CORONADO NOVEMBER 2018
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Island Living Group is the premier, all-encompassing real estate development firm of luxury, custom-designed homes in prestigious Coronado, CA. We specialize in all three critical phases of high-end residential development; design, entitlement, and construction. Island Living has been on the island for over 5 years. Clients have the unique opportunity to fully participate with our expert design and construction team from inception to culmination. Our mission is to provide accountable customer service as we build remarkable properties incorporating modern design with Coronado’s distinguished architectural character. Island Living | 1206 10th Street Coronado CA 92118 (619) 350 7750 | info@islandlivinggroup.com
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Appreciating the little things...see page 17 Coronado Magazine - November
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Our Reach is Global. Our Roots are Local. Berkshire Hathaway is a global name built on financial strength and trust! When it comes time to sell your home the decision is easy...The Clements Group have been selling homes in Coronado for over 20 years with a proven track record of success for our clients, guided by honesty and integrity. The #1 brokerage in San Diego and the #1 team on Coronado Island since 2012, a partnership that makes the decision of selling your home an easy one. Call us today for a free consultation and let us know how we can help you with your real estate needs?
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Jan: 619-806-7052 | Chris: 619-203-8538 | Lennie: 619-894-0033 ©2018 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. DRE 01120956
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Coronado Magazine - November
The Official Island Magazine
CORONADO November 2018 | no.216 Since 1983
07 Honoring Fallen Veterans 08 Feature: Veteran Lee Cargill 17 Parenting: Thankful 24 At Home: The Art of Fall 37 Pumpkin Spice is in the Air 42 Coronado Cooks: Lori Boulanger 48 Discover: A Fall Sport of a Different Variety 54 Finance: Qualified Chartiable Distributions and Retirees
58 Then & Now: Shedding Light on Historic Saloons 64 Gardening: Prime Time to Tend Lawns & Gardens
Publisher Dean Eckenroth publisher@eaglenewsca.com Associate Publisher Dean K. Eckenroth Jr. editor@eaglenewsca.com Director of Operations Daniel Toennies daniel@eaglenewsca.com
Editorial David Axelson david@eaglenewsca.com Alessandra Selgi-Harrigan alessandra@eaglenewsca.com Susie Clifford copyeditor@eaglenewsca.com
Business Development Patricia Ross patricia@eaglenewsca.com Amanda Seden-Ramirez amanda@eaglenewsca.com
Production Andrew Koorey Printing Advanced Web Offset Distribution Roberto Gamez
CORONADO Magazine is published monthly by Eagle Newspapers, 1224 Tenth Street, Ste. 103 Coronado, California 92118. No part of this publication may be reproduced by any means without permission of the publisher. For advertising information, call 619.437.8800.
CORONADO NOVEMBER 2018
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Designed by Denise Lyon
Coronado Magazine - November
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Let's Paint!
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Coronado Magazine - November
Honoring Fallen Veterans During the Holidays Counting Down to Wreaths Across America Day
On Sept. 7, Wreaths Across America (WAA), officially kicked off the 100-day countdown to Wreath Day at more than 1,300 locations spanning the country from Washington D.C. to San Diego. The Countdown, titled “100 Reasons Why We Remember, Honor and Teach” has volunteers and financial sponsors busily preparing for the day, Saturday, Dec. 16, when a million volunteers will place live balsam fir wreaths with a red bow on veterans’ headstones. This year will also bring a new tradition; stones will be placed on the headstones of Jewish veterans, a tradition that began thousands of years ago in Israel. From now through November, volunteers will host various fundraisers to sponsor the estimated 113,000 wreaths needed to adorn every veteran’s grave in San Diego County. Each wreath sponsorship is $15, and when two are paid for, a third will be provided with the order. Four local cemeteries are participating in the WAA project, Fort Rosecrans National Cemetery, Miramar National Cemetery, Greenwood Memorial Park, and the newly added Valley Center Cemetery. This national honoring of fallen veterans arose from humble beginnings. In December 1992, Morrell Worcester of Maine, the owner of Worcester Wreath Company, found himself with a surplus of wreaths. Arrangements were then made to place the extra 5,000 wreaths in one of the older sections of Arlington National Cemetery. Morrell and his family
continued the practice each year, and it became a quiet family tradition. In 2005, a Pentagon photographer published a now-iconic picture of rows of wreaths against the headstones surrounded by snow and everything changed. The Worcesters and their business were soon overwhelmed with many media inquiries and displays of public support, that two years later the national non-profit organization, Wreaths Across America, became a reality. Its goal of providing wreaths for ceremonies across the country was part of the group’s mission to “remember our U.S. fallen veterans; remember those who serve; and teach your children the value of freedom.” In 2008, Congress decreed that a specific Saturday of December to be Wreaths Across America Day. The Worcester Wreath Company continues to produce the wreaths, which are then trucked all over the nation by volunteer trucking companies and drivers. WAA of San Diego teams with individuals, groups, organizations, businesses and corporations to sponsor wreaths. Volunteers are hoping that this year more people will sponsor wreaths in order to accomplish the goal of about 113,000 wreath for every veteran headstone. More information, including how to sponsor wreaths, can be found on the San Diego WAA website at www.waasandiego.com. Coronado Magazine - November
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FEATURE
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Coronado Magazine - November
FEATURE
Lee Cargill:
Military Life is a Life of Sacrifice by Linda L. Austin
Coronado resident Lee Cargill fits the profile of a navy pilot: Smart, driven, hard hitting, focused, meets a challenge head on. Gets things done.
