chaya « WordPress.com Tag Feed

WELCOME, Tequila Friends!

Lippy — Fri, 18 Dec 2009 08:30:53 +0000

We’re thrilled you’re here! Take some time to peruse our archives and don’t forget to join our WHISPER LIST —-> over there, on the right column. It enters you to win FREE swag, original artwork, our quarterly Newsletter and much more!

Lip Tip: If you’re short on time, skip though to the last 30 mins. of an archived show, and you’re SURE to get some good “entertainment action” for your internet dollar!

Tell more friends about us. Th’ Lip needs to buy more tequila!

California Chefs & Restaurants

mylastbite — Tue, 01 Dec 2009 09:23:49 +0000

Los Angeles Area

Akasha
@AkashaCC
Chef Akasha Richmond
@AkashaRichmond website

Ammo
Chef Amy Sweeney
@AmmoRestaurant website

Anisette
Chef Alain Giraud
Chef de Cuisine Joshua Smith
@AnisetteSM website

Artisan Cheese Gallery
@ArtisanCheese website

Bazaar by José Andrés
@SLSHotel website

Bar Pintxo
@barpintxo website

Barbrix
Chef Don Dickman
@Barbrix website

BarbiesQ
@barbiesq website

Ben Ford
Ford’s Filling Station
@ChefBenFord website

Big Mistas BBQ
@BigmistasBBQ website

Bistro LQ
@BistroLQ website

BLT Steak
Brian Moyers, Chef de Cuisine
@ChefDriven website

BonChon Chicken
@BonChonChicken website

Boneyard Bistro
@BoneyardBistro website

BondStreet Beverly Hills
@BondStBH website
Chef Brian Redzikowski
@BRedzikowski website

Border Grill
Chefs Mary Sue Milliken
and Susan Feniger
@BorderGrill website

Bottega Louie
@BottegaLouie website

Bottle Rock
@BottleRock website

Bouchees Bistro
Chef Tony Zervas
@Boucheesbistro website

Breadbar
@BREADBAR_LA website

Bodega Winebar
@bodegawinebar website

Calbi BBQ
@Calbibbq website

Canele
@Canele_LA website

Campanile
@Campanile1 website

Canters Deli
@cantersdeli website

Chaya Restaurants
@chayarestaurant website

Chez Melange
@ChezMelange website

Church & State
Chef Walter Manzke
@ChurchnState
(note: website currently unavailable)

Coles
@HarryCole1908 website

Compartes Chocolatier
Chef Jonathan Grahm
@compartes website

Cork Bar
@corkbar website

Counter Burger
@CounterBurger website

Cube
@Cube_LA website

Dining Room at Langham (Pasadena)
Chef Michael Voltaggio
@TheDiningRoom website

Drago Centro
@DragoCentro website
Drago Sommelier, Michael Shearin
@MichaelShearin

