Food

Mushroom Soup has Fall Flavor

Catch the Cremini Craze!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

SurfWriter Girls were inspired to make homemade mushroom soup for the first time after Patti got a big carton of beautiful Cremini mushrooms. “They looked so big and luscious, we went crazy over them and just had to make mushroom soup,” says Patti.

The peak season for harvesting Cremini mushrooms is in the fall and winter when the weather is cool and damp. So, you should be able to find these flavorful mushrooms at the grocery store now. Creminis are worth looking for because they have a nutty taste and twice the flavor of white mushrooms.

Cremini Craze Soup Recipe

Cut 6 – 8 green onions into 1/4-inch pieces. Place in an oiled pan with 2 cloves of minced garlic, coarse salt, and pepper (to taste) over medium heat. Add 3 – 4 cups sliced Cremini mushrooms and cook until the mushrooms are tender. Add 20 oz. chicken broth and 1 can (12oz) evaporated milk and stir together.

Simmer on low heat for 10 minutes. Then puree the mixture with a hand mixer and ladle into bowls.

SurfWriter Girls added some white wine to the soup during the cooking process and additional sauteed sliced mushrooms to the soup after pureeing. Top the bowls with extra pieces of green onions and serve with bread or rolls.

This definitely will put an abundance of flavor into your fall.

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Smoothies are Soothies

Mixing It Up for A Hundred Years

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking to beat the heat or have a treat, nothing fills the bill like a cool and frothy smoothie.

SurfWriter Girl Sunny loves to make smoothies that nurture and refresh us – from classic strawberry and banana drinks to healthy blends and exotic tropical concoctions.

The invention of the electric blender in the 1920s made smoothies a popular sensation. And with the growth of home refrigerators and freezers, there was no stopping this drink that lets you be as creative as you want. Just mix it up!

A hundred years later smoothies are still going strong. Peach-Mango, Blueberry-Banana, Cherry-Vanilla, Cucumber-Lime. Avocado, Lemon-Berry, Green Tea, Matcha.

The only limit is your own imagination.

For an energy charge or chilling out with friends,

the smoothie is the purrfect soothie.

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Roasted Vegetables Add Color!

Summer’s Simple Pleasure

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Roasted vegetables are a great addition to any meal – or can be a meal in themselves.

Vibrant, colorful and delicious, roasted vegetables are quick and easy to make. And summer vegetables – like zucchini, summer squash and bell peppers – only take 15-20 minutes in the oven.

Sunny used zucchinis, green and red bell peppers, and grape tomatoes. “Just cut up the vegetables into bite-size pieces and lay them on a baking pan lined with parchment paper. Drizzle cooking oil on top of the veggies to cover them. Season with salt and pepper and any other seasoning you like. For a change of pace, I added a few drops of Outerbridge’s sherry peppers sauce, which comes from Bermuda,” says Sunny.

“For the best results, make sure the veggies aren’t crowded too close together on the pan or they will steam, rather than roast. Then bake in the oven at 425 degrees for 15-20 minutes.”

When the veggies are done, serve and enjoy! Even the pickiest eaters will like this simple pleasure of summer.

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Summertime is Sangria Time!

A Taste of Spain and Portugal

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel
Summer is the perfect time to make an iced pitcher of Sangria, the popular red wine fruit punch of Spain and Portugal. Light, delicious and refreshing, Sangria turns anytime into partytime.
Using red wine, just add a mix of any chopped fruit – oranges, strawberries, peaches, apples, pears, pineapple. Some recipes also add sparkling water or brandy. One of the beauties of Sangria is that there are so many different ways to make it.
A welcome refreshment throughout Spain and Portugal, you’ll find Sangria in all the local bars and restaurants.
To channel that Latin vibe, whether you’re having appetizers or a meal, just stir up a batch and get ready to have a fiesta.

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Jazzy Scrambled Eggs

Eggsactly What You’re Looking For

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for something easy to make with the things you have on hand? SurfWriter Girls Sunny and Patti have eggsactly what you’re looking for. An egg scramble.

Inspired by what Julia Child did with a French omelet, we decided to see what we could do to jazz up a scrambled egg.

The egg has been called “nature’s perfect food” and we agree. Using an egg, you can always come up with something good to eat – for breakfast, lunch and dinner. All you need is a little ingenuity and a frying pan.

Just whip some eggs, milk and seasonings together and scramble with whatever ingredients you have on hand – spinach, asparagus, assorted vegetables, cheese, sausage – anything you like.

Serve with a bagel, fruit, hash browns, or other side dish, and you have a colorful and nutritious meal big enough for one or your whole household.

So, what are you waiting for? Get ready to jazz things up!

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At Home Cooking with Julia Child

French Omelet Tour de Force

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With everyone at home and looking for ways to pass the time, SurfWriter Girls Sunny Magdaug and Patti Kishel have been watching TV episodes of The French Chef with Julia Child.  

The show, which first aired on PBS in the 1960s, brought French cooking to America. Julia Child made French cooking look easy and accessible to all from her TV show kitchen, showing people how to do elegant cooking at home and still have time to spend with guests.

The wife of an American diplomat living in Paris, Child was one of the first women to study at the famed Cordon Bleu cooking school. Combining extraordinary cooking skills with a down-to-earth style, through her TV shows and cook books she entertained and didn’t intimidate her audience.

Child showed that even an omelet could be the epitome of elegance and simple sophistication when cooked the French way.

It begins with lightly whisking two or three eggs in a bowl and adding salt, pepper, or herbs to taste. Then you pour the mixture into a skillet with hot butter “just as it’s starting to foam” and shake the pan and stir the eggs briefly with a fork until they start to coagulate.

Then, instead of folding the omelet on itself, she pushes it to the side of the pan and rolls it perfectly off the skillet to the plate – a French cooking technique she shows over and over again, demonstrating how easy it is. This “makes it soft and creamy on the inside and not hard and rubbery,” says Child.

Child also shows how she adds fillings – such as ham, cheese, or herbs – on top of the omelet after making a slice down the length of it. The filing can be anything that you can imagine would taste good.

Seeing Child’s demonstration, inspired SurfWriter Girls to make our own French omelet using her techniques.

Sunny layered feta cheese, shredded cooked chicken, peas with cubed carrots and topped it off with cheddar cheese.

SurfWriter Girls thought it was light and heavenly – a taste of France!

Bon Appetit!

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Maple Dijon Chicken

Seasonal Syrup Adds Taste!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

It’s maple syrup season! The traditional time for tapping maple syrup is from February to mid-April – when the sap flows from the trees.

