The Lee Hello is a Goodbye

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She nails it on how many continue to feel, as we loose the “heart” of San Francisco to growing $’s. 
Even for me after 20 years here, it’s only been the last 10 years of which I made a yearly income over $20k because of my committment to gay mens health, HIV prevention and substance user services at a non profit and social justice level. 

So without having purchased property back in the day to sell now, I’m priced out from owning here. Which frustrates me to get that feeling of “if you can’t afford to buy, go ..” from the entitled new rich and old established power brokers who want more . 

 I’ve paid my dues San Francisco and it’s time you deliver 

Here is the sfgate article on the video http://m.sfgate.com/news/article/Anti-Super-Bowl-Adele-Cover-Hello-Candace-Roberts-6811321.php

 Candace Robert’s Hello Ed Lee

Sometimes trying something new like @Sprig doesn’t leave a good taste in ur mouth

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Wow tried the food app service Sprig tonight and not impressed so far. After several recomendations earlier this week I placed my first order. 

 A short time later I happened to check email to find they issued a refund. Ended up calling to ask why a refund email was sent and about the status of the food.

Only to be told the order was cancelled with a vague mention that its a rare occurance but during my order placement an item ran out. 
But that doesnt explain why the system doesnt trigger a call, or text about placeing a substitution on the 86’d item. 

The phone support didnt seem very concerned and while they did offer some credit they didnt even have curtesy to initiate a “we can have an order out to you asap if you choose a replacement on us” instead he wanted to play word games about my telling him what I wanted as if it was on me that the error was made and to correct it.  I think more training is needed. 

I still think its a good concept but needs some work in its customer engagement and technical engineering. Unclear if I will risk another attempt in the future. 

   
 

A crowd sourced multi-media portrait of 24 Hours of Life in Provincetown #Ptown24 ; over 2oo hundred photos, 48 videos all in the same 24 hours.

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Each year we head back to Provincetown for a few weeks to see old friends and chill. We usually go when the big events have passed and before the last big theme party hits. This past summer Provincetown TV (PTV) launched its own version of a crowd-source “day in the life” called #Ptown24 asking for folks to share images from throughout a 24 hour period using the hashtag #Ptown24 (which happened to occur while we were in town).  Below is the summer version and happy to say several of my shots made it.

A crowd sourced multi-media portrait of 24 Hours of Life in Provincetown; over 2oo hundred photos, 48 videos all in the same 24 hours. Heather Reed of Provincetown Television got the ball started.. and I’m hearing a winter version of #Ptown24  is brewing now too. See the message post below.

You can see some of the great work of PTV on Facebook at: https://www.facebook.com/provincetowntv/ or visit the website http://www.provincetowntv.org

Below is the summer version and happy to say several of my shots made it. 

 #Ptown24

In fact – are you going to be in Ptown in February? Help document 24 hours of life in the winter in Provincetown!

Everyone who lives here in the winter gets asked (like a million times) “What do you DO all winter?” It’s time to stand together and ANSWER BACK! With beautiful little videos and photographs of our lives in our beautiful town when most people are elsewhere.

From 6 am 2/24 to 6 am on 2/25, PTV and LIPTV ask EVERYONE in Provincetown to shoot and post short videos and photos of your day to the first WINTER #Ptown24! Invite your friends to join the #PTown24 Facebook group and contribute videos and photos or follow along as the day unfolds.
facebook.com/groups/ptown24

We encourage you to post and tag your posts with #Ptown24 everywhere on this day, but we learned A LOT about Facebook and Instagram’s privacy settings last time. That’s why this time we’re asking everyone to join the #Ptown24 group and post contributions here. That way your beautiful post doesn’t show up as a white box that says “Attachment Unavailable.”

Questions? Contact [email protected].

