Rolling down the Pacific Coast
State Route 1 runs along the Pacific Coast of the state of California, it is the longest route in the state. It is broken down into stretches: Pacific Coast Highway – Cabrillo Highway – Shoreline Highway and Coast Highway. At times, it runs concurrently with U.S. 101 and actually shares the same roadway.
It was built in sections starting in the 1920s. Its southern terminus is in Dana Point reaching north to Leggett for 655.8 miles. In between lies Orange County – Los Angles & Ventura County -Central Coast - Big Sur – Monterey Bay County – San Francisco Bay Area and Mendocino County. The entire road is dedicated to members of the United States Armed Forces. Besides connecting all these coastal areas – it provides access to beaches and attractions along the coast.
Ranging from a rural two-line road to urban highways. Most of the route hugs the coast except for several miles inland to avoid, Vandenberg Air Force Base, Diablo Canyon Power Plant and Point Reyes National Park.
When construction was started in 1921, temporary prison camps were setup by San Quentin Prison System and provided unskilled labor. Inmates were paid 35-cents a day and had their sentences reduced.
California’s coastline is under constant change with many challenges. Frequent landslides and erosion occur leaving the road unpassable. Traffic often needs to be redirected. The Big Sur section received 60” of rain during the winter of 20162017. Due to mudslides or landslides, six or so locations were closed. Reconstruction is still going on and is not expected to be finished until 2018.
The south terminus is that of Dana Point. The area is a designated California Landmark. It has one of the few harbors with easy access to SRI. The area was once a popular port for trade for nearby Mission San Juan Capistrano. Author Richard Henry Dana descripted the area “the most beautiful spot on the California coast” with high bluffs and sheltered coves.
The north terminus of SR1 is Leggett in Mendocino County. The 2010 Census reports the population of Leggett to be 122 people. An attraction of the area is the “Drive Through Chandelier Tree.” The tree is named due to its resemblance to a chandelier. Signs state that it is a redwood tree standing at 315 feet – actually it is 276 feet high – it has a large opening that a car can drive through.
About 250 miles south of San Francisco and 250 miles north of Los Angeles on the central coast is the Hearst Castle. Known as San Simeon built by newspaper magnate William Randolph Hearst. The complex was built from 1919 to 1947 and opened to the public in 1958. Locally it is known as “the ranch” and it is on both the National Historical Landmark and California Historical Landmark lists. It is considered to be one of the “10 Amazing Castles” in the U.S. Forty-five miles inland the total footage of the buildings exceeds 90,000 square feet plus three guest houses on the property. San Simeon hosted the best of Hollywood and the world. Today, millions visit each year – even with it being far from urban areas.
The climate of California lends itself to- Big Sur
wards Mediterranean and health-conscious diets. Inspired by French, Italian, Mediterranean, Mexican and Asian foods. Central to north is a source of seafood, the staple of California diets, along with fresh fruits, vegetables and meats. Fried batter foods are not common in the diet except for fish tacos, tempura and French fries. Regional menus differ due to ethnic make-up. Fusion cuisine is very popular (mixing of two or more foods from different areas). This was spearheaded by Chef Wolfgang Puck starting in the 1960s.
There is the Californiastyle pizza which highlights fresh produce and barbecued meats or fresh fish and seafoods. This type of pizza has swept across the country. Barbecue influences by Mexican cooking has, also, spread far and wide beyond the area. As well, California is known for production of gourmet food products – such as; Peet’s Coffee & Tea.
We all know about pizza – or do we? Pizza as we know it was developed in the U.S. and only resembles the original Italian pizza. It seems the first pizza made here was the Neapolitan Pizza. Soldiers returning from World War II could not forget this great combination they first tasted in Italy. Pizza has become iconic and has developed in many different types.
California Style – is a thin crust – topped with a combination Californiastyle foods, such as; pineapple, avocado, fish, etc.
St. Louis Style – thin crust without yeast – cut into squares & rectangles.
Chicago Style – deep dish – stuffed - made upside-down - to be eaten with a knife & fork. There is also a Chicago thin style.
New York Style – thin crust & crunchy – lots of cheese – fold over to eat.
Philadelphia Style – thick crust topped with chunky tomato sauce & cheese. There is also a tomato pie - usually served cold & cut in square pieces.
White Pizza – Tomato sauce is omitted or replaced with another sauce –usually garlic butter or olive oil. Often topped with spinach and/or onions. Bake like other pizzas.
California Tuna Pizza
Preheat oven to 450-degrees. Place pizza crust on baking sheet. In a skillet heat olive oil over medium-heat. Add garlic & quickly sauté for a few seconds – do not burn. Spread garlic oil over pizza crust. Spread flaked tuna over the entire top evenly. Bake 8 to 10 minutes. Cut in wedges &
enjoy.
Your Own Barbecue Sauce
In a medium pan pour apple cider vinegar & bring to a boil. According to your taste — mix in ketchup, onion powder, garlic, dry mustard, chili powder, salt & cayenne powder. Reduce heat, allow mixture to simmer — stirring occasionally. Simmer until sauce thickens – about 45 minutes. Cool and use for your favorite barbecue dishes.
CELELBRATE LIFE EVERY DAY!
Let me hear from you: banjack303@verizon.net. Search YouTube for Look Who’s Cooking as well as phoenixvillenews.com for this column. Find Bette on Facebook by searching “Bette Banjack’s Downtown Kitchen.”