Sarojni Mehta-Lissak

2007-09-29T09:25:00.000-07:00

"WHILE YOU PRACTICE SCALES ON THE VIOLA"

5 x 7" watercolor and ink
by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-08-29T16:21:00.000-07:00

WOMAN IN REPOSE

by Sarojni Mehta-Lissak

It's late August and the sun
drips a wet heat on the city
below. Desperate figures move
along a cement causeway like a
trail of ants in search of food.
Shock masks grief on the faces of
those seeking higher ground; fear
follows along, for this is their
new companion as hours melt into
days, leaving hope behind.

A woman lies in repose, bloated
skin tight over her frame, flesh
bulging around the watch on her
wrist. Her head rests on its side
as if in deep slumber, and her legs
extend forward like tines on a fork.

She's dead. And nobody came to save
her. Death took her first and deposited
her on a bridge for the world to see,
for a country to witness from afar.

Survivors press on...

I watch on my TV in utter disbelief,
The American Diaspora fanning out to
unknown destinations, while those left
behind begin to die from the heat, or
drown from the flood of tainted waters.

2007-08-09T10:33:00.000-07:00

Big Mind Wave at 5 am

9 x 12 "
by Rena Williams, watercolor artist
Auburn, Alabama

My comment on this piece:
I am in the desert right now, where temperatures are hovering at or above 105 degrees. Any image of water helps soothe the burn of a searing hot day...
SM-L

2007-07-17T09:27:00.000-07:00

QUOTE FOR THE DAY

There is more hunger for love and appreciation in this world than for bread.

-Mother Teresa

2007-07-10T16:04:00.000-07:00

LAND & WATER, THE COLORS OF KEY WEST
9 x 12"

by Rena Williams, Watercolor Artist
Auburn, Alabama

2007-06-26T12:51:00.001-07:00

THANK YOU HAROLD MCGEE

As of late, I've been obsessed with the burn on the back of my throat when eating olive oil on various dishes I've prepared. At times, I think it's in my head, an imaginary pungency. How could the benign olive create an oil that has heat? I ask myself.

At the dinner table, I pose this question to my family, "Do you feel it?"

"Feel what?" my husband and daughter blandly respond.

"The burn. The bite. The fire," I press on.

"Nope, don't feel it," they say in unison.

I take another bite of olive-oil drenched veggies, then start to cough and sputter all alone at the end of the table. No one else is having this reaction.

When we reach this type of crossroads--the "food analysis" juncture--I realize that I'm often alone. Though my husband does love food, he inhales it so quickly that there's no time for savoring the subtleties of an ingredient or complexities of a dish: my main objective when eating. I love to hash over the culinary details, talk about the nuances of flavor--even try to uncover the reasons why olive oil has heat.

Thankfully, I sometimes get my answers from Harold McGee, the food writer and kitchen chemist.

For months now I've been on a search for a smooth olive oil. I've bought bottle after bottle, thinking that the next one will be cool like custard. But then, I continue to cough when the pungency reaches the back of my throat.

So why does this happen?

According to Harold McGee's recent blog posting on June 22nd, the culprit is oleocanthal, a phenolic compound. This cough-inducing chemical is supposed to provide a balance to the fruity flavor in the oil. But for me, it's too strong.

What I've discovered after buying numerous brands and spending lots of money, is that hands down, Paul Newman's organic olive oil is the winner. Smooth, and not pungent. Perhaps it's just a personal preference, but if Mr. Newman's brand keeps me from coughing while I'm trying to enjoy a meal, hey, that's good enough for me.

But Harold...I have a question for you? Why do some people feel the heat and others don't? Perhaps we'll get to the bottom of this burning inquiry at another time...

Harold McGee's blog posting on olive oil pungency and bitterness

2007-06-20T10:31:00.000-07:00

AT THE CHARLES RIVER FOOTBRIDGE

watercolor, by Rena Williams, Auburn, Alabama
from her "Sketchbooks" collection

Rena Williams's Blog
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2007-06-18T13:56:00.000-07:00

AMONGST THE GIFTED YOUTH

About a week ago, I had a revelation while being amongst some young adults: Boy, do they have artistic gifts!

A friend of mine (my girlfriend's husband) recently came to the U.S. for his yearly stint as a guide for French tourists each spring and summer season. On his flight over from Europe, Thierry was accompanied by his niece, Sophie Viale, who is an up and coming artist from Italy. Sophie is here for three months to paint, learn English, and to get a feel for life in America.

On the 9th, my family and I enjoyed a lunch out with Thierry and Sophie, and afterwards, we were invited to some friends' house for a late afternoon barbecue. I told my foreign visitors that we should accept the invitation because the Mitchell family was very artistic and Sophie would feel a camaraderie with them. This family is full of talent. Each member paints, draws, plays an instrument, and the oldest son, Milo (my web designer), makes incredible videos and animated shorts.

Needless to say, we went to the barbecue. After our delicious meal in a park-like backyard, we all moved inside the house so the "kids" could start sharing their work. Sophie brought out her laptop and showed everyone photos of her paintings, which were well organized on her website. We were all captivated. Milo showed us a video of wildlife in the desert and then shared one of his animated movies.

As I sat on a couch nearby listening to the conversations and looking at the artwork by these young people, I felt a sense of happiness and excitement. How wonderful that they cultivate their own natural talents, how fantastic that the parents encourage their children's gifts.

Though I personally don't paint or take photos, I do enjoy viewing art that others have created, whether it be sculpture or knitted scarves. It simply gives me pleasure to see creativity in any form.

So be sure to keep visiting my blog, because I will continue to weave in the work of artists between my own postings. As you probably know, Rena Williams is one of my favorites.

2007-06-15T09:36:00.000-07:00

SINCE WE'RE ON THE SUBJECT OF FOOD AND MAGAZINES

In addition to receiving Bon Appetit every month (a yearly gift from my father) I also get Sunset magazine, which I have faithfully been reading since high school. I love the layout, articles, food section and travel pieces. As with Bon Appetit, I try recipes each month in Sunset as well, and usually have good results.

Last night I made chipotle meatballs for my husband, who is a smoky-chile addict. I personally don't eat red meat (I follow Dr. D'Adamo's blood type diet and for blood Type A, red meat is an "avoid"), but I did try a bite of the meatballs and thought they were tasty. I used organic, ground beef and followed the recipe except for adding the hard-boiled eggs (a rushed dinner). I think this would have made the dish even better.

Next time around...

If you're itchin' to try some smoky-flavored meatballs, check out the link below:

Stuffed Chipotle Meatballs, Sunset Magazine, June 2007

2007-06-11T12:35:00.000-07:00

TACKLING MORE THAN TOMATILLOS

Well, the front cover of Bon Appetit (June issue) finally snagged me yesterday with that mouth-watering photo of layered chicken enchiladas with a tomatillo sauce.

I've been a long-time devotee of Bon Appetit and almost every month I try at least one or two recipes. Doesn't matter how daunting, time-consuming, or complicated the recipes are; if they grab me, I start cooking (or baking!). And what better day to spend HOURS in the kitchen than on a quiet Sunday afternoon? That's exactly what I did and wasn't at all disappointed with the results. Can't complain either about the sense of pride that also works its way into the cooking equation.

However, my inspiration only got me through the first couple hours and then I needed a stool at the stove because my legs got tired. Oh well...

The recipe included a melange of flavorful ingredients, but was very time-consuming. Take a look at some of the separate steps involved just to get to the assembling phase:

--peel, wash, boil, blend the tomatillos with jalapenos, garlic, parsley, cilantro, mint. Then cook the sauce.
-char the poblanos on the burner, then peel and seed them
-lightly fry 12 tortillas
-grate the cheese
-shred the roasted chicken
-make the marinated onions (preferably the night before)

The layering was the easy part, the baking a breeze. But like I said, there were many steps--not too different from making a lasagna or eggplant parmigiana from scratch.

If you're inspired to try this enchilada recipe (serves 6) I urge you to allow a lot of time. Trust me, it'll be worth it and your family will love this dish--especially with the fuchsia-colored onions. They are an incredibly delicious accompaniment and could become habit-forming.

Bon Appetit!

Stacked Chicken Enchiladas with Salsa Verde and Cheese

Salsa Verde

Pickled Red Onions

2007-06-04T08:23:00.000-07:00

A FACE ONLY A MOTHER COULD LOVE

photo by Sumi M. Lissak

Okay folks. Today's posting is not on food, family, or art. It's on the adventures of city living and how nature intersects the urban environment in clandestine ways.

Last night, while my husband and I were sitting in the family room watching TV, I saw a rat-like object enter our living room through a patio door. Besides its little armadillo shape, the main thing I noticed about the intruder was that darn tail, which dragged along the carpet like a slithering snake. The whole thing gave me the creeps because I had no idea how to get a rat out of the house. And I know they move fast--so we had to act with speed as well, before it dashed into other rooms.

At this point you're probably asking, "Why do they have rats?" "How can these beastly creatures enter their house?"

The answer is simple: My family and I live in East Long Beach (CA) in a section called The Cliff May Ranchos. Built in the mid-50s, these "California-style" homes were designed to meld the indoors with the outdoors. This means lots of windows and patio doors that swing outward, expanding the living area to include garden views and intimate settings. This also means there are no screens in these homes.

Because of this unique architecture, through the years we've had a number of visitors, from lizards to birds to large possums slinking behind furniture. Around our pool is a fence covered with thick ivy. Our hunch is that many animals enjoy hiding and living deep within this rambling vine. At night, the nocturnal types wander out to explore and search for food and water. Oftentimes, they cross the threshold of an open door and come face to face with humans.

Last night, a baby did just that, getting lost while on its hunt for yummy bugs and free fruit.

To find out if this animal was really a rat, we had our dog sniff out the hiding place. Sure enough, Lunah found the little animal in two seconds flat. It was underneath a comfy chair. My husband tilted it back, and lo and behold, there it was: a baby possum, shivering in fright.

My husband threw a blanket over it, put it in a bucket, and then we all proceeded to "ooh" and "aah" for a few minutes while it constantly hissed at us. After my daughter took pictures, my husband--reluctantly--released the little babe back into the ivy. His final words to us: "Do possums make good family pets?"

Never a dull moment in the city...
Never a dull moment in our home...

