Heady thoughts: comfort me with milk n' cherries

remember the dessert Cherries Jubilee? I loved the name Cherries Jubilee more than the dessert, which was always something from canned overtly syrupy sweet cherries.

Cherries Jubilee reminds me of summertime growing up in California. When I was a little older we moved from the Mission District to the 'burbs, a neighborhood that had waterfront canals that was great to for sail boating. I grew up sailing those tiny little sunfish sailboats practically everyday after school. We lived very close to the San Francisco Bay and I recall the winds would strike up often around two o'clock in the afternoon and sometimes even sooner. Now that I think about it, my first bikini had cherries all over.......


self~portrait: me at the beach last week @surf camp with the munchkins.

We lived in northeast Ohio several years ago for about 5 years. The hardest part for me was not being near the ocean.

It was actually ~ bizarrely devastating. I was at such a loss, as we were quite near farm country and the Amish heartland. Which in itself is quite lovely, but I was longing to return to submerge myself in saltwater.

I remember when we lived there I ran into someone that had never seen an Asian person before, and they really thought I was Mexican. He started speaking to me in Spanish, and left annoyed because I didn't respond back in Spanish. Well I was flattered about the Latina link since I lived in the 'hood (à la Mission!).

A few times we'd run into strangers that asked if my husband (who's a white guy) and I met during the war........the war? The elderly stranger mentioned something about the Cold War era and walked away. The Cold War? Was I born yet? Was he talkin' like McCarthy and like REDS, like Warren Beatty + Annette Bening......no that was Diane Keaton, right?

Aka as if I were on mail order or perhaps a war bride.

sea foam ~ take me away......

We're prepping to leave for vacation to southern California soon. We have family still out in SoCal and the City (San Francisco Bay Area). We have been there often with the munchkins. They're a bit older now and very excited about their new sense of matured reality and looking forward to visiting my homeland.

I told them out the beaches in SoCal and we intend to hit a handful of my favorites. I want them to see the sun set over the ocean. We'll be renting out surfboards so they can experience the Pacific Coast waves vs. the Atlantic.

I'll take them to my favorite beaches in Malibu; like Zuma and Nicholas Canyon to watch the well accomplished surfers strut their stuff in between jagged rocks and the gritty ocean bottom.

May show them some of my old haunts when I was a young thing in my twenties trying to break into showbiz. I mentioned this to a friend of mine and she said (btw, she's a mother too), "So you're going to take your kids to show them where you used to get drunk and party?"

Oh the 19eighties.

Also, my kids want me to coach them to be actors and musicians.

They WANT to go to Hollywood and become stars.

I said no.

Not until your 50.

freshly frothed almond milk. Yes almond milk! I have never been a dairy milk drinker, but with this new thing I've been on I noticed almond milk comes in handy, for guess what......making ice cream.

So far I have made strawberry ice cream, vanilla ice cream, even chocolate pudding and chocolate torte with almond milk. It's also minus the milk, minus anything from a cow really. Thus ample palette time for indulgence without adding to the waistline.

Easy Almond Milk
©2008 recipe methodry + words Ingar Brunnett, TasteMemory.com

2 cups of raw almonds, soaked in filtered water overnight in the fridge
4 to 6 cups of filtered water


Rinse and drain the soaked almonds.

Put almonds in blender with filtered water.

Just *whhhrrrrr* away in the blender. Almonds will become eensy teeny weeny granules and the water will become milky white n' frothy.

Blend away about 1 to 3 minutes depending on your blender until totally milky like.

I use a hand held sifter with a fine mesh screen to drain the milk through into another container like a glass pitcher. Do a little at a time as the almond grounds will gather into the basket of the mesh screen. With clean hands, I press the milk through the grounds. Save the almond grounds in another container to make almond pate with fresh basil, parsley, sorrel + sun kissed olives (upcoming post!).

Repeat milking method.

Cover and store milk + almond grounds in refrigerator.

Can hang well via fridge for about three days.

By the way, Happy 4th everyone. There's supposed to be a little bit of red, white and blue in this post.

The pict of ocean water was supposed to be blue.......but the ocean water in NE Florida is not blue......so it came out looking grey.

Imagine blue.

making ends meet: mastering the sushi roll

creativity unleashed: I love this picture because it reminds of chaos unleashed into that unexpected creative dimension yet ~ contained. I love being in that state because it's then, perhaps I sense I have mastered the use of my medium, my palette, paint brushes, palette knife and so forth the tools and thus; able to release art unrestrained......sounds senseless perhaps.......

It reminds me about the time when I thought I had figured out the creative way. It was in art school years back. I attended art school to study graphic design. I had a design professor that began the course off with two colors only: black and white.

As a class we were so bummed to realize the course had to start off in such a confined setting. In so many words I recall what my design professor said, "You must master the perfection of visual design principles by working within, then past your limitations. Once you understand the simplest of limitations, you'll understand what it means to break free and release....." He was a very cool German guy that looked like a 007 guy in his younger years and was extremely Bauhaus in his teachings.

yet this is what I REALLY feel like: absolute chaos, but at least green + leaner with the sun shining on me.......shouldn't complain really

The recklessness of the photo above perfectly exemplifies my state of life right now. But to make me feel better; a green organic ornate complicated mess ~ everywhere; slathered in soy, salty, savory with bits of bliss + bounty blended with every twist and turn of my raw ravaged turnstile in life, slowly seducing me by knowing the recklessness of my whims......

raw sushi rice made with parsnips, almonds, fresh lemon juice + specklings of sea salt

By the way, thanks for your patience on returning.

I have been absorbed in the bliss of summer.

Just getting back from a week of surf camp at the beaches that have completely taken over my life and put everything on stand still.

It was lovely.......and I lost two more pounds.

Don't get me wrong food passionistas ~ especially the savory sensual life carnivore + decadently cooked food bloggers out there. Don't want to scare you off with my raw food ways. I don't plan to get too soap boxy and do the whole sustainable, Asian-girl grows dreadlocks thing + carrying hemp bags transforming into a raw food priestess with the vibe of John the Baptist.....

Still love the lush + cooked.

But am loving the raw + real too.......

