Jeremy T. Ringfield's Blog, page 4

Horoscopes Sept. 25, 2025: Donald Glover, take greater interest in your well-being

CELEBRITIES BORN ON THIS DAY: Donald Glover, 42; Catherine Zeta-Jones, 56; Will Smith, 57; Michael Douglas, 81.

Happy Birthday: Take greater interest in your finances, health and emotional well-being. It’s up to you to take care of yourself and your interests. Back away from anyone trying to bulldoze you into something questionable. Contemplate what’s in your best interest before taking on a new project. Make changes according to your needs and agenda. Anything short of doing what’s best for you is nonnegotiable. Set clear standards and boundaries, and stick to them. Your numbers are 7, 12, 18, 24, 33, 38, 41.

ARIES (March 21-April 19): Choose to act, finish what you start and do your fair share. Maintaining a balanced life can be trickier than anticipated, but it’s essential if you want to feel at peace with yourself and your lifestyle. Overreacting will not solve anything, but effective communication, transparency and a clear plan that outlines your responsibilities will help. 3 stars

TAURUS (April 20-May 20): Keep the momentum flowing. Take the initiative to set your house in order, and address pending institutional, financial and authoritative issues. A gentle nudge will help by sending a signal that shows your intent. Too much idle time can lead to anxiety and an increased likelihood of making unnecessary fusses that limit what you achieve. 3 stars

GEMINI (May 21-June 20): Positive change is a heartbeat away. All you must do is engage in what makes you who you are, and you’ll make a difference. Step into the spotlight and let your quirky ways influence those who tune in to what you are doing. Using social media strategically will help you establish your next move. 3 stars

CANCER (June 21-July 22): An open and honest approach will build strong relationships and help you make new connections. Participate in events that help you represent who you are and what you can offer. Don’t hesitate to send out your resume or apply for positions that allow you to diversify how you use your skills to meet demands. Romance is favored. 5 stars

LEO (July 23-Aug. 22): Gauge situations before entering a conversation. If it’s regarding personal or domestic matters, you’re best to remain calm and refuse to let anyone bait you into a fight. However, if dealing with people who share an interest or concern, you’ll gain ground and make a difference by using your wit, intelligence and compassion. Follow your instincts. 2 stars

VIRGO (Aug. 23-Sept. 22): If you want something, go after it. Harness your energy and emotions to turn your desires into tangible outcomes. Love, personal growth and self-improvement may not align with common sense, but they fulfill a need to experience something that transcends logic. You cannot measure experience by loss or gain, but by what you learn in the process. 4 stars

LIBRA (Sept. 23-Oct. 22): Clear the air, say what’s on your mind and only agree to what makes sense from your perspective. If you waffle, someone will take advantage of you. Be direct, nonconfrontational and upbeat regarding what you want and how you plan to move forward. Call the shots instead of following someone else’s lead. Romance is favored. 3 stars

SCORPIO (Oct. 23-Nov. 21): Go about your business, finish what you start and be the one to make a difference. Refrain from letting someone’s opinion eat away at you or cause your ego to rise. Discipline and hard work will bring far more rewards than battling it out with someone who will never see things your way. 3 stars

SAGITTARIUS (Nov. 22-Dec. 21): Work quietly behind the scenes, where you can achieve the most. Preparation will make your presentation a breeze and command the attention you want. If you’re seeking a professional or financial change, speak up; if it’s personal, sit tight and wait. Keeping up with the latest technology and upgrades in your field will pay off. 3 stars

CAPRICORN (Dec. 22-Jan. 19): Update your information, documents and skills to meet demands. Listen, but don’t comply with what others think is acceptable. You will do best following the path you feel passionate about and living life your way. Don’t feel the need to pay for others or volunteer to take on responsibilities that aren’t your problem. 4 stars

AQUARIUS (Jan. 20-Feb. 18): Let your creativity soar and your mind wander. What you devise may not be sound, but it will spark your imagination and encourage you to head in a direction that changes how you live or work. An unexpected financial gain, gift or discovery can transform into a valuable learning experience that fosters gratitude. 2 stars

PISCES (Feb. 19-March 20): Refuse to buy into the hype you encounter today. Look inward and rely on yourself for resilience and fortitude. Foster your desire to make the most of yourself, utilizing the skills you have diligently developed to serve your needs and secure financial, emotional and physical stability. Love and romance are in the stars. 5 stars

Birthday Baby: You are secretive, intuitive and tireless. You are determined and intense.

1 star: Avoid conflicts; work behind the scenes.
2 stars: You can accomplish, but don’t rely on others.
3 stars: Focus and you’ll reach your goals.
4 stars: Aim high; start new projects.
5 stars: Nothing can stop you; go for gold.

Visit Eugenialast.com, or join Eugenia on Twitter/Facebook/LinkedIn.

Devers slugs first Splash Hit, SF Giants avoid sweep against Cardinals

SAN FRANCISCO — The Giants hope there will plenty of splash hits over the course of Rafael Devers’ nine years at Oracle Park, and the left-handed slugger started the count Wednesday night with a towering shot that barely made it to the water.

The first splash hit of Devers’ career proved to be decisive in a 4-3 win over the St. Louis Cardinals that allowed the Giants to stave off a sweep as well as their 82nd loss — which would assure a losing record for the seventh time in nine seasons — for another night.

“It was only a matter of time,” manager Bob Melvin said of Devers, who left without speaking to reporters.

After Robbie Ray was scratched from his final start of the season, J.T. Brubaker and Carson Seymour combined to limit the Cardinals to two over seven innings, and the Giants got just enough offense to make Devers’ home run stand up.

Andrew Knizner delivered a tie-breaking triple that got past a diving Victor Scott II in center field and allowed Christian Koss to score the go-ahead run in the eighth after Jose Buttó allowed the Cardinals to tie the game at 3 in the top half of the inning.

San Francisco benefitted from St. Louis’ sloppy play, capitalizing on two of the Cardinals’ three errors for a pair of runs.