Produced in all the New England states and Eastern Canada, maple syrup isn’t just for pancakes. It can be used to make this delicious chicken recipe that SurfWriter Girls came up with for you.

Maple Dijon Chicken

Ingredients:

2 lbs. boneless, skinless chicken thighs chopped into bite-sizes pieces,1/3 c. maple syrup, 3/4 c. Dijon mustard, 1 c. onion diced, 3 garlic cloves minced, 1 tsp, dried thyme, 1 tsp. crushed dried rosemary, salt and pepper to taste.

Directions:

Heat 2 T. oil in a large skillet. Saute chicken with onion, garlic and seasonings for 10 minutes until brown. Then stir in maple syrup and mustard. Cook and stir an additional 5 – 7 minutes until sauce is caramelized and chicken is no longer pink.

Serve with rice or risotto.

This North American classic dish will warm up your cold evenings.

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Put Pinto Beans Into the Picture

For a Healthy New Year

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If one of your New Year’s resolutions is to eat healthy, then Pinto Beans – those pink beans with the artistic Jackson Pollock spots – are just what the doctor ordered!

When SurfWriter Girl Sunny Magdaug got some pinto beans from a neighbor she decided to make something new and came up with this healthy dish that includes rice, mixed vegetables, and ground turkey.

“I hadn’t cooked with pinto beans before and was surprised to learn how healthy they are,” says Sunny. “They’re loaded with fiber – a cup has 15 grams – which helps to lower cholesterol and protect your heart. Add in copper and iron for energy, and you’re all set.”

Sunny came up with this easy recipe. The fun thing about it is that you can improvise and include whatever you have on hand.

Pinto Beans Improv 

Ingredients:

2 C pinto beans, 2/3 C cooked rice, 1 lb. ground turkey, 2 C chicken broth, 1 med. onion diced, chopped vegetables (such as broccoli, cauliflower, carrots), 1 28 oz. can whole plum tomatoes, 1 can corn, salt, pepper and garlic.

Directions:

Boil pinto beans in water for two minutes. Let beans sit for two hours (This can be done the day before if you want.) and then drain them. Saute onions and garlic in 2 tbsp. oil. Add ground turkey and brown. Then add plum tomatoes and chicken broth, followed by beans and rice and other vegetables. Season to taste.

Then relax and enjoy this latest recipe from SurfWriter Girls Kitchen!

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Marvelous Mashed Potatoes

Comforting at Holidays – Or Anytime!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

If you’re looking for the perfect comfort food or holiday side dish, mashed potatoes is the one. SurfWriter Girl Sunny has turned this dinner classic into a tour de force that’s rich and delicious.

One of the secrets to her recipe is that, like famed cookbook author Julia Child, Sunny doesn’t skimp on the butter. “I use a whole stick of salted butter,” says Sunny, making no excuses. “With mashed potatoes it’s a time to indulge.”

Sometimes Sunny kicks her potatoes up a notch by adding sour cream instead of milk.

Another tip for perfect mashed potatoes comes from SurfWriter Girl Patti’s husband Greg: “When you slice the potatoes, slice them thin so that they cook faster.”

To make your own Marvelous Mashed Potatoes, here’s Sunny’s recipe.

Marvelous Mashed Potatoes Recipe

Ingredients:

4 medium potatoes peeled and sliced, 1/3 c. milk (or 1/3 c. sour cream), 1 stick butter, 2 tsps. salt, 1/2 tsp. powdered garlic, pepper to taste, 1/2 tsp. parsley flakes.

Directions:

Boil potatoes with salt in pot of water. When potatoes are soft remove from heat and drain most of the water, leaving some in the bottom of the pot. Mash the potatoes with a potato masher, then add other ingredients and whip with a spoon.

Serve the potatoes with your main dish. Then sit back and wait for the compliments.

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Herbes de Provence

The Iconic Spice of France

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When it comes to cooking, SurfWriter Girl Sunny is always searching for that special recipe or ingredient that will turn an everyday meal into something gourmet.

Looking to France for inspiration, she found a magical mix of herbs that’s perfect for jazzing up fish, meat and vegetables – herbes de Provence.

Originating in Southeast France near the glamorous Cote d’Azur coast and Swiss Alps, herbes de Provence is from the Provençal region known for its high-quality rosé wines and fragrant lavender flowers used in perfumes and sachets.

Though mixtures can vary, the traditional blend is made up of savory, thyme, marjoram, rosemary, oregano, and lavender.

Just the thing to add to fall stews and soups, you can find herbes de Provence at grocery and gourmet stores.

 

Or make your own blend with herbs from your garden…and you will feel like you’re in Provence.

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Strawberry Bread

Perfect for Sharing

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the prices of strawberries so low now SurfWriter Girls couldn’t resist making this recipe for strawberry bread that Patti had filed away.

Quick and easy to make, we divided up the work with Sunny sifting the flour and beating the egg whites and Patti blending the ingredients.

Strawberry Bread Recipe

Ingredients:

1 c. fresh strawberries, crushed, 1/2 c. butter or margarine, 1 c. sugar, 1/2 tsp almond extract, 2 eggs, separated, 2 c. flour, 1 tsp baking powder, 1 tsp soda, 1 tsp salt.

Directions:

Cream butter, sugar, almond extract and egg yolks in mixing bowl. In separate bowl sift together flour, baking powder, baking soda and salt. Add flour mixture and crushed strawberries to the creamed ingredients. Beat the egg whites until stiff and fold into the mixture. Pour mixture into a 9×5 greased loaf pan and bake at 350 degrees for 50 – 55 minutes.   

Done in less than an hour, this strawberry bread is fun to make with a friend and delicious to share.

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Louisiana Fruit Cobbler

A Summer Southern Treat

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summertime, when the living is easy, is the perfect time for an easy-to-make fruit cobbler.

This Louisiana Fish Fry Fruit Cobbler Mix that SurfWriter Girls found gives you a delicious homemade cobbler without having to spend a lot of time in the kitchen.

When the temperature is sizzling, it’s a summer short-cut that really delivers!  Make it with apples or peaches, like we did. Or other kinds of fruit, either fresh or canned.

Louisiana Fruit Cobbler Recipe

Cooking directions:

Preheat oven to 375 degrees F. Melt 4 tbsp butter or margarine in a saucepan. Pour into 9″ x 9″ baking dish.

Combine cobbler mix with 2/3 c. milk and stir until smooth. Pour into baking dish, then top with 15 oz. can of fruit (including juice). If using fresh fruit, increase milk to 3/4 c.

Bake 40-45 minutes or until golden brown.

Serve warm, topped with a scoop of vanilla ice cream and whipped cream.

