CLEARLAKE, Calif. – Two collisions involving injuries occurred on Wednesday in Clearlake along Old Highway 53.

One crash occurred shortly before 9 a.m. and the other just after 12:15 p.m., according to Clearlake Police Sgt. Rodd Joseph.

The first crash, to which officers were dispatched at 8:52 a.m., took place in the 3600 block of Old Highway 53, Joseph said.

Two female drivers – one driving a white BMW headed southbound, the other in a white Mercury Tracer heading northbound – collided head on, according to Joseph.

“We believe that the BMW may have crossed over the double-yellow lines,” Joseph explained.

The BMW's driver was transported by Lake County Fire Protection District ambulance to St. Helena Hospital Clearlake, Joseph said.

The Mercury's driver suffered significant head and chest injuries and was transported out of county by a REACH air ambulance. Joseph said police believed she was taken to Santa Rosa Memorial Hospital for treatment.

Old Highway 53 between Austin and Olympic was shut down for about an hour following the crash, Joseph said. Both vehicles had to be towed from the scene.

Joseph said the second crash, involving a bicycle and a vehicle, was reported at approximately 12:16 p.m. in front of the Clearlake Apartments at 7145 Old Highway 53.

An 18-year-old male bicyclist was traveling eastbound on the south sidewalk, right in front of the apartment complex, when an elderly male driver who has heading westbound made a left turn into the complex, Joseph said.

“They collided right in the driveway,” said Joseph.

The bicyclist was transported to St. Helena Hospital Clearlake via ambulance, complaining of pain to his arms and legs, Joseph said. The vehicle's driver was uninjured.

“We haven't determined fault on that yet,” Joseph said of the incident.

Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. .

MIDDLETOWN, Calif. – The South Lake County Fire Protection District will host its inaugural silent auction fundraiser this Friday, June 15.

The fundraiser, which is replacing the district's pancake breakfast, will be held from 6 p.m. to 9 p.m. at the Middletown Lions Club, 15399 Central Park Road.

Doors open at 5 p.m.

Items up for auction include an assortment of rifles and shotguns; a trip for two to Cozumel, Mexico; a guided turkey hunt; wine; and much more.

Local piano man David Neft will provide live entertainment.

For dinner there will be pulled pork with all the fixings, plus the Lions Club will sell alcoholic beverages.

There will only be 200 tickets sold. The cost per ticket is $40, which covers dinner and an entry in a raffle for door prizes.

All proceeds will benefit South Lake County Fire Protection District Association.

Purchase and pick up tickets at the Middletown Fire Station, 21095 Highway 175, during office hours, 9 a.m. to noon and 1 p.m. to 4 p.m.

For more information call Mandi at 707-987-3089, Extension 5.

LAKE COUNTY, Calif. – There is a whole new group of fresh feline faces at the animal shelter this week.

Kittens plus older cats are awaiting the chance that someone will come along and choose to give thema new home.

Cats that are adopted from Lake County Animal Care and Control are either neutered or spayed and microchipped before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake .

If you're looking for a new companion, visit the shelter. There are many great pets there, hoping you'll choose them.

The following cats at the Lake County Animal Care and Control shelter have been cleared for adoption (other cats pictured on the animal control Web site that are not listed here are still “on hold”).

'Bobbie'

“Bobbie is a 1-year-old male tuxedo cat.

He has a short black and white coat, green eyes and is not yet neutered.

He can be found in cat room kennel No. 29, ID No. 32916.

Male domestic short hair mix

This male domestic short hair mix is 2 years old.

He has a short, all-black coat and gold eyes, and has been neutered.

He has injured hindquarters so could use a home with an extra helping of tender loving care.

Find him in cat room kennel No. 47, ID No. 32894.

'Silver'

“Silver” is a 9-year-old male Siamese mix.

He has a short, multicolored coat, blue eyes and has been neutered.

Find Silver in cat room kennel No. 54, ID No. ID: 32995.

'Joey'

“Joey” is a 14-year-old male domestic short hair mix.

He has tan coloring, green eyes and a kinked tail. He has been neutered.

He's in cat room kennel No. 55, ID No. 32994.

Black and white kitten

This male kitten is 10 weeks old.

He has black and white “tuxedo” coloring, including what looks like a stylish moustache.

He has a short coat and blue eyes, and has not yet been altered.

Find him in cat room kennel No. 64b, ID No. 32316.

