Food & Home Magazine - Summer 2020

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STAYING IN

RECIPES, REFLECTIONS AND RENEWAL IDEAS FOR THIS TIME AT HOME. Kitchen and Great Room design

by Design Arch Architects.

Photo by Jim Bartsch

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DESIGNER NOTES Kitchen ideas from top builders . . . . . . . . . . . . . . . . . . . . . 42

F E AT U R E S

Contributor thoughts on working from home… . . 14 Q&A with Winemaker Chad Melville . . . . . . . . . . . 19 A Cool Bite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

42

Sensuous Summer Thistles . . . . . . . . . . . . . . . . . . . . 22 Home Chef: Let Them Eat Crab! . . . . . . . . . . . . . . . 26 Easy Summer Salads . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Upgrades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Local Online . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Home Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 In the Garden: Planting for the Soul . . . . . . . . . . . 38 The Last Page: Plant Power . . . . . . . . . . . . . . . . . . . 50

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FOOD + HOME

HOME CHEF

SENSUOUS SUMMER THISTLES The Art of the Artichoke . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

W W W. F O O D – H O M E . C O M

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Winery - Tasting Room - Wine Bar

Publisher & President

Philip Kirkwood phil@food-home.com Dining & Copy Editor

Jeff Miller Wine Editor

Hana-Lee Sedgwick Travel Editor

Leslie A. Westbrook Contributors

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Raymond Bloom Angela Borda Christine Cowles Lisa Cullen Danielle Fahrenkrug Lynette La Mere Corina Sylvia Photography

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FOOD + HOME

Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2019. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

W W W. F O O D – H O M E . C O M

CONTRIBUTORS

Contributor thoughts on working from home…

L

iving in beautiful Santa Barbara, I am all about the stay-cations... with our amazing beaches, mountains and restaurants it’s never disappointing to come back from a vacation abroad.

One of my favorite gems is just a 30-minute jaunt away- The Ojai Valley Inn and Spa. I go there for the day to enjoy spa treatments. They offer poolside meals while you relax sipping on cool cucumber water while gazing at old oak trees.

Since those days seem so long ago as we keep safe in this stay-at-home self-quarantine, I am making my own mini paradise right in my own backyard... literally.

Which comes to my recipe I have shared which (see page 29) is inspired by Ojai Spa’s Wellness bowl that I have called “Ojai Sun in a Bowl’’.

With more time to do things now, I don’t have the excuse that it takes too much prep time or too busy with work. I am practicing” dolce far niente” roughly translated as ‘the sweetness of doing nothing’’ or I like to think of it as: the ‘Art of doing Nothing’.

The idea is to enjoy life in its simple ways... a lazy warm afternoon reading under a tree, trying a new dish or baking bread from scratch while listening to new music you’d never really jam to in your gym or car.... like Balkan music or 60’s Italian pop. There can be art in everything you do, from cooking and gardening to organizing and clearing clutter to create a mindful space for projects. One such project I am reviving again for myself is ‘mail art’. Who

14

FOOD + HOME

doesn’t want to get fun mail now more than ever...? I for one, have spent 50% less time on social media than before... and more time to really connect with friends and loved ones in meaningful ways.

—From Kim Reierson, photographer, artist author.

W

hile sheltering-in-place has brought on a myriad of feelings, from the disappointment of cancelled plans to the sadness of not being able to connect with friends and family in person — I’ve managed to find several silver linings during these times.

Normally, this time of year is packed with events, social obligations, and travel, which I’ve always enjoyed, but having this time to just be at home with nothing on the calendar has turned out to be a welcome respite. I’ve been able to slow down in a way unlike ever before, savoring small moments with my husband and daughter, taking the time to do that 1,000-piece puzzle, and call friends I haven’t spoken to in too long. I’ve baked sourdough bread from scratch, have learned to get more creative in the kitchen with the ingredients we have on hand, and am no longer saving that bottle of wine for something “special,” because isn’t everyday special in its own way?

Speaking of wine, I’ve joined a few virtual wine tastings, either to learn about a new winery or connect with other people in the industry, and am having a weekly virtual “wine hour” with my college friends. Though we are all in

isolation, in some strange way, I’ve never felt more connected to friends and other people in different parts of the country and world.

As a native of Santa Barbara, this place has always been special to me, but I am especially grateful to call Santa Barbara home right now, where we are surrounded by natural beauty and plenty of open space we can take advantage of while maintaining a safe distance.

I miss my normal way of life here, but have never appreciated this community and its beauty, charm, and people more, and that in itself is a beautiful thing.

--From Hana-Lee Sedgwick, writer, blogger, wanderandwine.com

I

t was during our spirited singing of “Sanjay Gupta” to the tune of the “Allelujah Chorus” that we knew we were nearing the edge.

At that point we paused to make sure we’d taken all the proper steps on the way to the brink. It went like this: Did we binge every single episode of “Ozark” and then go back to start all over again? We did.

Did we feed so many peanuts to the scrub jays that they’re starting to look a little plump?

Yes, we did.

If we don’t put out peanuts in the morning do they start zooming into the house every time we open the door to peck at the mason jar? Yes, they do.

Did the chipmunks eat all the seedlings in W W W. F O O D – H O M E . C O M

our victory garden? They did.

Is the layout of Chris Cuomo’s basement burned into our brains? It is.

Do we actually look forward to garbage day?

We do.

Did we play golf around the neighborhood with an 8-iron and a tennis ball? We did.

Did we check to see when “Ozark” is returning? Check.

(Side note: Did you know that “Ozark” is 30 episodes in all, some as long as 80 minutes, and they’re still too short?)

Did we discover that peanut butter and jelly is not just for kids? You bet.

Did a relative just answer our phone call with the words, “You again?” Not yet, but we feel it’s coming.

Did we count our blessings? We did.

Did we demand a recount? We did.

—From Jeff Miller, writer, editor.

M

y fairy goddaughter Carolina, who lives in England, took an online survey asking her Facebook friends, what they called this down time at home.

She didn’t like the work lockdown (“too much like a prison”); nor did isolation sit well “sounds too lonely and sad” she wrote. Answers ranged from “Hell” to “Staycation” to perhaps the most realistic, “Survival.”

