The Beauty of Community

About a month ago I volunteered to host an Eat-In at my shop, Fancifull, in Hollywood. It was part of a Slow Food U.S.A. Campaign to bring attention to the deficient Child Nutrition Act that is coming up for renewal before Congress this year. The plan was to have a string of Potlucks across the U.S. all happening on Labor Day. We wanted to show Washington that there was a movement, that people cared about childhood nutrition.

Monday, Sept. 7th, 3:30pm:
The dining tables were draped in burgundy and beige fabric and lined with bowls of sunflowers. Other tables stood nearby ready to be loaded with food from the guests. The computers were up and ready for people to sign our Child Nutrition Act petition, Sting was singing Brand New Day via my Ipod, a station for writing letters to legislators was readied with paper and pens and phones lined the end of the table with phone numbers of all the legislators from all the districts. We had posters made of some of the alarming facts: Childhood obesity has tripled in the last 20 yrs, Diabetes is becoming epidemic, The Child Nutrition Act as it stands now does not protect children from too much fat, sodium and sugar in their diets.
Now we just needed people to show up.

Show up they did, a steady stream throughout the three hour event. Vegetable Chili, quinoa with corn and feta, potato salad, vegan dip, tomato salad, just some of the savories that were so generous we had to spill out to more tables. Z Pizza sent up six organic pizzas and salad. The Village restaurant down the street made a huge tray of seafood salad along with an equally big tray of custard in phyllo. We drank lemonade from the Larchmont Larder. Wow. We could eat for days.

The joint was jumpin!

There is a beauty to a community coming together to support a cause. This was a disparate group, not just my friends or clients, or friends of volunteers. No, these were people who received a flier at the Farmer’s Market, mom’s with kids who knew too well that school children need better nutrition, local business people, individuals who were seeking a group; who were willing to belong and contribute.

Veggie People!

Children and adults made “veggie” people and wrote letters. Laughter and good conversation bounced off the walls. It was thoroughly delightful.

We discussed the alarming statistics. But more importantly we offered solutions. We had Chef E from the Farmer’s Kitchen who is setting up organic food programs for schools in Los Angeles. Home Girl Cafe was represented. They not only have their own organic gardens that they use for many of their dishes, but with the motto, “Jobs not Jail” are giving kids a better game to play and more importantly a future. Then we had my favorite renegade, Megan, from Root Down L.A. She brought her DVD showing the Root Down and other programs that not only get kids out to the farms so they can actually see what whole foods are, but then filmed them cooking it and learning how good broccoli can be when it is blanched and a little salt is added. She worked the crowd up with her enthusiasm. We had several showings of her film in our “theater” which elicited cheers and applause each time. A representative from Senator Curren Price’s office showed up and was grilled by the attendees.

On The Phone

When Slow Food U.S.A proposed this idea just a few months ago, I don’t think anyone thought it would transpire into over 300 events across the U.S. on Labor Day. That is one big community. And we are all the better for it.

Go to www.slowfoodusa.org/timeforlunch to sign the petition
Slow Food is having a membership drive this month, September only. You can join for whatever you can afford. The normal membership is normally $60, but pay what you can.
In order to affect change, we need members. Take advantage of this great opportunity.

Zucchini and Asparagus Melange

With summer, and asparagus season, slipping away I thought I should get this out right away. I’ve been meaning to post it for months now. I began making this a few months ago, trying to add variation to my veggies. It was so good, I’ve been making it weekly in big batches. I, and Wally, never get tired of it.

As with most of my recipes, especially sautés like this one, it is wildly variable.
I put down some guidelines, the rest is up to you.

This could be great done on a BBQ as well, in one of those grilling baskets (without the shredded cauliflower variation)

This takes about 15 minutes from start to finish – it is so easy yet so delicious, the perfect recipe!

Basic Ingredients:
Zucchini
Asparagus
Tomato (red pepper is good too, but there are so many options)
Olive Oil or Butter
Fennel Seed
Salt, Pepper, Basil (fresh or dried) and whatever else tickles your fancy.
I have a lavender salt from Sonoma (I carry it in my shop) that I love in this recipe.
The lavender adds a hint of sharpness
Touch of Balsamic

Add ins:
Leek or onion (sauté first and then add zucchini)
Red Pepper
Shredded Cauliflower (I put my in the Cuisinart and do a whole head and use it all week in various things – great sautéed with an egg in the morning, just like hash browns)
Fennel
Once again, I will let you tickle your fancy on this one. Go for it.

Optional, but delicious
Pecorino Cheese or Vella or Manchego or Parmesan or any cheese you like

Here’s what I do:

Cut up the zucchini in strips, a julienne if you will
If using leeks I do those as well now
I also cut up the asparagus – I use the tips and part of the stem
Cut your tomato – or do it as your zucchini is cooking

Get a good frying pan and put in olive oil or butter and melt over medium to medium high heat.
When hot add in leeks if using or just add in zucchini.
Sauté until soft, add seasoning (the lavender salt is good here).

Take out of the pan.

