The Secret Everybody Knows...Now

Q & A:
Q - What's a scone?
A - A biscuit with a stick up its butt.

Q - How many scone recipes does it take before you find one you like? 

A - Hard to say; where do you live?

Much Ado About Scones
So what's a nice Virginia girl like me doing with a scone recipe in the first place? I don't know. I don't even like bread. Could it be me trying too hard to please? When in Rome California? The latter most definitely had something to do with it. I never knew anyone in the South who served, let alone baked, hard bread for breakfast--unless they had burnt the toast. For whatever reason, I am now the proud proprietor of a highly famed and sought after scone recipe. What can I say? It fell right into my lap. It's not even mine. Funny thing is, it wasn't even the friend's who gave it me, either! Of course I didn't find that out until years later.


Over time I have dibble and dabbled with this recipe trying to force it into something I might eat. While I can't say that's happened yet, I have improved upon an already excellent recipe, to make it even more remarkable, according to some people I know.


Before giving up sharing my Secret Scone Recipe, you might have a favorite of yours I can help you improve upon. Why steal reinvent the egg when you don't have to, right? I'll begin with some suggestions for altering the substandard recipe you already have. (Why else would you be looking at mine?)

SUGGESTIONS 

• Substitute HEAVY WHIPPING CREAM for the milk in your recipe. This one, simple little tip I will liken to the miracle of resurrecting the dead, which trust me, is your scone recipe without heavy whipping cream. You don't need to whip it up or anything, just use it in place of milk.

• Does your recipe call for the zest of one orange or lemon (or a bit of both)? You'll want to do that.

• Reserve a bit of your egg white from the eggs in your recipe to slather on top of the scones before you bake them.
• Do the same with the sugar, or add a bit more. Sprinkle this generously on top of the scones after slathering with egg whites before you bake.

BLING 
Trust me, nothing in the way of fruit or nuts will revive a dry scone recipe. So if your scones aren't delectable after substituting or adding the suggestions above without these accoutrements, nothing by way of adding them is gonna make it any better! Toss your recipe, and steal mine. Just remember, it's mine! Give me the credit. (Unless it doesn't come out right.)

NO LONGER SECRET - SCONE RECIPE
After getting up off the couch and walking over to the kitchen: Preheat oven to 400 degrees. 

What to pull out of the cupboards and refrigerator:

1. 2 cups white flour
2. 1/4 cup sugar--reserve a bit for the top
3. 1/4 tsp salt
4. 3 tsp baking powder
5. 4 TBL butter - grated  (use your cheese grater)
6. zest from one orange or lemon or combination thereof

In a bowl, mix above ingredients with a fork until crumbly, then add....

  7.  2 large eggs--reserve a bit of egg white from one of the eggs for the top
  8.  1/3 cup HEAVY WHIPPING CREAM

  9.  1/2 cup chopped dried currents, raisons, or cranberries (or combination thereof)

  10.  1/2 cup walnuts

Mix together with a fork, then with your hands, to form one large or two small rounds, approximately 1-1/2 inches high. Slather top(s) with reserved egg whites and generously sprinkle with sugar. Cut round into eight equal pieces (fourth, then fourth again). *Each round contains eight sections--regardless of whether you make one large or two small.

BAKE  at 400 degrees

- One large round: approx. 15 minutes

- Two small rounds: approx. 12 minutes

SUGGESTIONS

I half the above recipe, and make one small round. It's perfect for two people, or even three--when one of them doesn't eat bread ;)
I usually leave out the walnuts.

BLING
Top with your favorite jam or jelly. 

Mmmmm....Now that's good eatin'!


For another recipe, check out this one I found online--more butter, sour cream and milk--remember to swap that out for heavy whipping cream. They call it Berry Scones. I call it, The Quadruple Bypass. Whatever.

Smashed Potato Salad aka Camp Food!