I told her I call it Monktime or Being in the Monastery time. I like that term for several reasons. One, because it makes me think of jazz pianist/composer Thelonious Monk and it’s a great time to hunker down and listen to some cool jazz. It’s also a great time to be monk or nun-like. I always wondered it would be like to live like the sequestered nuns in Hollywood that we buy pumpkin bread from at the Monastery of the Angels every Christmas? You cannot see them, but they are there – living behind a wall of secrecy. But they live in hermitage with others by choice.

I also suggested that since Carolina has two little ones at home, Luna, who is five years old, and Pax who is just two, she could call her life at home MonkeyTime. She agreed.

I try to buy myself a week or two every year to work on my own writing. This “new normal” means my writing retreat is at home instead of in a cabin in the woods. I’ve used this time to write poetry, work on a manuscript I started last year.

My favorite response was “cocooning”.

Cocoon had a connotation of hope that we will all emerge like butterflies – more beautiful than how we began, flapping our wings in glorious freedom.

–From Leslie A. Westbrook, writer, editor, photographer.

W W W. F O O D – H O M E . C O M

W

orking from home isn’t really work.

It’s the illusion of work and the art of procrastination. “I’ll get to that report right after I go for a run, take a shower, have some breakfast and walk the dog. By then it will be lunch and I always think better on a full stomach … so I’ll make a sandwich. Maybe I’ll get to it tomorrow … nothing good happens on a Monday, anyway.”

As publisher I wear many hats, but basically I sell advertising. You know, button-down shirt, slacks, shined shoes. During my first week of captivity I actually showered, shaved, and got dressed in my work clothes, knowing full well I wasn’t going to leave the house. That behavior stopped on day nine. Golf shirt and boxers are the new normal. If I Zoom, I shave and put on a clean shirt. I hate Zooming ... Your head never fits on the screen and everyone talks at the same time. Just another nail in the coffin for humanity and social interaction.

I’ve never watched so much TV news either.

I’ve developed a Dr. Fauci accent and I’m an expert in statistics.

Fortunately, my wife has one of those “essential“ jobs and is required to go into work every day. The cottage we rent is way too small for two people to work from home at the same time and her job requirements have probably saved our marriage. At her suggestion, I’ve spent a good deal of time rearranging the living room furniture to see if it gives me any more creative energy … better feng shui. It doesn’t.

I did manage to clear a wall-to-wall path for my putting practice though.

By now you’ve probably noticed that this issue is a tad on the skinny side. That’s what happens when you lose 19 pages of restaurant advertising five weeks before your deadline. We missed the deadline. That being said, seriously, our restaurants are hurting right now, as are other retailers, but particularly the restaurants.

They need our support. Buy a gift card to celebrate with later or get some curbside pickup meals. (FYI: Using delivery services doesn’t help because they take too big a bite out of an already very thin profit.)

It’s tough to make money in the restaurant business, and the virus has made it that much tougher. Many will close for good or change their serving models to pick-up and delivery. The dine-out culture might change permanently. I hope not.

The first thing I’ll do when we get to leave this house is to make a restaurant reservation for two … cocktails, appetizers, linens … the whole thing. It’s not the same when you get the meal delivered. I miss the atmosphere, the noise, the people.

—From Phil Kirkwood, publisher.

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FIRSTS

Q&A with Winemaker Chad Melville by

Hana-Lee Sedgwick

S

ince their first vintage was released nearly 20 years ago, the family-owned and -operated Melville Winery has continued to focus on cool-climate pinot noir, chardonnay, and syrah from their 140-acre estate in the Sta. Rita Hills. On the cusp of their 20th anniversary, I sat down with winemaker and co-owner Chad Melville to learn more about the winery’s history and why the Melvilles believe that all great wines start in the vineyard.

Your father, Ron Melville, established Melville Winery in Santa Barbara County after first growing grapes in Northern California’s Knight’s Valley. What drew him to Santa Barbara?

“supposed” to go in, I realized it just wasn’t fulfilling to me. At the time I was 25. Then it was weird, it was like I just suddenly knew what I wanted to do for the rest of my life: I wanted to join my father and brother in the grape-growing business. To get experience and knowledge, I worked at Santa Barbara Winery under Bruce McGuire to learn about wine and get out in the vineyard. My dad loved the business of growing grapes, but not necessarily winemaking. I knew I had a desire to keep exploring the production side of the business.

What drove my dad to this place was pinot noir and his fascination with it. My dad would spend time tasting in this area and saw the potential for growing great pinot noir here. He ended up purchasing the property in 1996 with nothing on it. The family started from scratch with this land and planted the grapes ourselves, using his prior knowledge and experience to grow the healthiest vines possible.

From the start, we knew it was important to find someone who believed in what we were doing and understood the importance of the vineyard in making quality wine. Greg was our first winemaker, producing Melville’s first vintage in 1999, and continued with us until 2015. He and I always worked closely in the cellar, but I took over as head winemaker that same year.

And when did you decide to join the family business? Was it something you always knew you wanted to get into?

How would you describe your winemaking style?

I graduated from USC in 1993 and thought I had to work some big, high-powered job, but after heading in the direction I thought I was W W W. F O O D – H O M E . C O M

Greg Brewer was Melville’s winemaker for a long time. When did you take over the reins?

Our winemaking style is super conscious of where the grapes come from.

For us, the wine is made out in the vineyard, starting with quality grapes and viticulture, and it’s my job to not mess it up. We practice (continued) FOOD + HOME

19

FIRSTS minimal manipulation in the cellar, using mostly native yeasts, whole cluster fermentation, no new oak, but overall I’d say it’s an intuitive process for me. We want our wines to reveal the place they’re from and the idea is to not interfere with the grapes’ natural path.

Melville is celebrating 20 years in business this year.

Congratulations! What do you think is the key to your longevity?

I’m not sure how we’ve managed to stay relevant all these years, but we’re proud of what we’ve built and sustained. We haven’t followed any trends, we are committed to using 100 percent estate fruit, and always seek to produce wines that are super pretty while balancing elegance and strength. I think it helps that we work exclusively with fruit from our own vineyards, vineyards we own and tend to ourselves. We also offer a variety of tasting experiences, between our tasting room in Santa Barbara and our estate in the Sta. Rita Hills. People can keep it super casual with a walk-in tasting, but for the consumer who wants to go deeper, we offer our Winegrowing 101 Tour, which includes an indepth tour of our vineyard and cellar, followed by a tasting in our barrel room library.

