Pajaro Valley Magazine | October 30, 2020

THE LIFESTYLE MAGAZINE OF THE PAJARO VALLEY

A supplement to The Pajaronian

OCTOBER 30, 2020

SAFE SCARES Officials offer advice, Covid-19-compliant activities to celebrate Halloween P4 MIXING BOWL P7 | PHOTO GALLERY P8 | HOME OF THE WEEK P10

OCTOBER 30 - NOVEMBER 5, 2020 | PAJARO VALLEY MAGAZINE

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Raeid Farhat Real Estate Inc

Celebrating 20 years!

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Jamie Loustalot & Marcie Bei DELAVEAGA GOLF/ THE GRILLE AT DELAVEAGA

Jamie Loustalot is co-owner of DeLaveaga Golf Shop/Driving Range, Disc Shack and The Grille at DeLaveaga. Jamie has owned and operated DeLaveaga for over twenty years with her husband, Tim. Just recently, Jamie finished a 3 ½ yearlong renovation to the restaurant at DeLaveaga and proudly opened in July of this year. Jamie’s love for DeLaveaga is lifelong and her vision to make DeLaveaga a recreational destination is her mission. Jamie has a passion for what she does and a love for their amazing community.

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21 Brennan St, Suite 18, Watsonville, CA 95076 Phone: 831.761.7301

CEO & Executive Editor

Marcie Bei is the Chef at The Grille at DeLaveaga and follows in her father’s, (Jon Bei) footsteps as she continues the Bei legacy. Marcie grew up at DeLaveaga in the kitchen learning all her father could teach her. She has combined that knowledge, her experience and her culinary education into the skilled and highly talented Chef she is today.

DeLaveaga Golf/The Grille at DeLaveaga 401 Upper Park Rd., Santa Cruz | delaveagagolf.com 831.423.7214 Main | 831.423.1600 Grille

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Jeanie Johnson

Erik Chalhoub Contributing Writers

Erik Chalhoub Johanna Miller Tarmo Hannula Kate Russell Sarah Ringler Advertising Account Executives

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Cover story

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Mixing Bowl

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Published by WatsNews, LLC, Watsonville, CA. Entire contents © 2020. All rights reserved.

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OCTOBER 30 - NOVEMBER 5, 2020 | PAJARO VALLEY MAGAZINE

County, city officials offer recommendations for a safe holiday

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Halloween

AT HOME

H

alloween has traditionally been a holiday that encourages large gatherings, in-your-face scares and traditional trick-or-treating.

Even though Covid-19 will change the way people celebrate the season, there are plenty of precautions you can take to stay safe while still enjoying the festivities.

When it comes to reducing the spread of Covid-19, Halloween is no different than other holidays: Reducing close contact with people outside your household, wearing appropriate face coverings, practicing hand hygiene, and staying home when not feeling well are all important measures.

Revelers are asked to consider using a Halloween-themed cloth face covering, as a costume mask is not a proper substitute. Avoid wearing a costume mask over a protective cloth face covering; it can be dangerous if the costume mask makes it hard to breathe. âž?6

CANDY CHUTE The residents of

this local home figured out a way to dispense candy to trick-or-treaters in a socially distanced manner.

skeleton looms over the front yard of a home on Palm Avenue and Lincoln Street in Watsonville.

Tarmo Hannula

PAJARO VALLEY MAGAZINE | OCTOBER 30 - NOVEMBER 5, 2020

Tarmo Hannula

FLOATING SCARES This spooky

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HALLOWEEN

2020 Drive-Thru Trunk-or-Treat

OCTOBER 30 - NOVEMBER 5, 2020 | PAJARO VALLEY MAGAZINE

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The First Baptist Church, 101 Madison St., Watsonville will be hosting a special outdoor event on Saturday between 5-8pm. Families are invited to stop by for a physicallydistanced, family-friendly outdoor walkthrough to receive candy. Be entered into a raffle to win a skateboard, scooter or bike. Face masks are required, and candy will only be handed out to children elementary school aged and younger.

Watsonville Halloween Treasure Map Various businesses across Watsonville will be open to hand out “treasure” (individually-wrapped candy, snacks, stickers, etc.), adhering to Covid-19 safety guidelines. Sponsored by Togo’s Watsonville and PV Chamber. Pick up a map anytime between 10am-8pm Saturday at either Togo’s Watsonville location. To add your business to the map, email wdtogos@gmail.com or call 430-0825.

