Cooking The Washoku Way

Japanese Honor Nature and Harmony

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

 With hearth and home so important now, this is a good time to explore the Japanese cooking style of “washoku.”

This traditional method of Japanese cooking gets its name from the Japanese kanji character 和食 (wa), which means Japan and harmony, and 食 (shoku), the word for food.

SurfWriter Girls Sunny Magdaug and Patti Kishel were drawn to washoku because of its harmonious approach to cooking that satisfies all the senses. The food is beautiful to look at and delicious to eat, in tune with the seasons.

Included on UNESCO’s Intangible Cultural Heritage List, washoku is a study in contrasts with food that is both simple and sophisticated.

A key aspect of washoku is its respect for nature and the four seasons. Food is prepared during its peak season (its “shun”) and cooked in a way that best showcases its flavors.

Spring is the time for asparagus, cabbage, eggplant, snow peas, shitake mushrooms and sanshou (prickly, green berries). Bonito tuna, cuttlefish and rock fish are plentiful then.

Summertime is the shun for edamame soybean pods, kyuri cucumber, and Japanese ginger. Fruits include cherries, peaches and watermelon (often blended into Kakigori, a shaved ice concoction). Eel, flounder, sea urchin and sea bass are in season.

In autumn, during harvest season, some of the fruits and vegetables in their shun include the Asian pear, Matsutake mushroom, persimmon, sweet potato, Japanese pumpkin, sudachi citrus fruit, and kuri chestnut.

The first rice of the harvest, shinmai (or “new rice”), is a softer and sweeter rice that’s greatly anticipated and only available from September to December.

In winter, yuzu, a citrus fruit like an orange, and strawberries come into their own, along with daikon, a winter radish. This is also the season for fugu, the Japanese blowfish that’s both highly desirable and potentially deadly, if improperly prepared.

Wagashi, Japanese traditional sweets often served with green tea, utilize seasonal ingredients, too, especially sweet bean paste.

Whatever the season or the dish, washoku always strives to embody the concept of “omotenashi” – hospitality – making friends and family feel warm and welcome. Things that are more important than ever now.

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Tea Time Treasure

Incredible Journeys by the Cuppa

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel 

With all of us staying at home and having to make do with limited food supplies, SurfWriter Girl Sunny Magdaug made a great discovery in her cupboard – a treasure trove of teas to choose from.

“I didn’t realize I had so many,” she says. “A tea chest, half-filled boxes and tins of teas gathered over several years. From everyday Lipton to upscale Earl Grey, organic to exotic.”

SurfWriter Girl Patti Kishel looked in her cupboard and was pleasantly surprised to find a stash of teas, as well. “Not only are they delicious and soothing,” says Patti, “but, in these home-bound times, they take us on journeys to faraway places that are just a cup away.”

Patti’s sister Eileen Ferris, who lives in Newington, CT, found some interesting teas, too, including a Bigelow green tea with pomegranate.

Some of SurfWriter Girls’ teas were gifts from our friend Lesley Meredith, who lives in Sammamish, Washington. Of Scottish descent, Lesley is always ready to share a “cuppa” with friends.

And, after a visit to the Empress Hotel in Victoria, British Columbia, with her husband Steve, Lesley sent us a box of tea from the world-renowned hotel.

This past summer Lesley also sent us teas from the exclusive tea purveyor Harney and Sons, including one called Murder on the Orient Express – that really takes us on a journey!

Whether it’s tea, coffee, spices, wine, or some other special find in your pantry, there may be a treasure waiting to cheer your day…

and spirit you away on an adventure – while staying safe at home.

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A Bowl of Comfort

Sunny’s Special Soup

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the stress and strain that all of us are feeling, it’s nice to know that little acts of kindness can make things better.

When SurfWriter Girl Patti talked to her longtime friend Kathleen Mulcahy this week Kathleen told her that she and her neighbors are helping each other and that she made chicken soup for a neighbor in her eighties who is recovering from pneumonia.

It wasn’t easy finding ingredients, but the woman’s smile made it worth it.

Inspired by this, SurfWriter Girls decided to make a pot of Sunny’s Special Soup – her homemade vegetable soup that keeps the chill away – and share the recipe with you.

Given today’s difficult shopping environment, it’s a recipe that encourages you to be creative and use whatever is on hand whether it’s fresh, frozen or canned veggies.

