cookiesinheaven #navbar-iframe { display:block } function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener("load", function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } skip to main | skip to sidebarcookiesinheavendelicious ramblings about spilled milk and cookie crumblings in a little red tiled town on the beachSavoy Truffles Restaurant...closed? Savoy Truffles Restaurant Originally uploaded by santa barbarian.Sign of some tough times for local restaurants?Served up fresh byCookie Jillat12:58 PM0comments  Links to this postThe First Cookieof the First Family...and apparently the rest of the country. Sales of the "Obama" cookie are booming at Baby Boomer Cafe.Want an example of the change Barack Obama is bringing to the country?Check out cookie sales at Baby Boomers Cafe in Des Moines.Ever since word got out of the President-elect and his family's fondness for Baby Boomers' chocolate chunk cookies, the small downtown restaurant can't get them out of the oven fast enough....Tommy Vietor, a spokesman for the Obama campaign, said the Obamas and the campaign staff loved the cookies, and they're fond of Maxfield, too."He knew most of us by name, and he cared about how everyone was doing," Vietor said.Michele Obama would hold meetings in the cafe, and Barack Obama even called Maxfield the day after the caucuses to thank him for helping feed the staff and his family."It's just insane. I mean they are the coolest people," said Maxfield. - Chicago TribuneView Larger MapServed up fresh byCookie Jillat5:22 PM0commentsLinks to this postLabels:Chocolate Chip,Cookies,obama,politicsTis Better to Give LocalWhen you go out shopping this season, why not make your own gifts or let your greenbacks do good locally. Some suggestions....The Grapeseed Company offers organic skin care items and their offshoot, Dirty Dog Organics offers organic pet care items.Santa Barbara Pistachios sells their fabulous pistachios at our local farmers markets...but you can also order gift packages online.How about making a hand made gift certificate for a special sunday breakfast at Cold Spring Tavern...or a communal BYOB Wine & Dine dinner event at SpiritLand or a romantic dinner at Bouchon.A gift certificate to a local spa....some of my favorites.... Avia, Cielo and Le Reve.Buy their favorite new book at Chaucer's or one of their favorite oldie but goodie at The Book Den.Anthony Lombardi at Liquidpixphotography has some amazing photos of dolphins, whales and other sea creatures, i.e. surfers.Then of course, there are the local wineries....or pick up a wine related item at The Winehound.Stay tuned for more...and do you have any suggestions?Served up fresh byCookie Jillat9:42 AM0commentsLinks to this postLabels:Community,Gift,localCOPIA shuts down...lock, stock and wine barrelGuess the Goddess of Wealth and Plenty (Abundence) wasn't the minor God this "museum" should have been named after.The American Center for Wine, Food & Art closed its doors tight and “temporarily,” according to notices taped to their glass doors, although the sudden demise seems to be permanent.The late Robert Mondavi’s dream apparently has come to an end, with a financial ka-thud. - Sonoma Valley Sun Copia BannersOriginally uploaded by jdryzga. Served up fresh byCookie Jillat12:05 AM0commentsLinks to this postLabels:California,Food,Museums,WineMark Your Calendars - Friday, December 5Repeal Day - (Or "Cinco de Drinko" as some may call it.)This year marks the 75th anniversary of the ratification of the 21st Amendment, which repealed Prohibition.So..get your drink on and party like it's 1933! San Ysidro Ranch Blood Orange MargaritaOriginally uploaded by santa barbarian. BLOOD ORANGE MARGARITAI N G R E D I E N T S1 cup fresh-squeezed blood orange juice3 tablespoon granulated sugar8 ounces premium tequila7 ounces triple sec1 Blood orange, sliced for garnish.I N S T R U C T I O N SMake a blood orange simple syrup by combining the sugar and blood orange juice in a small sauce pan; simmer over low heat until thick and syrupy. Allow to cool.Combine all