Vietnamese salad rolls with tofu and peanuts

 a mandolin makes piles of matchsticks from carrot, jicama, and brocolli stems. shredded romain or whole butter lettuce leaves and fresh cilantro. we like to fry tofu or tempe, and add peanuts or shrimp. the peanut dipping sauce is an all-natural Taste of Thai product from the local restaurant supply. simmer a few tablespoons in coconut milk for 2-3 minutes and you're dipping!

Encouraging Waves For Frequent Fun

Access to encouraging waves is paramount for senior surfers. Not only the waves, but the whole scenario -- with accommodating, if not welcoming locals. Be one (a regular) and you'll find acceptance quickly. Who is a "real surfer", and what is "real surfing?" For purposes of elder-kookery, we'll say the act of catching and riding a breaking ocean wave for the fun of it constitutes "surfing." And if that act is aided by a surfboard, bodyboard, surf mat, or swim fins, then it is indeed "real surfing," and should be repeated regularly for best results.

Elder-kookery balks at including the new "sport" of stand-up paddling in the realm of "real surfing" (we'll call it SUPing-- not supping, which we highly recommend), and encourages those inclined toward this activity to avoid wave zones traditionally used by surfers. How political it has all become, as kayakers, SUP'ers, and waveskiers all want a wave of their own, or to share yours. Some of these watercraft are downright hazards in the impact zone. Helmets, anyone?

Some challenging and dangerous waves are best appreciated from the beach. Even familiar, user-friendly beaches have their less-encouraging moods. Knowing when conditions are beyond your abilities is part of your elder status. It's cool to watch and wait for more suitable conditions. If fun and frequency are your priority, injury should be avoided. Caution is the greater part of valor.You probably already have ready access to encouraging waves, or you travel to them for surf vacations. Stay healthy, keep surfing!!!

Bitchin Corn Bread

Mars' bitchin (beach+kitchen) cornbread. Cornbread is one of the first quickbreads I ever made, prob'ly 'bout fifty years ago. I'll admit to having used a mix in my ignorant youth. But for at least 40 years I have used this recipe: mix 1c. med grind cornmeal with 1c. w.w. pastry flour, 1 t. salt, 1 T. sugar (or honey, with liquids), 1 t. baking powder. Sift.  In another bowl beat together 1 egg, 1/2 c. yoghurt, and 1/4 c. quality vegetable oil. Fold into dry mix with enough water to form a (lumpy) batter. Spoon into molds, tapping sides to help batter settle in. Sprinkle with sesame seeds and bake in a hot (375-400) oven for 10-20 min (depending on mold size and material). These cornbread forms are baked in handmade terra cotta molds by Mar. Exclusively at Arago surf Gallery in Nye Beach.

La Surfista Learning to Surf at 45

This month she turns 61. She is surfing better today than ever.

 We have been surf partners since the beginning.

 How old can someone be and still embark on a successful surfing passion / lifestyle?

 Who knows? 

Yes, there is a slower learning curve for older beginning surfers.

 Access to good gear and encouraging waves is important, as is the ability to learn from others.

 This photo was originally published in Coastal Living magazine.

nine plus seed bread

I live above an authentic Italian bakery. I make my own bread. I blend quinoa, golden flax, sunflower, millet, thick-rolled oats, pumpkin, sesame, corn, poppy, hemp, and wheat. Eight loaves lasts four weeks in the freezer. I'm too old and too particular to make my breakfast toast with anything less. Toasting roasts the seeds as well as the bread matrix. Two or three slices with avocado and honey at 7 a.m. and I'm good to surf until 10.  When old surfers get particular about their morning victuals, it is usually performance related, as good surf happens early in most places, and nobody wants to risk tummy problems when the waves are pumping.