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Shosha in downtown Sunnyvale, is the latest installment in Bay Area Indian restaurants that focus on molecular gastronomy. Shosha in Punjabi means "Show Off", and true to its name, every dish is a feast for the eyes. And thats as far as I will go with my praise for this restaurant. A poor imitation of SpiceKlub, this establishment is all show and no substance. None of the dishes we tried tasted as good as they looked. The portions were small for the price. Here's a rundown of our experience at the restaurant. We went early on a Friday evening when reservations were hard to come by. The restaurant is located in downtown Sunnyvale, on Murphy Street. Although the inside decor seems very elegant, they seem to have squeezed as much seating area as possible, by placing the tables very close to each other. They had even put tables in the lobby/reception area, where we were asked to sit. Being close to the door, we could feel a chill throughout the evening. The hostess welcomed us with a champagne flute filled with dry ice which sublimated right there and released an aromatic fragrance around our very cramped table. We thought this unexpected display was very cool. Next came complimentary bread sticks served with mint mayo in a very cool bicycle serving dish. The presentation of all the food we ordered was fabulous, but we couldnt say the same for the taste. Here's what we ordered : DAHI PAPADI CHAAT WITH DAHI BHALLA ICE CREAM - The chaat was a little on the sweeter side for our liking. It was bold of them to call the the scoop of frozen, but bland chutney on top as "ice cream". That really didnt add any flavor to the dish. PANI PURI SHOTS - the shots consisted of green pani puri water, sweet tamarind water and watery mango juice. You can mix and match the pani as per your taste. Once again, a Kodak moment, but nothing to write home about when it came to the taste. TANDOORI BHUTTA - This is the chefs take on the desi butta. I give props for using the Indian yellow corn, instead of the American kind. The presentation, once again, was top notch, with the waitress setting the corn on fire at the table. But the chutney that accompanied it was pretty bland, once again. For entree, we ordered their special - M4 accompanied by MIRCHI PYAAZ KI ROTI and LACHCHA PARATHA. M4 tasted nothing out of the ordinary, as it consisted of just peas in a creamy fenugreek gravy. I expected Lachcha paratha to consist of layers, but instead, it was made like regular butter naan. I was so looking forward to trying out their famous dessert, Suhaag Raat. But alas, it is no longer listed on their menu :-( All in all, I give Shosha 2 Solara Stars out of 5, due to the following reason : Lackluster taste Very damaging to the wallet Cramped seating area with tables setup even in the waiting/reception area Terrible wait staff who werent familiar with the menu and had no recommendations. Give this one a miss, and go to SpiceKlub instead!!

Location : Tilden Regional Park, Berkeley, CA Parking : Free Trail type : Out and Back Trail Length : 8.4 miles Elevation Gain : 791ft Difficulty : Easy - Moderate Trails traversed : Nimitz Way Trail Nimitz Way is a popular hiking and biking roadway along the San Pablo Ridge in Berkeley's Tilden Park. With excellent views of North Bay, Golden Gate Bridge and San Francisco skyline, this has been rated as one of the 27 absolutely stunning hikes in the Bay Area. During the Cold War, it became the guarded entrance to a Nike missile site, remnants of which can be seen at the end of the trail. Birds eye view of the town of El Sobranto from the Nike Missile Launch site Parking at the trailhead at Inspiration Point is free. Overflow parking is permitted along Wildcat Canyon Road. At 9am on a Saturday, the spots were all full, but we found a number of people in the process of pulling out their cars after an early morning hike. The trail starts at the gate and restroom at Inspiration point, is 4.2 miles long, each way and fully paved, end to end. For those who like hiking on unpaved trails there are many unpaved offshoots to take from the main paved path, which rejoin/intersect Nimitz trail at many points. There are many benches strategically placed along the route which tempt the hiker in you to slow down and enjoy the view. Paved trail all the way The trail is almost fully exposed. You initially pass through a few groves of oak, eucalyptus and pine trees. After which the trail opens up to meadows and pastures. During our hike in December, the green meadows were a welcome sight from the California golden brown we are used to seeing the rest of the year. Veering off the paved path to explore some more. Since the trail is along a ridge, the views are spectacular on either side and with every turn. As you ascend the trail you get a birds eye view of the San Pablo reservoir on the right, and the city of El Sobranto in the distance. On the left, you catch sight of the skyline of San Francisco, the Golden Gate Bridge, Alcatraz island in the distance, Angel Island and Marin County on the other side of the Bay. The views get even more breathtaking between mile 3 and mile 4 with an expanse of green meadows flanking the Bay views, whilst cows and their young 'uns lazily wander on the pastures. Even the cattle take their sweet time to enjoy the view on this mountain ridge! At the 4.2 mile mark, the paved trail ends and turns into gravel. To the right of the trail is a small hill which leads to the remnants of what used to be a Nike missile launch site. Proceed ahead to explore more, or turn back to follow the same route back to your car. View of Golden Gate Bridge in the distance This scenic hike is best done on a cool summer day or in the winter when the sun is not bearing down on you. Endless green pastures and views along San Pablo ridge.