ingredients in a large pitcher. To prepare a drink, pour 6 ounces into a shaker filled with ice. Pour into margarita glass, garnish with a blood orange slice.Serving glass: Margarita glassServed up fresh byCookie Jillat7:59 PM0commentsLinks to this postLabels:Drinks,food holidaysI'm thankful for.... Gold on the VinesOriginally uploaded by santa barbarian. living near Wine Countryand the many Farmer's Markets we have available Beans stringing alongOriginally uploaded by santa barbarian. Served up fresh byCookie Jillat7:11 PM0commentsLinks to this postLabels:Farmer's Markets,Food,Grapes,Thanksgiving,Wine CountryI'm thankful for.... SBGAPFIRE3 071Originally uploaded by NEWSMAN91. Firefighters!Served up fresh byCookie Jillat6:58 PM0commentsLinks to this postLabels:fire,firefighters,ThanksgivingI'm thankful for....folks who work hard to put food on our tables.Served up fresh byCookie Jillat10:25 AM0commentsLinks to this postLabels:Alaska,Food,King Crab,TV,YouTubeI'm thankful for humour more animalsServed up fresh byCookie Jillat6:44 PM0commentsLinks to this postLabels:LOL cats,ThanksgivingWhole Foods Santa Barbara opening in 2009!We know that Circuit City is out...will Whole Foods finally be coming in? Well.. That's what Whole Foods is saying on their website. Wonder if it will be one with an instore spa. Can you say "neck message on aisle 6!" Santa Barbara Whole Foods Market State St. & Hitchcock Santa Barbara, CA Opens: 2009 Seasons GreetingsOriginally uploaded by Whole Foods Market. Served up fresh byCookie Jillat8:26 AM0commentsLinks to this postLabels:Santa Barbara,Whole FoodsDream Thanksgiving MealZuni-esque Brined Turkey 1 (12- to 16-pound) turkeyKosher salt1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not oversalted.3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag, but turning it and massaging the salt into the skin every day.5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up. (It's easiest to do this by hand, using kitchen towels or oven mitts.).8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve. Artichoke Parmesan Sourdough Stuffing * 1 pound mushrooms, rinsed, ends trimmed, and sliced * 1 tablespoon butter * 2 onions (3/4 lb. total), chopped * 1 cup chopped celery * 2 tablespoons minced garlic * About 2 cups reduced-sodium chicken broth * 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes * 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped * 1 cup freshly grated parmesan cheese * 1 1/2 teaspoons poultry seasoning * 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary * Salt and freshly ground black pepper * 1 large egg1. In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.3. Preheat oven to 325° to 350° (use temperature turkey requires). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.Candied Sweet Potatoes * 3 pound large sweet potatoes, peeled and halved crosswise * 1 cup packed light brown sugar * 1/2 stick unsalted butter * 1/4 cup water * 1/4 teaspoon salt * 1/4 to 1/3 cup bourbon Preheat oven to 375°F.Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.Simmer brown sugar, butter, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.Mashed Potatoes with Celery Root and Mascarpone * 3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces * 1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces * 3 whole peeled garlic cloves plus 1 tablespoon minced garlic * 8 ounces mascarpone cheese, room temperature * 1/2 cup (1 stick) butter Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain. Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)Farmer John's Pumpkin Soup6-8 Cups cooked Pumpkin* from:2 Sugar Pie Pumpkins or 1 Sugar Pie and 1 Green/Jade, or1 Cinderella and 1 Red Kobacha4 Tbsp. Butter2 Leek, cleaned and chopped5 lg. Onion, chopped4 Carrots, peeled and sliced coarsely2 Stalks Celery, cleaned & coarsely cut1 clove Garlic, smashed16 Cups Chicken Stock1" fresh ginger (put in tea strainer)2 Green Apples, peeled and cored1 Tbsp. Sage1 Cup Apple Cider1 tsp. Cinnamon1 pinch AllspiceSalt and Pepper to tasteGarnish with:2 Tbsp. Fresh Chopped ParsleyLemon Crème Frache or Sour Cream with Lemon zest *Pumpkin Prep: Cut pumpkins in half, clean out, and bake with 1" water in covered pan at 350¾ for approx. 