It's nice not to have the awning when donned with low~cut capris allowing ample sun time for my open~toe heels *sigh + laughing out loud here* to myself about ridiculous hang ups ;-)

I intend to remain unrestrained in a chaos contained sort of way ~ !

this is my take on raw Korean kimbap/keembap ~ raw rice, marinated spinach, shredded carrots, avocados, cukes + scallions......then I tried lovingly to wrap in civilized presentable form in nori.

I cannot roll worth crap.

So I tried another evening with *hubs* in attendance.

He's very linear, left brain, scientest~type.

He is a master roller.


Atop bamboo mat: First hubs spreads nori with the raw rice, then sliced avocados, lightly marinated carrots, cukes + shiitake mushrooms.....

The veggies are marinated sparingly with olive oil, raw sesame seeds, sea salt, namu shoyu (unpasteurized soy sauce), fresh minced ginger ~ also know I had to squeeze the water emerging from the cukes + carrots. These veggies have a high water content and the salt just makes them bleed juicy of h2o.


add baby lettuce sprigs

slicing raw sushi roll requires a sharp clean knife

Tips on rolling as I watched *hubs* using both hands:

1. roll forward while.....
2. gently yet firmly pressing down and.....
3. tuck contents tightly underneath as rolling forward.....
4. repeat #1, #2 + #3

Actually, it kinda was like the same process as rolling a......well, rolling a cigarette......for those of you that have rolled your own......hmmmm.......

raw sushi rolls finally done well ~ thanks *love* !

Savor the moment with soy sauce or namu shoyu and mind numbing wasabe.

why I do raw: food blogger vs. fashionista

ruby red translucence in the raw.......and it's sweet too!


Firstly, we have entered yet my favorite month.

Yes ~ it's my birthday month!

And this week is the first week of pre~celebrations......

Celebratory mode began with a girl's night out at one of my favorites @ The Present Moment Cafe. Probably the only raw food restaurant in town (at the moment) and a delight it was to kick off the month in the raw.

Now what's this raw thing I'm doing?


My newest obsession is watermelon granita: fresh chunks of watermelon, with bits of ice + water drizzled with honey then blended to a gorgeous frenzy of delight.......would love this in a lip gloss color


It's actually been quite enlightening as it's impossible for me to retain my replete food blogger ways and keep my relationship going with pencil skirts + the snug tee's I love, without being raw.

A friend.....*oh the kindness of dear friends* suggested to let it all go and just buy bigger skirts.......

I just can't get myself to do that.......When I kinda try to let it all go.....I really really do not feel well......

But really to say the least ~ to summize why I've decided this route for the most important reason is to be healthier, increase energy level and overall just feel better for the long haul.

Recalling my family health history makes me lean towards the carrot @ the end of the stick, which made me realize I should pave a farm fresh route for myself.

Pencil skirts would just be a cherry on top!

And what would I do with all my stuff from Bebe's and other hankerings that I've spent a fortitude to tailor n' fit just so?!!

I have always been one to love art, design and the placement of the line.....

I went to design school back when to study graphic design here.

I would have studied fashion, which was my second choice followed by culinary. Didn't do both the latter because A. Couldn't sew a button if my life depended on it. B. Culinary school seemed like too much work and I was fresh out of high school and wanted something easy......hah! Figured that one out sooner than later!

Anyways, my daily intake of raw foods to this day is at 70%.

My daily intake of cooked foods is thus at 30%.

For those not as familiar with the raw menu, please be assured it's quite delectable. That is if you like foods that are made from fresh vegetables, herbs, fruits, savory nuts, seeds and all sans~without the additives, repellents, hormones and cloning devices......

It's been about going back to basic for me. I have discovered methods of 'cooking' down raw foods that is crazy fun. It's a perfect liasion of controlled methodry that I love, as well as a retrospective of wildflower teachings gifted to me from the post~hippie teachers I had while growing up in San Francisco's Mission District.

I have also found mass similarities found in raw cooking in relations to Asian cooking techniques, especially in marinating + fermenting. Kinda like Japanese + Korean cookery ~ it's been interesting to see the tie-in here back to days of foraging and farming via the old country type of thing.

Back to topic: So what's weird, yet so good about raw foods ~ once you start, it's hard to kick it. My body has come to crave the nutrients, vitamins and yummy *glow* inducing enzymes from my increased consumption of live foods.

As a fashionista, this works well on waistline, fingernails, hair, skin and thus less make up time.....he he!

I do love Sephora by the way, but now am discovering very cool organic sea veggie mermaid type cosmetics via my raw food connections!

I have been doing this combo since the beginning of January when I saw a picture of myself from Christmas.

I reminded myself of an overtly stuffed sushi roll.

Not only that my blood pressure was leaping and energy level near ka'put.

This was moi.

Now this is just me and I know everyone has their own comfort zone. I'm a critic to myself when I have less energy, not feeling well and find the need to suffice to elastic waist bands that have found their way to the bottom floor of my closet. My mother bought me elastic waist band pants after I had my first child, and I looked up at her and asked "Why?"

My 30% cooked food intake is my instinctual connection with the sensual world that I am absolutely not ready to give up.

I consider myself a sensualist, yet love the energy + intensity that raw + live foods have given back to me. But I consider raw foodists sensualists too from their writings......yin~yang type of thing again.

Basically, I have lost 10 lbs. since this endeavor began this past January.

Other changes I've experienced but not bothered by: increased clarity (of mind + skin too!), way less bloaty bloats (esp. as a woman if you know what I mean, TYG!), major increase in energy and a big one for me ~ less need of meat. I was truly born a carnivore with my Korean descent. Must have been cattle driving with Genghis Khan way back when. I do admit to my monthly filet mignon or bacon need.

I am easing into this and surrendering to find balance with my signature flair for the lush life ~ so we'll see where this goes.......

In turn, I celebrate with all my raw food lifers for their intensity, passion and commitment.

In turn, I celebrate with all food enthusiasts of every race, creed and plate for the lush life of intensity, passion and commitment.

In true Gemini fashion ~ it's always a balance for me isn't it?!

What happens after a granita frenzy.......hey now what?


