Sonoma. After spending the morning on organizing the book tour, and getting things ready to go for Japan, I went to Sonoma. Had tea with Linda and took my Dad out to dinner at the "Happy Garden" Chinese restaurant. It was so-so, but my father enjoyd being out. It started pouring rain and the temperature dropped this afternoon ... BRrrrr...

Another thing you'll never find on my table...

Chinese give cat food a whole new meaning
From Jane Macartney in Beijing
The Times

EVERY day thousands of cats are transported to Guangdong province in southern China.

They are destined not to become the pampered pets of the country’s new rich, but to be served up at the dinner table.

The trade is one that merchants seem eager to keep out of the public eye in a country where pet shops have sprung up to meet a growing demand as incomes rise.

While no laws exist to regulate the business, at the Baishazhou market in Wuhan, central China, two cat traders were startled this week when a local reporter paused to take photographs.

They had collected about 1,000 cats, taken to the city by rural cat-catchers. The terrified animals were crowded into large wire cages.

All were alive, but most were silent, apparently too exhausted and traumatised to do more than mew faintly. The traders loaded about fifteen cages, each crammed with cats, into the back of a van for the animals’ final journey to Guangdong. Chinese have for centuries eaten a startling range of creatures. Southern Chinese particularly relish the taste of wild animals, believing them to be rich in nutrition.

Wild civet, banned since the severe acute respiratory syndrome (Sars) scare, is believed to boost the immune system. Snakes are reputed to increase a man’s virility, and the smooth-skinned salamander is believed to clear acne.

In the markets of Guangdong, cats cowering in small cages are a common sight. At the Nanjin poultry market about forty stalls sell cats, which are divided according to size. The larger the cat, the higher the price. A cat weighing more than 3kg (7lbs) can fetch 70p a kilo, while smaller animals cost about 40p a kilo.

A local newspaper quoted one trader as saying that he sold up to 300kg (660lb) of cat meat a day. He said: “Today I’ve sold 200 cats. Tonight another 100 will arrive. No matter how many you need, I can satisfy demand.”

Catching cats offers an alternative source of income for farmers in China’s poorer central provinces who sell them for up to 40p each. One Guangzhou restaurant offers a braised cat meat dish for £3, but charges £12 for cat stewed with snake and chicken. The owner said: “The cats are domestic cats and are clean and cheap. In winter we have more customers than in summer. Only local people eat cat, not people from other provinces.”

The Guangzhou City Food and health quarantine office said that there were no regulations regarding cat meat.

Another We-Eating. Michael was too ill to join in person, but Jo-Ann & I enjoyed our meeting, Michael joining by speaker phone after we'd finished our enjoyable Japanese-style brunch. We took photos to memorialize our theme.

Brunch Menu: Barazushi, Ajitsuke Daikon, Tempura Shrimp, Kiri-gobo, fresh organic farmer's market baby greens with miso-mustard dressing and cherry blossom carrots, oden, miso soup, organic stawberries in birch sugar, and a good Merlot.

We started at 10:00 and ended at 2:00 -- mid-way Jonathon & the kids turned up and wanted to swim in my frigid pool -- if they could brave it! So they took a Swedish dip, and returned later. We all went walking across the Golden Gate Bridge afterwards enjoying a spectacular view of the city and good looks at the cables and structure of the bridge underneath us. Back to my place for some hot chocolate/tea and to warm up!

Sunrise at Sunrise Pointe. Waking up early this morning, I was treated by this beautiful scene. I had to take a snap and share!

I am up bright and early to make barazushi for a Japanese-themed brunch this morning for stoking the creative juices of the creativity group... more later.

A Farewell to Remember. My friends at OAI threw a farewell lunch for me today celebrating my 22 years with the company. We enjoyed a fabulous feast at Chaya, and moving around the table I enjoyed visiting with all. I was presented with a Mont Blanc pen with enscription "From Friends at OAI" and a most beautiful bouquet of flowers. It was lovely to have such appreciation.