How many different varietals do you produce?

We produce pinot noir, chardonnay, and syrah, but the majority of our production is dedicated to pinot noir. In fact, half of our production goes to our Estate Pinot Noir.

Do you have a favorite pairing with your wines?

I like to go a little off the wall with pairings. I love our Estate Pinot Noir with miso-marinated cod, but it also goes well with tuna poke. Our Estate Chardonnay with a Caesar salad, with its salty, briny, lemon flavors, really pairs well together.

20

FOOD + HOME

A Cool Bite

O

nce we get into the hotter months our taste buds will be craving something cooler. Things like raw veggies or bits of shrimp or chicken dipped into a flavorful sauce. Take-out sushi and poke fit the bill too, but one of the more popular trends has been a move toward chilled soups and the countless flavors you can create with them. You can spice them up or down depending on your mood, and they’re easy to make in small or big batches. Most of them are healthy and light on the wallet too. Plus, they keep well in the fridge, pack well in a thermos, and fill you up like a meal, not like you’re just snacking. Chill out!

Ingredients: 7 red beets, cleaned and trimmed 1 leek, washed and chopped 1 yellow onion, chopped 8 cloves garlic 1/2 bunch celery, chopped 2 carrots, peeled and chopped 1 fennel bulb split, half chopped and half minced 1 small shallot, minced 2 tablespoons pistachios, chopped 4 cups vegetable stock 5 tablespoons olive oil, divided 1 teaspoon fresh thyme leaves 5 tablespoon red wine vinegar, divided 6 oz. goat cheese kosher salt and black pepper to taste In a stock pot, add beets, onions, leeks, carrots, celery, garlic, thyme, and vegetable stock. Bring to a boil and cook until beets are tender. Turn off heat and remove beets to cool.

Peel beets, chop 6 beets, and return to stock pot, reserving 1 beet for relish.

Working in batches, ladle half of the soup mix in blender. Add 3 oz. goat cheese, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and black pepper to taste.

Blend until smooth. Pour into a deep pan able to fit in refrigerator. Repeat with remaining soup mix, goat cheese, 2 tablespoons oil, 2 tablespoons vinegar, salt and pepper. Pour remaining soup into deep pan and chill covered in refrigerator.

While soup chills, mince remaining beet.

Place in bowl with minced fennel, shallot and pistachios. Add 1 tablespoon olive oil, 1 tablespoon red wine vinegar, salt and pepper to taste and mix well.

Ladle soup into 4 bowls. Garnish with relish and maybe a crust of bread and butter on the side.

Recipe and photo by James Stefiuk W W W. F O O D – H O M E . C O M

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FIRSTS

Sensuous Summer Thistles

By Lynette La Mere Artichoke Pie

22

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W W W. F O O D – H O M E . C O M

J

ust the thought of celebrating spring and all its delicacies intoxicates me. I can’t help it. Right when I’ve accepted being cold most of the time and settled for the dull squashes and veggies of winter, nothing sounds more enticing than spring’s abundance. Like me, globe artichokes, those sensuous, locally grown thistles, are at their finest in the spring.

A native of the Mediterranean (and the official vegetable of Monterey, California) the artichoke is a perennial in the thistle group of the sunflower family.

The “vegetable” that we eat is actually the plant’s flower bud. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. Its long, arching, deeply serrated leaves give the plant a fern-like appearance.

Brought to American soil in the 1800s, now nearly one hundred percent of all artichokes grown commercially in the United States are grown in California where they flourish in the Mediterranean climate of our central coast.

In Ancient Greece, the artichoke was attributed to being effective in securing the birth of a son.

They are often considered an aphrodisiac—and darn fun to eat and a good source of vitamin C and potassium. They’re low in sodium, fat-free, average only 25 calories and act as a diuretic. An artichoke also contains cynarin which stimulates bile secretion in the liver and acts as a liver tonic, protecting the liver against toxins and is reputed to stimulate the regeneration of liver cells. Cynarin is said to have a moderating effect on blood cholesterol levels also.

Artichokes of all sizes are gorgeous additions to floral centerpieces too: just extend the stem with a wooden skewer. I also hollow out the centers of raw large artichokes, level off the bottoms and sink in votive candles for buffets or grilled veggie platters.

Here are a few other ideas if you’ve got a hankering for a sensuous thistle.

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Artichoke Pie

Ingredients: 1 tablespoon olive oil 1 clove garlic, minced 2 (6-ounce) cans artichoke hearts, drained 1/2 cup Italian seasoned bread crumbs 1/2 cup grated parmesan cheese, divided 1 unbaked 9-inch pie crust 3 eggs, beaten 1 (8-ounce) package mozzarella cheese, shredded Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Sauté garlic until it starts to brown. Stir in artichoke hearts and cook 10 minutes before adding bread crumbs and half of the parmesan cheese. When heated through, transfer half of the artichoke mixture to pie crust.

Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese. Bake in preheated oven for 45 minutes, or until crust begins to brown.

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RCHITECTURAL I L LW O R K

O F S A N TA B A R B A R A , I N C .

Showroom located at

8 North Nopal Street Santa Barbara, CA (805) 965-7011

S erving S anta B arbara S ince 1969 L ic # 261772

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FIRSTS Baby Artichokes (4 servings)

12 to 18 baby artichokes, trimmed to edible stage 1 lemon 1 small onion, coarsely chopped 3 clove garlic, chopped 1/4 cup olive oil 1 cup chicken broth 1 Tb. each sweet basil and marjoram Salt and pepper To trim the babies, bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.)

Remove or peel the stem. Halve artichokes and let stand in cold water and juice of a lemon about 10 minutes. Drain well.

In a heavy frying pan sauté artichokes, onion and garlic in olive oil until golden. Add broth, basil and marjoram. Cover and bring to a boil over high heat.

Reduce to low and simmer, covered, 10 to 15 minutes or until tender. Salt and pepper to taste.

Artichokes with Olives and Parmesan

Hands down, this is an all time favorite of mine; it’s one of those recipes that define culinary art that goes straight to the heart. Promise you’ll only make it for people you genuinely love, no one else deserves it.

This is for four, but leftovers are almost better the next day for picnic or lunch food.