Now for some girl time and headed for a day of fun in the sun........

And thanks for reading about my latest obsession.

Crazy Coconut Cravings: Ways to crack, save the juice + appendages intact . . . .

young raw coconut ~ looks harmless enough doesn't it?

Yes, it can be done.

I cracked this coconut open while retaining my dignity, fingers and the highly coveted coconut water.

Everything has remained intact.

No need to throw it up against the sidewalk or mistakenly at a loved one standing in the wrong spot at the wrong time.

I came across a couple of methods suggesting to use a cleaver or machete.

Now why would I have such an accouterment in my kitchen......yet in my home?

Step 1: Pick out a lovely bare white smoothly shaved coconut. This one has had part of the outer shell removed and what is left is the protective husk. If you got the whole freakin' green thing that fell off the tree, you probably need a machete or cleaver and I don't do that sort of thing. Make sure there are no bruises and signs of discoloration which indicates it may have lingered around too long.

You want a white bruise~free untarnished husk. These should be kept chilled in the refrigerator section of your nearest green grocer or ethnic store.


It was really easy. But I must begin by saying ~ don't do this at home, especially when intoxicated or otherwise and really, it's not my fault. This is a documentation on how I did this rather than instructional services that may lead to 'well she said it was safe.......'oh and by the way ~ I did read recently, that coconut water from the young coconut has often been compared to human blood plasma. Thus mentioning, in case a 'vessel with proper liquids to preserve + transport' any appendages to the ER......or was that comparison to compositional make up referring to seaweed?


Anyways, what I am trying to say is don't take my word for it.

Go seek a professional when in doubt.

hehe.....


on a steady surface, I angled the coconut as such......with a very well sharpened knife, I sliced off the top portion of the husk as shown.

2. Slicing the top portion is quite easy..........

Bare faced charm


Confrontations

3. Holding the knife firmly in my right hand, I used the base of the blade as shown to thrust an opening on the top of the coconut........


psycho action shot........hey watch those fingers!


4. I made a merry circle of blade hacks atop the coconut........this was one of the FRESHEST young coconuts as of late! By this time the nutty sweet fragrance of the coconut water was seeping through its carcass. My hands were literally beginning to sweat with coconut fluids (not blood) during this part of the process.

Once I got close to the 'top hat' portion of the coconut open, some of the water literally spewed all over the kitchen counter. So I was ever so gentle in trying to retain as much water as possible.


Dignity intact

I just had to make sure I made the opening large enough to get my hands inside to remove the tender young coconut meat.


the coconut water in this one was exquisite. I had kept this one chilled in the 'fridge prior meeting its demise. The water meeting the rim of the coconut is the real thing!'


Chilled coconut water from the young coconut is highly addicting.

It's fragrant, slightly sweet and nutty sensation with the consistency of plain water.

It's something I love to crave.

The water and the meat from the young coconut are loaded with live enzymes and nutrients.

Make sure the coconut is fresh.

I always wanted to stick a pink straw in a coconut - no paper parasols located so the nearest decor I could find was my just bloomed peony stem......

I love peonies too ~ so unexpected.

Drink or pour the water out for later use......

Now what you ask?


Divine intervention........

5. Ice cream scooper.

Perfect kitchen modus operandi to scoop out the tender young coconut meat.

This stuff is somewhat of an acquired taste kinda~thing, especially if you're used to the dried coconut meat from the mature (brown husk) coconut. But really ~ it is sooooo good to cook with and so good for you.

This is absolutely delicious when cut into strips (pasta~like) and melded with fresh veggies for a pasta like salad or YES!........Raw~inspired ice cream and smoothies!

Really think forward and consider your favorite ingredients like chocolate, oranges, bananas, apricots, peaches, almonds, honey, vanilla........

Use a little bit of coconut water to smooth out the texture too.

Yes I plan on including a recipe shortly!

Thanks for your patience on these steps. I have been wanting to post this for some time, but ever since I cracked this nut open (hah!)~ all heck broke loose around here.

Ground control has been retained......somewhat ~ the rest is tallied off to the wind I guess ~

raw cookies: sweet n' ooey + gooey + chewy and a delight of food friends

these raw cookies are aggravatingly addicting: a mixed bag of crushed raw almonds, walnuts, pumpkin seeds, pistachios + dried coconut, mangoes, pineapples, apricots in a tizzy of honey, almond nut butter and a slight drenching of vanilla + cinnamon you'd think would go a long way but....


sticky ooey gooey play dough like fun sized up on parchment paper lined cookie sheet. I had a slight freak out initially because I kept 'spreading' the cookies apart as if they were going to 'spread' upon baking ~ like in the 'fridge that is......


something old: reminds me of granola or uhmmm remember *gorp*??!.....something new: raw nut + fruit cookies keeps the energy up + waist line thin trim!

Recipe for NO-BAKE RAW-LIKE COOKIES posted below.

First off ~ I must say, I have been enjoying getting to know all of you via the blogging world! Recently ~ well I'll admit......a bit back ago I received awards from my fellow bloggers......I am filled with gratitude and so THANKFUL that you thought of me!

I am sorry it's taken me awhile to post and pass on.

It's been a whirlwind of deadlines, travels, mishaps, more deadlines and dramas ~ I finally feel like I've come full circle so I can give ample credit to the food bloggers that have presented these awards to me and in turn, pass it on.......

I dedicate this post to my fellow food bloggers.

Long overdue, I wanted to thank Nicole at Art and Aioli for the Blogging with Purpose Award ~ do check out her engaging site where she explores delightful + sunny approaches to her cooking that gives a sense of a personal visit every time I stop by. I love her outlook on cooking and life. She's great fun and I do love her 'art' and flow of blogging conversation.

While visiting, I feel as if I want to pull a chair up, have a glass of wine and just hang out with the engaging hostess she is......!

Thank you Art and Aioli!

This was totally hard to figure out whom to pass this onto as I read so many inspiring blogs. I'd like to pass the BWAP Award onto......

Teczcape ~ Awesome photos and outlook on world cooking. I love visiting this blog as it makes me feel like I am on a food lover's adventure.

