SARA NOEL Frugal Living
Make handy mixes at home Homemade mixes are frugal and easy to make. You can make them to stock your pantry or give them as gifts. You can find a large variety of homemade mixes and gifts-in-a-jar recipes on my community forums (frugalvillage.com/forums). Just search “mixes.” Recipes include: Master baking mixes, spice blends, dips, flavored coffees, soups, brownies, stuffing, popcorn flavoring, salad dressings and chicken coating. The first reader tip shares a taco seasoning mix to get you started. Homemade taco seasoning: I recently was out of taco seasoning mix. I had been using 1/3 of an envelope package per batch of tacos. So I made my own using 1-tablespoon chili powder and 1/8 tablespoon ground cumin. I browned one pound of ground meat and 1/4 cup chopped onion. I added the seasonings and 1/3-cup water to the browned meat and onion. I let it simmer for 10 minutes. Voila! I had tacos that tasted good, cost less than the $1.29 packet of taco mix, and did not have any chemical additives. — Jane S., Iowa Frugal wedding favor: My favorite cheap wedding favor is a small bag of the couple’s favorite trail mix with a tag that says “perfect mix.” Here are some more great ideas: Individual boxes with ingredients to “make your own s’mores”; plastic cake decorating bags filled with hot chocolate and topped with just the right amount of marshmallows; pre-made drink mix of any kind, such as iced tea or lemonade, and a decorative stirrer or a plastic light-up ice cube at the top of the bag. Happy favoring! — Renee, email Storage method: My TURN TO FRUGAL ON B19
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THE COAST NEWS
JULY 29, 2011
Lagoon lovers celebrate end of invasive seaweed By Maia Rosengarten
CARLSBAD — Local businesses, Hollywood celebrities and North County residents celebrated the annual Carlsbad Lagoon Day July 24. The event served as a commemoration of the eradication of the Caulerpa taxifolia in 2006, an invasive seaweed species that was discovered in the Agua Hedionda Lagoon in 2000. As one of two wetland areas ever to successfully eradicate the species in California — the other being Huntington Harbour in Orange County — the Agua Hedionda Lagoon rejoiced for their fifth anniversary of Caulerpa-free water. The event kicked off with three simultaneous runs from each Carlsbad lagoon and ended with a barbeque at Agua Hedionda to spotlight the achievement. “This year was the first time all three Carlsbad lagoons — Batiquitos, Buena Vista and Agua Hedionda — joined forces to celebrate
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their collaborative efforts at preserving native wetland species and life” said Greg Reubin, chairman of the
Board of Directors for Agua Hedionda Lagoon Foundation (AHLF). “If we hadn’t stopped the Caulerpa, it
would have turned this lagoon into a biological desert, completely shut off to human activity.” The entire community pitched in a helping hand to support the cause. Tip Top Meats donated food for a barbeque, a dozen sponsors donated $1,000 each for conservation efforts and the Community Coaching Center donated vans for transportation. Local hotels also donated rooms for Hollywood stars including Christopher Knight from “The Brady Bunch,” Jerry Mathers (“The Beaver”) from “Leave It To Beaver,” Brenda Epperson from “The Young And The Restless,” Millena Gay from “General Hospital,” and Jenn Gotzon from the Academy-nominated film “Frost/Nixon.” “This year was the best we’ve ever had,” said event producer David Mirisch, whose seven months of diligent planning with AHLF Executive Director Lisa Cannon-Rodman finally came
to life. “Three hundred people from around North County are participating, and we even got the mayor of Carlsbad to come down! We’re already planning next year’s Lagoon Day for June 22, 2012.” Yet no one knew more about Caulerpa taxifolia than Eric Munoz, past president of AHLF and current member of its Board of Directors. In 2002, Munoz attended the International Caulerpa Taxifolia Conference held in San Diego, joined by a hundred other scientists from six countries also affected by the species. He credits his own passion for wetland preservation to a conversation with Alexandre Meinesz, professor of Biology at the University of Nice, France and author of “Killer Algae,” a compilation of research on Caulerpa. “That day Professor Meinesz told me the truth about the seaweed,” Munoz TURN TO LAGOON ON B6
Two chefs put world travels, recipes into one cookbook When you speak with chefs Bernard Guillas and Ron Oliver, it’s difficult to determine which they most enjoy: creating their global menu for the Marine Room at the La Jolla Beach & Tennis Club, or traveling the world to bring ideas to their kitchen. “The discovery of new culture, cuisine and customs are the ingredients that enrich my personal life,” explained Executive Chef Guillas, a native of Brittany, France.“Life is a path of discovery, from new ingredients to forging new friendships.” Oliver echoed those sentiments. “Traveling allows me to make new friends,” said Chef de Cuisine Oliver, who has garnered eight Best Restaurant in San Diego Awards for the Marine Room. “When I’m traveling is
E’LOUISE ONDASH Hit the Road when I actually have the most free time, as opposed to being at home when I’m always so busy. So some of my closest friends are the ones I’ve made while traveling overseas and still keep in touch with.” The veteran chef-globetrotters have amassed an amazing array of recipes which appear regularly on Marine Room menus, as well as in their newly published cookbook, “Flying Pans: Two Chefs, One World.” The title refers to the many air miles the chefs have accumulated jetting to dozens of countries.
WORLDLY
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Page through their userfriendly cookbook, printed on high-quality, heavy-stock paper,
Carlsbad turns lights on against crime CARLSBAD — Turn your porch light on, and get out and meet your neighbors between 6 and 9 p.m. Aug. 2, as the Carlsbad Police Department participates in America’s Night Out Against Crime. Community members are invited to turn on outside lights and plan a block party, potluck or ice cream social. Members of the Carlsbad Police Department will visit block parties and greet the community. Participants need to register their block parties with the Carlsbad Police Department by e-mailing Crime Prevention Specialist Jodee Sasway at atjodee.sasway@carlsbadca.go v. Sasway commented that visiting neighborhood block parties during this event helps the Police Department establish a partnership with the community increasing safety in the city. National Night Out is designed to heighten crime prevention awareness; gener-
ate support for and participation in local anti-crime programs; strengthen neighborhood spirit and police-community partnerships; and send a message to criminals letting them know that neighborhoods are organized and fighting back. The 28th annual National Night Out involves community members, law enforcement agencies, civic groups, businesses, neighborhood organizations and local officials from more than 15,000 communities, from all 50 states, U.S. territo-
1x2
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ries, Canadian cities and military bases worldwide. The Carlsbad Police Department has been participating in the event for more than 20 years.
and you’ll find that each recipe is placed on a double truck (two pages that lay flat). There is a mouthwatering color photo on one page and the recipe on the other (the stunning photo illustrations were done by New York-based photographer Gregory Bertolini, a friend of the chefs). “We created the book in the same way we create a dish — by focusing on detail and utilizing the finest ingredients,” Guillas said. Ingredients and directions for each part of the recipe appear in separate columns for easy reading, and the story of acquiring the recipe — a minitravelogue — appears above.
“We both like countries that are off the beaten path, rich in culture and history, and whose people show overwhelming hospitality,” Guillas said. “For me, (my favorite) is the Republic of Georgia, where in the central market of Tbilisi, I was transported to ancient times watching a butcher cutting beef on an oak stump with an axe.” Oliver’s favorite country is Turkey, “where my wife and I were picked up by a stranger we met through the Internet and taken to a restaurant that serves true Ottoman cuisine, including a dessert of candied TURN TO HIT THE ROAD ON B6
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