The Barron Park Association

smparkes

Nov 022018
 

Posting for Jim Davis at the Valero Service Station, El Camino and Los Robles:

On Thursday November 8th, to celebrate 36 years in business in Barron Park, from 8 am till 2 pm, I will be having coffee, doughnuts, snacks, pizzas and other refreshments at my service station. Of course I will have Roses on hand to show my appreciation. This invitation extends to all my customers, present and past, in Barron Park and nearby, and the Barron Park, Juana Briones, Fletcher, and Gunn school communities. My contact phone is 650-303-3390. Thanks. Jim Davis

Aug 122018
 

The Silicon Valley Tour de Coop, bike ride and coop tour is taking place 9am – 4pm Saturday, September 15, 2018. This free, self-guided bicycle tour of chicken coops and backyard urban homesteads, including honey bees, worm composting, and organic gardening, and, of course, chickens coops. Experienced coopsters will show off their coop handiwork while sharing their joy of raising chickens and the benefits of creating backyard ecosystems that support the residents as well as the planet.

Complete tour and registration information available on the SV Tour De Coop website at: http://www.tourdecoop.org

Apr 072018
 

The upcoming, long standing, bimonthly senior lunch will be on Tuesday, April 10, 2018 at the Corner Bakery at 1:00 PM.

Corner Bakery is at 3375 El Camino Real on the corner of Fernando with plenty of parking space either in front or behind the restaurant.

The Corner Bakery is cafeteria style. Each of us pays for our own lunch selection at the counter. They will deliver our order to the table. The prices are modest, no tips involved, and we even get a senior discount. If you want to look at the menu in advance, go towww.cornerbakerycafe.com. There are printed menus available when we come in.

The sandwiches are rather large, so a Combo of half sandwich with salad or cup of soup is also good. Tossed salads are large and most of us have discovered that the smaller size, Cafe, is generous and just right.

Although not required, just show up is OK, it would be good to know number of us likely to arrange tables. Please reply to pklausm@mac.com or leave me a message at 650 303 6893 anytime.

For anyone needing a ride it can be arranged.

Hoping to see many there. The interactions are always fun and interesting. Peter K. Mueller

Jan 172018
 

The winning Chakraborty family has generously shared their appetizer recipe. Serves 4 appetizer portions.
Feel free to try it at home! 

Soy-Garlic-Honey NY Strip Steak and Sesame Grilled Asparagus with Pumpkin “Wasabi” 

Soy-Garlic-Honey New York Strip Steak (2 Day Preparation) 

1/3 cup soy sauce
1/4 cup honey
4 cloves garlic
1 New York strip steak 1/3-1/2 lb.

Day 1
Crush, peel, and mince garlic. Whisk together soy and honey. Place steak in a Ziploc bag, pour soy sauce and honey over, and add garlic. Squeeze out excess air, seal, and marinate overnight in the fridge.

Day 2
Complete Pumpkin “Wasabi” and Sesame grilled asparagus (see instructions below), then remove the steak, being careful to reserve the remaining marinade. Add marinade to a pot and bring to boil, then lower heat and condense to a glaze. Grill the steak to medium rare. Allow to rest for 5-7 minutes. Proceed to assembly.

Pumpkin “Wasabi”
(measurements are approximate)
1 sugar pumpkin
2 Tbsp. horseradish mustard
1 Tbsp. honey
Dash of soy sauce

Preheat oven to 350 degrees F. Slice pumpkin in half, remove seeds and stringy, spongy innards. Place halves cut side down on a baking sheet with sides; fill the baking sheet with 1/2-inch water. Bake until the flesh softens, so that the pumpkin is easily dented when the skin is pushed (approximately 1 hour). Let cool, and then scoop out 2 cups of pumpkin flesh. Mash with a fork and gradually blend in horseradish mustard, soy sauce, and honey to taste (one should not consciously taste the soy sauce or honey; the salt and sweetness enhances the flavors of pumpkin and horseradish). Proceed to assembly.

Sesame Grilled Asparagus
1 bunch asparagus
2 Tbsp. sesame oil

Wash asparagus and break off hard ends. Place in a wide bowl or ceramic container. Boil water and blanch asparagus for 3-5 minutes depending on thickness. Asparagus should remain crisp; start checking once the green becomes more vibrant under the boiling water. Do not overcook. Drain and dry asparagus, place on grill, and brush with sesame oil. Remove when asparagus skin has blistered. Proceed to assembly.

Break out “Chakraborty Chef’s Wine” (optional): California Cabernet or Pinot Noir, or Martinelli’s Apple Juice (if employing underage sous-chefs). Open bottles and pour glasses, being careful to match libations to intended recipients. Sip throughout the cooking process (to taste). Proceed to assembly.

Assembly

Set out 4 plates and place 1/3 cup of the pumpkin “wasabi” in the center of each. Slice the NY strip steak on the bias, and arrange 3 slices along with 3 asparagus spears on top. Drizzle or brush glaze on the steak and asparagus, then around each plate.

 

Dec 042017
 

There will be a senior lunch on Wednesday, December 13, 2017 at Cibo’s restaurant at 1 :00 PM.
PLEASE NOTE THIS ONE TIME DATE CHANGE FROM SECOND TUESDAY TO SECOND
WEDNESDAY..

The cost is $20 and includes tax, tip and a drink. Menu choices have to be pre ordered, so anyone interested in getting the details, please contact Julie Spengler at 493-9151 or email at 94306s@gmail.com.

Reservations have to be in by Friday, Dec.8th, so let us know your plans as soon as possible.

As usual, we will be in the private room at Cibo’s and our neighborhood couple, Gary and Jena, will entertain us with accordion music and lead us in a Christmas sing along. We always look forward to this event to get into the Holiday spirit.

Hope to see many of you there.