Wed12172014

News

Council seeks more options for community center

Council seeks more options for community center


Town Crier File Photo
The Los Altos City Council approved an appropriation to examine options for a new community center to replace the aging Hillview facility.

The Los Altos City Council last week voted narrowly in favor of examining further opti...

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Schools

Local schools participate in  national Hour of Code activities

Local schools participate in national Hour of Code activities


Ellie Van HOutte/Town Crier
Himan Shu Raj, a volunteer from Microsoft, advises Los Altos High ninth-graders, from left, Serhat Suzer, Jamie Bennett and Chris Yang as they participate in the school’s Hour of Code Showcase.

Local schools participa...

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Community

Rotary marks 25th anniversary of AIDS project

Rotary marks 25th anniversary of AIDS project


John Hammerschmidt/Special to the Town Crier
Celebrating the anniversary of the Los Altos Rotary AIDS Project are, from left, front row: Greg Hoblit, Dude Angius, Mary Prochnow and Robin Young. Back: Greg Betts, Joe Renati, Roy Lave, Bob Berka, Dic...

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Sports

Pinewood poised for another title run

Pinewood poised for another title run


Ellie Van Houtte/Town Crier
Pinewood’s girls basketball team is receiving contributions from several new players, including freshman Stella Kailahi, above.

Complacency shouldn’t be a problem for the defending Division V state champion Pinewood S...

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Comment

Letters to the Editor

Ticket motorists for U-turns on Main Street

As I was walking downtown on Main Street recently, something came to me out of the blue. The town of Los Altos is missing out on a huge revenue stream. I realized that if all the cars – there were th...

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Special Sections

Looking Ahead

Looking Ahead


s in line to be mayor of Mountain View in 2015.

Mountain View anticipates the following changes in 2015:

• Beginning Jan. 1, Mountain View City Councilmembers will receive a raise to $1,000 per month as a result of the passage of Measure A in...

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Business

Your 2015 stock market game plan

It’s been a maddening month because of oil and gas, especially in stocks and bonds. Then, consumer spending pushed stocks higher Thursday, easing investors’ jitters about the global economy and prompting them to consider how to invest in ...

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Books

Gawande's

Gawande's "Being Mortal" proves an important book on aging


Books about death and dying are usually not on my list of “must reads.”

I couldn’t resist, however, the best-selling “Being Mortal: Medicine and What Matters in the End” (Metropolitan Books, 2014) by Atul Gawande.

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People

SANGEETA SACHDEVA

SANGEETA SACHDEVA

Sangeeta Sachdeva, 55, wife of Subhash Sachdeva and mother to Natasha and Tanya, died at 8:54pm, Sunday, December 7, 2014 from respiratory failure.

Sangeeta was born on October 18, 1959 in Delhi, India. She was born to Moti Sagar and Raj Kapoor an...

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Travel

South Tahoe renovations enhance off-mountain seasonal fun

As any enthusiast knows well, there is more to the enjoyment of winter sports than skiing or snowboarding.

While many winter resorts make minor upgrades each season, the off-mountain attractions and amenities can be as enticing as the activities on ...

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Stepping Out

Aurora Singers to emit 'Musical Glow' Friday

Aurora Singers to emit 'Musical Glow' Friday


courtesy of Aurora Singers
The Aurora Singers are scheduled to perform a seasonal concert Friday night in Palo Alto.

The Aurora Singers’ “Winter’s Musical Glow” holiday concert is set for 7 p.m. Friday at the Unitarian Universalist Church of Pal...

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Spiritual Life

Enter the superhero: Finding the God who loves you

In my life-coaching practice, I see a lot of pain. Much of it stems from fear and guilt, often expressed as low self-esteem, anxiety, a lack of forgiveness both for oneself and others, anger – and so on.

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Magazine

Christmas At Our House home tour celebrates 26 years

Christmas At Our House home tour celebrates 26 years


Courtesy of Christopher Stark
Homes on the St. Francis High School Women’s Club’s Christmas at Our House Holiday Home Tour showcase a variety of architectural styles.

The days grow short on sunshine but long on nostalgia as the holidays approach...

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Calling all veggies : Town Crier writers pick holiday greens


Photos courtesy of Joy, Eve Hill-Agnus, and Town Crier File Photo
Vegetable side dishes adapt easily to each feast’s flavor profile, and each cook’s tolerance for time and timing in the kitchen.

This year, latkes and Hanukkah chocolates are sharing space on the table with turkeys and stuffing. With so many dishes defined by tradition, the vegetable on the side offers a place to flex your creativity.