If you have any chicken, you can add it, too. Or maybe some sliced sausage or even hot dogs. Sunny made some changes this time by adding a can of diced tomatoes and a couple of sliced potatoes – “Because I happened to have them.”

The recipe is easy. Start by sauteing chopped fresh or frozen onions. If adding meat, brown it in the pot. Then add 32 oz. of broth (any kind you like) and two cups of water. Season to taste. Sunny uses salt and pepper, assorted spices from the cupboard, and parsley and cilantro (if available).

When the meat is done she adds the veggies and cooks everything for 20 minutes. And, to jazz it up, If you have a lemon or lime, squeeze in a little juice at the end.

Serve with bread, rolls or crackers…and enjoy a warm bowl of comfort – with enough to share.

Kathleen says that if you know someone in need, help them as much as you can. And, if you’re the one in need, let others help you. Even if we’re temporarily distanced from one another we can still build community…

 a spoonful at a time.

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Urban Plates – A Sea of Seasonal Food

Affordable, Fresh & Friendly

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls Sunny Magdaug and Patti Kishel were invited to preview the new Urban Plates restaurant in Brea (3413 E. Imperial Hwy) that’s opening in mid-March we were excited to see how fresh everything is.

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The restaurant prides itself on “changing the way the world eats by making fresh, wholesome and delicious food that is affordable and accessible to everyone.”

DSC05886You can see the sandwiches and salads being made right in front of you and the fruits and vegetables arranged against the wall look like something out of a farmers’ market.

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DSC05893Executive chef Thomas McNamara told SurfWriter Girls the restaurant, which is a combination of cafeteria style and fine dining, makes everything fresh from scratch. He wants people to know that they can “eat good food and not break the bank.”

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Shane Templeman, operations services manager, echoes that sentiment and explained that he uses social media to help get the word out about Urban Plates’ passion for food.

 

From the moment you arrive at the restaurant it feels like a party with people talking to each other and reading the menu boards, deciding what to order. Overhead signs direct you to the salads – which are huge! – and to the sandwiches, braises & stews.

DSC05891Sandwiches, always a favorite, run the gamut from grilled wild albacore, free range chicken and grilled steak to barbecued beef and oven baked salmon, served on ciabatta bread or grilled brioche buns.

DSC05901If you’re looking for comfort food, check out the braised beef and mushrooms with a side of mashed potatoes. Or opt for something more exotic like the Moroccan chicken potato peas braise with a Middle East, bazaar-blend of spices, including turmeric, paprika, ginger and cinnamon.

DSC05902The beverage menu has local craft beers, local and regional wines, organic lemonade, iced tea, and seasonal replinishers, which vary throughout the year. The coffee is fair trade organic.

The dining area itself is a celebration of food with plates and cooking utensils on the walls and separate dining sections with outside seating available. It has a flow that encourages people to mingle and talk whether you’re just stopping in for a drink or a full meal.

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DSC05903SurfWriter Girls Sunny and Patti gave a hug to our friend, pastry chef Michele Deinstadt, who is a student in the Cypress College Hotel, Restaurant, Culinary program and also takes entrepreneur and marketing classes. She bakes everything from brownies, to layer cakes. And her molasses cookies are as big as saucers…and hard to resist!

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Even though the restaurant was packed with diners, general manager Alex Baumberg found time to stop by to talk to about Urban Plates’ commitment to healthy food and its plans to serve the Brea community.

DSC05919With its fresh, friendly environment, SurfWriter Girls know that this new eating spot will definitely be discovered soon.

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Summer Treat is Fun to Eat

Popsicles Create a Century of Smiles

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

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When the temperature rises who can resist a popsicle?

The popsicle is a true American classic – a colorful, sweet, icy creation that has been putting smiles on people’s faces since 1905.

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Invented in San Francisco by Frank Epperson – an 11-year-old boy – it was one of those accidental discoveries. Epperson was mixing a powdered flavoring with soda water to make a fruit pop drink and left it out on the porch overnight with the wooden stir stick still in.

The concoction froze around the stick, resulting in the first popsicle – a combination of soda pop and icicle.

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Popsicle, the brand, is currently owned by Good Humor, a subsidiary of Unilever.

Across America for generations the musical sound of the Good Humor truck would have kids running to get Popsicles on hot, summer days.