Luna is a nice and casual Mexican eatery with an authentic Mexican Adobe feel located along The Alameda in downtown San Jose. It seemed to be a very popular spot when we went on a Friday evening, and had to wait for over a half hour around 6:45pm for a table for two. (The restaurant doesnt take any reservations). What first drew me to this restaurant was its varied selection of vegetarian options in the menu, many of which were a twist from the usual found at other Mexican establishments. Parking behind the restaurant is limited, but ample spots can be found in the neighboring streets and along The Alameda. Although the indoor seating area looked cramped and small, the parking lot was converted into an outdoor seating area, with a number of heating lamps providing a cozy and warm ambiance. This is one of the few Mexican restaurants which still serves chips and salsa on the house - something that many others have stopped after Covid. And they were the best chips and salsa we had eaten in a long, long time! The homemade tortilla chips were thick, fresh and crunchy. But what really stole our heart, er, stomach, was the piping HOT tomatillo salsa. On a cold, cold night, the salsa hit the spot with our very first bite and we knew there were better things to come. The complementary chips also came with a spicy green salsa. We were enjoying this hot treat when our appetizers arrived - Tacos Dorados De Papa, which were three crispy taquitos with pureed potatoes, organic iceberg, crema, queso fresco, tomatillo salsa. Despite the toppings and the fillings, each taquito was crispy and crunchy with every mouthful. Just as we wiped the plate clean, the entrees we had ordered arrived. The first one was Chile Relleno De Calabacitas - fire-roasted poblano chile, roasted corn, squash, chayote, melted jack, salsa ranchera, crema, cabbage, quinoa, epazote black beans, with handmade corn tortillas. We really liked their healthy take to this traditional dish with the addition of multi-colored quinoa, making the entire dish bursting with flavor and not overly cheesy. The green rice it came with tasted like cilantro-peas pulav. Our second entree caught us by surprise. We had ordered the veggie Parrilladas (which is a a fancy word for fajita) - grilled cauliflower, carrot, squash, zucchini, sweet potato with a side of guacamole, salsa fresca, organic iceberg and chipotle cashew crema. Little did we know that it was meant for 2 people, instead of one. The serving was HUGE, and we could hardly do justice to the dish. We were slightly annoyed that our server didnt warn us that the entree was meant for 2. We ended up doggie-bagging most of it (which we relished at home, two days later). Th huge servings didnt leave room for any dessert. Overall, the food, staff and flavors were great. I give this restaurant 4 Solara Stars out of 5, with one star subtracted because the waiter did not communicate the size of the Parrillada order to us and the absence of a reservation system for a downtown restaurant.

