May 2017


Drone Photograph

Just today, San Diego Reader wrote the land above this bluff will be developed (link to article).  The 16 acre beachfront property was estimated to be worth $78 million. The Tibbot Family’s estate home and barn was built in the 1920s. When the last Tibbot owner passed away in the 1990s, the land was donated to Scripps Memorial Hospital. Eventually a fire destroyed the large vacant home. The 90 year old residing in a smaller dwelling on the 16 acres sold it to Robert Green Co partnered with Zephyr. They’ll likely build a resort with about 100 private dwellings.


Just by coincidence here is a novice painting I did today, with inspiration from the drone photograph. I know more detail can be added, but I think I’ve about had enough of painting for a the next year. Anyone want to purchase the painting, asking price is $78 million. Okay okay, I’ll take $780,000 to buy one of those new coastal dwellings, which at that location/price probably be a condo.

Del Mar Dog Beach Painting

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Typing out “Margarita Pizza” I knew something was wrong. Given I grew up and still reside in Southern Californian with all that Mexican influence, I needed to spell check myself… “Margarita?” Of course not, it is MARGHARETA Pizza – That wonderful mix of crust, tomato, basil, mozzarella. The colors red, green, white for Italian reunification, but actually that is a falsehood as well! Margherita Pizza originated in Naples between 1796 and 1810, not by name, but by recipe.


Anyhoo, I recently made my first homemade cheese from scratch (easy Mozzarella) and had the bright idea to use my supply of fresh cheese to make a rustic Margharita Pizza.


3-4C all purpose flour (bread flower was preferred in recipes) mixed with 2 teaspoon salt, 1/2 teaspoon sugar

1.5C water at 110F, with 2 tablespoons instant yeast

Mix Kitchenaid, add more flour as needed

Set 1hr, double volume, experimented rising in a bowl with some olive oil instead of leaving to rise in my kitchenaid bowl

Sprinkle cornmeal on baking stone at 400F

Toss and place dough on stone, place toppings, bake until done

My recipes will be hard to follow, I don’t measure or document very well.


My first Fresh Mozzarella from Scratch, whole milk, calcium carbonate, renin, salt


Dough before rising ~4C flour with salt and sugar, 1.5C water @110F with instant yeast


Prepping while dough doubles in size


Cornmeal under dough on a baking stone


400F for unmeasured time, maybe 20-30min?



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