whale's Tail in La Arcada has finally been sold. The new owner, according to the big yellow signage on their window, is "Casey Moran's Culinary Innovations." 
(aka State & Fig)

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Wednesday, September 21, 2011 

Apparently cleaning up after themselves

is too much of a chore for the housemate and the subleaser. Even when the floor is caked with dirt and sticky with spilled wine and vomit.

Lovely to have stumbled into the kitchen to the mess at 7:45 a.m. and to still have almost all of it still there at 8:30 p.m.

Geez. Really. Like I don't already have enough stress in my life. Just want I want to do after a 12 hour day...clean up after them.


Wednesday, September 14, 2011 

Schweddy Balls

apparently the local Ben & Jerry's store has it! Call them up or stop on by and ask if they have "Schweddy Balls"

Schweddy Balls
Available in both pints and Scoop Shops, this flavor is Fair Trade vanilla ice cream with a hint of rum and is loaded with fudge covered rum and milk chocolate malt balls. It’s never too early to start celebrating the holiday season. Send a Schweddy greeting card on Facebook to the ones you most cherish, or just want to entertain. Select from a variety of clips from the skit, personalize your greeting, and wait for the laughter.

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Sunday, September 11, 2011 

Taste of the Town - Santa Barbara

And guess who is attending.... Top Chef(testant) Fabio Viviani!

He'll be signing aprons to benefit The Arthritis Foundation.

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the world trade towers

remembering the breathtaking beauty they provided...not the horror they became

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Saturday, September 10, 2011 

Des Reves bakery inside of Gelson's Santa Barbara

actually IS Renaud's....just under a different name.

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Thursday, September 08, 2011 

Happy ME! (and Star Trek)

Fallenmonk (one of my favorite bloggers of food and more..)
AND Senator Bernie Sanders!

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Tuesday, September 06, 2011 

Former Spiritland Bistro Chef working at a Top Chef's Chicago Restaurant

Norbert Moniz, former chef at Spiritland Bistro here in Santa Barbara, is now working at Top Chef Stephanie Izard's restaurant in Chicago.
How did a vegetarian from Canyon Country end up as the butcher for one of the nation’s hottest restaurants?

If you’re Norbert Moniz, who graduated from Canyon High School in 2007, you follow your heart and your taste buds wherever they may take you.

For Moniz, that’s meant the beaches of Santa Barbara, the mountains of Mammoth, and finally, the city streets of Chicago, where he now works at the highly acclaimed Girl & The Goat, owned and operated by Stephanie Izard. Izard is the fourth-season winner of Bravo television’s Emmy Award-winning reality competition program “Top Chef​.”

“I love the intensity you get in the kitchen, with everyone breathing down your neck, trying to be as fast as you can. Everyone is so different, you just get the most insane people working by your side,” Moniz said with a laugh. “It’s just a blast.”

His start in the culinary world was humble. Moniz’s first job was as a dishwasher and busboy at Farrell’s in Saugus, where he eventually became a short order cook.

Still, Moniz was inspired enough to enroll at San Francisco’s Le Cordon Bleu, where he graduated in 2008.

After a brief stint in Ventura, Moniz moved to Mammoth, where he worked at the Whitebark restaurant.

....In 2009, Moniz headed to sunnier climes, landing at Spiritland Bistro, a vegetarian restaurant in Santa Barbara, where he spent six months as the sous chef, and six months as the head chef.

“That was pretty cool, at age 20. The owner let me have my own kitchen and bring in my own staff. It was fun trying to figure out how to make things work. There was a lot of trial and error,” Moniz said.

Spiritland Bistro had a basic menu, to which Moniz added weekly specials, new lunch dishes and a monthly chef’s dinner.

“We also started a once a month raw menu, which they’re still doing. It’s four courses, all raw food,” he said. - The Santa Clarita Valley Signal

And speaking of Spiritland Bistro, don't forget their next BYOB event on September 28 - "New World Grenache" with Drake Whitcraft

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Monday, September 05, 2011 

Lovely little ad for Chipotle

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Sunday, September 04, 2011 

Santa Barbara Food Truck Festival


Today - 11:30 a.m. - 4:00 p.m.
at the old Be-Bop Burger Parking lot down on Lower State next to the old California Hotel.

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