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Olive Oil & Maple Quick Bread

A Vegan Summer Delight!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

With the active summer season here, SurfWriter Girls wanted to find a healthy quick bread recipe to keep us going.

Shape magazine had just what we were looking for – this Vegan Olive Oil and Maple Quick Bread recipe by Genevieve Ko.

It’s perfect for breakfast or an energizing snack. Light and delicious, you don’t have to be vegan to enjoy it.

Vegan Olive Oil & Maple Quick Bread Recipe

Ingredients

1/2 cup extra virgin olive oil, 2 cups white whole wheat flour, 2 tsps baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup pure maple syrup, 1 cup fresh orange juice, 1 Tsp cider vinegar.

Directions

Preheat oven to 350 degrees and lightly coat sides and bottom of a 9 x 5-inch loaf pan with oil and flour. Whisk flour, baking powder, baking soda and salt in a large bowl. In a medium bowl blend olive oil, maple syrup, orange juice and vinegar. Make a well in the dry ingredients and pour wet ingredients into it. Whisk the dry and wet ingredients together until smooth. Then pour into baking pan. Bake 45 to 50 minutes. When done let cool in pan.

You can eat it plain or with jam or honey. Either way, it lets you have your cake and diet, too!

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Macaroni Cheeseburger

An All-American Classic

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

This Macaroni Cheeseburger recipe that Sunny came up with is an all-American classic, combining those favorites mac and cheese and a cheeseburger into one delicious dish. You can serve it on Memorial Day Weekend, the 4th of July and all summer long.

Quick and easy to make, it’s one of Patti’s husband Greg’s favorite meals.

Macaroni and Cheeseburger Recipe

Ingredients:

2 Tbsp. olive oil, 1 cup chopped onions,1 lb. lean ground beef’, 24 oz. pasta sauce or spaghetti sauce, 1 cup water, 8 oz. sliced mushrooms,1 cup elbow macaroni, 1 cup shredded cheddar cheese.

Directions:

In a large skillet on medium-high heat combine olive oil, onions and ground beef. Cook until meat is done. Add the sauce and water with mushrooms and simmer covered for 5 minutes. Add the macaroni and bring liquids to a boil. Then cover and simmer an additional 10 minutes, stirring occasionally, until macaroni is cooked. Then mix in the cheese.

Whether you serve this as the star attraction or a side dish, it’s sure to have everyone asking for more.

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Good Strawberries! Good Friends!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

 

Our friend Barbara Ramsey knocked on the door with a delicious spring surprise.

A plate of fresh strawberries dipped in chocolate!

 

Large and lush, the bright red strawberries were picked that same day at nearby Tanaka Farms in Irvine.

“Eat them tonight,” Barbara said, “while they’re still juicy and fresh.”

Without needing to be told twice, we enjoyed every bite, savoring the sweetness of the berries and the joys of friendship.

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Penne From Heaven

Chicken Penne Casserole

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Want to put some flavor into your life? Then try this Chicken Penne Casserole. The spices blend into a taste that’s simply heavenly.

SurfWriter Girl Sunny loves this dish. “It’s one of my favorites – a complete meal with an Italian flair.”

Ingredients:

1 1/2 lbs. skinless, boneless chicken thighs cut into 1-inch pieces, 1/2 c. diced onion, 1 tsp. each dried basil, oregano and parsley flakes,1/2 tsp. herbes de Provence, salt and pepper to taste, 2 garlic cloves minced.

1 can diced tomatoes (14 1/2 oz.), 1 can tomato paste (6 oz.), 3/4 c. chicken broth, 6 oz. mixed frozen vegetables, 8 oz. sliced mushrooms, 1/2 c. wine, 2 c. shredded mozzarella cheese, 1/2 c. grated Romano cheese, 1 1/2 c. uncooked penne pasta.

Directions:

Saute chicken pieces, onions and seasonings in large saucepan in 1 T. oil. When chicken is brown stir in tomatoes, paste, broth and wine, mixed vegetables and mushrooms. Bring to a boil. Simmer for 15 minutes.

While mixture is simmering cook pasta. When pasta is done, drain and add to mixture. Spoon half of the mixture into a greased baking dish. Sprinkle with half of the two cheeses. Add the remaining mixture and sprinkle with the rest of the cheeses.

Cover the baking dish and bake in 350-degree oven for a half hour. Remove the cover and bake an additional 15 minutes. (Recipe serves up to 8 people.)

Then when you hear it thunder, don’t run under a tree. Just set the table and fill the wine glasses.

There will be penne from heaven for you and me!

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Valentine’s Day Labor of Love

Bread Pudding Warms the Heart

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Amid all the flowers, candy and gifts for Valentine’s Day, making this special treat is sure to put your Valentine in the mood for romance – Bread Pudding.  Sweet and delicious, it’s a comfort food and labor of love that says how much you care.

 

 

SurfWriter Girl Sunny Magdaug made this for Patti and Greg because she knows it’s one of Patti’s favorite desserts.

 

Sunny’s Bread Pudding

Preheat oven to 350 degrees. Put 6 raisin bread slices broken up into pieces in an 8″x8″ baking pan. Melt two T. butter and pour it on top of the bread pieces.

In a medium-size bowl combine: 4 eggs beaten, 2 c. milk, 3/4 c. sugar, 1 tsp. vanilla, 1 tsp. cinnamon. Blend ingredients with an electric beater and pour mixture over bread pieces. Lightly push down bread pieces in the mixture in the pan.

Bake for 45 minutes or until top springs back.

Garnish with whipped cream for a romantic dessert! Serve with sparkling Champagne or gourmet latte.

 

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Sunny’s Rainy Day Pot Roast

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

On cold, rainy days nothing warms you up better than a homemade pot roast and crunchy, hot sourdough bread.

When the weather report said four straight days of rain ahead – in sunny SoCal, no less! – SurfWriter Girl Sunny Magdaug was ready with this delicious pot roast dish that is large enough to feed the whole family (6 to 8 people) or a roomful of your surfing buddies.

Sunny’s Rainy Day Pot Roast

Ingredients:

3 to 4 lbs. Meat (chuck, brisket or round steak), 5 to 6 new potatoes cut into quarters, 3 to 5 onions sliced, 1 lb. baby carrots, 8 oz. sliced mushrooms, 1 can (14 1/2 oz.) beef broth, 1/4 c. red wine (optional), 3 tsps. each salt, pepper and garlic powder (divided in half), 1 tsp. paprika (divided). (Adjust seasonings to taste.)