Black male kitten

This male domestic short hair mix kitten is 10 weeks old.

He has a short black coat, blue eyes and has not yet been neutered.

He's in cat room kennel No. 64d, ID No. 32318.

Female tortie kitten

This female domestic short hair mix kitten is 10 weeks old.

She has tortoise shell coloring and blue eyes, and is not yet spayed.

She's in cat room kennel No. 64f, ID No. 32320.

Gray tabby kitten

This male gray tabby kitten is 11 weeks old.

He has a short coat, green eyes and has been neutered.

Find him in cat room kennel No. 65b, ID No. 32840.

Male domestic short hair mix

This male domestic short hair mix kitten is 11 weeks old.

He has gray and black coloring and green eyes, and has been neutered.

He's in cat room kennel No. 65c, ID No. 32841.

Brown tabby kitten

This male brown tabby kitten is 11 weeks old.

He has a short coat and green eyes, and has been neutered.

Find him in cat room kennel No. 65d, ID No. 32842.

Adoptable cats also can be seen at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Cats_and_Kittens.htm or at www.petfinder.com .

Please note: Cats listed at the shelter's Web page that are said to be “on hold” are not yet cleared for adoption.

To fill out an adoption application online visit http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dog___Cat_Adoption_Application.htm .

Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.

Office hours are Monday through Friday, 8 a.m. to 5 p.m., and 1 p.m. to 3 p.m., Saturday. The shelter is open from 10:30 a.m. to 4:30 p.m. Monday through Friday and on Saturday from 1 p.m. to 3 p.m.

Visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm .

For more information call Lake County Animal Care and Control at 707-263-0278.

Federal partners are working closely with first responders and firefighters from local, state and tribal agencies to combat and monitor wildfires in Arizona, California, Colorado, New Mexico, Utah, Wyoming as well as other states.

Through the National Interagency Fire Center, which coordinates resources from the US Forest Service, Department of the Interior and other federal agencies, firefighters, incident management teams, airtankers, helicopters, fire engines and other resources are being provided to supplement state and local resources as teams continue to respond to fires across the West.

As of Tuesday, there were 19 active large fires burning in nine states, including one of the largest wildfire in New Mexico history and one of the largest wildfires in Colorado history.

To help fight these damaging fires, federal agencies have made approximately 4,500 firefighters available to aid in efforts to suppress and contain the fires.

On Monday, the Forest Service announced the agency has mobilized eight additional aircraft to its firefighting fleet to ensure that an adequate number of airtankers are available for wildland firefighting efforts.

With these additional airtankers, the Forest Service has 16 large airtankers and one very large airtanker available immediately for wildfire suppression.

The Forest Service has the capability to mobilize an additional 11 large airtankers, should circumstances require it.

Additionally, the Forest Service and the Department of the Interior fire agencies can mobilize hundreds of helicopters and dozens of smaller aircraft, called “single-engine airtankers.”

To ensure states have the financial support they need, FEMA has provided Fire Management Assistance Grants to states with active large fires. These grants help cover eligible costs, on a 75 percent cost share basis, and can reimburse state and local costs associated with personnel and equipment used to combat fires.

On Saturday June 9, FEMA authorized the use of federal funds, through the Fire Management Assistance Grant Program (FMAG), to help with eligible firefighting costs for the High Park Fire located in Larimer County, Colorado and the Little Bear Fire located in Lincoln County, New Mexico. On May 26, an FMAG was approved for the Whitewater-Baldy Complex fire located in New Mexico.

While extremely serious fires are burning in several states, to date the season has been below average, meaning that additional resources remain available should they be necessary.

“We continue to support our state, local, and tribal partners as they work to contain and suppress the wildfires burning in the West,” said Secretary of Agriculture Tom Vilsack. “Our fire managers are bringing extensive resources to bear to respond vigorously to those wildfires threatening lives, communities, and cultural and natural resources, and we stand ready to provide additional eligible resources as necessary.”

“We’re bringing the full range of our federal, tribal, state, local and non-governmental resources together to manage these wildland fires and reduce risk to communities,” said Secretary of the Interior Ken Salazar. “We remain vigilant and continue to do all we can to ensure the safety of all firefighters in this challenging wildlife season.”

