“It’s kind of hard to explain,” says My Beautiful Grown Daughter, referring to Delaney and me. “When the two of them get together it’s like…” Her voice takes on a searching quality, as if she’s just returned from studying some remote Himalayan tribe and is trying to explain the behavior she’s observed to a group of wide-eyed undergrads. Ultimately words fail her and she trails off. Her Handsome Folksinger Boyfriend comes to the rescue. “They’re like some old-time comedy team,” he says. “They crack each other up, but they’re not really funny. Sort of like those guys who talk about cars on NPR.” The Boy’s expression turns pensive as he takes in this information. He considers my solo attempts at humor questionable at best. I suspect the prospect of having to endure two middle-aged jokers has him considering whether now’s the time to actually run away from home.

I’ve been blessed with an abundance of great friendships in my life, but Delaney has known me longer than anyone I still see on a regular basis. We met when we were 14. Since then we’ve seen each other through the gamut of high school romances, college road-trips, twenties career angst, marriages, births, deaths, and unfortunate personal grooming decisions. In other words, this guy knows me well enough to be dangerous. I know it and N. knows it. “I’ll bet he can tell a lot of stories,” she says with a mischievous gleam in her eye. “He’s as old as I am,” I say. “He’s senile. And anything he does remember is a lie.” She gives me the enigmatic little half-smile she brings out whenever she knows she has the upper hand. “We’ll see,” she says.

But before we can see we have to actually have Delaney on hand, which turns out to be a bit of a challenge. Delaney’s a savvy traveler and has arranged for his flight to take a southerly route, hoping to avoid any winter weather delays. However, he’s neglected to factor in global warming and gets stalled by a foot of snow in Dallas. In Dallas! He gets as far as Phoenix before time and spare airplanes run out and he’s forced to spend the night. At last, a day late, Delaney does indeed turn up at the Burbank airport. Unfortunately, his suitcase does not. The baggage people put out an APB and promise to deliver the luggage to his hotel as soon as it arrives. At the hotel the desk clerk promises to send it on to the room as soon as the airline drops it off. With that settled, it’s time for the moment of truth.

I’m guessing we all know one of those “love her/hate him” couples, but certainly none of us wants to be part of one. We want our friends to like our Significant Other and vice versa. It’s an important form of validation, especially when you’re starting out in a new relationship. Falling in love sometimes feels like a benign form of temporary insanity. You need your friends to reassure you that you haven’t, in fact, lost your mind. Or that if you have, you’ve done so with good cause.

We come into the house and N. and Delaney express their mutual relief that he finally made it here.

Delaney notices two paintings that hang prominently in our living room. “I really like those,” he says. He points to one next to the fireplace. “Especially that one.” Without knowing it he’s gotten off to a good start. “Who’s the artist?” he asks. N. smiles modestly. “I am.” The painting is a large canvas featuring three earthy but vividly colored horizontal stripes. Written across the bottom in bold, black letters is the word “hola.”  To me it represents the essence of N.’s spirit: vibrant, forthright, and ready to welcome life. Anybody who gets that painting gets N. and Delaney gets it. “You’re obviously a very talented woman,” he says. “So what’re you doing with a cretin like him?” N. laughs. And so it begins.

Delaney and I start trading the insults and aspersions that make up 90 percent of our conversation and I have to admit we do sort of sound like the “Car Talk” guys, but without the Boston accents. Sitting in the kitchen, having a snack, I pick up my glass with my pinky finger extended. I always do. I don’t know why. I just do and N. and The Boy love to rib me about it. “You’re so posh,” they tell me. Now N. has a chance to investigate further. “Has he always done that?” she asks Delaney. “Oh, yeah,” he says. “He’s always been dainty.” N’s delighted. “Dainty! That’s exactly it! Honey, you’re dainty.” Just what I need. A guy to fly 1500 miles through two days of blizzards to give my girlfriend a new phrase to tease me with.

By Friday evening the errant luggage has yet to appear, so I take Delaney to Banana Republic down on Ventura to buy a pair of pants. “I’ve got spare underwear,” he tells me. “But I packed a couple of flasks of some pretty good rye I wanted you to taste.” He may think I’m dainty but he knows what I like. Now I’m really rooting for that suitcase to show up.

Later, we go to dinner at one of our favorite spots in Hollywood. N. and I have been there three or four times the past year. The food’s delicious, the service is sophisticated but friendly, and every time we’ve gone we’ve had more than one really interesting A-list spotting. Tonight, with our out-of-town guest we see…nobody. You know how it goes. You have houseguests hoping to go home with an exciting L.A. story. You send them back empty-handed and the next day Justin Timberlake and Jessica Biel walk their dogs past your house. So we talk amongst ourselves. A long-suffering Detroit Tigers fan, Delaney mentions that they may be about to pick up Johnny Damon from the Yankees. N.’s right on it. “I think the deal closed today,” she says.

Saturday and still no suitcase. Meanwhile, somewhere along the way I’ve lost my glasses and I’m forced to resort to an old pair for backup. They’re wire rims, and completely bent out of shape. The only word to describe how they sit on my face is “cattywhompus”. In order to see through them I have to squint constantly. Needless to say, this provides ample fodder for Delaney, N., and The Boy. It’s pointed out that I look like a very amateurish drawing of Mr. Magoo. The three of them just stare at me and giggle. It’s nice to see them bonding like this. Or it would be, if I could actually see them.

