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On May 21, 2015 a La Jolla Light article queried why 87 percent of people who live within a mile of public transit still drive to work. The answer: They need to actually get to work. A letter to the editor in The San Diego Union-Tribune made a related inquiry: Do supporters of mass transit use it? The answer: We’re trying. My husband and I are two of the biggest supporters of public transit but have concluded that San Diego just isn’t set up for it to be a successful mode of daily transport, unless you have endless time on your hands and don’t have to get to work by a specific time. If you have kids or are elderly, it isn’t for you either. -
One true upside to writing Let Inga Tell You for the last 10 years is the opportunity to learn from readers. We’ll get to my recent column about toilet paper in a moment, but first, I’d like to revisit my column from earlier in the year about my brand-new washing machine. It seems I am not the only person who is exasperated by the “smart” features installed in most new washers. “Balance” seems to be a particular problem across many brands (probably not all that surprising since one repair guy maintained they’re all made in the same factory in China).
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Last week I wrote about getting my driver license renewed and having to take the written test since I’m over 70. After some 40 practice exams (and 56 years of keen observation at the wheel), I think I can save readers a lot of trouble and just sum it all up in one all-encompassing test. Pass this and you’re good to go.
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Over the years, I’ve attended many holiday parties, and hosted even more. I’ve appreciated all festive offerings, and while I would never turn my nose up at a jar of caviar or good bottle of wine, the gifts I’ve enjoyed the most came from creative minds and loving hearts. A particularly memorable one was a forest green ceramic planter filled with fresh sprouting seasonal herbs, including rosemary, sage and thyme, potted in an edible soil of crumbled dark chocolate brownies. These whimsical treats can be tailor-made to accommodate the dietary restrictions of the host (low cholesterol, or gluten-, lactose-, tree nut-, or sugar-free), and preferences (mild, hot, smoky, crunchy, sweet, savory, or vegan). You will need some simple supplies like Mason jars, cruets, clear gift bags, decorative tins, ramekins, twine and labels. Now let’s get this craft party started!
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Years ago, my aunt hosted a Thanksgiving dinner for 20 people. She prepared a turkey feast from scratch and it was delicious. The next day, 18 of us had a date with the toilet bowl and were queasy for days. The only two who weren’t impacted were the vegetarians. We were all stymied and started asking questions trying to deduce the source of our illness. Remember the board game “Clue”? Well, Mrs. Peacock poisoned Mr. Boddy with a contaminated turkey leg in the dining room. Turns out that Auntie left the unwrapped, partially frozen turkey on the counter to thaw overnight, so the vegetarians were unscathed by her “fowl” deed. Here are some cautions to help keep your dinner guests healthy, happy and free from harm.
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With Thanksgiving approaching at gigabit speed, we’re all gearing up for the big day with a main course of stress, and side dishes of angst and doubts about menu choices, modes of preparation, presentation (and dinner guests). To help make this feast a delightfully memorable one, I’ll now take your questions and offer cooking tips.
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FRONTLINE CANCER: Oncology is going through an immense transformation, like the Internet in the early 1990s, and academia-industry partnerships are playing an increasingly critical role in this revolution.
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FRONTLINE CANCER: Some of you may recall what I hope was a heartwarming holiday column about one family, a doctor and their unified hope for a new beginning (in the Dec. 26, 2018 La Jolla Light, “Frontline Cancer : The season for family, health, hope and new beginnings” at lajollalight.com/scott-lippman/cm-ljl-frontline-cancer-jan3-2019-20190102-story.html) I’d like to update you on their journey and share an amazing story of an uncommon partnership in rare disease that has accelerated strategic alliances and rare cancer research, specifically SDH-deficient Gastrointestinal Stromal Tumor (GIST) research, all in the last three years.
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FRONTLINE CANCER: When cancer hits home, people want to know why.
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NATURAL LA JOLLA: Last week, I spotted a little furry creature poking out of its burrow in the middle of a manicured lawn — it was a pocket gopher!
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NATURAL LA JOLLA: Birding could not be better than at La Jolla Cove right now.
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NATURAL LA JOLLA: It was an exceptionally warm fall here in La Jolla, with record high temperatures being observed day after day.
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DMV, how do I hate thee? Let me count the ways. The first time your license expires after you turn 70, you have to show up in person at the DMV regardless of how good a driving record you have. I guess they want to make sure you haven’t gone blind and that you still have enough synapses firing to pass the written test. I decided to get my Real ID at the same time.
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As pies and tarts are the quintessential desserts of fall, here’s a lesson on crusts of all manners to suit assorted palates, dietary restrictions, skill levels and entertaining needs. There are four ways to go with pie crusts: 1) divine, scratch-made ones with choice ingredients have a somewhat complex and time consuming methodology, but well worth the effort; 2) crust mixes need the addition of a fat and liquid; 3) dough balls or pre-made pastry sheets only require rolling into the desired shape, or molding into a pan; and 4) pie crusts a-go-go come ready-made either refrigerated or frozen in pie plates.
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This season delivers a bounty of exciting fruits, roots, seeds, gourds and grains to inspire us all to become salad enthusiasts. Here’s how. Green with Envy: Take a break from anemic, low-achieving Iceberg lettuce, and change up with antioxidant rich, brain-boosting dark leafy greens. Crisp Romaine, Caesar’s classic go-to green with a fantastic store of Vitamins A and K; peppery Arugula, a sexy little number with aphrodisiac properties dating back to ancient Rome; tender Mâche with sweet and nutty nuances, and fabulous Frisée with funky, lacy leaves and a bitter edge that wakes up ho-hum salads. There’s more. Delicate, pale green Butter lettuce, frequently “living” with roots still attached, and kale, the king of leafy greens, whether Curly, Lacinato or Dino varieties with sturdy stems and stiff leaves adds a tangy bite.
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From time to time, my husband has observed: “It must be really hard living inside your head.” Alas, this is often true. I wish brains could have an off switch where you could say, “OK, we’re done for today! Do not even THINK of contacting me again until at least 7 a.m.” But my brain just never wants to quit. Around 2 a.m. I wake up and start pondering both ponderables and imponderables. They just won’t go away no matter what tricks I use to get them to shut up.
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Breakfast, hands down, is the most important meal of the day as it “breaks” the “fast” from the previous night’s sleep, fueling the body with essential nutrients while jump starting the brain to take on the morning’s activities. I’ve observed six breakfast styles during my travels, and would like to make some suggestions for getting the most out of this vital morning meal.
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