Flowers in the Yard

Photos taken this morning.

Songs in My Head Today

Here Comes the Sun, The Beatles


Changes, David Bowie


It's a Beautiful Day, U2


Rockin' in the Free World, Neil Young (with Pearl Jam in this clip)

Election Day Photo

Photo taken in Venice, CA. This was outside my polling station, a school. I like the creative use of the binder clip to hold the flag on the pole. I'd like to suggest that the art class (or shop class?) consider the project of fixing the wing.

Ocean Art: Henry's

I had a collection a few years ago of ocean paintings picked up from yard sales and flea markets. My rules: I wouldn't pay more than $20 for a piece and each had to be dramatic. Here's one that would have been great in the collection.

Happy Halloween

I don't tire of showing this commercial to people.

Tagged: California Lovin'

Tag, I'm it. I've been tagged by a fellow blogger with the question, "Why do you love your state?" In addition to answering, I'm supposed to link back to the blogger who tagged me; that's the lovely and amazing WendyB. I'm also supposed to link to Caz and Cheap Thrills. Finally, I have to tag five others, but I need to get to that later.

Why do I love my state?
Sun & surf
PCH
Jasmine and poppies
Farm-fresh everything
Duh, it's freakin’ California

On the same subject, here's an iTunes playlist I made of some California-themed songs.

Here's Wilco performing "California Stars"


Here's Led Zeppelin performing "Going to California"

The Perfect Grilled Artichoke

I went to an excellent restaurant last night to catch up with a friend and we started by ordering the grilled artichoke appetizer. I rarely pass up anything with artichoke on a menu and I always get them when they're in season and available at my farmers' market. This one we ordered was very good—but not nearly as good as the ones that Mr. MVP and I grill at home. That sounds like a big boast, but we give credit to the Hitching Post restaurant in Buellton for the grilling technique. Mr. MVP met the chef from the restaurant (yes, it's the one from "Sideways") and asked about how they grill the artichokes so that they've got that great smokiness but still remain tender. The trick: Steaming them first, then chilling them before you halve them and put them on the grill with a little olive oil and salt and pepper. Ours are so good I don't even bother with dipping the leaves.