Location : Vargas Plateau Regional Park, Fremont, CA Parking : Free Trail type : Loop Trail Length : 5 miles Elevation Gain : 1240ft Difficulty : Moderate Trails traversed : Cliff Trail > Deer Gulch Trail > Vargas Road > Morrison Canyon Road Pets Allowed ? Yes This is the newest regional park in Fremont, and by new, I mean , 5 years old, as of this writing. While its popular cousin, Mission Peak, offers views of the entire Bay Area, this trail rewards the hiker with a birds eye view of Fremont, including Quarry Lakes and Lake Elizabeth. It is best traversed in winter when the hills are green or in spring when wildflowers are in full bloom. The trail has no shade throughout the regional park except on your way down on Morrison Canyon. So attempt this hike on a cool day. View of Mission Peak over Vargas Plateau's green rolling hills There are two entrances to this park. The official and most popular one, with ample parking, is on Vargas Road, at the Vargas Plateau Staging Area. The hike I have described here starts from the lesser known entrance on Morrison Canyon, a few feet beyond Morrison Canyon and Canyon Heights intersection. There are only a handful of parking spaces in front of this entrance. However, there is sufficient parking on the neighborhood streets on Canyon Heights. Start at the iron gates on Morrison Canyon Road, past the old barn with the interesting sign boards. The first half mile or so of the trail takes you behind some houses (you feel sorry for the folks living so close to a public access trail). Wildflowers separate the trail from the neighborhood homes Then the trail starts getting steep for another mile or so, as the views get better. Green hills with Lake Elizabeth in the distance. As you climb uphill, you come across a small, shaded grove after which the trail becomes less steep. Be ready to encounter lots of cows and cow patties along the way. The trail continues over a few rolling hills and past a few rock formations, This is a great midpoint stop for a quick snack or water break, while taking in the views of the entire city of Fremont. I nicknamed this area "Stonehenge of Fremont" for obvious reasons :-) A quick break at the rocks "Stonehenge of Fremont" Most of the climbing is complete by the time you reach the rocks, after which you start going downhill until you reach the Vargas park entrance. At the park gate, hang a right onto Vargas road. The road takes you past a couple of old barns. Stop and say hello to the horse, if you see one. In a quarter of a mile turn right onto Morrison Canyon Road. This road is blocked off for any vehicular traffic and open to only pedestrians and cyclist. The road is almost fully shaded. Continue on this road until you reach your parked car. This trail provides a great workout and a good way to escape the mad crowds on Mission Peak. Other than a horse rider or two along the way and freely roaming cattle, you will come across very little foot traffic. An excellent way to start or end your weekend. View of Alameda Creek, Quarry Lakes and the Bay in the distance.

Location : Wilder Ranch State Park in Santa Cruz, CA Parking : $10 (within the State Park) or park off Hwy 1 for free. Trail type : One Way Trail Length : 6.8 miles Elevation Gain : 177ft Difficulty : Easy Trails traversed : Old Cove Landing Trail > Ohlone Bluff Trail Pets Allowed ? No Post Hike Grub suggestion : Upper Crust Pizza and Pasta, Santa Cruz. This spectacular trail needs a bit of planning. Since the trail is almost 7 miles long, it will help if you have two cars, so that one of you can park one car at the trailhead at the entrance of Wilder Ranch State Park and the other can park another car 3 miles north at the end of the trail, at Four Mile Beach parking lot. So loop in some friends to do this hike with you. The trail itself is pretty flat and easy and a nice place to ride your bike. Restrooms with flush toilets are available at the State Park, before you embark on your hike. Start off on the Old Cove Landing trail close to the restrooms, heading north-west. The views of the bluffs and the Pacific Ocean are beautiful at every turn. Have you ever seen waves make shadows??? You will pass a number of almost deserted beaches and a couple of cliffs which a number of seals and pelicans call home. One of the beaches that is worth taking a deviation is Fern Grotto Beach. The place gets its name from a sea cave located at the back of the beach, covered with ferns, with water trickling down the face of the cave. It looks and feels like a small tropical oasis right on the beach. Water dripping down from the ferns after the recent rains. Fern Grotto sea cave Continue walking down the trail which turns inward for a mile or so towards Highway 1 and along an old and forgotten railway track. This railway track keeps appearing at different portions of the trail. Old Cove Landing Trail soon becomes Ohlone Bluff Trail which runs along coastal farms growing artichokes and brussels sprouts. Brussel Sprouts growing in abundance along the trail Okey, Dokey, artichokey! Ohlone Bluff Trail takes you past old farmhouses surrounded with ancient farming tools, until the trail finally winds around near Four Mile Beach and takes you to the Four Mile Beach parking lot, where you would have your second car parked. The hike was an amazing experience from end to end and timing it to end at sunset made the views even more spectacular. The trail is fully exposed but the cool breeze from the ocean will compensate for the missing shade. With magnificent ocean views and a variety of birds on one side and farm vegetation on the other, this is one of the most unique hikes in the Bay Area. Post-hike, we stopped at Upper Crust Pizza and Pasta, which is just a couple of miles from the trailhead on Highway 1. Check out this awesome gem of a hike, if havent already, and leave me a comment on what you thought of it. Here are a few more pictures from our time at Wilder Ranch State park.