Coronado Magazine - November
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“...Cargill knew by 10 years old that he wanted to fly.” Even though he did not define the type of flying he wanted as a profession, Cargill knew by ten years old that he wanted to fly. Seeing the contrails of F80s across the sky, attending the massive air shows in an adjacent town, flying with Uncle Joe once in a Taylor Craft, all made a permanent impression. Cargill grew up in Gridley, Illinois, a town of 800, directly across the street from the school’s athletic field. He moved three times but always within the same block. Summers were consumed on that field and included all outdoor sports. Only approaching night forced the boys inside. Winter free time meant basketball in the school gym. While Cargill admits he was not the most skilled athlete in his school of 100, he always tried his best. He lettered in baseball, basketball, football and track and in his senior year received the Sons of American Revolution Award, which melded academic and athletic ability with character. Cargill was a conscientious student who was proud of his good grades; however, he told a story which, also, showed his resolve when his mind was set. After reading two chapters of “David Copperfield” for English class, he and his friend Burt decided it was too boring to finish. They Page 10
Coronado Magazine - November
dared each other, saying whoever read one more word first was a chicken. On tests, they simply made up answers. The teacher warned them of an impending F. They stuck to their bargain and did receive an F for that grading period. For the semester, however, Cargill received a B and an overall good high school resume. Returning from a recent trip to Gridley, Cargill was struck by the character of the people there. Nothing had changed; they were the same as when he left, and that was a good thing. Life then and now centered around the three churches, with a large percentage of the population attending church regularly. He credits those solid citizens and the teachers with having a strong influence on who he became. One of Cargill’s first goals was to be the youngest general in the Air Force which came to a halt when he was not accepted at the Air Force Academy. Entrance into West Point or Annapolis necessitated a recommendation from a Congressman, so he went to the University of Illinois, entering the professional pilot curriculum, which would qualify him to get a license. Flying was expensive, so after one semester, lack of funds sent him to Illinois State Normal University on a teacher’s scholarship to teach
math. He felt he was simply marking time because he did not want to be a teacher. During his sophomore year, still intent on being a pilot, he wrote a letter to his Illinois congressman Les Arendes requesting an appointment. In March,1959, Sue, his high school sweetheart and future wife who was still in Gridley attending school, collected his mail and read his appointment to Annapolis to him over the phone.
Cargill remembers the incident with Cargill’s parents were neutral about a smile. his attending the academy until they visited for Parents’ Weekend at the Ice cream for breakfast was meant end of Plebe Summer. Then they to add calories for the rigorous day, understood what it was all about, and and they did have to buy their linen. by the time he graduated, they were very proud of his accomplishment. During Plebe Summer after he graduated, when he was helping After flight training, Cargill went to Once at breakfast, sitting at attention, with indoctrination of the new VA-12 at Cecil Field, Jacksonville, the upperclassman in charge asked, plebes, President Kennedy visited Florida, where the squadron was to “Ever had ice cream for breakfast?” to motivate the new class. After deploy to the Mediterranean the next the remarks, Sue, who had her day aboard the FDR. The skipper “No, Sir.” nurse’s degree and was living near told him to take charge of “on load.” “Ever owned your own sheets?” Annapolis was standing in front and He had no idea what “No, Sir.” shook his hand. “Life is good.” Cargill entered the Academy for Plebe Summer knowing that everyone there had high potential and the atmosphere would be competitive. He arrived with $300 for uniforms, sheets, and other required essentials. That first summer was “busy, busy, go-go-go.”
Coronado Magazine - November
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that involved, but the chief did and he took charge. Cargill remembers only calling the skipper to say, “We are aboard.” His plan was to leave the military if he did not make Test Pilot School, but in1968 he reported to Patuxent River, Maryland, for another intense, pressure filled assignment. “I never felt comfortable. The whole course was based on 140 reports about some aspect of testing a plane…. three strikes and you were out, and half of the group failed the first one which was two strikes against you.”
200 at night. He attended Senior War College in Newport, Rhode Island, again for only “aggressive, hard chargers.” He became Executive Officer of the USS Ranger which won the Admiral Arleigh Burk Award for most improved ship in the U.S. Pacific Fleet. Cargill was awarded the Distinguished Flying Cross for participating in Operation Linebacker in Vietnam.
Throughout his career, Cargill remained “impressed with the tremendous sacrifice of those who serve, not just danger but leaving the family for months.” He never left Cargill was selected as CNO for a deployment without tears, and fellow for Adm. Holloway and coming home was “pure joy, better commanding officer of Attack than Christmas.” Squadron 22 aboard the USS Coral Sea (CV-43). He flew 175 combat “Back in our day a letter took missions during two deployments two weeks at best [to reach its with 800 carrier landings (traps), destination]. Those who go to sea, Page 12
Coronado Magazine - November
and take off for all parts of the world, even now with all the social media… That’s hard, that’s hard,” said Cargill. “It’s a difficult choice and the sacrifice [of being away from loved ones] is too great.” Cargill and his wife became engaged
“Rain falls on everyone,” said Cargill. “It’s how you pick yourself up afterwards that counts.” on her graduation day from high school. She sat on the stage wearing the ring. After three years of nurses’ training, she moved to be near her fiancée for his senior year. She and another fiancée rented one room together while she worked in the local hospital. They were married the day he graduated from Annapolis. Two of Cargill’s three sons served in the Navy. Doug was in the NROTC program at Stanford University and served for eight years. Steve graduated from the Naval Academy with Distinction as a member of the Class of 1992 and served 20 years. Jud chose civilian life as an accountant. The Cargills have four grandchildren.
Becoming an author was never a Cargill goal, but when a son of his friend Nick Daramus showed him the book “Skyraider,” which included a story about his friend and a combat search and rescue mission he had never heard, his interest peaked. Cargill’s book, “Survival Uncertain,” is all about sacrifice. The book became the vehicle to tell about eight men who sacrificed in Vietnam during that era when some denigrated their service. The book details incidents where the men showed their selfless concern for accomplishing the mission.
“Most of the real heroes never came back,” said Cargill. All eight were classmates at the Academy. The men were close; seven were in Cargill’s wedding. Cargill includes his own career path, too, as one of the eight men while providing a picture of Navy life at that time from his perspective. “Rain falls on everyone,” said Cargill. “It’s how you pick yourself up afterwards that counts.”
After 20 years in the Navy, Cargill went on to work in the defense industry as a program manager. After 10 years, he chose to start his own company and obtained many of his own patents. “That was fun work. I was president of the company and the floor sweeper and everything in between,” said Cargill. Now retired, Cargill enjoys Golf on Wednesdays, and you can see him and Sue riding around town on their tandem bicycle. He loves music. He had been part of the Glee Club in the Naval Academy, which had performed twice on “The Ed Sullivan Show.” Today he lends his voice to the choir of the St. Paul’s United Methodist Church. Coronado Magazine - November
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With over $12M in sales YTD, Molly knows how to get you the results you want. Call her today to discuss your next move!
