John Mayer Trio

This evening, 29 December, in downtown San Diego at the Copley Symphony Hall (750 B Street), the John Mayer Trio is performing at 7:30pm.  The trio is comprised of John Mayer, vocals & guitar, Pino Palladino, bassist, and Steve Jordon, drummer.  Together they create music that merges aspects of jazz, folk, funk, soul and rock.  As John was quoted saying, it's "power rockin', electric guitar, in your face blues."  

I can report after attending the concert that the show was very enjoyable and all three of the guys are extremely talented.  The venue at Copley Hall was quite different than the average stadium, field, or hall.  Lined with seats on both the lower and upper levels, the interior was set for a intimate, more conservative, event.  Opening for the Trio was Mayer Hawthorne, a group of guys originally from Ann Arbor Michigan, bringing Detroit Motown to a new level.  They were a great beginning to the evening, getting the crowd warmed up and encouraging everyone to stand up in their seats and move with the music.  By the time the Trio came on stage, everyone was ready to sway, shake and groove.  A great show for sure!  

Donna's Toffee

In my attempt to learn how to successfully bake, I decided to host a holiday party, Cookies & Cocktails.  Everyone was to bake at least a dozen of their favorite cookies and then we'd have an old fashion cookie exchange, where everyone departs with an variety of sweets.  I chose to make Chris' mother, Donna's, infamous chocolate and walnut toffee.  It ended up being pretty simple and so delicious.  We've been quite the happy piglets this past week!

Donna's Toffee

1 sleeve of saltines         
2 sticks real butter         
12 oz chocolate chips
1 cup sugar

1 cup chopped pecans or walnuts

Melt butter in saucepan. Add sugar and heat to boiling. About 3 min.stirring constantly. Line a cookie sheet with foil and put the saltines on it as close as possible. Pour butter and
sugar over them and bake 10min at 325 degrees.  As soon as you take out of the oven pour chocolate chips over. Spread evenly and sprinkle nuts. Put in refrigerator until fully cooled, then break up in pieces. Store in the refrigerator. 

Borders: A quiet escape from holiday shopping

At first I thought we were mildly insane to head out on the weekend before Christmas and go shopping.  I won't lie, the parking lot was a war zone and the check-out lines seemed to weave into infinity.  But after we secured our last minute purchases, to escape it all, we found ourselves tucked away in the back of Borders with a stack of books, solitude and quietness.  I must say it's a delightful change of pace from the frenzied race only feet from our nook.  

In my stack: 

Downtown Chic; From Wreck to Ravishing, Robert & Courtney Novogratz

Paul Klee Selected by Genius, Roland Doschka

Simple Style, Julia Bird

A16 Food+Wine, Nate Appleman

Remake it Home: The essential guide to resourceful living, Henrietta Thompson

To Your Taste, Celerie Kemble

Midwest Modern, Amy Butler

cardiff evening

driving home in cardiff on sunday, i decided that its so easy to take advantage of the beautiful landscape and sunsets at our fingertips.  so, i pulled over and enjoyed the quiet solitude while the sun sank into the pacific.  

LUX@Night: Encinitas

Tonight is Lux@Night at Lux Art Institute in Encinitas, showing the work of artist, Susan Hauptman from 7-9pm.  Lux@Night offers the public a chance to meet the resident artist, see the work in progress, as well as selected past pieces.  Admission is free and light appetizers and beverages are served.  

A Fashion Wonderland: Cardiff

If you want something fun to do this afternoon in Cardiff.  The trendy boutique, Azzaria, near Seaside Market, is having a holiday fashion show.  They have a great selection of clothes, as well as a denim bar.  Just make sure to bring your umbrella, it's raining in SoCal!

Fig and Blue Cheese-Stuffed Pork Tenderloin

When I was back in Virginia celebrating the holidays, Mom and I made this delicious pork dish.  I got the recipe from my friend, Carrie, who initially found it in Cooking Light magazine.  It was delicious, and we served it with mashed sweet potatoes and sauteed green beans.  I do wish there was some sauce or reduction, maybe fig.  Might have to create that next time.  Please let me know if you have suggestions!

Fig and Blue Cheese-Stuffed Pork Tenderloin
An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans.

1 (1-pound) pork tenderloin, trimmed
1/2 cup dried figs, coarsely chopped
1/2 cup crumbled blue cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon apple jelly, melted

Preheat oven to 450°.

Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined jelly-roll pan coated with cooking spray.

Bake at 450° for 20 minutes. Brush jelly over the pork. Bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Discard twine; cut pork into 12 (1-inch-thick) slices.

Tonight in Cardiff: Undulation

Tonight, for one night only, at 111 Chesterfield, Suite 119 in Cardiff-by-the-Sea, CA there is a hosted art show featuring the work of local artists, photographer Maggie Marsek and painter Skye Walker. There will be a DJ, snacks, beverages and great deals. It's the perfect opportunity to pick up a holiday gift.