I don’t have a lot of apps on my phone – but when I came across this one I couldn’t resist. BuyPartisan allows you to scan barcodes to see what political spending the maker of the product you are interested in is spending. I grabbed the can of Blue Diamond Almonds off my kitchen shelf to find out they spend 99% Republican – I won’t be buying those anymore. 

The app is free and is a simple yet powerful way to shop.

BuyPartisan

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Squash blossoms are most commonly stuffed, battered and fried. They have a very short lifespan and once picked should be used rather quickly. I love them sautéed with white onions and butter and placed in a quesadilla with some gooey cheese. If you can get your hands on a generous amount of blossoms this soup really brings out their delicate flavor.

Cream of Squash Blossom Soup

3 tablespoons unsalted butter

1/2 white onion, chopped fine

1 small clove garlic, minced

1 pound squash blossoms, stem removed – cleaned and coarsely chopped

Salt

5 cups homemade chicken stock

1 1/2 cups heavy cream

In a 2 quart pan saute the onions and garlic in the  butter until translucent. Add the chopped squash blossoms and some salt, cover the pan and let them steam for a few minutes until softened. Remove 1/2 cup of the mixture for garnish and set aside. Add the chicken stock to the pan and puree until smooth with an immersion hand blender. Simmer for 5 minutes and add the cream heating gently. Taste for seasoning and serve the soup with the reserved garnish and a dollop of creme fraiche.

 

Serves 4

Up Your Alley” sponsored by Folsom Street Events has become San Francisco’s most popular BDSM street fair. As they say “Up Your Alley is only for real players – and not for the faint of heart – where leather daddies rule the streets of San Francisco’s South of Market district. Of course, if rubber, sportswear, biker gear, skinheads, punks, or any variety of built, hairy men turns you on, then we’ve got it. You won’t find a filthier event in the States. If you’re into it, there’s a scene for you. So, don’t get left out.”

Though there are literally thousands of attendees the most coveted invitation is to the private home above the Hole In The Wall of my dear friend Richard Nava – who owns the fabulous interior store Zozi’s Urban Interiors. This is the photo of the refrigerator at the peak of the party. It’s the only safe for work image I could post.

 

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I’ve been a big fan of Spencer Day since the first time I heard him sing in 2003 when he joined the cast of Gold Rush! a non-profit event I produced for the Tenderloin AIDS Resource Center. Then as now, his passion for music and song is really hard to put into words.  Spencer is a modern jazz singer and songwriter who has released four albums. His latest release “Daybreak” has reached number 20 on the Billboard charts and is a tribute to music of the 60’s. He’s currently working on a concept song cycle album about Los Angeles and San Francisco.

Spencer Day

Spencer Day

TARC Benefit, 2003 Artwork  / Matthew Benedict

TARC Benefit, 2003 Artwork / Matthew Benedict

Spencer answers my foodie questionnaire here:

What is your favorite dessert?

Really good chocolate mousse but I’m more of a savory/salty person.

What restaurant would you call home?

Probably Club Helsinki in Hudson, NY. Anytime I’m in Hudson I go there. The staff are great and super friendly.

What is the strangest or most inspiring thing you’ve ever eaten?

The first time I was in Cleveland I had a deep fried pickle. Not something you’d think of as inspiring but it was really amazing.

What was your favorite breakfast cereal as a kid?

Definitely Captain Crunch.

What is your favorite food to pig-out on after the club?

If it’s at a restaurant, truffle oil on fries. If I’m at home popcorn. Really, truffle oil on anything!

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Fried Chicken fixings.

Fried Chicken fixings.

 

The New Asterisk Magazine recently got into my kitchen and asked me a few questions about food. I’ve shared my fried chicken recipe with them – which I have been preparing for years. I prefer to drop these pieces into a deep fryer – but you can also do it in a cast iron skillet. Enjoy!

The Food and Drug Administration (FDA) issued an executive decree banning the centuries old practice of aging cheese on wooden boards. But they have now backed down.

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Cheese maker Chris Roelli

“The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.

In the interest of public health, the FDA’s current regulations state that utensils and other surfaces that contact food must be “adequately cleanable” and properly maintained. Historically, the FDA has expressed concern about whether wood meets this requirement and has noted these concerns in inspectional findings. FDA is always open to evidence that shows that wood can be safely used for specific purposes, such as aging cheese.

The FDA will engage with the artisanal cheese-making community to determine whether certain types of cheeses can safely be made by aging them on wooden shelving.”

I recently got the new Cowgirl Creamery Cookbook  and can’t wait to create some of the recipes! 

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