The Columbia River Gorge is a 75-mile canyon through the Cascades, with the picturesque Columbia River cutting through it and dividing the states of Washington and Oregon. As you head East from Portland on I-84 and head towards Hood River, where the Gorge ends, you will experience some of the best vistas Oregon has to offer. With numerous falls and even more hiking trails, this area is an outdoor adventurers delight. The Vista House at Crown Point - This is a popular viewpoint you will first pass on your way to Multhnomah Falls. A steep, windy drive uphill takes you to the historic Vista House, which was closed when we went, due to Covid. Along the way, you will pass Portland Womens Forum Scenic Viewpoint, where you can stop for a quick phot op of the breathtaking view of the Vista House sitting atop a cliff nearby. There is ample free parking around the Vista House, and no admission charge to enter the House, when open. With a view of the Columbia River for miles, it gives a great perspective on the enormity of the river and the valley below. This place is best visited around sunset when the whole valley is aglow with the warm light of the setting sun. Multnomah Falls - 15 miles east of the Vista House is everyone's famous Falls, the Multnomah! This majestic two-tiered waterfall plummets over 600ft and lets you experience the power and beauty of nature up close. As you drive on I-80, you will hear the roaring thunder of the falls from a couple of miles away. According to Native American lore, Multnomah Falls was created to win the heart of a young princess who wanted a hidden place to bathe. Although the parking lot is quite massive, due to the popularity of the falls, finding a spot can be hard later in the day. Many times the traffic gets backed up for a few miles on I-80 due to cars waiting for parking. As you enter the Falls area, you will encounter a gift shop, a restaurant serving Northwestern cuisine and well maintained restrooms. The falls viewing area is just a few feet from the gift shop which will give you your very first mind-boggling perspective of the sheer magnitude of the falls. For an even closer look, walk another several hundred feet up the paved trail to reach Benson Bridge, which spans the falls at the first tier's misty base. Standing on the bridge, you will have the perfect, although wet, view of the top-tiers full height and the second tiers sheer drop. If you have the time, follow the trail to hike to Multnomah Falls upper viewpoint, with splendid views of the Columbia River Gorge along the way. Wahclella Falls - Another two-tiered falls, less than 10 miles east of Multnomah Falls is Wahclella Falls. An easy 2.4 miles out and back trail will lead you to this falls in the Cascade Locks area. The trailhead, just off of I-84 is easy to access with ample parking and pit toilets.

Diwali is a time of making and eating your favorite sweets and savories. From bhujias to chaklis to burfis and milk cakes, the list is endless. If you want your Diwali thali to stand out from the rest, then try this easy chocolate diya recipe which is sure to wow the receivers of your thalis. You can use it as a festive, yet edible centerpiece to your plate or presentation. This recipe is a twist to the classic peda recipe. It is simple and can be made under 15 minutes. If you still have peda dough left over, or are pressing on time, then you can easily convert the dough into regular pedas. INGREDIENTS 2 tbsp Ghee 1 condensed milk can 1.5 cups Milk Powder 1/2 tsp Cardamom powder 2 tbsp Cocoa powder Sliced almonds Food coloring (optional) Saffron strands (optional) Crushed pistachios (optional) DIRECTIONS In a microwave safe bowl, mix ghee, condensed milk, milk powder and cardamom powder. Out of the above mixture remove 2-3 tbsp of the mixture and keep separately to use as wicks for the diyas. To the rest of the mixture, add 2 tbsp of cocoa powder and mix well. Now microwave this for a minute. Remove from microwave give it a stir and again microwave for a minute. Repeat this two more times, for a total of 4 mins stirring in between every minute. Make sure the peda mix doesnt dry out and is still soft to touch. While this mixture cools, follow the same technique to microwave the one that you have kept aside for making wicks. Once the peda mixture feels warm (not hot) to touch, divide the chocolate mix into small portioned balls. Shape each ball into diyas, using your thumb, ring finger and palm of your hand. Make a small spout for the wick and flame. Grease your fingers and palm with some ghee, if the mixture is sticky. Roll the white mixture into small wicks and place it in the diyas. (optional) Dip the sliced almonds in yellow/orange/red food coloring to resemble a flame. Place the sliced almonds at the end of the wick. Press it in firmly so it doesnt fall off. (Optional) Dip a toothpick into food coloring and create designs on the diya. Keep the diyas in an air-tight container until ready for presentation, as they can get chewy otherwise. If there is more of the peda mixture left over, mold them into regular round pedas. Press saffron strands or crushed pistachios into the center of each peda to give them a decorative look. Wow your friends and family by using the diyas as centerpieces in your thali, or as mithai.

