The new dining terrace of the Sherman Oaks Fashion Square is a big improvement over the dark, loud room that it used to be. It is also now twice as large. The dining options haven’t changed significantly, although the new Stone Oven branch seemed to be doing the biggest business today at lunch.
The new decor has made it much brighter inside with a cool, modern aesthetic. The new restrooms, and access to them, are by far the best change. You used to have to go down a long, dank, back hallway to access shabby restrooms. Now the newly designed restrooms are accessible directly off the main dining area.
I could foresee meeting a group of friends a the large round tables in the new section for a coffee and a chat some evening. There is also a new kid’s size section with lowered tables and chairs for the young set.
At the end of a Neighborhood Watch Meeting today I announced that I had eclipse viewers to share so people could take a gander at today’s annular solar eclipse. That, along with a large party at the neighbors and the fact that I was standing in my front yard pointing a camera and my own eyes at the sun, led to us having about 20 people stop by to take a look.
I think science is very, very cool and it was great to help people enjoy something so scientifically special in their own front yards. This is especially true for the kids. I loved that the first words out of their mouths — and most of the adults too — was COOL! Hopefully this will stick with them when they are older and wondering what science really has to offer them in life.
Here are few of the photos I tried to capture. It is very difficult to shoot an eclipse, even with the special filters provided by my eclipse-watching expert friend, Michael. I really don’t have a big enough telephoto lens to create a very large image of the eclipse, but what I caught I think came out very well.
Douglas presents what he has learned about troubleshooting over nearly 25 years of computer consulting and how it can be applied to many life situations outside of technology.
Another Snapguide recipe. This risotto is a family favorite. I like Risotto Milanese (made with saffron) but this risotto is hearty enough to be served as a main dish. It is deeply flavorful and creamy. Give it a try and let me know what you think in the comments.
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My eclipse-watching friend, Michael, sent out this great notice about the annular eclipse that will be visible from Los Angeles on Sunday, May 20, 2012. Michael, and his wife Keri, have traveled all over the world to view eclipses, including Turkey and Mongolia. He gives some great advice and links on how to safely observe the eclipse.
Annular eclipse Sunday partial View in Los Angeles! Just before Sunset!
View safely!! Don’t look at it directly! if you don’t have Viewing glasses…
“Unsafe filters include color film, some non-silver black and white film, medical x-ray films with images on them, smoked glass, photographic neutral density filters and polarizing filters. Solar filters designed to thread into eyepieces which are often sold with inexpensive telescopes are also dangerous. They should not be used for viewing the Sun at any time since they often crack from overheating. Do not experiment with other filters unless you are certain that they are safe. Damage to the eyes comes predominantly from invisible infrared wavelengths. The fact that the Sun appears dark in a filter or that you feel no discomfort does not guarantee that your eyes are safe.”
The Los Angeles Zoo Docents’ Garden Boutique and Bake Sale
Benefiting the LA Zoo Docents’ National 2012 AZAD Conference – an annual conference, this year inviting zoo and aquarium docents from all over the U.S. to enjoy the hospitality of Southern California.
We invite you to support us by enjoying plants that please the eye & sweets and savories that please the palate!
WHEN: Sunday, June 3rd, 1:00 – 4:00 WHERE: In the Garden at 536 North June Street, Hancock Park (No reservations, no entry fee!)
Held with the support of the Greater Los Angeles Zoo Association.
This recipe is a family favorite. Not only is it tasty, but it is easy to make. You can top this focaccia with just about anything you like. This recipe uses olive oil, Italian seasoning and parmaggiano cheese. The bread can be sliced to make paninni, used as an accompaniment to pasta or used as a base for pizza. Try it out and tell me what you think in the comments.
1 1/2 cups warm water 3 Tbsp extra virgin olive oil (plus extra for drizzling) 1 1/4 tsp salt 3 1/2 cups (14 3/4 oz) all-purpose flour 1 Tbsp instant yeast 2 tsp onion powder 4 tsp Italian seasoning
Spray a 13 x 9 pan with cooking spray then drizzle 1-2 tablespoons of extra virgin olive oil over the bottom of the pan.
Place the water, olive oil, salt, flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 1 minute. The dough will be smooth, elastic and sticky.
Transfer the dough to the prepared baking pan. With oil or water on the tip of your fingers (don’t use more flour, you want the dough to remain sticky), press the dough into the bottom of the pan, nudging to get it all the way into the corners. Cover the pan and let the dough rise for about 60 minutes, or until it is puffy.
While the dough rises, preheat oven to 375°F.
Once risen, uncover the pan and use your fingers to make dimples all over the dough (you may need a bit of oil on your fingers if the dough is too sticky). Drizzle the dough lightly with olive oil and sprinkle it with the Italian seasoning.
Bake for 35-40 minutes, or until the bread is golden brown. Remove the pan to a wire rack to cool for 5 minutes, then turn the focaccia out of the pan (otherwise the bottom crust will get soggy). Serve warm or at room temperature.
Here is a Snapguide for making my favorite No-Fuss Focaccia bread. We love this recipe. It is tasty and easy to make. No kneading required. You can use it to make paninni, as an accompaniment to pasta or even as a pizza crust.
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