Directions:

Brown the meat on both sides in 1 T. vegetable oil. Place in crock pot and season with one half of divided spices. Put potatoes and onions in separate bowl and season with remaining spices. Add these to meat along with carrots and mushrooms. Pour in broth and wine. Cover pot and cook on high for 4 to 5 hours or until beef is tender.

After you’ve done the initial prep work, just let the clock do the rest as the meat and vegetables cook.

Then, when the rains start, stack the wet umbrellas and surfboards by the door, get comfy by the fireplace or in front of the TV, and enjoy some rainy-day comfort food.

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Fine Dining – Surfer Style

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

During the holidays everyone has their thoughts not just on family, but on food. For surfers food is definitely a key part of life – the exclamation mark on days spent catching waves.

Just ask Jim Kempton, author of First We Surf, Then We Eat, a compilation of his favorite surf spots and recipes – 90 in all – gleaned from a lifetime of chasing waves around the world. With easy-to-follow recipes and beautiful photos, the book walks you through the steps of making dishes ranging from Korean Short Ribs to Moroccan Grilled Lamb.

Kempton, a former editor at Surfer Magazine and the president of the California Surf Museum in Oceanside, loves good food almost as much as surfing. And he’s been lucky enough to enjoy both, traveling from Mexico to South America, Europe, Asia, and points beyond.

Whatever the surfing conditions, one thing was sure – at the end of the day there would be something good to eat. Kempton and his surfing buddies either cooked up something themselves or would find a spot where they could get a taste of the local flavors.

So, along with turkey and all the trimmings, get ready to settle back and enjoy this ode to fine dining – surfer style!

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What’s Up, Doc?

Garlic Parmesan Roasted Carrots

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Do you ever end up with too many vegetables in the fridge and don’t know what to do with them?

When SurfWriter Girl Sunny Magdaug saw all the carrots she had in the fridge and didn’t want them to go bad she decided to make them into this quick and easy Garlic Parmesan Roasted Carrots dish.

Garlic Parmesan Roasted Carrots

Ingredients:

16 oz peeled carrots, 1/4 C olive oil, 2 cloves minced garlic, 3 T. grated Parmesan cheese, 1 T. parsley flakes.

Directions:

Mix garlic and olive oil together, Then coat carrots with the mixture and arrange on a baking sheet covered with parchment paper. Bake at 400 degrees for 15 minutes. Sprinkle with Parmesan cheese and bake another 10 minutes. Top with parsley and serve hot.

This carrot dish is great as a side dish or appetizer. For an easy lunch – “and a change of pace from sandwiches” – Sunny paired it with pasta shells in creamy cheese sauce.

Who knows what you can come up with?

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Blueberry Pancakes – Born in the USA!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Blueberries are one of the world’s most popular fruits – second only to strawberries! And they’re one of the healthiest with high levels of antioxidants that help combat damage to cell structures and DNA.

One of the few fruits native to North America, blueberries can be cultivated year-round or picked from wild bushes.

SurfWriter Girl Patti’s husband Greg Kishel knows this firsthand because he used to gather huckleberries (part of the blueberry family) when he was growing up in Northeast Pennsylvania

Greg and his parents and brother Joe had a favorite spot in the Poconos Mountains near Bear Creek off SR 115 where the best berries grew. “My dad gave each of us a can that we attached to our waists, so our hands were free, and we filled the cans with berries,” Greg remembers.

Blueberries are delicious by themselves or as an ingredient in your favorite foods. Greg uses them to make blueberry pancakes.

So, for everyone who told us how much you liked Greg’s corn pancakes recipe, here’s another pancake recipe for you.

Greg’s Blueberry Pancakes Recipe

Ingredients:

1 C. flour, 3/4 C. blueberries, 3/4 C. milk, 1 egg, 1 tsp. cooking oil, 1/4 tsp.baking powder, a couple drops of vanilla, a dash of salt.

Directions:

Combine ingredients in blender. Blend until mixture is thin enough to pour easily. Pour mixture into hot skillet to make pancakes.

Garnish pancakes with additional blueberries and powdered sugar.

Whether you gather your blueberries out in the wild or the grocery store, everyone will hound you for more of these All-American pancakes.

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Enjoy this Summer Sidekick

Coleslaw Goes with Everything!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

What’s the perfect side dish to serve at summer barbecues and picnics? Coleslaw – the ideal sidekick to buddy up with everything from hamburgers and hot dogs to fried chicken and steak.

 

Everyone liked SurfWriter Girls Sunny Magdaug and Patti Kishel’s Ground Beef and Cabbage recipe so much that we roped in this coleslaw recipe to share with you courtesy of Patti’s husband Greg.

 

Greg’s Coleslaw Recipe

Ingredients:

6 C. shredded cabbage, 1 – 2 C. shredded carrots, 3/4 C. mayonnaise, 2 T. sugar, 1 1/2 T. lemon juice, 1 T. vinegar, salt and pepper to taste.

Directions:

Shred cabbage and carrots and combine in bowl. Add remaining ingredients and blend. Cool in refrigerator.

Quick and simple to make, this coleslaw will be ready for your summer roundups in minutes.

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Summertime is Strength-Building Time!

Put Cabbage on Your Training Table

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Summer activities – from surfing and paddleboarding to skateboarding and biking – all take strength. For a super food that builds super strength, the cabbage is king!

SurfWriter Girls Sunny Magdaug and Patti Kishel learned that cabbage is low in calories, fat, and cholesterol and rich in vitamin K, which promotes bone strength. Plus it has anti-inflammatory properties and is loaded with vitamin C, which stimulates collagen production and can help boost the immune system.

You’ll love how versatile cabbage is. You can use it in a main dish or appetizer, in a soup or salad. Hot or cold, baked, sauteed, stuffed or shredded, cabbage is up to the task.

This recipe for Ground Beef and Cabbage, which only needs a few ingredients, is quick and easy to make and can feed your whole tribe.

Ingredients:

1 lb. ground beef, 1 head of cabbage, 1  can (14 1/2 oz.) diced tomatoes and juice (or use 3 fresh tomatoes), 1 can (6 oz.) tomato paste, 1 sliced onion, 1 T. Italian seasoning mix, salt and pepper to taste. (Note: SurfWriter Girls added 1 T. herbes de Provence and used red onions to add some sweetness to the dish.).

Directions:

Finely chop cabbage and combine with tomatoes and juice, tomato paste, onion, Italian seasoning, salt and pepper in a pot over low heat. Bring to a simmer, then add the ground beef to the mixture. Cover the pot and cook on low heat for 45 minutes, stirring occasionally, until the ground beef is cooked and the cabbage is tender. Serve with rice and/or a salad.

