Guess who is not in the Rock and Roll Hall of Fame!!!

Three Dog Night


Def Leopard

Pat Benatar


The Doobie Brothers


Depeche Mode

The Cure


Hall and Oates


Alice Cooper

Moody Blues


Cheap Trick

Bad Company

Peter Frampton



Bon Jovi



Public Enemy

Red Hot Chili Peppers (this was their first year of eligibility)

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Chipotle-Mango BBQ Chicken

How about adding a little flavor to your next bbq chicken. Adobo is Spanish for sauce and chipolte is a ripened jalapeno that is smoked. The spiciness of the pepper and the sweetness of the mango give this dish a great flavor.


* 1 1/2 cups mango, peeled, pitted and roughly chopped
* 3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
* 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
* 2 tablespoons unseasoned rice wine vinegar
* 4 cloves garlic, peeled
* 2 tablespoons fresh lemon juice
* 1 tablespoon canola oil, plus extra for grill
* 2 teaspoons kosher salt
* 1 teaspoon freshly cracked black pepper
* 2 pounds chicken thighs and drumsticks, bone in, skin on


Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

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Moist and Delicious Zucchini Bread

This recipe bakes welland is good and moist- your kids wont even know they are eating “yucky” zucchini
Bread will freeze well, and keep in refrigerator for weeks.


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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Your Name on a Grain of Rice

For as much as things have changed, they have really stayed the same. There is no other place that exemplifies this then our state fairs and ocean boardwalks.

I recently had the pleasure of visiting Santa Monica Pier. As I walked down the magnificent structure that extends hundreds of feet into the ocean, I was struck by the crowds that surrounded many of the booths that lined the pier. In this modern day one would think that the gatherings of mostly young people would be for the latest technological gadget made my Apple, but as I approached one of the crowded booths I was schocked to see that the interest was for “Your Name on a Grain of Rice.” Yep, that was it!!

Today’s youth is the most technically advanced generation EVER; they are practically born with cell phones attached to their ears, so it felt good to know that with all the things in this world to be amazed with, they can still be in awe of a novelty that has been around for decades.

I guess that is why cotton candy and candy apples will always be popular!!!

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Grilled Pork Chops with Sweet Peach Barbecue Sauce

Tired of the same ol’ pork chops. Try this delicious recipe made with Fresh Peaches.


For spice rub:

  • 3 tablespoons ground coriander
  • 3 tablespoons ground paprika
  • 2 tablespoons ground cumin
  • 1 tablespoon kosher salt
  • 3 tablespoons freshly ground black pepper
  • 1 tablespoon brown sugar
  • 5#sliced pork chops

For the sauce:

  • 2 tablespoons olive oil
  • 1 small red onion, peeled, sliced thin
  • 3 peaches, pitted, cut into medium sized cubes
  • 2 tablespoons peeled and minced fresh ginger
  • 2 medium ripe tomatoes, cut into medium sized cubes
  • 1/2 cup cider vinegar
  • 1/2 cup orange juice
  • 1/3 cup light or dark brown sugar
  • 1 teaspoon ground allspice
  • Salt and freshly ground black pepper


Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.

Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.

Put the chops on the grill over the coals and cook, turning once, until desired doneness; 6 to 8 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.Serve the chops hot with extra barbecue sauce on the side.

Cook’s note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

Posted in Dinner, Food, Grilling, Peaches, Pork, Pork Chops, Recipe, Recipes | Leave a comment

Southern Peach Cobbler

If your not a pie maker, try third delicious yet easy peach cobbler recipe. Peaches are in season and this is your best opportunity to prepare a dessert with fresh local fruit. Serve with vanilla bean ice cream or fresh whipped cream.


  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
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What are your patience buttons?

What are your patience buttons

As I get older I am finding my “patience” tolerance has moved up the “how much more can I take” scale. Baby’s crying, bad drivers, 8:30 at night solicitations from so called non profits (and calling me Miss Cindy the whole time) and bad t.v. shows are just a few of the “little” things that are starting to make me crazy.

Now I don’t want you to get the impression I am turning into an old fart who is a complaining curmudgeon…. after all I’m only 50 (which is the new 40) because I’m really not, hey I read “who moved my cheese” and “don’t sweat the small stuff.”  For the most part I will have to live with the bad drivers, the late night phone calls and some of the crap they call t.v. shows (come on now, “Dancing with the Animals”????).