Location : Foothill Nature Preserve in Palo Alto, CA Parking : $6 Trail type : Loop Trail Length : 4.4 miles Elevation Gain : 705ft Difficulty : Moderate Trails traversed : Coyote Trail > Panorama Trail > Bobcat Pt > Panorama Trail > Vista Hill > Chamise Trail Foothills Nature Preserve is fast becoming one of my favorites park to hike, as almost all the trails are shaded, well-marked and hardly crowded. Coyote Trail is a beautifully well-maintained trail which starts close to the Interpretive Center, where parking is available. This park gets crowded during weekends, so come early! The A-line building which holds the Interpretive Center. The trail starts a little further down the Interpretive Centre, as you walk away from the parking lot. We hiked the trail on a beautiful fall morning just as the fog lifted over Boronda Lake and the sun came up above the mountains. We passed by a numerous cob webs covered with dew drops and stunningly lit up by the morning sun. The inclines are gradual and the views of Palo Alto and beyond at Bobcat Point and Vista Hill are stunning. The trail is fully shaded and lined with oak trees and manzanita shrubs. Yet another great feature of Foothills Park is the number of benches strategically placed to catch your breath or to just rest awhile and take in the view. Overall, this is a lightly-trafficked, pet-friendly hike, perfect for a Fall morning or for a hot summers day. Bring along a picnic basket in your car to picnic at beautiful Boronda Lake after your hike.

Want quick and easy DIY decoration ideas for Halloween, without breaking the bank? Here are a few sinister looking crafts which will get you maximum adulation from your ghouls and goblins with minimum effort from your part. All Halloween supplies listed below are available at the Dollar Store. 1. Spider Web Vase SUPPLIES Glass vase of any size Black Sharpie Hot glue gun Black metallic spray paint White acrylic paint (optional) A plastic spider INSTRUCTIONS With a Sharpie, draw a spider web on the glass vase. Using the hot glue gun, slowly trace the spider web on the vase. Let it cool down and dry for 30 minutes. Next, in a well ventilated area, spray paint the vase, making sure you give the entire vase, including the bottom, even coverage. Give it a few coats if needed. Once the vase has dried, you will notice the raised portion of the spider web above the paint. At this point, you can leave it as is, or paint the raised spider web white, to give the vase a pop of color. Stick a spider on the side with the hot glue gun. Pop in some dried/droopy flowers or a creepy eyeball bouquet (see below), and there you have an eerie looking vase! 2. Creepy Eyeballs Bouquet SUPPLIES Pack of Halloween eyeballs Artificial black rose bouquet Hot glue gun INSTRUCTIONS Hot glue the plastic eyeballs to the center of each rose in the bouquet. Place the flowers in a Halloween themed vase or in the spider web vase (see above) 3. Finger Food SUPPLIES Plastic bloody hand Bloody fingers A medium sized pot (of the garden variety), with soil Cobwebs INSTRUCTIONS Firmly push hand and/or fingers into the soil in the pot. Wrap cobweb around the hand and/or fingers to give it a scary look. This makes a great centerpiece for your appetizer/finger food table. 4. Witches Parking Lot SUPPLIES 3-4 witches hats Cobweb (Optional) 3-4 witches brooms INSTRUCTIONS Hang the witches hats from your chandelier or fan or ceiling Wrap cobweb around them to give a sinister look. Optional : Place just as many witches brooms somewhere close by to give the illusion of a "witches parking lot" 5. Skeleton Crew SUPPLIES 5-10 mini skeletons Hot glue gun Glass vase with straight sides Twine INSTRUCTIONS For the climbing skeletons: hot glue one of the hands of each of the skeletons arrange them against a fireplace or a light pole or a table. For the skeleton vase : hot glue the skeletons around a vase with straight sides. Tie a twine around them Fill the vase with dried/droopy flowers or the creepy eyeball bouquet (see above) 6. Dracula's Specimen Lab SUPPLIES A collection of small plastic critters and reptiles like bats, snakes, lizards, mice, etc. Mason jars Food coloring Water Halloween creepy cloth INSTRUCTIONS Fill mason jars with water and add food coloring to give it a formaldehyde / lab chemical look. Stuff the reptile or critter into the jar. The tighter the fit, the more creepy the jar will look. Shut it tight so the water doesnt leak. Arrange the jars on a table covered with Halloween creepy cloth, in a dark corner of a room. Add some light effects to give it an ominous effect.