“FEMA continues to closely monitor the fires in several southwestern states, and is providing financial support through our Fire Management Assistance Grant program to assist efforts, led by firefighters, public safety officers, and emergency personnel, to fight and mitigate the volatile wildfire conditions,” said Secretary of Homeland Security Janet Napolitano.

On average the USDA Forest Service and the Department of the Interior bureaus respond to more than 20,000 wildfires per year.

Federal firefighters, aircraft and ground equipment are strategically assigned to parts of the country as the fire season shifts across the nation.

Firefighting experts will continuously monitor conditions and move these assets as necessary to be best positioned and increase initial attack capabilities.

In addition, federal agencies are conducting accelerated restoration activities nationwide that will result in healthier forests and will lessen fire risks in years to come.

Federal land managers are also helping communities prepare for wildfire. Federal partnerships with tribal, state and local agencies strengthen preparedness programs, such as Firewise , http://www.firewise.org/ , and Ready Set Go!, http://www.iafc.org/readySetGo, that help families and communities prepare for and survive wildfire.

You also can visit FEMA’s Ready.gov at www.ready.gov to learn more about steps you and your family can take now to be prepared for an emergency.

U.S. Forest Service Chief Tom Tidwell said Monday that his agency is adding eight additional aircraft to its firefighting fleet to ensure that an adequate number of airtankers are available for wildland firefighting efforts.

With these additional airtankers, the Forest Service has 16 large airtankers and one very large airtanker available immediately for wildfire suppression.

“In addition to contracting for more permanent airtankers into our fleet, we’re implementing our plan to bring additional aircraft into operation now,” Tidwell said. “These additional resources will enable us to meet our responsibility to respond vigorously to wildfires threatening lives, communities, and cultural and natural resources.”

Nine of the operational large airtankers are on exclusive use contracts and include eight P2Vs and one BAe-146. The BAe-146 can carry 3,000 gallons of retardant or water.

The agency has activated five CV-580 Convairs, one through an agreement with the state of Alaska and four through an agreement with the Canadian Interagency Forest Fire Centre. A DC-10 very large airtanker is also being activated through a “call when needed” contract with the owner, 10 Tanker Air Carrier of Adelanto, Calif.  

Two other airtankers, CAL FIRE S-2Ts, will be staffed and available in California through an agreement with the state and funded by the Forest Service.

The Forest Service is also arranging for five heavy helicopters, called Type 1s, to become available earlier than scheduled.

The CV-580s are owned by Conair Group Inc., of British Columbia, Canada. CV-580s provide similar operational capacity to P2Vs as both can fly in all types of terrain, can carry approximately 2,100 gallons of retardant, and can operate from any of the agency’s primary or reload tanker bases.

The agency also can mobilize eight military C-130s equipped with Modular Airborne Fire Fighting Systems and, through an agreement with the Canadian Interagency Forest Fire Centre, another three CV-580 Convairs.  Additional aircraft are also available through U.S. Department of the Interior contracts.

As of Tuesday, the Forest Service had some 4,000 personnel, 62 helicopters and 10 airtankers committed to suppression efforts on over 100 fires including those in New Mexico, Arizona, Colorado, Wyoming and Utah.

MENDOCINO NATIONAL FOREST, Calif. – The Mendocino National Forest Grindstone Ranger District is planning a prescribed fire starting Tuesday, June 12, above Alder Springs, conditions permitting.

If good conditions are sustained, the prescribed fire operation will continue for at least two days, possibly up to four days.

The Unit 74 burn is approximately 388 acres and is located between Forest Highway 7, Forest Road M3 and Glenn County Road 311.

The unit will be burned in three sections, with the first 217 acres anticipated for Tuesday and Wednesday.

The next section is 125 acres planned for Thursday, and the final 45 acres would be completed Friday, weather and conditions permitting.

The area is located between 4,500 feet and 5,500 feet elevation.

High temperatures are forecasted to be in the low- to mid-80s at the unit during the scheduled dates for the prescribed fire. Recent precipitation has raised fuel moisture levels at the unit enough to safely conduct prescribed fire activities.

The public may notice smoke in this area of the forest Tuesday, as well as residual smoke after ignitions are over.

“The forest is taking every precaution to maintain control over the fire and it will be suppressed if at any point conditions start to deteriorate,” said Forest Supervisor Sherry Tune. “Extreme care is also being used with the test fires, the ignitions and then subsequent holding that will take place. The prescribed fire unit will remain continuously staffed until the event is closed and there is no heat remaining in the unit.”