Tarmo Hannula

Harvest Fest Candy Factory

Johanna Miller

The City of Watsonville Parks and Community Services Department and the County of Santa Cruz will host a DriveThru Trunk-or-Treat event Friday from 4:30-7:30pm, or until supplies last. Families are invited to drive through Ramsay Park, 1301 Main St., with nonprofits and other groups placing treats inside car trunks. They can also participate in a car-decorating contest. Photographs will be taken of the decorated cars and posted on social media, where the community can vote on a winner. Masks required.

FLYING SAFE A Halloween sign hangs over

a porch on Orchard Street in Watsonville.

HALLOWEEN AT HOME

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Many traditional Halloween activities promote congregating and mixing of households, which increase the risk of transmitting Covid-19.

For this reason, Santa Cruz County public health departments recommend safer alternatives and discourage traditional trick-or-treating.

The safest way to celebrate is to spend time with people in the same household and to celebrate virtually. Some alternatives that are lowrisk include: • Creating a haunted house or candy scavenger hunt in your home for members of your household.

• Having a scary movie night or Halloween-themed activities (pumpkin carving, face painting) at home.

• Participating in online parties or contests (e.g., costume or pumpkin carving).

• Dressing up homes and yards with Halloween-themed decorations.

• Participate in a scavenger hunt in your neighborhood to look for objects (e.g. witches, spider webs, black cats), while maintaining distance from people from outside your household.

• Car parades that comply with public health guidance including: -Drive-by events or contests where people dress up or decorate their vehicles.

-Drive-thru events where people stay in their vehicles and drive through an area with Halloween displays.

GRAB AN EAR Freshly harvested corn fits

in with the Halloween season.

-Drive-by events where people can receive a treat bag (commercially packaged non-perishable treats) or item(s) from an organizer, while the participants remain in their vehicle.

The following are higher-risk activities that are discouraged: • Door-to-door trick-or-treating is not recommended as it can be difficult to maintain proper social distance on porches and at front doors, or ensure that everyone answering or coming to the door is appropriately masked. It also involves touching high-contact surfaces such as doorbells and candy bowls.

• “Trunk or treating” where children go from car-to-car instead of door-to-door to receive treats is also not recommended, as it is difficult to avoid crowding and sharing food.

The following activities are prohibited by state public health orders: • Halloween gatherings, events or parties with non-household members • Carnivals, festivals, live entertainment and haunted house attractions • Having a large dinner party with people from different households coming from different geographic locations • Large indoor celebrations with singing or chanting. Large gatherings, even if they are outdoors, are high-risk for spreading Covid-19 • Eating, drinking, speaking

loudly or singing amongst others outside of your household

PERSONAL PROTECTIVE MEASURES Regardless of how you choose to celebrate Halloween, it is important to keep the following in mind: • Face Coverings: Wear a cloth face covering that securely covers nose and mouth to prevent disease spread when outside your home and around others that are not part of your household.

Plastic, rubber, vinyl, and other Halloween costume masks are not acceptable substitutes.

• Social Distancing: Stay at least 6 feet away from people who are not part of your own household, especially when talking, eating, drinking and singing.

• Outdoors is Safer: Avoid confined spaces, especially indoors.

• Good Hygiene: Wash or sanitize your hands often. Clean hightouch items regularly.

• Minimize mixing: Plan activities to limit mixing between different households.

• Stay Home if sick or in a highrisk group: If you are sick, or have been in contact with someone who has been diagnosed with Covid-19 or has symptoms, stay home. This is especially important for people at higher risk of illness or death (older adults, people with chronic medical conditions).

THE MIXING BOWL

The Crispy, Spicy Sambusa Project

By SARAH RINGLER

M

any cultures have little packages full of ingredients that are folded into dough and fried, baked or steamed. This recipe is from Somalia, mysomalifood.com, and is distinguished by the spices and the unusual way the packages are prepared. There are many steps that might take you in directions you have never gone before.

Sambusas are very crispy, which comes from being fried but also from the way the dough is formed.

The dough is made, kneaded, formed into balls, rolled out into disks and then the disks are layered and rolled out again. Rolling out the disks together makes for a very thin and delicate crust. Filled with spicy meat, they can be served with something simple like a salad or steamed vegetables.