And, after you’ve eaten, you’ll have the strength to do anything!

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Wine is Waiting to Be Discovered

It’s Time to Pull the Cork!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel


For decades Paul Masson’s advertising slogan told people its wines were ready to be enjoyed. The same goes for the wines in your wine rack at home.

With spring representing a time of new beginnings, now’s the perfect time to get out some of those bottles you’ve been saving for a special occasion and pull out the corks to see what’s inside. Maybe you brought back a bottle from a surfing trip or vacation. Or when you were wine-tasting in Napa Valley.

Gifts from friends or that bargain bottle you bought on impulse at Costco.

SurfWriter Girls Sunny Magdaug and Patti Kishel decided to see what Patti and her husband Greg had in their wine rack. There were some real finds.

Like these wines Patti and Greg got on a trip to Australia. Spanish Sangria just right for a fiesta. Chocolate wine from Holland and Callaway’s raspberry wine – perfect for dessert.

These Ascension Cellars wines from Central California where Patti and Greg know the winemaker.

And how about this ginormous bottle of Chalone Vineyards Pinot Noir 1993 from San Francisco? It’s definitely time to open this one!

What’s in your wine rack? That bottle you’re saving could be a great wine to remember…or vinegar more suited to a salad. You won’t know what’s in the bottle till you pull the cork! Cheers!

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Strawberry Mousse

Yeah! Yeah! Yeah!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Strawberry season is here! Prices are down and the fruit is fresh and fabulous.  So, what could be a better way to celebrate spring than with a fresh Strawberry Mousse?

Sunny was looking through a favorite cookbook of hers, Linda McCartney’s Home Cooking, which is filled with healthy recipes. In the dessert section she found this delicious strawberry mousse recipe.

Paul McCartney’s Beatles’ muse and member of Wings, Linda McCartney liked healthy recipes that were quick and easy to make for a Band on the Run.

Linda McCartney’s Strawberry Mousse Recipe

Ingredients:

16 oz. ripe strawberries, 2 C. powdered sugar, 1 1/2 C. whipping cream, 1 tsp. vanilla extract

Directions:

Mash the strawberries in a bowl and mix in the powdered sugar. In a separate bowl, whip the heavy cream with a beater until it forms peaks. Then fold the strawberry mixture into the whipped cream and stir in the vanilla extract. Chill in refrigerator for 30 minutes.

 

Make this strawberry mousse and you’ll see why it was a Beatles’ fav. It will have everyone singing “Yeah! Yeah! Yeah!”

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One Potato, Sweet Potato

Fast and Easy, Nutritious and Delicious

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls want a fast and easy lunch or snack we often reach for that colorful spud the sweet potato.

High in fiber, vitamin A and C, it’s nutritious and delicious and less than 100 calories.

Just pierce the potato’s sides with a fork and put it in the microwave for 8 to 10 minutes. When the buzzer rings it’s ready to eat. Cut it open and enjoy…no butter or seasoning needed.

A plant that grows well in most farming conditions and doesn’t require the use of pesticides, the sweet potato is ideal for both people and the planet.

Whether you call it a sweet potato or a yam, like Popeye, you’ll be singing its praises.

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Pizza And Famiglia

Marri’s Is A Taste of Home!

Written by SurfWriterGirls Sunny Magdaug and Patti Kishel

When SurfWriter Girl Patti Kishel wants to get on her husband Greg’s good side she knows just what to do – get him a Marri’s pizza!

Patti and Greg have been having Marri’s pizzas since they were dating…back when they were college students and going out for pizza with a bunch of friends.

Marri’s Italian Family Restaurant has been serving pizzas, spaghetti, chicken parmigiana, meatball sandwiches, and more in SoCal since 1957 with locations in Long Beach and Orange County.

 

Greg, who grew up in Plains, PA, had lots of great pizzerias in his small town – Victory Pig, Florio’s, Zagoni’s, Sabatini’s, Cardoni’s, and many others.

 

He remembers having his first slice of pizza – Zagoni’s – when he was about five-years-old. He didn’t like it – because it burned his tongue and stuck to the roof of his mouth!

Once he got the hang of it, though, Greg – shown here with his brother Joe – was a big fan. And the price was right, says Joe, “Ten cents a slice and 12 for a dollar.”

 

Now that Greg’s on the West Coast Marri’s has that authentic taste of home.

Greg likes his pizza topped with cheese and sliced onions. Whatever you choose at Marri’s, you can bet it will be good. Just ask the Long Beach Press-Telegram readers. They voted it their favorite pizza.

When Patti stopped by for a pizza, Inas, who’s a member of the Marri’s family, told her that, since she and Greg have been coming to Marri’s so long, now they’re family, too!

Pizza and famiglia – Nothing’s better than that!

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Irish Soda Bread

 A Taste of the Irish!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Everyone knows that St. Patrick’s Day is the time for green beer and Irish whiskey, corned beef and cabbage. But, have you tried Irish soda bread?

For a special treat that’s great with breakfast or any time of the day, you definitely should put some Irish soda bread on the table.

Available at groceries and bakeries, it’s also quick and easy to make and requires only a few ingredients. This recipe from Simply Recipes will have your friends, family and local leprechauns green with envy. Just click on:  Irish Soda Bread

SurfWriter Girls Sunny and Patti slice the bread and serve it warm with butter. We love its slightly sweet taste and think you will, too!

Erin go bragh

May good luck be your friend in whatever you do

And may trouble be always a stranger to you.

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Valentine’s Day Chocolates from the Heart

 Confections of Your Affection

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

What’s better than sweets for the sweet on Valentine’s Day? Designer chocolates you make yourself.

Instead of giving Godiva, See’s or Hershey’s chocolates to your beloved, make them yourself with Sunny’s quick and easy marzipan chocolates recipe. In an hour you’ll have a sweet treat from the heart that looks like it came from a Beverly Hills candy store.

Sunny’s Valentine’s Day Marzipan Chocolates Recipe

Ingredients:

7 oz. tube marzipan almond candy dough, 12 oz. melting chocolate, ½ C. ground almonds, 1 tube Candy Writer red chocolate-flavor frosting.

Marzipan is available at most grocery stores in the baking section. Melting chocolate and frosting can be found at Joanne’s or Michael’s crafts stores in the food section.

Directions:

Cut open the tube of marzipan and section it into 16 pieces. Roll each piece into a ball. Melt the chocolate according to the directions. Use toothpicks to dip marzipan balls into the chocolate and place each ball on wax paper. Then sprinkle half the balls with the ground almonds. Decorate the remaining balls with red frosting.

