Tibetan Monks Sacred Art 2015 Tour of the Central Coast

The Sacred Art of the Drepung Gomang Monastery

A group of Tibetan Monks from the Drepung Gomang Monastery Art Tour of 2015 is arriving in Central California for a four week stay, April 13 – May 8. They will be exhibiting Tibetan Crafts, creating large beautiful sand paintings and presenting cultural pageant performances that include: dance, song, chant and a fascinating example of the debate monks use to train their thinking. All donations at any event will go toward their monastic work with the poor, hungry and infirmed. There will be many varied appearances in San Luis Obispo, Paso Robles, Oceano and Santa Maria

There will be sand mandalas created at the following locations:

Steynberg Gallery in San Luis Obispo April 13-17 1531 Monterey St.

Earthtones Gallery 1319 Park St. Paso Robles, April 21-24.

Oceano Train Depot 1650 Front Street, Oceano April 29 – May 3rd

 Allan Hancock College Art Gallery, Santa Maria May 4-7.

Green Tara MandalaThey begin their tour of the area with a Green Tara Mandala created at Steynberg Art Gallery,1531 Monterey St., San Luis Obispo. Monday through Friday 10:00 AM till – 4:30 PM  April 13th – 17th.  The incredible closing ceremony for the Green Tara Mandala will take place at 2:00 PM on Friday the 17th.

chenresig mandala 2Following the SLO appearance, the Monks travel to north county to Earthtones Gallery 1319 Park St. Paso Robles, April 21st – 24th.  The opening ceremony will begin April 21st at 10AM.  The mandala created at Earthtones will be The Chenrezig, Buddha of Compassion, Mandala.  The amazing closing ceremony will begin at 2PM on Friday April 24th

The 5 Cities area will enjoy a five day Continue reading

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Summer Bean Salad

[print_link] The Summer Bean Salad is very simple, easy to create, and tastes so nice. It has been a favorite for many of our guests and for me it is a good lunch now and then.
Just Chop, gently mix and chill! The number and types of beans can be varied to suit your tastes or what is in the pantry. I love to mix for color and presentation, although I do have my favorites types. The recipe really is this easy.

Ingredients

1 – can – 15 1/2 ozs black beans (rinsed and drained)
1 – can – 16 ozs butter beans beans (rinsed and drained)
1 – can – 16 ozs pinto beans (rinsed and drained)
(red kidney beans would also work well and they add color)
2 jalapenos seeded and minced
1/2 red bell pepper (minced)
1/2 red onion (minced)
2 stalk celery (finely chopped)
1/2 a bunch of cilantro leaves (finely chopped)
1/4 cup rice vinegar
1/3 cup olive oil
3 tablespoons sugar
1/4 tsp garlic powder
1/2 tsp cumin
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Charley Carlin - Blogger!

Charley Carlin


About The Author
Charley is an avid locator of those slightly odd and a bit different places, museums, shrines and viewports that give life a bit of extra flavor. He can be found about the web on his family site – charley.net, his home town blog – Atascadero.net, his social media guidance site – TheWebGame.com and at Atascadero’s Best Kept Secret the BrickyardTheatre.com.

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Cinnamon Rice or Plain Rice Too!

[print_link] Oddly it comes up that people eat rice at my house and then ask for the recipe.

I wondered about this one, however, I want to be of service with my cooking and recipes so I am sharing them all. Of course many things are off the cuff, so be patient, make your requests and I will be blogging the best I can. As always thank you for your interest.

Charley Carlin Cooks and People Love It - Cinnamon Rice

World’s Longest Grain Rice

Now for the Rice

I use a long grain and when I say long grain the stuff I get from a restaurant in Lake Elsinore is the longest grain I have ever seen. It almost looks like noodles it is so long. Any way, saute a brown onion in either butter or olive oil.

After Onion is Sauteed, add 2 cups of rice, and a tablespoon or so of Cinnamon then saute the mixture a bit, then add 3 cups of water and let boil.

When the boiling starts, turn flame to low and cook for 20 minutes or whatever your rices needs as different species of rice have different cooking times.

You will need to make a few batches to calibrate with your stove, pan, altitude, and attitude. When you are calibrated, then repeat as necessary. [print_link]


charley-straw-hatAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

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Triple Olive Tapenade

[print_link] This one has been a rip roaring raving success at all our dinner parties lately! It is as simple as it sounds and can be whipped up in short order. So give this one a try.

