The Boy in the Plastic Bubble

220px-The_Boy_in_the_Plastic_BubbleI’m not one to mess around when it comes to my son’s safety, so I was a little taken aback the other day when we met some friends to go scootering at a local elementary school.

He was the only one that wasn’t wearing a helmet. A couple of the kids were in full body armor, wrapped in Charmin from head to toe, like that kid in the old commercial, who goes out to play football and practically tips over from all that cushiony padding. But even the more “normal” (meaning less smothery) parents had put their kids in helmets. Every single kid had a helmet—except mine.

It was my James Dean moment. I felt like such a rebel.

It hadn’t even occurred to me to bring Koss’s helmet.

It’s not like he scooters very fast, or goes down hills. Even if he were to fall, he hardly gets enough speed going to skin a knee, let alone hit his head.

So why did I feel like such an irresponsible parent? Being the only one who didn’t even think about protecting her poor child’s skull made me feel like beating my own head against the wall. Should I feel guilty for not being concerned enough for his safety, or proud of myself for being less of a helicopter parent than my friends?

How much hovering does it take to qualify as a helicopter parent anyway? And how much swooping and attacking do you have to do on your child’s behalf to qualify as a Black Hawk pilot? Seems to me we’ve gone a bit too far on this air strike to try to protect our kids.

When I was a kid we played on asphalt playgrounds, jumping off and on those spinning merry go-rounds with wild abandon. Who cared if people had their arms ripped off by playing that way? There weren’t even any adults within earshot, let alone telling us to be careful ‘cause we might lose a limb.

I remember an old John Travolta movie called The Boy in the Plastic Bubble, about a kid who had some kind of a disease where he might die if he were exposed to the germs from the outside world. I felt so sorry for that kid in the movies, he hardly got to do anything.

I couldn’t imagine a world where I wasn’t free to walk to school by myself or roam my own neighborhood at will. That poor kid in the plastic bubble had it so tough.

Almost like kids do today.

More and more, the world of childhood has become helmetized. Forget going to the park by themselves, I know parents who won’t let their children go to another child’s house without doing a thorough background check on the parents. If your name is John Smith, forget about it – there’s no way to Google that.

I don’t want to be naïve about the fact that the world can be dangerous. But raising your children in a plastic bubble is also a risk. The risk is not letting them grow up into responsible people who know how to protect themselves and make intelligent decisions. Isn’t it better to let them fall or fail every once in a while? How else will they possibly learn how to pick themselves up and dust themselves off and get back on the horse—or scooter—again?

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When she’s not discretely hovering over her son on the playground, Leslie can reached at Leslie@LeslieDinaberg.com. For more columns visit www.LeslieDinaberg.com.

Originally appeared in the Santa Barbara Daily Sound on January 11, 2008.

Making friends is hard work

courtesy photostock via freedigitalimages.net

courtesy photostock via freedigitalimages.net

To attain the next level of friendship, you’ve really got to apply yourself

I appreciate alone time with my husband as much as the next gal, but as lovely as that table for two is, sometimes we need a larger audience to fully appreciate us. That’s where couple friends come in.

Finding a companionable couple can entail some pretty bizarre rituals, mostly involving awkward silences, fake laughter, holding ones tongue and expensive restaurant meals. Come to think of it, it’s a lot like dating, but without the biological incentive of mating.

And the odds of failure are even higher.

Take the fictional couple we had dinner with the other night. He told golf stories when he wasn’t on his cell phone, and she tried to get us to a Pampered Chef party she was hosting. My husband was appalled. No more.

From now on, all prospective candidates will have to undergo a rigorous prescreening process before being granted the sublime privilege of dining with my husband and I.

I really don’t understand why finding couple friends is so difficult.

Let’s start out with a few basic questions. Just fill out that top part of the application there with your name, address, phone number, etc. Under the position you’re applying for, you can put “couple friends.”

How did you find out about us? We’ve had great success with referrals from family and friends, and surprising longevity with some of those whose parents chose the same neighborhoods, school districts, and activities that our parents did.

Quite honestly, referrals from employers have been kind of disappointing. Most of the conversation tends to be dominated by talk about work, leaving the other two spouses feeling left out, bored or suicidal.

