IMMB - Taste Tea!

This month A La Cuisine is hosting the Is My Blog Burning monthly event where the theme is "Tea".

With so many uses for, I went with a southern favorite- Iced Tea so appropriate for the heat wave we have been experiencing in not the south of the USA but instead Southern California.

Iced tea is a favorite which many would say is not limited to the south however, many in Carolina would say that the best iced tea can only be brewed in the south. Is it the water, a specific type of tea, simple sugar or what? I believe it's more the amount of sugar added which is lots. Southern Iced Tea is very sweet.

My mother in law recently sent us some large tea bags of what she labeled "S&D" tea. This is an orange pekoe and pekoe cut black tea.

To make my modified version of Ruth's Ice Tea, I filled a pitcher with room temperture water, added the large tea bag (equivaent to 4 regular sized tea bags) and let this sit in the sun for about an hour. In that I was first torn between lemonade to quench my thirst and iced tea, I decided to combine the two. Thus my modification to Ruth's recipe. I took two lemons and carefully cut lemon peel ringlets. I then squeezed the lemons for fresh juice. After removing the tea bag from the sun brewed tea, I added the lemon juice and the lemon peel. Because it is difficult to dissolve sugar in the tea, I made a simple syrup by combining equal parts sugar and water (1 cup of each) added to a sauce pan then placed over a medium heat to dissolve the sugar. After the dissolved mixture is cooled, it can be added to the brewed tea and lemon mixture to taste.

To serve, simply pour into glass filled with ice cubes. In line with the a taste of the south, use a canning jar for the glass.

Week in Mexico Part 1

We are back to the states after a one week vacation at the Palmas de Cortez Fishing Resort in Baja California. The image is of the daily view I had as I relaxed and just enjoyed doing nothing (these are my feet) while the guys were out deep sea fishing.

Over the next few days, I will present in segments the foods we ate as fishing widows and the adventures we experienced.

Starting from the beginning, before our departure to Mexico, we met up the night before with P and R in Encinitas for dinner at the Sage Grill.

Our plans included flying out of San Diego International airport as the round trip fare to San Jose Cabo airport was $150.00 less per person than flying out of LAX. All six in our group were to be on the same flight. B and
C would meet us at the airport.

Back to the Sage Grill. Bruscetta sytle bread was brought to the table with three tasty spreads which I believe were cilantro, tomato and an olive spread. We started with appetizers of the Buffalo Mozzarella with Heirloom Tomatoes and Chili Lime Calamari. I ordered the "Black Eye", which is a marinated rib eye steak with blackened seasonings served with buttermilk battered onion rings. G ordered the "Miso Black Cod" which was pan seared with a miso-sake glaze served skwer style with vegetables. P ordered "Simply Pasta" (linguini) with Prawns in a parmesan cream sauce and R ordered the "Split Roasted Chicken" which was 1/2 a roasted chicken served with new potatoes and skewered vegetables.

An excerpt from a "Dining Around" review by Wolfgang Verkaaik published in the Union Tribune states

"Sage Grill features an all-day menu and offers a seafood bar and cocktail lounge, in addition to the dining room. Take a look at the seafood bar menu. Items from it make great appetizers, as well. Definitely try the delightful strawberry tartar (ahi sashimi, strawberries, avocado and Tobiko caviar), lobster spring rolls, or the incredible crab cakes. The regular menu also has some nice starters such as heirloom tomatoes, goat cheese won tons, salmon stack, brie and papaya quesadilla and fantastic thick-battered buttermilk onion rings. The menu has some fabulous salads like the chopped Asian chicken, a Caesar, or the spinach with goat cheese and bacon salad. There are several sandwiches, including a great blue cheese burger. Among the hot entrées, the big signature classic is the miso black cod, based on the same recipe from New York’s Nobu and London’s Zuma that has made this dish a worldwide sensation. The cod filet is marinated, and then pan-seared to melt-in-your-mouth precision and served in a balanced miso/sake glaze with skewered vegetables. Other great picks are the double-cut rotisserie pork chop with apple sage chutney and crispy skinny fries; spit-roasted chicken with new potatoes and vegetables; and black-eye steak with blackened seasoning and those sinful onion rings. Other picks such as tomatillo salmon, buttermilk fried catfish and the creative pasta options round out the menu. Pricing is very reasonable, from $9 to $24. The wine list is marvelous and, speaking of libations, try Sage’s incredible watermelon martini! Find the “wow” at Sage, 1506 Encinitas Blvd. Call (760) 943-7243. "

We did not order any of the seafood bar treats but discussed we would do this next time. We definitely enjoyed our entree and appetizer choices and we will most likely eat there again.