Closely related to Indian samosas, they are wonderful served with chutney and yogurt. According to S. Mangalassary in “Indigenous Culture, Education and Globalization,” they originated in the Middle East and spread outward to Asia and Africa from there.

Sambusa wrappers 1 1/2 cups plain all-purpose flour 1 tablespoon oil 1/2 cup lukewarm water, or more if necessary Salt

Filling 1/2-pound ground beef or lamb 1 tablespoon oil for rolling out 1 small onion, chopped 1 small minced green serrano or jalapeño chili 1 green onion, chopped 1 clove garlic, minced 1 tablespoon cilantro, finely chopped

1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon cardamom powder 1/2 teaspoon salt 1/2 teaspoon pepper Flour for rolling out 1 cup oil for final frying

Flour paste 2 tablespoons all-purpose flour 2 tablespoons water, or as needed You will be making 16 wrappers. First, mix the flour, oil and salt in a medium bowl. Add the water slowly using a fork to make a soft and pliable dough. Add more water if necessary. Knead it for 5-10 minutes until smooth and pliable.

Form the dough into a ball and coat the outside with cooking oil.

Cover and set it aside for about 15 minutes.

Knead the dough again and divide it into 4 equal portions.

Form each portion into a ball. On

PAJARO VALLEY MAGAZINE | OCTOBER 30 - NOVEMBER 5, 2020

Tarmo Hannula

DELICATE PACKAGES Still crispy and spicy, my sambusas are a little thinner and longer than the authentic version.

a floured board, take two balls and roll each one into a 5-inch circle. Brush one circle with oil and place the other one on top. Press the edges gently with your fingers to make sure they line up. With a rolling pin, roll on a floured surface into an 8-10 inch diameter circle.

Repeat with the other two portions.

Heat a 12-inch skillet or griddle on medium-low heat. Take one of your double circles and with a sharp knife and cut it into quarters. Take one quarter and roll it out into a large triangle shape, about double in size. Place the triangle on the warm skillet and warm on each side to dry it out, but make sure you don’t leave it too long.

Remove and let it cool slightly. Slowly separate it into two pieces without tearing them. Cover them with a towel and continue to repeat the same steps until you have 16 wrappers.

Making the filling by heating a skillet with oil over medium heat. Add the meat and crumble with a spoon.

Then stir in the onions, minced green chilis, green onions, garlic and cilantro. Finally add spices, salt and pepper and cook briefly for a few minutes. Taste and adjust flavors. Let the filling cool at room temperature.

In a small bowl, mix flour and the water to make a smooth paste.

To assemble the sambusas, take one of the wrappers with your hands and form it into a cone shape. Seal the edges with flour paste. Fill the cone with a few spoons of filling and close the top into a triangle shape and seal it with the flour paste. Pinch the edges so that it is completely sealed. Divide the filling between 16 wrappers.

Prepare your stove for deep fat frying. Use a stable heavy bottomed frying pan. Set up a strainer over a bowl to catch the sambusas as they come out of the oil and then a cookie tin covered with paper towels to drain off the excess fat.

Heat about 1 cup of oil in the frying pan over medium high heat.

Do not leave the stove at this point.

Fry the sambusas until golden brown.

Remove and drain in strainer and then on paper towels. Serve while warm.

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PHOTO GALLERY Tom Brezsny’s

REAL ESTATE OF MIND

EVENING SAIL Members of the Santa Cruz Yacht Club prepare for an evening sail from the Santa Cruz Harbor.

Tarmo Hannula

RIVER WALK AT THE HARBOR

A young boy climbs on the concrete breakwater at the mouth of the Santa Cruz Harbor. The Walton Lighthouse is shown in the background.

Tom Brezsny

Realtor® DRE#01063297

831-818-1431 getreal@serenogroup.com PA I D A D V E R T O R I A L

EVENING EDGES IN Late

afternoon light sweeps across the Pasatiempo Golf Course in Santa Cruz.

Tarmo Hannula

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I’ve been in a contemplative mood lately, something that often happens when the winds of real estate settle into their more customary calm around this time of year. Many buyers are on a furlough until after the first of the year. That’s when they’ll push the reset button and venture back into the fray. And many sellers have their sights set on 2021 and are busy prepping for early spring. For now, I’m enjoying a little distance from the daily grind.

There’s been a nagging notion rolling around in my head this year. Maybe it’s a symptom of the bigger anxieties floating around in a world that seems increasingly wired by negative emotions.