Nina's Kitchen ~ Visit Nina's Kitchen and really.....need I say more? Inspiring recipes, tantalizing dishes and beautifully prepared......

Café Chocolada ~ She bakes and makes delightful pastries, cakes, rolls, savories and mouthwatering savories as well ~ not to miss this site!

Vegan Lifestyle ~ Vegan Lady does good! Her posts are great reflection of her commitment to health and well-being in her daily life. Other inspirations include the natural beauty of her surroundings as well.....

My Life as Chef Erik ~ Not to miss either! I love visiting his blog for fresh, healthy yet soul satisfying fare. A true chef at heart and by profession....he is honestly 'blogging with a purpose' with great recipes that will get your salivary glands going!

So I guess to the recipients ~ do post your award on your blog and would be lovely to have a mention of moi + link back. Don't forget......pass it on!

Then there is the Arte y Pico Award gifted to me from the multi~talented multi-tasking pastry enchantress Medena at Café Chocolada!

Thank you Café Chocolada!

Again, a challenge to whom to forward to......and some of you may already have this so please mind my bloops if so! Arte y Pico Award goes to:

Art and Aioli Nicole is also a art school trained artist and business woman ~ do check out her adventures in the kitchen, on paper and about town!

The Left Over Queen Jenn as we know her! Jenn the social butterfly and foodie networking pioneer ~ thanks mucho for your enlightenment, getting us together and your passion for food, life + love! So much to do and so much to SEE: You'll find yourself twisting and turning about her site from one great read to another.....

My Cake Wardrobe ~ fashionista, designer and girl about town......also designer of delicious sweet cakes + delights from the inside and out. Don't miss her beautiful cakes, hand made edible flowers and other sweet tales from the big apple!

Real Juice Daily ~ Oh my ~ truly inspiration in a glass! I cannot say enough about her because she has been on this incredible journey of health and realization. She has inspired me to juice and strive for balance in my love for food and healthy eating.....yet all at the same time she's stays so passionate about her quest - not to miss read!

Foodhoe's Foraging ~ Love Love this blog! Awesome photos on food adventures, mouth watering cooking insights and glorious travels about one of favorite parts of the country - yes! northern california to die for.....don't miss her tails of foraging, feasts + travels......

I cut and paste this clip on the bottom from Café Chocolada about this award ~

The Arte Y Pico award comes with these rules:

1) You have to pick 5 blogs that you consider deserve this award for their creativity, design, interesting material, and also for contributing to the blogging community, no matter what language.

2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.

3) Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.

4) Award-winner and the one who has given the prize have to show the link of "Arte y Pico" blog, so everyone will know the origin of this award.

Thanks everyone and to all: Many great adventures in the world of food blogging!

Easy No-Bake Raw-Like Cookies
©2008 Ingar Brunnett, TasteMemory.com

Bowl #1 ~ combine ingredients below
• almonds, walnuts, pistachios (crush in plastic bag w. mallet or food processor, but keep it chunky)
• pumpkin seeds, sunflower seeds
• dried coconut flakes (I found some organic sulfur free dehydrated ones at health food store that were very cost effective + yummy)
• dried apricots, mangoes, pineapples (trim to small pieces with kitchen scissors)
***Other stuff you can add + whatever to your liking: sesame seeds, hemp seeds, flax seeds, cashews, raisins, other dried fruits, raw chocolate pieces or cacao chips, etc.
***Use unsalted nuts, preferably organic and raw when possible.


Large Bowl #2 ~ combine ingredients below
• 1/2 cup nut butter (almond butter, cashew nut.....choose a favorite)
• 1/2 cup honey and slightly more as needed(I use orange blossom honey, because I love the floral taste and another important tip: ob honey is very heavy in texture which is great in binding these cookies. Raw honey is good to with the added nutrients. The heavier the honey the better.)
• generous dash cinnamon
• dash sea salt

Line cookie sheets with parchment paper.

Add nuts, seeds + fruits from bowl #1 to bowl #2. Combine thoroughly with a spatula. I found you have to adjust the amount of nut butter and honey to get the right consistency to get all the ingredients to somewhat 'stick' together. I add more honey to get everything binded together because I don't like the heaviness of the nut butter ~ you decide.

Don't worry if the whole thing doesn't stick together immediately. You want to bind everything just enough and the refrigeration will take care of the rest.

Don't forget just at least a delicate pinch of sea salt. The touch of salt with the nuts and fruit turn out quite savory.

I found using an ice cream scooper effective to drop generous spoonfuls of the mixture on the lined cookie sheet. Using the scooper and fingers, nudge the fallen away pieces to clump and form the cookie shape as needed.

On the bottom of my 'fridge, I found two slots to perfedtly rack up my cookie sheets!

They are best when left to chill overnight and even better after 24 hours. These cookies were gone before they were ready set chilled. If you're desparate to begin the tasting experience, you could chill a few in the freezer for a quickie.

I love this recipe and am still developing it to make it more 'transportable' yet raw. There are several versions of this recipe out there and a great one that inspired me is ShannonMarie's on We Like It Raw, an informative raw foods/lifestyles website.

p.s. they must remained chilled to keep their form - taste best straight from the refrigerator.

Beauty and the Beet: The Brilliant Impression

Bejewelled: beets, berries, chopped eggs, white onions, minced parsley + chives......light drizzling of honey dressing crosses the threshold.....

This is a smattering of a post.....so I decided to condense this to Part One of Two à la Beauty and the Beet.

Part Two will be posted shortly this week.

My love affair with root vegetables began with the beet.

Perhaps not in the dark earthen crevices below where the dirt is so gravenly wet underground it seeps through your nail beds, but rather off the beaten trek years back when my father took us to dinner at the original historic Cafe Du Nord near San Francisco's Castro District.

Back when it was an inviting supper house complete with its Basque inspired dinner menu served family style. A repast with a set menu that created the tone nightly with six courses and amply served alongside with some obscure chilled rosé strewn in labeless oddly shaped and colored wine bottles.