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Coronado Magazine - November
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Thankful Quotes
“Life is only as good as the people you get to share it with.� Darren Criss “Gratitude can transform common days into thanksgiving, turn routine jobs into joy and change ordinary opportunities into blessings.� William Arthur Ward
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“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.� John F. Kennedy “Kindness in words creates confidence. Kindness in thinking creates profoundness. Kindness in giving creates love.� Lao Tzu
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Coronado Magazine - November
R.E. Broker
“Let us live so that when we come to die, even the undertaker will be sorry.� Mark Twain “Gratitude is the sign of noble souls.� Aesop
PARENTING
Thankful (for More Than Yoga Pants and Dry Shampo by Hattie Foote
o)
Coronado Magazine - November
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PARENTING
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Coronado Magazine - November
PARENTING
“Currently approving my kids’ friends based on which parents I think will drink wine with me on playdates.” I am incredibly thankful for my mom friends, my sister wives if you will. I cannot imagine my life without them. Motherhood can be a very lonely, isolated experience. If I could give one piece of advice to new moms it would be to find a friend who can support you at your lowest of lows and highest of highs. Meaning they won’t bat an eye when you haven’t showered in four days or be excited for you when your baby isn’t constipated anymore! So where do you find these magical unicorns? It can be a little intimidating and awkward, but when you find people you really vibe with it is so worth it. I met one of my very first and now best friends at Coronado Fitness Club. What started off as a casual acquaintance, blossomed into a wonderful friendship. We were pregnant at the same time with our girls, who are also now best friends. We then were set up on basically a mom blind date with another woman with a daughter the same age as our girls, and we all became extremely tight. We even all got pregnant with boys together at the same time! Speaking of blind dates, there is a great app called Peanut where you can meet moms in your area. You can also go the old fashioned route and strike up conversations at the park, beach, library etc. I will tell you what not to do. I was nine months pregnant and lived on B in between Third and Fourth. We all know what a nightmare traffic can be there and I had noticed my neighbor across the street had been parked in front of my house for several days. I was fed up
from having to dodge crazy drivers. I was irrational and hormonal mind you, so I wrote a firm note and left it on the car. Little did I know I was yelling at one of my future dear friends. When our girls struck up a friendship I realized it
was her car I had left the note on. Talk about mortifying. Luckily she happened to be one of the kindest, most forgiving people I have ever met. It worked out, but I would not recommend that technique. Coronado Magazine - November
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PARENTING
“Motherhood: I would die for you, but I really don’t want to cook you dinner.” Relatable. I have many, many days when I feel completely overwhelmed and have a negative attitude. However, in the spirit of the season of giving thanks I am going to take a breath and appreciate the little things. Like Boneys, who always comes through with a wonderful (prepared) dinner for my family that I love oh so much. Or mom memes that always make me laugh and feel less alone on this crazy journey. Some of my favorites to follow on instagram are@mom.worthy, @ scarymommy, and @thedad. Check them out for a giggle.
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Coronado Magazine - November
PARENTING
“I don’t want to sleep like a baby. I just want to sleep like my husband.” Obviously I am thankful for my third child, I mean husband Chris. His head is a little big after my last column where he got a full page photo spread, so I am keeping his shout outs to a minimum. I’m grateful for my entire family whose wisdom and support is priceless. I am appreciative of this town. This year we grabbed some Nado Gelato and sat in the median for the Homecoming Parade. Watching all the students march with pride, my kids running around the grass with friends, it was a small special moment that made me pinch myself. I love Mr. Mike and Ms. Jean at the Library story time. I smile every time we run into my daughters preschool teachers around town, which is pretty much everyday! My husband takes my son to the same barber and they get matching haircuts. Like how cute is that?
Don’t get me wrong, I have been mom shamed here several times, but you know the old saying haters gonna hate! We live in a pretty magical place and it is not lost on me. Last but not least, I am thankful to all of you for humoring me with my “words of wisdom.” I have said this before and I will say it again, I am no parenting expert. I am just a regular mom standing in front of my community, asking you to love me! Hopefully we will see many of you at this years Coronado 5K Turkey Trot! We will be the ones casually strolling because God forbid my daughter gets sweaty!
Happy Thanksgiving, Coronado!
Coronado Magazine - November
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In the spirit of the season, we would like to express our gratitude for our clients, vendors, and this great city of Coronado. From the Crestmont family to yours, we wish you a very happy and safe Thanksgiving! Property Management Sales | Vacation Rentals
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Coronado Magazine - November
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AT HOME
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Coronado Magazine - November
AT HOME
Coronado Magazine - November
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AT HOME
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Coronado Magazine - November
AT HOME
The Art of Fall by Denise Lyon
Fall begins after summer has ended and school has begun. The light becomes a little more golden, the days are a little shorter and the air temperature is a little cooler. Autumn is that peaceful time of year before the bustle of the hectic holiday season. There are pumpkins everywhere. The food of fall is warm and comforting; soups, pies, stew, pancakes, cider, warm spices and anything with pumpkin in it. Cast a spell this fall with gourds filled with candlelight. Look at food as art. The beauty of oranges simply sliced or peeled, cinnamon sticks and star anise as a fragrant centerpiece, goat cheese drizzled with honey, pomegranate seeds and chopped pistachios. Though we don’t have a significant change of seasons here, if you look around you will see yellow, orange and red leaves on a few local trees like sycamores and maples, some ivy varieties and grape vines. Some of our local parks have California oak trees that have acorns that were once an important food source for Native Americans. Embrace the fall season by bringing the beauty of the outside in as you gratefully welcome friends and family into your home. Coronado Magazine - November
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Timeless Designs for Life
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Coronado Magazine - November
AT HOME
“The sun took a step back, The leaves lulled themselves to sleep and Autumn was awakened.� - Raquel Franco
Coronado Magazine - November
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In Coronado, You Don't Just Buy the Castle, You Buy the Kingdom!
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Coronado Magazine - November
Providing Integrity and Excellence to Buyers and Sellers Since 2004
AT HOME
“Blessed are they who see beautiful things in humble places where others see nothing.� - Camille Pissarro
Coronado Magazine - November
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AT HOME
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Coronado Magazine - November
AT HOME
Fall Candle Holders These beautiful gourd tea lights are simple to make: 1. Trace the shape of your tea light or candle onto the top of a small gourd or pumpkin. 2. Cut the bottom of the gourd so it will sit flat. 3. Using a sharp circle cookie cutter or carving knife cut out the traced circle out of the top of the gourd. 4. Cut inside your drawn line so the candle will not fall through the hole. 5. Place the tealight or candle into the center. Enjoy!
