NO time for boredom today

Author: sdninaanderson

  • Day 1 of Our Big Trip

    My husband and I planned and booked our first Viking River cruise last year. We opted for Viking’s Grand European Tour which starts in Budapest and ends in Amsterdam. It’s a 15-day cruise and we added 2 additional days in Amsterdam.

    Today, we started out at 2:45 AM to make sure we were at the San Diego airport in plenty of time. I am so very grateful and lucky to have such an incredible friend. My childhood bff actually volunteered to pick us up and to drive us to the airport!

    We were concerned about potential problems because of the federal government’s shutdown but it has been smooth sailing so far. Both our San Diego and Chicago flights left on time. The airport in Munich is downright pleasant and attractive. The German efficiency we have experienced so far is terrific.

    We briefly checked out one of the duty-free shops in Munich and discovered that the airport store sells Lindt Dubai-style chocolate bars for more than what I pay for them in my local grocery stores in San Diego.

    I will be posting daily updates during our 15-day cruise and 2 additional days in Amsterdam.

    The map of our river cruise we start today
    Chicago was uneventful but definitely needs an overhaul – dated & crowded
    We flew Lufthansa from Chicago to Munich and then from Munich to Budapest
    The soft pretzels in Munich
    John’s first beer in Germany
    The most amazing sparkling apple juice

  • Frogtown: From Factory Town to Artist Colony

    Housing Overlooking the L.A. River

    Over the years, I have heard so much about Frogtown and the Los Angeles River. Recently, my husband and I opted to sign up for one of the Los Angeles Conservancy’s tours of the area – also known as the Elysian Valley. The tour of the area was done in partnership with Friends of the Los Angeles River. Our tour met at the Lewis MacAdams Park, named after the founder of the Friends of the Los Angeles River. MacAdams, who passed away in 2020, was a huge advocate for restoring the river to a more natural state. The park and surrounding area has been designated a protected butterfly habitat with lots of milkweed planted to encourage butterfly activity. Consequently, beautiful butterflies are everywhere within the park and nearby homes.

    After a massive flood in 1938, the Army Corps of Engineers created a 51-mile waterway encased in concrete to prevent future devastating floods. The area we visited is one of the few areas with a dirt basin. A nice walkway with a bike lane, adjacent to the park, has been built. We were warned in advance about speeding cyclists and the warnings were valid. We stayed on the far left side closest to the river and managed to avoid a collision with a few Lance Armstrong wannabes. Future plans include new parks, recreational areas and restored habitat areas for wildlife. Unfortunately, the plans are moving at a snail’s pace due to conflicting goals and concerns from the multiple government agencies involved.

    The surrounding area started as a working-class neighborhood of affordable housing near industrial facilities, including the Kruegermann Pickle and Sauerkraut factory and the massive Hostess Bakery facility. The pickle factory site is now a dance studio and the bread factory is now an amazing film industry prop house. As part of our tour, we spent some time exploring the prop house. The place has furniture, lighting and dishes from every decade. Based on the hold tickets I saw, every major studio is renting items from this place.

    In addition, a nearby automotive repair shop called Salazar’s is now Salazar’s Mexican BBQ restaurant. Our tour guide mentioned this restaurant and we met a friend there for lunch. The food and atmosphere were amazing. Salazar’s serves a delicious salsa made with tomatoes that they roast on the grill. The tres leche cake was phenomenal, too. Our waiter was an actor originally from Argentina. Apparently, he grew up primarily eating Italian food in Argentina and was relatively new to Mexican cuisine. He and the rest of the crew were incredibly welcoming.

    The neighborhood dates back to the late 1800 and the streets are extremely narrow. Parking is limited with street parking at a premium. With all the cars parked on both sides of the streets, the remaining street space is too narrow for cars to pass going in opposite directions. We found ourselves frequently waiting for a car going in the opposite direction to pass before we could continue driving.

    Additional fun business have opened up in the area including Bauer Pottery. I have been buying dishes made by Bauer online and was really excited to have the opportunity to see the company’s showroom.

