cherry season!

You really haven't lived til you've heard War's Low Rider pounded out on a cowbell, a violin, and a washtub bass. That was last night, downstairs in the secret garden behind Bernal's Wild Side West bar, where impromptu jams can break out at any minute. I had just come home to change out of my new coral-colored sundress--because even a June afternoon is too windy for sundresses up here on the hill--when my roommate called to say music was happening at the Wild Side. Put on jeans and the trusty red leather coat and scooted on down there, for $5 wine and a group of friendly folks noodling away on guitars and slide whistles. Much fun had by all, and this seems to happen all the time, especially on sunny Sunday afternoons.

So, what are you doing with your cherries? I've been hunkered down, waiting for the Brooks (which were selling for an astounding $9.99/lb at the Real [-ly expensive] Foods near the chocolate mines in the Marina last week. Organic, from Frog Hollow, sure, but still, $10! For Brooks! Damn!) to be replaced by Bings. The dark, sweet fatties are just starting to come on, and promise to be heavenly, as always. Looking forward to scoring a few bags of cherry goodness at the Alemeny Market this Saturday. And if anyone has real sour cherries, well, a cherry pie will certainly be forthcoming. Yum!

It's Shifra's belated 40th b-day party this weekend, so another round of the eggless-spelt carrot cake (mashed bananas, the secret ingredient) may be in order. I'm also curious about barley flour, a paen to which was posted by the soon-to-be-in-California Bakerina recently. Buying avocados on Mission St the other day, I found bags of Peruvian barley flour, which I may have to experiment with, if only because of how delicious it smells while baking, according to the very trustworthy Bakerina.

Now, back to writing, as I'm on the very, very home stretch of a sassy new cookbook, coming out this fall from Manic D Press. 5 more recipes to go...