Staffing for the prescribed fire includes six fire engines, one water tender, one Type 1 Handcrew, six additional resources. Staging on site prepared for suppression activities will include a dozer and Type 1 Handcrew.

With the unit surrounded by roads, if suppression activities are called for, staff will be able to access the entire unit within minutes.

The unit is being treated to remove hazardous fuels, restore forest health and promote growth within a young pine plantation that is being choked by brush.

“We appreciate the public’s patience and understanding while we conduct prescribed fire operations as part of ecological restoration on the Forest,” Tune said.

Forest visitors are asked to be aware of their surroundings and watch for prescribed burning operations to maintain personal and fire fighter safety. Areas where prescribed burning operations are taking place will be well signed with increased fire personnel and agency traffic in the area.

Visitors are encouraged to contact the Forest at 530-966-4152 for more information. Confirmation and updates on prescribed fire activities can also be found on Twitter, @MendocinoNF.

Prescribed burning is an important tool for the forest to use for hazardous fuels reduction and forest health improvement, including wildlife habitat.

Prescribed fire is applied by trained professionals in a skillful manner under specific weather conditions in a defined location to achieve specific objectives.

Each prescribed fire can be different visually depending on the forest types, fuel load and how long fire has been absent from the area, including both wildfires and prescribed fires.

Prescribed burns are conducted when there is a window of opportunity and specific conditions and criteria are met before, and will be sustained during and after, the burn.

For more information, please contact the Mendocino National Forest at 530-934-3316, or visit www.fs.usda.gov/mendocino .

LAKEPORT, Calif. – Just about anything you can make or grow at home is eligible for entry into competition at the annual Lake County Fair.

The contest entry system is available now at www.lakecountyfair.com , with a final deadline of Wednesday, Aug. 8.

New contest categories are available for fly tying, wine barrel creations, recipes, decorative gourds, and decorated gift boxes, while several contest areas added in 2011 will also return, including the salad in a wheel barrow contest, new categories for honey and olive oil, and a number of new classifications of flowers.

All together, nearly three thousand competitive classes are offered, with prize money available in nearly all of them.

Exhibitor Contest Handbooks are available starting the middle of June in a variety of locations around Lake County, including the Greater Lakeport Chamber of Commerce, the 4-H office, senior centers, the Farm Bureau office, Kelseyville Drug, Rainbow Ag, Hardester's Markets, Middletown Feed, Lakeshore Feed, Riviera Foods, the Clearlake Chamber of Commerce, Pet Acres and the Redwood Empire Fair.

Lake County Fair contest entry forms must be filled out on the Internet. Contestants can access the forms from any computer with Internet access at the fair's Web site, www.lakecountyfair.com .

A high speed Internet connect is required. Computers are available in a variety of places, including schools, libraries and the fairgrounds office. Fairgrounds staff will be happy to assist contestants who visit the fairgrounds office during regular business hours.

Contestants are well advised to avoid the last minute rush and get their entries completed early.
 
One of Lake County's favorite summertime events, Lake County Fair is enjoyed by nearly 40,000 people each year, making it the largest single event in the county.

Lake County Fair features a variety of entertainment, food, exhibits, a carnival, and livestock shows, and traditionally occurs Labor Day weekend each year at the fairgrounds in Lakeport.

The 2012 fair dates are Thursday, Aug. 30, through Sunday, Sept. 2.
 
The Lake County Fair Board has chosen "Summer's Biggest Blast!" for the theme of the 2012 Fair.
 
The fair will continue its unwritten policy supporting local talent for 2012, and will feature many bands from the local area.

In addition, the Lake County Fair Talent Competition will take place on Saturday, Aug. 2, on the main stage.

Visitors also can take part in many impromptu talent opportunities, including a paddle ball contest, squirt gun contest, bubble gum blowing contest, hula hoop contest, fruit sculpture contest, and water balloon toss, all activities which will occur during the 2012 event.
 
A new low cost ticket promotion will debut in 2012, thanks to a partnership with Lake County Can. Visitors to Lake County Fair on Friday, Aug. 31, will receive free admission between the hours of four pm and seven pm if they donate four cans of food.

All food collected will be used to replenish food pantry operations in Lake County.
 
For more information about the Lake County Fair, residents can check www.lakecountyfair.com for regular updates, "like" the Lake County Fair's Facebook page, or call 707-263-6181.