After dinner, we headed back to P and R's home where we spent the night. The next morning we planned to get up early and go out to eat breakfast on our way to the airport.

The best made plans aren't always successful. We arose and were ready at our stated time. We packed the van and headed to breakfast. We first thought to go to IHOP but it was away from the freeway. We then headed to Coco's. With a very sort window to enjoy breakfast, we noted that the wait staff at Coco's was limited and they were not going to be able to accommodate us quickly. We jumped back in the van and headed for the airport deciding we would have airport food fare.

The ride was uneventful except for some traffic and remarks from G that something was wrong with the van. Some increasing vibrations and the temp guage indicated overheating. We continued to the airport and we made it. After unloading, G headed to long term parking. When he returned he indicated that the van died just as he parked. Oh well, we'll deal with that when we get back.

Breakfast in the airport was not worth talking about. It was just a source of needed calories as we knew our America West flight would only include peanuts and we would not get to eat anything other than junk food treats until later that evening.

Gone Fishing!

We are headed south for about a week. Baja Calfornia to be exact. North of San Jose Cabo (East Cape) there are quite a few pretty nice sportfishing resorts. The kind of place where G and his guys can go out deep sea fishing all day and I can just relax in the shade by the horizon pool (see actual picture of where I will be).

Hopefully I'll return with some fun stories of food in Los Barriles, Baja California, Sur Mexico to make up for the lack of posts over the next week.

Paper Chef # 8 Awards- The Golden Tomatillas

I want to thank Sarah of the Delicious Life for awarding Soul Fusion Kitchen the Golden Tomatilla Award for Special Effects in this event.

Best Special Effects goes to...Sylvie of Soul Fusion Kitchen for her use of a George Foreman Grill to make Cuban Style Pressed Sandwich with Spinach, Cheddar Cheese, Bacon, Olive Tapanade

My acceptance speech went something like this:

I want to thank G for supporting my food related quests, George F. for the grill and food bloggers all over the world for inspiration. Thanks to everyone who has eaten my food, attempted cooking in my kitchen, my day job staff and the boys in the neighborhood who were my test kitchen. Most of all, thank you Sarah for your support. Thank you, thank you, thank you.

Just think, just last week I was just a food blogger and now today I'm riding the wave.

Follow Up- Collard Green Cafe

I wrote a post May 1st about a new restarant advertising that it was coming soon in a small strip mall in Inglewood. Collard Green Cafe- is now open. I passed by there this morning and saw the "Grand Opening" sign up. The Banner displayed on the outside says "Collard Green Cafe Now Open". I'll for sure have to check this place out this week.

Ethiopian Dinner At Fassica

Beckoning me from all angles has been the call to try Ethiopian cuisine. A number of reviews from bloggers like Sarah at the Delicious Life and conversations with friends prompted G and I to check out Fassica in Culver City. It is located on the north-west corner of Washington Blvd and Motor Ave. Though in Los Angeles most Ethiopian restaurants are clustered in an area know as Little Ethiopia (Fairfax District), it is welcome to have one located a bit closer to our home.

It was a fairly late dinner for us as we didn't arrive until 8:30pm. Parking was no problem as there are a number of spaces directly in front of the restaurant. For those who are not familiar with the area, Fassica is located directly across the street from Sony Studios, a very busy, traffic congested area by day. This Friday night, the intersection was fairly dark with little traffic. The only indication the restaurant was open was for two other cars parked outside and a lit "open" sign in the window.

