SCMB Staff

Happy Holidays Friends,

Blessing to all of you. This year may be better than last year when we were sheltering in place and not seeing our families. It is nice to think that many of our holiday traditions can be celebrated again with friends and family.

As we enjoy having our loved ones around us again, let us not forget our friends and families who lost their homes last year. It is a great time to remember them and use those generous hearts to support a non-profit. There are so many wonderful causes who would love a contribution this year. Let me remind you though, that a non profit status is difficult to maintain for a reason. It gives oversight for the money we send. Please give all that you can but also know who it is going to and make sure they are legit. That applies to organizations which will use the money to help so many people, like those families who lost their homes.

Outside of the holiday donations, here is one tradition my family has done in the past that I would like to share with you. It is not an original idea mind you. Our dear friend Dennis Gobets came up with this one. Dennis used to write for the paper. He was my mentor in getting the paper operational. He passed away several years ago. I still miss him.

My youngest son and I went to Abbots and bought a newish backpack. We filled it with warm clothes, socks, a hat and a scarf. Then we went to Rite Aid and bought travel size toiletries. We finished it off with sweet treats. After my son was happy with the contents, we went downtown Santa Cruz and handed the bag to someone who looked like they could use it. We didn’t say anything except “happy holiday’s”. As we walked away we heard him say, “wow; Reeses, I haven’t had those in years.” My son still talks about that day and how it made him feel. I would recommend this activity. It was truly magical.

Have a happy and safe holiday season ~ Wendy Sigmund

- SCM Bulletin contributors -

Publisher: Wendy Sigmund-Mountain Publishing, LLC Editor: Lori Suzanne Holetz Contributors: Robert Arne, Dee Ash, Mark Dolsom, Kevin Foster, Lori Suzanne Holetz, Taylor Kimble , Marcey Klein, Marybeth McLaughlin, Lisa Robinson, MJ Stearns, Joy Stewart Photographers: Steve Kuehl , Chucke Walkden Layout: Bree Karpavage

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The opinions expressed herein belong to the writers, and do not necessarily reflect those of the Santa Cruz Mountain Bulletin (SCM Bulletin). SCM Bulletin is not responsible for the content of any of the advertising herein, nor does publication imply endorsement. Written permission from the publisher of the SCM Bulletin is required to reprint this issue of the SCM Bulletin in part or in whole. global partners to build a clean transportation future,” said Governor Newsom. “This is the most impactful step we can take to fight climate change and it will take partners working together across all sectors of society to accelerate the transition. As the fifth largest economy in the world, California will continue to use our market power to push zero-emission vehicle innovation and drive down costs for everyone as we clean the air and create a healthier future for our children and the planet.”

California is home to more than 485,000 clean energy jobs and the state’s renewable energy and clean vehicle industries lead the nation in growth. Since taking office, the Governor has taken bold action to eliminate harmful emissions from the transportation sector and drive the transition to zero-emission vehicles. Governor Newsom made a historic commitment to require that sales of all new passenger vehicles be zero-emission by 2035 and aggressively decarbonize heavy-duty vehicles such as trains, trucks and buses. The state has targeted emissions from the heavy-duty sector with bold action to reduce pollution in disproportionately impacted communities.

The California Comeback Plan includes a $3.9 billion package to accelerate our zero-emission vehicle (ZEV) goals, including funding for clean vehicle infrastructure and to help drive consumer adoption of ZEVs. Earlier this year, Governor Newsom joined a bipartisan group of 12 governors from across the country calling for the Biden Administration to create a path with the states to ensure that all new vehicles sold in the U.S. will be zero-emission in the near future and amplify states’ investments in ZEV charging and fueling infrastructure.

California today also assumed leadership of the Transportation Decarbonisation Alliance, a unique collaboration bringing together countries, cities or regions and companies as the major drivers in sustainable, low-carbon mobility, and unveiled a Call to Action on Zero-Emission Infrastructure developed in partnership with the Netherlands to support public-private collaboration on the deployment of charging infrastructure.