The Department of Water Resources has released a plan to dramatically curtail its greenhouse gas emissions in coming decades.

The plan approved recently by DWR Director Mark Cowin shows how the department can cut release of gases linked to global warming by 50 percent below 1990 levels within the next seven years. The plan also sets the stage for an 80 percent emissions reduction by 2050.

DWR operates the 700-mile-long State Water Project, which pumps water from Northern California rivers to the San Francisco Bay Area, Silicon Valley, Southern California cities and Central Valley farms. The department both uses and generates large amounts of electricity in the course of moving water.

DWR estimates that its total greenhouse gas emissions in 1990 were nearly 3.5 million metric tons, roughly equivalent to the emissions of 680,000 cars operating for a year.

Measures in the department’s climate action plan include:

• Termination of a contract with a coal-fired power plant in Nevada that accounts for roughly 30 percent to 50 percent of the department’s operational emissions;
• Increasing the efficiency of pumps and turbines throughout the State Water Project system with state-of-the-art design, construction, and refurbishing;
• Boosting the proportion of electricity consumed by the State Water Project that comes from renewable and high-efficiency natural gas-fired sources;
• Exploring ways to develop renewable energy on land owned by DWR, such as installing solar panels on land adjacent to pumping plants;
• Changing construction practices to minimize fuel consumption and landfill waste;
• Participating in the Sacramento Municipal Utility District’s Greenergy program, which will ensure that much of DWR’s office space in Sacramento is powered by renewable sources;
• Buying 2,580 metric tons of carbon offsets each year of the next decade to fund projects that help reduce greenhouse gas emissions.

“In total, these measures are expected to reduce annual greenhouse gas emissions in 2020 by more than 1 million metric tons and by more than 2.5 million metric tons in 2050,” said DWR Director Mark Cowin, who approved the plan on May 24. “These are significant impacts in terms of climate change adaption for California’s benefit.”

Global warming has huge implications for California water resources, in particular the Sierra snowpack that supplies most of the state’s urban and agricultural water users.  

Global warming is shifting the precipitation mix in California in favor of more rainfall and less snow, and the Sierra snowpack is melting earlier in the spring, leading to reduced water availability later in the year when demand is high.

Sea level rise associated with global warming threatens coastal lands and infrastructure, and puts additional stress on levees in the Sacramento-San Joaquin Delta, the heart of California’s water supply system.

DWR’s greenhouse gas reduction plan outlines steps DWR has taken and will take to reduce its emissions consistent with the Global Warming Solutions Act of 2006 (AB 32) and Executive Order S-3-05, which establish emissions reduction targets for the State of California, and with DWR’s Sustainability Policy and Targets.

The plan was provided to other state agencies, the State Water (Project) Contractors and the public for review and comment through the California Environmental Quality Act (CEQA) process.

More information on this plan – known officially as the DWR Climate Action Plan Phase I: Greenhouse Gas Emissions Reduction Plan – is available online at  http://www.water.ca.gov/climatechange/CAP.cfm .

In addition to operating the State Water Project, DWR maintains levees throughout the Central Valley;  reviews and manages grant and local assistance programs; plans, builds and manages a range of water supply, flood control and environmental restoration projects; and regulates the safety of the majority of dams in California. Performing these activities can result in the release of greenhouse gas emissions.

Unbeknownst to most of us (myself included until just a few days ago), today is National Herb and Spice Day, so let’s spice things up a bit in its honor!
 
I’m not sure who decided that the second Sunday in June would be designated as such, but I’m happy to honor the many amazing flavors that make the culinary world go round, not to mention propelling our taste buds into song.
 
But what makes an herb an herb and a spice a spice, you wonder?
 
It depends on the part of the plant used.
 
Herbs are the edible leaves or stems of plants, and spices are their dried seeds, pods, buds, roots, fruits or bark.
 
Online encyclopedia Wikipedia adds the phrase “vegetative substance” to their definition of spice, and truly spices are comprised of a wide variety of plant components.
 
Let’s look at a few examples to prove this point.
 
Ginger is a rhizome and turmeric a root. Mustard, fennel, caraway, fenugreek and cumin are seeds.
 
Cloves are dried buds, chili peppers are fruits, and cardamom and star anise are seed pods. Cinnamon is bark, and nutmeg is the kernel of a fruit, with mace being its lacy covering.
 
