Take a break

Sunday gives us the principle of taking a break. But six days a week of work should bring prosperity. Find out more.

Toddler orders 31 cheeseburgers on Mom’s cell

Customarily, toddler Barrett Golden is the star of the show taking pictures of himself on his mom’s phone. But on Monday, the 2-year-old Texas tyke used mom’s cellular to order 31 cheeseburgers from McDonald’s via DoorDash.

Instead of getting mad, Mom Kelsey Golden, whose Facebook profile says “I love Jesus first and foremost,” allowed the mirthful cutefulness of the situation to melt her heart like the melted cheese on those burgers.

“He usually likes to take pictures of himself, and so he was doing,” Kelsey says. “I thought I’d locked the phone, but apparently I didn’t because the Doordash came with 31 cheeseburgers.”

When DoorDash rang her door in Kingsville, Texas, Mom was very surprised by a delivery that she hadn’t ordered: $92 worth of hamburgers (including a $16 DoorDasher tip).

Immediately, she set about to find the culprit, her youngest smiling innocently and charmingly over hacking skills so advanced that even Russian blackhats took notice.

Mom has since “hidden” the DoorDash app on her phone, as well as the Amazon app.

Of his Golden Arches spoils, the little Golden boy only ate half a cheeseburger.

The rest, Mom says, were donated to the needy in the community via a Facebook community page.

“I didn’t know what to do with them.” Kelsey told KRIS 6 News. “He only ate half of one.”

Cue Veggie Tale’s Cheeseburger song.

Transgender transformed

Over and over again, Michaela Lanning came to sleep on Grandma’s couch, amid the piles of hoarded rubbish, toxic mold and asbestos on the ripped carpet.

“Dad was very disconnected, very sociopathic, very narcissistic, very addictive personality,” she says in a video testimony on her YouTube channel.

Without support, Mom kept getting evicted, which led to all sorts of confusion for the children and instability.

In the fifth grade, Michaela got bullied because she wasn’t doing the girlish things of other girls. She was just trying to deal with her mom’s anxiety attacks and make meals of popcorn.

“I would have to put Mom to bed, and I was terrified that she was gonna die,” Michaela remembers. “Like I would tuck her in every night, because I thought that would save her from dying.”

Her mom recovered from the breakdown, but Michaela broke down and began cutting herself as a coping mechanism in the sixth grade.

In the seventh grade, she developed dissociative disorder.

“I thought I was either dead or I was watching a movie,” she says. “I thought I was sleeping and it was a dream I was in. I genuinely was not coherent. I was not aware of anything going on around me and it was terrifying.”

Every day she was in the school nurse’s office and invented reasons to be sent home, usually because of a stomachache or headache.

In the eighth grade, she took classes online because leaving the house gave her panic attacks.

“Things were getting really bad with my parents,” she says. “One time my dad was watching my sister and I, and he chased us down the hall with a knife. Yeah, we moved back in with my grandma.

“My sister and I were sleeping in the living room on two couches, which were probably from the 80s. They were covered in dog pee. They were filthy; they had holes in them. That’s what we slept on for four more years. No bed, no bedroom, no dad, nothing.”

Looking for validation in high school, she “came out” as bisexual and later as lesbian. It was an artsy high school, not a football high school, and that’s where she thought she could find support and sort out the chaos in her mind.

As the founder of the Gay-Straight Alliance, she hung out with transgenders and related to all their confusion and was being heavily influenced to change her thinking.

“I felt all of those things and I, in my brokenness and my self-harm and my eating disorder and my anxiety, all of it was coming together, and I said yeah that sounds right: I’m transgender,” she recalls. She came out as a transgender man, told everyone she wanted to be called a different name, and started seeing a gender therapist

“But in my core I knew I wasn’t transgender the whole time. What I needed was a savior. It’s just I did not know that at the time.”

When she had a nervous breakdown, Michaela dropped out of school and dropped the transgender ploy.

Michaela is currently studying at Moody Bible Institute.
In her sophomore year, she attended an “alternative high school,” where the druggies and pregnant teens are sent.

“I did not meet a single kid there that did not do drugs, or at least vape,” she says. She started smoking marijuana and met a friend who persuaded her to get pregnant so they could be teen moms together.

“She was the kind of person that goes out every single weekend and hooks up with guys and does things for money,” Michaela remembers. “I was just chasing anything that would fill my heart and make me feel better. I was like, ‘That makes so much sense. I should do that. I would love to have a baby.’”

The “sperm donor” was found and the site they chose for her impregnation was a tent on the high school football field… Read the rest: Michaela Lanning and the question of influences.

Refreshingly humble foot soldier of the Lord rapper YB

Brandon “YB” Farris is a soldier.

While other Christian rappers seek to be titans of hip hop, YB approaches music from a different perspective. He doesn’t aspire to be the superstar or super-celeb in the spotlight. He’s happy being the unpretentious, humble, and effective foot soldier for God’s kingdom.

The braggadocio common in Christian rap MAY be excused as a sine qua non of the hip hop genre. Or it may be simply the sin of pride.

Whether we condemn CHH or overlook its faults is moot for the moment. What we can say is that YB is a breath of fresh air.

“I believe God still has soldiers in this generation and in the generations to come,” YB says on Alysia Paige’s blog. “As long as I’m breathing I’m in full pursuit to gather soldiers to build God’s army.”

YB grew up one of eight children of a single mother in Pine Bluff, Arkansas. From the age of eight, music was his escape from the harsh realities of poverty. Growing up without a father caused him as a 13-year-old to have many unanswered questions, according to Top40 Charts.

“It was being surrounded by a tough environment, and you were being forced to make something from the environment you were coming up in,” YB told the Arkansas Democrat Gazette. “A lot of my story was in the valley.”

He idolized Ludacris and Eminem and got serious about music in high school. He honed his craft breaking curfew, staying up late writing and playing the music too loud. Ever sympathetic, his mother pardoned his peccadillos.

From a young age, YB knew the presence of God, but he kept God at a distance, leery of the level of commitment required. He did music for himself, not ready to enlist in God’s army. But he found self-glorification and self-promotion hollow at the end of the day.

“When I did music for me, I truly had nothing to offer people,” he observes. “In reality, people walk through life looking and hoping for ‘something’ but sometimes it’s hard to articulate your needs in darkness.”

All that changed when he went to Southern Arkansas University Tech in East Camden. He ran across so many on-fire, sold-out Christians it turned his worldview upside down. Instead of seeing the commitment as daunting, he was drawn to God.

At a college “Passion Conference,” he came to terms with God and decided to serve Jesus unreservedly, like a soldier.

He dropped his freshman album in 2014, aptly named “Salvation.” Four years later… Read the rest: Humble Christian rapper YB a soldier of Jesus.

Pink Pepper Thai food in Hollywood

Famous for movies and music, Hollywood is great too for munchies. It turns out all those stars — and would-be celebrities — like foreign fare, evocative entrees, daring dainties.

Pink Pepper fits the bill. Its memorable moniker hails its Hollywood heritage.

The Thai food eatery is aptly decorated with Thai Buddhas — thinner than the Chinese versions — and golden furbelow. The interior decorating is tasteful, the food even more so.

My friend Andrew ordered and we shared yellow curry chicken and pad Thai noodles with ground peanuts. This is the sort of stuff you look for in a Thai restaurant — a clean break from meat and potatoes.

There are entrees that beckon: Crying Tiger Angus ribeye  with spicy dipping sauce, Siamese Fish crispy fried in tamarind-chili sauce, Lamb Curry  stewed in Mussamum curry, Tom Yum spicy hot and sour lemongrass soup, Rot Paratha for dessert.

It’s an intimate eatery on the west edge of the Hollywood Walk of Fame.

Pink Pepper
1638 N La Brea Ave
Los Angeles, CA 90028
323-461-2462
$$

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

A mountaintop experience at Central Grille in Glendale, CA

After climbing Mount Watermen, we three men were hungry. “Monster” burgers were the order of the day.

As famished as we were, probably anything would have satisfied. But instead, we pulled into one of those destination restaurants that you drive miles for because it’s that good.

My serendipitous discovery came as it usually does, by way of a local. Wanna find good grub without Yelp? Ask a local.

Andrew had lived nearby when the hipster joint was an oldster joint called Shakers. The owners smartly revamped it for the changing demographics of influx of professionals. Not only did they update the interior and exterior, they crafted a new menu that combines traditional classics with enticing twists: white America cheese on the burger with sweet caramelized onions to offset the salty burger and house aioli.

Crispy asparagus fries. Deviled eggs with bacon. Truffle fries. Fish and chips with jalapeño tartar. Chilled gazpacho. Burrato-tomato caprese. Sesame-almond crusted salmon. Short rib street tacos. Popcorn curry chicken.

(Whimper. I’m growing hungry as I write.)

Are you thinking what I’m thinking? Like heaven yeah! When can I get an excuse to jet over there again?