I love to camp, with the one exception that I do not like to decide what to bring in the way of food when I do. I Googled, great camping recipes, for ideas to help me write this post, and Sunset's, The West's best camping, appeared in the line-up of sites to check out. It features 38 Easy Camping Recipes of which seven are variations on s'mores. I'm kidding, right? No, I'm not. Not only this, but among them is also a variation on my Almost Homemade Brownies, and Mango-Tango Salsa--the nerve! Oh well imitation is the sincerest form of flattery. Only thing you'll want to decide is, who is imitating whom? First, may I go on record to say, "I never slept with that site before today!" Click on the hot link yourself. Who in their wildest dream goes camping to grill rib-eyes, barbeque salmon, bake cornbread, and make Dutch oven peach cobblers? And when might I ask, does s/he find the time to do anything else in the great outdoors, like read, nap, swim, bike, or hike? Don't get me wrong. I'd love to eat like this when I rough it, but don't ask me to cook it. Just tell me when the food's ready and I'll be sure to be up, or back, or something, in time.

Last summer, Mr. G and I decided to tag on a camp outing after visiting family in Santa Cruz. Planning this ahead of time, we had packed our camping gear and stove, but already being on the road the food preparation needed to be a la car. It wasn't as difficult as I thought. I've used the same technique twice now.

So here it is, my guide to 123 Camp Food, in honor of our Svea 123 camp stove.

Locating bathrooms heading south on the 101, or 1, has always presented embarrassingly unique challenges for us. Most the restrooms we happen upon are either Closed for Cleaning, if not, Out of Order. There have been a few times we've been out of order--using them anyway--when necessity necessitated the mother of invention. Last year, after finding then using a not-so-secluded-spot off the road in which to leave mother nature's child, we happened upon a Whole Foods Market in the same city --swanky Monterey. So we decided to shop there for our camping trip. They have clean public bathrooms for washing up too.

I forget how much in the way of dollars we dropped there for pre-packaged, organic, whole food, for four days and three nights, but I can tell you this, it paid for itself ten times over in time efficiency at mealtime, especially when you take into consideration our lack of packed accoutrements. Two easy to prepare food items we purchased were Pacific's All Natural and Organic CREAMY SOUPS, and frozen lava cakes. (We found the raccoons at Big Sur like lava cakes more than we did. Secure them well.)

All we had in the way of cooking equipment was Mr. G's Svea stove and pots, as if there is ever another option--remember your earplugs!--which worked just fine. We later purchased a nifty little cast iron grill pan we happened upon in the campground store at the visitor center in Big Sur, along with some bacon to cook on it. We forgot to bring anything to eat on or with, so we bought plastic utensils there too. As for plates, we ate out of the pots we cooked in that came with the Svea. Oh yeah, we bought a blue enamel drinking cup at the camp store. I already had a ceramic tea cup in the trunk of the car--who knows why--so we only needed to pick up one. In fact, the camp store featured many nice items we admired, and later purchased: Hiking and Backpacking BIG SUR, along with a lovely yellow sweatshirt. I'll let you figure out who among the two of us bought what. Come to find, it wasn't just a camp store, or visitor center, it was part of the lodge at Pfeiffer Big Sur State Park. It housed an excellent restaurant too--open for breakfast, lunch, and dinner. That came in real handy.

You're probably wondering by now, "When is she going to get around to the smashed potato salad?" Okay, our latest camp out with my brother featured this. I threw in a few potatoes, along with some mustard, mayo, celery, garlic, and onions from the house to make potato salad. This would accompany the all natural beef and veggie hot dogs I bought at the store for roasting over the campfire. Should you ever co-camp with an RV-er and choose to use their kitchen stove for boiling your potatoes because it's so much bigger, convenient, and less noisy than your Svea; know the cooking time will decrease immensely, and you will need to rename your recipe:
"Umm...yeah...we call it, Smashed Potato Salad, it's so much creamier than regular."

Another random item bought that we took on this camping trip was a box of Ghiradelli Dark Chocolate brownie mix. Again, I knew nothing of Sunset's: 38 Easy Camping Recipes. This was the one and only thing I prepared ahead of time. Top one of those with a roasted marshmallow and squeeze both between two graham crackers, and you've got eight variations on a s'more. 

Wholy Guacamole!