2007-05-19T12:47:00.000-07:00

KEY WEST DAWN

"She is bringing a torch for the world flower."
5 x 6.5"

by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-05-18T11:18:00.000-07:00

A DISTURBING SIGHT

Every day I take my dog on a walk in and around my neighborhood. During these outings I look at everything in my path from the trees and flowers to the sidewalks and roads. For many months now I have noticed a very disturbing sight: dead bees at my feet. They lay still, bodies silent with wings extended, and they appear so often that I feel a sense of sadness knowing something is amiss in our environment.

There are many theories as to why this is happening, including pesticide use, genetically engineered food, mites, and fungi. But one thing is for sure; the populations are dropping at an alarming rate.

Bees are much more important than just producers of sweet honey for our morning toast; they are biologically vital for cross-pollination, and many life forms rely on this act in order to receive fruits, vegetables, and nuts as food.

Read more about Colony Collapse Disorder (CCD):

Celsias website

Organic bees survive CCD

2007-05-14T20:18:00.000-07:00

A NEW TWIST ON PIZZA

photos by Sumi L.

Last week I wanted to make pizza, but didn't want to use tomato sauce as the typical first layer. So I decided to use chopped spinach as a base and then put on my toppings of choice. The pizza came out well and it was breeze to make.

Note: This version easily becomes vegetarian with the omission of the sausage or ground turkey.

Spinach Pizza
serves 3-4

olive oil
2-3 cloves garlic, sliced
1 16 oz. package, frozen, chopped spinach
salt to taste
1 12-inch whole-grain pizza crust
Italian sausage (your choice), crumbled and cooked, or, about 1/3 pound ground turkey sauteed and seasoned with chopped garlic, salt, pepper, oregano
grated mozzarella or crumbled feta cheese
sliced red onion
dried oregano

Preheat oven to 450 degrees.

In a 10-12 inch frying pan, pour some olive oil and lightly saute garlic 1-2 minutes. Add spinach, stir occasionally until softened and cooked. Add salt to taste. If necessary, drizzle more oil over spinach. With a large spoon, spread spinach mixture over pizza crust up to the edges. Top with sausage or turkey, cheese, red onion. Sprinkle with oregano. Bake 10-12 minutes, or until cheese is melted and the crust is golden.

Other variations might include:
tomatoes
cubed pineapple with red onions
sliced olives

When I make pizzas, I always think of contrasting colors, such as green topped with red, or red topped with white etc. It's also fun to experiment with different types of onions from yellow to white. How about just a spinach and onion pizza? Or white on white--white onions, white cheese (goat, feta, mozzarella), and then a bold dash of oregano? The sky's the limit when it comes to making this American favorite!

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2007-05-10T08:22:00.000-07:00

CACTUS

photo by ©Bruce I. Lissak

2007-05-07T15:36:00.000-07:00

TIGERS & STRAWBERRIES

No, it's not a new springtime dish with a fusion flair. Nor is it the title of a heart-pounding adventure novel laced with romance. It is, however, the name of a food blog I came across today and enjoyed browsing through very much.

Foodie, Barbara Fisher, delves into everything from making Kashmiri Wild Mushroom Curry to preparing napa cabbage for homemade kimchee. She writes on her experiences, shares her opinions, and deftly covers topics like kitchen tools and holiday fare. Her entries will entice, inspire, and motivate even the most timid cook. And for those of you who truly love spending time in the kitchen, after reading some of her postings you're sure to start gathering ingredients together for one of her recipes.

How about Aztec Gold Brownies made with chipotle chilies? I can't wait to try this unique creation. Barbara Fisher's Aztec Gold Brownies

There are many posts (archives go back to January 2005), so set aside some time to look around.

I invite you to visit her blog:

Tigers & Strawberries

2007-05-04T16:59:00.000-07:00

MAGNOLIA LOTUS

by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-05-03T17:12:00.000-07:00

WORDS OF ENCOURAGEMENT ON GOING ORGANIC

Samawellness.com is out to spread the word on natural living and sells products online that are earth, home and family friendly. One of the company's owners, Shivani Gupta, has given me permission to post one of her recent blogs.

10 Good Reasons to Go Organic

by Shivani Gupta

1. Organic products meet stringent standards
Organic certification is the public’s assurance that products have been grown and handled according to strict procedures without persistent toxic chemical inputs.

2. Organic food tastes great!
It’s common sense – well-balanced soils produce strong, healthy plants that become nourishing food for people and animals.

3. Organic production reduces health risks
Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Organic agriculture is one way to prevent any more of these chemicals from getting into the air, earth and water that sustain us.

4. Organic farms respect our water resources
The elimination of polluting chemicals and nitrogen leaching, done in combination with soil building, protects and conserves water resources.

5. Organic farmers build healthy soil
Soil is the foundation of the food chain. The primary focus of organic farming is to use practices that build healthy soils.

6. Organic farmers work in harmony with nature
Organic agricultural respects the balance demanded of a healthy ecosystem: wildlife is encouraged by including forage crops in rotation and by retaining fence rows, wetlands, and other natural areas.

7. Organic producers are leaders in innovative research
Organic farmers have led the way, largely at their own expense, with innovative on-farm research aimed at reducing pesticide use and minimizing agriculture’s impact on the environment.

8. Organic producers strive to preserve diversity
The loss of a large variety of species (biodiversity) is one of the most pressing environmental concerns. The good news is that many organic farmers and gardeners have been collecting and preserving seeds, and growing unusual varieties for decades.

9. Organic farming helps keep rural communities healthy
USDA reported that in 1997, half of U.S. farm production came from only 2% of farms. Organic agriculture can be a lifeline for small farms because it offers an alternative market where sellers can command fair prices for crops.

10. Organic abundance – Foods and non-foods alike!
Now every food category has an organic alternative. And non-food agricultural products are being grown organically – even cotton, which most experts felt could not be grown this way.

Samawellness website

2007-05-02T11:33:00.000-07:00

MATILIJA POPPY

photo by ©Bruce Lissak

2007-04-30T11:47:00.000-07:00

NO MORE PLASTIC BAGS IN SOUTH DEVON, ENGLAND

It's quite a feat for a community to change its behaviors in order to live more green--especially when it comes to chucking the convenience of using plastic bags. But Modbury, England has done just that.

Read Bonnie Alter's article on Treehugger.com to see how one motivated and impassioned individual made a difference in her town by encouraging shopkeepers to reduce waste.

Modbury-A Town Without Plastic

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2007-04-22T10:40:00.000-07:00

SOLID EARTH CIRCLE
5 x 7" watercolor collage

by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-04-21T19:35:00.000-07:00

WEANING OFF WD-40 AND 3-IN-ONE

With Earth Day just hours away, green is on my mind. It seems that every magazine I flip through and each news program I listen to, tips abound on getting our earth back on track. I like to think that I'm doing my share, but there are still improvements my family and I can make--even if they're minor ones.

A few months ago I spotted an eco-friendly degreaser/lubricant/rust inhibitor at my local health food store. This week I bought it to use on a squeaky door. I've been patiently waiting for my husband to finish the WD-40 and 3-in-1, which we keep in garage, and the last time I checked, both were near their end. This was my opportunity to make the switch.

The product is called "Soy Lube" and it's made by BioKleen. This soy-based spray in a 4 oz. bottle can be used for stuck or slow-moving parts and can lubricate anything from chains to hinges. It also protects against corrosion and seals and dries out moisture.

In one quick spritz, my door hinge squeaked no more. And my husband, Bruce, gave the nod of approval.

Take a look at the product:
Buy Soy Lube

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2007-04-05T07:56:00.000-07:00

JUST PAINT BLUE SKY
6.25 x 9.5"

by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-04-02T13:49:00.000-07:00

BACK TO CISCO BURGER, AND THIS TIME...

This past Saturday evening, my daughter and I met my fellow foodie-friend, Judy, at Cisco Burger in Long Beach (CA). The sleek, "green" burger joint is owned by Jesse James (yes, the guy married to Sandra Bullock) and customers who come to this establishment enjoy items from the simple menu, which can include an almond tart, depending on the day.

Since Judy lives outside of Boston, I assured her that on her next visit to the West Coast, we'd go on a mission to sample this confection at Cisco's. Why? Because I saw Jesse making his family dessert on The Martha Stewart Show and it seemed worth a jaunt across town to try it at his restaurant.

Last week Judy made it to Southern California and suggested that we meet at Cisco Burger on Saturday for "dinner and tart." We were both running late but eventually arrived at our destination by 6 p.m.

We walked into the 50's-style diner, turned the corner and looked at the prep area behind a glass shield. Judy said to me, "Sarojni, look over there. Do you know what those are?" I peered over the glass and saw a huge container (think "restaurant-supply size") of sliced almonds. I beamed, but my smile quickly vanished when I saw a woman standing nearby mixing ingredients together for a crust.

"Judy! She's just now making the tart! They don't even have one to sell yet!"

Judy looked at me and smirked. We both knew that we were staying put no matter how long it took to make and bake that darn tart. The last time I went to Cisco Burger, they didn't even have it after Jesse had appeared on The Martha Stewart Show. This time, at least a cook was in the process of making one--and we were there for the long haul.

We proceeded to order our hamburgers: 100% Kobe beef, on whole wheat buns, with grilled onions. Quite tasty, considering I rarely eat beef. I eased up on my dietary restrictions to be open-minded, and I wasn't disappointed. An all-American experience.

To pass the time--after we finished our hamburgers--Judy ordered some french fries. "I have to see how they're cooked here," she piped in, between sips of Coke.

"Go ahead," I said, with the hamburger expanding in my stomach like a new sponge in water.

The fries came. We sampled and crunched. "So-so," we both agreed. A little too much oil; but the ketchup helped neutralize the grease-laden potatoes.

If anyone besides my daughter had heard us, I'm sure we sounded like eccentric restaurant critics. Foodie-ism, afterall, is an obsession that causes great gasps of excitement or languid murmurs of disappointment.

Tick. Tick. Tick.

One and a half hours had passed. My daughter, who was tired from a previous late night, slumped against my shoulder. "Be patient, Sumi."

The tart is coming...the tart is coming...

"Judy! Can you smell that? It's sweet, like almonds and sugar! I think the tart's done!" Sure enough the tart had come out of the oven and its sweetness filled the air.

"I'm not leaving this place even if we have to wait for it to cool," I said.

My friend nodded in approval.

To kill some more time, Judy continued with her description on how to make the perfect hamburger:

"Take some really good-quality ground beef. Gently make a rounded patty. Don't squish it. Then make a divot in the center. This allows the burger to cook, but not get tough." I listened with one ear cocked toward her but with my nose pointed in the direction of the tart. A facial and bodily contortion.

