Mary Ladd

Shake It Off

It was dumb of me, really. Letting pickiness get in the way of eating. I went over four hours without eating. That was after having a large coffee, with a sugary pastry, and over two hours of driving on windy roads. Add hot weather, pregnancy, and the search for my Dad at a dusty car show, and the chances of me being grumpy are almost guaranteed. What surprised me was how shaky I was, in addition to being ravenous.

Oscar agreed that we should park (add fifteen minutes: who are you people that crowd car shows, anyways?), find food, and then track my Dad down. Oscar teased me, "You won't like the food at the show. It's going to be greasy," he said in a sing song voice. Ah, love. I kept changing my mind on what I wanted as we approached the show. Chinese food would be good, but who wanted to sit in a dark restaurant when it was so nice out? A hot dog with chili would hit the spot, but wasn't I supposed to be not eating sulfites? I am embarassed at how much I was whining to Oscar when we got into the show.

"No, I don't want a potato. Uhhhhh. Look at the line," I complained. I kept looking down the row of food booths. Shaved ice? Later. Fudge? Ditto. BBQ? Since my Dad is the BBQ master, it was a good guess that we'd have platters of meat for dinner, later. My shakes got worse. I sat down. I finally spotted a booth that didn't have a zillion people waited, and sounded appealing. "Can I have a carnitas burrito?" I said weakly to Oscar as I covered my face from the sun. "No rice. Thank you," I said as he dutifully walked over to get my lunch.

My being picky made us both miserable, sure. In my (weak) defense, I do have that baby thing going. As I gobbled, I barely cared that the burrito was far too mild. It was drippy and tasted good, overall. The shakes continued, so I kept eating. Of course, I was grateful to Oscar, and told him thanks again throughout the day. At least we seem to share a sense of humor. He made fun of my "I'm shaky," refrain later. He had good reason.

Ukiah's Chavez Market Taqueria

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It's likely to be good if a taqueria or market makes their tortillas on a hot griddle by hand. Thick corn beauties, warm and toasty. I was told by reliable sources--Robert Mailer Anderson and Zack Anderson--that the Chavez Market Taqueria has "the best" tacos and Mexican food in Ukiah, so I decided to grab a to go lunch there today. Since they have a full menu and I was more in the mood for a torta, I admired the tortilla making and decided another visit must, and will happen, soon.

How was the torta? The al pastor meat was well spiced, and the sour cream, avocado, pickled jalapenos, lettuce, and tomato were gooey, messy, and delish.

I'd like to try tinga, which is advertised as spicy shredded chicken. There's also menudo for adventurous eaters who may or may not be hungover. The market sells bottled hot sauces, and I decided to go for salsa habanera, "from the hottest chiles in the world," made by Castillo. My torta was hot enough, and I was starting to sweat a little, so I will crack open the sauce another time.

Chavez Market Taqueria
1424 South State Street
Ukiah, CA
T: 707-462-4697

Timing Is Everything

News flash to Ukiah waitresses: just because my dinner cost ten ninety-five doesn't mean I expect you to rush me. Readers, perhaps you've fallen victim as I have? I hope not. On two separate nights, I ordered a dinner that included a choice of soup or salad with a meal. Each time, I thought, let's go with salad, since it's warm out.

I was surprised on the first outing, when the waitress brought both my Ceasar salad and veggie lasagna at the same time. "Oh, can you just keep the lasagna warm for me, please?" I asked politely. "I can't get to both of them at the same time..."

She said sure and took it away. I suspect she hid the plate (I hope it was covered) in an alcove directly around the corner rather than put it under a warmer. It was lukewarm when she brought it a few minutes later.

Rush incident Number Two happened last night, at a "family restaurant" that I had heard good things about from fellow crew members. At least I was almost finished with my salad when the waitress brought my plate of pasta out.

In both cases, I wondered what the rush was all about. The restaurants were far from crowded, and it didn't seem like the kitchen or staff were overwhelmed. It's okay to have a casual feel to service, especially when prices are relatively low. But I'd been on the clock all day, and was hoping my dinners would be a chance to unwind and relax, maybe get in a little people watching. The old adage is true: timing is everything.

