Thursday, July 29, 2010

The Game - A critic's review of What's Real Good Comedy


Did you hear the one about the traveling salesman? Such an old cliche. When the chips are down or you have the blues, sometimes there's nothing better than a good stand-up comic or a great comedy routine.

Well, here in Ventura County - we have the opportunity to watch top notch comedians and up and coming comics as well. Ventura Night Out sponsors
What's Real Good Comedy, a comedy show featuring plenty of LA and Ventura based comics at local venues throughout the county. We've been to a couple of the shows and the comedians can be hit or miss.

But, you need to understand why. Some of the comedians are not polished yet - they are on their way and need venues like these to get started. They'll throw in a few zingers and plenty of duds. Sometimes we'll sit there and say to ourselves "OMG, can't wait until the next comic jumps on the stage. Somebody get me another beer".


So you enjoy or withstand a couple of these characters and then the featured comedians come onto the stage. Now, they are histerical and worth every penny you paid. They are more comfortable and relaxed on stage. They've paid their dues in the cheesy clubs, oh but wait, they're still in a cheesy club. Well, that's our fortune.


A couple of months ago, we listened and laughed for over an hour to Bret Ernst, a comedian that had his own special on Comedy Central, was featured in BET's One Mic Stand, Showtime's Comics Without Borders and the feature film Vince Vaughn's Wild West Comedy Show. So, they do have great headliners too.


All the headliners have a similar bio. The host is a 6'5" or something dude named Andrew Berkovitch, also an up and coming comedian in VC. He has a few good laughs as well.

So here's the scoop, can you afford $7 and a one drink minimum? Than take the comic plunge and have some fun. There is no cover charge and you're sure to have a great time. What's Real Good Comedy presents Hump Day Humor at the Golden China Restaurant on Seaward in Ventura every fourth Friday of the month and at Slinger's in Agoura Hills every Saturday.
Other shows are planned in the county and FREE TICKETS are available for each of them. Simply go to our website at http://VenturaNightOut.com & visit the Hot Topics section on the home page (lower left corner). Look for "Comedy Show Free Tickets" and follow the simple instructions. This is a Best Bet.

Tuesday, July 27, 2010

Food in Life - A Blog by Jen: Too hungry & distracted to take pictures....


I had a craving that revolved around tomatoes.....1 1/2 gorgeous tomatoes getting ready to tip over in my kitchen just begging to be used. Too much time at work = not enough time to hit up Trader Joe's for some fresh Mozz or Feta cheese....so I had to stick them in my fridge so they weren't wasted (god forbid).

After yesterdays insane food extravaganza I was craving something protein & veg filled...no bacon or cheese. Go ahead, make your surprised face, I can handle it. But seeing as the marine layer has settled in and isn't moving much, even in Ojai, I was craving something a little more comforting than ribs and grilled veggies (favorite summer meal!).

So while at work I tossed around the idea of chicken with tomatoes and olives...maybe some feta cheese over a tiny bit of pasta. Maybe add some peppers, spinach, mushrooms....it was a veritable whirlwind of produce floating over my head kind of like the cartoons when they get bopped over the head and stars float around...only mine were vegetables. Good visual?

Yeah, I know I am weird.

Things were settled when I hit up Trader Joe's for blueberries & milk for my cereal and I wandered past the eggplant. Big fat eggplant that would get all creamy on the inside after being roasted in a hot oven...that would then soak up the juices of a tomato-y broth seasoned with all kinds of fun spices.

It's a recipe that is a little daunting if only because the ingredient list is so damn long...but believe me, it is absolutely worth it to get all of those layers of flavor in one dish.

I posted on Facebook while cooking and almost had one of my girls from LA ready to drive up and eat with me...alas, she flaked and is missing out on truly kick ass leftovers. And this dish, like may, only gets better after thinking about itself overnight.

Without further adieu.....may I present....

Moroccan Chicken With Eggplant & Almonds
This makes enough for 8 + a little leftover...I cut it in to 1/3 and still have 3 meals :)

6 T Olive Oil, divided
3 C White Onions, Sliced
6 Large Garlic Cloves
1 T Sweet Paprika
1 1/2 tsp Salt
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Fennel Seeds, ground
1 ts Black Pepper
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
2 C Diced Tomatoes
1 C Water
3 T Lemon Juice
8 Chicken Thighs, skinned & Deboned
8 Chicken Drumsticks, skinned
1 Large Eggplant-see below for prep
1 T Chopped Fresh marjoram (or 2 T dried)
1/2 C Slivered Almonds
Chopped Cilantro for Garnish

Cut eggplant in 1" wide slices, salt both sides and let them sit until they weep...this helps to leach out any bitterness in the eggplant. Rinse and pat dry with paper towels. Cut in 1" chunks and toss with 4 T olive oil. Lay on a greased cookie sheet and bake at 400 for about 25-30 minutes, turning the pieces every 10 minutes until they are crispy. Set aside.

Heat 2 T olive oil in a large skillet and add onions & garlic, cover and cook until onions are soft. Add in all the spices and stir thoroughly. Add the liquid and tomatoes and bring to a boil. cook covered for about 10 minutes.

Arrange chicken in a single layer, spooning sauce over the pieces, reduce heat to Medium/Low, cover and simmer for 15 minutes. Turn the chicken over once and simmer another 10 minutes, covered.

Stir eggplant & marjoram in to the chicken and simmer for another 10 minutes, uncovered. If there is too much juice, take some out and reduce it to concentrate the flavors.

Season with salt & pepper and more lemon juice if needed.

Serve over cous cous or by itself if you are going low carb. Sprinkle with the almonds and cilantro as a garnish.