I’m normally a fries guy, but Nathan Williams was from Salt Lake City where soup is the thing, and he had a picture from the last time. He showed me. That was that. It looked more mouth-watering than the fries.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Mercifully, the menu is one large page. Just one. If it were more, I would probably need to go this restaurant for the rest of my life to sample all the goodies.

Central Grille has one-upped the competition. They’ve shown that you need to do more than just an “e” to the end of “Grill” if you want first-timers to become faithful.

Waterman Mountain in the Angeles National Forest, about an hour north of Glendale, was an exhilarating hike with snow and ice. I won’t need to be a famished mountainman to seek the eatery again.

Nathan Williams on Mount Waterman (not the peak)

Final tip: Grab some zucchini bread on your way out at the cash register. Goes great with butter on it and a cup of coffee for breakfast.

Central Grille
801 N Central Ave
Glendale, CA 91203
818-246-4994
$$

After a mountaintop experience on top of the mounain, we had a mountaintop experience at the base of the mountain in the restaurant.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Brutal or bomb? A 17-year-old reviews Dinah’s Family Restaurant in Culver City

Seventeen-year-olds are merciless, so when I took my son with me to help review Dinah’s Family Restaurant, I knew he would cut through all the nonsense and deliver either a brutal or bomb grade.

Hosea didn’t like it. The chicken sandwich was overpriced and underflavored, according to him.

I thought my “monster burger” was stellar, and Kevin said his pulled pork sandwich did not disappoint. Perhaps we misfired. We arrived on the all-you-can eat Southern fried chicken night and didn’t.

The unimpressive chicken sandwich

Everybody agreed that the restaurant, which offers Southern comfort food, was overpriced, maybe banking on its historicity, old faithful clientele or its location in hipster Culver City. This restaurant has survived a 1000 remakes and trends in the restaurant business with the same menu from 1959 when it opened.

It even boasts that its bucket sign was the first of its type in Los Angeles. (Such was the trademark of Pioneer Chicken, which didn’t keep up with Kentucky Fried, which is struggling against an infinity of healthier options.)

There’s not too much on the menu that borders on “ethnic” or “exotic.” The retro interior speaks throwback.

I’m a sucker for a burger called “monster,” so much so that I could distracted from the all-you-can-eat fried chicken.

The Monster Burger (side view) at Dinah’s Family Restaurant in Culver City.

Somehow or other, I didn’t notice from the menu that it had not one but two huge patties. When the bulky burger came, I couldn’t fit my mouth around it. I actually had to give one of the patties to my son; he plays football and consumes mega quantities.

Monster burger (top view, open) from Dinah’s Family Restaurant in Culver City

It had two onion rings in it, bacon, lettuce tomato, and a huge slab of cheese. The size of the pickle even fit the descriptor: monster. I surrendered the raw onion to brother Eric, since pungent onions make my stomach acidic.

The fries were impressively thick but otherwise nothing special.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Breakfast looks good.

There’s a same-logo Dinah’s Chicken in Glendale, but it appears they severed business relationship many years ago.

Since the restaurant has been opened, it has served a lot of food. Its website provides the accounting:

More than 20 million customers.
More than 1 billion pieces of  fried chicken.
More than 5 million apples to make apple pancakes.
45 million eggs to make breakfast.
2 million pounds of bacon and sausage.
1.5 million pounds of fish.
8 millions pounds of potatoes.
20 million pancakes
500,000 pies
More than 2 million pounds of beef.
15 million cups of coffee.
27 million dinner rolls.

I don’t think I will come here again unless invited. The grub is good, but the prices are not.

Dinah’s Family Restaurant
6521 Sepulveda Blvd
Los Angeles, CA 90045
310-645-0456
$$

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Greek for lunch in Downtown LA at George’s

An Athens painting adorns the wall giving a cool feel to the hipster/professional lunch place.

The gyro made my tongue do cartwheels. It was that good. There’s nothing like Greek food to excite your tongue.

I met my wife for lunch in Downtown at George’s Greek Grill on Figueroa. This place is definitely the lunch spot for professionals.

Chicken gryo

Greek food combines frequently with tzatziki — yogurt spiked with cucumber  — that provide an intriguing offset to the spicy and salty lamb and beef.

Fried pita chips with roasted pepper hummus

I got the chicken. I wish I had gotten the beef and lamb, which my wife got.

Lamb and beef gyro

George’s takes the traditional Greek and puts hipster twist on it. Hummus gets zipped up with jalapeño and cilantro. Fries come with feta cheese and protein.

Calimari salad

There are salads and falafel. There are wraps and pita chips. The menu is pretty long for a mostly lunch place.

Kale salad with mango chunks and cranberries

George’s Greek Grill
735 S Figueroa St #131
Los Angeles, CA 90017
213-624-6542
$$

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

 

Hot! Hot! Hot!

Nihari House is pure fire — and it’s not a rap flow.

No, it’s spicy, spicy, spicy.

In my quest to try all the most exotic ethnic food in Los Angeles, I wound up in Nihari House in Arleta (in the Central Northern San Fernando Valley.)

Never having sampled Pakistani food before, I asked the waitress, who runs the joint with her husband, the chef. She was very personable and welcoming. Instantly, I felt part of the family.

Because of her no-non sense recommendation, I tried the nihari, the house specialty. It is beef shank slow-simmered in chili oil for seven hours or so. The gravy is hot, hot, hot. There was no need to throw in the chopped jalapeño on the side. To squeeze in lemon juice would have pushed the acidic levels into radioactive. (Excuse the hyperbole, but I’m 52 and can’t take too much spicy anymore. Fortunately, there was a remedy.) It was delicious.

My wife got the lamb Lamb Karahi, which came in its own Pakastani wok (I didn’t know they had their own woks!). And that was just as hot. It wasn’t until the chef, an affable slightly overweight guy, came out to check if everything was up to our satisfaction. He explained that we could have ordered a less spicy version. It certainly gives me confidence in a restaurant if the chef himself comes out to check on our enjoyment.

Fortunately, there was an answer to the chili power. It was the mango yogurt drink to neutralize acids in the stomach. Even if you don’t need to chill the heat, this drink is absolutely worth the experiment. It’s delicious and different.

If you are tired of ho-hum meat and potatoes like me, then Nihari House is a hotspot to excite your palate.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Here’s a big tip: try to hit the Sunday buffet 12:00 – 3:00 p.m. That way you can sample so many different flavors for one low price. Unfortunately, I missed the buffet because it didn’t coincide with date night with my wife.

I thought that Mexicans were the hot chili pepper-eating champions of the world. (I remember in Mexico City seeing a 4-year-old eating a jalapeño all by itself as if it were a banana. He didn’t cry until he accidentally wiped his eyes with his fingers.) Now I know that the Pakistanis are right up there competing.

Nihari House
13920 Van Nuys Blvd.
Arleta, CA 91331
818-302-6291
$$

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Want Indian food in Hollywood? India’s Tandoori Hollywood

Rumor has it that the time to hit India’s Tandoori Hollywood is for lunch. That’s when the buffet goes for $12.00. So you can sample every taste of India for a paltry sum. I was told it was Punjabi food, from Northern India.

My friend and I came for dinner, so we only got one entry each. I got the Green Coconut Chicken with mild curry, and my buddy ordered Chicken Tikka Masala.

While we waited for the food, the waiter brought a super thin cracker-like bread made of lentils. Yep, lentils. I wasn’t expecting it to be salty. Perhaps because it was salty, it gave me the impression of being the Indian equivalent of Mexican chips as an appetizer.

I was quick to try each of the condiments: mint (not sweet), diced carrots and chili (not too spicy) and plum sauce with sesame seeds (which looked like it was spicy but wasn’t).

This is what you go to Indian food for: a slathering of thick gravy spiced up with the herbs that made the Indies the destination for traders in the Age of Exploration. There are curries, green sauces, red sauces, brown sauces, yummy sauces, hot sauces and ones that will send you to the bathroom.

Ahem. Excuse me. I shouldn’t talk about such an unappetizing topic while discussing the appetizing concerns of this restaurant.

In any case, Indian food is my new Mexican food.

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Because we ordered it a la carte, we didn’t get rice. We should’ve gotten rice to sop up the sauce with.

But the naan bread did not disappoint. As I have said previously, I don’t like bread. Period. But naan bread, I like. It is slightly crispy on the outside, warm and chewy on the inside. Mmmmmmm.

We could scoop up the extra sauce with that and revel in all the tastiness.

There was plenty of chicken in the entrees, and I left full enough.

The restaurant is tastefully decorated. The fresco on the wall appears to be of India in rough brush paint strokes that is more in line with Hollywood than India. The servers appear to be Indian. On the whole, the night out was very enjoyable.

I’m just going to have hit this restaurant for the lunch buffet 12:00 noon to 4:00 p.m. next time so that I can sample more widely of the delicacies of India.

India’s Tandoori Hollywood
7300 W. Sunset Blvd.
Los Angeles, CA 90046
323-874-6673
$

[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Hop Li in LA’s Chinatown, the hot spot for locals

My lovely wife, at the restaurant she grew up most eating

Forget about the big fancy expensive Chinese food restaurants in Los Angeles’ Chinatown. Locals get their authentic grub at Hop Li, an unpretentious eatery that would necessarily stand out as a hot spot.