Casey Schmitt doubled off the wall in the second inning and scored when center fielder Victor Scott II couldn’t cleanly field Jung Hoo Lee’s gapper a batter later, opening a 1-0 lead, and right fielder Jordan Walker dropped a routine fly ball from Christian Koss to lead off the fourth, allowing the Giants to claim a 3-2 lead without getting a hit.

No assistance was needed for Devers to reach the water leading off the third inning against Sonny Gray.

Devers worked the count to 3-0 and wasted little time once he got a pitch in the strike zone, turning on a high-and-tight fastball that left the bat at 108.3 mph. It was a moonshot, the 43-degree launch angle matching Devers’ blast off Kyle Freeland in Colorado for the steepest of his career and trailing only Wilmer Flores’ 46-degree skyscraper against Atlanta among the Giants this season.

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When it finally landed, a few feet beyond the walkway, it was quickly scooped up by a kayaker who dove into the water after it. Officially measured at 376 feet, the homer was Devers’ 34th of the season and his 19th since the Giants traded for him on June 15.

Devers is batting below .200 since the start of September, having cooled off somewhat since his power surge with Willy Adames that almost played the Giants back into the playoff race, but the homer was his 15th since August 1. Only two players in the National League have left the yard more often in that span: Kyle Schwarber and Juan Soto.

“I had a hard time believing he wasn’t going to get one in the water before we left,” Melvin said. “So, 3-0 (count), got a good pitch to hit, took a healthy hack. Put a smile on his face.”

Up next

The Giants have one more off day Thursday before they play three more games and then have a winter full of them. They begin their final series of the season Friday night against the Colorado Rockies, with RHP Trevor McDonald (0-0, 3.38) on the mound, followed by Justin Verlander (3-11, 3.88) and Logan Webb (14-11, 3.30) to wrap up the weekend.

SF Giants shut down Robbie Ray after ‘really good’ first full season back from surgery

SAN FRANCISCO — The Giants’ slim postseason hopes were extinguished Tuesday night, and within hours of their elimination becoming official began to shift plans accordingly.

Robbie Ray, who was scheduled to start Wednesday’s series finale against the Cardinals, was scratched shortly after the clubhouse doors closed to reporters and replaced with long reliever J.T. Brubaker. Standing in front of his locker the following afternoon, Ray reflected on the first full season under his belt since undergoing Tommy John surgery.

“Couldn’t really ask for a whole much more,” he said.

After missing almost the entirety of 2023, Ray returned last July and logged 30 innings and this season became one of the most durable and reliable starters in the majors. At the time of his final start, Ray ranked among the league leaders in innings (182 1/3; 12th) and pitches thrown (3,069; third) while finishing with a 3.65 ERA, his best mark over the course of a season since he won the Cy Young Award in 2021.

“I felt really good about my season,” said Ray, who was also named an All-Star for the second time in his career. “… I’m proud to be able to take the ball when I was asked to, and log that many innings, give our team a chance to win that many times. Obviously it didn’t work out the way we wanted to, but this is a good workload to build off of.”

Although the season ended on a sour note, posting an 8.13 ERA over his final six starts, Ray didn’t believe fatigue was a factor. Across the board, the velocity on his pitches was higher in September than it was in August.

“Obviously I haven’t been in that situation in a while, so there was a little fatigue,” Ray said. “But ultimately felt like I still had the capability of going out there and giving us a chance to win. I never felt bad, really at all this year. I felt pretty strong all the way through.”

“That’s who he is — he’s a bulldog,” manager Bob Melvin said. “He gives everything on every pitch. You can hear him. He gets after it all the time, wants to be there for his team, wants to post and certainly did for us this year. But it makes some sense to give him this one off.”

The sharp increase in workload this season made it an easy decision to put a wrap on Ray’s year and turn their attention to 2026.

With Justin Verlander set to be a free agent, Ray is one of only three sure things in next year’s rotation, along with Logan Webb and Landen Roupp. Hayden Birdsong, Carson Whisenhunt, Kai-Wei Teng, Trevor McDonald are some of the names who will battle for the final two spots, if they aren’t filled through free agency or trade this offseason.

“We’ve got some good young guys, me and Webby got a veteran presence. If we add someone in the offseason too, that’d be great,” Ray said. “There’s gonna be some guys on the market who I think could potentially help us out.”

When Webb exited Tuesday’s game, he was in line for the win and it appeared Ray would still have a reason to pitch on Wednesday. But the Giants’ bullpen wasn’t able to hold on to an 8-3 lead and lost, 9-8, which combined with the Mets’ win put too much daylight between the teams for the third and final wild card spot with four games left to play.

The loss locked in a fourth straight season without a winning record or a postseason appearance.

Webb said this year was “the most frustrating” while also calling the roster “the most talented team I’ve been on,” including the one that won 107 games in 2021, the last Giants squad to make the playoffs.

“If there’s one thing about Buster Posey, I don’t think he’s OK with losing,” Webb said. “I don’t think he’s OK with even being .500. He wants to win. I’m not going to play his job because it’s not my job, but I don’t think he’s OK with this. I don’t think there’s a lot of people OK with this in this clubhouse.”

Ray was asked if he could pinpoint where things went wrong for a team that was tied with the Dodgers for first place in the National League West when they made the biggest splash of the season, adding Rafael Devers in a mid-June blockbuster.

“It felt like there was multiple times right before the trade deadline where we kind of shot ourselves in the foot,” he said.

Since the Devers trade, the Giants have gone 36-52 and went from buyers to sellers by the trade deadline. On Tuesday, the slide reached its natural conclusion, with their season ending in disappointment for the fourth straight year.

“Not to say that we didn’t get some good pieces for the future, but we got rid of a couple key pieces in this clubhouse,” Ray said. “After that we kind of went on a surge and felt like we were getting some momentum. Then, the last couple weeks we just weren’t able to really do anything. It’s unfortunate, but it’s a good lesson for us to learn.”