Seriously, this does get better after sitting over night, I plan to have it for lunch both tomorrow & Wednesday. ;)

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Monday, July 26, 2010

SWIRL - A Wine Blog by Wendy: Cyber Wine 201


So we've had a little lesson on tasting wine. Now it's time to begin our journey on how to pair food and wine; the basic task of putting food and wine together in a harmonious way. Too often, wineries and wine professionals have over-analyzed or rhapsodized about wine using unfamiliar, often esoteric language that can be intimidating. Add to this the fact that our cultural cuisine is ripe with a myriad of flavors and foods from around the world - what we are often faced with as consumers is confusion. We often opt for simpler beverages that take no thought. What’s a person to do?

In order to alleviate that confusion - I am going to take you on another cyber-sensory journey of wine and food that will make you a more SWIRL Savvy.


Think of wine as food in a glass. It is another component of the meal. In other cultures, specifically European and Mediterranean cultures, wine is seen as another course, as part of the meal; another flavor to be enjoyed. Theirs is a population essentially weaned from the breast to the bottle. They grow the food - they make the wine. There has to be something to this practice since, as a populace , they seem to live longer and have fewer incidents of heart disease and high cholesterol than we do here in the U.S. And, they have been doing so for centuries.


All of that being said let’s talk a bit about some food and wine pairing basics: First and foremost ,
Eat what you like and drink what you like. Flavor is 100% subjective. Just ask anyone with a child who won’t eat certain foods. What I liked as a child, I might not like today (like Gummie anything). When I was a younger drinker, anything other than Boone’s Farm Apple wine was too strong for me.

My palate has changed (thank goodness) and so have my choices. I have learned and read about and tasted enough to know what I like now. So- the bottom line is I drink what I like. There are certainly enough varieties and brands of wine that one could essentially drink a different wine with every meal. And sometimes you feel like crisp and dry and sometimes you feel like fruity and red. And sometimes you feel like a nut and sometimes you don’t! (I just threw that one in to see if you were paying attention).


Stick with the basic tenet that
white food goes with white wine and red food goes better with red wine. This is a guideline that usually works. But, keep in mind the preparation of the protein, the other ingredients added to the protein and the texture of the protein. Take chicken for example. It can be sautéed, braised, roasted, grilled, fried, sauced or spiced. Even white meat and dark meat have a different degree of chicken-ness. Think of the bridge ingredients (the sauce, the spice, the starch) of the overall dish to help you pair the right wine.

This is where the ‘blurbs’ on the back label of a wine bottle come in handy. Use these as they give descriptions of the flavors, aromas and textures of the wine, and sometimes there are suggestions for pairing that wine with different foods.


Mirror flavors
: If the wine is described as ‘toasty’ or ‘oaky’ you should pair it with a dish that is grilled. If a wine is described as ‘herby’ or ‘peppery’ then pair it with a dish prepared with herbs or a peppery dry rub.

Remember that the basic flavors identifiable to the palate are Sweet, Sour (or acidic), Salty, Bitter and Savory (or Umami). All of these basic flavors, with the exception of salty are important to wine.


Food changes the taste of wine and wine changes the taste of food
. All wines are changed by the dominant taste in the food to a lesser or greater extent. That means that the first thing you put in your mouth will affect the next thing you put in your mouth.

Think about the last time you brushed your teeth before you had your morning orange juice. The orange juice tastes pretty bad, right? The dominant sweet taste from the toothpaste emphasizes the dominant sourness of the orange juice, making the OJ taste really sour. So, if you are eating a spicy dish (think Jerk seasoned or Thai spiced)and drink a big oaky wine (think California Cabernet), the spice will be accentuated and overwhelming. Next time you have that spiced dish, try a wine with more fruitiness and some sweetness like a California Riesling, which will counter the spice and take away some of the heat. (That is why rice is served with so many spicy cuisines like Japanese, Thai and Mexican. Rice is a palate neutralizer)


Body = Weight, Texture and Mouth feel
. Body refers to how the wine feels in your mouth. This can easily be illustrated if you think about milk. Whole milk has a different mouth feel than 2% or skim milk right? So, if you think about the different types of white wine varietals, full-bodied Chardonnays have a different texture than a lighter, citrusier Sauvignon Blanc, or even a Pinot Grigio, right? So, it goes to say that if you pair like textured dishes with like textured wines, it should be a good pairing. (Example = Chicken Picata served with a lemony Sauvignon Blanc or zesty Bar-b-qued ribs served with a zesty Australian Shiraz)

In the weeks to come, we'll talk about food and wine. You will become the master of your own SWIRL Savvy-ness. We will go through some basic flavor profiles of both food and wine. We’ll learn how to sip, swirl, savor, and enjoy wines the way the good earthly winemakers intended us to do it. We will journey to some wine growing regions and learn about ‘terroir’, grape varieties, and the winemaker’s influence which all have an impact on the finished product. You will get some suggestions for some of my favorite sippers and learn how to pick out the pearls from the veritable sea of wines available to you.

If you have any questions or are in need of a wine epiphany immediately, you can email me or
leave a comment.

Swirl Girl’s Pearl for today
: I just love this wine. It is the Bonterra Vineyards Sauvignon Blanc. Retails for about $13.00 in your local grocer or wine store. It is 100% Organic which means it is made from grapes that are farmed using sustainable farming techniques without the use of herbicides, pesticides, or fungicides. It has wonderful citrus and tropical aromas and flavors that remind me of tropical fruits. Goes great with pastas, soups, seafood of all types - Or just in the glass by itself as an afternoon Swirler!! I don’t know about you, but if I can do something good for the environment while I am enjoying something delicious and refreshing.....I get double points for the day.