Hugs and warm wishes, and interest in my new endeavors as a consultant were all part of the mix.

What a send off to the future!

Dinner tonight. It's President's Day, and I took some time to enjoy some 'play' time with my Dad. I picked him up, took him to lunch at his favorite buffet... then we went to see Duma at the Rafael. What a fabulous movie. VERY worth seeing. A little too intense for tots, but great! Dad enjoyed it too.

On my way home I checked messages... uh oh... my Doctor's nurse calling. I called her back. oh yes, that little matter of a certain test. Don't I have to keep a certain diet before completing? Yes, hmmm... it's on the back? When? Well.. yes I'll do it, but I happen to like a lot of the raw vegetables it prohibits, and well, then there's the matter of the raw meat... well of ... ahem. I DO enjoy raw tuna and it's on the menu tonight, and again I'm making it for a friend on Thursday. Bad? How do I know what's in it? I trust the source.. why, well, I only buy from a trusted source in Japantown. Can I SEE what's in it.. well, no.. (oh I'm just putting my foot in it futher, I'd best give up this conversation)... I see, yes, I'm sure Doctor will have something to say to me about it.

All caution tossed to the wind, and well, as to the matter of the incomplete test, it will have to wait until next week.. as I enjoy my tuna pokki tonight -- photo above of tonight's dinner. I'm going to do seared black-sesame coated tuna with a ponzu/green onion sauce for Thursday.

Lunch at Il Fornaio, Palo Alto. I enjoyed a marvelous lunch with Wilma this afternoon. It was unseasonably crisp and cold in Palo Alto, but we were tucked away inside and enjoyed Italian 'comfort food', with a little splurge on some drinks to toast to what's up next. I had a Bellini (peach juice & white wine blend).

I met Paul at Standford shopping mall and did a little pre-trip gift shopping. (Yes, I'm off to Japan next week!)

I also had some fun with my new roommate -- my iRobot Roomba. What a cute creature! He took care of all those dust bunnies under the bed while I was reading a book... wow!

Supper Club Recipe (France). Following is Emil's information about the origin of the cheese served last Saturday, and instructions for storing cheese, etc. (Emil, Caren & Anna left)

Fromages Françaises

The French cheeses we served at our Supper Club Feast were purchased at Au Vieux Gourmet, a cheese store with a huge selection of fabulous cheeses, located at 3, rue des Orfèvres, Strasbourg, near the cathedral, and included:

Abbaye de Trois Vaux – handmade cheese of nuns in Normandy
Chevrotin – artisan goat cheese from Savoy
Gaperon – speciality of Auvergne
Grisie du Jura – Savoy
Gouda Rouge Vieux – aged for 3 to 4 years
Livarot – one of the oldest cheeses of Normandy, highest rate of consumption
Pyramide Cendrée – goat milk
Royal Briard – artisan cheese from Île-de-Françe

Resources for French cheeses:

http://www.fromages.com/cheese_library.php

http://www.cheesesupply.com/

http://www.francefromages.com/m32_encyclopedie_tous.asp

http://www.france-gourmet.com/gb/cfm/boutique/index.cfm


No matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.

There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.

Serving and Storage Tips

Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.

Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 - 13 C.

Keep the cheese wrapped in the waxed paper and place it in a loose-fitting food-bag not to lose humidity and maintain the circulation of air.

Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything near.

Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.

Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.

Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.

Let cold cheese warm up for about half an hour before eating to allow the flavour and aroma to develop.

Supper Club Recipe (France). Our tireless organizer, and professional chef Tom (left) sent along his recipe from Corsica.

Mouton aux Olives (Lamb with Olives)

SERVES 6

Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.