As we entered Fassica's, we noted two other tables of diners. We were directed to sit at any table we pleased. A very personable young waitress came to our table with menus. We ordered a bottle of wine and reviewed the menu. I mentioned to G, that most of the reviews I previously read were for diners who ventured there during the lunch hour. They described that the cook/owner usually was the only person manning the restaurant during the day serving also as the waitress. Tonight there were two waitresses, an older lady in the kitchen (cook) and an older gentleman behind the cash register.

Set up in front of the cash register area was an electric piano and microphones. Possibly entertainment tonight.

Our waitress returned with a room temperture bottle of Pignot Grigio and she then painstakingly opened the bottle to pour nearly to the rim two glasses of wine. Though the wine was good, it would have been better cold. Oh how I wished for a couple of ice cubes. I even asked for a glass of water hoping there would be ice cubes in it. Nope, I got room temperature water. I didn't complain. We were ready to order. I recommened to G that we get the $22.00 combination platter for two as were not familiar with the cuisine and that woud be a good way to try a variety of dishes. I also commented that I was surprised there was a knife and fork on the table as Ethiopian meals are meant to be eaten with your hands by using a sponge-like bread called injera.

After we placed our order, we conversed not noting that the entertainment had arrived. Something we were not expecting, the sound of the Captain and Tennille's- Love Will Keep Us Together was sung by let me say, a non-Ethiopian 40ish woman, accompanied on piano by a 50ish also non-Ethiopian man. (Wouldn't have predicted this.) Though they were good and entertaining, it just didn't fit the cuisine. Let me also add, that during the course of the evening, a number of "guest" singers also performed.

After about 10-15 minutes, our waitress delivered a large platter of our entree and an accompanying basket of injera bread. There were 10 different items on the platter. I asked the waitress to describe them however, her english was quite poor and she was unable to really explain each dish. Presentation was colorful and inviting. G and I dug in, tearing off pieces of the injera bread and scooping up flavor after flavor. It was quite tasty though some dishes were served cold and others were warm (not hot). I wasn't sure if that's the way it was supposed to be. We were not asked if we wanted anything prepared extra spicy so I believe all the spicy dishes were "gringo" style. Heck, I would have preferred some heat.

What did we have? Because the waitresses' descriptions were not toally understood by me and I wasn't sure of the names of the dishes, I relied on reviewing other Ethiopian web site menus for similarly described dishes.

Starting at the left hand side of the picture and going left to right to left to right upwards (confused you?)
1-A potato like dish spiced with garlic and ginger flavors.
2-Yatakilt Alitcha – a steamed vegetable combination of cabbage, carrots, and potatoes seasoned with garlic, onion, and ginger.
3- Pumpkin Wot made with chunks of the pumpkin and seasoned with tasty spices .
4-Yemiser Wot- Split Lentil in red pepper sauce, seasoned with assorted spices.
5-Doro wot - a stew of a cut of chicken stewed in pepper sauce with an assortment of spices simmered in flavorful sauce, with incised hardboiled egg.
6-Ayib- Ethiopian-style farmer's cheese.
7- Gomen- Chopped collard greens
8-Kitfo Mitmike- ground beef cooked with hot chilies
9-Yebere Siga tibs- slices of beef cooked with rosemary, onions, carrots, spices, and hot peppers. 10-Yebeg Tibs- lamb dish (our least favorite as it was quite tough and hard to eat)

Though we enjoyed the meal, it didn't rock our world. I think we'll have to do as others, that is ventrue to other Ethiopian restaurants to compare and contrast. I believe we would probably return to Fassica, hoping the entertaining duo and guest vocalist won't be there.

Paper Chef # 8

Paper Chef #8 Holiday Edition (cheddar cheese, olives, spinach and a choice- either potato or cream but not both)

Owen at Tomatilla is giving us until July 11th to post for this event. The judge this time around is Sarah of The Delicious Life.