PTV is a 501(c)(3) non-profit contracted by the Town of Provincetown to provide a community media center for local residents, and non-profit and educational institutions. PTV is also contracted to provide unbiased cable and webcasts of all Provincetown Regulatory Board Meetings. (Follow PTV GOV here to stay up to date on the latest Government video postings: https://www.facebook.com/ptvgov)

PTV Members have free access to cameras, editing bays, lights, microphones, studio space, and hands-on training classes and workshops. Join or renew your membership here: http://provincetowntv.org/membership/

PTV cablecasts on Provincetown’s Comcast channels 18 (Government) and 99 (Public), with selected programs available on our Vimeo channel www.vimeo.com/provincetowntv.

via @TouchofModern; GOAT STORY, Mugs Engineered For Your Commute

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From the folks at GOAT STORY, Mugs Engineered For Your Commute.

So they re-invented it from top to bottom, with unique detailing like an ergonomic handle, a sleeve that doubles as a stand, and an array of straps so you can sip while you check your phone. It’s the best commuter coffee mug you’ll find out there.
Not bad for $30 on sale at touchofmodern.com:  https://www.touchofmodern.com/sales/goat-story-f8e7d2ae-112c-480a-9120-a48fa93c0c0f

It’s Cold, It’s Wet and I Don’t Care Its Not Fall.. Crockpot Butternut soup

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Sometimes you just need a fish, hearty soup to get the chill out of you. Not being one that likes a thin broth style soups – I tend towards ones that are thick. So a good butternut squash soup will always work. This quick (sorta) toss together soup is perfect and done in the crockpot over 5-6 hours. Want to speed it up? Use left over roasted squash from the previous night!

In a Crockpot toss in:

This is at about 4-5 hours

This is at about 4-5 hours

 

  • 2 lbs diced Butternut Squash
  • 1 sweet potato; pealed and diced
  • 1 large apple – chopped into 1 inch cubes with skin ( I use a Granny Smith for its texture and flavor)
  • 1 small – medium diced onion (white) or 2 Leeks chopped
  • 1 3-4 inch stem of Rosemary fresh – pulled off the stem
  • 1 large or 2 small carrots cubed
  • 2 1/2 cups of Vegetable Stock (low sodium)
  • 1 tablespoon of Maple Syrup
  • 1 tablespoon of Honey (or agave)
  • 1 -2 teaspoons of mashed garlic (to taste – I use the tube version)
  • 1/8 of Cayenne Pepper (or to taste)
  • 1/2 teaspoon of Cinnamon
  • 1 good pinch of nutmeg
  • 1/2 teaspoon of poultry spice (or fresh sage chopped)
  • 1-2 tablespoons of pepper jelly (any flavor you prefer)
  • Salt & Pepper to taste

IMG_9142You want the solids to raise above the liquid by at least 1-1.5 inch. Stir together and let cook on high 4-5 hours, then low for any remaining time. Stir occasionally and taste for seasoning. Once the carrots and easy to pierce with a knife you are pretty much done. Use an emersion hand tool to puree the mixture (or get out you soup attachment for that fancy blender you have sitting on your shelf and blend in smaller batches). It should be on the thick side – somewhat like an orange porridge. Turn off the crockpot by now if you haven’t!

Now these steps differ on personal taste – I like my soup thicker than thin; If you are dairy-free; Mocha Mix brand creamer or canned coconut milk to thin and add a more creamy texture. For those of you who do dairy – this is the time to add your cream, milk and 2 teaspoons of butter. Stir until well mixed.

Technically this isn’t a right to wrong way to do this soup – just use what tastes right.

Russian Apple Pie/Cake

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For a book club I am in, we are reading Red Notice in which Russia plays a pivotal role in. 11229909_10153483239269425_162442807736487759_o

So I choose to bring a Russian Apple Pie – which is more of a cross between a cake and a pancake to bring. Smells good and can’t be any more easy to make. Now to see how I can adapt it for next time.