Hotel Livin'

I'm working in Boonville for the next five weeks, and living in a Ukiah hotel. The first thing I did after checking in was scout out a market. Raley's is just okay, but do they have pristine produce and other natural goodies? Methinks maybe not. Top shopping priority was on snacks. Most of my meals would be taken care of during work, on set. More about movie catering and craft service (snacks) to come.

My recommendations for healthy and happy eats, for one?

1. Nuts-alone or in a snack blend. Don't buy too much. Try a sample! I was disappointed that the cherry-nut mix I bought had old peanuts in it. I can deal with white chocolate chips -- just barely-- but old peanuts are too sour and nasty. I should've remembered to try a sample, or at least a hard and long look. Doing that helps find rancid or off flavors, or even weevils.

2. Apples. They hold better in a bag than bananas, which will make you happy when you realize a book and laptop have been pushed over the fruit. Apples also seem to stay firm and crisp under any conditions.

3. Water. Mineral water fit snugly in the mini fridge I had. I guess those looking for adult pleasures would of course want:

4. Local wine and/or beer. I'm holding off since I'm in a family way but would normally get some Anderson Valley Brewing Company beer, as well as red wine from local wineries. Next time.

5. Chocolate bars in various forms. No need to eat a whole bar but a few pieces of whatever sort of chocolate you crave can make a night in front of the tube with weird blankets and pillows feel more special.

On my next outing, I will probably get some bagged popcorn and other salty snacks, cheese and crackers, as well as different bulk sweets. Candied ginger, my dear? Juice and more drinks will be fun to sample, too.

Non food items that cheered me up: a cheetah caftan, grrrr!, candle, books, magazines (from the New Yorker to People, they'll all come in handy), salt scrub, handmade soap, loofah mitts, and great smelling grape shampoo and conditioner. Other homey items I've seen people use in long term hotel stays include yoga mat or other exercise gear, fancy, silky pillows, a large and fluffy towel, robe and slippers, music, and pictures of loved ones.

Weak Ass Jalapeno Cream Cheese Spread

I won't yet name the bagel place that I hit up this morning. Let's hope it's not a trend to have cream cheese with overly mild jalapenos. Nothing messes the start of the day up like weak jalapenos. There was probably a fluke. Consider the variations on peppers that I buy at the store, it looks like the bagel shop got a weak batch. I have ordered the jalapeno cream cheese from this chain before. The results are usually spicy and hot, of a most satisfying nature. Leave me with slight sweat beads on my upper lip and I'll love ya forever. Today's cream cheese was so mild, I thought the bright green crunchy bits were green bell pepper rather than jalapenos. Good to know I got some Vitamin C but I'm left asking, "Where's the heat?"

Devil in Incanto's Kitchen

I will soon post my review on Marco Pierre White's book, Devil in the Kitchen. Better make it snappy since he's coming to town! I will be there for what sounds like a delicious and interesting evening. From Incanto Restaurant's newsletter:

He was the youngest chef in the world to be awarded 3 Michelin stars
and the first Brit ever to receive the honor.

Britain's most celebrated chef, Marco Pierre White, will host the U.S.
debut of his memoir "The Devil in the Kitchen: Sex, Pain, Madness and
the Making of a Great Chef" at Incanto on Tuesday May 8, 2007. Chef
White will be on hand to sign books.

We will celebrate with a special menu inspired by Chef White's
classics. Cost for dinner for two persons, plus one copy of the book is $190
per couple, excluding beverages, tax & service. More information about
the dinner is available at:

http://www.incanto.biz/

Sniff this, Super Taster

Someone recently asked me if I am a Super Taster, which is someone with high levels of taste perception. Uh, sure. As a consumer and foodservice product judge, I did receive info that helped fine tune my palate towards Super Taster levels. In those weekly three hour judging sessions, I was required to speak and write my thoughts on what was in the food, as well as a product's flavor and tastes. Going without alchohol, coffee, cigs, garlic and other strong foods in the hours or even night before the session made Super Tasting even easier.