Peking Duck in super-white flour buns with sprig onion, parsley and plum or hoisin sauce.

I was introduced to Hop Li, when in the 90s I was dating the lady who is now my wife. It was the most frequent place we went to.

The pepper beef was my favorite of the day.

I’ve learned to ignore the worn-out red carpets that lead to the bathroom. They look like they were new in the 60s. I’ve learned to ignore the dust on the exit sign. People don’t

come to Hop Li for its immaculate interior. The decorating looks like it hasn’t updated

since the 70s.

Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Hot and sour soup is a traditional favorite.

Nobody cares about that. They only care about taste. When it comes to authentic Cantonese food, there’s nothing better in Downtown LA (Chinatown is just northeast of DT).

The kids always love sweet and sour chicken

Having married American-born Chinese, I learned you always start with soup. My in-laws used to honor me (many many years ago) by ordering shark’s fin soup, which cost $100 and tastes fibrous (nothing special for my American taste buds, or bitter melon soup (which they cherish but tasted to me like the name, bitter). But on my recent visit we were treated to the more American-friendly hot and sour soup.

Hop Li’s decor is traditional old style.

Next, if the meal is special, you get Peking Duck. I like the dunk meat best, but the true Chinese way, apparently, is to eat mostly fried duck skin with plum sauce, onion sprigs and parsley.

Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Crabs in the fish tank assure you you’re getting really fresh seafood.

Then the entrees start coming out to be served on the white rice: honey garlic spare ribs, asparagus, baby Spinach, fish in black bean sauce, pepper chicken, spicy beef and bell peppers, noodles, sweet and sour chicken. There is more than we can finish, which is the Chinese way for a banquet.

Delicious asparagus, one of my favorites.

There are a lot of exotic items for the truer Chinese taste buds, deep fried squid in light crunchy batter, crab and fried tofu in creamy curry sauce, whole steamed fish (my in-laws, to honor me years ago, offered me the fish eyeball, which is a delicacy, and which I dutifully ate. It was mushy like a pea, though harder.)

Chicken and vegetables in the noodles

Chinese like fresh, fresh, fresh food, so you can get the fish live and placed into the pot.  So Hop Li has tanks of living crabs for you to enjoy.

The black bean sauce is the bomb on the fish.

I always liked the orange pepper chicken but through the years of eating with my in-laws have learned to go along with whatever they order. Another favorite of mine was kung-pao chicken.

Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Honey garlic spare ribs

You can come here for a quick lunch, simple dinner or a full-on banquet.

At some point, Hop Li, which started in Chinatown, expanded with two restaurants on the West Side of Los Angeles, aiming to capture the well-heeled crowd. Reportedly, even the best chef moved there. But here in Chinatown is where the legend began, so I’m not following the best chef.

A historic map of Chinatown

Hop Li is part of Chinatown’s history. They even have a historic map that traces the beginnings of the section in Los Angeles. Some of the history is a stain because racial violence against Chinese is why the Chinese moved out of Downtown and quartered up near Dodger Stadium (which, of course, wasn’t there at the time).
whoa

Hot mustard sauce to add some zing to vegetables. Alternatively, oyster sauce makes the veggies delicious.

Baby spinach, savored for being tender

The Chinese apparently appreciate the baby vegetables, such as the spinach above. They say they are more tender. Not hailing from Chinese descent, I grew up learning that toughness was roughage, which was good for your digestion, so I don’t think I savor it quite like they do.

Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

The menu is extensive.

Hop Li’s menu page 1

Hop Li’s menu page 2

Hop Li’s menu page 3

Hop Li’s menu page 3

Hop Li’s menu page 4

Hop Li’s menu page 5

Hop Li’s menu page 6

Hop Li’s menu page 7

Hop Li Seafood Restaurant
526 Alpine Street
Los Angeles, CA 90012
213-680-3939
$$

Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

Where butter is supreme – Eclair Bakery in Arroyo Grande

Especially since the sugar and lard cinnamon buns from across town are such an overload, Eclair Bakery in Arroyo Grande is a positive relief for treat-seekers who don’t want an immediate cardiac arrest over a simple muffin.

My wife and I discovered Eclair Bakery by chance taking a stroll down Arroyo Grande (right next to Pismo Beach). It turns out there are some quaint spots for tourists off the main drag of Pismo that are worth poking around.

In this case, it is worth the very short drive OUT of Pismo to Arroyo Grande — or AG, as locals call it. Eclair doesn’t dump sugar and lard on their pastries. But they don’t hold back the butter.

The result is that treats are not so sweet but still mouth-wateringly delicious.

I  had the blueberry scone. I can never resist a scone. These were HUGE. I couldn’t believe how big they were. With a decent cup of Joe, I was in Heaven.

My wife ordered the coconut macaroons, which must be the biggest on the planet. There are two varieties, simple and covered in chocolate (not a thin layer).

The cupcakes were enticing, but we couldn’t eat everything there in just one day.

This spot has got to be THE PLACE you visit when you go to Pismo Beach.

Eclair Bakery
117 W. Branch St.
Arroyo Grande, CA 93420
805-481-7654
$

The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.

When in WeHo, do Joey’s Cafe

I have never been fuller with a hamburger than at Joey’s Cafe in West Hollywood.

I picked my buddy up from the airport, so he treated me. There’s nothing like a local to take you to the best spots.

Joey’s offers omelettes, burgers, salads, Mexican food. It’s continental casual cuisine. The setting is slightly upscale. The servers are friendly.

My California burger was super juicy. It had fresh avocado, bacon and cheddar and jack cheeses. Burgers should NOT be served with American cheese. There ought to be a rule that burgers should be served with cheddar, or some real cheese.

My coffee was decent, and my buddy enjoyed his peppermint tea. The eggwhite omelette was great.

Joey’s Cafe
8301 Santa Monica Blvd.
West Hollywood, CA  90069
323-822-0671
$$

The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.

When you Sunday school teachers look like The Addams Family

Jeff Fischer thought the Sunday school teachers of his childhood mainline church resembled the spooky characters on The Addams Family TV series, so he had no desire to go to church or come to Jesus.

But when he suffered a collapsed lung and a painful air bubble between his heart and lung, he grappled with neurotic fear of death and finally relented to accompany a co-worker to a “weird” Jesus People movement church where they asked him, “Have you been washed by the blood?”

He thought it was a cult and dashed for the door.

But he started reading his Bible — and he pasted a “Jesus Lives” bumper sticker on his car. (He didn’t know what the One Way index finger pointed to Heaven sign was about, so he flipped off someone on the road who attempted to congratulate him for the bumper sticker.)

“I started with Matthew and read straight through the gospels,” Jeff says. “All I remember is seeing my sin in the pages and seeing Jesus so gracious and so accepting of sinners. My father left when I was 10 years old, so I had real issues with being accepted. I kept reading and kept seeing Jesus accepting all these people.”

Maybe he can accept me, he thought.

The next time Jeff attended a born-again function, it was a Bible study in Woodland Hills, California, taught by a bassist he had seen on The Tonight Show — a “cool guy who knows Jesus.”

What’s going on?” he thought.

“I was thinking seriously about my mortality and my fear of death. I had people talking about Jesus and how He could save me and set me free from fear and that I could know that if I die I could go to Heaven. I didn’t have to live the way I was living and I could be free,” Jeff says. “That was utterly compelling, but I was also scared to death to give up my life because I wanted to continue to sin, to do my life and not God’s.”

He was living his dream life in Manhattan Beach, California — abusing drugs and alcohol, playing in a rock band called “Tyme,” and surfing everyday — but he was miserable and hung over most of the time.

As The Tonight Show musician taught, Jeff’s fears subsided and the Spirit welled up in him. At the end of the Bible study, the leader asked for everyone to bow their heads and close their eyes. “If anyone wants to receive Jesus, raise your hand,” he said.

Don’t put your hand in the air, he told himself, but his hand leaped off his lap. Read the rest: surfer druggie saved in Jesus People Movement pastors in San Fernando Valley.

Frozen custard and Freddy’s Frozen Custard & Steakburgers

Frozen custard, I learned, was slow-churned for a smoother, creamier-than-ice cream delight with no ice crystals because of the painstaking preparation. Custard, a virtually unknown quantity in L.A., was what brought me into Freddy’s Frozen Custard & Steakburgers when I was visiting my daughter in Salt Lake City. The throwback eatery throttled me: Was there one in L.A.? Yes, but it is far. It is in Thousand Oaks.

It turns out that frozen custard is more than slow-churn. It has more egg white and less oxygen, which makes for a denser product that doesn’t melt as easily as ice cream (the science). In short, it is a significant step up from ice cream (the non-science). You can find it scarcely around L.A., but I’ll only vouch for the quality of Freddy’s. When I was inducted into the wonders of frozen custard with my relatives around East Rochester (who schooled me as to the advantages), I embarked on a quest to find it on the East Coast. I have found it.