"How do you know so much about hamburgers, Judy?" I said half-heartedly, my nose stretching toward the kitchen.

"Because Barkley's in Boston has the BEST hamburgers and I read an article about them." I tucked the information into my cerebral recipe box.

My daughter's lids slowly closed, but Judy and I became more alert...

Within a few minutes, one of the counter girls walked toward us with a huge slice of almond tart. Fragrant whirls of golden sugar combined with the scent of toasted nuts and floated through the air in undulating wafts. Suddenly, the sodden hamburger in my stomach was no longer a problem. I had plenty of room for this dessert.

With forks in hand, Judy and I slivered away, oohed and aahed, and in little time polished off our piece of tart: a buttery crust with rippled edges, providing a shallow basin for a cream, sugar, and egg-based filling topped with sliced almonds. Unfortunately, my daughter didn't even have a bite.

Soon after our food had settled and we could waddle out the door, we just had to stop by the counter to thank the gals for accommodating our nudgy behavior, which started from the moment we entered Cisco Burger and didn't end until we made our exit.

"How long will it take you to prepare the tart?" "When will it be ready?" "Can we have a slice yet?" "We came all the way from another part of Long Beach to have this tart." "Don't you have it every day?" "You should!" "If Jesse James is going to be on Martha Stewart, then you need to have it here all the time!"

The poor girls just listened, smiled, answered our questions, and quelled our concerns. I don't think they had ever met anyone like the two of us before.

But Judy wasn't done. Before we left, she wanted to share some techniques on making the perfect hamburger and had beckoned the manager over for a quick lesson:

"Take some good-quality ground beef." "Shape it into a rounded patty." "Don't squish it." "Make a divot."

Make a divot. Make a divot.

I started to inch toward the door and said in a humorous voice, "We're foodies. I write food articles. Can we take your picture?"

Judy pulled out her slender, digital camera, the size of a Marlene Dietrich cigarette case.

Click. Click. Smiling girls. Almond tart, missing one piece.

The three of us, after two full hours, walked out the door to the parking lot. I hugged my friend goodbye.

"Judy, I can't wait for you to move back to California. We'll do more of this again. Only next time, let's call ahead."

Cisco Burger website
Almond Tart recipe

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2007-03-28T07:57:00.000-07:00

"TOO SOON"
5 x 7 "

by Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-03-27T12:58:00.001-07:00

PEANUT-WHAT???

We're on the home stretch of National Peanut Month and I have at least one more posting related to the little legume.

Last year, my father-in-law, Joe, introduced me to a mild tasting drink called Peanut Milk. He had read about it in the Los Angeles Times and immediately went on a hunt to find some; not an easy task because peanut milk is not mainstream yet.

When he offered me a taste, I just had to try this unusual milky-white beverage. I sipped, critiqued, and liked it. Richer than rice and almond milk, with a consistency similar to full fat soy milk. This drink definitely hints of peanuts, which may taste great to some--and not so great to others. Well worth a try if you're a goober fan.

According to Jack Chang, the creator, peanut milk has health enhancing properties; though I'm a bit skeptical about that since it contains sugar.

I imagine down the road we'll see more of this product in supermarkets throughout the U.S. But for now, it's only available in health food stores, general market retailers, and Asian grocery stores in Northern and Southern California.

Place of origin? KK Cafe, San Francisco, California

Here's some info on it:

Signs & Wonders® web site
Where to find Signs & Wonders® Peanut Milk

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2007-03-25T16:45:00.000-07:00

STARGAZING IN SEAL BEACH, CALIFORNIA

Last night I attended a public stargazing event in Seal Beach, which was sponsored by Bogart's Coffee House on Ocean Ave. Out on the green lawns next to the pier, a few local astronomers set up their telescopes and happily shared their knowledge with those of us who came to view the heavens.

My previous experience with the Andromeda Society in Joshua Tree, CA was so exciting that I knew I couldn't pass up this local opportunity when my sister told me about it. Though the gathering was small, I'm glad I made it.

The first telescope my group gazed into revealed an eerie, gray, pock-marked moon. Such a sight was a humbling reminder of how miniscule we are down here on Earth.

The second peek into the dark and sparkling galaxies gave us a look at Venus. A small, moon-like planet, shining white from being near the sun.

Our next viewing, thanks to Michael Beckage, took us one billion miles away into the depths of the black, black sky. Beckage, who set up his C-14 (Celestron 14") telescope with a concave mirror to collect light, focused on Saturn--a true stunner. Each of us who looked through the lens made comments like,

"No way! That's not real!"
"That looks like a stencil! A painting!"
"How could that REALLY be Saturn?"

Well, it was.

Even my sister, 16 year-old cousin and 12 year-old daughter were impressed.

That made my little jaunt from Long Beach to Seal Beach well worth the mother-daughter struggle:

"Do I have to go?"

"Yes."

"I'm tired."

"The stars will be spectacular. You'll wake up."

Nothing like stargazing to get a preteen out the door...

Nasa Astronomy Picture of the Day
Andromeda Society in Yucca Valley, CA
Bogart's Coffee House

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photo of Saturn courtesy ©Michael Beckage

2007-03-21T17:58:00.000-07:00

IT'S SPRING...

And here is a beautiful watercolor from Rena's "Sketchbooks" collection.

by Rena Williams
Watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website
Rena's Sketchbooks

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2007-03-20T08:17:00.000-07:00

OH, THE FRAGRANCE AND FLAVOR...

Each morning when I open the door to my backyard, I am greeted by the scent of fragrant orange blossoms. Luckily, my neighbor's tree hangs over my fence, and throughout the winter, is laden with the best oranges I've ever tasted. Now as spring is soon upon us, white flowers sit tucked into the leaves offering a delicate aroma.

There are still lots of oranges hiding deep in the foliage and high on the branches above. Guess it's time to take out the ladder...

Here's a recipe that's ready in a snap.

ORANGE SALAD
serves 3 or 4

2 oranges, peeled
few slices red onion
olive oil
salt
pepper
chopped mint

Cut oranges in half, then slice into pieces. Add a few slices of red onion. Drizzle with olive oil. Season with salt and pepper. Garnish with chopped mint.

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2007-03-16T08:43:00.000-07:00

ENTRANCE TO THE GOLD MINE

7 x 10"
by Rena Williams
Watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-03-14T08:55:00.000-07:00

NARCISSUS

by Sarojni Mehta-Lissak

How bold you are
hibernating for months
under the foot of an
old sycamore, then...
pushing up through crusted
soil you take center stage,
perfuming the air with
intoxicating precision while
dragging our winter bodies
to you in our inebriated stupor
to sip more of your beauty
which you so wickedly
enjoy... a spell that you
cast every year, until your
glory fades with the
passing of time.

This poem first appeared in Wild Violet, 2003. Second place contest winner.

Wild Violet website
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2007-03-12T12:44:00.000-07:00

BACK TO PEANUTS

Since it's National Peanut Month, I'm on the lookout for anything related to the glorious goober. Today I picked up some peanut butter chips at my local health food store, Vitamin City, and had hoped to do some baking this afternoon. Unfortunately, Southern California is in the middle of a heat wave so I don't know if I feel like turning on the oven, which might cause my house to implode (yesterday's temp in Long Beach reached 94 degrees!).

Perhaps where you live turning on the oven would be a pleasure. If so, here's a recipe for cookies using SunSpire Peanut Butter Chips:

Double Peanut Butter Cookies

Ingredients:
3/4 cup MaraNatha® Peanut Butter
4 oz. unsalted butter (1 cube), softened
1/2 cup (packed) dark-brown sugar
1/2 cup organic sugar
1 large egg
1/2 tsp. pure vanilla extract
1 1/4 cup all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup Sunspire® Peanut Butter Baking Chips
4 Tbsp. organic sugar for coating

Preheat oven to 350 degrees. Grease or line baking sheets with parchment paper.

In a medium bowl, sift the flour, salt and baking soda together and set aside. In another mixing bowl, cream together butter, peanut butter and sugars until smooth. Add the vanilla and egg, mix until well combined. Slowly add the flour mixuture just until all wet and dry ingredients combine. Add in your baking chips and mix. Refrigerate for 1 hour.

Scoop 2 tsp. of dough and shape into a ball. Roll the ball into the remaining sugar and place on the cookie sheet. Lightly press down on the top of each cookie with the bottom of a jelly jar. Leaving 1 inch in between each cookie.

Bake for 8-10 minutes, depending on whether you desire a soft or crisp cookie. Allow cookies to cool for 10 minutes and transfer to a wire rack for remaining cooling time.

Yields: 4-6 dozen

*Image and recipe courtesy SunSpire.

Buy SunSpire Peanut Butter Chips

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2007-03-09T08:42:00.002-08:00

THERE'S SOMETHING WRONG WITH THIS PICTURE

"Sumi!!!" I say as if a train is barreling toward me.

"Whaaaat???" she yells back.

"American Idol is on!"

Silence.

I try again...

"Sumi, American Idol is on!"

"Okaaay," that dipthong twang reverberating down the hallway straight into my piqued ears. The kind of response sure to make any mother mad.

I don't push; she's obviously preoccupied with music, homework, art.

But how did I end up on the sofa in the family room beckoning HER to the TV to watch American Idol?

Usually, in the evenings my husband, daughter and I watch PBS shows like NOVA, AMERICAN EXPERIENCE, or NATURE--you know, the one which captures penguins toddling over the Antarctica ice. We sit together, we learn, we discuss.

So how does American Idol fit into all of this? No seahorses, profiles of Jackie O, or rings of Saturn on this show.

I look back over the past few years and realize, at first it was our daughter Sumi who wanted to watch the tryouts. With all the blunders and ear-tweaking attempts at singing, we found ourselves laughing--and laughing was good for us. So we continued to watch. Pretty soon, the next season was upon us, and the next, and the next.

Before you know it, we're in it for the long haul. But along the way, we've slowly been losing Sumi. She drags in well after the show has started. She doesn't ooh and aah the way I do. (Husband is usually schnoozing after 15 minutes.)

Why have I stayed hooked? Because I like to see budding talent. I like to see people try and succeed. I enjoy speculating and choosing my favorite singer. It's not easy to get up on stage in front of millions and perform.