Coronado Magazine - November
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Real Estate Sales | Property Management
We built them, We sell them, We lease them
OUR STORY
In 1970 we broke ground on one of California’s most unique developments. Today, in 2018, we are still breaking sales records. Every year since our beginning, we have expertly handled the highest total percentage of sales transactions. That’s 48 years of Shores sales leadership, something that no other office can offer. Our highly skilled staff of sales agents have the history and expertise to handle everything you need from buying and selling, to leasing and property management.
Myssie McCann President, Coronado Shores CO.
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Ara Koubeserian
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Coronado Magazine - November
Linda Kofler
We built them, We sell them, We lease them FEATURE LISTINGS
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It’s Fall
Pumpkin Spice is in the Air
by Linda L. Austin Orange is the fall color, and we associate pumpkins with fall, but pumpkins come in several colors including blue. We all know the Indians grew pumpkins, used them as a food staple, and introduced them to the English settlers, but seeds from pumpkin plants have been found in Mexico, dating back over 7000 years to 5500 B.C. and believed to have originated in Central America. Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska. The self-proclaimed “Pumpkin Capital of the World” is Morton, Illinois, where Libby has its pumpkin industry and plant.
To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 ½ teaspoons ground allspice 1 ½ teaspoons ground cloves
Pumpkins, high in fiber, are rich in vitamin A and potassium. The flowers are edible and appear in restaurants as plating decorations, and roasted pumpkin seeds are common. The leaves were once used in salads, and pumpkins are still noted for medicinal value. The pumpkin, both a squash and a fruit, contains beta carotene which helps reduce the risk of certain types of cancer and helps lower the rate of heart disease. With its nutritional and medicinal value, no cholesterol, and very low salt, the pumpkin should be one of our year-round staples, if we watch the ingredients included in the recipes. Pumpkin and Cranberry Muffins freeze well and are a nice change for breakfast as is the Pumpkin-Apple Streusel Cake. The Pumpkin Pie Spice is certainly used for more than pies these days.
Mix the spices together in a small bowl and take a little whiff. Store for about six months. Use it sprinkled on whipped cream, yogurt, cottage cheese, granola. Use your imagination. Add to cheesecake or pound cake recipes.
Coronado Magazine - November
Page 37
Pumpkin and Cranberry Muffins Tender, flavorful muffins and extra nice since you can make the batter the day before, making them ready for fresh baked muffins for breakfast morning. I, also, used miniature muffin pans that cooked for the same time. 3 ½ cups flour 2 ¾ cups sugar 1 ½ teaspoons salt 3 ¼ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon ground nutmeg ½ teaspoon cinnamon 2 cups fresh cranberries, chopped or sliced 2 1/8 cups canned pumpkin puree 4 large eggs (7/8 cup) 1 cup canola oil Combine dry ingredients in a bowl and whisk to combine. Combine wet ingredients in mixer bowl and stir to combine. Add dry mixture and cranberries to wet mixture and set electric mixer for two minutes. Chill muffin mix overnight. (I baked a sample pan without refrigerating, and they were fine.) To bake: Preheat oven to 325º. Scoop muffin mix with a 2-ounce scoop into greased muffin tins. Bake for 15 to 20 minutes. Makes 36 muffins. Optional: Top muffins lightly with sanding sugar or a streusel topping. Page 38
Coronado Magazine - November
Pumpkin-Apple Streusel Cake
Apples: 3 tablespoon unsalted butter 4 cups peeled, cored Granny Smith apples, diced (about 4) 3 tablespoon sugar 1 teaspoon ground cinnamon Cake: 1 ½ cups flour 1 cup (firmly packed) golden brown sugar ½ cup unsalted butter, cut into pieces, room temperature ½ t. salt ¾ cup canned pure pumpkin 1/3 cup sour cream 2 T. sugar 2 t. pumpkin pie spice 1 t. baking soda 2 lg. eggs
Optional: Vanilla ice cream if using for dessert
For Apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; sauté until apples begin to brown, about 5 minutes. Add sugar and cinnamon and sauté until golden brown, about 3 minutes longer. Cool. (I cooked the apples longer.) For Cake: Preheat oven to 350º. Butter 9-inch springform pan. Combine flour, brown sugar, butter and salt in large mixer bowl. At slow speed, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. Can be made 6 hours ahead. Let stand at room temperature. Serve warm or at room temperature with ice cream. Refrigerate leftovers. Allow to come to room temperature before serving or heat. It is also good as a breakfast coffee cake without the ice cream.
Coronado Magazine - November
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Coronado Magazine - November
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Bring in the Crimson with Cranberries What’s in Season?
Cranberries are a truly North American fruit, along with blueberries and Concord grapes. These tart berries connote holidays for many of us and have made it to many a Thanksgiving table over the years.
Fresh, raw cranberries are loaded with antioxidants, B vitamins, riboflavin, niacin, vitamin C, fiber and vitamin E. Consumed regularly, they can help prevent stomach cancer and UTI’s. Yes, these berries are good for you! Fresh cranberry season is short, from October through December, and only 3 percent of the harvested fruit makes it to market as a fresh berry. The rest of the crop is juiced or dried. The good news is that fresh cranberries are perfect for long term storage. To purchase fresh, look for shiny, plump berries that are firm to the touch and that beautiful crimson color. No liquid or mushy berries should be evident. Keep your berries cold; they can last in the refrigerator one to two months and can be frozen for up to a year in airtight plastic bags. Dried berries can last room temperature for up to six months. Cooked cranberries in a covered container is good for a month. Wash and drain fresh berries before using them. Other than a classic cranberry sauce that you see at Thanksgiving, try adding chopped up fresh cranberries to salads, salsas, oatmeal or smoothies. Juice them or bake with them. Their tart flavor lends well to sweet or buttery baked goods. Enjoy the beautiful color and the healthy benefits of cranberries!
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Page 41
GOURMET CLUB
Coronado Cooks: Lori Boulanger Contributor by Linda L. Austin Linda L. Austin is also a contributor to the E&J with a monthly column “The Grandmother I always wanted.”
