Palo Alto cooking

I moved to Palo Alto last night- I'm amazed I made it, considering the "Snowtober" storm that hit New York and New England. I luckily got on a direct flight, since my flight to Boston was delayed 6.5 hours! Here's hoping I get my bag back today!

Now that I'm in Palo Alto and working from home, I'm going to start compiling my California dreaming wish list of recipes to try:

• Tomato Jam
• Roasted Lemon Chutney
• Grilled tofu with soba noodles
• Irish soda bread
• Pumpkin spice lattes 
• Garlic mint cheese or http://www.foodandwine.com/recipes/yogurt-dip-with-mint-and-garlic

Garlic Mint Cheese is a traditional Afghani yoghurt cheese prepared by straining the water out of a low-fat yoghurt and then adding a non-fat whey protein (instead of a cream) to make the dip creamy.  A generous helping of garlic is added along with subtle spices and herbs including mint.  Use this dip to cool the heat of spicy foods – serves as a great condiment to just about any meal.  Also works great as a vegetable dip for finger-foods, or a marinade.  

Pumpkin Spice Latte For the Rest of Us
(makes 3-4)

2 c. half and half (although I think almond and coconut milk would do nicely here....or regular whole milk)
1/2 c. pumpkin puree
2 t. pumpkin pie spice
pinch salt
2-4 T. brown sugar (could use agave, honey, etc.)

Whisk all ingredients in a saucepan and warm over medium-low heat.  Pour in heated mugs.  Top with a shot of espresso and (unsweetened) whipped cream.