On Sunday N. plans to make her legendary shrimp tacos. My Beautiful Grown Daughter and her Handsome Folksinger Boyfriend can’t come for dinner, but they want to see Delaney before he leaves so they come with us to the Latin Supermarket to pick up ingredients. As the six of us wander the aisles we look a little like one of those big, extended Latin families you see out shopping together, even though only one and a half of us has the proper ethnic qualifications. Still, the HFB is inspired to order some food to go. He opts for the bluntly but accurately translated “Beef Guts Burrito.” This affords Delaney and me the chance to aim some of the hilarity he loves so much in his direction.

Back home, Delaney has high praise for the shrimp tacos. He announces that he could happily move to California and spend the rest of his life sitting at our kitchen counter watching N. cook and eating the results. The Boy and I inform him that all of those positions are filled. The evening ends. Delaney’s leaving early the next day, so he, N., and The Boy say their farewells with hugs, kisses, and solemn handshakes.

I drive him back to his hotel where, it turns out, his luggage has been in hiding for 24 hours. All I can figure is the desk clerk gets some kind of kickback from Banana Republic. Back in his room we finally sample the rye, which, as promised, is quite tasty.

“Sorry your trip turned into kind of a pain,” I say.

“Hey, it was 18 degrees in Detroit today. And I’m really glad I got to meet N. and The Boy.”

“Yeah?”

“She won my heart when she knew all about the Johnny Damon thing.”

“And baseball’s not even her game.”

He lifts his glass. “You’re doing okay.”

In the morning I drop him off at the airport. We embrace with the required amount of male backslapping. Then he trundles off, headed back to the frigid Midwest where we were boys together. Watching him, I’m reminded of the lyrics Paul Simon added to “The Boxer” for his Central Park reunion with Art Garfunkel: “After changes upon changes we are more or less the same/after changes we are more or less the same.”

Old life, meet my next life. Say hola.

David Nichols is a TV writer/producer who has worked on such shows as “Caroline In The City”, “Grace Under Fire”, and “Evening Shade.”

There’s new frozen treat heartthrob in town. The name? Frozen Crush — Italian ice with a fro-yo twist. As the first establishment of its kind in Los Angeles,  it’s co-mingling right next door to Pinkberry in Northridge.

If you’re from the east coast or spent any time there, you know about Italian Ice. So as luck would have it, my first visit was on a rainy day with east coast transplant Lisa Lillien (a.k.a www.hungry-girl.com),  who is obsessed with all things food — and Italian ice.

Yog-a-Blend orange and chocolate. Photo: Danielle Gruen Photography

“It ROCKS! I love it – no matter what time of year it is or what the weather is… It’s a totally LA way to get my NY Italian Ices!”

That’s some good street credo from a food and Italian ice expert.

Yog-A-Swirl. Photo: Danielle Gruen Photography

Sara Laucius opened Frozen Crush in November 2009 because she missed Italian ice (or “water ice” as it’s also called) from her hometown in Philadelphia. Sara says her demographic target is kids and teens, which brings in a good amount of adults as well.

With that in mind, the décor is a departure from the  techno-mod, neon and pastel hued yogurt shops which are popping up on every other corner.  Frozen Crush has a wall of bright colored grafitti art, a couple black leather couches, tables and chairs, a flat screen TV with an XBOX, as well as a classic Ms. Pacman table with over 40 old school games. Think dorm or frat game room.

Choose from 16 ice-riffic flavors! Photo: Karen Young

Frozen Crush features 16 flavors of Italian Ice which are made on the premises. Some of these refreshing flavors include: Cherry, Lemon, Mango, Peanut Butter, Cotton Candy, Blue Raspberry, Coconut and Root Beer. Order your Crush alone or have a Yog-a-swirl or Yog-a-Blend —   swirled or blended with fat free fro yo.

We taste tested almost all 16 ice-riffic flavors. Top choices were peanut butter, mango, strawberry, coconut and chocolate. I had peanut butter blended with yogurt. Oh, frozen goodness — it was rich and luscious. Lisa had the mango with the yogurt swirled through it and on top. Mmmm. Kind of that “creamsicle” thing.  Get creative and come up with your own —peanut butter cup ice blended with strawberry ice and yogurt — PB & J, anyone?

Hang out, talk, watch TV or play XBOX or Ms. Pac Man Photo: Karen Young

Frozen Crush’s Italian Ice alone is less than 1/2 the calories of yogurt – and is fat-free, cholesterol-free, dairy-free and gluten-free. There’s a few choices of  sugar-free flavors too.  If you choose to add yogurt to your ice, that’ll up it 14 calories an ounce.  A five-ounce small Italian Ice is 61 to 71 calories depending on the flavor.  Add yogurt and that’ll bring the calorie count up to 250 calories.  Sugar-free flavors are a third less calories.  Check out the nutritional count on the Frozen Crush website.

Yog-A-Blend Peanut Butter. Photo: Karen Young

Want Frozen Crush for a party? Just ask. There’s a mobile cart ready to roll.

Frozen Crush is located amidst a shopping and eating destination — Costco, In-n-Out, Petco, Marie Callendars, El Torito and Quiznos, to name just a few.   Run some errands, eat a meal, get a Crush.