Though our family picture is changing with a growing daughter, my husband and I plunk ourselves down on the couch at 8 p.m. to watch Idol hopefuls belt out their best. In that hour, I am reminded of myself back in elementary school participating in a talent show with tophat, "tux," and cane in hand. I sang and tap-danced my hardest after weeks of practice: "There's no business like show business..." along with other girls in a group.

American Idol may not be mind-stimulating entertainment, but on the sofa I'll be each week to offer my silent support.

My Idol pick? Melinda Doolittle. She's smooth, flawless and has the composure of a pro. Just what America needs.

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2007-03-07T16:43:00.000-08:00

RENA'S ART

"Rescue Me, 2"
5 x 7"

by Rena Williams
Watercolor artist
Auburn, Alabama

Rena Williams's Blog
Rattling Gourd Gallery website

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2007-03-06T09:52:00.000-08:00

THOUGHT FOR THE DAY

"Sing along with the elevator music."
--Dove chocolate message

2007-03-05T10:39:00.000-08:00

GOING NUTS FOR GOOBERS

Okay foodies and anyone else interested in culinary timelines--the word is out: March is National Peanut Month, and we better start popping peanuts in our mouths instead of crunching on tortilla chips for our midafternoon snacks. Sorry corn lovers.

According to PeanutButterLovers.com, Americans eat about 3 pounds of peanut butter per person, per year. That's pretty impressive. I can attest to that hefty intake because my family goes through a 16 oz. jar within days.

In honor of National Peanut Month I will be posting one peanut-related recipe per week. Since my previous post was of a "heated" nature (remember those smoky chipotles?), I'll start off with a Schezuan recipe for Kung Pao chicken, which includes peanuts, peanut oil and hot, dried peppers. I'm still researching the potency of these chilies on the Scoville heat scale, so when I find out the rating I'll be sure to share.

Interesting info: Peanuts are not nuts; they are legumes like peas, beans and lentils, and grow in the ground and not in trees.

KUNG PAO CHICKEN

2 T. cornstarch
3 T. each, soy sauce, water, cooking sherry
2 chicken breasts, boned, skinned and cut into 3/4 inch chunks
1/2 cup peanuts
3 T. peanut oil
2 T. hoisin sauce
1 tsp. sesame oil
6 small dried hot, red chilies
2 cloves garlic, minced
3/4 cup thinly sliced green onions
1 can water chestnuts, drained and sliced

In small bowl, stir together cornstarch, soy sauce, water and sherry. Add chicken and marinate one hour at room temperature.

In medium skillet or wok, fry chicken (save marinade) and peanuts in oil until golden. Lift out and set aside. Add hoisin and sesame oil to remaining marinade in bowl.

Fry chilies in oil until they turn black. Add garlic and 1/2 cup green onions.

Return chicken and peanuts to wok or pan; add water chestnuts and marinade and cook until mixture sizzles.

Spoon into serving dish and sprinkle with remiaing 1/4 cup green onions.

Note: I would love to cite the source of this recipe, but unfortunately, I don't have it. It was more than 20 years ago that I scribbled down the ingredient list and directions for this Chinese dish on a tiny piece of paper. Oh well...

Learn more about goobers by visiting these sites:

American Peanut Council
About peanuts
Peanut Butter Lovers website

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2007-03-02T14:25:00.000-08:00

HOT OFF THE McILHENNY PRESS

My in-laws recently returned from a visit to Louisiana, where they celebrated Mardis Gras in Cajun style. Through the years it's become a ritual for them to bring back a "food token" from their peregrinations, whether they've flown south to bayou country or miles away to Brazil. This time, during their trip they made it over to Avery Island, LA to visit the McIhenny plant, where peppers ferment and stew, producing the much-loved Tabasco Brand sauce.

But the company didn't stop at using tabasco peppers for their world famous condiment: they now offer a chipotle sauce made from smoked, red jalapenos with a warming temp of 2000-2500 on the Scoville Heat Scale (habaneros rate 7000-8000!).

My husband is still on his chipotle kick, smothering all kinds of dishes in these smoky chilies. I need only to raise my nose to the air to know that he's opened another can in hopes of making a brilliant concoction--which he usually does. Luckily, thanks to my in-laws, his acts of experimentation have been made oh-so-much easier with the convenient chipotle sauce in Tabasco's trademark bottle.

Ready to fire up your own flagging menus? All you need to do is shake, shake, shake--and poof--you can banish those bland foods forever!

McIlhenny has quite an interesting website, with listings of all their pepper sauces on their "Country Store" page. You can also learn about the history of the company and other "hot" tidbits of info that will make any Tabasco lover drool. Take a look around.
McIlhenny Tabasco Website

2007-02-10T08:30:00.000-08:00

"WINTER BREATHING"
5 x 7"

by Rena Williams
Watercolor artist
Auburn, Alabama

Rena Williams's Blog

Rattling Gourd Gallery website

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2007-02-07T12:13:00.000-08:00

SOME GREAT FOOD BLOGS

I love searching the internet for food blogs and have found quite a few that are not only informative, but also inspirational, offering kitchen anecdotes, recipes and reasons why we do the things we do. For example, Harold McGee--contributor to The New York Times--writes on the chemistry of food, one of my favorite topics. If you've ever wanted to know why milk, butter and beer need to be stored in the dark, check out Harold's blog posting on January 23rd. You'll find the answer to this burning question, along with other insights into the mysteries of the culinary world, by exploring The Curious Cook.

Are you a vegetarian and need a nudge with dinner menus? Then go to Nava Atlas's site, In a Vegetarian Kitchen. She's got ideas galore to get you going. They're just a click away.

Interested in hearing from an ex-pat in France who shares her love of food with the world through blogging? Visit Betty C. and learn how to make the "perfect" omelette. Her site will make you feel like hopping on the next plane to Nice.

And Amy, from San Francisco, serves up restaurant reviews, recipes and riveting accounts of her travels abroad.

Here we go...

The Curious Cook
In a Vegetarian Kitchen
Cuisine Quotidienne (Aveyron, France)
Cooking with Amy

2007-02-03T17:45:00.000-08:00

WARMING CHAI FOR A WINTER'S DAY
photos by ©Scott Burdick

Chai is a hot tea beverage popular throughout India and now enjoyed by many in the U.S. This aromatic drink is made with milk and spices, and sweetened with sugar, perfect for a cold winter's day.

Chai is very simple to make and is especially flavorful when prepared with "masalas," such as whole cloves, cardamom, cinnamon and fresh ginger. However, there are many companies on the market that have created "chai tea" blends--great for those who don't have a plethora of spices on hand. Please see the links below for more info on a few of these companies.

The photos above, taken in India, capture the art of serving and drinking chai. Thank you to Scott Burdick and Susan Lyon for their work!

CHAI
Serves 2

1 cup water
1 cup whole, organic milk
4 whole cloves
4 cardamom pods, gently bruised
1 1/2 inch piece cinnamon stick
1 slice fresh ginger (about the size of a quarter), peeled, then cut into pieces
2 teaspoons organic sugar
2 1/2 rounded teaspoons organic black tea ( I like Earl Grey for its bergamot flavor)

Put all ingredients in saucepan. Bring to a boil. Reduce heat and simmer gently for 4-5 minutes. Strain and serve.
Note: For an even warmer "kick," add 3 whole peppercorns.

Sattwa Organic Teas (Oregon)
Samovar Organic Masala Chai
The Fragrant Leaf Organic Masala Chai

Scott Burdick's website
Sarojni's website

2007-01-29T16:36:00.000-08:00

TIME FOR SOME COLOR FROM RENA...

"With Emil Nolde"
4.5 x 9.5"
Rena Williams, watercolor artist
Auburn, Alabama

This watercolor is from Rena's PAINTING WITH THE MASTERS collection.

Rena Williams' Blog

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2007-01-19T09:04:00.000-08:00

"Grandma Sue" Feldman

January 15, 1902-January 18, 2007

Beloved mother, grandmother and great-grandmother.

photo by Bruce Lissak, grandson

2007-01-17T08:46:00.000-08:00

"WINTER BIRD"

10 x 14"

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog

Rattling Gourd Gallery website

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2007-01-11T16:54:00.000-08:00

"FEED ME"

photo by ©Bruce I. Lissak

Joshua Tree National Park
29 Palms, California

Joshua Tree National Park website
Joshua Tree National Park Association

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2007-01-10T07:52:00.000-08:00

"CHOLLA MAN"

photo by ©Bruce I. Lissak

Joshua Tree National Park
29 Palms, California

Joshua Tree National Park website
Joshua Tree National Park Association

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2007-01-07T08:58:00.000-08:00

CACTUS BLOSSOM

photo by ©Bruce I. Lissak

Taken in Seal Beach, California.

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2007-01-04T08:13:00.000-08:00

VIEW OF BARKER DAM

photo by Bruce I. Lissak

Joshua Tree National Park
29 Palms, California

Joshua Tree National Park website
Joshua Tree National Park Association

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2007-01-01T15:00:00.000-08:00

TWO OCOTILLOS AGAINST WINTER SKY

photo by Bruce I. Lissak

Joshua Tree National Park
29 Palms, California

Joshua Tree National Park website
Joshua Tree National Park Association

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2006-12-20T14:35:00.000-08:00

MAKING PEACE WITH FURRY FRIENDS

I wouldn't say that I'm an "animal lover," though I do care about my furry brethren and even have a few roaming around my house. These animals are family members, not because I purposely went out looking for them at an animal shelter or pet store, but because they continue to weasel their way into my life.

For umpteen years my husband and I have had cats. First, it was "Tessa," the hand-me-down feline passed along from a high school friend who could no longer care for her. I loved that cat dearly though I sneezed my way through years of cuddling. Unfortunately, she died of feline leukemia back in 1993.

Then came "Yuki," the parking lot find. We literally found her roaming around, meowing for help in a dark parking lot as we exited a store. My husband said, "No way! Not another cat!" I said, "How can you say 'no' when she's already jumped inside the car and is sitting on your lap?" Need I say more? Yuki is now 16 (she's the one schnoozing on the pillows) and simply adores my husband--the one who adamantly said, "No more cats."

Then "Callie"-the cast-away purred her way into my heart. One day while I was in a pet store buying cat food, I "happened" to walk by her cage during this store's pet-adoption-day. My goal was to go in, buy what I needed and leave quickly. But when I walked by (pretending not to look at her), this striped feline stood up, stared me down and begged me to adopt her. When I left PetCo, I had a bag of food in one arm and a stray cat in the other. My husband glared at me from the driver's seat as I timidly approached the car...