4 oz. bacon, diced
1 medium yellow onion, peeled and chopped
2 medium cloves garlic, peeled and minced
2 lbs. lamb shoulder (have butcher cut into medium pieces)
1 tbsp. flour (I used chestnut flour, which you can find at Andronico's, but it's not necessary)
2 tbsp. tomato paste
1 cup red wine
4 sprigs fresh thyme
3 sprigs fresh rosemary
Salt and freshly ground black pepper
2 bay leaves
6 medium carrots, peeled, trimmed, and sliced
1/2-1 cup picholine or other good French or Italian green olives

1. Render and crisp bacon in a heavy pot over medium-high heat. Reduce heat to medium, add onions and garlic, and cook, stirring often, until soft, about 5 minutes.

2. Stir in lamb and cook until no longer pink, about 5 minutes. Add flour and cook, stirring often, until juices thicken and flour loses its raw flavor, about 10 minutes. Add tomato paste, wine, thyme, rosemary, and salt and pepper to taste and simmer for 5 minutes.

3. Add 2 cups water and bay leaves, bring to a simmer, and cook, stirring often, until lamb is tender, about 1 hour.

4. About 30 minutes before lamb is finished cooking, stir in carrots and olives. Before serving, skim any fat from liquid and remove and discard bay leaves. Serve warm with slices of chestnut flour pulenda, if you like.

Supper Club Recipe (France). Now the recipes are starting to circulate from our fabulous chefs for the delights of the evening. Let's start with Paul's Recipe. Paul traveled all the way from Massachusetts for the event. I'm not particularly fond of duck, but this was GREAT. Not fatty!

BRAISED DUCK WITH PORT AND CHERRIES

4 large Moulard duck legs, including thighs (about 12 ounces each)

THE SPICE RUB

1 teaspoon coriander seeds
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon black peppercorns
1 1/2 teaspoons coarse salt
1/2 teaspoon allspice berries

THE BRAISE

1/2 cup (3 ounces) dried Bing cherries (with 1 cup chicken stock, homemade
1 cup tawny port
Coarse salt and freshly ground black pepper
1 large shallot, thinly sliced
1 bay leaf

1. Trimming the duck-the day before: Trim the duck legs of as much excess fat as you can without cutting into the skin or the meat. If you've never trimmed duck legs before, proceed slowly to avoid trimming off the skin with the fat. Unlike chicken, duck skin and fat can be hard to distinguish. After removing a maximum of fat, trim off any loose flaps of skin as well. Depending on the duck, there may be as much as 4 ounces of fat to trim off each leg. Collect the fat to render at another time and use it for sauteing potatoes or other vegetables, or discard.

2. The spice rub: In a small mortar or spice grinder; combine the coriander, black pepper- corns, and allspice and grind to a coarse powder. Add the thyme and salt and mix. Sprinkle this spice mixture all over the duck legs and rub so the seasonings adhere. Arrange the duck legs in a single layer in a baking dish, cover with plastic, and refrigerate overnight.

3. Plumping the cherries-the day before: In a small bowl, pour the port over the cherries. Set aside to plump overnight.

4. Heat the oven to 325 degrees.

5. Browning the duck: Pat the surface of the duck dry using paper towels, being careful not to wipe off the spices. Heat a large heavy skillet (10- to 12-inch) over medium-high heat: If you have a cast-iron skillet, this is a good place to use it. Because it holds heat so well, it sears the duck legs without having the skin stick or tear. If you don't have cast iron, choose the heaviest skillet you have. Don't worry that there's no fat in the pan; the duck legs will quickly throw off enough to get things sizzling. When the skillet is hot but not scorching, add as many duck pieces skin-side down as will fit without crowding. Sear the duck, without disturbing, until the skin is crisp and taut, about 7 minutes. Lift one edge with tongs to peek to see that the skin is crisp before turning. Panfry the other side just until spots of brown appear, another 3 to 4 minutes.

Transfer the duck to a shallow braising pan (4- to 5-quart). Pour off all the excess fat and repeat with the remaining duck legs. Pour off the fat, this time reserving 2 teaspoons in a small jar or ramekin. and remove any black specks from the skillet with a damp paper towel. Don't dean away any tasty cooked- on browned bits that will later add depth of flavor to the braising liquid.