1 hour (until tender to fork), or wash, peel and seed the pumpkins and roast in the oven for about an hour at 350¾. Each method will impart a different flavor and slightly different texture. Slightly saute chopped leek, onion, garlic, carrots, and celery in butter, about 5 to 10 minutes. Add chicken broth and bring to boil. Turn to simmer, then add pumpkin, ginger, apples and sage. Simmer for about 20 minutes, stirring when needed. Then add the cider, cinnamon and allspice along with the salt and pepper. Taste before adding the salt, as some chicken stocks are saltier than others. Let all the ingredients meld. Adjust seasonings to your taste. Purée all except the ginger. Serve in heated soup bowls. Once served, put a dollop of either lemon crème frache or sour cream mixed with some fresh lemon zestFrontera's Chocolate Pecan PieFor the crust: 1 1/2 cups (6 3/4 ounces) all-purpose flour (measured by scooping and leveling)6 tablespoons (3 ounces) chilled, unsalted butter, cut into 1/2-inch bits3 tablespoons vegetable shortening or rich-tasting lard, chilled, and cut into 1/2-inch bits3/4 teaspoon sugar1/4 teaspoon salt1 egg yolk, beaten slightly2 cups (about 6 ounces) pecan halves (make sure they're fresh and richly flavorful)6 ounces semi-sweet or bittersweet chocolate3 tablespoons all-purpose flour3/4 cup (6 ounces) room temperature, unsalted butter1 cup firmly packed dark brown sugar5 large eggs, room temperature3/4 cup light corn syrup1/4 cup molasses 1 1/2 tablespoons Kahlúa or brandy2 1/4 teaspoons pure vanilla extract1/2 teaspoon saltAbout 2 cups Sweetened Whipped Cream flavored with Kahluá, for serving 1. The dough. Measure the flour, butter and shortening (or lard) into a bowl or a food processor fitted with the metal blade. Quickly work the fats into the flour with a pastry blender or by pulsing the food processor until the flour looks a little damp (rather than powdery) but tiny bits of fat are still visible. If using the food processor transfer the mixture to a bowl. Mix together the sugar, salt and 3 tablespoons of ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic and refrigerate at least 1 hour. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a deep 10-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim off the excess dough. Refrigerate for 30 minutes. 2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let cool completely. 3. The nuts and chocolate. While the crust is cooling, spread the pecans in a single layer on a baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, 1/2-inch pieces and add to the bowl, along with the flour. Stir until everything is well coated. 4. The filling. In a food processor (or in the large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 minutes in the food processor, 5 minutes in the mixer. With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlúa or brandy, vanilla and salt. 5. Baking. Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour. Cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Kahlúa-spiked, sweetened whipped cream. The Bakeshop's Sugar Pumpkin Pie * 1 Sugar Pie pumpkin (about 3 lb.) * 4 large eggs * 2/3 cup firmly packed brown sugar * 1 1/4 teaspoons ground cinnamon * 3/4 teaspoon salt * 3/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * 1 1/4 cups dark corn syrup * 1 3/4 cups half-and-half (light cream) or whipping cream * 2 baked 9-inch pie crusts1. Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350° oven until very soft when pressed, about 1 hour.2. When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly purée flesh in a blender; you need 2 cups. Seal any extra purée in plastic freezer bags and freeze up to 6 months.3. In a bowl, beat to blend the 2 cups pumpkin purée, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.4. Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350° oven. Pour half the pumpkin mixture into each crust.5. Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.6. Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.Galatoire's Sweet Potato CheesecakePreparation Time: 1 1/2 hours, plus chillingFor the crust:1 1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter or margarine, meltedFor the cheesecake filling:3 packages (3 ounces each) cream cheese, softened1 cup sugar1/4 cup light brown sugar1 3/4 cups mashed sweet potatoes2 large eggs, slightly beaten2/3 cup evaporated milk2 tablespoons cornstarch1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmegFor the topping:2 cups sour cream, room temperature1/3 cup sugar1 teaspoon vanilla extractHeat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until smooth. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 55 to 60 minutes.Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool on wire rack. Remove side of pan, and chill for a few hours or overnight. Makes about 12 servings.Served up fresh byCookie Jillat2:11 AM1 commentsLinks to this postLabels:New Orleans,pie,Recipes,ThanksgivingOne of "my tribe" is on Top Chefso I have to cheer him on. Go Stefan! But, ooh..la..la...Fabio is just too cute. He lives just down Highway 101 from Santa Barbara....can you say "road trip!"Served up fresh byCookie Jillat11:21 PM0commentsLinks to this postLabels:Finland,Top ChefFantasy Football for FoodiesWho will be the "Top Chef" at the White House. Will Cristeta Comerford stay or will she be told to pack her knives and go? Will Chicago cuisine reign supreme? Insiders say it's too early to say...but it's never to early to speculate. ..Outside speculation has focused on the personal chef of Denver Nuggets star Carmelo Anthony, Daniel Young, who cooked for Obama during the Democratic national convention in Denver...- the Denver Channel I'm kinda liking the long shot Chicago Rising Star Chef "Kendal Duque" Obamafoodorama has some thoughts, too.We already know that the President elect enjoys chili, pie, hot sauce and arugula...but not beets.A first family of foodies. Their decision on the White House chef may cause some indigestion...but we'll just have to see. We'll have to wait for the playing of hail to the chief...i mean chef.(Wonder if Obama would ever call the Butterball hotline? 1-800-BUTTERBALL)Served up fresh byCookie Jillat7:16 PM0commentsLinks to this postLabels:Chef,Foodies,President,Thanksgiving,The West Wing,Top Chef,White HouseA Cranberry Staple...Thank you Ina Garten!Can the canned jiggly stuff. This is the cranberry I crave all year! The Barefoot Contessa's Cranberry Fruit Conserve. Ina may live back East, but the ingredients are sooooo California. (Well...except maybe the cranberries....)The Barefoot Contessa's Cranberry Fruit Conserve 1 (12-ounce) bag of fresh cranberries, cleaned1 3/4 cups sugar1 Granny Smith apple, peeled, cored, and chopped1 orange, zest grated and juiced1 lemon, zest grated and juiced3/4 cup raisins 3/4 cup chopped walnuts or pecansCook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled. Served up fresh byCookie Jillat6:40 PM1 commentsLinks to this postLabels:Cookbooks,Ina Garten,Recipes,ThanksgivingLooking for a little giftfor yourself perhaps? Zingerman's is having a 20% off sale November 27th and 28th. (The secret password is "stuffing.") They have some great foodie finds and this little sale is a great way to discover what the fine folks in Ann Arbor have known for years....Zingerman's puts some ZING in your life!Some samples of their foodie items...John Cope's Dried Sweet CornJohn Cope’s corn couldn’t be more of a culinary secret to everyone outside of Rheems, Pennsylvania, if we’d made a national policy to hide it. Martin Cope made his first batch in 1900, and despite a conspicuous lack of notoriety the company is still doing it now as they were then.Pasolivo Olive Oil"One of the Top 10 olive oils in the World(and the only American one!)" Der Feinschmeker German food journal, which conducts the largest international olive oil tasting in the worldCarolina Gold Rice from Anson Mills This amazing rice comes to us