Eric Greenspan
The Foundry on Melrose
@ChefGreeny website

Fraiche
@FraicheCuisine website

Gjelina
Chef Travis Lett
@Gjelina (no website)
LA Magazine Review

Grace / BLD
Chef Neal Fraser
@NealFraser website

Golden State Cafe
@GoldenStateCafe website

Gyenari
Executive Chef Robert A. Benson
@GyenariLA website

Hatfields
Chefs Quinn & Karen Hatfield
@twoHatfields website

Hollywood Corner
@HollywoodCorner website

Hungry Cat
@TheHungryCat website

Jitlada
@JitladaLA Website
Jitlada in Gourmet Magazine

Joans on Third
@JoansOnThird website

Joe’s Restaurant
Chef Joseph Miller
@JoesRestaurant website

Jones Hollywood
@JonesHollywood website

Josie Le Balch
Josie Restaurant
@JosieRestaurant website

Katie Chin
@ChefKatieChin website

Kogi
Chef Roy Choi
@kogibbq website

Lago
@LagoSantaMonica website

La Cachet Bistro
Chef Jean Francois Meteigner
@LCBSantaMonica website

La Grande Orange
@lagrandeorange website

Ludo Lefebvre
@chefludo website

Luna Park
@LunaParkLA website

Lucques
@LucquesLA website

Marché LA
@ MARCHEinLA website

Marked 5
@Marked5 website

Michael’s Santa Monica
@MSantaMonica website

Chef Michael Young
@Piuvino

Milk Shop
Chef Bret Thompson
@theMILKshop website

Mortons
@Mortons website

Mozza 2 Go
@Mozza2Go website

Noir Food & Wine (Pasadena)
Chef Claud Beltran
@NoirFoodandWine website

Nom Nom
@NomNomtruck website

O Bar & Kitchen
@OBarandKitchen website

Osteria Mozza
Chef’s Nancy Silverton & Matt Molina
@OsteriaMozza website

Pagoda Bar
@PagodaBar website

Pizzeria Mozza
Chef’s Nancy Silverton & Matt Molina
@PizzeriaMozza website

Pourtal Wine Bar
@Pourtal website

Providence
Chef Michael Cimarusti
@Providence_LA website

Purgatory Pizza
@PurgatoryPizza website

RA Sushi
(Torrance, Chino Hills)
@RAsushi website

RH Restaurant
@andazweho website

Chef Roberto Cortez
(Private Chef)
@FoodSamurai website

Chef Robert Dahni
@ChefDanhiTweets website

Rock Sugar
Chef Mohan Ismail
@ChefMohan website

Riva
Chef Jason Travi
@RivaRestaurants website

Rivera
Chef John Sedlar @Rivera_LA
Bar Manager, Mixologist @Juliantcox
website

Royal T Cafe
@RoyalTCafe website

Rush Street
@RushStreetCC website

Simon LA
@KerrySimon website

STK
@STKLosAngeles website

Susan Feniger’s Street
Chef Susan Feniger & Kajsa Alger
@eatatStreet website

Susina Bakery
@susinabakery website

Sky Room
Chef Juan Carlos Olvera
@Skyroom website

Stonehill Tavern (Dana Point)
@StonehillTavern website

Takami Sushi & Robata
@TakamiSushi website

Tasca Wine Bar
@TascaWineBar website

Taste
@ILoveTaste website

Tavern
@TavernLA website

Tender Greens
@tendergreens website

Trader Vics
@TraderVics website

Valerie Confections
@ValerieConfctns website

Wurstkuche
@Wurstkuche website

XIV by Michael Mina
Chef Michael Mina
@XIV_Restaurant website

Zekes Smokehouse
@ZekesSmokehouse website

San Diego

Chef Marc Brislin
Executive Chef Island palms Hotel & Marina
@BluewaveChef website

nappleman

Incanto
Chef Chris Cosentino
@offalchris website

San Francisco

Chef Matt Accarrino
@MattAccarrino SPQR Website

nappleman

Incanto
Chef Chris Cosentino
@offalchris website

Michael Mina
Chef Michael Mina
@MichaelMinaSF
@ChefMichaelMina website

Morton’s
@MortonsSF website

Woodward’s Garden
Chef Dana Tommasino
Margie Conard (Partner)
@FigmentSpot website/blog

St. Helena

Cindy’s Backstreet Kitchen
Go Fish
Mustard’s Grill
Chef Cindy Pawlcyn
@pawlcyn website

Humbug — Wed, 03 Jun 2009 16:02:03 +0000

Verse 1 : the boy

God that was strange to see you again
Introduced by a friend of a friend
Smiled and said “yes, I think we’ve met before”
In that instant it started to pour
Captured a taxi despite all the rain
We drove in silence across Pont Champlain
And all of that time you thought I was sad
I was trying to remember your name

Verse 2: the girl

This scar is a fleck on my porcelain skin
You tried to reach deep but you couldn’t get in
And now you’re outside me, you see all the beauty
Repent all your sin
It’s nothing but time and a face that you’ll lose
I chose to feel it and you couldn’t choose
I’ll write you a postcard, I’ll send you the news
From the house down the road from real love

Verse 3: the girl

There’s one thing I meant to say, so I’ll be brave
You were what I wanted
I gave what I gave
I’m not sorry I met you
I’m not sorry it’s over
I’m not sorry there’s nothing to save

And to think they sang it all to make sense of just this one thing.

Live through this and you wont look back…

William Sawaya av Switch on Lebanon

mamoshkah — Mon, 01 Jun 2009 19:42:22 +0000

William Sawaya är en libanesisk designer som skapade en libanesisk designföretag med namnet Switch On Lebanon. Lite libanesisk design jag hittade från Switch On Lebanon online. Hans företag inkluderar 30 libanesiska designers som Georges Aramouni, Rabih Kayrouz, Pascal Tarabay, Mohammad Arayssi, Raed Abillama, Karim Chaya mm. Min favorit, picknick väska, den är gjord i genomskinlig plast var du kan förvara öl, nötter och ta dem var du vill

Blanco Battle!

Lippy — Fri, 29 May 2009 18:56:35 +0000

TequilaFight Ver. 3.0: The Blanco Battle!

Welcome back, my friends, to the tasting that never ends! This time we’re up for another blanco taste-off. We’re pitting two middleweights against a relatively (to me, anyway) unknown.

First up is the mystery brand: “30-30”.