6. The aromatics and braising liquid: Return the skillet to medium heat, add the
reserved 2 teaspoons duck fat and the shallot, and saute until the shallot begins to soften, 1 to 2 minutes. Add the cherries and their soaking liquid, increase the heat to medium-high, and simmer to reduce the liquid by half, about 5 minutes. Add the bay leaf and stock and reduce again by half, another 8 minutes.

7. The braise: Pour the reduced port-stock mixture over the duck legs. Cover with parchment paper, pressing down on the paper so it nearly touches the duck and extends over the sides of the pan by about an inch. Cover with a tight lid. Slide into the middle of the oven to braise at a gentle simmer. Lift the lid of the braising pan during the first 30 minutes to check that the liquid isn't simmering too forcefully. If it is, lower the oven temperature 10 or 15 degrees. After 1 hour, turn the duck legs with tongs. Continue braising gently until the duck is fork-tender and pulling away from the bone, another hour or so (about 2 hours total).

Remove the duck from the oven, and, with tongs, arrange the legs skin side up in a single layer on a half sheet pan or broiler pan. Cover loosely with foil to keep warm. Increase the oven heat to 475 degrees.

8. Degreasing the sauce: Duck legs release a substantial amount of fat when braised,
and if you own a gravy separator, this is a good opportunity to bring it out. Pour the brais- ing liquid into the separator, and then pour the liquid into a medium saucepan (2-quart), .leaving the clear fat behind. If you don't have a gravy separator, pour the braising liquid into the saucepan and skim the surface fat with a wide metal spoon.

9. Reducing the sauce: Set the saucepan over medium-high heat and simmer rapidly
until reduced to a syrupy sauce, about 3 minutes. Taste for salt and pepper, and lower the heat below a simmer to keep warm.

10. Meanwhile, crisp the duck: Once the oven has preheated, remove the foil and slide the pan of duck legs onto a rack in the middle or upper part of the oven and roast until the skin on top is crispy and sizzling, 8 to 10 minutes. Transfer to warm plates or a handsome serving platter.

11. Serving: Spoon the dried cherry and port sauce over the top of the duck. Serve.

Supper Club: French Regions. This evening was my introduction to the club, and I was happy to have Bretagne as my region. There were about 15 fabulous chefs present, including professional. The menu:

1. Salade d'Endives, Fromage, et Noix (Belgian Endive Salad with Cheese and Walnuts) - Auvergne

2. Fromage from different regions of France (photo left -Caren & Emil): Royal Briard, Chevrotin, Pyramide Cendrée, Livarot, Abbaye de Trois Vaux, Gouda Rouge Vieux, Grisie du Jura, and Gaperon - Various Regions of France

3. Tartare de Thon - Brittany

4. Chickpea and Spinach Soup with Almonds - Pyrenees

5. Egg and Wine Soup

6. Augergines et Fenouil Saint-Loup (Eggplant and Fennel with Tomatoes in an Egg-Cheese Custard) - Provence

7. Oysters Escargot in Mushroom Caps - Burgundy

8. Coq au Vin - Burgundy

9. Braised Duck Legs in Port with Cherries

10. Mouton aux Olives (Lamb and Olive Stew) - Corsica

13. Croquembouche w/ Grand Marnier Pastry Cream

14. "Salle Pleyel" as created by Robert Linxe of La Maison Du Chocolate on the rue du Faubourge-St. Honore' in Paris - Paris

A very slow and much enjoyed meal... did not disappoint! My dish was the Tartare de Thon. I served it in an antique lidded glass pedestal dish, with sea salt from Brittany on the side.

The salt was quite special:

Salt: Velvet de Guerande "Le Tresor"

Velvet™ by Le Trésor is light gray in color and almost the consistency of flour. This is a very delicate crystal that has a "buttery" feel and taste as it melts on your tongue. This is a terrific salt to top any dish, its texture makes it ideal for snacks such as popcorn, sauces and salads. You will naturally use less of this salt because the crystals are so fine, you get maximum flavor from a small amount of salt.