from Glenn Roberts and the crew at Anson Mills grits. Not only is Glenn adamant that organic growing has a huge positive impact on the flavor of the rice, he’s also making sure the rice is fully ripened in the field, which allows the flavor to develop before harvest. They use a specially designed mill that emulates the 19th century method of hand-pounding the rice. This product is certified organic.Guido Gobino Gianduja CreamStay away before you get hooked. If you’re a glutton for punishment, or just a good old-fashioned glutton, you could get yourself in serious financial straits minding this addiction in waiting. Guido Gobino gives freshly harvested Piemontese hazelnuts a generous, slow toasting, then grinds them as smooth as velvet. They're mixed with fine milk chocolate in proportions that favor nut lovers. You've been warned.Served up fresh byCookie Jillat12:25 AM0commentsLinks to this postLabels:Favorite Foods,Gift,Michigan,Olive Oil,zingermansThis one's for Curtis...the IT guyand CheezIt afficionado. more animalsServed up fresh byCookie Jillat12:53 AM0commentsLinks to this postLabels:Fun,LOL catsIf it's pumpkin time...It's Half Moon Bay season....Every autumn, thousands of Bay Area residents visit the coastside to pick pumpkins from the picturesque fields along Highways 1 and 92. More than 3,000 tons of pumpkins are grown each year by 15 or so commercial growers in the Half Moon Bay area. They ship pumpkins all over the United States and sell to many of the large retailers in the Bay Area. As always, this year there's a bumper crop.The pumpkin boom can be traced back to growers in the area who began to plant pumpkins in the 1930's. In the early 30’s, teenager John Arata and his brother Clarence began planting pumpkin seeds to feed the family’s hogs. One day, they were hauling some of their pumpkins along Highway One back to the farm when a passing motorist stopped and asked if he could buy a few. The Arata’s sold the pumpkins for a quarter and a booming pumpkin-picking business and tourist attraction was born. - Half Moon Bay Pumpkin & Art FestivalView Larger MapServed up fresh byCookie Jillat9:00 PM0commentsLinks to this postLabels:California,California Agriculture,pumpkinThe Fickle Nature of Fire Tea Fire Day 4 - 065 Originally uploaded by fishgoat23.What remains of Mount Calvary Monastery and Retreat House.Served up fresh byCookie Jillat3:49 PM0commentsLinks to this postMt. Calvary Montestary and RetreatIt's beauty, now just in our memories. Historic beauty destroyed by arson.Served up fresh byCookie Jillat7:50 PM0commentsLinks to this postLabels:Firessomething so sad sbf723.jpg Originally uploaded by Laphoto1.about a melted carServed up fresh byCookie Jillat7:24 PM0commentsLinks to this postWe often forget to be thankful for what we haveuntil we come close to losing it all.My friend Victoria's house came through fine, although she and her family have to boil water if they want to drink. (I think they are taking The Red Cross up on their offer for bottled water) However, an aquaintence and his wife lost everything...everything except what they were wearing and their car.The town still smells like a big barbeque pit and, to put a really positive spin to this disaster, the sunrises and sunsets have been spectacularly colorful. And, quite frankly, it could have been much worse if the winds had kept up at hurricane force winds up here.If you are looking for a charity to give to for an annual donation, please consider The Red Cross. They were amazing in their efforts for evacuees and the care packages they gave out to those forced to flee their homes were jam packed with really useful items. Watching Victoria and her family open them up was like an early Christmas, albeit a really bizarre, nightmarish sort of one.Also consider any charity that your local firefighters support. And, next time you see a firefighter...say "thanks." I know I will.Served up fresh byCookie Jillat6:56 PM1 commentsLinks to this postLabels:firefighters,FiresThey may call it the "Tea Fire":but believe me...it's no high "tea" time here...except for the adreneline. Winds gusting up to 70 miles per hour. Ash falling everywhere like humungous snow flakes. Little fire tornadoes peaking over the ridge. We're not supposed to use any water as there is failing water pressure for the fire fighters. The fire bomber is back dropping tons of red fire stopping stuff. Huge helicopters buzz houses near a small resevoir filling up buckets to drop.It feels like a war zone..but smells of a big barbeque.I've been evacuated. My friend and her family as well. 5 people. 