Sat04182015

News

Car breaks through glass door, closes Trader Joe’s for the day

Car breaks through glass door, closes Trader Joe’s for the day

Alicia Castro/Town Crier
Trader Joe's employees survey the damage after a car smashed through the glass doorway earlier today.

Trader Joe’s on Homestead Road is closed for the remainder of the day (April 17) after a car barreled through the glas...

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Schools

Pinewood student writes book about living with autism

Pinewood student writes book about living with autism


Traci Newell/Town Crier
Pinewood School senior Georgia Lyon wrote and illustrated “How to Be Human: Diary of an Autistic Girl” in 2013.

Although first published under a pseudonym, Pinewood School student Georgia Lyon is stepping out to ...

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Community

Sale offers opportunity to 'discover' jewels, fight cancer

Sale offers opportunity to 'discover' jewels, fight cancer

Volunteers and staff at the American Cancer Society's Discovery Shop in downtown Los Altos urge shoppers to "Be A Gem, Buy A Jewel" during the shop's special sale this Friday (April 17) and Saturday (April 18).

The sale is an opportunity to find Mot...

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Comment

Editorial: Let's assume not to presume

Two recent downtown Los Altos stories offer lessons in the drawbacks of jumping to conclusions.

A few months back, the Town Crier published an article on Ladera Autoworks on First Street closing its doors. That part was true, but the reason was not....

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Special Sections

Fitness focus: No holds barred for Los Altos sisters

Fitness focus: No holds barred for Los Altos sisters


Photos Courtesy of Barre 3
Gillian Brotherson, kneeling at left, guides studio instructors through a workout at barre3 Los Altos.

Health is all about balance. That’s what two Los Altos natives learned as they navigated work, motherhood and welln...

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Business

Steinway gallery brings pianos, musicians to downtown Los Altos

Steinway gallery brings pianos, musicians to downtown Los Altos


Alicia Castro/Town Crier
Chrissy Huang, manager of Steinway Piano Gallery in Los Altos, showcases Steinway & Sons’ signature instruments. The gallery plans to host concerts with performers tickling the ivories.

A new downtown Los Altos bus...

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Books

'Pope Joan' Book weaves tale around legend of female pontiff

'Pope Joan' Book weaves tale around legend of female pontiff


The idea that there may have a female pope at one time in history has generated much speculation throughout the centuries. “Pope Joan” (Crown, 1996) by Donna Woolfolk Cross, does not answer the question; rather, the author has created a detai...

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People

GREG STAHLER

GREG STAHLER

Greg Stahler died unexpecdly in his home in Belmont on March 26, 2015. (He was born in Mountain View on June 23, 1972). He will really be missed by three beautiful young children, Haley 7, Hannah 5, and Tyler 3, and his wife Kathryn. He will also b...

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Travel

Cuba libre: Local residents join mad rush of travelers

Cuba libre: Local residents join mad rush of travelers


Natalie Elefant/Special to the Town Crier
Los Altos resident Natalie Elefant noted the vibrant street performances as a traveler in Cuba.

The U.S. restored diplomatic relations with Cuba late last year, enabling Americans to import $100 worth of cig...

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Stepping Out

'Those Darn Squirrels' invading Mountain View

'Those Darn Squirrels' invading Mountain View


Courtesy of Lyn Flaim Healy/ Spotlight Moments Photography
Noelle Merino stars in Peninsula Youth Theatre’s “Those Darn Squirrels.”

The Peninsula Youth Theatre’s world premiere adaptation of “Those Darn Squirrels” is scheduled Friday and Saturda...

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Spiritual Life

Magazine

Food for thought: Hidden Villa programs offer teens training in sustainability on the farm

Food for thought: Hidden Villa programs offer teens training in sustainability on the farm


/Town Crier It’s not all cute and cuddly for teens participating in the eight-week Animal Husbandry Apprenticeship program at Hidden Villa in Los Altos Hills. Mia Mosing of Palo Alto, left, and Sophia Jackson of Los Altos clean the pigpens – one of...

