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FOOD
June 8, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I'm not a big drinker, but there's a cocktail that Akasha Restaurant in Culver City makes that could make me a convert. It's called a Ruby Red Mojito, made with pink grapefruit juice. I've tried versions at other restaurants, but they're not as good as Akasha's. I'd love to serve this to friends on game night and would be delighted if you could get Akasha to give you its recipe. Katherine Fleischmann Valley Glen Dear Katherine: Bright and refreshing, Akasha's mojito combines fresh grapefruit juice with lime, rum, a touch of agave syrup for sweetness and club soda for a little fizz.
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FOOD
December 23, 2010
  Pearfect Asian Total time: 8 minutes Servings: 1 Note: Adapted from Lee Hefter, WP24. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To make pear purée, peel and core a ripe pear, preferably a Bartlett. Purée the pear in a blender with 1 ounce water. You can add a little lemon juice to keep it from oxidizing. This makes about one-half cup purée.
NEWS
March 14, 2013 | By Betty Hallock
If you're donning the green on St. Patrick's Day and stepping out for a drink or two, then know that there's more to celebrating the holiday than downing green beer or straight Irish whiskey. Try honoring St. Patrick with a swank cocktail -- other than an Irish Car Bomb. Not that there's anything wrong with a shot of Jameson or a little Bailey's in one's Guinness (or is there?). But with all the shamrock-hued cocktails out there, you might as well try a jalapeño-tinged margarita, some rum muddled with fresh herbs, whiskey mixed with vermouths and bitters and mint syrup, or maybe green chartreuse with tropical juices.
NEWS
June 7, 2013 | By Noelle Carter
Looking for something perfectly cool for a hot summer day? Oh, and simple? And ready in about an hour? Try ceviche. Specifically, this scallop ceviche recipe requested by Amanda in Encino: "We spent the weekend in Los Cabos and had an incredible scallop ceviche dish at the Tequila & Ceviche Bar at Las Ventanas. It was so fresh, I think it came straight from the Gulf of California. The chef said they marinate the scallops in lime juice to "cook" them. It looked beautiful, tasted even better and seemed pretty simple to make.
FOOD
May 18, 2013 | By Jessica Gelt, Los Angeles Times
Sometimes a cocktail is as good as a meal. That's certainly the case with a big, bold summer drink called the Horchata Colada. Created by Paul Sofsky for the new Mexican restaurant El Corazon de Costa Mesa at the Triangle in Costa Mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum, tangy lime and spiced horchata rice milk. The rim of the glass is an experiment in layering with crushed pretzels clinging to a sticky layer of sweet caramel sauce.
FOOD
February 9, 2013 | Noelle Carter
Dear SOS: My coworker raves about the chicken tequila fettuccine from California Pizza Kitchen. Her birthday is coming up in February, and we would like to make the dish for a girls' night in to celebrate. Do you have the recipe? Janelle Webb Bakersfield -- Dear Janelle: Happy birthday to your friend, and have fun celebrating! California Pizza Kitchen was happy to share its recipe, which we've adapted here. -- Noelle Carter -- California Pizza Kitchen's chicken tequila fettuccine Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: Adapted from California Pizza Kitchen.
REAL ESTATE
May 15, 1994
I would like to bring to your attention an inaccuracy that occurred in the April 24 Real Estate section, "That Crusty Bathroom Scum Is Actually a Buildup of Lime." In it, it is stated that the scale or lime building up in bathrooms and kitchens is calcium oxide. This is incorrect. Calcium oxide is very reactive and very caustic. It reacts vigorously with water, and will dissolve without too much effort. The scale or lime that builds up in bathrooms is calcium carbonate, which is not soluble, but is also not at all dangerous.
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