The candy will be ready almost immediately. Place it in a decorative box or on a plate, give to your loved one…and enjoy!

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Sunny’s Navy Biscuits

 Gets All Hands On Deck!

Written By SurfWriter Girls Sunny Magdaug and Patti Kishel

When the first rain storms of the year hit SoCal SurfWriter Girls Sunny Magdaug and Patti Kishel knew just how to warm up the house – with Sunny’s Navy biscuits.

When it comes to baking biscuits, Sunny has a time-tested recipe from her father, who was a Navy chef and had a whole battle ship of hungry sailors to feed. His hot biscuits always kept them coming back for more.

Sunny’s Navy Biscuits Recipe

Ingredients:

2  C flour, 2 tsp baking powder, 1/4 C sugar, 3 T Crisco shortening, 3/4 C milk.

Instructions:

Mix flour, baking powder and sugar together. Add Crisco, blending it with your hands. When the shortening is evenly blended pour in milk and work it into the mixture. Use a teaspoon to measure and drop the biscuit mixture onto a greased baking sheet. Pre-heat oven to 450 degrees and bake for 12 – 15 minutes. Makes one dozen biscuits.

This recipe is guaranteed to keep your crew coming back for more!

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Lumpia Make Holiday Memories

SurfWriter Girl Sunny’s Recipe Inspired by Mom

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

The holidays are a time to celebrate with loved ones and remember those who are no longer with us.

For SurfWriter Girl Sunny Magdaug holiday memories of her mom are linked to her mom’s Filipino egg rolls – lumpia.

 

And so, for the first time, Sunny decided to make the lumpia herself. “Making lumpia was something I wanted to do to honor my mom and to remember the special times I spent with her making them for family and friends,” says Sunny.

 

“It was magical just the two of us in the kitchen with her putting all the ingredients together and me watching her make each batch of egg rolls.”

“For this recipe I tried to remember everything my mom did and imagine how it all came together. I know she used diced water chestnuts and diced mint. I’m not sure if she used onions, but I decided to put minced shallots in, which have a milder, slightly sweet taste.

When you’re making lumpia It’s important to roll them up tightly, so the filling doesn’t leak out. When I was rolling each one I could envision how my mom always tried to make them perfectly.”

In recreating her mom’s recipe, Sunny made mini-lumpias “because they’re smaller and easier than the full-size ones and are perfect for hors d’eouvres to serve as party food. Plus, for the wrapper you can use won ton wrappers from the grocery store”

Sunny’s Mini-Lumpias Recipe

Ingredients:

1/2 lb. ground beef (or pork), 1/2 tsp minced shallots, 1 tsp diced water chestnuts, 1 tsp diced mint, salt, pepper and garlic to taste, package of won ton wrappers.

Instructions:

Mix ingredients together and place 2/3 tsp of mixture in individual won ton wrappers. Shape the meat mixture into a cylinder and stretch it along the width of each wrapper. Roll the wrapper into a tube shape and seal the edges with an egg white, water and flour wash.  Fry the mini-lumpias in your favorite cooking oil. Recipe makes two dozen lumpias.

Serve warm with plum sauce for dipping…and dig right in!

Wishing You “Mini” Happy Returns of the Season!

Sunny & Patti

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 Limoncello & Olive Oil Cake – Delicioso!

Zesty Italian Treat Keeps Summer Vibe Alive!

 

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

For a summery taste of Italy zesty enough to last through autumn, SurfWriter Girls Sunny Magdaug and Patti Kishel reached for lemons.

Patti remembers exploring Venice with her husband Greg and how all the street vendors were serving up cool drinks, ices and gelatos made with fresh lemons.

 

So, when SurfWriter Girls friend Linda Adair recommended this Limoncello & Olive Oil Cake recipe from the Lazy Italian Culinary Adventures blog, we were eager to try it.

The recipe was created by Italian-born Francesca, who lives in Boston and teaches cooking and organizes culinary tours to Italy.

Francesca says the recipe always puts her in a “summery Amalfi Coast mood.”


Perfect with coffee or as dessert after a special dinner, we think Francesca’s lemon cake will definitely add some zest to your life.

To make your own Limoncello & Olive Oil Cake, click here for the recipe: Limoncello

Buon Appetito!

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Java Connection

Coffee Brew Just For You!

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

 

When you’re running errands or heading out to the beach,

it’s great to have a spot to stop for a jolt of caffeine, meet with friends, or just chill out.

 

SurfWriter Girl Sunny Magdaug is always on the lookout for someplace new to try – an alternative to the ever-present chains that have come to dominate the coffee landscape.

 

With Java Connection, located at 4105 Ball Road in Cypress, she hit the jackpot.

 

Fresh-brewed coffee, tea and chai.

Steamers, apple cider and Italian sodas. Sandwiches and baked goods. Inviting seating areas.

And friendly staff like proprietor Adam and barista Jonathon. There were even magazines and books to read.

Java Connection is definitely that undiscovered place you’ve been looking for. So, pull up a comfy chair and settle in!

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Rumaki Rocks Chinese New Year!

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

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The perfect appetizer to serve guests when you’re celebrating Chinese New Year (Jan 28th) – the Year of the Rooster – and throughout the whole year is rumaki.

pu-pu-platter

This blast-from-the-past has connections to Asia and Polynesia, tiki culture and the swinging, Mad Men advertising era of the 1950s and 60s.

Rumaki was a staple on the menus of tiki-themed restaurants in Beverly Hills and Hollywood.

Created by Trader Vic restaurant founder Victor Bergeron, this popular pupu platter bite tastes just as good today as it did then.

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SurfWriter Girl Patti’s parents were regulars at Trader Vic’s and not only had rumaki there, but made it at home. So, she has a personal recipe on hand just for you.

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Patti’s Rumaki Recipe

“Three’s a charm” with this rumaki recipe because it only requires three ingredients – chicken livers, water chestnuts (8 oz. can, sliced) and sliced bacon. Cut bacon slices in half or thirds. Place a piece of liver and a water chestnut slice on top of each bacon section. Wrap the bacon around the liver and water chestnut and secure the ends together with a toothpick.

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Put the rumaki skewers on the top of a broiler pan. Broil in the oven (3 – 4 inches from the heat) for 8  – 10 minutes, turning each piece once during cooking.

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Serve the rumaki while it’s hot – either plain or with a teriyaki sauce or Dijon mustard for dipping.

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Then dive in!

To put even more kick into your Chinese New Year celebrations, put a Moscow Mule cocktail on the menu. Served in its trademark copper mug, this drink will definitely get the party rocking. For the recipe, just click on SurfWriter Girls story: Moscow Mule.