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Inside Mountain View

Home for disabled youth yields greener pastures

Home for disabled youth yields greener pastures


Alicia Castro/Town Crier
Green Pastures staff member JP Mercada, below right, helps Tommy, who lives at the group home, sort through papers and organize his room.

Tucked in the corner of a quiet residential cul-de-sac in Mountain View, Green Pastur...

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Stuff your cookies with seasonal treats


Eliza Ridgeway/Town Crier
Stuff cookies with nuts and fruit, above, and top with a sprinkle of flaked salt to create a hearty holiday treat.

Chock-full of nuts and fruit, my go-to holiday cookies (which I cook all year round) are hard to mess up even during busy party prep and they offer a hospitable premise: a thoroughly sweet treat, with redeeming qualities.

They’re tart, rich, nutty and crunchy, with a crinkle of salt on the top. The red and white of cherries and white chocolate suit the season, but this isn’t a cheesy Christmas cookie that puts appearance over flavor – it’s a fully loaded feast. The half-oat, half-flour base provides a satisfying heft while the add-ins add up to an almost granolalike effect.

British baker and food magnate Nigella Lawson, who inspired these cookies, calls for only white chocolate, but I don’t think we should stop there – I add white and dark chocolate, preferably chopped from a bar rather than premade chips. The fractured irregularity of chopped chocolate makes for a beautiful-looking cookie and gives entertaining variation in each bite.

For dried fruit, Lawson chose cranberries, but I prefer the bright, sharp flavor of cherries. Anything with an acid bite will do. For nuts, pick a favorite (or what’s in the cupboard) – I alternate between walnut and pecan.

Lawson’s holiday book, “Feast: Food to Celebrate Life” (Hyperion, 2003), includes the original version of the recipe that follows and offers a model for thinking about how we bake. Although some baking requires great precision (see: Lawson’s peanut brittle recipe, which I botched three times in a row), other treats allow for a roguish amount of variation, tuning the taste to your whims and what’s on hand.

The felicitous conjunction of salt and sweet on the dessert menu isn’t news to anyone at this point, but this recipe can convince you that it has a place in the world of humble homemade cookies.

Lawson has a long-professed love for Maldon Sea Salt, a flaky variety so light it brings bursts of flavor without the too-strong punch of heavier-grained varieties. Widely available in the U.S. in recent years, you can now regularly stock up on boxes that once had to be hand-carried from the UK.

Years ago, I forgot to add salt to one round of these cookies – a disaster caught too late – but rashly decided to rebound by crushing flakes of Maldon salt on the top of each cookie as I put it in to bake. The outcome: weirdly successful, and almost certainly assisted by the fact that, like a heathen, I bake with salted butter (increasing the amount of salt that goes into a recipe, but also accidentally hedging against a forgotten ingredient). This forgiving formulation tastes delicious regardless of the liberties (accidental or otherwise) you may take with it.

Cherry White-Chocolate Cookies

• 1 cup flour

• 1 cup rolled oats

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 9 tablespoons chilled butter

• 2/3 cup dark brown sugar

• 1/2 cup white sugar

• 1 egg at room temperature

• 1/2 teaspoon vanilla extract

• 2/3 cup dried cherries

• 1/2 cup pecans, roughly chopped

• 1/2 cup white chocolate, chopped

• 1/3 cup dark chocolate, chopped

• 1/2 teaspoon flaky sea salt, for sprinkling

Preheat oven to 350 F.

Whisk together flour, baking powder, salt and rolled oats in bowl. Beat together butter and sugars until creamy, then beat in egg and vanilla.

Delicately beat flour mixture into butter/sugar (minimal mixing keeps the cookies tender), then fold in cherries, nuts and chocolate.

Using your hand or a spoon, scoop tablespoon-sized chunks of dough, gently mold into roundish shapes and place on cookie sheet. Use fork to gently flatten each ball. Sprinkle with sea salt, crushing flakes with your fingers as you go.

Bake 15 minutes, until cookies are tinged a pale gold. They will be too soft to lift immediately off the baking sheet, so let cool unmolested.

Makes two dozen cookies.

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