4 large artichokes, stems removed flush 2 lemons, halved 4 cloves garlic 1 Tb. salt 2 Tb. olive oil Cover the trimmed artichokes with water in a large pot, squeeze in and add the peel of 3 of the lemon halves, toss in the garlic, salt and oil. Boil until an outer leaf will come off when pulled with tongs, 35 minutes to an hour. Drain upside down while whisking together the dressing ingredients. Plate the warm artichokes upright and fan open the leaves a bit. Pour over the dressing evenly and top with the reserved Parmesan.

Dressing: Juice of half of one of the lemons 1 t. sherry vinegar 1/2 cup olive oil 1 t. Dijon mustard 1/4 t. pepper 2 shallots, minced 1/4 cup oil cured olives,pitted & chopped 1/2 cup fresh grated Parmesan-Reggiano (2 Tb. in dressing, use the rest to sprinkle on top) 24

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FIRSTS Lemon Parmesan Artichoke Bottoms

Pure Joy Catering’s most popular appetizer. On this one I’ve got to say canned artichoke bottoms are the way to go or you’ll be in the kitchen cursing me all day. That said, you must get Maria’s brand artichoke bottoms, the others are too tough. These are great with cocktails and you can make them a day ahead and pop them in the oven when you like. (Makes 30 pieces) 5 cans Maria’s brand artichoke bottoms (not hearts) 3 cloves garlic, minced fine 1/4 pound (1.5 cups) grated Parmesan (not the salty powdered kind) 1/2 cup mayonnaise 1-1/2 t. lemon juice 1 packed t. of lemon zest 1/4 t. pepper Garnish: 1/4 cup toasted pine nuts & minced fresh parsley Drain the artichoke bottoms, pat dry and trim the bottoms of them so they sit level & are tender. Spray a cookie sheet or baking pan with vegetable oil. Blend the ingredients together in a bowl. Sit the bottoms on the cookie sheet and season them with salt & pepper then fill them, top each one with 3 toasted pine nuts.

You can cover and hold them at this point or bake at 375 degrees for about 30 minutes, till golden on top.

Sprinkle with minced parsley.

Artichokes Benedict

For four lucky folks, what could be better? (Oh, I know! Blood Orange Mimosas too!)

4 large artichokes 4 thick slices Canadian bacon 4 Lily’s Farm Fresh eggs Blender Hollandaise Sauce: Blend 3 egg yolks, 2 tablespoons lemon juice and 1/4 t. salt in electric blender. Using low speed, slowly add 1/2 cup hot melted butter. To keep warm, pour into heat-proof dish and cover. Then place in saucepan of hot water. Stir occasionally. If sauce thickens too much, add 1 or 2 teaspoons water; beat until smooth.

Makes about 1 cup.

Cut the artichoke stems off at the base and remove the small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt to 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water if needed.) Turn artichokes upside down to drain.

Spread leaves open like flower petals. Carefully remove center petals and fuzzy centers from artichoke bottoms with a spoon and discard; keep artichokes warm. Brown Canadian bacon slices in skillet. Poach eggs in boiling, salted water. Place bacon slices into artichoke centers, covering bottom, and top with poached eggs. Spoon on Hollandaise Sauce and serve immediately.

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HOME CHEF

LET THEM EAT CRAB!

BY LYNETTE LA MERE 26

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J

ames Beard described crab as a ‘meal the gods intended only for the pure in palate.’

Everyone loves eating these bizarre ten legged crustaceans once they get going.

Its fun, fresh, delicious, light fare, although cooking fresh crabs can be a bit intimidating to the home cook, they’re very easy to prepare and make a good Saturday afternoon leisurely project. Head for the pier, Farmer’s Market or one of the local fish merchants and figure on getting 20 to 25% cooked crab meat from each pound of whole, raw crab you buy. Use live crabs on the same day purchased.

Simply tell the gang we’ve over eaten all the easy things and it’s time to earn dinner!

The real news is that Crab is still an environmentally sound seafood source and a good toxin free food as long as you don’t eat the organs or viscera.

These hearty fellows are flourishing like the spiders in Montecito. Both the National Resources Defense Council and Environmental Defense give eating crabs the thumbs up. Red, brown and yellow Rock Crabs and Spider Crabs are more abundant than ever on our coastline and are available year round and can be had for an average of 3.95 a pound from the local fish market. Dungeness crab, Blue crab, Snow crab and Alaskan king crab cost more but they have more accessible meat, meaning they’re a bit less work.

Whole crabs are best boiled in a large pot of salted water (shoot for a saltiness similar to that of the ocean), after it returns to a boil cook them for 15 to 25 minutes depending on the size of the crabs. If popping live crabs into boiling water bothers you, try freezing them first for an hour, apparently it stuns or numbs them. When their done pull off the back and clean the viscera out under a heavy stream of water, melt some butter, toss a salad, spread out some newspapers on the table, a nut cracker & dinner is served.

Supermarket variety canned crab tends to get poor reviews and I can’t recommend it. If you’d like to try some of these recipes without cooking the fresh crabs first I suggest going to the Harbor & getting some cleaned shelled, fresh local crab from the guys there at the Santa Barbara Fish Market, Brian says they often have spider crab shelled now and that’s delicious. The canned jumbo lump crab by Chicken of the Sea is very good too.

HOT CRAB AND ARTICHOKE DIP

This recipe is the reason I started this column, people keep asking me for it, I know its old school but there’s a reason it’s still around, people devour it.

Southampton by Wood-Mode.

For

Showroom locations: Building beautiful kitchens and baths since 1987.

3630 S 1717 State Street Santa Y Santa Barbara, CA 93101 1717 State Street 805.682.4003 805.686 Santa Barbara, CA 93101 805.682.4003 www.thekitchencosb.com www.thekitchencosb.com

(continued) W W W. F O O D – H O M E . C O M

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HOME CHEF 12 oz. Artichoke hearts, not marinated 1 red bell pepper, finely chopped 2 Tb. butter 2 Tb. flour 1-1 /4 cup half & half 3 green onions, sliced thin 2 oz parmesan cheese 1-1/2 tsp. lemon juice 1-1/2 Tb. pickled jalapeños, minced 1/2 tsp. salt 1/4 tsp. celery seed 1 pound crab meat, picked over 1/4 tsp. pepper Top garnish; 2 oz. additional parmesan cheese Drain the artichoke hearts well and finely chop them. Sauté bell peppers five minutes and set aside. Make a roux with flour and butter. Just cook it down in a sauté pan until deep gold, add the half & half and then reduce to thicken.