*This salt is certified organic by France's Nature & Progrés. This is the most rigorous salt certification process, which equates to purity and quality.

Tartare de Thon
Serves 4 as an appetizer

1 lb. piece of tuna
2-3 tbsp. olive oil
2-3 tbsp. salad oil
2 fl oz/1/4 cup white wine vinegar
3 shallots very finely chopped
2 tbsp. capers, drained and chopped
1 tbsp. chopped chives
1 tbsp. chopped parsley salt and pepper

With a very sharp knife, clean the tuna fillets, removing all skin, bones and membrane. Chop the tuna finely with a knife and put into a bowl. Add the oils, vinegar, shallots, capers, chives and parsley and mix well. Season the tartare to taste, cover tightly with plastic wrap and leave to marinate 2-3 hours (in refrigerator). Serve with crisp pieces of toast.

Anna's tips: I made 1 1/2 times this recipe for the supper club. I used sashimi-grade tuna which is sold in blocks in Nijiya market in Japantown. This way there is no cleaning and removing undesireable parts, and it is precut in a way that makes it easy to slice, then chop and get a nice smooth finish. I used white pepper, and the Velvet de Guerande salt, with extra on the side as an add-on for individual taste. I used Enova oil as the 'salad oil'.

Christmas Eve. Wow. It's been about a month since I last posted. Don't know if I'll get time to back fill the days or not, but I'll start here for now.

My former host family from Hokkaido is here, Mama (Mrs. Kishi), Mika (Hosokawa), and Shohei (Hosokawa, 4 yrs.). They arrived on December 18th and we've been having a great week together.

We met Mika's six sixteen year old girls (English students) for lunch at the Grand Cafe. I was delighted to find that they really enjoyed this restaurant.

Then after a quick stop at Whole Foods so Anna could pick up some Christmas dinner items, Mama, Mika, Shohei & Anna traveled up to St. Leo the Great Catholic Church for Children's Mass. We met Linda there, and it was quite the scene with more children than I've seen in years milling about. The church is beautifully set in a wooded area, and behind the alter is not a wall, but 3 panels of floor to ceiling windows. The service started with a nativity play, and Mary was seen on horseback (yes! a real horse!) parading back and forth in front of the windows so all could see her traveling pregnant to Bethleham. She had the baby somewhere outside I guess, as the next scene had her and Joseph coming in the back doors and down the corridors with baby Jesus in arms. It was a warm and wonderful service with children front and center. Olivia was singing and waving to us from the children's choir. Shohei was invited to join in, but was too shy.

After the services we drove to the Silverado, and after Yalda gave us a wonderful tour of her Spa, we had our Christmas Eve dinner at The Grill at Silverado. It was really a delicious dinner. I had the coconut prawns with slivered cucumber and saifun salad. Linda had rather a start to see that many of the continously playing photos of the resort in the restaurant alcove featured Yalda as a model, with a lot of skin showing... discreet, but just enough to make a mother uncomfortable. Shohei & Olivia were in high spirits and at one point were twirling around together, kissing each others cheeks. Olivia announced that she was going to marry Shohei, and Shohei said rather firmly that he did not want to get married!

There was so much talk of Santa Claus coming down the chimney and leaving the children gifts that I thought I'd best make sure Shohei wasn't left out of this fun (I gave them my Christmas gifts earlier since they needed to judge the size for packing). So we stopped briefly on the way back and I got some chocolate chip cookies to leave for Santa as well as a stocking and some stuffers to appear in the morning from Santa Claus (see the upper left photo). Shohei left some milk and a cookie for Santa.

As you can see above, Santa took a bite of cookie, drank the milk and left Shohei a return note. We also had a great time tracking Santa at the NORAD Santa tracking site.

I'm now sleepy too, so will go to bed now. Tomorrow is another day.

Cheap is good...but seawater beer? I have not tasted this, but how unusual!

