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One of the pleasures of living in the Bay Area is the seemingly endless number of hidden treasures which await discovery.  Although I’ve lived here some thirty years, only yesterday did I get around to visiting the eye-opening Ruth Bancroft Garden in Walnut Creek. What makes this garden so relevant is not solely its beauty, but that it displays only drought-tolerant plants, largely succulents. What exactly is a succulent is apparently open to disagreement, but generally, succulents are plants which are able to store moisture in their leaves, stems or roots (all cacti are succulents, for example, but not all succulents are cacti), thus making them great candidates for our gardens of the future when water is likely to be both more scarce and expensive.

All this matters to me because I’m trying to figure out what to do with my yard. Both front and back consist mostly of lawn, something I hope soon to alter.  I have no interest in maintaining the fantasy of a green lawn during our long, dry Mediterranean summers. And so, I went to the Bancroft Garden seeking inspiration for my own garden. And inspiration there was aplenty. I plan to go again in a couple of months when many of the plants will be in bloom and all the protective coverings which are in place to ward off frost will be gone. The three-acre garden, which is open daily 10 a.m.-4 p.m., was begun in 1972 by Ruth Petersson Bancroft, and a docent told us that the 104-year old founder still lives on the grounds. The garden sponsors lectures and demonstrations and offers plants for sale. More photos after the jump…

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A few succulents are edible, these nopales figure prominently in Mexican cuisine.

These striking aloes grow almost like weeds on sunny hillsides in milder parts of the Bay Area, especially San Francisco.

Because of the recent cold weather, some plants are covered with plastic boxes. Walnut Creek is inland, and overnight lows are a bit colder than parts of the Bay Area which border on water.

Succulents come in a startling variety of shapes, colors, sizes and textures.

Many of the plants are identified with their names, for reference.

Succulents grouped together in planters suggest the kind of display you might want to create for your home porch or patio.

You can buy plants to take home, reasonably priced at $6 and up.

At home: the beginnings of my own succulent garden, in pots on my front steps.

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Like many of you, I’ve been baking peanut butter cookies for years.  But to tell the truth, I always thought the taste was a bit one dimensional.  The peanut flavor was great, but the cookies needed some secondary flavor as a counterpoint. So, in this recipe I’ve turned to ginger for a bit of flavor punch, as I often do in dishes both sweet and savory. I think it works well, and the 120 cookies I baked for our Monday night dinner last night in Palo Alto sure disappeared quickly! Recipe after the jump…

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Photo: Bob G., one of our long-time, dedicated volunteers in Palo Alto, tries out a new career: cookie model. I think it suits him! He’s showing what 120 cookies look like, but you’ll find a home-size recipe for two dozen, after the jump.

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GINGERY PEANUT BUTTER COOKIES

I love the slightly smokey, old-timey flavor of molasses in these cookies, but you could substitute barley malt or rice syrup for the molasses, or simply add a little bit more maple syrup, if you like.  Also, watch carefully so as not to over bake these cookies–they are intended to be moist and chewy, rather than crunchy.

Preheat oven to 350˚ / Yields 2 dozen cookies

Dry ingredients:

3 cups whole wheat pastry flour

1 1/2 cups chopped, unsalted roasted peanuts

2 teaspoons powdered ginger

1/2 teaspoon baking powder

little pinch of salt

Wet ingredients;

1 1/2-inch knob of fresh ginger, peeled and coarsely chopped

1/2 cup molasses (not blackstrap)

3/4 cup maple syrup

1/4 cup light vegetable oil

1/2 cup water

1 1 /2 cups peanut butter

1. Measure and whisk together the dry ingredients in a large mixing bowl.

2. Combine the wet ingredients, except the peanut butter, in a blender.  Blend until everything is smooth and emulsified.

3. Pour the wet ingredients into a medium mixing bowl.  Whisk in the peanut butter until fully combined.

4. Pour the wet ingredients into the bowl with the dry ingredients and stir until evenly combined.  Let this dough rest 10-15 minutes to allow it to firm up (it will be easier to handle if you do this).