Moving from place to place as a navy wife, Lori Boulanger experienced living in different areas of the country, but her “favorite place is where I am,” although she admits to loving the small town feel of Coronado which makes her feel liberated and where you hardly need a car. With so much to involve the residents, no one should get bored. That positive attitude permeates Lori’s life. Not one to moan about having to take charge of the children and household problems when her spouse was deployed, she set her sites on enjoying each day no matter what it brought. The early feminist movement raised her shackles when the spokeswomen denigrated women who chose to make homemaker their profession. She felt providing a nurturing home for her four children was an important job. She supplemented her mothering requirements with being an active volunteer and felt fulfilled with her life choices. Her daughter Kristie, who labeled Mom’s food as “the best,” said frequent moving was not traumatic for her because her mother was always there. She recalled one of Lori’s transition customs. Before each move, Lori made a pot of her spaghetti sauce and served it as the first meal in the new location. That dish is still a family favorite, one of many everyone loves. The family always made eating together a priority; it was a “gathering.” Lori is not only known for her accomplished cooking but, also, for her presentation. She never skimps on the Page 42
Coronado Magazine - November
added touches to achieve an appealing plate: a bit of parsley or mint, a splash of color from an edible flower or a small slice of fruit. The aesthetic presentation is as important as the taste of the food. Her table settings complete the tableau with fresh flowers, colorful china, and complementary cloth napkins. Summer is her favorite time to entertain in Coronado since her backyard offers a backdrop for the festivities. An attractive covered area surrounded by colorful, groomed flower beds and flanked by a rectangular pool invites guests to forget the trials of life and concentrate on the beauty of the setting and the delightful pleasure of the meal. And the food never disappoints. Lori’s files are crammed with clippings which bulge from the drawer. She searches the web for additional recipes, rarely satisfied to rely on tried-and-true standards, and her go-to cookbooks are the “Military Wives’ Cookbook” series because the authors, having lived all over the world, have such a variety of recipes. Her favorite kind of cooking spans a wide range. Asian food, where you throw everything into a wok, and pasta dishes might head the list, but chicken adobo over rice creeps into the list as well as numerous other interesting dishes. When the family comes to dinner, the familiar spaghetti is often the preference; however, daughter Cindy likes leg of lamb, medium rare, with pearl onions in white sauce, fixed a day ahead for enhanced flavor and sprinkled with paprika for color.
GOURMET CLUB
Lori’s Fish Fest Parcels
Lori brought this to a Gourmet dinner. It got rave reviews. All of us planned to make it for family and friends. Start sauce on day one; finish the recipe and serve on day two. If you cannot find the Peppadew pepper, substitute red pepper flakes to taste. The white sauce is also delicious on plain fettuccine if you have extra. 3 cups milk 6 tablespoons butter 6 tablespoons flour 3 garlic cloves, chopped 1 cup cherry tomatoes, chopped ½ cup chopped onion 1 small Peppadew pepper, chopped 3 fresh basil leaves, chopped 3 ounces Parmesan cheese, grated (Additional Parmesan cheese for table use) Dry sherry, to taste Salt, pepper, paprika -- to taste 16 ounces scallops, raw 16 ounces shrimp, raw 24 ounces Alaskan white fish 8 ounces fettuccine Make white sauce using milk, butter, and flour.
Asparagus, roasted potatoes, and lemon meringue pie fill out the menu. Having friends over means fix-ahead dishes to enjoy the company and present a clean kitchen. Beef stroganoff with rice or pot roast with mashed potatoes and a tray or skewered roasted vegetables are two regulars. Her sophisticated picnic features Chicken Kiev, perhaps with mushroom sauce. Lori’s childhood provided plenty of role models to develop a love of cooking. Her mother, a first generation from Poland, was known for her baking. She would always provide the dessert for family gatherings. One of her mother’s favorites was apricot and prune pie with whipped cream topping. At sixteen, Lori decided she would, also, be a good baker, so she started making a cake each week. Once her brother entered the kitchen, looked at her newest creation, and said, “Another cake!” Lori’s favorite was Black Midnight Deviled Food Cake. Lori’s father, a first-generation German, was a fireman
Sauté garlic, tomatoes, onions, and pepper. Add to white sauce. Season with salt, pepper, and paprika to taste. Add Parmesan cheese. Refrigerate overnight. Next day, add sherry to taste and fresh basil to sauce. Cook pasta. Cut parchment paper into eight 12 x 18 sections. Brush a little olive oil in center. Put 1/8 of cooked pasta in middle of each paper. Layer white fish, scallops, and shrimp. Pour white sauce on top and sprinkle more sherry and cheese on top, if desired. Pull up all sides and wet tops. Twist tightly together to look like money bags. Place on baking sheet and bake at 350 degrees for 15 to 20 minutes until fish is done. Coronado Magazine - November
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GOURMET CLUB
Spinach and Ricotta Pie
Dough: 2 cups all-purpose flour 1/3 cup olive oil ¾ cup dry white wine 1 teaspoon salt Filling: 12 ounces wilted spinach leaves, drained and squeezed dry 12 ounces ricotta cheese 1/2 cup parmesan cheese, grated
Using the rolling pin, create two flat circles of dough about 12” in diameter. Place one round on baking sheet. Sprinkle the breadcrumbs on dough around rim (1/2” from edge and about 1” wide) and in center (about an inch diameter) to create a “barrier” between the filling and the dough.
Breadcrumbs 1/2 cup parmesan cheese, grated Salt and pepper to taste
Seal the edges with a fork. Place a bowl in the center of the dough lightly pressing it down to create an indentation in the area between the internal and external filling.
Preheat the oven 350º.
Cut the dough to equal one inch parts, making sure to almost reach the bowl.
Combine the ingredients for the dough in a mixer and blend. Once the dough is consistent, form two equal-sized balls and place in shrink-wrap. Set aside for 30 minutes. In a bowl, combine the ricotta and spinach. Add the egg, parmesan, salt, pepper and mix. Set aside.
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Coronado Magazine - November
Spread the filling around the outer ring on the breadcrumb barrier and mound the remaining filling in the center. Sprinkle the grated parmesan over the filling and place the second circle of dough on top.
