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“I will always be honest with you about the challenges we face. I will listen to you, especially when we disagree.”

I wake up to a clock radio. It works because it changes all the time; I get too accustomed to any particular alarm.

Over the past few years, I’ve become far too accustomed to waking up already furious with the news that’s begun seeping into my ears about the effects of policies that seem to have been based on ideas that someone wanted to believe were true, whether or not they were. The morning after that victory speech, I have no idea what was on the radio, but it certainly felt like I’d woken up to music.

The current fires in Southern California aren’t that close to where I live, but the air does smell like smoke.

Photo by P M M via flickr.

I often treat cooking as a mad science experiment. I find a food I haven’t tried much before, and see what I can do with it. This is how I sometimes end up with things like hot pink salad dressing.

I recently acquired some prickly pear cactus fruits. My previous experience with this fruit — known in Spanish as tuna — involved consuming a cactus fruit ice cream from a stall at Mercado la Paloma in downtown Los Angeles, and once trying to eat slices of the fruit raw, which I did not enjoy because of the hard little seeds. The flavor of the fruit is a bit like a mild mix of berry, melon, and cucumber.
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Organic. From the farmers’ market.