The tinge of pink through my mother's rosé glass, the beet salad with chopped hard boiled eggs and the red stain from the beet juice soaking through the last shred of my baguette has simmered in my taste memory for so many years.....



i *heart* beets: entranced by a living breathing bleeding geode....

The concept of food + memory has been a frequent haunt of mine and it's only as of recent that I decided to let go of myself, get of out of my freakin' way and excavate through that back logged mind mine beginning with my family stories.

Which in turn has led to finding this space and place to shed light on someone that left with me a brilliant impression.

My father.

My father passed away 6 years ago and his final days came rather abruptly. I will just touch on this briefly about his passing because I don't want this to be an angst post but rather a living tribute to someone that had a profound effect on the development of my person. What I have written is a recollection of just a glimpse his journey that I met along the way of my own.

When I was a little girl my parent's owned and operated a delicatessen in the Mission District in San Francisco during the height of the Bay Area's food revolution. This was an incredible time for me. My curious palate was introduced to the diverse range of cultural cuisines from the neighborhood. There were immigrants from all over the world settling in San Francisco and my parent's deli thrived in the midst of foods from Mexico, El Salvador, Puerto Rico, Russia, Italy....even Japanese home style cooking and of course regional Chinese cooking.

The food at the deli was a reflection of the melting pot of San Francisco as well as traditional delicatessen style fare of sandwiches made with the freshest of San Francisco style French bread and produce.

The sandwiches were made in crusty bread that fought back with slight resistance into a dense yet pillow-like threshold of savory meats, lined with fresh crunchy slivers of lettuce, pickles, tomatoes and whatever else desired. The options of meats included salamis, fresh oven roasted roast beef, pastrami, corned beef, head cheese, Louisiana style hot links (just to name a few). Also on the menu were the new wave of organic and farm fresh inspired sandwiches that payed homage to whole grain sprouted breads, alfalfa sprouts, avocados and for the faint of heart.......bacon.

sourdough for noshing....not from my beloved city ~ but it will do.....at least for now

After a long day at the deli, my father would often take us out to 'dine' for dinner as a family. A restaurant we frequented was Cafe Du Nord located in the Upper Market-Castro district leaning toward the slightly seedy, prior the 'emerging' neighborhood it later became. Now this is the original Cafe Du Nord which was a sort of a quasi-French Basque bistro at the time. Today, Cafe Du Nord is a trendy nightclub, restaurant and live music venue.

After my dad parked the family car, which was either the Chrysler wood paneled station wagon or the obnoxious yacht of a vehicle.....the highly coveted Cadillac Fleetwood Brougham with its own 8-track tape player that was factory installed(this was all top of the line stuff btw even the station wagon which eventually met its demise after one of the wood panels finally faded and fell off); we would take a flight of steep stairs downward into the basement of a storefront which was the perfect cave like setting for the literal 'underground' Cafe Du Nord.

The historic cafe was built in 1907 and at one time was a notorious speakeasy during prohibition. It was pretty much what you would imagine it to look like; dimly lit with odd sized and handsome antique dining tables throughout the main dining room with an evocative yet bucolic ambiance. Many locals frequented this eatery which had enough of slight upscale vibe with a familiar ease to call it their favorite neighborhood bistro.

speakeasy to me......is that you beaujolais?

On the walls were series of oil paintings that thematically reminded me of the revolutionary romantic period of Theodore Géricault, Ingres and even the idyllic American painter Turner......oh my art history days, which should be a completely other blog.....sorry. Anyways, these were not the canny paintings you've seen at your gas station corner and those blow out events at your nearest convention center in need of rental fees in between major events, but rather the restaurateur's quite exquisite and most likely personal collection of paintings. The collections were complete with fruit & wine still life, formal portraits, battle scenes, courtship and even tall ships in turbulent waters. Each painting was also lovingly installed with its own spotlight to feature its beauty. I know the subject matter may sound canny but I do recall these paintings to be quite impressive.

The owner was a short bald gentleman with an extremely thick mustache that twisted ever so slightly upward at each end (yes, seriously!). He was the exact reflection of what the proprietor might look like in such an establishment.

There was a painting in the main dining room of a man in a old fashioned military uniform; perhaps he was a general as he wore many decorated medals upon his uniform and he was painted with great distinction. He had the same facial features and the mustache as the proprietor, which led my parents to joke with a sense of seriousness that it must be a relative of his.

Upon arrival, we would often find him sitting at the hand carved mahogany bar near the baby grand piano reading a paper. He always gave a familiar nod to my father. I’m not surprised he recognized us as we frequented there often and I am positive we were the only Asian family and definitely Koreans that dined there.

As I am rummaging through my thoughts, I cannot seem to recover some of the conversations my family had over dinner at Cafe Du Nord. It actually saddens me that I am drawing a blank on specific words that were exchanged with my dad, my mom and my little brother during these special times out. It seems as if it were another lifetime ago and the words have been erased from my memory.

What I do recall are certain 'moments' as we sat around the bistro table. The dining room always had a tranquility that I was instantly drawn to upon arrival. The lighting was warm and dim.....a glow emanated throughout. My dad's stress level would ease as soon as we arrived, and it's only today that I realize how much stress effected his life.

Since we arrived after closing the deli, it must have been around 7:30 in the evening before we settled in for dinner.

They offered only a prix fixe menu was set each night with about seven courses that was served family style.

Upon arrival, I was always.....famished.

An evening meal remembered began with the first course of a salad of bibb lettuce, celery, white onions with a aïoli based dressing with a hint of mustard and fresh tarragon that seeped through each bite.

herb pot in early spring: this is what survived the harsh winters :) of the south.....gathered a handful of parsley and chives to topple over the chopped eggs for the beet salad. the cactus type plant on the far right corner reminds me of SoCal. Don't know what it's called....I know it's a succulant, no wait...succotash? or isn't that lima beans + corn? maybe succulant....

I was little girl back then, yet so hungry and intrigued by the setting that I didn't have time to complain about white onions, aïoli based dressing, mustard or the fresh sprigs of licorice intent tarragon.

The salad was refreshing and I enjoyed the tang and retreat of the mustard and tarragon that played upon my developing palate.

Baskets of chewy baked french bread was served alongside and refilled without asking.

