Wicked Maine Lobster on Carlsbad Blvd, Carlsbad California

From time to time on my blog, I like to share with you “Places to Know” in the San Diego and Southern California area that are fun, memorable, and real gems. I was recently introduced to one by dear friends, it is called Wicked Maine Lobster. I would like to share this gem with you.

Do you need a fun afternoon right about now? I suggest a casual lunch at Wicked Maine Lobster in Carlsbad for a great Maine Lobster Roll, Cole Slaw, and even a Whoopie Pie for dessert. Then take a quick stroll over to the dynamite Carlsbad Boardwalk and take in the shimmering Pacific Ocean. Good food, fresh air, and beautiful water!

Wicked Maine Lobster Roll and Fries

Two brothers born and raised in Maine, came up with the concept of creating the best Maine seafood dishes to hungry Southern California foodies. Maine seafood comfort food with a California twist. Starting out at local Farmers Markets, Wicked Maine Lobster now has three locations in the San Diego area, and more locations planned in San Diego, and Southern California opening in the near future.

Cozy Outdoor Dining at Wicked Maine Lobster Carlsbad Location

At Wicked Maine Lobster in Carlsbad, you can eat tableside on the sidewalk in front, or venture upstairs to an inviting outdoor eating area, complete with fire rings, European lights, and outdoor heaters.

Wicked Maine Lobster Menu

Sometimes just a change of landscape is enough to jolt you into a fantastic mood. Add a great lunch, and a breathtaking stroll, and you can be transformed. Do you have a favorite haunt, or walk that lifts your mood?

Bon Appétit and Bon Weekend….Bonnie

Susan Herrmann Loomis’ French Farmhouse Cookbook, Lentil Recipe

There might be two kinds of people in this world, those who absolutely love all kinds of beans, and those who avoid them at all costs. If you are one of the former group, you need to know about Rancho Gordo Beans, a Napa, California based bean purveyor who specializes in growing and selling heirloom beans, legume, herbs, spices, and products from all over the world. In fact, there is such a cult following for Rancho Gordo beans they offer a “bean club,” like a wine club, which sends you quarterly a variety of special dried beans and recipes to try. I waited a year to get on the “bean club” and had to jump at joining when they emailed me, before my window to join closed. In my first shipment in November, I received “Super Lucky 2021 Black Eyed Peas” for New Year’s Day, Cassoulet beans to make Authentic Cassoulet Bean Soup, a Crimson Popping Popcorn—a rare and wonderful popcorn, and many others.

Spices at Cahors, France Market

One of the first things I wanted to try from Rancho Gordo, was their French Green Lentils, grown in California, but very similar to the famous French green lentil from Le Puy, Auvergne-Rhône Alpes area of France. French Le Puy lentils are thought to have gastronomic qualities that are attributed to this very specific terroir and the area’s predominant volcanic soil. Consequently, Le Puy lentils have a a very desirable distinctive, peppery, flinty taste, and keep their shape after cooking. When I am France, I look for the Le Puy dry lentils at the outdoor markets because they are so tasty, and easy to transport home.

Not only do lentils taste great, they are good for you, full of protein, some vitamin B, carbohydrates, fats, and minerals. Lentils are versatile and can be used in salads, made into soups, as a bed for grilled salmon, mixed with really great sausages, and much more.

Susan Herrmann Loomis has a nice recipe for Simple Country Lentils in her 1996 cookbook, French Farmhouse Cookbook. It has a wealth of French Country recipes to drool over, and she divides her book by interesting components of French eating such as The Farmyard, The Pasture, The Sea, The Breadoven, etc.

Simple Country Lentils

Lovingly Adapted from Susan Herrmann Loomis, French Farmhouse Cookbook

Ingredients:

1 pound small green lentils (preferably from Le Puy or Rancho Gordo), 1 tablespoon olive oil, 1 medium carrot peeled and diced, 1 celery stalk diced, 1 small onion peeled and diced, 4 ounces slab bacon-rind removed-cut into 1/4” pieces, 2 cups dry white wine, 2 bay leaves, 4 to 5 sprigs of fresh thyme or 1/4 teaspoon dried leaves, 2 cups water, sea salt, freshly ground black pepper.