Freddy’s, as I discovered in Salt Lake, doesn’t specialize in dietary or healthy. While other burger joints have made strides to cut calories or limit trans fats, Freddy’s wallows in the goodness of the way things were cooked in the 50s. (Quantities of salt and sugar, I think, register on the Richter Scale.) So don’t make this splurge a regimen regular.

[The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]

I went for the custard but discovered Freddy’s has more than just custard. Originally from Wichita, Kansas. This is part of the swath of America that likes Fry Sauce.

What is Fry Sauce?

I asked. When I was in Idaho visiting my brother.

Fry sauce? Fry Sauce is Fry Sauce.

I’m not kidding. That’s what they told me.

I suppose those Idahoans never imagined life without Fry Sauce. Nor had they ever imagined there might be a barbarian who had never tried or even heard of it.

It’s worth a try.

The hamburger and hot dog combo. The side sliced pickles.

I’ve been a straight ketchup-and-fries man myself. So the prospect of something new and exotic is tantalizing. Could there be something better — or at least equal to — ketchup with fries? Some people swear by it.

Fry Sauce is mostly mayonnaise with a touch of ketchup, vinegar, pepper and seasoned salt. Freddy’s has a variety with jalapeño. The wheel has been reinvented. Break out of boredom and give it a try.

The steak burger with the deep-fried cheese curds

Freddy’s shoe-string fries, which give more surface area for salt to cling to, will force you to fire them fast into your mouth to fill up. There’s no slow-eating those shoe-string fries. If you are a cheese lover, as I am, then skip the fries altogether because they have a thing I didn’t even know existed: deep-fried cheese curds.

Oh my!

The steakburger, too, is a notable break from routine. The patty is squared and comes with charred edges. It seems to hold together more loosely, giving the perfect circle patties with uniform thickness of other restaurants the feel of rubber hockey pucks, by comparison. The pickles are sliced lengthwise (even that is different from the norm!)

To complete the exotic experience, sprinkle on some Steakburger & Fry Seasoning, which is made of salt, sugar, pepper, paprika, turmeric, onion salt, and garlic salt.

After reveling in the diet-busting, throw all restraint to the wind and get what you came for: the frozen custard. Savor it. Admire it. Bite it. Look at the denseness of the cream. I got the chocolate, and my buddy got the vanilla. (He’s not close enough of a buddy for me to ask for a bite of his ice cream.) They have sundaes, shakes and malteds.

Initially, I thought that Freddy, a World War 2 veteran, was the founder of his throwback restaurant. It certainly adds mystique to the experience. But, as it turns out, it was his son, who named the restaurant after his dad. Pictures of dad and his farming and war hero life are featured on the walls of Freddy’s.

When I found out that the nearest Freddy’s to me (in L.A.) was Thousand Oaks, I despaired because that’s a bit far. I was told there are only three Freddy’s in California. When my buddy moved to Thousand Oaks, I began to plot my visit. I will be back with my family.

Freddy’s Frozen Custard & Steakburgers
Westlake Village, CA
(805) 497-3344
$

The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.

Savory Indian cuisine at Urban India Grill

Hankering for some quick Indian food but can’t afford the plane ticket to India? Try Urban India Grill on Sherman Way in North Hollywood.

The favorite item on the 2-year-old restaurant is the Chicken Tikka Masala, which we ordered super mild because we’re — without mincing words — getting old and can’t stomach the hot, hot, hot fare we used to love. The thick, sweet tomato-based gravy in which the chicken chunks are generously bathed was so good that we were spreading it on our bread and into our basmati rice. My wife and I couldn’t get enough of that sauce. It is the kind of thing you look for in an Indian restaurant, that authentic Indian flavor.

We also delighted on the Mixed Tandoori, a smattering of lamb, chicken chunks of the tikka and tandoori style served on a sizzling iron skillet over a thin bed of sauced, grilled bell pepper and onion slivers. They served us two dipping sauces: one a sweet tamarind and the other mint with lemon.

The bread really is something. Baked in house, you have choose either nan or prati, which is a little thinner. The flatbreads have the best of all worlds, crispy on the outside and chewy on the inside. You could go to this restaurant just for the bread.

Shireen, the proprietor, works the restaurant with her whole family. An immigrant from Bangladesh, she met and married her husband from Indian in America. Their adult children were both working the night my wife and I visited. They are both working on master’s degrees, he in marketing, she in biology, but they’re making money to pay for their studies. The son has helped establish restaurants in Dubai and Oman for an uncle. With a husky voice, Shireen made us feel like we were in family.

Shireen prevailed on us to try, insisting we try the vegetable Samosa, which was a deep-fried turnover filled with a pureed paste of an assortment of vegetables, again with the red and green dipping sauces.

On top of all the pluses, Urban India is way affordable. Way affordable. Apparently, before Shireen and family purchased it, the eatery was a teriyaki joint, so they still serve some Asian fusion.

Urban India Grill
12907 Sherman Way
North Hollywood, CA 91605
$

The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant

Administration 101: A+ Volleybal: meh

For administration class, A+. Actual volleyball, a C, at best.

Lighthouse Christian Academy of Santa Monica won four out of nine games this season in varsity volleyball. Girls from all different levels banded together and put forth their best effort. On Wednesday, the Saints limped out of its season against Westmark School of Encino.

“We all got in our heads,” says Sarah Montez, sophomore. Our emotions got to us. When somebody wouldn’t do good, we would think, Oh, well, she’s not going to get anymore. We got frustrated with each other. That was our worst game we’ve ever done.”

But while LCA’s volleyball has fallen off from the years when the slashed their way into playoffs, other skills associated with participating on team soared.

Namely, Sarah Montez became an entrepreneur.

When she found out that LCA wasn’t going to even have a team due to lack of interest among the girls, she spearheaded a move to assemble a team.

“Sarah and her parents were a major driving force in wanting to make sure there was a team this year,” says LCA Principal Josh Young.

Sarah, with the help of her parents and her close friend Laken Wilson, communicated with all the school’s girls and encouraged, cajoled, persuaded, spammed by text until enough players relented from the low self confidence and agreed to integrate on the squad.

Then, having mastered the business strategies of forming “a staff” and motivating them to their optimal performance, Sarah forayed into a search for a CEO. (There was no coach, which is a volunteer position.)

She held brainstorming session with interested parties. She formed a search committee to identify and recruit a ideal candidate. (She got her parents involved.)

They used software to scoure LinkedIn. Just kidding. They thought of who might pitch in from the Lighthouse Church, LCA’s oversight organization.

They zeroed in on Felipe Rodriguez for all his merits: He had time. He liked working with the youth. He was an expert at sports and teams.

There was only one drawback: Felipe didn’t know a thing about volleyball.

But options were few, and Felipe had the will to serve — even if he didn’t know how to serve (a volleyball).

Felipe contacted his good friend and fellow youth worker, Xiovana Moraida, who assists her husband, Lucas Moraida, as youth leaders in the Lighthouse Church of Santa Monica.

X — as she prefers to be called — agreed immediately to be head coach while Felipe was assistant. X had played volleyball in high school and played soccer in college, so she knew about competition and team dynamics. Read the rest: Learning business schools at a small school in Santa Monica.

Who was #9? LCA football

Saints fans spent the whole game Saturday against Meadows School waiting for Lighthouse’s now-typical late game rally.

They thought they saw it when a totally unrecognizable player intercepted a long pass late the second quarter. Who is number 9? fans asked.

The 5’3″, 130-pounder was easily the shortest and smallest player on the field. Saturday’s was his first game because, new to the school, Johnny Flores was ruled out of the first month of games.

Unfortunately, Johnny’s brilliant pick didn’t spark an LCA comeback.

Nor did Marcus Scribner‘s block of a field goal attempt.

Nor did a TD run by the senior Marcus in the third quarter.

Nothing could reboot LCA.

The prince’s kiss didn’t wake the sleeping princess. The glass slipper never find Cinderella’s foot. The frog croaked unheard and unfound in the stream. There was no fairy tale ending.

Lighthouse limped to 7-68 loss to Meadows School, which traveled from Las Vegas because there reportedly aren’t many 8-man private school teams in Sin City so they have to pick up games wherever they can and usually travel far.

Lighthouse Christian Academy looked like the car that keeps stalling out on the road.

Missing was their bulldogish determination to bring the game to bigger players and humble bigger schools. The Saints didn’t run with typical speed or break their opponents with scary hits. They fumbled and ran into each other. There weren’t too many bright spots.

“We made a lot of mistakes. We lacked a lot of heart and effort,” surmised Head Coach Zach Scribner grimly. “We got a lot of work to do. If we don’t want to feel like this, we’ve got to make practice a priority. At practice we’ve got to give 110% so that when we’re in the game, we know what it’s like.”

Read the rest about breakout star in Santa Monica football

Growing confidence leads to win at Santa Monica Christian school in volleyball

Overconfidence preceded lack of confidence.

