Mountain Views News, Pasadena Edition [Sierra Madre] Saturday, November 26, 2016

8

FOOD AND DRINK

Mountain Views-News Saturday, November 26, 2016 

Julie’s Favorite Family Recipes

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

PIE N’ BURGER

 I was asked this week, who has the best burger in 
Pasadena? Hmmm. Too many great burgers, but here is 
one that I think you’ll like. 

 The day the earth stood still was about forty-five years 
ago, and that must have been when Pie N' Burger first 
opened. This is the quintessential hamburger stand 
in Pasadena. For my memory they tried a few other 
locations, but the Pasadena location has stood the test of 
time. Why? Above-average grub and some real “how 
you doin’, Darling’” type service. The owner, Mike, 
started working there as a cook and is a Trojan fan, they 
beat us this year so he gets to brag! Is it the best burger in 
Pasadena? Arguably in the top five, says this restaurant 
critic. The burger is oh so juicy, and unlike the over ten 
dollar burger I have fallen in and out of love with up the 
street on Lake, this one is consistent!!! The 
cheese could be upgraded a little but heck it's 
just pennies more. 

 Pie N' Burger is like that old couple who 
has lived in the same house for years -you 
know you should stop in and see them, 
but pass by many times. I'm not a real big 
breakfast fan but I've been told by more 
then one person that when Orel Hershiser is 
in town he and Fred Claire make that their 
stop for breakfast. If Orel likes it must be 
good. The dessert menu has pies, well duh... 
Pie n' Burger. I ordered the Pecan Pie. My 
lovely server forgot to warm it up, but no 
runs taken off the score board as it was quite 
good. They even have the old school type of 
Coca Cola where they mix the syrup with the 
soda. 

 There used to be a sign on the side billboard it mentions 
the chili, hmm. Better order that next time. Yes, if you are 
looking for a good burger, I do recommend Pie N' Burger 
for sure!!!! I have read a few complaints about the price of 
the burger, but I think you get what you pay for. Sure you 
can get a $3 burger somewhere else, but have you ever had 
a good $3 burger? Ok, maybe at In' n Out. The only thing I 
would change is the french fries - this would be the perfect 
restaurant if they made their own fries. Ahh. I can only 
dream.

 Email me your favorite burger spot at thechefknows@
yahoo.com

 Listen this Saturday at 5 PM KLAA AM 830

RACHEL REY BRUSSELS SPROUTS WITH BACON

INGREDIENTS

3 slices bacon, chopped

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 shallot, chopped

1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

Salt and pepper, to your taste

1 cup chicken broth

DIRECTIONS

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. 
Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add 
Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to 
begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 
minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon 
bits.


HEALTHY LIFESTYLES

THE JOY OF YOGA


UNLOCK ABUNDANCE

Besides resisting 
negativity and 
building inner 
power, what 
else is going to 
ignite the spark 
of optimism? You guessed it — gratitude! The 
welcomed annual November reminder to take 
stock of our lives is upon us. When gratitude is 
in present-moment awareness, we experience 
satisfaction and comfort. The search for the next 
best thing is subdued. It’s the ideal place to be.

 Gratitude is one of my favorite topics to write 
about. The very fabric of my being operates on it. 
I have learned to be grateful for every thing that 
has happened in my life to this point, including 
every decision, circumstance, and experience. 
Past and present, each day has made me who 
I am today. In fact, some of those not-so-great 
experiences are my greatest assets and have been 
the greatest opportunity makers for growth.

 In this way of thinking, I stay teachable and 
willing to learn. Although I don’t always feel 
successful, I put great effort into letting go of 
what isn’t, what wasn’t, and what will never 
be. This is acceptance and, with acceptance, I 
can then turn my attention to what I DO have 
and what IS possible. This creates momentum 
and positivity in every area of my life. There is 
ALWAYS at least one thing to be grateful for like 
clean running water, food, shelter, friends, family, 
yoga, meditation, and the list goes on and on!

 The next step is putting gratitude into action. 
Taking special care of my body through yoga, 
meditation, diet, exercise and adequate rest is key. 
Nurturing my mind and spirit through education, 
service, and spending time with loved ones is 
important. If I do these things, I can move into 
each day with my best foot forward. Yoga builds 
awareness; it wakes us up. If I’m awake, conscious, 
and engaged, I am looking for gratitude and 
miracles in my life. They become recognizable 
because I see clearly.

 What are you grateful for? What are the ways 
in which you can cultivate a daily practice of 
gratitude?

Namaste and Love,

Keely Totten

 
California Business Complex & 
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2600 California Ave. Monrovia, 91016 
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