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Corn Pancakes You’ll Flip For

corn

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Looking for some comfort food during the cold winter days? Something you can have for breakfast, lunch or dinner…as a main dish or side dish?

maize-in-ancient-mexicoThen look no further than an ingredient that was first cultivated over 7,000 years ago in Mexico – maize. Or, as we call it in America, corn.

One of the things SurfWriter Girls Sunny Magdaug and Patti Kishel like best is Greg Kishel’s corn pancakes. No matter what time of day it is we’re always in the mood for these tasty treats. Quick and easy to make, here’s Greg’s corn pancakes recipe.

You’re sure to flip over them!

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Greg Kishel’s Corn Pancakes Recipe

Open one 15 oz. can of whole kernel corn (can also use cream corn) and drain the liquid into a blender. Pour in half the corn kernels, keeping the rest in reserve. Add a couple of drops of vanilla and a dash of salt. Then 1 cup of flour, 1/4 cup milk, 1 tsp cooking oil and 1/8 tsp baking soda.

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Blend ingredients. Pour mixture into hot skillet to make pancakes. Add the remaining corn in reserve to each pancake during cooking. But, watch out for popping kernels.

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Topped with butter and maple syrup, these amaizing pancakes will fill you up and warm you up. Add some apple sauce on the side or sausage and you have a complete meal…

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that’s good to the last bite.

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Baked Apples Give Taste of Fall

applebasketsphoto

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Nothing says fall like apples. Apple pie, apple cider, applesauce and apple crisp. SurfWriter Girls Sunny Magdaug and Patti Kishel can’t get enough fresh, juicy apples. One of our favorite treats of all is baked apples. Simple, sweet and easy to make. Who can resist?

baked-apples

SurfWriter Girl Patti remembers sitting in her grandmother’s kitchen in the Hollywood Hills and watching her create these hot, cinnamon-flavored treats. Patti’s job was to fill the cored apples and put them in the pan.

So you can enjoy your own fall treats, here’s SurfWriter Girls can’t miss recipe.

Baked Apples Recipe

Preheat oven to 350 degrees. Core 4 (or more) baking apples, leaving some apple at the bottom to hold the filling. Fill each apple with 1 T brown sugar, 1/8 tsp cinnamon and 1 tsp butter. Place apples upright in baking dish with 1/4 inch of water in the bottom. Bake 20 – 30 minutes.

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An all-American classic, this fall treat will be the apple of your eye!

baked-apples-with-ice-cream

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Forever Stamps Look Good Enough To Eat!

Soda Fountain Favorites Are Cool Treats

banana splitWritten by SurfWriter Girls Sunny Magdaug and Patti Kishel

We don’t have to lick postage stamps anymore to make them stick. But, when you take a look at the U.S. Postal Service’s new Forever Stamps you may be tempted to.

stamp pagehot fudge sundaeshake

The ice cream-themed stamps, called Soda Fountain Favorites, were introduced this summer to showcase cool treats beloved by generations – banana splits, root beer floats, ice cream cones, and more.

A part of the American experience, soda fountains have faded away as a place everyone used to go – even movie stars like Angela Lansbury and Lana Turner (said to have been discovered at Schwab’s in Beverly Hills).

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Lana

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But their classic ice cream creations live on.

row of stamps

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So, jazz up your “Wish you were here” summer vacation postcards with a cool Soda Fountain Favorites stamp.

Postcard van

Then chill out with your own favorite ice cream treat.

Sunny and Patti in diner

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Monkey See, Monkey Do

Monkeys Want to Dine With You!

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Next time you’re looking for a good breakfast (or lunch or dinner) and are feeling in a playful mood, drop in to the Monkey Business Café in Fullerton.

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MB front

chicken and wafflesThe café, which is a “non-profit social enterprise,” prides itself on serving fresh and healthy food to the community with everything prepared in a scratch kitchen and many ingredients locally-sourced from the Fullerton Arboretum.

Hal Russell, the café’s Director of R.E. Development, and Chef Andrew Evans told SurfWriter Girls Sunny Magdaug and Patti Kishel that Monkey Business hires teens/young adults who have been in foster care and helps them build work skills and a pathway to success.

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You’ll find lots of waffles on the menu, including Nutty Monkey Waffles (with peanut butter and bananas), omelettes, huevos rancheros, chorizo scrambles,  sandwiches, sliders, Portobello mushroom wraps, Cajun chicken pasta and all kinds of burgers. If you try the 2 1/2 patties King Kong Burger be sure to bring your appetite!

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Located at 301 E. Amerige Avenue, Monkey Business Café is a relaxing place to start the day, meet friends, or take a break from work or browsing in Fullerton’s downtown shops.

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It also offers take-out and catering services. Whatever you choose, you can be sure of one thing:

You’ll be getting a good meal and giving back to the community.

Monkey wall

Surf’n Beach Scene Magazine

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Want to Have the Perfect Tea Party?

Look to Vancouver’s Empress Hotel for Inspiration

tea box and cup

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

When SurfWriter Girls friend Lesley Meredith, who lives in Seattle, sent us a surprise package in the mail – a box of tea from the Empress Hotel in Victoria on Canada’s Vancouver Island – we knew just what to do. Have a tea party!

empress Hotel entrancefairmont-victoria

The Empress Hotel (opened in 1908), known as the Grand Old Lady, is one of the world’s most regal hotels. Steps from Victoria Harbor, it’s welcomed guests from Jungle Book author Rudyard Kipling and the rich and famous to King George VI and Queen Elizabeth II.

Along with its stately beauty, it is famed for its afternoon tea in the hotel lobby – a tradition that draws locals and tourists alike to pause and enjoy this special British tradition.

20150601_134644Steve and Lesley Meredith and her parents.

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lobby overview

In the spirit of the British Empire, SurfWriter Girls Sunny Magdaug and Patti Kishel were excited to put together our own afternoon tea…with an Italian twist. Instead of the traditional tea sandwiches we opted to make a frittata. Similar to a quiche, a frittata doesn’t have a crust and is quicker and easier to make.

DSC06070What’s great about it is that you can vary the ingredients to customize it to your own taste. Our recipe calls for asparagus, but broccoli works, too. Or you can add crab meat. Whatever you like. So, when it’s time for tea, don’t fret – frittata!

