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Ringo Starr Brings his All Starrs to the Greek

Published Mon, 10 Mar 2025 11:00:15 GMT

Ringo Starr Brings his All Starrs to the Greek: The big rule of concert-going, besides “don’t stand in front of a short person if you’re a tall person” and “don’t wear a shirt of the band you’re going to see” is, “if you have a chance to see a Beatle, see a Beatle.” There’s a Beatle at the Greek on Thursday. September 16 saw the famous drummer and beloved scouser release a new four track record, EP3. According to the press release, “These four new tracks were all recorded at Starr’s Roccabella West studio just as he did for his Change The World and Zoom In EPs, featuring longtime collaborators Steve Lukather, Linda Perry, Dave Koz, José Antonio Rodriguez, and Bruce Sugar. Ringo’s instantly recognizable vocals, feel-good lyrics, easy-breezy melodies, and frequent and new collaborators created songs that span the spectrum of pop, country, reggae and rock and roll. EP3 will be available September 16th digitally and on CD, and on 10” vinyl and as a limited edition translucent roya...

Meet Light Fields Painter Casper Brindle

Published Mon, 10 Mar 2025 11:00:15 GMT

Abstract painter Casper Brindle renders pure color in aerated layers that capture and refract light, creating breath and a sense of motion with their awe-inspiring luminosity. Heartily influenced by the legacy of the Light and Space movement—which embraced the qualities of wonder in newfangled materials like resin and airbrush, as well as the imagination-fueling advances in interstellar travel—Brindle updates that art historical framework with a modern-day love of the surf and car cultures of his Los Angeles youth. Using automotive paint to enhance that space-age shine as well as an elusive sense of nostalgia in the super-charged palette, Brindle layers delicate coats which seem to capture light in between—later to release it to viewers in an eternal glow. Seeming to change as the viewer moves past them, and carrying the illusion of distant horizons or doors (of perception) as a framework, the magic in Brindle’s canvases actually happens in the eye of their beholders.Casper Brindle:...

A Look Back at Spring Festival Season

Published Mon, 10 Mar 2025 11:00:15 GMT

The term “festival season” has become a bit of an eye-roller thanks to soulless branding, culture vulture commodification and overzealous hashtaggery, but the abundance of Spring flings the past couple of months has made the concept a very real and restless reality. Coachella kicked off outdoor flocking in April, and in its (literal) dust came a manic May filled with choice all-day happenings that Millenials, Gen-Xers and their elders found themselves having to mentally and physically prepare for. Gen-Z kids were more than ready since last year’s fest flurry, bless ‘em.But first we all had to acquire tickets, which meant enduring online waiting rooms and exorbitant processing fees (special thanks to The Cure’s Robert Smith for fighting the good fight for fans against Ticketmaster). Then we needed to get “festival ready”– and we’re not talking about fashion or fitness. The heat; the trek; the traffic; the pricey merch and food; the set time conflicts; and the overall prodigious...

Italian bites and maritime adventures in San Diego will appeal to kids and grown-ups alike

Published Mon, 10 Mar 2025 11:00:15 GMT

Anyone visiting San Diego’s charming, restaurant-blessed Little Italy knows. Exercise caution or you may return home wider than you are tall. It’s oh so easy to do. The honey-drizzled Ligurian focaccia di Recco at Davanti Enoteca. The seared wagyu at Born & Raised. The souffled pancakes at Morning Glory!The restaurants — both the Italian ones and the non-Italiano — in this 48-square block area are irresistible. But Little Italy’s location, tucked so close to the waterfront and with a fine hotel right in its midst, makes it a wonderful base for exploring the city on foot. And the more you walk, the more pastries and pasta you can enjoy in, say, the Piazza della Famiglia. The 10,000-square-foot Italian-style plaza opened a year before the pandemic, wooing passersby with its market hall, pedestrian-only expanse, umbrella-shaded cafes and splashy fountain. And more restaurants.The Piazza della Famiglia in San Diego’s LIttle Italy boasts shops, res...

Author Frances Mayes on fast pasta, slow life under the still-beguiling Tuscan sun

Published Mon, 10 Mar 2025 11:00:15 GMT

Give credit to Frances Mayes for igniting Americans’ long-held love affair with Tuscany.In 1996, she wrote a memoir about how she famously took charge of her future, abandoning her life as a Bay Area writer and San Francisco State University professor, and moved to Italy to renovate an aging house and, in the process, find herself. “Under the Tuscan Sun” spent more than two years on the New York Times’ bestseller list, increased travel to the region and spurred others to trade their lives for an Italian fixer-upper. And would we have quite so many Tuscan-style housing developments and color palettes in Northern California without her story? Likely not.She followed that up with more than 20 books — travel memoirs, home decor, poetry, a novel and so much more.Now, 20 years after Diane Lane portrayed Mayes in the film version of “Under the Tuscan Sun,” Mayes, now 83, has published “Pasta Veloce,” a cookbook brimming with what she ca...