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kids at good humor truck

SurfWriter Girls Sunny Magdaug and Patti Kishel remember the double-sided bars that you could break in half to share.

vintage twin pop poster“I’d take them inside the house and cut them in half with a butter knife,” said Sunny, whose five younger siblings all wanted Popsicles.

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“And, if you didn’t cut them just right, they split the wrong way,” Patti recalls. Her sister Eileen was the one in charge of breaking the bars.

Available in a rainbow of colors, Popsicles have been joined by other frosty inventions.

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Fudgsicles, Creamsicles, Sidewalk Sundaes, Pop Ups, Rocket Pops, and more.

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With so many new icy pops on the scene, over the past century the name “popsicle” has become the generic term for any icy treat on a stick.

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Today frozen desserts are a $7 billion retail category and popsicles are one of the leaders of the pack with $2 billion in annual sales, providing retailers with cool profits and consumers with cool treats.

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Popsicles color

It’s amazing how something as simple as flavoring and ice could make such a mark in the marketplace…and in people’s lives.

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A Sea of Love

Chocolates Add Romance to Valentine’s Day

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

In the 1500s when the Spanish explorers sailed across the seas looking for treasures in the New World they found gold, silver, spices…and something more – chocolate.

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Discovered in Mexico’s Aztec civilization, chocolate quickly became a favorite in the royal courts of Europe – prized for both its velvety taste and as an aphrodisiac.

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SurfWriter Girls Sunny Magdaug and Patti Kishel learned that the belief that chocolate had love-inducing powers originated with Aztec Emperor Montezuma himself, who was said to drink 50 golden goblets of chocolate each day.

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By the mid-1800s, giving chocolates on Valentine’s Day as a way to celebrate romantic love was popular in much of the world.

 

One of the first chocolate-makers to create special Valentine’s, heart-shaped boxes was Richard Cadbury of the famous British chocolate company.

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The Victorian-era Cadbury boxes were so beautiful that people kept them long after the chocolates were gone and the boxes became treasured family heirlooms.

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The art of making chocolate spread throughout Europe and the Swiss, Belgians, and French established themselves among the premiere chocolate-makers.

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Artisanal Belgian chocolates

Familiar names include Nestle, Lindt, Tobler, and Godiva.

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And, in America, Hershey, Mars, and that ever-popular Mrs. See’s.

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National Geographic named Swiss chocolate company Teuscher the best chocolate maker in the world.

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To see – and taste – why these chocolates are the best SurfWriter Girls Sunny and Patti drove down the coast to Newport’s Fashion Island to visit the Teuscher Chocolate Shop.

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The upscale chocolates are like precious jewels…and just as dear.

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When you enter the Teuscher shop you feel like you are entering a shrine to chocolate.

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“It’s a small shop,” says Sunny, “but it’s overwhelming with all the different types and styles of chocolate to try… some shaped like ducks and elephants…

and planes and fish.”

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“And there’s hot chocolate, too,” adds Patti. “From the first sip there’s an intense burst of rich flavor. You just want to take it all in and enjoy each sip.”

 

In fashioning its chocolates Teuscher finds the best ingredients from around the world. Marcus, the shop owner, told SurfWriter Girls, “The chocolates have no preservatives in them. Every two weeks an order of chocolates comes from Switzerland.”

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Myths, folklore – and now even science – tell us that chocolate does in fact put people in the mood for love.

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So, on Valentine’s Day, to heighten the romantic mood, be sure to give your sweetheart some chocolates, whether it’s a fistful of M&M’s or that gold standard of Swiss perfection, Teuscher.

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Plain-M&Ms-Pile

Or simply make s’mores on the beach.

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Happy Valentine’s Day!

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Patti & Sunny

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Huntington Beach Beer Company Handcrafts Brews

Brewpub Taps Historic Roots

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Written By SurfWriter Girls Sunny Magdaug and Patti Kishel

Tap into the historical roots of Huntington Beach at the Huntington Beach Beer Company (201 Main Street).

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Eastside Brewery horses

In the early 1900s, when Huntington Beach was just being developed, local farmers would sickle the grain grown nearby and cart the malt by horse-drawn carriages to the downtown breweries in Los Angeles.