Add in Asparagus (may need a bit more oil, I like butter with asparagus but that is me)
Add in Fennel seed – just a touch and season as you like it.
After just a minute or so, add in the tomatoes. You just want to heat them.

Don’t overcook the Asparagus. It takes just a few minutes, they turn bright green and should be a bit crisp.

Splash the asparagus with a dash of Balsamic Vinegar.

Put all the vegetables in a bowl and if you want, grate a bit of cheese over it.
The Vella (an aged jack from Sonoma) is wonderful as is the pecorino, but I’ve used various cheese. I once added a little of the amazing Crave Brothers Mascarpone to this and it made it rich and decadent.

If you like the cauliflower idea, you can sauté that first and take it out or add the zucchini to it.
Shredded cauliflower has a rice like consistency and adds a nice texture, as well as lots of nutrients.

Be sure to cook everything lightly – undercook veggies rather than overcook.

I have added this mixture to the Trader Joe’s cooked lentils mixed with rice to lighten them up – delicious and a complete meal.

Of course this could be served with pasta.
And so on and so on….

Go ahead, get chopping and creative!

Party On!

Earlier this year I made the decision to have the front doors of Fancifull be the portal to meeting new people, promoting worthy causes, and gastronomic exploration. So I guess I have no one but myself to blame for the non stop events within the world of Fancifull.

Two weeks ago when the Green Drinks group called and said they needed a place to hold a mixer that week, we said, “Sure come on down.” On Thursday, July 16, We got to play host to forty or so green minded individuals and check out one of the prototype hydrogen cell cars one of our clients is testing.

The following night was the inauguration of Flights of Fancifull Wine Classes. This was an intimate sit down affair, but was far from stuffy. Wally lead the class admirably, bringing in fresh herbs for our participants to smell in order to recognize the scents in the wine. It was all from the Languedoc region of France, known for its dry climate and an abundance of herbs everywhere. We all exchanged opinions, questions, wine, food, and then ended with a focused chocolate tasting. It was so much fun we are continuing these sessions with a Pinot Noir Class on Thursday July 30th and another on Sparkling Wines on Friday August 21st.
Check out our schedule www.fancifullgiftbaskets.com

The parties continued on Wednesday the 22nd as the Association of Celebrity Personal Assistants held their monthly meeting at our shop on Melrose. A fun group to be sure, we ate, drank and laughed until way past 10 pm. Patricia Heaton came and spoke on behalf of the Westside Pregnancy Clinic , which is a counseling and support center with the purpose of bringing resources to those wanting to make informed decisions regarding unexpected pregnancies.

We couldn’t put away our party shoes yet, because on Thursday we were off to L.A.’s Biggest Mixer at the Shrine. We mixed and mingled with companies from all over the Southland, requainting ourselves with many people as well as making new friends.
Whew! Being a social butterfly can be exhausting, so much wing flapping to do.

We love it and wouldn’t have it any other way. We may not look like much on the outside, but once you come in, you enter the world of Fancifull. Wally and I will continue to make Fancifull a place where people can come and enjoy some of the best life has to offer, whether it be food, wine, information, or new friendships.

Note: Sorry there are no photos, my camera refuses to speak to my computer. What did my computer say this time to make my camera so mad?
A counseling session is imminent

The Art of Terroir: A Fancifull Series – A Visit to The Cowgirl Creamery

Artisan Farmstead Cheese, much like wine, has a definite terroir. The land, the air, the weather and the feed of the animals influence its flavor. It is shaped at the hands of an artisan who cares for the animals, the land, and the people who help her craft each wheel. Below is a story of our visit to Cowgirl Creamery and its distribution arm Tomales Bay Distributing, where we buy many of the cheeses for Fancifull. Their purpose is to support the fine art of farmstead cheese making from small scale producers, so we can enjoy a wide range of distinctive cheeses that are full of nuance and flavor, help to insure jobs in rural areas, and contribute to the protection of farmlands from development. This was a pilgrimage.

“Today I am making Red Hawk Cheese with the help of a few friends,” said the scrawl on the blackboard as we walked through the swinging doors in the refreshing cool of Cowgirl Creamery. We arrived early so we could survey the scene.

We knew this to be the home of one of our most popular cheeses, the first organic cheeses in California. What surprised us was that Tomales Bay Distributing is also housed here along with a wonderful market filled with fruit, cheeses-duh-, and a whole deli section where we found some flavorful cold tomato and cucumber soup that we brought to a picnic at Hog Island Oysters. If you are up in the Bay Area, Point Reyes Station is about 30 minutes north of San Francisco, it is worth the stop just to see cheese being made and to talk to the friendly and knowledgeable people who make up Tomales Bay Foods.

If you decide to take the Cheese Tour you will be greeted by Ranger Nan, a former park ranger who is bursting with pride in the Creamery. Reminiscent of summer camp we sat around the wood table under the window that looked over the two-person cheese making operation and listened while Nan regaled us with the history of the Creamery. We were given the opportunity to help make the cheese (I got to stir the curds), as well as taste all the varieties. Yum! I am personally hooked on the creamy punir, which I am working to bring into the shop; it has a very limited shelf life. Beginning with their cottage cheese and advancing through to their washed rind Red Hawk we savored up each sample –or samples since some of us are piggier than others -as Nan explained the cheese making process of each one.