Recipe: Frances Mayes’ Sicilian Citrus Pesto

Published Mon, 10 Mar 2025 11:00:15 GMT

Frances Mayes was catapulted to fame when her book, “Under the Tuscan Sun,” landed on bookstore shelves two decades ago. Now she has a new cookbook out — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35) — that highlights some of Italy’s tastiest pasta dishes.If you’re making a seafood dish, try this citrus pesto which marries well with simple seafood pastas such as crab, sauteed halibut, sole and shrimp, Frances Mayes writes in “Pasta Veloce.” The tangy citrus wakes up grilled chicken too.“The recipe doubles easily but it’s assertive, so this small amount is usually sufficient,” she says. For a great dip, mix this pesto with half a cup of cream cheese, she says.Sicilian Citrus PestoMakes about 1 cup, enough to dress 12 to 14 ounces of pastaINGREDIENTS2 cups lightly packed fresh basil leaves2 cloves garlic, quartered¼ teaspoon coarse salt3 tablespoons fresh orange juice2 tab...

Map: California’s first 1,000-acre wildfire of 2023 closes trails, camping areas

Published Mon, 10 Mar 2025 11:00:15 GMT

The Geology Fire, California’s first 1,000-acre wildfire of the year, has closed hiking and camping areas in Joshua Tree National Park.The fire started around 4 p.m. Saturday, June 10, along Geology Tour Road south of the Pleasant Valley trailhead. Its cause has not been determined.As of Sunday, it was at 1,088 acres (1.7 square miles) with 30% containment, the park service said.Closed to the public were Geology Tour Road and Berdoo Canyon Road;  hiking in Pinkham Canyon and Fried Liver Wash; and backcountry camping in the Lost Horse, Pleasant Valley, Twin Tanks and Hexie Mountain zones.The state’s previous largest wildfire this year was the 348-acre Ramona Fire, last month in Riverside County. The eight fires over 25 acres have been in the southern half of the state, the California Department of Forestry and Fire Protection said.At this time last year, California had recorded eight fires greater than 500 acres, including the 5,856-acre Lost Lake Fire, on the California-...

Recipe: Frances Mayes’ Penne with Pepperoni, Kale, Chickpeas and Sweet Peppers

Published Mon, 10 Mar 2025 11:00:15 GMT

Popular author Frances Mayes has just penned a new cookbook that offers up some of Italy’s tastiest and speediest pasta recipes — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35). Among them, this penne recipe.Mayes writes in “Pasta Veloce”: “The spicy salami really tweaks this hearty pasta that’s as perfect on a cold night as it is for a summer picnic. In Italy, what we know as lacinato, or dinosaur, kale is called cavolo nero (black cabbage). It’s one of the most nutritious of vegetables, and when not overcooked, is surprisingly delicate and delicious. Serve with a generous sprinkling of pecorino Romano. Medium-size conchiglie (shells) are also a good pasta option.”Penne with Pepperoni, Kale, Chickpeas and Sweet PeppersServes 4INGREDIENTS8 ounces penne rigate (or other pasta)¼ cup extra-virgin olive oil3 cloves garlic, thinly sliced1 red or yellow bell pepper, thinly sliced, or use ½ red and ½ y...

Recipe: Frances Mayes’ Lemon Pistachio Linguine

Published Mon, 10 Mar 2025 11:00:15 GMT

Frances Mayes, of “Under the Tuscan Sun” fame, has a new cookbook out — “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35) — that showcases some of Italy’s tastiest and quickest pasta dishes.About this one, she writes, “Fresh lemon and Parmigiano Reggiano are a match made in, well, the Italian kitchen. Blend these into a shallot-cream sauce, along with pistachios and chives, and the result is an absolutely riveting dish. Because it’s so rich, it is best served as a first course. To save time and effort, chop the pistachios and parsley together by pulsing them in a food processor or a mini processor.”Lemon Pistachio LinguineServes 4 to 6INGREDIENTS12 ounces linguine2 medium or 1 large shallot, minced2 tablespoons extra-virgin olive oil1/3 cup dry vermouth or dry white wine¾ cup heavy cream½ teaspoon sea salt¼ teaspoon coarsely crushed black pepper1/8 teaspoon freshly grated nutmegDash cayenne p...

Recipe: Frances Mayes’ Baked Gigli with Four Cheeses and Ten-Minute Tomato Sauce

Published Mon, 10 Mar 2025 11:00:15 GMT

Best-selling author Frances Mayes has followed up her famous book, “Under the Tuscan Sun,” with more than 20 other books, including a new cookbook. Dubbed “Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun” (Abrams Books, $35), the just-published book highlights some of Italy’s tastiest and speediest pasta dishes.This one is a crowd pleaser, Mayes writes: “A subtler and more complex mac and cheese, this baked pasta is scrumptious on its own, but really sings with a drizzle of intense Ten-Minute Tomato Sauce. Use traditional elbow macaroni, if you like, instead of the gigli. This is a pasta dish that does well prepared in advance and baked off shortly before serving, if that’s more convenient. Italian provolone has a more pronounced flavor than the domestic.”Baked Gigli with Four Cheeses and Ten-Minute Tomato SauceServes 4 to 6INGREDIENTS8 ounces gigli (or elbow macaroni or another pasta)3½ ounces imported or aged provolone, c...