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I’m back in California! But this time it’s Southern California. It’s been a while since we’ve been back to see good friends, eat at favorite restaurants, visit old haunts, and hike local trails. We had a couple of days before Jeremy’s conference began. Because today (Monday) marks 18 years that we’ve been together here’s a sampling of the shenanigans we’ve been getting into for the past 48 hours.

a glorious sunrise from denver international airport

at the huntington: north vista lawn

in the rose hills foundation conservatory

a favorite of mine: horsetail plant (equisetum)

sundial

the grandeur of oak trees

I have always referred to The Huntington as The Huntington Gardens, but it is The Huntington Library. For me, it’s easy to get excited about the plants and overlook the art and library collections and exhibitions. After wandering the grounds and marveling at various plants, we popped by to see the “Beautiful Science” exhibit in the Library West Hall. It highlights astronomy, natural history, medicine, and light with original books from the Huntington’s collection – some as old as 400 years!

following the progression of astronomical ideas

galileo discusses earth-centered vs. sun-centered systems

my favorite was the light exhibit

optical fibers

james maxwell: the father of electromagnetism

old filament designs

We also visited the Long Beach Aquarium in which we spent the morning petting sharks and rays, watching sea otters and sea lions frolick, and marveling at colorful fishes and other sea critters.

jellies are so beautiful

little kid completely fascinated by the big tank of predators

more foofie frilly beautiful jellies

scratching his teeth on the glass (that’s what the marks are from)

i also love sea anemones

awesome little sea dragon

The weather was mercifully mild over the weekend although it began warming up today. Taking advantage of that cooler weather, we hiked into the Angeles National Forest – our former backyard.

the san gabriel mountains

a few flowers still in bloom

the shady parts of the trail

What a great way to work up an appetite! So far we’ve had Chinese, Thai, Sushi, and Vietnamese. I don’t actually know where a good Vietnamese restaurant is in So Cal. I only know of a great couple who make amazing Viet food. A White on Rice Couple, to be precise. I think they need to charge admission to their garden. It’s better than The Huntington!

chinese buddhist vegetarian food

thai: mee krob

thai: sizzling beef with spinach and cucumber

sushi: toro sashimi

sushi: hamachi sashimi

fresh veggies from the garden (okay, except the asparagus)

cooking our lunch *sizzle*

oh wow! all those persimmons on one tree!

and pomegranates?! this is truly paradise

And the added bonus was that we got to spend time with Sierra and Dante. Dante is a sweet boy, but he’s more interested in snacks. Sierra likes the attention and she is a huge goofball. Sierra is our pup away from home. We love her! We think Sierra and Kaweah would make a great pair of friends.

sierra puppy

I promise a recipe in the next post. The schedule is just too jam-packed right now to keep up with it all, but I hope you enjoyed some of the photos. Happy 18 years, Jeremy! xo

I shook Trent’s hand and sat down across from him. It was our first face-to-face encounter although we had emailed a few times before. Just a quick meeting in a coffee shop, in between a couple of my appointments. By the time I walked away, I felt this guy was incredibly earnest – a really good fellow. And I was right.

pica’s in boulder

That day we talked about his idea to open a restaurant in Boulder. Sure, people have dreams all the time, but Trent is the type of methodical, responsible, and hard-working individual who makes things happen. Trent used to be a professional sports photographer (um, THAT is really hard work) who trained at Boulder’s Culinary School of the Rockies‘ Chef program. I followed his progress on Twitter and on his blog. Jeremy and I even dropped by one day, a week before Trent’s projected opening, and he graciously invited us in for a tour. I was wide-eyed in amazement at how far he had come… and how much more he had to accomplish in the next week. I now know if anyone can do it, Trent can.

exhausted before the grand opening: chef andy of jackson, wyoming (left) and trent (right)

The atmosphere is totally casual. After all, it is a taqueria. The interior is brightly colored and the materials for the benches, the tables are re-purposed old doors or pews. It’s a clean and tidy space with simple artwork adorning the walls including a flatscreen television for fans to watch World Cup matches (Trent was a photographer for the US World Cup soccer team). Outside is a lovely, quiet garden patio perfect for enjoying some fine Boulder weather.

i suddenly feel so thirsty

mmmm… patio dining

Pica’s Boulder opened in June of this year (2010) bringing Baja-style Mexican food to the good citizens of this northern Colorado town. Mexican food. You all know how I bitch and moan about Mexican food in Colorado. I’m married to a guy who grew up in New Mexico and I lived in California for ten years. There are many many flavors of Mexican food, but Boulder never really did it for me.