100 % blue agave of course, but I don’t know a whole lot more about him.

Next in line is “Herencia de Plata” silver.

A quiet contender whom I HAVE heard a small bit about.. and most of it good. He’s not so easily accessible, but whenever I’ve read a few notes about his profile I get more and more intrigued.

Lastly we have the phallic, “Chaya” silver.

It’s hard not to notice THIS bad boy. His big blue bottle certainly gives him a top-rated “shelf appeal”. He’s an easy pour, but I WILL say there is a bit of trepidation as I grip that solid blue package in my hands.. (Am I liking him too much already?)

OK! The battle is ON!

I’m circling the contenders looking for an opening. Which silver will afford me the sliver of an opening? I make my move. I’m hurrying up to the 30-30. I will tell you straight off, 30-303. You’re the least anticipated of the group, and I did sneak a small sniff when I poured you. I’m confused about your capabilities. I cup you in hand and sniff:

You’re giving me a thin nose with a sharp alcohol attack. I’m not noticing any appreciable amount of agave in your aroma. Will you open up your drawer of secrets for me, 30-30? One more sniff is all I can afford you. Make it count you cardboard-hearted mannequin! AH! A secret peppermint sweetness that I missed the first time! You coy, circular spirit! I will drink you and dream as you do a circular dance on my tongue. I am hoping for a sweet daydream…

Ugh.. a disappointment. 30-30 I found NOTHING to taste! Did you quickly spirit yourself away and leave a hollow doppelganger in your place? There was a wisp of some burn seeping down the back of my throat.. but I can’t count that as a taste. You’re a strange and troubled child, 30-30. Your nose is actually more complex than your taste! Your guardian has dressed you but there’s nothing underneath your garments! How can this be? I will forcibly take you and DEMAND some taste from you:

NOTHING! I’m experiencing a watery injustice every time I clench my epiglottis. 30-30 you are the “Archies” of the puro set. No, you’re even LESS impressive than that. I find no reason to drink you, 30-30. I may even leave your glass as it stands.. half-empty (horrors!).

Allow me to wash some agua down to erase the watery insults I have been handed by the last ignoble contender. I have a temper rising and a storm brewing. That 30-30 has put me in a foul funk!

Herencia.. I call your name! Will you show me a similar disrespect or will you present the full blossom of your promise? A sniff to introduce ourselves:

You are a sweet, nutty, cinnamon confection, Herencia. I’m getting a bright sunny afternoon on a secluded hilltop feeling. Are you bottling that sunshine? Will you give an inner glow after I’ve tasted your soiled blades of grass? Ha! I’m insulting you good-naturedly in the hopes that you’ll be goaded into showing me your loudest sunny façade! Open up you sinner! I’m coming in for another sniff:

I’m not certain where you’re coming from and where you’re going to take me, Herencia. Your nose isn’t SO forceful as to present an entire picture let alone a universe to me. I wonder/hope: is there something beyond the shiny exterior you’re presenting? I’ll slurp you in an unjust manner:

Peppery! You beautiful bastard! You are hiding a peppered SOUL in your mirrored overcoat of cinnamon and glass. I’m staring into space. I’m allowing your pepper to subside while I contemplate more sips from your tangy underbelly. I know you’re secretly smiling, Herencia. You knew all along that you were packing something unexpected, yes? If you would do me the honor of another taste, I would be ever grateful and (this time) submissive:

Floral! I felt you sneak just a fashion of floral notes into that last “profile”. I’m envisioning a gorgeous sunny hilltop covered with peppery blossoms and wildflower fantasias flirting at the corner of my eye. I don’t know if I dare for a third taste my new friend. You have already taken me to a wonderful vantage point from which to ponder my next few life-moves. Am I asking too much for another vista? No matter! I DEMAND another taste as I have tamed you now and you belong inside me:

Same scene.

Herencia, there is a subtle command in you that I respond to favorably. You are easily a worthy “conversationalist” but I wonder if I’d grow tired of the same pastoral scene time after time? I long for a more complex discourse, my serene compadre. I will seek you out as long as your sale price fits within your status.

A quick wash through, and I am clicking my teeth in anticipation of my solid blue stallion. Chaya, your thick bottle has given me the pour with the most girth. I respect your hearty load, and pray that it delivers a sensation equal to its manly heft. A sniff:

Ohhh yes! I am reveling in a gummy, thick, agave musk. Chaya, do you have a “rock” in your history? If so it would only be fitting for a Stallion of such engorged proportions. You have a wet and round nose profile, sir. I’m smelling wet cement with peppery fruit. I am thoroughly engaged. I’m stepping right up for my “punishment”. Don’t hold back on the taste – give it all to me in one thick blast:

Wow! That was a lot of flavor, tongue action, and alcohol brandishment all at the same time. I like your complexity, Chaya! A quick rinse and I am game for another round:

Damn, Chaya! You could go all night with your complex and piquing “conversations” couldn’t you? You’re the porn star of silvers. I think I’ll try one more chewy taste of your sweet nectar, Chaya – hit it:

Yes! Ha ha! That was a great mouthful of thick peppery washes. Whew! What did you say your name was, stranger?