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— RHP Randy Rodríguez underwent successful surgery to repair the ulnar collateral ligament in right elbow — the operation commonly known as Tommy John — and was given a 12-14 month timeline for recovery. Dr. Keith Meister performed the procedure.

— RHP Logan Webb will start the Giants’ season finale on Sunday, giving him a chance to become the first Giants pitcher since Bill Voiselle in 1944 to lead the league in strikeouts and innings pitched. Webb (201⅔) has logged five more innings than the next-closest pitcher in the National League, Christopher Sánchez, and is tied with Paul Skenes at 216 strikeouts.

— McDonald and Verlander will get the nod in the Giants’ other two remaining games.

Game of the Week: Cowboys seeing redemption against Soquel

SALINAS – The title wasn’t just taken away from them, but ripped from their mantle of dominance over the previous six seasons.

Over the course of 34 minutes of their 48-minute football game last fall, Soquel High ran off 34 straight unanswered points, ending Salinas’ reign as Pacific Coast Athletic League Gabilan Division champions.

A changing of the guard? Or just the better team on that night? For now, the road to the Gabilan Division title runs through Soquel, which hosts the Cowboys on Friday.

“I could see this being a 14-7 or 42-35 game,” Salinas coach Steve Zenk said. “It will depend on who does a better job limiting big plays and producing big plays. We’ll know about 10:30 p.m.”

Soquel quarterback Sam Whelan has thrown for 900 yards and nine touchdowns through four games. (Donald Fukui -- Herald file)

Zenk, who is two wins away from breaking the Salinas school record for wins in just seven full seasons, is 56-3 in Gabilan Division play as the Cowboys’ head coach.

Salinas has been ever better on the road in the Gabilan Division, having gone 25-1, with its last road loss in league play occurring in 2022, a three-point setback at Aptos.

“If you’re in the title hunt, every game is a league championship game,” Zenk said. “It’s felt that way for the last 45 to 50 league games. We usually get everyone’s best game.”

The Knights, who have jumped four divisions in seven years in the PCAL, have evolved into one of the elite programs in the Central Coast Section.

On the heels of a Gabilan Division title in just its third year, Soquel comes into the meeting having won 13 straight league games, outscoring its first two league opponents 98-14.

The Knights have made statements in a 4-0 start, avenging two nonleague losses from last year, while humbling defending state champion Carmel 49-0 two weeks ago.

Soquel’s last Gabilan Division loss occurred in 2023 against Salinas. The Cowboys’ last league setback was against the Knights last October.

“They fly to the ball,” Zenk said. “It’s a physical unit. The defense does a good job of being in the right spot. They get aligned well. It’s a well-disciplined program.”

While the Knights’ offensive numbers are impressive, the defense has not allowed a point in the first three quarters in Gabilan Division play, having produced 10 turnovers.

Still, it’s hard to ignore the Knights’ offense, which has outscored their first two league opponents – both of which played for CCS titles last year – 63-0 in the first half.

“Soquel doesn’t make a lot of mistakes,” Zenk said. “The offense goes through their quarterback and he’s pretty good. They’re more balanced, taking what you give them.”

Zenk was speaking about quarterback Sam Whelan, who guided the Knights to a State Division 4 AA title in 2023 as a sophomore.

Salinas wide receiver Hovan Lusk caught a touchdown pass against Valley Christian. (Donald Fukui -- Herald file)

Whelan has thrown for 900 yards and nine touchdowns through four games, with four different players having caught touchdown passes, including Hudson Summerrill, who has 19 catches for 365 yards and three touchdowns.

“They’re good, but Soquel was good last year,” Zenk said. “We have to try and limit their big plays. But we need to move the football and score points.”

After scoring first in last year’s meeting with the Knights, Salinas didn’t score again until late in the fourth quarter in a 34-14 loss.

Coming off a bye week, Zenk spent the first week letting players heal, while cutting down on his practice times, a pattern he’s used the past eight seasons.

“We’re past the 50 percent point in the season,” Zenk said. “So we have started to cut down our practice times. The deterioration of bodies is real. We try and stay ahead of that.”

Before the bye week, the Cowboys erased a season-opening setback to Clovis by knocking off CCS-ranked Valley Christian of San Jose and North Salinas.

“I liked that we’re getting our tempo and we’re effective running and throwing the ball,” Zenk said. “Sometimes you take a step back. But we’ve progressively gotten better as the season has gone on.”

The Cowboys have shown their balance, with Brandon Palma rushing for 259 yards and three touchdowns in the win over Valley Christian.

With North Salinas making an emphasis to slow down Salinas’ ground game, sophomore quarterback Michael Andrade threw for 198 yards and four touchdowns, completing 15-of-22 attempts.

Soquel High receiver Hudson Summerrill has 19 catches for 365 yards and three touchdowns. (Raul Ebio - Santa Cruz Sentinel)

“We take what an opponent gives us,” Zenk said. “Sometimes I think we should run the ball more. But I don’t call the plays.”

Well protected by his offensive line, Andrade has picked apart defenses, with sophomore Hovan Lusk, Amani Liang and Jacob Robles all catching touchdown passes two weeks ago.

“I don’t think the moment is ever too big for him (Andrade),” Zenk said. “He takes care of the football and makes good decisions. He’s spreading the ball around.”

What was an emphasis during the bye week for Salnas was improving its tackling on defense, which has given up 100 points this year – 49 in the loss to Clovis.

“We’ll spend 20 minutes a week on tackling,” Zenk said. “You have to be able to block on offense and tackle on defense. We’ve been more of a bend, but don’t break defense.”

Linebacker Madden Eubanks and defensive lineman Jackson Silacci-Jensen anchor a unit that has seen Salinas reduce its points allowed in each of its first three games.

Quentin Dominguez has quietly evolved this fall, leading the Cowboys in tackles, while Bon Robinson has been a menace in the middle.