What I didn’t know is that Cowgirl Creamery is the brainchild of Susan Conley of Bette’s Diner in Berkeley (the best pancake mix on the market) and Peggy Smith who was a chef at Chez Panisse, trained by Alice Waters. Sue had sold the diner and decided, abruptly, as it is told, in 1997 to make artisan cheese. She talked to the Strauss Family Farm, the only producer of Organic Milk in that area, and the rest is history. Of course there is the traveling through Europe to visit cheese makers, converting the old barn to a creamery and then setting up a distribution system so other artisan cheese makers would have an outlet for their cheese.

After our tutorial, it seemed the whole cheese department was up for grabs. We tried aged Gouda, Irish Cheddar, local goat cheese; all distributed through Tomales Bay. The generosity of the staff seemed unending, their enthusiasm contagious. So stop by and grab a little of this artisan cheese for yourself. We are enthralled with the flavors and textures as well as their commitment to the planet and the people on it.

Terry August

Green Gifting

Reusable, recyclable, deliciously edible. That has been our mantra at Fancifull for years now, especially the edible part. But we are more focused now on how we can have a bigger impact on the planet by having a smaller one as far as where we get our products, how they are manufactured and what we do with them once we have consumed them.

The result is a better selection of organic foods and wines (all delicious – we promise), searching out more locally grown products and those farmers who take care of the land rather than abuse it, more fair trade products, interesting reusable containers including wood bowls, bamboo trays, and great totes to use for shopping. Look for an extended gift section of stainless water bottles, good looking totes, plant seeds that come in self-contained planters, plantation grown wood bowls, trays and containers from sustainable materials like bamboo and more. We are having fun exploring our options. Your suggestions are welcome!

For years we have been using a packing material called eco-pak or sizzlepak instead of the shredded wood stuffing (excelsior) commonly found in gift baskets. Eco-pak is made from recycled paper and is 100% recyclable and biodegradable. It costs more, but it’s worth it. We also recycle all of the cardboard cartons that our merchandise arrives in.

Even in the delivery of our products we are “carpooling” more. We can cut down on fuel consumption by allowing our gifts to carpool with other packages on a FedEx truck rather than driving by themselves across town. Of course we still do local deliveries, especially for fresh items. The more we can deliver together, the fewer emissions per gift.

This is just an example how we are thinking green and making better decisions for the planet and thus, all of us. We have new designs for you to check out and more will be coming.

Why A Fanciful Blog?

Well, anyone who knows me knows that I always have a lot to say.
I often feel a bit contained by people who think Fancifull is just about baskets.
My mission in life goes far beyond just putting together nice gifts. I want a forum to expand, expose, expound, and generally make known the beauties of life. I find myself exuberant (sorry, I’m on a roll with ex’s) when I find artisan products and want to introduce the world to them. I am the kind of person who can tear up at a beautiful garden.

It comes down to create. We need to create our life daily. Whether it comes down to how we dress in the morning or what we make for dinner, we have the ability day to day to take in aesthetics and to convey them. I don’t mean to make this arduous. It comes down to appreciation of life. The definition of appreciation is:
1. To recongnize the worth or quality of; value or regard highly.
2. Another def: to perceive the full nature or effect of; be fully conscious of.
Isn’t that great?
To quote Frank Lloyd Wright:
The measure of a man’s culture is the measure of his appreciation.
We are ourselves what we appreciate and no more.

My intention with this blog is not dissimilar to a hostess at a great party. I want to introduce you to artisans who paint, sculpt, write, cook, decorate, sing, and add aesthetics to everyday life. I don’t limit this discussion to just “professional artists.” Oh no. That is way to limiting and this is all about expansion. I often think of my sister in law who knitted me the most incredible pair of slippers for Christmas (I wear them daily and treat them better than any other piece of clothing I own). Everything she does is touched by a bit of grace. She would probably protest and say she is “just a housewife.” Ha! A housewife and mom creates the home and the family. Pretty important as far as I am concerned. And that is exactly what I am after. We aren’t snobs here. Life is a feast and we all get to partake.

This blog is about lively conversation, bits of knowledge, great tips on where to find things. It is about finding the beauty in life and celebrating it.
Have you ever left a great gathering and felt a bit excited, like you met an interesting person or found out about a great shop you can’t wait to visit? That is the general idea behind all of this. I want to invite you to the party, make introductions, serve great food (of course!), and hope that future adventures arise. It may be a recommendation of a great restaurant, a recipe that is sure to delight or an essay that might wake you up a bit.

This isn’t about just me. I want contributions. I want essays I can post, photos to look at, recipes to make our mouth water, potters who make the kind of bowls that make you excited to eat your cereal every morning. This is ever evolving, as life should be. Let’s recognize the quality of life, regard it highly – appreciate it. Ready to join me?

Terry August