Gently stir together the rest in the order given off the heat. Transfer to a vegetable sprayed or buttered six cup baking/ serving vessel, and top with additional parmesan cheese garnish.

You can hold it here in the refrigerator to bake later if you’d like. Bake at 375 degrees for 20-30 minutes or till bubbly & golden.

BEAUTIFUL CRAB AND BLOOD ORANGE SALAD

4 generous entrée servings With pale butter lettuce as a back drop this is a gorgeous meal and the dressing is very popular, a wonderful showcase for our locally grown blood oranges but if you can’t get them regular oranges will do fine.

2 large heads butter lettuce, washed, dried and torn 1 lb. crab meat, picked over 4 blood oranges, peel & pith cut off, sections gently cut out 2 ripe avocados Blood Orange Vinaigrette (recipe follows) Toss the lettuce with Orange Vinaigrette (you’ll have some left over, it holds well) and top with crab, orange sections and avocado slices.

Season lightly with salt & pepper.

BLOOD ORANGE VINAIGRETTE

Makes 3 cups.

Before you juice the oranges remove 2 teaspoons of the zest with a microplane zester.

1 cup fresh squeezed blood orange juice 1/2 cup rice wine vinegar 1/4 cup frozen orange juice concentrate 1/4 cup honey 2 Tb. Dijon mustard 1 tsp. allspice 1 tsp. salt 1/2 tsp. pepper

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1-1/3 cup vegetable oil 2 tsp. blood orange zest Put all the ingredients in a blender and emulsify for several minutes.

CRAB ENCHILADAS & SALSA VERDE 12 oz. crab meat, picked over 1 bunch green onions, chopped 3 oz. Monterey jack cheese 12 corn tortillas Salsa Verde (recipe follows) Garnish; 8 oz. sour cream 1 bu. Cilantro Blend together the crab, green onions and cheese. Heat the salsa verde in a sauté pan and dip the tortillas in with tongs to soften them filling and rolling them up one by one. Set them out seam side down in a baking pan lined with a thin layer of the salsa. Top with more salsa and more jack cheese if you like and bake in a 350 degree oven till hot, about 20 minutes. Serve with sour cream and cilantro garnish.

SALSA VERDE

Quick and easy to prepare; far superior to the canned or jarred variety.

2 lb. tomatillos, remove the loose skins and boil ten minutes 3 Serrano chilies (for less heat use 2) 1 bu. cilantro 1 clove garlic pinch salt Drain the tomatillos, coarsely chop the rest of the ingredients and process in a blender.

CRAB AND WILD MUSHROOM TORTE

An outstanding dish with cocktails, serve warm or room temperature with lots of sliced baguettes and a crisp white wine. Also decadent in wedges with a salad.

For the Crust; 1 ¾ cup fresh French bread crumbs 1 cup (3oz) parmesan, grated 6 Tb. butter, melted

For after baking top crust; 1/4 cup each; parmesan, parsley & bread crumbs Pre heat the oven to 350 degrees, vegetable spray a 9x2 inch spring form pan.

Blend together the crust and press into the bottom of the pan only and prebake it for 15 minutes, and then cool.

Sauté the onion and pepper for 2 minutes, add the mushrooms, and continue to sauté for 10 minutes and then cool.

Beat cream cheese and salt & pepper until fluffy. Add the eggs and cream. Fold in the sautéed mushrooms, onions and peppers, Gouda, crab and parsley. Pour over the crust.

Bake on a baking sheet for 1hour and 30 minutes until cake puffs and browns well on top but still moves in center slightly when shaken.

Remove from the oven for a moment and top with top crust. Pop it back in the oven till done, another ten minutes. This can be served or refrigerated and holds well and served later at room temperature.

COOKIE’S CRAB AIOLI

1 Cup Mayonnaise 3 teaspoons of Colman’s Dry Mustard 2 teaspoons Worcestershire Sauce 1 teaspoon A-1 Steak sauce 1/8 cup Half & Half Salt to taste.

Whip mayonnaise and mustard for two minutes. Add Worcestershire and A-1 sauce, mix thoroughly, then add half & half and salt.

Continue to mix until well blended and then chill overnight.

The Spicy Version: Prepare as above, adding a finely chopped, medium size jalapeno pepper with the salt and cream.

Cookie’s Crab Aioli

For the Filling; 1 Tb. olive oil to sauté 1 cup chopped onion 1 cup chopped red bell pepper 4 cup (.65lb) wild mushrooms, remove stems and chop.

1.5 lb cream cheese, room temperature 2 tsp. salt 1 tsp. pepper 4 eggs 1/2 cup cream 10 oz. crab meat, picked over 4 oz. smoked Gouda, grated 1/2 cup fresh parsley W W W. F O O D – H O M E . C O M

Ojai Sun Bowl Inspired by the Wellness Bowls from the Ojai Valley Inn and Spa resort.

1 cup farro 1 carrot shredded, raw 1 cup cooked kale 1 cup porcini mushroom, cooked 1 stalk green onion, diced raw 1/2 cup mixed seaweed (dehydrated) 1 tablespoon kimchi

Dressing: tahini, fresh grated ginger, olive oil, fresh lemon juice For garnish: edible nasturtium flowers Pair it with Seedlip’s Garden 108, a distilled non-alcoholic spirit made from peas, hay, and rosemary among other herbs and poured over ice and Fever Tree tonic.

Cooking instructions: Raw ingredients: soak dehydrated seaweed for 7 minutes in ice cold water. Grate 1 carrot (squeeze some lemon juice over and cover and refrigerate while you prepare other ingredients).

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Cooked ingredients (cooked separately): Farro: Bring 1 quart of water to a boil with 1/4 teaspoon of sea salt. Add 1 cup rinsed farro, and bring to a boil again, then reduce heat to medium/ high and cook an additional 30 minutes uncovered. Total farro cooking time: 45 minutes.