But lately I have decided there are some things that I just no longer can accept (wearing an adult diaper is not one of those things), and I have come up with a list of 3 things that no matter how old I get I will just not tolerate, so if you can be patient with me, let me tell you what they are (in no particular order, they all bug me equally).

1) Mail-in rebates- WHAT A RIP OFF, whether it’s at Staples or your local hardware store, rebates are on the rise. Let me give you a few examples; Scotts 4 Step Lawn Care; keeping your lawn green does not come cheap, in my case a few hundred dollars. So finding a store that gives even a $35.00 rebate can help take the sting out of slamming down over 300 bucks for your lawn; that is until you try to get your rebate money. Bar handing over your first born, the process that you have to go through to get a lousy $35.00 can make the sane run for the nearest straight jacket AND that’s even if you remember to send it in. Now I know most of us convince ourselves that, yes, we will send in the 50 cent rebate CVS is offering on our favorite pack of gum, or WOW that price on that ream of paper is pretty cheap… how hard can it be to get a $2.50 rebate? Well 6 out of 10 of you will never even do it. According to “” companies offer $6 billion a year in cash rebates to attract buyers, but an estimated 60 percent of those rebates are never redeemed, due partly to the difficulty in the redemption process, purposely made more complex to discourage consumers. Most rebates go unredeemed because consumers never bother to send in the mail-in forms. But those who diligently put the forms in the mail are finding the hoops they have to jump through to get their money back almost impossible.  So my advice to you is “JUST DON’T DO IT” save yourself some aggravation, time and hair on your head……don’t go for the rebates.

2) Out Sourcing Customer Service-

I was quite surprised the other day when I called to make plane reservations on Southwest Airlines and a customer service representative answered with an actual southwestern accent (and not Southwest Malasia). I was floored; imagine an American company that actually employs American representatives? It was music to my ears to hear her U.S. sarcasm and snide remarks when I asked for a few different options on flights.

But seriously, nothing drives me crazier then when I have to call a so called American Company to ask about a charge on my credit card or find out about a shipment that is two days late and to be greeted by a person who can barely speak English AND tells me their name is Scott or Mary

Come on now, how many women in far off lands are naming their children Scott or Mary?    But my real objection to farming out “quality service” off American soil is the lack of understanding a foreign call center rep. has of the American caller. Beside one of us asking the other to please repeat what they just said, most of the reps are trained to deal with the easy questions or the average order, BUT ask something out of the ordinary and the rep starts to act like an overheated computer from “Lost in Space”. I almost half expect the rep. to start chanting “that does not compute, that does not compute” when I ask why my credit card statement states I was charged twice for one order.

So there has to be a happy medium, on one side a call representative who is knowledgeable and courteous and on the other side a person who I can actually understand and who can actually understand me. Hmmmmmm……Would American companies consider Canada for their call centers. What do ya think…EH?

3) Bad service in restaurants-I’ve been in the food service business for a long time and I have to tell you there is no excuse for bad service in a restaurant. Now when I say bad service I don’t just mean the wait staff, to me bad service could also include food quality, cleanliness of the restaurant or how I am greeted.

Let me start out by saying that being a food service worker is not an easy job. Long hours, low pay and tough working conditions are often the rule not the exception, and for the most part these workers really do care about the service they provide.

But most of us work hard for our money and during these down economic times going out to dinner is more of a luxury then ever before. That’s why when I plunk down $60.00-$80.00 for a night out with my family I expect good service. But to my surprise a lot of restaurants don’t get it. With jobs as thin as they are, many of our local eateries still continue to provide sub-par service.

One case in point is a chain of family style restaurants that my family and I frequent often.  The problem is the service, for the most part, is terrible. Long wait time for food is usually the norm, incorrect orders  comes in a close second and prices that are getting a little to high for my pocket book. Now I want this chain to prosper, I grew up with their food and have many fond memories of meals eaten there, but good service starts at the top and the service I often receive is consistent among most of their area restaurants. The hard part is my kids love the food, so I have to endure many bad meals. But it’s not just this chain; many other restaurants are in the same boat. In the old days a restaurant could get by with just good food, but these days there are many, many little fish looking to become big fish….so all of you who continue with bad service, you can “KISS MY GRITS”

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