Published by permission. Please visit Wendy's blog at http://cyberswirl.blogspot.com/

Food in Life - A Blog by Jen: A feast fit for a king, for a prince of a man

So a full month after Fathers Day I have finally made my customary dinner for Pops. Due to work plus unforeseen circumstances I was unable to make my annual homage to papa with the food that he loves on Fathers Day. Instead of spending most of my day chopping and dicing to make a fabulous dinner for the #1 man in my life, I worked and took care of an 80 + year old gentleman who was ill and reminded me too much of my own Bapa to let me leave him alone. Not something I would ever wish to again, but something I certainly don't regret.

I rolled in to the ranch at 8:00pm to a wonderful dinner made by mom...delicious, yes, but not made by me which is the whole point. Because I really do have the most kick ass Dad ever....just ask me.

Kismet came in the form of a phone call from a family friend a few weeks back letting me know that they had come across a food item that they had, they knew my dad would love. and the best part is that they were willing to keep it a secret for as many weeks as it would take me to get a night off to make the appropriate dinner to honor my father.

It was all about things that he loved....which for my dad is pretty much everything. He loves to try new things and new combinations. His often repeated question to mom and I is " Have I had this before?". Tonight he told me the only thing he ever had refused to eat was the "100 year egg" in Vietnam when he was stationed there during the war. Mainly because the stink, second because there was a baby chick in there. Ew...not even going there.

After the Mothers Day feat I made for Mom with small plates & multiple courses, Dad requested the same format for his date...so I promised to make it for him in July. Being that it is the last weekend in July (or nearly that)...I had a Sunday off and devoted myself to Dear Old Dad.
A little prep work was needed.....

Zucchini & blossoms ready for stuffing
Mis en place for Bacon Wrapped Dates


Fig & Meyer Lemon Preserves












First Course

Brined & Smoked Chicken Wings

Squash Blossoms Stuffed with Ricotta, Bacon & Smoked Garlic

Second Course

Bacon Wrapped, Bleu Cheese Stuffed Dates (aka Manna from Heaven)

Third Course

Thin Crust Pizzas.....

Duck Confit with Goats Cheese & Arugula

Duck Confit with Fig Preserves (homemade, cuz I'm cool like that) & Bleu Cheese-Seriously...dessert pizza at it's best!

Fourth Course-BEST PRESENTATION EVER!

Stuffed Tomato with Buffala Mozzarella & Basil Vinaigrette

Fifth Course

This one is the surprise for Pops....dun da da dun!!!

Frog Legs with Tomato Caper Butter

I can only imagine your face right now. It is either "Intrigued....wonder how frog legs would taste" or "OMG EW! Why would you eat that?". I don't know if you have any idea how hard these are to get....or really how delicious they can be when they are cooked right. When I was a kid my Dad would hunt for frogs, or "Frog Gig" and bring home multiple legs from trips and we would fry and eat them....as a munchkins I was his frog holder at Lake Hume and would carry his catch in a stick over my shoulder singing "Hi ho, hi ho...it's off to work we go!" back to the campsite. Sadly, there are few places you can catch them and even fewer places you can purchase them.

If you ever do come across them in a restaurant I would recommend trying them if only to say that you did....they might not be as good as these, but at least you are branching out. If you come accross them in a market or grocery store, call me!

The night was topped off with dessert, which I usually make, being that I have a background in pastry. However this night was capped off by a sweet from a high school friend who has recently made her dream in to a reality.

Meet the Meyer Lemon Crepe Cake by Petite Reve, Kate Slaton Dunbar

Seriously...20 layers of crepes with Meyer Lemon Curd & whipped cream in between...there is nothing bad about this cake! I cut it and the curd was dribbling out, so dad was obligated to mop it up...right???

I paired it with a strawberry thyme sorbet made this morning. And in all honesty I licked the plate. And Dad went back for schibbles after cleaning his plate, I think that is probably the highest praise I can give.


Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Date Night - A Blog by Mari: Promethius


In 1964, a scientist/researcher named Donald Currey was studying a certain era of Bristlecone Pines up at Wheeler peak in Nevada. He was given permission to cut down a pine in order to study the rings. The pine he cut was Promethius, the oldest living tree known to exist at over 5000 years old. What makes the tree more unique is that among the grove of trees where it lived, it was 2000 years older than the other trees. I learned of this story on July 4th, after all the vendors had gone, but before the road blocks had been removed from an unusually quiet and empty Main Street, Ventura

The story is interesting in two ways.

1. For the controversy that surrounded the chopping of the tree:

“Stories of premeditation and refusal, of shared guilt and casual assent, of callousness and caring, of curiosity and lack of concern, of value and lack of evaluation, of arrogance and ignorance, led to pointed arguments about the Forest Service’s ability to combine custodial responsibilities with a scientific and utilitarian mandate. As anyone might guess, a lot of men—each with his own political allegiance—got to calling each other bad names as a result of killing that tree, and the language escalated to terms indicating blame and bitterness, rape and murder.” (http://www.terrain.org/essays/14/cohen.htm)

The next oldest tree behind Promethius is a tree in California named Methuselah, aged at 4600 years.

And:

2. For the fact that this tree can look at us, bang its little Bristlecone limbs against its chest like a gangsta rapper that’s been challenged and say, “You ain’t got shit on me!”

5000 years.

Indeed, if you consider that time span, that’s 3000 years older than the birth of Christ.

Also, if considering averages, you are only going to live about 80 years, which is 1/62th of the life of this tree. It witnessed numerous births (in all aspects), deaths, wars, solar flares, meteor showers, shooting stars, and dying planets. A vampire of plant life: living forever and watching everything else live then die.

They say our lives are like a wink of light in the dark epoch of time; therefore, I’d say Promethius was more than just a wink. This tree was a car door opening in the middle of the night while you search for your panties after fooling around in the backseat of someone’s car.

Ah, how the story of a fallen tree on a day when Main Street feels like the Day The Earth Stood Still, could shine that very mortality-reminding light on all of my pursuits, our freedoms, opportunities, and failures. How many of us will choose to take high roads?Choose to Love? Live? Laugh? …through the majority of our wink?