Now, let’s talk about household income. It’s not that we care what kind of place you live in or what kind of car you drive, and if you care about that kind of thing then you probably won’t want to be friends with us. But, as much as we might like to, we can’t afford to eat at Ruth Chris every Friday night so if you’re not willing to do Giovanni’s or Los Gallos every once in while, don’t even bother finishing this application.

And while we’re on the subject of dining, unless you’re ordering and eating for a family of six to our three, can we just split the check? I don’t really care if your burrito was 75 cents more than my taquito, and if you do care then you’re already getting on my nerves and I’m afraid it’s just not going to work out.

Do you cook? Well? Will you cook for us? If so, skip to the end of the questionnaire and we’ll see you on Friday at 7.

What about movies? We’re willing fork over eight bucks each to see just about anything (and get ourselves out of the house) but if you talk incessantly through a film, we’ll never go with you again (unless of course you’re my mother).

While I’m having nightmare double date flashbacks, let me ask you about the division of responsibilities in your household. If you’re a man who “baby-sits” his own children, you and I will probably have a few choice words, and if you give your wife an “allowance” we may come to blows.

As far as politics and religion go, I’d like to think I’m open-minded, but I’m not. Any kind of racist, homophobic or extreme right wing comments will probably put you out of the running to be my friend, unless they’re funny, meant to be ironic, or made while you’re cooking for us.

And if you’re under 30, we probably don’t want to be friends with you either. Okay, we do want to be friends with you, but quite frankly we’re just not that cool anymore. Can you believe I’ve never been to Couchez? Plus, my body has about a 1 a.m. curfew and starts rebelling against me if I break it too often.

What about kids? It’s not that you have to have an eight-year-old boy in order to be our friend, but it sure would be nice. Almost as nice as if you had a responsible 14-year-old daughter who’d love to baby-sit our eight-year-old boy while the rest of us go out for dinner, a movie and some semblance of adult conversation, maybe even a few laughs.

How’s your sense of humor, anyway? I know everyone thinks they have a good sense of humor, but have you ever had that verified by an outside source? We like to laugh a lot at our house, and if that’s not your cup of tea, well then, what are you doing here anyway?

Oh. You want to buy a classified ad?

Sorry. That’s the desk over there.

See, I told you it’s hard to make couple friends.

Originally published in the Santa Barbara Daily Sound on January 25, 2008.

Cocktail Corner: BarNotes Creative Cocktail App

BarNotes AppA spirited toast to all things alcoholic! By Leslie Dinaberg

Cocktail conversations (i.e. conversations about cocktails and conversations over cocktails) are all the rage around here, so we were excited to find BarNotes, a fun and informative tool available for free in the app store.

While there are plenty of cocktail recipe apps out there, what makes BarNotes a lot more fun are its curated cocktail lists—catering to the holiday, game day or even the time of day; creative takes on old classics—many from well-regarded barkeeps from around the world; and its social sharing element, which brings us back to those cocktail conversations again.

Blood Orange You Glad I Didn't Say Tomato, from Annalisa Rox

Blood Orange You Glad I Didn’t Say Tomato, from Annalisa Rox

Here’s a BarNotes staff favorite cocktail recipe for the sweet and spicy (and sensational) Blood Orange You Glad I Didn’t Say Tomato, from Annalisa Rox.

Cheers!

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Leslie Dinaberg

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS Magazine.

Cocktail Corner: Simmering Sangria

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Sandra Lee's Hot Spiced Sangria (from Foodnetwork.com)

Sandra Lee’s Hot Spiced Sangria (from Foodnetwork.com)

Sangria is one of my favorite warm weather libations, but until our recent uber cold front (quite unusual for Santa Barbara) I had never thought about serving it warm.

But I was recently gifted with a bottle of the new Eppa SuperFruit Sangria (available at Whole Foods) on the same day a recipe for Sandra Lee’s homemade simmered sangria landed on my desk from the Food Network and I thought, why not try it the super easy way? So I threw a few cinnamon sticks in a saucepan and warmed that puppy up. Not only did it make my whole house smell delicious, a few sips of that sweet spicy taste had visions of sugarplums dancing in my head! (An exceptionally welcome treat around during this busy holiday season.)

Here are links to a few more warm sangria recipes—in case you actually want to make it yourself.