Kale: 3-4 leaves of fresh organic kale (stalks off) cut into ribbonlike strips about 1/4 inch inches wide. Heat steel pan with olive oil (2 tablespoons) and some fresh ginger. Sauté kale about 6 minutes on high heat until leaves become soft but not overcooked. Keep moving the kale while it cooks so as not to burn undersides. It should still have a bright deep green color. Let stand.

Mushrooms: slice mushrooms and sauté in olive oil and a dash of sea salt on high heat. Brown mushrooms on each side, making sure they’re still firm and not too soft. 8 minutes total cooking time.

In a bowl place farro in the middle. Place cooked kale, mushrooms, and raw carrots, seaweed, kimchi, and green onion on top of farro. Put a tablespoon of tahini in the middle of the farro, adding some grated ginger on top. Drizzle some olive oil and lemon juice over bowl and serve with some edible nasturtiums as garnish.—Recipe and photos by Kim Reierson FOOD + HOME

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EASY SUMMER SALADS

S Crisp, peachy finish

J

ust released, this Chardonnay from La Presa Vineyard is aged 25% in stainless steel and 75% in French oak barrels, yielding a golden blonde hue. Delicate aromas of crisp lemon and honeysuckle unfold as layers of white peach, baked apple pie and a hint of toasted oak effortlessly blend on the palate. Bright acidity followed by a soft, round finish creates a beautifully balanced expression of Chardonnay from the Central Coast. The Chardonnay is also a new wineon-tap selection that is offered in one liter wine growlers.

Available at Carr Winery, 414 North Salsipuedes Street, Santa Barbara.805-965-7985 www.carrwinery.com 30

FOOD + HOME

ometimes it’s a friend I miss; just longing to sit & catch up that makes me start planning a menu and ringing up a dinner party. Other times it’s the food; the peaches as they come into their own in the summertime with their amazing smell, or the local white nectarines, or a craving for really good English cheddar. I like to gather on the porch and play cards after the sun has set and these are a few of my favorite dishes to pull together for those times. —LLM

WHITE NECTARINE SALSA 1.5 quarts The secret here is to get the nectarines at least two days ahead so they ripen, you can smell when they’re perfect (ripen out of the frig of course). This is my new fav with everything from salmon to lamb. It’s nice and light as sauces can go and super tasty. This recipe will work brilliantly with peaches, bosc pears, mangos, grapes or any nice ripe fruit.

3 pasilla chilies 4 white nectarines

3 jalapenos 1 small red onion 1 small bunch cilantro 3 limes, juiced 6 cloves roasted garlic, or 3 raw, minced splash of olive oil salt and pepper to taste I roast the pasillas over the open flame on my stove top or grill turning on each side with tongs till charred well then pop them hot into a plastic bag, twist tight and let them steam a while. Fine dice everything else (I ditch the seeds and veins of the jalapenos).

Toss it all together and serve.

MIXED GREENS SALAD WITH PEACHES, GORGONZOLA AND TOASTED ALMONDS Dressing: Juice of 2 limes Juice of 1 orange 1/4 cup almond, hazelnut or walnut oil 1/2 tsp. salt and a few grinds of pepper

Slowly whisk the oil into the juices. Add the salt and pepper.

Salad: 1/ 4 cup sliced almonds 4 medium peaches 8 cups mixed greens; red leaf, oak leaf, romaine, spinach, arugula, etc., cleaned and torn 3 oz gorgonzola, crumbled Lightly toast almonds by baking on sheet pan 5 minutes 350 degrees. Peel and cut into 1/4 inch slices. In a small bowl, combine dressing and peaches and marinate for ten minutes. Distribute greens on individual salad plates. Top with peach segments.

Drizzle with the dressing and sprinkle with gorgonzola and almonds.

Lynette La Mere is the proprietor and Executive Chef of Pure Joy Catering, Inc (805) 963-5766 (www.PureJoyCatering.com) and a freelance writer who flourishes in Santa Barbara. Ingredients for both salads can be found at Whole Foods Market and Farmer’s Market W W W. F O O D – H O M E . C O M

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Gardens Are for Living

3 2 Food Home F OSummer O D + 2017.indd HOME 1

6/8/17 PM W W W. F O O D – H O M E1:08 .CO M

UPGRADES

Remodeling your master bath? You might want to consider a blending of marble and mosaic tile.

Selections available at Tileco Distributors, Santa Barbara. 7 North Nopal Street. 805-564-1868.

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LOC AL ONLINE

14’’ Raffaellesco Platter The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck.

Leona Settembre 24’’ Round Platter Handcrafted by Tuscany’s most renowned artisans, each piece of the Leona collection is meticulously detailed, depicting the veins of each leaf and fullness of each grape.

Toscana Bees The Toscana Bee collection features fruit on a golden honey background, alive with bees. This line is also available in a complete line of serving pieces and table accessories, and is so finely decorated one must see it in person to appreciate the incredible workmanship.

Available online at www.italianpottery.com 34

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HOME STYLE

Santa Barbara Tile Style

I

taly drives the trends and styles in tile, reports Tileco’s Gina Burchiere, but Santa Barbara has its own design esthetic. “We’ve got our own unique thing going on in the way we decorate our houses,” she says.

There’s always a call for Spanish tile, but the beach inspires local design in the colors and textures selected. Mosaics are popular, she notes. “They are being reinvented to incorporate pebbles, glass, even metal, in different sizes and shapes,” she adds. Some evoke the seashore, others are freeform.

But these days, anything goes. “It can be as simple as white subway tiles,” Gina says, “or you can go wild with shapes and color.” —Julia McHugh

Dune 2x2-inch Lamp Mosaic Ceramic Suprema 2x8inch Mexican Connection Handmade Ceramic Solistone Decorative 5x5inch Ceramic with 3x6-inch Field Ceramic

Just say wash

A

new faucet design offered by Delta allows you to connect it via WIFI to your home device of choice allowing you to give it voice activated commands. When you say: “activate handwash mode” the water will start flowing without you actually touching the faucet. The flow will last about 10 seconds so you can prep your hands for soap. It then turns off for 20 seconds so you can thoroughly suds up (as per CDC guidelines on preventing the spread of Covid-19) and then begins flowing again for 10 seconds so you can rinse. Family hygiene has never been easier.

Available at Economy Supply. 632 East Haley.