I’m not embarrassed about handling your attentive phallic package if you don’t gloat over my lack thereof. I am yours for the evening, Chaya. I can see that you and I will be having plenty to talk about over the years. Teach me to stand tall.

Winner:

Chaya Silver!!

Recette pour bien commencer la journée

endirectdesiles — Thu, 21 May 2009 14:01:56 +0000

. regarder le soleil se lever, tout en saluant les copains sur twitter…

. lire son journal personnalisé avec Netvibes

. ne pas oublier de twitter les liens intéressants…

. emmener El Veloz faire un tour jusqu’au marchand de jus d’orange.

. demander un jus d’orange à la chaya *

. revenir par le bord de mer.

. déguster tout en préparant un billet…

Et voilà – retour à la programmation régulière.

Bonne journée !

* La chaya, que l’on surnomme parfois l’épinard du Yucatan, est un arbuste à croissance rapide que l’on trouve à travers toute la péninsule et qui produit beaucoup de grandes feuilles d’un vert sombre. La chaya a une teneur exceptionnellement élevée en protéines, calcium, fer et vitamine A.

WIL Supports Chaya

tahminawatson — Mon, 18 May 2009 04:23:55 +0000

I have been an avid supporter of Chaya since I moved to Seattle in 2005. For those who do not know about it, Chaya is a non-profit organization that assists women victims of domestic violence from a South-Asian background. It a cause that is close to my heart and I have seen the direct results of their invaluable services through several of my clients. Chaya has an annual fundraiser every year. This year it was held on May 16, 2009 at the Grand Hyatt in downtown Seattle. Approximately, 50 non-paid volunteers commit their time for about six months to prepare and organize the event. I am one of those volunteers. This year’s auction and dinner was thought to be the best yet. The event has become the South-Asian party of the year in the Seattle community. Approximately 380 people attended the glitzy evening. Preliminary estimates are that over $125,000 was raised- not bad for this economy! Check out their website for more information at www.chayaseattle.org.

King County Washington Women Lawyers attended in force to show their support of Chaya (above photo).

los angeles.

1912jevers — Wed, 06 May 2009 03:42:14 +0000

chaya.

525 s. flower st.

downtown

213.236.9577

chaya’s “fancy” website
reviews. photos. directions.

thursday, may 14th

6:00ish-8:00ish

find a familiar face in the crowd…facebook+los angeles=street cred.

well done is better than well said…start doing!

hope to see you out there!

jason, justin, and nick

kudos, suggestions, and back-sass can be directed to events@yodeng.info

out of the loop? click here to sign up and put yourself back in the know.

"D" is for Damn-it!

Stepalicious — Sun, 01 Feb 2009 04:11:02 +0000

This is my alphabet….so Damn-it…”D” is for Damn-it! Apparently in our house

Sun-Birth of Ashwini Devatas The celestial Twins

chiraan — Sun, 07 Dec 2008 15:40:22 +0000

Aditya (sun) was born to Aditi ,the daughter of Daksha prajapati.Aditya was married to Sangya devi ,

Best of Both Worlds: M Cafe de Chaya

Hirono — Mon, 22 Sep 2008 07:52:38 +0000

I used to dread lunchtime as a child. While my classmates ripped open a brown bag and pulled out peanut butter and jelly sandwiches, I opened my bento box quietly in the corner, making sure that inari and onigiri my mother packed didn’t invite any gag reflex from kids around me. Japanese food was virtually unknown to average households in the mid 80s, and sushi — perhaps one of the only recognizable Japanese foods at the time – was nothing more than a prop to invite some laughs in a cheesy John Hughes movie.

Fast forward 20-plus yeas and the Japanese culinary landscape has gone through a complete makeover, becoming one of the most popular cuisines among health conscious and open minded foodies around the world. In addition to the Japanese food powerhouse likes teriyaki and tempura, a little-known up-and-coming dishes like kinpiras (burdock) and hijikis (seaweed) are quickly becoming the forefront of many health movements, including the macrobiotics diet.