Guacamole is literally a NO BRAINER! While people do swear by their favorite varieties in recipe, let's just drop the pomp and circumstance and get down to the business of what's really in guacamole to begin with. It doesn't require much more than the number of ripened avocados to perfection you buy; which btw, is the hardest thing about it. Careful while shopping. Press the avocado gently with your fingers. Through the trial and error of buying them you'll soon figure which ones are ripe and which ones have been squeezed to death by people who do not heed the word gently when testing them.


Wholy Guacamole
Stuff To Pull Out of the Refrigerator and Cupboards After You Get Up Off The Couch and Walk Over to the Kitchen.

- 4 large and perfectly ripened organic avocados
- salt
- pepper
- the juice squeezed from 1 organic lime or lime juice equivalent

Bling
Th-th-th-that's all folks! Really. Bling it up with more ingredients from this video or my Mango-Tango Salsa if you need more pomp in your circumstance. But really--I'd rather spend my time chippin' and dippin'!

Mix it up!

Cut avocados in half, remove the pit, and scoop the soft green interiors into a bowl. Add the lime--you're the coconut--and mix it all up. Mush with a fork until smooth (or use a food processor to blend it up if you're making huge amounts of this). Add salt and pepper to taste.

Suggestions

Careful not to fill up on chips and guacamole--especially if you sneak in a side of Mango-Tango Salsa. This can be easily mistaken for dinner! 

Mmmmm...Now that's good eatin'!

Mango-Tango Salsa!

This salsa recipe is great for both getting you in the mood for dancing and cooking! Let's start out with some music to play for you to...
Rebelion yourself up off the couch and over to the kitchen to make some more rumba in the refrigerator!

Just one more of the many great benefits of cooking!

Mango-Tango Salsa
- 2 whole mangos--chopped
- 4 organic large heirloom tomatoes of various color--chopped
- 4 roma tomatoes--chopped
- 1/2 to 1 Vidalia onion--depending on how hot it is--finely chopped
- 1/2 bunch of fresh organic cilantro--rinsed and finely chopped
- the juice from 3 freshly squeezed organic limes

Bling
Pull out your conga drum and play along with the Joe Arroyo a bit before you start choppin'! You can also throw in some organic chopped jalapeno or habanero peppers--careful--or spritz it with some Tapatio if you like your salsa hot!

Mix it up
That's right. Get out your favorite fiesta bowl and mix in all those colors of fruit and vegetables until it squeals--SALSA!

Suggestions
I suggest you make this for each and every party of the Mexican dinner persuasion you throw!


Mmmmm...Now that's good eatin'!

Chocolate Candue!

Oh the headache of authoring two blogs. What in heaven's name made me think I could keep up the pace. Hopefully you heeded my advice about not halving recipes, if for no other reason than to eat the leftovers of the one before while waiting for me to post another!

By the way, did you know Cat Stevens--now Yusuf Islam, born Steven Demetre Georgiou--pronounces the second syllable of wigwam--"wam"--to rhyme with "am"? Wig-wam?! What some folks will do for a rhyme. However, I have found the wisdom in his lyrics:

You can do what you want; the opportunity's on, and if you can find a new way, you can do it today.

to be incredibly useful with recipes. Which brings me to two other points (the first should've been included in Stone Ground Rules For The Kitchen):
1- while you should keep cookin' and company separate when in the kitchen--not to mention men--I find it extremely helpful to crank up some music on the stereo! Be forewarned, keep the music upbeat and happy, otherwise your food will fall into the same gloom and doom as the music's (not to mention yours) when it comes off the stove or out of the oven.
2- Feel free to amend any recipe you come by, to make it quicker when serving a large group of people (or anyone menopausal).

On that note, the recipe for the day is one to use when you need a nifty dessert a la company with kids. You heard me right. Here's one you can whip out with little very effort and fantastic results--in the midst of company! How, you ask?

The trick is all in the kid(s) and the amended recipe. (In all honesty, I've only tried this with one child in attendance. I imagine it could frenzy into a wild roar should more kid cooks be added to this pot; you'll see what I mean in a minute.) The amended recipe is Chocolate Covered Strawberries. But you've no time to dip each and every strawberry in chocolate to then cool, with company on the way. Here's when you need to heed Yusuf's advice:
...if you can find a new way, you can do it today!  
Below is one new way. *Look under Suggestions, for Way #2 ;)

Chocolate Strawberries
Stuff To Pull Out Of The Refrigerator and Cupboards After You Get Up Off The Couch and Walk Over to the Kitchen.

