It's the last day of winter. It doesn't seem like it; my jasmine's blooming and I smell other delicious fragrant plants when I walk outdoors.
Here's one last tweaked palm photo from my series of photos of Palm Canyon. Yes, I diddled around in Photoshop for this one.
NASA to keep Shuttle Launch Times Secret Until Day Before Liftoff. Estimates are in a 4-hour period. But it's not as bad as having to wait for a utility repair person; 24 hours ahead of time, you get the real launch time. Here's hoping I tell you all about the launch in early May on this site! :D
The Guardian: History of tatooing revealed
Chicago Tribune: Bush-Senate fight brews over extent of U.S. secrecy.
New York Times: Andersen misread depths of government's anger.
Slang Watch: In times of terror, teens talk the talk "Their bedrooms are 'ground zero.' Translation? A total mess. [...] Petty concerns? 'That's so Sept. 10.'"
Washington Post: Top Al Qaeda Official Captured in Sudan
Yummmmmmmm! I went to the Arboretum today to attend a class: Gardening and Cooking in a Mediterranean Climate. One hour Gardening lecture; One hour cooking demonstration—and tasting! Jill Vig taught the gardening section, and Steven Mary, chef at Pasadena's Huntington Ritz-Carlton is our chef. Today's focus: citrus. I took pix of the second half. Let your mouths water a little.
- Salad of Citrus Supremes, Basil and Watercress with Orange emulsion Vinaigrette
- Citrus Cured Salmon—Gravlox
- Kumquat Compote
- Citrus Brûlé
- Citrus Sorbét
Et voilà! Here are the basil leaves after they've been cut into smaller strips.
Supreming is the process of removing citrus fruit from the membranes, pith (peel) and seeds. Here's a demo of the cutting technique.
Steven Mary dresses the salad greens (mostly watercress, tho there's that bit of basil mixed throughout).
This is salmon cured with a citrus mixture, or citrus gravlox.
The first course, served on the finest paper plates: Salad (the supremes are spooned over the dressed greens), a kumquat compote, and the citrus gravlox. It was all to die for!
The dessert is a citrus brûlé— half a citrus fruit, with a little brown sugar on top burned (brûlé means burn) with a blowtorch (look for the blue flame in this picture). If you don't have a blowtorch, use your gas broiler.
Here chef Steven Mary serves dessert: the citrus brûlé topped with a scoop of citrus sorbét. Yum!
See the next cooking class: April 2-Olives