“Our linebackers have been pretty strong for us,” Zenk said. “Our defensive line is pretty good. We got tested early in the season with our nonleague schedule. We do it for a reason.”

Chasing a 17th straight playoff spot, Zenk cautions about putting too much emphasis on one game, especially when there are still six remaining in the regular season.

“I don’t think these kids feel the pressure of expectations,” Zenk said. “I’m sure someone is saying it’s Soquel this week. My focus is on what we’re doing today. Let’s have fun and get better.”

This weekend’s schedule

THURSDAY

Monterey at Alisal, 7:30 p.m.

North County at Alvarez, 7:30 p.m.

FRIDAY

Salinas at Soquel, 7:30 p.m.

North Salinas at Hollister, 7:30 p.m.

Aptos vs. Carmel at Monterey Peninsula College, 7:30 p.m.

Pacific Grove at Watsonville, 7:30 p.m.

St. Francis at King City, 7:30 p.m.

Stevenson at Monte Vista, 7:30 p.m.

Gonzales at Seaside, 7:30 p.m.

Harbor at Rancho San Juan, 7:30 p.m.

Trinity at King’s Christian, 7 p.m.

SATURDAY

Greenfield at San Lorenzo Valley, 12:30 p.m.

Soledad vs. Scotts Valley at Harbor High, 2 p.m.

COMMUNITY COLLEGE

MPC at Redwoods, noon.

Contra Costa vs. Hartnell at Rabobank Stadium, Salinas, 1 p.m.

Top 10 football rankings

1. Soquel (4-0) vs. Salinas, 7:30 p.m. Friday

2. Palma (4-0) bye

3. Salinas (2-1) at Soquel, 7:30 p.m. Friday

4. Monterey (3-1) at Alisal, 7:30 p.m. Thursday

5. Hollister (1-2) vs. North Salinas, 7:30 p.m. Friday

6. Alisal (2-2) vs. Monterey, 7:30 p.m. Thursday

7. North Salinas (3-1) vs. Hollister, 7:30 p.m. Friday

8. Scotts Valley (3-0) vs. Soledad, 2 p.m. Saturday at Harbor High

9. Pacific Grove (3-0) at Watsonville, 7:30 p.m. Friday

10. Carmel (1-2) vs. Aptos, 7:30 p.m. Friday at Monterey Peninsula College

 

 

Trump says he was victim of ‘triple sabotage’ at UN and Secret Service is looking into the matter

By JOSH BOAK, Associated Press

WASHINGTON (AP) — President Donald Trump said Wednesday that he was the victim of “three very sinister events” during his time at the United Nations on Tuesday and that the Secret Service will be looking into the issues.

The president was attending the U.N. General Assembly, where he gave a speech excoriating the institution for having squandered its potential. He also criticized U.S. allies in Europe for their handling of the Russian war in Ukraine and their acceptance of immigrants as he told fellow world leaders that their nations were “going to hell.”

On his social media website, Trump indicated that he was in a sour mood at the U.N. because of a trio of mishaps that he suggested was part of a conspiracy against him.

First, the escalator came to a “screeching halt” with Trump and his entourage on it, an event that Trump called “absolutely sabotage.”

Stephane Dujarric, the U.N. spokesman, said a videographer from the U.S. delegation who ran ahead of Trump may have “inadvertently” triggered the stop mechanism at the top of the escalator.

“The people that did it should be arrested,” Trump said on Truth Social.

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Second, Trump said his teleprompter went “stone cold dark” during his address to the U.N. The problem with that accusation is the White House was responsible for operating the teleprompter for the president, according to a U.N. official who spoke on condition of anonymity because of the sensitivity of the issue.

Third, Trump said that the sound was off at the U.N. as he spoke and that people could only hear his remarks if they had interpreters speaking into earpieces. Trump said his wife, Melania, told him she couldn’t hear what he said.

“This wasn’t a coincidence, this was triple sabotage,” said Trump, who is seeking an investigation of the matter.

Trump told the U.N. to save its security tapes regarding the escalator stoppage as the Secret Service will be involved in the inquiry.

Federal judge refuses to reinstate eight former inspectors general fired by Trump administration

By REBECCA BOONE, Associated Press

WASHINGTON (AP) — A federal judge refused on Wednesday to reinstate eight former inspectors general who sued after the Trump administration fired them with no warning and little explanation.

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U.S. District Judge Ana Reyes said that while President Donald Trump likely violated the federal law governing the process for removing the non-partisan watchdogs from office, the firings didn’t cause enough irreparable harm to justify reinstating the watchdogs before the lawsuit is resolved.

The eight plaintiffs were among 17 inspectors general who were fired by Trump on Jan. 24. Each received identical two-sentence emails from the White House that attributed their removal to unspecified “changing priorities.” The mass firings targeted all but two of the cabinet agencies’ inspectors general.

Plaintiffs’ attorneys said the firings were unlawful because the administration didn’t give Congress the legally required 30-day notice or provide a “substantive, case-specific rationale” for removing them. Government attorneys said the president can remove IGs “without any showing of cause” and doesn’t have to wait 30 days after providing notice to Congress.

The judge noted that even if the IGs were reinstated, Trump could simply give notice to Congress and have them removed from their positions 30 days later.

A fiesta of flavor for Hispanic Heritage Month

National Hispanic Heritage Month began Sept. 15, and what is a celebration without delicious food? In California, we’re very comfy with the dishes popular just on the other side of the border, but Mexico is a large and diverse country with other regional dishes that aren’t as well known here — and should be.

One of them is cochinita pibil. This is a traditional pork dish in Yucatán, a Mexican state located on the northern part of the Yucatán Peninsula on the Gulf of Mexico. The dish is the essence of Yucatec Maya culture.

“Traditionally, we’d use the whole pig,” explained Raul Casillas, the new creative chef at Puesto restaurants. “You marinate the pork overnight, then you wrap it in banana leaves and bury it in a hot pit, where it slow cooks for hours.”