(Recipe feeds 5 people after they've devoured dinner)
-  2 quarts capped, and rinsed organic large strawberries.
-  1-ten ounce package Ghirardelli Chocolate Premium Baking Chips - 60% Cacao Bittersweet Chocolate

Assemble
Make sure you have capped, rinsed, and drained the strawberries before company arrives.

Bake
Grab a small metal bowl, approximately 4 inches across, and 3 inches high, and fill with chocolate chips (almost to the top). Place on the WARM (not Low) setting--no higher!!!!--of an electric stove. (For gas stoves, see: Suggestions.)

Now, here's the fun part!
Ask a child to stir the chocolate! (Make sure they DO NOT inch up the heat, or touch the burner!) Sounds scary, yes? But wait a minute. Think about it. Who--more than this child--among you or any other adult in the room has a greater vested interest in the chocolate coming out perfectly warmed, and smooth?! That's right. I don't care how much you love chocolate, most kids can trump your desire for this any day of the week! It will not only instill the virtue of patience in said child, but can be also used as an introduction to meditation practice--as the chocolate takes a very long time to warm. Go ahead, chat away!! Pick and grin 'til the cows come home. Forget all about the chocolate on the stove. Not to worry, that child has your back, as well as the chocolate's, and will be the first to let you know when it's perfectly ready!!! Then sit back and watch every adult in the room--including yourself--scramble up off the couch and run to the kitchen to be the first one to dip those strawberries in the warm, melted chocolate!
YES, double dipping is not only allowed, but triple, and quadruple too!

Suggestions
1- Gas Stove? Chocolate and the lowest flame on a gas stove is you on a blind date--never to be recommended. (Some folks would say the same about electric.) If you're worried, use a double boiler to melt the chocolate. (Two quart stainless steel pot partially filled with water. Bring water to a boil, then place a metal bowl that fits perfectly over the top on the pot. Fill with chocolate chips. Stir.)

2- Way # 2: Menopausal? Who has time or--for pete's sake--the patience to wait for melted chocolate or drive to the store for specialty Ghirardelli's 60% bittersweet cacao or wash strawberries for that matter? Goodness knows menopause is stressful enough!
Grab whatever remotely looks like chocolate and cram that in your mouth along with the uncapped, unwashed strawberries. You'll hardly notice the green leaf amongst all the chocolate, especially if you live in parts of the world where warm weather is abundant. And if that's the case, don't bother pouring them out, just dip the strawberries in the melted bag or wrapper of chocolate.

You're out of chocolate?!! You were not raised right. Go ahead, sneak on out of the house, and take that drive up to the store and restock. Might as well pick up more strawberries while your at it. (Add a dozen eggs, and milk for subterfuge.) Enjoy your dessert on the ride home--right out of the grocery bag!
Note: Have wet wipe-ups in the car handy to use for destroying evidence of your chocolate-strawberry gorge when you're done. I trash the sales receipt in the outside garbage bin before entering the house too, just in case anyone gets suspicious ;)

Mmmmm...Now That's Good Eatin'!

Slowly Back Away From The Can

It's time for you to slowly back away from the can. That's Right. Today I shall teach you how to make whatever's in that can from scratch. We'll start with the one containing pinto beans.

What might seem a "no-duh" to some about this recipe, is not for others. Please keep that in mind before judging. To quote Pema Chodron, Start Where You Are, wherever that happens to be. I realize for most of you this entry is a complete and utter waste of your time. Not to fret, I have taken this into careful consideration by taking the liberty of borrowing a glam photo from my Lifestyle Guru (she can be yours too for a click) to use as both example, and something to drool over while you read.

Pinto Beans Not From A Can
Stuff you need to get out of the cupboard after you get up off the couch and walk into the kitchen:
- 1 to 2 lbs of organic dried pinto beans
- lots of cold water
- 6 to 8 quart stainless steel pot
or
- Rival Crockpot  6.5 quart (any brand really, this is what I have)
- 2 to 3 TBL salt
- 2 TBL olive oil

Assemble
- Decide how many beans you would like to make. I suggest making the full 2 lbs, and freezing half or more for later. Homemade frozen pintos are superior to canned, any day of the week.