Can of Black Olives
About the same amount of green olives (with pimento is fine)
Almost the same amount of Kalamata olives
Chop All the Olives Coarsely

2 cloves garlic minced finely minced (optional)
4 or more scallions minced
a small pile of minced purple onion – about a half cup
a red bell pepper minced (makes it pretty! and sometimes I get the small multi-colored peppers and use a couple orange, a couple yellow and a couple red for great eye appeal)
mix all with 4 – 6 Tablespoons of Olive Oil (I like Kalamata Oil).
add a couple tablespoons of red wine vinegar
Gently mix

If you make this dish for later use and refrigerate it, the dish will coagulate.  It is best at room temperature for serving and spreading, so beware. Let it come to room temperature if you have refrigerated the batch.

For most the consumption will begin immediatly and continue till it is finished! Eat immediately on your favorite crackers or toasted sourdough or endive or romaine lettuce. If you use the toasted sourdough then brush the pieces lightly with olive oil after toasting. then cut the bread into 1 to 1.5 inch squares and put a pile of tapenade on each piece! Now the trick is to make a platter of these to serve to your guests, without eating so many it becomes your meal! You have been warned! Sometimes I do a big platter, and Sometimes I do individual plates – do what fits your party! Oh yes I think this stuff makes a wonderful sandwich – a thick layer of tapenade between two slices of toasted sourdough! – Yum! – Others have put it as a spread on their hamburger or other sandwiches. Anyway Charley Carlin Cooks and people love it! [print_link]


charley-straw-hatAbout The Chef – Charley loves to cook for a group, whether the group is six or twenty. Creating new dishes from others recipes by altering quantities, leaving out some parts and adding other parts creates his personal style.  All of his recipes are available for everyone to use.

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No Fail Pie Crust by Anet Carlin

No Fail Pie Crust by Anet Carlin

No Fail Pie Crust with Cherry Filling – Yum!

[print_link] Editor’s note – Anet has made this no fail pie crust for many years. She teaches people to make the crust and then the next day they beat her in a pie contest (this has happened twice). She continues to occassionally show peole how to make the crust who then become pie princesses! (somtimes complete with tierra!) So click read more to see the recipe for the ultimate in pie crust – The No Fail Pie Crust.

No Fail Pie Crust

(Small children and large dogs can make this successfully on their first try)

  • 2 ¼ cups flour
  • 1 Tsp Salt
  • ¾ cup corn oil or vegetable oil (no others please)
  • ¼ cup cold milk

Mix in a bowl until the consistency of play dough.  If it is too dry sprinkle a few drops of oil on it.  If it is too wet, a Tbs flour until just right.  Sticky…too wet….crumbly or cracky…too dry.

Single Crust Pies
I don’t even roll it out for a single crust.  Just take a ball of it and mash onto the pie plate and flute the edges until you get it done.  This recipe will make a 10” deep dish pie crust.  For a one crust crème pie, cook at 350 for 20 minutes and check it for done.  (Light brown).  For pumpkin and pecan pies, put the filling in the raw dough crust.

To make a double crust pie…….
Make the bottom crust as described above. To make the top full crust roll out the dough.  To roll out this sort of oil dough, you will need waxed paper.  LIGHTLY oil the paper on both the surfaces that touch the dough.  Roll with rolling pin the thickness you like.  CAREFULLY peel the waxed paper away.  While the dough is still attached to the bottom piece of waxed paper, flip over the fruit filling on your pie.  Peel off the waxed paper and seal the two crusts together.

Rather than make full cover top crusts, I slice the rolled out crust into a lattice about 1” wide and weave the top.  I also draw diamonds and cut them out and layer a totally covered top.

To make it golden and gorgeous, take the pie out 15 minutes before done and paint on egg yolk cut with a little water.  It will make the top brilliant.

I suggest you collar the pie to keep the edges from getting too brown.  Pie collars are a GREAT INVESTMENT.  Beats folding and crimping the aluminum foil.

Enjoy
Anet

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Learn another language for free!

DuoLingo - Language for Free

DuoLingo – Learn a Language for Free

Every once and awhile I come across an incredible tool that I must share with everyone. Duolingo is just such a tool. To communicate with another person we need a common language. Did you ever want to learn another language? Did you ever want to sharpen up those skills that may have not been used in a while? I know I do. Well now you can, you can do it on your own schedule and more! And get this – with no cost. You already speak another language? Help tune up the translations on the web, and be a prat of making the world a better place.. The site www.duolingo.com enables one to be a part of something big. Millions of people are already using www.duolingo.com today.  Whether you want to learn French, Spanish, German, Dutch, Danish, Italian or Hungarian, Duolingo can help you! Watch this short overview video and jump with an account to help the world and you communicate better.

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Irish Soda Bread – So Tasty!