Casillas, new creative chef at Puesto restaurants, blends ingredients for a cochinita pibil marinade. Casillas said he enjoys his “R&D opportunity to represent Mexico and do something cool.” (Alejandro Tamayo / The San Diego Union-Tribune)

The marinade traditionally is a mixture of achiote (an orange-red paste made with ground annatto seeds), citrus juices and a variety of spices.

“When it’s done and you pull it out of the pit, the aroma from the banana leaves and the spices give it its real magic,” Casillas said. “But Yucatán is all about these recados, these combinations of spices, and this is one way to highlight them.”

Casillas is a native San Diegan and was first exposed to Mexican food by his grandmother. After training at Le Cordon Bleu College of Culinary Arts in Las Vegas, he had stints at Jaleo, a José Andrés restaurant, and then at L’Atelier by Joël Robuchon. After eight years in Vegas, Casillas returned to San Diego to help open Valle in Oceanside with Roberto Alcocer. He then landed at Puesto for what he described as “an R&D opportunity to represent Mexico and do something cool and have fun every day making nice items. I enjoy the creative aspect of it.”

Casillas developed a riff on cochinita pibil for Puesto, along with a celebratory Pistachio Tres Leches cake, and shared his recipes and techniques here.

Casillas’s cochinita pibil taco is enveloped in a freshly made, warm blue corn tortilla. It’s rich from pork belly, piquant from the varied spices in the recado blanco (a spice blend), with just enough acid from the marinade and the traditional red onions. To that he adds a slice of creamy avocado, sprinkles of citrusy cilantro leaves, thin slices of serrano pepper and the satisfying crunch of chicharron pieces (get them freshly cooked at the counter of a market like Northgate and cut them into 1-inch pieces).

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Preparing cochinita pibil is a two-day project — one day to prepare the marinade and let the pork bathe in it overnight, and the next to cook the pork. There’s no whole pig or pit or even banana leaves involved: Casilla developed a recipe that even a home cook can follow.

The rest is straightforward. Make the recado blanco first so you can add it to the marinade. It’s filled with dried oregano, grilled garlic cloves, black peppercorns, cloves, cumin, cinnamon, coriander, salt, and orange and lime juices. Be sure to toast all of the spices to bring out the flavors before blending them.

“Making this at home is special because it’s the freshness of the spices,” Casillas explained. “It’s called ‘blanco’ or white instead of ‘rojo’ or red because of the coriander instead of the annatto seed.”

You only need 2 tablespoons for this recipe, but because it’s difficult to puree such a small amount in a blender, you’ll have plenty to use as a marinade for grilled chicken or fish or to put in a mole later (yes, you can freeze it).

Casillas pipes on passion fruit cream to top the Tres Leches Cake, (Alejandro Tamayo / The San Diego Union-Tribune)

You will add the recado blanco to the rest of the marinade ingredients. But first, grill the tomatoes and onions. The idea is just to char both to pull out a smoky flavor. Seed and remove the stems of the guajillo chiles and grill them also to a deep brown.

Now blend all the marinade ingredients and marinate both the pork shoulder and belly overnight in the refrigerator. Meanwhile, prep the pickled onions and refrigerate, alongside the pork.

The next day, you’ll first quickly grill the meat just until it has grill marks, then roast it with some of the marinade in a pre-heated 350-degree oven for 4 hours. Refrigerate until cold and the fat has solidified. Remove the fat and reheat the meat in the braising liquid. Then pull the meat apart and assemble the tacos.

The Pistachio Tres Leches cake is about as traditional Mexican as you get, but Casillas wanted to zhuzh it up and came up with the idea of pairing the cake with pistachios — and a passion fruit cream.

“Tres leches is this jewel of Mexico,” he explained. “It’s a super wet cake with condensed milk, evaporated milk and regular milk. It’s traditional to have at birthday parties, but usually with a whipped cream frosting and some strawberries on top. It’s one of my favorite cakes.”

For his version, Casillas wanted to have some fun and make it more special — so he added a pistachio praline and nougatine. The praline starts out as a solid sweet before being chopped in a food processor into a paste. The nougatine, too, is baked on a sheet pan until solid and then chopped into small pieces in a food processor.

The cake is simple and light. Once it’s baked and cooled, you’ll slice off the edges with a serrated knife, cut into rectangular serving pieces and soak in the tres leches. The milks will initially bubble. Once they go away and the slices feel heavy, remove them and place on plates. Using a pastry bag, pipe the passion fruit cream in three ribbons lengthwise on each slice. Then pipe lines of praline paste to fill the two spaces between the cream. Casillas recommends using your right hand to press out the cream and praline paste, with your left hand’s index finger to guide. Finally, sprinkle toasted pistachio pieces and the crunchy nougatine on top.

Cochinita Pibil Taco wraps richly marinated pork in a fresh, warm blue corn tortilla. (Alejandro Tamayo / The San Diego Union-Tribune)Cochinita Pibil Taco

Makes 12 to 15 tacos

INGREDIENTS

For the marinated pork roast:

1 pound skinless pork belly, cut in half

2 pounds pork shoulder, cut in five 4-inch cubes

2 1/2 quarts cochinita marinade (recipe follows)

For the cochinita marinade: 

2 tablespoons recado blanco spice blend (see recipe below)

5 Roma tomatoes

1/2 red onion

7 cloves garlic, peeled

4 dried guajillo chiles, de-stemmed and seeded

2 1/2 teaspoons achiote

1 cup orange juice

1 cup lime juice

1 teaspoon Mexican oregano (whole)

1 tablespoon kosher salt

For the recado blanco:

1 teaspoon dried oregano

12 cloves peeled garlic, grilled on a scorching pan (not nonstick)

2 teaspoons whole black pepper

12 whole cloves

1 tablespoon whole cumin seeds

1 teaspoon ground cinnamon

1 teaspoons ground coriander

4 teaspoons kosher salt

1/2 cup orange juice

1/2 cup lime juice

For the pickled red onions:

3/4 cup lime juice

3/4 cup orange juice

1 habanero chile, de-stemmed

1 red onion, julienned

For the tacos:

Fifteen 5-inch blue corn tortillas, warmed

2 pounds cooked cochinita pibil roast

Pickled red onions

4 to 5 serrano chiles, sliced thin horizontally into wheels

1/4 pound chicharrónes, already cooked (available at Mexican markets like Northgate’s prepared food counter), cut into 1-inch pieces

Leaves from 1 bunch cilantro (discard stems)

2 avocados, peeled and sliced lengthwise

Chef Raul Casillas toasts spices to make recado blanco to include in the marinade. (Alejandro Tamayo / The San Diego Union-Tribune)Grilling onions and tomatoes for the cochinita marinade. (Alejandro Tamayo / The San Diego Union-Tribune)Guajillo chiles, destemmed and seeded, are toasted to a deep brown during preparation for the cochinita marinade for the taco meat. (Alejandro Tamayo / The San Diego Union-Tribune)Casillas prepares the chiles before adding them to the marinade. (Alejandro Tamayo / The San Diego Union-Tribune)Casillas adds the cochinita marinade to pork in the Puesto kitchen. (Alejandro Tamayo / The San Diego Union-Tribune)Assembling the Cochinita Pibil Taco. (Alejandro Tamayo / The San Diego Union-Tribune)Plating the dish. (Alejandro Tamayo / The San Diego Union-Tribune)The finished Cochinita Pibil Taco. (Alejandro Tamayo / The San Diego Union-Tribune)Show Caption1 of 8Chef Raul Casillas toasts spices to make recado blanco to include in the marinade. (Alejandro Tamayo / The San Diego Union-Tribune)ExpandDIRECTIONS

1: It will take 2 days to prepare the cochinita pibil roast — one day to marinate and the next day to cook.

2: Make recado blanco to include in the marinade: Toast spices on a hot pan without oil separately, not together, for about a minute until fragrant and golden. Blend all ingredients in Vitamix or other blender until very fine, and a consistent paste is achieved.

3: Prepare the cochinita marinade the day before serving: Grill Roma tomatoes, red onions, and garlic until charred on the outside without caramelizing but still raw inside.

4: Toast guajillo chiles in the oven at 350 degrees for approximately 3 minutes until crispy, but not colored.

5: Once vegetables are grilled and spices and chiles are toasted, combine all ingredients in a blender bowl and blend on high until the marinade is smooth.

6: Marinate the pork overnight with all the marinade.

7: Prepare the pickled onions: Combine the juices and habanero in a blender bowl. Blend until smooth, and strain.

8: Cut tops and bottoms off from the onion. Peel and quarter the onion. Julienne onions lengthwise and thinly in a mandolin.

9: Place onion slices in a 2-quart container, cover with the habanero juice and refrigerate until ready to put together tacos.

10: The next day, pull and grill all the meat, until you have grill marks. Reserve the marinating liquid.

11: Preheat oven at 350 degrees. Place the grilled pieces into a roasting pan deep enough to hold the pork and some of reserved marinating liquid. Cover with aluminum foil and roast for 4 hours, until tender and it falls apart.

12: Once tender, allow to cool in refrigerator until cold and fat solidifies — 2 to 4 hours. Then remove the solid fat. Once removed, reheat the braised meat either on the stove or in a 350-degree oven for about 30 minutes. When ready to use, pull meat apart and keep it hot in the braising liquid.

13: Make taco: Place 2 ounces of the braised pork in a warmed tortilla, making sure it’s not too saucy.

14: Garnish with a pinch of pickled red onions atop the pork. Place three serrano slices over the red onions randomly. Then add 3 pieces of chicharrones along the taco. Garnish with three cilantro leaves and finish with a slice of avocado.

Pistachio Tres Leches Cake. (Alejandro Tamayo / The San Diego Union-Tribune)Pistachio Tres Leches Cake

Makes 12 servings

INGREDIENTS

For the cake:

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

4 large eggs

1 3/4 cups granulated sugar

2 teaspoons vanilla extract

1 cup plus 2 tablespoons whole milk

1/2 cup (1 stick) unsalted butter, cut into several pieces

For the praline paste:

2 1/2 cups unsalted shelled pistachios

1 cup granulated sugar

3/4 teaspoon kosher salt

For the pistachio nougatine:

2 1/4 cups unsalted shelled pistachios

1 3/4 cups plus 1 tablespoon powdered sugar

2 1/2 teaspoons pectin (available online)

3/4 cup unsalted butter

3/4 cup corn syrup or syrup glucose

For the passion fruit cream:

2 cups chilled heavy whipping cream

1/3 cup granulated sugar

1/2 cup chilled passion fruit puree

For the tres leches mixture:

1 cup whole milk

1 cup evaporated milk

1/4 cup condensed milk

For the garnish:

3/4 cup chopped shelled pistachios

DIRECTIONS

1: Adjust oven rack to middle position. Preheat oven to 350 degrees. Spray a 9-by-12-inch pan with nonstick spray.

2: Place flour, baking powder, and salt in a medium bowl. Stir with a whisk to combine. Set aside.

3: In a stand electric mixer fitted with the whisk attachment, add eggs, sugar, and vanilla. Beat at a medium-high speed until light in color and fluffy, for about 2 to 3 minutes.

4: Add milk and butter to a medium saucepan and melt butter on medium heat (do not boil). Beating on medium speed, add butter mixture to egg mixture. Then alternately fold in 1/3 of dry mixture and 1/3 of milk mixture. Repeat alternating and folding until all ingredients are added and folded in.

5: Place batter in prepared pan and smooth out surface. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Set on cooling rack and cool.