I called up Town Crier food columnists to get their top picks for green-inspired innovation, and claimed my own favorite candidate for November feasting. Whether you like your veggies raw or topped with marshmallows, we’ve got an approach for every palate

Brussels sprouts

Several of us tussled over who got to write an ode to brussels sprouts, which reward even a hectic cook combating a crowded kitchen. I toss them with olive oil, salt and pepper and then temporarily forget them in the oven, which is nearly always shared with some other, more demanding dish. Sprouts are hardy enough to survive the abuse, emerging moist and soft on the inside and crisply browned on the outside, textured like a riff on roast potatoes. Break the rules a bit with your little buds and do something unexpected – halve them and candy them with brown sugar and bacon, or caramelize them with lemon juice or balsamic vinegar. Or eat them cold, shaved into a slaw with bacon, apple or almonds (or all three) and tossed with a vinaigrette. Prefer hazelnuts or pecans? Add them to any of the preparations described above.

Kale

Eve Hill-Agnus, author of the Town Crier’s “The Roots of Everyday Life” column: “Go kale! It is somewhat outrageous. Curly and brushy, the Brillo Pad of greens, it looks like nothing else in the produce aisle. It’s not like buttery, mild-mannered spinach or even arugula. You have to build a relationship – commit to coaxing and taming and domesticating that vegetal goodness. I learned this from a raw-food maven who taught me to make kale salad. Her version is a culinary meditation. To make raw kale pliant not pointy, supple not scratchy, she massages it with her hands – just her hands and a bit of olive oil. It’s grounding and meditative to stand at your counter and feel those feisty, curlicue leaves soften. Give them a rough chop, douse them in lemon juice and add a pinch of salt: an instant salad, vibrant and sturdy. You’ve worked a little magic.

“With kale season in full swing, I’ve been making my own variation of the kale salad. It’s a little more elaborate and a little less raw. and frankly less ruminative, but delicious. I sauté finely chopped kale briefly in olive oil, just until it starts to soften. Then I toss the still-warm kale in a bowl with a great quantity of chopped parsley. The result is a green confetti that’s bold in flavor and deep in color. Sometimes I add shredded zucchini. Always lemon juice, for the acidity (and sometimes pomegranate molasses, for the same reason). Dried cranberries for color. And pumpkin, sunflower or hemp seeds for crunch.”

Squash

“Squash holds the culinary key to fall and winter,” asserted Sarah Manning, who writes the “Nourished” column.

”I’ll admit I jump the gun every year, with my first batch of pumpkin quick bread appearing in September. But with so many varieties of winter squash to choose from – butternut, acorn, spaghetti, kabocha and endless pumpkin varietals – I’ve never known winter baking boredom. Here’s why: With squash, you can easily make a delicious soup, casserole, sauté or puree. You can bake it into any quick-bread recipe. You can dice and stir into fragrant risotto. Squash can swing toward sweet or savory.

“It tastes just as comforting broiled with brown sugar as it does roasted and topped with shiitake mushrooms, goat cheese and balsamic reduction. Plus, squash is friendly to other squash. Stir a couple of tablespoons of pumpkin puree into your next butternut squash soup for a simple change that delights the senses.”

Sweet potatoes

“Around here, it’s not Thanksgiving without a wide, shallow dish (for maximum marshmallow coverage) of candied sweet potatoes,” emailed Town Crier contributor Megan Kempston (formerly Rowe).

“While there are plenty of people who take issue with this holiday staple (for reasons I can’t quite wrap my head around – it’s a vegetable ... with marshmallows. What’s not to love?), there are also dozens of other ways to eat sweet potatoes.

“I particularly like sweet potatoes with spicy sausage, chopped together in a similar concept to corn or fruit salsa. Whether in soup (with sausage, beans, and kale) or a salad (with sausage, farro and kale), little cubes of roasted or boiled sweet potatoes are a perfect creamy, smooth note next to the spice of the sausage. I’ve also put sweet potato on pizza (sliced thin, under mozzarella along with some kale), where they almost turn into a sauce. And then, of course, there are mashed sweet potatoes, sweet potato fries, sweet potato chips, sweet potato biscuits, sweet potato pie ...

“Essentially, if you could use either pumpkin or regular potatoes in any dish, you can probably substitute sweet potatoes. They’re also healthier than regular potatoes and easier than dealing with whole pumpkins. I use them where recipes call for butternut squash when I don’t have the time to take apart a giant squash – with sweet potatoes, you just peel them and chop them.”

Mediterranean medley

Blanche Shaheen, author of the “Feast in the Middle East” column, couldn’t limit herself to just one vegetable, so she tossed out four Mediterranean-inspired options:

“I love eggplant, broiled and topped with tomato sauce and toasted pine nuts. It’s usually made in a casserole, over lamb or chicken sautéed with garlic and onions, but that can be excluded. I also love roasted cauliflower with garlic and Parmesan cheese. Or zucchini “carpaccio” salad, served raw with carrots and Parmesan. Or artichokes roasted in lemon, olive oil, garlic and fresh oregano, basil or thyme.”

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