Month: July 2020

Sunday Paper Delivery No More

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white ceramic mug on white table
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Last Sunday was my final paper delivery. I’ve read the Chron for years. I just can’t bare going out at o-dark thirty to see if the paper was delivered anymore. The Sunday rule has always been to get up as soon as it’s daylight, run out to the front yard and see if the paper is there waiting for me. I hate getting up that early, but I want my paper there when I’ve made the coffee. Was there a paper waiting for me? Sometimes, but the problem was/is always delivery.  I’d get up at the crack of dawn and no delivery. I’d check again and no paper.

At 8am I’d call customer service and they would promise me delivery. That seldom happened. If anything they would deliver the Sunday paper late on Monday. Who wants to read a paper one day later? Old news is old news.

It makes me sad that I will no longer read the Chronicle. It was bad enough when the Examiner went down. They sold it to a foreign publisher and that publisher turned it into one of those free rags with tons of advertisements and no news. I miss Warren Hinckle and Rob Morse. I miss Herb Caen. I miss Michael Bauer. I miss Leah Garrick. 

I like Scott Ostler,  Carl Nolte, Willie Brown, Tom Stienstra, Vanessa Hua, and Phil Matier to name a few. Great content and awesome writers one loves to read!

I don’t like a lot of the new writers. They seem righteous and opinionated. They are to PC for me. 

Also, we have the East Bay Times. Holy crap!!! I signed up last year at an A’s game to get free stuff. What a mistake!!!!. It was ok when the price was low, but when it back up. Whoa! Way tooooo much. Trying to cancel was a joke. I called them 3 times to cancel. That didn’t work until I finally wrote a letter.

Delivery was also a problem with East Bay Times as well. Years ago I got a cryptic note about not being a Christian and God would punish me for calling customer service. Can you believe it?

So D O N E.

Grateful to have NY Times online! (Only 4 bucks a month for a year!) Now if I could find a reliable local news source…

Refrigerator Bread & Butter Pickles

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Ahhhh! Cucumbers are in season!!! Been buying them at my small local farmer’s market for $1.50 per pound. Yes, I know they aren’t organic, but I soak ‘em in vegetable wash. I can’t be picky during COVID-19 times.

I’m not allowed to pick the cucumbers I want. The vendor picks them for you. I asked for the smaller ones and he did a pretty good job. BTW, this vendor always has a line. a long line every Saturday morning. I go early and there is always already a line. Why? Great produce and prices compared to the other vendors.

With all those cucumbers I had one thing in mine and that was pickles. Not feeling like canning as it’s a lot of work. You have to boil everything. If only I had a dishwasher! You can run the jars through the dishwasher as it’s hot enough to clean. (Who knew? Maybe in my next life when I buy a turn key place, right?)

After cleaning the jars, filling them with brine the next step is the water bath. Where as I always have two pots going with boiling water. On a hot day it’s murder with no AC. 

My little sister turned me on to this recipe from cooks. com

3-4 lbs. cucumbers

3 c. vinegar

3 c. sugar

1 tsp. turmeric

1 tsp. celery seed

1 tsp. mustard seed

1 tbsp. coarse salt

garlic buds

1 or 2 onions

Slice onions and pickles thin. Heat vinegar to dissolve sugar. Stir in spices. Store in refrigerator.

How easy is that? I haven’t used this recipe in a while and was surprised to see the amount of sugar. It also says nothing about salting the pickles first, then rinse off. I didn’t do that. Then I’m thinking about what Happy Girl said in a pickle class I took years ago in Oakland. You are using “real estate” if you are using your refrigerator. He is so right on the money. I don’t have a lot of space, but will tuff it out as it’s e a s y!  I’m gonna let ‘em set up a couple of days, serve them with cheese and crackers for Happy Hour. Cheers!

 

Provençal Tomato and Squash Gratin

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I love NY Times recipes! Was looking for a tomato squash recipe and this is a keeper! This makes about 6 servings.

I used yellow squash as had 2 from Imperfect box  delivery that needed to be used,  I didn’t have gruyère cheese so used cheddar. Had a red onion already cut and used it.  I used red quinoa instead of a grain as that’s what was already in the brig. I only had 3 tomatoes that were fairly large and used those so didn’t have  enough to slice on top. I also only had lemon basil. (when trying to order seeds that’s all they had. Just thrilled it grew!)

It was so damn good I can’t wait to make it again! Wish I had some now, but we ate it all.

INGREDIENTS

2 pounds tomatoes

2 tablespoons extra virgin olive oil

2 large garlic cloves, minced

½ medium or 1 small onion

½ pound summer squash (1 good-size zucchini, for example), cut in 1/2-inch dice

Salt and freshly ground pepper to taste

2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme

1 cup cooked rice, farro or barley

3 eggs

2 ounces Gruyère cheese, grated (1/2 cup)

1 to 2 tablespoons slivered or chopped fresh basil leaves

  1. Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
  2. Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
  3. Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish. Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.     Please check out:  MARTHA ROSE SHULMAN- Featured in: Cooking With Summer Tomatoes. 

