The Uncancery Future

Two moths since that last post, huh? We've been so busy, in the eloquent words of David Wooderson, 'L-I-V-I-N.'

I do intend to keep writing here, but for now I think the best update is more photo-centric.

My mom has a new portrait commission. He's a fox.

Harvested the Brussels Sprouts! Official Plant Friend Update to come.

Nieces & their Mama at Freestone during our first NorCal visit of the year.

Mark's birthday meant scratch bbq sauce.

Mark and Steve take over pizza duty.

Visiting friends at the Chula Vista Nature Center.

Peony season.

The little & big of the new exhibit at the World Famous San Diego Zoo.

Visit number two to NorCal included Santa Rosa pool time, Bodega,

and the Mission in San Francisco.

I'm Back! With Salad Dressing!

Hi, everyone. I don't know why it's been so hard for me to get over here and write lately. A few out-of-town trips and apparently I'm all wackadoo. I do have lots to write about, but I thought I'd start my comeback with something I know a few of you want, and that I'd been working on for quite a bit. Salad Dressing!

I don't have a name for this. It's just the everyday vinaigrette that I use when I'm not celebrating a seasonal acid (lemons, blood oranges, etc.) This is pantry food at it's best. You can use it as you would any vinaigrette, but I like it best in a salad with whatever good fruit we're getting (apples, pears, peaches, strawberries, grapes, grapefruit, persimmon, pomegranate, and pretty much all types of orange have been tried with success), a little cheese (parm, pecorino romano, goat cheese, feta, and mozzarella are all good), and nuts (pine nuts, pecans, walnuts, especially glazed spiced walnuts, etc.) It's fun to try out different combinations, and you can certainly also add any of your favorite salad ingredients. I love thinly sliced fennel bulbs and fresh herbs, and I can see red onions working well also if you like them.

So, a word on a few ingredients, and we'll begin. I've been futzing with this dressing for at least 8 years and it's gone through two rounds of official recipe testing, so rest assured that everything's there for a reason before you start experimenting. I started using organic Raw Agave Syrup for the dash of sweet because of the sugar-sensitive people in my life. It's got a clean flavor and a really low glycemic index, but I kept using it because it's great at emulsifying the dressing, too. You can pick it up at Henry's, Jimbo's, Whole Foods and the like. For the curry powder, I can't emphasize enough that a quality product is important. Whatever you do, don't use the curry powder you'd find in the spice aisle at a big grocery store. It's awful. Go to an Indian market. There you'll find quite a few varieties which you can play around with if you like, but I'd recommend a nice bright red blend. You'll save a buck, too. So.

2 tbsp. balsamic vinegar
5 tbsp. olive oil
1 clove garlic, pressed or smashed (depending on whether you like a lot or a little)
1 tbsp. raw agave syrup
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. + small pinch of salt
1/4 tsp cardammom
1/4 tsp. cinnamon

Combine all ingredients in a jar. Shake well, and let sit at room temperature for 30 minutes before using. Shake again before pouring. A little goes a long way. Leftovers can be kept sealed in the refrigerator for up to 5 days. Enjoy!

Last Week's Highlights

Modus - Tuesday we decided to spiff up slightly for a random dinner out and settled on Modus. We hadn't been back since Mark's birthday mixology party and we were happy to catch some of the new menu items. They've got a grilled caprese dish that was pretty much like summer in my mouth. It's a good thing I got distracted when they came to clear the plate; it was about to be licked. It was also good to see the genius Ariana and her new bar creations. 'The Latina' is my new favorite and I don't think I'll be tiring of it any time soon because it's inspired by one of my great obsessions: Mexican candy. Mark had the 'Italian Stallion,' which is lush with orange bell peppers, and the 'Mango Djarum,' spiced fruity perfection.

Umi Sushi - Wednesday, after a slightly stressful Crate & Barrel trip, we decided to get some fresh air in Point Loma and took a lovely evening walk along the bay. We worked up an appetite and a hilarious round of decisions guided us towards Umi Sushi. Thank goodness. It's spendier than the sushi we're used to in PB, but also far more innovative. I had a tempura vegetable roll that was amazing and Mark was equally thrilled with his opener, a calamari roll. Our sushi chef was also very generous, gifting us with a lightly battered and flash-fried salmon with hot sauce and about half a pound of salmon sashimi. In the end, I think we got our money's worth.

The Chula Vista Nature Center - This is the home of our little seahorse friend and many other local creatures. We visited on Thursday and had such a good time. I love centers like this that focus on native regional habitats. I can't really express what a gem this place is. Just the fact that the site of a former gunpowder factory is now helping to protect sea turtles, hundreds of native birds, and so much more. And, you can play with bat rays, guitar fish and their friends without battling the crowds at Sea World. The admission is so reasonable, it's a no-brainer of a good family trip. They even have tours and educational seminars, and a regular installation on all different ways to compost. We plan on going back soon & exploring the walk to the bay.




Don Pedro's Taco Shop - We re-fueled here after the nature center and it was heaven. Heaven! I can't remember better Mexican food. If you're anywhere near 247 3rd Ave. in Chula Vista (3rd and Davidson), I highly recommend.

The Galaxy - A mid-week road trip to see David Beckham? Fantastic. I'll leave the storytelling to Mark, though. One small tip: If you're waiting for traffic to dissipate after a soccer game and you just need to kick something, a bundled up bag of Shakey's leftovers works. But take out the chicken bones first.

Romantic Beach Ice Cream - Mark and I had a lovely visit with my parents on Friday and found ourselves chasing the sunset on our way home. So we seized the moment, grabbed two cones, and found a bench on the coast. I wish I'd had my camera. It was amazing endless horizon. The only downside? Baskin Robbins has completely changed their formula, whipping it up with air to save a buck, it seems. Mark's sad, but I'm happy to stick to my old favorite, Haagen-Dazs.

Mike - Saturday had us up early and spending good time with our friends Sydney and Cynthia at CBI. After a little nap, we headed back to Chula Vista to catch my nephew Mike's baseball game. He's ten and he's fantastic.




The New Linkery - Family Sports Time had Mark and I down at the tennis court trying to work off a little of that eating out. The Wii at Scott & Justin's must have done enough because we finished the week at one of our favorite restaurants, and even had more ice cream. Hopefully we'll be eating at home a little more this week. Otherwise, we'll need new pants.