- Next, pull out your 6 - 8 quart pot (container) or crockpot and pour the pinto beans in slowly. You need to look closely as you pour to pick out rocks and/or dirt clods from the bag of beans--whether you bought packaged or bulk. I usually pour them on the kitchen table and scoot the good ones into the pot.

- Then fill your container with cold water close to the top.

- Put on the lid and soak, at the very least, overnight. Preferably, 24 hours.*

"Do I really need to soak them that long?" 
I've discovered, through my personal Lifestyle Guru, most of life's difficult questions can be answered simply by looking at the expression on George Clooney's face. As they say, a picture is worth a thousand words, so collect as many of him as you can.

Look closely at the three faces in the glamour photo below, then ask yourself:

What would George say?

Does George Clooney's face say the beans Matt Damon ate in his supersized burrito before arriving to the Oscars were soaked before they were cooked? Then again, with these three being so good at poker it's really hard to tell who's doing the cuttin' or smellin' among them. It might've been Brad.
(Note how the photographers are keeping their distance.)

Sorry for being a killjoy for what you previously thought was an exceptional picture, but as I said, life having its difficult moments, you'll want to collect as many of George as you can for the answers. Who knows, you might find a picture you can't rib.

Nonetheless, I for one, would like to thank my Guru, and these boys for so fabulously demonstrating my point. DO NOT under any circumstances skip the soaking step of cooking beans. Go by the adage: The longer, the better. Should you soak them for 24 hours, rinse with cold water again after 12, then refill and continue soaking.

- After completely soaked, thoroughly rinse again. Refill the container with water two inches above the beans.

- Add oil, and salt to taste. (Use 2 TBL oil and salt for 2 lbs of beans to start. Less, if you're making less than 2 lbs. You can always add more salt as they cook. Better safe, than ruined.)

Bling:
You can swap black beans for pintos if you prefer in the recipe. Most dried beans are cooked this same way, varying only in the length of time you cook them. Look in the appendix of any recipe book or Google the cooking time for the variety of bean you are interested in preparing.
Some folks throw in a ham hock or bacon with their beans as they cook 'em. I make the vegetarian version, living in the land of vegetarianism and all.

Cook:
On the stove:
Place on a burner medium heat for about 2- 1/2 to 3 hours, if they've been soaked overnight or for 24 hours. Add water as needed. Taste test for doneness. Add salt, a little at a time, if you like more.**

In a Crockpot:
These things are great! Pour in beans, fill two inches or a little more above the bean level. Place on high for about 6 hours. If you're gone all day, put the crockpot on low and dial in the hours until your return.

Suggestions
*Some folks will parboil their beans in place of soaking for a shortcut, to then strain and cook, thinking it's enough. To put it simply. It's not.

**Serve with a side of corn bread, sliced Vidalia onions, fried potatoes, with bacon, pork chops, or sliced ham.


Mmmmm...Now that's good eatin'!

Mr. G's Cookin'!

If you expect a recipe from me with a title like that, you might want to view, or review the wherefore and why of Rule # 2 from, Stone Ground Rules For The Kitchen, as men are simply not allowed. Therefore, in keeping with the perpendicularity of this blog, today I will share a few favorite dishes from restaurants we go to when it is Mr. G's turn to cook. There are a few things you'll want to keep in mind when considering where to go for dinner. Are you:

1- Celebrating?

2- Famished?

3- Irritable?
4- Wanting breakfast?
5- Bored? 

That pretty much sums it up. Many of you might wonder why "Expense" is not included as a category above. I find cost slips into consideration only when you're not hungry, in which case you must be either celebrating; irritable; or bored. In the first two, money should never be an object or brought up, unless you wish to pay twice in price by having to go out the next night, to make up for how much you lacked in empathy the night before, or take the risk someone might stop cooking altogether. (Visit my other blog post, OCB .) In the case of bored? What are you doing eating in the first place?! Find something else to do, even if means rippin' the acrylic off your latest nail job! A mani-pedi costs the same or less than dinner for two, and it won't add one ounce of fat to your bod. Hence, pricey restaurants will only be included in the former two categories. You'll know which restaurants they are.