Who doesn’t remember their first one?

Frozen Crush 8850 Tampa Ave.Unit 102 Northridge, CA 91324 (In the Costco Shopping Center) (818) 882-8486 Sun-Thurs 12pm – 9:30pm / Fri-Sat 12pm – 11pm  www.frozencrush.com Prices: $2-$8 (quart)

Karen Young is the Editor/Publisher of My Daily Find.

When I return home from a city with a pub culture, I’m sad that we don’t have something similar. Then Ladyface Ale Companie – Alehouse & Brasserie opened in Agoura Hills and I knew I’d found my hangout.

This neighborhood watering hole is the dream of Cyrena Nouzille, proprietor/general manager, who moved to the community from Los Angeles ten years ago. As a one-time member of the Agoura Hills planning commission, she knew the neighborhood needed a gathering place with a late night menu that wasn’t a club atmosphere.

Moules-Frites (mussels and fries) Photo: Ladyface Ale

The European-style restaurant, seating 100, is a sophisticated mix of cool metals and warm woods. Thick steel pipes are mounted on the ceiling while family-style tables and benches make camaraderie easy. A wall of windows lets in natural light, opening onto the 60-seat patio with a view of the Alehouse’s namesake, Ladyface Mountain. Two wall-mounted televisions are tuned to sports. The blackboard above the bar lists Ladyface-brewed beers, guest beers on tap and bottled beers. Art Nouveau drawings, four stainless steel beer tanks and wrought iron touches complete the bistro style décor.

Beer, particularly Belgian, became Cyrena’s passion when her French-born husband gave her a home brewing kit for her birthday. “I’ve lived in France, so I’m familiar with how everyday people eat and their appreciation for food,” she said. “Beer is to Belgium what wine is France.”

Proprietor/general manager Cyrena Nouzille. Photo: Bobbie Rubinstein

Both Cyrena and David Griffiths, the brewmaster, wanted to create a welcoming atmosphere. “We get a great mix of people: young, old, families,” she said. “One of the greatest short term successes has been creating a local gathering spot for everyone.”

While there’s no true functioning microbrewery within 20 miles in either direction, “people here are knowledgeable,” she said. “They’re looking for something new. I want to educate them and create a local beer culture.”

David Griffiths, the brewmaster, in the Microbrewery. Photo:Ladyface Ale

Bountiful California produce inspires classically French-trained Chef Ray Luna (Patina Group, Spago, Shutters, Pasadena Brewing Co) to source from as many local farms as possible.

“Someone came in the other day selling fresh picked chanterelle mushrooms,” Cyrena said. “Ray made a sautéed side dish, celebrating the ingredient itself.”

French Onion Soup. Photo: Bobbi Rubinstein

The team uses as much beer in the bistro-inspired recipes as possible. Instead of sautéing mussels in white wine, they’ll do it in La Blonde ale.

Sides and starters ($4-$9) include Soups, Mac & Cheese or Steak Tartare with home-made crostini. The French Onion Soup is made with an intense, flavorful vegetarian stock.

Their Pommes Frites, classic Belgian fries, ($5) offer up a mountain of crispy outsides around melting insides. Pick a seasoning – Sea Salt and Pepper, Harissa Spice or Garlic and Herb. Then choose one of six house-made dips – Raioli (Chef Ray’s garlic mayo), Red Ale Roasted Tomato Ketchup, Sweet & Hot, Blue Cheese Fondue, Curry Mustard or Herb Crème Fraîche.

Ladyface is currently brewing La Blonde, Indian Pale Ale, Trois Filles Tripel and Picture City Porter Photo: Ladyface Ale

The Small Plates (Petites Assiettes) ($8-$15), are ample enough for lunch. For dinner, just add a side. Try Moules-Frites (mussels and fries) or the Sausage Plate with Three Mustards and Pretzel Bread. The Coq-à-la-Bière, is an ale-braised Jidori free-range chicken with baby root veggies.

Salads (Les Salades) ($6-$12) include Maytag Blue Cheese and Apple Salad with butter lettuce and whole grain mustard maple dressing sprinkled with roasted pecans.

For dessert (Grandes Bouffes) ($4-$6) choose from such classics as Spice Chocolate Soufflé, Tarte Tatin or the Crème Brulée Du Jour. The Cherry Kriek and Blonde Ale sorbets are custom-made for them by Fosselman’s Ice Cream Co.

The blackboard above the bar lists Ladyface-brewed beers, guest beers on tap and bottled beers. Photo: Ladyface Ale

Then there is the beer. With just four ingredients – water, yeast, hops and barley, it’s the tweaking that creates the variety. Ladyface is currently brewing La Blonde, Indian Pale Ale, Trois Filles Tripel and Picture City Porter.

Dave is always experimenting. Currently he’s researching Scottish ales. “We brew our experimental cask ales in small batches so we can offer something different, Cyrena said.”

Guest ales by the glass are tantalizing. Photo: Bobbi Rubinstein

The names of guest ales by the glass are tantalizing: Port Santa’s Little Helper, Delirium Tremens, and Avery Hog Heaven Barleywine. Or perhaps you’d like a bottle from the cellar – St Feuillien Saison, Malheur Dark Brut or Clos Normande Cider.

