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Do you have the Appetizer one? I used to have it but I don't anymore. I think it had a recipe for asparagus in a puff pastry sort of thing. I had hoped that the book I mentioned above might have it but it doesn't. But I also think the Appetizer book they have in this one is not the same as the covers are different. The version I had (where do these disappear to?) had a pinkish color.

I only have a couple of Sunset cookbooks (Cookies and Brunch come to mind) but I would happily snap up any of them! I was introduced to Sunset magazine when I was a kid and used to cat sit for neighbors who were originally from California. They wanted me to hang out and give their orange tabby Tobermory (aka Toby) plenty of attention, not just feed and leave, and paid me the princely sum of $2.50/day. That compares to babysitting 2-5 feral children for 50 cents/hour so it was easy money! Back to Sunset, they subscribed to the magazine and also had some of the cookbooks so I’d always grab some to read and sit on the floor with Toby for hours. The homes, the gardens and the food featured in Sunset could have been from a foreign country for little me in the frozen reaches of northern NY! It was really like visiting another world. Their home was decorated with mid century modern furniture with interesting artifacts from their travels that I could trace out on a huge world map they used to mark each trip with colored push pins. They were both college professors and used to book passage on cargo ships and go all over the place. I got my own subscription to Sunset when I moved out here but it’s always been linked to Toby and his interesting guardians!

This morning I made my first batch of Teriyaki sauce, and since I had never made it before, and so many of the recipes and techniques I read varied, I just went with the standard proportions and used what was on hand. 1/2 cup Ozeki saki 1/2 cup Kikkoman Aji Mirin 1/2 cup Kikkoman mild (lower sodium) soy sauce 1/4 cup granulated sugar Into a saucepan, brought to a mild boil, simmered for 10-12 minutes until slightly thickened, and poured the whole thing into a waiting Mason jar. The first thing that I noticed was that the sauce became more mellow after heating, flavors more homogenous, sharp edges softened, and the sweetness, while still there, seemed, for lack of better phraseology, gentler. I didn't want to add any additional flavors to the sauce, although I next want to try the same recipe and add some ginger juice to it. It's also time to start looking at ingredient choices. The Ozeki sake was recommended by a good Japanese cook, but the other ingredients were bought for convenience, off the shelf in a local market. If you make Teriyaki sauce at home, what do you use for the mirin, sake, and soy sauce? By how much do you reduce the sauce? One brief comment: even though this was a first attempt, the results were more than acceptable and beter than the (few) prepared sauces I've tried. I'm really looking forward to trying different ingredients and experimenting with technique.

So Far , Really good ! Here they are , ready to move over for the rest of the morning , to the GE-IDS thread out of the refrigerated bag , moving into , soon , the GE-IDS the Jus from the three bags : they were a bit different by color , but I combined them : 6 oz , not salty at all ( an objective ) , flavorful , gelatenous, a bit like the flavor of Ham , but w no salt . delicious , w fine potential . Fz'd, and vac'd.

Sauteed onion, garlic, zucchini, and roasted chile Poblano mixed with leftover chuu chee bay scallop curry from last night. I enjoyed the vegetable-enhanced version more than the original.

Frittata today, Swiss chard, red pepper, ham, Comté cubes, sprinkled with Parmesan. Buttercrunch salad, evoo and shallot vinegar. Frangipane tart, apricot, pistachio, almond, brushed with apricot jam and dusted with confectionary sugar.

Boozy mushrooms on toast from Diana Henry’s Simple, a favorite of mine - the book and the mushrooms!

Thank you for bringing up '' Sunset '' very interesting memories , as I grew up initially in Los Altos that had dirt roads , and Apricot orchards. I grew up on a 2 acre plot , of apricot trees , where there was a small back yard , then a chicken/duck/geese establishment , constructed by my father , while watched my parents were teachers , and this area , changed exponentially , many many ways over the next 70 years. my favorite ' dried apricot ' , ( not the ones massively over ripe, so they they oozed through your toes ) is more or less extinct . that area changed things , better and worse .