With this in mind, here are a few of our favorite places should you stumble through our neck of the woods wanting to eat.

Celebrating! or Irritable (While money might be an object, your significant other knows better than to bring it up.)

*****Larrupin Cafe - My absolute favorite, and Mr. G knows it, if for no other reason than to getaway while not having to drive too far. Make a reservation and ask to eat downstairs. The atmosphere is tops.  Know, before you order more, they have a house appetizer plate that is both great and gratis! (They sell their Larrupin Red and Mustard-Dill sauces in the local grocers in Arcata, e.g., Wildberries Marketplace.) I usually get the Chicken Wrapped In Phyllo Dough with twiced baked potato, salad is included. Mr. G, who'll eat anything, will try something different on each occasion. We share a piece of whatever chocolate in way of cake is on the menu for dessert, but know too, this restaurant has a fabulous Chocolate Pecan Pie.

****The Looking Glass House Restaurant and Bar (word on the street? GOING OUT OF BUSINESS :( )

Reservations strongly recommended if you're eating at night. However, for lunch, not so much. Drop on in. What to order? First thing off the bat you need to know, unlike Larrupin Cafe--who serve only wine and beer-- they have a full bar. You will get loaded off of one, mind you, one Long Island Tea, only theirs is called, The Mad Tea Party! (Does wonders if you're needing to iron out the irritable, assuming s/he's not a mean drunk.) Their Beet Salad is yummy too. Check out the rest of their salads online, they all look good! For the main course, I order Filet Mignon, with Bacon Mashed Potatoes, finishing up with their Banana Spring Roll dessert, easily shared. (Bananas rolled up and deep fried in won ton wrappers topped with warm butterscotch sauce, and ice cream on the side!) For Mr. G? It's a waste of his time, and theirs, to bring a fancy plate that has food decorated on it. I look (or ask) for what happens to be the most in amount offered up for his main course. This man can put away some serious quantities of food. As to the drink, double Dewar's scotch whiskey, straight.

***Abruzzi

Reservations not really necessary or recommended unless it's HSU graduation, Mother's Day, or Christmastime. Note the three star rating. Only because I, not eating much in the way of bread or noodles, never cook Italian. Not rarely, never. That's the only reason. This is Mr. G's favorite restaurant. He'd give it five! The atmosphere and waiters/waitresses are fabulous. The original and long time owners of this restaurant have taught and continue to teach each and every one of their servers to keep a mindful eye on your wine glass so it never runs low. They do this in such a non-interruptive manner as to make you think your glass never empties--the fountain of youth, only different. By the time you wonder if you've had too much to drink, you have. If you like to drink, and want to indulge, this is the place to do it. They have a full bar as well. Just make sure to have a designated driver who doesn't drink, or splurge for a taxi. As to what to order? Who cares! I usually get their Four-Cheese Fettuccini Alfredo, and Mr. G, their Pescara. For dessert, Abruzzi chocolate cake. If you're not big on chocolate, order tiramisu.

Famished or Irritable For occasions you're starving or need to eat out. (I'm not sure why, but I feel it's unnecessary to rate the famished or breakfast categories.)

Hunan Village Chinese Restaurant 752 18th Street, Arcata (707) 822-0277
Yes, they have take out! Ready in ten minute! In fact eating in, or out, it's ready in ten minute. I love this restaurant for SO many reasons. The original owner, Adam, for one, who's now retired and sold the business. The best restaurant owner I've EVER known. He was classy and congenial, well dressed, and always came around to say "Hi" to everyone's table. He'd catch up on you; you him. He always made me feel like I was a long time friend, if not part of his family, or favorite customer. I suspect everyone who knew him said the same. He sold the restaurant to equally wonderful and well mannered people who are lovely to be around. Same menu, only newer, the quality of food is as good if not better!!! What do we order? Same thing every time. Sweet & Sour Prawns, Sze-Chuan Green Beans, Black-Pepper Beef, and of course, white rice. Best appetizer? Po Po (pronounced with a long "o") Plate. Soup? Won-Ton. Other memorable dishes:
Tofu In A Crock
Broccoli Beef
Hunan Chow Mien

As my friend Sara says, "It's All Good!"