5. Line cookie sheet pans with parchment paper.

6. After the dough has rested, form it into 1 1/2″ balls and space evenly on cookie sheet pans.

7. Flatten these balls with the tines of a fork until you have 3-inch round cookies.

8. Bake in a 350˚oven 15-18 minutes or until the bottoms of the cookies are a very light golden brown.

9. Remove from oven, let cookies rest in the pans at least 5 minutes before attempting to move them to cool on wire racks.

10. Once completely cooled, these cookies should store well for 2-3 weeks.

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I guess I am old enough to still be amazed at what a wondrous tool is this marvel we call the internet. You write a blog post, publish it, and it can be read by people all over the globe. Every year WordPress, the blogging platform I use, gives me a year-end summary telling me who read what on MacroChef. Even though I was less active in writing new posts in 2012, my blog received more than 110,000 views, an all-time high. Viewers are largely from the U.S., but readers came from 148 other countries as well, including 6,000 from Canada, 188 from Saudi Arabia, 3 from Myanmar, 2 from Uruguay, and one each from Zambia, Kazakhstan and China. And while my blog typically gets 250-300 views per day, on October 2nd, it received 11,861.  How did that happen?  It turns out the popular site Reddit linked to a post I’d put up in 2011 in which I published color photographs my father took in Southern California in the 1940′s. In all, about 25,000 viewers came to take a look! The second most popular post this past year was my recipe for sweet potato latkes.  Who knew that latkes would prove so popular? An so, it is you, dear readers, who make blogging fun. That you continue to read, even though my posting has been sporadic, I owe you my thanks. And special thanks to those of you who comment. Bloggers live for comments, and to you I say, muchas gracias!  May 2013 be an insightful and prosperous year for us all!

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Photo: Venice Beach, one of many color photographs my father, Edward Alinder, took in Southern California in the 1940′s. Note the two little kids in the foreground. That’s me on the left and my cousin Joan on the right.  So long ago! Because these photos proved so popular, I plan to publish another collection of them soon.

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I’m writing on the final day of 2012, a year which surely will be remembered for events both joyful and notorious. But for me in my personal history, it will go down as the year when for the first time, I bought a house. Those of you who have been reading this blog for a while will remember what a fraught process that was. But I’ve been living here seven months now, and I’ve had scarcely a moment of buyer’s remorse. Although the house was mostly in good condition, the to-do lists have been long and the process of making this house my home has taken most of my spare time, money and creative energy.  I’ve been so absorbed with my house, as you may have noticed, I’ve neglected this blog almost entirely. My resolution for 2013 is to strike a better balance between my house and my other creative endeavors, and with many of my house projects completed, that seems possible.

As for this blog, while it has never been exclusively about food, I do hope to write about an even greater variety of topics in the coming year. In the meantime, take a look at these photos to see what I’ve been up to for the past seven months.  It’s been a lot of fun, and my ideas for beautifying my home are far from exhausted!  I promise to keep you posted.

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Photos:  It may be a small house, but it’s not lacking in style. Above: my friend and co-conspirator in home decoration, Frank Melanson, peers from the front porch. Shortly after moving in, I had the house’s exterior painted. And with the help of friends, we’ve painted most of the interior as well. Below: my living room.  I’m particularly proud of the faux paint job I did on the fireplace. Tour the rest of my home: there are ten more photos after the jump…

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The fireplace, original to the 1930-built house, was one of the reasons for my love affair with this house–and nearly my only attempt at holiday decorating (Santa came down the chimney and never left!).

Shelves in the living room display part of my collections.

Friends and family have already gathered in the dining for a number of memorable meals.  This is the first time I’ve ever had a proper dining room, and I intend to use it!

View from the office into the kitchen, with the laundry room in the distance.  I did little but paint, hang a pot rack and add some Ikea items.

This small room just off the kitchen I imagine was meant to be a breakfast nook, but for me, it works perfectly as an office.

Not the world’s loveliest bathroom, but paint and decorative artifacts transformed it into a colorful Indian oasis. Note my collection of Indian mirrors.

