Packing for Idyllwild | New England Style Clam Chowder with Garden Leeks, Gold Potatoes, and Fresh Chives - New England Clam Chowder with Garden Leeks Gold Potatoes and Fresh Chives - Overhead

Photo: First Autumn sunset in Idyllwild this year. Also, a bird in flight. I get now why people have second homes. Especially in beautiful places. About once a year, I pack up the whole family (this year, it’s the husband, children, and dogs), and go someplace quiet for an entire week. And I pack an… 

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Sweet Corn Chowder with Roasted Vegetables, Garden Chives and Bolted Cilantro Recipe - Sweet Corn Chowder with Roasted Vegetables, Garden Chives and Bolted Cilantro - Overhead Formal

We all have a past life, don’t we? Or is it just me? Every now and again, I think about my past life. I lived in Oregon. It rained a lot. I was (mostly) miserable. And I was convinced I had nothing in common with the food growin’, chicken totin’ hippies that looked like mop dogs… 

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December at the RGB | Braised Short Rib Hash - Braised Short Rib Hash - Detail

December at the RGB (clockwise from top left): Meyer lemons. Kale. Sage. The black Silkie we had to give away because he started crowing. Parsley. The buff Polish we also had to give away because he started crowing. Lavender. Stattice. The annual cut-back on the massive fig tree. – Braised short ribs. At Marché Modèrne… 

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Summer Market Platter Market Platter

If I had a second sub header for the RGB blog, it would probably be: How to make really complicated food using over ten ingredients, three burners, two people and a very long time. This doesn’t work very well when you’re in the middle of a remodel.

Roast Chicken with Lemon, Rosemary, Thyme, and Russet Potatoes - Roast Chicken with Lemon Rosemary and Thyme

A peek at the Santa Barbara coast from the Major’s family room. Like most families, everyone in ours plays a different role: The Pilot adheres to a routine, the English major (the Major) is great with words, the Nurse showers us with hugs and kisses and the Architect keeps the humor fresh. And we cook…. 

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Church & State Bistro: Moules Marinière

Moules Mariniere with Pommes Frites

Romance in Los Angeles? To paint the picture: It’s early Wednesday evening. We’re in downtown Los Angeles, and we need to eventually get home. Instead of sitting in two hours + of stop-and-go rush-hour traffic on the I-5 freeway, we opt to wait it out by having a nice dinner in the Industrial District of… 

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Caldo de Carne Seca| Tweakin’ the CIA’s Recipe… Because it Made Sense

…along with one of our staple pizzettas. This one had caramelized onions, prosciutto, red bell peppers, raw cheddar, chevre and shredded parmesan.

Two things happened this week: the cilantro went into bloom and the carrot tops grew taller than the yardstick.   Keeping that in mind, and not feelin’ like watching yet another Lakers playoff game with Mr. RGBistro, I went to my stack of checked-out library books for some inspiration. About 2 minutes into my search, I… 

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Assisting Good Genetics | Brunelli Steak Dinner

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Roberto Maurice Brunelli likes steak, and today is his 90th birthday. In honor of this major milestone, we’re posting a steak dinner recipe. The below is one our typical protein/starch/vegetable dinners from this summer. It is by no means healthy, but it hits the spot for those steak and potato cravings. We hope that when… 

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Sweet Memories | Zuppa Toscana - Claro's Zuppa Toscana

When I think about college, I often think about 146 Esplanade; the place where I became an adult. It was during this time in my life that I was also addicted to study breaks at The Olive Garden. My druge of choice: bread sticks and zuppa toscana. I had to have it. all. the. time…. 

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