4 cats. 1 dog and a couple of hermit crabs on the lam sleeping on the hard wood floors of an abandoned house. Puts life in a little perspective.Served up fresh byCookie Jillat4:23 PM6commentsLinks to this postLabels:Fires,Santa BarbaraHappy Halloween! And what's better than scary Halloween food fun from Martha Stewart....BRAIN CUPCAKES!Served up fresh byCookie Jillat6:20 AM1 commentsLinks to this postLabels:cupcakes,Martha StewartWe were shakin' this morningwho needs an alarm clock when you've got mama nature to toss you outta bed with a dinky 2.8.Served up fresh byCookie Jillat7:17 AM1 commentsLinks to this postLabels:earthquakeCalifornia is in big, big dry troubleThis does not bode well for our agriculture....let alone residents.After two extremely dry years, CBS 5 has learned that California will drastically slash the amount of water it gives to districts statewide. In what could be the worst crisis in Decades, the California Department of Water Resources tells CBS 5 it will cut supplies to water districts by 85 to 90 percent. - CBS5.comServed up fresh byCookie Jillat2:01 AM0commentsLinks to this postLabels:California,drought,WaterFlickr Foto Friday Hali'imaile General StoreOriginally uploaded by melmansur. Happy 20 Years to the Hali'imaile General Store!Served up fresh byCookie Jillat6:40 AM0commentsLinks to this postLabels:Flickr,Flickr Friday,Hawai'i,Restaurant,YouTubeOlder PostsSubscribe to:Posts (Atom)MY INGREDIENTS Cookie JillSanta Barbara, California, United StatesView my complete profile IT"S COOKIE TIME ON THE LEFT COAST!obj = new Object;obj.clockfile = "0023-orange.swf";obj.TimeZone = "PST";obj.width = 130;obj.height = 130;obj.wmode = "transparent";showClock(obj);   APPETIZERS (Local Santa Barbara Blogs)Back of the Cereal BoxBlogabarbaraCraig Smith's BlogDoc SearlsEdHatFuller & FullerHeather In All Her StrangenessI'm Not One to Blog, But....Knit Another PlanetNot the Eternal TaoPacific RainSanta Barbara County Wine NotesThe Average ManThe Broad ViewAMUSE BOUCHE (tv/podcasts/fun stuff)America's Test KitchenBon Appetit PodcastsEat FeedEveryday FoodFood for Your EarsGourmet's Diary of a FoodieKCRW's Good FoodNPR FoodRemarkable PalateTake Home ChefThe MeatrixThe Splendid TableTop ChefSALAD (Links good for your health..and Soul)RuralityTRIFFLES .zg_div {margin:0px 5px 5px 0px; width:117px;}.zg_div_inner {border: solid 1px #996600; background-color:#FFFFCC; color:#330000; text-align:center; font-family:arial, helvetica; font-size:11px;}.zg_div a, .zg_div a:hover, .zg_div a:visited {color:#336699; background:inherit !important; text-decoration:none !important;}zg_insert_badge = function() {var zg_bg_color = 'FFFFCC';var zgi_url = 'http://www.flickr.com/apps/badge/badge_iframe.gne?zg_bg_color='+zg_bg_color+'&zg_person_id=31453251%40N00';document.write('');if (document.getElementById) document.write('what is this?');}zg_toggleWhat = function() {document.getElementById('zg_whatdiv').style.display = (document.getElementById('zg_whatdiv').style.display != 'none') ? 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\46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML5'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_LinkListView', new _WidgetInfo('LinkList2', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\74h2\76\74data:title\76\74/data:title\76\74/h2\76\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74ul\76\n\74b:loop values\75\47data:links\47 var\75\47link\47\76\n\74li\76\74a expr:href\75\47data:link.target\47\76\74data:link.name\76\74/data:link.name\76\74/a\76\74/li\76\n\74/b:loop\76\n\74/ul\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('LinkList2'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML8', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title !