Very gently, twist each piece in a little more than a 90-degree angle. Remove bowl. Bake the pie for 30 minutes or until the dough turns a light brown. Optional: brush the center with egg and sprinkle sesame seeds over it.
who cooked at the station house. On the side, he was a butcher who knew his meat and used only quality meats in his cooking. His meatloaf was the best; “it cut like a piece of cake and was never dry.” Carrots were low on Lori’s list of vegetables, but her father added ground carrots to his meatloaf, and she couldn’t taste them. Her family lived in a kind of compound with relatives all around. Her uncle’s garden provided fresh vegetables. Everyone went to Lori’s maternal grandmother’s for holiday meals. Her father was the only one allowed in the kitchen to help. A fond memory: “he chose to sit at the children’s table.” Lori still cooks from scratch and often entertains family and friends with a meal. She is a member of P.E.O.’s Chapter D Gourmet Club and never shies away from attempting any recipe. Cooking is only one of her interests, however. A professional photographer for five years, she now lists it as her hobby. Her beautiful images of people decorate her walls. As a member of Christ Church, she sings in the choir, is a member of the Altar Guild, and mans their thrift shop on Thursdays. She gives walking tours for the Coronado Historical Society and is a docent for the Hotel Del. Lori delves into many areas and can easily converse on any subject. Get her started on a topic which she feels passionate about and her demeanor becomes animated. She stays informed on not only local politics but national and international. With her varied interests and knowledge about multiple subjects, plus her incredible dishes, Lori is a joy to be around.
GOURMET CLUB
Peach Caprese
Lori made this colorful salad for gourmet club. Comes from Joanna Gaines, Epicurious.Com, June 2018 1/2 cup white balsamic vinegar 1/4 cup extra virgin olive oil 2 white peaches, chilled 2 yellow peaches, chilled 2 (4-ounce) fresh mozzarella balls, preferably water-packed 10 fresh basil leaves, torn 1 teaspoon flaky salt 1 teaspoon freshly ground black pepper In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week. Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices. On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once. Coronado Magazine - November
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Coronado Magazine - November
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Coronado High School senior and four year varsity player Andy Rodgers
Page 10 48
Coronado November 2018Magazine Coronado-Magazine - September
DISCOVER
A Fall Sport of a Different Variety by Kel Casey What comes to mind when you think of fall? Crisp evenings, pumpkin patches, turkey and mashed potatoes? Fall is definitely all of those things, but for me, fall is sports. More specifically, fall is water polo (for boys), and November is for CIFs (California Interscholastic Federation). Everything else is secondary until after the CIF San Diego championship games in La Jolla, usually the second or third Saturday in November. I have frequently said that water polo is the sport of my heart. It’s the family sport — three of my kids and three of their cousins have played at one time or another, all for Coronado. Coronado High School senior, four year varsity player, Andy Rodgers.
Coronado Magazine - November
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DISCOVER
Coronado High School mens water polo team for 2018.
It’s not a sport I necessarily understand. It’s rather subjective, in fact. This isn’t a sports article, because for that I would need to have a firmer grasp on the concept of a 5-meter penalty shot, and after 12 years of shooting polo, I still don’t get it right. I love water polo because it’s a gloriously beautiful, yet under appreciated sport. It’s not Friday night lights. Most times it’s not even on Friday and often it’s not under the lights at all. There’s no halftime show. There’s no snack bar unless it’s playoffs or there’s a tournament. No cheerleaders, no kickoff, no jump ball. If you arrive 20 minutes late, you’ve pretty much missed half the game. Most of the action is under the water, so the average spectator doesn’t always know what’s going on beneath the surface, which is probably a good thing. Page 50
Coronado Magazine - November
With all of the things that water polo doesn’t have, you might think it a rather dull sport, but it is anything but. It’s a brutal sport, which requires considerable strength and endurance. Not only do the participants need to be strong swimmers, they have to tread water. While handling a ball. While an opponent is trying to prevent the player from handling the ball. Without touching the bottom. Ever. Never mind that players can’t even wear sunglasses or wipe the water from their eyes (that alone is a deal breaker for me). It’s a bit of an underdog sport. I’ve always felt it was kind of my mission to change that. In the United States, we have no lack of sports heroes. Sports is an industry. College football, college basketball, March Madness. Even horse racing has more famous stars than does water polo.
DISCOVER
Sophomore Teddy Oliver, current goalie for the 2018 Coronado High School’s mens water polo team.
Coronado has produced three water polo Olympians—Genai Kerr, Layne Beaubien, Jesse Smith. Fine, gifted men of strength and character, but if you don’t follow water polo, you’ve probably never heard of them. I see that as, if not an American tragedy, or at least a missed opportunity. So, if you haven’t enjoyed a water polo game, please check it out, at either the BBMAC, or upcoming playoffs at the La Jolla Coggan Pool. It could become your fall sport, too. Jesse Smith, four time Olympian, and former Coronado High School water polo player.
Photos by Kel Casey Coronado Magazine - November
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Coronado Magazine - November
939 Orange Ave. Coronado,CA 92118
Bay Books Book Club Corner What book clubs are reading…
The Big Fella: Babe Ruth and the World He Created by Jane Leavy A thorough biography packed with information on more than just the baseball legend, but the bigger than life man and his business manager Christy Walsh who paved the way for today’s modern sports celebrity. Virgil Wander by Leif Enger Enger’s first work in 10 years, Virgil lives in a small town off Lake Superior. After an accident, he revives to find his hometown no longer familiar. Friends and locals help piece memories and Virgil’s place in the community.
Beirut Rules: The Murder of a CIA Station Chief and Hezbollah’s War Against America by Fred Burton, Samuel M. Katz This is a pulse-by-pulse account of William Buckley, who in 1983 went into Lebanon to rebuild networks after a terrorist bomb, became a target, was abducted, tortured and murdered and terror that continues on to this day. The Practice House by Laura McNeal A story of finding “home,” Aldine follows her sister from Scotland to the U.S. in 1929. After answering an ad to teach, she heads to drought-stricken Kansas where there is no job, yet she stays the course finding her place in life.
Bay Books Recommends: Love is Blind by William Boyd The story of piano tuner who accompanies a famed pianist from Paris to St. Petersburg, and his love for the soprano, consort to the pianist. Dark, dangerous connections that will test the piano tuner’s love, and the ability and will to survive.
The Library Book by Susan Orlean Orlean delves into the 1986 burning of the Los Angeles Public Library, investigating the details of that day, but also looking at the changing role that libraries play in communities across the nation.