Poor little Callie died of some unknown disease back in 1998, which left Yuki alone, ready to claim her domain as 'Queen' and sole survivor.

That, of course, was only until the next cat appeared on the scene, ready to disturb Yuki's peace.

It seems to be my fate that animals are a part of my life--and yet, like I said, I wouldn't categorize myself as an animal lover.

A few years ago I stopped by my neighbor's house to say goodbye because she was moving to Sacramento. As I wished her well in her move, she shoved a kitten into my jacket and said, "Here. Take this little kitten home and see how you like her." Like her? Is it possible to NOT like a kitten? I brought the pipsqueak home, placed her on the couch and waited to see if my husband would notice her when he got home from work. Sure enough, when he was ready to plunk himself down, she let out a little squeal, and bingo, the shock immediately turned to love at first sight. This keeper became known as "Cricket," or more humorously as "Fatty," because my 94-year old neighbor feeds her constantly, making her look like a hairy version of a walrus.

There isn't a day that goes by that I don't complain and whine about the needs of these animals. They're hungry. They need to go out. They need to be let in. It just doesn't seem to end. Really.

And the menagerie continues to grow...

While on a trip out to the desert last spring--in the middle of nowhere (think Mojave)--a puppy appeared. Yes, a puppy. Black, cute, submissive, tired, thankful to be found. Did we need a dog? Did we want a dog? NO. NO. NO. Did we bring that dog home? YES. YES. YES. My daughter was in heaven. My husband and I were in a state of canine shock; and frankly still are. We love, "Lunah," but man are dogs a different kettle of fish. They bark, whimper, growl, and pant. They trot, run, jump and dig. And they're devoted to their owners in an almost pathological way. We humans don't do anything special to make them so bonded to us, but they continue to be faithful.

I feel absolutely inundated with these animals. Everywhere I turn, there they are stealing spots and filling the air with their cacophony of sounds. The cats curl up on places where I'd like to sit, and the dog follows me from room to room like a little toddler. Am I THAT lovable and nice? I don't think so. But I have learned that companionship during a quiet time at home is actually nice. When I think I'm alone, all I need to do is to look around and see the two sleeping beauties--Yuki and Cricket--and their canine sister, Lunah, somewhere near my feet, and I'm reminded that having furry friends is not such a bad thing after all. In fact, it's kind of growing on me.

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2006-12-15T07:48:00.000-08:00

SEASONAL COLORS

Heliconia
"Lobster-Claw"

Photo by Bruce I. Lissak

Taken at Sherman Library and Gardens, Corona del Mar, California

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2006-12-14T08:46:00.000-08:00

HEALTHY, TASTY, VEGETARIAN "WRAPS"

Though I am not a vegetarian, many of the dishes I make are based on meat-free ingredients. For example, as I write this blog, I have a crockpot going with lentils, vegetable broth, sliced leeks and diced carrots. This will be part of my menu for the evening meal.

The other day when I was scouring the fridge for a lunch, I found a collection of ingredients that I thought would make a good "wrap." The beauty of wraps is that you can literally throw anything inside a tortilla, chapati, or other flatbread--and in no time you've got a simple meal.

Here's a recipe that's a snap:

VEGGIE WRAPS
serves 2

2 vegetarian burgers, such as Gardenburgers or Dr. Praeger's
oil for frying
2 Ezekial, sprouted-grain tortillas
2 cups mixed salad greens, rinsed well, patted dry
1/4 cup roasted nuts, coarsely chopped (walnuts taste great)
2 T. dried cranberries
your favorite salad dressing

In a medium frying pan, add a little oil and warm. Fry burgers until golden on both sides. Remove from pan and dice into large pieces. Over an open flame on the stove burner, or on a dry skillet--such as an iron one--warm the tortillas. Lay them out on a chopping board and fill with ingredients, divided in half for each wrap.

Pour dressing over filling, then fold like a burrito.

These make a wonderful lunch or a satisfying dinner along with a vegetable or nicely seasoned black beans.

Try these other fillings as well:
whole pintos
steamed corn kernels
diced avocado
chopped onions--white, green or red
sliced black olives
grated cheese

A Lavosh wrap:
warmed falafel balls/patties
chopped romaine lettuce
chopped tomatoes
cubed cucumber
crumbled feta or goat cheese
yogurt sauce, thinned with water and seasoned with salt, crushed garlic and chopped parsley

*Lavosh is a thin, whole-wheat Armenian flatbread. Perfect for a wrap.

2006-12-12T16:50:00.000-08:00

"FAR LANDS"

5 X 7"

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog

Rattling Gourd Gallery website

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2006-12-11T08:59:00.000-08:00

MORE ON TITLES AND STACKS

After I posted my previous entry, an awareness bubbled up in me regarding some alarming patterns. As I moved about the house I realized that I had stacks of books in every room--dare I admit--a pattern that teeters on the edge of clutter, which for me, is a form of the plague.

There they were: stacks in the office. Stacks in the living room next to my favorite chair (this particular pile reaches nearly two feet tall). Stacks in the family room and bedroom.

The more I looked, the more I found--and not just books. I found stacks of magazines. Afterall, I write articles for magazines and am constantly scoping out ideas, so I NEED lots of "pubs" on hand to glean from. A writing teacher once said that this was a must for being a magazine writer. The problem is...when do you actually recycle the old ones? Isn't there always a golden nugget somewhere between the pages that may pop out at me? One that I might have missed before???

Then there were more stacks: writing books, cookbooks, a stack from my 50th birthday party--a "literary tea."

I hate clutter, so my problem with stacks is a dilemma to me. I either have to read these books and give them away, or resign myself to being a book/magazine/cookbook hoarder.

I think I'll work on the latter because there's comfort in being surrounded by the words of others, whether these words come in the form of inspiration, writing technique or a fabulous recipe.

So here's to books!

Below are some titles from one of my stacks: These were hand-picked by my beloved girlfriends, and I'm slowly but surely plucking from the pile:

The Good Earth, by Pearl Buck
Kitchen Table Wisdom, by Rachel Naomi Remen, M.D.
The Fountainhead, by Ayn Rand
Open House, by Elizabeth Berg
Message in a Bottle, by Nicholas Sparks
Pigs in Heaven, by Barbara Kingsolver
The Joy Luck Club, by Amy Tan
Range of Motion, by Elizabeth Berg
Walking the Bible, by Bruce Feiler
House of Sand and Fog, by Andre Dubus III
Brick Lane, by Monica Ali

2006-12-08T08:22:00.000-08:00

A STACK OF BOOKS AWAITS ME

One of the things that keeps me deeply bonded to my girlfriends--besides humor, food, meaty conversations and good times--is a love of reading. Though our genres may differ, we enjoy sharing titles, passing on books and discussing stories that have moved us.

This week, my friend Simi sent me some books that she had recently finished, and I now possess a stack of new reads. Unfortunately, I am a poky sort, turning pages at a snail's pace and this makes looking at a stack quite daunting. Unlike Simi, who finishes a book before her eyelids close, I slowly savor each word--quite like the way I savor food: one bite at a time. I wish I could devour a book in one to two days, but I have accepted the fact that I'm obsessed with metaphor, dialogue, brilliant sentence structure and riveting characters. They snag me, then keep me hostage, almost like those spikes in the asphalt that prevent a driver from entering a parking lot the wrong way.

When I opened the box yesterday, I "oohed and aahed," perused the titles, then realized I had a big task ahead of me. Where will I begin? Which book shall I start first? Simi and I both love foreign cultures and we are inevitably drawn to titles with an international mystique--or ones which might hint of adventure. She has traveled extensively, so I can always depend on her selections to be worthy of my time.

She also has quite a collection of her own tales to tell (hint...hint...) and perhaps someday will put pen to paper. I'd love to read one of her page-turners...

In the meantime, she continues to pick up great books at local sales, and when she's finished reading them, I'm often the lucky recipient ready to "fly" to far-away lands or be enlightened on a subject related to parenting. The difficult part for me now, is to choose just one book and get on with my pokiness.

I'd like to pass along the titles--perhaps you've read a few of them already. If not, take a look and see if any pique your interest. You may want to do some arm-chair traveling or step into the world of an autistic child and a mother's struggles trying to cope, in the fiction piece titled, "Daniel Isn't Talking."

Desert Places, by Robyn Davidson, 1996 Penguin Books
The Spirit Catches You and You Fall Down, by Anne Fadiman, 1997, The Noonday Press
Daniel Isn't Talking, by Marti Leimbach, 2006, Nan. A. Talese
Moonlight on the Avenue of Faith, by Gina B. Nahai, 1999, Washington Square Press
Anil's Ghost, by Michael Ondaatje, 2000, Vintage Books
Travelers' Tales: A Woman's World, 1995, 1997, Travelers' Tales

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2006-11-29T13:55:00.000-08:00

VIEW OUT WEST

7 x 10 "

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog

Rattling Gourd Gallery website

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2006-11-27T13:05:00.000-08:00

FIRST RAIN

by

Sarojni Mehta-Lissak

Partially deflated, the gray clouds
roll in--anemic now; their glory in
fullness mostly dropped at sea.

When we awaken, remnants of a
visitor are evident, but no floods
or rushing water down the gutters
echo the sounds of a true rain.

Moistness touches only the surface,
making streets slick as ice so wheels
spin in frustration. Asphalt steams
upward as the sun hits it, permeating
the air with a smell of "crude."

And carob pods, putrid in their
dampness, bring back memories
of years on the playground...

Just below the damp soil lies bone
dry, compact dirt, dehydrated from
months of barren skies. Silt and dust
now sit on weakened leaves and
flowers as a weight of thin mud;
not cleansed to reveal their beauty--
but merely tantalized that their thirst
might be quenched.

Yet when it came, it was only a
drizzle; stingy, withholding
and impotent.

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2006-11-19T08:44:00.000-08:00

TREE WITH FENCE

7 x 10 "

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog

Rattling Gourd Gallery website

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2006-11-17T12:43:00.000-08:00

A LONG WAY TO GO

As a freelance writer and the House and Home editor for Natural Family Online, my job is not to tout my expertise in the area of eco-friendly living, but to write on subjects in this genre, which will inspire readers to move along the green continuum.

Apparently, the word hasn't gotten out to enough people and I am destined to keep at it.