The term, “macrobiotics,” can be misconstrued as something really complicated but the foundation of the diet is very simple. The base of the diet is grains (especially brown rice) followed by vegetables and other plant-based food. Many of macrobiotics ingredients, such as root vegetables and seaweeds, are a staple in Japanese kitchen, and thus the diet is synonymous with Japanese cooking.

If you’re unsure about the Japanese cuisine or intimidated by macrobiotics lifestyle, simply visit M Café de Chaya in Culver City and you will discover how delicious and friendly this whole thing truly is. When you walk in the café, you’d think you just walked into a fancy patisserie in Paris with heavenly goodness filling the glass showcase. But instead of éclairs and napoleon, what you’ll find are a colorful array of salads including Kale with Spicy Peanut Sauce (me and my sister’s favorite), Sesame Seaweed, and Sesame Soba Noodle, and sushi like Shiitake Avocado Roll and assortments of Inari. The flavor of each dish is world class – not surprising knowing that the mastermind behind this contemporary macrobiotics cuisine is none other than the chef behind the famous Chaya empire. Oh, and yes, it has some of the best tasting desserts too.

At M Cafe de Chaya, you’ll never have to comprimise flavor for health, and vice versa. It’s the best of both worlds!

… and if I can only shove these in the brats face now …

Kale with Spicy Peanut Sauce and Scarlette Quinoa (vibrant red color from beet juice)

Kale, White Beans Salad and Sesame Soba Noodles

Inari Sushi with Mushroom, Kinpira, and Hijiki, Spicy Tuna Rolls, and Smoked Salmon Rolls

Spring Rolls

Chocolate Cake

Thanks to my sister for introducing me to this wonderful place and treating me to this delicioius dinner! It was a great weekend!

M Café de Chaya
9343 Culver Blvd., Culver City, CA 90232
★★★★★

Mmm... ramen

bruleeblog — Tue, 22 Jul 2008 22:03:47 +0000

Saw this trailer today and couldn’t stop thinking about ramen. And no, this isn’t the fr

FERIA DEL LIBRO

sheliaj — Thu, 17 Apr 2008 00:58:36 +0000

Palermo_Buenos Aires

Euphorbiaceae, Cnidoscolus chayamansa, chaya

anthromes — Mon, 03 Mar 2008 20:33:30 +0000

Chaya can be maintained as a medium- size shrub, or a small tree. If managed properly and left to grow big I can imagine it could become quite large. When damaged or broken the leaves and branches exude a caustic white sap containing cyanide. If the sap comes in contact with your body it will burn. The Chaya leaves can be boiled for five or ten minutes to be eaten. cooked leaves have an excellent flavor and contain high levels of nutrients. Tender, young leaves have a superior flavor then the larger, more fibrous ones. In addition to the leaf the young branch tips can be boiled and eaten, their flavor reminiscent of Asparagus.

Chaya is most common in Mecixo where it is eaten as a cooked green and used to wrap tamales, it was an important food in pre-Colombian times.

Chaya may occasionally flower (see photo below) but I have never seen it produce a fruit or seed. I have had luck propagating it from large cuttings, planted directly in the field. During the right time of month, younger tip cuttings take. Cuttings tend to be slow to get started but once the plant is established it grows fast and can be harvested frequently.

The plant needs no water during a four month dry season, very drought tolerant. Likes full sun but will grow fine in part shade.

Chaya is a fantastic addition to any tropical agroforestry systems or homegardens. As the leaves and branches are large and thick it makes for an fantastic, long-lasting, fibrous mulch. The plant/tree can be copiced heavily and will sprout back quickly. Young leaves and growing tips are of superior quality for eating.

There are numerous species of chaya. I have seen another one, perhaps a less edible more medicinal varitey the leaves resembling those of a papaya tree.. There are other species with small hairs on the leaves. The species depicted in the above photo is the most desirable edible species of chaya that I know of.

धूप का रेशमी टुकड़ा

mehhekk — Wed, 30 Jan 2008 04:06:20 +0000

धूप का रेशमी टुकड़ा दिन की पहली प्रहर में कोई दस्तक सुनाई दी झरोखे से देखा छुपकर वो खड़ा था मेरी दह

Dzotobichay

oswcorp — Sat, 12 Jan 2008 20:10:49 +0000

Receta para 30 piezas aproximadamente

¿Qué lleva?

La masa:

* ½ kg. de hojas de chaya

* 1 kg. de masa fina para tortillas

* 125 grs. de manteca de cerdo

* sal al gusto

* 1 paquete de hojas de plátano (aproximadamente 6 hojas)

* 250 grs de pepita de calabaza tostada y molida

* 6 huevos duros pelados y picados.

La salsa:

* 1 kg. de tomates hervidos

* 1 cebolla chica finamente picada

* 1 cucharada de manteca de cerdo o de aceite de maíz

* sal al gusto.