1029 Orange Avenue Open Monday thru Saturday www.baybookscoronado.com 9 a.m. to 7 p.m. 619-435-0070 Sunday 9 a.m. to 6 p.m. Coronado Magazine - November
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FINANCE
ASK AN EXPERT: WHY QUALIFIED CHARITABLE DISTRIBUTIONS ARE SO TIMELY FOR RETIREES
You’ve Got Questions? We’ve got Answers!
Finance Disclaimer This material has been provided for general informational purposes only and does not constitute either tax or legal advice. Please consult a tax preparer, professional tax advisor, or lawyer. Page 54
Coronado Magazine - November
Jane M. Braun, CFP®, MSBA Certified Financial Planner™ Manning Wealth Management, Inc 619-237-9977
by Jane Braun, Certified Financial Planner TM Retirees over the age of 70 who don’t like paying taxes, but who do like donating to charity need to get up to speed on Qualified Charitable Distributions (QCD). QRD’s make it possible for retirees to save a lot of money in taxes. It is important to understand that one must be 70½ or older in order to be eligible to make QCDs. Instead of taking the annual Required Minimum Distribution (RMD) you instruct your IRA trustee to make a distribution directly from your IRA (other than SEP and SIMPLE IRAs) to a qualified charity. The distribution must be one that would otherwise be taxable to you. You can exclude up to $100,000 of QCDs from your gross income each year. And if you file a joint return, your spouse (if 70½ or older) can exclude an additional $100,000 of QCDs. It is important to note that you don’t get to deduct QCDs as a charitable contribution on your federal income tax return — that would be double-dipping. QCDs count toward satisfying any required minimum distributions (RMDs) that you would otherwise have to receive from your IRA that are normally taxed as ordinary income. However, distributions that you actually receive from your IRA (including RMDs) and subsequently transfer to charity cannot qualify as QCDs. Example: Assume that your RMD for 2018, which you’re required to take no later than Dec. 31, 2018, is $25,000. You receive a $5,000 cash distribution from
FINANCE
your IRA in February 2018, which you then contribute to Charity A. In June 2018, you also make a $15,000 QCD to Charity A. You must include the $5,000 cash distribution in your 2018 gross income (but you may be entitled to a charitable deduction if you itemize your deductions, a strategy that may be less beneficial now due to passage of the Tax Cuts and Jobs Act). You exclude the $15,000 of QCDs from your 2018 gross income. Your $5,000 cash distribution plus your $15,000 QCD satisfy $20,000 of your $25,000 RMD for 2018. You’ll need to withdraw another $5,000 no later than Dec. 31, 2018, to avoid a penalty. Example: Assume you turned 70½ in 2017. You must take your first RMD (for 2017) no later than April 1, 2018. You must take your second RMD (for 2018) no later than Dec. 31, 2018. Assume each RMD is $25,000. You don’t take any cash distributions from your IRA in 2017 or 2018. On March 31, 2018, you make a $25,000 QCD to Charity B. Because the QCD is made prior to April 1, it satisfies your $25,000 RMD for 2017. On Dec. 31, 2018, you make a $75,000 QCD to Charity C. Because the QCD is made by Dec. 31, it satisfies your $25,000 RMD for 2018. You can exclude the $100,000 of QCDs from your 2018 gross income. As indicated earlier, a QCD must be an otherwise taxable distribution from your IRA. If you’ve made nondeductible contributions, then normally each distribution carries with it a pro-rata amount of taxable and nontaxable dollars. However, a special rule applies
to QCDs — the pro-rata rule is ignored and your taxable dollars are treated as distributed first. Example: Assume you have a single traditional IRA with a current value of $100,000, which includes $10,000 of nondeductible contributions. Therefore, you have a taxable balance of $90,000 and a nontaxable balance of $10,000. If you were to make a $5,000 withdrawal from your IRA, nine-tenths ($10,000/100,000) of your distribution, or $4,500,would be taxable and one-tenth ($10,000/100,000), or $500, would be nontaxable. However, if you make a $5,000 QCD, the entire $5,000 amount will be considered to come from your $90,000 taxable balance. It is best to work with a financial advisor or tax professional because there are some things that can trip you up. Stated again, contributions must be made directly to the charity and the paperwork and record keeping is critically important. Start planning early. This is not something that can be accomplished in the last week of the year. Jane is a financial advisor located at 1013 Park Place Coronado CA 92118. She offers securities and advisory services as an Investment Adviser Representative of Commonwealth Financial Network ®, Member FINRA/ SIPC, a Registered Investment Adviser. She can be reached at 619-237-9977 or jane@manningwm.com.
Coronado Magazine - November
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Coronado Magazine - November
CORONADO
M A G A Z I N E
December Issue Coming Soon! Reserve Your Space Today for the Christmas Parade Program Coronado Magazine - November
Page 57
THEN & NOW
The Coronado Historical Association Presents Shedding Light on Historic Saloons by Vickie Stone, Registrar and Curator of Collections I frequently tell visitors at our Research Library that research is detective work. This certainly was true when a researcher from San Diego came over with a question about “antennas that appear on an 1887 map of Coronado.” I had seen the map several times before as it was reprinted by San Diego Federal Savings in the 1970s and widely distributed. However, it was the first time I ever noticed the three strange masts rising high above the streets. They seemed to be something out of a science fiction scene. Initially, the researcher thought they were antennae for radios. That was quickly ruled out because it wasn’t until 1888 that airborne electromagnetic waves were even proven to exist. So what could these strange masts be?