Soon after, the second course arrived. Soup of the day ladled into white bowls that reminded me of wading pools just deep enough were filled with a hearty yet translucent tomato based potage of bite size morsels of tender vegetables and beef. Upon finishing the bowl of soup, I always sensed it whispered to me.......welcome my lady.

The third course was a salad of chilled marinated red beets with chopped hard boiled eggs and onions. A recourse to cleanse the palate.

Again, I didn't have the urgency to say anything about my opinion on beets.

I do remember my father encouraging us to try different foods. His ways encouraged me to step into unfamiliar territory......actually constantly! Many times, I saw perhaps how he saw the beauty of the unacquainted.

In so many of his words, if you don't try......how would you ever know?

So with distinct recollection, I do remember the sweet floral taste of the beets combined with the earth tones of the chopped eggs and onions as an amusing play on my senses. Crusty french bread combines perfectly with cooked beets and by this time I recall my mother telling me not to eat too much bread since more was to come.

berries & beets making merry....

I used my last shred of baguette to bring up the ruby red juice with crumblings of eggs and sweet onions before taking my pause.

Next......the most delightful sweetbreads served over a crisp pastry puff......but I'll save that for next time.

Part Two of Beauty and the Beet will be posted this week.......

Thank you for reading ;-)

taste memory: retrospective of food & memory

comfort me with lemons......


remembering juicy lemons drenched in fairy dust sugar and running across the grass with the sprinklers on......

Does the thought make you pucker?

I remember sour, sweet, sugar granules and endless sun filled afternoons growing up in California.

It's been one year since I've been blogging Taste Memory and it's been a fantastic one at that.

In the past few months, you may have noticed I've re-directed my posts to focus primarily on my own cooking as well as 'taste memory' food thoughts.

I initially began with restaurant & other foodie type reviews and have decided to do less of that for the time being......unless I am traveling and if for some reason I have an outlandish dining experience locally that runs the gamut of a must post. For the most part, (unfortunately) - I have found dining in northeast Florida completely challenging and many times disappointing.

I have had my share of horrifying, gut wrenching (stomach doubled-over literally)food as well as scary sushi experiences that I have declined to comment upon........other cringes include lackluster food preparation, service, sanitary conditions and the overall 'experience of dining' as a foreign concept at many of these establishments.

The other has been the disappointing turn around(going out of business) and change over in ownership(effecting quality) at these restaurants.

Now please keep in mind, there are several tried and true establishments that are definitely worth writing about.....but.....long story short - the restaurant reviews will be on the sidelines for now.

To keep things tantilizing ~ I will be doing a new series INTERVIEWS WITH THE CHEF....very soon ;-)

At the end of it all; I am plain sick of lackluster food + food service around here. Enough said and don't want to rant about dinings thereafters having to seek detoxifying herbs or more to cleanse my system after the experience.....

Not to be a snob ~ yet at an early age I was raised by extreme foodies in the midst of the San Francisco bay area's food revolution.....so I naturally gauge my palate against the foundational 'palate training years' of my former haunts on the west coast.....or maybe I'm just an obnoxious food snob?

I do like In n' Out Burger!

Also to mention my latter years of dining haunts that have left me awestruck and mesmerized by talented individuals and restaurants who's dedication and passion toward food + service leave no room for funny business.....

With that said, Taste Memory the blog has evolved into my favorite theme of the connection of food and memories; touching on both past and present glimpses.

The new visuals of the fresh sliced lemons are reminiscent of my childhood during a time when I thought everything was as endless as the warmth of the sun, orangesicles, swimming in kiddie pools, sharpening wooden Popsicle sticks on the sidewalk, climbing cherry trees and anticipating freshly baked french bread delivered at my parent's San Francisco deli every morning.....except Wednesday because the bakery closed every Wednesday.

Taste Memory is about where I come from, where I am right now and where I long to go to challenge myself.....I look forward to sharing more about this in upcoming posts.

I also look forward to hearing about your food + memory stories as well ~ thanks for stopping by btw.....

Also ~ KatyK @ Raw Vegan Lifestyle tagged me (btw KatyK ~ so sorry you will be taking a break - I love your voice) about five things about me you prob didn't know abou me:

1. I love the ocean waters as I grew up sailing on days after school.....

2. English is my second language and I can barely speak Korean now....though I would love to!

3. I have this affinity for anything French and especially for the southwestern coast of France.....quite odd I know - never been + don't know why!

4. I love being around fog

5. I miss my father intensely since he passed away about 6 years ago.....but the funny thing is ~ I sense that I understand him more than I did when he was alive.

at least everyone left with a smile on their face thinking about sunshine.....


What are your taste memories?........past, present + future thoughts that linger in your heart to palate?

the art of juicing: washing, trimming, juicing + slurrying

the beginnings of my morning juicing frenzy: romaine lettuce leaves, celery, apples, pears, lemons + knob of ginger


Green Lemonade adapted from The Raw Food Detox Diet by Natalia Rose

Before you cringe at the combination.....its actually quite good and the taste has become quite habit forming as the lettuce w. celery, lemon + ginger do dress well together. I always thought lettuce juice or wilted lettuce was gross, but this turned my head to a nod. Natalia Rose's recipe includes the use of 1-2 Fuji apples to sweeten up the lemonade and I have thrown in two baby seckel pears for good measure.

That mellow rustic appeal of pear really smoothes out the aftertaste in this morning elixir......


what the juicer spits out after all the ruckus......



my mid~morning trinity toward enzyme peace......still trying to wean myself off coffee......painful



scrubbed + trimmed by a fanatic - it's not as crazy + time consuming as it may appear.....but maybe it's me.....kinda like bathing babies, trimming toenails + brushing the hair back to make goo goo glossy new.....remember how pretty babies look after a nice bath?


wwwhat?.....who's spending too much time with vegetables?!


scrubbed carrots with a vegetable brush while singing tunes + trimmed the top nobs bruised from delivery......

As you noticed, I have had to split down some of the vegetables and fruits to make their way through the portal with ease.


this has been lunch as well as a second batch to revive me from my late afternoon lull


there is actually a good use for the remains....will tell......


orange has never been a flattering color on me except for when I was twenty something and it was a Yves St. Laurent lipstick shade that was hot orange......