The master bedroom. One wall I’ve painted a deep, wine red.  The other walls, alas, are still the boring beige the entire interior was painted when I bought it. I plan to paint the other three walls as soon as we get a string of warm, dry days.

The guest bedroom, also known as the Asian room.  I wanted an unusual paint color.  In that I’ve succeeded, but I’m not sure this color is a keeper.

Corner table vignette in the guest bedroom.

The chandelier in the dining room remains.  When I asked you to weigh in as to whether it should go or stay, your responses were about fifty-fifty.  I’ve toned it down with shades, but in the long run I think it will go. I picture something more in keeping with the style of the house, maybe a Moroccan lantern. What do you think now? Click here to see what my house looked like before I moved in.

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We had an a great crowd last Monday in Palo Alto, serving nearly 100 dinners, and with lots of positive energy. And, we were happy to announce that our 25-year tradition of weekly dinners will continue–at least for now. Susanne Jensen and James Holloway will each cook two dinners in August, and James and I will share cooking duties in September. Jay Whitcraft, who’s been our de-facto dinner manager for the past few weeks offered to come in for a couple more weeks to help with the transition. Claudia Tomaso will serve as temporary dinner manager, and nearly all of our faithful volunteers have said they will continue. All of which I find really gratifying. Apparently there are plenty of people who value our dinners enough that they will do what it takes to see that they go on.  Meanwhile, we continue our search for a dinner manager, or managers.  Perhaps we will find a new solution to that as well. With this transition, other things may change.  We will probably need to raise the price a little. We should take a look at having a new generation of people involved, especially in the cooking, and we may want some people with fresh energy to serve on our board. Change, as always, is a bit unsettling, but, in the end, is unavoidable. Next week’s menu, and all the menus for August and September are after the jump. To reserve a spot for Monday’s dinner, call 650 599-3320, or make a reservation on line here.

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Photo: Fumiko Arao and James Holloway, hard at work, preparing one of our Monday Night Dinners

August 6

Udon noodles  in clear broth

3-bean salad

Corn and barley salad

Roasted vegetable salad with balsamic vinaigrette

Sea Caesar salad

Lemon poppy seed cake

Herb tea

August 13

Chickpea soup with summer  vegetables

Tempeh in lemon coconut sauce over basmati rice

Roasted summer squash

Chopped salad with fresh mint and cilantro

Toasted almond cookies

Lemon ginger tea

August 20

Red Bean Vegetable Soup

Garbanzo Bean Cutlets w/Shitake Gravy

Quinoa and Fresh Corn Salad

Roast Cauliflower w/Braised Russian Red Kale

Romaine Ceasar Salad

Millet Sunnyseed Cookies

Mint Melange Tea

August 27

Tuscan Cannellini Bean Soup

Quinoa Tabbouleh Salad

Steamed Broccoli, Kale, and Red Cabbage

Hummus w/Pita Triangles

Greek Salad

Baklava

Red Rooibos Tea

September 3–Labor Day Holiday

(no dinner)

September 10

Purée of Carrot Soup with Basil Swirl

Millet-Corn Croquette with Creamy Onion Sauce

Kidney Bean and Butternut Squash Stew

Steamed Broccolini

Mixed Green Salad with Lime-Ginger Vinaigrette

Fruit and Nut Carob Brownie

Tea

September 17

Creamy Corn Chowder

Tempeh Chili

Spanish Rice Pilaf

Roast Summer Vegetables

Wild Greens Arugula Salad

Chocolate Chip Cookies

Lemon Grass Tea

September 24

Minnestrone Soup

Artichoke Caper Tofu Fritatta

Brown Rice Pilaf

Summer Squash Melange

Kale, Red Onion, and Shitake Salad

Coconut Ginger Cookies

Rooibos Chai Tea

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As many of you know, this blog grew out of my work as chef for the Monday Night Gourmet Vegetarian Dinners in Palo Alto.  Eons ago, when I was asked to be chef for a new community group, I was skeptical that it would be a long-lasting gig, but it seemed like too interesting an opportunity to pass up. Twenty-five years later, I’m still cooking on Monday nights. But unless a miracle happens, this amazing event could soon end.

