National Fortune Cookie Day

Each year on July 20, Americans celebrate the cookie that is a traditional part of meals at old school Chinese restaurants, and some take out places.

Sometimes you get two fortunes for the price of one. And, these two seem well matched.

Other times it looks like that your future is all used up; like Hank Quinlan's in "Touch of Evil".

I am recommending this book as an added bonus to my trove of perhaps not so useful information.

All writing and images ©Cliff Hutson unless expressly noted. Do not use without permission.

National Fortune Cookie Day

In "Little Ethiopia"

 A visit to a Los Angeles neighborhood

All writing and images ©Cliff Hutson unless expressly noted. Do not use without permission.

Reading Log: January 2025

The books that I read in the month of January 2025

January 2025 Books: photo by Cliff Hutson

"50 States, 1000 Eats," Joe Yogerst

"¡Ask a Mexican!," Gustavo Arellano

"Guy Noir and the Straight Skinny," Garrison Keillor

"Altatude," Alta Journal

"Mapping California," Susan Schulten

"Believe," Jeremy Egner

 

On the Town

 A Musical and Dinner

All writing and images ©Cliff Hutson unless expressly noted. Do not use without permission. 

Buildings

 Steal Like an Artist

This is another slapdash post due to a busy weekend. My excuse this time is that, in observance of Father's Day, my children took me to see a musical at the Pantages Theatre and then to dinner at El Coyote - a restaurant that has been a favorite of ours for nearly fifty years.

So, at loose ends for a topic I decided to lift an idea from a post by Kirk Tuck. By the way, my impetus for that was inspired by a very interesting little book. What Kirk said about sharing photographs really resonated with me; so here are a few images of buildings.

All writing and images ©Cliff Hutson unless expressly noted. Do not use without permission. 

Scallops

We are wrapping up National Seafood Month with a brief look atone  of one of my very favorites - scallops. This turns out to be most fortune on my part as they seem to be among one of the most sustainable choices.

What Are Scallops?

Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle (the part we to eat)  Scallops are called “hotate” when served in sushi.

Scallops Chuka Soba: photo by Cliff Hutson

Scallop Tacos: photo by Cliff Hutson

Scallops with Pasta: photo by Cliff Hutson

Scallops and Broccoli Slaw: photo by Cliff Hutson

Scallops and Peppers: photo by Cliff Hutson

Scallops Stir-fry: photo by Cliff Hutson

Risotto alle capesante: photo by Cliff Hutson

Cooking Scallops

I find scallops easy to cook. And, as the above photographs illustrate, I have come up with more than one way to make a meal out of them. However, I can not offer any recipes as I am at a point in my life where I just throw things together. Nothing is ever written down, and what is supposed to be the same dish turns out a little different every time. But, I offer the following which seem pretty good:

Sustainable Seafood Recipe  "This recipe is "a nice combination of flavors and textures." 

GLOBAL CAT DAY & More Seafood

Global Cat Day

Cat Crossing: photo by Cliff Hutson

October 16 is Global Cat Day which recognizes the need to adopt and foster cats. There have been two official Hutson family cats - the late great Pumpkin (זצ״ל) and Mini, the patch cat. Both were rescues.

Pumpkin and Mini: photo by Cliff Hutson

My neighbor does not actually adopt feral cats, but she practices Trap-Neuter-Return which benefits both the individual cat and the environment.

Wall Cat: photo by Cliff Hutson

Global Cat Day is also known as Feral Cat Day. Either way, it is a good day to reflect on how to help our furry neighbors. 

Neighborhood Cat: photo by Cliff Hutson

Seafood

Lobster Tacos: photo by Cliff Hutson

My daughter and I met for dinner, this past Monday, at La Grande Orange Cafe in Pasadena, which led to a very fortunate National Seafood Month encounter. 

One of that night's specials was Lobster Tacos. Our server highly recommended this entree, but we were a bit leery - imagining some chopped up "lobster" in a taco shell. However, we both ordered it and were blown away by the dish. 

I guess that one could call it a deconstructed taco as what was placed before us was an actual lobster tail, with marvelous tortillas on the side. (Sadly, in my excitement, I neglected to include a tortilla in this photo.) Thus we I had to build my own tacos and enjoy one of the best meals that I ever had. 

Photography on the Web

Round round get around, I get around, yeah

It is not that I literally get around, what it is that my photography shows up in some interesting places.

Florida

I have never been to Florida, and don't imagine that I will ever visit. However, this restaurant review has piqued my curiosity. How does its dish measures up to the meal we prepared at home? As, oddly enough, they look identical.

Mac N Cheese Plate: photo by Cliff Hutson

Southern California

Southern California is my lifelong home. So I was very intrigued when I came upon an article "Here Are The 10 Dishes You Have To Eat In Southern California Before You Die".  I still need to get to Phil's BBQ and the Apple Pan, but the others are all under my belt.  

The Donut Man is illustrated with my photo of the world famous fresh strawberry donut. This is a fancier plating:

Fresh Strawberry Donut: photo by Cliff Hutson

I like to think that my photo of Langer's Original #19 Pastrami Sandwich measures up favorably to the one they used as well.

Langer's #19: photo by Cliff Hutson

Oakland Museum of California

My travels, for business and pleasure, have taken me to Oakland, however, I have never been to the Oakland Museum of California.  But, I was very pleased to see that a photograph of mine was to illustrate an article about an exhibit of the work of Charles and Ray Eames.

Eames House of Cards: photo by Cliff Hutson

I very much like the Eames's work and own several of their pieces. But, sad to say, while the actual Eames House is only about an hour and a half away I have yet to visit it. I am going to have to get around to that.