Published by permission. Visit Mari's blog at http://www.mari-go-round.com/

Sunday, July 25, 2010

Musical Profiles - A Blog by Freda: Diz Mullins

The first in a series of profiles focusing on Ventura County Musical Arts by Freda.


Jul 2010 - What I love about SoCal and Ventura County in particular is we have some of the world’s best musical talents quietly living right here in our mist. Some retired, others traveling and working yet enjoying Ventura County as home base and understandably so. Ventura County is simply a good place to be!


Once such talent is Diz Mullins. I met Diz through involvement with the Channel Cities Jazz Club (CCJC) – a membership club of nearly 200 members and crowds of visitors, all jazz lovers (listeners and players) meeting 3rd Sunday of each month at the Oxnard, CA Elks Lodge from 1:00 to 4:00. Diz has been with the club nearly 20 years now. Before this one, he founded and led the Simi Valley Jazz Club. No doubt, he has managed to keep himself in and around music throughout his lifetime.


A few months ago, I grabbed a chance to talk with Diz just before the start of one of his shows. He’d brought his 10 piece big band, Spring Into Spring, to perform as the featured group for the CCJC. From a seat a few tables over, I looked on as he meticulously wiped down his trumpet, organized set lists , and hummed melodies aloud while painting musical lines through the air as he reviewed sheets he’d scored. Clearly he was in his element, engaged in a show preparation routine he’s, no doubt, performed many times over. Diz just turned 81 this past May and has spent his lifetime in music – more than six decades. Yet, somehow, he continues to exude a fun, boyish enthusiasm for this thing that is him – his music.


Diz started playing music in elementary school. His Dad bought him a cornet and "‘fore ya know it" he explains, I was getting good at it". By high school he’d moved on to trumpet and was playing in a band with school mate Patti Page. When she graduated a couple years ahead of him, moving on to further her own great career, Diz began to draw the attention of some of the grown-up working musicians in and around his hometown (Tulsa, Oklahoma). By age 16 (1945), he was going strong traveling Missouri and Texas playing with the older cats. He soon joined the union and was well on his path to becoming a full-time musician (after high school of course). He went on to the University of Tulsa, then transferred to University of Oklahoma on a fully paid music scholarship and was simply loving life. He really wanted nothing other than to study his music, day and night. His Dad would have had him become an “Oil Man” as that was the family business. His brother was in engineering. Diz could not waver. He had to have his music. In College, he formed and sang in a vocal group - Four Kings and A Cole (for Carolyn Cole). "Why Diz"?, I asked. "Why music so long and dedicated?" "Well, I had a talent and I took it and polished it and got good at it” He responds. He pauses in reflection for just a moment, then continues in a soft introspective voice. . . “Music is all I’ve ever known”.


In college, he began to score for the bands he was in and eventually connected with, Pearson Thal, Piano (Semi-classical) playing the hotel circuit. Did that from ’53 to ’54 traveling Toleto, Cleveland and Dayton, Ohio. Sometime in there he took a stint in New York to study with Lennie Tristano which was understandably a highlight for him. Then finally, from his hotel gigging, was able to save up the $900 he needed to get to California where he started with the Tommy Alexander Band and there got his lifetime chance to meet and work with some of the biggest and best (Dave Wells, Lanny Morgan, Bob Hathaway, Don Bagley). Oh yes! Now he was truly entering the big time and he knew it. He played a good 4 year stint with Charlie Barnet’s Big Band, then with Anita O’day’s Sextet, Woody Herman and Sy Zentner, Russ Morgan, Freddy Martin (did a year long TV show and two years at the Coconut Grove). Off and on, like most full time artists, Diz took day jobs but never with any intention of giving up what he loved.


After I got Diz talkin’, he began to pour out lists, long lists of shows and celebrities he’d either played with, recorded with or scored for. We are talking scoring more than 400 feature films including Rocky 1, 2 and 3, Barbra Streisand's A Star Is Born, Roots – The TV Series, The Autobiography of Jane Pitman, The Merv Griffin Show and The Hollywood Palace. He scored for Frank Sinatra, Sarah Vaughan, Rosemary Clooney, recorded with Charlie Barrette’s Big Band (five albums) along with Maynard Ferguson, Al Porcino, Buddy Childers. We are talking numerous television shows including Bonanza, Red Skelton, Smothers Bros, Andy Griffith, Matlock, Perry Mason and working with other greats including Quincy Jones, Dave Grusin, Elmer Bernstein. I’m hearing all this and my mouth is dropping in amazement. “Diz”! I scold, “you mean to tell me you’ve been sittin’ here for these 4-5 years I’ve known you and haven’t peeped a word of any of this!?


Diz continues organizing as I scold him a bit for exercising such a low profile, keeping all this good stuff away from us. It reminds me of how we often have to find out some of the fun, wonderful, great and even crazy things our parents did from someone other than them. Then, when you ask, “Dad, why didn’t you tell me?. . .the response is. . .”well I didn’t think it important. Didn’t think you’d want to know.” Same thing with Diz. “Ohhh, nobody wants to hear all that about me”. . .he says. He had neatly prepared chart packets for the musicians, a play list for himself showing song writer, original arranger, the year written, who performed it back in the day and which of his group members would be featured on the tune today. He had one for himself and one for the sound man, Dave, for easy sound management. Professionalism at its finest. He’d not missed a beat. Then the MC take stage. . .