This past summer I had a revelation, and the sights that spawned this inner awakening still gnaw at me...

During one particular week, no matter where I turned, I seemed to come upon numerous individuals who were involved in eco-"unfriendly" practices as I went about my business in east Long Beach. One morning, while I walked my dog along the street in front of my house, a fleet of trucks labeled, "Vector Control," entered my neighborhood like a commando squad. I watched in dismay as workers shot streams of pesticides into the manholes and storm drains in an attempt to rid our area of mosquitoes. No doubt these pesticides were harmless to humans, animals, and schools of fish--the lucky recipients at the end of the sewer system. I quickly yanked my dog's leash and headed away from the toxic spray.

On another day, I took my puppy to a local park for a walk along a meandering nature path. Flanking us on both sides were men in white suits, who looked more like workers in a uranium plant than city employees out for a day's pay. Not only were they swathed from head to toe in protective clothing, but they also sported masks and gloves, leaving no skin exposed. Their job? To spray every weed in sight. I hoped my dog wouldn't romp in the grass, nor eat the verdant blades beneath her paws. After all, dogs shouldn't do that, should they?

My final straw, was when my daughter and I exited a Rite Aid store and watched a man open his pristine item and then flagrantly toss the wrapper on the ground.

It appears that some people have never learned that throwing trash anywhere, is aesthetically unappealing.

Each of the above scenarios was deeply disturbing to me and left an indelible mark that keeps nudging me to keep writing and sharing positive ideas on "greener" living.

If we each took the time to sit, listen and watch life around us, we would see that the water, which runs off our lawns--and often contains herbicides--is the very water the birds dip their beaks into for their daily drinks. The snail bait we put out to protect our beloved flowers, rests in the same beds our dogs burrow their noses in. And the pesticides sprayed in our public buildings, insidiously remain behind, seeping into our bodies while we transact our business and pass through marbled halls. These chemicals are everywhere. We breathe them, touch them, walk through them--and worst of all, expose our children to them.

When I observed the actions of a few this past summer, I realized, as a society, we have a long way to go. We must begin to make more conscious choices in the things we buy, and be willing to make changes in our personal habits. We can pick the weeds by hand and use non-toxic products at home. We can write letters, call local government officials and make our voices heard.

Options do exist.

It's up to us to make the world a greener place. And we can do that, one step at a time, in a good-faith effort to move along the eco-friendly continuum.

Natural Family Online
Visit Sarojni's website
Email Sarojni

2006-11-15T08:03:00.000-08:00

ONE FROM RENA

"Brilliance Forest"
6.75 x 9"

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog

Rattling Gourd Gallery website

Visit Sarojni's website
Email Sarojni

2006-11-13T08:03:00.000-08:00

REMEMBERING GEORGE HARRISON

On Saturday night, my family and I attended a concert in Los Angeles,
which commemorated George Harrison and his love of Indian Music. Five years ago this November, Harrison died of lung cancer in Beverly Hills, and with his passing, he left behind not only a wife and son, but also a body of work that the world will always treasure.

The concert, held at the Japan America Theatre in Little Tokyo, resonated with the beautiful music of Vishwa Mohan Bhatt and other talented musicians. Bhatt's instrument, the mohan veena, is a 19-string guitar played lap-top. Bhatt was accompanied by Subhankar Banerjee on the tablas.

After the intermission, Laksmhi Shankar (Ravi Shankar's sistr-in-law) performed four classical vocal pieces.

To the audience's surprise, Harrison's widow, Olivia Harrison, and son,
Dhani (17 years old), were both in attendance. Before the concert began, Olivia came up on the stage and spoke of her late husband and his love of Indian music. Even though Harrison was not with us, his presence filled the theater and remained palpable throughout the evening.

At the end of the concert, all the musicians stood on stage along with Olivia and Dhani. The audience was clearly in awe and many people were crying when "Here Comes the Sun," started playing. George Harrison looked down on us from a photo on an easel draped with garlands of marigolds.

A very memorable evening...

In 1973, George Harrison founded the Material World Charitable Foundation to sponsor diverse forms of artistic expression and to encourage the exploration of alernative life views and philosophies. To learn more about his foundation, and to visit other sites of interest please click on the links below:

George Harrrison website
Vishwa Mohan Bhatt website
The Music Circle

2006-11-07T09:56:00.000-08:00

PINING FOR POMEGRANATES

"Pomegranate"
8 x 10"
Acrylic on panel
$375.00

by ©Rick Wheeler
Rick Wheeler's website

It seems that with the first hint of fall I immediately start yearning for pomegranates. They're beautiful, colorful and packed with a flavor that is at once sweet--and tart.

The best part for me, is that my in-laws have a pomegranate tree in their backyard, and every year I eagerly await the fruits to ripen. Unfortunately, this year when the pomegranates were ready for harvesting, my in-laws were away and by the time they were home, most of the garnet colored fruits were hanging from the drooping branches, split open and available to any bird or bug.

But my father-in-law rescued enough to send my family home with a bulging bag of pomegranates, and later, my husband spent a long time coaxing the shimmering seeds out of their tight cocoons.

For those of you who would like to know how to incorporate these seeds into your cooking, I'd like to offer a few suggestions and a recipe:

Tips for Using Pomegranate Seeds

-Sprinkle in salads. The color of pomegranate seeds is eye-popping and will bring anyone back to the salad bowl for seconds.

-Use on top of hummus--that scrumptious Middle Eastern dish made with garbanzo beans and tahini (sesame seed paste).

-Sprinkle over fish, chicken, or even meat, along with some chopped herbs, like parsley.

-Combine with sliced oranges as a salad. Drizzle with olive oil, season with salt and pepper, and you're set to serve.

HUMMUS BI TAHINI

1 15 oz. can organic garbanzo beans, drained and rinsed
2 T. tahini
1 T. olive oil
2 T. lemon juice
1 clove garlic, chopped coarsely
1/4 tsp. cumin
1/2 tsp. salt
water for thinning (about 4 T.)
chopped parsley
1 T. pomegranate seeds

Place all ingredients in blender except water, parsley and pomegranate seeds.
Start blending and add enough water to help mixture puree easily. Continue blending until very smooth. Pour onto platter or plate, and with a spoon, make a circular design in the hummus. Pour olive oil into grooves. Sprinkle with parsley, and top with pomegranate seeds.

Serve with organic, whole wheat pita bread, cut into triangles.

Visit Sarojni's website:
Sarojni Mehta-Lissak

Email Sarojni

2006-11-06T08:43:00.000-08:00

JAVA FACT FOR YOUR FIREPLACE

Did you know that Java-Log company diverts more than 42 million kilograms of coffee grounds from landfills each year? These previous cast-aways are now used to make firelogs that burn with a "green" stamp of approval.

Read more about Java-Logs and other eco-friendly firelogs in my article on Natural Family Online:
Out of the Woods and Into the Fire: Eco-Friendly Firelogs

Visit Sarojni's website:
Sarojni Mehta-Lissak

Email Sarojni

2006-11-03T13:31:00.000-08:00

GRIFFITH OBSERVATORY IN LOS ANGELES REOPENS TODAY

After a nearly five-year restoration hiatus, the Griffith Observatory--located on Mount Hollywood in Los Angeles--reopens today for stargazers and black hole buffs. The closure of this icon allowed workers to complete needed renovations and a 40,000 square foot expansion. These facelifts, which included a multi-level exhibit building, a state-of-the art planetarium environment, a 200-seat presentation theater--and more--cost 93 million dollars.

For those of you who live in or near Southern California, or for others who may be coming to California on vacation, make plans ahead of time to see this astronomical site. There is an expected "crush" of people, so organizers at the Observatory have created a system to allow visitors to enjoy the new building and exhibits in an orderly way. This will be through a timed-entry system, with reservations.

Parking will be at an off-site location with shuttles available to take people to and from the Observatory.

Costs to visit?

General admission: $8.00
Children 5-12: $4.00
Children 4 and under: free
Seniors 60 and over: $4.00

To make reservations, call this toll-free number between 8 a.m. and 6 p.m:
(888) 695-0888

Or visit the website:
Griffith Observatory

2006-11-02T13:53:00.000-08:00

HAVE YOU EVER WONDERED...

Why leaves change their colors???

Read more by clicking on this link:

Accu Weather

2006-11-01T08:24:00.000-08:00

MORE FROM RENA

"Just Before Daylight"
5 x 7 "

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams' Blog
Rattling Gourd Gallery

2006-10-31T10:19:00.000-08:00

NOT A JOB FOR HUSBANDS

One year ago last October, I created my website with the help of my girlfriend's son, Milo. The time had come for me to make myself real as a writer. I brainstormed about the layout, visualized the design and thought about how I'd like to present myself to readers--from casual drop-ins to editors who might need more information about me.

I also knew that I needed a photo or two on various pages as a way of saying "hello" to visitors. After all, in cyberspace we need to make connections with each other visually.

Because my husband is a good photographer, I enlisted his help. I chose the "photo shoot" day and started the primping process early on, as any woman would. I slicked my hair back, put on makeup, positioned my earrings, and stood in front of the mirror practicing poses that Bruce would be able to snap and later hang on his office wall with pride.

He asked me where I'd like the photo shoot to take place. I said, "The garden, because the background will be nice."

So the two of us exited our office door and went into our little garden in the back of the house. A few years earlier we had both worked hard on this special area to make it a quiet retreat with a glider, bench, beautiful plants and trailing vines. The operative words here are: beautiful plants and trailing vines--two of Bruce's greatest loves (he's a landscape architect).

As soon as we were in our little garden, he said, "Where do you want to sit?"
I said, "I don't know. As the photographer, you're supposed to tell me where to sit." He then pointed to the glider and I obediently sat down. Within seconds, I started swaying back and forth. Not helpful for a photo shoot, which requires a still head and not one bobbing around like a hula doll on a dashboard.

When the swinging subsided, I sat there patiently waiting for Bruce's direction. Dead silence. I said, "What do you want me to DO?"
He said, "Just do anything. Smile, look into the camera."

I hated being photographed and could feel myself freezing up. I needed his prompting: "Head down, look to the right, eyes to the left. Smile, frown, cry. Think of the cats, laugh out loud." Anything to help me loosen up. But he couldn't offer any art direction and I sat there in a petrified state.

Then the fighting started. "Bruce, please tell me what to do!"
"I'm not good with people," he said.
"But you don't understand. This is for my website, and I need this done TODAY! You're the one that has to do it!"
"Just start smiling and I'll start clicking," he said.