Should you want a momentary break from beer, they offer wine and cocktails, many of the liquors selected from family-owned craft distilleries in Oregon and California.

While waiting for your table, peruse and purchase jars of olives or mustards, packet of French lentils, bottles of aged vinegars or fruity olive oils. Many are the same ‘back of the kitchen’ ingredients Chef Ray uses in his dishes.

The European-style restaurant, seating 100, is a sophisticated mix of cool metals and warm woods. Photo: Ladyface Ale

So meet some friends for a pint after work. If they say they ‘aren’t a beer person’, just tell them what Cyrena believes: they just haven’t found the right beer.

Ladyface Ale Companie – Alehouse & Brasserie 29281 Agoura Road Agoura Hills, CA 91301818-477-4566 www.ladyfaceale.com Winter hours are Mon-Fri 2PM to 12AM; Sat & Sun 12PM to 12AM Late PM menu served daily 10PM to close. Become a FaceBook or e-newsletter fan to learn about new beers on tap or holiday dishes like the upcoming St. Patrick’s Day special.

Bobbi Rubinstein is a Valley Girl² – San Fernando and Conejo. She’s an award-winning publicist and writer and believes in shopping, eating and playing locally whenever.

With all the rain that we have been enjoying this winter, I am really looking forward to welcoming spring. I can’t think of a nicer way to celebrate the season than with an afternoon tea. High tea, as it is some times referred, can be a meaningful way to share time with friends in the mid afternoon. It is a great way to try new foods and not be locked into a meal. An outdoor tea is lovely if you have a blooming garden. You can be formal and bring out all of your fun china or do a more casual buffet style where everyone gets cozy in the living room. Traditionally, well at least for me, there are three courses —the scones, the sandwich and the dessert or sweet bread. You can scale it down a bit and only do one. I like an assortment of tea both herbal and hearty. I like my tea with cream, but some prefer lemon and sugar. So I invite you to look at all of the beauty that surrounds us and celebrate and create a wonderful and cozy afternoon for those that you love.

Ginger Scones

By far my most requested scone. At the end of the recipe I’ll give you variations, but be creative! I also like to do a basket of assorted minis so that the guests can experience many flavors.

2 1/4 cups flour

1/3-cup sugar

1-tablespoon baking powder

1 teaspoon finely chopped lemon zest (about 1/2 lemon)

1 1/2 sticks unsalted butter, cut into fine pieces and frozen*

1 cup candied ginger, finely chopped

1-cup heavy cream, plus extra for brushing the tops of the scones

In the bowl of a food processor combine the flour, sugar, and baking powder and mix on low. Add the lemon zest and butter, and pulse until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Pat the dough into a circle about 3/4 inches thick. Using a three-inch cookie cutter (or smaller if doing minis) cut out rounds. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake in a pre heated 400-degree oven for 12 to 16 minutes, until they are pale browned. Let cool on a rack

Note: If you take your butter and grate it with the large holes of a cheese grater before freezing, you will get the butter more evenly distributed. This works really well with pies as well

Variations:

Replace the ginger and the lemon zest with:

Cranberry orange scones – juice of one small orange, 2 teaspoons orange zest and one cup dried cranberries.

Rosemary garlic scones – five cloves garlic chopped fine and sauté until golden. Add with the flour with 3 tablespoons finely chopped rosemary.

Chocolate chip scones – add with the flour one and a half cups mini chocolate chips.

Welsh Teacakes

Cut together:

3 cups all purpose flour

3 teaspoon baking powder

1/4-teaspoon salt

1-cup butter

3/4-cup sugar

Then add-

3 beaten eggs

Mix well. Place on parchment paper and lightly need and flatten to one inch thick. Cut with cookie cutter or glass top. Add a little milk if dry. Pan Fry at 375 on an electric skillet. (Or medium heat on a traditional griddle). When raised and golden brown on the bottom turn over. Serve with butter and jam.

Clotted Cream

Once when we were doing a tea I spoke to a chef friend and asked if he knew how to make the real thing. He said you add a splash of vinegar and let the cream sit out for three days. Even though I love to do everything from scratch and I was dying to impress my girlfriends, this process scared me. This is a very nice “mock version.” You can also serve with real whipped cream. Serve with tea breads or scones.

2 cups heavy whipping cream

2/3-cup sour cream

1-tablespoon powder sugar

Bring whipping cream and sour cream to room tempture. Whip cream in a bowl with an electric mixer until soft peaks form. Add the sour cream and sugar to bowl and beat until mixture is very thick.

Fruit Butter

2 sticks butter

(At room temperature )

1/2 cup preserves

(Strawberry, raspberry or orange marmalade)

Beat until light and fluffy.

Tea Sandwiches

These are some of the favorites, but again I say be creative.  And you can be simple. Ham with Coleman’s mustard on raisin bread. Tuna on rye. Even peanut butter and jelly especially if you are including the kids.

Curried Chicken Sandwiches

Makes 24 tea sandwiches

I use raisin bread with the crusts cut. When quartered on the diagonal it makes wonderful tea sandwiches.

3 pounds chicken breasts

Poached, cooled to room temperature, cut into 1/4-inch chunks*

2 granny smith apples, finely chopped

3 celery ribs, finely chopped

2-4 tablespoons curry powder (depending on taste)

2 tablespoons ground ginger

1 1/2 cup mayonnaise

Juice of one lime

16 slices raisin bread

In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.

