Road Trip

I’ve been back to my Vancouver home for just over a week now and have been going through a temporary phase of running on empty.  This has happened a couple times in my life where I feel the need to retreat and renew myself and just BE.  Usually brought on by adapting to a situation…a shock to my system resulting from a minor injury, a loss or combination of these things. A need for readjustment.  Nothing major. Just paying attention. I’m also in the process of renovating my outdoor living space.  And a few other things.

So on that note I’m posting some recent pics.  And I’ll be back before you know it.

Before Leaving Palm Springs it was getting too hot.  We took the tram to cool off.

Finally made it to the top! Took the recently re-opened Tram with friend Tamara 8,000 ft. above sea level. It was a spectacular ride.  Once there we walked around the trails for a couple of hours.

DESERT X® BRINGS THE FINEST INTERNATIONAL ARTISTS TO THE COACHELLA VALLEY TO CREATE ART, ENGAGE VIEWERS, AND FOCUS ATTENTION ON THE VALLEY’S ENVIRONMENT IN A MOST DRAMATIC and ENGAGING FASHION.

Sculptures by Karen & Tony Barone – a colourful couple we keep seeing at events around town.  http://baroneart.com/about-the-artists/  photo: d. king
This sprawling outdoor art exhibition stretching over 50 miles is a MUST-SEE. Photo: Tamara Gauthier

HOLIDAY HOUSE, PALM SPRINGS

These are place settings taken at Holiday House Hotel for their Fried Chicken Friday family style dinner where reservations must be made weeks in advance.  They thought it would be funny to seat a King next to a Goddess.  Goddess was male by the way.   It was a super fun evening. Photo; d. king
Holiday House Bar. Photo: d. king.

Before driving back to Vancouver we decided to take a detour to a resort in San Diego for two nights.  Mostly to be near open water. We stayed facing Mission Bay and the beach was a five minute walk from there.  It was a welcome place for the dogs to cool off.

Photo: d. king
We stayed at the Bahia Resort. This was just outside our room. The dogs were much happier here. Layla even took a dip. Photo: d. king
Enjoying the fresh air – Photo: d. king
On the grounds of the Bahia Resort – Photo: d. king
Bahia Resort  – Photo: d. king
The grounds were very lush.
The neighborhood leading out to the beach was quaint. Photo: d. king
Photo: d. king
Photo: d. king
Mission Beach, San Diego. Photo: d. king
The grounds of the hotel had the most gorgeous hibiscus. Photo: d. king

On the day we were leaving we went to La Jolla for lunch.  We stopped at a local Mexican restaurant.

What’s that smell? Photo: d. king
On the road in Redding, Ca. This is Sundial Bridge.  Photo: Tamara Gauthier

I think the way Tamara took this photo is really cool.  This was outside the UNO de 50 jewelry store on El Paseo in Palm Desert.  I’m wearing the same locket (gift from the Le Chien fashion show) on my necklace as the door handle and you can see her reflection in the glass.

Photo: Tamara Gauthier
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Dressed Up – Asian Salad Dressing

This is a light, easy and flavorful salad dressing – perfect for Spring.

Photo Credit: The Creative Bite

Toss with greens of your choice and chopped cabbage, Add carrot slivers, crunchy chow mein noodles, mandarin orange slices and diced chicken (optional).

Ingredients (amount shown is for two people):

  1.    3 tablespoons rice wine vinegar.
  2.    3 tablespoons soy sauce, pref. low-sodium.
  3.    1 tablespoon ginger, freshly grated.
  4.    12 teaspoon fresh minced garlic.
  5.    2 tablespoons toasted sesame oil.
  6.    13 cup extra virgin olive or grape seed oil.
  7.    1 tablespoon sesame seeds, lightly toasted.
  8.    1 tablespoon scallion, chopped (green onions).

Assemble:

  1. Mix first 5 ingredients in a bowl or food processor.
  2. If using a bowl: SLOWLY drizzle in the sesame and olive, peanut or grapeseed oil, whisking constantly so that the dressing will emulsify.
  3. If using a food processor, leave it running while you drizzle in the oil.
  4. When dressing is well combined, add sesame seeds and scallions.
  5. Serve immediately or refrigerate and use within a week.

Place ingredients in a jar and shake well. Some like to add a little sugar for added sweetness. I prefer not to although you can also add a bit of honey if you like.

ENJOY!

Monday Mood: Written Inspiration

Joan Didion

Joan Didion with her typewriter in Brentwood, 1988 (Photograph: Nancy Ellison)

Chance and choice converge to make us who we are, and although we may mistake chance for choice, our choices are the cobblestones, hard and uneven, that pave our destiny. They are ultimately all we can answer for and point to in the architecture of our character. Joan Didion captured this with searing lucidity in defining character as “the willingness to accept responsibility for one’s own life” and locating in that willingness the root of self-respect.

The dismal fact is that self-respect has nothing to do with the approval of others — who are, after all, deceived easily enough; has nothing to do with reputation, which, as Rhett Butler told Scarlett O’Hara, is something people with courage can do without.

Self-respect is something that our grandparents, whether or not they had it, knew all about. They had instilled in them, young, a certain discipline, the sense that one lives by doing things one does not particularly want to do, by putting fears and doubts to one side, by weighing immediate comforts against the possibility of larger, even intangible, comforts.