I thought and thought deciding that I would refrain from making any type of salad. A Cuban Type Sandwich using some olive tapenade I had in the refrigerator, 1 (8-inch) long piece French bread, halved lengthwise, 1/2 cup sauteed spinach (drained), 4 tablespoons olive tapanade, 4 slices (1/8th inch thick) sharp Tillamook cheddar cheese and 2 slices bacon cooked crisp.

Preheat Foreman Grill. Spread olive tapanade evenly on each half of bread. On the bottom half layer the cheese, bacon, spinach and then another layer of bacon and cheese. Cover with the top half, and wrap sandwich tightly in aluminum foil. Place sandwich on the grill, and then press top of grill to flatten; try to distribute the weight evenly over the sandwich. Cook 3 to 5 minutes, pressing down occasionally to flatten the sandwiches.

The result was a sandwich with perfect grill marks, crisp crust which when cut ouzzed melted cheddar cheese.

Cuban Style Pressed Sandwich with Spinach, Cheddar Cheese, Bacon, Olive Tapanade served on a French Bread Loaf with a side of Potato Chips

I must admit, this was quite tasty and I will be making it again.

The Ingredients!

IMMB #16 Roundup Is Posted

IMMB #16 featured Eggs. Seattle Bon Vivant has compiled a roundup of the 81 entries in this event. This makes for a great assortment of recipes.

Surfas New Building Addition

Some changes are coming for Surfas. Building on the corner of Washington and National which use to be a well known Culver City automobile dealership is now being remodeled for Surfas. The sign states "Summer 2005". Looks like they are a little behind. The upside of this is maybe there will be more parking spaces avaialable. Can't wait.

Utensibility

Sam of Becks and Posh is hosting the online event called Utensibility. By Friday, July 1st, we are to post about our favorite kitchen utensils, the items I just couldn't live with out. Two cost categories should be chosen. One which she describes as 'money no object' splurge kitchen gadget and, the second a smaller, cheaper item. In her announcement she suggested that we “wax lyrical” about the items chosen.


Global Knives 

I have many kitchen gadgets as I am obsessed by all types of kitchen gear. The choice was very hard. At first I thought I’d write about my Wolf Range. I love it dearly, use it daily and feel like it is part of me. I then came down to earth and just thought about the basics. For this event I selected my Global Knives as a reasonable high dollar purchase. Yes, most foodies already have a set of very good knives and what kitchen could do without them. Anyway, I first decided to purchase these knives after reading Kitchen Confidential by Anthony Bourdain. He describes them as a “very good Japanese product that have--- in addition to their many fine qualities (lightweight, easy to sharpen and relatively inexpensive vanadium steel) —the added attraction of looking really cool.” Now he probably got some financial incentive for those fine words but regardless, I love the knives. Cost for an 8 inch chefs knife is about $86, a 5 inch utility knife is about $54 and a 4 inch paring knife will set you back $48.


Rabbit Ears 

My inexpensive everyday gadget is my professional corkscrew (also known as rabbit ears) for opening wine bottles. At $12.97 at Costco, what a bargain. The highlight of this gadget is that it makes removing the cork a simple and easy task.

Asian Kitchen- India and Pakistan Food

We were driving down Venice Blvd on a Friday night in search of Versaille Cuban Restaurant without a line. No such luck. Another long line outside the door. No garlicky-lemony chicken this time around. G and I had just passed a mini mall with a little restaurant named Asian kitchen tucked away in the back. We looked at each other at the same time. What the heck, we're hungry and it's nearly 8:45 PM.

We drive into the parking lot. Not many cars but there is a County Health Department rating of "A" in the window. We thought, "it won't kill us". There was one other couple seated and one patron at the cashier possibly ordering "take-out". There was no big greeting from the wait staff. We asked where we should sit and were told, anywhere you like.

This place doesn't get an "A" for decor. G comments that the tables and chairs probably were bought from some other business gone sour. We were seated in a booth in which the table was too high for the seats. Oh well.

We look over the menu. Some good Indian and Pakistani choices at resonable prices. We chose to order an appetizer of Beef Samosas and a Lamb dish with a spicy tasty cilantro rich sauce. My entree was the chicken tandoori with kebabs and G ordered another lamb dish with tomato and spices. We also ordered garlic naan and palak paneer (pureed spinach).