And now folks, . . .with no further ado, it's today’s guest band. . .Spring Into Spring led and conducted by Diz Mullins, featuring accomplished singer and actress, the beautiful Nancy Osborne. Diz then climbs onto a stool purched high to the left of the band, raises his arms high to signal, then counts off the first tune, a Basie swing called “Sudden Sam”. Then on to “Opus One”, “Witchcraft”, “Der Flugelhorns”, and “Jive At Five”. Already the audience is wowed with the "Diz" sound of these great tunes. For me, I’m in heaven for there’s nothing like hearing a group of horns in perfect arrangement all blowing together. The big band horn sound simply takes me away. This group presents a magnificent crisp clarity on every tune. Every solo exudes a veteran confidence and understandably so. Diz continues to associate with several published, traveled musicians whom I’ll certainly be seeking to interview for future articles.


Clearly there is a special endearing respect Diz holds for his players always taking time to introduce each of them with an undeniable compassion that can be heard in the tone of his voice as he announces their names and instruments. Likewise, he has a respect for the writers, arrangers and recording artists who originally brought these songs to life. This kind of respect for the profession is exemplary of one who truly loves the world of music. And honestly, I really don’t think Diz would have ever revealed to me any of his many accomplishments had I not asked. I’d say, this is the picture of a great leader surrounding himself with talent, giving ‘em the tools, lifting them up while himself assuming the role of "talent facilitator". That's alright Diz, this is one pesky persistent writer who's determined to help our readers know of your contributions.


After “Jive at Five”, Swing Into Spring goes into “Yardbird Suite” and then “I Love Being Here With You”, “Honey Suckle Rose” and “You Must Have Been a Beautiful Baby”, (these last three numbers featuring, vocalist Nancy Osborne). Then wrapping up with “Hint of Tangerine”, “You’d be So Nice to Come Home To” and “Off To Buffalo”. The dance floor was filled. The audience was thrilled, and I, well I just sat back, closed my eyes and placed myself in a ballroom dance hall in the 1950’s – so nice.


Just before the show, I’d asked Diz to describe a favorite time in music. He tells of two. One is getting called to the stage by Charlie Parker to fill in for a missing trumpet player. Another was beating Nat Atterly in 1956 in a Downbeat Magazine poll for “Best Trumpet”. With a chuckle, he jubilantly recalls, momentarily reliving the victory once again, “He was #27 and there it was in print, I was #26!


There is no wonder how Diz Mullins pulls off his great arrangements and gathers around him some of SoCal’s musicians to present his artistry, and all while never losing that fun, boyish nature. Today, In Diz, I can still see that 6 year old kid with the coronet. So glad your Dad got you that horn Diz. I phoned Diz, just before putting the finishing touches on this article to ask just one more question. “Diz, I have just one more question to ask”. . .he responds “B flat seven!” then laughs. “No seriously Diz, I want to know. If someone gave you one million dollars to tell what being involved with music makes you feel down deep inside, what do you say”. He responds, “it’s warmth, it’s satisfying, its what I know, its all I know. . .it’s indescribable. I’d tell ’em to call me back tomorrow”.


Diz, Thanks for all you’ve done and continue to do for us. Love ya Diz. Keep doing it! Folks, I tell ya, there’s gold in this hear County, and you can bet, from now on, I’ll be doing some prospectin’!


P.S. You can catch Diz with another of his bands, the 18 piece Swing Shift Band, at the Sportsmans Lounge, Camarillo on the 4th Sunday of each month. And bring your dancin' shoes!


Published by permission.

Saturday, July 24, 2010

The Dish - A critic's review of Lupe's Mexican Restaurant


Jul 2010 - Okay, so it's been approx 16 years since we last visited Lupe's Mexican Restaurant in Thousand Oaks. I promised myself years ago never to return. Let me explain...

Years ago, I remember visiting this dive and ordered a dinner with family and friends. The meal included a small salad. However, I was informed by the waitress that they were out of lettuce but would be willing to provide shredded taco lettuce for my salad. I declined and asked for a cup of their albondigas soup instead. That is when the waitress explained to me that soup was not an option - it would shredded lettuce or nothing. Soup Nazi goes Mexican? Forgive me please.

So years have gone by and people continue to eat at Lupe's. The restaurant has been remodeled and looks quite nice with a patio that is very inviting. I told my wife today that we're going to Lupe's to give it another try.

We sat on the patio facing TO Blvd and were immediately served chips and salsa (not very spicy). I explained to the waiter that it's been 16 years since my last visit and possibly he could suggest his favorite entrees. Of all the items on the menu, he told us to stick with the chicken tacos or the pork chops. So we each ordered 2 chicken tacos and a side of beans.

While waiting for our food, we noticed the other diners were older than us - mostly senior citizens. And the servers? They were straight from the Carrow's / Coco's / Dupar's generation.

The food arrived quickly and the taste? Well, it was possibly the most bland Mexican food we had ever tasted. We tasted more tortilla than chicken. The taco included tomatoes, olives and cheese. None of these ingredients had any seasoning. I guess the taste was just right for the demographics that eat at this famous TO institution.

Now please understand, there were others in the restaurant and when we were leaving, diners were just arriving. Lupe's has a following in Thousand Oaks. We just feel there are many other restaurants in the county with better Mexican food. It took 16 years to visit them, perhaps we'll pay them a visit again in 2026.

Monday, July 19, 2010

Food in Life - A Blog by Jen: Made with Love


There are certain things that just can’t be beat when it comes to homemade.

When my BFF posted on Facebook that she was suffering from strep throat and hadn’t eaten in a day, I immediately strapped on my apron and grabbed my knives in preparation to make the “cure all” that I knew would bring her not only nutrition, but also comfort. There would be no opening a can of Campbell's for this girl...oh no no.

Fortunately for me, I am a little bit insane and just “happened” to have all of the ingredients necessary to make her a nice steamy container of chicken noodle soup.

Pulled a frozen chicken leg & wing out of the freezer, plopped it in water with carrots, onion & celery and simmered, skimming the broth every once and a while so the broth was clear and fat free.