¿Cómo los preparamos?

La chaya se pasa por agua hirviendo para suavizarla, se escurre y se pica finamente; se mezcla con la masa, la manteca y la sal. Se amasa todo perfectamente.

Las hojas de plátano se limpian muy bien (si se cortan frescas se pasan por el fuego para que se marchiten y se puedan manejar bien.)

Se cortan en rectángulos de aproximadamente 15 cm de ancho por 25 cm de largo. Se va extendiendo la mezcla de masa encima de la hoja de plátano, se le pone encima una capita de pepita molida y otra de huevo picado y se envuelven poniendo primero uno de los lados más largos hacia el centro, luego el otro y cerrando los extremos inferiores hasta formar un paquetito rectangular (con forma de tamalito).

Se colocan en una vaporera o tamalera y se cuecen a baño maría de una hora a 1½ horas y se sirven acompañados por la salsa roja.

La Salsa:

Después de hervidos los jitomates se pelan y se licuan. La cebolla se acitrona en la manteca y se le añade el jitomate licuado y sal al gusto. Se sazona muy bien.

¿Cómo los servimos?

Se pueden servir desenvueltos sobre un platón acompañados con la salsa roja, o en sus hojas en una canastita forrada con una servilleta y la salsa en una cazuelita aparte.

NOTA PARA LOS QUE VIVEN FUERA DEL PAÍS:

Para sustituir la naranja agria, combine el jugo del limón con el de naranja dulce. Sabe bastante similar. Respecto a hojas de plátano, si no las hay en los mercados Latinos, muchas veces los mercados Filipinos las tienen.

Humbug — Tue, 13 Nov 2007 15:19:44 +0000

I think…I believe I’ve just discovered that there are some things you can’t think your way through.Ruchita refusing to eat dinner after fighting with me in school, for example. That wasn’t particularly beneficial to either of us.

I’ve been trying to understand…~~for all these years~~ - if the reason she did it matters. If I can trust that reason. The look she gave me…

There are some things you cant get over, ~~but i can.~~

This post was supposed to be about Chaya, she skipped class today. I did too ~~after i found out~~.
And what friendship counts for. *laughs* I’ve never had cause to question my instincts before, and now I’ve reduced what’s “right” to a mathematical formula?

*swallows* I keep imagining…sorry, remembering…high school, laughing with her.

She will never forget ~~forgive~~ me.

Perhaps I’ll leave this as it is. It hurts. A great deal.

But…you know…*laughs* Time…

Humbug — Wed, 31 Oct 2007 17:30:22 +0000

Loyalty.

In the sixth grade, I sat behind Rajiv Nandy in math and in front of him in english. Science elevated us to the status of lab partners, I on the left, he on the right, an unfortunate microscope betwixt us. At lunch and during recess, owing to a recently acquired and acute awareness of the female sex, our positioning varied. A confederate seated at the opposite side of the lunch table–those sheets of wood spanning the width of the entire room–could convey, through careful use of predetermined signals, the whereabouts, manner of dress, and general demeanor of one’s object of interest. In Geography we were inseparable; likewise in art. It was in history alone that the teacher, a really handsome chap whom everyone under the age of 15 tried to imitate, had the presence of mind and the force of will to assign to rajiv,his favourite student, a chair in the easily-observed front row and to myself that legendary Himalayan Academy island of exile, the desk banished to the far corner of the room.

This history teacher had a fondness for stories. He told his first–not so much a story as a myth, for although he exhibited no appreciation for the difference, I do.

Damon and Pythias, who by no means formed any part of our history syllabus, were two Greeks. When they lived is strictly an aside; how they made that living, hardly relevant. Of course, there’s nothing mythical about two Greeks. The myth, the part that’s difficult to swallow even for a collection of schoolchildren, among which only a depressing minority,who’ve just gleefully seized upon the meaning of the word ‘gullibility,’ is their friendship.

Loyalty has always made for a good story. There are the friendships that persist in the face of war and upheaval–in the face, even, of conflicting romantic interests. There are the pets that journey miles on end for nothing more than the opportunity to be held once again in their owner’s loving arms. All for…

Returning to our myth, the friends’ wanderings lead them to (with a little help from wikipedia) Syracuse, where Pythias has the misfortune of being sentenced to death for plotting the overthrow of the region’s tyrant, Dionysius. Pythias pleads, implores that he be allowed one last opportunity to return home so that he might set his affairs in order and, one supposes, kiss his wife goodbye. Dionysius, like any good tyrant, refuses. Damon, like any exceptional friend, proposes that until Pythias’ return he be held in his friend’s stead.