Reflecting that era, the Huntington Beach Beer Company – a brewpub started in 1992 in an upstairs location overlooking Main – has kept the feel of that time…

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with brick walls, stone floors, wood finishes, and malt sacks.

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Climbing the stairs to the second floor, SurfWriter Girls Sunny Magdaug and Patti Kishel could hear the sounds of laughter and conversation, which told us this was just the place to take a break from the sun.

On the way to our table we noticed the huge, gleaming beer tanks.

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Starting with HBBC’s handcrafted, brewed-on- site ales and lagers, there’s an ever-changing lineup of craft beers from award-winning breweries.

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For a true taste of the beach, try HBBC’s own HB Blonde Ale, Pier Pale Ale, or Brickshot Red Ale, available in pints or pitchers.

 

Or check the chalkboard to see what other beers brewmaster Brandon Blankenship has in store for you. There’s always something new to try.

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Plus HBBC offers a wide range of burgers, soups and sandwiches, salads, appetizers, daily specials and more.

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HBBC’s burgers are big and served with its trademark beer battered fries.

The house burger is made with a half-pound beef patty and your choice of cheese. Other burger options include ahi, salmon, lamb, turkey or veggie patties.

DSC04547For sandwiches, if you like pulled pork or jerk chicken, you’ve come to the right place. You can also get a classic Reuben, made with corned beef or pastrami, sauerkraut, Swiss cheese and Thousand Island dressing on rye.

And, for that ultimate comfort food sandwich, the grilled cheese, HBBC’s is served on sourdough with a choice of cheddar or provolone.

SurfWriter Girls liked the wood-fired, brick oven pizzas that are another of HBBC’s specialties.

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DSC03711AIf you’re looking for something different, try the Thai Chicken Pizza with spicy peanut sauce and cilantro or the Endless Summer Veggie Pizza that has “the entire garden” on it.

For entertainment, when you feel like kicking up your heels, stop by HBBC on Thursday, Friday and Saturday nights to dance along to the records the DJs are spinning.

Or go on sports nights to root for your favorite football, hockey and baseball teams while enjoying the food and beer specials – fish tacos, pizzas and chili cheese dogs, with HB pints.

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DSC03722Natalie and Jim Antista and son Josh told SurfWriter Girls they like to go to HBBC for fun family time. The food is great and they can see the shops on Main and walk on the beach.

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Wednesday Beer Appreciation Nights (reservations required) are set aside for beer aficionados who want to sample the latest beers.

DSC03717HBBC is open daily with a Late Night Happy Hour on Sunday – Thursday from 10 p.m. to close. For more information about hours or events, phone 714-960-5343 or check the website: hbbeerco.com.

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Then the next time you’re looking for a brewpub where you can relax with friends, stop by the Huntington Beach Beer Company and grab a stool at the bar or a table on the patio overlooking the pier.

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Cheers!

Patti & Sunny

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Spice Up Fall with Savory Squash

Butternut Squash Brightens a Beef Stew

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Now with the fall harvest time here and an abundance of farm-fresh produce available, nothing says autumn like homemade Butternut Squash and Beef Stew.

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The bright yellow squash adds a new flavor dimension to beef stew.

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SurfWriter Girls Sunny Magdaug and Patti Kishel especially like to make the stew on the weekend when there’s plenty of time to let it cook slowly in the crock pot.

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You can start it the day before and let it cook overnight so it’s ready for lunch the next day. Or begin it in the morning and be out at the beach enjoying the day while it’s cooking. Then have it for dinner. The total cooking time is 10 hours.

“Butternut squash is a favorite of mine,” Sunny says, “because it’s so versatile and can be cooked in many ways. The squash has a subtle flavor and melts in your mouth.”

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What’s more, it’s high in nutrients and fiber and low in calories with no cholesterol. One cup of squash (cubed) has just 63 calories and tons of Vitamin A (297% of the daily requirement) and Vitamin C (48%).

Sunny’s recipe for Butternut Squash Stew is hearty, but not heavy. “That’s because it has a lot of vegetables,” Sunny explains.

One of the seasonings Sunny uses in the stew is lemongrass, an herb that reminds her of her childhood home when she used to go out in the backyard and gather it fresh. “Then I would tie the leaves in a small bundle to put in soups and stews.”

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If you don’t have wild lemongrass growing where you live, you can get it in the spice aisle at the supermarket in dry packets or as a paste. Sunny uses the paste.