Chopped some more carrots, onion & celery along with some mushrooms, threw those in another pot and then waited…..I might have watered my yard at this point to make good use of my time…..Removed the chicken pieces when they were cooked through and let them cool a minute.

Strained the broth in to the pot with the new veggies and simmered a bit more…..skimmed some more stuff from the top. Added a few sprigs of thyme from my backyard and let the soup think about itself for 20 minutes or so. I skinned the chicken and removed all the meat, then chopped it in bite sized pieces.

Boiled a little water, added salt and pasta to it until the noodles were almost al dente, not quite done yet. Rinsed the noodles and set aside

Added in the chicken meat and past and then seasoned the broth with a little salt to taste….fortunately it didn’t need much, the chicken broth was super flavorful and just a little sweet from the carrots.

Voila! So much better than the canned stuff and infinitely better for you!

I dropped it at her house where she was watching movies in her jammies and cuddling with her pug with a voice that sounded like she had been yelling at a concert all night before. Two days later she is almost better....could it be the antibiotics? Or the chicken soup made with love??? You decide.

Printed by permission. Visit Jen's blog @ http://foodinlife.blogspot.com/

Date Night - A Blog by Mari: The Farmhand and the Southern (California) Belle

On a lazy Sunday in September of 2009, I was winked at by the spirit of Serendipity who reminded me just how small the world of Southern California can be.

I was at my desk, writing a paper for British Lit, when I migrated over to Okcupid for a short break. On the face of the website flashed the face of a man that I knew I knew, somehow. But how?

I went to his Okcupid profile to investigate.

He was older than me, and the kind of buff that made me imagine him as a farmhand on an old Southern plantation: shirtless, dirty, sweat dripping, shoveling hay with a pitchfork and pausing to wipe his brow with the hanky that was hanging out the rear his tight jeans that accentuated that hot little turd-cutter. And suddenly, I am the plantation owner, watching him under the brim of my Southern Belle hat, sipping my sweet tea and yelling out, “Faster, Farmhand! Faster…”

Back in real life, I was sitting in my computer chair in a bra and a pair of granny panties that pooched out a little and made me look like a baby carrying a load in its diaper. I had a bowl of Mini Wheats in my crotch, my hair was uncombed, and it was 2 in the afternoon.

Even a Southern Belle gets a late start.

I wrote him a short message, “I know you from somewhere. Where?”

He replied immediately: “I don’t know, but you have the bestestest profile I’ve ever seen. You should call me.”

He included his number at the bottom of the email.

*Beep-boop-boop-beep-beep.*

* Ring! Ring! *

He answered.

We made introductions. His name was Rod. Rod Steele.

(I asked him what I should call him in the blog, and he answered, “I don’t care.” So Rod Steele it is)

It was time to roll up our sleeves and finger this matter into submission: where had I seen this Rod before?

He was born and raised in Ventura County. He worked at Port Hueneme Naval Base when he was in his teens. He graduated from college in the valley while moonlighting as a bouncer at The Palace (now Avalon). Nowadays, he spent all of his time in Hollywood farting around.

My dad was head of security at Port Hueneme, I attended a show at the Palace back in ’96–

Too long ago. Additionally, he had hair back then. Was I so good with faces that I recognized him bald? Probably not.

There was one more place I didn’t mention. A freaky little club in Hollywood called Kitty’s. If you haven’t been there, it’s where cross dressers, trannys, gays, straights, leather freaks, and those who enjoy an old fashioned stage sex show, game of strip-poker, dark rooms where anything goes, or spanking, go to enjoy each other’s company. It’s a very friendly crowd. The music is a mixed bag of dance, industrial, and goth.

“I’ve been there,” he said, and he sounded a bit hesitant. Probably wondering if I was one of the many chicks he’s danced into Kitty’s bathroom to meet Peter, the tube-meat Camel. Watch out-–he spits.

“That’s gotta be it,” I told him. “Maybe I saw you at the bar or something.”

“Why didn’t you come up to me?’

“I’m pretty shy in person.”

“What? Why?”

Then, he shined his high-power detective’s light into my face.

“Why do you go to that place?” he asked.

“Because my friends go there.”

“Little bit freaky for a girl who is so shy.”

I turned it around, “Look, Rod…Why do you go there? For the architecture?”

“You should have come up to me. Girl’s are always aggressive at that place.”

“Not me.”

“For example, last month a girl came up to me and said that her friend had a thing for bald guys and wanted me to take a picture–”

I had an instant flashback, and said, “Oh my shit.”

“Was that you?” he asked.

A few months before seeing Rod on okcupid, I was at Kitty’s for the 2nd time in my life. I was joking around with Kristy, my best friend of 15 years, about her thing for bald-man and I went out of my way to locate a Yul Brenner to satisfy her cue-ball fetish. I found my Kojack on the Patio, wearing a wife beater, leaning against a wall like he was doing it a favor.

Having had a little bit of Captain Morgan’s rum sauce, I was feeling pretty dang daring that night. I approached this wife-beater-wearer and said, “Hi. My friend likes bald guys. Can I get a picture of you with her? Please?”

From the look on his face, I think he expected me to say “Five dollar sucky sucky,” but instead, he got, “would you like to buy a subscription to Life magazine, sir?” He replied, “Okay.”

I grabbed Kristy and shoved her toward him. He grabbed her around the waist and I snapped the picture.

Then, he decided to give her a kiss. Slow, sloppy, and wet.

“That was you!” he said.

“You made out with my best friend. If I kiss you, I’m kissing her…”

“Wait! No! Funny! You don’t think this is funny? This is funny!…You’ve never made out with a chick before?

“Funny, yes. Made out with another chick? Hell no.”

Later, I told Kristy that I was meeting the guy she made out with at Kitty’s.

“Which one?” she asked.

I made her compare the pictures on OKcupid to the pictures we took.