Most people (a group on whose behalf I realize I’m not entirely qualified to speak) have confided in loyalty. Usually when they’re young, while the idea of taking the fall for a friend still holds the promise of reciprocal grand gestures, enduring bonds, and perhaps immortalization in song. Then the moment’s passed–they’ve taken the fall for that friend and received for their elevated aspirations at best a little nod here and a muttered ‘thanks’ there.

The problem with loyalty is that it allows for so few witnesses. Nobody’s ever there to be moved by…whatever it is you’ve given up, at enormous cost to yourself, for the sake of a friendship. Instead, someone who by-chance happens to catch sight of your brave and noble sacrifice is much more likely to think–should they reflect on it at all–’Gosh, I’m glad it isn’t me engaging in that idiocy.’

The fateful day arrives with no sign of Pythias. With typical tyrannical zeal, Dionysius is ready and eager to execute Damon when, at the last possible instant, dirty, worn and so exhausted he can barely breathe, the good friend reaches the shores of Syracuse. You can imagine the scene for added effect.

Damon, on the other hand, is not surprised. He’d known, you see, that Pythias would return. He’d known because his friend had promised.

As the tale goes, Dionysus was sufficiently stirred by the two friends’ devotion to make them his two chief advisors, and perhaps that’s where things qualify into the realm of the mythical. Who is Dionysius, a tyrant, to recognize loyalty, much less reward it? He would undoubtedly have been better served to appoint two shrewd politicians–as opposed to two committed and frankly rather dim young men–to such an important post. Certainly such a gross error in judgment could never never in this day and age, when the accumulated wisdom of centuries has allowed us to see loyalty (other than brand loyalty, of course) for what it truly is: willful blindness to the realities of the world.

There’s a reason that, in those detective stories, at the end of it all our hero is left at his kitchen table pouring two cups of coffee and lighting two cigarettes, one for himself and one for the friend who isn’t there.

Sometimes, though, I like to think there’s a reason that out of everything my teacher knew of human history, out of a near-endless selection of heroism, intrigue, tragedy and valour, he chose to begin with the Greeks.

~~I felt betrayed.~~

exit stage-left

Humbug — Sat, 27 Oct 2007 05:45:25 +0000

A drabble/ficlette based on the word: fun.

First off, being the good Indian citizen I am and also being unsure of what the word “drabble” meant, I googled it. Among other things, most of them concerning tapestry, I discovered this. Now, I obviously couldn’t base the entire exercise on the word “fun,” but I had no difficulty incorporating it. Voila.

On a fun and fun morning, Rahul sat atop a hill. It was Valentine’s Day and he was all alone. His pancreas ached in sorrow for the secret love that he could never share. How could he expect Chaya to love someone with a fun nose?

For future references please understand that I refer to the girl from my present class ofcourse,not the popular schoolmate your thinking of. Confer to the single ‘h’ in the name as evidence.

Unabashedly, he began to recite a poem he had composed. “Ah, my love is like a fun fun paper, all on a summer’s day. I wish my Chaya would extrapolate me, in her own fun way…”

“Do you?” Chaya sat down beside Rahul and put her hand on Rahul’s elbow. “I think that could be arranged.”

Rahul gasped quickly. “But what about my fun nose?”

“I like it,” Chaya said fortuitously. “I think it’s fun.”

They came together and their kiss was like (note that this is a simile and not a metaphor, as was mistakenly indicated in the instructions) a tree swaying in the cool fall breeze.

“I love you,” Rahul said deviously.

“I love you too,” Chaya replied and extrapolated him.

They bought an otter, moved in together, and lived dreamily ever after.

I must say that, all things considered, I’m rather pleased with myself.

The characters and events depicted in this story are fictitious. Any similarity to actual persons, living or dead, is purely coincidental.

The Confession

pilegesh — Wed, 03 Oct 2007 16:21:00 +0000

It’s all well and good to talk about the concept of pilegesh in theory. But I am one, so I kno

Yokohama

bennoandlara — Mon, 16 Nov 2009 01:46:31 +0000

From Hakone we took a local bus to Odawara station, took the Excellent Express 30000 romance car train to Shinjuku, then went out to Kichijoji to Deva Deva cafe. We ate pizzas and burgers with hot lemonade and ginger chai. Benno had a banana cheesecake to finish.

Then we headed south to Yokohama. We walked through MM21, past the Landmark Tower (the tallest building in Japan at 296m, apparently), the old sailing ship, the Cosmo World amusements, into World Porters and around the shops. It was still too misty to see across the bay to Kisarazu, or behind us to Mt Fuji.

