The holidays are approaching us quietly, which means our focus is on food! Turkey, yam, pumpkin pie, cranberry, and even Christmas ham. The belly is full and there may be some weight gain. But keep this idea.

Imagine that after every salary is used to pay for rent, utilities, transportation, and other necessities, your family’s leftover groceries money is running out. Imagine you are an elderly person receiving government help to buy groceries. Or you have to go to the pantry every week to replenish it.

Imagine sending your children to school without breakfast, or they rely on free lunch. Imagine an elderly person only eats one regular meal a day. This is the so-called "food insecurity", which unfortunately has become an even more pressing issue during the pandemic.

Hungry children can't concentrate at school. Hungry adults cannot concentrate on work. They are more likely to get sick. They also tend to eat more fatty foods to get extra calories.

Food is the foundation of life. Good food is the foundation of physical and mental health. People need it all year round—not just on Thanksgiving and Christmas. For example, children who get free lunches at school may not have these lunches in summer.

How about this idea? Instead of donating food only once a year, let us agree to donate once a month. It doesn't matter whether you donate directly to your place of worship, food pantry, or non-profit organizations such as Second Harvest and Housing Matters.

It doesn't matter whether you provide cash, check or grocery card. Put it on a regular schedule. Make automatic donations from your credit card or bank account. You can also provide food, but financial help is better. Many of these organizations can get discounts on bulk purchases, and they already know what people need.

thank you very much. When my children were young, I relied on these programs myself. We are grateful to them.

You have more than a week to enjoy the current menu at Pino Alto in Sesnon House at Cabrillo College! Meals are prepared by students majoring in culinary arts. Trust me, they are great.

Choose from Pacific Oysters, Shanghai Pot Sticker Buns, Roasted Mochi Chowder, Braised Pork Leg, Carrot Risotto, Sandwiches, Salads, and Desserts. I cannot list them all here. Dine in, or order takeaway.

The winemaker’s dinner will be held on December 2 and 3, and you can book a Thanksgiving dinner on November 24, the day before the holiday.

Lunch is served from Tuesday to Thursday, and dinner is served from Wednesday to Friday. Due to COVID-19 restrictions, dining on the terrace, but the heater is turned on. For information, please visit pinoaltorestaurant.org

I regret to report that Mickey Phelps, a local caterer who trained at Cordon Bleu, has passed away. She is a frequent visitor to the town, serving in many gatherings, conferences and special events.

A few years ago, when she was at Hooked on Fish in Scotts Valley, I saw this little energy ball for the first time. She buzzed in the room, speaking half English and half French, checking the diners and smiling. Without her serving in the lunch buffet every Friday, our Rotary Club Santa Cruz meeting would be different.

Recently, I mentioned that I sprayed fruit flies with vinegar and water solution to kill them without contaminating my food with pesticides. But my brother John gave me a better idea.

Clean a small jar about 3 or 4 ounces in size. Add a few tablespoons of vinegar and a drop of dishwashing liquid. Measure approximately 3 inches along the edge of the paper envelope. Cut to form a triangle. Cut off a bit from the corner. You are making a funnel that fits the top of the jar, leaving a gap of about an inch above the vinegar.

Place the jar near any produce that attracts fruit flies. Bananas and tomatoes are particularly prone to appear! Flies will be attracted by the smell of vinegar, fall off the funnel and enter the vinegar. The problem is solved!

Always prepare cheese, olives, spreads and party biscuits for last-minute visitors. Or enjoy them yourself before the fire. Add a glass of wine, just because.

Lemons are great all year round. Lemon cake without flour is perfect for people with gluten intolerance. This is fast and easy.

Butter or cooking spray to lubricate the pan

1 1/2 cups almond flour (not almond flour)

1. Place a shelf in the middle of the oven. Heat the oven to 350F. Use parchment paper to mark the bottom of an 8 or 9-inch springform pan or round cake pan. Spread the paper and the sides of the pan with butter or cooking spray. Set aside.

2. Break and separate the eggs, and put the egg whites into the bowl of a stand mixer equipped with a whisk attachment. (Alternatively, put it in a medium-sized bowl and use an electric hand mixer.) Put the egg yolks in a separate large bowl.

3. Grate the lemon zest with a micro plane to get 2 tablespoons. Add to the egg yolk. Add 1/2 cup granulated sugar. Stir until completely combined and there are no egg yolk streaks.

4. Add almond flour, baking powder and salt. Stir until the flour is wet and the mixture is just blended. Some lumps are fine. Set aside.

5. Beat the egg whites on medium-high speed until hard peaks form, 2-3 minutes. Using a silicone spatula, fold 1/3 of the beaten egg white into the batter to lighten it. Gently fold the remaining egg whites until completely mixed. The batter should be evenly moistened with no remaining egg white streaks, but it will not be completely smooth. Don't over mix. Transfer the batter to the prepared pan. Spread out gently into an even layer.

6. Bake until the edge of the cake begins to separate from the edge of the pan, the top is golden brown, and the toothpick inserted in the center is clean, 25-30 minutes. Place the pan on the metal rack. Let cool for 15 minutes.

7. When serving, use a knife around the cake to loosen it. If using a springform pan, loosen the sides of the pan. Gently flip the cake onto the plate, peel off the parchment paper, and then flip it onto the plate again. Serve hot or at room temperature, sprinkled with powdered sugar. If necessary, it can be served with fresh berries, whipped cream or ice cream.

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