Smile? How? With teeth, without teeth? Half-smile, open smile? Help!!!

Needless to say, this session continued with a tangible tension and wasn't a bonding experience between husband and wife. When we came into the house to view the photos, I almost started crying. Perhaps it was a subversive act on his part, or simply a revelation for me that Bruce really IS better with foliage than with faces.

In some of the photos, the staghorn fern--forked like a two-fingered peace sign--protruded directly over my head making me look like a bozo. In others, the delicate snow bush leaves draped over my eyes giving me the appearance of a pirate with a newfangled designer patch.

And in a few frames, purple flowers (his real focus) bulged behind my head. Vines? They looked great, but I looked ridiculous, my face lost in a sea of twisting runners with little jasmine blossoms opened behind me in a stunning display.

To add fuel to the fire, a few of these pics even had an ugly fence in the background! What was that all about? A precursor to a new design idea?

Heaven help those of us who enlist our husbands for jobs that are really meant for others. It's kind of like having a spouse take care of a plumbing problem when he's really better at polishing the silver. You just don't go there.

So now that it's been a year, and my homepage still reflects back to me memories of my first "photo shoot," I'm beginning to think who I might want to ask to take pictures again.

One thing's for sure: I'm not going to ask my husband, who clearly does better with plants than with people, and should remain behind the lens only for snapping a flower in full bloom, or a staghorn fern...without a beloved wife's head in the forefront.

Contact Sarojni

2006-10-30T11:12:00.000-08:00

BRUCE'S KILLER KEBABS--WITH A MEXICAN TWIST

Okay, I'm going to let the proverbial black cat out of the bag: My husband, Bruce, has a serious propensity for "kicks," which can often teeter on the brink of minor obsessions--especially relating to music or food. Right now his music kick is Phantom of the Opera. He plays the CD morning, noon and night. I have to shield my ears or go into another room, because the haunting songs are beginning to crash around my brain like chilled Chablis in a wine jug.

Bruce's current food kick is chipotle chilies. If I run out; he panics.

On Saturday, he went to Smart and Final and came home with a 3-pack, just to make sure he "has enough" on hand. Yesterday morning he put chopped chipotles in his scrambled eggs. When he walked past me with his plate, a smoky waft blew by, and when I looked up, the eggs were so red I thought he had used a whole can. But he assured me he had only used two chilies.

Then last night, he said he'd like to use them again in some kebabs. I thought that was a grand idea--but wasn't that a bit overboard? I mean, two times in one day? Not for Bruce.

As my daughter and I stood on one side of the kitchen chopping green beans for an Indian dish, my husband stood on the other side of the kitchen mish-moshing his concoction together. He started rallying questions toward me:
"Does this look like enough onions?"
"Sure!" I blurted back, hoping that he'd just create the recipe without my help.
"Do you think three chilies is enough?"
"Seems like it might be too hot," I offered.

But he didn't listen and continued doing things his own way. The true sign of a chef-in-residence.

After a few minutes, the kebab mixture was done and he was happily rolling his chiptole chile mixture into long logs ready to throw on the barbecue.

From my kitchen to yours, here is his recipe:

BRUCE'S KILLER KEBABS

1 1/2 pounds organic, ground beef (you may use lamb or turkey)
1 egg
1/2 onion, chopped
1/2 cup chopped cilantro
3 chipotle chilies, slit down the middle, seeded, then chopped
1 tsp. ground cumin
1 tsp. dried oregano
1 1/2 tsp. salt

Mix all ingredients together in a bowl. Form into "logs" about 6 inches long. You can put these on the barbecue as is, or you can use skewers. No barbecue? Then put them on a cookie sheet and broil until golden brown, turning once.
Note: Try not to overcook these kebabs, because they will be dry.

Buy chipotle chilies
Contact Sarojni

2006-10-28T11:04:00.000-07:00

THREE GUINEA PIGS AND A POUCH OF PALAK PANEER

A couple weeks ago, my father--who's originally from New Delhi, India--shoved an article in my hand that touted the merits of Indian pouch food. As an obsessed writer, I'm not always religious about reading my local paper, and often miss some interesting articles that have a culinary bent. It's good to know, however, that anything I do miss, my dad will save for me and present it later as a "food-related" gift; an ongoing theme between the two of us.

Eventually I got around to reading the piece, written by Douglas Brown (Denver Post)--a devotee of pouch food. He talked about "pouching" with his family and friends, and spreading the word to those near and far. Yet for me, the concept of eating food out of a bag hovers at a distance. Being from the cooking family that I am, I find it difficult to buy prepared anything, let alone Indian food, which can't come close to homemade if it arrives in a box--or really--in a silvery pouch within a box.

But because I'm a curious person, I could feel the early inklings of desire start to surface after reading Brown's review...

On a recent trip to Trader Joe's, I literally stumbled smack dab into their Indian boxed-food display. There staring me in the face were acrobatically-stacked rectangles of palak paneer (spinach and Indian-style cheese), chhole (spiced garbanzos) and other Indian delights. The colors on the packaging--some of my favorites--mustard yellows and ruby reds--got my attention, but then the nagging urge to try the food after reading that article also started pulling at me. Before I knew it I had snagged a box of palak paneer and sheepishly got in line, embarrassed that I had succumbed to buying a prepared food (who, at Trader Joe's would know--or even care--that I make most of my meals from scratch, anyway?!).

Soon after that trip to TJ's, I had a visit from my dad. He came over at lunch time, so I decided it was the perfect opportunity to sample the pouch food. He seemed game for such a plan. As I was snipping the top off the bag, the phone rang; it was my sister asking if I knew where our father was. Of course I did, he was with me ready to dig into the Indian spinach dish. When my sister got wind that a feeding was imminent, in no time she was at my front door, and soon the three of us were sitting at my bar ready to do an official "Mehta taste test."

We slipped the spoons into our mouths, rolled the palak from front to back on our palates, and bit into the paneer with cautious glee. I looked at my dad; he grunted with approval. I looked down the long stretch of formica ( I know, I'm not supposed to have that in my home) to see my sister's reaction; she raised her eyebrows and said, "This is pretty good." I, on the other hand, was harder to please. The flavor was quite authentic, but the texture was, well, too smooth for me.

For at least 15 minutes, the three of us dipped, tasted, commented on and critiqued our way through our first bag of Indian pouch food (along with some "fresh" dishes I served on the side).

To be honest, I think I had more fun being with my dad and sister, than I did eating something that slithered out of a hermetically sealed bag. But all in all it was a worthy experiment and I give Douglas Brown kudos for nudging me beyond my comfort zone.

Will I buy pouch food again? Perhaps. If I were in a pinch, lazy, or craving Indian food, would I keep a box hidden in my pantry? Quite likely.

I do know, however, that no one makes palak paneer quite like my dad. And it is from this high-standard benchmark that I compare all others...which at times, may fall just short of perfection.

2006-10-27T09:07:00.000-07:00

FINDING THE FALL FOLIAGE

The U.S. Forest Service provides a free automated hotline to help leaf peepers find their beloved fall foliage. Updated weekly to follow color changes throughout the nation, and includes listings of fall activities. Will operate through the middle of November.

Fall Color Hotline
(800) 354-4595

2006-10-26T15:51:00.000-07:00

ECO INFO: THE STATS ON U.S. TRASH

According to a report put out by the U.S. Environmental Protection Agency (EPA) on 10/23/06, Americans are making progress in the area of reducing trash by doing two things: recycling more and throwing away less.

EPA Administrator Stephen L. Johnson, who spoke at the National Recycling Coalition Conference in Atlanta on 10/23, announced that the U.S. recycled 32 percent of its waste in 2005. Including composting, Americans recycled 79 million tons, representing a 2 percent increase from 2004 and a huge jump from 16 percent in 1990.

Some other stats to gnaw on:

* Americans generated nearly 246 million tons of municipal solid waste in 2005 – a decrease of nearly 2 million tons from 2004.
* Individual waste generation has gone down to about 4.5 pounds per person per day, representing a 1.5 percent decrease from 2004.
* In addition to generating less waste, individuals recycled nearly 1.5 pounds per person per day.
* Recycling trends across the board are generally up:
Container and packaging recycling increased to 40 percent.
Nearly 62 percent of yard waste was composted.
About 42 million tons of paper were recycled—a 50 percent recycling rate.

This is all good news, but we must keep our awareness high and our efforts steadfast! Reduced consumption is a first step...

2006-10-25T17:56:00.000-07:00

BEAUTY FOR THE EYES

"With Nolde"
4.5 x 9.5"

Rena Williams, watercolor artist
Auburn, Alabama

Rena Williams Watercolors Blog
Rattling Gourd Gallery

2006-10-20T08:44:00.000-07:00

A QUEST FOR THE ALMOND TART

Late last spring I had an urge to watch Martha Stewart. After all, she's into food big time--and so am I.

So I turned on the TV and to my surprise she had a guest on by the name of Jesse James (yes, the one married to Sandra Bullock). Immediately I was hooked. First, because Jesse James owns a business (car and motorcyle customizing) in Long Beach--my city--and second, because he was on Martha's show to make his famous almond tart. How could I turn away from that?

Well, I watched the two of them talk about the tart and then I paid close attention to Jesse's tattooed arms pressing the crust into the pan. During their informal chat, he also talked about his hamburger joint called, Cisco Burger, located in Long Beach on Anaheim St. He told Martha that people could get this famous tart at his 50s-style diner. Needless to say, I was all over that one.

On the following Saturday, I dragged my husband and daughter through some seedy parts of Long Beach until we ended up at Cisco Burger, a "green" operation, from the solar panels on the roof to the all-natural meats served between burger buns. I really could have cared less about ordering a sandwich or burger; my tunnel-vision goal was to get a slice of that tart.

But when my husband and daughter came back to the car, they had only the food--with no dessert. I was SO letdown. The manager didn't know anything about Jesse's appearance on Martha Stewart, nor about the tart that this burger joint was supposed to be serving. Though he did promise my husband to look into it and said that the tart would most likely be forthcoming.

While my family and I sat on a bench near the parking lot eating our lunch, I decided to do an experiment: If millions of people watched that particular Martha Stewart show, surely, some who lived in Southern California would make the trek to Cisco Burger to get the tart. So I sat and observed...as I forlornly ate my sandwich.