Eames Coffee Table: photo by Cliff Hutson

Long Haul Dining

I am not now, nor ever have been, a long haul trucker. There were more than a few times when my late wife and I would fantasize about getting a conventional cab Kenworth and hitting the road as a team. But, we realized that it was probably not as glamorous as it seemed and kept on doing what we doing.

However, on our road trips we liked to eat where the truckers stopped. Some say that truck drivers frequent diners where the coffee is good. Others say that they just stop where there is room to park a big rig. We, in any event, usually found the food to be to our liking.

I still do, and present some of my standard fare:

Steak and Eggs

Skillet Steak with Fried Egg: photo by Cliff Hutson

Steak and eggs, another timeless meal. Most people probably think of this dish as breakfast, but like pie, it can be eaten any time of day or night. Many a long haul has been fueled with nothing else. Except maybe grits. And, biscuits. Don't forget the biscuits

Grits

Bowl of Grits: photo by Cliff Hutson

Grits is a food made from corn, or hominy, that is ground into a coarse meal and then boiled. Said to be of Native American origin, they are now most associated with American Southern cooking. They are a great side dish at breakfast, or whenever steak and eggs are consumed. 

Biscuits

Pile of Biscuits: photo by Cliff Hutson

George Bernard Shaw supposedly said, “The United States and Great Britain are two countries separated by a common language,” even though it is not found in any of his writings. However, the word "biscuit" certainly proves this conjecture. It is used, in Great Britain  to describe what I call a cookie or cracker. While, in America, it means a soft, leavened quick bread.

Some people say that they feel uncomfortable eating in truck stops as they don't fit in. This has not been a problem for me, as long as I did not try to sit in the "Log Room" or whatever area was set aside for truckers only. 

The one point of friction I have encountered is in ordering biscuits - which I prefer over toast or muffins, or any other bread product associated with breakfast. A surprising number of roadside diners seem to only offer "Biscuits and Gravy".   So, to get biscuits with my meal I order biscuits and gravy and have them hold the gravy. I do this with a little trepidation as it reminds me of a scene in the movie "Five Easy Pieces." 

Coffee

One More Cup of Coffee: photo by Cliff Hutson

Breakfast in the morning, of course, calls for a cup of joe. Other times of the day, that can be problematic. 

The Next Move

The next move is up to you.  If you are enticed by the call of the open road, eschew the chain restaurants and try a place where you see the big rigs. By the way, it is not all breakfast, you know.

Cheeseburger in Paradise: photo by Cliff Hutson

Southern Greens

Southern Greens: photo by Cliff Hutson

I, along with many other Black Americans, have a fondness for greens. And, by "greens" we usually mean collards. But, almost no one will turn their nose at mustard greens nor turnip greens if they are in the pot.

However, it had been a long time since I had eaten any, as the restaurants out here just do not do that style of cooking; and for some some reason I had it fixed in my mind that traditional greens were too difficult for me to try at home. 

Then, perchance, while doing my weekly marketing I came upon a bag of mixed greens that were already washed and chopped. So, using a time saving recipe, I made them for the first time this past weekend. It came out pretty well as far as I am concerned - albeit next time I am going add some red pepper flakes. 

Southern Greens

Ingredients

2 Tbsp olive oil

1 1/4 cup onion, diced

4 links Andouille chicken sausage, sliced

1 lb. mixed mustard greens, turnip greens, spinach, and collard greens

2 cups chicken broth

Salt and pepper, to taste

Directions

Warm oil in a skillet over medium heat; add onion and cook until translucent; add sausage cook until lightly browned.

Add greens, and sauté until wilted.

Add broth, cover with a lid, lower heat and simmer 20 - 35 minutes, depending on desired tenderness

Salt and pepper to taste; then serve (Tabasco sauce should be available). -  serves 4

Note:

If you have any interest in African American culinary history, I recommend reading "The Cooking Gene," by Michael W. Twitty

National Margarita Day

Drink Up

El Ranchero: photo by Cliff Hutson

February 22 is National Margarita Day 2017 in the United States of America.

I am not one to say that Jose Cuervo is a friend of mine. My current tequila of choice is Hornitos Reposado. But, when you get right down to it, almost any tequila listed as "100% de agave" on the label is good in a margarita whether you like one en las rocas or congelada. 

Hornitos: photo by Cliff Hutson

Then, again, I am of the opinion that "rocks" is the the way to go. And, I seem to be in good company thinking that frozen is a distant second place. A frozen margarita just ruins the experience as far as I am concerned. Your mileage may vary. My research also noted that they can be served "straight up", but I have never seen that done.

Old Fashioned Margarita: photo by Cliff Hutson

A margarita is a cocktail consisting of triple sec, tequila and lime or lemon juice. There are many stories as to its origin. There are nearly as many opinions as to which type of glass in which to serve one. I am pretty much uncommitted when it comes to this. But, I lean toward the old fashioned glass, or even a mason jar, over the more traditional coupe variant.

Premium Tequila: photo by Cliff Hutson

Being born and bred in Southern California, I feel fortunate having encountered Mexican (or Mexican-American) food when I was just a tad; eating my first burrito about the age of five or six years old. My first encounter with tequila would have been in the late 60s. It took several more years before I discovered margaritas But, this was because they were not all that popular until then. I highly recommend Taco USA, Gustavo Arellano's history of how, and why, Mexican food has such great popularity in America; and the margarita may be its most favorite cocktail.

El Coyote: photo by Cliff Hutson

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