This just might become a new holiday favorite:

The Wine Fugitive’s Warm Sangria

Southern Living’s Warm Spiced Sangria

Hot Sangria from Epicurious

Spiced Apple Sangria from My Life as a Mrs.

Leslie Dinaberg, photo by Derek Johnson

Leslie Dinaberg, photo by Derek Johnson

When she’s not busy working as the editor of Santa Barbara SEASONS Magazine, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on December 20, 2012.

Cocktail Corner: Joe’s Cafe

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Joe's Cafe, Courtesy Photo

Joe’s Cafe, Courtesy Photo

I had my first legal drink at Joe’s.

It was something called a Brain Tumor, and while I can still appreciate the architecture of this layered, brain-like concoction, it’s definitely a cocktail that only a 21-year-old could love. Made of Bailey’s Irish Cream, Peach Schnapps and Grenadine, it’s disgusting looking, as I would imagine a brain tumor would be.

Needless to say, that night was my first and last adventure with that particular fusion of heavy, sweet and heavy and super sweet and heavy alcohol—but the first of many, many, many fun nights spent at Joe’s.

With the well-earned tagline of “Joe’s Cafe—Stiffest Cocktails—Greatest Atmosphere,” this is definitely a favorite downtown spot. They pour a good, stiff drink, at a price that’s not too steep. Plus, you’re just about guaranteed to run into someone you know. This place is a frequent hangout for just about everyone who grew up here (and their grandfather). It’s not unusual to find multiple generations of Santa Barbarians celebrating at Joe’s.

I’ve started—and ended—many a memorable night there, including my wedding night. When the reception closed down at midnight we took the party downtown to Joe’s, where the first round was on the house.

My niece recently turned 21 and celebrated at Joe’s too. But I’m pretty sure she had the good sense to order a Margarita.

Click here for more cocktail corner columns.

Photo by Derek Johnson.

Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on January 4, 2013.

Cocktail Corner: The Heat of Passion at Alcazar

Alcazar's Heat of Passion cocktail. Courtesy Photo.

Alcazar’s Heat of Passion cocktail. Courtesy Photo.

A spirited toast to all things alcoholic!  

By Leslie Dinaberg

The sultry Heat of Passion is sweet, hot and spicy and certainly my favorite cocktail at the moment. Alcazar (a great little hole-in-the-wall tapas place on the Mesa) makes this Habanero Chile-infused Tequila concoction with fresh passion fruit puree, lime, sweet & sour and a rim of sugar in a martini glass. It’s truly one of the most delicious cocktails I’ve ever had.

My sister—who lives just a short walk away from Alcazar, which is convenient if you want to drink more than one Heat of Passion (and it’s hard to resist)—turned me on to this drink and now, well, I’ve got the hots for it too.

Just spicy enough for cold winter nights and sweet enough for hot summer days, this cocktail is a perfect treat any night of the year, especially when paired with food that packs some heat. Try the Gambas Chipotle or Aaron’s Salad if you really want to get carried away!

Psst. The Heat of Passion is also served downtown at Milk & Honey, Alcazar’s downtown sister restaurant.

Click here for more cocktail corner columns.

Leslie Dinaberg, hard at work. Photo by Derek Johnson.

Leslie Dinaberg, hard at work. Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on December 26, 2012.

 

Cocktail Corner: National Hot Toddy Day

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Jack Daniel Hot Tennessee Toddy (courtesy photo)

Jack Daniel Hot Tennessee Toddy (courtesy photo)

Today (January 11) is National Hot Toddy Day. How cool is that? FYI, a “hot toddy” is a warmth-inducing yummy drink made with honey, lemon, hot water, and the spirit of your choice (usually whiskey, brandy, or rum). Hot Toddies are a perfect way to warm up on a cold winter day (particularly when catching up on the latest episode of Downton Abbey). Rumor has it that a nice stiff Hot Toddy can also relieve cold or flu symptoms.

According to Wikipedia, “Traditional Northern British preparation of a hot toddy involves the mixture of whisky, boiling water or warm milk, and sugar or honey. Additional ingredients such as cloves, a lemon slice or cinnamon (in stick or ground form) may be added.”

Wikipedia also says “A common version in the Midwestern United States uses Vernors Ginger Ale, lemon, honey and Bourbon whiskey. In Wisconsin, brandy is often used instead of bourbon. In Southern California the version includes tequila.”