The uncomfortable feeling I’ve had is that real estate’s growing reliance on technology isn’t such a good thing. I’m haunted by a quote from a former Facebook employee echoing Ginsberg’s seminal line: “I saw the best minds of my generation inventing new ways to make people click on things.”

When I look at real estate and how the process works these days, I can see ways it is headed down the wrong path.

I talk to hundreds of people every week and because I’m curious, I always ask about their experiences with buying or selling. Recently a theme has emerged from all the random sampling I’ve done.

More often than not, people describe being confused or frustrated about their recent real estate ventures. They often talk about feeling left in the lurch, without any context about how all the separate parts, moving with such dizzying speed, actually fit together into a whole.

They complain about never really talking to their agent. How she/he only texts them. About being left alone to fend for themselves on the internet, or about receiving Dropbox links with hundreds of pages of inspections without any explanation until a second email arrives asking for their electronic signatures on each page to prove they’ve read them.

There’s a powerful drive to translate everything we do as Realtors into a onesize-fits-all digital format. To go faster and to paint our clients lives by the numbers with newer and better algorithms. To boil their decision-making down to a series of 1s and 0s for our own good and supposedly theirs.

It doesn’t help that we live right on the edge of Silicon Valley, where a huge percentage of buyers and sellers participate in the larger tech economy surrounding us. Life and work via the internet is what’s expected here. If you don’t have it, you aren’t successful. And if you can’t embrace it - it’s time to get out of the business.

Next: How real estate should learn to live with and without the internet.

Tarmo Hannula

OCTOBER 30 - NOVEMBER 5, 2020 | PAJARO VALLEY MAGAZINE

Provoking thought since 1990

Have a recent photo you’d like to share? Send it to us for consideration by emailing it to echalhoub@weeklys.com or mailing it to 21 Brennan St., Suite 18, Watsonville, CA 95076.

Please include a brief description of the photo as well as the name of the photographer.

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HOME OF THE WEEK

Are you Overwhelmed right now?

We are here for all your Real Estate needs

OCTOBER 30 - NOVEMBER 5, 2020 | PAJARO VALLEY MAGAZINE

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Give me a call today regarding buying or selling your property

Give me a call today regarding property management and current rent regulations

Ed Gagne

Kathy Oliver

REALTOR® 831.254.1432 egagne@baileyproperties.com Cal DRE #01450406

Broker Associate/REALTOR® 831.206.2249 Kathy@OliverPM.com Cal DRE #01116175 Owner of Oliver Property Management

Submitted photo

We hope you are all doing well during the most confusing and scary times of our lives. Please be safe and sane and when you feel it’s overwhelming, practice patience and kindness and find some peace in it all. Change is difficult.

- The house rental playing field has changed with new laws regarding tenants’ rights that are not landlord-friendly and, to date, state and federal officials have offered little relief for rental property owners.

- The current fire is impacting our challenging housing market. Supply will be at a critical level with great demand.

- The current COVID-19 crisis is changing our industry constantly, as we learn more about it.

So, if you’re overwhelmed it’s natural in this environment. Some of you might be wondering about the current housing sales market. We can tell you this: For those of our clients who have decided to sell for one reason or another, the market remains strong. After listing the homes for our clients we have had healthy responses from buyers that have resulted in multiple offers and quick sales, much to the delight of the property owners.

If you have any questions regarding current rent regulations or to consider selling your property, we would be happy to assist you.

HIDDEN VALLEY Moss Landing can be seen from

this Royal Oaks home’s viewpoint.

Bay and valley views Royal Oaks home sits atop a hill to offer panoramic views

Circle of Champions - Watsonville Office

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his hilltop home in Royal Oaks features panoramic views of the Monterey Bay, Moss Landing and the valley below.

Located at 390 Hidden Valley Road, the 2,404-square-foot home includes three bedrooms and three bathrooms. It sits at the end of a private gated road with three other homes.

A wraparound stained concrete patio and custom-designed pavers are located at the main entrance.

Inside, there are high ceilings and wide plank oakwood floors throughout.

A formal dining area and kitchen with informal dining and fireplace adjoin to expand the indoor entertaining space. The master suite includes a walk-in closet, deck and bath with marble, shower and tub.

The home, built in 2001, is listed at $1,174,900 by David Lyng Real Estate. For information, visit tinyurl.com/y5y9gq96.

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