    LA River and Bridge
    LA River
    LA River
    LA River
    Gallery Adjacent to the LA River
    LA River
    LA River
    LA River Walkway
    Interior of Bauer Pottery Showroom
    Salazar’s – Former Automotive Repair Shop and Now Mexican BBQ Restaurant
    LA River Walkway
    Former Wonder Bread Bakery – Now a Movie Prop Business
    Interior of Gil & Roy Props
    Boarding House Built in 1917
    Historic Home Near the River Park
    Local Graffiti at the Freeway Underpass

  • From Automotive Repairs to Killer Tacos

    Today, while checking out Frogtown in Los Angeles, we stopped for lunch at Salazar. What a gem this place is.

    Originally, this site was home to an automotive repair shop called Salazar. The restaurant opened in 2016. It’s an outdoor Mexican BBQ restaurant with a relaxed atmosphere . Even the salsa is made from scratch – starting with grilled tomatoes. The tacos were outstanding. The al pastor ones come with small pieces of grilled pineapple and a slight taste of heat.

    Dessert options are limited but fantastic. The tres leche cake was probably the best version I have ever eaten. It even came with tiny bits of fresh peach. Our friend ordered the flan with blueberries; it looked exquisite.

    It was a hot summer afternoon and we had a long drive home. Hence, we skipped ordering cocktails. However, the drink menu was impressive. The place does a great business and the staff is friendly and efficient. Our waiter was an actor from Argentina who shared great stories and made us feel so welcomed. Mexican food is plentiful in California but Salazar’s is special; both the food and atmosphere really stand out.

    My only complaint is the parking. Frogtown is an older community with narrow streets and limited parking. We found street parking about half a block away on a busy street near the 5 on-ramp. Exiting was definitely an entertaining experience.

    Salazar – An Amazing Restaurant in Frogtown.
    Homemade Salsa with Roasted Tomatoes
    Al Pastor & Carne Asada
    Machas & Al Pastor
    Huevos Rancheros
    The Famous Tres Leche Cake
    Flan With Blueberries
    The Bar Area

  • Step Back in Movie History at the Hollywood Heritage Museum

    My husband and I are big history buffs as well as lovers of old films. We recently combined both of our passions and checked out the latest exhibit at the Hollywood Heritage Museum. The current exhibit is The Rise of Hollywood’s Leading Ladies. It features great costumes from many of the early female stars including May West, Lucille Ball, Betty Hutton, Dorothy Lamour and Claudette Colbert. Also, the show includes artifacts such as one of Greta Garbo’s designer handbags and Carol Lombard’s black veil – one of the few items that survived the TWA plane crash that killed her in 1942.

    The museum is located in the famous Lasky DeMille barn – the former site of the oldest Hollywood movie studio. The building started out as a horse barn on a citrus farm. Early movie-making pioneers moved to Los Angeles to escape oppressive patent controls by Thomas Edison. Plus, the original movie cameras required a lot of bright natural light. California offered better natural lighting and terrific scenery for outdoor filming locations. In 1913, movie director Cecil B DeMille rented out the barn to film The Squaw Man. The Squaw Man was released in 1914 and is one of the very first full-length movies made in Hollywood.

    The barn was subsequently moved several times , including to the Paramount lot in 1926. In 1983, the barn was moved to its current location on Highland Boulevard – across the street from the famous Hollywood Bowl. It is a miracle it was not destroyed. Fortunately, the building was declared a historic California State Park landmark in 1956.

    I highly recommend a visit to this museum. The docents are incredibly knowledgeable and eager to share the building’s history and other fun facts. However, if you’re feeling more independent, they are equally willing to give you your space. Also, I love the fact that the staff allows visitors to take unlimited photos throughout the museum.

    The Exterior of the Hollywood Heritage Museum

  • Homemade Mac ‘N’ Cheese Versus the Boxed Stuff

    My mother and I have a running joke/argument regarding macaroni and cheese.

    She loves Kraft mac & cheese; she admits that her love for it goes back to her childhood. I should add that she was born in the 1930s. Kraft mac & cheese came out in 1937. At 19 cents a box, it was a great success. Between the depression and WW II food rationing, Americans were looking for cheap ways to feed their families.

    I prefer homemade macaroni and cheese. Over the years, I have perfected my recipe. My key tip is to undercook the macaroni. Otherwise, after you combine the cooked macaroni with all the other ingredients and bake the dish – you can end up with overcooked mush. Also, I like to use a good quality macaroni. For my latest effort, I paid an extra dollar for Italian macaroni. The result was a delicious dish with great texture.

