Tag Archives: Riverside

Deaf Baseball and Softball Event

The California School for the Deaf in Riverside is hosting the Hoy XII Baseball and Softball Classic on April 27-28.  During this event, teams from Riverside, CA, Fremont, CA, Indiana, Texas, and Maryland will be competing against each other.  

Passover Seder at Deaf Church

Calvary Deaf Church at Grand Terrace (near Riverside) is having a Passover Seder on Friday, April 6, 2012.  Rev. Scott and Susan Roberts will be there from Fairfield, Ohio. The coupon on the bottom lists the deadline as March 27, 2012.  The deadline has been extended to Wednesday, April 4, 2012 at 12 noon.  You [...]

Welcome to California DeafTimes.  My name is Sarah Mathews, and I became the California DeafTimes Editor in February 2012.  I learned about DeafTimes when I lived in Ohio.  When I lived in Ohio, I got many announcements for events in various locations of Ohio.  For example, people from Ohio got announcements from the Ohio School for [...]

On the Road

Had my first cup of coffee in a long time the other day (well, a month, which is long for me!). I was on an airplane heading to Los Angeles and there is nothing I like about planes. Can’t stand the smell, the sounds, the uncomfortable seats, the bathrooms. Can’t stand how my head feels when I read (dizzy) and how my body feels no matter how still I sit (woozy).

I wanted something pleasant. The coffee smelled good, and I figured a cup or two wouldn’t hurt (I mean, heck, those cups on the plane are so little). Well, the next day I had a massive headache. So much for my theory that it wouldn’t hurt – it hurt a lot. I think on the flight home I’ll opt for decaf.

Since arriving, I’ve been sipping non-caffeinated herbal teas like crazy – it’s cold and rainy. Anyway, one of the many things I love about California is the fresh produce. With year-round farmer’s markets and a city full of restaurants that serve up lots of organic fare, it’s great to be here again.

I visited my old book club group the other night where there was a delicious raw veggie salad from Wolfgang Puck’s. Been eating fruit medleys (yum – it’s been awhile since I’ve had fresh, flavorful fruit – wish I could share it with all of you braving the winter snow back east). Today I enjoyed an organic greens salad at my favorite lunch spot, Coral Tree Café (I also had a big, ol’ brownie there – not so healthy, but very tasty).

I do miss cooking though. I’ve really come to enjoy making homemade meals. My husband was shocked when he looked at our budget the other night and realized how much we’ve cut back on eating out at restaurants. Ends up I have a mini-fridge in the hotel out here. In the morning I’ll be off to the local grocer to cobble together some wholesome goodies I can make right in my room. Š

Honeymoon Phase

The work day was coming to an end. I was at my home office working on an article, and any moment I expected to hear my husband put his key in the lock and walk through the front door.

I adore this time of day.

I used to dread it, but I’m in a honeymoon phase. Dinnertime is almost here and I’m so in love with cooking.

Oh, sure, I’m thrilled to see my husband too. I enjoy hugging him and kissing him and sitting down together to talk about our days. But not that long ago, early evenings felt a little burdensome. Inevitably one of us would look at each other and ask: “So what are we going to do for dinner?”

Ugh! What a dilemma. We were usually at a loss because our cupboards were bare and besides, we were sick of the two recipes that we rotated through night after night after night after night.

Ever since we committed to making fresh, wholesome meals from scratch (or mostly scratch), our evenings have changed drastically. Our kitchen, for the first time ever, is abundant. We have fresh fruits and muffins, ingredients for homemade pizza, and spinach lasagna ready to reheat. We have a refrigerator full of red lettuce, apples, cherries, and tomatoes. Also we have a huge bowl of salsa because I’ve been on a salsa kick. (Basically, for the salsa I use the recipe from this book, combining corn, tomato, onion, pepper, carrots, black beans, parsley, garlic powder, and paprika. Then I add a little lemon juice, raw honey, and Dijon mustard for the dressing. I use it on everything – on top of mixed greens for a nice salad, as a topping to a veggie sandwich, on top of brown rice, as a dip for baked tortilla chips, etc.).

This week I’m experimenting with a variety of homemade salad dressings. When it comes to salad dressing though, my forever favorite is simply balsamic vinegar on top of baby spinach. I usually throw in pine nuts, sun dried tomatoes, goat cheese, and sautéed shitake mushrooms. The original recipe (which I copied from a menu in a restaurant whose name is slipping my mind) also called for bow tie pasta (I use tri-colored).

Tonight for dinner we’re having taco salad, and I’m going to mash up some avocados to make guacamole as a veggie dip. I’m excited about this.

People! How come no one ever told me cooking can be so fun?

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