A picture is worth a thousand words. If there is any doubt about the breakfast served at the Inn, feast your eyes on this feast created by one of our Assistant Innkeepers and Special Chef, Steve Nolan.
Happy Memorial Day ! And a big “Thank You” to all of our Brave Fighting Men and Women who are committed to keeping our country free. We are eternally grateful for their sacrifice and hold them in our highest regard. As an expression of that gratitude, I would like to offer a complimentary one night’s stay at our B&B, weekly, for the remainder of this year to any Camp Pendleton service man or woman and their significant other that is returning from deployment or going to be deployed in the next six months. Please call the front desk for details. First come first served and verification will be required. We salute you!
Every 2nd and 4th Saturday of every month at 10:00 a.m you can enjoy a private or group docent-led, historical walking tour through La Jolla’s charming historical downtown village. The tour begins at the La Jolla Historical Society’s Wisteria Cottage with 15 stops altogether. Please be advised that this 90 minute, 1.5 mile tour is very brisk and there are some hills. You will discover the rich history, architecture, and culture that is so uniquely “La Jolla”. All of this for only $10.00. Tickets must be purchased in advance at the lajollahistory.org.
After your tour please feel free to stop by and pick up a brochure about our historical bed and breakfast while enjoying a cold refreshing soft drink, coffee or tea in the garden with our compliments, just show your tour ticket stub to our manager/innkeeper on duty. We look forward to having you visit.
Self guided walking tours are also available for only $5 by purchasing a wonderful detailed guide book with map at Warwick’s Book Store in the village on Girard or at the Museum of Art in La Jolla on Prospect. The Museum is worth taking the time to visit for it’s magnificent views, very “now” art exhibits, and unique gift shop. I also highly recommend their wonderfully delicious cafe for a light lunch or just coffee and dessert- perfect way to end your tour ( self guided or otherwise ). Go and Seize the Day!!
My friend made these last week for a party. They are truly addictive, healthy, and great to serve at parties, with cocktails or just as a quick snack.
2 1/3 Cup whole raw almonds
1/3 Cup Splenda baking sugar or regular granulated sugar
1 teaspoon salt
2 1/2 teaspoon crushed red pepper flakes ( Add more if you want more Heat )
1 Tablespoon of fennel seeds
3 Tablespoons of water
Mix all ingredients in a bowl until almonds are well coated. Spread out flat on a baking sheet that has been sprayed with non-stick spray ( a quick tip is to use non-stick tin foil to speed up cleaning time). Place tray in a pre-heated oven at 325 degrees. Cook for 25 minutes, turning almonds every 5 minutes. When almonds are golden brown on both sides, remove from oven and let cool. Once cool, place in bowl and enjoy!
Visit Urkanine, Spain, Hungary and more from now until October in “Celebration of Cultural Diversity”, in conjunction with the International Cottages Lawn Programs, showcasing ethnic foods, music, dance and culture. But that isn’t all. At the FREE Timken Museum of Art you can see the only Rembrandt in San Diego on display, wonder through the Botanical Garden with over 2,000 plants ( tours at 11 a.m on Tuesdays and Sundays ), enjoy weekly concerts at the Spreckel’s Organ Pavilion, by the Spreckels Organ Society on Sunday at 2 p.m. and the Annual International Summer Organ Festival on Monday Evenings at 7:30 p.m. from June 25 – August 27.
Art Alive 2013 – floral interpretations of famous works of art – opens Apil 28 .
For updates and tickets prices visit www.TheSanDiegoMuseumofArt.org Tickets can be purchased by calling 619.696.1941
Balboa Park is a wonderful way for the entire family to experience the art and culture of Southern California.
My family and I recently enjoyed a wonderful Sunny Sunday strolling about and lunching at the wonderful Museum Cafe.
It’s that time to get moving again !!! La Jolla’s 32th Half Marathon is coming on April 28, 2o13. It begins at Del Mar Race Track & ends at La Jolla Cove. Transportation Arranged for B&B’s guests who are participants. It is an annual event and there is also a La Jolla Shores 5 K. Go to inmotionevents.com to get the starting times and the details.
La Jolla is getting ready to host the Fabulous Consours D’Elegance the Weekend of April 7.There will be Fun, Food, Classic Cars and Entertainment. Whether you are cool with Jazz, or like you music Latin hot the list of bands and entertainers are impressive. Google Concours D’Elegance La Jolla and get your tickets now. There are also VIP packages that include private cocktail parties pre event and more. Your room is waiting at our charming B&B so make your reservations ASAP. Margaret and staff look forward to your visit and our new Chef, Francisco, originally from Chili, is preparing to delight you with his gourmet breakfast! YUM. See you Soon.
Millet, Ttempeh & Mushroom Patties
If you prefer, you can bake them on lightly oiled baking sheet at 375 degrees until lightly browned. Serve with spicy mayonnaise ( stir 2 tsp. Srirache sause into 1/4 cup mayo ) atop arugula leaves.
1/2 cup uncooked Millet, rinsed
1/2 medium sweet potato, unpeeled,chopped ( about 1/1/2 cups)
1/ 1/2 cup vegetable broth
1 Tps sesame oil
1/2 cup sliced shitake mushrooms
4 oz. gluten-free tempeh, crumbled into small pieces
1 small bunch green onions, thinly sliced ( white and some green parts
2 cloves garlic, minced
1 Tps. low-sodium, wheat-free tamari
2 Tps. mirin Vegetable oil ( if you choose to fry them instead of bakeing them )
Chopped fresh cilantro or arugula for garnish topped with the spicy mayonnaise.
1. Combine 1st three ingredients in medium pot. Bring to a boil, reduce heat, cover, and cook over medium heat until millet is tender and broth is absorbed, about 25 minutes. Turn off heat and let stand 5 minutes, coverd.
2. Meanwhile, heat sesame oil in large skillet and saute’ mushrooms, tempeh, green onions, and garlic for 6-7 min., or until tempeh is browned. Stir in tamari and mirin; cook for 2 min., scraping up browned bits. Transfer to a dish and set aside. Wipe out skillet.
3. When millet mixture is done, mash with a potato masher; stir in tempeh mixture until creamy and thick. Season with salt and pepper. When cool enough to handle but still very warn, quickly form into patties.
4. Heat vegetable oil in skillet over medium heat and cook patties until lightly browned about 3 minutes per side. Arrange on a platter and serve hot with garnishes and mayo. Enjoy !