805-965-4319. www.economysb.com

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Solistone 5x5 Ceramic Solistone 5x5 Ceramic Alyse Edwards 6x6inch Glass-Mini Mosaic Glass Available at TiileCo. www.tilecodist.com

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economysb.com

Modern Look Stainless steel 33-inch sink with accessory ledge from Blanco, which comes with its own custom cutting board. You can also add a steel colander.

Economy Plumbing Supply | 632 E. Haley | 805-965-4319 | www.economysb.com

Corina Schweller

PHOTOGRAPHY

Santa Barbara

REAL ESTATE | ARCHITECTURE | FOOD | DESIGN | LIFESTYLE CorinaSchweller.com W W W. F O O D – H O M E . C O M

805.453.1933

Corina@CorinaSchweller.com FOOD + HOME

37

IN THE GARDEN

Planting for the Soul Victory Gardens 2.0 by

W

iith all the craziness going on in the world today, it’s a good time to get back to basics. The National Garden Bureau has launched a campaign I can totally get behind: the Victory Garden 2.0.

The concept of victory gardens was conceived during WWII when food and other resources were scarce. Sound familiar? In 1943 nearly 40 percent of all fruits and vegetables grown in the U.S. were grown in home and community victory gardens. That’s impressive.

Planting a garden may not seem like much, but it’s doing something to put you and your family in better control of your lives and your future, thus it lifts the spirits.

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Lisa Cullen

Besides, it’s fun. Kids eat veggies that they themselves grow. It’s easy and gives the entire family a project they can do together.

James H. Burdett, founder of the National Garden Bureau, wrote the “Victory Garden Manual” from which much of this information was gleaned. Let’s revive the victory garden, shall we? Here’s the stepby-step on how to get started. I’ll list resources for plants and other materials both local and online at the end of this column.

slight variances if you live inland or harvest” on the seed packet. Some Santa Ynez Valley, Fillmore, Ojai, vegetables are easy to grow from etc. seed, such as green beans, radishes, cucumbers, carrots, beets, chard, 2. Make a list of the items your kale, and herbs like basil and family enjoys eating. This is parsley. Tomatoes, eggplant, and obvious; no sense planting broccoli peppers should be planted as that no one will eat. seedlings.

3. From this list research specific varieties. Honestly, most anything can grow in Santa Barbara. Plus, when you grow from seed there a lot more choices. Have some fun with it and grow something you’ve 1. Know your growing zone. Most never eaten before. of Santa Barbara is in Zone 23 according to Sunset Magazine and 4. Decide which of these plants Zone 10a according to the USDA. you will grow from seed or buy But double-check as there are as seedlings. Look at the “days to

5. Determine how much produce your family can reasonably consume during key harvest times.

Decide if you have the resources to freeze or can the excess. Again, pretty obvious. We’ve all heard stories of a giant zucchini being left on doorsteps and one can only bake so much zucchini bread.

Pro tip: I freeze my excess tomatoes and so have tomatoes for W W W. F O O D – H O M E . C O M

cooking all year. It’s super easy. Wash them, quarter them, put them in freezer bags and put in freezer. No fuss.

6. Plan your garden space (in-ground, raised beds, containers) accordingly. Make sure the location gets plenty of sun for the crops you choose. In Santa Barbara, cool-season crops like broccoli, kale, chard, and the like will take a bit of shade in the summer.

Warm-season veggies like tomatoes, peppers, beans, eggplant, and cucumbers will want as much heat as you’ve got so full sun, please.

Pro tip: If you’re building raised beds they should be a minimum of 24 inches tall, and you must install gopher wire halfway up the sides of your boxes, not just on the bottom. If you purchase beds, even the metal ones, line in gopher wire.

7. No space? No problem. Apartment and condo dwellers can grow veggies too. Create a mini farm by planting in pots and window boxes. Even better, it may be time to petition the HOA board to establish a “community garden” with some of that open space.

Just sayin’.

8. Know your soil or buy good quality gardening mixes. It’s best to use the rule of adding in no more than 20-30 percent amendments to your native soil. Commercial planting mixes should be used as amendments only. Add in compost, beneficial soil W W W. F O O D – H O M E . C O M

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IN THE GARDEN

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microbes and other organic matter to lighten the soil and, if you have heavy clay, use raised beds and fill with topsoil and use fewer amendments.

Growing your own food is fun and addicting. This should be enough to get your started. Still have questions? You can email me any time at Lisacullen@ montecitolandscape.com. I’d be happy to help.

Until next time, fill your garden with joy and lots of homegrown veggies.

Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com

RESOURCES:

Where to buy vegetable seeds and seedlings Terra Sol Garden Center They offer a gourmet selection of vegetables and herbs for your home garden including tried and true varieties, heirlooms, and disease resistant choices as well. They stock according to the season, providing quality herbs and vegetables which will allow you to produce a fresh and healthy harvest.

5325 Overpass Rd. 805-964-7811 www. terrasol-gardencenter.com Island Seed and Feed: The best of the best for organic amendments, fertilizers, seeds, seedlings. and a lot more. Their knowledgeable staff will help you decide what to plant and what amendments you need.

29 S. Fairview Ave, Goleta, CA 805-967-5262 La Sumida: Large selection of seedlings and seeds as well as gardening gloves, hats, and equipment, as well as amendments. Their staff is knowledgeable in all aspects of gardening.

165 S. Patterson Ave, Santa Barbara, CA 93111 805-964-9944

ONLINE RESOURCES

These companies sell non-GMO seeds and are employee owned: Renee’s Garden (www.reneesgarden.com) Baker Creek Heirloom Seeds (www.rareseeds. com) Seed Savers Exchange (www.seedsavers.org) Peaceful Valley Farm and Garden (www.groworganic.com) Johnny’s Seeds (www.johnnyseeds.com) Territorial Seeds (territorialseed.com) Seeds of Change (www.seedsofchange.com)

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Congratulations Certified Clean Creeks Businesses!

The City of Santa Barbara congratulates these businesses for recently becoming re-certified as Clean Creeks Businesses, and for their ongoing commitment to protecting our creeks and ocean.