the menu

Their Mexican food focuses on the bright flavors of fresh and wholesome ingredients with a slight upscale flair. It is NOT Northern Mexican nor is it New Mexican, so if you walk in there judging it as such, that’s really your problem. They offer several vegetarian options and I know Pica’s is gluten-free friendly based on Andrew’s love of the place. I have frequented Pica’s for work lunches and fun lunches, turning many a friend on to their wonderful tacos, burritos, and other offerings. Nichole once said she eats there so often that her baby is half Pica’s! The ultimate vote of confidence though? My stitch-n-bitch crew gathered there for a meal. Right on.

jeremy got a margarita and i had the half lemonade half agua fresca (watermelon juice)

When you enter Pica’s you should not only check out the standard menu board, but have a gander at the daily specials listed on the blackboards behind the counter. I personally love the tacos al pastor, carnitas, marinated shrimp, baja style fish tacos, skirt steak tacos, chicken tinga (I had the chicken tinga sopes which were good, but I liked the chicken tinga more than the sopes), and the wet burrito (carne asada, please!). When Jeremy and I finally went in for a “proper” review, we decided to score some appetizers. Usually, I’m all business. Give me the tacos al pastor and no one will get hurt.

You order at the counter – dine-in or carryout – then sit down and wait for the food to arrive. There isn’t a lot of wait service in the traditional sense, but all of the employees have been polite and attentive when I’ve been to Pica’s.

chips with half guacamole and half salsa

**Jump for more butter**

Recipe: arepas with guasacaca

It has been snowing horizontally in my ‘hood for the past couple of days. I rather like the vertical snow more – you know, the kind that falls gently and accumulates so you can ski it? But I’ll take any snow we can get at the moment because we haven’t had our usual Big Dump Snow Day yet and it’s nearly November. Meanwhile, we’ve been taking care of business at home – like choosing who won the Doughnuts cookbook giveaway! Jeremy gathered Kaweah’s ragtag crew of toys, assigning each one a number and randomly distributing them in a line (that is, they are not laid out in numerical order). Then we recorded the number of the first toy she touched. We did this three times.

kaweah picked the number 557

Our number is 557. We had 274 qualifying entrants (I basically accepted entrants up until Kaweah had a number) and 557 MOD 274 is 9. Congratulations Emily Vigue! You’ve won a free copy of Lara Ferroni’s Doughnuts! I’ll send you an email to get your shipping address right away!

In case you’re wondering just how random my selection process is, my resident astrophysicist came up with the method and we had it verified for pure idiotic randomness by my friend and resident economist (also statistician), Erin. Not to mention – it’s Kaweah – does ANYONE know what goes on in that little brain of hers?

well, right now you know what kaweah is thinking

Erin and Ali came up yesterday so Erin could teach us to make arepas. Erin has been wanting to share arepas with us forever and ever. She learned how to make them the proper way in Venezuela. While I don’t particularly enjoy spending time in tropical climates, I am more than willing to partake of the cuisine. I’ve been wanting to try and blog about arepas ever since Erin mentioned them, so it all worked out. And if you see henna tattoos on the hands of our models, yes – they were at the party too!

start with harina pan

Erin told me there are two brands of harina that she is aware of and harina PAN is the one you want to use. You probably won’t find it in your neighborhood grocery store unless you are lucky enough to have a good Latin American market nearby (if so, color me jealous). So burn that image above into your brain because it is soooo worth it to make these delectable little pockets of savory amazingness.

pour the harina pan into a large bowl

add warm water

and some oil (and salt)

mix it together with your hand and let it rest

While you let the harina sit (Erin says ten minutes minimum, but the longer the better), you can make the guasacaca, a Venezuelan avocado salsa. Sounds like huasakaka – no hard G, okay? The ingredients are relatively easy to come by.

onion, jalapeño, parsley, cilantro, garlic, and avocado

blender it

You’ll also need a little salt, some white vinegar or rice wine vinegar, and oil (which you add last – always last). This might have come together easier had we used the food processor or if we hadn’t packed the leafy herbs in first. If you go the blender route and your blender sucks as much as mine does, then please blender the onion, vinegar, and avocado first. That will produce enough liquid to get the rest of the ingredients blendered properly, otherwise you’ll spend a lot of time pushing ingredients down toward the blade over and over and over again (with the blender OFF, of course).

erin finally gets the guasacaca to blend up

brilliant green color

**Jump for more butter**