[print_link] This recipe was given to us by the master baker of Irish Soda Bread, Diedra Wynn, We are grateful for her help and training. She has surely perfected the art of this recipe. This recipe has been approved by Irishmen, who have claimed that they have not had such good Irish Soda Bread since they were in Ireland. So Lets get to it!
Pre-heat oven to 375 degrees. Grease two 8” pie or cake pans

Ingredients:

4 – 4 ¼  Cups all purpose flour
1 tsp. Salt
1 tsp. Soda
3 tsp baking powder
¼ Cup sugar
¼ Cup butter
1 egg
1 ¾ Buttermilk
2 Cups raisins or currants

In a large bowl mix together flour, salt, soda, baking powder, and sugar until thoroughly blended.
Cut in cold butter.  I literally take my hands and just break it into the dry ingredients by crumbling it through my fingers until fully into the flour mix. (do not melt the butter!)
Add Raisins if you like! I do!

Beat the egg slightly and add to buttermilk
Stir the buttermilk/egg into the dry mixture until blended.

Turn out the soft dough onto a floured board
Knead until smooth (2 -3 minutes)

Divide dough in two.  Shape each half into a smooth round loaf.
Place in 2 greased 8” pie or cake pans.  Press down until dough fills the pan.

Cut a cross in the top of the loaves.  Sprinkle with some sugar (or not)
Bake 375 degrees for 35-40 min for some of the finest Irish Soda Bread you have ever tasted..

A cube of room temperature butter is recommended as you will want to eat this as soon as possible, maybe even before it is possible. We have seen the loaves be totally consumed before they cool.

Enough and no waste is as good as a feast – Irish Saying –

There will be no waste on these loaves. guaranteed!
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Our April 2014 Flowers

The Roses and the Iris hit wonderful notes this April surrounding us with the beauty of mother nature everywhere we look. We are so grateful.

I see little tomato flowers too. Can’t wait for those big vine ripened tomatoes, and we will have four different types!

Enjoy

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Charley’s Kitchen – Six Bean Salad

6 Bean Salad by Charley Carlin

The has been a real hit at our table.

[print_link] Here in Charley’s Kitchen I took my Summer Bean Recipe and modified it for a larger batch and added a few twists. This recipe can be modified at will. For instance Anet does not care for the butter beans, so I simply do not put them in that batch. Each batch is a bit different abd they all are simple, easy, and taste so nice.

 

A real raving favorite for some of our guests! Just Chop, mix and chill! It really is that easy.

Charley’s Kitchen – Ingredients

Charley's Kitchen - Creating is easy

Simple and Straightforward

Charley's Kitchen - Good Food Starts Here!

Fresh Red Bell Peppers are so sweet!

Charley's Kitchen - Good food and Great Fun

Seeded and Minced the jalapeno is a mild addition to the salad (optional)

1 can – 15 oz black beans (rinsed thoroughly and drained)
1 can – 15 oz butter beans beans (thoroughly rinsed and drained)
1 can – 15 oz pinto beans (thoroughly rinsed and drained)
1 can – 15 oz red kidney beans (thoroughly rinsed and drained)
1 can – 15 oz pinquito beans (thoroughly rinsed and drained)
1 can – 15 oz white kidney beans (cannellini beans) (thoroughly rinsed and drained)
1 can – 15 oz diced tomatoes (juice and all) Continue reading

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Moroccan Crockpot Stew

Charley’s Kitchen Version of Moroccan Stew

[print_link] While at one of our favorite local restaurants, Fig Good Food, I tried a dish of Moroccan Stew. I liked it a lot and found myself ordering it again and again. Well, I went to the internet and looked up at least a half dozen versions of Moroccan Chick Pea Stew. With that input and my alterations for local conditions and local availability, I created Charley’s Kitchen version of Moroccan Stew which has been quite popular! Now you can create that same dish at your place. Enjoy!

Get that Crockpot out and put it on Low.  I like the slow cooking method myself. This filles the house with wonderful smells.

Add these to the Mix:

  • 2 Cans Garbanzo Beans (rinsed well)
  • 2 Cans Red Kidney Beans (rinsed well)
  • 2 Cans Pinto Beans (rinsed well)
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper (or more or less – some like it hot, some do not)
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 2 big cans (28-ounce) diced tomatoes, juice and all!
  • 6 carrots diced small pieces
  • an equal sized pile of yam or sweet potato (Some prefer Potatoes – Your Choice)

Use olive oil to Saute the following:

  • One medium yellow or brown onion – Sauteed
  • One medium purple onion – Sauteed
  • 3 cloves of garlic minced and  Sauteed
  • 2 jalapenos seeded and minced and Sauteed

Saute till tender and add to the Crockpot. Make sure everything is covered in sauce – This usually means adding a few cups of water.

Eat in about 3 hours – when the carrots and Yams are tender.
Add a bunch of chopped cilantro and Lets Eat!
As Always
Charley Carlin
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