Vacuuming by Gina Meyers

 We lived kind of busy, “organized chaos”  lives in our four bedroom suburban home in Fresno, California back in the day of leg warmers, roller skates, and MTV. My mom, a single parent who worked full-time as a teacher was the domicile goddess in charge of delegation of domestic duties to her charges domicile princess in training Gina and domestic partner in crime Patrick. Sometimes my grandparents would make surprise visits to Fresno. They resided in San Francisco. A 3 1/2 hour car ride away.

 Ring, ring. They’d call from Longs Drug Store in Fresno, or from Los Banos. We preferred Los Banos as that was a long 75 minute car ride away, verses Cedar and Herndon, a mere seven minute car ride

to the Ferrari-Hill Castle. My mom usually picked up the receiver since my brother and myself were usually either watching Saturday morning cartoons or still sleeping. 

“We’re on our way.” These surprise Saturday visits were random in nature and somehow not exactly wanted. But later appreciated. 

This sent my mother, brother, and myself into a cleaning freenzy.

If you've ever watched Batman it was like the "bat phone", we were suddenly called into action. 

I remember, I was often in charge of vacuuming. 

Vroom, vroom, (the sound our industrial Hoover beast made) with  me running around in my pajama  shorts and pj’s top vacuuming as fast as I could. Still sleepies in my eyes as I lugged that monstrous beast from room to room. 

“Oh my god they are here we would holler.” “Quick, quick, hide the vacuum.” For some reason my grandparents' visits felt more like “inspections”. 

Of the Glady’s Kravitz variety from Bewitched. 

But, as soon as they were settled in, we had a blast. My grandpa would putter around in the garage and backyard. My grandma would wash and iron everything in site, including our underwear and bed sheets.

These memories though distant now remind me of how fast the vacuum of time can suck up the dust and debris of life but occasionally, superticiously in fact, will  fill the canister with a precious object or two that you take out and remember.

Dining Around California--Seafood around California, Spaghetti and Crab Recipe, Chef's Special Salad Dressing, and Chioppino Sauce

 

Shrimp Salad, Schooners, http://schoonerscayucos.com

Shrimp Quesadillas, http://schoonerscayucos.com

Scoma’s San Francisco

https://scomas.com 

 I just got back from Monterey and San Francisco, which is so exciting to do after the year we’ve had! The nice weather and the coastal cuisine has inspired me for the summer. Celebrating Mother’s Day sans children is just what I needed. We visited Scoma’s which is located at Fisherman’s Wharf in San Francisco. I ordered the linguine and clams and sampled the white fish. The conversation was light as was the breeze and many customers sitting outdoors enjoying the breezy San Franscisco weather. Good food and conversation were on the menu. May this Memorial Day remind you of the importance of those who served and those of us who also are looking forward to future travels- family/friend memories.

After a year that's been  unpredictable, I feel so lucky to get to  spend these holidays with my family. It's a reminder how grateful I am for family, friends, food, and memories. While some family overseas I have been unable to see, I am looking forward to seeing them soon. 

Of course Mimosas were on the menu at Scooners in Monterey, my fav.

Crab Eggs Benedict, a speciality of Schooners, Monterey

https://schoonersmonterey.com

A stroll along The Ritz Carlton brought about a compliment on my new boots I picked up in Vegas.

Fisherman's Wharf holds a special place in my memory, a souvenir of the heart really. When I was a teenager, I started working in the family’s souvenir shop and crab stand. Occasionally, I would work outside, doling out the steaming hot clam chowder from the large vat which at the time seemed much taller than me. In fact, I had to stand on a stepping stool just to reach the hot, steamy concoction.

 Among some treasures from my late Grandma Rose are some tattered recipes in her handwriting as well as a cute little Fisherman’s Wharf recipe phamlet.

Chef’s Special Salad Dressing

1 ½ cups chili sauce

¼ cup of celery, finely diced or a ½ teaspoon of celery seed, ground

¼ cup of sour pickles

2 cups of mayonnaise

1 teaspoon of lemon juice

½ teaspoon of Worcestershire sauce

1 teaspoon of horseradish

Directions: put all ingredients into a bowl. Mix together; until well blended. This salad dressing can be used on a cobb salad, a chef’s salad, a spinach salad, a seafood salad. Makes one quart. 

Chioppino Sauce

½ cup of extra virgin olive oil

1 Tablespoon of chopped garlic

1 Tablespoon of chopped parsley

1 Tablespoon of chopped celery

1 Tablespoon of chopped green pepper

2 cups of tomatoes

1 cup of tomato sauce

2 Tablespoons of salt

1 Tablespoon of paprika

½ cup of sherry wine

3 cups of water

A small fresh basil

Directions: In a skillet, braise onions, garlic, parsley, celery and bell pepper in olive oil until golden brown. In a large pot, add skillet mixture, next add tomatoes and tomato sauce, salt, black pepper, paprike and sherry wine. Cook for 15 minutes on medium heat. Next,  add water, turn down the heat to medium low and slowly cook for one hour. This amount of chioppino sauce serves six people. May add any fresh fish or shellfish to this chioppino sauce. May also make polenta and use the chioppino sauce and add fresh mozzarella cheese. Follow package directions on how to make polenta.

Spaghetti and Crab

¼ cup of olive oil 

½ cup of chopped yellow or white onion

1 teaspoon of chopped garlic

1 teaspoon of chopped parsley

1 teaspoon of chopped celery

1 cup of canned tomatoes

1 cup of tomato sauce

¼ cup of sherry wine

1 teaspoon of black pepper

2 teaspoons of salt

½ teaspoon of paprika

1 ½ cups of water

1 pound of fresh crab

1 pound of spaghetti

Directions: In a skillet, braise onions, celery, garlic and parsley in olive oil until golden brown. In a pot, add tomatoes, tomato suce, water, seasons and the skillet creation. Simmer for one hour over medium heat. Next, add crab meat and wine and simmer for a few minutes mixing with a wooden spoon. Cook spaghetti according to package directions, and drain. Add hot cooked spaghetti noodles to sauce. Mix well. Sprinkle with parmesan cheese. Serves 5 to 6 people. 