Halloween is 'round the corner, and you have no idea how to scare the living daylights out of your creepy guests? Here are some fun Halloween food ideas which will surely make you the ghostess with the mostest! Blood and Bone Cheese And Crackers This is a super easy appetizer to make, consisting of just 3 ingredients - Ritz crackers, cream cheese and pepper jelly. It is so effortless to prepare that you can assemble it just minutes before your guests arrive. DIRECTIONS Bring an 8oz block of cream cheese to room temperature. Lay the block on wax paper and using the paper, so the cheese doesnt stick to your fingers, mold the block into the shape of a bone. Place it on your serving plate, pour some red pepper jelly over it, and arrange Ritz crackers around the bone. Voila! There you have your blood and bone cheese and cracker dip! Wendy The Witch Guac Dip INGREDIENTS Guacamole (store-bought or homemade) 2 plastic eyeballs (from Dollar store) 3 -4 black olives Long green chillie for the nose Red bell pepper Cheddar cheese slices Black tortilla chips DIRECTIONS Make a guac dip using your go-to guac recipe or use a store-bought dip. Spoon it onto a rectangular platter and shape it in the form of a witches face, with an elongated chin. Use halloween eyes from the Dollar Store, black olives for eyebrows and mole, a long green chilli for the nose and a strip of red pepper for the witches lips. Cut cheddar cheese slices into thin strips to frame the face in the form of hair. With purple or black tortilla chips (found in grocery stores during Halloween) create a hat. And there you have it - an evil witch good enough to gobble up! Oozing Mummy Brie INGREDIENTS 1/2 package (1 sheet) frozen puff pastry, thawed 1/4 cup raspberry or other red jam 1 round (8 oz.) Brie cheese 1 egg beaten with 1 Tbsp water 2 olives and pomegranate seeds DIRECTIONS Heat oven to 375°F and line a baking sheet with wax paper. On a lightly floured surface, unfold puff pastry and roll into a 14-inch square. Cut 2 inches off, making a 12-inch square, then cut off the corners to make a circle (save scraps for later). Spread jam into a 4-inch circle in center of pastry. Place Brie on top, Cut pastry sheet into strips and wrap around Brie, trimming as necessary. Brush with egg wash. Bake 20-25 minutes or until golden brown. For eyes, place two olives on top. Use two pomegranate seeds for eyeballs. Serve with fruit or crackers. Used Band-Aids INGREDIENTS Graham Crackers Vanilla Frosting or cream cheese Strawberry Jam DIRECTIONS Cut/break each graham squares lengthwise to mimic shape of band aids. Put vanilla frosting or cream cheese in a squarish shape in the middle for the gauze thingy Add a small dollop of strawberry jam for oozing blood. Have a camera ready to capture the grossed out look on your guests faces! Burnt hands INGREDIENTS Box of Trader Joe's Vegetarian Masala burger patties (4 patties in a box) 1 cup of bread crumbs White onion for bone and nails Provolone or cheddar cheese slices Ketchup Mashed potatoes (optional) Pasta sauce (Optional) Plastic hand mold (Optional) DIRECTIONS Thaw the veggie patties to room temperature. Once thawed, crumble them completely and mix with bread crumbs. On a greased baking sheet, shape the mix in the form of a hand. I shaped them without a mold, but you can use a mold instead. Using a paring knife, cut finger nails of different sizes out of a single layer of white onion and press them onto the finger tips. Cut a round section of the onion and push it at the back end of the hand to form a wrist bone. Layer a few slices of cheese over the top of the hand, without covering the finger tips or the wrist bone. Cover the cheese slices with tomato ketchup. Bake the hand in a preheated oven, at 350 degrees for about 30 minutes. For the last one minute, change the oven setting to broil, to give the burnt look on the hand. Take it out of the oven and pipe mashed potatoes or ladle cooked pasta sauce around the hand. Place it at the dinner table and make cannibals out of your guests (atleast for a night)! Bleeding Brains Jello This is yet another easy Halloween dish to make. This is sure to spook your guests, young and old. INGREDIENTS 1 