We would start most games cocky. Then when we started to make mistakes or face tougher-than-expected competition, the false confidence gave way to self-defeatism.

We would jinx ourselves.

But on Tuesday, Lighthouse Christian Academy decided to start the game different: with humility and determination.

As is the case with most sports, the psychological game wins the game.

We won against Hillcrest Christian School of Thousand Oaks in three sets, confirming dominance started in a pre-season face-off.

In the first game, a big hit against our confidence was a ref’s call. We saw the ball as clearly landing in, but the line ref said it was out. Even an opponent volunteered to the ref that the call was wrong, that it was in.

But the head ref ruled it out.

It blasted our momentum. Read the rest of Psychological game wins the game – Santa Monica Christian school.

Best (secret) restaurants in the San Fernando Valley #11

Partea Boba –

15355 Sherman Way
Van Nuys
$

Get it? Party, but spelled All the drinks are good. The boba is never stale. My favorite is pineapple mango slushee with boba. It’s not overly sweet and is greatly refreshing for hot summer days. There’s also a great lychee slushee. Their milk tea is amazing.

This is my son’s favorite study spot.

And unlike so many boba joints, this one has wifi! (There are also board games like Jenga, Uno and Connect 4). The people attending our very nice, never rude. They get their drinks out fast.

Read the rest of Best (secret) restaurants of the San Fernando Valley.

Best (secret) restaurants in the San Fernando Valley #10

Weiler’s Nosh & Bakery –

9028 Balboa Blvd.
Northridge
$

I was going to present Gayle’s Perks, which offered “witch’s brew” cold coffee with coffee ice frozen into the bottom of the glass. It was novelty, dark and delicious. Tucked away into a corner of the corner mall, this homegrown coffee shop was the perfect hideaway for those burnt out on standardized, automated coffee shops.

Since then, the coffee shop merged with its parent restaurant Weiler’s, which lost its lease. The menu has diversified to include sandwiches, deli lunch and avocado toast with sunny-side-up eggs and ground Spanish olives in a paste. Weiler’s is not doing the Monte Cristo sandwich anymore. They made me a similar one. It had 58 layers of ham and 49 layers of chicken deli meat and with some provolone cheese. They covered in egg and fried it. I guess the authentic Monte Cristo is deep fried, and in their new, smaller space, they’ve done away the deep fryer. Best (secret) restaurants in the San Fernando Valley.

Best (secret) restaurants in the San Fernando Valley #7

It’s all good House of Kebab –

6800 Reseda Blvd.
Reseda
$$

Want to visit Iran? You don’t need a visa. Don’t worry about the State Department’s travel ban. You can go to Iran simply by visiting It’s all good House of Kebab. The decor covering the wall of the small eatery comes from old Persia, such items as license plates, old style shoes and even some scourges used by fanatics to punish themselves to appease Allah (not exactly appetizing, but legit).

But what’s really good in this restaurant is the food. I had the The bread, or nun, is crisp on the outside and chewy and warm on the inside. Had it not been for some Iranians with me when we went, I never would have ordered the deezy, a stew of beans, lamb chunks, cinnamon, lemon, pepper, salt and who knows what else magic goes into it. The Persian have imported and toned down from Indian Beryani, an outstanding curry dish. The rice all comes with saffron. Read the rest: Best restaurants in the San Fernando Valley.

Best (non franchise) restaurants in the San Fernando Valley #6

Holiday Burgers

15520 Devonshire St.
North Hills
$

Supposedly all the mom and pop restaurants have disappeared off the face of the planet, victims to the tsunami of multinational food franchises. The mom and pop joints can’t compete, we are told. They can’t maintain the consistency or keep prices down compared the economies-of-scale wholesale purchasing power of McDonald’s and crew.

Thank God, there’s Holiday Burgers to prove that Mom and Dad can find a niche and beat the big boys. Specifically, this joint offers a pastrami sandwich absolutely glutted with mouth-watering pastrami that causes competitors to pale. Holiday Burgers is a needle in a haystack. You probably wouldn’t pick it just driving by. No, this restaurant runs on word of mouth. That’s how I found it.

Just forget about the recommendations of other websites purporting the “best pastrami” in LA. Go to Holiday. Read the rest Best Restaurants in the San Fernando Valley.

God’s call. To cooking?

When God called Ira Krizo distinctly and undeniably to ministry, “there was no use waiting any longer,” he says.

So he immediately went to New York… to culinary school.

Yes, cooking.

Ira wasn’t called to the pastorate. He wasn’t called to the foreign field as a missionary. He wasn’t called into worship.

He was called to be a chef — a Christian chef. After all, God’s calling and gifting is to myriad areas of life, not just stereotypical “ministry.”

Today, Ira is the president of Christian Chefs International, a network of believers who have almost as much gusto for gourmet cooking as the Gospel.

With 14 chapters active or pending in America and abroad, the Cannon Beach, Oregon-based non profit holds annual conferences and boasts a 1-year, non-denominational culinary school where they don’t throw knives at the students.

“In many secular kitchens I’ve worked in, I’ve seen the chef yelling and screaming all day long at people,” writes Ira in a devotional on CCI’s website. “I’ve seen chefs throw things; once even knives. Is that the best way?”

Ira recommends humbly confronting head chefs who abuse their authority. He suggests chefs use the Biblical model: “If your brother sins against you, go and tell him his fault between you and him alone. If he hears you, you have gained your brother. But if he will not hear, take with you one or two more, that by the mouth of two or three witnesses every word may be established. And if he refuses to hear them, tell it to the church. But if he refuses even to hear the church, let him be to you like a heathen and a tax collector.” Matthew 18:15-18 (NKJV)

Even reality TV programs depict the outbursts of rage that occur under pressure when chefs are striving to meet the demands of their patrons.

Under the title “Christians in the Kitchen,” the CCI website offers devotions for cooks that include ethics in the kitchen, being content (restaurants typically experience a high turnover of staff) and being “prayed up” for the pressures of the job. One encourages disciples to be “sourdough Christians,” with analogies per ingredient. Read more about God’s calling to cooking.

Basics to start cooking Chinese at home

Everybody loves Chinese food. But can you do it at home? What special cookware and ingredients do you need? Is it too hard to set up for Chinese recipes at home?

Mike Ashcraft — aka The Klutzy Cook — shows you the basics you’ll need to get started. Get some quality recipes, these essentials to start, and you’re on you’re way. Cuisine Natural sells a killer 10″ steamer for $21.95 on Amazon click here.

I forgot to mention cooking sherry. Get cooking sherry also.

 

Steaming broccoli with a bamboo steamer

It’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.

Here the steps to perfect steamed broccoli:

1. Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
   You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
2. Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
   Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
3. A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.

Read about other tips for bamboo cooking.

Nuts and bolts post of bamboo steamers

Bamboo steamers are all the rage for a reason. It turns out that the ancient Chinese knew a thing or two about keeping nutrients and flavor in their ingredients. The double-tier bamboo basket provides the additional benefit of allowing flavors to inter-mingle. But you can amp up your flavor by boiling broth in the bottom water!

Once you have your bamboo steamer from China, here’s the simple steps that are absolutely necessary for best results:

• Line the bottom with lettuce or cabbage leaves. Alternatively, you can buy special wax paper liners that are easy to use. This step is important because the cooking food will otherwise stick to the bamboo slats that comprise the steamer and make a sticky mess. You can put your fish on the bottom tier and vegetables on the top one.
• Place the interlocking tiers into a wok or other pot with approximately two inches of water. Make sure the level of the food doesn’t submerge in the water or you will have boiled food! Simmer on low heat for the allotted time. Make sure the water doesn’t boil off.
• Serve and enjoy piping hot over rice!
• Clean the bamboo steamer with a soft dish soap, never in the dishwasher. Make sure it is thoroughly dry before storing in the cupboard. The same bamboo that makes for healthy and natural food is also delicate and susceptible to mold!
• The wok works best for the bamboo steamers, but an open skillet will work. Make sure the bamboo ring on the bottom is slightly submerged in the water to avoid burning (including slow burn).

These bamboo cooking baskets require a bit of learning curve, but once you get used to them, it’s easy to get addicted. The flavor and texture is superior to boiled vegetables! The fish comes out tender with no blackened burn marks or greasy oil! Read the rest of how-to-use bamboo steamers.

3 abortions and then pro-life candidate?

From age 6 to 16, Lisa Luby Ryan was raped by her dad.

Her mom flagrantly committed adultery, inviting numerous men into the home. Her dad was drunk most of the time.

“Everything about my childhood was just lonely, it was hard, it was not what a child deserves to have,” she says on an I Am Second video. “I wanted a different life than the one I had. The course I was taking was a crash course.”

Today, Lisa Luby Ryan is an interior decorator from Dallas, Texas, who lost a bid for U.S. Congress on the Republican ticket in November 2018. She submitted to three abortions before coming to Jesus, repenting of her sins and then later running on an anti-abortion platform.

Only Jesus could straighten out the chaos of her life and heal her of the pain stemming from her childhood.