Sunny’s Recipe for Butternut Squash Beef Stew

Ingredients:

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1.5 lbs beef stew meat, chopped into 1” pieces

1 T. canola oil

5 small red or purple small potatoes

12 oz petite baby carrots or 3 large carrots, chopped

1 yellow onion, chopped

1 tsp minced garlic

10 oz sliced cremini mushrooms

One 2.5 lbs butternut squash, peeled and chopped

1 quart beef broth (4 cups)

1 bay leaf

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1 T. Worcestershire sauce

1 T. soy sauce

½ tsp lemon grass paste

2 tsp salt

2 tsp sugar

¼ tsp pepper

Pinch of cayenne pepper

½ tsp paprika

½ cup flour

Directions:

Place the flour in a shallow dish with the beef and toss well to coat. Heat the canola oil over medium high heat. Add the onion and sauté for about five minutes until soft. Add the beef and garlic to the pan and continue sautéing until the beef has browned.

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Place the beef, onions and garlic at the bottom of the Crock Pot. Next add the bay leaf, butternut squash, mushrooms, carrots and potatoes and afterwards pour the beef broth over them.

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In a small mixing bowl combine the Worcestershire, soy sauce, sugar, paprika and lemon grass powder or paste and stir with a spoon until blended. Pour over the mixture in the Crock Pot.

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Place the lid on the Crock Pot and turn the heat to low. Cook for 8 – 10 hours. Right before serving, add the salt, cayenne and black pepper to taste. Remove the bay leaf. pinch-of-salt

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The recipe serves 8 – 10 people so after a morning or afternoon of surfing you can bring your friends home to a hot meal. Just set the table, serve it with warm French bread and you’re ready to enjoy some real comfort food.

SurfWriter Girls Sunny and Patti knew that the Butternut Squash and Beef Stew was a success when Patti’s husband Greg went back for seconds.

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Your friends will, too.

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Coffee Brewing in Seal Beach – Part II

Thanksgiving is Pumpkin Spice Latte Time

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 Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

 Old Town Seal Beach is the perfect place to stop and savor the crisp fall weather and indulge in a Pumpkin Spice Latte.

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To usher in Thanksgiving and the holiday season, SurfWriter Girls Sunny Magdaug and Patti Kishel always make a stop at Javatinis (148 Main Street) for its special PSL.

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Located right in the middle of all the action on Main Street, Javatinis central location makes it an ideal spot to meet friends for coffee or to stop and take a break from shopping or work.

DSC00336There are upholstered chairs up front, café tables along the side windows and counter seating in the back with bar stools.

Seal Beach locals hang out here and catch up on everything from the latest gossip and surf conditions to news and politics. On any given day, you never know who you will run into or what they will be talking about.

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One of the first things you notice is the smell of the freshly roasted coffee beans. SurfWriter Girls learned that Javatinis roasts its own beans on-site every day.

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PumpkinSpice DrinkSo you can be sure that you’re getting the freshest cup of coffee possible. That’s why its PSLs are so good.

Javatinis also specializes in what it calls “Latte Art,” creating original designs in the coffee foam.

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To go along with your coffee or latte, there is a variety of fresh baked goods to tempt you, including gluten-free options, breakfast sandwiches and gelato.

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During the Christmas holiday season Javatinis makes ginger bread men, too, which are great to eat on the spot or take home to put in a stocking or use to decorate a gift package.

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The Coffee Bean & Tea Leaf (347 Main Street), on the corner of Main Street and PCH, is hard to miss as you drive into Old Town Seal Beach.

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A true sidewalk café, it has eye-catching, bright red umbrella tables and a street front location that’s ideal for watching people and cars go by while sipping a perfectly-brewed cup of coffee or tea.

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As you walk inside, you immediately see an extensive assortment of premium beans and tea leaves from around the world displayed in clear wall units.

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There is a broad selection of coffee bean choices from light and subtle to dark and distinctive, sourced from Latin America, East Africa and the Pacific…

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and whole tea leaves gathered from plantations spanning the globe…Sri Lanka, China, Japan, Thailand, India, Kenya.

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Picking out which coffee or tea you’re going to try is like taking a journey and certainly part of the fun.

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There’s a full range of ice-blended drinks, too, in coffee and coffee-free versions.