Directions:
1) Rinse the lentils under cold running water, and set them aside to drain. Look for and remove anything foreign from the lentils.

2) Combine the oil, carrot, celery, onion, and slab bacon in a large heavy skillet. Stir so the oil thoroughly coats the ingredients, and cook over medium-high heat, stirring frequently, until the onions begin to turn translucent and the bacon is browned, 5 to 7 minutes. Add the wine and the herbs, and cook until the wine is reduced by half, 5 to 8 minutes.

3) Add the lentils and the water. Stir, cover, reduce the heat so the lentils are simmering gently, and cook for about 20 minutes. Season with salt and pepper to taste, and continue cooking shaking the skillet occasionally so the lentils cook evenly and testing them for doneness, until they are tender but still have plenty of texture, 10 to 20 minutes. Serve immediately. Makes 6 servings. Enjoy!

Driveway and Sign for Domaine Tempier

My husband, John, and I visited Domaine Tempier winery on a stunning spring day in May of 2015. It seemed a bit surreal to be walking down the tree-lined driveway and to be on this hallowed ground making our way up to the tasting room. I had read so much about the story of Lucien and Lulu Peyraud, who founded Domaine Tempier, after Lulu’s father gave the young couple this property as a wedding gift.

With a lot of hard work, the exceptional vineyard terroir, the beautiful wines, and seven children later, the legendary life of Lucien and Lulu Peyraud grew and grew. Lulu was not only a mother, but a wine ambassador and marketed Domaine Tempier wines traveling extensively. Her cooking became legendary, pairing the simple gastronomic Provence flavors and foods found at her local markets, which perfectly complemented their wines. The Peyraud’s often hosted, cooked, and feasted with culinary royalty and friends such as Richard Olney, Alice Waters, Fanny Singer (Alice Waters’ daughter), David Tanis, and many more. For an up close look at Lulu’s kitchen and sharing of some of her recipes, David Tanis wrote a beautiful article for Saveur for their special France Issue, May 2016.

A young Kermit Lynch, in the 1970’s, out of Berkley began importing wines from small family wineries in France, also became a lifelong friend and ambassador of Domaine Tempier wines. Today, Domaine Tempier rosé is the gold standard for rosé in Provence, and also their Mourvèdre driven reds.

John Amongst One of Domaine Tempier Vineyards

When we visited Domaine Tempier in 2015, Lulu Peyraud was 97 years old. We certainly did not see or visit with her, but her presence was felt. Last month, on October 7, 2020, the world lost Lulu at 102 years young, just shy of her 103rd birthday. Her passing was felt all over the world, and you can read more about remembering her, and her life in The Washington Post and The New York Times.

I have always looked up to Lulu Peyraud, because of a similar heartfelt passion and connection with Provence, the wines, the food, the “joie de vivre,” celebrating the simple everyday life. How incredible to experience that much life over time, as well as the unfolding of so many generations of your family. She had recently become a great, great grandmother.

It is also Lulu’s story, her authentic self, humor, and sharing at the table, how one woman could make such a difference in this world, one dish and one glass of wine at a time. She is a shining example, that each and everyone of us is unique, have so much to offer the world, and can make a difference in the world.

Richard Olney Insisted Lulu Write Down Her Recipes

Richard Olney was an American expat neighbor who lived nearby Domaine Tempier, in a run down cottage, and did not drive. The Peyraud’s would gladly pick him up and return him home after their get togethers. Richard Olney was the author of eight books on French cooking, and was also the Chief Consultant to the Time-Life Good Cook series. The friendship he had with the Peyraud’s was special, and because of him, Lulu Peyraud shared her recipes with the world. You can find Lulu Peyraud’s cookbook on amazon.