Okay before you think I am schizoid about my food posts - yes I am quite extreme....but I do love my vegetables, fresh fruits and I enjoy decadent feasting as if I were dining reclined @ Roman banquet après watching the games @ the Parthenon.....I have always wanted to raise a toast with a silver chalice full of mulled wine.

But really at the end of the day.....all that feasting & jousting makes it way back to me.......and I totally refuse to wear that girdle + snug tube thing they are selling now.......what's that thing called? Why?! ~ just because I adore sausages....esp. Louisiana Hot Links doesn't mean I have to dress like one.

I am a baby(beginner) raw foodist ~ and am trying to balance + make happy my love for healthy & passionate decadent foods like the stuff I recently came across at FXcuisine.com ~ truly lovely gorgeous crazy bejewelled dining.

It may be impossible.

I admit, I am an extremist about things.

But funny thing.....it has been working.

I am pretty raw 3/4 of the day (unless for lunch meetings where I try not to let all heck break lose) and at the end of the day eat a beautifully cooked dinner with lots of fresh vegetables.

I went through a transition period of just trying to do raw entirely and I did not do well. Was not a functional situation for me ~ I had to find the balance.....it was eventually found simmering 'neath the supper pot ;-)

The juicing has just become part of my ritual ~ when I am busy and away. I juice everything in the morning & take with or keep storage in the fridge for later in the day as needed.

As if I didn't have anything else to do ~ but for those of you that do juice & include the raw diet in your daily gear....boy, it does make a big difference in how you feel!

Trying to live healthy & happy.....essentially want my cake, lobster, sushi rolls + slim trim waistline at the end of the day.....we'll see.

Okay ~ what to do with pulp?

I posed this question, and my GF who has one of those blissful gardens where everything blossoms + its always insanely lush suggested to make a 'slurry' for my flower beds:

"I blend up all my vegetable leftovers in my blender with water until I come up with a slurry that I then go out and pour directly into the soil in my garden. Oh, I put in the egg shells too, blend 'em up. Banana peels. Tea bags and coffee grinds and also the coffee filters -- add water and blend away.

The reason is, there is no soil here in Florida -- it's all sand. Nothing organic in there at all except what I'm feeding it with my leftovers.

When you pour the slurry into the earth, it absorbs quickly, goes to work with the worms and bugs......Sometimes I water it in a little if it sits on top of the soil too much.

The key is to not ever ever put any meat or protein or fats (oil) in with it ... and to throw in a little garlic if you have a clove, to keep critters away.

I do this several times a week. Always have a container on my counter for such stuff.

Other parts of the country they do actual composting, but here in Florida, too many bugs, bees, wasps, etc. so this has been a great solution. I have the yummiest flower garden soil this side of the Georgia line.

Just add water and pour it into your soil....maybe take a couple of good digs before and after to get it under the surface. Go check it in a week and see the fat earthworms chowing down.

If the earthworms are happy - then everybody's happy." ~ GF

Okay ~ so juicing can go full circle.

the rituals of the easter meal......

the makings of eggs benedict: perfectly creamy poached eggs await.....a whole wheat english muffin (so American this dish....), Canadienne bacon (across the border we ran), spinach (health factor for moi), drizzled with hollandaise sauce (or for special occasions aka holiday sauce at my house) with blueberry ice tea on standby mode.....

Easter Sunday is always a good excuse for eggs benedict.

It is an avid ritual that I have picked up from my *luv's* family.

There's a slight adjustment here and there with the addition of fresh spinach leaves slightly sauntered in boiling water with a dash of sea salt.

I doused it with cool running water with a slight conditioning of red wine vinegar to whisk away the slight aftertaste of cooked spinach.

Straight off the griddle, I have placed the delicate slices of Canadienne bacon on top of toasted whole wheat english muffins.

Another *must do* on my list of things to do is to make sure to use good n' healthy eggs. Organic, cage free, eggs from chickens roaming about their property able to do this and chitter chatter about in the sunshine make tasty eggs ~

I had fun poaching these in simmering water....let the water simmer but not dance to that threatening boil. Always at a high sustained simmer.

Then crack an egg in a bowl.

Lovingly slide in that swallow of an egg into the simmering water and watch it poach to creamy perfection.

the first bite is the deepest....

I am a bread freak.

When I was growing up in San Francisco, my family ran a deli in the Mission District.

I remember the mornings when the baker would arrive with freshly baked french bread snugged tightly in brown paper bags.

With that said.....wheat bread.....and WHOLE wheat bread has always been a slight issue for me.

Until I relented to think outside of things and try things outside of that safe house of my thinking.

Yes, I know it's just wheat.....in all it's plain glory.

Long story short ~ I like wheat bread now.

I actually love WHOLE wheat bread and whole wheat anything now.

Now about dinner......

baby baby lamb chops from Australia......I am not a vegetarian in case you were wondering what was up. Here they are all in the raw with my marinade of minced garlic, fresh rosemary + basil + thyme + parsley w. sea salt + freshly ground black pepper and of course a good douse of very good olive oil


hot off the grill and ready for the taking


lamp chops marinated with fresh herbs, sea salt and olive oil


you know they actually tasted like filet mignon with a juicier meat content....it was a very nice way to celebrate a feast day


'now....I am back to eating good & green ~ so let's be good.....well at least for awhile.

bare necessities: salad + veggie roll

my daily ritual relies on fruits from the avocado tree, endless roots of carrots, buds from baby romaines, the green asparagus plant......all quite underscored in a sprouted whole grain tortilla and not to be missed are those lively sprouts to make everything new again.....

This salad + veggie roll has been one of my favorites lately. I hesitate in saying the word 'wrap' since the ones I have tried at the restaurants try to imply they are healthy but often times I find over burdened with excessively cloying greasy substances.

Now don't get me wrong....I love oil in my cooking....can't do without ~ but I love really good olive oil.....sesame oil.....grape seed oil and even sunflower oil.

I just don't like recycled regurgitated hydrogenated oils that seem to burden our foods.

