25 Miles - Odds & Ends

100 Miles is turning one! I started this blog one year ago on January 30, 2009. A lot has happened in the past year. I've learned what it means to actually have a blog, all that goes into it, how to attempt to write on a regular basis, how to maintain it, and how to get it out in front of reader's eyes. It's been a challenge often and hugely rewarding always. I am still learning and I expect I will continue to do so for as long as I own 100 Miles. I have also met some of the most extraordinary people, fellow bloggers, writers, chefs, and restaurateurs. I have eaten the most amazingly delicious food. I have also cooked a lot more in the last year than I have in a long time. And I've been on some incredible food travels: France, Seattle, New York, San Francisco, and most recently, Yosemite. Starting 100 Miles has been one of the most rewarding adventures of my life. I am so happy I am a 'food blogger' and that I started 100 Miles.

I was away this week attending the '25th Anniversary Chefs' Holidays 2010 at the Ahwahnee' in Yosemite National Park: three days of cooking demos and eating with chefs Suzanne Goin, Duskie Estes & John Stewart, and Jody Adams; since my week was short I thought I'd use this opportunity to do a little catching up. I actually wrote most of this post before I left on the trip. There have been a few items, some mentions, and a review that I've been meaning to get to so I will post them now.

Review: 'Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook'

Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook. Rick Spears & Sur La Table. Andrews McMeel Publishing. $15.00. (372 pp) ISBN-13: 978-0-7407-8344-9

The title really does say it all. This is a great book to have close at hand in the kitchen. If you have a question about how something is done chances are you'll find the answer in this book. Arranged from A to Z authors Spears and Sur La Table give real advice, tricks, and tips on hundreds of subjects. Why is my turkey breast dry? Why did my cheesecake crack? How do I achieve a lump-free gravy? These questions and more are answered. This book is not only for the beginning cook; seasoned pros can use it too. It not only covers tips on cooking, it also discusses equipment, ingredients, and processes. There are also ten deconstructed recipes designed to put the learned tips into perspective. Read up on parchment paper then flip to the recipe for fleur de sel caramels and put your knowledge to use . Randomly flipping through I came across two pages devoted to Tips on Deep Frying, at the citrus fruits entry there is a break out tip to only zest the colored surface of the rind while avoiding the bitter white pith, there are several pages listing equivalent measures in tablespoons, cups and ounces, volume and weight. The book is friendly, well-designed and easy to use. There is a huge amount of useful information. I see myself grabbing it often. Every cook should consider adding this book to their collection.

Mention: Real Simple - A Time Inc. Lifestyle Group Publication

I was approached to take a look at another Time Inc. publication - Real Simple. I was yet again unaware of what the magazine was, or was about, but now after looking through it I can say I am quite impressed. It's a large format, high page count publication with a whole lot of lifestyle content including a food section. The issue I have includes these sections: Recipes for a Good Time, Secretly Simple, 10 Ideas For, Road Test, Five Easy Dinners and a Nutritional Index. The Road Test section tested fifty-two pancake mixes and reports findings on seven. The recipes for finger food and hors d'oeuvres in Recipes for a Good Time are easy to prepare, tasty and healthy. Quick blender hollandaise sauce is the recipe in Secretly Simple, and five easy to prepare weeknight meals are highlighted in Five Easy Dinners. This is a magazine most likely geared toward the working professional who has a family but from what I can see anyone looking for healthy, tasty, easy-to-make meals and food tips should also take a look.

Mention: What Is Fresh

I receive so many food-related newsletters that I can barely keep up with my in box. Somewhere, in one of them, possibly Serious Eats or Tasting Table, or on my Twitter feed, I came across What Is Fresh and felt it warranted a shout out. Unfortunately, this will only apply to my New York-area readers. What Is Fresh is a website that tells you what is fresh at each of the New York-area farmers' markets. It lists by day of the week and location what markets are on, what vendors will be at them, and what they will be selling. For example, I went to the site and clicked on the 77th Street Greenmarket page and saw that Berkshire Berries of Massachusetts will be selling syrup and honey at the next market. This may not be the best time of year to use the site because many of the markets are closed for the winter but come spring I can see this being useful in finding ingredients and planning meals and menus. It's definitely a site to bookmark.

Mention: Good Guide

Another recent find was Good Guide, a website that rates natural, green and healthy products. There are so many new, green products out there how does one know which to buy or use? It seems that many mainstream corporations have jumped on the green bandwagon too. Does that mean their products really are natural, green and healthy? Good Guide rates each item by 'health,' 'environment' and 'social.' Forest green in all three is the best rating. Light green and brown are good to not-so-good. It has an iPhone app for on-the-go decisions, and you can personalize your page with your favorite products and those you want to avoid. You can also write your own user review. The site is in beta at the moment but it is quite thorough even at this stage. It seems like a good place to go for help in becoming greener, and in making green decisions. Something we all should be considering and doing.

Thank you!