Led by Lieutenant Governor Eleni Kounalakis, California’s delegation at COP26 last week highlighted the state’s groundbreaking policies to combat the intensifying climate crisis and joined with international partners, top U.S. climate officials and representatives from other states and regions to discuss efforts to enhance collaboration on a wide array of climate action. Lieutenant Governor Kounalakis participated in events with White House National Climate Advisor Gina McCarthy and Special Presidential Envoy for Climate John Kerry, among others, and signed on to Scotland’s Edinburgh Declaration, making California the first U.S. state to join this global network of governments pledging action to protect biodiversity.

The Joyous Kitchen

Pumpkin Buttermilk Waffles/Donuts and GingerSpice Butter & Maple Whiskey Glaze

by Joy Stewart

This article features the same batter in not one but two ways, with a sweet, spicy, boozy glaze recipe that’s simply magical. It all starts with fresh pumpkin puree and a special ginger and pumpkin pie spice butter that doesn’t seem to photograph well, but nevertheless is absolutely divine! The butter is actually a wonderfully all purpose fall dessert addition--try it in your next apple or pear crumble or in your next apple or pecan pie.

Initially, I wanted to use the puree I got from roasting my own pumpkins for baked donuts in my new mini donut pan. But the idea of pumpkin waffles just wouldn’t quit haunting me, so I decided to try adding pumpkin to a buttermilk batter, to make the donuts extra fluffy and so that the batter can double as a pumpkin waffle batter. I knew the short cooking time for waffles and mini baked donuts would hardly allow any spices added to the batter to toast properly and reach their fully toasted potential, so I decided instead to make a ginger and pumpkin pie spice butter to top the waffles. Alternatively you could toast the spices in the butter you’re using for the batter before cooling it off and adding it in.

When I served the waffles, I slathered on a generous amount of ginger spice butter and lots of real maple syrup. I served the donuts

glazed generously with the maple whiskey glaze I made by using the maple syrup, some whiskey, confectioners sugar and the ginger spice butter.

Pumpkin Buttermilk Waffle & Donut Batter

1 cup all purpose flour, sifted 1 cup whole wheat flour sifted (or you can use all purpose flour) 2 Tablespoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt 1 cup packed pumpkin puree 3/4 cup well shaken buttermilk 1 cup whole milk 4 1/2 Tablespoons butter, melted and cooled 2 extra large eggs 1/4 cup brown sugar 1 teaspoon vanilla extract

Method

Sift all dry ingredients together in a medium sized mixing bowl.

Whisk together eggs, milk, buttermilk, vanilla and pumpkin.

Add dry ingredients to wet ingredients and stir just enough to combine.

Add sugar, then butter and stir only enough to combine.

Bake in a mini donut pan or use a waffle iron immediately.

If you’re making waffles, spread with spice butter (see recipe below) and serve with warmed maple syrup. If you’re making donuts drizzle with glaze (recipe also below).

Ginger & Pie Spice Butter

1/2 Teaspoon ground cinnamon 1/2” piece of ginger, peeled & grated 4 Tablespoons butter 6 spice cloves (round parts only), crushed 1/4 Teaspoon Nutmeg 1/4 Teaspoon allspice

Method

In a small saucepan over very low heat, melt butter.

Add spices and ginger and cook, stirring occasionally, for about 5 minutes.

When you can smell the spices in the kitchen they’ve been incorporated. Remove the butter from the heat and allow it to cool.

Serve on your waffles and/or use part of it to make donut glaze.

Ginger Pie Spice Maple Whiskey Donut Glaze

1 Tablespoon ginger spice butter, melted but cooled 1 Tablespoon confectioners’ sugar 1 Tablespoon grade B maple syrup 2 Tablespoons good whiskey

Method

In a bowl combine whiskey, spice butter and syrup.

Whisk confectioners sugar in until the glaze is smooth.

Ladle generously over donuts.