6: Prepare the praline: Spread out pistachios on a rimmed baking sheet lined with a sheet of Silpat and toast at 350 degrees for 15 minutes. Place next to stove to cool. In a heavy-bottomed, large saucepan, heat sugar on medium-high heat until it melts and turns a nice caramel color (instead of stirring sugar, swirl the pan off heat from time to time until all the sugar is melted). Drizzle caramel over pistachios, sprinkle with salt, and set aside to cool. When cool, break into pieces and process in food processor until finely chopped into a paste. Place in a pastry bag fitted with a large plain tip. Set aside.

7: Prepare the nougatine: Line a rimmed baking sheet with parchment paper. Preheat oven to 325 degrees. Add pistachios to a food processor bowl and pulse to chop. Add pistachios to an electric stand mixer fitted with the paddle attachment. Add pectin and powdered sugar and mix on low speed to combine.

8: Add butter and corn syrup to a medium saucepan on medium heat. Heat just until butter melts. Pour hot mixture into mixer with the other ingredients and blend on medium speed until well combined.

9: Preheat oven to 325 degrees. Spread mixture onto prepared rimmed baking sheet using a silicone spatula. (Alternately, you can roll it out between two sheets of parchment paper using a rolling pin.) Bake for about 15 minutes or until golden brown. Cool. Break into pieces and chop in a food processor. Set aside.

10: Make the passion fruit cream: Place a medium bowl in the refrigerator to chill. Once cold, combine the cream, sugar, and passion fruit puree in the bowl. Beat stand mixer until whipped into stiff peaks. Gently transfer to pastry bag with a small opening. Place in refrigerator.

11: In a medium-large bowl, stir together the tres leches ingredients. Invert cake to remove it from the pan. Using a serrated knife, shave off browned top and browned sides. Cut into serving size rectangles.

12: To plate, poke each serving of cake with the tines of a fork and then dip-soak in the tres leches mixture until cake absorbs liquid. Place on plates. Pipe passion fruit cream in three “logs” in a back-and-forth swirl on top of each piece of cake. Then pipe two rows of praline between the passion fruit “logs” (this will require some muscle). Sprinkle with chopped nougatine and a small amount of chopped pistachios. Serve.

Recipes from Raul Casillas.

Salinas renter protection ordinances placed on November’s ballot

SALINAS – Salinas City Council decided in Tuesday night’s meeting to place four controversial renter protection ordinances on next year’s November ballot.

The ordinances will remain in effect before the 2026 November election.

The four ordinances are:

1. Rent stabilization capping annual rent increases at 2.75% within the limitations of the Costa-Hawkins Rental Housing Act, which exempts certain properties, like single-family homes, condominiums and buildings built after 1995 from local rent control ordinances.

2. Tenant anti-harassment, prohibiting landlords from engaging in intimidating or coercive practices such failing to perform necessary repairs, shutting off utilities or threatening undocumented tenants.

3. Tenant protection and just cause eviction, establishing a clear criteria for lawful evictions such as withholding payment or lease violations.

4. Residential rental registration, requiring all landlords to register their residential rental properties with the city.

Those in favor say the ordinances are key to protecting renters – 53% of Salinas residents – from rent increases up to 10% annually and harassment by landlords.

Others, including many landlords and property managers, fear that the ordinances will prevent rental properties from keeping pace with inflation rates, pricing out longtime “mom and pop” landlords and disincentivizing investment in new housing developments in Salinas.

The 4-3 decision to place the ordinances on November’s ballot came after a back-and-forth dispute beginning in September 2024, when the ordinances were first passed with an unanimous vote.

Since then, however, the makeup of the Salinas City Council has changed dramatically, with only two members from the 2024 decision remaining in office – Tony Barrera and Andrew Sandoval.

The new council decided 5-2 to repeal the rental protection ordinances on June 3, with Barrera and Sandoval casting the two dissenting votes.

In response, the community organization, Protect Salinas Renters, filed a petition that gathered  over 10,000 signatures – more than 3,000 over the number needed to call for a referendum.

The referendum was first scheduled for Sept. 8, but after over an hour of public comment from both landlords and tenants, the council opted to push the vote to Sept. 23 in hope of giving the two sides more time to reach a compromise.

“I want to be able to vote in clear conscience…and to say, ‘we gave the community the opportunity to come together’…come together again and see what happens,” said Barrera, who introduced the motion to push the vote to Sept. 23.

While one community discussion meeting was held in the two weeks between council meetings, both sides of the issue claimed the other was unwilling to compromise.

With no adjustments to the original ordinances made, at the council meeting on Tuesday, Sandoval introduced a motion to place the matter in front of Salinas voters in November 2026. Councilman Aurelio Salazar seconded the motion.

“The democratic process…in my mind, is taking this to all Salinas residents,” Salazar said.

The primary concern with putting the issue on the ballot was the additional cost of adding a measure, which the City Clerk’s Office estimates could range anywhere between $494,445 and $706,350.

Despite this, Council members Margaret D’Arrigo, Gloria De La Rosa, Salazar and Sandoval voted yes.

Mayor Dennis Donohue and council members Jose Luis Barajas and Barrera voted no.

The measure passed 4-3.

For some, like Eric Phelps, owner of Corral de Tierra Realty, the decision was a win.

“I think the vote’s the right call. I think, get it out (on the ballot) so everyone can decide, not just 10% of people,” Phelps said. ““With an issue this community-wide and contentious, the only legitimate and permanent solution is a public vote.”

Others, such as those from Protect Salinas Renters, hoped for an immediate decision that would solidify the ordinances.

“We were very confused (about the vote),” said Eleanor Elliott, a member of the organization. “(Those opposed to the ordinances) see it as us fighting against them but it’s not. It’s about protecting Salinas renters.”

Hope remained high for the results of November’s election, however.

“We’ve been fighting for this for a couple of months and it’s been exhausting, but we’ve got to fight for what we think is right,” said Abel Chavira, a senior at Everett Alvarez High School. “It’s been a long process but we’ve still got time to fight for it come the next election.”

County finalizes short-term rental regulations, restrictions

The Monterey County Board of Supervisors finalized regulations for vacation rentals in the coastal zone, adopting an ordinance that establishes the rentals into three categories and sets limits in certain areas.