SurfWriter Girls Frittata Recipe

2/3 cup chopped onion; 1 cup chopped asparagus; 1/2 cup sliced mushrooms

1 clove garlic; 1 1/2 t. salt;  1/4 t. black pepper

3 eggs; 1/2 cup milk; 1/2 cup grated Parmesan cheese

Melt 2 T butter or margarine in large skillet. Add onion, asparagus and mushrooms. Add garlic. Saute until tender, seasoning with salt and pepper. Cook over low heat, covered, for 7 minutes. While vegetables are on stove beat eggs, milk and cheese in a bowl. Combine the two mixtures and pour into a greased, 1-qt, shallow, casserole dish. Bake 20 minutes at 350 degrees. Frittata should be firm.

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For our tea party, along with the frittata, we had chocolate croissants, shortbread cookies and fruit.

 

 

Lingering over the tea, a special blend of leaves from Kenya, Tanzania, South India, Assam, Sri Lanka and China, we agreed that this was an afternoon break we could definitely get used to. We just wished that our friend Lesley could join us. A native of Scotland, she is always ready to stop and enjoy a good “cuppa.”

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If tea isn’t your thing or you want something heartier, a frittata can easily turn a breakfast into a brunch. In fact, the next day SurfWriter Girl Patti’s husband Greg Kishel did just that. Putting his own spin on the leftover frittata, he added slices of provolone cheese on top and strips of ham before reheating. The result? Delicioso!

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Surf City S’mores Party for the Records Book!

smores closeup at beach

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Last summer its Epic Big Board Ride – with the most people riding the biggest surfboard – put Surf City, USA in the Guinness World Records Book.

guinness world records book

Now, Surf City has gone back for s’more…earning another Guinness World Record on April 21, 2016, for Making The Most S’mores at the same time.

All in all, 423 people gathered around the Huntington Beach fire pits to toast their marshmallows and make the marshmallow, chocolate square, graham cracker sandwiches. To qualify for the record, the marshmallows had to toast for at least 10 seconds – all roasting simultaneously – and be assembled into s’mores immediately afterward.

smore on bench

marshmallows on sticks

marshmallow tins

Beating out the previous record of 407 people making s’mores, HB is now part of the s’mores culture, which dates back to the 1920s when Girl Scouts began making them around campfires. The Campfire Marshmallow Company published the earliest known s’mores recipe in 1925, calling the gooey treat a “Graham Cracker Sandwich.”

And in 1927 a recipe for “Some More” was included in the magazine Tramping and Trailing with the Girl Scouts.

Girl Scout Magazine

Since then, s’mores have become a campfire favorite and have been spun off into other treats including candy bars, Pop Tarts,

smores candy bar

eggosmoreswaffles

pop-tarts

ice cream, cookies,  assorted snacks, and even Eggo Waffles. Whether you make them the traditional way or pop them in a toaster, we just can’t get enough of them.

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smores hand pressed

We always want s’more!

Surf’n Beach Scene Magazine

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Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

Comments:

“The s’mores look ‘delicious’ times ten!  WOW!”  – Helena De Coro

“I’m not a big fan of s’mores but I really like your story!” – Cyn Mejia-Giudici

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Spring Favorite Asparagus is Back!

Asparagus Parmesan – A Dish for Kings

asparagus with tieWritten by SurfWriter Girls Sunny Magdaug and Patti Kishel

asparagus in storeIn looking at vegetables from A – Z, for one that’s both healthy and delicious, look no farther than the letter A – for asparagus. A spring perennial that has started showing up in supermarkets in abundance, asparagus is loaded with antioxidants and vitamin K for good digestion, blood coagulation and strong bones.

Favored by the ancient Egyptian and Roman royals, asparagus was even pictured on an Egyptian frieze dating back to 3000 B.C. The Roman Emperor Augustus was so fond of the green stalks with the feathery stems that he created an Asparagus Fleet to bring the vegetables back to Rome.

augustus CaesarPopularized in France and England in the 1600s, asparagus was brought to America by the colonists and was served at the tables of both George Washington and Thomas Jefferson.

Mt. Vernon houseNow, while asparagus prices are low, this vegetable that has been called the “food of kings,” is ripe for the taking….and there are lots of ways to prepare it, whether you channel your inner-Julia Child or go for something simple. SurfWriter Girls Sunny Magdaug and Patti Kishel opted for the latter with this no-fuss roasted asparagus with Parmesan cheese recipe.

Oven-Roasted Asparagus Parmesan Recipe

DSC058521 bunch trimmed asparagus spears

3 T olive oil

1 1/2 T grated Parmesan cheese

1 t garlic powder

1 t salt  & 1/2 t pepper

Directions

Pre-heat oven to 425 degrees. Then place the trimmed asparagus in mixing bowl and drizzle olive oil over it to coat the spears. Blend the cheese, garlic, salt and pepper together in a small bowl and pour mixture into the bowl with the asparagus, coating the pieces. Lay asparagus stalks on baking sheet.

DSC05844Bake for 12-15 minutes until tender. Drizzle with lemon juice (optional) and serve.

Quick and easy, the dish can be made after a busy day at work or surfing and is equally at home with a gourmet meal or a take-out pizza.

DSC05845Surf’n Beach Scene Magazine

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Sunny Magdaug and Patti Kishel hold the exclusive rights to this copyrighted material. Publications wishing to reprint it may contact them at surfwriter.girls@gmail.com Individuals and non-profit groups are welcome to post it on social media sites as long as credit is given.

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Be Kind to Yourself!

Do the Kind Thingc

Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Now that the new year is here and everyone is thinking about dieting and exercising to take off those extra holiday pounds, it’s a good idea to have some Kind bars on hand to get the energy and nutrition you need. Made with all-natural ingredients that you can say and pronounce, Kind’s snacks are sold in clear packages that let you see what you’re getting.

Kind CEO by truck

KIND FRUIT NUT BARAnd when you decide to munch on a Kind bar, you’ll be helping others, too. Since its conception in 2004 by Daniel Lubetsky, Kind has made charitable giving and social consciousness a key part of its operation. In fact, the company motto is: “Do the Kind Thing.”

To find out more about Kind, check out the story in SurfWriter Girls.

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Javier’s For The Holidays!

Celebrating Good Food And Friends

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Written by SurfWriter Girls Sunny Magdaug and Patti Kishel

Nothing says The Holidays like good food and friends. And who doesn’t like authentic Mexican tacos, enchiladas, tostados, and chile rellenos? Or a smooth, caramel custard flan dessert?

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So, when SurfWriter Girl Patti Kishel and her longtime friends from Culver City High School wanted to celebrate the joys of the season they chose the perfect place.

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Javier’s Cantina and Grill at the Irvine Spectrum.

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Javier’s menu has all the flavor and spice of the food you’d grab at the beach, but elevated to a gourmet level…and served in a charming and elegant setting – without the sand!

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