large package cherry gelatin Hot water 3/4 cup cold water 9ounces fat-free evaporated milk (must be fat-free or it will curdle) 1 brain mold 3 tbsp strawberry syrup DIRECTIONS You can find brain jello mold in party stores or on Amazon here. Use 2 small boxes or 1 large box of strawberry or Cherry Jello . Mix gelatin and hot water according to the package directions. Stir in the cold water Stir in the evaporated milk. Mix very well. Expect some small lumps to remain. Spray the mold with a nonstick spray. Pour gelatin mixture into the mold. Cover and place in the refrigerator overnight. Invert the mold onto a serving tray. Gently remove solidified gelatin from the mold. Pour the strawberry syrup in the brain crevices and around it for some fake blood effect. Enjoy! Lychee eyeballs garnish for Halloween cocktails INGREDIENTS 20 Oz can of lychee fruit 20 oz can of pitted black olives Handful of pomegranate seeds DIRECTIONS Strain the lychee can to drain off the syrup or juice; rinse if packed in syrup. Do the same with the olives. Let both dry out for about 30 minutes. Gently insert an olive in each of the lychees without tearing the flesh of the lychee, to form the innards of the eyeball. Next push in individual pomegranate seeds into the olives to form red iris for the eyeballs. Poke a cocktail skewer through the back of 2 lychee eyeballs. Serve it as a garnish for a martini or your favorite Halloween cocktail. Sole Food This is very similar to the "Burnt Hands" recipe above. INGREDIENTS Box of Trader Joe's Vegetarian Masala burger patties (4 patties in a box) 1 cup of bread crumbs White onion for bone Garlic pods for the toe nails. Mashed potatoes (optional) Pasta sauce (Optional) DIRECTIONS Thaw the veggie patties to room temperature. Once thawed, crumble them completely and mix with bread crumbs. On a greased baking sheet, shape the mix in the form of a foot. I shaped them without a mold, but you can use a mold instead, if you find one. Using a paring knife, cut toe nails of different sizes out of garlic pods and press them onto the toes. Cut a round section of the onion and push it at the back end of the foot to form an ankle bone. Bake the foot in a preheated oven, at 350 degrees for about 30 minutes. Take it out of the oven and pipe mashed potatoes or ladle cooked pasta sauce around the foot. Pair this with the "Burnt Hands" and add more gruesomeness to your menu! Blood & Bones INGREDIENTS 1 can Pillsbury breadsticks dough Garlic and/or parmesan seasoning Marinara sauce DIRECTIONS Bring Pillsbury breadstick dough to room temperature. Roll it out on a floured baking pan and cut it into 4 inch long strips. Use scissors to snip the ends into 2 pieces and roll them down to make the bone shape. Sprinkle garlic or parmesan seasoning for added flavor Bake as per instructions on the Pillsbury can. Serve with "bloody" marinara! Witches Broomstick INGREDIENTS 5 string cheese 10 Pretzel sticks 10 fresh chives DIRECTIONS Halve a string cheese and use a small knife to fray the bottom half. Insert a pretzel stick into the top and tie with a piece of chive. Easy-peasy, lemon squeezy! Frankenstein Guac INGREDIENTS Rectangular serving dish Guacamole - readymade or homemade Black tortilla chips Shredded mozzarella cheese Paper printout of Frankenstein pumpkin carving template. Printout must be an inch or two smaller than the size of your serving dish. Here is a template. DIRECTIONS Place guacamole in the rectangular serving dish and smooth out the top. Crumble the black tortilla chips into a coarse powder consistency. Cut out the dark portions of the template and size the paper to fit into rectangular dish. Place the paper over the guac, and sprinkle the powdered tortilla chips in the cutout portions of the design. With fingers, gently press the black powder into the guac. Slowly remove the paper, without disturbing the design. Frame the entire dish with the shredded cheese Dig in with your tortilla chips and slay the Monster! Pomegranate jack-o-lanterns October is also the month when pomegranates are ripe and ready for harvest. If you have a few still on the tree, or if you want to bring your jack-o-lantern to the dinner table, these are