Tag Archives: pasta

Melody and Russell Stein, owners of a pizza place, are Deaf and use ASL.  Mozzeria opened in December 2011.  They use a wood-burning oven to bake Neopolitan-style pizzas.  They also serve soup, meat and cheese plates, and pasta.

Soul Food

It’s been raining ever since I arrived in Los Angeles. Pouring, actually. The weather reminds me of the 1997-1998 El Nino. It’s all good though. I’m here at a university working on a book project and the rain is keeping me indoors where I’m squirreled away in the library.

The last time I was out here to “work” I got a wee bit distracted and spent my days catching up with friends, visiting my old haunts, eating at my favorite places, etc. This time I’m being good.

“I picture you in a dark, dusty room all alone as you sort through archives,” my husband said to me on the phone the other day. Well, sort-of. I take the documents out of the dark, dusty room to a bigger, lighter conference room. And that’s pretty much where I’ve been the whole time – the exact same spot I was ten years ago as a grad student, typing notes on my laptop (do you ever have the feeling that you’re making no progress in life whatsoever? Anyhoo…)

Last Friday the weather channel called for rain Saturday and Sunday, so I planned to push through the weekend and continue working. But when I woke up Saturday morning, I felt sunlight on my face. I jumped up and ran to the window . . . sure enough it was a bright, shiny morning. The Pacific Ocean sparkled. I had to enjoy the sun while it lasted.

I was starving, so I gobbled down a veggie sandwich (tomato, California avocado, cucumber and sprouts on toasted whole wheat). Then I dashed to the bike path, buckled my rollerblades and – Zoom! – I was off. I bladed all the way to the end of the path, turned around and bladed back, and then turned around once again. I was like the Energizer Bunny . . . I kept going and going and going (‘cept for the part where I rounded a curve way too fast and hit an unexpected pile of sand).

It was the best. The veggie sandwich was certainly a tasty beginning to the day. But I tell ya, its sunshine that feeds my soul.

Donation-Based Yoga

When I first moved to Washington DC, I was surprised to discover the average cost of a drop-in yoga class was $20. Back in California it was easy to find classes for almost half as much – maybe because there are yoga studios on practically every street corner in LA. Working off of a freelance writer’s budget, it is challenging to come up with the money for regular yoga classes. If you’re also on a tight budget, good news: yoga classes are and can be accessible to everyone. Many places offer a free class if you’re trying their yoga studio for the first time, and some instructors volunteer to give free classes on a regular basis. Bartering might be another option — attending yoga classes in exchange for working a few hours behind the desk. Finally, keep an eye out for donation-based classes. This growing movement suggests payment on a sliding scale, allowing students to pay what they can afford. To find out more about what options are available, simply ask. And most importantly, don’t forget to pay it forward by sharing with others what had been shared with you.

Wasa with Yogurt, Berries, and Pecans

Ingredients

¼ cup raspberries
¼ cup blueberries
¼ cup blackberries
1/3 cup pecans, slightly chopped
1/3 cup low fat vanilla or plain yogurt
3 pieces WASA Multigrain Crispbread (may substitute other WASA varieties)
Fresh mint leaves to garnish

Directions

Spread yogurt on WASA Crispbread. Top with equal amounts of berries and pecans.
Garnish with fresh mint if desired.

TIP: Store remaining ingredients in refrigerator for 4-5 days.
Substitute your favorite berries and nuts or your favorite yogurt.

Prep time: 10 minutes

Serves 1

Nutritional Value Per Serving

Calories 181
Total Fat 10 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 144 mg
Total Carbohydrate 20 g
Dietary Fiber 4 g
Protein 5 g
Calcium 8% of daily value

Brown Rice Risotto

The other night I made brown rice risotto.

Well, kinda.

I ripped the recipe out of O magazine awhile ago and have been hanging onto it. The chef/writer, Colin Cowie, promised he was sharing a “labor-free” variation of the dish that usually requires a lot of stirring. Labor-free – now that’s my kind of meal.

Here’s what I did: I cooked 1 cup of brown rice in an organic free-range chicken broth. Meanwhile, I cooked mushrooms in a skillet for a few minutes (the recipe calls for an assortment of cremini, white jumbo, and shiitake, but we only had one type) and then I set the mushrooms aside. When the rice was ready, I mixed in the mushrooms. Then I mixed in 1 cup of grated parmesan cheese. I served it with a crisp greens salad. It was delicious. You can use other vegetables (asparagus) or ingredients (seafood) in place of mushrooms.

It’s one of those meals that will go into the “let’s make this again” category in my recipe box. Š

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