“Holy crap, dude,” she said. “It’s him!”

That night, Kristy and I went to LA for a Depeche Mode Tribute at a club in Hollywood. Rod went, too.

We had a few drinks and ended up making out like two pigs rolling around in slop. He said something really sweet that night: “Have you ever thought about getting breast implants?” And he said it night, after night. It took a while for me to stand up for myself and tell him it wasn’t funny anymore.

It’s 10 months later and we’re still friends. My life, because of Rod, can’t be the same. Serendipity is the discovery of fortunate things by accident. I was seeking a relationship, but serendipity brought me something more valuable with Rod: bravery. He’s the kind of guy you have to learn to stand up to, or get ready to know what his boots taste like.

This makes Rod sound like a total douche bag, but he isn’t. He is also a screenplay writer who has dedicated his life to his passion for writing. It’s rare to meet someone who will put themselves out on a limb like this, and who will not take the easy route, and I admire him for that.

Serendipity. He didn’t know he would have this effect, but I know he’s secretly proud of himself for having made me a stronger woman. And because of Serendipity, I know I’ve made him better, too. No more breast comments.

(Big breasts are necessary for beauty like a big cock is necessary for good sex. Sure, both are nice to play with, but the reality is: it’s gotta be something deeper than that, eventually; otherwise, you’ve got this mound of human meat that gets boring after a few months)

Southern California is small, and serendipitous moments can happen everywhere–

…fleeting glances, meet-cutes, chance conversations, arguments…

–you just have to be open to the fact that even if an experience isn’t good, it can still be interesting, which is good…that is, if you’re patient enough wait, and intuitive enough to recognize it.

“and whether or not it is clear to you why, no doubt the universe is unfolding as it should(Max Ehrman, Desiderata).

Published by permission. Visit Mari's blog at http://www.mari-go-round.com/

Monday, July 12, 2010

Date Night - A Blog by Mari: Stingray Stings: A World of Hurt

Ever been in a situation and thought you were going to kick the bucket?

Your life flashes before your eyes… You start thinking about all those loose ends that never got tied… Maybe you didn’t feed your cat…

I can hear the conversations–post mortem–about me now:

Man 1: “Oh yeah, Mari? Sweet girl. Served her country, saw the world, finally went to the Philippines to meet her family this year. It’s too bad.”

Man 2: “Yeah, too bad. And too bad her mom was the one who found her vibrator. I heard it was just out, on her bed. Who does that? Lessons learned… too late in Mari’s case, I guess. Her sister said her cat was gnawing on that thing like it was the catch of the day and they had to wrench it from her teeth.”

Man 1: (chuckles) “Oh Man, and her Mom is old-school filipina. I heard the damn thing was still buzzing when they walked in, like a dying bee, bzzz.. bzzz…like a, um, uh, like a swan song. Like Mari was trying to say she was at peace, like, ‘I’m okay, mom. I’m okay.’ Bzzzz…Bzz.. bzzz”

My moment of near-bucket-kicking happened at Mondo’s. I’m learning to surf. Haven’t managed to stand up. My friend Dames says, ‘you’ve been doing some stand-up. Stand up comedy.’ Then he takes his board and carves waves while a surfer like me stands on the shore, my face fallen with sadness, like I’m 12 years old again and the man at Griffith Park is telling me, “Sorry kid. You can’t ride the ponies. You’re over the weight limit. Now move aside so your two older sisters can get up here. Come on up… little ladies.”

I also haven’t even quite got the whole catching-waves thing down, but I was getting there, I promise, until I stepped on that blasted stingray.

I mean, I’m not a marine biologist. After all, I studied literature, but I had a feeling it was a stingray because of the way it whipped my leg, like a rubber hose.

I paddled in after it happened, only stepping off when the board scraped shore. I was terrified that whatever had ‘got me’ was following, like Jaws. I climbed the rocks to the access road, got to my car, and called Dames, my surfer friend who’s been surfing for 20 years. I knew he would know what to do.

He didn’t answer his phone.

Next, I called my sister because she was once a hospital corpsman at Port Hueneme. I knew she would have some sort of solution.

Her answer was, “Call 911.”

I told her I didn’t want to. I just got back from the Philippines, just moved, and my GI Bill was running out in a few months. I asked her: can’t you just tell me what to do?

“I’m telling you! Call 911!”

I was on the road, driving toward Emma Wood Beach, my eyes dribbling like a puss. Reluctant, I dialed those 3 magical numbers.

In moments I was on the phone with an emergency dispatcher. The dispatcher and I decided I should pull into Emma Wood and tell the man at the guard booth I needed a lifeguard. But there was no one at the booth, and there was no obvious sign of a lifeguard. I just wanted someone to look at my leg and tell me it would all be okay for crying out loud.

I parked under the freeway, and the dispatcher continued to update me on the status of the ambulance. I leaned my forehead against the steering wheel, and thought about the punchline from an old plane crash joke:

“Just try to remain calm, stay seated, lower you head between your legs, and kiss your ass goodbye.”

The numbness in my leg was replaced by a throbbing, like the deep bass of a hip-hop club that has the power to blow your skirt up a little if you stand too close to the speakers.

Little did I know that this throbbing was simply the appetizer. The main course was delicious, and it was on its way.

I waited 13 minutes for those bitchasstricks to arrive.

The dispatcher said, “They should be right on you. You’ll see the firetruck first.”

Firetruck…?

She was right. I did see the firetruck first, followed by the ambulance.

I said bye to her and let my leg out of the car for the anticipated scrutiny of professionals who would definitely know what this was.

I was surrounded by four dudes from the fire truck, two chicks from the ambulance, and an old man who wandered over from that guard booth. As the Marines would say: I was the biscuit.

Hi, I said to everyone.