Although the training helped me identify ingredients and tastes, there are other ways to become a Super Taster. Get knocked up! Being four months pregnant** has meant that smells and tastes are stronger for me than they have ever been before. Grilled meat smells fill my nose whenever I walk the Miracle Mile stretch on Mission Street. Those meaty smells are in full effect if it's a Friday and the hot dog vendors are out. (It's easy to have a hot dog and finish with a churro on those Fridays). Salt, smoke, and sweet notes are much easier to catch. I seem to be able to taste salt during and throughout a meal, and am using less of it while cooking. It's probably not that the food is saltier, it's that my tongue picks up the presence of salt quicker and sharper.

There are drawbacks, of course. Constant faux bread smells from the Subway at my work's entrance make me irritated throughout the day. Subway's bread always smells overly sweet. It's not even close to what bread should smell (or taste) like. Whiffs of other foods that don't belong together are jarring. Take this afternoon. I was enjoying a post-lunch chocolate chip and milk break at a bakery. Sweet, chocolate-y, baked notes made me smile. For a brief little while. The bakery also makes gyros (weird, huh?), and lamb-y spicy notes suddenly swirled around me as the owner prepared an order. Rather than spit my milk out, I gobbled the last cookie bite and hightailed it outta there.

**This will never turn into a pregnancy or baby blog. Gag! Boring! No way!

Easter Menu

I've got my camera revved up to try 2 new techniques/recipes this Sunday. I still haven't had any asparagus this year, and am thrilled to try a version that uses an oven bag, with lemon and bay leaf. Muy brother's used this technique with great success at the Paragon Restaurant where he works.

We're also roasting a whole fish with some tasty chimoura sauce. Eating happens throughout the day, starting out with fruit salad, coffee, juice, and hot cross buns.

Easter Menu

Fruit salad

Hot cross buns

Potato salad or mashed potatoes-whichever is most appealing

Ham-not sure what recipe we're using just yet

Roasted Wild Sea bass

Asparagus with lemon

Dessert-something sweet from Dianda's, Dalessio's, or Tartine. Whoever has the shortest line wins!

Sneaky Chef's Techniques are Gross

OK, watching the Sneaky Chef on TV yesterday morning didn't really make me puke, but I was seriously sick. Sick that someone in the media spotlight feels it's okay to enslave oneself to a frickin' blender or food processor in the name of healthy eating. Or that she'd put spinach and blueberries in brownies. Wrong, wrong, wrong!

Sneaky Chef is an attractive female chef who decided to always puree veggies and other "good stuff" and sneak it into her children's food. Oh yeah, she also has a book and classes for other parents who want to be sneaky. She puts these gross looking purees in muffins, doughs, with pasta, mac-&-cheese, and other weird combos. What nutritionist feels that children should be regularly consuming meals that are nearly in a pre-digested state (she used words to this effect)? Mmmm-hmmm.

I don't have a problem with being sneaky, but find it weird that one has to go that far just to include some veggies in a meal. This sets up a host of problems: a lot of work just to hide veggies, with no end in sight. By pureeing everything, a child will never feel he or she has to try new and different vegetables. There are so many easier ways to prepare tasty and healthy food than this sneaky approach.

Sure, it's easy for me to judge because that's what I do. I don't yet have a child and in theory haven't experienced the difficulties there, but I have many family members and friends who have offered a variety of veggies (and fruits, whole grains, etc.) to their kids. Overall results are young eaters with an interest in new and different foods, no puree needed. Eating should have a sense of adventure to it, rather than be a way to cut corners and sneak things past others.

The other weird thing with the Sneaky Chef is she uses those purees all the time. That may be okay for baby food. Other exceptions: in elder care facilities, and for folks who are for medical reasons no longer able to eat firmly textured foods. Sneaky Chef is creating a generation of kids who don't know what good and healthy eating is, and who will be loathe to try and prepare things on their own. It also has a smarmy, self involved whiff of spoiled brattiness to it.