There will be classic cars on display in Orinda at two weekend events. On Friday, September 21st at 7PM there will be a "Dancing with the Cars" paid event and on September 22nd there will be a free car show from 10AM-2PM. Saturday's earnings benefit the "Seniors Around Town" transportation services.
Resources:
Orinda Car Show
September 21 7PM (pre- show party, tickets needed.)
September 22 10AM-2 PM (free event)
www.orindacarshow.com/
Thursday, September 20, 2012
Monday, September 17, 2012
Rockridge Out and About Festival, Oakland, CA
The Rockridge Out and About Festival is coming up on Sunday, October 7, 2012 from 12-6PM. This is a wonderful festival to showcase some of the wonderful resources of the Rockridge area. There will be a jazz, wine, chef's stage, artisan alley, picnic foods, kids court, and a wellness area.
Resources:
www.rockridgeoutandabout.com
Resources:
www.rockridgeoutandabout.com
Saturday, September 15, 2012
Market Hall, Rockridge district, CA
I made an amazing dinner tonight of salmon, spinach salad with goat cheese and strawberries, and Challah fresh from the oven. I got all the ingredients from Market Hall, our local market, and my son and I walked there. Though houses in our area are small, I still love the convenience of living so close to a market.
Wednesday, September 12, 2012
Stay Overnight in Rockridge!
Since I have family visiting soon, I have been researching places to stay near Rockridge District in Oakland, CA. I discovered www.airbnb.com where you can rent an entire 1 bedroom, 1 bath apartment with a flat screen tv with built in DVD player and wireless internet. This is also a great location for walking to the Rockridge shopping area! Check out their blog at rockridgebungalow.com!
Resources:
Rockridge Bungalow B&B
https://www.airbnb.com/rooms/11022
Blog: rockridgebungalow.com
Resources:
Rockridge Bungalow B&B
https://www.airbnb.com/rooms/11022
Blog: rockridgebungalow.com
Tuesday, September 11, 2012
Saturday, September 8, 2012
Yummy Seared Halibut
I find myself missing summer, though officially summer isn't over! I made a delicious island teriyaki seared halibut this past week that everyone loved and with the tropical flavors it felt very summery! Plus, I didn't even have to create the marinade. With school starting and work busy, I really want to start making mealtime delicious and nutritious for my son, yet reasonable for me to cook in a short amount of time.
Island Teriyaki Seared halibut Recipe-
Before cooking the halibut, wash it thoroughly under cold water, pat dry with a paper towel (or clean towel).
I like to use my lodge cast iron skillet for searing food because it is also oven safe. Pan searing adds a delicious crust to the outside of the halibut.
Preheat oven to 350 degrees. In the lodge cast iron skillet (the pan needs to be oven safe for this recipe), sear halibut 2-3 minutes on each side, with a generous amount of Organicville Island Teriyaki sauce and marinade. This marinade is all natural plus gluten free. Transfer the pan to the oven and finish cooking for 5-6 minutes.
Yummy!!! My four year old (and my husband and I) loved this recipe!
Resources:
Lodge cast iron pan (I recommend the 12 inch preseasoned skillet from Lodge; the 8-inch is a bit too small for this sort of recipe).
Organicville Island Teriyaki Sauce and Marinade
Sky Valley Foods
878 Firetower Road
Yanceyville, NC 27379
www.organicvillefoods.com
I found this marinade at Whole Foods Market. It is also available online:
With love,
Bungalow Mama
P.S. I do not recommend this marinade for cooking shrimp.
Island Teriyaki Seared halibut Recipe-
Before cooking the halibut, wash it thoroughly under cold water, pat dry with a paper towel (or clean towel).
I like to use my lodge cast iron skillet for searing food because it is also oven safe. Pan searing adds a delicious crust to the outside of the halibut.
Preheat oven to 350 degrees. In the lodge cast iron skillet (the pan needs to be oven safe for this recipe), sear halibut 2-3 minutes on each side, with a generous amount of Organicville Island Teriyaki sauce and marinade. This marinade is all natural plus gluten free. Transfer the pan to the oven and finish cooking for 5-6 minutes.
Yummy!!! My four year old (and my husband and I) loved this recipe!
Resources:
Lodge cast iron pan (I recommend the 12 inch preseasoned skillet from Lodge; the 8-inch is a bit too small for this sort of recipe).
Organicville Island Teriyaki Sauce and Marinade
Sky Valley Foods
878 Firetower Road
Yanceyville, NC 27379
www.organicvillefoods.com
I found this marinade at Whole Foods Market. It is also available online:
With love,
Bungalow Mama
P.S. I do not recommend this marinade for cooking shrimp.
Sunday, September 2, 2012
Grilling Chicken Wings
This week I tinkered a bit with our recipe for the marinade for our chicken wings. We had run out of pineapple juice and didn't have time to run to the store to get more (I was starting to run up against our son's bedtime). Pineapple juice is sort of the backbone for my wife's wings marinade.
Without the pineapple juice, I decided to risk salty wings and increased the amount of tamari sauce in the recipe to about 3 1/2 ounces. Any more and I thought the tamari would overwhelm the wings.
I substituted honey for the agave nectar, which we were also missing. The honey goops to the bottom of the marinade, and so you need to both stir it well and also be sure to thoroughly rub your baster in the honey goop.
I believe the marinade was a success. In fact, I think it was a bit better than our standard recipe, which I think ends up being a bit too liquidy with the 6 ounces of pineapple juice. It kept the wings moist, which is a key objective. And it was tasty -- not too salty (though definitely not sweet).
Without the pineapple juice, I decided to risk salty wings and increased the amount of tamari sauce in the recipe to about 3 1/2 ounces. Any more and I thought the tamari would overwhelm the wings.
I substituted honey for the agave nectar, which we were also missing. The honey goops to the bottom of the marinade, and so you need to both stir it well and also be sure to thoroughly rub your baster in the honey goop.
I believe the marinade was a success. In fact, I think it was a bit better than our standard recipe, which I think ends up being a bit too liquidy with the 6 ounces of pineapple juice. It kept the wings moist, which is a key objective. And it was tasty -- not too salty (though definitely not sweet).
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