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?

wow, today was crazy.  matty filmed his submission for our 3 minute film festival while we were on the air today.  it’s a follow up to the movie he did four years ago called ”the studio”  click here to watch the original.  if you listen much to the show you know matty is insane, always in a bad mood and about the most stressed out person i know.  today that was multiplied by 100.  i think no name and i deserve some kind of award for helping matty keep his cool…i really think the slightest ripple from one of us would have sent him reeling off the deep end.  best performance award goes to hyphy mike who came over to alice after the show to film his “sit-down interview” part of the movie.  we were all struggling not to crack up while watching him film his parts, that guy is way more genius than he gets credit for.  just wait till you see the movie, he is going to steal it…that is if matty puts him in…maybe matty will be too jealous of how he’ll upstage all of us???  see you.

Hello blog readers. Went to the private screening of “Semi-Pro” with a great group of listeners today. You know, for all the bad reviews, I loved the movie! (maybe I’m the only one?) It’s a Will Ferrell movie, I got exactly what I expected. There’s this scene with a gun…I won’t spoil it, worth the ticket price right there. Jive Turkey!! Hot dogs with all the fixin’s turned out to be 10 different types of dogs, brats and other sausages…YUM!! Next time we have one of these screenings you have to try to win tickets (or just beg Hooman, he’s a softie!) and come with us. They’re so fun and such a strange little way to spend time in the middle of the day. Always great to see who is listening, lots of new faces today. Hyphy Mike and das Boot gave the intro…clearly they need to spend more time rehearsing!! LOL! Gotta go have a smoke…what a loser, huh?

See you later,

Sarah