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So, when the weather is hot or you’re feeling adventurous, try the chocolate-cherry Black Forest, strawberry-banana Malibu Dream, Mucho Mango fru-tea or one of the other concoctions.

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Then find a table where you can savor your CBTL creation and chill out.

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And, for something to munch on, check out the pastries and other treats in the baked goods case – the muffins and bagels are huge. There’s bound to be something there that’s hard to resist.

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SurfWriter Girls agree that Seal Beach locals and visitors are lucky to have so many different coffee houses to choose from.

DSC03031 With Bogart’s, The Crema Café, Javatini’s, and The Coffee Bean and Tea Leaf, whether you just want to get a cup of coffee to go, feel like socializing, or are in the mood to relax, there’s something special brewing for you.

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And that’s definitely something to be thankful for.

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Happy Thanksgiving!

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Patti and Sunny

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Coffee Brewing in Seal Beach – Part I

Get Your Cup of Joe – to Stay or Go!

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

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When it comes to coffee culture, there’s always a Starbucks or McCafé nearby. But, if you’re looking for a change of pace and want to experience some coffee houses with a local taste, Old Town Seal Beach is the place.

On Main Street and Ocean Avenue, just steps from the Seal Beach Pier, you can sample what’s brewing at four different coffee houses, each with its own unique style – Bogart’s Coffee House, The Crema Café, Javatini’s and The Coffee Bean & Tea Leaf.

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DSC02175SurfWriter Girls Sunny Magdaug and Patti Kishel love all the different choices for coffee that Seal Beach has to offer…especially now that fall is here and there’s some nip in the air.

Depending on our mood and what we’re doing, we can always find a coffee house that’s just right.

Bogart’s Coffee House (905 Ocean Avenue) is directly across the street from the Seal Beach Pier. You couldn’t ask for a more inviting place to relax with friends or just sit and enjoy the ocean view through the large windows.

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DSC02876It has a retro vibe and casual ambience with café tables, a comfortable couch and leopard-print easy chairs to settle into.

A painting of silver screen legend Humphrey Bogart is on the wall and a life-size Bogart is there to greet you along with stacks of newspapers and books waiting to be read at your leisure.

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The closest coffee house to the beach, Bogart’s is the place to stop in the morning for a steaming hot cup of coffee or a chai latte to take with you for a walk down to the water’s edge to watch the surfers and seagulls skimming the waves.

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Or drop in after a jog on Ocean Avenue and cool down with a smoothie. If you’re interested in a light breakfast or snack, there are pastries, crepes, and paninis to choose from.

When SurfWriter Girls Sunny and Patti are parked in the one-hour spaces on Ocean or coming back from the beach it’s nice to know that Bogart’s is right there. We can grab a quick cup of coffee on the run or stop and stay awhile.

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The Crema Café (322 Main Street) offers everything you could want in a coffee house with its gourmet coffee, pastries, full-service breakfast and lunch menu, and charming garden setting.

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It’s a place where you definitely want to linger, savoring a coffee refill and putting your other activities on hold.

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Whether you relax at a table inside or take time to slow down and enjoy the total Crema Café experience in the garden patio, you’ll start to feel a sense of well-being as soon as you enter the doorway.

The warm woods, plank tables and sunlit windows looking out on Main Street give the interior a cozy atmosphere that makes you want to sit down and catch up with a friend or stop to read the morning paper or a good book.

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Whatever the weather may bring, the table umbrellas and sheltering trees stand ready to keep the elements at bay on the patio.

And, when the café is busy and it gets crowded outside – especially on sunny days and weekends when everyone wants to enjoy the garden – Crema Café offers free coffee while you wait for a table.

With a large selection of sandwiches, paninis, savory and sweet crepes, omelets, quiches and salads, the hardest part about eating at Crema Cafe is choosing what to order.

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DSC02891SurfWriter Girls observed that many people, like Kay Kwok and Cyndee Ewing, like to pick different things to try from the menu and then share, having more dishes to taste. The portions at Crema Café are large. So give yourself time to indulge.

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The only ones in a hurry here are the waiters, quickly and courteously taking orders and ferrying plates back and forth from the patio to the kitchen.

To be continued. Look for Part Two with the latest on Pumpkin Spice Lattes and other Thanksgiving treats.

Surf’n Beach Scene Magazine

SurfWriter Girls

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