Black pepper and pink peppercorns are both dried berries, but are not related to each other.
 
I’m extremely grateful for the first folks who decided to taste bark, roots, seeds and the like so that the generations of humankind who followed them could eat their meals with blissful flavor.
 
Some plants bless us with both herbs and spices.
 
For example, dill weed is an herb since it’s comprised of the leaves of the dill plant, while the dill seed used in pickling or to flavor some rye bread is a spice.
 
Recent column topic cilantro (also known as coriander or Chinese parsley) is another example. When we use the leaves and stems, it’s considered an herb, while whole or ground coriander seeds are a spice.
 
Some spices, though not many, are known as being “hot” because of chemicals they contain. Capsaicin in chili peppers and piperine in black pepper berries irritate the tissues of our mouth, giving us the sensation we refer to as “hot” or “spicy.”
 
It’s estimated that spices have been used since about 50,000 B.C., with local spice trading developing as early as 2,000 B.C.
 
In the Middle East such trading was centered on cinnamon and pepper, and in East Asia, herbs and pepper. Ancient Egyptians used spices in embalming, and their need for them encouraged broad trade.
 
During the middle ages in Europe, spices were among the most expensive and sought after products. While some spices of this era – grains of paradise, spikenard and galangal, for example – have gone out of fashion, others, like black pepper, cinnamon, nutmeg, cumin and cloves, are still in popular use today.

 
Such flavorings were the source of bloody wars fought by Europeans for control of the lands where they grew. Command of this lucrative trade went back and forth over the centuries.
 
Today our spice shelves are easily stocked. We have a wide variety of herbs and spices at our fingertips, and more exotic spices are available with very little effort.
 
I love broadening my spice horizons by going to specialty shops that carry little-known flavors from around the world. I get excited learning while I browse.
 
Sometimes it’s tough not to bring something home.
 
Recent acquisitions include such things as mahlab from Turkey, used to add a sweet-sour, nutty taste to sweet breads and desserts; charnushka from India, tiny black seeds that top rye bread or flavor sausages; and ground Mediterranean sumac berries, popular as a tabletop condiment in that region, which add fruity sourness and a soft red color to foods.
 
Ground spices deteriorate far more quickly than those in whole form. About six months is the average “flavor life” of a ground spice, while whole spice holds its flavor for up to two years.
 
Whole spice may be ground just before use in a spice grinder or dedicated coffee grinder. For smaller batches, a fine grater (my favorite is a Microplane zester) may be used.
 
An old school method of grinding spices is crushing them via a mortar and pestle. Since this method has come into vogue in recent years, a well-stocked kitchen store will have a few different styles of this ancient implement from which to choose.

Some spices, like nutmeg, don’t lend themselves to grinding whole and will always need to be grated; however, it goes quickly and is easily done.
 
Toasting whole spices in a dry skillet just before grinding intensifies their flavor and, as an added bonus, makes your kitchen smell absolutely heavenly.
 
As to storage, keep dried herbs and spices in tightly closed containers in a relatively cool, dark, dry place. Humidity, heat, and light are their flavor enemies.
 
Spice blends have evolved in different areas of the world depending on what was grown or traded there, giving each region its own unique flavor profile.
 
In the African counties of Ethiopia and Eritrea, for example, superhot spice blend berbere is used to flavor dishes. It can be a powder or a puree, and is a blend of fenugreek, cardamom, lots of hot cayenne pepper, and an array of optional ingredients. (To tone down the heat, paprika can be substituted for much of the cayenne.)
 
Ras el hanout is an exotic spice blend from Morocco. It’s sweet and spicy-hot, containing up to as many as 50 flavors, including some rare items not found at the local grocery. Floral notes can come from such ingredients as dried rosebuds and aniseed.
 
The Indian spice blend we’re most familiar with is curry, despite the fact that premade curry powder is nonexistent in that country, being an invention of the west.
 
Instead, Indian cooks make their own blends for each recipe, grinding small batches frequently.
 
Garam masala, a standard Indian spice blend, is the inspiration for our curry powder; however, it’s made without the yellow color supplied by turmeric and nutty flavor from fenugreek in our versions of the blend.
 
It’s a somewhat sweet mix containing coriander, ginger, cardamom, cloves and cinnamon. Other spices are blended in according to the cook’s taste and whim, and it’s typically used in milder dishes that are often finished with yogurt to make a creamy sauce.
 