    As far as the cheese mixture, I normally use a combination of a really sharp cheddar, parmesan and either smoked Gouda or smoked mozzarella. Other key ingredients include: Worcestershire sauce, salt, pepper, sweet hot mustard, nutmeg, dry Sherry, butter, heavy cream and milk.

    When I make the roux, I immediately add the Dijon mustard to the butter and flour – before I add the milk and cream. I then add in the cheese, spices and so on. I like texture in my macaroni and cheese. After combining the macaroni and cheese sauce, I fold in additional grated cheddar and cover the top with extra grated parmesan.

    My mother considers herself a Kraft purist; she likes her Mac ‘n’ cheese exactly as the box directions state. My husband and I just seem incapable of following the directions. We usually add additional cheese and replace the milk with either cream or half & half. My mother will protest if we make too many additions.

    I did notice that the other night, Mom ate her entire serving of my homemade macaroni and cheese. She grudgingly even admitted that the pasta texture was perfect. My husband and I just laughed as soon as she left the table.

    Dinner with My Homemade Macaroni and Cheese.

  • Borrego Springs for Artistic Inspiration

    I am fortunate enough to live within two hours of Borrego Springs. Usually, my husband and I visit during the wild flower season in early spring. This year, we opted to visit in late June. Given the heat factor, I was not sure of what to expect. Our visit was a pleasant surprise. This is a place where a large community of artists thrives and I can see why. The natural desert scenery is beautiful. The combination of mountains, plants and colors are inspiring for painters and photographers. Right in downtown is both the Borrego Springs Art Center as well as an performing arts center.

    In particular, the larger than life collection of outdoor sculptures is breathtaking. Each visit, I seem to come across sculptures I missed on previous visits. There approximately 130 sculptures, created by Ricardo Breceda, scattered throughout the area. On my most recent visit, I discovered the dragon that appears to emerge from the sand and stretches over both sides of a local highway.

    Everyone has a favorite restaurant in Borrego Springs and for my family it is Pablito’s for killer cocktails and delicious Mexican food. The restaurant first opened in 1995 and has a very casual atmosphere with a mixture of indoor and outdoor seating. It is located in the same shopping center as the community performing arts center.

    The head of the famous dragon sculpture in Borrego Springs CA

  • What Makes a Burger Fabulous Versus Just Okay?

    My husband and I recently met a friend at a local burger joint that is getting a lot of positive reviews. The place, Tanner’s Prime Burgers in Oceanside California, did not disappoint. All three of us agreed that the burgers and fries were phenomenal. The quality of beef, the ratio of fat to meat, the pickle, cheese and other components all worked so well together. Also, the fries are not only double fried but cooked in beef tallow.

    Fat content, while not the healthiest, clearly improves taste. Recently, I watched a Michael Symon interview where he flat out said that a burger requires 80/20 beef to fat ratio. Not to state the obvious but he is on target.

    If I had to name the best burger I ever enjoyed, I would cite Maple & Motor in Dallas Texas. This shrine to hamburgers is located in a former gas station and has been featured on Diners, Drive-Ins and Dives multiple times. It is so popular that the owners, two neighbors who opened the place in 2009, do not allow customers to save tables until they have placed their order. The menu is limited to burgers and a few other options – keeping it simple and focused.

    If I had to pick a chain, I would opt for Burger Lounge. Toppings are great but nothing matters if the hamburger patty is too small or thin. Burger Lounge uses grass-fed beef and it makes a difference.

    Finally, if I am grilling at home, I will embed a chunk of blue cheese in the middle of my burger patties prior to cooking. In addition, I am a big fan of caramelized onions on my burgers.

    The Dirty Burger at Tanner’s Prime

  • The Path to a Perfect Baked Brie

    I finally figured out how to make the perfect savory-style baked Brie.

    Prior to assembling, be sure to leave a roll of refrigerated Pillsbury pie crust out for 30 minutes to warm up. I have tried cheaper versions and they are not as good. Slightly warming the pie dough will make it much easier to handle. Also, preheat the oven to 400.

    As with a traditional jam version, the Brie needs to be cut in half. With this recipe, I first spread a coat of tomato pesto followed by a tablespoon of chopped sun-dried tomato pieces (drain any oil from the sun-dried tomato). Then put the Brie back together.