\75 \46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML8'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_LinkListView', new _WidgetInfo('LinkList4', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\74h2\76\74data:title\76\74/data:title\76\74/h2\76\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74ul\76\n\74b:loop values\75\47data:links\47 var\75\47link\47\76\n\74li\76\74a expr:href\75\47data:link.target\47\76\74data:link.name\76\74/data:link.name\76\74/a\76\74/li\76\n\74/b:loop\76\n\74/ul\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('LinkList4'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_LinkListView', new _WidgetInfo('LinkList1', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\74h2\76\74data:title\76\74/data:title\76\74/h2\76\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74ul\76\n\74b:loop values\75\47data:links\47 var\75\47link\47\76\n\74li\76\74a expr:href\75\47data:link.target\47\76\74data:link.name\76\74/data:link.name\76\74/a\76\74/li\76\n\74/b:loop\76\n\74/ul\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('LinkList1'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML4', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title !\75 \46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML4'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML3', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title !\75 \46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML3'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_LinkListView', new _WidgetInfo('LinkList3', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\74h2\76\74data:title\76\74/data:title\76\74/h2\76\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74ul\76\n\74b:loop values\75\47data:links\47 var\75\47link\47\76\n\74li\76\74a expr:href\75\47data:link.target\47\76\74data:link.name\76\74/data:link.name\76\74/a\76\74/li\76\n\74/b:loop\76\n\74/ul\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('LinkList3'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML6', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title !\75 \46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML6'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HTMLView', new _WidgetInfo('HTML7', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title !\75 \46quot;\46quot;\47\76\n\74h2 class\75\47title\47\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74data:content\76\74/data:content\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\076'}}, document.getElementById('HTML7'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_BlogArchiveView', new _WidgetInfo('BlogArchive1', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\n\74h2\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74div id\75\47ArchiveList\47\76\n\74div expr:id\75\47data:widget.instanceId + \46quot;_ArchiveList\46quot;\47\76\n\74b:if cond\75\47data:style \75\75 \46quot;HIERARCHY\46quot;\47\76\n\74b:include data\75\47data\47 name\75\47interval\47\76\74/b:include\76\n\74/b:if\76\n\74b:if cond\75\47data:style \75\75 \46quot;FLAT\46quot;\47\76\n\74b:include data\75\47data\47 name\75\47flat\47\76\74/b:include\76\n\74/b:if\76\n\74b:if cond\75\47data:style \75\75 \46quot;MENU\46quot;\47\76\n\74b:include data\75\47data\47 name\75\47menu\47\76\74/b:include\76\n\74/b:if\76\n\74/div\76\n\74/div\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}, 'flat': {'varName': 'data', 'template': '\74ul\76\n\74b:loop values\75\47data:data\47 var\75\47i\47\76\n\74li class\75\47archivedate\47\76\n\74a expr:href\75\47data:i.url\47\76\74data:i.name\76\74/data:i.name\76\74/a\76 (\74data:i.post-count\76\74/data:i.post-count\76)\n \74/li\76\n\74/b:loop\76\n\74/ul\076'}, 'menu': {'varName': 'data', 'template': '\74select expr:id\75\47data:widget.instanceId + \46quot;_ArchiveMenu\46quot;\47\76\n\74option