What precipitated this possibility was the announcement a couple of months ago by Ilona Pollak, our longtime dinner manager, that she didn’t wish to continue. Ilona has been manager for a decade and a half, and is one of the main reasons our dinners have been such an enduring success.  She has given valiantly of her energy, time and financial resources, and it’s completely understandable that she needs to move on.

Perhaps I should say something about how crucial the dinner manager is. She (and so far, all the managers have been women) is the nexus which makes it all work.  She takes reservations, greets the diners, makes take-outs, creates publicity, finds and supervises volunteers, and attends to the finances by collecting money, paying expenses  (which include pay to the chef and sous chef, rent to the church and take out supplies). If income is greater than expenses, the manager keeps that as her pay, and as you can imagine, on nights when attendance is low, the manager makes little or nothing, and may even lose money. It’s true that during cycles of good times, when our hall is consistently full, the manager does reasonably well, but, largely it is a labor of love, a service to our community (one of the ongoing conundrums is that although food costs have tripled in 25 years, we’ve only dared to raise the price 50 per cent).

In the past when a manager needed to move on, someone else stepped forward to train for the role and we were able to make an almost seamless transition. This time, that hasn’t happened. So far, no one has come forward to say they will take on this necessary role. If you think you might be able to do so and you’d like to learn more about the dinner manager’s job, click here. If you wish to apply, send an email to: pmcdinnermanager@aol.com.

And so, that leaves us uncertain as to what is next. It seems to me there are three possibilities: 1) having run out of steam, the dinners will end (after all, that which has a beginning, has an end), 2) the dinners will take a break during August, and during that time our community will find a manager or a team of managers to somehow keep things going, 3) we’ll hurriedly put together a plan for the dinners to continue in August and beyond. I could make a logical case for any of these possibilities, but let me simply state that I hope the dinners continue.

James Holloway, Susanne Jensen (who substitutes frequently in the summer) and I all agree that we still enjoy cooking for the community, and we’d like to keep on doing so.  I acknowledge that perhaps some of our board members and volunteers have been on the job a long time, and may want to make a change. My hope is that we’d welcome some new and younger volunteers to bring fresh energy to everything we do. Personally, I’d like to mentor younger cooks so that I can pass on what I’ve learned (both James and I are in our sixties and might retire someday –although likely not anytime soon). Finally, while there are far more opportunities to find high quality food (farm markets, vegan and vegetarian restaurants, Whole Foods, etc.) than there were when we began 25 years ago, I believe our dinners remain a unique resource, because we provide not only great food, but a place to learn, form friendships and to participate. I, for one, would miss working with all of you in our Monday night community. It’s been, and remains, a nourishing part of my life.

Having said that, if the dinners end, I’ll be fine. I have enough work to support me, and I might look for new projects to keep me engaged. Of course, I continue to work on getting my new home together, and plan to return to posting regularly on this blog.

Ultimately, of course, it is not my decision. Long ago someone proposed that I might want to take on the manager’s job. I thought about it briefly, but decided it wouldn’t be a good idea. For me, it seemed impossible to do both things well, and I decided to stay in the kitchen, where my experience, passion and, hopefully, my talent best expresses itself. My thought is, if people from the Palo Alto area community want the dinners to continue, they’ll find a way. If there isn’t enough interest and energy to do that, then it is right that they come to their proper conclusion.

And so, as of this posting, all we know for sure is that I will be cooking a dinner as usual this coming Monday, July 30th (see the menu below). Come and join us for what might be our final Monday night dinner.  And, come and find out what is happening next. Also, I’ll post news on this blog, as soon as I know anything and no doubt Gerard will send updates to everyone on his email list.  What do you think? Should the dinners end, or would you like them to continue? How would you like to see them change? How would you like to participate? Leave a comment, and let the community know your thoughts.