If you’d like to try your hand at making this popular seasoning, today’s recipe offerings are two versions of Indian-inspired garam masala. One version is traditional, using whole spices, and the other is a super easy “cheater” version using ground spices to save a few steps.
 
Treat your taste buds to something new today by making spice the variety of life! Enjoy.

Traditional Garam Masala

4 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 ½ teaspoons black cumin seeds (shahjeera)
1 ½ teaspoons dry ginger
¾ teaspoon black cardamom (approx. 3 to 4 large pods)
¾ teaspoon whole cloves
¾ teaspoon stick cinnamon (2-by-1-inch pieces)
¾ teaspoon crushed bay leaves
 
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
 
When the spices are roasted turn off the heat and allow them to cool.
 
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
 
Grind them all together to a fine powder in a clean, dry coffee grinder.
 
Store in an airtight container in a cool, dark place.
 
Recipe courtesy of www.indiancooking.about.com .
 
Easy Garam Masala

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ ground pepper
1 teaspoon ground cinnamon
½ teaspoons ground cloves
½ teaspoon ground nutmeg
 
Mix all ingredients together in a bowl. Store mixture in an airtight container in a cool, dry place.
 
This recipe is courtesy of www.allrecipes.com .

Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. .

LAKEPORT, Calif. – The annual Native Youth Olympics will return to the Lake County Fairgrounds this month.

The fun event, meant to inspire healthy competition among the county's young tribal members, will take place from 8:30 a.m. to 3 p.m. Friday, June 29, at the fairgrounds, 401 Martin St. in Lakeport.

The Lake County Tribal Health Consortium Inc. is sponsoring the event as part of its diabetes program.

An opening prayer will take place at 9 a.m.

The games will begin promptly at 9:30 a.m.

Main events during the morning will include t-ball, water balloon toss, softball throw, sack race, three on three basketball and the 25 yard run.

Lunch will be served at noon.

The tug-of-war will take place at 12:45 p.m., followed by a 1:15 p.m. awards ceremony and a raffle at 1:40 p.m.

For more information call Lake County Tribal Health at 707-263-8382, Extension 186.

CLEARLAKE, Calif. – A fire damaged a Clearlake home last Sunday night.

The fire was reported in the 15000 block of 22nd Avenue at Garner at around 10:20 p.m.

Lake County Fire Protection District firefighters arrived less than five minutes after the fire was dispatched, and witnessed white smoke coming from the single story residence. All of the occupants were out of the home, radio reports indicated.

Reports from the scene indicated the fire was contained at around 10:43 p.m., with roughly an hour of mop up needed.

Officials contacted Red Cross for housing assistance as two people were reportedly displaced, according to radio traffic.

The incident was terminated just after 12:40 a.m. Monday, radio reports indicated.

LOWER LAKE, Calif. – A two-vehicle crash near Lower Lake on Saturday afternoon sent six people to area hospitals, with three of the victims suffering serious injuries.

The California Highway Patrol’s Clear Lake Office reported that the crash occurred at 12:20 p.m. on Highway 29 south of Hofacker Lane near Lower Lake.

Hidden Valley Lake resident Annette Sykora-Finch, 47, was driving her 1999 Ford Explorer southbound on Highway 29 south of Hofacker Lane, according to the report.

For reasons still under investigation, Sykora-Finch lost control of her vehicle, skidded into the northbound lane and overturned directly in the path of a 2000 Ford F250 pickup driven by 39-year-old Matthew Elliott of Lakeport, the report stated.

The CHP said Elliott could not avoid the collision and the front of his pickup hit the top of Sykora-Finch’s Explorer as it was overturning.

Sykora-Finch, Elliott and one of Elliott’s passengers, 35-year-old Shana Smith of Middletown, were transported by air ambulance to Santa Rosa Memorial Hospital for treatment of moderate to major injuries, the CHP said.

Three other passengers who has been traveling with Elliott were transported by South Lake County Fire ambulance to St. Helena Hospital Clearlake for precautionary purposes, according to the CHP. They included a 22-year-old female and 15-year-old female, both of Clearlake, and a 2-year-old male from Lakeport, none of which were named in the report.

The CHP said all six individuals were wearing their seatbelts. Alcohol does not appear to be a factor in the wreck.

The collision remains under investigation, the CHP said.