value\75\47\47\76\74data:title\76\74/data:title\76\74/option\76\n\74b:loop values\75\47data:data\47 var\75\47i\47\76\n\74option expr:value\75\47data:i.url\47\76\74data:i.name\76\74/data:i.name\76 (\74data:i.post-count\76\74/data:i.post-count\76)\74/option\76\n\74/b:loop\76\n\74/select\076'}, 'interval': {'varName': 'intervalData', 'template': '\74b:loop values\75\47data:intervalData\47 var\75\47i\47\76\n\74ul\76\n\74li expr:class\75\47\46quot;archivedate \46quot; + data:i.expclass\47\76\n\74b:include data\75\47i\47 name\75\47toggle\47\76\74/b:include\76\n\74a class\75\47post-count-link\47 expr:href\75\47data:i.url\47\76\74data:i.name\76\74/data:i.name\76\74/a\76\n\74span class\75\47post-count\47 dir\75\47ltr\47\76(\74data:i.post-count\76\74/data:i.post-count\76)\74/span\76\n\74b:if cond\75\47data:i.data\47\76\n\74b:include data\75\47i.data\47 name\75\47interval\47\76\74/b:include\76\n\74/b:if\76\n\74b:if cond\75\47data:i.posts\47\76\n\74b:include data\75\47i.posts\47 name\75\47posts\47\76\74/b:include\76\n\74/b:if\76\n\74/li\76\n\74/ul\76\n\74/b:loop\076'}, 'toggle': {'varName': 'interval', 'template': '\74b:if cond\75\47data:interval.toggleId\47\76\n\74b:if cond\75\47data:interval.expclass \75\75 \46quot;expanded\46quot;\47\76\n\74a class\75\47toggle\47 expr:href\75\47data:widget.actionUrl + \46quot;\46amp;action\75toggle\46quot; + \46quot;\46amp;dir\75close\46amp;toggle\75\46quot; + data:interval.toggleId + \46quot;\46amp;toggleopen\75\46quot; + data:toggleopen\47\76\n\74span class\75\47zippy toggle-open\47\76\46#9660; \74/span\76\n\74/a\76\n\74b:else\76\74/b:else\76\n\74a class\75\47toggle\47 expr:href\75\47data:widget.actionUrl + \46quot;\46amp;action\75toggle\46quot; + \46quot;\46amp;dir\75open\46amp;toggle\75\46quot; + data:interval.toggleId + \46quot;\46amp;toggleopen\75\46quot; + data:toggleopen\47\76\n\74span class\75\47zippy\47\76\n\74b:if cond\75\47data:blog.languageDirection \75\75 \46quot;rtl\46quot;\47\76\n \46#9668;\n \74b:else\76\74/b:else\76\n \46#9658;\n \74/b:if\76\n\74/span\76\n\74/a\76\n\74/b:if\76\n\74/b:if\076'}, 'posts': {'varName': 'posts', 'template': '\74ul class\75\47posts\47\76\n\74b:loop values\75\47data:posts\47 var\75\47i\47\76\n\74li\76\74a expr:href\75\47data:i.url\47\76\74data:i.title\76\74/data:i.title\76\74/a\76\74/li\76\n\74/b:loop\76\n\74/ul\076'}}, document.getElementById('BlogArchive1'), {'languageDirection': 'ltr'}, 'displayModeFull'));_WidgetManager._RegisterWidget('_LabelView', new _WidgetInfo('Label1', 'sidebar',{'main': {'varName': '', 'template': '\74b:if cond\75\47data:title\47\76\n\74h2\76\74data:title\76\74/data:title\76\74/h2\76\n\74/b:if\76\n\74div class\75\47widget-content\47\76\n\74ul\76\n\74b:loop values\75\47data:labels\47 var\75\47label\47\76\n\74li\76\n\74b:if cond\75\47data:blog.url \75\75 data:label.url\47\76\n\74span expr:dir\75\47data:blog.languageDirection\47\76\n\74data:label.name\76\74/data:label.name\76\n\74/span\76\n\74b:else\76\74/b:else\76\n\74a expr:dir\75\47data:blog.languageDirection\47 expr:href\75\47data:label.url\47\76\n\74data:label.name\76\74/data:label.name\76\n\74/a\76\n\74/b:if\76\n\74span dir\75\47ltr\47\76(\74data:label.count\76\74/data:label.count\76)\74/span\76\n\74/li\76\n\74/b:loop\76\n\74/ul\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('Label1'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_BloggerButtonView', new _WidgetInfo('BloggerButton1', 'sidebar',{'main': {'varName': '', 'template': '\74div class\75\47widget-content\47\76\n\74a href\75\47http://www.blogger.com\47\76\74img alt\75\47Powered By Blogger\47 expr:src\75\47data:fullButton\47/\76\74/a\76\n\74b:include name\75\47quickedit\47\76\74/b:include\76\n\74/div\076'}}, document.getElementById('BloggerButton1'), {}, 'displayModeFull'));_WidgetManager._RegisterWidget('_HeaderView', new _WidgetInfo('Header1', 'header'));_WidgetManager._RegisterWidget('_NavbarView', new _WidgetInfo('Navbar1', 'navbar'));_WidgetManager._RegisterWidget('_BlogView', new _WidgetInfo('Blog1', 'main')); |
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