Menu for Monday, July 30th:

White Bean-Veggie Soup with Pesto

Corn-Leek-Red Onion Tofu Frittata

Saffron Rice and Veggie Salad

Summer Squash, Cauliflower and Roasted Tomato Salad

Mixed Green Salad with Creamy Avocado Dressing

Summer Fruit Crunch with Rich Tofu Cream

Iced Grain Coffee

After dinner, Michael Bauce speaks on “Hara Hachi Bu, Eating Lightly for Long Life”

To make a reservation, call: 650 599-3320.

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Yes, it’s true, move-in day was Wednesday, and I’ve already slept four nights in my new home.  I might be prejudiced, but I think it’s a sweet little house–and everyone who comes by to see it seems to agree. I’ve discovered that I love to drink early-morning tea in my living room, with sunlight streaming through the huge, east-facing window. Most of the boxes are unpacked, but a whole lot of stuff still needs to be put away, and the to-do list remains daunting.

It’s great to be here, though I can’t deny that it was an arduous, sometimes stressful, process (read previous posts here). For me, moving is never fun. Moving confronts me with the amount of stuff in my life.  I’m forced to ask myself how much of it I really need, and how much is just a burden. At the very least, moving gives me a chance to edit–to keep what remains useful or beautiful, and to pass on to someone else the rest. No doubt I could have shed more, but seven well-stuffed boxes did find their way to Goodwill.

I’ve moved a great many times in my madcap life, from state to state and even country to country, but in some ways this was the most momentous. Buying, I’m discovering, gets you committed to a house and a neighborhood in a way that, for me, renting never did. I’ve met a number of my neighbors, who are a typical Vallejo mix of white, Black, Latino and Asian, but who seem  friendly, and as far as I know, to get along. It has the feel of an intimate, old-fashioned neighborhood. Houses are set close to narrow streets, people walk the sidewalks, and my two gay neighbors next door have been chatty and welcoming.

Something else I’ve discovered is that it takes a village to find, buy, upgrade and move into a house. I’m grateful to my mom, brother Steve, Jane and Lyle, and Roger and Michael, who helped with the downpayment, and to Judy and Kathy who helped me find a house and to finance it, and to James, Frank, Mary, Michael and Yargen who helped get my house ready, or helped with the move. And I’m grateful to Bob, Ric and Richard and so many other friends and family members who offered encouragement and advice, and to many of you, readers of this blog, who’ve also offered your good wishes. Those of you whom I know personally, I hope to invite to a house warming sometime down the road. And to those who’ve followed this story online, I promise to post the “after” pictures when I’m satisfied that my little house is ready for it’s close-up. Thanks to you all.

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Photos: Top–early morning of the final day at my old apartment, a 14-foot U Haul truck is loaded for the nine-block journey. Above: my nearly empty living room looks forlorn.

A final look at my old patio garden (more photos after the jump).

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On the day before move in, Michael Stokes was invaluable in helping to clean floors and the bathroom, and in making everything a lot more fun.

My new 19 cu. ft. Kenmore fridge, a generous, early house warming gift from a friend. When I asked friends about buying a fridge, the most common advice was to get a Kenmore with the freezer on the bottom, so I ordered one on line. Delivery, which was originally scheduled for 4-6 p.m., finally came at 9:17 p.m., but I could hardly be angry with the hard-working delivery guys. I was their 16th stop out of 17 that day.

Off loading at my new house.

These three guys from Johnson’s Moving in Vacaville did a terrific job of getting the move done. They arrived at 7:15 a.m. and completed the job around 11.

On day one, I concentrated on bringing some kind of order to the living room…

and making my bedroom habitable. I painted this room a sort of deep olive green. I guess I just like odd colors.

Meanwhile, my kitchen remains pretty much a disaster area–my next priority. Lack of storage space will force me to get creative.

