May 19th, 2012
 Dining Room at Rancho LaPuerta Photo: Maralyn D. Hill
Maralyn and I will be meeting again at Rancho La Puerta in July to present our writing workshop and take a few cooking lessons. I can hardly wait. The Ranch has so much to offer so many men and women of all ages from all over the world. Rancho La Puerta and the Golden Door have brought wellness into the lives of over 500,000 Americans in the past 72 years. The Hill team believes in making our health one of our top travel priorities. .
During the week of our presentations we will have a choice of many mindful activities such as Herbs for the Body and Soul, Kung Fu for Fitness, Exploring the Night Sky, Love Cycles and so much more. My personal favorites are the early morning hikes, yoga, art classes, African dance, swimming, massages and cooking lessons at La Cocina que Canta. This is the hands on “kitchen that sings” built at the edge of their organic farm. It is here that we meet many talented chefs.
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This recipe is from the La Cocina staff led by Executive Chef, Denise Rosa.
Gluten-free Walnut and Fig Muffins
Ingredients for 12 muffins
Dry
3 cups flour mix (see recipe below)
1/2 teaspoon baking soda
1/4 teaspoon baling powder
1 cup brown sugar (packed)
1 teaspoon Kosher salt
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2 eggs
11/4 cup buttermilk
1/2 cup grape seed oil
1/2 cup fresh or dried figs, chopped
 La Concina Canta - Cooking Demo Kitchen - Rancho La Puerta Photo: Maralyn D. Hill 1/2 cup walnuts, chopped
1/2 teaspoon vanilla
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Preheat oven to 350F.
In large bowl, mix all dry ingredients.
In a separate bowl, lightly beat eggs and other “wet” ingredients together. Pour wet into dry and mix with a spoon by hand until some dry flour is still evident (do not over-beat).
Use ice cream scoop to dollop muffin mixture into olive-oil-misted muffin pan (preferably one that makes small cork shaped muffins).
Bake approximately 20 minutes or until wooden pick comes out clean.
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Gluten-Free Flour Mixture
Ranch La Puerta uses all Bob Mill’s ingredients which are commonly available in health food grocery stores. For precision, this mixture is by weight: Combine equal parts of corn, quin and sweet brown rice flours until weight is 700 grams. Combine equal parts potato starch and tapioca flour until weight is 300 grams. Mix all together. store excess in air tight container to use soon for any baked-goods recipe. Experiment with amounts to accentuate certain flavors you might like best.
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Rancho La Puerta is a short, easy, and beautiful drive from San Diego in the charming village of Tecate, Mexico, Baja California, P.O. Box 69, Tecate, California 91980.
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Tags: brenda c hill, Chef Denise Rosa, gluten free muffins, gluten free recipe, La Cocina, Rancho La Puerta, Where and What in the World
Posted in Bread Recipes, Cooking Schools, Culinary Travel, Culinary Travel, Spas, food, luxury travel, recipes, travel | No Comments »
May 18th, 2012
“Nice Work If You Can Get It”—by Norman E. Hill
Nice Work if You Can Get It
Having seen the Broadway show, “Crazy for You” 20 years ago, I had very high expectations for the new show, “Nice Work If You Can Get It.” All my expectations were realized—and then some.
This show was sheer magic, with a wide variety of Gershwin tunes, up-to-date arrangements, dynamic choreography, and an integrated Prohibition—era—based plot. Sinatra said we’ll never see again the likes of Astaire and Rogers’ dancing. But the stars, Broderick and O’Hara, showed such emotion and enthusiasm for their big dance number that I couldn’t help but think of a reincarnation of that amazing duo from years past. I could tell the audience agreed with me. To be fair, the entire cast deserves a standing ovation.
There is simply no show on Broadway or anywhere else of its caliber. When uttering “Nice Work If You Get It,” also state that this show is NICE WORK—and WE’VE GOT IT!
- Norman E. Hill
Norman E. Hill, FSA, MAAA, Meber AICPA
Member: International Food Wine & Travel Writers Association
Member: Society of Professional Journalists
Tags: Norman E Hill, Review Nice Work if You Can Get It, the hill team, Theater Review
Posted in Events & Activities, travel | No Comments »
May 17th, 2012
Long Table Photo: Jill Dye
I was anticipating an old port with candlelit restaurants reflecting in the shimmering Mediterranean. Instead we found a shiny new port-mall with a rock concert and Udon – Noodles and Fun – a contemporary Japanese style eatery filled with lively young Catalonians half our age.
Enticing aromas drift into the mall and outside to the seaside concert we all talk above. Tempora Udon and Seafood Yakisoba with fried tuna provide a delicious late night repast (early for our table mates who will still be partying long after we succumb to jet lag).
We were seated at one of two ultra modern white tables that ran the length of the restaurant. It reminded me of a meal in a rustic restaurant-bar on the outskirts of Barcelona in 1965 with my mother and brother, when we ate at a
Noodles & Rice Dish Photo: Jill Dye
traditional wooden table and a friendly Catalan man proudly demonstrated his wine drinking skills from a pottery caraffe with spout.
A flavorful broth with one large shrimp and a variety of vegetables in tempura top the soba noodles made by a pro. My husband’s fresh ramen noodles were topped with tasty fish and shrimp in small pieces. He chose Asahi Japanese beer and I sipped a delicate green tea with rice and barley which complemented the meal. Not a lot of protein but loaded with comfort and ideal for weary travelers.
Jill has been a close friend of Brenda’s for a long time and I’ve enjoyed her company several times. We are happy to have her join our team.
Long Table Photo: Jill Dye
Tags: Barcelona Port, Marguerite Jill Dye, Spain, travel, Udon, Where and What in the World
Posted in Destinations, travel | 2 Comments »