After some digging, I found pictures online of similar masts in other cities in the 1800s. The masts were called “moonlight towers.” Moonlight towers are large masts built to hold arc lights at the top. Arc lights are the first widely-used type of electric light. They were in cities across the country, but they were only popular for a very short amount of time (between the 1880s and 1900). Arc lights emitted a harsh, bright light that, when mounted up high, could light entire blocks at night—thus the name “moonlight towers.” A mast with arc lights was a cheaper option than lining streets with many smaller gas or oil lamps. There were two main styles of masts. One was triangular in shape and the other looked more like a birdcage. The ones depicted in the map appear to be the “bird-cage” style masts. Knowing what the strange masts on the map were, I found more information about them here in Coronado. The map rendering showed three masts, all in the “bird-cage” style. However, this may not have been a true representation of what was here at the time, only a rendering
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Coronado Magazine - November
THEN & NOW
on a map. Eventually, I was pleased to find photographic evidence of at least two moonlight towers in Coronado. The photograph, taken in 1887, depicts two moonlight towers. The tower that is most prominent in the photograph has the “bird-cage” style mast and appears to be located at Fourth and C streets. The tower in the back appears to have a triangular mast. Later I found articles from the Coronado Mercury, Coronado’s newspaper at the time, referencing three and possibly more moonlight towers. In addition to being a cheaper option for night-time lighting, the moonlight towers were a popular option in Coronado as an aide to safety. In 1887, Coronado wouldn’t be incorporated as a city for another three years, so residents were reliant on one sole constable and the policemen across the bay to maintain order. Luckily Coronado didn’t experience a terrible wave of crime at that time, but according to some local residents, there was “the saloon problem.” When residents signed the deeds to their land, there was a special provision that no resident could produce or sell any liquor. Temperance made Coronado a safer and more attractive place to live according to the Coronado Beach Company. Yet not all Coronado residents were happy with the alcoholfree environment, especially the laborers working to build the Hotel Del and all of the initial infrastructure on the island. By 1887, there were at least six saloons in Coronado, with many people imbibing and getting rowdy.
Without a police force, the moonlight towers were at least a symbol of safety against the disturbances of the saloons. The tall masts shone a light on what would have been dimly lit streets. The Coronado Mercury declared how useful the moonlight towers were in the August 18, 1887 issue, “The newly erected electric light mast at the corner of J and Fifth
street was started last evening. The light it spreads will do more good than a score of policemen, because ‘they like not light, for their deeds are deeds of darkness.’” Despite the seemingly favorable reviews of the towers, arc lights went out of style by 1900. Coronado’s streets were later illuminated by far less obtrusive street lamps with incandescent bulbs.
Photos from the Coronado Historical Association Collection. Coronado Magazine - November
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Page 63
Autumn: A Prime Time to Tend Lawns and Gardens
Autumn is gardening season. That statement may not seem right to those who think of the spring as the peak time to care for lawns and gardens. Spring and summer may be the seasons most often associated with landscaping and lawn care, but tending to lawns and gardens is a year-round job. However, autumn is an ideal time to get into the garden and ensure that flowers, trees and garden beds will over-winter successfully. A number of things make autumn a prime gardening season. The cooler days of fall enable gardeners to spend ample time outdoors. In addition, soil harbors a lot of residual warmth in autumn. Also, the leaves have not completely fallen, for those of us with deciduous trees and shrubs, making fall a prime time to assess what’s already in the landscape, what needs pruning back and where to address planting for next year. Gardening enthusiasts can focus their attention on these areas now:
Garden
• Pamper perennials. As annuals and perennials start to fall back, mark the spots where perennials are located so they can be easily identified later on. This way, when planning spots for spring bulbs or other spring layouts for next year, perennials won’t be overlooked or covered over. • Prune shrubs and trees. Look at shrubs and trees and cut out dead or diseased wood. This is a good time to prune palm trees. • Clean up borders. Weed and tidy up borders and lawn edging. • Remove spent summer veggies. Take out vegetable garden plants that have already bloomed and borne fruit. Tidy up vegetable gardens and start to sow cooler weather plants, such as onions, celery, garlic, beans, Brussel sprouts, swiss chard, kale, lettuce, cabbage, spinach and sweet peas. Try turnips, carrots and radishes from seeds. Rake and compost. Rake the leaves and gather grass clippings to add to the compost pile. Add mulch and compost to the garden. Replenish spent soil with mulch and compost so garden beds will be revitalized for spring planting. • Plant spring bulbs. Get tulips and other spring bulbs ready for planting so they’ll burst with color next year. Consider mums. Chrysanthemum plants are perennials. While they look beautiful in pots, if planted, maintained and winterized, they can bloom every fall. • Install pavers or rock wall. Embrace the cooler temperatures to work on laborintensive projects, such as putting in a garden bed, retaining wall or walkway Page 64
Coronado Magazine - November
Lawn
• Fertilize the lawn. Fertilizing in autumn helps ensure grass will stay healthy throughout the winter. Keep mowing, but adjust how you mow. In other areas of the country, it is recommended to lower the blades so the grass is cut shorter, and will allow more sunlight to reach the grass in the months ahead. However, in Southern California, the idea is to mow higher and more often, letting the longer blades collect sunlight and promote growth. However, remaining mindful that no blade of grass should ever be trimmed by more than one-third. • Remove leaves as they fall. Leaves left to sit on the lawn may ultimately suffocate the grass by forming an impenetrable wall that deprives the lawn of sunlight and oxygen. The result is dead grass and possibly even fungal disease. Leaves may not need to be raked every day, but homeowners should periodically rake and remove leaves from their grass, even if there are plenty left to fall still hanging on the trees. • Repair bald spots. Summer exacts a toll on lawns in various ways, and even homeowners with green thumbs may end up with a lawn filled with bald spots come autumn. Now is a great time to repair these bald spots. Lawn repair mixes that contain mulch, seed and fertilizer to repair bald spots can begin to recover in as little as seven days. Before applying such products, remove dead grass and loosen the top few inches of soil. • Overseed your lawn, if needed. Here in Southern California, you can seed ryegrass over winter dormant grasses for a more lush lawn in winter. With this the start of San Diego’s rainy season, there’s a chance you might be able to water it less as the seeds take route. • Aerate the turf. Aerating reduces soil compacting, facilitating the delivery of fertilizer and water to a lawn’s roots. While many homeowners, and particularly those who take pride in tending to their own lawns, can successfully aerate their own turf, it’s best to first have soil tested so you know which amendments to add after the ground has been aerated. Gardening centers and home improvement stores sell soil testing kits that measure the pH of soil, but homeowners who want to test for nutrients or heavy metals in their soil may need to send their samples to a lab for further testing.
2018 Coronado Magazine - September Coronado Magazine - November
43 Page 65
Equipment Clean, sharpen and oil all equipment, storing lawn and garden tools properly. Whether they don’t come out again until spring, or if you use them through our mild winter, they will be ready.
Autumn may not seem like gardening season, but there are plenty of lawn and garden tasks to tend to during this time of year.
November Night Listen…
With faint dry sound, Like steps of passing ghosts, The leaves, frost-crisp’d, break from the trees And fall.
Page 66
by Adelaide Crapsey (1878-1914)
Coronado Magazine - November
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