To free us from the expectations of others, to give us back to ourselves – there lies the great, singular power of self-respect. – Joan Didion.

Souce: Brain Pickings.

Brain Pickings is a free Sunday digest of the week’s most interesting and inspiring articles across art, science, philosophy, creativity,  books, and other strands of our search for truth, beauty, and meaning.

Full Article:

https://www.brainpickings.org/2012/05/21/joan-didion-on-self-respect/

 

 

SAMURAW; you complete me

First off, I’m not a vitamin fanatic.

I have a fairly clean vitamin protocol and don’t go overboard with what I believe is not necessary.  I like to simplify my life with not having too many bottles of vitamins (many of which I end up forgetting to take) take up too much of my sought after shelf space. However, I do believe in adding some indispensables because it’s almost impossible to eat a complete balanced daily diet.   Even if you think you are; you are not.

Which brings me to my latest addiction…SAMURAW organic complete. It’s easy because all you have to do is add one scoop to pretty much anything.  It has no taste therefore it doesn’t compete with anything else you drink such as juice or smoothies.  It’s almost impossible to believe how many vitamins/minerals  is in one little scoop. I’m proud of my brother Brad King for having formulated this product.

It was first formulated with children in mind because it’s so hard to get them to take anything.  So now there’s an adult version thankfully for us adults who never grow up and I’m really happy about that.  Just had to share the wealth of wellness.

And if that’s not enough, here’s another testimonial from none other that Dr. John Gray; Author of the famous best selling book Men are from Mars, Women are from Venus.

https://www.youtube.com/watch?v=Zft5kR5zgXE

Website:  https://www.samuraw.com/

 

Feel-good Friday: the BIGGEST little FARM

Everything has a purpose – this documentary will go to prove.  If you want to be INSPIRED YOU NEED TO SEE THIS FILM.  No excuses.

Part of the Palm Springs International Film Festival (PSIFF) lineup in January,  it’s playing in major cinemas May 10th.

Short Synopsis: Idealistic city dwellers John and Molly Chester bought a farm on arid land an hour north of Los Angeles. Their eight-year struggle to turn Apricot Lane Farms into a biodiverse Eden is chronicled in this astonishing and uplifting epic.

Watch Trailer:

https://www.firstshowing.net/2019/official-trailer-for-wonderful-documentary-the-biggest-little-farm/

 

 

Palm Springs Places: Del Marcos Hotel

This will be my last post regarding fabulous little Palm Springs places to stay until next season.

That’s because I’m headed home and taking a little break.  In the meantime here’s another mid-century modern gem of a place with a past (the best kind always do).

The Del Marcos Hotel (1947), designed by architect William F. Cody.

d. king
d. king
d. king

From the website:

Originally designed for owners Samuel and Adele Marcus, the building is historically important because it was Cody™s first independent commission in Palm Springs, and launched his solo career in the desert. The 17-room modernist hotel is located at 225 West Baristo Road close to the downtown in the historic Tennis Club neighborhood. The hotel immediately became a popular destination and remains so to this day. Said to have been inspired by Frank Lloyd Wright™s Arizona architecture, the project won a creative design award for the architect from the Southern California chapter of the AIA as an example of cutting-edge resort hotel architecture. Built of native stone and redwood, surrounding a shimmering pool, architectural features include luxurious suites, an organic asymmetrical entrance doorway, and floor-to-ceiling glass. The two-story building (with a single-story shed roof section on the northeast corner) features a U-shaped plan centered on a courtyard, a design which encourages socializing among guests.

Artwork: Nat Reed.  https://natreed.com/
Photo: d. king
from the room you can see the outdoor tub. d. king
d. king

https://delmarcoshotel.com/

A sweet recipe for both Easter and Passover

Happy Holidays!

I want to make sure you don’t Passover this recipe.  It’s a good one. Everybunny says so.  Sure; it’s got calories but we’re celebrating…always a good excuse to have a heavenly chocolate dessert.  Also, why cut corners with low-fat ingredients?  Just make it, eat it and enjoy it.  Just don’t do it again until next year. XO

Chocolate Pots de Crème

*Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to this recipe – which is a rich custard like delicious dessert from Food & Wine’s Stephanie Prida.  *Look for it at Mexican markets and specialty-food stores.

Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
  • 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
  • Unsweetened whipped cream, for serving

How to Make It

Step 1

In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat.

Step 2

In a small bowl, beat the egg yolks until combined. Slowly whisk in 1/2 cup of the hot milk, then transfer the mixture to the saucepan. Cook the custard over moderate heat, whisking constantly, until it is slightly thickened, about 2 minutes. Immediately add the finely chopped Mexican and bittersweet chocolate and remove the saucepan from the heat. Stir until the chocolate is completely melted, then strain the mixture through a fine sieve into a large glass measuring cup or bowl. Pour the chocolate mixture into 6 small bowls and refrigerate until the pots de crème are chilled, at least 6 hours or overnight. Serve the pots de crème with unsweetened whipped cream and chocolate shavings.

Make Ahead

The pots de crème can be refrigerated for up to 3 days.
After that you can re-start your diet…..