Meanwhile.....here's my favorite lunch time ritual:

salad + veggie roll
© 2008 Ingar Brunnett, TasteMemory.com

*Ezekial sprouted whole grain flourless tortillas or similar to your liking
*baby romaines or romaine lettuce leaves
*alfalfa sprouts
*avocado slices
*carrot sticks
*asparagus or sliced cucumbers or whatever you prefer
*optional: veganaise grapeseed oil dressing ~ omg; i luv this stuff....tastes + has the scent of mayonnaise! this is eggless and very heart & body healthy.
*optional: a few slices of meat of your choice

Roll forward tightly......you can cut in half with a sharp knife and wrap it in plastic wrap to take with you or enjoy now!

For lunch on the run ~ I end up eating two of these to fill me up.

Delicious with a simple dipping sauce made with a shot of soy sauce + shot of sriracha or hot sauce of your liking.

someone told me that alfalfa sprouts combined with avocado creates a taste sensation that is a match made in heaven......I do agree.

portrait of a garden

Friday night healthy meatless supper included my favorite ingredients for this jewel of a salad I have named 'Bethany's Garden'.....it just looks like that....it looks like Bethany's Garden to me.....


a simple bouquet of watercress is how it got started ~ I found this beautiful bouquet of organic watercress looking up at me @ the produce aisle at my local Native Sun. It reminded me of summer and running outside at night.....then it made me smile ~ so I decided it should come home with me......


the corn kernels are raw too....they're sweeter raw....when corn is served raw it's considered a vegetable & not a starch ~ let's save the starch for the BREAD

I made this gorgeous salad last Friday night with the organic watercress (the one shown above) that followed me home from Native Sun. This was literally a last minute supper thrown together in haste. It's also a meatless day for me (Lenten Fridays!) so I grilled a wild rice tempeh patty with water, wine & soy sauce, then topped it with organic rennet free cheddar cheese on Ezekiel bread - turned out to be a savory & filling Friday night dinner.

When was the last time I had fish sticks and tator tots for Fridays during Lent???

That might actually be a great cooking challenge to remake a healthy retro version of that......

The salad I made included the following organic ingredients which amped up the taste value considerably - organic watercress+beets+carrots and organic raw almonds.

I also prefer to use old fashion carrots in their natural born SHAPE - not the pre-formed baby carrots which are completely tasteless! Try going back to eating and cooking with big meaty carrots and you'll taste the difference in quality.

You'll return to the sweet, crunchy and earthy taste of a true root vegetable rather than biting into pre-meditated water-filled Styrofoam.

Unfortunately, I don't live in an area where farm fresh organic produce is overtly available in mass diverse selections....ie: think massive access @ New York's GREENMARKET.

I was in Manhattan last November '07, when I finally walked up from the subway onto Union Square Park and found myself in the middle of farmer's market heaven ~ i literally ~ nearly began to well up with tears....nearly....

Luckily what I do have access to is one of my favorite locales @ Native Sun, as mentioned earlier as well as my local grocery store Publix which is beginning to carry a significant selection of organic goods.

So work with what you have and at least try it. It makes such a significant difference in taste and ultimately in your health ~ as well as those that sit down and 'supp with you!

Here's the salad recipe I managed to orchestrate for Friday night's dinner:


really not too much prep time ~ YES these are raw beets and raw almonds and s w e e t as can be


Bethany's Garden: salad & dressing recipe
© 2008 Ingar Brunnett, TasteMemory.com

2 large carrots, shaved with a potato peeler
1/2 cup white onion, finely shredded
1 bunch of fresh watercress, bottom 'root' ends trimmed
2 ears of uncooked corn, kernels removed*
1 fresh beet, outer skin peeled off then sliced into matchsticks
1 cup raw almonds, hand crushed with mallet in a plastic bag

easy garlic ginger dressing
1 tablespoon soy sauce
1/2 cup good olive oil
1 tablespoon fresh ginger, finely minced
1 fresh garlic clove, finely minced
1/4 teaspoon sea salt
freshly ground black pepper

In a small bowl, whisk all the ingredients together for the dressing.

In a medium bowl, combine the carrots, onions and 1/4 portion of the prepared dressing. Combine dressing with shaved carrot mixture and set aside in refrigerator.

Prep salad ingredients as noted above.

*Trim corn off the cobb: Place medium size bowl on a flat surface. Place flat corn cobb end inside the bowl with one end of the cobb on the bottom of the bowl. Hold the top end with one hand to keep upright. Use a small sharp knife to trim the kernels off the cob beginning from the top of the cobb and running the knife through to the bottom. Trimming the cobb inside the bowl will keep the kernels from shooting all over your kitchen counter and floor.

In a large salad platter, gently toss remaining dressing with watercress. Gently combine the marinated carrots to the watercress. Top with corn kernels, beets and almonds.

This savory melange of a salad is delicious with chewy, dense whole grain bread or you can make toastettes from my favorite sprouted whole grain bread: Ezekiel Bread with a brush of olive oil, light sprinklings sea salt & shavings of Horizon Organic Cheddar Cheese which is absolutely rennet free and tastes like the real deal.....

Also ~ Thank you for visiting me and all your awesome comments. I am really glad to have met all of you this past week through cybersphere - again thank you for stopping by! It's been great visiting your blogs too and reading about what is happening on your side of the globe.....and thank you to Blogger for highlighting Taste Memory as one of your blogs of note ;-) !!!

Also on the pending posting list for Korean Cooking fans.....Yuk Gae Jang: Spicy Korean Beef Soup.....that's up next since I can currently tell it's been a visual obsession of mine for the past week.

Peace

blue plate special: veggie chopping freak + for the love of the veggie nori roll

meditation @ hand for the avid chopping freak I am


soup starter ~ I added the veggies after the broth was made. Since I have this thing about chicken fat; I prefer to use chicken breasts with the fat trimmed back to get the chicken broth started.....


my starter for dal @ my house


I have been spending more time writing about food: event planning about food, proposing about the preparation of food, how food works and who is making the food; rather than the ample time spent of preparing it myself.

It comes down to time.....

the beginnings of the nori roll....