    Next, pull out the pie crust and use a small rolling pin to make the dough thinner. Wrap the Brie in pie crust. Trim away the excess – roughly 25% of the crust. Cover the top of the pie-crust covered brie with jarred pesto sauce. Barilla sells a creamy style version that I like.

    Create a circle of crust, from the extra, that will fit over the Brie’s top. First, use a cookie cutter to cut a window in the center of the dough circle. I like to use a cutter in the shape of a tomato. Place the crust circle with window cut-out centered on top of the Brie. Smooth out the edges. With remaining pie crust, use very small cookie cutters to cut out a few shapes. Then, place these pieces around the Brie to make it look extra special.

    Also, I like to sprinkle a handful of pine nuts on top of the exposed pesto as well as a few pieces of diced sun-dried tomato, too.

    Finally, the Brie is ready to go into the preheated oven at 400 for 20 to 25 minutes. I use a glass Pyrex dish but a cookie sheet will work, too. Make sure that the Brie crust is a light brown before removing from the oven.

    Share with family and friends – enjoy!

    The Perfect Baked Brie with Pesto, Sun-Dried Tomato and Pine Nuts

    Key Ingredients and Steps to the baked Brie

  • The Secret to the Best Hummus!

    I thought I was fairly knowledgeable regarding middle eastern food until a Jordanian coworker told me about his favorite Orange County restaurant. Al Tanour, located on Ball Road in Anaheim, serves the most delicious food. This place is almost two-hours away from us but it’s so worth the drive.

    My coworker did not exaggerate. The food was fabulous. My husband and I fell in love with the freshly made flat bread and the hummus. I never tasted hummus so creamy and light. I even commented to our server and she said something about ice. I was intrigued and later researched this online. In fact, Jordanians run the basic hummus ingredients of garbanzo beans, olive oil, tahini and lemon in a food processor with ice cubes. The ice adds air pockets and makes the hummus more creamy and lighter.

    Our mutual boss thought I was nuts. He told both me and my colleague that hummus is just not really that exciting. Then on a subsequent visit, I brought the boss some of the amazing Jordanian hummus. Not only did he fall in love with it but so did his daughter.

    By the way, the rest of the food including the grilled meat platter and baklava are great, too. I highly recommend a visit. Just know that it’s a casual restaurant where you order at the counter and the food is brought to your table. Also, the restaurant follows halal guidelines.

    Jordanian Humus

  • Best Crab Dip Ever – Forget the Mayo & Sour Cream

    Recently, my husband I tried the warm crab dip at The Prado restaurant in San Diego. Our waiter recommended it and he was spot on with his suggestion. The combination of flavors was fantastic.

    Unlike other similar dips which combine sour cream or cream cheese with mayonnaise, this dip has a base of mascarpone cheese. Based on the menu, I knew the key ingredients but had to guess a few items as well. The crab dip I replicated at home is a masterpiece. My husband was in awe.

    Ingredients are as follows:

    Mascarpone cheese, small tub of crab claw meat, 2 cups fresh spinach, 1 poblano chili pepper, 1/2 cup parmesan cheese, 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1/3 cup sherry & 1 teaspoon garlic powder.

    The key thing is to melt the mascarpone at a very low temperature on the stove. If you melt the mascarpone at too high of a temperature, you will cause the cheese to separate. This dip is great warm and does not to be scalding hot.

    Step 1 – Roast the poblano chili. I cooked mine for 10 minutes ub the air fryer at 400.

    Step 2 – Saute the fresh spinach in a pan with a drizzle of olive oil and a light sprinkle of salt and black pepper.

    Step 3 – Start melting the mascarpone in a sauce pan. Add in the wilted spinach and roasted poblano chile (dice first). Add in Worcestershire sauce and sherry. Constantly stir the mixture as the Mascarpone softens. Add in the Parmesan and Dijon mustard. Keep stiring and add in the crab meat, too. Keep stirring. The dip will be warm but not scalding hot.

    I served the dip in a bowl with a basket of toasted French bread that I cut up into smaller pieces. Prior to toasting the bread in the broiler, on low, I spread both sides of my halved bread with light coating of garlic and herb compound butter.

    This dip can also be made in advance and reheated. I had leftover dip which I stored in a glass container and reheated two days later.

    The Prado Crab Dip on the Left & Mine on the Right