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Over the past weekend, I cooked for a lively group of guys on retreat and served these stuffed portobello mushrooms to the vegetarians. They were scarfed up so fast, I really didn’t even get a proper taste.  But in this case, I’m pretty sure the vegetarians fared better than the omnivores who had to make do with boring old roast chicken. If you’re looking for a recipe your meat eating family members are likely to enjoy as much as your vegetarian friends, this could be it. This is a rich entree, so make it for special occasions (or make any occasion special by serving this comforting dish). Recipe after the jump…

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Photos: Top–stuffed portobello mushrooms come out of the oven.  Above–the mushrooms, before stuffing, after 35 minutes of roasting.

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STUFFED PORTOBELLO MUSHROOMS

To make this recipe gluten free, substitute cooked quinoa for the bread crumbs.

Serves 6/  Preheat oven to 400˚ F

For the mushroms:

Choose 6 large blemish-free portobello mushrooms. Cut off the stems and reserve. Using a spoon, scoop out the gils and discard. Place the mushrooms on a parchment-lined baking sheet, brush lightly with olive oil and sprinkle on a little salt and pepper. Roast in a preheated 400˚ F oven 30-35 minutes or just until the mushrooms are beginning to be tender. Reduce oven temperature to 350˚.

While the mushrooms are roasting, prepare the stuffing:

stems from 6 portobello mushrooms, diced small

5-6 medium button mushrooms, cleaned and diced small

1 large yellow or white onion, peeled and diced small

4-5 cloves garlic, peeled and minced

4 cups multi-grain bread crumbs made from 6-7 slices of multi-grain bread (or 3-4 cups quinoa)

1 1/2 cups walnuts, toasted and chopped fine

1 1/2 cups mozzarella style vegan cheese, or cheese of choice

2 teaspoons mixed dried Italian herbs

salt and pepper to taste

1/2 cup minced fresh parsley, plus 1 additional tablespoon for garnish

1. Heat a roomy sauté pan, add a splash of olive oil and sauté the first 4 ingredients over medium heat 10-12 minutes or until the onions are beginning to be tender.

2. Turn off heat, and add the remaining ingredients. Stir together well to combine everything. The mixture needs to be pretty moist in order to stick inside the mushrooms.  Add a little water if it doesn’t seem moist enough.

3. Stuff the filling evenly into the 6 roasted portobello mushrooms.  Gently pat down to settle the stuffing into the mushrooms.

4. Place the mushrooms back on the pan on which they were roasted, and bake in a 350˚ F oven 35-40 minutes, or until they look slightly golden brown and crunchy on the outside.  Do not over bake, as they could dry out.

5. Sprinkle with parsley to garnish or serve with a tomato sauce or mushroom gravy (see below).

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CREAMY MUSHROOM GRAVY

You can use wheat flour to thicken this gravy if you like–I use rice flour so that folks who have gluten intolerance are able to eat it.

Yield: 3 cups

1/2  pound mushrooms, sliced

1/4 pound shiitake mushrooms, sliced

1 small onion, diced

4 cloves garlic, minced

1 pound soft tofu, pureed in a blender

1/4 cup nutritional yeast

1/4 cup white miso

2 teaspoons umeboshi vinegar, or to taste

2 teaspoons Bragg’s Liquid Aminos, or to taste

salt and pepper to taste

1 tablespoon olive oil

2 tablespoons minced fresh parsley (optional)

2 tablespoons rice flour dissolved in 1 cup water

1. Rinse and slice the mushrooms, then sauté in the olive oil adding the onion, garlic, and a little pinch of salt and pepper.  Continue to sauté until the mushrooms begin to release water,  turn down the heat and simmer until the mushrooms are very tender, another 10-15 minutes, add the nutritional yeast.

2. Meanwhile, puree the tofu with the miso and umeboshi vinegar and add to the mushrooms when they are tender, stir  to combine.

3. Increase the heat until this mixture just begins to boil, whisk in the flour and water mixture and cook an additional 2-3 minutes.

4. Stir in the parsley, check seasoning, adding umeboshi vinegar, Liquid Aminos, salt and pepper as needed.  Serve with pasta or grain dishes.