Roasted Parmesan Green Beans

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From skinnytaste.com

12 ounces green beans (trimmed and need to be dry)

2 teaspoons olive oil

Kosher salt & fresh cracked pepper to taste

1/4 teaspoon garlic powder

1 1/2  tablespoon shredded parmesan 

  • Preheat oven to 425 degrees F
  • Line a baking sheet with aluminum for easy clean-up
  • Lay green beans out on the sheet & drizzle olive oil over them. 
  • Season with salt, pepper & garlic powder
  • Spread them out on the sheet so they lay flat & place on the lower section of your oven.
  • Bake 10 minutes, shake pain to turn & bake 5 additional minutes
  • Remove from the oven & sprinkle with grated cheese

From the farm box I had a bunch of green beans as well as the long Chinese green beans from Farmer’s market. That’s a lot of green beans! Wanted to try something different and found this recipe from skinnytaste.com.  BUT I used way to much olive oil. I didn’t measure it, just drizzled it with a heavy hand.

Would I make it again? Yes, following the measurements. This recipe is a keeper! If I was making this vegan think I’d use nutritional yeast instead of parmesan. If you don’t have nutritional yeast you can substitute:

2-3 teaspoons brewer’s yeast (slightly bitter)

OR 2-3 teaspoons yeast extract

(Source: Google)

Vegan Pie Dough

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from www.rareseeds.com 

2 cups unbleached all purpose or baking flour

1 t. cinnamon (optional)       

1/2 t. salt

2/3 cup coconut oil (solid state)

2-6 T. ice water

Preheat oven to 350 F. Sift together dry ingredients, place in a mixing bowl. 

You can use a stand mixer or your bare hands for this recipe. (I used my hands as I don’t own a stand mixer. Have zero room in a tiny kitchen)

Cut in chunks of the coconut oil and mix to incorporate, slowly add ice water, one tablespoon at a time, working until a soft smooth dough has formed. Roll and line pie tin. 

You can pre-bake (I didn’t) the shell until just lightly cooked before filling and finishing the pie when crust turns a golden brown. 

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I am afraid of making pie dough. I am a chicken shit. My great grandmother always made apple pie. I have a memory having dinner at my grandmother’s house with all the family.  They always had hot black Lipton tea with meals. I finally got the sugar ratio right and as a kid was delighted.

 Blondie (That was our nickname for our great grandmother as she dyed her hair blonde) made her wonderful juicy apple pie. Having the apple pie with my perfect cup of tea sent me over the top. 

It’s a great memory that will always bring delight but do I make pies? Hell no, but when I read this recipe from the seed catalog thought I’d give it a try as I had strawberries, blackberries and raspberries from farmer’s market that cried to be ate asap. 

Man, was this easy!!!! I made a rustic tart and would do it again! Maybe even pre-bake it.

Note: I found this recipe on page 40 in the Baker Creek Heirloom Seeds catalog. I’ve always said some women look forward to spring fashion, but I look forward to receiving my seed catalog in the early spring each year.  I scrutinize each page looking for plants I think I can grow. Happy Planting & Happy Pies!

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Day 119 Shelter-in-Place & tomorrow is Bastille Day

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Can you believe it? Covid 19 isn’t going away, but getting worse! I really wanna go out and goof off, but I’m not. I want to! Can’t even walk the dog as she was attacked by a big ass dog with no leash. I tried to block that damn dog with no luck. Twice to the vet and 8 stitches later they come out tomorrow. YIPPIE!!!!!

Tomorrow, we’ll go for our first walk in over 2 weeks. Tomorrow is also Bastille Day! LET THEM EAT CAKE!!!! Got a bottle of sparkling wine already chilling. Ordered cheese from Cowgirl Creamy as a big treat. Might go out to get a roasted chicken to celebrate,  but if I do it’s gotta be a BIG shopping trip not to go out again anytime soon.

Really don’t need anything right away. Got Imperfect being delivered today. I am grateful as it saves another trip out to the grocery wearing a mask and standing in line to check out being exposed…to hopefully nothing. You stand there trying not to touch anything or get the phone out.  Imperfect is great but, can be a challenge. You put in your order and zap! Out of stock. I’m thinking San Francisco gets priority, but I could be wrong.

Occasionally, they don’t include what was ordered or add items not ordered. Recently got an order of pork. (they are GREAT at giving credit if things go wrong btw) Sorry, haven’t ate pork in years. You know they use pig’s valves in heart surgery don’t you? Had to mention that. Gave that to a friends 4 blocks away. They haven’t been out since late January. They went into shelter in place early. I’m thinking WE ALLL SHOULD HAVE. Maybe this wouldn’t be Day 119. Maybe…. 

