I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).

Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)

I really shouldn't do this, instead I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal  cooking? Later on, I will try making this recipe using dried figs and add it here. 

It all began with a basket of Italian figs that my girlfriend Diane gave me. 

This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard is often served with foie gras, and in Germany it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. 

I got the idea for the romesco sauce from my blogger friend, Mary Ann, who writes the thebeachhousekitchen blog. She made her romesco sauce as an appetizer with cruditées. I have made this recipe many times and usually eat it as a sandwich spread or with a salad. It is a healthy substitute for richer foods like mayonnaise or butter. For the salmon, I used a recipe from myrecipe.com. This recipe uses canned tomatoes instead tomato paste and cumin as a spice rather than smoked paprika. I don't purée this sauce as much as Mary Ann’s sauce, leaving it coarser for the salmon. Both sauces are delicious.
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The inspiration for the sorrel sauce came from the blog, Back Road Journal, and Bon Appetit. I added more sorrel because I have an endless supply of it in my tiny wild garden. Sorrel is a tart, slightly sour herb, oxalis, another common name for this herb means "sour".  I think it has a distinct lemony flavor and I find its tartness refreshing. I prefer to purée the sauce in a mixer until smooth. I love the taste of this rich and tangy sauce. It compliments a piece of salmon and other fish. I could eat it on steamed veggies or a chicken breast. It would also taste great with shrimp, chicken or salmon skewers.
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Here is a link to to Mary Ann’s romesco sauce and Karen’s sorrel sauce. Both sauces can be made a day ahead. I had leftovers and ate them for several days.

In honor of my friend, Gabriele, I would like give you the link to one of her favorite recipes: seafood pasta.

I need protein for my morning meal and these delicious pancakes pack in 10 grams of protein and are ready in 10 minutes. They have three ingredients: a ripe banana, one egg, and 2 tablespoon of whole wheat flour. 

In general, I am not a pancake person, but when I saw this recipe in Cooking Light I was intrigued. I have made them several times, sprinkled them with some blueberries, roasted nuts and a little bit of maple syrup. I like these pancakes because they are soft and fluffy and only have 228 calories without the toppings. This is important to me right now since I have expanded a bit over the holidays . I don't like to deprive myself of good food—and don't like being hungry. 

Sometimes when life has too many hurdles and I don't have the answers or solutions, I go for a ride or a walk  into the countryside. Nature gives me a helping hand. It smiles upon me and let's me forget the worries of the world. It calms my fears and reminds me that there is always a new beginning and beauty wherever I am.

Last week, before New Year’s 2016, my husband and I  went on such a ride exploring the country roads off beautiful Highway 1 along our Pacific coast. As an afterthought, I took my camera. This stretch of highway between San Francisco and Santa Cruz is stunning and beautiful—and I can never get enough. But the small roads off Highway One are even better—and not so crowded. One of my favorites is Swanton Road, which parallels Highway One in a horseshoe for about 8 miles. On the way back to Santa Cruz, we stopped at Davenport Landing, another small horseshoe-shaped road on the ocean side of Highway One. There is a place that raises abalone, which I’ve never tasted and hope to get to one day. I have always loved the little town of Davenport, which reminds me of early days of coastal California. Davenport has a great glass studio, Lundberg Studios, where I have gotten several special pieces. They even have a great seconds studio. There is also a wonderful inn and restaurant, called the Davenport Road House, that has live music Tuesdays and Fridays. All the locals seem to like the Whale City bakery, that has a great menu and delicious home-baked treats. Not to mention beer & tacos for $2 each on Thursday nights. With live music..

On the ride back to Santa Cruz, I always go along West Cliff Drive. As many times as I have walked along West Cliff Drive, I never tire of the beauty, serenity and ruggedness of the views where the Pacific Ocean meets the land mass of North America. So many many times, I have sat on one of the benches along West Cliff contemplating my life, sometimes with tears, but always soothed by its never-ending beauty. I am so privileged to call this place home.

As the sun sets on our Pacific coast many of you have already started the New Year hoping for peace and new beginnings.  No matter where you are I wish you all a happy and peaceful 

2016

filled with love, happiness and renewed hope. 

I would like to thank all of you for the kind and encouraging comments and for visiting my humble little blog. It means a lot to me to be able to share this part of my life with you. 

Prost!

and cheers to a new year wherever you might be. I hope to be able to share some new adventures and recipes with you and wish you all the very best.
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These savory little mini-quiches are just right for my new life as a student. There are easy to carry with you and make a great healthy snack. They taste good, even when they are cold. You can customize them to your own liking and add only those veggies you or your loved ones enjoy. ​

 I would love to make them with young children and have them choose as what vegetables they would like to put in them—a great way to introduce kids to new veggies. I think the potatoes are a necessity, but you could try sweet potatoes. I put in mushrooms because I like them and I had some leftover cooked kale. I think spinach would be just as good, if not better. I added some zucchini and that tasted good too. I would like to experiment with little pieces of ham or bacon to make it like a Quiche Lorraine without the crust. As you see, the possibilities are endless.

Yes, I enrolled in our local junior college to take a class in digital photography. The junior college gives people the opportunity to go to college and prepare for a job or a four-year university education. It gives people like me a chance to be a life-long learner. I can wholeheartedly support such worthy institutions. When I came to this country many moons ago, a different junior college gave me a chance to get an education, for which I'm forever grateful. 

It's apple season and time to make my Apple Strudel Cake. 

My folders, my cookbooks, and my drawers are full of recipes that are dear to me. They help me find and create dishes for my family and friends. They are the backbone of my cooking — my memory. My blog is an attempt to somewhat organize and compile my favorite recipes.

Food is nourishment, it sustains our body and gives us energy. Many of us have made decisions about which foods are best for us. I always love any kind of mushrooms—chanterelles are my favorite, but I think shiitake mushrooms are healthier for me.

Years ago, I saved this recipe for broiling shiitake mushrooms which was printed in our local newspaper. I have made them many times because I love the meaty, chewy flavor of the broiled mushrooms. They are great to use on salads, especially with arugula. Put the grilled mushrooms on a bed of arugula or mixed greens and use the warm juice as a dressing and you have a delicious salad!  When I don't use the mushrooms right away, I keep them in the refrigerator as a healthy snack. Once you make these, trust me, they will be a staple of your diet, if you like mushrooms.