You know I love the Yewknee Summer Mix Series, which is a clearing house of user-submitted summer-themed mixes e.g. a whole lot of free new music for you and me!
The 2010 collection is gangbusters, but here are a couple that made the cut and got downloaded at Chez Gwen [I’m still working on listening to them all].
Dreams in Audio: Express Yourself
Starsky: Crack & Weed
Jeremy Okai Davis: I Got A Story To Tell
upbeat sitdown: Run for Cover
Bret Easton Ellis Summer Edition [1980s club night]
Strawberry Fields are planted [Beatles rarities and 1960s]
Hope is just a waking dream [chillwavey]
For Pops: Taking it old school [1970s-80s R&B]
Savannah High: Nothing Stays the Same [1980s R&B/dance]
I made my first-ever collage for the business development course I’m taking.
After our dazzling adventure in Half Moon Bay Saturday, we headed down Highway 1 to Santa Cruz. We did not stop in Pescadero for artichoke anything, and we did not stop at Pigeon Point to look for whales, and we did not stop to watch the kite surfers — we just wanted to get to the beach.
We tried out Natural Bridges but it was a bit nippy so we ended up at the boardwalk — it’s a bit more inside the bay so more sheltered and warmer. Oddly, this is the first time Chad and I have set up camp on the boardwalk beach together.
We ate, then went for a stroll down the boardwalk. It was insanely crowded and took us ages to get to the far end.
Then we decided to go ahead and walk out to the end of the pier.
We saw a rockabilly beach wedding and battling sea lions and an awesomely cool X-wing kite.
By the time we started walking back, the sun was already setting.
Our beach blankie was practically the only thing left — everyone had packed up and gone home already.
We watched the sun set over the parking lot from the beginning of Lost Boys.
Then we headed downtown.
Things to do in downtown Santa Cruz on a Saturday evening:
Admire the gorgeous lamps at Om Gallery.
Have a tikka kebab and samosas and pomegranate juice for dinner at Khyber Pass, then some Princess Torte for dessert at Hoffman’s Bakery.
Visit with some very hep mannequins at one of the various vintage shops.**
Say hello to my friend Gordon the Cheesemonger author on display at Logo’s bookstore.
* If you are wondering why we skipped from part one to part three, it’s because I have not done the part two photos yet. Life just works out that way sometimes.
** that photo of me is from several weeks ago but I needed something to fill the space. and I wanted to show you that I finally made something out of one of those spectacular vintage glass rings I got at the Alameda Antiques Fair months and months and months ago.
Saturday we went on a date day down the coast [I know, I know, you’re all shocked]. We used our new Fastrak gadget [a debit thingy that allows you to zip through the toll lines at the bridges here] on the San Mateo Bridge for the first time, then sat in lots of traffic going over the peninsula hills because it was Saturday and gorgeous out and who wouldn’t want to go to the ocean. I mean, really, this is why we all live in California.
Our friend George had a gig at a café in Half Moon Bay that we tried to catch but we were late because of the traffic and me screaming STOP HERE!!!! when I spotted the BERRIES 99¢ sign at the honey + produce stand.
99¢ is a third what blackberries and blueberries cost over on our side of the bay and corn was 10/$1 so you’d better believe we stocked up. In case you didn’t hear me, that’s TEN CENTS FOR AN ENTIRE EAR OF CORN.
And there was lots of local honey.
When we got downtown, George was already headed out, so we said hi then picked up some picnic provisions at the deli and did a little window shopping on Main Street. I loved this under the sea wedding cake:
While Chad was picking out cheese, I ran across the street for a fix at The Posh Moon, which is a lovely little boutique run by a seriously francophilic [?] mother and daughter and is wall-to-wall floor-to-ceiling romantic neutral bohemian etc. clothing and accessories and some housewares, many of which are made by locals — I’m just in love with this girl Effie’s line that they carry. Anyway. It is the sweetest place and I just love walking in there. I bought a green silk summer blouse and a tiny pewter blowfish made by an artist in Rhode Island — I’ll try to take a picture of it later because it’s about the cutest little figurine ever.
I snapped a shot of their ribbon flower hair clips as a reminder, there’s an excellent book at our library about making these and it’s something I keep meaning to do. But you should go buy some, they’re very affordable.
I shall return with part two of our day.
It starts by my house, so read it backwards if you’re on the other side of The Island.
510 Santa Clara Ave @ 5th
647 Pacific Ave @ Webster — retiring sailmaker
1827 Wood St @ Buena Vista
1000 block of Eagle Ave (between Chapin and St. Charles)
1523 Buena Vista Ave @ Benton
1118 Paru @ Encinal
2014 Clinton Ave @ Willow
2148 Encinal Ave. @ Walnut
2207 Lincoln Ave. @ Walnut — multi-family
1015 Regent St @ Otis
1132 Pearl St @ San Jose
1611 Pearl St. @ Lincoln
1324 Fernside Blvd @ Central
Fremont @ Fernside — block sale
The lovely Ms. P. posted some celery and potato soup yesterday and it looked so delicious I made my own. First time! So good!
Celery and potato soup
2 slices bacon
*** or ***
2 T butter or olive oil
1 c. onions, diced
1 heart of celery, chopped
1 bell pepper, diced
4 c. broth
4 c. water
2 large potatoes, cubed
Herbs you enjoy in soup [I used thyme, parsley, and sage from my garden, a big handful of cilantro from the farmer’s market]
In large pan, brown bacon or butter/oil.
Add onions, then celery, then bell pepper. Sauté to brown a little then turn down and cook about 20 minutes til tender. if it starts getting dry, add a little liquid. Puree in blender.
While you’re waiting on that, get out your big stock pot and bring broth, water and potatoes to a boil. Add herbs and salt and pepper to taste. I threw in a handful of coriander seeds, too. Turn down to a simmer and cover.
Add the puree in, too, once that’s ready. Once the potatoes are all tendaroni, use your masher or hand mixer to break them down.
We had ours with sourdough toast.