*Note : Weather it is for chicken salads or pasta or green salads, this is the simplest way to cook chicken breasts. (It even works for the frozen breasts in a bag.) Everyone says that my chicken is so tender. Place the breasts in a pot. Fill to cover with cold water. Add what ever you have and like. Garlic, salt, pepper onions, carrots, celery, fresh herbs, white wine. Bring to a boil and remove from heat and let stand for 15 minutes. It will be the most tender, amazing chicken ever.

Cucumber tea sandwich

1 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1 8-ounce package of cream cheese

1/2 cup chopped watercress

16 slices white bread

Salt to taste

In a small bowl combine cream cheese and watercress. Spread on one side of each side of bread. Lay cucumbers onto the cream cheese on 8 slices of bread. Sprinkle with salt. Top the remaining slice of bread cream cheese side down. Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then in half again.

Egg Salad Tea Sandwiches

8 hard-boiled eggs

1/2-cup mayonnaise

Salt and pepper

3 tablespoon fresh dill, finely chopped

20 slices white bread

Peel eggs and place into a medium bowl. Mash with a fork. Add salt, pepper, mayonnaise and dill. Mix until well blended. On 10 slices of bread spread on 2 tablespoons of egg mixture and top with remaining sides of bread. Carefully cut off crusts and cut diagonally then cut in half again.

Lemon Rosemary Poundcake

I have the biggest rosemary bush at my house. I am constantly creating dishes to take advantage of this. I love lemon pound cake with poppy seeds and once when I was out I added rosemary. People are always requesting it.

1-cup butter

2 teaspoons rosemary, finely chopped

3 teaspoons lemon zest

4 eggs

1-cup sugar

1-teaspoon vanilla

1/4 cup lemon juice

1-teaspoon baking powder

1/4-teaspoon salt

2 cups flour

Preheat oven to 350. Spray a loaf pan with bakers joy. In the bowl of an electric mixer beat butter, zest, and rosemary and sugar until light and fluffy. Beat in eggs one at a time then add vanilla. On low speed add flour baking powder and salt until just blended. Pour into prepared pan and bake for 40 minutes until a wooden pick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.

Strawberry Bread

4 cups flour

2-teaspoon baking powder

1-teaspoon baking soda

1/2-teaspoon salt

2-teaspoon cinnamon

1 1/2 cups sugar

2 sticks butter, softened

3 eggs

3 cups fresh strawberries, thinly sliced

3/4-cup sour cream

Preheat oven to 350. Spray two loaf pans with Baker’s Joy. In a medium bowl combine flour, baking powder, baking soda, salt and cinnamon. In the bowl of an electric mixer cream together the sugar and butter until light and fluffy. Add the eggs one at a time beating well after each addition. Gently stir in the strawberries using a wooden spoon. Stir in one third of flour. Add 1/4-cup sour cream. Repeat twice mixing well after each addition. Divide the batter into the two loaf pans. Smooth the top. Bake for one hour until a toothpick inserted in to the center of each loaf comes out clean. Cool for 1/2 hour in pan and then remove and complete cooling on racks.

Banana Chocolate Chip Cookies

2-1/4 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1-teaspoon salt

2 large ripe bananas

2 teaspoons vanilla extract

1-cup butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 cup 60% Chocolate Chips

1 cup coarsely chopped pecans

Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

Tired of going to the latest, greatest, oh-so-groovy breakfast places with jacked up prices, I was looking to meet a friend at a grounded old school favorite — or in other words – a dive (in a good way).

The griddle is open cooking for all to see and smell. Get there early on weekends. Photos: Karen Young

We decided on Bobby’s Coffee Shop in Woodland Hills — the ultimate greasy spoon, no frills diner with straight up Americana food at unbeatable prices. At over six decades old, Bobby’s is a landmark in the San Fernando Valley that you may have missed if you don’t live in the West Valley.

As you approach the front door you’d think you were on a movie set with retro signage. Once inside, it’s a wide-open space with a counter, open grill and stove (where a cook was grilling up a pile of real hash browns), booths line the wall and tables are surrounded with mismatched chairs. Bobby’s is not made to look old-fashioned — it’s the real deal.

Breakfast is served all day.

Signs decorate the walls. My favorite is over the coffee maker — “Coffee: Have some so you can do more stupid stuff with a lot of energy.”

A no frills, greasy spoon diner serving up pure Americana.

There is no pretense here. It’s a real neighborhood joint. There were even a couple of people who looked like they had just rolled out of bed and come in their pajamas. A round of “happy birthday to you” was sung at 10 am to what looked like a table of regulars with a candle set in a pancake. Yeah, and then there was that homeless guy a few tables down, but he seemed pretty happy.

We were given plastic coated menus with rips and tears. No wonder because when you take a look at the prices you can tell they really haven’t been raised in at least a couple decades, except for two scratch outs that were difficult to decipher.

Hash browns the way you remember them.