But with so much trauma and confusion derived from her upbringing, Lisa found it almost impossible to escape the sins of her parents. She dreamed of having a stable family but found she attracted the type of men who would take advantage of her.

“I continued to follow in the life of finding men who were abusive — what I knew, abusive alcoholics,” she says. “All I wanted was to be loved. But being loved for me was to have a sexual relationship. I was willing to do anything to have that.”

She met and married a man but left him for another.

“All of the things that I had promised and wanted to never do to my children, I was doing. I was repeating that behavior,” she says. “I felt dirty, I felt shameful, I felt guilty. I didn’t want the life I had, I wanted to be different.”

She felt like she had hit rock bottom, so she called out to the Lord. “Ok Lord, I’m going to just trust you, and I’m going to share the desires of my heart with You, and we’re going to just walk this out because You are all I’ve got.”

Two months later she met a man, Jay, whom she felt was sent straight to her from God.

“He loved me and he loved my children,” she says.

But God interrupted the engagement.

“How can I heal you if your not willing to heal yourself?” He told Lisa.

That day, Lisa gave Jay his ring back.

“God has spoken to me personally and I have to trust Him,” she says. “I have to let Him be the husband I never had, the father I never had, because otherwise our marriage would have never worked.”

She entered Christian counseling with a woman named Joyce. They prayed together and cried together. Lisa began peeling away all the layers of hurt, guardedness and coping mechanisms

After many sessions, Lisa believed she was done. She had forgiven her parents and her ex-husband.

But she hadn’t forgiven herself.

It turns out that she still hadn’t dealt with her deepest darkest secret. During her senior year in high school, Lisa had an abortion.

As she confessed to Joyce, Lisa thought she was done. But Joyce, sensing in the Spirit that Lisa was not done confessing, just sat there praying.

Then Lisa broke down.

“Ok, I’m going to tell you one last thing, and then I’m finished,” she says. Finish reading about Lisa Luby Ryan overcame abortions.

Confessions of an ex-junk food junkie

I have a confession: I love junk food.

I would probably eat it everyday.

But I know that it will kill me. It’s loaded with calories, salt, fat, preservatives. It comes up short on nutrition. So I avoid it.

I’m not so much of a health freak to NEVER eat junk food. But I try to limit it to once a week. The rest of the time, I try to stay health.

Officially, weekends are “cheat days” to not live in dietary misery. I indulge an ice cream on Friday night. I don’t watch my calories.

I’m the tall guy in middle. I’m 51.

But Monday through Friday lunch, I’m pretty good about being intelligent about food selection. My tongue doesn’t feel good; my body does. I enjoy the benefits of feeling healthy depriving my tongue of daily delights (those are saved for weekends).

And the benefits I feel in my body are great. I have energy. I don’t get sick. I go to the gym and have strength. I enjoy walking up stairs without struggling. I don’t go to the doctor or the hospital. I do my work with zest and passion and don’t have to lie down and recover. My body delights in health (though my tongue gets deprived of the rush of emotion over super tasty foods).

Here’s what’s amazing and possible: I actually enjoy the healthy food now. I savor the broccoli, the asparagus, the not-fried chicken, the salads, the food without heavy cream sauces and cooking without grease and fat.

Yes, it’s possible.

My experience is that you can literally retrain your taste buds.

I think it takes years. It has taken me years. Right now, I’m actually grossed out by soda if I drink it. As hard as that may to believe.

My journey towards healthful eating and healthfulness has led me to selling bamboo steamers on Amazon. People are absolutely fanatical about bamboo. They conserve nutrients better and absorb some of the steam so that Chinese buns come out right. I have discovered that steaming fish fillets to take into work with me is NOT slower than warming fish sticks in the toaster oven. If you want to buy one and try it for yourself, here’s the link.

Step up your steaming game

For those who are looking to level up their kitchen skills, a bamboo steamer offers a more natural way to steam fish and vegetables — and it’s not just for Chinese cooking. Steaming conserves nutrients better than most other types of cooking. Of course, it reduces fat content because no oil is needed to keep the food from sticking to the pan.

I’m going to be honest: The bamboo steamer sounded pretty exotic to me, and I imagined it would more difficult to use. What I found was that it really isn’t difficult. Here’s the down and dirty truth: Because I’m addicted to “fast cooking,” I used to throw frozen fish sticks into the toaster oven. They took about 6 minutes. Now I place refrigerated fillets on Napa cabbage leaves in my steamer. It takes about 6 minutes.

The kicker: I’m moving away from processed food.

This is a huge bonus because prepared and package convenient food means “processed.” Every time you eat processed food, you’re taking a hit of salt, sugar and fat.

You can use a bowl to keep the food from sticking to the bamboo. I prefer the Napa cabbage.

My favorite brand of fish sticks said on the label “lightly processed,” so I thought I was doing well. Then I checked the sodium content, and guess what: it was high. Salt is used to cover up a lot of mishaps in the processed food industry. It gets added to create craving and hook repeat customers. You don’t even realize it’s there, but it’s pulling you back to another purchase.

When I steam, I control the amount of salt, which is creating a heart disease epidemic in the United States.

The end of the frozen fish stick

One more thing: washing. Is cleaning the bamboo steamer more difficult than the toaster over tray. I used to soak the toaster oven tray in water with dish soap and then scrub it with stainless steel scouring pad. It took a tool on my sensitive skin.

Now I use a soap-saturated sponge on the bamboo steamer, rinse thoroughly and let dry. The drying is the tricky point on the bamboo steamer. It has to dry thoroughly or mold or mildew and grow. I have found that if you leave the top off and store it on an open shelf after drying, it’s good.

The net time for cleaning? The bamboo steamer is quicker and easier.

This is my experience with the bamboo steamer. Why don’t you tell me your yours in the comments?

Would you like to buy a 10-inch bamboo steamer? I’m selling to supplement my ministry.

President of synagogue accepts Yeshua

As president of a Jewish synagogue, Steven decided to divorce his wife when she started attending a Christian church. But later he did some soul-searching to find the truth and made a surprising discovery.

Steven’s first encounter with Christianity as a Jewish boy growing up on the East Coast was when his grade school friend leveled a malicious accusation: “You killed Jesus!”

“What are you talking about?” Steven responded, on a One for Israel video. (His last name was not provided.)

For centuries, American and nominal European “Christians” have perpetuated anti-Semitism by calling Jews “Christ killers” when in fact Jesus willingly laid down his life to pay the penalty for everyone’s sins.

In college, a musician friend introduced Steven to drugs. The sensation induced was like nothing he’d ever experienced before.

“What is this stuff?” he said at the time. “It was the most incredible feeling I’ve ever felt.”

He decided to become a musician and left his Jewish faith behind.

While performing at a club one night, he noticed a really cute girl in the attached cafe, and he asked her out. It didn’t take long for him to decide he wanted to marry Monica.

Steven got into the scrap metal business with a couple named Sam and Louise.

Louise “started talking about the Jewish Messiah, Yeshua,” he remembers. “She was like, ‘You’ve gotta hear about this, it’s changed my life. You’ve never heard of Yeshua?’ I said no, and she said, ‘I bet you’ve heard of him as Jesus.’”

“Stop right there,” he cut her off. “I’m Jewish. I don’t believe in Jesus.”

Nevertheless, she had piqued his curiosity.

“I was intrigued about this Yeshua guy, but this Jesus is a no, no, it’s not for me.”

During the next decade, Steven continued to use drugs. After his father passed away at the age of 52 from cancer, Steven felt intense pain and began to abuse drugs even more.

While driving home one day after taking himself to the emergency room, he decided to commit suicide. He knew that the stretch of highway was frequented at that time by heavy trucks, so he decided to spontaneously swerve in front of one and die.

“I can’t take it anymore,” he said. “I’m history. I just wanted to kill the pain.” Read the rest: President of synagogue accepts Yeshua.

Tori Kelly rejected?

First she got cut from a record label. Then she got cut from American Idol.

Tori Kelly was told she wasn’t pretty enough, wasn’t bubbly enough, wasn’t talented enough.

“This wasn’t just one door closing. This was ANOTHER door closing out of all these doors that have closed in my face,” Tori says on an “I am Second” video. “I was so devastated. I was this singer who if I failed, then people would be disappointed.”

Wut? Tori Kelly cut?

Today, Victoria Loren Kelly, 27, is one of the most heralded singers in pop music. The Capital Records-signed Christian gospel musician has won two Grammys after songs on her two albums “Unbreakable Smile” and “Hiding Place” charted Billboard’s Hot 100.

The painful rejections in her attempt to follow her dreams have led her to some insights valuable to young girls who think they don’t measure up.

“It might take a while but one day your going to grow into your own skin and be the woman that God uniquely made as you,” the star says. “You’re being built into the woman that God wants you to be. And you don’t have to compare yourself to anybody.”

Born in Wildomar, California, Tori had a dad of Jamaican and Puerto Rican ancestry and a mom descended from German and Irish blood. Her parents loved music, exposed her to every genre and encouraged her early interest.