I'd like to thank all my friends, family, fellow food bloggers and new foodie friends for reading, commenting, supporting and being a part of the first year of 100 Miles. I am most grateful and humbled by all of you, and I appreciate your support so very much.

Check back for more blogging fun and a full report of my adventures in Yosemite.

Bon appétit!

Upcoming Posts: Yosemite: my report about the 25th Anniversary Chefs' Holidays 2010 at the Ahwahnee' in Yosemite National Park: three days of cooking demos and eating with chefs Suzanne Goin, Duskie Estes & John Stewart, and Jody Adams. Interview with Chefs John Stewart & Duskie Estes owners of Zazu & Bovolo restaurants in Sonoma County. Reviews: Venezia: Food & Dreams by Tessa Kiros, My Nepenthe: Bohemian Tales of Food, Family and Big Sur by Romney Steele, The Spirit Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber and Kimberly Toqe.

Review: 'Cooking Light'

Back in August I was asked by Time Inc. to take a look at, and review, the redesign of one of their magazines: 'Cooking Light.' It's a magazine I'd never heard of as I tend to read like most 'foodies' I know the more highbrow food magazines. Gourmet (RIP), Cook's Illustrated, Food & Wine, Bon Appétit, Sunset, Saveur and so on. My schedule since the fall has been so horrendous that I haven't had time to keep up with my life let alone my blog. I hope that's changed now. In any case, a couple of days ago I finally started looking through 'Cooking Light' and I liked what I saw. It's actually not only about food; it's a lifestyle magazine. The format is not like the glossies mentioned above. It's a very busy, full to-the-brim publication with a lot of worthwhile content. There can be a lot to look at on the page but that's okay. Here, content is king. This magazine is all about living a healthy lifestyle while keeping costs affordable. Here's a tag line that sums up the magazine's philosophy: 'healthy can and does taste great.'

First and foremost 'Cooking Light' aims to help the overextended working individual or family eat healthily and economically by highlighting meals that are quick and easy to make without forfeiting nutrition or flavor. The magazine contains such sections as 'Restaurant Navigator' which offers healthy strategies for dining out; 'Feed 4 For Less Than $10,' healthy easy-to-make meals for a family of four; 'A Carb Lover's Guide to Nutrition,' this section offers guidelines on what carbohydrates to eat and how to eat them. In addition to the many pages of recipes, the magazine is full of lifestyle tips: diet and exercise guidelines, information on health and beauty, travel and shopping, food and nutrition.

When I first saw the magazine I was afraid there would be recipes with 'frozen' and 'can' on the ingredient lists but the opposite is the case. For the most part the ingredients are fresh. Many of the recipes list low-sodium products, skinless chicken, premium products like pecorino Romano, fresh herbs and spices, and the occasional exotic ingredient like spicy Sriracha sauce. This speaks to efforts to make the dishes both healthy and tasty. Not always easy to do. Once I became used to the idea that this wasn't the more staid design of those 'other' magazines; that it was, well, uhm -- busier, I liked it. It's clean, easy-to-follow, modern, and colorful. It grabs the reader and pulls them in. It's the kind of magazine that says 'hey, look at me! I have important things you need to know! Things that will make your life easier, healthier, happier!' and it works. Right up front on page six is a recipe index. Need something fast? Don't have time to read the magazine? Or to spend time thumbing through it? Find a recipe in the index and turn right to it. Single page layouts have category identifying banners across the top corner of the page ('Healthy Living Cooking' or 'Dinner Tonight!') and big, bold titles that grab your attention; many also have step-by-step instructions with numbers and lists that are boxed or shaded making it to easy to follow along. I like these touches. They make the pages accessible.

While the magazine outwardly has little to do with the idea of one hundred miles and sustainability, it does promote eating and living a healthy lifestyle and that alone is a very good thing. To be honest I wasn't sure I'd like the magazine when I first received it but after spending a little time with it I do. It's comfortable like a favorite pair of slippers. The redesign, the recipes, the writing are all very approachable. This is a magazine to use on a daily basis not to take to bed for bedtime reading. Leave it on the kitchen counter as you'll need to use it tomorrow.

Please Vote For Me! The Foodista Best of Food Blogs Cookbook Contest: I have entered my baked papaya recipe, 'Chef Wally's Baked Papaya,' into the Foodista Best of Food Blogs Cookbook contest. If selected the recipe will be published in cookbook published by Andrews McMeel Publishing. To vote go to the top of my blog to the Foodista icon. Thanks!

My Status: winter in Southern California -- warm days, cold nights, comfort food. Off to Yosemite at the end of January to attend a 'Chefs' Holidays 2010 at the Ahwanee' event: three days of cooking demos, lectures and eating with chefs Suzanne Goin, Duskie Estes and John Stewart. Can't wait! Also new cookbooks to try, some to review; new kitchen equipment to use. More cooking, eating, writing, and blogging.

Upcoming Posts: Reviews: Venezia: Food & Dreams by Tessa Kiros, My Nepenthe: Bohemian Tales of Food, Family and Big Sur by Romney Steele, The Spirit Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber and Kimberly Toqe.