The most expensive breakfast is the “Special Ranch Breakfast” which includes two eggs, hash browns, three strips of bacon, toast, plus all the coffee you can drink ($6.95) —and it’s served anytime. French Toast with two eggs and bacon ($5.99); Two eggs, hash browns and toast ($3.99); Three stack buttermilk pancakes ($3.99). I had the vegetable omelet with green peppers, onions (I asked for them grilled) and mushrooms that came with hash browns and toast. I added .50 for cheese — $6 total. In typical diner fashion, the eggs, bacon and hash browns are prepared well done. Note: this isn’t the place to ask for special orders or eating lightly — just go for the bacon and hash browns and live a little.

Come as you are.

The rest of the menu is as basic as you can get. Selections include: Burger with fries ($3),  Chicken Breast sandwich with fries ($5), Steak Hoagie and fries ($4.99), Egg salad sandwich ($3.50), Tuna Melt and fries ($5.95), Sub sandwich ($4.99).

The servers are like no other — happy, friendly and cheerful. We were asked by the most affable gentlemen, dressed in a long blue apron and white shirt, if we wanted more coffee — at least five times. Now that’s service. I was well-satiated and caffeinated and off to start my day just like the sign above the coffee machine told me I should.

I’m glad I found Bobby’s Coffee Shop. I’ll be back…and soon!

Bobby’s Coffee Shop 22821 Ventura Blvd Woodland Hills, CA 91364  (818) 225-1324 (between Shoup and Fallbrook) Mon.-Sat. 6 a.m.-3 p.m., Sun. 7 a.m.-3 p.m.  Free parking in back. Meters on the street.

Karen Young is the Editor/Publisher of My Daily Find.

Want to adopt a pet but don’t want to go to the shelter? Go to Studio City this Sunday from 11 am – 4 pm for a mobile pet adoption. On the corner of Laurel Canyon and Moorpark, dogs and cats of all sizes will be in the park hoping to find their forever home!

East Valley Animal Care Center, 14409 Vanowen St., Van Nuys, CA 91405, 818-756-9323

Little Man

Impound # 1092984 Tabby cat, 14 weeks, 4 lbs I’m Little Man and was found running around the neighborhood with some other kittens. I’m super friendly, very playful and love other cats. I’m as handsome and sweet as can be. Won’t you adopt me?

Rex

Impound # 1093636 Rabbit, 6 months, 3 lbs I’m Rex and was found running around a vacant lot with 2 other rabbits! Now I’m at the shelter waiting for my forever home. I’m amazingly sweet and love affection. Hold me, pet me and I’m yours for life. Pick me!!! I’m the greatest treasure.

Khia

Impound #1091679 Keeshond mix, 6 years, 36 lbs I’m Khia and was dumped by my guardians because they lost their home. I was in My Four-Legged Find last month but the shelter wanted to get me in again because I’m running out of time. They really want to find me a good home. I’m a real prize…housebroken, walk great on a leash, love people and LOVE to play. The volunteers say I’m the most beautiful girl around. Please save me. I just want to be loved!

Sammy

Impound # 1093712 Tibetan Spaniel mix, 8 months, 11 lbs I’m Sammy and was found running down the middle of the street!! I don’t know where I was going but I was picked up and taken to the shelter. I want out and am hoping you will come adopt me. The volunteers say I’m incredibly sweet and the friendliest guy around. I love people and other dogs and can’t wait to start a new life. Won’t you adopt me?

More great treasures…

West Valley Animal Care Center, 20655 Plummer St., Chatsworth, CA 91311, 818-756-9325

Hutch

Impound # 1091743 Parson Russell Terrier mix, 4 months, 11 lbs I’m Hutch, a pretty, happy-go-lucky gal wanting to find my lifetime companion. I’m recovering from mange but that doesn’t get my down. The volunteers say I’m the greatest catch and anyone would be lucky to have me. I love people and can’t wait to find my forever home. Please save me!

Silver

Impound # 1092367 Belgian Tervuren, 9 years young, 92 lbs I’m Silver, and was dumped because my guardians lost their home. They kept me outside all the time and I was lonely. Now that I’m at the shelter I’ve made lots of friends. I’m a shelter staff favorite and won most handsome! I’m very calm, love other dogs and love love love people. I’m make the greatest companion. Please give me a chance. I am loyal and loving and just want to spend my life with you!

Chica

Impound #1092892 Tuxedo short hair cat, 11 years young, 7 lbs I’m Chica, and came to the shelter as a stray. I’m very friendly, LOVE people and really like other cats! The staff says I’m BEAUTIFUL!! I’m very active and a shelter staff favorite. Won’t you open up your heart for me? Please save me!

Senta

Impound # 1087557 Short hair rabbit, 1 year, 6 lbs I’m Senta, and was found all alone on the street. I’m very pretty, love other rabbits, love people and when I’m in your arms I’m the happiest bunny around! I’ll sit in your lap and snuggle if you let me. Please make me your forever friend. I’ve been at the shelter too long and really need to find a home.

Rachel Weil has established a successful 13-year reputation in publicity adept in a cross-section of public relation disciplines. She has published articles on behalf of her clients, and is a sought out speaker at events, conferences, community audiences and panel discussions relating to public relations. She is also committed to giving back to the community, supporting many charities through her business and as an individual. Animal welfare is her greatest cause. Weil Public Relations is located in Sherman Oaks, CA. Rachel can be contacted directly at rachel@weilpr.com

It is Oscar weekend and a wonderful excuse to celebrate filmmaking with friends and family. Usually I like to serve beer, wine, champagne and one fun signature cocktail. This year I chose the Russian Spring Punch by famed English mixologist Dick Bradsell who has been a benevolent tutor to many of London’s top bartenders and opened many of London’s top bars (The Player, 6 Degrees and Match to name a few). It is tasty, fun and festive and really compliments the menu that I created for  my Back to The Kitchen recipes this past Monday.