Getting another delivery tomorrow from Urban Tilth. I love them. They are only delivering cuz of Covid-19, when it’s finally over, it’s back to pick up. Everything is always fresh and seasonal. They grow vegetables but also get fruit and vegetables from other local farms. Recently, they had mulberries. Never had any and they were so good!!!! I don’t know where I’d buy them as never looked for them at farmers markets. I’m thinking Berekley Bowl  or (just read a few staff members had tested positive for covid & were quaratined.) Monterey Market, but haven’t been to either in so long…..

Day 119! How much longer? The human race has been attacked. It’s either from a lab or Aliens. (As I write this Invasion of the Body Snatchers is on. SCARY!!)  Call me crazy, but maybe I am since this is DAY 119 unless I counted wrong. 🙂

Investment Property

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“Let’s make no mistake about this: The American Dream starts with the neighborhoods. If we wish to rebuild our cities, we must first rebuild our neighborhoods. And to do that, we must understand that the quality of life is more important than the standard of living. To sit on the front steps–whether it’s a veranda in a small town or a concrete stoop in a big city–and to talk to our neighborhoods is infinitely more important than to huddle on the living-room lounger and watch a make-believe world in not-quite living color.”…Harvey Milk

UGH. I hate living next door to a house that has become investment property. What happened to a home where people love owning a house and belonging to a community? It’s all for profit. UGH.

You get used to the main cast of characters and they move on. Then ZAP! A whole new crew. Are they nice? Are they show boats? Do they sleep at night? (that was San Francisco apartment living) Hopefully, the new crew will be NORMAL.

Our houses are to close together to put up with too much crap. But we have in the past and honestly I’m sick of it. I have backed off  for years. What do I mean about backed off? I do my best to keep a low profile. Sure my dog barks when she is outside chasing a bird or squirrel, but I’d rather hear my dog than loud mouth drunks, etc. If the dog carries on too much, she has to come in. Noise is noise. Period.

People don’t realize everyone is listening. Took me years to figure that out and it SUCKS. We are to close together. Living in houses with barely 3 feet clearance from each other is a few steps above apartment living. At least there is no one above with clicking high heels at 2am. They might be yelling on the street, but hopefully will keep walking.

Not only do we have investment property next door, but behind us as well. Thanks to the new laws in California (Thanks Governor Brown for signing all that before you left office and moved to your private ranch in the middle of nowhere) There is not one but TWO BUILDINGS behind us. They got their ADU (that’s accessory dwelling unit) approved and it’s now legal. It appears different people are back there and every now and then a hysterical woman speaking a foreign language sounds freaked out. Should we have a security camera? Some nights men sit outside and talk into the night in a foreign language. Shouldn’t they be sleeping?

Bottom line is it’s not normal.That’s all we ask anymore. Can these “investment properties” please rent to NORMAL people? Hell, you got your $$$$$ from your renters so the least you can do is give people who have lived in the neighborhood for years loving their homes some decent neighbors. Give us a break while you line your pockets.

Update: Want to add I am grateful to have a home here. Worked really hard to be here. Sure didn’t get to live where I wanted to in the bay area, but at least I’m still here! Grateful that neighbors are nice on one side. Not sure of the other situation with covid-19, thinking they moved out, but hope they are just on vacation as they were NORMAL and that’s always great!  So who knows? Found out other neighbor has at least 10 people on the title and that sounds like investment property to me which does explain a lot, but that’s another story.

Alubia Blanca Beans

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Oh my! Just cooked up Alubia Blanca beans yesterday. They are small white beans from Rancho Gordo I am proud to say I got from the bean club. I was on the waiting list for almost 2 years btw, before Covid-19. I heard that the waiting list is 11,000. Moma Mia!!! (BUT You can buy beans directly from their site or check your local market,)

I put the beans in a pot of water and boiled from for 30 min, drained and rinsed. (some people keep the broth…maybe I should next time). Next into a crockpot on high for 6 hrs. I don’t think it needed to be that long, but they held up. I added one can of chicken broth, water, a carrot, celery, pepper, and some of Rancho Gordo Oregano. (It smells so good!)

Today I had some heirloom & cherry tomatoes from a couple of deliveries. Been getting CSA deliveries to make sure fresh produce is in the house as haven’t been going to any farmer’s markets these days, except the small one near me once in a while.

The tomatoes were sliced, salted with a little with olive oil & a few cloves of crushed garlic. Baked at 375 degrees for apx 30 min. Did this early with the temperature still cool in the morning.

I added the roasted tomatoes with the beans and it’s so damn good. I keep thinking about it. Beats thinking about how many days we’ve been shelter in place and all that jazz, right?