"They say a person needs just three things to be truly happy in this world: someone to love, something to do, and something to hope for." Thomas Edward Bodett
HAPPY VALENTINES DAY!
Life Bites News
LETTER FROM THE PUBLISHER
Dear Life Bites News Readers,
We hope you continue to enjoy your visits to great hotels, restaurants, and travel destinations that appear in our web magazine. Our profile this month is on The Clement InterContinental in Monterey, California. Located on the Monterey Bay in the center of Cannery Row it is an elegant, yet comfortable respite to savor the best of Monterey. Matt Bolton, Executive Chef, is one of the finest in California and his menu highlights the fantastic seafood this area is known for. Enjoy!
We will be running stories on Santa Barbara International Film Festival along with hot celebrity news for your enjoyment. Visit www.sbiff.org for schedule and ticket information. Roger Durling, SBIFF Executive Director and his staff have worked to make this an exciting festival despite the huge challenges the community has gone through with the Thomas fire/flood in January. The 101 Hwy is open and all is well in Santa Barbara. The annual poster will be seen thoughout the festival and a bevy of great stars will be walking the red carpet at the Arlington Theatre to be honored by SBIFF.
TTT in February and March will be packed with exciting tidbits on the celebs in Santa Barbara, including red carpet coverage at the Arlington Theatre. We will again be covering pre-Oscar celebrity suite events in LA & Beverly Hills. The talented event producers honoring celebs will be in full swing and will include the delicious Doris Bergman February lunch at Fig & Olive Restaurant, a fun filled celebrity suite in BH produced by the Harris twins of Wow! Productions, The Secret Room, the beautiful Oscar GBK Celebrity Suite with Gavin Keilly and more; stay tuned fun reports with celebrity photos.
BookBites has info on the new great reads for February including #1 Best Sellers you must read - some great cook books out for foodies. Darling Jimmy Kimmel will be hosting the Oscars this year; look for tips on ways to celebrate at home.
Culinary Coup covers more delicious morsels on favorite dining spots while traveling the coast on HWY 101, and next month check in to see a bevy of fashion updates, glitzy new products and what's hot and what's not at Oscar Gifting suites and celebrity parties.
Kids section always has fun ideas and destinations for kids, and follow up on Kids Helping Kids Gavin DeGraw concert produced by students at San Marcos High School in Santa Barbara 2018.
Look for great SBIFF cocktails in SIPS. The local Santa Barbara Restaurants are offering film inspired cocktails and dinners. Among those participating are Opal Restaurant & Bar, Four Seasons Biltmore, Olio e Limoni, El Encanto, and so many more.
For Valentine's Day I am thinking about a line from Gone with the Wind by Margaret Mitchell that seems so right for this online publisher. "You should be kissed and often and by someone who knows how." I'm wishing this for every woman I know this Valentine's Day, and especially for myself! Perhaps Johnny Depp can come back for a redo of 2016 SBIFF red carpet embrace? Wow, that's a guy who knows how to give a woman a kiss. It was an amazing night for me!
Give her or him a visit to Burke Williams Spa for Valentines Day. They have countless LA locations and offer some amazing treatments for couples that will make you ripe for a totally romantic day together. Visit: www.burkewilliams.com. Another super romantic destination is The Landsby Restaurant in Solvang where following a divine dinner with local wines you can share Mc Connell's ice cream in bed with your special person. So fun!! Visit: www.thelandsby.com.
Have a lovely Valentines Day, and please join me each day in praying for our troops fighting in foreign lands, and for all men and women who serve to keep our great country safe. PRAY FOR PEACE - PRAYER WORKS and God Bless America!
Enjoy the delicious Super Bowl recipe below from chef
Featured LBN Recipe:
Featured Recipe by Chef Becky Geisel, The Fell Stone Manor
Philly Cheesesteak Chili
Time: 2 days
(6) 6” round loaves of sourdough bread
5 lbs well-trimmed boneless beef chuck or short rib
2 Medium Onions
1 head of garlic (about 16 cloves) peeled, chopped
1/3 c anocho chilies, ground
¼ tsp ground cinnamon
½ tsp ground allspice
2 T. ground cumin
¼ tsp ground clove
1 T. coco
1 (12oz) bottle of dark beer (stout or brown ale)
2c beef stock
1 (28oz) can diced fire-roasted tomatoes
2 tsp dried oregano
2 tsp kosher salt
2 T tomato paste
3 T masa (corn meal)
2 Lg Onions, thinly sliced
1 Green Pepper julienned
1 Yellow Pepper Julienned
1 tsp chopped garlic
½ tsp salt
2T olive oil (pure)
2 c grated sharp cheddar cheese
½ c green onions (scallions) thinly chopped
1 c sour cream
1 ripe avocado sliced
1 lime- cut into wedges
Chili: begin day before serving
Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times adding 2 more tablespoons of oil and the beef.
Reduce heat to medium. Add 1 tablespoon oil and chopped onions.
Saute until soft and translucent, about 8-10 minutes.
Add garlic; stir for 1 minute.
Add ground anchos, cumin, allspice, cinnamon, cloves and coco; stir until fragrant, about 1 minute.
Add beer; stir 1 minute, scraping up brown bits. Return beef and juices to pot.
Add tomatoes with juice, 2 cups of beef stock, oregano and 2 tsp of kosher salt.
Bring chili to boil.
Reduce heat to low, cover with lid slightly ajar and simmer gently until beef is just tender 2-2 ½ hours.
Cool 1 hour, then chill uncovered until cold.
Cover; chill overnight.
Spoon fat from chili. Bring chili to simmer over medium heat.
Stir in tomato paste
Sprinkle masa over; stir to blend
Simmer uncovered until thickend and beef is very tender, stirring often and adding water by ¼ cupful if too thick, about 30-45 minutes
Now it is ready to serve.
Philly Cheesesteak Fried Onions + Peppers
(make these within the last 15 minutes of finishing the chili)
Over medium-high heat; heat 2 T olive oil
Add onions and sauté until they begin to brown
Sauté until onions are brown and caramelized and peppers are slightly charred.
Add garlic and sauté for 1 -2 minutes.
Remove from heat and place in bowl. Cover with foil until ready to use.
(prep these while finishing the chili)
Set round loaves of bread (boules) onto a cutting board. Using a bread knife, carefully cut off the top of the bread about 2/3 from the bottom of the bread. Then using a small bread knife or serated knife, cut the inside of the bread out. Use your hands to pull out the middle to create a bowl. Save the top of the bread. Set aside. While you re-heat the chili.
To Finish the Chili:
If you would prefer a simpler bowl of chili; ladle into bowl, top with desired condiments and serve with cornbread or pretzel.
LBN Staff 2017
Bonnie Carroll, Publisher/Editor
Rosalie Frances, Contributor, tolifebites.com
Mary Hilton, Content Contributor/Marketing Director
Cody Chandler, Film Times Columnist
Natasha Melikoff, Montreal Reporter
Mike OConnell, Photo/Video Director/Contributor
Isabella D'Angelo, Rome Correspondent
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