To give it some award-winning flair, I rim the glasses with gold sugar. You can even take Wolfgang Puck’s lead and buy real edible gold and rim the glasses like he does for the stars at the Governors Ball: www.ediblegold.com. Either way have some fun as we celebrate creativity!

Russian Spring Punch

2 ounces vodka

1 ounce raspberry liqueur

1-ounce black currant liqueur

1 ounce lemon juice

2 ounces raspberry puree

1-ounce simple syrup

4 ounces Champagne

Rim 2 highball glasses with gold sugar. Pour all ingredients except the champagne over ice and mix well with bar spoon. Top with the champagne and garnish with fresh raspberries. A great non-alcoholic version is to mix together 1-ounce simple syrup, 2 ounces raspberry puree and top with bubbly water.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net

It’s been said that as much as 90 percent of the meaning transmitted between two people in face-to-face communication is nonverbal. Intuitively, we all know that; having spent our entire lives attempting to effectively convey our thoughts and accurately understand those of others. However, when it comes to our kids, the tone of our voice often plays a particularly prominent role in the message we are trying to communicate. With that in mind, let’s try a little exercise.

Using the innocuous word ‘SNAILS’, try repeating it out loud using the following tones of voice.

Snails. (Pride)

Snails. (Disgust)

Snails. (Anger)

Snails. (Unconditional Love)

Snails. (Disappointment)

Snails. (Judgment)

Snails. (Disinterest)

This simple exercise highlights the strong impact our tone has on our words. What we say is almost less important than how we say it. Consider some of the typical comments we make to our kids.

“Why did you do that?”

“Put those away.”

“Did you clean your room?”

“Don’t play with your food.”

Just reading these comments, it is easy to hear the underlying tone. Now, by only changing your tone, try repeating these comments with the intention of changing their meanings.

Garnering respect and cooperation from our kids begins with modeling those qualities. This week, challenge yourself to pay attention to the tone of your voice when you are talking with your kids. How do they respond to your requests? Consider what the impact might be if you were to change it up a bit. When kids feel respected, they will respond with respect and you will find that their level of cooperation increases significantly.

© Gila Brown, 2009

Gila Brown, M.A. is a Child Development Expert and Parent Coach, with over 10 years of teaching experience. She specializes in parenting school-age children with grace, using principles of attachment parenting, positive discipline and effective communication. Visit www.GilaBrown.com to sign up for a free newsletter.

I’ve been eating at Mongolian BBQ restaurants since I was a kid growing up in L.A. I remember these places not for the décor or even for the food, but for the “experience.” It was fun to serve myself and watch the “chefs” cook my overflowing bowl of meat and veggies on their giant circular iron griddles.

Stir-frying the Mongolian barbeque.

With the one exception of Mogo’s in Sherman Oaks, most of the Mongolian BBQ places of my youth are long gone. Times have changed, as have my taste buds, so you can imagine how thrilled I was to find Gobi Mongolian BBQ House in Silverlake. This recently opened, very popular restaurant is perfect for a quick, healthy lunch, lively happy hour or family dinner out.

Although the concept at Gobi is what you’d expect from a teppanyaki-style place—help yourself to a variety of proteins, veggies, noodles and sauces and watch it being cooked in front of you–the quality of ingredients and taste sets Gobi apart.

The veggies here are fresh, unique, seasonal and abundant. I’ve seen green cauliflower, baby corn, pea pods, asparagus, shitake mushrooms, butternut squash, eggplant and spinach. The protein choices include thinly sliced lamb, chicken, rib eye steak, pork and tofu. Shrimp is available for $3 more.

Veggie choices are more varied than traditional Mongolian eateries.

The selection of MSG-free sauces is a step above at Gobi. There are three traditional sauce blend recipes that you can mix yourself with flavorings like lemongrass, Asian pesto, smoked oyster sauce (which tastes like BBQ potato chips) and green curry. You can also mix and match your own sauce since there are at least nine different choices.

Unique sauces lik Asian Pesto.

This isn’t an all-you-can-eat place, but that’s okay. The bowls are huge and you can really load them up. However, if you do want seconds, it’s an extra $4 for lunch and $6 for dinner. Don’t forget to save a bit of room for the homemade puffy sesame rolls that also come with the meals.

It's in SilverLake.

Gobi has a large selection of wines, artisan ales, sake and cocktails and a limited selection of appetizers. Desserts include Gelato and Sorbetto from co-owner Mike Buch’s other restaurant, Pazzo Gelato, that’s down the street.

Create your own stir-fry

Gobi doesn’t take reservations for small parties but for a $9.95 lunch or $13.95 dinner, it’s worth any wait.  There is a coupon on their website www.gobimongolianbbq.com for $1 off lunch and $2 off for dinner until May 31.

Gobi Mongolian BBQ House 2827 W. Sunset Blvd. Los Angeles, CA 90026 213-989-0711  www.gobimongolianbbq.com
Hours: Sunday-Thursday 11:30am-10pm Friday-Saturday open until 11pm.  Happy Hour Monday to Friday 4pm-7pm.