Personally I prefer Jack Daniels, although I have to admit I haven’t tried tequila. Good old Jose Cuervo definitely has some belly-warming possibilities.

There doesn’t seem to be much agreement on the origin of the term. Some suggest that “Hot Toddy” comes from the Toddy drink in India, which is produced by fermenting the sap of palm trees. Others say that Hot toddies originated in Scotland sometime during the 18th century. Some historians believe that the recipe was developed to make the taste of Scotch whiskey more palatable to women, while still others posit that the word “Toddy” evolved from “Tod’s well” (also known as Todian Spring), which is the water supply for Edinburgh.

Whatever the origin, it’s supposed to be cold one, which is a good reason to warm up a Toddy tonight! Cheers

P.S: January 11, 2013 is also Milk Day. Go figure!

Photo by Derek Johnson.

Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on January 11, 2013.

Cocktail Corner: Margaritas at the Paradise Cafe

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

My childhood smelled like Coppertone, my teenage years like Love’s Baby Soft, and my 20’s smelled like the Margaritas at the Paradise Cafe (702 Anacapa St., Santa Barbara, 805/962-4416).

I had one the other night and I could swear I heard the Bangles singing about “A Hazy Shade of Winter” in that glass.

Simple, straightforward and consistently delicious, the Paradise Margaritas are poured straight up on the rocks, with Jose Cuervo Gold Tequila. There’s no need to fool with fancy Farmers’ Market infusions here, no muddling around with mango and papaya necessary—these Margaritas taste exactly like a Margarita should: tangy enough to make your lips pucker, sweet enough to make everyone around you look prettier and strong enough to make your companions wittier, if not downright hilarious.

They’re great on their own, but even better with a side of what have to be the best French Fries in town. Plus, believe it or not, the Paradise still has $4 Happy Hour Margaritas (Monday-Friday from 4:30–6:30 p.m.), a miracle as cocktails are often in the $12–$15 range these days, and rarely as good as this one.

When most people walk into the Paradise Cafe’s bar, they feel as though they’re stepping back into the 1930s— the welcoming red and green neon sign, the art-deco light fixtures, the full length Aztec warrior mural all speak of a simpler, friendlier time—but it’s all about the 1980s for me, a carefree time full of friends, fun and always a Paradise Cafe Margarita.

Click here for more cocktail corner columns.

Photo by Derek Johnson.

Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on January 17, 2013.

 

Cocktail Corner: Toasting the Santa Barbara International Film Festival

A spirited toast to all things alcoholic! By Leslie Dinaberg

Even movie stars shine a little brighter when you give them a perfect cocktail. Since the stars will be out in full force this week, here’s where I would take some of the Santa Barbara International Film Festival VIPs out for drinks:

Harry's (courtesy photo)

Harry’s (courtesy photo)

Golden Globe winning director Ben Affleck, whose terrific film Argo seems to be the Oscar front runner at the moment, is a down-to-earth guy who would appreciate the local charm and flavor of Harry’s—not to mention the generous drinks. Perhaps after he receives the Modern Master Award on January 25 he’ll join us for a Dirty Martini at Harry’s. Made the old-fashioned way, with Bombay Gin, Dry Vermouth, a splash of olive juice, and a “family of olives,” like Affleck, this drink is sure to be a crowd pleaser.

The Biltmore's Smoked Maple Manhattan (courtesy photo)

The Biltmore’s Smoked Maple Manhattan (courtesy photo)

This Saturday night the whole town’s got a date with Daniel Day Lewis when he accepts the Montecito Award on January 26.

Be still my heart.

After years of lusting after Daniel Day Lewis (for his brain, of course, not to mention his smoldering Irish accent) I think its only fitting that before he takes the stage at the Arlington that night we should enjoy an ocean view sunset cocktail together at Four Seasons Resort the Biltmore in Montecito. I think Daniel would appreciate the poetry of a Smoked Maple Manhattan, made with hickory smoked Maker’s Mark bourbon, Bliss maple syrup infused vermouth, shaken straight up and garnished with a brandied cherry or two.

