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 !
FRUIT & OAT BREAKFAST SMOOTHIE:
1 cup quartered Strawberries / 1 sliced Banana / 1/4 cup raw Almonds / 1/2 cup old fashioned oats /
1 cup Low-Fat Vanilla Yougurt / 1 teaspoon Maple Syrup
Per Serv: 388 cal; 12 g fat; 15 g protein; 58 g carb ; 8 g fiber.
MANGO & YOGURT BREAKFAST SMOOTHIE:
1/4 teaspoon ground Cinnamon / 1 & 1/2 cups Low-Fat Plain Yogurt / 2 & 1/2 cups frozen Mang Chucks/
1 tablespoon Honey / juice from half Lime
ENJOY and BE HEALTHY!
our Romantic Sweetheart Special:
includes Breakfast in the privacy of your room, in the Lush Garden or on the Inn’s Sunny 2nd Floor Patio with Complimentary Mimosas. Upon arrival a Bouquet of Roses; Chocolate Dipped strawberries and chilled Champaign for two. Limited Avaiability so Call Now to reserve Toll Free: 1-888-988-8481. Not available on Line.
Open Doors In la Jolla and at our Bed & Breakfast Inn at La Jolla!
Explore the La Jolla Cultural Zone from the inside out! Now in its second year, this open house-style event extends an invitation to visit, explore, and get an up-close look at La Jolla’s cultural heritage and historic architecture. Free and open to the public, participants are invited to step inside the buildings that make the Cultural Zone so special! Join us for a Garden Tea Party and share in the history that surrounds this unique, luxury B&B. Enjoy tours and tea, and get acquainted with historical figures Irving gill, John Philip Sousa, and Kate Sessions. All starting November 18, this Sunday from 11:30 AM- 2 PM or call us at 1-888-988-8481 for more information!
Hope to see you there!
1 1/2 Tsp. Vanilla
1/2 Cup Cream
2 tsp. Lemon Juice
4-5 Cups Powdered Sugar
* Whisk all ingredients in a mixing bowl and set aside to thicken.
* Preheat Oven to 425 degrees. Line baking sheet with Parchment and set aside.
Basic Cream Scone: Makes 12 Scones.
1 1/2 Cups Unbleached all Purpose Flour
1/2 Cup Whole Grain Pastry flour
1/3 Cup Raw Sugar or 1/4 Cup Agave Crystals
1 Tbs. Baking Powder
1 Pinch Salt
6 Tbs. Butter, Cold and cut into Pieces
2 tsp. Vanilla Extract
3/4 Cup Cream or Buttermilk
1 Large Egg, beaten
Sift dry ingredients together in mixing bowl. Work butter into dry ingredients until it is crumbly and about the size of peas. Gently stir in vanilla, cream and egg. The less you handle the dough, the light the scone. Work quickly and carefully.
Put a little of the all purpose flour over your workspace ( this is called “bench flour”). Turn dough out and kneed gently for one minute. Just enough to bring the dough together and make it smooth. At this point you can decide what shape you like, i.e. round, triangular or dropped by the spoonful for an authentic “stone” look. I roll these into a rectangle about 3/4 inch thick and cut into triangles. This produces a small delicate scone.
Place scones on prepared sheet pan and bake approximately 12 -15 minutes, or until light golden. Do not allow to brown. Cool 10 minutes with pan on rack, and then transfer scones directly to rack. Glaze if desired after scones are completely cool.
Handy Hint: # 1. Remember the rule of every good pastry Chef: ”Make it cold, bake it hot.” Your oven should always be thoroughly preheated, and your wet ingredients should be ice cold. If your kitchen in too hot, chill the dough 20 minutes before cutting and baking it.
Handy Hint: # 2 Making biscuits and scones not only takes precision in measurement; it also has to do with leaning to “f inesse” the dough. To know the feel of the “relaxed” dough. No one can teach you this. Only experience will bring this kind of magic to your baked goods.
Tasty Tip: Use this as your base for any flaavored scone you like. If you like lemon or coconut for example, reduce the vanilla extract to 1 Tsp., and add a 12 Tsp. of the flavored extract of your choice.
Health Tip: Add 2/3 cup chopped dried fruit like cherries, blueberries, or aprictos to the dough before baking for a suer antioxidant kick to a sweet treat. Or flavor your glaxe with crushed fresh raspberries, or blueberries for both flavor and color. The possibilities are only limited by your imagination.
Here’s to your Health – enjoy.