Before anyone could speak, the old man said, “I saw you drive in… why didn’t you stop?”

I wanted to reply: You mean, when I drove in ten minutes ago, buddy? But I said, Sir, I tried to stop, but you weren’t there, so–

“Hmph..” he said, irritated at my violation of protocol. “I could have called the lifeguard, and maybe help woulda been here faster!”

At that, the kind old man shuffled away to search for the lifeguard, muttering about how much of an asshole I was. The first paramedic, a young guy, walked up and in that clear, calm, and booming voice they’re taught to use with accident victims, he asked, “TELL ME WHAT HAPPENED HERE. WHAT DID YOU DO TO YOURSELF?”

I said, clearly, I think it was a stingray.

“ARE YOU BLEEDING?”

I don’t know. I haven’t looked yet.

And with that, I reached down and peeled back the leg of my wetsuit. I saw the little mound of open flesh before I watched the blood flow down my ankle.

I said: “Oh shizzle!”

One of the paramedics got down, and with his gloved hand he pushed around at the wound.

Finally. An answer.

He said, “I have no idea what that is.”

Another paramedic walked up with a plastic bottle of some sort of cleaning water. He said, “Might be from a Jellyfish. Gotta pee on it if it’s a Jellyfish.”

The adjective “throbbing” could now be replaced by the noun called “pain.” I’ve never had a kid, but I’ve heard stories about contractions. They feel like someone is hand sewing something into your body. You feel the stab of the needle, the pull of the thread through the meat of your flesh, and then, for an instant, the pain is gone until the needle sinks into you again. Then they get closer, until they’re one continuous string of pain. At the moment, my contractions were about 5 minutes apart.

“Does anyone have to take a leak?” I asked eagerly, eyes wide.

The quiet of crickets.

One of the females covered my shoulders with a hospital blanket.

At this point, a man walked up, his hands in his pockets, his sunglasses pulled over his eyes, and he looked cool…cocky. He pushed his shades up about an inch, peeked at my wound, dropped his sunglasses and said, “That’s a stingray.”

He walked away.

One of the female paramedics said, “That was the lifeguard. “

“Well,” said the other girly from the ambulance, “If it’s a stingray, you have to soak it in warm water.”

But will I be okay? I asked. Can I die from this?

She replied, “It’s really rare to be hit by a stingray, and it’s even more rare to die from a sting. You’re not going to die.”

All I wanted to hear.

“But still, you’ll want to get it in hot water to denature the neuro toxin. Want a ride in the ambulance?”

Heck no.

I avoided the ambulance ride and found a ride home.

There, I immediately fell into a tub of hot water. By now, the contractions were set apart by about 20 seconds. I wish someone would have told me, before the sting, you is in store fah some Mr. T style world of hurt, so cut the jibba jabba and stand by to receive, sucka, because about an hour later, the pain climaxed and I experienced the most intense pain I have ever felt in my life.

The wound has been taking a very long time to heal. Puffy swelling during the first few weeks; purplish/blue color around the site. It still seeps pus, but my sister expects that to get better in time. It’s just the body healing, she says.

The paramedics took down my address, but I did not receive a bill. All my worry for nothing.


Two days later.


.


Therefore, perhaps this blog has a two-fold purpose: 1. If you’re stung by a stingray, don’t panic–most stingray stings are not deadly. …but don’t be afraid to call 911 if you’re alone. It’s the best thing I could have done. And 2. I Make sure everything is stowed when I leave my apartment. Not everything, but… everything.

I included this blurb about stings and what to do if it happens:

Stingray Stings:

1. If it feels like someone just whipped you with a rubber hose, you probably just got stung. Get to shore.

2. As soon as possible, get that sting in warm water–as warm as you can stand–for about half an hour. I found that the longer I was in the tub, the better I felt. The hot water is supposed to “denature the neuro toxin” that was delivered from the sting. Don’t ask me what it all means or how it works–I studied English.

3. Depending upon how bad the sting was, and how long you waited to “denature,” standby for some pain. I read that one woman compared the pain to childbirth, yet children have been known to recieve stings and not even flinch. I don’t know about you, kids, but it felt like 20 dull knife tips were being pressed into my ankle. Not a sharp-penetrating pain, but a very hard, direct, I’m-here-and-I-ain’t-going-anywhere kinda pain. I felt this way for 3 hours before it finally got to a reasonable level.

4. You should probably go and get your sting checked by a doctor. I didn’t and I got a minor infection, but I stay healthy and my body fought off the infection. Eventually, the swelling was completely gone after 2 weeks. I kept it clean, took motrin, and put a heat pack on it at least once a day. By heat pack, I mean I took my camelback bag, filled it with warm water, and lay it across my ankle till the water cooled.

5. Finally, if you’re going to go surfing alone, call someone and let them know where you’re going and when you left. If you can’t call, send an email, a text, leave a message. That way, if you’re attacked by a shark, and you’re not so lucky, your loved ones won’t have to wonder about how you met your demise.

Also, after the sting, I learned about something called “the stingray shuffle.” Basically, when you get in the water, drag your feet a little when you’re walking out. It tells the stingray, without words, “Pardon me, sir. I’m just passing through, I mean no harm, please don’t hurt me.” Believe you, me: I’m one foot shuffling mo-fo after my experience. I feel no ill toward the little guy who whacked me–I’d be pretty pissed, too if someone 20 times my weight stepped on my back. If you want the full story of what happened,

Here are links to other stingray-sting help pages.

http://www.emedicinehealth.com/wilderness_stingray_sting/page2_em.htm#Stingray Sting Symptoms

http://firstaid.about.com/od/bitesstings/ht/06_stingray.htm

http://www.associatedcontent.com/article/525803/how_to_treat_a_stingray_sting_when.html?cat=5

Published by permission. Visit Mari's blog at http://www.mari-go-round.com/