a breeze to make and also serve as unique table centerpiece. DIRECTIONS Take 3 or as many pomegranates you have at hand and draw different jack-o-lantern patterns on each with a felt tip pen. With a paring knife, make a shallow cut along your design and pull out the skin, along with the white membrane to reveal the red seeds underneath. Use the juice which seeps out while you cut the fruit as fake blood for your evil centerpiece Watermelon brains INGREDIENTS Small oval shaped watermelon INSTRUCTIONS Using a sharp knife, cut the bottom of the watermelon, so it can sit flat, as shown in the picture. Carefully remove all of the green peel, so the white/yellow skin is exposed, which is a layer above the red flesh of the watermelon. With a fine tip pen, draw the pattern you want to cut to fashion the watermelon into a brain. Make sure to draw a line in the middle of the watermelon first then draw designs on either side. With a paring knife, cut out the design by going deep enough to expose the red fruit. Collect the juice as you cut the melon. Once done, place the "brain" on a platter, surround it with the water melon juice and stick a knife into it to horrify your ghouls and goblins. Brains and Gut Vegetarian Chili Prepare chili (vegetarian or not) using your favorite recipe. Simply wash and drop Dollar Store eyeballs to it. Skeleton scopper shown in the picture is also from the Dollar Store. INGREDIENTS 2 tablespoons oil 2 boxes of vegetable stock from Trader Joes (you can also substitute with chicken or beef broth) 1 cup dry pinto beans 1 Red or white onion 1 red bell pepper 1 yellow or orange bell pepper 1 carrot 1 tomatoe 1 zucinni 1 celery stalk 1-3 jalapenos (depending on your spice level) A few sprigs of cilantro 1 cup grated cheddar cheese (optional) DIRECTIONS Soak pinto beans overnight and pressure cook until soft. Drain and set aside. In a pan, heat 2 tablespoons of oil, and saute chopped onions and finely chopped red and yellow bell peppers. Once onions and bell peppers are partly cooked, add a pint of vegetable stock (found at Trader Joes), along with chopped carrots, zucinni, celery and tomatoes. Also add chopped jalapenos for the spicy kick. Add salt to taste. Once the vegetables are almost cooked, add the cooked pinto beans and cook for a couple more minutes. Sprinkle chopped cilantro and grated cheddar cheese before serving hot.

Portland in springtime is renowned for its cherry blossom trees sprinkled all over the city and surrounding areas. In late March and early April, Tom McCall Waterfront Park in downtown Portland is a photographer and selfie seekers delight with thousands of blooming trees lining the waters edge. But if you miss this amazing sight for any reason, dont despair. There is yet another lesser known park which offers the same stunning views, on the outskirts of Portland. Blue Lake Regional Park in Fairview, OR, about 30 minutes drive from Portland, offers an impressive array of sakuras throughout the park. The varieties of trees grown here bloom slightly later, towards mid-late April, but look just as magical as their sister variety at Tom McCall Waterfront Park. As always, sunset is the best time to capture these beauties.

Eating on a banana leaf is a tradition followed by South Indians during festival and auspicious days. There are numerous health benefits from eating on a banana leaf, using only your fingers. The leaf is packed with antioxidents which aid in digestion. Along with it being eco-friendly and hygenic, the food is extremely favorful when eaten hot on a banana leaf. Tirupati Bhimas in Milpitas, CA, offers this banana leaf lunch experience on a handful of occasions such as Onam Sadya, Pongal, Tamil New Year, Navaratri and Deepavali. We look forward to it every year, as it reminds us of the life back home and the times when family would come together over a meal. The Onam Sadya meal is characterized by the Kerala Red Rice or Matta Rice, accompanied by various Keralite side dishes. For all of the other occasions, the menu follows Tamilian cuisine, with the usual sambar, kootu, rasam and vada. Year after year, the food never disappoints, and each morsel is literally finger-lickin’ good!