Supervisors approved the ordinance Tuesday, after the California Coastal Commission certified the county’s Local Coastal Program amendment last month. The rules will take effect Oct. 24, giving current unlicensed or unapproved vacation rentals until Dec. 24 to apply for permits or stop renting.

The changes were mainly to regulate short-term rentals. The new ordinance defines three types: homestays, limited vacation rentals and commercial vacation rentals.

Homestays require the owner to live on-site during rentals, with no cap on permits. Limited rentals allow un-hosted stays up to three times per year. Commercial rentals, defined as any operation exceeding those limits, require a coastal development permit, are capped at 4% of the housing stock by planning area, and are prohibited in Big Sur, the Carmel Highlands low-density residential area and parts of Moss Landing.

“All vacation rentals of all categories are required to register and get a certificate for paying transient occupancy tax from the Treasurer Tax Collector,” said Melanie Beretti, chief of planning with the county’s Housing and Community Development Department. “You are also required to get a vacation rental operation license from HCD. If you’re wishing to operate a commercial vacation rental, you also will process through a coastal development permit.”

Beretti said commercial permits cost about $10,000, last seven years, and may be renewed. The license fee for all types of rentals is $965, with annual renewals generally under $200.

She added that the county has hired two new code compliance officers to help enforce the rules.

“We know we’ve been waiting a long time for these regulations to come into place,” Beretti said. “It will be a process and a transition, while operators come in to make their applications and while code compliance works with those who may not be making efforts to come into compliance.”

County staff will provide annual reports on the number and type of permitted rentals, enforcement activity, and tax collections to both the Board and the Coastal Commission .

Drummond Culinary Academy in Salinas hosts Taste of Markon

SALINAS – Rancho Cielo will have its tenth annual Taste of Markon where celebrated member chefs from around the country bring their flair and expertise to help raise funds in support of the Drummond Culinary Academy at the youth campus.

Markon Cooperative in Salinas has been around for more than 35 years, bringing quality produce to restaurant operators across the U.S. and Canada.

“Taste of Markon is a chef summit celebrating the bounty of the Salinas area and the products of many local produce companies,” said Rancho Cielo Drummond Culinary Academy General Manager Wanda Straw. “Twenty-two chefs from across the country come to Rancho Cielo for the two-day event.”

The 2025 A Taste of Markon will happen at Rancho Cielo on Oct. 3 beginning at 5:30 with hors d’oeuvres, wine and a silent auction, then from 6-8 p.m., guests will enjoy this culinary event. Tickets are limited and run $188.56 per seat.

“The food is extraordinary,” said Straw. “We do about 150 to 180 people.”

The look is very farm-to-table and is a strolling dinner were the chefs and students work at different stations around the culinary academy courtyard.

“The food is very elevated and it’s one of the edgier things we do all year,” said Straw. “So much talent. It’s a fun event.”

It is one of the ways Markon gives back to the community, according to Rancho Cielo. What began as an informal recipe contest, Taste of Markon has evolved into one of Monterey County’s premiere foodie events.

Markon arrives the day before the event, converging on the campus with about 20 chefs, meeting with students and conducting a question and answer session to talk about the industry.

The chefs have partnered with Markon, purchasing and using the products available through Markon’s five-member food service distribution companies.

“So that’s how they are these chef ambassadors,” said Estevan “EJ” Jimenez, executive chef and chef instructor at the Rancho Cielo Drummond Culinary Academy.

Now in its tenth year, Taste of Markon chefs “push the boundaries of creativity, using the freshest produce sourced from Markon’s partner farms. Elevated dishes showcase culinary artistry at the highest level,” according to the school.

Jimenez said that a big part of the event, and much of what Markon sells, is specialty products from the Salinas Valley and Monterey Bay regions, such as strawberries, artichokes, asparagus, cauliflower, broccoli and broccolini, among others.

But the most exciting thing about the Taste of Markon event is the influence it has on the students, said Chef Jimenez. It is an opportunity to see about 20 different chef’s perspective, interpretation and techniques. For them to have other mentors, other than himself, for two or three days is pretty cool.

“The students make a dinner for them on Thursday night, which usually showcases the Salinas Valley, and then on Friday morning it’s just a lot of energy” in preparation for the event that evening, said Straw. “Every year it takes the students to a whole different level.”

Straw says the Markon event launches the rest of the year, transitioning students into the Culinary Academy’s Friday night dinners from October through June.

In its tenth year, the Taste of Markon brings top Markon member chefs from across North America to team up with Rancho Cielo Drummond Culinary Academy student chefs for a culinary experience unlike any other. (Rancho Cielo)

She said that this year, after students graduated in June, the Culinary Academy went right into an eight-week internship program.

“We had 17 students at 10 different properties – Pebble Beach, Bernardus, Quail – and then rolled from that right into four Sundays of brunch that we did on the patio, which was very successful,” said Straw.

The Taste of Markon is a fundraiser for the culinary academy but it is also an opportunity for Markon to showcase their products. Straw says Markon is very generous in that whatever is not used is left behind for the students, such as food products and equipment, and all the proceeds from the event go into the culinary program. Last year Taste of Markon raised $35,000 for students.

“It really benefits us in so many ways,” said Straw, who added that there are currently 44 students in the program. “It’s a big class this year.”

Established in 2000, Rancho Cielo is a comprehensive learning and social services center for underserved and disconnected youth in Monterey County who share its vision of their future success. Its goal is self-sufficiency, and the self-esteem it generates, for all young people.

Rancho Cielo’s Drummond Culinary Academy offers a comprehensive culinary arts curriculum and hands-on instruction working with hospitality and culinary industry professionals, according to the school. Students gain real-life culinary experience serving the public on Friday nights in its dining room and at local events in the community and on campus. Additionally, thanks to its partnership with Monterey Peninsula College, students can earn college credits in their hospitality program.