Gobi interior.

Carole Rosner is a native Valley Girl who took the school bus with Michael and Janet Jackson and worked at the Sherman Oaks Galleria in its heyday. She likes to spend her free time finding bargains at Crossroads Trading Company, eating Chinese chicken salad at Stanley’s and admiring the view from Fryman Canyon. Check out her new blog: www.anythinggoodlately.blogspot.com – reading, watching and eating.

www.sonicboomers.com

Carolina Chocolate Drops, Genuine Negro Jig, Nonesuch Records

For those who are fans of deep folk music from the 1930s, the Carolina Chocolate Drops might be déjà vu in an almost mind-warping way. These young musicians have totally taken the Piedmont style of black string music and given it a bit of a modern twist — just enough to sound contemporary, really, without hipping it up too much. If anything, the trio stays very close to home of the original sound, one that comes from the rural parts of those Eastern mountains, where people played on front porches and in open fields for the fun of it. When recording equipment first appeared, it was almost like a visit from the far-off future. Fortunately, Justin Robinson, Rhiannon Giddens and Dom Flemons aren’t afraid of the challenge of honoring the past while delving into the present. They are absolutely fearless in resurrecting the classic music of Etta Baker, Papa Charlie Jackson, the Harlem Hamfats, Annie Briggs and others. When the Drops began in 2005, they made weekly pilgrimages to fiddler Joe Thompson’s house in Mebane, North Carolina. Thompson was in his 80s then, and the three were intent on learning not only his musical knowledge but also to find inspiration from someone who had helped invent their sound. Mission accomplished, and after five years of playing fiddles, banjos and guitar, among other instruments, the sophomore album Genuine Negro Jig sounds like the group’s true coming out party. Producer Joe Henry, who has worked with Elvis Costello, Solomon Burke, Allen Toussaint and more, wisely steers them through the land mine of being a retro-based band, which is a dead-end if there ever was one. Blu Cantrell’s 2001 “Hit ‘Em Up Style” and Tom Waits’ “Trampled Rose,” along with Sule Greg Wilson’s percussion additions, opens the door for all kinds of inventive paths to pursue. Recorded in one week, these are songs that may at first shock the ears in their authentic approach to a music at the center of America’s heart, but quickly become familiar friends holding the keys to a new musical world.

The Giuseppi Logan Quintet, The Giuseppi Logan Quintet, Tompkins Square Records

There are likely several in every large city in America: horn players who play in public places. Whether on street corners, in parks, shopping malls, even under freeways–they do it, usually, to make a living. Maybe they’ve come to a place where working nightclubs just isn’t an option. Either through poor choices or personal preferences, the players have ended up outdoors, performing for the sky and whatever public they can draw near, hopefully to send a song out into the world that will strike a nerve and get a donation from passing listeners. It’s a subtle art, and the really good musicians can almost earn a living at it. Giuseppi Logan works the northwest corner of Tompkins Square Park in New York City. He is a regular and plays alone, preferring the freedom of allowing his saxophone to take him and the audience he draws on a journey of its choosing. But Logan, who also has a steady schedule of shows around the city, is known mainly for his the two albums he recorded for the ESP label in the mid-’60s featuring fellow jazzmen Eddie Gomez, Don Pullen and Milford Graves. They were fairly avant-garde, which was the sound of the day, and the saxophonist–who is also adept on piano–took the sound to places some say it had never been. Now, after 45 years, Giuseppi Logan is back on disc, and what a joyous return it is. His horn might feel a little rough around the edges, but that only adds character to the notes he puts together and emotions they evoke. The man’s music is a work of beauty, with so much life experience in every phrase it send chills through the body. Most of the selections are originals, joined by gorgeous renditions of “Over the Rainbow,” “Blue Moon” and “Freddie Freeloader.” The quintet is a portrait of the humanity of those who chase jazz at all costs, and also a celebration of their endless efforts at survival. It isn’t easy. Giuseppi Logan’s voice on the album-ending “Love Me Tonight” might seem like a prayer in the dark night of the soul, but is really a heartfelt cry to the eternal strength of love. Just like jazz itself.

Kelly Ryan, Twist, Manatee Records

Known for her fine music made in the astroPuppees, Kelly Ryan likely knew sometime that day would come when she would fly solo. Very few lead singers in bands don’t hold that thought where the work will all be on them. Think Mick Jagger, who leads the greatest rock band extant, yet still is driven to record albums without the Rolling Stones. Don’t ask. But with Ryan, Twist really lets the singer-songwriter reach down deep and find her truest groove. And what she comes up with is a unique perspective:  a collection of originals (and one cover) told and played from a woman’s perspective. Supporting players Don Dixon, who also co-produced the album, Marti Jones and Jim Brock became an instantly seamless group, and with several guests and arranger Van Dyke Parks on two tracks, they create a sound so suited to the songs each comes to life in vivid colors. There are no wailing guitars or stomping drums, maybe, but each selection rocks in its own emotional way. The way Ryan borrows from the history of female stalwarts like the Bangles to wisely staying close to her own sound shows this an artist who has found her way, and her voice always pulls us in. This is an album that may take a few moments to unfold all its engaging strengths, but once it does the music will bounce around your soul for a very long time.Benley