At age 12, she signed with Geffen Records, but that deal fizzled. She taught herself the guitar and began composing songs, which she uploaded to YouTube, getting one million subscribers. She competed in American Idol’s ninth season but fell out before the final 24.

“That’s when I went back into my room and I started to journal a lot,” she confides. “I wrote about confusion, feeling different. I was getting out these emotions that I’ve never been really good at explaining. It was just kind of this messy book of all my thoughts and prayers. (I wrote down:) ‘Lord, guide me. I don’t know who I am without singing.’”

The downtime — the time alone crying with God — was unpleasant. But ultimately, they were good for her. Read the rest: Tori Kelly failed.

Eating to die young. Here’s how.

For decades, Bible-believing Christians have been told and retold that one of God’s promises is they can live to a ripe old age, 80 years to be exact. This “promise” is based on Psalm 90:10 NIV: ” “Our days may come to seventy years, or eighty, if our strength endures…:” It was a mantra for decades.

There’s a problem with this thesis though. First off, this psalm was written by Moses, who lived to 120. Secondly, there’s another verse equally valid that seems to have been overlooked. It is Genesis 6:3 (NIV): humans’ “days will be be a hundred and twenty years.”

Why was the promise for Psalm preferred over Genesis? There is no exegetical reason.

So I adhered to 120 years. I started proclaiming in faith, as we Christians are wont to do, that I would live 120 years. “If you want to live only 80 years, that’s fine,” I would tell my friends. “But I’m believing the promise in Gen. 6:3 for 120 years.”

I was onto something. I mean, who wants to die?

But I also understood that I played a part in the fulfillment of that promise. I knew enough to understand that my body is “temple to the Holy Spirit,” as 1 Corinthians 3:16. I wouldn’t “trash” the temple. In Christian terms, I would “steward” by body as a precious gift from God, not to be abused.

Here’s what you need to do if you want to push the upper limits of the Bible’s longevity promises:

Exercise – So much good comes from a vigorous walk through the neighborhood or a trip to the gym! God didn’t design the body for today’s sedentary jobs; they were supposed to labor in the fields. The switch to desk jobs has been a death knell for health: obesity, heart disease, even cancer. Make time for exercise and it will make time lengthen in your life.

Cut down on fat – Nor did God intend for us to eat so much meat. In New Testament times, some sort of porridge was the everyday fare. Only on special occasions did the common man enjoy meat. Modern man has multiplied exponentially its consumption, and the the overload has clogged up our blood vessels and burdened the heart. Saturated fats are loaded into processed foods to improve taste. Is it any wonder that heart disease is the leading cause of death in America?

Read the rest of the tips for longevity.

Confession: I failed to become a vegan. Best thing for my health ever.

No wonder a huge segment of America simply ignores them.

The health nuts.

They are simply failing you and themselves because they fail on the secret keyword: transition. You don’t, can’t, shouldn’t drop sweetened iced tea cold turkey. Not overnight will you win become the crossfit queen.

There’s something better than a new habit, and that’s a new direction.

Start slow because the key is to enjoy your changes.

Embark on change but don’t rush into the  Army Ranger’s regimen. Your journey to a healthy lifestyle is a just that: a journey. Make small digestible changes.

I once endeavored to become vegan. I only got halfway there. In so doing, I learned that halfway is better than no way. I came short of my full goals, but I learned that the progress I had made was good

Since then, I’ve never gotten off the path to health. And progressively through the years, I’ve continued to get healthier, both in terms of eating and workout.

Here are some tricks to transition to health:

1. Drown it with salad dressing. They are calorie- and fat-laden. But who cares? You are starting to each lettuce, carrots, tomatoes, broccoli and other ground-born roughage that can be hard for those used to Twinkies.
2. Spread the butter. While it’s loaded with fat and usually contains a jolt of salt, it eases down the transition to brown and whole grain breads.
3. Heap on the cheese. Lurking in this delicacy is a buttload of fat (the fat from a whole gallon of milk is used for just one pound of cheese). But it packs and protein punch and help you get over the hot pocket.

Read four more tricks to “transition” to healthy.

Start to live

The Declaration of Independence enshrined “the pursuit of happiness,” but lately Americans have deified it to the point of banality. In the quest for fun (money, pleasure, entertainment, etc.), almost everybody comes up short.

In the end, Jesus gives greater satisfaction than all the world’s schemes. Don’t arrive at the end of your life, never having started it. Today, receive Jesus and discover true love, true meaning, true purpose.

How to use a bamboo steamer?

Bamboo steamers are all the rage for a reason. It turns out that the ancient Chinese knew a thing or two about keeping nutrients and flavor in their ingredients. The double-tier bamboo basket provides the additional benefit of allowing flavors to inter-mingle. But you can amp up your flavor by boiling broth in the bottom water!

Once you have your bamboo steamer from China, here’s the simple steps that are absolutely necessary for best results:

• Line the bottom with lettuce or cabbage leaves. Alternatively, you can buy special wax paper liners that are easy to use. This step is important because the cooking food will otherwise stick to the bamboo slats that comprise the steamer and make a sticky mess. You can put your fish on the bottom tier and vegetables on the top one.
• Place the interlocking tiers into a wok or other pot with approximately two inches of water. Make sure the level of the food doesn’t submerge in the water or you will have boiled food! Simmer on low heat for the allotted time. Make sure the water doesn’t boil off.
• Serve and enjoy piping hot over rice!
• Clean the bamboo steamer with a soft dish soap, never in the dishwasher. Make sure it is thoroughly dry before storing in the cupboard. The same bamboo that makes for healthy and natural food is also delicate and susceptible to mold!
• The wok works best for the bamboo steamers, but an open skillet will work. Make sure the bamboo ring on the bottom is slightly submerged in the water to avoid burning (including slow burn).

These bamboo cooking baskets require a bit of learning curve, but once you get used to them, it’s easy to get addicted. The flavor and texture is superior to boiled vegetables! The fish comes out tender with no blackened burn marks or greasy oil Read more about how to use a bamboo steamer? 

Take the scenic, not the cynic, route in life

It’s easy to fall into cynicism. There are a lot of injuries, disappoints and heartbreaks in life. Cynicism is a defense mechanism. It only expects bad and judges only bad motives in others.

It is a life devoid of fun. Try to keep a positive outlook, despite the setbacks. Look for joy, beauty and God in everything.

By mistake, her mom brought her a Bible

Chaima wanted to join ISIS and kill Christians.

“I loved to see people dying, I loved to see them bleeding,” Chaima says on a Peter Ahlman video on YouTube. “I was seeing videos of decapitation on the Internet and I loved it. I was just blind.”

Her mother was an immigrant from Africa to Sweden and both parents were devout Muslims. Chaima saw life as cruel and wondered, “What am I doing in this world?”

“I tried to kill myself 3 times. I was doing drugs. I just wanted to destroy myself.”

As a teenager, she contemplated running away to Syria to join the ISIS terrorist group. She had friends who encouraged her and she even arranged to marry a man in Ankara.

“I hated people who were not Muslim. I wanted to kill them. I was bound to dangerous things,” she says. “I didn’t feel loved by anyone. I was weak; she showed me love. I fell in the trap.”

She had a passion for reading, so her mom, concerned for her bouts with depression, brought her library books. One of the books, by accident, was the Bible. Chaima decided to read it and try to prove to Christians that they were wrong.

“I started to read the Bible to prove to Christian that they were wrong,” she says. “But I was wrong. The grace of Jesus Christ started to touch me. I started to read things like, ‘Pray for your enemies’ and ‘love them.’”

This cast in stark contrast her own murderous religious ideas.

Everything inside her mind told her to reject the Gospel. “But in my heart Jesus started to do a work.”

She finally let down her defenses against the pure Word of God and the Holy Spirit. She accepted Jesus into her heart and became born-again.

Soon, she felt the need to inform her Muslim family of the change in her heart.

“That’s when the persecution started,” she says. “They stopped talking to me. During months, I was alone in my room. It was like a prison. Because I had a past of being alone and thinking about suicide and feeling depression, it wasn’t good for me.”

But this time she only fell into depression once. Read more about Don’t read the Bible; it’s dangerous.

The last remaining bamboo steamer maker in Hong Kong — Vincent Wong

It was a humid day. The moist air nourished everything. An overlooked store, located in the middle of Western Street in the district of Sai Ying Pun, is so low-profile that seems unlikely that it has been surviving through furious storms over the past decades. Its name is Tak Chong Sum Kee Bamboo Steamer Company. […]

via The last remaining bamboo steamer maker in Hong Kong — Vincent Wong

Trying is believing: https://www.amazon.com/Cuisine-Natural-Non-Toxic-Construction-Dumpling/dp/B07H9YCH5H/ref=sr_1_8?ie=UTF8&qid=1547687618&sr=8-8&keywords=10+inch+bamboo+steamer

Advantage of steaming fish

Honestly, I was initially put off by steamed fish, but that was mostly because of some unfortunate words.