IMG_9010Curtesy of ekaterina1013

http://www.food.com/recipe/russian-apple-pie-114210

Ingredients:

  • 4 large granny smith apple, peeled ( I used 5 and it still worked well)
  • 1⁄2 cup sugar
  • 1 cup flour
  • 3 large eggs

Directions

  1. Remove core from the apples, cut in large chunks 2″, lay parchment paper on the bottom of your baking form (I used 8  inch spring form). IMG_8989
    IMG_8991For my version I did soak the apples in lemon water then died them be using.IMG_8992
  2. Lay the apples on top of parchment paper.
  3. Let eggs warm up for 10 minutes,then mix till light yellow and foamy; add sugar in, small portions at a time, let sugar dissolve; add flour; mix till you see air bubbles, pour mixture on the apples.

Bake at 375 for 55 mins. Cool.  When pie is done flip upside down, Apples will be on the top. ( But I have to say the rougher side alsIMG_8993o looks pretty.)

Top with powdered sugar.

 

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Dreary weekend tag team; Preserving Lemons

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So I figured this being my last official weekend off before I kick back into writing mode then made to work on the 15th I wanted to get a few things done. After getting the house put back together, and the new bed in place (Oh my god – I think Tuft and Needles  may have a new  customer for life and a new advocate that foam bed don’t have to break the bank for more a the bed – see the pending post soon) that I would do something I had been thinking about since my return from Atlanta. I had met someone from Morroco and over the months, talk ended up on food and his Mom shared her recipe for preserved lemons. A must have for Moroccan cooking, not to mention a great way to add lemon flavor with less tartness. So today, I decided to try my hand at it.

Since next door has an abundance of Meyer Lemons I figured it is a perfect way to use them.

Ingredients

  • Lemons, scrubbed and washed (Meyers or other bright thick skinned ones)
  • Kosher salt
  • Black and Red Peppercorns ( you can use all black too)
  • Cardamon seeds
  • Cinnamon sticks (halved)
  • Bay leaves ( about 2 per jar you plane to make for pints sized – use the fresh ones not the dried)
  • Fresh lemon juice as neededIMG_8997 (1)

Instructions:

Wash and scrub the lemons well. Dry. Sanitize your canning jars and lids. My friend’s Mom says she tends to make this recipe in a huge glass jar then ofter a month she makes smaller jars to share. But the concept wIMG_8990orks the same with the smaller Pints. (Joanne Weirs recipe below uses a quart container for instance.)

Preparation –

  • Squeeze juice from lemons for juice to be used in the jars.  Hint: I was told that this is perfect to use the juice from regular lemons as they tend to me more acidic than Meyers. You will need to have enough juice to fill the jars after they are full of the fruit.  Plan ahead with extra lemons. IMG_9002 (1)
  • Cut the ends off of each lemon, make 2 cuts into the lemon to partially quarter the lemon BUT don’t cut all the way through. Leave it joined at one end.
  • Using your fingers or a small spoon liberal coat the insides of the lemon with salt. Place on a surface until you have them all done.IMG_8996 (1)

Assembly:

You can do this in any order – but this is what I used:

  • At the bottom of each jar – place a teaspoon of salt, and drop 1-2  lemons into the jar, gently compressing them, add Cardamon,  Peppercorns, a piece of Cinnamon stick and them more salt, rotate the process by adding 1-2 more lemons. Slide in a Bay Leaf along the side or of the lemons are big,  place in between the layers (You can use up to 2 leaves).IMG_9004
  • Remember to compress the lemons so that more of the liquid releases.
  • After you have the jar full, you will want to pour in the extra lemon juice almost to the top of the jar.
    • Note: some recipes I noticed while reserching also suggested that you can use 3 parts lemon juice and 1 part cold water. My friends Mom says she uses all juice.
  • Cover the jar tightly. Turn over once or twice to get the salt, juice and spices moving.IMG_9005