While we waited for our order, the couple in the booth next to ours was served the most aromatic mouth watering dish we could imagine. The waiter told us it was the same thing I had ordered. Can't wait.

We ate our appetizers. They were very good. So far so good. This is turning out to be a great find. Our entrees arrive and we are very happy with the presentation. After my first bite of the chicken tandoori, I was in love with this place. Tender, moist, flavorful and better than I have had at higher end Indian restaurants. Everything we ordered was met with approval from us. Very generous portions and flavor to go with it. We couldn't finish and asked for a take home container. Our check arrived. All that for under $32.

We will return Asian Kitchen in Culver City on Venice Blvd and Motor Ave.

P.S. Sorry I forgot to take pictures of the appetizers.



Palek Paneer

Garlic Naan

Lamb

Tandoori Chicken snd Kebabs 

Is My Blog Burning #16- EGGS!

Seattle Bon Vivant is hosting Is My Blog Burning? No. 16 and the theme she chose was the incredible, edible EGG! This egg event opens up an almost endless array of possibilities. With so many choices, I went back to basics with a little twist. It is summer and what backyard BBQ or picnic is without “Deviled Eggs”.


Crabmeat Deviled Eggs

Crabmeat Deviled Eggs

Deviled Eggs 

Crabmeat Deviled Eggs

1 dozen eggs
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
3 heaping tablespoons mayonnaise
1/2 tsp salt (or more to your taste)
1/2 tsp cayenne pepper (alternative is ¼ to ½ tsp hot sauce)
1/2 pound lump crabmeat
1 tsp paprika (optional)


Place the eggs in a pot of water. Bring to a boil for about 10 minutes. Remove from heat, drain and run cold water over eggs until you can handle them. I sometimes place eggs in cold water with ice to speed the cooling process.

Peel eggs and cut in half lengthwise. Remove the yolks from the whites and place yolks in a medium size bowl. Use a regular table fork to mash the yolks and then add all the other ingredients except paprika. Mix well. If the consistency is not creamy enough, add more mayonnaise as desired. Fold in the crabmeat to try to maintain the lumps.

Spoon equal amounts of the yolk mixture into the egg white cups and dust tops lightly with paprika (optional). Best when chilled before serving.

Alternative for a more eggy treat: The prepared eggs may be topped with salmon roe or caviar for a more formal presentation. For this you might want to leave off the paprika dusting.

Wedding Anniversary and Fathers' Day Celebration

This past weekend, G and I celebrated our 23rd Wedding Anniversary. As this was also Fathers' Day weekend, we also honored the heads of our households (G, R and B). We decided to celebrate with friends at Pechanga, an Indian Casino in Temecula. R and P selected Kelsey's for dinner. B, G and E met us there for a nice dinner and conversation to be followed by a night of gambling (losing).

Appetizers included bacon wrapped shrimp which was very tasty and nicely presented. Fried Brie with Pita Bread was a creamy treat. The Taco Bites looked great. I didn't get to taste but all assured me I would have loved them. I have a passion for ceviche. A hefty amount was served with toast. Some at our table are not into ceviche which left more for me.


Kelsey's

Shrimp

Shrimp2

Fried Brie

Taco Bites

Ceviche 

G opted for the house salad and P had the Fancy Salad. Greens with a dressing, what more can you say.

The entrees varied from Lobster Bisque which G described as tasty but quite watery, nicely presented with a flaky crust to medium rare Ribeye Steak with French Fries- tasty. G and E both ordered the Seafood Pasta which they both enjoyed. B ordered the Salmon which was disappointing in that they did not remove the bloodline. (Did I mention that all these great dads are avid fishermen who have specific requirements for their fish [fresh with properly dressed fillets].) Fish served with the bloodline is not acceptable as it destroys the fresh fish flavor. P splurged that night, giving up Jenny Craig for Fried Onion Rings and Ribeye Steak on a Bun. It goes without saying that comparatively, the fried fare won out over diet food. R had the Halibut. It's his favorite and it went down quite well. Ony compliments were offered.