You see, my in-laws criticized the restaurant I had invited them to. It was my favorite fish food place, and they offered grilled filets.

My father-in-law was perhaps a tad too sincere: “It’s kind of tough.”

So his rejection of my favorite food closed me off to his favorite food.

The years have rolled by. I’ve lost my prejudices. I can now taste steamed fish objectively, untainted by rejection-association. And I must say, my father-in-law was right: It’s tender.

The Bible says we need to tell the truth in love, and there are some “truths” that are better left unsaid. Instead of convincing people, we close them off entirely.

Fish is my favorite food. It’s pure protein (I’m trying to build muscle). It doesn’t have cholesterol. Some actually lowers your cholesterol. It doesn’t have increase your risk for hypertension.

I’ll eat grilled filets still because I’m not against them being “tough.” But I do relish a Chinese steamed fish!

Dave Robbins’ double life almost doomed his marriage

“I thought my life is over. I thought my marriage was over. I would lose my family,” country star Dave Robbins was grappling with his own unfaithfulness in the living room with his wife.

His wife hit him with a surprise question: “Do you think you’re saved?”

He had grown up in church: “I thought I was saved. I grew up in a church, knew about the Bible, knew about Jesus, but I didn’t feel saved. I felt separated, ashamed, full of guilt, full of fear, tormented, just tormented.”

Dave Robbins is a founding member of the multi-platinum country band Blackhawk, but ever-burgeoning success only increased temptation for him.

“I have spent an entire lifetime struggling with temptation. I have struggled with alcohol. I have struggled with sex. I have struggled with pornography.”

For seven years in his marriage he struggled with porn and almost ended his marriage with infidelity.

Dave decided to become sober. “I thought that would fix everything and all the other stuff would stop as well.”

But it didn’t.

He was living a double life.

There was another woman in his life. He tried to keep his wife in the dark. He was sexting random women.

For some reason, he thought the solution was to leave his wife and kids. That way, he would be free to pursue his wantonness. But as he pondered this “solution,” ultimately he felt miserable.

“It was sociopath stuff. It was crazy. I was just a dead person.”

Dave’s wife, Mary Lynn Robbins, finally figured out his secret schemes. Read the rest of how to save my marriage.

This changes everything in missionology

When Howon Chun showed up at Lighthouse Christian Academy in Santa Monica, he was a confirmed atheist.

“I thought religion is for those who are weak psychologically,” said the Korean foreign exchange student. “Christianity was just one of many religions, and I was not really interested at all. I thought Christians were unstable and just wasting their time going to church. I thought the church was corrupt and only wanted to get their money.”

His perspective changed after a year of hearing Bible class and then voluntarily attending a Bible conference in Tucson with his host dad (who happened to also be his principal and teacher).

He was surprised by the thousands of people whose joy was evident. He decided he should at least re-evaluate his atheism.

If this many people believe they are saved by Jesus, how can I ignore what they believe? he thought.

“I liked their energy. I wanted to have a purpose in life like them. I learned that Christians weren’t weird. They have a loving community. They weren’t corrupt.”

Howon wound up hanging around for three more years at Lighthouse. He just graduated, acing the SAT math with a perfect score, and enrolled in Cal Poly San Luis Obispo to study business. Part of his college choice based on accompanying his host dad, who is planting a church nearby Pismo Beach.

Howon’s story upends the traditional missionary model of sending workers into the foreign field. Here’s a vein of gold. The Christian Examiner reported that 300,000 Chinese students alone enrolled in American schools in 2016, and they prefer Christian schools, regardless of their government’s atheistic values.

There’s much discussion about how the surge in foreign students, who pay higher tuition than natives, has been a blessing to struggling private schools (public schools have strict limits on the amount of foreign students they can receive).

But there is precious little discussion about making a concerted effort to evangelize them. Read the rest about evangelizing parachute students.

Transparency

One of things they hate the most about us Christians is we pretend to be better than we are. God hates that too; just look at when David condemned a rich man for stealing his poor neighbor’s sheep when David had slept with Bathsheba and killed Uriah.

Really, we’re no different than people in the world: they like on their resumes, we in our testimonies.

There are forces that push us to insincerity. One is that we cannot deny the Word even while we are not living it. The world says: I don’t criticize your sin; you don’t criticize mine. Even if Christians are in sin, they can’t verbally embrace it. To do so would be to renounce Christ. It’s better to be a failed Christian than not a Christian.

Another force is the pressure of ministry. A standard of conduct is required for any job. When we hedge that, it’s too easy to cover up. This is a universal tendency. “Hypocrite” is a quick and easy way to bash Christians. But in the Greek, a hypocrite is an actor. I live near Hollywood, and when a person calls himself an actor, it’s a compliment. Everybody on the planet is a poser. Not even Socrates was so sincere.

But having explained why Christians are insincere, I want to state that a push for sincerity will attract people. Ultimately, we are saved by grace, not by works. We are just as messed up as people in the world. We experience temptation and fall. We get back up, ask for forgiveness and try to serve Jesus again. A sinner has no one to turn to. We turn to Christ from the holes we fall in.

If you make an effort to be sincere, people will relate you. If all you do is brag about how good you are, you’re turning people off to you and the gospel. Not even Jesus bragged about how good He was, and He was sinless. To the contrary, he cracked down on the Pharisees pretended to be good in front of society but wanted to kill Jesus — now that’s what I call “hypocrisy.”

Enjoy the ride — even the tough parts

I was wondering why life is so difficult (finances, health, other issues), and then I was re-reading Genesis 3. And I said, Oh! That’s why life is a pain in the neck.”

As part of the curse of choosing sin, God cursed the ground and foretold that man would toil with hard labor for all the days of his life. So, that’s why there so much difficulties.

This gave me peace because I realized I was in the norm. This helps me to relax and enjoy life, even with troubles. Reading the Bible brings great wisdom and consolation.

Kids love candy, but…

I was one of the boys who said I could live on candy. The chocolate, caramel, gnache created a sensation in my tongue like ecstasy.

But when I went to a birthday party and got a piece of cake that was more frosting than cake, I hit something unfamiliar. It was a dragon cake, and I looked greedily at the slice handed to me. I was lucky because everyone knows that cake is just an excuse to get frosting, right?

To my astonishment, I couldn’t finish it. To my incomprehension, it stopped being delightful. Maybe I was 8 at that party, and I didn’t know about being sugared-out, about overload. I didn’t know you could get too much of a good thing.

Candy is really good when you eat a little. Too much sweet is unbearable.

This generation wants all frosting. Only when we are glutted, unhappy, undelighted, burnt out do we think to put things in their proper proportions.

This is a generation that wants to throw off restrictions (like the Bible) and declare a brave new world with self-formulated morality-lessness.

David Bowie came back to the God he spent most of his life defying. While it sold records, he bragged that he met his first wife while have sex with the same guy. It’s not surprising to me he lost that marriage. As he got older, he changed. He treated his second wife much better, and she stayed with him to the end. All his life he toyed with being an atheist but could never bring himself to fully commit. His intellectual honesty wouldn’t allow him to become a full-blown atheist. Somewhere in the passing of years and onset of cancer he observed grimly: “There are no atheists on the battlefield.”

You can eat all the frosting you want. But it won’t make you happy. Whether you mock dieticians or Christians, your fight is against reality.

Through the years, I’m enjoying more and more healthy eating, salads and the like. Hopefully you can get there.

Meanwhile we throw away a stadium full of food every day

The Huffington Post reports that Americans dump daily enough food to fill a stadium. What wasters we are.

Meanwhile, malnutrition plagues Africa, Asia and Latin America. Ugh. I hate waste. Yes, I’m one of those annoying people who tells his kids to eat everything on their plate. And the wise-alecks who tell me to send it in the mail to Africa, I wana sock ’em. (Yes, my faith goes on hold momentarily).

We don’t have a lot of money, but I always try to have plenty of food on hand in case anybody is hungry. We live on the same property as our Christian high school in Santa Monica, and most of the time that means hungry teens can traipse into my house, open up the fridge and help themselves — the only requirement for them is to clean up afterwards and NOT waste.

What can we do to eliminate waste and help the hungry?

Photo: Pinterest.

Tex’s Team | This is the school where I teach and my son studies

Then Tex got mad.

In the first half of Lighthouse Christian Academy‘s loss to The Rock Academy of Point Loma on Sept. 4, Tex Hagoski played well.

In the second half, Tex played like Attila the Hun. He scored the Saints’ only touchdown and converted, smashing and spinning his way mercilessly through four defenders to fall across the End Zone line.

The Saints were simply outgunned. For 10 years, the Warriors were in the much more taxing 11-man league. But they voluntarily descended to 8-man football this year, and the they brought with them overwhelming experience. The Saints lost 8-42 on the San Diego gridiron.

Tex’s runs and tackles were a Lighthouse signature. By coaches’ estimates, he carried the ball for 170 yards, made 10 solo tackles and joined five group tackles. It was his reception on a gun sprint pass that brought respectability to the Saints’ loss. Read the rest of the article: Santa Monica private school.