Every time I have a glass of Domaine Tempier, or a bit of olive tapenade, or a slice of onion tart, I will certainly think of Lulu Peyraud, a life well-lived, and all that she shared with the world. Salut!

Basket of Fall Goodies

Last fall I was in the Toulouse, South France area with French General for a week long “France Getaway, Exploring Craft, Markets, and Food in France.” Since none of us can be there this year, I thought I would share with you a few photos from the trip. If you are interested in joining a week with French General, contact owner Karri Meng, as she will be offering these trips once again, when it is permissible. For now, sit back and enjoy a few photos, and imagine your are in France this fall.

Two Lucky Lovers Atop an Arch in Saint-Antonin

Walled Garden Below Toulouse Lautrec Museum

Learning the Fine Art of the Cheese Board

Impromptu Roadside Stop at Apple Farm

Completing One Craft, An Original French General Apron

Alfresco Lunch Setting at Local Winery

Cordes-Sur-Ciel Village, One Lucky Cat Lives Here!

Fields of Fall Sunflowers Before Harvest

Last Evening, Last Dessert

I heard distant rumblings about Sharon Santoni from her first book, My Stylish French Girlfriends, then she was featured in the May/June 2018 Victoria Magazine, sharing with us her just-released second book, My French Country Home, and her gracious taste in French country living in Normandy, France, and I was hooked. 

Sharon Santoni grew up in England, fell in love, married a Frenchman, raised their four children in a rural dream home and cultivated garden, and embraced her French life. Soon to be an empty nester, Santoni got the idea to start a blog, My French Country Home, sharing her daily life in rural France and all that it offers.

Fast forward, her blog is now read by thousands all over the world, two beautiful books under her belt, and an accidental entrepreneur with her quarterly subscription mail order Stylish French Box. From spark to fire, sometimes life is like that! She muses frequently  about reinventing oneself, lessons we can all learn from her.

If that is not enough, Santoni loves to troll nearby brocante flea markets for unique treasures for her home, garden, and entertaining. She is my kind of girlfriend!

Victoria Magazine, May/June 2018

Outside Chez Panisse Restaurant in Berkeley, California

Last August 2016, I finally found myself outside the hallowed Chez Panisse Restaurant and Cafe in Berkeley, California. Founded in 1971 by Alice Waters and a few other like-minded friends, the food principles that perpetuate this eating establishment have changed our food culture forever in this country.

Alice Waters, food activist and food icon, has taught has us the value and pleasure of eating locally, supporting our artisan farmers, eating seasonally, supporting food sustainability, and igniting the concept of school gardens for our children.

I meet Alice Waters at Chinos Farms, part of their Good Food, Great Chefs events for the celebration of her latest cookbook, The Art of Simple Food II. 

Meeting Alice Waters at Chinos Farm, Rancho Santa Fe, December 2013

Over the years, Alice Waters has mentored many talented floral designers, talented chefs, and cookbook authors such as David Liebowitz and Joanne Weir who worked, trained, and enhanced their careers at Chez Panisse.

Alice Waters has influenced me. She has that gift to inspire and motivate others. When I read food books about Paris and Provence, occasionally I run across her name and presence. The week after I visited Thomas Jefferson's Monticello, Alice Waters was actually cooking in Thomas Jefferson's kitchen for an event. She has inspired me to grow as much of my own food as possible, be sustainable, and eat seasonally.

Cafe Water Carafe Etched "Chez Panisse"

Lunch was delightful and delicious, needless to say. The entire time I kept savoring details of lunch, the table, the clientele, and the setting. I share with you now Alice Water's Creamy Meyer Lemon Dressing I had that special day over bright green billowy bibb lettuce .

Creamy Meyer Lemon Dressing

Makes about 1/2 cup. This is a creamy dressing that coats lettuce in a luscious way. The flavor is light and sprightly filled with lemon juice and zest. Alice Waters especially likes it on sweet lettuces such as butterhead or romaine or a mix of small chicories and radicchio.

Stir together in a large bowl: 1 Tbsp. Meyer lemon juice, 1 Tbsp. white wine vinegar, grated zest of 1 Meyer lemon, salt, and fresh-ground black pepper.