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There was a time when cole slaw was pretty much something I avoided eating at all costs. Perhaps it was that when I was a kid, the slaw I encountered was little more than chopped cabbage combined with copious quantities of mayonnaise straight from the jar. The very thought of it makes me shudder! But that was, after all, a long time ago, and cole slaw has moved on. Today’s slaw takes cabbage as a given, but can include so many other ingredients which add contrasting sweetness and crunch. Jicama, it seems to me, is made for cole slaw, as are apples and dried fruit–all of which find their way into this new classic recipe. If you decide to add dried fruit, as I do here, I suggest you hydrate it by rinsing or soaking it in warm water. The fruit will be ever so much more moist and tender. Mayonnaise here is the basis of the dressing, but it’s so lightened with other ingredients that you barely recognize the starting point. You’ll no doubt think of all kinds of  ways to improvise on this recipe, and you won’t go wrong as long as you keep it light and fresh. Recipe after the jump.

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Photos: Top–this recipe is pot luck ready– it makes 8-10 servings.  Above–Serving suggestion, cole slaw goes beautifully with barbecue tempeh sandwiches (recipe here).

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CABBAGE-CARROT-JICAMA-APPLE SLAW

Serves 8-10

1/2 head medium cabbage, thinly sliced

1/2 small to medium jicama, peeled and diced small

2 small or 1 large carrot, coarsely grated

2 crisp apples, cored and diced

1 1/2 cups dried cranberries, preferably, or raisins or other dried fruit of your choice, rehydrated if necessary

Dressing:

1/2 cup plus 1 tablespoon vegenaise or mayonnaise of choice

2 tablespoons apple juice

2 tablespoons rice syrup, or sweetener of choice, or to taste

1 tablespoon olive oil, or to taste

1 tablespoon freshly-squeezed lemon juice, or to taste

salt and pepper to taste

1. Combine the first five ingredients in a roomy salad bowl. Gently toss together.

2. Whisk together the dressing ingredients in a small mixing bowl. Taste and adjust seasonings–a little bit more fresh lemon juice is often just what is needed to brighten the flavor.

3. Just prior to serving time, mix the dressing into the first five ingredients. Taste and adjust seasoning.

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Yes, I know this is allegedly a food blog, but bear with me.  For the next few weeks I’m going to be completely obsessed with getting my new house ready to move into. Having a warm, cozy, beautiful home is very important to me, and I hope you’ll enjoy sharing in this process a little bit as much I am enjoying it. But picking colors is excruciating! I bought a total of ten samples and put them on the walls.  Ultimately, five made the cut: a neutral pale gold for living and dining rooms, with a deep copper on the dining room feature wall, a dark rust red/brown for the foyer and my office, mustard yellow for the kitchen with semi-gloss ivory white cabinets, and terra cotta for the bathroom. It’s yet to be determined if I’ll get around to painting the hall and the bedrooms. Let me know what you think, as this is very much a work in progress. More photos and commentary, after the jump.

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Photos:  Top, not an abstract painting, but five possible colors for the living and dining rooms. Ultimately I choose the lightest color (second from the left) for most of the walls, with the paint sample just behind it for a contrasting feature wall.  Above: the dining room feature wall, after two coats of paint.

Which of these colors to choose for the fire place? The answer, I’m pretty sure, is none of the above. My friend Frank and I have decided to mix up a color using several paints and do some kind of rustic, faux painted effect for the fireplace.  We want the fireplace to stand out, in a good way, from the neutral walls. The terra cotta color on the upper right, we choose for the bathroom.

My friend and fellow cook in Palo Alto, James Holloway, came up to help with painting and handyman chores.  Here he cuts in terra cotta paint in the bathroom.  The color is inspired by the tiles surrounding the bath tub which appear to be old and may be original to the house.

Light is color, and color is light: freshly applied paint on the walls of the little room which will be my office. These are two different colors, right?  Wrong.  It’s the same paint which appears very different depending on how light is striking it.

I love how the rust red color contrasts with the crisp, white trim (view from my office through to the foyer and front door).

I worried about the color I choose for the kitchen as I feared it might have too much of a greenish cast. On the wall, however, it is a warm, mustard yellow and may be the color I love most of all.