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Thursday, November 20 2008
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Recipes
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Relaxed and Redone
by S. Irene Virbila   

shutters.jpg Tables lined up along the windows at One Pico offer not only an ocean view, but also a glimpse of Santa Monica's glitzy new Ferris wheel. Its complex computer system dials out the colors, changing light patterns the way a kaleidoscope does when the barrel is turned. In the foreground, palms nod their shaggy heads in the breeze, and the sand below is dimpled with hundreds of footsteps. Joggers streak down the beach as the waiter in a fitted vest pours glasses of Guigal Viognier from the northern Rhône.

Something is different about the restaurant in Shutters on the Beach hotel in Santa Monica, and it's not just the reasonable wine prices or the interesting selection. To celebrate the iconic beach hotel's 15th anniversary, One Pico has undergone a much-needed makeover. And the powers that be have had the good sense not to go for a trendy restaurant-slash-lounge, but a comfortable and casual place with an updated California menu that emphasizes simplicity over complication, seasonal ingredients over the pricey and precious. It's a strategy that's bringing in locals along with summer's hotel guests.

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Perfection
by Hanina Stettin   
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Nothing I make ever comes out the same way twice.  Maybe it’s because I don’t measure?

I make my brother cookies all the time, usually his favorite- chocolate chip, and he knows they will always be a bit different.  I use the same recipe, really I do.  By the way, this is the disclaimer for the recipe below.  I wrote it down out of my head.  Good luck!  Don’t be afraid to adapt. 

Maybe that’s the deep lesson from my refusal to remember what I did last time?  Nah. 

I just like having fun in the kitchen.  In college, I lived in what we affectionately called “the treehouse.”  It was a converted attic surrounded by big pines (I think it was pine).  My kitchen was so small that I could practically wash dishes, stir my veggies, and stand inside my fridge all at the same time.  I loved it.  

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A Day on the Farm
by Thea McKenzie   

garden.jpgFor the past couple weeks we've had very severe conditions - either terrifying thunderstorms (a lightening bolt struck a tree next to the house, peeled the bark clean off) and tornado warnings or cloudless, humid, 100 degree days. Ive been practicing my yogasanas on the river deck and I sweat just as much out there as I did in a hot yoga class. Humidity is what I relate summer with and can't imagine it any other way.

While I don't wish for any more thunderstorms (I'm talking very scary, blinding, deafening) I do pray for rain... for the garden. Everything is growing and looking healthy, but I'm not holding my breath. there is no knowing until the plants bear fruit and if the yield is high we are in for it!

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The Silence of Summer
by Lisa Dinsmore   

celts2.jpg With the NBA Finals over (Yeah Celtics!), the Stanley Cup won, March Madness completed and the race for the Triple Crown decided, we can finally relax because the demon (a.k.a. the Super Sports Freak) has subsided…at least for now. Summer is upon us and the only sport we need to worry about is baseball and no one really cares about the outcome of these games until Labor Day. Well, except my husband…and millions of other men around the world.

I had no idea what I was getting into when I married a sports fanatic.  When we were dating it didn’t really seem important. Then when we moved in together, I realized that if I wanted to spend any quality time with The Man, I better get interested in the game. Any game. I initially picked basketball because it seemed to have the least amount of rules and was over quickly. Of course, my skill at retaining useless knowledge and obnoxious competitive streak soon had me winning the office pool for March Madness and using my husband’s vast love for the game to help me pick the right players for my Fantasy Basketball Team, which I also won. The men in the pool, i.e. everyone else, were not amused. 

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Comfort Food
by Ann Nichols   

macaronicheese_sm.jpg My mother, having fallen down the stairs and broken her leg on June 8, has left the hospital and moved to something called a Sub-Acute Rehab Facility. I believe, based on keen observation, that that means “not as bad as being in the hospital but we will still wake you in the night to take your vitals and you will still have a roommate who watches game shows all day long at a volume calculated to shatter Plexiglas.” It also means that the food is still bad.

My mother, as I believe I have mentioned many times, is a superb cook, and even in these days of waning appetite and dietary restrictions she still appreciates and desires sophisticated and well-prepared food. At the rehab facility, I joined her for lunch yesterday and witnessed both menu choices: roast beef, mashed potatoes and gravy or Chicken a la King and mashed potatoes. Cubes of carrots were served as a side, and dessert was a gelatinous apple filling sered in tiny pie shells. It was not inspiring. I watched my mother pick at her food, keenly aware that she needs to eat, particularly to eat protein, in order to build and keep her strength up so that she can participate in physical therapy and go home. It wasn’t looking good.

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