Taste and adjust as needed. Whisk in: 3 Tbsp. extra-virgin olive oil, and 3 Tbsp. heavy cream. Taste for salt and acid and adjust as needed.

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Lunch in Provence Cooking Classes!

I Have a Place Setting for You and Friends!

Many thanks for everyone's interest and enthusiasm in the "Lunch in Provence" Cooking Classes. Perfect to treat yourself, a special friend, or loved one for a birthday, milestone, or to just experience a relaxing day in South France.

There are still a few place settings available for the Thursday, October 6, 2016 "Autumn in Provence" cooking class and the Thursday, November 10, 2016 "Que Syrah, Syrah" cooking class, see FALL CLASS SCHEDULE DETAILS.

Local 92024 Magazine, January/February 2016

Many thanks to my local 92024 Magazine, January/February 2016, for their "Flora, Floats, and Fun" article on page 42. Their recognition highlights how I was chosen to ride Scotts Miracle-Gro float in the 2016 Tournament of Roses Parade, with it's special California Grown certification.

I've been a resident of Encinitas for over thirty years, and know how much flower growing has been a rich part of Encinitas history. The sandy soil and temperate climate were ideal for flower and bulb growing. 

I was thinking of my Encinitas community on Rose Parade Day, honored to be representing my community, California home gardening, and symbolically bringing a little bit of Encinitas from my own garden, in the form of olive tree branches, rosemary, and lavender foliage to be on the float along side me.

Gracious Chef Réne Bérard

In hot pursuit of cold rosé wines, my husband, John, and myself found ourselves in the fairytale region of southern Provence near the Bandol area. It is breathtakingly beautiful much, like the lower Rhône Valley with medieval hilltop villages and rugged rolling landscapes, with the blissful addition of the glistening Mediterranean in your sight.

We stayed in the hilltop village of La Cadiere-d'Azur, where some of the village's defense walls date back to the 13th Century still stand. By recommendation we stayed at the Hotel Bérard, a quaint family-owned and managed hotel that also boasts a Michelin-starred restaurant. In fact, father, René Bérard, and his son, Jean-François are the chefs.

In my research I noticed on their website, Bérard Hostellerie, there was a property in a garden setting, La Bastide des Saveurs, in which they offered cooking classes, sommelier food and wine pairings, and special events. I innocently asked if we could see the garden at La Bastide des Saveurs--thinking it was a grand vegetable garden. The tour was arranged and the next morning Chef Rene Berard personally met and escorted us the three kilometers to his property.

Yes, La Bastide des Saveurs was a grand vegetable garden or potager and so much more to my surprise and delight! It proved to be one of the most beautiful gardens I have ever seen, mixing herbs, flowers, and vegetables together. Typical of a potager is a focal point, pathways, and divided parts of garden planted in herbs, vegetables, and flowers. Arches of happy blooming roses billowed along the pathways. I saw one of my favorite climbing roses over and over in full glory, the lovely Pierre de Ronsard, or better known in the United States, as the climbing Eden rose.

Arches of Roses in His Potager

Chef Berard was so gracious to detail and explain how he used these herbs and vegetables in his cooking. Chef Berard speaks a bit of english, and I speak a bit of french, but we were definitely speaking the common language of "cooking from the garden." On this beautiful morning, the light and landscape added dramatic drama to this incredible garden. I thought to myself, this must be one step away from heaven.

Staked Spiral Tomatoes

Chef Berard showed us how he plants many different varieties of tomatoes, and how he successfully stakes them individually, and anchors them with end poles. I must try and find this tomato pole for next year's growing season.

Provence Fountain, Olive Trees and Lavender

Everything was spectacular about this property, down to the Provencal fountain holding court amongst the olive trees, lavender, and iceberg roses. I highly recommend looking into cooking classes at La Bastide des Saveurs. Chef Berard will customize cooking classes for a group of six or more. You can find more detailed information at Hotel Berard.