Fiesta Grill & Cantina
If you're looking for their other restaurant, Fiesta Cafe, in Sunny Brae, it's closed, go here. Same marvelous owners and restaurant, menu, etc.--with a full bar! Order anything on this menu. It's all delicious, and you get plenty of food!  You are quickly greeted by your server with chips, salsa, and water. Our favorite dish, and we split it because it's huge, is Steak Rancheros--jalapenos on the side! It's delicious. Comes with your choice of soup--Abondigas is mine, however, their Posole is delicious too! The main dish comes with a huge steak cooked with peppers and onions, along with thinly sliced oven cooked to perfection potatoes, beans, rice, and your choice of homemade wheat or corn tortillas. Order a house blended margarita while you wait for the food.

Hey Juan Burritos
This is probably the restaurant the reviewer in Fiesta Grill & Cantina was referring to (click the link and read the first review below). Nonetheless, Hey Juan's continues to have the best hippie Mexican food in town since I moved here thirty-three years ago. Music is sometimes loud and unpredictable, door is always open (due to the fire code) AND the servers are always nice. The original owners sold the place, however the restaurant's mission remains the same: good, healthy--whole wheat, and spinach tortillas from which to choose when making your burrito not to mention brown rice--Mexican food, at a decent price, featuring an informal, and local atmosphere. What to order? If I'm starved, I get their Two Enchiladas Plate--chicken (with green chiles) with beans and rice. If you like Super Nachos, best place--scratch that--only place in town you should get them. I order vegetarian: beans, cheese, brown rice, guacamole, sour cream, olives--hold the jalapenos--with mild salsa. They have medium and hot, with a side of humor to advertise their hottest in paste: "Many come to Juan seeking Death, and Juan obliges."

Breakfast Restaurants
Wildflower Cafe & Bakery
Back in the day, this was the vegetarian restaurant where many of my friends worked, or cooked, and was called The Sprouted Seed. Different owners, same restaurant, only over the years a few recipes, like Shepherd's Pie, are no longer on the menu. Serving breakfast, lunch, or dinner, we just go for breakfast. Mr. G orders two pancakes, fresh squeezed orange juice (best in town) and a decaf coffee. I get Gregos Rancheros and their homemade Chai Tea. Like Hey Juan's, I love this restaurant for its longevity, and mission. Strictly vegetarian.

The Big Blue Cafe
Breakfast all day, they serve lunch too, until 3 or 4 PM--whenever they close. They make marvelous quiche variations on a potato crust. They also offer The Breakfast Sampler: eggs, potatoes with veggie or sausage gravy, beans, fruit, and toast or corn tortillas, which is super yummy, as is their Huevos Rancheros! Mr. G? Pancakes, of course. The other great thing about this restaurant is it carries my favorite in locally made tea, Planet Chai--latte please!

Bored
Princess Nails 
Last time I checked, this place offers a mani-pedi for about thirty-five bucks, plus tip. Go ahead, rip off those acrylics, bite off your nails, chew off your toe polish, and head on down. If price is no object? Go out to dinner. Where?

Sushi Spot
...while not cost efficient, neither will it fill you up. Here's the best place in town. Why my vote? Not for the lack of other restaurants trying: atmosphere, presentation, and consistency of sushi--in reverse order. Especially if you order tempura sushi--yam and prawns. Added bonus, this place features both in one roll. We order (as Mr. G finds dinner at sushi restaurants to be pricey appetizers): Plain Sunomono or Miso soup (depending if we're hot or cold), Tempura Roll (includes both yam and prawns), and Caterpillar Roll (unagi--eel and avocado). Both are large rolls, perfect for two people. Top with one or two, large hot sakes. Sometimes, if we're really bored, we'll order an Edamame appetizer (those green bean-like things you break open and eat). For dessert? Mango Mochi Ice Cream. Double click on their menu, it enlarges.

Mmmmm...Now That's Good Eatin'