So i was reading all the awesome blogs on here (which means scrolling through looking for my name) and I came across no names blog about the bar trail mix. I had to figure out how to create one on my own but there was no 7-11 near my favorite bar (tres gringos in SJ) to attempt this masterful feast. Then, yesterday, during the Warriors unfortunate loss to the lakers, me and my friends invented the Party Tray 2008. On this party tray was lunch meat, crackers, buffalo wings, fried chicken, french fries, red vines, twizzlers, and one burrito. My point being more varieties of foods should be brought together to form a delightful harmony of flavors for ones pallet. Feel free to invent your own trail mix or party tray and spread the joy of bring your favorite foods together….Mission: a sushi roll with steak, and sausage in it…

I promise i’ll get better at this

1. Kathy Says:
   March 11th, 2008 at 2:40 pmSarah: heard you guys talking today about iceburg lettuce, salads, etc. and I wanted to call in and give you my tried and true Best Salad Ever recipe, but Hooman told me the discussion about food was over, so he basically hung up on me……now really, was that nice? Food is NEVER over, and I think it would have gotten a big shout out from you, No Name and Matty when they heard it. So anyway, people inhale this salad—-here goes:
   Take one head of romaine lettuce and chop it up. Put in large metal salad bowl.
   Thinly slice one small green cabbage, put on top of romaine.
   Thinly slice one small red cabbage, put on top of green cabbage.
   Thinly slice 1/2 large red onion, put on top of red cabbage.
   Cover all with a bottle of Real Bacon Bits (have to be real, not that weird dried stuff).
   Cover with crumbled bleu cheese.
   Pour a bunch of Hidden Valley Ranch dressing over and toss.
   That’s it. You can add shredded carrots, avocado, whatever else you like, but the further you go away from the basics, you start to lose that loving feeling. Try it. Your kids will love it. Love, Mill Valley Mom

hi, went to harmony in mill valley today with jan landis.  she was the executive producer of “sarah & no name after dark,” our now defunct tv show.  (sob)  she’s such a great person, always so positive and generous.  we got five “little plates” to share.  calamari was tasty, but the chunks were too big in my opinion.  potstickers were good.  fancy onion rings also were too large to eat politely and had too much batter.  porabello mushroom dish was a bit soggy, but good flavor.  asparagus dish was excellent, simple, not at all over cooked, light, tasty sauce.  service was good.  i’ll have to try some of the dim sum they offer next time, overall it was decent for lunch and i think i just made the wrong menu choices.  hmm.  i think i  just reviewed a restaurant.

hey, i just wanted to add, if your grill gets really hot, turn it down to medium when you put the fish on.  mine just never gets that hot.  you should hear it crackling in there, but you don’t want it to burn through the tin foil….see below for incredibly boring recipe.

hi, i had a great weekend up in tahoe.  went skiing for the 4th and 5th times in my life.  at 41, i’ve surprised myself but i hope i can still keep up with my kids next winter…probably not!  going to try to squeeze in one more weekend before the season is over…anyone have the perfect, secret place with nice long beginner runs to recommend?  no name and matty keep talking about the food blog they want me to write.  i DO love food…i love it even more when my kids will eat it, too.  it’s so awesome when you make something healthy and they devour it.  tonite i’m making salmon on the grill with fresh dill.  i never lay it right on the grill, i heat it up really hot while i get the fish ready.  lay out two sheets of tin foil on a cookie sheet (easier to transport to and then off the grill with the cookie sheet) lay the foil out so it’s about twice the length of the fish slab and spread the two sheets out sideways from each other.  lay the fish down dry, skin side down so it’s still fully on one sheet of foil, but the sheet beneath has enough play to wrap around it.   the skin will stick to the foil and you’ll be able to neatly pick up just the meat when it’s done.  chop a good sized sprig of dill, coarsely, and sprinkle over the fish.  i always throw on a couple of pats of butter, but you could do it without if you’re trying to watch calories.  (i’m not!!  ha!)  then fold up the ends of the foil so the fish is in a little foil boat…lightly close and pinch the top of the foil over the fish and just crinkle up the ends.  leave “headroom” so the foil doesn’t touch the top of the fish and don’t crimp too tightly so steam can escape.  for a big ass slab of fish, i do exactly 20 minutes, but if you’re not going to eat it immediately, go a couple of minutes less and open up the foil after you take it off the grill so it doesn’t overcook.  it’ll keep cooking even off the heat if you keep it closed up and let it sit.  i like it medium, you’ll have to adjust for rare or well.  if the piece of fish is smaller, thin, or if it’s a couple of pieces, check it at 10 minutes.  i just hate it if it’s too cooked.  just plunk it on the grill, close the top and leave it.  once it’s done, slide the whole tin foil contraption right back onto the cookie sheet and bring it in.  makes for easy clean up!  serve with rice and a veggie, garnish with a lemon wedge.  seriously easy: uncle ben’s pre-prepared rice.  little orange pouches, 90 secs in microwave, no bowl to prepare in.  i doubted it, but tasted no name’s and it’s great.  i eat it for a snack sometimes.  is this boring enough?