Salad

House Salad

Ribeye and Fries

Salmon

Seafood Pasta

Ribeye Sandwich and Onion Rings

Halibut

Lobster Bisque 

An end to all- P requested a Mudslide which consisted of vanilla ice cream, chocolate ice cream, peanut butter ice cream, nuts, chocolate syrup and whipped cream. Yum! This was a very huge slice which we all shared and enjoyed.


Mudslide For  

We all left the restaurant in pursuit of riches to be won. I love the slots but this was not the night for winning. I did enjoy trying.

Love you G

Backyard Avocado Grove

Backyard Avocado Grove 

This past weekend we visited friends in Temecula, California. In their backyard is a Haas avocado grove. Temecula is located in the what is part of the avocado capital of the world.

The Haas avocado is a California variety loaded with vitamins, minerals and antioxidants. Half of a Haas Avocado contains 6 grams of total carbohydrate with 4.2 grams of fiber for a net carb load of 1.7 grams, 1.8 grams of protein for 153 calories and 15 grams of “good” fats. Great for low carb dieters.

The avocado is great sliced on sandwiches and salads. The most common use is in guacamole.

From a recipe adapted from the Food TV Network


Guacamole

1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped
1-2 cloves garlic, peeled and very finely chopped
10 sprigs fresh cilantro, chopped
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced,

In a medium-size bowl, mix the finely chopped onion and chiles with the tomato, garlic, and cilantro.

Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits. Scrape the avocado pulp from the skins and add it to the bowl.

Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing. Set aside for a few minutes to let the flavors blend.

It is thought that if you return the pits from the avocado to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture it will prohibit the guacamole from turning dark.

Cookbook Meme- "I'm Tagged"

Rachael from Fresh Approach has tagged me to do the latest cookbook meme that's been going around.


Cookbook Meme 

I am to answer the Five Favorite Cookbooks questions below.

1. Total number of (cook) books I’ve owned: This was my opportunity to actually count all the cookbooks I have currently. I counted 277 books and 3 of my personal binders filled with recipe clippings.

2. Last (cook) book I bought: Desserts, Wiliams-Sonoma, The Best of the Kitchen Library 2005.

3. Last (food) book I read: The New Taste of Chocolate, A Cultural History of Cacao with Recipes by Marieel E. Presilla

4. Five (cook) books that mean a lot to me:

 Julia’s Kitchen Wisdom- Essential Techniques and Recipes from A Lifetime of cooking- Julia Child. This book means a lot to me simply because it is personally signed by Julia and was probably her last.

 Sylvia’s Family Soul Food Cookbook, From Hemingway, South Carolina, to Harlem- Sylvia Woods and Family. One might think that I love this book for first name sake. My love is one of respect for Sylvia Woods who from poverty built a soul food empire from hard work, commitment and strong family support. I use many of her recipes as a base for many of my own meals. She is nicknamed the “Queen of Soulfood” which is most fitting as her notoriety has opened the world to a style of cooking which was for many years only familiar to the Black American lifestyle. Sorry to say, I have never eaten in her restaurant but I did receive as a gift, a can of Sylvia’s Black Eye Peas. I also own one of her other cookbooks, but this meme limited me to five books. The story would be the same.

 Mess Management Specialist- United States Navy, Navy Education and Training Command. For those of you familiar with my background you know I have a son in the U.S. Navy. He is a CSSR which translates to Navy Cook. He also has a deep love and passion for all things food. During his mess training, they used this manual as the primary text. Upon completion, he gave it to me. It is close to me primarily for this reason but in addition, the wealth of information from conversions, inventory and stocking galleys, equipment use and cooking for the masses, etc is all-inclusive in this manual.

 The Bombay Café- Neela Paniz. I took a class taught by Neela Paniz at the Culver City New School of Cooking about a year ago. I thoroughly enjoyed the simplicity which Neela presented Indian cooking and the passion she also has for the food. The recipes are easy, authentic and tasty. By the way, this is also a personally autographed copy from Neela to me.