"The craze for a cheap beer made out of sea water and raw malt has Japan's brewing industry hopping mad. Japan's biggest brewer Asahi said it was seeing a continuing slide in sales as more and more Japanese turned to the drink called happoshu. Asahi makes Japan's best-selling beer but in the past three months the company's operating profit has fallen more than 20%. The popularity of happoshu is hurting the sales of all Japan's big brewers. Asahi is trying to cash in on the craze by offering its own happoshu beers. And the government is flirting with the idea of a new happoshu tax to help the established brewers. According to one columnist at the Japanese website - Captain Japan - the only thing the success of happoshu proves, is that if a drink is cheap enough, it will sell, even if it tastes like medicine."

Special Thanks to Victoria Broadbent BBC World Business Report

Thursday, Friday, Saturday & Sunday! I went on a retreat "It's About Time" at Enchanted Hills in Napa. The first days I've taken just for myself since I returned from Africa in February. Some friends organized this and invited friends and friends of... so it was a close knit group, and the program was developed by a core group.

It was on 300+ acres on the side of a mountain in Napa Valley, where cell phones and the like did not work. I took the photo on the left just outside the Dining Hall. There was beauty all over. There were a lot of periods for meditation, and we all were asked to put our timepieces, cell phones, PDAs, etc. into a bag which was locked up for the entire weekend. The only clues we had for time were the sunrise & sunset, and the ring of Tibetian Bells for mealtimes and some gatherings.

At the end, we had a completion gathering, and we shared what we would take/leave on the mountain. A number of our group said to me after how inspiring my words were, and I've received a couple e-mail at home afterwards asking me to recreate what I said in writing. I will do that here.

"Lenny shared with the completion circle that he would no longer abandon his friends. Those words shot across the circle and went straight into my heart and I was stunned with the thought that I had abandoned myself. I realized that throughout the weekend I had silently thought, or verbally commented any number of times how I 'used to do' something, like knitting, singing, running... and I knew that I had been leaving pieces of my true self, those things that set me apart and made up my authentic self - those things most valuable, along the way of my life, continuing along the path without them. Those things most joyful and those playful things that make life whole and abundant were just lying there behind me. Things that I had been passionate about. I will not leave those behind any more, and what I will take back with me from the mountain is my whole self, not just that efficient, "lean, mean, time-machine". I will pick up those pieces and be whole again as I leave, my best authentic self returning to the everyday world."

My friends understood that I didn't mean I was taking off to suddenly become an opera singer or the like, but that there were things that were worth keeping integrated into myself and enjoying doing what was suitable for now, of all those past interests and passions. Seems that it touched a chord in many.

It was a magical weekend. And a very inspiring and open group of people.

Enchanted Hills

Yes friends, I've not been blogging for awhile. This month found me catching two viruses, and it was all I could do to keep up with day to day stuff. If I get around to it I might backfill some from here...

Started the day with a brunch with Jo-Ann & Michael. We wound up checking out the AlphaDog store in Mill Valley -- $32 for a designer doggie t-shirt- wow. Ended up distracted in the wonderous Mill Valley Market found some interesting stuff... Picked up some Acai fruit and buffalo meatloaf to try.

As Michael & Jo-Ann left, I ran out the door to meet Sachiko as we decided to have some dinner at "Fish" in Sausalito. Sachiko found that "Fish" had closed for rennovations, so I suggested we go to Christophe's since she hadn't been yet. That was a hit, and we had a nice meal. We went to Cafe Trieste after that for coffee, and ended up meeting a writer (in the style of Alvin Toffler) and sailboat racer, Michael, who plyed us with lots of good zin. Told us to resist him strongly if he asked us to take him home, and said "I'm serious". Hmmm....

Needless to say, we each went home alone after enjoying the zin and "The San Francisco Medicine Ball Band". Michael suggested we could catch him most mornings at the same Cafe Trieste.