We had dinner in Yokohama station’s Lumine department store at Chaya. We had another delicious meal – panini, bean curry, vegetable curry, millet burger followed by more desserts of berry pie, tofu cheesecake, nut caramel slice and a sweet potato slice. All very yum.

We walked off our dinner and rode on the tallest clock in the world, the Cosmo Clock ferris wheel. The view by night was very pretty, but we still couldn’t see Kisarazu across the bay.

Pizzas and yogi burgers from Deva Deva cafe, Kichijoji.

Dinner from Chaya, Yokohama. From top left, bean curry, millet burg, vegetable curry and roasted vegetable panini.

Desserts from Chaya. From top left, berry pie, nut caramel pie, backed tofu cheesecake and sweet potato pie.

Benno and Lara by Nippon Maru, an old sailing ship in Yokohama.

Cosmo Clock by night.

All 70 floors of the 296m tall Landmark Tower by night, Yokohama.

Yokohama's night time cityscape.

last week

ev — Tue, 14 Jul 2009 19:56:53 +0000

here’s the breakdown:

dinner at chaya. always a great standby if you’re dining with those finicky vegetarian and vegan friends of yours. by the way, i just read the new location on 9th and irving is now open. they’re in the spot where cafe grattitude used to be and the menu is exactly the same as the valencia st outpost.

dinner at cafe prague. i’d been wanting to try out this czech joint for a minute and wasn’t disappointed by the food. make sure you go really hungry because everything will bust your gut for sure. they’re really not afraid of butter here. and if you can, try to eat out in the back patio. looks charming! oh, and don’t bring your vegetarian friends here- they’d be bummed. well, unless they’re into eating fried cheese as an entree.

lunch at tsunami. all of this was $8! but it looks better than it tasted.

candy from fiona’s, they have a no-picture policy so i wasn’t able to show you the shelves and shelves lined with obscene amounts of imported candies. my faves were the rhubarb and cream hard candies, the coconut macaroons, and the banana licorices.

giant’s county fair! went to that historic no-hitter game last friday and then hit up the fair afterwards. and in case you didn’t already realize this, bumper cars make everyone happy.

Staycations are Cozy!

Leslie Patson — Tue, 07 Jul 2009 20:59:52 +0000

Maybe this word is a bit ridiculous but the concept is downright Cozy! For this 4th of July Marc and I decided to take a staycation. This meant escaping the horrific firework bombardment that goes on in our neighborhood and renting a comfy hotel room 10 minutes from our house in downtown LA!

We got a deal at the Marriot on Figueroa – ok, not the most fabulous hotel on earth, but we got a great weekend deal of $99 plus parking $30 – a very fluffy king bed – sans felines – a long bathtub and blackout curtains and we were happy!

The best part was being downtown and seeing all the new places that have opened. Funny thing was that on that day there happened to be a convention of what we found out to be “Random Animae”. The streets were crawling with every creature you could imagine, words can hardly describe what we saw ranging from Star Trek-ish, to ghoulish to punk school girl etc. Finally stopped this girl in a head to toe patent jumpsuit with elevator shoes and she said she was from a punk band in Japan and told us about the Random Animae. We thought this was a riot and went around saying this new phrase all night…!

We wanted to have drink at Chaya and check out the super-groovy chandelier but they were closed. Probably just as well as we made it to our dinner reservation at Rivera just in time!. We did a lot of research on all the new restaurants downtown and this one’s reviews blew us away. We were not disappointed!

INCREDIBLY CREATIVE LATIN CUSINE! The guys sitting next to us were 2 food bloggers/ engineers and photographed their entire meal (which was about 10 courses!). A stuffed pepper appetizer…

THE MOST AMAZING $2 SOUP EVER! Not sure why they only charge $2 for this amazing double layered shot glass soup – on the top layer a rich delicious hot lobster bisque and below, a cool fennel green apple. Genius!

MY MAIN COURSE; A “simple” roasted chicken breast…!

Marc’s halibut came with artwork delivered through the use of vegetables. Delicious!

Crema Catalan and strong!!!! coffee afterwards…(nice touch of sugared almonds on top, yum!)

is this why Marc didn’t sleep very well???

Part of the building next door

Don’t forget to look up!

A cruise through the Nokia Center plaza…

On the side of a building, getting ready for Tuesday….

Breakfast the next day at Bottega Louie, more coffee please!!!

Marc’s ham and gruyure frittata

Like on the streets of Paris!

Fantastic market too!

I’ll have one of each!

And for something a little sweet

Or a box of something to go, who can resist!

A little walk around downtown and then the temp began to climb. Time to go home – wow, it would take us all of 10 minutes!
What a great little weekend away, we’ll have to do it again!