Vino Grille Scallops on a bed of Risotto

https://www.vinogrille.com

Happy Birthday to Me! by Gina Marie

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Gina Meye

May 3 at 2:27pm

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Happy Birthday to Me!

by Gina Marie Meyers

In a few short weeks I will be celebrating the 21st anniversary of my 29th birthday!

Words, songs, memories swirling through my head. What makes up Gina and her experiences in life? So many places to go, so many things to do. Will I dance in the rain or just complain? Life is uncertain so eat dessert first! Mottos, memories and my experiences in the making. Sharing and exploring the uncharted roads of my life, or as Ralph Waldo Emerson said. “To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and endure the betrayal of false friends; to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch or a redeemed social condition; to know even one life has breathed easier because you have lived. This is to have succeeded. 

 

Little Gina Marie stood by the door of her grandmother and grandfather’s 1930’s San Francisco Flat in North Beach, buttoning up her black peacoat with matching beret hat. Three year old, wide eyed, green eyed brunette Gina, with long straight hair ready to see the world. Can you feel Gina’s adventurous  temperament? 

Vocal Gina, excited to take in the sights and sounds of San Francisco, North Beach, The Italian District, ready to hear the fog horns and hear the high heels clicking and see the men and women sipping hot coffee and eating fresh french baguettes. 

Gina in her coat by the door, yells out in her little girl voice, “I want to go too, it’s for me, it’s for you.” Family, our primary beginning to socialize US,our introduction so to speak. Community our everlasting imprint on how to be in the world. Family and community to me are the food and fuel of our socialization story. 

What footprints will you leave in your family and community?

Gina is the author of three best-selling cookbooks and writes business books and books of inspiration as well. She is the owner of Serendipity Media Group. https://www.serendipitymediagroup.com

Whenever I do book signings, host trivia contests, guest speak, do cooking demonstrations, I always ask my audience, "what did you like to do when you were a child?"

I believe that tapping into our passions is the key to a fulfilled life. 

https://www.ginameyers.com

Even a broken clock is right twice a day.

Did you know that even a broken clock is right twice a day. In other words, even a clock gets the time right twice a day.

Let that be a metaphor for taking calculated risks.

Even if you strike out, you have a chance to get it "right".

That's how I look at life and business. You have to do some things that get you out of your comfort zone to reap the rewards of success.

 

Fisherman's Wharf Recipes: Chef's Special Salad Dressing, Chioppino Sauce, Spaghetti & Crab

Fisherman's Wharf holds a special place in my memory, a souvenir of the heart really. When I was a teenager, I started working in the family’s souvenir shop and crab stand. Occasionally, I would work outside, doling out the steaming hot clam chowder from the large vat which at the time seemed much taller than me. In fact, I had to stand on a stepping stool just to reach the hot, steamy concoction.

 Among some treasures from my late Grandma Rose are some tattered recipes in her handwriting as well as a cute little Fisherman’s Wharf recipe phamlet.

Chef’s Special Salad Dressing

1 ½ cups chili sauce

¼ cup of celery, finely diced or a ½ teaspoon of celery seed, ground

¼ cup of sour pickles

2 cups of mayonnaise

1 teaspoon of lemon juice

½ teaspoon of Worcestershire sauce

1 teaspoon of horseradish

Directions: put all ingredients into a bowl. Mix together; until well blended. This salad dressing can be used on a cobb salad, a chef’s salad, a spinach salad, a seafood salad. Makes one quart. 

Chioppino Sauce

½ cup of extra virgin olive oil

1 Tablespoon of chopped garlic

1 Tablespoon of chopped parsley

1 Tablespoon of chopped celery

1 Tablespoon of chopped green pepper

2 cups of tomatoes

1 cup of tomato sauce

2 Tablespoons of salt

1 Tablespoon of paprika

½ cup of sherry wine

3 cups of water

A small fresh basil

Directions: In a skillet, braise onions, garlic, parsley, celery and bell pepper in olive oil until golden brown. In a large pot, add skillet mixture, next add tomatoes and tomato sauce, salt, black pepper, paprike and sherry wine. Cook for 15 minutes on medium heat. Next,  add water, turn down the heat to medium low and slowly cook for one hour. This amount of chioppino sauce serves six people. May add any fresh fish or shellfish to this chioppino sauce. May also make polenta and use the chioppino sauce and add fresh mozzarella cheese. Follow package directions on how to make polenta.

Spaghetti and Crab

¼ cup of olive oil 

½ cup of chopped yellow or white onion

1 teaspoon of chopped garlic

1 teaspoon of chopped parsley

1 teaspoon of chopped celery

1 cup of canned tomatoes

1 cup of tomato sauce

¼ cup of sherry wine

1 teaspoon of black pepper

2 teaspoons of salt

½ teaspoon of paprika

1 ½ cups of water

1 pound of fresh craf

1 pound of spaghetti

Directions: In a skillet, braise onions, celery, garlic and parsley in olive oil until golden brown. In a pot, add tomatoes, tomato suce, water, seasons and the skillet creation. Simmer for one hour over medium heat. Next, add crab meat and wine and simmer for a few minutes mixing with a wooden spoon. Cook spaghetti according to package directions, and drain. Add hot cooked spaghetti noodles to sauce. Mix well. Sprinkle with parmesan cheese. Serves 5 to 6 people.