Clothes Shopping the Easy Way. Sheva hosted a Weekender's clothes party this evening. It's called turbo-shopping. This line has a lot of classic looks and comfortable yet good looking fabrics. So I got a few fall colors...

Jo-Ann dropped by with Aurelia while I was out yesterday and today, and little Aurelia drew me the cutest family drawing, which is now on my refrigerator, and today left me a bowl of stawberries with her artwork. What a 3-year-old sweetie!

Last night another bright light, 4 year-old Miss Olivia, left a voice mail telling me she loved me... and signing me part of the refrain from "Annie" which she went to see with her Mom and Maga (Grandmom) at the Golden Gate Theater this past weekend. My heart melts!

Last evening I took out a DVD that Michael recommended - Born Into Brothels. A very worthwhile documentary. There is a site with more about the kids: Kids with Cameras. A good way to slide into a weekend with Global Partners starting tomorrow!

DeLay Indictment. It was too Delayed. I had a personal experience with his slimy office a few years ago. Someone representing themselves from his office called me at work without prior introduction and gave me a sugar-coated offer. After praising my business success (seemed very strange that his office should have any clue about my career) and telling me I'd won an award, they asked that I allow them to use my name in the paper supporting Bush's policies. I naturally responded that I couldn't do that as I strongly opposed the Bush policies that they were discussing (can't remember off-hand which one now). Apparently the so-called 'award' and recognition was CONTINGENT upon use of my name in the paper. Although the person wouldn't state it in that way, guess what -- nothing she promised came to my address! And of course my name wasn't on whatever retro policies he was proposing at the time. Given this experience, it would not surprise me if he is actually guilty of the crimes he's been accused. At any rate, he's a bad actor, and hopefully will have the cane come out and pull him off the public stage permanently.

Kitti's Place Redux. Since the portions were so generous, I had a full dinner of left overs tonight, which heated up well. This evening seemed to be the evening of difficulties for a number of friends and family -- got calls all evening telling me of various very hard times. Seems that way for a lot of people these days, I hope that things shift into a more positive and healthy sphere real soon for all.

I did find a very cool gadget! A virtual keyboard (VKB). The cigarette-lighter-sized VKB uses laser and infrared technology to project a full-size QWERTY keyboard onto any flat surface for almost any palmtop computer, PDA or mobile phone. It is also easily integrated into a mobile phone, with Siemens and Samsung having shown versions of the technology integrated into their phones at recent trade shows.

Roughly the size of a disposable lighter, (90 x 34 x 24 mm), the VKB enables users to type email or long text as easily as with a conventional keyboard.

VKB works by using both infrared technology to produce an invisible circuit and laser technology to project a full-size keyboard that performs exactly like a real one. Its direction technology, based on optical recognition, enables users to tap the images of the keys, complemented with the realistic tapping sound, and then feed the commands into the compatible PDAs, Smartphones, lap-top or personal computers.

Is that cool or what?!

Kitti's Place. Not one to let grass grow under my feet, I promptly enjoyed dinner at Kitti's Place in Sausalito as my food writer neighbor recommended. Unfortunately, it doesn't have a website. It is very casual and California with a Thai flavor. The lettuce cups were outstanding -- a mix of chicken and shrimp and crispy wide (Phad Thai type) noodles, jicima, other surprises and a very well flavored sauce.

Saturday & Sunday. I tried to make it a relaxing weekend as next weekend will be a BIG one as it's the Global Partners for Development Gala. Michael & Jo-Ann came over on Saturday evening for a We-eating and creativity flowed. Daniel was concerned about not hearing a word from the lady he sent 1,000 roses to -- on Sunday he finally had the disappointing news that she was really not interested in developing the relationship further. Oh well... the story didn't have that happy movie ending.

I did attend my condo associations social Sunday evening, and finally got to know the neighbors. Delightful bunch, lots of talent and interesting lives. I particularly enjoyed meeting my neighbor Lois directly across the street as we seem to have a lot in common... and she's a food writer for a local newspaper! She told me I have to try Kitti's Place...