The Lemons will take about a month to cure – so each week, for the first 30 days try to turn them several times to get the salt and spices to mix. After that they are good to go and will be good for up to 6 months.  They can be left at room temperature. Once opened, they can be kept in the refrigerator for up to 3-6 months depending who you ask. You can add other spices. Some recipes call for fennel, etc I am thinking that rosemary might be a good one to try next

Basically when you use them; you will be using the skin of the lemons not the pulpy flesh (I did see some recipes online that do use it but I haven’t). So peal the skin back and slice or dice. Remember – they will be salty so when adding to a dish remember to compensate what other salt you are adding. Don’t make this with regular Iodized salt. I used Kosher salt. Don’t forget the liquid left in the jar will have lots of flavor and could be used all sorts of ways from dressings to marinades.

 

A few additional recipes for your own creative side:

 

Ways to use Preserved Lemons:

For Eating:

 

For Drinking:

Preserved Lemon Martini (or, as I like to call it, The Dirty Lemon) Curtesy of EatingFromTheGroundUp.com (serves 2), or for you adventurous types; try the Morocco found on http://sebbo.org/recipes/morocco.html or get creative – imagine how they could kick up a Margarita or paired with Tequila or my favorite; using some of the brine in a Bloody Mary!

Preserved Lemon Martini 

  • 2 ounces vodka
  • 2 ounces dry vermouth
  • 1 ounce preserved lemon brine
  • 2 slivers preserved lemon rind

Combine the vodka, vermouth, and lemon brine with a hefty amount of ice in a cocktail shaker (or the eternally useful mason jar). Shake, shake, shake. Put a sliver of lemon rind in the bottom of two martini glasses. Divide the vodka mixture between the two glasses.

 

Rainy day beef stew tonight

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Been wanting to try this recipe for a while. So tonight seemed as good as any. 

 

Adapted version of Beer-Braised Beef Stew Recipe courtesy of Nancy Fuller; Food Network host. 

  • 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • One 6-ounce can tomato paste
  • 2 onions, chopped
  • 3 cups beef broth
  • Two 12-ounce bottles ale
  • 3 tablespoons soy sauce
  • 1 bay leaf
  • 1 pound small beets, peeled and halved, optional
  • 1 pound Brussels sprouts, halved lengthwise
  • 1 pound carrots, chopped
  • 1 pound parsnips, chopped
  • 1 pound small red potatoes, halved
  • Dried parsely

Directions

Season the beef with some salt and pepper. I prefer a more “gravey like” stew so I dusted the beef with seasoned flour before browning; the original recipe omits flour. 

Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.

Stir in the onions and cook, stirring occasionally, until softened and browned. 

Add the beef broth, ale, soy sauce and bay leaf. I added 1 tablespoon of worschester sauce as I felt the original lacked depth with just soy. But if you used a darker Ale that may actually help give you a different flavor;  

   
Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

Add the beets, ( I omitted these)  Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. 

   
 Remove the bay leaf before serving.

Note: other additions that I added to this version was a tablespoon of dried parsley about 20 minutes before serving. I also found I needed to add a little bit more salt and pepper throughout the cooking process. I also added a slurry of water and flour to thicken. 

Original Recipe courtesy of Nancy Fuller
Show: Farmhouse Rules
Episode: Hoppy and Happy

Sunshine Cafe – Palm Springs

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Obviously I like a range of food if you ever have read my posts. So it often won’t matter if its high end or down home – as long as its good. Sunshine is a regular goto for us when in Palm Springs. Its got the attitude I like in a no-frills kind of place; great menu options and now serves dinner. From super breakfasts to burgers to full out dinner combo’s this is homestyle dining.  Located in the Cathedral City side of Palm Springs – this little cafe is tucked away across from Digs. Has on street parking as well as off street. My suggestion is not go if you are in a hurry – not because they are slow, rather they have a good crowd and turn tables quick -but they won’t rush you while you are eating. Great place to take a minute and eat, share and laugh.

Sunshine Cafe

www.sunshinecafe.com

36815 Cathedral Canyon Dr

Cathedral City, CA 92234