Tue06302015

News

LAH council approves  Page Mill Road expansion

LAH council approves Page Mill Road expansion


Megan V. Winslow/Town Crier
The Los Altos Hills City Council endorsed a plan to widen the congested Page Mill Road to six lanes between the Interstate 280 interchange and Foothill Expressway.

Infamously congested Page Mill Road should be widened to ...

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Schools

Local muralist tells a story of young Los Altos at two schools

Local muralist tells a story of young Los Altos at two schools


Eliza Ridgeway/Town Crier
Los Altos muralist Morgan Bricca, above, created a work at Covington School commissioned by the Class of 2015.

Just as school ended this year, new color bloomed on two Los Altos campuses – public art projects commissi...

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Community

Los Altos girl out to 'squash' inequality: 10-year-old raises funds for female players with motto Equal pay for play

Los Altos girl out to 'squash' inequality: 10-year-old raises funds for female players with motto Equal pay for play


Courtesy of Lisa Bardin
Mika Bardin displays a certificate of participation she received at the 2015 U.S. Junior Squash Championships. Although Mika is not competing in the upcoming NetSuite Open Squash Championships, she is helping other female pl...

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Sports

Hurdling adversity

Hurdling adversity


courtesy of Nicole Goodwin
Ella Goodwin, hurdling, above, has come a long way since her early-childhood battle with leukemia.

While Nicole Goodwin is proud of daughter Ella’s athletic achievements, it’s not her skills on the soccer field...

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Comment

No confidence in civic center proposals: Editorial

Few Los Altos issues have become more convoluted than the development of the 18-acre Hillview civic center property. Most agree that the area, as currently configured, needs improvement. But nothing has happened in the nearly 10 years since serious d...

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Special Sections

Star-spangled manor: Orange Avenue home boasts Americana theme

Star-spangled manor: Orange Avenue home boasts Americana theme


Megan V. WInslow/Town Crier
Los Altos resident Pinky Whelan’s Orange Avenue home features a patriotic theme, evident in her living room decor, her historical collections and displays and her welcoming entrance.

Let’s hear it for the red...

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Business

Thai Silks shutters Los Altos store this month

Thai Silks shutters Los Altos store this month


Megan V. Winslow/Town Crier
After more than 50 years in business in downtown Los Altos, Thai Silks is closing up shop at 252 State St. by the end of the month. The store will continue to offer its inventory online and via phone.

A longtime downtown ...

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Books

People

ALAN FRAZIER KREMEN, MD, PHD

ALAN FRAZIER KREMEN, MD, PHD

Alan Frazier Kremen, MD, PhD, aged 68, loving father & surgeon, of Stockton peacefully passed away on June 13th, 2015.

Born in Minneapolis on December 17, 1946, he received a BA from Stanford University, 1968, a PhD in Philosophy from the Univ...

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Travel

Venetian spa offers ways to de-stress

Venetian spa offers ways to de-stress


Courtesy of The VEnetian
The HydroSpa in the Canyon Ranch SpaClub at The Venetian in Las Vegas offers a muscle-relaxing bath and radiant lounge chairs.

Vegas cab drivers usually ask if you won or lost as soon as you get in their vehicles. They assum...

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Stepping Out

'Town' closes down

'Town' closes down


Chris Peoples/Special to the Town Crier
Hope Cladwell (played by Krista Joy Serpa) and Bobby Strong (Lewis Rawlinson) get romantic during their duet in “Urinetown: The Musical.”

The Los Altos Stage Company production of “Urinetown: The Musical” ...

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Spiritual Life

Magazine

Living it up Older adults aim to age in place

Living it up Older adults aim to age in place


Megan V. Winslow/Town Crier
Local enthusiasts flock to the Los Altos Senior Center to play bocce ball. The center hosts informal games four days a week and occasional tournaments.

As baby boomers in Los Altos, Los Altos Hills and Mountain View nose...

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Inside Mountain View

Carrying the torch

Carrying the torch


Members of the Mountain View Police Department carry the Special Olympics torch as they run along El Camino Real between Sunnyvale and Palo Alto June 18. Members of the department participate in the relay annually to show their support for Spec...

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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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