>  ML> hundred and been given a name, the Valley Fire. I guess if it burns up
> I went to the inciweb site and discovered that fire is about 2-3 miles away
> from where Theresa and Cliff live (her parents live about 1/4 further away from
> the fire).  When I visit them I drive the road that goes right through the
> middle of the burn.  

You had been vague on where they were; now I know more 
or less. What direction is the fire from them? It so 
far has been tracking east and south, but they're 
predicting some kind of Santa Ana winds for the next
couple days, pushing things back westward. If their 
place doesn't get obliterated, next time you visit 
consider the bbq place in Flinn Springs. 

> I just got a text from her, they're OK but worried they
> might have to evacuate.  There's a sister and her family down at the bottom of
> the hill in a suburb of San Diego proper, so they have a place to go if need
> be.  She also mentioned the power had pretty much been not for the last 2 days
> and by necessity they were cleaning out the fridges/reefers and tossing things.

I hope they have a gas stove, so some of it can be
salvaged.

Blitva
categories: side, Croatian, Italian, Minnesotan
serves: 2 to 4
Ingredients

3 md Yukon Gold potatoes, peeled. 1" chunks
1/2 c olive oil
5 lg cloves garlic, thinly sliced
1 lg bn Swiss chard, tough center stalk removed
- greens cut into 1/2" strips
Kosher salt
black pepper

Croatian Chard & Potatoes

Author's note: I love this dish as written but it's also good 
made with a mix of greens like spinach, cabbage, or kale.

Boil the potatoes in salted water until tender, about 6 min. 
Drain and set aside.

Combine olive oil and garlic in a large pot and wilt over 
medium-high heat, about 2 min. The garlic should be soft 
but not browned and the oil should be very fragrant. [M
would remove the garlic and add it again right after the
chard has been put in.] Add the potatoes and cook, stirring 
a couple of times, until the potatoes start to turn golden 
around the edges, 5 to 7 min.

Add half of the chard, sprinkle with Kosher salt, and toss 
with the potatoes. Add the remaining chard, season with salt, 
toss. Cook until the greens have wilted, 3 to 4 min. Correct 
seasoning. Serve hot or at room temperature.

adapted from saveur.com by strawberryplum.com
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