Slowly, in between the locals arriving in broken down cars and trucks, came "the ladies." They arrived in fancy wheels--Jags--with well-coifed hairdos and long glistening nails. I wasn't sure if I should warn them, or just sit like a bird on my concrete bench quietly letting them discover what I had already learned: There was no tart behind the glass doors.

I chose the latter, and let fate takes its course. Hopefully, like me, those "Martha Stewart ladies" would return in the future to find what they were after...

I haven't gone back to Cisco Burger since that day, but I'm sure Jesse has put the tart on the menu by now.

In the meantime, here's a link to the recipe on Martha Stewarts's website. I've made the tart and it's great! Easy, delicious, and a winner for any dinner party.

Because I'm an organic enthusiast, I encourage you to use organic ingredients whenever possible.

AlmondTart Recipe

Cisco Burger

2006-10-18T12:44:00.000-07:00

"Earth Palette Lands"
5 x 7"

Rena Williams, watercolor artist
Auburn, Alabama
http://renawilliamswatercolors.blogspot.com
http://rattlinggourdgallery.com

2006-10-17T09:58:00.000-07:00

OCTOBER 17TH: WORLD DAY TO OVERCOME EXTREME POVERTY

I often think about those whose lives revolve around meeting the day's most basic needs: finding food. Let us think how we can help in even the smallest ways: donate food/time to shelters, help in soup kitchens, sponsor a needy family, donate money to causes that strive to ameliorate poverty and hunger.

To learn more about this subject, please visit:
http://www.oct17.org/site/

World Run Day to End Child Hunger: November 5, 2006
http://runday.com

HUNGER

by Sarojni Mehta-Lissak

Distended bellies
mimic the bloom
of pregnancy with
skin as taut as
drums. Yet
nothing
resides
inside--
nothing but the steady beat of hunger,
palpable in its rhythm, tangible in its pain.
So unlike that of life, which expands with
the comfort of food, their stomachs expand
slowly with air, leaving them half-grown, incomplete
and barely able to hang on. How can I, in good
conscience casually peruse my recipes for
tonight's dinner, in this place where
food is
plentiful
and
bellies
grow
only
from
abundance?
This is the mystery of fate...and...the inequity of surplus.

2006-10-14T17:28:00.000-07:00

"October 11"

Watercolor, 5 x 7"

Artist:
Rena Williams
Auburn, Alabama

http://renawilliamswatercolors.blogspot.com
http://rattlinggourdgallery.com

2006-10-13T08:23:00.000-07:00

5 EASY APPETIZERS

1. Pesto baguette: Slice baguette (1/2"), then toast slices. Spread with store-bought pesto, top with chopped tomatoes.
2. Cucumber rounds: Peel and slice one hothouse cucumber. Spread each slice with dollop of creme fraiche, then top with 3 capers.
3. Broiled mushrooms: Wash and pat dry mushrooms. Remove stems. Fill caps with herbed cheese, such as Rondele, Boursin or Alouette. Broil 5-8 minutes.
4. "Italian-style" platter: Tightly roll deli slices of roast beef and smoked turkey. Cut into thirds. On a round platter lined with red leaf lettuce, decoratively place meats, whole black olives, cubed mozzarella, artichoke hearts, sliced red bell pepper (or roasted red bell peppers from a jar). Lightly drizzle with Italian salad dressing. Offer toothpicks on the side so guests have an easy way to partake of the platter.
5. Cream cheese and lox: In a bowl, mix cream cheese with chopped lox. Spread on whole grain crackers. Garnish with fresh dill (serve immediately or crackers will become soft).

2006-10-12T17:29:00.000-07:00

WONDER VALLEY

"Pink Sky"
Photo by Gina Kohn

Gina is a talented photographer who often captures unique sightings in the desert.

More on Wonder Valley to come...

2006-10-10T08:30:00.000-07:00

OCTOBER VISITOR

"Orb in Garden"

Photo: Bruce I. Lissak

2006-10-08T11:34:00.000-07:00

LET SPINACH BE REDEEMED!

With the recent outbreak of E. coli cases due to contaminated spinach, it's understandable to have a fear of eating this popular produce item. 192 cases have been reported to the CDC, according to a statement put out by the U.S. Food and Drug Administration on October 5, 2006. Two deaths have also been linked to E. coli infections. Clearly a serious matter.

But let's take heart that the source of this virulent bacterium has been found and we can resume eating fresh spinach again--when it appears in our produce aisles.

In the meantime, how about using the frozen variety to add nutrients, fiber, and color to your meals? Here's an easy recipe to get you started. Base the proportions on your family's appetites.

SPINACH AND GOAT CHEESE QUESADILLAS

Ingredients

-oil for light frying
-tortillas--your choice: corn, flour, whole wheat, spelt, brown rice, Ezekial
-frozen, chopped spinach--thawed and squeezed of its liquid
-chopped onions
-goat cheese, crumbled
-chipotle chilies (optional), rinsed, diced--use sparingly
-salt
-pepper

*For those who like heartier fare, use shredded chicken as well. Don't have any on hand? Use canned chicken breast. It works great in a pinch.
*Chipotle chilies have a wonderful smoky flavor and make this dish especially savory.

Cooking instructions

In a 10-12 inch skillet, put some oil and swirl to cover pan. Heat slightly, lay down tortilla. Fill with spinach, onions, chicken, chipotle chilies and goat cheese. Season with salt and pepper. Fold tortilla over and cook until golden on bottom. Flip quesadilla, and cook until other side is golden.

*Tips on Cleaning Fresh Spinach*

-Wash each spinach leaf thoroughly with cold water, using your fingers to
rub off dirt and debris.
-If desired, use a vegetable wash spray (available in health food stores or supermarkets).
-Pat leaves dry with dish towel or paper towel. Or use a salad spinner.
-Place cleaned leaves in their own "area"--on a dish towel, clean chopping
board, or in a bowl.

A final note: Never rely on the package labels that say greens have been
"triple washed." Though this may be true, wash, wash, and wash again.
Better to be safe than sorry.

2006-10-07T12:24:00.000-07:00

THE BEAUTY OF BLOGGING

A few days ago while on blogger.com, I hit the "next blog" link and came upon the work of Rena Williams, a watercolor artist who resides in Auburn, Alabama. Rena has been painting for more than 15 years and gets much of her inspiration from nature--especially earth's geological gifts--crystals, layered landscapes, luminous colors.

From time to time I will be posting her work.

Tonight the full moon will rise above Los Angeles at 6:50 p.m. and will set tomorrow morning at 7:30 (Griffith Observatory Moonrise/Moonset table).

Enjoy Rena's painting...
"Hot Moonrise"
Watercolor, 5x7"

http://www.renawilliamswatercolors.blogspot.com/
http://www.rattlinggourdgallery.com/

2006-10-06T08:26:00.000-07:00

"The Culprit"
(see previous post)

Lurking within that fuzzy snout is a set of wolf-like teeth...

2006-10-05T08:01:00.000-07:00

Collateral Damage
Translated: The Perils of Puppy Ownership

On April 15th, 2006 my family and I found an abandoned puppy in the Mojave Desert. Needless to say, we kept the pup, brought her home--and well--the rest is history. Now at nearly eight months old--"Lunah" still gets into mischief occasionally. Okay, okay, quite often.

One day when things seemed a bit too quiet (no chasing her tail in circles or cavorting through the house etc.), I heard some unusual chomping coming from the living room. When I went in to check on the noise, there was the dog happily destroying my $277 reading glasses! The frames were twisted and bitten to bits and the lenses lay on the carpeting like two forsaken twins.

Can one get mad at an adorable toddler/puppy who turns her head down, raises her eyes up and wags her tail as if she's accomplished the most valiant act?

Sure makes it hard...

Moral of the story: If you've got a new pup, keep your treasured valuables up high and away from the teeth that will destroy!

2006-10-01T17:40:00.000-07:00

Nature's Palette

On my walk yesterday I discovered a London Plane tree (a type of Sycamore) with peeling bark that exemplified nature's palette. Today my husband took a photo of this tree. The botanical name is Platanus acerifolia.

2006-09-28T16:49:00.000-07:00

Jane Goodall: Roots & Shoots

Dr. Jane Goodall, world renowned primatologist, was a guest on the KPFK Aware Show yesterday (Los Angeles). Ms. Goodall is known as the "messenger of peace," and her contributions to the field of primatology have been profound. Through her institution, she promotes hope, understanding and partnerships, such as the Roots & Shoots program. Here, young people are encouraged to learn and care about animals, the environment and the human community by getting involved in projects that make a positive difference in our world. Her belief: "Knowledge leads to compassion."

On Saturday, September 30th, Dr. Goodall will be at:

Roots & Shoots Day of Peace Celebration
Griffith Park, Los Angeles
10-4 p.m.
(310) 547-1390
http://www.rootsandshoots.org/GriffithPark.asp
http://janegoodall.org

2006-09-23T17:11:00.000-07:00

Goodbye summer, hello fall...

I had great hopes of sharing a recipe (with picture) today, but life intervened with more pressing issues.

Here in Southern California, we're soaking in warm days as cool nights tiptoe in. Around my neighborhood pumpkins are beginning to dot some front yards. A bit early, but a festive reminder of what's to come.

To those who relish fall...enjoy the handprint that this season makes; one rich with color and crisp with promise. Here is a poem to honor today's autumnal equinox:

Gilded Skies

Fall pulls down the shade on summer
as it stretches our shadows, shortens
our days and cools our air.

But determined to take its last stand,
the piecing sun still rallies forth,
toasting leaves to pumpkin orange
and pomegranate red in a show of
heated glory.

This autumnal sky, though filled with
fire, waves goodbye on its horizontal
descent, passing from one season to
another in a slow farewell, honeyed
hues sprawling like a shawl across the
land--a gilded spell cast on those below.

2006-09-18T10:25:00.000-07:00

Greetings and welcome to my blog!

This is a new endeavor for me, so join me for the ride as I share my musings with you. These might include tangents in multiple directions, though I'm especially prone to sudden bursts of inspiration when it comes to food, cooking and trying new recipes. My husband--my resident photographer--will take pictures of dishes that I'd like to post for your viewing.

As a blogger, I'll use this forum to offer tips, insights, exciting finds etc. on a variety of topics. Or, I may share my thoughts on any of life's offerings, which can, as we all know, be simple or complex, poignant or profound.

Thanks for visiting, and do drop by from time to time.

Cheers,
Sarojni