@DesertTinker Close , but maybe 10 - 15 years sooner than that. Mt View had orchards right up to the ( off set ) of the main road , El Camino I always wondered why the orchards were so fat aback from the road ; turns out off sets for 6 line road , and businesses w parking in front . initially. but indeed , it didnt cover anyting in The Valley , nor Gilroy South unless it was Camping , visiting the Missions , or Parks and Momuments. where we did.

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . Id say the upper style of the ordinary homes I delivered to which is where i lived . then some fancier stuff a few towns north of mine this area got fancy esp w patio's etc . the something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it was published .

Catered to and was founded to create and promote the “California Dream”. Sunset magazine history on Wikipedia. By the time @rotuts experienced it, it was well into regional editions, thus the feeling that it was made just for folks in (insert your California region).

@rotuts well yes to the S.F. Bay Area vibe. When I was growing up, that was upscale. In fact, when someone said they were going to "The City", they meant San Francisco. If they were going to Los Angeles or its environs, they said they were going "Down South". It might have been my sister, who lived a year or three in Sunnyvale after getting married, who put me onto the Sunset cookbooks. She cranked out some very nice meals during those early years. (She still does. It just doesn't seem so exotic now.)

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . there was nothing special about them over all . Eichler where the high end , residential https://www.realtor.com/advice/buy/what-are-eichler-homes/ those were prime styles to upgrade. The picture above whould be what Sunset Headquarters looked like , and Sans the garage very might like Bay area publiclibraries , where there was more space Palo Alto , Los Altos . then the main road ( ElCamino ) that connected these had Orchards. Apricot , cherry . right up to the off set for a two lane road. Id say the upper style of the ordinary homes I delivered to which is where i lived . then some veery fancier stuff a few towns north of mine this area got fancy esp w patio's etc . then something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it Sunset was published .

Out here in the Minnesota woods, I keep thinking about all the bears that are now out of hibernation. It's difficult enough to keep them away without wearing an attractant!

Yes, and our perception of it -- in central California -- was that it was very upscale. Our wealthier neighbors subscribed to it, but my parents didn't. Later, after I'd left the area, I came to really love the magazine. It catered to the California Dream.

Chopped salad (cuke, cherry tomato, orange bell pepper, pickled red onion) with cottage cheese. Very refreshing!

One of the things that I hated most about being a breakfast line cook was leaving every day smelling like bacon and sausage. That was 40 years ago and to this day, I'm not crazy about either one.

Apricot pistachio almond frangipane tart, brushed with apricot jam, dusted with confectionery sugar.

A quick SV steak dinner. dcarch

A truly bad idea! I am appalled by open plan homes that make no allowance for cooking odors. We whisk clothes from laundry area to closets in order to avoid lamb chop scented shirts! i can't fathom anyone's intentionally imbuing clothes with farm kitchen odors!

I used to love looking through Sunset cookbooks growing up. my parents subscribed to Sunset magazine , and I use to look through the ' new ' Sunset cookbooks each trip to the library . Sunset , the publisher and establishment , was one town over. they gave me a subscription while in college , on the other side of the country. my various room-mates , from the Eastern Seaboard , never quite got the hang of the magazine. Its about as ( Northern ) California as it gets.

Speaking of Sunset books, I recently picked up this gem at a thrift store for $2.29.

Last night's dinner. One of our favourites. Greek lamb shanks with potatoes, rice and Greek Salad.

This was a roast that was smoked on a Traeger until 130F. (Approx 3 hours at 180F, heavy hand on salt, pepper, and garlic powder. Looking at the raw and cooked pics, pretty sure this was a round. '23 Archery season adult cow from the Missouri Breaks of eastern Montana, taken by my partner.)

@Shel_B Amazon (France)