 Bouchon- Thomas Keller with Jeffrey Cerciello. I found an autographed copy at a local Barnes and Noble. I missed the actual appearance of the authors I am told, by one day. This cookbook is just as special as The French Laundry Cookbook (not autographed) simply because they provide an opening into the world of Thomas Keller, a master.

5. Which 5 people would you most like to see fill this out in their blog?
I don't know who's done this already, so if you've already written one up, let me know.

Big Lu
Rustic
Rose
Jason
Foodgoat

cook books

Beautiful Day In L.A. - Shake Shake Shake

How many earthquakes have occured in California this week? Too many. As a native Los Angeleno, you would think quakes were common place to us. They use to be, however over the past 10 years, the number of significant quakes have decreased. In stead of getting use to feeling quakes, we began to not remember they can occur here.

The geologist tell us that the probability of a quake today is the same as it was last month. Just because there is a lot of activity this week, doesn't mean the big one is any sooner on its way.

Anyway, it was a beautiful day in L.A. The sky was blue and temperature around the upper 70's along the coast and a bit higher inland. With this beauty, we again anticipate a large tremor at any moment. Wake up call to purchase all those earthquake food supplies (this is a food blog after all).

Figs 

My neighbor has a large fig tree in her front yard. Every year this tree bears lots of fruit from which she makes jams, jellies or just gives away. The fruit is still green. By the end of summer, they will be ripe and ready to harvest.

Friday Night Out At Jerry's Famous Deli

Last night my husband and I decided to go to Jerry's Famous Deli for dinner. Friday nights we try to set time aside from both our hectic schedules to spend time with each other. We often go to Jerry's Deli for the variety and because of the location (Easy to drive to in traffic jammed L.A. on Friday evenings.)

We entered the Deli noting that there is an ongoing remodel on the outside and inside to update the look of the building. The entry is now black, grey and stainless steel cold in appearance. I thought maybe that the entry wasn't complete yet. We are escorted to our table booth and seated.

I noted the table decor was also a bit different. The salt, pepper and sugar substitute were now in this triangular looking plastic box which had a button on top of it and a picture of a seemingly happy couple obviously in love. My husband is the curious type. Always trying to figure out how things are put together and basically just why is this thing on our table. He pressed the button and a light glowed. We thought maybe that this was a mood light that no longer worked. He picks up the thing and pressed the button a few times more and in the process, caused the salt shaker to fall out and spill over the table. Before we could clean it up, a jolly personable waitress appears to assist us.



Contraption Button 

We comment on the new little gizmo. While cleaning up our mess she tells us that this little contraption is a wait staff call device. Each press of the button on top of the device results in a light going off in back noting that for example table #24 requests attention. Yea, there was some writing by the button stating this, but who read it. She also told us stories of how this little gizmo is the worse thing they could have placed on the tables. Parents give it to their kids to play with. This resulting in endless lights going off in the wait staff area. Just as we did, patrons push the button trying to see what will happen.



Gizmo 

Anyway, to make a short story shorter, our waitress goes on to tell us that some advertising company pays the deli $3.00 per contraption per table per day to place the device. It is an advertisement for a dating service. Remember the picture of the happy in love couple. Not very clear on the photo was a website address called J "something".com. The "J" was to indicate it was a Jewish dating service and not "J" for Jerry's Famous Deli. Duh! The waitress beckoned us to look around the deli. She asked, "Look at who is eating here? Do any of these mostly coupled off, older people look like they need a dating service?"

Good point. Then why would an advertising company pay for the placement of this thing? We estimate there are a minimum of 50 tables, at $3.00 each per day that is $4,500 per month paid. I'm sure that this is not the only restaurant with these devices on the table. How much could an ethnic group specific dating service generate anyway?


Dinner At Jerry's Famous Deli 

I included pictures of our very enjoyable evening at Jerry’s Famous Deli. By the way, the food was great, too much of it but good. I had a Cobb Salad with Bleu cheese Dressing on the side. My husband had a Bleu Cheese Hamburger with Onion Rings. After dinner, we saw a movie- "Mr. and Mrs. Smith".