Quality Wash Evershade and Detail Power Wash and Santabarbaradetail Steam Cleaning Evershade.com (805) 962-9700

supply.com (805) 570-1076

Powell Garage

Super Cucas

Certified since 2006

Certified since 2006

Certified since 2009

Certified since 2009

1327 De La Vina St 626 W. Micheltorena (805) 962-6163 (805) 962-4028 Is your business certified?

Learn more at sbcreeks.com or call (805) 897-2688.

Funded by hotel visitors through Measure B.

SPRUCE UP YOUR SPRINKLERS your irrigation system for h Check leaks and overspray

h

Adjust watering to the weather using the weekly Watering % Adjust

to properly program h Learn your irrigation controller

Find the complete irrigation startup checklist at SantaBarbaraCA.gov/WaterWise W W W. F O O D – H O M E . C O M

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DESIGNER NOTES

Traditional kitchen design by Mosaic Architects & Interiors highlighted by Azul Bateig stone countertops and custom cabinets by Cabinet Design Choice. Built by Allen Construction, www.buildallen.com. Photo by Jim Bartsch.

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DESIGNER NOTES

Form meets function in this complete renovation by Reed Interiors in the Santa Ynez Valley. A black-and-white theme was the essential design element. Tall, glossy, white lacquer units with their matching profiles and toe kicks fully integrated the fridge and freezer. A 13-foot quartz countertop island is a true statement that allows for seating family and friends, while providing loads of storage space. www.reed-interiors.com showroom located at 590 East Gutierrez St., Santa Barbara.

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DESIGNER NOTES Built by Projects General Construction Company, this newly remodeled kitchen is located in the bungalow district of Santa Barbara and features custom white Shakerstyle cabinets, Calacatta Michelangelo quartz countertops, white subway tile, and oak floors to match the warmth that encompasses the rest of the house. www.projectsgc.com Photo by Jim Bartsch.

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DESIGNER NOTES

Built in the 1960s, this Montecito ranch house and kitchen underwent a comprehensive, “down-to-the-studs” renovation, breathing new life into the dated structure. Interior walls were removed to open “negative space” and allow dining, living, and entry spaces to merge and communicate. To create a light-filled environment, steel tie rods replaced beams and continuous ridge skylights were added. A dramatic 20-foot Caesar Stone island merges into a dining table facing an updated fireplace. Flush, lacquered cabinets were custom made by local cabinet shop Santori and the stainless Schenaido hood was dropped over the island. Designed by DesignARC www.designarch.net. Built by Young Construction. Photographed by Jim Bartsch W W W. F O O D – H O M E . C O M

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Designed and built by Santa Barbara Design & Build, this kitchen and great room feature the ultimate in entertaining and dining space with dramatic vaulted ceilings and transition to outdoor deck. www.santabarbaradesignandbuild.com

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DESIGNER NOTES

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DESIGNER NOTES A clean, country, modern kitchen design featuring cabinets by Woodharbor Custom Cabinetry, white subway tiles, and marble countertops. Design and cabinets available at The Kitchen Company. www.thekitchencosb.com 805-682-4003. Showroom located at 1717 State St., Santa Barbara.

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T H E L A S T PA G E

Plant power Where the kale and the broccoli roam

by Jeff

V

Miller

eganism is everywhere these days.

Even the empires built on beef are now offering Impossible Whoppers, Beyond Breakfast Sausages, Beyond Thickburgers, Impossible Sliders, etc. and etc. Beyonce is a vegan. Our own Ellen Degeneres and Portia de Rossie are vegans. Mark Wahlberg and Mike Tyson are vegan and they still have muscles.

So it’s hip and it’s a movement.

But despite all that, it can be a touchy subject. Friends can be perplexed or even annoyed when you turn down that sizzling steak hot off the barbecue. You may suffer bacon withdrawal. And you might have trouble finding restaurants that speak your language.

If you’re meatless and melancholy due to restaurant rejection, there’s hope. It’s the second annual Santa Barbara Vegan Chef Challenge, which was supposed to run throughout April but will be postponed due to the coronavirus. So stay tuned.

The idea is behind the Challenge is, chefs in restaurants all around town, and this year into Oxnard and Ventura, create vegan dishes and the dining public votes on the winners.

“The majority of restaurants keep at least

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one popular vegan item on their regular menu after the challenge concludes,” says the Challenge website. So plant-based diners get more places to go and restaurants get more business. Winning!

Last year’s winning creations include the veggie lasagna at Chase and the pumpkin bbq ribs at Uncorked Wine Tasting and Kitchen.

Prizes are “just fun gifts” like cookbooks and tote bags, said local organizer Beth Wettstein.

The real prize is revenue, in the form of loyal customers.

“It’s a friendly competition, but chefs get pretty serious,” Wettstein said. And once they’ve created something delicious, they want to keep it on the menu year-round, which is a leap for a vegan like her.

And like us! My wife and I went vegan a while ago and it feels good. Our inspiration was a documentary called “The Game Changers,” which makes a lot of persuasive points about the health and fitness of bodies and also the health and fitness of the planet. Not to mention the benefit to animals. We jumped on board.

And to tell you the truth, we don’t miss meat that much. Even cheese, because the vegan stuff can be pretty good. Also, it was fun to

imagine David Attenborough spying on us from behind the drapes while he filmed one of our early efforts for an episode of “Planet Earth.”

Here we witness the couple working together to create the evening meal. It’s amusing to see them puzzle over a head of cauliflower. Is it food? A headless brain? But this is no joke.

Their status as novice vegans is at stake. Now look — he carves the cauliflower into florets, she marinates them in coconut milk, garlic, and ginger. Now they add curry powder, roast them, and serve them over rice. Success! It appears they will survive until the morrow.

As for bacon withdrawal, that’s another serious matter. You think you’re past it and then you walk past a window where someone is maddeningly frying up pounds of it and you have to be restrained.

That issue worried Oxford University professor Charles Spence enough to make him create an arm patch you can scratch to release the heady aroma of bacon. This is supposed to make you crave it less. I don’t know about that but I do believe it would be hard to cook with a pack of dogs, and possibly me, gnawing at your arm.

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Together We Grow

“American Riviera was helpful all through the process of buying our first home. They were patient and had an answer for every question.

They were so great, we came back to purchase our next home!”

— Kelly and Elizabeth Hahn, Homeowners

What does True Community Banking mean? It means we invest in helping you and our community grow. Your success is our success.

Let’s grow together.

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