Quentin Tarantino will receive the American Riviera Awardon January 30. He’s a great raconteur in any setting, but I think he’d revel in both the view and the cocktails at The Boathouse at Hendry’s Beach, one of Santa Barbara’s loveliest spots for drinks. My personal favorite is the Blood Orange Margarita, made from El Charro 100% Agave Tequila, with fresh blood orange juice, fresh lime, Triple Sec and a splash of sweet and sour, served on the rocks. I also love the Honeycomb Mojito: Myers Platinum Rum with honeycomb simple syrup, a squeeze of lime, mint, and a splash of club soda.

The enchanting Amy Adams is in town next Thursday, January 31, to receive the Cinema Vanguard Award for her work in The Master. This woman’s versatility is amazing. I’ve loved her in everything from serious dramas (Doubt, The Fighter) to lighthearted films (Enchanted, The Trouble With the Curve). I’d take Amy to Kunin Wine Tasting Room on the Urban Wine Trail. I think she’d appreciate the elegance and local flavor of this great spot, as well as a glass of Seth Kunin’s 2007 Santa Barbara County Syrah. Crafted from three different local vineyards, it’s a smoky, spicy taste of Syrah—and Santa Barbara.

Kunin Tasting Room (courtesy photo)

Kunin Tasting Room (courtesy photo)

Finally Jennifer Lawrence, who was fabulous in both the Hunger Games and Silver Linings Playbook this year, will receive the Outstanding Performer of the Year award on Saturday, February 2. I think she’d enjoy cocktails on the patio at Blush. I have a feeling she’d like one of their fruity fun libations, like the Melted Popsicle (Stoli Raspberry Vodka, Cointreau, fresh oranges, cranberry and lemonade) or Pineapple Smash (Pineapple-infused Skyy Vodka, agave nectar, lime juice, pineapple and jalapeno). Who knows, we might even go ballroom dancing later … when Bradley Cooper shows up.

Seriously, if any of you are reading this—especially Daniel Day Lewis—drinks are on me. Cheers!

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Leslie Dinaberg, hard at work. Photo by Derek Johnson.

Leslie Dinaberg, hard at work. Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on January 25, 2013.

Cocktail Corner: The Antagonist at The Marquee

A spirited toast to all things alcoholic!  By Leslie Dinaberg

Bar at The Marquee (courtesy photo)

Bar at The Marquee (courtesy photo)

I’ve been really into sweet, hot and spicy cocktails recently and had a fabulously tasty one the other night at The Marquee. The Antagonist is made of chili-infused Absolut Vodka, white peach puree, mixed berry puree and pineapple juice.

Not only is it really pretty—served in a martini glass, although this drink is nothing like a traditional martini— The Antagonist has the perfect proportions of sweetness and spiciness for this cold-but-sunny weather we’ve been having lately. In fact, there’s nothing antagonistic about this drink—it’s simply delicious.

The Marquee (1212 State St.) is an elegant lounge next to The Granada that makes me think of the glamorous Manhattan found in old black and white movies.

The retro-fun vibe and great location combine to make it a perfect place to have a cocktail before—or after—a show.

The clever drink menu is theatrically themed, with signature libations like Dress Rehearsal (Ardbeg 10yr. Single Malt Scotch, Johnny Walker Red Blended Scotch, fresh lime juice and ginger puree with candied ginger and lime) and The Showstopper (Beefeater Gin, Cointreau Orange Liqueur and fresh lime juice with fresh mint, Serrano chili and raspberries), modern classics like Gone With the Wind (Old Overhold Rye Whiskey, Luxardo Maraschino Liqueur, blood orange bitters and simple syrup with pressed orange and brandied cherry) and a slew of fun martinis, like The Understudy (Pearl Vodka, Triple Sec, lychee juice and cranberry juice with a Prosecco float, garnished with a lychee nut) and 42nd Street (Makers Mark, Bourbon Manhattan, garnished with brandied cherry), to name just a few.

They also have a variety of nibbles. Try the blue cheese-stuffed figs, which are wrapped in prosciutto and served warm. It was a surprisingly good fit with The Antagonist cocktail, and I’m sure they both made our next stop—Dreamgirls at The Granada—even more enjoyable. Theater League just announced its 2013-14 Broadway series (Million Dollar Quartet, The Addams Family, Hello Dolly and West Side Story). I recommend you reserve seats for these great shows, along with a bar stool at The Marquee.

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Photo by Derek Johnson.

Photo by Derek Johnson.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara SEASONS on February 1, 2013.